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bda3bd07be69df8452466a4b4460766cbe4998bcee0a5fabd1f3839f4362e220
Rich sausage and lentil ragu recipe An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rich_sausage_and_lentil_18934_16x9.jpg Cook a big batch of our basic lentil stew, then bring leftovers back to life by turning it into this easy midweek meal. 6 pork sausages1 tbsp oil, for frying 1 garlic clove, crushed 1 tbsp dried oregano 1 tbsp tomato purée 3 tbsp balsamic glaze 500g/1lb 2oz basic lentil stew400g tin chopped tomatoes sea salt and cracked black pepper 6 pork sausages 1 tbsp oil, for frying 1 garlic clove, crushed 1 tbsp dried oregano 1 tbsp tomato purée 3 tbsp balsamic glaze 500g/1lb 2oz basic lentil stew 500g/1lb 2oz basic lentil stew 400g tin chopped tomatoes sea salt and cracked black pepper 300g/10½oz dried linguine 40g/1½oz grated Parmesanfresh basil 300g/10½oz dried linguine 40g/1½oz grated Parmesan fresh basil Method First, squeeze the sausagemeat out of the skins and discard the skins. Heat the oil in a frying pan over a medium heat and add the sausagemeat. Fry for 4–5 minutes, using a spatula to break it up. Add the garlic and fry for another minute before sprinkling in the oregano. Stir in the tomato purée and balsamic glaze. Add the lentil stew to the pan, then pour in the chopped tomatoes. Half-fill the tomato tin with water and add to the pan. Season with salt and pepper and simmer for 10 minutes, until reduced to a thick, rich sauce. Stir frequently to avoid it sticking to the bottom of the pan. Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil. First, squeeze the sausagemeat out of the skins and discard the skins. Heat the oil in a frying pan over a medium heat and add the sausagemeat. Fry for 4–5 minutes, using a spatula to break it up. First, squeeze the sausagemeat out of the skins and discard the skins. Heat the oil in a frying pan over a medium heat and add the sausagemeat. Fry for 4–5 minutes, using a spatula to break it up. Add the garlic and fry for another minute before sprinkling in the oregano. Stir in the tomato purée and balsamic glaze. Add the lentil stew to the pan, then pour in the chopped tomatoes. Half-fill the tomato tin with water and add to the pan. Add the garlic and fry for another minute before sprinkling in the oregano. Stir in the tomato purée and balsamic glaze. Add the lentil stew to the pan, then pour in the chopped tomatoes. Half-fill the tomato tin with water and add to the pan. Season with salt and pepper and simmer for 10 minutes, until reduced to a thick, rich sauce. Stir frequently to avoid it sticking to the bottom of the pan. Season with salt and pepper and simmer for 10 minutes, until reduced to a thick, rich sauce. Stir frequently to avoid it sticking to the bottom of the pan. Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil. Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/rich_sausage_and_lentil_18934", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Rich sausage and lentil ragu 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/rich_sausage_and_lentil_18934_16x9.jpg Cook a big batch of our basic lentil stew, then bring leftovers back to life by turning it into this easy midweek meal. 6 pork sausages1 tbsp oil, for frying 1 garlic clove, crushed 1 tbsp dried oregano 1 tbsp tomato purée 3 tbsp balsamic glaze 500g/1lb 2oz basic lentil stew400g tin chopped tomatoes sea salt and cracked black pepper 6 pork sausages 1 tbsp oil, for frying 1 garlic clove, crushed 1 tbsp dried oregano 1 tbsp tomato purée 3 tbsp balsamic glaze 500g/1lb 2oz basic lentil stew 500g/1lb 2oz basic lentil stew 400g tin chopped tomatoes sea salt and cracked black pepper 300g/10½oz dried linguine 40g/1½oz grated Parmesanfresh basil 300g/10½oz dried linguine 40g/1½oz grated Parmesan fresh basil Method First, squeeze the sausagemeat out of the skins and discard the skins. Heat the oil in a frying pan over a medium heat and add the sausagemeat. Fry for 4–5 minutes, using a spatula to break it up. Add the garlic and fry for another minute before sprinkling in the oregano. Stir in the tomato purée and balsamic glaze. Add the lentil stew to the pan, then pour in the chopped tomatoes. Half-fill the tomato tin with water and add to the pan. Season with salt and pepper and simmer for 10 minutes, until reduced to a thick, rich sauce. Stir frequently to avoid it sticking to the bottom of the pan. Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil. First, squeeze the sausagemeat out of the skins and discard the skins. Heat the oil in a frying pan over a medium heat and add the sausagemeat. Fry for 4–5 minutes, using a spatula to break it up. First, squeeze the sausagemeat out of the skins and discard the skins. Heat the oil in a frying pan over a medium heat and add the sausagemeat. Fry for 4–5 minutes, using a spatula to break it up. Add the garlic and fry for another minute before sprinkling in the oregano. Stir in the tomato purée and balsamic glaze. Add the lentil stew to the pan, then pour in the chopped tomatoes. Half-fill the tomato tin with water and add to the pan. Add the garlic and fry for another minute before sprinkling in the oregano. Stir in the tomato purée and balsamic glaze. Add the lentil stew to the pan, then pour in the chopped tomatoes. Half-fill the tomato tin with water and add to the pan. Season with salt and pepper and simmer for 10 minutes, until reduced to a thick, rich sauce. Stir frequently to avoid it sticking to the bottom of the pan. Season with salt and pepper and simmer for 10 minutes, until reduced to a thick, rich sauce. Stir frequently to avoid it sticking to the bottom of the pan. Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil. Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdffeb3bdbfd0cc000ba" }
ac73509a2f9b8bbda5705e0bcc2c62c50bc22fbd6f30dccc43fa26b171d4deb0
Flexible lentil stew recipe An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_stew_80908_16x9.jpg Easy and affordable, this simple recipe for lentil stew is ideal for batch cooking and can be used in different ways throughout the week. Learn how to make the basic version, then use up any leftovers with a Thai curry twist. 1 tbsp oil, for frying 1 large onion, finely chopped2 celery sticks, finely chopped2 medium carrots, finely chopped2 large garlic cloves, crushed400g/14oz potatoes, peeled and cut into 1–2cm/½–¾in cubes 2 fresh thyme sprigs, leaves picked (or 1 tsp dried thyme)2 fresh rosemary sprigs, leaves finely chopped (optional)250g/9oz dried green lentils, washed1 litre/1¾ pints hot vegetable stock15g/½oz fresh parsley, finely chopped (optional)1 tbsp white wine or cider vinegar 1 tbsp oil, for frying 1 large onion, finely chopped 2 celery sticks, finely chopped 2 medium carrots, finely chopped 2 large garlic cloves, crushed 400g/14oz potatoes, peeled and cut into 1–2cm/½–¾in cubes 2 fresh thyme sprigs, leaves picked (or 1 tsp dried thyme) 2 fresh rosemary sprigs, leaves finely chopped (optional) 250g/9oz dried green lentils, washed 1 litre/1¾ pints hot vegetable stock 15g/½oz fresh parsley, finely chopped (optional) 1 tbsp white wine or cider vinegar 1 tbsp oil (light olive oil or vegetable oil)1 onion, roughly chopped 350g/12oz butternut squash, cut into 2cm/¾in cubes 1 tbsp curry powder 3 tbsp Thai red curry paste 400ml tin coconut milk ½ tbsp runny honey 500g/1lb 2oz lentil stew (see above recipe)150g/5½oz baby spinach leaves jasmine rice, to serve fresh coriander, to serve (optional)dairy or coconut yoghurt, to servesea salt and cracked black pepper 1 tbsp oil (light olive oil or vegetable oil) 1 onion, roughly chopped 350g/12oz butternut squash, cut into 2cm/¾in cubes 1 tbsp curry powder 3 tbsp Thai red curry paste 400ml tin coconut milk ½ tbsp runny honey 500g/1lb 2oz lentil stew (see above recipe) 150g/5½oz baby spinach leaves jasmine rice, to serve fresh coriander, to serve (optional) dairy or coconut yoghurt, to serve sea salt and cracked black pepper Method To make the basic lentil stew, heat the oil in a large frying pan over a medium heat. Add the onion, celery and carrot and gently fry for 5–6 minutes until they begin to soften. Add the garlic along with a generous pinch of salt and fry for a further 1–2 minutes. Add the cubed potato to the pan along with the thyme and rosemary. Tip in the washed lentils and stir through the vegetables. Pour in the stock and bring to the boil. Turn down the heat to medium-low and simmer for 30–35 minutes until the lentils are cooked but still holding shape. Stir frequently to ensure it doesn’t stick to the pan. If the stock is reducing too rapidly, add a lid and lower the heat. When the lentils are cooked al dente, remove the pan from the heat and sprinkle in the parsley and vinegar. Stir well and season to taste with salt and pepper. At this stage, your lentil stew can be portioned up and frozen in bags or tubs for a quick homemade meal to eat another day. You can serve it straight away, or bring it back to life as butternut squash and spinach curried lentils. To make the butternut squash and spinach curried lentils, heat the coconut oil in a frying pan over a medium-high heat. Add the onion and fry for 4–5 minutes until it begins to soften. Add the butternut squash and curry powder and stir. Spoon in the curry paste and stir to coat the squash. Pour in the coconut milk plus half a tin of water. Stir through the honey and gently simmer for 10 minutes. Add the 2 portions of lentil stew to the pan and continue to simmer for another 10–15 minutes. Remove from the heat, season if required with salt and pepper, then stir through the spinach to wilt. Serve with the jasmine rice, topped with a few fresh coriander leaves and dollop of yoghurt. To make the basic lentil stew, heat the oil in a large frying pan over a medium heat. Add the onion, celery and carrot and gently fry for 5–6 minutes until they begin to soften. Add the garlic along with a generous pinch of salt and fry for a further 1–2 minutes. To make the basic lentil stew, heat the oil in a large frying pan over a medium heat. Add the onion, celery and carrot and gently fry for 5–6 minutes until they begin to soften. Add the garlic along with a generous pinch of salt and fry for a further 1–2 minutes. Add the cubed potato to the pan along with the thyme and rosemary. Tip in the washed lentils and stir through the vegetables. Pour in the stock and bring to the boil. Add the cubed potato to the pan along with the thyme and rosemary. Tip in the washed lentils and stir through the vegetables. Pour in the stock and bring to the boil. Turn down the heat to medium-low and simmer for 30–35 minutes until the lentils are cooked but still holding shape. Stir frequently to ensure it doesn’t stick to the pan. If the stock is reducing too rapidly, add a lid and lower the heat. Turn down the heat to medium-low and simmer for 30–35 minutes until the lentils are cooked but still holding shape. Stir frequently to ensure it doesn’t stick to the pan. If the stock is reducing too rapidly, add a lid and lower the heat. When the lentils are cooked al dente, remove the pan from the heat and sprinkle in the parsley and vinegar. Stir well and season to taste with salt and pepper. When the lentils are cooked al dente, remove the pan from the heat and sprinkle in the parsley and vinegar. Stir well and season to taste with salt and pepper. At this stage, your lentil stew can be portioned up and frozen in bags or tubs for a quick homemade meal to eat another day. You can serve it straight away, or bring it back to life as butternut squash and spinach curried lentils. At this stage, your lentil stew can be portioned up and frozen in bags or tubs for a quick homemade meal to eat another day. You can serve it straight away, or bring it back to life as butternut squash and spinach curried lentils. To make the butternut squash and spinach curried lentils, heat the coconut oil in a frying pan over a medium-high heat. Add the onion and fry for 4–5 minutes until it begins to soften. Add the butternut squash and curry powder and stir. To make the butternut squash and spinach curried lentils, heat the coconut oil in a frying pan over a medium-high heat. Add the onion and fry for 4–5 minutes until it begins to soften. Add the butternut squash and curry powder and stir. Spoon in the curry paste and stir to coat the squash. Pour in the coconut milk plus half a tin of water. Stir through the honey and gently simmer for 10 minutes. Spoon in the curry paste and stir to coat the squash. Pour in the coconut milk plus half a tin of water. Stir through the honey and gently simmer for 10 minutes. Add the 2 portions of lentil stew to the pan and continue to simmer for another 10–15 minutes. Remove from the heat, season if required with salt and pepper, then stir through the spinach to wilt. Serve with the jasmine rice, topped with a few fresh coriander leaves and dollop of yoghurt. Add the 2 portions of lentil stew to the pan and continue to simmer for another 10–15 minutes. Remove from the heat, season if required with salt and pepper, then stir through the spinach to wilt. Serve with the jasmine rice, topped with a few fresh coriander leaves and dollop of yoghurt. Recipe tips If you are planning on making the stew to serve on its own, adding the rosemary and parsley will give it more flavour. If you are planning to use the stew for the Thai red curried lentils or other variations, you can omit the fresh herbs to taste. You can also use this versatile lentil stew to make a rich sausage and lentil ragu or a tomato, chorizo and lentil soup.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lentil_stew_80908", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Flexible lentil stew recipe", "content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_stew_80908_16x9.jpg Easy and affordable, this simple recipe for lentil stew is ideal for batch cooking and can be used in different ways throughout the week. Learn how to make the basic version, then use up any leftovers with a Thai curry twist. 1 tbsp oil, for frying 1 large onion, finely chopped2 celery sticks, finely chopped2 medium carrots, finely chopped2 large garlic cloves, crushed400g/14oz potatoes, peeled and cut into 1–2cm/½–¾in cubes 2 fresh thyme sprigs, leaves picked (or 1 tsp dried thyme)2 fresh rosemary sprigs, leaves finely chopped (optional)250g/9oz dried green lentils, washed1 litre/1¾ pints hot vegetable stock15g/½oz fresh parsley, finely chopped (optional)1 tbsp white wine or cider vinegar 1 tbsp oil, for frying 1 large onion, finely chopped 2 celery sticks, finely chopped 2 medium carrots, finely chopped 2 large garlic cloves, crushed 400g/14oz potatoes, peeled and cut into 1–2cm/½–¾in cubes 2 fresh thyme sprigs, leaves picked (or 1 tsp dried thyme) 2 fresh rosemary sprigs, leaves finely chopped (optional) 250g/9oz dried green lentils, washed 1 litre/1¾ pints hot vegetable stock 15g/½oz fresh parsley, finely chopped (optional) 1 tbsp white wine or cider vinegar 1 tbsp oil (light olive oil or vegetable oil)1 onion, roughly chopped 350g/12oz butternut squash, cut into 2cm/¾in cubes 1 tbsp curry powder 3 tbsp Thai red curry paste 400ml tin coconut milk ½ tbsp runny honey 500g/1lb 2oz lentil stew (see above recipe)150g/5½oz baby spinach leaves jasmine rice, to serve fresh coriander, to serve (optional)dairy or coconut yoghurt, to servesea salt and cracked black pepper 1 tbsp oil (light olive oil or vegetable oil) 1 onion, roughly chopped 350g/12oz butternut squash, cut into 2cm/¾in cubes 1 tbsp curry powder 3 tbsp Thai red curry paste 400ml tin coconut milk ½ tbsp runny honey 500g/1lb 2oz lentil stew (see above recipe) 150g/5½oz baby spinach leaves jasmine rice, to serve fresh coriander, to serve (optional) dairy or coconut yoghurt, to serve sea salt and cracked black pepper Method To make the basic lentil stew, heat the oil in a large frying pan over a medium heat. Add the onion, celery and carrot and gently fry for 5–6 minutes until they begin to soften. Add the garlic along with a generous pinch of salt and fry for a further 1–2 minutes. Add the cubed potato to the pan along with the thyme and rosemary. Tip in the washed lentils and stir through the vegetables. Pour in the stock and bring to the boil. Turn down the heat to medium-low and simmer for 30–35 minutes until the lentils are cooked but still holding shape. Stir frequently to ensure it doesn’t stick to the pan. If the stock is reducing too rapidly, add a lid and lower the heat. When the lentils are cooked al dente, remove the pan from the heat and sprinkle in the parsley and vinegar. Stir well and season to taste with salt and pepper. At this stage, your lentil stew can be portioned up and frozen in bags or tubs for a quick homemade meal to eat another day. You can serve it straight away, or bring it back to life as butternut squash and spinach curried lentils. To make the butternut squash and spinach curried lentils, heat the coconut oil in a frying pan over a medium-high heat. Add the onion and fry for 4–5 minutes until it begins to soften. Add the butternut squash and curry powder and stir. Spoon in the curry paste and stir to coat the squash. Pour in the coconut milk plus half a tin of water. Stir through the honey and gently simmer for 10 minutes. Add the 2 portions of lentil stew to the pan and continue to simmer for another 10–15 minutes. Remove from the heat, season if required with salt and pepper, then stir through the spinach to wilt. Serve with the jasmine rice, topped with a few fresh coriander leaves and dollop of yoghurt. To make the basic lentil stew, heat the oil in a large frying pan over a medium heat. Add the onion, celery and carrot and gently fry for 5–6 minutes until they begin to soften. Add the garlic along with a generous pinch of salt and fry for a further 1–2 minutes. To make the basic lentil stew, heat the oil in a large frying pan over a medium heat. Add the onion, celery and carrot and gently fry for 5–6 minutes until they begin to soften. Add the garlic along with a generous pinch of salt and fry for a further 1–2 minutes. Add the cubed potato to the pan along with the thyme and rosemary. Tip in the washed lentils and stir through the vegetables. Pour in the stock and bring to the boil. Add the cubed potato to the pan along with the thyme and rosemary. Tip in the washed lentils and stir through the vegetables. Pour in the stock and bring to the boil. Turn down the heat to medium-low and simmer for 30–35 minutes until the lentils are cooked but still holding shape. Stir frequently to ensure it doesn’t stick to the pan. If the stock is reducing too rapidly, add a lid and lower the heat. Turn down the heat to medium-low and simmer for 30–35 minutes until the lentils are cooked but still holding shape. Stir frequently to ensure it doesn’t stick to the pan. If the stock is reducing too rapidly, add a lid and lower the heat. When the lentils are cooked al dente, remove the pan from the heat and sprinkle in the parsley and vinegar. Stir well and season to taste with salt and pepper. When the lentils are cooked al dente, remove the pan from the heat and sprinkle in the parsley and vinegar. Stir well and season to taste with salt and pepper. At this stage, your lentil stew can be portioned up and frozen in bags or tubs for a quick homemade meal to eat another day. You can serve it straight away, or bring it back to life as butternut squash and spinach curried lentils. At this stage, your lentil stew can be portioned up and frozen in bags or tubs for a quick homemade meal to eat another day. You can serve it straight away, or bring it back to life as butternut squash and spinach curried lentils. To make the butternut squash and spinach curried lentils, heat the coconut oil in a frying pan over a medium-high heat. Add the onion and fry for 4–5 minutes until it begins to soften. Add the butternut squash and curry powder and stir. To make the butternut squash and spinach curried lentils, heat the coconut oil in a frying pan over a medium-high heat. Add the onion and fry for 4–5 minutes until it begins to soften. Add the butternut squash and curry powder and stir. Spoon in the curry paste and stir to coat the squash. Pour in the coconut milk plus half a tin of water. Stir through the honey and gently simmer for 10 minutes. Spoon in the curry paste and stir to coat the squash. Pour in the coconut milk plus half a tin of water. Stir through the honey and gently simmer for 10 minutes. Add the 2 portions of lentil stew to the pan and continue to simmer for another 10–15 minutes. Remove from the heat, season if required with salt and pepper, then stir through the spinach to wilt. Serve with the jasmine rice, topped with a few fresh coriander leaves and dollop of yoghurt. Add the 2 portions of lentil stew to the pan and continue to simmer for another 10–15 minutes. Remove from the heat, season if required with salt and pepper, then stir through the spinach to wilt. Serve with the jasmine rice, topped with a few fresh coriander leaves and dollop of yoghurt. Recipe tips If you are planning on making the stew to serve on its own, adding the rosemary and parsley will give it more flavour. If you are planning to use the stew for the Thai red curried lentils or other variations, you can omit the fresh herbs to taste. You can also use this versatile lentil stew to make a rich sausage and lentil ragu or a tomato, chorizo and lentil soup." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace00eb3bdbfd0cc000bb" }
d81176ad09e94b32912bda2198852bab770e58cbf7c734748cf2720d85e54632
Chicken, leek and cider gratin recipe An average of 4.7 out of 5 stars from 83 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_leek_and_cider_72305_16x9.jpg A Cornish gratin using local cider, potatoes and leeks. Warming, delicious and wholesome. 50g/1¾oz butter500g/1lb 2oz boneless, skinless chicken thighs, cut in 4cm/1½in cubes2 large leeks, trimmed and sliced150ml/¼ pint cider1 heaped tsp Dijon mustard1 tsp soy sauce¼ tsp smoked paprika, sweet or hot, plus a little extra for sprinkling 300ml/10fl oz double cream350g/12oz potatoes, such as Maris Piper, scrubbed and very finely sliced50g/1¾oz cheddar, gratedsalt and freshly ground pepper 50g/1¾oz butter 500g/1lb 2oz boneless, skinless chicken thighs, cut in 4cm/1½in cubes 2 large leeks, trimmed and sliced 150ml/¼ pint cider 1 heaped tsp Dijon mustard 1 tsp soy sauce ¼ tsp smoked paprika, sweet or hot, plus a little extra for sprinkling 300ml/10fl oz double cream 350g/12oz potatoes, such as Maris Piper, scrubbed and very finely sliced 50g/1¾oz cheddar, grated salt and freshly ground pepper Method Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish on a medium heat, melt half the butter and fry the chicken until golden-brown. Remove from the pan and transfer to a plate. Add the leeks and the remaining butter to the pan and cook over a low heat until softened without colouring. Then add the cider, mustard, soy sauce, smoked paprika, cream, ½ teaspoon salt and a grind of pepper. Bring to a boil for 2–3 minutes or until thickened and well combined. Add the chicken back to the pan along with any juices and stir together to heat through. Transfer to an ovenproof dish (approximately 26x20cm/10½x8in, or a round 23cm/9in diameter dish). Arrange the potato slices over the filling and top with the cheddar and a sprinkle of smoked paprika. Bake for 30 minutes, or until bubbling and the potatoes are tender when poked with a knife. Serve hot with green leafy vegetables alongside. Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish on a medium heat, melt half the butter and fry the chicken until golden-brown. Remove from the pan and transfer to a plate. Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish on a medium heat, melt half the butter and fry the chicken until golden-brown. Remove from the pan and transfer to a plate. Add the leeks and the remaining butter to the pan and cook over a low heat until softened without colouring. Then add the cider, mustard, soy sauce, smoked paprika, cream, ½ teaspoon salt and a grind of pepper. Bring to a boil for 2–3 minutes or until thickened and well combined. Add the leeks and the remaining butter to the pan and cook over a low heat until softened without colouring. Then add the cider, mustard, soy sauce, smoked paprika, cream, ½ teaspoon salt and a grind of pepper. Bring to a boil for 2–3 minutes or until thickened and well combined. Add the chicken back to the pan along with any juices and stir together to heat through. Transfer to an ovenproof dish (approximately 26x20cm/10½x8in, or a round 23cm/9in diameter dish). Arrange the potato slices over the filling and top with the cheddar and a sprinkle of smoked paprika. Add the chicken back to the pan along with any juices and stir together to heat through. Transfer to an ovenproof dish (approximately 26x20cm/10½x8in, or a round 23cm/9in diameter dish). Arrange the potato slices over the filling and top with the cheddar and a sprinkle of smoked paprika. Bake for 30 minutes, or until bubbling and the potatoes are tender when poked with a knife. Serve hot with green leafy vegetables alongside. Bake for 30 minutes, or until bubbling and the potatoes are tender when poked with a knife. Serve hot with green leafy vegetables alongside.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_leek_and_cider_72305", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken, leek and cider gratin recipe", "content": "An average of 4.7 out of 5 stars from 83 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_leek_and_cider_72305_16x9.jpg A Cornish gratin using local cider, potatoes and leeks. Warming, delicious and wholesome. 50g/1¾oz butter500g/1lb 2oz boneless, skinless chicken thighs, cut in 4cm/1½in cubes2 large leeks, trimmed and sliced150ml/¼ pint cider1 heaped tsp Dijon mustard1 tsp soy sauce¼ tsp smoked paprika, sweet or hot, plus a little extra for sprinkling 300ml/10fl oz double cream350g/12oz potatoes, such as Maris Piper, scrubbed and very finely sliced50g/1¾oz cheddar, gratedsalt and freshly ground pepper 50g/1¾oz butter 500g/1lb 2oz boneless, skinless chicken thighs, cut in 4cm/1½in cubes 2 large leeks, trimmed and sliced 150ml/¼ pint cider 1 heaped tsp Dijon mustard 1 tsp soy sauce ¼ tsp smoked paprika, sweet or hot, plus a little extra for sprinkling 300ml/10fl oz double cream 350g/12oz potatoes, such as Maris Piper, scrubbed and very finely sliced 50g/1¾oz cheddar, grated salt and freshly ground pepper Method Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish on a medium heat, melt half the butter and fry the chicken until golden-brown. Remove from the pan and transfer to a plate. Add the leeks and the remaining butter to the pan and cook over a low heat until softened without colouring. Then add the cider, mustard, soy sauce, smoked paprika, cream, ½ teaspoon salt and a grind of pepper. Bring to a boil for 2–3 minutes or until thickened and well combined. Add the chicken back to the pan along with any juices and stir together to heat through. Transfer to an ovenproof dish (approximately 26x20cm/10½x8in, or a round 23cm/9in diameter dish). Arrange the potato slices over the filling and top with the cheddar and a sprinkle of smoked paprika. Bake for 30 minutes, or until bubbling and the potatoes are tender when poked with a knife. Serve hot with green leafy vegetables alongside. Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish on a medium heat, melt half the butter and fry the chicken until golden-brown. Remove from the pan and transfer to a plate. Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish on a medium heat, melt half the butter and fry the chicken until golden-brown. Remove from the pan and transfer to a plate. Add the leeks and the remaining butter to the pan and cook over a low heat until softened without colouring. Then add the cider, mustard, soy sauce, smoked paprika, cream, ½ teaspoon salt and a grind of pepper. Bring to a boil for 2–3 minutes or until thickened and well combined. Add the leeks and the remaining butter to the pan and cook over a low heat until softened without colouring. Then add the cider, mustard, soy sauce, smoked paprika, cream, ½ teaspoon salt and a grind of pepper. Bring to a boil for 2–3 minutes or until thickened and well combined. Add the chicken back to the pan along with any juices and stir together to heat through. Transfer to an ovenproof dish (approximately 26x20cm/10½x8in, or a round 23cm/9in diameter dish). Arrange the potato slices over the filling and top with the cheddar and a sprinkle of smoked paprika. Add the chicken back to the pan along with any juices and stir together to heat through. Transfer to an ovenproof dish (approximately 26x20cm/10½x8in, or a round 23cm/9in diameter dish). Arrange the potato slices over the filling and top with the cheddar and a sprinkle of smoked paprika. Bake for 30 minutes, or until bubbling and the potatoes are tender when poked with a knife. Serve hot with green leafy vegetables alongside. Bake for 30 minutes, or until bubbling and the potatoes are tender when poked with a knife. Serve hot with green leafy vegetables alongside." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace00eb3bdbfd0cc000bc" }
e02d650689731c8e27d52734df651c1175e0f4af5eb1ae9896788d47b9879940
Leftovers pie recipe To make the pastry, put 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. Chill in the fridge for 15 minutes. On a lightly floured work surface, roll out the pastry 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 30 minutes before using.To make the filling, melt the butter in a large frying pan over a medium heat. Fry the onion for a few minutes until soft and translucent. Sprinkle in the flour and mix well. Cook for 2 minutes, stirring constantly. Gradually add the stock and simmer until the sauce thickens slightly. Add the mustard and cream and stir. If the sauce is too thick, add a splash of stock or water. Take the sauce off the heat, add the leftover meat and vegetables and stir well. Season with salt and pepper, then set aside to cool completely.Preheat the oven to 200C/180C Fan/Gas 6. Take the pastry from the fridge and cut off about a third of the pastry to use as the lid.Roll out the larger piece of pastry to about 5mm thick on a lightly floured surface and cut out a circle (or oval or rectangle) that fits into a 1 litre/1¾ pint pie dish. Line the pie dish with the pastry and fill with the pie mixture. Brush the pastry edges with the beaten egg. Roll out the remaining pastry to make a lid and lay over the filling, crimping the edges with your fingers to seal. Trim away any excess pastry. Brush the top all over with the egg wash and set aside in the fridge for 10 minutes (or even overnight) to firm up.Bake for 35–45 minutes. When the pastry is golden-brown and crisp all over, remove from the oven and allow to cool for 10 minutes, then cut into slices and serve. To make the pastry, put 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. To make the pastry, put 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. Chill in the fridge for 15 minutes. Tip the dough out onto a lightly floured work surface and form into a scraggy ball. Chill in the fridge for 15 minutes. On a lightly floured work surface, roll out the pastry 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. On a lightly floured work surface, roll out the pastry 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. 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 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 30 minutes before using. To make the filling, melt the butter in a large frying pan over a medium heat. Fry the onion for a few minutes until soft and translucent. To make the filling, melt the butter in a large frying pan over a medium heat. Fry the onion for a few minutes until soft and translucent. Sprinkle in the flour and mix well. Cook for 2 minutes, stirring constantly. Gradually add the stock and simmer until the sauce thickens slightly. Add the mustard and cream and stir. If the sauce is too thick, add a splash of stock or water. Sprinkle in the flour and mix well. Cook for 2 minutes, stirring constantly. Gradually add the stock and simmer until the sauce thickens slightly. Add the mustard and cream and stir. If the sauce is too thick, add a splash of stock or water. Take the sauce off the heat, add the leftover meat and vegetables and stir well. Season with salt and pepper, then set aside to cool completely. Take the sauce off the heat, add the leftover meat and vegetables and stir well. Season with salt and pepper, then set aside to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Take the pastry from the fridge and cut off about a third of the pastry to use as the lid. Preheat the oven to 200C/180C Fan/Gas 6. Take the pastry from the fridge and cut off about a third of the pastry to use as the lid. Roll out the larger piece of pastry to about 5mm thick on a lightly floured surface and cut out a circle (or oval or rectangle) that fits into a 1 litre/1¾ pint pie dish. Roll out the larger piece of pastry to about 5mm thick on a lightly floured surface and cut out a circle (or oval or rectangle) that fits into a 1 litre/1¾ pint pie dish. Line the pie dish with the pastry and fill with the pie mixture. Brush the pastry edges with the beaten egg. Line the pie dish with the pastry and fill with the pie mixture. Brush the pastry edges with the beaten egg. Roll out the remaining pastry to make a lid and lay over the filling, crimping the edges with your fingers to seal. Trim away any excess pastry. Brush the top all over with the egg wash and set aside in the fridge for 10 minutes (or even overnight) to firm up. Roll out the remaining pastry to make a lid and lay over the filling, crimping the edges with your fingers to seal. Trim away any excess pastry. Brush the top all over with the egg wash and set aside in the fridge for 10 minutes (or even overnight) to firm up. Bake for 35–45 minutes. When the pastry is golden-brown and crisp all over, remove from the oven and allow to cool for 10 minutes, then cut into slices and serve. Bake for 35–45 minutes. When the pastry is golden-brown and crisp all over, remove from the oven and allow to cool for 10 minutes, then cut into slices and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/leftovers_pie_74988", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Leftovers pie recipe", "content": "To make the pastry, put 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. Chill in the fridge for 15 minutes. On a lightly floured work surface, roll out the pastry 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 30 minutes before using.To make the filling, melt the butter in a large frying pan over a medium heat. Fry the onion for a few minutes until soft and translucent. Sprinkle in the flour and mix well. Cook for 2 minutes, stirring constantly. Gradually add the stock and simmer until the sauce thickens slightly. Add the mustard and cream and stir. If the sauce is too thick, add a splash of stock or water. Take the sauce off the heat, add the leftover meat and vegetables and stir well. Season with salt and pepper, then set aside to cool completely.Preheat the oven to 200C/180C Fan/Gas 6. Take the pastry from the fridge and cut off about a third of the pastry to use as the lid.Roll out the larger piece of pastry to about 5mm thick on a lightly floured surface and cut out a circle (or oval or rectangle) that fits into a 1 litre/1¾ pint pie dish. Line the pie dish with the pastry and fill with the pie mixture. Brush the pastry edges with the beaten egg. Roll out the remaining pastry to make a lid and lay over the filling, crimping the edges with your fingers to seal. Trim away any excess pastry. Brush the top all over with the egg wash and set aside in the fridge for 10 minutes (or even overnight) to firm up.Bake for 35–45 minutes. When the pastry is golden-brown and crisp all over, remove from the oven and allow to cool for 10 minutes, then cut into slices and serve. To make the pastry, put 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. To make the pastry, put 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. Chill in the fridge for 15 minutes. Tip the dough out onto a lightly floured work surface and form into a scraggy ball. Chill in the fridge for 15 minutes. On a lightly floured work surface, roll out the pastry 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. On a lightly floured work surface, roll out the pastry 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. 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 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 30 minutes before using. To make the filling, melt the butter in a large frying pan over a medium heat. Fry the onion for a few minutes until soft and translucent. To make the filling, melt the butter in a large frying pan over a medium heat. Fry the onion for a few minutes until soft and translucent. Sprinkle in the flour and mix well. Cook for 2 minutes, stirring constantly. Gradually add the stock and simmer until the sauce thickens slightly. Add the mustard and cream and stir. If the sauce is too thick, add a splash of stock or water. Sprinkle in the flour and mix well. Cook for 2 minutes, stirring constantly. Gradually add the stock and simmer until the sauce thickens slightly. Add the mustard and cream and stir. If the sauce is too thick, add a splash of stock or water. Take the sauce off the heat, add the leftover meat and vegetables and stir well. Season with salt and pepper, then set aside to cool completely. Take the sauce off the heat, add the leftover meat and vegetables and stir well. Season with salt and pepper, then set aside to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Take the pastry from the fridge and cut off about a third of the pastry to use as the lid. Preheat the oven to 200C/180C Fan/Gas 6. Take the pastry from the fridge and cut off about a third of the pastry to use as the lid. Roll out the larger piece of pastry to about 5mm thick on a lightly floured surface and cut out a circle (or oval or rectangle) that fits into a 1 litre/1¾ pint pie dish. Roll out the larger piece of pastry to about 5mm thick on a lightly floured surface and cut out a circle (or oval or rectangle) that fits into a 1 litre/1¾ pint pie dish. Line the pie dish with the pastry and fill with the pie mixture. Brush the pastry edges with the beaten egg. Line the pie dish with the pastry and fill with the pie mixture. Brush the pastry edges with the beaten egg. Roll out the remaining pastry to make a lid and lay over the filling, crimping the edges with your fingers to seal. Trim away any excess pastry. Brush the top all over with the egg wash and set aside in the fridge for 10 minutes (or even overnight) to firm up. Roll out the remaining pastry to make a lid and lay over the filling, crimping the edges with your fingers to seal. Trim away any excess pastry. Brush the top all over with the egg wash and set aside in the fridge for 10 minutes (or even overnight) to firm up. Bake for 35–45 minutes. When the pastry is golden-brown and crisp all over, remove from the oven and allow to cool for 10 minutes, then cut into slices and serve. Bake for 35–45 minutes. When the pastry is golden-brown and crisp all over, remove from the oven and allow to cool for 10 minutes, then cut into slices and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace00eb3bdbfd0cc000bd" }
496e3884f1f034ecf9f57c6efbb44be9574c0c0cf8c0f502a95dd7d38bd0517e
Creamy chicken pasta recipe An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_chicken_pasta_05527_16x9.jpg The secret ingredient in this creamy chicken pasta recipe is that shop-bought garlic and herb soft cheese you might have on standby in the fridge. Make sure to use a full-fat variety so the sauce doesn’t split. The creamy texture and flavour cuts out the need for lots of separate ingredients. Each serving provides 502 kcal, 39g protein, 27g carbohydrate (of which 2g sugars), 25.9g fat (of which 11.5g saturates), 1.4g fibre and 0.69g salt. 350g/12oz short pasta, such as penne or fusilli2 tbsp olive oil 1 leek, thinly sliced1 garlic clove, finely chopped 2 chicken breast fillets, thinly sliced 150g/5½oz leafy greens (such as kale, cavolo nero or chard), chopped150g/5½oz full-fat garlic and herb cream cheese50g/1¾oz Parmesan, grated salt and freshly ground black pepper 350g/12oz short pasta, such as penne or fusilli 2 tbsp olive oil 1 leek, thinly sliced 1 garlic clove, finely chopped 2 chicken breast fillets, thinly sliced 150g/5½oz leafy greens (such as kale, cavolo nero or chard), chopped 150g/5½oz full-fat garlic and herb cream cheese 50g/1¾oz Parmesan, grated salt and freshly ground black pepper Method Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water.Meanwhile, heat the oil in a large frying pan or shallow casserole dish. Fry the leek, garlic and chicken for 5 minutes, stirring continuously. Add the greens and season really well with salt and pepper. Cook for a further 5 minutes to soften the greens. Add the garlicky cheese to the pan and stir to melt in. Slowly add the reserved pasta water, stirring to combine, and bring to a bubble. Add 35g/1¼oz of the Parmesan and mix. Once it's melted in, add the pasta and warm through. Season to taste with salt and pepper. Divide between four plates and serve topped with the remaining Parmesan. Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water. Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water. Meanwhile, heat the oil in a large frying pan or shallow casserole dish. Fry the leek, garlic and chicken for 5 minutes, stirring continuously. Add the greens and season really well with salt and pepper. Cook for a further 5 minutes to soften the greens. Meanwhile, heat the oil in a large frying pan or shallow casserole dish. Fry the leek, garlic and chicken for 5 minutes, stirring continuously. Add the greens and season really well with salt and pepper. Cook for a further 5 minutes to soften the greens. Add the garlicky cheese to the pan and stir to melt in. Slowly add the reserved pasta water, stirring to combine, and bring to a bubble. Add the garlicky cheese to the pan and stir to melt in. Slowly add the reserved pasta water, stirring to combine, and bring to a bubble. Add 35g/1¼oz of the Parmesan and mix. Once it's melted in, add the pasta and warm through. Season to taste with salt and pepper. Add 35g/1¼oz of the Parmesan and mix. Once it's melted in, add the pasta and warm through. Season to taste with salt and pepper. Divide between four plates and serve topped with the remaining Parmesan. Divide between four plates and serve topped with the remaining Parmesan.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/creamy_chicken_pasta_05527", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Creamy chicken pasta recipe", "content": "An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_chicken_pasta_05527_16x9.jpg The secret ingredient in this creamy chicken pasta recipe is that shop-bought garlic and herb soft cheese you might have on standby in the fridge. Make sure to use a full-fat variety so the sauce doesn’t split. The creamy texture and flavour cuts out the need for lots of separate ingredients. Each serving provides 502 kcal, 39g protein, 27g carbohydrate (of which 2g sugars), 25.9g fat (of which 11.5g saturates), 1.4g fibre and 0.69g salt. 350g/12oz short pasta, such as penne or fusilli2 tbsp olive oil 1 leek, thinly sliced1 garlic clove, finely chopped 2 chicken breast fillets, thinly sliced 150g/5½oz leafy greens (such as kale, cavolo nero or chard), chopped150g/5½oz full-fat garlic and herb cream cheese50g/1¾oz Parmesan, grated salt and freshly ground black pepper 350g/12oz short pasta, such as penne or fusilli 2 tbsp olive oil 1 leek, thinly sliced 1 garlic clove, finely chopped 2 chicken breast fillets, thinly sliced 150g/5½oz leafy greens (such as kale, cavolo nero or chard), chopped 150g/5½oz full-fat garlic and herb cream cheese 50g/1¾oz Parmesan, grated salt and freshly ground black pepper Method Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water.Meanwhile, heat the oil in a large frying pan or shallow casserole dish. Fry the leek, garlic and chicken for 5 minutes, stirring continuously. Add the greens and season really well with salt and pepper. Cook for a further 5 minutes to soften the greens. Add the garlicky cheese to the pan and stir to melt in. Slowly add the reserved pasta water, stirring to combine, and bring to a bubble. Add 35g/1¼oz of the Parmesan and mix. Once it's melted in, add the pasta and warm through. Season to taste with salt and pepper. Divide between four plates and serve topped with the remaining Parmesan. Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water. Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water. Meanwhile, heat the oil in a large frying pan or shallow casserole dish. Fry the leek, garlic and chicken for 5 minutes, stirring continuously. Add the greens and season really well with salt and pepper. Cook for a further 5 minutes to soften the greens. Meanwhile, heat the oil in a large frying pan or shallow casserole dish. Fry the leek, garlic and chicken for 5 minutes, stirring continuously. Add the greens and season really well with salt and pepper. Cook for a further 5 minutes to soften the greens. Add the garlicky cheese to the pan and stir to melt in. Slowly add the reserved pasta water, stirring to combine, and bring to a bubble. Add the garlicky cheese to the pan and stir to melt in. Slowly add the reserved pasta water, stirring to combine, and bring to a bubble. Add 35g/1¼oz of the Parmesan and mix. Once it's melted in, add the pasta and warm through. Season to taste with salt and pepper. Add 35g/1¼oz of the Parmesan and mix. Once it's melted in, add the pasta and warm through. Season to taste with salt and pepper. Divide between four plates and serve topped with the remaining Parmesan. Divide between four plates and serve topped with the remaining Parmesan." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace00eb3bdbfd0cc000be" }
20f53bc33ad47975c05d3b355db7f618c2d88193d04f94ca4280e12da80da2fe
Slow cooker chicken soup recipe An average of 4.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_soup_46213_16x9.jpg A very easy classic chicken soup that freezes beautifully, this flavoursome recipe is packed with tender chicken and will go down well with all the family. Don’t skip frying the onions briefly at the beginning as they make the soup extra rich and delicious. 2 tbsp sunflower or vegetable oil2 onions, finely chopped2 garlic cloves, crushed65g/2¼oz plain flour1.25 litres/2 pints hot chicken stock, made with 2 chicken stock cubes1 tsp dried mixed herbs¼ tsp ground turmeric (optional)4 chicken thigh fillets, boneless and skin removed (see Tip)5 tbsp milk or single creamsalt and freshly ground black pepperchopped fresh flatleaf parsley or chives, to serve 2 tbsp sunflower or vegetable oil 2 onions, finely chopped 2 garlic cloves, crushed 65g/2¼oz plain flour 1.25 litres/2 pints hot chicken stock, made with 2 chicken stock cubes 1 tsp dried mixed herbs ¼ tsp ground turmeric (optional) 4 chicken thigh fillets, boneless and skin removed (see Tip) 5 tbsp milk or single cream salt and freshly ground black pepper chopped fresh flatleaf parsley or chives, to serve Method Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 3–4 minutes, or until softened, stirring constantly. Add the garlic and cook for a few seconds more, stirring.Tip the onions and garlic into a slow cooker and toss with the flour. Stir in the stock, mixed herbs, turmeric, if using, and lots of freshly ground black pepper until well combined. Add the chicken to the slow cooker pot (there’s no need to cut it up), cover and cook on High for 3–4 hours or Low for 5–7 hours, until the chicken is very tender.Remove the lid and shred the chicken into small pieces using two forks. Stir in the milk and season with salt and pepper. Cover and cook on High for 15 minutes more, or until the soup is hot. Sprinkle over the herbs and serve with the warm crusty bread, if you like. Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 3–4 minutes, or until softened, stirring constantly. Add the garlic and cook for a few seconds more, stirring. Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 3–4 minutes, or until softened, stirring constantly. Add the garlic and cook for a few seconds more, stirring. Tip the onions and garlic into a slow cooker and toss with the flour. Stir in the stock, mixed herbs, turmeric, if using, and lots of freshly ground black pepper until well combined. Add the chicken to the slow cooker pot (there’s no need to cut it up), cover and cook on High for 3–4 hours or Low for 5–7 hours, until the chicken is very tender. Tip the onions and garlic into a slow cooker and toss with the flour. Stir in the stock, mixed herbs, turmeric, if using, and lots of freshly ground black pepper until well combined. Add the chicken to the slow cooker pot (there’s no need to cut it up), cover and cook on High for 3–4 hours or Low for 5–7 hours, until the chicken is very tender. Remove the lid and shred the chicken into small pieces using two forks. Stir in the milk and season with salt and pepper. Cover and cook on High for 15 minutes more, or until the soup is hot. Sprinkle over the herbs and serve with the warm crusty bread, if you like. Remove the lid and shred the chicken into small pieces using two forks. Stir in the milk and season with salt and pepper. Cover and cook on High for 15 minutes more, or until the soup is hot. Sprinkle over the herbs and serve with the warm crusty bread, if you like. Recipe tips This soup freezes beautifully, but will keep well in the fridge for a couple of days too. To freeze, leave to cool and then transfer to sealed containers. It's perfect for taking to work: thaw overnight in the fridge then reheat in the microwave or in a saucepan over a low heat. You can use chicken drumsticks, skin-on thighs or legs instead of the thigh fillets if you like, adding an extra 30 minutes or so to the cooking time depending on size. Transfer to a board and remove the skin and bones after cooking. Then shred the meat and return to the pan. For a thicker soup, add 2–3 tablespoons cornflour mixed with a little water at the same time as the milk or cream. You will need a slow cooker that holds at least 4 litres/7 pints for this recipe.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_chicken_soup_46213", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker chicken soup 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/slow_cooker_chicken_soup_46213_16x9.jpg A very easy classic chicken soup that freezes beautifully, this flavoursome recipe is packed with tender chicken and will go down well with all the family. Don’t skip frying the onions briefly at the beginning as they make the soup extra rich and delicious. 2 tbsp sunflower or vegetable oil2 onions, finely chopped2 garlic cloves, crushed65g/2¼oz plain flour1.25 litres/2 pints hot chicken stock, made with 2 chicken stock cubes1 tsp dried mixed herbs¼ tsp ground turmeric (optional)4 chicken thigh fillets, boneless and skin removed (see Tip)5 tbsp milk or single creamsalt and freshly ground black pepperchopped fresh flatleaf parsley or chives, to serve 2 tbsp sunflower or vegetable oil 2 onions, finely chopped 2 garlic cloves, crushed 65g/2¼oz plain flour 1.25 litres/2 pints hot chicken stock, made with 2 chicken stock cubes 1 tsp dried mixed herbs ¼ tsp ground turmeric (optional) 4 chicken thigh fillets, boneless and skin removed (see Tip) 5 tbsp milk or single cream salt and freshly ground black pepper chopped fresh flatleaf parsley or chives, to serve Method Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 3–4 minutes, or until softened, stirring constantly. Add the garlic and cook for a few seconds more, stirring.Tip the onions and garlic into a slow cooker and toss with the flour. Stir in the stock, mixed herbs, turmeric, if using, and lots of freshly ground black pepper until well combined. Add the chicken to the slow cooker pot (there’s no need to cut it up), cover and cook on High for 3–4 hours or Low for 5–7 hours, until the chicken is very tender.Remove the lid and shred the chicken into small pieces using two forks. Stir in the milk and season with salt and pepper. Cover and cook on High for 15 minutes more, or until the soup is hot. Sprinkle over the herbs and serve with the warm crusty bread, if you like. Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 3–4 minutes, or until softened, stirring constantly. Add the garlic and cook for a few seconds more, stirring. Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 3–4 minutes, or until softened, stirring constantly. Add the garlic and cook for a few seconds more, stirring. Tip the onions and garlic into a slow cooker and toss with the flour. Stir in the stock, mixed herbs, turmeric, if using, and lots of freshly ground black pepper until well combined. Add the chicken to the slow cooker pot (there’s no need to cut it up), cover and cook on High for 3–4 hours or Low for 5–7 hours, until the chicken is very tender. Tip the onions and garlic into a slow cooker and toss with the flour. Stir in the stock, mixed herbs, turmeric, if using, and lots of freshly ground black pepper until well combined. Add the chicken to the slow cooker pot (there’s no need to cut it up), cover and cook on High for 3–4 hours or Low for 5–7 hours, until the chicken is very tender. Remove the lid and shred the chicken into small pieces using two forks. Stir in the milk and season with salt and pepper. Cover and cook on High for 15 minutes more, or until the soup is hot. Sprinkle over the herbs and serve with the warm crusty bread, if you like. Remove the lid and shred the chicken into small pieces using two forks. Stir in the milk and season with salt and pepper. Cover and cook on High for 15 minutes more, or until the soup is hot. Sprinkle over the herbs and serve with the warm crusty bread, if you like. Recipe tips This soup freezes beautifully, but will keep well in the fridge for a couple of days too. To freeze, leave to cool and then transfer to sealed containers. It's perfect for taking to work: thaw overnight in the fridge then reheat in the microwave or in a saucepan over a low heat. You can use chicken drumsticks, skin-on thighs or legs instead of the thigh fillets if you like, adding an extra 30 minutes or so to the cooking time depending on size. Transfer to a board and remove the skin and bones after cooking. Then shred the meat and return to the pan. For a thicker soup, add 2–3 tablespoons cornflour mixed with a little water at the same time as the milk or cream. You will need a slow cooker that holds at least 4 litres/7 pints for this recipe." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace01eb3bdbfd0cc000bf" }
2996abe00b6e628c8ff59abc2310e1a59ffff6c6a8d8686a8cf5a5d09ec72b0d
Meatball sandwich recipe An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meatballsandtomatosa_90717_16x9.jpg Sometimes all you need is a really good sandwich and this one with homemade meatballs and tomato sauce is just the trick. 100g/3½oz minced beef1 small garlic clove, finely chopped4 tsp olive oil 100g/3½oz minced beef 1 small garlic clove, finely chopped 4 tsp olive oil ½ onion, finely chopped1 garlic clove, crushed3 tomatoes, chopped1 tbsp tomato ketchup2 tbsp chopped fresh parsley (optional)salt and freshly ground black pepper ½ onion, finely chopped 1 garlic clove, crushed 3 tomatoes, chopped 1 tbsp tomato ketchup 2 tbsp chopped fresh parsley (optional) salt and freshly ground black pepper 1 small baguette or baton, sliced in halfsimple green salad 1 small baguette or baton, sliced in half simple green salad Method For the meatballs, put the mince and garlic in a bowl and mix well to combine. Shape into small meatballs with wet hands.Heat the olive oil in a pan and fry the meatballs for 5-6 minutes, turning frequently, until browned all over and cooked through. Remove the meatballs from the pan, set aside and keep warm.For the sauce, fry the onion and garlic in the pan the meatballs were cooked in for 2-3 minutes, or until softened. Stir in the tomatoes and ketchup. Season with salt and pepper. Simmer for 3-4 minutes, or until the tomatoes are tender, then stir in the chopped parsley (if using). Return the meatballs to the pan to warm through in the sauce. Spoon into the baguette and serve with a green salad alongside. For the meatballs, put the mince and garlic in a bowl and mix well to combine. Shape into small meatballs with wet hands. For the meatballs, put the mince and garlic in a bowl and mix well to combine. Shape into small meatballs with wet hands. Heat the olive oil in a pan and fry the meatballs for 5-6 minutes, turning frequently, until browned all over and cooked through. Remove the meatballs from the pan, set aside and keep warm. Heat the olive oil in a pan and fry the meatballs for 5-6 minutes, turning frequently, until browned all over and cooked through. Remove the meatballs from the pan, set aside and keep warm. For the sauce, fry the onion and garlic in the pan the meatballs were cooked in for 2-3 minutes, or until softened. Stir in the tomatoes and ketchup. Season with salt and pepper. Simmer for 3-4 minutes, or until the tomatoes are tender, then stir in the chopped parsley (if using). For the sauce, fry the onion and garlic in the pan the meatballs were cooked in for 2-3 minutes, or until softened. Stir in the tomatoes and ketchup. Season with salt and pepper. Simmer for 3-4 minutes, or until the tomatoes are tender, then stir in the chopped parsley (if using). Return the meatballs to the pan to warm through in the sauce. Spoon into the baguette and serve with a green salad alongside. Return the meatballs to the pan to warm through in the sauce. Spoon into the baguette and serve with a green salad alongside.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/meatballsandtomatosa_90717", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Meatball sandwich 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/meatballsandtomatosa_90717_16x9.jpg Sometimes all you need is a really good sandwich and this one with homemade meatballs and tomato sauce is just the trick. 100g/3½oz minced beef1 small garlic clove, finely chopped4 tsp olive oil 100g/3½oz minced beef 1 small garlic clove, finely chopped 4 tsp olive oil ½ onion, finely chopped1 garlic clove, crushed3 tomatoes, chopped1 tbsp tomato ketchup2 tbsp chopped fresh parsley (optional)salt and freshly ground black pepper ½ onion, finely chopped 1 garlic clove, crushed 3 tomatoes, chopped 1 tbsp tomato ketchup 2 tbsp chopped fresh parsley (optional) salt and freshly ground black pepper 1 small baguette or baton, sliced in halfsimple green salad 1 small baguette or baton, sliced in half simple green salad Method For the meatballs, put the mince and garlic in a bowl and mix well to combine. Shape into small meatballs with wet hands.Heat the olive oil in a pan and fry the meatballs for 5-6 minutes, turning frequently, until browned all over and cooked through. Remove the meatballs from the pan, set aside and keep warm.For the sauce, fry the onion and garlic in the pan the meatballs were cooked in for 2-3 minutes, or until softened. Stir in the tomatoes and ketchup. Season with salt and pepper. Simmer for 3-4 minutes, or until the tomatoes are tender, then stir in the chopped parsley (if using). Return the meatballs to the pan to warm through in the sauce. Spoon into the baguette and serve with a green salad alongside. For the meatballs, put the mince and garlic in a bowl and mix well to combine. Shape into small meatballs with wet hands. For the meatballs, put the mince and garlic in a bowl and mix well to combine. Shape into small meatballs with wet hands. Heat the olive oil in a pan and fry the meatballs for 5-6 minutes, turning frequently, until browned all over and cooked through. Remove the meatballs from the pan, set aside and keep warm. Heat the olive oil in a pan and fry the meatballs for 5-6 minutes, turning frequently, until browned all over and cooked through. Remove the meatballs from the pan, set aside and keep warm. For the sauce, fry the onion and garlic in the pan the meatballs were cooked in for 2-3 minutes, or until softened. Stir in the tomatoes and ketchup. Season with salt and pepper. Simmer for 3-4 minutes, or until the tomatoes are tender, then stir in the chopped parsley (if using). For the sauce, fry the onion and garlic in the pan the meatballs were cooked in for 2-3 minutes, or until softened. Stir in the tomatoes and ketchup. Season with salt and pepper. Simmer for 3-4 minutes, or until the tomatoes are tender, then stir in the chopped parsley (if using). Return the meatballs to the pan to warm through in the sauce. Spoon into the baguette and serve with a green salad alongside. Return the meatballs to the pan to warm through in the sauce. Spoon into the baguette and serve with a green salad alongside." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace01eb3bdbfd0cc000c0" }
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Tomato soup recipe An average of 4.4 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ten-minute_tomato_soup_10252_16x9.jpg Mary Berry's tomato soup is quick, easy and delicious. In fact, it is one of her favourite family recipes, as she always have the ingredients in the cupboard. With no onions to chop or tomatoes to skin, it really is ready in ten minutes! 6 sun-dried tomatoes in oil2 garlic cloves, crushed 3 x 400g tin chopped tomatoes500ml/18fl oz chicken or vegetable stock1 tbsp caster sugar150ml/5fl oz full-fat milk150ml/5fl oz double creamsalt and freshly ground black pepper3–4 tsp pesto, to serve 6 sun-dried tomatoes in oil 2 garlic cloves, crushed 3 x 400g tin chopped tomatoes 500ml/18fl oz chicken or vegetable stock 1 tbsp caster sugar 150ml/5fl oz full-fat milk 150ml/5fl oz double cream salt and freshly ground black pepper 3–4 tsp pesto, to serve Method Set a large, deep pan over a medium heat and add 1 tablespoon of oil from the sun-dried tomatoes. Add the garlic and stir-fry for a few seconds, or until it just starts to colour.Add the sun-dried and tinned tomatoes, stock and sugar and bring to the boil, stirring constantly. Season with salt and freshly ground black pepper, then cover with a lid, reduce the heat and simmer for 10 minutes.Remove from the heat and, using a hand blender, blend the soup in the pan. Stir in the milk and cream and season with salt and freshly ground black pepper before heating through on the hob.Serve hot with ½ teaspoon pesto swirled on the top of each bowl of soup. Set a large, deep pan over a medium heat and add 1 tablespoon of oil from the sun-dried tomatoes. Add the garlic and stir-fry for a few seconds, or until it just starts to colour. Set a large, deep pan over a medium heat and add 1 tablespoon of oil from the sun-dried tomatoes. Add the garlic and stir-fry for a few seconds, or until it just starts to colour. Add the sun-dried and tinned tomatoes, stock and sugar and bring to the boil, stirring constantly. Season with salt and freshly ground black pepper, then cover with a lid, reduce the heat and simmer for 10 minutes. Add the sun-dried and tinned tomatoes, stock and sugar and bring to the boil, stirring constantly. Season with salt and freshly ground black pepper, then cover with a lid, reduce the heat and simmer for 10 minutes. Remove from the heat and, using a hand blender, blend the soup in the pan. Stir in the milk and cream and season with salt and freshly ground black pepper before heating through on the hob. Remove from the heat and, using a hand blender, blend the soup in the pan. Stir in the milk and cream and season with salt and freshly ground black pepper before heating through on the hob. Serve hot with ½ teaspoon pesto swirled on the top of each bowl of soup. Serve hot with ½ teaspoon pesto swirled on the top of each bowl of soup. Recipe tips If covered and chilled in the fridge, this dish can be made up to 3 days ahead. Without the milk and cream, and if in a freezer proof bag or container, this dish freezes very well. Defrost and reheat until piping hot, then stir in the milk and cream before serving. The sugar brings out the flavour of the tomatoes and helps balance their acidity – sometimes they can be a little bitter. The basil pesto adds a lovely flavour, but this soup is still very good without it.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/ten-minute_tomato_soup_10252", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Tomato soup recipe", "content": "An average of 4.4 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ten-minute_tomato_soup_10252_16x9.jpg Mary Berry's tomato soup is quick, easy and delicious. In fact, it is one of her favourite family recipes, as she always have the ingredients in the cupboard. With no onions to chop or tomatoes to skin, it really is ready in ten minutes! 6 sun-dried tomatoes in oil2 garlic cloves, crushed 3 x 400g tin chopped tomatoes500ml/18fl oz chicken or vegetable stock1 tbsp caster sugar150ml/5fl oz full-fat milk150ml/5fl oz double creamsalt and freshly ground black pepper3–4 tsp pesto, to serve 6 sun-dried tomatoes in oil 2 garlic cloves, crushed 3 x 400g tin chopped tomatoes 500ml/18fl oz chicken or vegetable stock 1 tbsp caster sugar 150ml/5fl oz full-fat milk 150ml/5fl oz double cream salt and freshly ground black pepper 3–4 tsp pesto, to serve Method Set a large, deep pan over a medium heat and add 1 tablespoon of oil from the sun-dried tomatoes. Add the garlic and stir-fry for a few seconds, or until it just starts to colour.Add the sun-dried and tinned tomatoes, stock and sugar and bring to the boil, stirring constantly. Season with salt and freshly ground black pepper, then cover with a lid, reduce the heat and simmer for 10 minutes.Remove from the heat and, using a hand blender, blend the soup in the pan. Stir in the milk and cream and season with salt and freshly ground black pepper before heating through on the hob.Serve hot with ½ teaspoon pesto swirled on the top of each bowl of soup. Set a large, deep pan over a medium heat and add 1 tablespoon of oil from the sun-dried tomatoes. Add the garlic and stir-fry for a few seconds, or until it just starts to colour. Set a large, deep pan over a medium heat and add 1 tablespoon of oil from the sun-dried tomatoes. Add the garlic and stir-fry for a few seconds, or until it just starts to colour. Add the sun-dried and tinned tomatoes, stock and sugar and bring to the boil, stirring constantly. Season with salt and freshly ground black pepper, then cover with a lid, reduce the heat and simmer for 10 minutes. Add the sun-dried and tinned tomatoes, stock and sugar and bring to the boil, stirring constantly. Season with salt and freshly ground black pepper, then cover with a lid, reduce the heat and simmer for 10 minutes. Remove from the heat and, using a hand blender, blend the soup in the pan. Stir in the milk and cream and season with salt and freshly ground black pepper before heating through on the hob. Remove from the heat and, using a hand blender, blend the soup in the pan. Stir in the milk and cream and season with salt and freshly ground black pepper before heating through on the hob. Serve hot with ½ teaspoon pesto swirled on the top of each bowl of soup. Serve hot with ½ teaspoon pesto swirled on the top of each bowl of soup. Recipe tips If covered and chilled in the fridge, this dish can be made up to 3 days ahead. Without the milk and cream, and if in a freezer proof bag or container, this dish freezes very well. Defrost and reheat until piping hot, then stir in the milk and cream before serving. The sugar brings out the flavour of the tomatoes and helps balance their acidity – sometimes they can be a little bitter. The basil pesto adds a lovely flavour, but this soup is still very good without it." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace01eb3bdbfd0cc000c1" }
d6efa58abf679016bda131b6076f6b94bb40ffa1e0a0a438570eb6021b96a910
Chicken parmigiana recipe An average of 4.5 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_parmigiana_40336_16x9.jpg Anna Del Conte's chicken parmigiana is the easy Italian-American chicken bake that's perfect for midweek cooking. Crunchy, cheesy and with an easy tomato sauce, this is sure to become a family favourite. 2 tbsp olive oil2 garlic cloves, crushed 400g tin chopped tomatoes4 chicken breasts50g/1¾oz dry breadcrumbs (panko breadcrumbs work well)1 free-range egg, beaten 25g/1oz butterpinch dried chilli flakes100g/3½oz mozzarella, cut into 5mm/¼in-thick sliceshandful fresh basil or oregano leavessalt 2 tbsp olive oil 2 garlic cloves, crushed 400g tin chopped tomatoes 4 chicken breasts 50g/1¾oz dry breadcrumbs (panko breadcrumbs work well) 1 free-range egg, beaten 25g/1oz butter pinch dried chilli flakes 100g/3½oz mozzarella, cut into 5mm/¼in-thick slices handful fresh basil or oregano leaves salt Method Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7. Lay the chicken breasts in between two sheets of baking paper and bash with a meat tenderiser or rolling pin, until flattened slightly.Season the breadcrumbs with salt in a shallow bowl or plate. Put the egg in another shallow bowl. Coat the chicken in the egg and then in the breadcrumbs.Heat the remaining oil and the butter in a frying pan over a medium–high heat. Add the chicken and cook for 5 minutes, or until crisp, turning halfway through.Put half of the tomato sauce in a shallow ovenproof dish. Lay the chicken on top, scatter with the chilli flakes and cover with the remaining sauce. Top with the mozzarella and cover with a lid or foil. Bake for 10 minutes.Uncover the chicken and bake for a further 8–10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve. Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes. Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Lay the chicken breasts in between two sheets of baking paper and bash with a meat tenderiser or rolling pin, until flattened slightly. Preheat the oven to 220C/200C Fan/Gas 7. Lay the chicken breasts in between two sheets of baking paper and bash with a meat tenderiser or rolling pin, until flattened slightly. Season the breadcrumbs with salt in a shallow bowl or plate. Put the egg in another shallow bowl. Coat the chicken in the egg and then in the breadcrumbs. Season the breadcrumbs with salt in a shallow bowl or plate. Put the egg in another shallow bowl. Coat the chicken in the egg and then in the breadcrumbs. Heat the remaining oil and the butter in a frying pan over a medium–high heat. Add the chicken and cook for 5 minutes, or until crisp, turning halfway through. Heat the remaining oil and the butter in a frying pan over a medium–high heat. Add the chicken and cook for 5 minutes, or until crisp, turning halfway through. Put half of the tomato sauce in a shallow ovenproof dish. Lay the chicken on top, scatter with the chilli flakes and cover with the remaining sauce. Top with the mozzarella and cover with a lid or foil. Bake for 10 minutes. Put half of the tomato sauce in a shallow ovenproof dish. Lay the chicken on top, scatter with the chilli flakes and cover with the remaining sauce. Top with the mozzarella and cover with a lid or foil. Bake for 10 minutes. Uncover the chicken and bake for a further 8–10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve. Uncover the chicken and bake for a further 8–10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_parmigiana_40336", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken parmigiana recipe", "content": "An average of 4.5 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_parmigiana_40336_16x9.jpg Anna Del Conte's chicken parmigiana is the easy Italian-American chicken bake that's perfect for midweek cooking. Crunchy, cheesy and with an easy tomato sauce, this is sure to become a family favourite. 2 tbsp olive oil2 garlic cloves, crushed 400g tin chopped tomatoes4 chicken breasts50g/1¾oz dry breadcrumbs (panko breadcrumbs work well)1 free-range egg, beaten 25g/1oz butterpinch dried chilli flakes100g/3½oz mozzarella, cut into 5mm/¼in-thick sliceshandful fresh basil or oregano leavessalt 2 tbsp olive oil 2 garlic cloves, crushed 400g tin chopped tomatoes 4 chicken breasts 50g/1¾oz dry breadcrumbs (panko breadcrumbs work well) 1 free-range egg, beaten 25g/1oz butter pinch dried chilli flakes 100g/3½oz mozzarella, cut into 5mm/¼in-thick slices handful fresh basil or oregano leaves salt Method Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7. Lay the chicken breasts in between two sheets of baking paper and bash with a meat tenderiser or rolling pin, until flattened slightly.Season the breadcrumbs with salt in a shallow bowl or plate. Put the egg in another shallow bowl. Coat the chicken in the egg and then in the breadcrumbs.Heat the remaining oil and the butter in a frying pan over a medium–high heat. Add the chicken and cook for 5 minutes, or until crisp, turning halfway through.Put half of the tomato sauce in a shallow ovenproof dish. Lay the chicken on top, scatter with the chilli flakes and cover with the remaining sauce. Top with the mozzarella and cover with a lid or foil. Bake for 10 minutes.Uncover the chicken and bake for a further 8–10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve. Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes. Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Lay the chicken breasts in between two sheets of baking paper and bash with a meat tenderiser or rolling pin, until flattened slightly. Preheat the oven to 220C/200C Fan/Gas 7. Lay the chicken breasts in between two sheets of baking paper and bash with a meat tenderiser or rolling pin, until flattened slightly. Season the breadcrumbs with salt in a shallow bowl or plate. Put the egg in another shallow bowl. Coat the chicken in the egg and then in the breadcrumbs. Season the breadcrumbs with salt in a shallow bowl or plate. Put the egg in another shallow bowl. Coat the chicken in the egg and then in the breadcrumbs. Heat the remaining oil and the butter in a frying pan over a medium–high heat. Add the chicken and cook for 5 minutes, or until crisp, turning halfway through. Heat the remaining oil and the butter in a frying pan over a medium–high heat. Add the chicken and cook for 5 minutes, or until crisp, turning halfway through. Put half of the tomato sauce in a shallow ovenproof dish. Lay the chicken on top, scatter with the chilli flakes and cover with the remaining sauce. Top with the mozzarella and cover with a lid or foil. Bake for 10 minutes. Put half of the tomato sauce in a shallow ovenproof dish. Lay the chicken on top, scatter with the chilli flakes and cover with the remaining sauce. Top with the mozzarella and cover with a lid or foil. Bake for 10 minutes. Uncover the chicken and bake for a further 8–10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve. Uncover the chicken and bake for a further 8–10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace02eb3bdbfd0cc000c2" }
cb48d970c33f90e0b1659f37d0064f804a39d5183d88af0cf767d5a0a73ca924
How to make pizza dough recipe An average of 4.6 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_pizza_50967_16x9.jpg Making your own pizza base is easier than you think. The great thing about learning how to make pizza dough recipe is that it can be made in advance, and even frozen, so you can dial up a pizza in minutes. Each serving provides 1095 kcal, 31g protein, 190g carbohydrates (of which 2g sugars), 22g fat (of which 3.5g saturates), 8g fibre and 5g salt. 400g/14oz strong white flour100g/3½oz semolina, plus extra for dusting2 tsp salt 15g/½oz fresh yeast or 1½ tsp of dry yeast275ml/9½fl oz tepid water50ml/2fl oz olive oil, plus extra for oiling 400g/14oz strong white flour 100g/3½oz semolina, plus extra for dusting 2 tsp salt 15g/½oz fresh yeast or 1½ tsp of dry yeast 275ml/9½fl oz tepid water 50ml/2fl oz olive oil, plus extra for oiling 2 tbsp tomato sauce pizza toppings of your choice 2 tbsp tomato sauce pizza toppings of your choice Method In a large mixing bowl, stir together the flour, semolina and salt. Stir in the dried yeast (or crumble in the fresh yeast). Make a well in the centre of the flour mixture and pour in most of the water along with the olive oil. Bring the dough together with your hands or a wooden spoon. As the flour is incorporated, the dough will start to take shape. Add the remaining water if the dough feels tight or hard.Turn the dough out onto a clean surface and knead for 10 minutes, or until it is smooth and elastic. Cut off a small piece of the dough and stretch part of it as thinly as you can. If you can see the shadow of your fingers through the dough (the light should shine through the dough like a window pane) without it tearing, it is ready to prove. Knead the cut piece back into the dough and shape the dough into an even ball. Place in an oiled bowl, cover with a damp tea towel and allow to prove in a warm place for 1–1½ hours, or until it has doubled in size (the temperature of your kitchen can affect the timing of this).When the dough has risen, take it out of the bowl and knock the air out. Divide the dough into two equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes. Place a pizza stone or an upturned baking tray into the oven and preheat to its highest setting.Dust the work surface liberally with semolina. Roll out one piece of the dough to form a circle that will fit on your pizza stone or baking tray. Transfer the pizza base onto a plastic chopping board (or another upturned baking tray) dusted with semolina. The tray will be used to slide the pizza base directly onto the pizza stone.Cover the surface with half of the tomato sauce and toppings of your choice.When ready to bake, slide the pizza directly onto the pizza stone and cook for 8–10 minutes, or until the base is golden-brown and the toppings are bubbling. Repeat with the remaining dough, tomato sauce and toppings. In a large mixing bowl, stir together the flour, semolina and salt. Stir in the dried yeast (or crumble in the fresh yeast). Make a well in the centre of the flour mixture and pour in most of the water along with the olive oil. Bring the dough together with your hands or a wooden spoon. As the flour is incorporated, the dough will start to take shape. Add the remaining water if the dough feels tight or hard. In a large mixing bowl, stir together the flour, semolina and salt. Stir in the dried yeast (or crumble in the fresh yeast). Make a well in the centre of the flour mixture and pour in most of the water along with the olive oil. Bring the dough together with your hands or a wooden spoon. As the flour is incorporated, the dough will start to take shape. Add the remaining water if the dough feels tight or hard. Turn the dough out onto a clean surface and knead for 10 minutes, or until it is smooth and elastic. Cut off a small piece of the dough and stretch part of it as thinly as you can. If you can see the shadow of your fingers through the dough (the light should shine through the dough like a window pane) without it tearing, it is ready to prove. Turn the dough out onto a clean surface and knead for 10 minutes, or until it is smooth and elastic. Cut off a small piece of the dough and stretch part of it as thinly as you can. If you can see the shadow of your fingers through the dough (the light should shine through the dough like a window pane) without it tearing, it is ready to prove. Knead the cut piece back into the dough and shape the dough into an even ball. Place in an oiled bowl, cover with a damp tea towel and allow to prove in a warm place for 1–1½ hours, or until it has doubled in size (the temperature of your kitchen can affect the timing of this). Knead the cut piece back into the dough and shape the dough into an even ball. Place in an oiled bowl, cover with a damp tea towel and allow to prove in a warm place for 1–1½ hours, or until it has doubled in size (the temperature of your kitchen can affect the timing of this). When the dough has risen, take it out of the bowl and knock the air out. Divide the dough into two equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes. When the dough has risen, take it out of the bowl and knock the air out. Divide the dough into two equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes. Place a pizza stone or an upturned baking tray into the oven and preheat to its highest setting. Place a pizza stone or an upturned baking tray into the oven and preheat to its highest setting. Dust the work surface liberally with semolina. Roll out one piece of the dough to form a circle that will fit on your pizza stone or baking tray. Dust the work surface liberally with semolina. Roll out one piece of the dough to form a circle that will fit on your pizza stone or baking tray. Transfer the pizza base onto a plastic chopping board (or another upturned baking tray) dusted with semolina. The tray will be used to slide the pizza base directly onto the pizza stone. Transfer the pizza base onto a plastic chopping board (or another upturned baking tray) dusted with semolina. The tray will be used to slide the pizza base directly onto the pizza stone. Cover the surface with half of the tomato sauce and toppings of your choice. Cover the surface with half of the tomato sauce and toppings of your choice. When ready to bake, slide the pizza directly onto the pizza stone and cook for 8–10 minutes, or until the base is golden-brown and the toppings are bubbling. Repeat with the remaining dough, tomato sauce and toppings. When ready to bake, slide the pizza directly onto the pizza stone and cook for 8–10 minutes, or until the base is golden-brown and the toppings are bubbling. Repeat with the remaining dough, tomato sauce and toppings. Recipe tips The semonlina in this recipe will give the base added crunch and stop it from sticking. But you can replace it with an equivalent amount of flour if you don't have any. If you are making the pizza bases in advance, once the dough has been divided and rolled, cover and place into the fridge. Remove one hour before needed to allow the dough to come up to temperature. If you want to freeze the pizza bases roll them out before you put them in the freezer.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/how_to_make_pizza_50967", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "How to make pizza dough recipe", "content": "An average of 4.6 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_pizza_50967_16x9.jpg Making your own pizza base is easier than you think. The great thing about learning how to make pizza dough recipe is that it can be made in advance, and even frozen, so you can dial up a pizza in minutes. Each serving provides 1095 kcal, 31g protein, 190g carbohydrates (of which 2g sugars), 22g fat (of which 3.5g saturates), 8g fibre and 5g salt. 400g/14oz strong white flour100g/3½oz semolina, plus extra for dusting2 tsp salt 15g/½oz fresh yeast or 1½ tsp of dry yeast275ml/9½fl oz tepid water50ml/2fl oz olive oil, plus extra for oiling 400g/14oz strong white flour 100g/3½oz semolina, plus extra for dusting 2 tsp salt 15g/½oz fresh yeast or 1½ tsp of dry yeast 275ml/9½fl oz tepid water 50ml/2fl oz olive oil, plus extra for oiling 2 tbsp tomato sauce pizza toppings of your choice 2 tbsp tomato sauce pizza toppings of your choice Method In a large mixing bowl, stir together the flour, semolina and salt. Stir in the dried yeast (or crumble in the fresh yeast). Make a well in the centre of the flour mixture and pour in most of the water along with the olive oil. Bring the dough together with your hands or a wooden spoon. As the flour is incorporated, the dough will start to take shape. Add the remaining water if the dough feels tight or hard.Turn the dough out onto a clean surface and knead for 10 minutes, or until it is smooth and elastic. Cut off a small piece of the dough and stretch part of it as thinly as you can. If you can see the shadow of your fingers through the dough (the light should shine through the dough like a window pane) without it tearing, it is ready to prove. Knead the cut piece back into the dough and shape the dough into an even ball. Place in an oiled bowl, cover with a damp tea towel and allow to prove in a warm place for 1–1½ hours, or until it has doubled in size (the temperature of your kitchen can affect the timing of this).When the dough has risen, take it out of the bowl and knock the air out. Divide the dough into two equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes. Place a pizza stone or an upturned baking tray into the oven and preheat to its highest setting.Dust the work surface liberally with semolina. Roll out one piece of the dough to form a circle that will fit on your pizza stone or baking tray. Transfer the pizza base onto a plastic chopping board (or another upturned baking tray) dusted with semolina. The tray will be used to slide the pizza base directly onto the pizza stone.Cover the surface with half of the tomato sauce and toppings of your choice.When ready to bake, slide the pizza directly onto the pizza stone and cook for 8–10 minutes, or until the base is golden-brown and the toppings are bubbling. Repeat with the remaining dough, tomato sauce and toppings. In a large mixing bowl, stir together the flour, semolina and salt. Stir in the dried yeast (or crumble in the fresh yeast). Make a well in the centre of the flour mixture and pour in most of the water along with the olive oil. Bring the dough together with your hands or a wooden spoon. As the flour is incorporated, the dough will start to take shape. Add the remaining water if the dough feels tight or hard. In a large mixing bowl, stir together the flour, semolina and salt. Stir in the dried yeast (or crumble in the fresh yeast). Make a well in the centre of the flour mixture and pour in most of the water along with the olive oil. Bring the dough together with your hands or a wooden spoon. As the flour is incorporated, the dough will start to take shape. Add the remaining water if the dough feels tight or hard. Turn the dough out onto a clean surface and knead for 10 minutes, or until it is smooth and elastic. Cut off a small piece of the dough and stretch part of it as thinly as you can. If you can see the shadow of your fingers through the dough (the light should shine through the dough like a window pane) without it tearing, it is ready to prove. Turn the dough out onto a clean surface and knead for 10 minutes, or until it is smooth and elastic. Cut off a small piece of the dough and stretch part of it as thinly as you can. If you can see the shadow of your fingers through the dough (the light should shine through the dough like a window pane) without it tearing, it is ready to prove. Knead the cut piece back into the dough and shape the dough into an even ball. Place in an oiled bowl, cover with a damp tea towel and allow to prove in a warm place for 1–1½ hours, or until it has doubled in size (the temperature of your kitchen can affect the timing of this). Knead the cut piece back into the dough and shape the dough into an even ball. Place in an oiled bowl, cover with a damp tea towel and allow to prove in a warm place for 1–1½ hours, or until it has doubled in size (the temperature of your kitchen can affect the timing of this). When the dough has risen, take it out of the bowl and knock the air out. Divide the dough into two equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes. When the dough has risen, take it out of the bowl and knock the air out. Divide the dough into two equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes. Place a pizza stone or an upturned baking tray into the oven and preheat to its highest setting. Place a pizza stone or an upturned baking tray into the oven and preheat to its highest setting. Dust the work surface liberally with semolina. Roll out one piece of the dough to form a circle that will fit on your pizza stone or baking tray. Dust the work surface liberally with semolina. Roll out one piece of the dough to form a circle that will fit on your pizza stone or baking tray. Transfer the pizza base onto a plastic chopping board (or another upturned baking tray) dusted with semolina. The tray will be used to slide the pizza base directly onto the pizza stone. Transfer the pizza base onto a plastic chopping board (or another upturned baking tray) dusted with semolina. The tray will be used to slide the pizza base directly onto the pizza stone. Cover the surface with half of the tomato sauce and toppings of your choice. Cover the surface with half of the tomato sauce and toppings of your choice. When ready to bake, slide the pizza directly onto the pizza stone and cook for 8–10 minutes, or until the base is golden-brown and the toppings are bubbling. Repeat with the remaining dough, tomato sauce and toppings. When ready to bake, slide the pizza directly onto the pizza stone and cook for 8–10 minutes, or until the base is golden-brown and the toppings are bubbling. Repeat with the remaining dough, tomato sauce and toppings. Recipe tips The semonlina in this recipe will give the base added crunch and stop it from sticking. But you can replace it with an equivalent amount of flour if you don't have any. If you are making the pizza bases in advance, once the dough has been divided and rolled, cover and place into the fridge. Remove one hour before needed to allow the dough to come up to temperature. If you want to freeze the pizza bases roll them out before you put them in the freezer." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace02eb3bdbfd0cc000c3" }
5240f133ebd437f66d50d399a7182d3c84e79bbdec255f6e959727a8b7edfc58
Slow cooker leek and potato soup recipe An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_leek_and_06197_16x9.jpg A simple and budget-friendly soup that freezes beautifully. Make it extra special by drizzling with a little cream and scattering chives or parsley on top. Serve with warm crusty bread and butter. Each serving (excluding cream and bread) provides 176 kcal, 4.4g protein, 22g carbohydrate (of which 9g sugars), 6.7g fat (of which 2.9g saturates), 5.7g fibre and 0.87g salt. 25g/1oz butter1 tbsp sunflower oil2 onions, chopped 4 leeks, trimmed and thickly sliced (around 700g/1lb 9oz prepared weight)3 potatoes (around 400g/14oz), peeled and cut into roughly 2cm/¾in chunks½ tsp dried mixed herbs1 litre/1¾ pints hot vegetable or chicken stock, made with 1 stock cube100ml/3½fl oz milk or single or double creamsalt and freshly ground black pepper2–3 tbsp double or single cream, to garnish (optional)chopped fresh chives or parsley, to garnishwarm crusty bread and butter, to serve 25g/1oz butter 1 tbsp sunflower oil 2 onions, chopped 4 leeks, trimmed and thickly sliced (around 700g/1lb 9oz prepared weight) 3 potatoes (around 400g/14oz), peeled and cut into roughly 2cm/¾in chunks ½ tsp dried mixed herbs 1 litre/1¾ pints hot vegetable or chicken stock, made with 1 stock cube 100ml/3½fl oz milk or single or double cream salt and freshly ground black pepper 2–3 tbsp double or single cream, to garnish (optional) chopped fresh chives or parsley, to garnish warm crusty bread and butter, to serve Method Melt the butter and oil in a large, deep non-stick frying pan over a medium heat and fry the onions and leeks for about 5 minutes, stirring regularly, until beginning to soften and lightly colour. Tip the onions and leeks into a slow cooker pot and add the potatoes, mixed herbs and stock. Season with salt and lots of pepper and stir well. Cover with a lid and cook on high for 4–5 hours or low for 6–8 hours, or until the potatoes are very tender. Carefully remove the pot from the slow cooker and use a hand-held blender to blitz the soup until smooth – watch out for splashes. Stir in enough milk to reach your preferred consistency (see Tips). Generously season with more salt and pepper and ladle into six warmed bowls. Drizzle with the cream (if using), scatter the chives on top and finish with a final grind of black pepper, if preferred. Serve with the warm crusty bread and butter. Melt the butter and oil in a large, deep non-stick frying pan over a medium heat and fry the onions and leeks for about 5 minutes, stirring regularly, until beginning to soften and lightly colour. Melt the butter and oil in a large, deep non-stick frying pan over a medium heat and fry the onions and leeks for about 5 minutes, stirring regularly, until beginning to soften and lightly colour. Tip the onions and leeks into a slow cooker pot and add the potatoes, mixed herbs and stock. Season with salt and lots of pepper and stir well. Cover with a lid and cook on high for 4–5 hours or low for 6–8 hours, or until the potatoes are very tender. Tip the onions and leeks into a slow cooker pot and add the potatoes, mixed herbs and stock. Season with salt and lots of pepper and stir well. Cover with a lid and cook on high for 4–5 hours or low for 6–8 hours, or until the potatoes are very tender. Carefully remove the pot from the slow cooker and use a hand-held blender to blitz the soup until smooth – watch out for splashes. Stir in enough milk to reach your preferred consistency (see Tips). Carefully remove the pot from the slow cooker and use a hand-held blender to blitz the soup until smooth – watch out for splashes. Stir in enough milk to reach your preferred consistency (see Tips). Generously season with more salt and pepper and ladle into six warmed bowls. Drizzle with the cream (if using), scatter the chives on top and finish with a final grind of black pepper, if preferred. Serve with the warm crusty bread and butter. Generously season with more salt and pepper and ladle into six warmed bowls. Drizzle with the cream (if using), scatter the chives on top and finish with a final grind of black pepper, if preferred. Serve with the warm crusty bread and butter. Recipe tips As the soup will be extremely hot, there should be no need to reheat once the milk or cream is added. However, you can always return the pot to the slow cooker for an extra 10–15 minutes on high if necessary. You will need a slow cooker that holds around 4 litres/7 pints for this recipe. To freeze the soup, leave to cool completely then pour into sealable containers. Freeze for up to 4 months. Reheat from frozen in a microwave or allow to thaw thoroughly. Adjust the liquid by adding more milk or stock if necessary to reach your preferred consistency. If the soup is too thin, add a little cornflour mixed with water before reheating.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_leek_and_06197", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker leek and potato soup recipe", "content": "An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_leek_and_06197_16x9.jpg A simple and budget-friendly soup that freezes beautifully. Make it extra special by drizzling with a little cream and scattering chives or parsley on top. Serve with warm crusty bread and butter. Each serving (excluding cream and bread) provides 176 kcal, 4.4g protein, 22g carbohydrate (of which 9g sugars), 6.7g fat (of which 2.9g saturates), 5.7g fibre and 0.87g salt. 25g/1oz butter1 tbsp sunflower oil2 onions, chopped 4 leeks, trimmed and thickly sliced (around 700g/1lb 9oz prepared weight)3 potatoes (around 400g/14oz), peeled and cut into roughly 2cm/¾in chunks½ tsp dried mixed herbs1 litre/1¾ pints hot vegetable or chicken stock, made with 1 stock cube100ml/3½fl oz milk or single or double creamsalt and freshly ground black pepper2–3 tbsp double or single cream, to garnish (optional)chopped fresh chives or parsley, to garnishwarm crusty bread and butter, to serve 25g/1oz butter 1 tbsp sunflower oil 2 onions, chopped 4 leeks, trimmed and thickly sliced (around 700g/1lb 9oz prepared weight) 3 potatoes (around 400g/14oz), peeled and cut into roughly 2cm/¾in chunks ½ tsp dried mixed herbs 1 litre/1¾ pints hot vegetable or chicken stock, made with 1 stock cube 100ml/3½fl oz milk or single or double cream salt and freshly ground black pepper 2–3 tbsp double or single cream, to garnish (optional) chopped fresh chives or parsley, to garnish warm crusty bread and butter, to serve Method Melt the butter and oil in a large, deep non-stick frying pan over a medium heat and fry the onions and leeks for about 5 minutes, stirring regularly, until beginning to soften and lightly colour. Tip the onions and leeks into a slow cooker pot and add the potatoes, mixed herbs and stock. Season with salt and lots of pepper and stir well. Cover with a lid and cook on high for 4–5 hours or low for 6–8 hours, or until the potatoes are very tender. Carefully remove the pot from the slow cooker and use a hand-held blender to blitz the soup until smooth – watch out for splashes. Stir in enough milk to reach your preferred consistency (see Tips). Generously season with more salt and pepper and ladle into six warmed bowls. Drizzle with the cream (if using), scatter the chives on top and finish with a final grind of black pepper, if preferred. Serve with the warm crusty bread and butter. Melt the butter and oil in a large, deep non-stick frying pan over a medium heat and fry the onions and leeks for about 5 minutes, stirring regularly, until beginning to soften and lightly colour. Melt the butter and oil in a large, deep non-stick frying pan over a medium heat and fry the onions and leeks for about 5 minutes, stirring regularly, until beginning to soften and lightly colour. Tip the onions and leeks into a slow cooker pot and add the potatoes, mixed herbs and stock. Season with salt and lots of pepper and stir well. Cover with a lid and cook on high for 4–5 hours or low for 6–8 hours, or until the potatoes are very tender. Tip the onions and leeks into a slow cooker pot and add the potatoes, mixed herbs and stock. Season with salt and lots of pepper and stir well. Cover with a lid and cook on high for 4–5 hours or low for 6–8 hours, or until the potatoes are very tender. Carefully remove the pot from the slow cooker and use a hand-held blender to blitz the soup until smooth – watch out for splashes. Stir in enough milk to reach your preferred consistency (see Tips). Carefully remove the pot from the slow cooker and use a hand-held blender to blitz the soup until smooth – watch out for splashes. Stir in enough milk to reach your preferred consistency (see Tips). Generously season with more salt and pepper and ladle into six warmed bowls. Drizzle with the cream (if using), scatter the chives on top and finish with a final grind of black pepper, if preferred. Serve with the warm crusty bread and butter. Generously season with more salt and pepper and ladle into six warmed bowls. Drizzle with the cream (if using), scatter the chives on top and finish with a final grind of black pepper, if preferred. Serve with the warm crusty bread and butter. Recipe tips As the soup will be extremely hot, there should be no need to reheat once the milk or cream is added. However, you can always return the pot to the slow cooker for an extra 10–15 minutes on high if necessary. You will need a slow cooker that holds around 4 litres/7 pints for this recipe. To freeze the soup, leave to cool completely then pour into sealable containers. Freeze for up to 4 months. Reheat from frozen in a microwave or allow to thaw thoroughly. Adjust the liquid by adding more milk or stock if necessary to reach your preferred consistency. If the soup is too thin, add a little cornflour mixed with water before reheating." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace02eb3bdbfd0cc000c4" }
966d39c91869a34b2fed3b337227bdcf2a8e4676ba35c7f4f163a16d6efef3d2
Barbecue chicken and rice wraps recipe An average of 3.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/barbecue_chicken_and_82515_16x9.jpg Make your own quick barbecue spice mix for these easy barbecue-style chicken and rice wraps and save a packet on, er, packets. Part of Rob's chicken meal prep series, also check out his speedy chicken couscous and chicken cashew curry for the full set. Each serving provides 671 kcal, 39g protein, 77g carbohydrates (of which 12g sugars), 19g fat (of which 5g saturates), 15g fibre and 1.9g salt. 2 tsp cayenne pepper (or paprika, if you like less heat)2 tsp cumin 2 tsp garlic powder 1 tbsp olive oil salt and freshly ground black pepper 2 tsp cayenne pepper (or paprika, if you like less heat) 2 tsp cumin 2 tsp garlic powder 1 tbsp olive oil salt and freshly ground black pepper 200g/7oz skinless chicken thigh fillets, cut into bite-sized pieces2 tsp olive oil 150g/50oz broccoli, roughly chopped 1 red pepper, deseeded and diced 1 green pepper, deseeded and diced4 spring onions, roughly chopped 225g/8oz cooked basmati rice 2 tbsp tomato purée 2 tsp paprika squeeze lime juice (optional)2 tsp finely chopped coriander 2 tortilla wraps 200g/7oz skinless chicken thigh fillets, cut into bite-sized pieces 2 tsp olive oil 150g/50oz broccoli, roughly chopped 1 red pepper, deseeded and diced 1 green pepper, deseeded and diced 4 spring onions, roughly chopped 225g/8oz cooked basmati rice 2 tbsp tomato purée 2 tsp paprika squeeze lime juice (optional) 2 tsp finely chopped coriander 2 tortilla wraps Method Mix together the barbecue spice mix ingredients and season with salt and pepper. Add half of the spice mix to the chicken and mix well.Heat the olive oil in a frying pan over a high heat, add the chicken and brown all over. Check the chicken is cooked by removing a piece from the pan and cutting it open. If there is no trace of pink, the chicken is cooked. Transfer the chicken onto a plate and set aside..In the same pan, add the broccoli and peppers and fry for 4 minutes. Add the spring onions and cook for 2 minutes. Add the rice, tomato purée, paprika, remaining barbecue seasoning mixture and a splash of water to the pan. Add the chicken back into the pan and cook for 3 minutes, stirring constantly. Add a splash of lime juice at the end if you want some extra zing. Sprinkle over the coriander. Microwave the wraps for 10 seconds to soften, then stuff with the rice and chicken and enjoy! Mix together the barbecue spice mix ingredients and season with salt and pepper. Mix together the barbecue spice mix ingredients and season with salt and pepper. Add half of the spice mix to the chicken and mix well. Add half of the spice mix to the chicken and mix well. Heat the olive oil in a frying pan over a high heat, add the chicken and brown all over. Check the chicken is cooked by removing a piece from the pan and cutting it open. If there is no trace of pink, the chicken is cooked. Transfer the chicken onto a plate and set aside.. Heat the olive oil in a frying pan over a high heat, add the chicken and brown all over. Check the chicken is cooked by removing a piece from the pan and cutting it open. If there is no trace of pink, the chicken is cooked. Transfer the chicken onto a plate and set aside.. In the same pan, add the broccoli and peppers and fry for 4 minutes. Add the spring onions and cook for 2 minutes. Add the rice, tomato purée, paprika, remaining barbecue seasoning mixture and a splash of water to the pan. Add the chicken back into the pan and cook for 3 minutes, stirring constantly. In the same pan, add the broccoli and peppers and fry for 4 minutes. Add the spring onions and cook for 2 minutes. Add the rice, tomato purée, paprika, remaining barbecue seasoning mixture and a splash of water to the pan. Add the chicken back into the pan and cook for 3 minutes, stirring constantly. Add a splash of lime juice at the end if you want some extra zing. Sprinkle over the coriander. Add a splash of lime juice at the end if you want some extra zing. Sprinkle over the coriander. Microwave the wraps for 10 seconds to soften, then stuff with the rice and chicken and enjoy! Microwave the wraps for 10 seconds to soften, then stuff with the rice and chicken and enjoy!
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/barbecue_chicken_and_82515", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Barbecue chicken and rice wraps recipe", "content": "An average of 3.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/barbecue_chicken_and_82515_16x9.jpg Make your own quick barbecue spice mix for these easy barbecue-style chicken and rice wraps and save a packet on, er, packets. Part of Rob's chicken meal prep series, also check out his speedy chicken couscous and chicken cashew curry for the full set. Each serving provides 671 kcal, 39g protein, 77g carbohydrates (of which 12g sugars), 19g fat (of which 5g saturates), 15g fibre and 1.9g salt. 2 tsp cayenne pepper (or paprika, if you like less heat)2 tsp cumin 2 tsp garlic powder 1 tbsp olive oil salt and freshly ground black pepper 2 tsp cayenne pepper (or paprika, if you like less heat) 2 tsp cumin 2 tsp garlic powder 1 tbsp olive oil salt and freshly ground black pepper 200g/7oz skinless chicken thigh fillets, cut into bite-sized pieces2 tsp olive oil 150g/50oz broccoli, roughly chopped 1 red pepper, deseeded and diced 1 green pepper, deseeded and diced4 spring onions, roughly chopped 225g/8oz cooked basmati rice 2 tbsp tomato purée 2 tsp paprika squeeze lime juice (optional)2 tsp finely chopped coriander 2 tortilla wraps 200g/7oz skinless chicken thigh fillets, cut into bite-sized pieces 2 tsp olive oil 150g/50oz broccoli, roughly chopped 1 red pepper, deseeded and diced 1 green pepper, deseeded and diced 4 spring onions, roughly chopped 225g/8oz cooked basmati rice 2 tbsp tomato purée 2 tsp paprika squeeze lime juice (optional) 2 tsp finely chopped coriander 2 tortilla wraps Method Mix together the barbecue spice mix ingredients and season with salt and pepper. Add half of the spice mix to the chicken and mix well.Heat the olive oil in a frying pan over a high heat, add the chicken and brown all over. Check the chicken is cooked by removing a piece from the pan and cutting it open. If there is no trace of pink, the chicken is cooked. Transfer the chicken onto a plate and set aside..In the same pan, add the broccoli and peppers and fry for 4 minutes. Add the spring onions and cook for 2 minutes. Add the rice, tomato purée, paprika, remaining barbecue seasoning mixture and a splash of water to the pan. Add the chicken back into the pan and cook for 3 minutes, stirring constantly. Add a splash of lime juice at the end if you want some extra zing. Sprinkle over the coriander. Microwave the wraps for 10 seconds to soften, then stuff with the rice and chicken and enjoy! Mix together the barbecue spice mix ingredients and season with salt and pepper. Mix together the barbecue spice mix ingredients and season with salt and pepper. Add half of the spice mix to the chicken and mix well. Add half of the spice mix to the chicken and mix well. Heat the olive oil in a frying pan over a high heat, add the chicken and brown all over. Check the chicken is cooked by removing a piece from the pan and cutting it open. If there is no trace of pink, the chicken is cooked. Transfer the chicken onto a plate and set aside.. Heat the olive oil in a frying pan over a high heat, add the chicken and brown all over. Check the chicken is cooked by removing a piece from the pan and cutting it open. If there is no trace of pink, the chicken is cooked. Transfer the chicken onto a plate and set aside.. In the same pan, add the broccoli and peppers and fry for 4 minutes. Add the spring onions and cook for 2 minutes. Add the rice, tomato purée, paprika, remaining barbecue seasoning mixture and a splash of water to the pan. Add the chicken back into the pan and cook for 3 minutes, stirring constantly. In the same pan, add the broccoli and peppers and fry for 4 minutes. Add the spring onions and cook for 2 minutes. Add the rice, tomato purée, paprika, remaining barbecue seasoning mixture and a splash of water to the pan. Add the chicken back into the pan and cook for 3 minutes, stirring constantly. Add a splash of lime juice at the end if you want some extra zing. Sprinkle over the coriander. Add a splash of lime juice at the end if you want some extra zing. Sprinkle over the coriander. Microwave the wraps for 10 seconds to soften, then stuff with the rice and chicken and enjoy! Microwave the wraps for 10 seconds to soften, then stuff with the rice and chicken and enjoy!" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace02eb3bdbfd0cc000c5" }
5c758838eefc74939ab1f20a359b7c86202207f1646705b3bc6e92c543eeac95
Chickpea burgers recipe An average of 4.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hummus_chickpea_burgers_94137_16x9.jpg These tasty chickpea burgers are easy to make and brilliant for a healthy family dinner. The burgers are freezer friendly so perfect for making ahead. They're also vegan if you serve with dairy-free yoghurt, coconut would work particularly well. Equipment and preparation: for this recipe you will need a food processor. Each burger provides 423 kcal, 14g protein, 64g carbohydrate (of which 6g sugars), 13g fat (of which 1.5g saturates), 5g fibre and 2.1g salt. 3-4 tbsp sunflower oil1 onion, roughly chopped2 garlic cloves, thinly sliced1 tsp ground cumin1 tsp ground coriander400g tin chickpeas, drained and rinsed100g/3½oz hummus50g/2oz plain flour½ tsp saltfreshly ground black pepper50g/2oz pine nuts or cashews 3-4 tbsp sunflower oil 1 onion, roughly chopped 2 garlic cloves, thinly sliced 1 tsp ground cumin 1 tsp ground coriander 400g tin chickpeas, drained and rinsed 100g/3½oz hummus 50g/2oz plain flour ½ tsp salt freshly ground black pepper 50g/2oz pine nuts or cashews 8 pitta breads, warmedmixed green salad8 tbsp plain yoghurt (optional)8 tsp chilli sauce 8 pitta breads, warmed mixed green salad 8 tbsp plain yoghurt (optional) 8 tsp chilli sauce Method Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes. Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste. Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste.Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm/½in thick. Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through. Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside. Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes. Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes. Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste. Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste. Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste. Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste. Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm/½in thick. Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm/½in thick. Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through. Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through. Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside. Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside. Recipe tips These burgers are delicious cold, so they make brilliant packed lunches. Mini versions of the burgers also work well as canapés, topped with a dab of chilli jam and garnished with sprigs of fresh coriander.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/hummus_chickpea_burgers_94137", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chickpea burgers recipe", "content": "An average of 4.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hummus_chickpea_burgers_94137_16x9.jpg These tasty chickpea burgers are easy to make and brilliant for a healthy family dinner. The burgers are freezer friendly so perfect for making ahead. They're also vegan if you serve with dairy-free yoghurt, coconut would work particularly well. Equipment and preparation: for this recipe you will need a food processor. Each burger provides 423 kcal, 14g protein, 64g carbohydrate (of which 6g sugars), 13g fat (of which 1.5g saturates), 5g fibre and 2.1g salt. 3-4 tbsp sunflower oil1 onion, roughly chopped2 garlic cloves, thinly sliced1 tsp ground cumin1 tsp ground coriander400g tin chickpeas, drained and rinsed100g/3½oz hummus50g/2oz plain flour½ tsp saltfreshly ground black pepper50g/2oz pine nuts or cashews 3-4 tbsp sunflower oil 1 onion, roughly chopped 2 garlic cloves, thinly sliced 1 tsp ground cumin 1 tsp ground coriander 400g tin chickpeas, drained and rinsed 100g/3½oz hummus 50g/2oz plain flour ½ tsp salt freshly ground black pepper 50g/2oz pine nuts or cashews 8 pitta breads, warmedmixed green salad8 tbsp plain yoghurt (optional)8 tsp chilli sauce 8 pitta breads, warmed mixed green salad 8 tbsp plain yoghurt (optional) 8 tsp chilli sauce Method Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes. Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste. Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste.Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm/½in thick. Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through. Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside. Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes. Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes. Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste. Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste. Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste. Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste. Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm/½in thick. Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm/½in thick. Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through. Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through. Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside. Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside. Recipe tips These burgers are delicious cold, so they make brilliant packed lunches. Mini versions of the burgers also work well as canapés, topped with a dab of chilli jam and garnished with sprigs of fresh coriander." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace03eb3bdbfd0cc000c6" }
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Carrot soup recipe An average of 3.8 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/carrot_soup_23577_16x9.jpg I love a really hearty carrot soup. It’s such a great way to use up carrots or just a delicious soup to make, with a spicy kick too. 200g/7oz butter2 tbsp coriander seeds2 tbsp cumin seeds1 tsp dried red chilli flakes½ tsp ground turmeric1 onion, finely chopped2 tbsp sea salt flakes, or to taste 6 garlic cloves, crushed1kg/2lb 4oz carrots, peeled and grated1 medium–large potato, peeled and grated 2 oranges, zest and juice1 litre/1¾ pints vegetable stockchilli oil, to drizzlechopped fresh coriander leaves, to garnish 200g/7oz butter 2 tbsp coriander seeds 2 tbsp cumin seeds 1 tsp dried red chilli flakes ½ tsp ground turmeric 1 onion, finely chopped 2 tbsp sea salt flakes, or to taste 6 garlic cloves, crushed 1kg/2lb 4oz carrots, peeled and grated 1 medium–large potato, peeled and grated 2 oranges, zest and juice 1 litre/1¾ pints vegetable stock chilli oil, to drizzle chopped fresh coriander leaves, to garnish Method Heat the butter in a large stock pot, casserole or saucepan over a medium heat. As soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and cook for a few minutes. Add the onion and salt and cook until the onions are soft. The add the garlic. Add the carrot and potato, mix to combine everything and cook over a high heat. Add the orange zest and juice. Pour in the stock and boil rapidly for about 10 minutes. Turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety. Serve in warmed bowls. Drizzle over some chilli oil and sprinkle on the coriander. Heat the butter in a large stock pot, casserole or saucepan over a medium heat. As soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and cook for a few minutes. Heat the butter in a large stock pot, casserole or saucepan over a medium heat. As soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and cook for a few minutes. Add the onion and salt and cook until the onions are soft. The add the garlic. Add the onion and salt and cook until the onions are soft. The add the garlic. Add the carrot and potato, mix to combine everything and cook over a high heat. Add the carrot and potato, mix to combine everything and cook over a high heat. Add the orange zest and juice. Pour in the stock and boil rapidly for about 10 minutes. Turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety. Add the orange zest and juice. Pour in the stock and boil rapidly for about 10 minutes. Turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety. Serve in warmed bowls. Drizzle over some chilli oil and sprinkle on the coriander. Serve in warmed bowls. Drizzle over some chilli oil and sprinkle on the coriander. Recipe tips You can also use parsnips instead of carrots or a mixture of both carrots and parsnips.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/carrot_soup_23577", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Carrot soup recipe", "content": "An average of 3.8 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/carrot_soup_23577_16x9.jpg I love a really hearty carrot soup. It’s such a great way to use up carrots or just a delicious soup to make, with a spicy kick too. 200g/7oz butter2 tbsp coriander seeds2 tbsp cumin seeds1 tsp dried red chilli flakes½ tsp ground turmeric1 onion, finely chopped2 tbsp sea salt flakes, or to taste 6 garlic cloves, crushed1kg/2lb 4oz carrots, peeled and grated1 medium–large potato, peeled and grated 2 oranges, zest and juice1 litre/1¾ pints vegetable stockchilli oil, to drizzlechopped fresh coriander leaves, to garnish 200g/7oz butter 2 tbsp coriander seeds 2 tbsp cumin seeds 1 tsp dried red chilli flakes ½ tsp ground turmeric 1 onion, finely chopped 2 tbsp sea salt flakes, or to taste 6 garlic cloves, crushed 1kg/2lb 4oz carrots, peeled and grated 1 medium–large potato, peeled and grated 2 oranges, zest and juice 1 litre/1¾ pints vegetable stock chilli oil, to drizzle chopped fresh coriander leaves, to garnish Method Heat the butter in a large stock pot, casserole or saucepan over a medium heat. As soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and cook for a few minutes. Add the onion and salt and cook until the onions are soft. The add the garlic. Add the carrot and potato, mix to combine everything and cook over a high heat. Add the orange zest and juice. Pour in the stock and boil rapidly for about 10 minutes. Turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety. Serve in warmed bowls. Drizzle over some chilli oil and sprinkle on the coriander. Heat the butter in a large stock pot, casserole or saucepan over a medium heat. As soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and cook for a few minutes. Heat the butter in a large stock pot, casserole or saucepan over a medium heat. As soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and cook for a few minutes. Add the onion and salt and cook until the onions are soft. The add the garlic. Add the onion and salt and cook until the onions are soft. The add the garlic. Add the carrot and potato, mix to combine everything and cook over a high heat. Add the carrot and potato, mix to combine everything and cook over a high heat. Add the orange zest and juice. Pour in the stock and boil rapidly for about 10 minutes. Turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety. Add the orange zest and juice. Pour in the stock and boil rapidly for about 10 minutes. Turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety. Serve in warmed bowls. Drizzle over some chilli oil and sprinkle on the coriander. Serve in warmed bowls. Drizzle over some chilli oil and sprinkle on the coriander. Recipe tips You can also use parsnips instead of carrots or a mixture of both carrots and parsnips." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace03eb3bdbfd0cc000c7" }
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Pea pesto pasta salad recipe An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pea_pesto_pasta_salad_56775_16x9.jpg White fish, chicken or smoked tofu would be a great addition to turn this quick, nutritious pasta salad into a filling main meal. Use whatever pasta you prefer, but wholewheat adds extra fibre and a lovely nutty flavour. 100g/3½oz curly kale, tough central stalk removed and leaves roughly chopped100g/3½oz frozen peas, defrosted50g/1¾oz toasted nuts of your choice40g/1½oz strong hard cheese, such as cheddar, grated1 garlic clove50ml/1¾fl oz extra virgin olive oil300g/10½oz wholewheat fusilli, cooked according to packet instructionssalt and freshly ground black pepper 100g/3½oz curly kale, tough central stalk removed and leaves roughly chopped 100g/3½oz frozen peas, defrosted 50g/1¾oz toasted nuts of your choice 40g/1½oz strong hard cheese, such as cheddar, grated 1 garlic clove 50ml/1¾fl oz extra virgin olive oil 300g/10½oz wholewheat fusilli, cooked according to packet instructions salt and freshly ground black pepper Method Bring a large saucepan of salted water to the boil. Tip in half the kale and half the peas and boil for 1 minute. Use a sieve or slotted spoon to transfer the vegetables to a food processor. Reserve the cooking water. Add the nuts, cheese, garlic and oil to the food processor and season well with salt and pepper. Pulse until a rough pesto forms, then taste to check the seasoning.Return the water to the boil. Cook the fusilli for 1 minute less than packet instructions (this is usually 10–12 minutes). Add the remaining vegetables to the pan and cook for another minute. Drain well, then stir the pesto through the pasta and vegetable mixture while it's still warm. Allow to cool to room temperature, then transfer to an airtight container, cover and keep in the fridge for 3–5 days. Bring a large saucepan of salted water to the boil. Tip in half the kale and half the peas and boil for 1 minute. Bring a large saucepan of salted water to the boil. Tip in half the kale and half the peas and boil for 1 minute. Use a sieve or slotted spoon to transfer the vegetables to a food processor. Reserve the cooking water. Use a sieve or slotted spoon to transfer the vegetables to a food processor. Reserve the cooking water. Add the nuts, cheese, garlic and oil to the food processor and season well with salt and pepper. Pulse until a rough pesto forms, then taste to check the seasoning. Add the nuts, cheese, garlic and oil to the food processor and season well with salt and pepper. Pulse until a rough pesto forms, then taste to check the seasoning. Return the water to the boil. Cook the fusilli for 1 minute less than packet instructions (this is usually 10–12 minutes). Add the remaining vegetables to the pan and cook for another minute. Return the water to the boil. Cook the fusilli for 1 minute less than packet instructions (this is usually 10–12 minutes). Add the remaining vegetables to the pan and cook for another minute. Drain well, then stir the pesto through the pasta and vegetable mixture while it's still warm. Drain well, then stir the pesto through the pasta and vegetable mixture while it's still warm. Allow to cool to room temperature, then transfer to an airtight container, cover and keep in the fridge for 3–5 days. Allow to cool to room temperature, then transfer to an airtight container, cover and keep in the fridge for 3–5 days. Recipe tips If you like a bit of acidity, you could add a squeeze of lemon to the pesto. Any green vegetables can add texture and freshness to this salad. Blanched green beans, asparagus spears or even aromatic soft herbs like basil, mint or parsley all work well. Pick whichever nuts you like best or are cheapest in the supermarket. You can often find bags of mixed roasted nuts at a good price, but make sure they are plain roasted nuts from the ingredients aisle, not the coated dry roasted nuts you get in snack bags.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pea_pesto_pasta_salad_56775", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pea pesto pasta salad 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/pea_pesto_pasta_salad_56775_16x9.jpg White fish, chicken or smoked tofu would be a great addition to turn this quick, nutritious pasta salad into a filling main meal. Use whatever pasta you prefer, but wholewheat adds extra fibre and a lovely nutty flavour. 100g/3½oz curly kale, tough central stalk removed and leaves roughly chopped100g/3½oz frozen peas, defrosted50g/1¾oz toasted nuts of your choice40g/1½oz strong hard cheese, such as cheddar, grated1 garlic clove50ml/1¾fl oz extra virgin olive oil300g/10½oz wholewheat fusilli, cooked according to packet instructionssalt and freshly ground black pepper 100g/3½oz curly kale, tough central stalk removed and leaves roughly chopped 100g/3½oz frozen peas, defrosted 50g/1¾oz toasted nuts of your choice 40g/1½oz strong hard cheese, such as cheddar, grated 1 garlic clove 50ml/1¾fl oz extra virgin olive oil 300g/10½oz wholewheat fusilli, cooked according to packet instructions salt and freshly ground black pepper Method Bring a large saucepan of salted water to the boil. Tip in half the kale and half the peas and boil for 1 minute. Use a sieve or slotted spoon to transfer the vegetables to a food processor. Reserve the cooking water. Add the nuts, cheese, garlic and oil to the food processor and season well with salt and pepper. Pulse until a rough pesto forms, then taste to check the seasoning.Return the water to the boil. Cook the fusilli for 1 minute less than packet instructions (this is usually 10–12 minutes). Add the remaining vegetables to the pan and cook for another minute. Drain well, then stir the pesto through the pasta and vegetable mixture while it's still warm. Allow to cool to room temperature, then transfer to an airtight container, cover and keep in the fridge for 3–5 days. Bring a large saucepan of salted water to the boil. Tip in half the kale and half the peas and boil for 1 minute. Bring a large saucepan of salted water to the boil. Tip in half the kale and half the peas and boil for 1 minute. Use a sieve or slotted spoon to transfer the vegetables to a food processor. Reserve the cooking water. Use a sieve or slotted spoon to transfer the vegetables to a food processor. Reserve the cooking water. Add the nuts, cheese, garlic and oil to the food processor and season well with salt and pepper. Pulse until a rough pesto forms, then taste to check the seasoning. Add the nuts, cheese, garlic and oil to the food processor and season well with salt and pepper. Pulse until a rough pesto forms, then taste to check the seasoning. Return the water to the boil. Cook the fusilli for 1 minute less than packet instructions (this is usually 10–12 minutes). Add the remaining vegetables to the pan and cook for another minute. Return the water to the boil. Cook the fusilli for 1 minute less than packet instructions (this is usually 10–12 minutes). Add the remaining vegetables to the pan and cook for another minute. Drain well, then stir the pesto through the pasta and vegetable mixture while it's still warm. Drain well, then stir the pesto through the pasta and vegetable mixture while it's still warm. Allow to cool to room temperature, then transfer to an airtight container, cover and keep in the fridge for 3–5 days. Allow to cool to room temperature, then transfer to an airtight container, cover and keep in the fridge for 3–5 days. Recipe tips If you like a bit of acidity, you could add a squeeze of lemon to the pesto. Any green vegetables can add texture and freshness to this salad. Blanched green beans, asparagus spears or even aromatic soft herbs like basil, mint or parsley all work well. Pick whichever nuts you like best or are cheapest in the supermarket. You can often find bags of mixed roasted nuts at a good price, but make sure they are plain roasted nuts from the ingredients aisle, not the coated dry roasted nuts you get in snack bags." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace03eb3bdbfd0cc000c8" }
a6be2abfcdbedc96dfec52844b09c87af2b7a87b78551e0e26d4f68350a63f7c
Slow cooker beef bourguignon  recipe An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_68591_16x9.jpg Although beef bourguignon is traditionally considered a decadent dish, by increasing the vegetable content slightly and reducing the beef, it can be both delicious and budget friendly. The low and slow cooking technique is also ideal for cheaper cuts of meat. 1kg/2lb 4oz braising beef, such as shin, cheek, brisket or stewing or chuck steak, cut into 4–5cm/1½– 2in chunks250g/9oz shallots, peeled and larger ones halved5 garlic cloves, 4 halved, 1 crushed200g/7oz bacon lardons or smoked streaky bacon, sliced into strips4–5 large carrots, peeled and each cut into 3–4 chunksabout 6 fresh thyme sprigs3 tbsp plain flour3 tbsp tomato purée1 beef stock pot or stock cube, crumbled375ml/13fl oz cooking red wine15g/½oz butter125g/4½oz button mushrooms, larger ones halved or all thickly sliced if preferredsalt and freshly ground black pepper1 tbsp cornflour (optional)freshly steamed green vegetables and creamy mashed potato, to serve 1kg/2lb 4oz braising beef, such as shin, cheek, brisket or stewing or chuck steak, cut into 4–5cm/1½– 2in chunks 250g/9oz shallots, peeled and larger ones halved 5 garlic cloves, 4 halved, 1 crushed 200g/7oz bacon lardons or smoked streaky bacon, sliced into strips 4–5 large carrots, peeled and each cut into 3–4 chunks about 6 fresh thyme sprigs 3 tbsp plain flour 3 tbsp tomato purée 1 beef stock pot or stock cube, crumbled 375ml/13fl oz cooking red wine 15g/½oz butter 125g/4½oz button mushrooms, larger ones halved or all thickly sliced if preferred salt and freshly ground black pepper 1 tbsp cornflour (optional) freshly steamed green vegetables and creamy mashed potato, to serve Method Turn the slow cooker to the High setting to heat up. Add the beef to the slow cooker with the shallots, halved garlic cloves, bacon, carrot and thyme sprigs. Mash together the flour, tomato purée and stock pot or cube in a large bowl, then gradually stir in 300ml/10fl oz water. Stir into the beef and vegetables with the red wine. Cover and cook on Low for 7–8 hours or High for about 5 hours, depending on the cut used (see Tips below).When the casserole is almost ready, heat the butter in a frying pan and fry the mushrooms until golden brown and softened. Stir in the crushed garlic and cook for 1–2 minutes. Stir the mushroom mixture into the slow cooker. If you want the sauce to be a little thicker, mix a splash of the sauce from the slow cooker with the cornflour to create a smooth paste in the mushroom frying pan. Gradually stir in another ladleful of the sauce and cook, stirring over a medium heat, until it thickens dramatically. Stir this back into the slow cooker. Taste and season with salt and pepper. Serve the bourguignon with green vegetables and creamy mashed potatoes. Turn the slow cooker to the High setting to heat up. Add the beef to the slow cooker with the shallots, halved garlic cloves, bacon, carrot and thyme sprigs. Turn the slow cooker to the High setting to heat up. Add the beef to the slow cooker with the shallots, halved garlic cloves, bacon, carrot and thyme sprigs. Mash together the flour, tomato purée and stock pot or cube in a large bowl, then gradually stir in 300ml/10fl oz water. Stir into the beef and vegetables with the red wine. Cover and cook on Low for 7–8 hours or High for about 5 hours, depending on the cut used (see Tips below). Mash together the flour, tomato purée and stock pot or cube in a large bowl, then gradually stir in 300ml/10fl oz water. Stir into the beef and vegetables with the red wine. Cover and cook on Low for 7–8 hours or High for about 5 hours, depending on the cut used (see Tips below). When the casserole is almost ready, heat the butter in a frying pan and fry the mushrooms until golden brown and softened. Stir in the crushed garlic and cook for 1–2 minutes. Stir the mushroom mixture into the slow cooker. When the casserole is almost ready, heat the butter in a frying pan and fry the mushrooms until golden brown and softened. Stir in the crushed garlic and cook for 1–2 minutes. Stir the mushroom mixture into the slow cooker. If you want the sauce to be a little thicker, mix a splash of the sauce from the slow cooker with the cornflour to create a smooth paste in the mushroom frying pan. Gradually stir in another ladleful of the sauce and cook, stirring over a medium heat, until it thickens dramatically. Stir this back into the slow cooker. Taste and season with salt and pepper. Serve the bourguignon with green vegetables and creamy mashed potatoes. If you want the sauce to be a little thicker, mix a splash of the sauce from the slow cooker with the cornflour to create a smooth paste in the mushroom frying pan. Gradually stir in another ladleful of the sauce and cook, stirring over a medium heat, until it thickens dramatically. Stir this back into the slow cooker. Taste and season with salt and pepper. Serve the bourguignon with green vegetables and creamy mashed potatoes. Recipe tips Pick a cut of meat to suit your budget or schedule. Cuts that are leaner like brisket and silverside are suited to less cooking as they easily dry out, so cook on Low for 7 hours. Fattier, tougher cuts like cheek, shin, chuck and oxtail will take a bit longer but the added fat will result in a richer flavour.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_beef_68591", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker beef bourguignon  recipe", "content": "An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_68591_16x9.jpg Although beef bourguignon is traditionally considered a decadent dish, by increasing the vegetable content slightly and reducing the beef, it can be both delicious and budget friendly. The low and slow cooking technique is also ideal for cheaper cuts of meat. 1kg/2lb 4oz braising beef, such as shin, cheek, brisket or stewing or chuck steak, cut into 4–5cm/1½– 2in chunks250g/9oz shallots, peeled and larger ones halved5 garlic cloves, 4 halved, 1 crushed200g/7oz bacon lardons or smoked streaky bacon, sliced into strips4–5 large carrots, peeled and each cut into 3–4 chunksabout 6 fresh thyme sprigs3 tbsp plain flour3 tbsp tomato purée1 beef stock pot or stock cube, crumbled375ml/13fl oz cooking red wine15g/½oz butter125g/4½oz button mushrooms, larger ones halved or all thickly sliced if preferredsalt and freshly ground black pepper1 tbsp cornflour (optional)freshly steamed green vegetables and creamy mashed potato, to serve 1kg/2lb 4oz braising beef, such as shin, cheek, brisket or stewing or chuck steak, cut into 4–5cm/1½– 2in chunks 250g/9oz shallots, peeled and larger ones halved 5 garlic cloves, 4 halved, 1 crushed 200g/7oz bacon lardons or smoked streaky bacon, sliced into strips 4–5 large carrots, peeled and each cut into 3–4 chunks about 6 fresh thyme sprigs 3 tbsp plain flour 3 tbsp tomato purée 1 beef stock pot or stock cube, crumbled 375ml/13fl oz cooking red wine 15g/½oz butter 125g/4½oz button mushrooms, larger ones halved or all thickly sliced if preferred salt and freshly ground black pepper 1 tbsp cornflour (optional) freshly steamed green vegetables and creamy mashed potato, to serve Method Turn the slow cooker to the High setting to heat up. Add the beef to the slow cooker with the shallots, halved garlic cloves, bacon, carrot and thyme sprigs. Mash together the flour, tomato purée and stock pot or cube in a large bowl, then gradually stir in 300ml/10fl oz water. Stir into the beef and vegetables with the red wine. Cover and cook on Low for 7–8 hours or High for about 5 hours, depending on the cut used (see Tips below).When the casserole is almost ready, heat the butter in a frying pan and fry the mushrooms until golden brown and softened. Stir in the crushed garlic and cook for 1–2 minutes. Stir the mushroom mixture into the slow cooker. If you want the sauce to be a little thicker, mix a splash of the sauce from the slow cooker with the cornflour to create a smooth paste in the mushroom frying pan. Gradually stir in another ladleful of the sauce and cook, stirring over a medium heat, until it thickens dramatically. Stir this back into the slow cooker. Taste and season with salt and pepper. Serve the bourguignon with green vegetables and creamy mashed potatoes. Turn the slow cooker to the High setting to heat up. Add the beef to the slow cooker with the shallots, halved garlic cloves, bacon, carrot and thyme sprigs. Turn the slow cooker to the High setting to heat up. Add the beef to the slow cooker with the shallots, halved garlic cloves, bacon, carrot and thyme sprigs. Mash together the flour, tomato purée and stock pot or cube in a large bowl, then gradually stir in 300ml/10fl oz water. Stir into the beef and vegetables with the red wine. Cover and cook on Low for 7–8 hours or High for about 5 hours, depending on the cut used (see Tips below). Mash together the flour, tomato purée and stock pot or cube in a large bowl, then gradually stir in 300ml/10fl oz water. Stir into the beef and vegetables with the red wine. Cover and cook on Low for 7–8 hours or High for about 5 hours, depending on the cut used (see Tips below). When the casserole is almost ready, heat the butter in a frying pan and fry the mushrooms until golden brown and softened. Stir in the crushed garlic and cook for 1–2 minutes. Stir the mushroom mixture into the slow cooker. When the casserole is almost ready, heat the butter in a frying pan and fry the mushrooms until golden brown and softened. Stir in the crushed garlic and cook for 1–2 minutes. Stir the mushroom mixture into the slow cooker. If you want the sauce to be a little thicker, mix a splash of the sauce from the slow cooker with the cornflour to create a smooth paste in the mushroom frying pan. Gradually stir in another ladleful of the sauce and cook, stirring over a medium heat, until it thickens dramatically. Stir this back into the slow cooker. Taste and season with salt and pepper. Serve the bourguignon with green vegetables and creamy mashed potatoes. If you want the sauce to be a little thicker, mix a splash of the sauce from the slow cooker with the cornflour to create a smooth paste in the mushroom frying pan. Gradually stir in another ladleful of the sauce and cook, stirring over a medium heat, until it thickens dramatically. Stir this back into the slow cooker. Taste and season with salt and pepper. Serve the bourguignon with green vegetables and creamy mashed potatoes. Recipe tips Pick a cut of meat to suit your budget or schedule. Cuts that are leaner like brisket and silverside are suited to less cooking as they easily dry out, so cook on Low for 7 hours. Fattier, tougher cuts like cheek, shin, chuck and oxtail will take a bit longer but the added fat will result in a richer flavour." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace03eb3bdbfd0cc000c9" }
34cb7723c4b3d28b898b8c5f9fc6d3c3d0b01ea2b76d4b7e79b6069e13046aa2
Slow cooker paprika and pepper baked beans recipe An average of 3.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_paprika_and_59637_16x9.jpg Homemade baked beans are so easy in the slow cooker, and these have a lovely smoky flavour from the paprika. Each serving provides 345 kcal, 17g protein, 39g carbohydrate (of which 11g sugars), 9g fat (of which 1.3g saturates), 15g fibre and 0.72g salt. 250g/9oz dried haricot beans2 tbsp olive oil (optional, see tip)1 onion, finely diced2 large garlic cloves, finely chopped leaves from a few sprigs of fresh thyme, or ¼ tsp dried thyme2 tsp smoked paprika2 chargrilled peppers from a jar (about 175g/6oz)400g/14oz tomato passata salt and freshly ground black pepper 250g/9oz dried haricot beans 2 tbsp olive oil (optional, see tip) 1 onion, finely diced 2 large garlic cloves, finely chopped leaves from a few sprigs of fresh thyme, or ¼ tsp dried thyme 2 tsp smoked paprika 2 chargrilled peppers from a jar (about 175g/6oz) 400g/14oz tomato passata salt and freshly ground black pepper Method Soak the beans overnight in plenty of fresh cold water. The next day, preheat the slow cooker to low. Heat the olive oil in a frying pan over low–medium heat, add the onion and cook for about 5 minutes until well softened. Add the garlic, thyme and paprika and cook for another couple of minutes, then tip into the slow cooker.Drain the beans and add them to the slow cooker. Drain the peppers and if they are in brine, pat them dry with kitchen paper. Chop them and add them to the slow cooker, along with the passata and 200ml/7fl oz water. (If your passata came in a 400g container, rinse it out with the water and then add to the cooker.) Put the lid on the slow cooker and cook for 8–10 hours until tender. Beans vary greatly in how long they take to cook, so test after 8 hours: if still a little hard, give them another 2 hours. Once tender, season the beans well with salt and pepper and serve. Soak the beans overnight in plenty of fresh cold water. Soak the beans overnight in plenty of fresh cold water. The next day, preheat the slow cooker to low. Heat the olive oil in a frying pan over low–medium heat, add the onion and cook for about 5 minutes until well softened. The next day, preheat the slow cooker to low. Heat the olive oil in a frying pan over low–medium heat, add the onion and cook for about 5 minutes until well softened. Add the garlic, thyme and paprika and cook for another couple of minutes, then tip into the slow cooker. Add the garlic, thyme and paprika and cook for another couple of minutes, then tip into the slow cooker. Drain the beans and add them to the slow cooker. Drain the peppers and if they are in brine, pat them dry with kitchen paper. Chop them and add them to the slow cooker, along with the passata and 200ml/7fl oz water. (If your passata came in a 400g container, rinse it out with the water and then add to the cooker.) Drain the beans and add them to the slow cooker. Drain the peppers and if they are in brine, pat them dry with kitchen paper. Chop them and add them to the slow cooker, along with the passata and 200ml/7fl oz water. (If your passata came in a 400g container, rinse it out with the water and then add to the cooker.) Put the lid on the slow cooker and cook for 8–10 hours until tender. Beans vary greatly in how long they take to cook, so test after 8 hours: if still a little hard, give them another 2 hours. Put the lid on the slow cooker and cook for 8–10 hours until tender. Beans vary greatly in how long they take to cook, so test after 8 hours: if still a little hard, give them another 2 hours. Once tender, season the beans well with salt and pepper and serve. Once tender, season the beans well with salt and pepper and serve. Recipe tips If you are using peppers preserved in oil, use the oil from the jar to fry the onions – instead of the olive oil – for a bump in sweet pepper flavour. To emphasise the smoky flavour you could add a dash of smoke extract. Home-cooked beans will always be a little firmer than beans in tins.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_paprika_and_59637", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker paprika and pepper baked beans recipe", "content": "An average of 3.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_paprika_and_59637_16x9.jpg Homemade baked beans are so easy in the slow cooker, and these have a lovely smoky flavour from the paprika. Each serving provides 345 kcal, 17g protein, 39g carbohydrate (of which 11g sugars), 9g fat (of which 1.3g saturates), 15g fibre and 0.72g salt. 250g/9oz dried haricot beans2 tbsp olive oil (optional, see tip)1 onion, finely diced2 large garlic cloves, finely chopped leaves from a few sprigs of fresh thyme, or ¼ tsp dried thyme2 tsp smoked paprika2 chargrilled peppers from a jar (about 175g/6oz)400g/14oz tomato passata salt and freshly ground black pepper 250g/9oz dried haricot beans 2 tbsp olive oil (optional, see tip) 1 onion, finely diced 2 large garlic cloves, finely chopped leaves from a few sprigs of fresh thyme, or ¼ tsp dried thyme 2 tsp smoked paprika 2 chargrilled peppers from a jar (about 175g/6oz) 400g/14oz tomato passata salt and freshly ground black pepper Method Soak the beans overnight in plenty of fresh cold water. The next day, preheat the slow cooker to low. Heat the olive oil in a frying pan over low–medium heat, add the onion and cook for about 5 minutes until well softened. Add the garlic, thyme and paprika and cook for another couple of minutes, then tip into the slow cooker.Drain the beans and add them to the slow cooker. Drain the peppers and if they are in brine, pat them dry with kitchen paper. Chop them and add them to the slow cooker, along with the passata and 200ml/7fl oz water. (If your passata came in a 400g container, rinse it out with the water and then add to the cooker.) Put the lid on the slow cooker and cook for 8–10 hours until tender. Beans vary greatly in how long they take to cook, so test after 8 hours: if still a little hard, give them another 2 hours. Once tender, season the beans well with salt and pepper and serve. Soak the beans overnight in plenty of fresh cold water. Soak the beans overnight in plenty of fresh cold water. The next day, preheat the slow cooker to low. Heat the olive oil in a frying pan over low–medium heat, add the onion and cook for about 5 minutes until well softened. The next day, preheat the slow cooker to low. Heat the olive oil in a frying pan over low–medium heat, add the onion and cook for about 5 minutes until well softened. Add the garlic, thyme and paprika and cook for another couple of minutes, then tip into the slow cooker. Add the garlic, thyme and paprika and cook for another couple of minutes, then tip into the slow cooker. Drain the beans and add them to the slow cooker. Drain the peppers and if they are in brine, pat them dry with kitchen paper. Chop them and add them to the slow cooker, along with the passata and 200ml/7fl oz water. (If your passata came in a 400g container, rinse it out with the water and then add to the cooker.) Drain the beans and add them to the slow cooker. Drain the peppers and if they are in brine, pat them dry with kitchen paper. Chop them and add them to the slow cooker, along with the passata and 200ml/7fl oz water. (If your passata came in a 400g container, rinse it out with the water and then add to the cooker.) Put the lid on the slow cooker and cook for 8–10 hours until tender. Beans vary greatly in how long they take to cook, so test after 8 hours: if still a little hard, give them another 2 hours. Put the lid on the slow cooker and cook for 8–10 hours until tender. Beans vary greatly in how long they take to cook, so test after 8 hours: if still a little hard, give them another 2 hours. Once tender, season the beans well with salt and pepper and serve. Once tender, season the beans well with salt and pepper and serve. Recipe tips If you are using peppers preserved in oil, use the oil from the jar to fry the onions – instead of the olive oil – for a bump in sweet pepper flavour. To emphasise the smoky flavour you could add a dash of smoke extract. Home-cooked beans will always be a little firmer than beans in tins." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace03eb3bdbfd0cc000ca" }
718c27c5498b61098304315a5940111062ba980c8258d746f7917eb4214fc207
Classic beef ragù recipe An average of 4.4 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ragu_49191_16x9.jpg This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Serve three tablespoons of ragù to every 100g/3½oz serving of fresh pasta. 4 tbsp olive oil1kg/2lb 4oz chuck steak, cut into 2cm/¾in pieces1 brown onion, finely chopped1 garlic clove, crushed4 sticks celery, finely chopped1 tbsp finely chopped fresh rosemary350ml/12fl oz Chianti red wine600g/1lb 5oz tomato passata 4 tbsp olive oil 1kg/2lb 4oz chuck steak, cut into 2cm/¾in pieces 1 brown onion, finely chopped 1 garlic clove, crushed 4 sticks celery, finely chopped 1 tbsp finely chopped fresh rosemary 350ml/12fl oz Chianti red wine 600g/1lb 5oz tomato passata pappadelle pasta (approximately 100g/3½oz fresh or 50g/1¾oz dry pasta per person)freshly grated Parmesan cheese, to servesalt and freshly ground black pepper pappadelle pasta (approximately 100g/3½oz fresh or 50g/1¾oz dry pasta per person) freshly grated Parmesan cheese, to serve salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.In a large, heavy-based, ovenproof saucepan or casserole, heat the olive oil over a medium heat. Season the beef, add to the pan and brown on all sides. Remove the beef and set aside. Add the onion, garlic, celery and rosemary to the pan and cook until soft. Return the meat to the pan, add the red wine and bring to the boil. Stir in the tomato passata and cover the surface of the ragù with a circle of baking paper. Bake for 2½ hours or until the meat is very tender. Remove the baking paper and break up the meat using a fork. Season with salt and pepper and set aside.To serve, cook the pappardelle in salted boiling water according to the packet instructions, or until al dente. In a sauté pan, mix 3 tablespoons of the ragù per portion of pasta with a tablespoon of the pasta water. Cook on a low heat and toss together until the sauce clings to the pasta. Serve with grated Parmesan cheese and freshly ground black pepper. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In a large, heavy-based, ovenproof saucepan or casserole, heat the olive oil over a medium heat. Season the beef, add to the pan and brown on all sides. Remove the beef and set aside. In a large, heavy-based, ovenproof saucepan or casserole, heat the olive oil over a medium heat. Season the beef, add to the pan and brown on all sides. Remove the beef and set aside. Add the onion, garlic, celery and rosemary to the pan and cook until soft. Return the meat to the pan, add the red wine and bring to the boil. Stir in the tomato passata and cover the surface of the ragù with a circle of baking paper. Bake for 2½ hours or until the meat is very tender. Add the onion, garlic, celery and rosemary to the pan and cook until soft. Return the meat to the pan, add the red wine and bring to the boil. Stir in the tomato passata and cover the surface of the ragù with a circle of baking paper. Bake for 2½ hours or until the meat is very tender. Remove the baking paper and break up the meat using a fork. Season with salt and pepper and set aside. Remove the baking paper and break up the meat using a fork. Season with salt and pepper and set aside. To serve, cook the pappardelle in salted boiling water according to the packet instructions, or until al dente. To serve, cook the pappardelle in salted boiling water according to the packet instructions, or until al dente. In a sauté pan, mix 3 tablespoons of the ragù per portion of pasta with a tablespoon of the pasta water. Cook on a low heat and toss together until the sauce clings to the pasta. In a sauté pan, mix 3 tablespoons of the ragù per portion of pasta with a tablespoon of the pasta water. Cook on a low heat and toss together until the sauce clings to the pasta. Serve with grated Parmesan cheese and freshly ground black pepper. Serve with grated Parmesan cheese and freshly ground black pepper.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/ragu_49191", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Classic beef ragù recipe", "content": "An average of 4.4 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ragu_49191_16x9.jpg This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Serve three tablespoons of ragù to every 100g/3½oz serving of fresh pasta. 4 tbsp olive oil1kg/2lb 4oz chuck steak, cut into 2cm/¾in pieces1 brown onion, finely chopped1 garlic clove, crushed4 sticks celery, finely chopped1 tbsp finely chopped fresh rosemary350ml/12fl oz Chianti red wine600g/1lb 5oz tomato passata 4 tbsp olive oil 1kg/2lb 4oz chuck steak, cut into 2cm/¾in pieces 1 brown onion, finely chopped 1 garlic clove, crushed 4 sticks celery, finely chopped 1 tbsp finely chopped fresh rosemary 350ml/12fl oz Chianti red wine 600g/1lb 5oz tomato passata pappadelle pasta (approximately 100g/3½oz fresh or 50g/1¾oz dry pasta per person)freshly grated Parmesan cheese, to servesalt and freshly ground black pepper pappadelle pasta (approximately 100g/3½oz fresh or 50g/1¾oz dry pasta per person) freshly grated Parmesan cheese, to serve salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.In a large, heavy-based, ovenproof saucepan or casserole, heat the olive oil over a medium heat. Season the beef, add to the pan and brown on all sides. Remove the beef and set aside. Add the onion, garlic, celery and rosemary to the pan and cook until soft. Return the meat to the pan, add the red wine and bring to the boil. Stir in the tomato passata and cover the surface of the ragù with a circle of baking paper. Bake for 2½ hours or until the meat is very tender. Remove the baking paper and break up the meat using a fork. Season with salt and pepper and set aside.To serve, cook the pappardelle in salted boiling water according to the packet instructions, or until al dente. In a sauté pan, mix 3 tablespoons of the ragù per portion of pasta with a tablespoon of the pasta water. Cook on a low heat and toss together until the sauce clings to the pasta. Serve with grated Parmesan cheese and freshly ground black pepper. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In a large, heavy-based, ovenproof saucepan or casserole, heat the olive oil over a medium heat. Season the beef, add to the pan and brown on all sides. Remove the beef and set aside. In a large, heavy-based, ovenproof saucepan or casserole, heat the olive oil over a medium heat. Season the beef, add to the pan and brown on all sides. Remove the beef and set aside. Add the onion, garlic, celery and rosemary to the pan and cook until soft. Return the meat to the pan, add the red wine and bring to the boil. Stir in the tomato passata and cover the surface of the ragù with a circle of baking paper. Bake for 2½ hours or until the meat is very tender. Add the onion, garlic, celery and rosemary to the pan and cook until soft. Return the meat to the pan, add the red wine and bring to the boil. Stir in the tomato passata and cover the surface of the ragù with a circle of baking paper. Bake for 2½ hours or until the meat is very tender. Remove the baking paper and break up the meat using a fork. Season with salt and pepper and set aside. Remove the baking paper and break up the meat using a fork. Season with salt and pepper and set aside. To serve, cook the pappardelle in salted boiling water according to the packet instructions, or until al dente. To serve, cook the pappardelle in salted boiling water according to the packet instructions, or until al dente. In a sauté pan, mix 3 tablespoons of the ragù per portion of pasta with a tablespoon of the pasta water. Cook on a low heat and toss together until the sauce clings to the pasta. In a sauté pan, mix 3 tablespoons of the ragù per portion of pasta with a tablespoon of the pasta water. Cook on a low heat and toss together until the sauce clings to the pasta. Serve with grated Parmesan cheese and freshly ground black pepper. Serve with grated Parmesan cheese and freshly ground black pepper." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace04eb3bdbfd0cc000cb" }
f584066f71d2d7f05aa0ae331060122b7c71491362d9547e30ec20934f088dd1
Nadiya's dal recipe An average of 3.5 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nadiyas_dhal_45569_16x9.jpg Nadiya's dal makes a luxury out of everyday ingredients. The garlic, chilli and spice tarka is an absolute must. 250g/9oz toor dal (yellow split pigeon peas)2 tbsp vegetable oil4 onions, chopped1 red chilli, finely chopped (seeds removed if preferred)4 garlic cloves, crushed½ tsp ground turmeric½ tsp chilli powder1 tsp ground cumin3 small dried red chillies2 floury potatoes, peeled and cut into 5mm dice2 tomatoes, roughly chopped 250g/9oz toor dal (yellow split pigeon peas) 2 tbsp vegetable oil 4 onions, chopped 1 red chilli, finely chopped (seeds removed if preferred) 4 garlic cloves, crushed ½ tsp ground turmeric ½ tsp chilli powder 1 tsp ground cumin 3 small dried red chillies 2 floury potatoes, peeled and cut into 5mm dice 2 tomatoes, roughly chopped 5 tbsp vegetable oil2 garlic cloves, crushed ½ onion, thinly sliced1 red chilli, thinly sliced1 tsp panch phoranlarge handful fresh coriander leaves 5 tbsp vegetable oil 2 garlic cloves, crushed ½ onion, thinly sliced 1 red chilli, thinly sliced 1 tsp panch phoran large handful fresh coriander leaves Method For the dal, soak the dal (ideally overnight) or for a minimum of 4 hours. Heat the vegetable oil in a large pan. Add the onions, chilli and garlic and cook until softened. Add the ground spices, dried chillies and a little water to loosen and stir.Add the potatoes and lentils and enough water to almost cover. Simmer for 10–12 minutes..Add the tomatoes and simmer for 10–15 minutes, until they have softened but not dissolved.Meanwhile, for the topping fry the garlic, onion and chilli in the oil until caramelised and crispy. Add the panch phoran and, once you hear the spices pop, take off the heat.To serve, spoon out the dal and garnish it with the crunchy topping. Sprinkle with the coriander. For the dal, soak the dal (ideally overnight) or for a minimum of 4 hours. For the dal, soak the dal (ideally overnight) or for a minimum of 4 hours. Heat the vegetable oil in a large pan. Add the onions, chilli and garlic and cook until softened. Heat the vegetable oil in a large pan. Add the onions, chilli and garlic and cook until softened. Add the ground spices, dried chillies and a little water to loosen and stir. Add the ground spices, dried chillies and a little water to loosen and stir. Add the potatoes and lentils and enough water to almost cover. Simmer for 10–12 minutes..Add the tomatoes and simmer for 10–15 minutes, until they have softened but not dissolved. Add the potatoes and lentils and enough water to almost cover. Simmer for 10–12 minutes..Add the tomatoes and simmer for 10–15 minutes, until they have softened but not dissolved. Meanwhile, for the topping fry the garlic, onion and chilli in the oil until caramelised and crispy. Add the panch phoran and, once you hear the spices pop, take off the heat. Meanwhile, for the topping fry the garlic, onion and chilli in the oil until caramelised and crispy. Add the panch phoran and, once you hear the spices pop, take off the heat. To serve, spoon out the dal and garnish it with the crunchy topping. Sprinkle with the coriander. To serve, spoon out the dal and garnish it with the crunchy topping. Sprinkle with the coriander.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/nadiyas_dhal_45569", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Nadiya's dal recipe", "content": "An average of 3.5 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nadiyas_dhal_45569_16x9.jpg Nadiya's dal makes a luxury out of everyday ingredients. The garlic, chilli and spice tarka is an absolute must. 250g/9oz toor dal (yellow split pigeon peas)2 tbsp vegetable oil4 onions, chopped1 red chilli, finely chopped (seeds removed if preferred)4 garlic cloves, crushed½ tsp ground turmeric½ tsp chilli powder1 tsp ground cumin3 small dried red chillies2 floury potatoes, peeled and cut into 5mm dice2 tomatoes, roughly chopped 250g/9oz toor dal (yellow split pigeon peas) 2 tbsp vegetable oil 4 onions, chopped 1 red chilli, finely chopped (seeds removed if preferred) 4 garlic cloves, crushed ½ tsp ground turmeric ½ tsp chilli powder 1 tsp ground cumin 3 small dried red chillies 2 floury potatoes, peeled and cut into 5mm dice 2 tomatoes, roughly chopped 5 tbsp vegetable oil2 garlic cloves, crushed ½ onion, thinly sliced1 red chilli, thinly sliced1 tsp panch phoranlarge handful fresh coriander leaves 5 tbsp vegetable oil 2 garlic cloves, crushed ½ onion, thinly sliced 1 red chilli, thinly sliced 1 tsp panch phoran large handful fresh coriander leaves Method For the dal, soak the dal (ideally overnight) or for a minimum of 4 hours. Heat the vegetable oil in a large pan. Add the onions, chilli and garlic and cook until softened. Add the ground spices, dried chillies and a little water to loosen and stir.Add the potatoes and lentils and enough water to almost cover. Simmer for 10–12 minutes..Add the tomatoes and simmer for 10–15 minutes, until they have softened but not dissolved.Meanwhile, for the topping fry the garlic, onion and chilli in the oil until caramelised and crispy. Add the panch phoran and, once you hear the spices pop, take off the heat.To serve, spoon out the dal and garnish it with the crunchy topping. Sprinkle with the coriander. For the dal, soak the dal (ideally overnight) or for a minimum of 4 hours. For the dal, soak the dal (ideally overnight) or for a minimum of 4 hours. Heat the vegetable oil in a large pan. Add the onions, chilli and garlic and cook until softened. Heat the vegetable oil in a large pan. Add the onions, chilli and garlic and cook until softened. Add the ground spices, dried chillies and a little water to loosen and stir. Add the ground spices, dried chillies and a little water to loosen and stir. Add the potatoes and lentils and enough water to almost cover. Simmer for 10–12 minutes..Add the tomatoes and simmer for 10–15 minutes, until they have softened but not dissolved. Add the potatoes and lentils and enough water to almost cover. Simmer for 10–12 minutes..Add the tomatoes and simmer for 10–15 minutes, until they have softened but not dissolved. Meanwhile, for the topping fry the garlic, onion and chilli in the oil until caramelised and crispy. Add the panch phoran and, once you hear the spices pop, take off the heat. Meanwhile, for the topping fry the garlic, onion and chilli in the oil until caramelised and crispy. Add the panch phoran and, once you hear the spices pop, take off the heat. To serve, spoon out the dal and garnish it with the crunchy topping. Sprinkle with the coriander. To serve, spoon out the dal and garnish it with the crunchy topping. Sprinkle with the coriander." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace04eb3bdbfd0cc000cc" }
b7eb49bd0da84a4cde6c5d14f867042d4abc7a9183a36ecaf84c2162c7f6a1ab
Roasted vegetable bowl recipe An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roasted_vegetable_bowl_99565_16x9.jpg A great recipe for batch cooking at the start of the week – leftovers can be enjoyed for lunch the next day at room temperature. Each serving provides 539 kcal, 13.5g protein, 41g carbohydrates (of which 14g sugars), 33g fat (of which 4.5g saturates), 13g fibre and 0.2g salt. 1 sweet potato (200g/7oz), unpeeled, cut into 15mm/⅝in chunks½ cauliflower (about 250g/9oz), cut into small florets1 large carrot, scrubbed and diagonally sliced2 tbsp extra virgin olive oil, plus extra for oiling the tray1 tsp ground cumin1 tsp smoked paprika, hot or sweet½ x 400g tin chickpeas, drained and rinsed2 large handfuls (around 50g/1¾oz) fresh young spinach leaves or mixed salad leaves40g/1½oz radishes (around 6), thinly sliced2 tbsp mixed seeds or 40g/1½oz mixed nutssea salt and freshly ground black pepper 1 sweet potato (200g/7oz), unpeeled, cut into 15mm/⅝in chunks ½ cauliflower (about 250g/9oz), cut into small florets 1 large carrot, scrubbed and diagonally sliced 2 tbsp extra virgin olive oil, plus extra for oiling the tray 1 tsp ground cumin 1 tsp smoked paprika, hot or sweet ½ x 400g tin chickpeas, drained and rinsed 2 large handfuls (around 50g/1¾oz) fresh young spinach leaves or mixed salad leaves 40g/1½oz radishes (around 6), thinly sliced 2 tbsp mixed seeds or 40g/1½oz mixed nuts sea salt and freshly ground black pepper 1 tsp harissa paste1 tsp lemon juice2 tbsp extra virgin olive oil 1 tsp harissa paste 1 tsp lemon juice 2 tbsp extra virgin olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Scatter the sweet potatoes, cauliflower and carrot in single layers in different parts of the tray to keep separate. Drizzle over a tablespoon of oil and sprinkle with the cumin. Roast for 18–20 minutes, or until tender and lightly browned. In a bowl, mix the paprika with the remaining tablespoon oil. Add the chickpeas and toss well. Take the baking tray out of the oven and add the spiced chickpeas. Season the vegetables and chickpeas with salt and pepper. Roast for 5 minutes, or until the chickpeas are hot and lightly toasted.To make the dressing, whisk the harissa, lemon juice and oil together and season with salt and pepper to taste. Divide the spinach leaves (or mixed salad leaves) between two shallow bowls. Take the baking tray out of the oven and, using tongs or a spoon, arrange the vegetables and chickpeas on the leaves.Add the radishes, sprinkle with the mixed seeds or nuts, and drizzle with the harissa dressing to serve. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Scatter the sweet potatoes, cauliflower and carrot in single layers in different parts of the tray to keep separate. Drizzle over a tablespoon of oil and sprinkle with the cumin. Roast for 18–20 minutes, or until tender and lightly browned. Scatter the sweet potatoes, cauliflower and carrot in single layers in different parts of the tray to keep separate. Drizzle over a tablespoon of oil and sprinkle with the cumin. Roast for 18–20 minutes, or until tender and lightly browned. In a bowl, mix the paprika with the remaining tablespoon oil. Add the chickpeas and toss well. Take the baking tray out of the oven and add the spiced chickpeas. Season the vegetables and chickpeas with salt and pepper. Roast for 5 minutes, or until the chickpeas are hot and lightly toasted. In a bowl, mix the paprika with the remaining tablespoon oil. Add the chickpeas and toss well. Take the baking tray out of the oven and add the spiced chickpeas. Season the vegetables and chickpeas with salt and pepper. Roast for 5 minutes, or until the chickpeas are hot and lightly toasted. To make the dressing, whisk the harissa, lemon juice and oil together and season with salt and pepper to taste. To make the dressing, whisk the harissa, lemon juice and oil together and season with salt and pepper to taste. Divide the spinach leaves (or mixed salad leaves) between two shallow bowls. Divide the spinach leaves (or mixed salad leaves) between two shallow bowls. Take the baking tray out of the oven and, using tongs or a spoon, arrange the vegetables and chickpeas on the leaves. Take the baking tray out of the oven and, using tongs or a spoon, arrange the vegetables and chickpeas on the leaves. Add the radishes, sprinkle with the mixed seeds or nuts, and drizzle with the harissa dressing to serve. Add the radishes, sprinkle with the mixed seeds or nuts, and drizzle with the harissa dressing to serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roasted_vegetable_bowl_99565", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roasted vegetable bowl recipe", "content": "An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roasted_vegetable_bowl_99565_16x9.jpg A great recipe for batch cooking at the start of the week – leftovers can be enjoyed for lunch the next day at room temperature. Each serving provides 539 kcal, 13.5g protein, 41g carbohydrates (of which 14g sugars), 33g fat (of which 4.5g saturates), 13g fibre and 0.2g salt. 1 sweet potato (200g/7oz), unpeeled, cut into 15mm/⅝in chunks½ cauliflower (about 250g/9oz), cut into small florets1 large carrot, scrubbed and diagonally sliced2 tbsp extra virgin olive oil, plus extra for oiling the tray1 tsp ground cumin1 tsp smoked paprika, hot or sweet½ x 400g tin chickpeas, drained and rinsed2 large handfuls (around 50g/1¾oz) fresh young spinach leaves or mixed salad leaves40g/1½oz radishes (around 6), thinly sliced2 tbsp mixed seeds or 40g/1½oz mixed nutssea salt and freshly ground black pepper 1 sweet potato (200g/7oz), unpeeled, cut into 15mm/⅝in chunks ½ cauliflower (about 250g/9oz), cut into small florets 1 large carrot, scrubbed and diagonally sliced 2 tbsp extra virgin olive oil, plus extra for oiling the tray 1 tsp ground cumin 1 tsp smoked paprika, hot or sweet ½ x 400g tin chickpeas, drained and rinsed 2 large handfuls (around 50g/1¾oz) fresh young spinach leaves or mixed salad leaves 40g/1½oz radishes (around 6), thinly sliced 2 tbsp mixed seeds or 40g/1½oz mixed nuts sea salt and freshly ground black pepper 1 tsp harissa paste1 tsp lemon juice2 tbsp extra virgin olive oil 1 tsp harissa paste 1 tsp lemon juice 2 tbsp extra virgin olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Scatter the sweet potatoes, cauliflower and carrot in single layers in different parts of the tray to keep separate. Drizzle over a tablespoon of oil and sprinkle with the cumin. Roast for 18–20 minutes, or until tender and lightly browned. In a bowl, mix the paprika with the remaining tablespoon oil. Add the chickpeas and toss well. Take the baking tray out of the oven and add the spiced chickpeas. Season the vegetables and chickpeas with salt and pepper. Roast for 5 minutes, or until the chickpeas are hot and lightly toasted.To make the dressing, whisk the harissa, lemon juice and oil together and season with salt and pepper to taste. Divide the spinach leaves (or mixed salad leaves) between two shallow bowls. Take the baking tray out of the oven and, using tongs or a spoon, arrange the vegetables and chickpeas on the leaves.Add the radishes, sprinkle with the mixed seeds or nuts, and drizzle with the harissa dressing to serve. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Scatter the sweet potatoes, cauliflower and carrot in single layers in different parts of the tray to keep separate. Drizzle over a tablespoon of oil and sprinkle with the cumin. Roast for 18–20 minutes, or until tender and lightly browned. Scatter the sweet potatoes, cauliflower and carrot in single layers in different parts of the tray to keep separate. Drizzle over a tablespoon of oil and sprinkle with the cumin. Roast for 18–20 minutes, or until tender and lightly browned. In a bowl, mix the paprika with the remaining tablespoon oil. Add the chickpeas and toss well. Take the baking tray out of the oven and add the spiced chickpeas. Season the vegetables and chickpeas with salt and pepper. Roast for 5 minutes, or until the chickpeas are hot and lightly toasted. In a bowl, mix the paprika with the remaining tablespoon oil. Add the chickpeas and toss well. Take the baking tray out of the oven and add the spiced chickpeas. Season the vegetables and chickpeas with salt and pepper. Roast for 5 minutes, or until the chickpeas are hot and lightly toasted. To make the dressing, whisk the harissa, lemon juice and oil together and season with salt and pepper to taste. To make the dressing, whisk the harissa, lemon juice and oil together and season with salt and pepper to taste. Divide the spinach leaves (or mixed salad leaves) between two shallow bowls. Divide the spinach leaves (or mixed salad leaves) between two shallow bowls. Take the baking tray out of the oven and, using tongs or a spoon, arrange the vegetables and chickpeas on the leaves. Take the baking tray out of the oven and, using tongs or a spoon, arrange the vegetables and chickpeas on the leaves. Add the radishes, sprinkle with the mixed seeds or nuts, and drizzle with the harissa dressing to serve. Add the radishes, sprinkle with the mixed seeds or nuts, and drizzle with the harissa dressing to serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace04eb3bdbfd0cc000cd" }
ad49d3ddfa5c0bf7cbe8ede1c89101b292b91c45fc9846ae7834051470d258cb
Pasta bolognese recipe Nigel Slater's pasta bolognese An average of 4.8 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettibolognese_89200_16x9.jpg Make a big batch of Nigel's classic bolognese recipe and stash half in the freezer for a quick pasta supper. 50g/1¾ oz butter70g/2½ oz pancetta1 onion, finely chopped2 cloves garlic, finely chopped1 carrot, finely chopped2 celery stalks, finely chopped2 large mushrooms, finely chopped2 bay leaves400g/14oz beef mince200ml/7fl oz whole milk 220ml/7¾fl oz crushed tomatoes or passata200ml/7fl oz red wine200ml/7fl oz vegetable stockpinch freshly ground nutmegpasta, such as spaghetti or tagliatelle, cooked according to packet instructionsgrated parmesan cheese, to serve 50g/1¾ oz butter 70g/2½ oz pancetta 1 onion, finely chopped 2 cloves garlic, finely chopped 1 carrot, finely chopped 2 celery stalks, finely chopped 2 large mushrooms, finely chopped 2 bay leaves 400g/14oz beef mince 200ml/7fl oz whole milk 220ml/7¾fl oz crushed tomatoes or passata 200ml/7fl oz red wine 200ml/7fl oz vegetable stock pinch freshly ground nutmeg pasta, such as spaghetti or tagliatelle, cooked according to packet instructions grated parmesan cheese, to serve Method Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 4-5 minutes, without colouring much. Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well. Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender. Turn up the heat and tip in the minced beef, breaking it up well with a wooden spoon. Leave to cook without stirring for 3-4 minutes, or until the bottom is browned, then stir again and cook for a further 3-4 minutes, or until golden-brown all over and cooked through. Pour in the milk a bit at a time, then mix in the tomatoes, red wine, vegetable stock, nutmeg and season with salt and freshly ground black pepper freshly ground black pepper. Bring to the boil, then reduce the heat to a gentle simmer. Partially cover the pan with a lid and leave to simmer for 1 hour 30 minutes, stirring occasionally. To serve, season to taste with salt and freshly ground black pepper, then stir in the cooked pasta and pile onto serving plates. Sprinkle over the grated Parmesan and serve. Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 4-5 minutes, without colouring much. Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well. Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender. Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 4-5 minutes, without colouring much. Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well. Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender. Turn up the heat and tip in the minced beef, breaking it up well with a wooden spoon. Leave to cook without stirring for 3-4 minutes, or until the bottom is browned, then stir again and cook for a further 3-4 minutes, or until golden-brown all over and cooked through. Turn up the heat and tip in the minced beef, breaking it up well with a wooden spoon. Leave to cook without stirring for 3-4 minutes, or until the bottom is browned, then stir again and cook for a further 3-4 minutes, or until golden-brown all over and cooked through. Pour in the milk a bit at a time, then mix in the tomatoes, red wine, vegetable stock, nutmeg and season with salt and freshly ground black pepper freshly ground black pepper. Bring to the boil, then reduce the heat to a gentle simmer. Partially cover the pan with a lid and leave to simmer for 1 hour 30 minutes, stirring occasionally. Pour in the milk a bit at a time, then mix in the tomatoes, red wine, vegetable stock, nutmeg and season with salt and freshly ground black pepper freshly ground black pepper. Bring to the boil, then reduce the heat to a gentle simmer. Partially cover the pan with a lid and leave to simmer for 1 hour 30 minutes, stirring occasionally. To serve, season to taste with salt and freshly ground black pepper, then stir in the cooked pasta and pile onto serving plates. Sprinkle over the grated Parmesan and serve. To serve, season to taste with salt and freshly ground black pepper, then stir in the cooked pasta and pile onto serving plates. Sprinkle over the grated Parmesan and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spaghettibolognese_89200", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pasta bolognese recipe", "content": "Nigel Slater's pasta bolognese An average of 4.8 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettibolognese_89200_16x9.jpg Make a big batch of Nigel's classic bolognese recipe and stash half in the freezer for a quick pasta supper. 50g/1¾ oz butter70g/2½ oz pancetta1 onion, finely chopped2 cloves garlic, finely chopped1 carrot, finely chopped2 celery stalks, finely chopped2 large mushrooms, finely chopped2 bay leaves400g/14oz beef mince200ml/7fl oz whole milk 220ml/7¾fl oz crushed tomatoes or passata200ml/7fl oz red wine200ml/7fl oz vegetable stockpinch freshly ground nutmegpasta, such as spaghetti or tagliatelle, cooked according to packet instructionsgrated parmesan cheese, to serve 50g/1¾ oz butter 70g/2½ oz pancetta 1 onion, finely chopped 2 cloves garlic, finely chopped 1 carrot, finely chopped 2 celery stalks, finely chopped 2 large mushrooms, finely chopped 2 bay leaves 400g/14oz beef mince 200ml/7fl oz whole milk 220ml/7¾fl oz crushed tomatoes or passata 200ml/7fl oz red wine 200ml/7fl oz vegetable stock pinch freshly ground nutmeg pasta, such as spaghetti or tagliatelle, cooked according to packet instructions grated parmesan cheese, to serve Method Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 4-5 minutes, without colouring much. Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well. Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender. Turn up the heat and tip in the minced beef, breaking it up well with a wooden spoon. Leave to cook without stirring for 3-4 minutes, or until the bottom is browned, then stir again and cook for a further 3-4 minutes, or until golden-brown all over and cooked through. Pour in the milk a bit at a time, then mix in the tomatoes, red wine, vegetable stock, nutmeg and season with salt and freshly ground black pepper freshly ground black pepper. Bring to the boil, then reduce the heat to a gentle simmer. Partially cover the pan with a lid and leave to simmer for 1 hour 30 minutes, stirring occasionally. To serve, season to taste with salt and freshly ground black pepper, then stir in the cooked pasta and pile onto serving plates. Sprinkle over the grated Parmesan and serve. Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 4-5 minutes, without colouring much. Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well. Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender. Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 4-5 minutes, without colouring much. Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well. Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender. Turn up the heat and tip in the minced beef, breaking it up well with a wooden spoon. Leave to cook without stirring for 3-4 minutes, or until the bottom is browned, then stir again and cook for a further 3-4 minutes, or until golden-brown all over and cooked through. Turn up the heat and tip in the minced beef, breaking it up well with a wooden spoon. Leave to cook without stirring for 3-4 minutes, or until the bottom is browned, then stir again and cook for a further 3-4 minutes, or until golden-brown all over and cooked through. Pour in the milk a bit at a time, then mix in the tomatoes, red wine, vegetable stock, nutmeg and season with salt and freshly ground black pepper freshly ground black pepper. Bring to the boil, then reduce the heat to a gentle simmer. Partially cover the pan with a lid and leave to simmer for 1 hour 30 minutes, stirring occasionally. Pour in the milk a bit at a time, then mix in the tomatoes, red wine, vegetable stock, nutmeg and season with salt and freshly ground black pepper freshly ground black pepper. Bring to the boil, then reduce the heat to a gentle simmer. Partially cover the pan with a lid and leave to simmer for 1 hour 30 minutes, stirring occasionally. To serve, season to taste with salt and freshly ground black pepper, then stir in the cooked pasta and pile onto serving plates. Sprinkle over the grated Parmesan and serve. To serve, season to taste with salt and freshly ground black pepper, then stir in the cooked pasta and pile onto serving plates. Sprinkle over the grated Parmesan and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace04eb3bdbfd0cc000ce" }
d6cca72536f4f71efe857cc2277a3c715abade5837ef037286db6a65bb6d41d3
Beef chilli recipe recipe The Hairy Bikers' beef chilli An average of 4.2 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_chilli_with_bitter_27455_16x9.jpg The Hairy Bikers' decadent chilli recipe uses a little chocolatey finish to take it to another dimension. This is a great batch cook or party recipe. 4 tbsp vegetable oil500g/1lb 2oz good-quality braising steak, diced500g/1lb 2oz good-quality beef mince1 onion, finely chopped1 red onion, finely chopped2 celery sticks, trimmed and chopped1 dried chipotle chilli1 tbsp dried chilli flakes½ tbsp chilli powder2 tsp dried oregano3 tbsp light brown sugar2 x 400g tins chopped tomatoes500ml/17fl oz beef stock400g tin kidney beans, drained and rinsed400g tin black-eyed beans, drained and rinsed85g/3oz plain chocolate, minimum 70% cocoa solids, roughly choppedbunch fresh coriandersea salt flakes and freshly ground black pepper 4 tbsp vegetable oil 500g/1lb 2oz good-quality braising steak, diced 500g/1lb 2oz good-quality beef mince 1 onion, finely chopped 1 red onion, finely chopped 2 celery sticks, trimmed and chopped 1 dried chipotle chilli 1 tbsp dried chilli flakes ½ tbsp chilli powder 2 tsp dried oregano 3 tbsp light brown sugar 2 x 400g tins chopped tomatoes 500ml/17fl oz beef stock 400g tin kidney beans, drained and rinsed 400g tin black-eyed beans, drained and rinsed 85g/3oz plain chocolate, minimum 70% cocoa solids, roughly chopped bunch fresh coriander sea salt flakes and freshly ground black pepper freshly steamed rice8 tbsp soured cream4 spring onions, trimmed and finely sliced freshly steamed rice 8 tbsp soured cream 4 spring onions, trimmed and finely sliced Method Heat two tablespoons of the oil over a medium–high heat in a large, heavy-based pan with a tight-fitting lid. Fry the diced beef steak in batches until browned all over, setting each batch aside on a plate using a slotted spoon.Add another tablespoon of oil to the pan and add the beef mince, frying until browned all over. Remove the mince from the pan using a slotted spoon and set aside with the beef steak.Add the remaining tablespoon of oil to the pan and fry the white onion, red onion and celery for 3-4 minutes, or until the onions have softened but not browned.Stir in the chipotle chilli, chilli flakes, chilli powder and oregano until well combined. Cook for a further two minutes.Return the diced and minced beef to the pan, then stir in the sugar, chopped tomatoes, beef stock, kidney beans and black-eyed peas. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and continue to simmer over a low heat for 2–3 hours. (Alternatively, preheat the oven to 140C/120C Fan/Gas 1 to cook in an ovenproof dish for the same amount of time.)Just before serving, season the chilli with sea salt flakes and pepper. Stir in the chocolate until melted, then stir in the chopped coriander. Serve the chilli with a bowl of steamed rice and top each serving with a dollop of soured cream. Garnish with the sliced spring onions. Heat two tablespoons of the oil over a medium–high heat in a large, heavy-based pan with a tight-fitting lid. Fry the diced beef steak in batches until browned all over, setting each batch aside on a plate using a slotted spoon. Heat two tablespoons of the oil over a medium–high heat in a large, heavy-based pan with a tight-fitting lid. Fry the diced beef steak in batches until browned all over, setting each batch aside on a plate using a slotted spoon. Add another tablespoon of oil to the pan and add the beef mince, frying until browned all over. Remove the mince from the pan using a slotted spoon and set aside with the beef steak. Add another tablespoon of oil to the pan and add the beef mince, frying until browned all over. Remove the mince from the pan using a slotted spoon and set aside with the beef steak. Add the remaining tablespoon of oil to the pan and fry the white onion, red onion and celery for 3-4 minutes, or until the onions have softened but not browned. Add the remaining tablespoon of oil to the pan and fry the white onion, red onion and celery for 3-4 minutes, or until the onions have softened but not browned. Stir in the chipotle chilli, chilli flakes, chilli powder and oregano until well combined. Cook for a further two minutes. Stir in the chipotle chilli, chilli flakes, chilli powder and oregano until well combined. Cook for a further two minutes. Return the diced and minced beef to the pan, then stir in the sugar, chopped tomatoes, beef stock, kidney beans and black-eyed peas. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and continue to simmer over a low heat for 2–3 hours. (Alternatively, preheat the oven to 140C/120C Fan/Gas 1 to cook in an ovenproof dish for the same amount of time.) Return the diced and minced beef to the pan, then stir in the sugar, chopped tomatoes, beef stock, kidney beans and black-eyed peas. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and continue to simmer over a low heat for 2–3 hours. (Alternatively, preheat the oven to 140C/120C Fan/Gas 1 to cook in an ovenproof dish for the same amount of time.) Just before serving, season the chilli with sea salt flakes and pepper. Stir in the chocolate until melted, then stir in the chopped coriander. Serve the chilli with a bowl of steamed rice and top each serving with a dollop of soured cream. Garnish with the sliced spring onions. Just before serving, season the chilli with sea salt flakes and pepper. Stir in the chocolate until melted, then stir in the chopped coriander. Serve the chilli with a bowl of steamed rice and top each serving with a dollop of soured cream. Garnish with the sliced spring onions.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/beef_chilli_with_bitter_27455", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Beef chilli recipe recipe", "content": "The Hairy Bikers' beef chilli An average of 4.2 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_chilli_with_bitter_27455_16x9.jpg The Hairy Bikers' decadent chilli recipe uses a little chocolatey finish to take it to another dimension. This is a great batch cook or party recipe. 4 tbsp vegetable oil500g/1lb 2oz good-quality braising steak, diced500g/1lb 2oz good-quality beef mince1 onion, finely chopped1 red onion, finely chopped2 celery sticks, trimmed and chopped1 dried chipotle chilli1 tbsp dried chilli flakes½ tbsp chilli powder2 tsp dried oregano3 tbsp light brown sugar2 x 400g tins chopped tomatoes500ml/17fl oz beef stock400g tin kidney beans, drained and rinsed400g tin black-eyed beans, drained and rinsed85g/3oz plain chocolate, minimum 70% cocoa solids, roughly choppedbunch fresh coriandersea salt flakes and freshly ground black pepper 4 tbsp vegetable oil 500g/1lb 2oz good-quality braising steak, diced 500g/1lb 2oz good-quality beef mince 1 onion, finely chopped 1 red onion, finely chopped 2 celery sticks, trimmed and chopped 1 dried chipotle chilli 1 tbsp dried chilli flakes ½ tbsp chilli powder 2 tsp dried oregano 3 tbsp light brown sugar 2 x 400g tins chopped tomatoes 500ml/17fl oz beef stock 400g tin kidney beans, drained and rinsed 400g tin black-eyed beans, drained and rinsed 85g/3oz plain chocolate, minimum 70% cocoa solids, roughly chopped bunch fresh coriander sea salt flakes and freshly ground black pepper freshly steamed rice8 tbsp soured cream4 spring onions, trimmed and finely sliced freshly steamed rice 8 tbsp soured cream 4 spring onions, trimmed and finely sliced Method Heat two tablespoons of the oil over a medium–high heat in a large, heavy-based pan with a tight-fitting lid. Fry the diced beef steak in batches until browned all over, setting each batch aside on a plate using a slotted spoon.Add another tablespoon of oil to the pan and add the beef mince, frying until browned all over. Remove the mince from the pan using a slotted spoon and set aside with the beef steak.Add the remaining tablespoon of oil to the pan and fry the white onion, red onion and celery for 3-4 minutes, or until the onions have softened but not browned.Stir in the chipotle chilli, chilli flakes, chilli powder and oregano until well combined. Cook for a further two minutes.Return the diced and minced beef to the pan, then stir in the sugar, chopped tomatoes, beef stock, kidney beans and black-eyed peas. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and continue to simmer over a low heat for 2–3 hours. (Alternatively, preheat the oven to 140C/120C Fan/Gas 1 to cook in an ovenproof dish for the same amount of time.)Just before serving, season the chilli with sea salt flakes and pepper. Stir in the chocolate until melted, then stir in the chopped coriander. Serve the chilli with a bowl of steamed rice and top each serving with a dollop of soured cream. Garnish with the sliced spring onions. Heat two tablespoons of the oil over a medium–high heat in a large, heavy-based pan with a tight-fitting lid. Fry the diced beef steak in batches until browned all over, setting each batch aside on a plate using a slotted spoon. Heat two tablespoons of the oil over a medium–high heat in a large, heavy-based pan with a tight-fitting lid. Fry the diced beef steak in batches until browned all over, setting each batch aside on a plate using a slotted spoon. Add another tablespoon of oil to the pan and add the beef mince, frying until browned all over. Remove the mince from the pan using a slotted spoon and set aside with the beef steak. Add another tablespoon of oil to the pan and add the beef mince, frying until browned all over. Remove the mince from the pan using a slotted spoon and set aside with the beef steak. Add the remaining tablespoon of oil to the pan and fry the white onion, red onion and celery for 3-4 minutes, or until the onions have softened but not browned. Add the remaining tablespoon of oil to the pan and fry the white onion, red onion and celery for 3-4 minutes, or until the onions have softened but not browned. Stir in the chipotle chilli, chilli flakes, chilli powder and oregano until well combined. Cook for a further two minutes. Stir in the chipotle chilli, chilli flakes, chilli powder and oregano until well combined. Cook for a further two minutes. Return the diced and minced beef to the pan, then stir in the sugar, chopped tomatoes, beef stock, kidney beans and black-eyed peas. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and continue to simmer over a low heat for 2–3 hours. (Alternatively, preheat the oven to 140C/120C Fan/Gas 1 to cook in an ovenproof dish for the same amount of time.) Return the diced and minced beef to the pan, then stir in the sugar, chopped tomatoes, beef stock, kidney beans and black-eyed peas. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and continue to simmer over a low heat for 2–3 hours. (Alternatively, preheat the oven to 140C/120C Fan/Gas 1 to cook in an ovenproof dish for the same amount of time.) Just before serving, season the chilli with sea salt flakes and pepper. Stir in the chocolate until melted, then stir in the chopped coriander. Serve the chilli with a bowl of steamed rice and top each serving with a dollop of soured cream. Garnish with the sliced spring onions. Just before serving, season the chilli with sea salt flakes and pepper. Stir in the chocolate until melted, then stir in the chopped coriander. Serve the chilli with a bowl of steamed rice and top each serving with a dollop of soured cream. Garnish with the sliced spring onions." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace05eb3bdbfd0cc000cf" }
984e859ab4820846e361dcd6c1e6c0e34098b55abfa63c210fb4e7d59519189d
Roast aubergine and potato curry recipe An average of 4.2 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_aubergine_and_26132_16x9.jpg Making a vegetable curry from scratch is more satisfying and much healthier than a shop-bought or takeaway version! Each serving provides, 223 kcal, 16g carbohydrates (of which 7.9g sugars), 14g fat, 3.9g protein, 6g fibre, 0.3g salt. 2 aubergines, cut into large chunks3 potatoes, scrubbed and cut into large chunks3 tbsp olive oil600g/1lb 5oz tomatoes, halvedsalt and freshly ground black pepper 2 aubergines, cut into large chunks 3 potatoes, scrubbed and cut into large chunks 3 tbsp olive oil 600g/1lb 5oz tomatoes, halved salt and freshly ground black pepper 8 garlic cloves, peeled5cm/2in piece fresh root ginger, peeled and roughly chopped2 green chillies, roughly chopped1 tbsp olive oil1 tsp cumin seeds1 tsp chilli powder1 tsp ground coriander1 tsp ground cumin½ tsp ground turmeric 8 garlic cloves, peeled 5cm/2in piece fresh root ginger, peeled and roughly chopped 2 green chillies, roughly chopped 1 tbsp olive oil 1 tsp cumin seeds 1 tsp chilli powder 1 tsp ground coriander 1 tsp ground cumin ½ tsp ground turmeric small bunch fresh coriander, roughly chopped1 green chilli, thinly slicedfreshly steamed rice small bunch fresh coriander, roughly chopped 1 green chilli, thinly sliced freshly steamed rice Method To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Tip the aubergines and potatoes into a large roasting tin, drizzle over 2 tablespoons of the oil and season with a pinch of salt. Tip the tomatoes into a separate roasting tin, drizzle over the remaining oil and season with a pinch of salt. Roast everything for 45 minutes until softened and slightly charred, giving everything a turn and a shake halfway through cooking. Remove the tins from the oven and leave to cool slightly. To make the curry, scrape the tomatoes into a large jug or bowl, add the garlic, ginger and chillies and use a hand blender to blend to a smooth paste. Heat the oil in a wok and add in the cumin seeds. Once the cumin seeds start to dance around in the pan, gently pour in the tomato mixture, then add the chilli powder, ground coriander, ground cumin and turmeric. Season with salt. Bring to a simmer and cook gently for 15 minutes until thickened.Stir in the roast aubergines and potatoes and pour in 100ml/3½fl oz water. Cook for a few minutes until the vegetables have softened and soaked up the sauce. Remove from the heat, season with salt and pepper and stir through a handful of chopped coriander.Serve the curry with steamed rice, sliced chillies and the remaining chopped coriander. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Tip the aubergines and potatoes into a large roasting tin, drizzle over 2 tablespoons of the oil and season with a pinch of salt. Tip the aubergines and potatoes into a large roasting tin, drizzle over 2 tablespoons of the oil and season with a pinch of salt. Tip the tomatoes into a separate roasting tin, drizzle over the remaining oil and season with a pinch of salt. Tip the tomatoes into a separate roasting tin, drizzle over the remaining oil and season with a pinch of salt. Roast everything for 45 minutes until softened and slightly charred, giving everything a turn and a shake halfway through cooking. Remove the tins from the oven and leave to cool slightly. Roast everything for 45 minutes until softened and slightly charred, giving everything a turn and a shake halfway through cooking. Remove the tins from the oven and leave to cool slightly. To make the curry, scrape the tomatoes into a large jug or bowl, add the garlic, ginger and chillies and use a hand blender to blend to a smooth paste. To make the curry, scrape the tomatoes into a large jug or bowl, add the garlic, ginger and chillies and use a hand blender to blend to a smooth paste. Heat the oil in a wok and add in the cumin seeds. Once the cumin seeds start to dance around in the pan, gently pour in the tomato mixture, then add the chilli powder, ground coriander, ground cumin and turmeric. Season with salt. Bring to a simmer and cook gently for 15 minutes until thickened. Heat the oil in a wok and add in the cumin seeds. Once the cumin seeds start to dance around in the pan, gently pour in the tomato mixture, then add the chilli powder, ground coriander, ground cumin and turmeric. Season with salt. Bring to a simmer and cook gently for 15 minutes until thickened. Stir in the roast aubergines and potatoes and pour in 100ml/3½fl oz water. Cook for a few minutes until the vegetables have softened and soaked up the sauce. Stir in the roast aubergines and potatoes and pour in 100ml/3½fl oz water. Cook for a few minutes until the vegetables have softened and soaked up the sauce. Remove from the heat, season with salt and pepper and stir through a handful of chopped coriander. Remove from the heat, season with salt and pepper and stir through a handful of chopped coriander. Serve the curry with steamed rice, sliced chillies and the remaining chopped coriander. Serve the curry with steamed rice, sliced chillies and the remaining chopped coriander.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roast_aubergine_and_26132", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roast aubergine and potato curry recipe", "content": "An average of 4.2 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_aubergine_and_26132_16x9.jpg Making a vegetable curry from scratch is more satisfying and much healthier than a shop-bought or takeaway version! Each serving provides, 223 kcal, 16g carbohydrates (of which 7.9g sugars), 14g fat, 3.9g protein, 6g fibre, 0.3g salt. 2 aubergines, cut into large chunks3 potatoes, scrubbed and cut into large chunks3 tbsp olive oil600g/1lb 5oz tomatoes, halvedsalt and freshly ground black pepper 2 aubergines, cut into large chunks 3 potatoes, scrubbed and cut into large chunks 3 tbsp olive oil 600g/1lb 5oz tomatoes, halved salt and freshly ground black pepper 8 garlic cloves, peeled5cm/2in piece fresh root ginger, peeled and roughly chopped2 green chillies, roughly chopped1 tbsp olive oil1 tsp cumin seeds1 tsp chilli powder1 tsp ground coriander1 tsp ground cumin½ tsp ground turmeric 8 garlic cloves, peeled 5cm/2in piece fresh root ginger, peeled and roughly chopped 2 green chillies, roughly chopped 1 tbsp olive oil 1 tsp cumin seeds 1 tsp chilli powder 1 tsp ground coriander 1 tsp ground cumin ½ tsp ground turmeric small bunch fresh coriander, roughly chopped1 green chilli, thinly slicedfreshly steamed rice small bunch fresh coriander, roughly chopped 1 green chilli, thinly sliced freshly steamed rice Method To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Tip the aubergines and potatoes into a large roasting tin, drizzle over 2 tablespoons of the oil and season with a pinch of salt. Tip the tomatoes into a separate roasting tin, drizzle over the remaining oil and season with a pinch of salt. Roast everything for 45 minutes until softened and slightly charred, giving everything a turn and a shake halfway through cooking. Remove the tins from the oven and leave to cool slightly. To make the curry, scrape the tomatoes into a large jug or bowl, add the garlic, ginger and chillies and use a hand blender to blend to a smooth paste. Heat the oil in a wok and add in the cumin seeds. Once the cumin seeds start to dance around in the pan, gently pour in the tomato mixture, then add the chilli powder, ground coriander, ground cumin and turmeric. Season with salt. Bring to a simmer and cook gently for 15 minutes until thickened.Stir in the roast aubergines and potatoes and pour in 100ml/3½fl oz water. Cook for a few minutes until the vegetables have softened and soaked up the sauce. Remove from the heat, season with salt and pepper and stir through a handful of chopped coriander.Serve the curry with steamed rice, sliced chillies and the remaining chopped coriander. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Tip the aubergines and potatoes into a large roasting tin, drizzle over 2 tablespoons of the oil and season with a pinch of salt. Tip the aubergines and potatoes into a large roasting tin, drizzle over 2 tablespoons of the oil and season with a pinch of salt. Tip the tomatoes into a separate roasting tin, drizzle over the remaining oil and season with a pinch of salt. Tip the tomatoes into a separate roasting tin, drizzle over the remaining oil and season with a pinch of salt. Roast everything for 45 minutes until softened and slightly charred, giving everything a turn and a shake halfway through cooking. Remove the tins from the oven and leave to cool slightly. Roast everything for 45 minutes until softened and slightly charred, giving everything a turn and a shake halfway through cooking. Remove the tins from the oven and leave to cool slightly. To make the curry, scrape the tomatoes into a large jug or bowl, add the garlic, ginger and chillies and use a hand blender to blend to a smooth paste. To make the curry, scrape the tomatoes into a large jug or bowl, add the garlic, ginger and chillies and use a hand blender to blend to a smooth paste. Heat the oil in a wok and add in the cumin seeds. Once the cumin seeds start to dance around in the pan, gently pour in the tomato mixture, then add the chilli powder, ground coriander, ground cumin and turmeric. Season with salt. Bring to a simmer and cook gently for 15 minutes until thickened. Heat the oil in a wok and add in the cumin seeds. Once the cumin seeds start to dance around in the pan, gently pour in the tomato mixture, then add the chilli powder, ground coriander, ground cumin and turmeric. Season with salt. Bring to a simmer and cook gently for 15 minutes until thickened. Stir in the roast aubergines and potatoes and pour in 100ml/3½fl oz water. Cook for a few minutes until the vegetables have softened and soaked up the sauce. Stir in the roast aubergines and potatoes and pour in 100ml/3½fl oz water. Cook for a few minutes until the vegetables have softened and soaked up the sauce. Remove from the heat, season with salt and pepper and stir through a handful of chopped coriander. Remove from the heat, season with salt and pepper and stir through a handful of chopped coriander. Serve the curry with steamed rice, sliced chillies and the remaining chopped coriander. Serve the curry with steamed rice, sliced chillies and the remaining chopped coriander." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace05eb3bdbfd0cc000d0" }
6de81f4d83316efb23262cab5b8433b220a9cf0a0b402612d2e7dd884aebccb0
Boston baked beans with bacon recipe An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boston_baked_beans_with_57598_16x9.jpg Most British recipes for Boston baked beans just use a piece of pork belly, but we think it needs some salted or smoked meat to counteract the sweetness, so we include bacon or pancetta. We’ve based the recipe on one our mothers used to make – when they weren’t opening a tin. The alcohol isn’t authentic, but adds flavour (we’ve tried all three). This takes a long time to cook, but once it’s in the oven there’s nothing more to do. It makes quite a large amount and can be reheated the next day for your breakfast, brunch, lunch or supper. We think it makes the most wonderful cooked breakfast or side dish with sausages. 500g/1lb 2oz dried haricot beans, soaked overnight, drained and rinsed300g/10½oz piece pork belly, cut into thick chunks100g/3½oz smoked streaky bacon or pancetta, cut into thick slices1 large onion, finely chopped100ml/3½fl oz red wine, sherry or bourbon (optional)4 cloves1 blade mace1 bay leaf1 thyme sprig400g tin chopped tomatoes3 tbsp black treacle or molasses1 tbsp English mustarddash Tabasco (optional)dash Worcestershire sauce (optional)salt and freshly ground black pepper 500g/1lb 2oz dried haricot beans, soaked overnight, drained and rinsed 300g/10½oz piece pork belly, cut into thick chunks 100g/3½oz smoked streaky bacon or pancetta, cut into thick slices 1 large onion, finely chopped 100ml/3½fl oz red wine, sherry or bourbon (optional) 4 cloves 1 blade mace 1 bay leaf 1 thyme sprig 400g tin chopped tomatoes 3 tbsp black treacle or molasses 1 tbsp English mustard dash Tabasco (optional) dash Worcestershire sauce (optional) salt and freshly ground black pepper Method Put the beans in a large ovenproof pan or casserole and add enough cold water to just cover them. Bring to the boil and skim off any foam that appears on the top, then boil fiercely for 20 minutes. Turn down the heat and simmer for a further 40 minutes.Preheat the oven to 150C/130C Fan/Gas 2.Heat a frying pan over a medium heat, add the pork and bacon and dry fry until the fat starts to render and the meat has browned. Add this to the casserole with the beans. Fry the onion in the same pan until softened and starting to caramelise, then add this too. Deglaze the pan with the wine, sherry or bourbon, if using, or a little water, scraping up any brown bits. Pour this into the casserole.Tie the cloves, mace, bay and thyme into a piece of muslin, and drop into the casserole. Stir in the tomatoes, black treacle and mustard. Add the Tabasco and Worcestershire sauce, if using, and season well with salt and pepper.Cover the casserole and place in the oven for 3 hours, then remove the lid and cook for a further 1 hour. The beans should be very tender and the sauce nicely thickened. Remove the muslin bag before serving. Put the beans in a large ovenproof pan or casserole and add enough cold water to just cover them. Bring to the boil and skim off any foam that appears on the top, then boil fiercely for 20 minutes. Turn down the heat and simmer for a further 40 minutes. Put the beans in a large ovenproof pan or casserole and add enough cold water to just cover them. Bring to the boil and skim off any foam that appears on the top, then boil fiercely for 20 minutes. Turn down the heat and simmer for a further 40 minutes. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Heat a frying pan over a medium heat, add the pork and bacon and dry fry until the fat starts to render and the meat has browned. Add this to the casserole with the beans. Fry the onion in the same pan until softened and starting to caramelise, then add this too. Deglaze the pan with the wine, sherry or bourbon, if using, or a little water, scraping up any brown bits. Pour this into the casserole. Heat a frying pan over a medium heat, add the pork and bacon and dry fry until the fat starts to render and the meat has browned. Add this to the casserole with the beans. Fry the onion in the same pan until softened and starting to caramelise, then add this too. Deglaze the pan with the wine, sherry or bourbon, if using, or a little water, scraping up any brown bits. Pour this into the casserole. Tie the cloves, mace, bay and thyme into a piece of muslin, and drop into the casserole. Stir in the tomatoes, black treacle and mustard. Add the Tabasco and Worcestershire sauce, if using, and season well with salt and pepper. Tie the cloves, mace, bay and thyme into a piece of muslin, and drop into the casserole. Stir in the tomatoes, black treacle and mustard. Add the Tabasco and Worcestershire sauce, if using, and season well with salt and pepper. Cover the casserole and place in the oven for 3 hours, then remove the lid and cook for a further 1 hour. The beans should be very tender and the sauce nicely thickened. Remove the muslin bag before serving. Cover the casserole and place in the oven for 3 hours, then remove the lid and cook for a further 1 hour. The beans should be very tender and the sauce nicely thickened. Remove the muslin bag before serving. Recipe tips This freezes very well, and leftovers can be kept in the fridge for several days.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/boston_baked_beans_with_57598", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Boston baked beans with bacon recipe", "content": "An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boston_baked_beans_with_57598_16x9.jpg Most British recipes for Boston baked beans just use a piece of pork belly, but we think it needs some salted or smoked meat to counteract the sweetness, so we include bacon or pancetta. We’ve based the recipe on one our mothers used to make – when they weren’t opening a tin. The alcohol isn’t authentic, but adds flavour (we’ve tried all three). This takes a long time to cook, but once it’s in the oven there’s nothing more to do. It makes quite a large amount and can be reheated the next day for your breakfast, brunch, lunch or supper. We think it makes the most wonderful cooked breakfast or side dish with sausages. 500g/1lb 2oz dried haricot beans, soaked overnight, drained and rinsed300g/10½oz piece pork belly, cut into thick chunks100g/3½oz smoked streaky bacon or pancetta, cut into thick slices1 large onion, finely chopped100ml/3½fl oz red wine, sherry or bourbon (optional)4 cloves1 blade mace1 bay leaf1 thyme sprig400g tin chopped tomatoes3 tbsp black treacle or molasses1 tbsp English mustarddash Tabasco (optional)dash Worcestershire sauce (optional)salt and freshly ground black pepper 500g/1lb 2oz dried haricot beans, soaked overnight, drained and rinsed 300g/10½oz piece pork belly, cut into thick chunks 100g/3½oz smoked streaky bacon or pancetta, cut into thick slices 1 large onion, finely chopped 100ml/3½fl oz red wine, sherry or bourbon (optional) 4 cloves 1 blade mace 1 bay leaf 1 thyme sprig 400g tin chopped tomatoes 3 tbsp black treacle or molasses 1 tbsp English mustard dash Tabasco (optional) dash Worcestershire sauce (optional) salt and freshly ground black pepper Method Put the beans in a large ovenproof pan or casserole and add enough cold water to just cover them. Bring to the boil and skim off any foam that appears on the top, then boil fiercely for 20 minutes. Turn down the heat and simmer for a further 40 minutes.Preheat the oven to 150C/130C Fan/Gas 2.Heat a frying pan over a medium heat, add the pork and bacon and dry fry until the fat starts to render and the meat has browned. Add this to the casserole with the beans. Fry the onion in the same pan until softened and starting to caramelise, then add this too. Deglaze the pan with the wine, sherry or bourbon, if using, or a little water, scraping up any brown bits. Pour this into the casserole.Tie the cloves, mace, bay and thyme into a piece of muslin, and drop into the casserole. Stir in the tomatoes, black treacle and mustard. Add the Tabasco and Worcestershire sauce, if using, and season well with salt and pepper.Cover the casserole and place in the oven for 3 hours, then remove the lid and cook for a further 1 hour. The beans should be very tender and the sauce nicely thickened. Remove the muslin bag before serving. Put the beans in a large ovenproof pan or casserole and add enough cold water to just cover them. Bring to the boil and skim off any foam that appears on the top, then boil fiercely for 20 minutes. Turn down the heat and simmer for a further 40 minutes. Put the beans in a large ovenproof pan or casserole and add enough cold water to just cover them. Bring to the boil and skim off any foam that appears on the top, then boil fiercely for 20 minutes. Turn down the heat and simmer for a further 40 minutes. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Heat a frying pan over a medium heat, add the pork and bacon and dry fry until the fat starts to render and the meat has browned. Add this to the casserole with the beans. Fry the onion in the same pan until softened and starting to caramelise, then add this too. Deglaze the pan with the wine, sherry or bourbon, if using, or a little water, scraping up any brown bits. Pour this into the casserole. Heat a frying pan over a medium heat, add the pork and bacon and dry fry until the fat starts to render and the meat has browned. Add this to the casserole with the beans. Fry the onion in the same pan until softened and starting to caramelise, then add this too. Deglaze the pan with the wine, sherry or bourbon, if using, or a little water, scraping up any brown bits. Pour this into the casserole. Tie the cloves, mace, bay and thyme into a piece of muslin, and drop into the casserole. Stir in the tomatoes, black treacle and mustard. Add the Tabasco and Worcestershire sauce, if using, and season well with salt and pepper. Tie the cloves, mace, bay and thyme into a piece of muslin, and drop into the casserole. Stir in the tomatoes, black treacle and mustard. Add the Tabasco and Worcestershire sauce, if using, and season well with salt and pepper. Cover the casserole and place in the oven for 3 hours, then remove the lid and cook for a further 1 hour. The beans should be very tender and the sauce nicely thickened. Remove the muslin bag before serving. Cover the casserole and place in the oven for 3 hours, then remove the lid and cook for a further 1 hour. The beans should be very tender and the sauce nicely thickened. Remove the muslin bag before serving. Recipe tips This freezes very well, and leftovers can be kept in the fridge for several days." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace05eb3bdbfd0cc000d1" }
677d92aafdf3a62def677a60f8b1156ec55212e719fc09576a554a378bfc223c
Keema with peas recipe An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keema_with_peas_51958_16x9.jpg Maunika's lamb keema with peas uses minced lamb and potatoes to make a rich curry that's a great winter warmer. Once you’ve marinated the lamb, you can have this keema on the table in less than an hour. For this recipe you will need a food processor. 5 garlic cloves5cm/2in piece fresh root ginger500g/1lb 2oz lamb mince180g/6oz tomatoes, roughly chopped1 tbsp tomato purée 2 tbsp vegetable oil2½cm/1in cinnamon stick2 dried bay leaves200g/7oz white or brown onion, finely chopped1 tsp Kashmiri chilli powder (or mild chilli powder)200g/7oz potato, peeled and choppedsalt, to taste80g/3oz frozen green peas1 tsp garam masala1 lime, juice only2 tbsp coriander, to garnish 5 garlic cloves 5cm/2in piece fresh root ginger 500g/1lb 2oz lamb mince 180g/6oz tomatoes, roughly chopped 1 tbsp tomato purée 2 tbsp vegetable oil 2½cm/1in cinnamon stick 2 dried bay leaves 200g/7oz white or brown onion, finely chopped 1 tsp Kashmiri chilli powder (or mild chilli powder) 200g/7oz potato, peeled and chopped salt, to taste 80g/3oz frozen green peas 1 tsp garam masala 1 lime, juice only 2 tbsp coriander, to garnish Method In a food processor, blend the garlic and ginger. Combine with the lamb mince in a large mixing bowl and set aside to marinate. Blend the tomatoes with the tomato purée and set aside. Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the cinnamon and bay leaves and when they’re sizzling, add the onions. Fry for 15–17 minutes and as they start to turn light brown, add the chopped tomatoes and tomato purée. Fry for another 6–7 minutes until the mixture thickens and reduces slightly. Add the marinated minced lamb along with the chilli powder and cook for 5 minutes, stirring often. Add the potatoes, 200ml/7fl oz water and season to taste. Simmer over a low heat for 18–20 minutes with a lid on, stirring well after about 10 minutes. Add the green peas and garam masala, and simmer for another 5 minutes. Make sure the potatoes are cooked. Finish with lime juice and coriander, and serve immediately. In a food processor, blend the garlic and ginger. Combine with the lamb mince in a large mixing bowl and set aside to marinate. Blend the tomatoes with the tomato purée and set aside. In a food processor, blend the garlic and ginger. Combine with the lamb mince in a large mixing bowl and set aside to marinate. Blend the tomatoes with the tomato purée and set aside. Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the cinnamon and bay leaves and when they’re sizzling, add the onions. Fry for 15–17 minutes and as they start to turn light brown, add the chopped tomatoes and tomato purée. Fry for another 6–7 minutes until the mixture thickens and reduces slightly. Add the marinated minced lamb along with the chilli powder and cook for 5 minutes, stirring often. Add the potatoes, 200ml/7fl oz water and season to taste. Simmer over a low heat for 18–20 minutes with a lid on, stirring well after about 10 minutes. Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the cinnamon and bay leaves and when they’re sizzling, add the onions. Fry for 15–17 minutes and as they start to turn light brown, add the chopped tomatoes and tomato purée. Fry for another 6–7 minutes until the mixture thickens and reduces slightly. Add the marinated minced lamb along with the chilli powder and cook for 5 minutes, stirring often. Add the potatoes, 200ml/7fl oz water and season to taste. Simmer over a low heat for 18–20 minutes with a lid on, stirring well after about 10 minutes. Add the green peas and garam masala, and simmer for another 5 minutes. Make sure the potatoes are cooked. Finish with lime juice and coriander, and serve immediately. Add the green peas and garam masala, and simmer for another 5 minutes. Make sure the potatoes are cooked. Finish with lime juice and coriander, and serve immediately. Recipe tips Maunika has added potatoes to her recipe to make this an extra hearty supper, but you can take them out and serve with rice, naan or chapatis if you’re concerned about a carb overload!
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/keema_with_peas_51958", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Keema with peas recipe", "content": "An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keema_with_peas_51958_16x9.jpg Maunika's lamb keema with peas uses minced lamb and potatoes to make a rich curry that's a great winter warmer. Once you’ve marinated the lamb, you can have this keema on the table in less than an hour. For this recipe you will need a food processor. 5 garlic cloves5cm/2in piece fresh root ginger500g/1lb 2oz lamb mince180g/6oz tomatoes, roughly chopped1 tbsp tomato purée 2 tbsp vegetable oil2½cm/1in cinnamon stick2 dried bay leaves200g/7oz white or brown onion, finely chopped1 tsp Kashmiri chilli powder (or mild chilli powder)200g/7oz potato, peeled and choppedsalt, to taste80g/3oz frozen green peas1 tsp garam masala1 lime, juice only2 tbsp coriander, to garnish 5 garlic cloves 5cm/2in piece fresh root ginger 500g/1lb 2oz lamb mince 180g/6oz tomatoes, roughly chopped 1 tbsp tomato purée 2 tbsp vegetable oil 2½cm/1in cinnamon stick 2 dried bay leaves 200g/7oz white or brown onion, finely chopped 1 tsp Kashmiri chilli powder (or mild chilli powder) 200g/7oz potato, peeled and chopped salt, to taste 80g/3oz frozen green peas 1 tsp garam masala 1 lime, juice only 2 tbsp coriander, to garnish Method In a food processor, blend the garlic and ginger. Combine with the lamb mince in a large mixing bowl and set aside to marinate. Blend the tomatoes with the tomato purée and set aside. Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the cinnamon and bay leaves and when they’re sizzling, add the onions. Fry for 15–17 minutes and as they start to turn light brown, add the chopped tomatoes and tomato purée. Fry for another 6–7 minutes until the mixture thickens and reduces slightly. Add the marinated minced lamb along with the chilli powder and cook for 5 minutes, stirring often. Add the potatoes, 200ml/7fl oz water and season to taste. Simmer over a low heat for 18–20 minutes with a lid on, stirring well after about 10 minutes. Add the green peas and garam masala, and simmer for another 5 minutes. Make sure the potatoes are cooked. Finish with lime juice and coriander, and serve immediately. In a food processor, blend the garlic and ginger. Combine with the lamb mince in a large mixing bowl and set aside to marinate. Blend the tomatoes with the tomato purée and set aside. In a food processor, blend the garlic and ginger. Combine with the lamb mince in a large mixing bowl and set aside to marinate. Blend the tomatoes with the tomato purée and set aside. Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the cinnamon and bay leaves and when they’re sizzling, add the onions. Fry for 15–17 minutes and as they start to turn light brown, add the chopped tomatoes and tomato purée. Fry for another 6–7 minutes until the mixture thickens and reduces slightly. Add the marinated minced lamb along with the chilli powder and cook for 5 minutes, stirring often. Add the potatoes, 200ml/7fl oz water and season to taste. Simmer over a low heat for 18–20 minutes with a lid on, stirring well after about 10 minutes. Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the cinnamon and bay leaves and when they’re sizzling, add the onions. Fry for 15–17 minutes and as they start to turn light brown, add the chopped tomatoes and tomato purée. Fry for another 6–7 minutes until the mixture thickens and reduces slightly. Add the marinated minced lamb along with the chilli powder and cook for 5 minutes, stirring often. Add the potatoes, 200ml/7fl oz water and season to taste. Simmer over a low heat for 18–20 minutes with a lid on, stirring well after about 10 minutes. Add the green peas and garam masala, and simmer for another 5 minutes. Make sure the potatoes are cooked. Finish with lime juice and coriander, and serve immediately. Add the green peas and garam masala, and simmer for another 5 minutes. Make sure the potatoes are cooked. Finish with lime juice and coriander, and serve immediately. Recipe tips Maunika has added potatoes to her recipe to make this an extra hearty supper, but you can take them out and serve with rice, naan or chapatis if you’re concerned about a carb overload!" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace05eb3bdbfd0cc000d2" }
3a7cdf7128c1844e159b15e2e3e6969f17575c8f530639fcf65d3818141013dd
Slow cooker lamb and sweet potato tagine recipe An average of 4.8 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_lamb_and_79282_16x9.jpg Lamb tagine is a classic and this slow cooker recipe uses the best of Moroccan ingredients. Each serving provides 532 kcal, 33g protein, 65g carbohydrates (of which 21g sugars), 13g fat (of which 4.5g saturates), 12g fibre and 2g salt. 600g/1lb 5oz lamb neck fillet, trimmed of any excess fat and cut into 3cm chunks2 tbsp harissa paste3 garlic cloves, finely chopped or grated1 tsp ground cumin1 tsp ground coriander1 tsp ground cinnamon1 tsp smoked paprika1 onion, roughly chopped90g/3¼oz dried apricots, roughly chopped90g/3¼oz drained pitted green olives1 x 400g tin chopped tomatoes1 x 400g tin chickpeas, drained and rinsed500g/1lb 2oz sweet potatoes, peeled and cut into chunks350ml/12fl oz chicken stock, from a cube90g/3¼oz low-fat plain yoghurt1 small bunch coriander, roughly chopped½ tsp sea saltfreshly ground black pepper 600g/1lb 5oz lamb neck fillet, trimmed of any excess fat and cut into 3cm chunks 2 tbsp harissa paste 3 garlic cloves, finely chopped or grated 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground cinnamon 1 tsp smoked paprika 1 onion, roughly chopped 90g/3¼oz dried apricots, roughly chopped 90g/3¼oz drained pitted green olives 1 x 400g tin chopped tomatoes 1 x 400g tin chickpeas, drained and rinsed 500g/1lb 2oz sweet potatoes, peeled and cut into chunks 350ml/12fl oz chicken stock, from a cube 90g/3¼oz low-fat plain yoghurt 1 small bunch coriander, roughly chopped ½ tsp sea salt freshly ground black pepper 200g/7oz couscous1 lemon, zest and juice1 tsp ground cumin1 tsp sweet smoked paprika1 red onion, finely chopped2 green peppers, deseeded and roughly chopped½ chicken stock cube250g/9oz cherry tomatoes, halved, quartered if large1 small bunch mint, leaves picked and roughly chopped 200g/7oz couscous 1 lemon, zest and juice 1 tsp ground cumin 1 tsp sweet smoked paprika 1 red onion, finely chopped 2 green peppers, deseeded and roughly chopped ½ chicken stock cube 250g/9oz cherry tomatoes, halved, quartered if large 1 small bunch mint, leaves picked and roughly chopped Method Preheat the slow cooker on the high setting.Put the lamb into the slow cooker. Add the harissa paste, garlic, spices, salt and pepper and mix well. Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid.Leave the tagine to cook on high for 6–8 hours, or on low for 8–10 hours.Put the couscous into a large bowl, add the lemon zest and juice, ground cumin, smoked paprika, onion and peppers and stir well. Add the chicken stock cube and pour over 250ml/9fl oz boiling water. Cover with cling film and leave for 10 minutes. Use a fork to fluff up the couscous, then stir through the cherry tomatoes and mint.Serve the tagine with the couscous, top with a dollop of yoghurt and finish with a scatter of chopped coriander. Preheat the slow cooker on the high setting. Preheat the slow cooker on the high setting. Put the lamb into the slow cooker. Add the harissa paste, garlic, spices, salt and pepper and mix well. Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid. Put the lamb into the slow cooker. Add the harissa paste, garlic, spices, salt and pepper and mix well. Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid. Leave the tagine to cook on high for 6–8 hours, or on low for 8–10 hours. Leave the tagine to cook on high for 6–8 hours, or on low for 8–10 hours. Put the couscous into a large bowl, add the lemon zest and juice, ground cumin, smoked paprika, onion and peppers and stir well. Add the chicken stock cube and pour over 250ml/9fl oz boiling water. Cover with cling film and leave for 10 minutes. Put the couscous into a large bowl, add the lemon zest and juice, ground cumin, smoked paprika, onion and peppers and stir well. Add the chicken stock cube and pour over 250ml/9fl oz boiling water. Cover with cling film and leave for 10 minutes. Use a fork to fluff up the couscous, then stir through the cherry tomatoes and mint. Use a fork to fluff up the couscous, then stir through the cherry tomatoes and mint. Serve the tagine with the couscous, top with a dollop of yoghurt and finish with a scatter of chopped coriander. Serve the tagine with the couscous, top with a dollop of yoghurt and finish with a scatter of chopped coriander.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow-cooker_lamb_and_79282", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker lamb and sweet potato tagine recipe", "content": "An average of 4.8 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_lamb_and_79282_16x9.jpg Lamb tagine is a classic and this slow cooker recipe uses the best of Moroccan ingredients. Each serving provides 532 kcal, 33g protein, 65g carbohydrates (of which 21g sugars), 13g fat (of which 4.5g saturates), 12g fibre and 2g salt. 600g/1lb 5oz lamb neck fillet, trimmed of any excess fat and cut into 3cm chunks2 tbsp harissa paste3 garlic cloves, finely chopped or grated1 tsp ground cumin1 tsp ground coriander1 tsp ground cinnamon1 tsp smoked paprika1 onion, roughly chopped90g/3¼oz dried apricots, roughly chopped90g/3¼oz drained pitted green olives1 x 400g tin chopped tomatoes1 x 400g tin chickpeas, drained and rinsed500g/1lb 2oz sweet potatoes, peeled and cut into chunks350ml/12fl oz chicken stock, from a cube90g/3¼oz low-fat plain yoghurt1 small bunch coriander, roughly chopped½ tsp sea saltfreshly ground black pepper 600g/1lb 5oz lamb neck fillet, trimmed of any excess fat and cut into 3cm chunks 2 tbsp harissa paste 3 garlic cloves, finely chopped or grated 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground cinnamon 1 tsp smoked paprika 1 onion, roughly chopped 90g/3¼oz dried apricots, roughly chopped 90g/3¼oz drained pitted green olives 1 x 400g tin chopped tomatoes 1 x 400g tin chickpeas, drained and rinsed 500g/1lb 2oz sweet potatoes, peeled and cut into chunks 350ml/12fl oz chicken stock, from a cube 90g/3¼oz low-fat plain yoghurt 1 small bunch coriander, roughly chopped ½ tsp sea salt freshly ground black pepper 200g/7oz couscous1 lemon, zest and juice1 tsp ground cumin1 tsp sweet smoked paprika1 red onion, finely chopped2 green peppers, deseeded and roughly chopped½ chicken stock cube250g/9oz cherry tomatoes, halved, quartered if large1 small bunch mint, leaves picked and roughly chopped 200g/7oz couscous 1 lemon, zest and juice 1 tsp ground cumin 1 tsp sweet smoked paprika 1 red onion, finely chopped 2 green peppers, deseeded and roughly chopped ½ chicken stock cube 250g/9oz cherry tomatoes, halved, quartered if large 1 small bunch mint, leaves picked and roughly chopped Method Preheat the slow cooker on the high setting.Put the lamb into the slow cooker. Add the harissa paste, garlic, spices, salt and pepper and mix well. Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid.Leave the tagine to cook on high for 6–8 hours, or on low for 8–10 hours.Put the couscous into a large bowl, add the lemon zest and juice, ground cumin, smoked paprika, onion and peppers and stir well. Add the chicken stock cube and pour over 250ml/9fl oz boiling water. Cover with cling film and leave for 10 minutes. Use a fork to fluff up the couscous, then stir through the cherry tomatoes and mint.Serve the tagine with the couscous, top with a dollop of yoghurt and finish with a scatter of chopped coriander. Preheat the slow cooker on the high setting. Preheat the slow cooker on the high setting. Put the lamb into the slow cooker. Add the harissa paste, garlic, spices, salt and pepper and mix well. Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid. Put the lamb into the slow cooker. Add the harissa paste, garlic, spices, salt and pepper and mix well. Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid. Leave the tagine to cook on high for 6–8 hours, or on low for 8–10 hours. Leave the tagine to cook on high for 6–8 hours, or on low for 8–10 hours. Put the couscous into a large bowl, add the lemon zest and juice, ground cumin, smoked paprika, onion and peppers and stir well. Add the chicken stock cube and pour over 250ml/9fl oz boiling water. Cover with cling film and leave for 10 minutes. Put the couscous into a large bowl, add the lemon zest and juice, ground cumin, smoked paprika, onion and peppers and stir well. Add the chicken stock cube and pour over 250ml/9fl oz boiling water. Cover with cling film and leave for 10 minutes. Use a fork to fluff up the couscous, then stir through the cherry tomatoes and mint. Use a fork to fluff up the couscous, then stir through the cherry tomatoes and mint. Serve the tagine with the couscous, top with a dollop of yoghurt and finish with a scatter of chopped coriander. Serve the tagine with the couscous, top with a dollop of yoghurt and finish with a scatter of chopped coriander." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace06eb3bdbfd0cc000d3" }
14f560a1bb849beefee517352d0721a075c45396cf6a046d8b71b70ff99b2b23
Chicken and chorizo casserole recipe An average of 4.7 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chorizochickenandchi_87895_16x9.jpg Simon Rimmer's one-pot stew of chicken thighs, chorizo and chickpeas is full of flavour and quick to prepare. A real winter warmer! 2 tbsp vegetable oil500g/1lb 2oz chicken thighs1 onion, sliced1 garlic clove, sliced 2 carrots, chopped1 celery stalk, chopped1 red chilli, deseeded and choppedsplash red wine275g/9½oz chorizo, chopped100ml/3½fl oz dry sherry1 x 400g/14oz can chopped tomatoes200ml/7fl oz chicken stock1 x 400g/14oz can chickpeas, rinsed and drained salt and freshly ground black pepperhandful chopped fresh parsleycrusty bread, to serve 2 tbsp vegetable oil 500g/1lb 2oz chicken thighs 1 onion, sliced 1 garlic clove, sliced 2 carrots, chopped 1 celery stalk, chopped 1 red chilli, deseeded and chopped splash red wine 275g/9½oz chorizo, chopped 100ml/3½fl oz dry sherry 1 x 400g/14oz can chopped tomatoes 200ml/7fl oz chicken stock 1 x 400g/14oz can chickpeas, rinsed and drained salt and freshly ground black pepper handful chopped fresh parsley crusty bread, to serve Method Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm. Add a little more oil to the pan, then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Add a splash of red wine and simmer until reduced by half. In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp. Set aside.Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil.Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.Sprinkle with chopped parsley and serve with crusty bread. Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm. Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm. Add a little more oil to the pan, then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Add a splash of red wine and simmer until reduced by half. Add a little more oil to the pan, then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Add a splash of red wine and simmer until reduced by half. In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp. Set aside. In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp. Set aside. Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil. Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil. Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper. Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper. Sprinkle with chopped parsley and serve with crusty bread. Sprinkle with chopped parsley and serve with crusty bread. Recipe tips This chicken and chorizo stew freezes brilliantly for up to a month. if you don't have sherry, you can use white wine.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chorizochickenandchi_87895", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken and chorizo casserole recipe", "content": "An average of 4.7 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chorizochickenandchi_87895_16x9.jpg Simon Rimmer's one-pot stew of chicken thighs, chorizo and chickpeas is full of flavour and quick to prepare. A real winter warmer! 2 tbsp vegetable oil500g/1lb 2oz chicken thighs1 onion, sliced1 garlic clove, sliced 2 carrots, chopped1 celery stalk, chopped1 red chilli, deseeded and choppedsplash red wine275g/9½oz chorizo, chopped100ml/3½fl oz dry sherry1 x 400g/14oz can chopped tomatoes200ml/7fl oz chicken stock1 x 400g/14oz can chickpeas, rinsed and drained salt and freshly ground black pepperhandful chopped fresh parsleycrusty bread, to serve 2 tbsp vegetable oil 500g/1lb 2oz chicken thighs 1 onion, sliced 1 garlic clove, sliced 2 carrots, chopped 1 celery stalk, chopped 1 red chilli, deseeded and chopped splash red wine 275g/9½oz chorizo, chopped 100ml/3½fl oz dry sherry 1 x 400g/14oz can chopped tomatoes 200ml/7fl oz chicken stock 1 x 400g/14oz can chickpeas, rinsed and drained salt and freshly ground black pepper handful chopped fresh parsley crusty bread, to serve Method Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm. Add a little more oil to the pan, then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Add a splash of red wine and simmer until reduced by half. In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp. Set aside.Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil.Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.Sprinkle with chopped parsley and serve with crusty bread. Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm. Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm. Add a little more oil to the pan, then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Add a splash of red wine and simmer until reduced by half. Add a little more oil to the pan, then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Add a splash of red wine and simmer until reduced by half. In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp. Set aside. In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp. Set aside. Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil. Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil. Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper. Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper. Sprinkle with chopped parsley and serve with crusty bread. Sprinkle with chopped parsley and serve with crusty bread. Recipe tips This chicken and chorizo stew freezes brilliantly for up to a month. if you don't have sherry, you can use white wine." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace06eb3bdbfd0cc000d4" }
39a57a31094dfec250b91bf6108becabc6162bd6609b1cee04a47d6b53e7eb4f
Beef and mushroom stew recipe An average of 4.6 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rich_beef_and_mushroom_77312_16x9.jpg Mary Berry's beef stew is smart enough to serve for a dinner party. Serve with mash or potatoes dauphinoise and green vegetables. 2kg/4lb 8oz shin of beef50g/1¾oz plain flour salt and freshly ground black pepper6 tbsp vegetable oil10 small shallots, peeled 6 sticks celery, roughly sliced8 carrots, roughly chopped25g/1oz dried porcini mushrooms600ml/1 pint red wine or stout300ml/½ pint beef stock3 sprigs thyme500g/1lb 2oz button mushrooms2 tbsp redcurrant jellymash, to serve 2kg/4lb 8oz shin of beef 50g/1¾oz plain flour salt and freshly ground black pepper 6 tbsp vegetable oil 10 small shallots, peeled 6 sticks celery, roughly sliced 8 carrots, roughly chopped 25g/1oz dried porcini mushrooms 600ml/1 pint red wine or stout 300ml/½ pint beef stock 3 sprigs thyme 500g/1lb 2oz button mushrooms 2 tbsp redcurrant jelly mash, to serve Method Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated.Heat the oil in a large flameproof casserole and add the beef. Fry until browned on all sides - you may need to do this in batches, as you don’t want to over-crowd the pan. It is important to brown the beef and not stew it. Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes, or until softened a little.Meanwhile, soak the mushrooms in a bowl in 300ml/½ pint boiling water until softened. Drain, reserving the soaking liquid and chop the mushrooms into smaller pieces.Return the meat to the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of liquid has reduced by about a third. Add the stock,soaked mushrooms and their soaking liquid and the thyme. Bring to the boil and then cover and simmer on a low heat for about 2½ hours, or until tender. If you prefer you can cook it in a preheated oven at 150C/300F/Gas 3 (130 fan) for the same time. Add the button mushrooms and the redcurrant jelly and cook for a further 30 minutes. Serve with mash. Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated. Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated. Heat the oil in a large flameproof casserole and add the beef. Fry until browned on all sides - you may need to do this in batches, as you don’t want to over-crowd the pan. It is important to brown the beef and not stew it. Heat the oil in a large flameproof casserole and add the beef. Fry until browned on all sides - you may need to do this in batches, as you don’t want to over-crowd the pan. It is important to brown the beef and not stew it. Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes, or until softened a little. Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes, or until softened a little. Meanwhile, soak the mushrooms in a bowl in 300ml/½ pint boiling water until softened. Drain, reserving the soaking liquid and chop the mushrooms into smaller pieces. Meanwhile, soak the mushrooms in a bowl in 300ml/½ pint boiling water until softened. Drain, reserving the soaking liquid and chop the mushrooms into smaller pieces. Return the meat to the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of liquid has reduced by about a third. Add the stock,soaked mushrooms and their soaking liquid and the thyme. Return the meat to the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of liquid has reduced by about a third. Add the stock,soaked mushrooms and their soaking liquid and the thyme. Bring to the boil and then cover and simmer on a low heat for about 2½ hours, or until tender. If you prefer you can cook it in a preheated oven at 150C/300F/Gas 3 (130 fan) for the same time. Bring to the boil and then cover and simmer on a low heat for about 2½ hours, or until tender. If you prefer you can cook it in a preheated oven at 150C/300F/Gas 3 (130 fan) for the same time. Add the button mushrooms and the redcurrant jelly and cook for a further 30 minutes. Serve with mash. Add the button mushrooms and the redcurrant jelly and cook for a further 30 minutes. Serve with mash. Recipe tips This can be cooked the day before, chilled in the fridge and reheated. To freeze, cool completely then freeze for up to three months. Defrost in the fridge overnight and reheat thoroughly. Shin of beef has a nice marbling of fat so will be meltingly tender, but any sewing steak or cuts will work well. If you want to thicken the sauce further, mix one tablespoon of plain flour with 2-3 tablespoons of cold water to make a thin paste, and add gradually to the boiling sauce until thickened to your liking.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/rich_beef_and_mushroom_77312", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Beef and mushroom stew recipe", "content": "An average of 4.6 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rich_beef_and_mushroom_77312_16x9.jpg Mary Berry's beef stew is smart enough to serve for a dinner party. Serve with mash or potatoes dauphinoise and green vegetables. 2kg/4lb 8oz shin of beef50g/1¾oz plain flour salt and freshly ground black pepper6 tbsp vegetable oil10 small shallots, peeled 6 sticks celery, roughly sliced8 carrots, roughly chopped25g/1oz dried porcini mushrooms600ml/1 pint red wine or stout300ml/½ pint beef stock3 sprigs thyme500g/1lb 2oz button mushrooms2 tbsp redcurrant jellymash, to serve 2kg/4lb 8oz shin of beef 50g/1¾oz plain flour salt and freshly ground black pepper 6 tbsp vegetable oil 10 small shallots, peeled 6 sticks celery, roughly sliced 8 carrots, roughly chopped 25g/1oz dried porcini mushrooms 600ml/1 pint red wine or stout 300ml/½ pint beef stock 3 sprigs thyme 500g/1lb 2oz button mushrooms 2 tbsp redcurrant jelly mash, to serve Method Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated.Heat the oil in a large flameproof casserole and add the beef. Fry until browned on all sides - you may need to do this in batches, as you don’t want to over-crowd the pan. It is important to brown the beef and not stew it. Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes, or until softened a little.Meanwhile, soak the mushrooms in a bowl in 300ml/½ pint boiling water until softened. Drain, reserving the soaking liquid and chop the mushrooms into smaller pieces.Return the meat to the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of liquid has reduced by about a third. Add the stock,soaked mushrooms and their soaking liquid and the thyme. Bring to the boil and then cover and simmer on a low heat for about 2½ hours, or until tender. If you prefer you can cook it in a preheated oven at 150C/300F/Gas 3 (130 fan) for the same time. Add the button mushrooms and the redcurrant jelly and cook for a further 30 minutes. Serve with mash. Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated. Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated. Heat the oil in a large flameproof casserole and add the beef. Fry until browned on all sides - you may need to do this in batches, as you don’t want to over-crowd the pan. It is important to brown the beef and not stew it. Heat the oil in a large flameproof casserole and add the beef. Fry until browned on all sides - you may need to do this in batches, as you don’t want to over-crowd the pan. It is important to brown the beef and not stew it. Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes, or until softened a little. Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes, or until softened a little. Meanwhile, soak the mushrooms in a bowl in 300ml/½ pint boiling water until softened. Drain, reserving the soaking liquid and chop the mushrooms into smaller pieces. Meanwhile, soak the mushrooms in a bowl in 300ml/½ pint boiling water until softened. Drain, reserving the soaking liquid and chop the mushrooms into smaller pieces. Return the meat to the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of liquid has reduced by about a third. Add the stock,soaked mushrooms and their soaking liquid and the thyme. Return the meat to the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of liquid has reduced by about a third. Add the stock,soaked mushrooms and their soaking liquid and the thyme. Bring to the boil and then cover and simmer on a low heat for about 2½ hours, or until tender. If you prefer you can cook it in a preheated oven at 150C/300F/Gas 3 (130 fan) for the same time. Bring to the boil and then cover and simmer on a low heat for about 2½ hours, or until tender. If you prefer you can cook it in a preheated oven at 150C/300F/Gas 3 (130 fan) for the same time. Add the button mushrooms and the redcurrant jelly and cook for a further 30 minutes. Serve with mash. Add the button mushrooms and the redcurrant jelly and cook for a further 30 minutes. Serve with mash. Recipe tips This can be cooked the day before, chilled in the fridge and reheated. To freeze, cool completely then freeze for up to three months. Defrost in the fridge overnight and reheat thoroughly. Shin of beef has a nice marbling of fat so will be meltingly tender, but any sewing steak or cuts will work well. If you want to thicken the sauce further, mix one tablespoon of plain flour with 2-3 tablespoons of cold water to make a thin paste, and add gradually to the boiling sauce until thickened to your liking." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace06eb3bdbfd0cc000d5" }
5e7b4e69e115f7ef1121feca89f900cf559166d83fea28ebfb59a3fd908c3319
Basic braised mince recipe An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braisedmince_91963_16x9.jpg This easy braised mince can be used as a base for lots of recipes and makes enough to freeze half for a quick supper. 3 tbsp vegetable oil3 onions, chopped6 garlic cloves, chopped1 tsp chopped fresh thyme1 tsp chopped fresh rosemary1 kg/2¼lb beef mince 400g tin chopped tomatoes1 tbsp Worcestershire sauce3 beef stock cubes 3 tbsp vegetable oil 3 onions, chopped 6 garlic cloves, chopped 1 tsp chopped fresh thyme 1 tsp chopped fresh rosemary 1 kg/2¼lb beef mince 400g tin chopped tomatoes 1 tbsp Worcestershire sauce 3 beef stock cubes Method Heat half of the vegetable oil in a large pan over a high heat. Add the onions, garlic and herbs and fry for 3-4 minutes, or until softened and golden-brown. Turn off the heat and set the pan aside.Heat half a tablespoon of the remaining oil in a separate pan over a medium heat. Add a third of the beef mince and fry for 4-5 minutes, or until browned.Transfer the browned mince to the pan containing the onions, garlic and herbs. Repeat the process twice more with the remaining oil and the remaining batches of mince. (Overloading the pan will not speed things up because the pan will lose heat, so take your time.)Return the pan containing the cooked mince and vegetables to a medium heat. Add the tinned tomatoes and Worcestershire sauce and stir the mixture well to combine. Bring the mixture to a simmer.Meanwhile, crumble the stock cubes into a large heatproof jug and add 1 litre/1¾ pints of boiling water. Stir until the stock cubes have dissolved. Add the stock to the beef and bring to a simmer. Simmer for 1 hour, uncovered, or until the volume of liquid has reduced slightly and the sauce has thickened.The braised mince can be eaten straightaway, served with rice or spaghetti. See the tips sections for other ways to use the mince. Heat half of the vegetable oil in a large pan over a high heat. Add the onions, garlic and herbs and fry for 3-4 minutes, or until softened and golden-brown. Turn off the heat and set the pan aside. Heat half of the vegetable oil in a large pan over a high heat. Add the onions, garlic and herbs and fry for 3-4 minutes, or until softened and golden-brown. Turn off the heat and set the pan aside. Heat half a tablespoon of the remaining oil in a separate pan over a medium heat. Add a third of the beef mince and fry for 4-5 minutes, or until browned. Heat half a tablespoon of the remaining oil in a separate pan over a medium heat. Add a third of the beef mince and fry for 4-5 minutes, or until browned. Transfer the browned mince to the pan containing the onions, garlic and herbs. Repeat the process twice more with the remaining oil and the remaining batches of mince. (Overloading the pan will not speed things up because the pan will lose heat, so take your time.) Transfer the browned mince to the pan containing the onions, garlic and herbs. Repeat the process twice more with the remaining oil and the remaining batches of mince. (Overloading the pan will not speed things up because the pan will lose heat, so take your time.) Return the pan containing the cooked mince and vegetables to a medium heat. Add the tinned tomatoes and Worcestershire sauce and stir the mixture well to combine. Bring the mixture to a simmer. Return the pan containing the cooked mince and vegetables to a medium heat. Add the tinned tomatoes and Worcestershire sauce and stir the mixture well to combine. Bring the mixture to a simmer. Meanwhile, crumble the stock cubes into a large heatproof jug and add 1 litre/1¾ pints of boiling water. Stir until the stock cubes have dissolved. Add the stock to the beef and bring to a simmer. Simmer for 1 hour, uncovered, or until the volume of liquid has reduced slightly and the sauce has thickened. Meanwhile, crumble the stock cubes into a large heatproof jug and add 1 litre/1¾ pints of boiling water. Stir until the stock cubes have dissolved. Add the stock to the beef and bring to a simmer. Simmer for 1 hour, uncovered, or until the volume of liquid has reduced slightly and the sauce has thickened. The braised mince can be eaten straightaway, served with rice or spaghetti. See the tips sections for other ways to use the mince. The braised mince can be eaten straightaway, served with rice or spaghetti. See the tips sections for other ways to use the mince. Recipe tips To make cottage pie: Spoon half of the mince into a baking dish, top with about 750g/1lb 10oz mashed potato and bake at 190C/170C Fan/Gas 5 for 30 minutes, until bubbling and golden-brown on top. To make chilli: Stir a can of kidney beans in chilli sauce into half of the mince mixture and warm through. Serve with soured cream, tortillas and guacamole. To freeze the mince, leave to cool, pop in a freezer-proof container, it will keep in the freezer for 2 months.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/braisedmince_91963", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Basic braised mince recipe", "content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braisedmince_91963_16x9.jpg This easy braised mince can be used as a base for lots of recipes and makes enough to freeze half for a quick supper. 3 tbsp vegetable oil3 onions, chopped6 garlic cloves, chopped1 tsp chopped fresh thyme1 tsp chopped fresh rosemary1 kg/2¼lb beef mince 400g tin chopped tomatoes1 tbsp Worcestershire sauce3 beef stock cubes 3 tbsp vegetable oil 3 onions, chopped 6 garlic cloves, chopped 1 tsp chopped fresh thyme 1 tsp chopped fresh rosemary 1 kg/2¼lb beef mince 400g tin chopped tomatoes 1 tbsp Worcestershire sauce 3 beef stock cubes Method Heat half of the vegetable oil in a large pan over a high heat. Add the onions, garlic and herbs and fry for 3-4 minutes, or until softened and golden-brown. Turn off the heat and set the pan aside.Heat half a tablespoon of the remaining oil in a separate pan over a medium heat. Add a third of the beef mince and fry for 4-5 minutes, or until browned.Transfer the browned mince to the pan containing the onions, garlic and herbs. Repeat the process twice more with the remaining oil and the remaining batches of mince. (Overloading the pan will not speed things up because the pan will lose heat, so take your time.)Return the pan containing the cooked mince and vegetables to a medium heat. Add the tinned tomatoes and Worcestershire sauce and stir the mixture well to combine. Bring the mixture to a simmer.Meanwhile, crumble the stock cubes into a large heatproof jug and add 1 litre/1¾ pints of boiling water. Stir until the stock cubes have dissolved. Add the stock to the beef and bring to a simmer. Simmer for 1 hour, uncovered, or until the volume of liquid has reduced slightly and the sauce has thickened.The braised mince can be eaten straightaway, served with rice or spaghetti. See the tips sections for other ways to use the mince. Heat half of the vegetable oil in a large pan over a high heat. Add the onions, garlic and herbs and fry for 3-4 minutes, or until softened and golden-brown. Turn off the heat and set the pan aside. Heat half of the vegetable oil in a large pan over a high heat. Add the onions, garlic and herbs and fry for 3-4 minutes, or until softened and golden-brown. Turn off the heat and set the pan aside. Heat half a tablespoon of the remaining oil in a separate pan over a medium heat. Add a third of the beef mince and fry for 4-5 minutes, or until browned. Heat half a tablespoon of the remaining oil in a separate pan over a medium heat. Add a third of the beef mince and fry for 4-5 minutes, or until browned. Transfer the browned mince to the pan containing the onions, garlic and herbs. Repeat the process twice more with the remaining oil and the remaining batches of mince. (Overloading the pan will not speed things up because the pan will lose heat, so take your time.) Transfer the browned mince to the pan containing the onions, garlic and herbs. Repeat the process twice more with the remaining oil and the remaining batches of mince. (Overloading the pan will not speed things up because the pan will lose heat, so take your time.) Return the pan containing the cooked mince and vegetables to a medium heat. Add the tinned tomatoes and Worcestershire sauce and stir the mixture well to combine. Bring the mixture to a simmer. Return the pan containing the cooked mince and vegetables to a medium heat. Add the tinned tomatoes and Worcestershire sauce and stir the mixture well to combine. Bring the mixture to a simmer. Meanwhile, crumble the stock cubes into a large heatproof jug and add 1 litre/1¾ pints of boiling water. Stir until the stock cubes have dissolved. Add the stock to the beef and bring to a simmer. Simmer for 1 hour, uncovered, or until the volume of liquid has reduced slightly and the sauce has thickened. Meanwhile, crumble the stock cubes into a large heatproof jug and add 1 litre/1¾ pints of boiling water. Stir until the stock cubes have dissolved. Add the stock to the beef and bring to a simmer. Simmer for 1 hour, uncovered, or until the volume of liquid has reduced slightly and the sauce has thickened. The braised mince can be eaten straightaway, served with rice or spaghetti. See the tips sections for other ways to use the mince. The braised mince can be eaten straightaway, served with rice or spaghetti. See the tips sections for other ways to use the mince. Recipe tips To make cottage pie: Spoon half of the mince into a baking dish, top with about 750g/1lb 10oz mashed potato and bake at 190C/170C Fan/Gas 5 for 30 minutes, until bubbling and golden-brown on top. To make chilli: Stir a can of kidney beans in chilli sauce into half of the mince mixture and warm through. Serve with soured cream, tortillas and guacamole. To freeze the mince, leave to cool, pop in a freezer-proof container, it will keep in the freezer for 2 months." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace06eb3bdbfd0cc000d6" }
da568ec71f8064164632303b5faa4de296ab5ab83aff34e63f6a8d6d406510c3
Masala sauce recipe An average of 4.1 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/onion_masala_sauce_45651_16x9.jpg This delicious masala sauce will give your curries real depth of flavour. The secret to the rich taste is cooking the onions slowly until they are very dark. Add pan-fried chicken, meat, prawns or vegetables for a delicious quick curry. 30g/1oz root ginger, peeled30g/1oz garlic cloves, peeled 30g/1oz root ginger, peeled 30g/1oz garlic cloves, peeled 2 tbsp vegetable oil2 black cardamom 10 black peppercorns 3 cloves4 green cardamom2 tsp cumin seeds2 cinnamon sticks1 bay leaf500g/1lb 2oz onions, chopped1 tbsp ginger garlic paste (from above)1 tsp ground turmeric½ tsp red chilli powder1 tbsp ground coriander1 tsp garam masala salt, to taste2 tbsp tomato purée 2 tbsp vegetable oil 2 black cardamom 10 black peppercorns 3 cloves 4 green cardamom 2 tsp cumin seeds 2 cinnamon sticks 1 bay leaf 500g/1lb 2oz onions, chopped 1 tbsp ginger garlic paste (from above) 1 tsp ground turmeric ½ tsp red chilli powder 1 tbsp ground coriander 1 tsp garam masala salt, to taste 2 tbsp tomato purée Method First prepare the ginger garlic paste. Blend the ginger and garlic with a teaspoon of water in a blender. Store any you don’t use for this recipe in the fridge.To make the masala sauce, heat the oil in a large frying pan. Add the whole spices (black cardamom, peppercorns, cloves, green cardamom, cumin seeds, cinnamon and bay leaf) and fry until they start to crackle, then add the onions. Cook the onions gently and slowly until caramelised and very dark brown.Add a tablespoon of the ginger garlic paste and fry gently for 3-4 minutes. Taste to make sure the ginger and garlic are well cooked otherwise their flavour will be too strong.Add all the powdered spices and mix well. Add 100-150ml/3½-5fl oz water if the sauce is too thick. Finally add the tomato purée and cook until the oil comes to the surface of the sauce. First prepare the ginger garlic paste. Blend the ginger and garlic with a teaspoon of water in a blender. Store any you don’t use for this recipe in the fridge. First prepare the ginger garlic paste. Blend the ginger and garlic with a teaspoon of water in a blender. Store any you don’t use for this recipe in the fridge. To make the masala sauce, heat the oil in a large frying pan. Add the whole spices (black cardamom, peppercorns, cloves, green cardamom, cumin seeds, cinnamon and bay leaf) and fry until they start to crackle, then add the onions. To make the masala sauce, heat the oil in a large frying pan. Add the whole spices (black cardamom, peppercorns, cloves, green cardamom, cumin seeds, cinnamon and bay leaf) and fry until they start to crackle, then add the onions. Cook the onions gently and slowly until caramelised and very dark brown. Cook the onions gently and slowly until caramelised and very dark brown. Add a tablespoon of the ginger garlic paste and fry gently for 3-4 minutes. Taste to make sure the ginger and garlic are well cooked otherwise their flavour will be too strong. Add a tablespoon of the ginger garlic paste and fry gently for 3-4 minutes. Taste to make sure the ginger and garlic are well cooked otherwise their flavour will be too strong. Add all the powdered spices and mix well. Add all the powdered spices and mix well. Add 100-150ml/3½-5fl oz water if the sauce is too thick. Add 100-150ml/3½-5fl oz water if the sauce is too thick. Finally add the tomato purée and cook until the oil comes to the surface of the sauce. Finally add the tomato purée and cook until the oil comes to the surface of the sauce. Recipe tips Store the sauce in the fridge up to two weeks, or it can be frozen for up to three months.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/onion_masala_sauce_45651", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Masala sauce recipe", "content": "An average of 4.1 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/onion_masala_sauce_45651_16x9.jpg This delicious masala sauce will give your curries real depth of flavour. The secret to the rich taste is cooking the onions slowly until they are very dark. Add pan-fried chicken, meat, prawns or vegetables for a delicious quick curry. 30g/1oz root ginger, peeled30g/1oz garlic cloves, peeled 30g/1oz root ginger, peeled 30g/1oz garlic cloves, peeled 2 tbsp vegetable oil2 black cardamom 10 black peppercorns 3 cloves4 green cardamom2 tsp cumin seeds2 cinnamon sticks1 bay leaf500g/1lb 2oz onions, chopped1 tbsp ginger garlic paste (from above)1 tsp ground turmeric½ tsp red chilli powder1 tbsp ground coriander1 tsp garam masala salt, to taste2 tbsp tomato purée 2 tbsp vegetable oil 2 black cardamom 10 black peppercorns 3 cloves 4 green cardamom 2 tsp cumin seeds 2 cinnamon sticks 1 bay leaf 500g/1lb 2oz onions, chopped 1 tbsp ginger garlic paste (from above) 1 tsp ground turmeric ½ tsp red chilli powder 1 tbsp ground coriander 1 tsp garam masala salt, to taste 2 tbsp tomato purée Method First prepare the ginger garlic paste. Blend the ginger and garlic with a teaspoon of water in a blender. Store any you don’t use for this recipe in the fridge.To make the masala sauce, heat the oil in a large frying pan. Add the whole spices (black cardamom, peppercorns, cloves, green cardamom, cumin seeds, cinnamon and bay leaf) and fry until they start to crackle, then add the onions. Cook the onions gently and slowly until caramelised and very dark brown.Add a tablespoon of the ginger garlic paste and fry gently for 3-4 minutes. Taste to make sure the ginger and garlic are well cooked otherwise their flavour will be too strong.Add all the powdered spices and mix well. Add 100-150ml/3½-5fl oz water if the sauce is too thick. Finally add the tomato purée and cook until the oil comes to the surface of the sauce. First prepare the ginger garlic paste. Blend the ginger and garlic with a teaspoon of water in a blender. Store any you don’t use for this recipe in the fridge. First prepare the ginger garlic paste. Blend the ginger and garlic with a teaspoon of water in a blender. Store any you don’t use for this recipe in the fridge. To make the masala sauce, heat the oil in a large frying pan. Add the whole spices (black cardamom, peppercorns, cloves, green cardamom, cumin seeds, cinnamon and bay leaf) and fry until they start to crackle, then add the onions. To make the masala sauce, heat the oil in a large frying pan. Add the whole spices (black cardamom, peppercorns, cloves, green cardamom, cumin seeds, cinnamon and bay leaf) and fry until they start to crackle, then add the onions. Cook the onions gently and slowly until caramelised and very dark brown. Cook the onions gently and slowly until caramelised and very dark brown. Add a tablespoon of the ginger garlic paste and fry gently for 3-4 minutes. Taste to make sure the ginger and garlic are well cooked otherwise their flavour will be too strong. Add a tablespoon of the ginger garlic paste and fry gently for 3-4 minutes. Taste to make sure the ginger and garlic are well cooked otherwise their flavour will be too strong. Add all the powdered spices and mix well. Add all the powdered spices and mix well. Add 100-150ml/3½-5fl oz water if the sauce is too thick. Add 100-150ml/3½-5fl oz water if the sauce is too thick. Finally add the tomato purée and cook until the oil comes to the surface of the sauce. Finally add the tomato purée and cook until the oil comes to the surface of the sauce. Recipe tips Store the sauce in the fridge up to two weeks, or it can be frozen for up to three months." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace07eb3bdbfd0cc000d7" }
7308cf46ed075929e459eb05c53564a29eea0bb37e599af5b98d94ca2ce4e3dd
Vegan black bean enchiladas recipe An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_black_bean_31340_16x9.jpg Whip up these family-friendly vegan enchiladas for a tasty midweek supper or weekend brunch. 2 tbsp light olive oil1 large brown onion, finely chopped1 large garlic clove, finely chopped½ tsp ground cumin½ tsp sweet smoked paprika½ tsp Cajun seasoning2 tbsp tomato purée2 x 400g tins black beanssea salt 2 tbsp light olive oil 1 large brown onion, finely chopped 1 large garlic clove, finely chopped ½ tsp ground cumin ½ tsp sweet smoked paprika ½ tsp Cajun seasoning 2 tbsp tomato purée 2 x 400g tins black beans sea salt 400ml/14fl oz passata1 tsp caster sugar1 tsp dried oregano6 large soft flour tortillas2 large ripe avocados½–1 lime, juice only½ red onion, very finely chopped 400ml/14fl oz passata 1 tsp caster sugar 1 tsp dried oregano 6 large soft flour tortillas 2 large ripe avocados ½–1 lime, juice only ½ red onion, very finely chopped Method To make the black bean filling, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic, and fry for another couple of minutes until aromatic.Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute. Add both cans of black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 30 minutes, or until the mixture has thickened. Season with salt to taste and set aside.Preheat the oven to 200C/180C Fan/Gas 6. Stir together the passata, sugar and oregano. Take about a quarter of the mixture and spread in a thin layer across the bottom of a large rectangular baking dish.Divide the bean mixture between the six tortillas and fold up into parcels. Place them side by side in a line in the baking dish. Spoon over the remaining tomato sauce, covering as much of the tortillas as possible.Bake for 20 minutes, or until the tortillas have just started to become crisp.Meanwhile, make a rough guacamole by mashing the avocados together with lime juice and sea salt to taste. To serve, spoon the guacamole in a line down the middle of the enchiladas, then sprinkle the chopped red onion over the guacamole To make the black bean filling, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic, and fry for another couple of minutes until aromatic. To make the black bean filling, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic, and fry for another couple of minutes until aromatic. Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute. Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute. Add both cans of black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 30 minutes, or until the mixture has thickened. Season with salt to taste and set aside. Add both cans of black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 30 minutes, or until the mixture has thickened. Season with salt to taste and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Stir together the passata, sugar and oregano. Take about a quarter of the mixture and spread in a thin layer across the bottom of a large rectangular baking dish. Stir together the passata, sugar and oregano. Take about a quarter of the mixture and spread in a thin layer across the bottom of a large rectangular baking dish. Divide the bean mixture between the six tortillas and fold up into parcels. Place them side by side in a line in the baking dish. Spoon over the remaining tomato sauce, covering as much of the tortillas as possible. Divide the bean mixture between the six tortillas and fold up into parcels. Place them side by side in a line in the baking dish. Spoon over the remaining tomato sauce, covering as much of the tortillas as possible. Bake for 20 minutes, or until the tortillas have just started to become crisp. Bake for 20 minutes, or until the tortillas have just started to become crisp. Meanwhile, make a rough guacamole by mashing the avocados together with lime juice and sea salt to taste. Meanwhile, make a rough guacamole by mashing the avocados together with lime juice and sea salt to taste. To serve, spoon the guacamole in a line down the middle of the enchiladas, then sprinkle the chopped red onion over the guacamole To serve, spoon the guacamole in a line down the middle of the enchiladas, then sprinkle the chopped red onion over the guacamole Recipe tips The black bean filling can be made in advance and either frozen or stored in the fridge for up to 3 days.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegan_black_bean_31340", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegan black bean enchiladas recipe", "content": "An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_black_bean_31340_16x9.jpg Whip up these family-friendly vegan enchiladas for a tasty midweek supper or weekend brunch. 2 tbsp light olive oil1 large brown onion, finely chopped1 large garlic clove, finely chopped½ tsp ground cumin½ tsp sweet smoked paprika½ tsp Cajun seasoning2 tbsp tomato purée2 x 400g tins black beanssea salt 2 tbsp light olive oil 1 large brown onion, finely chopped 1 large garlic clove, finely chopped ½ tsp ground cumin ½ tsp sweet smoked paprika ½ tsp Cajun seasoning 2 tbsp tomato purée 2 x 400g tins black beans sea salt 400ml/14fl oz passata1 tsp caster sugar1 tsp dried oregano6 large soft flour tortillas2 large ripe avocados½–1 lime, juice only½ red onion, very finely chopped 400ml/14fl oz passata 1 tsp caster sugar 1 tsp dried oregano 6 large soft flour tortillas 2 large ripe avocados ½–1 lime, juice only ½ red onion, very finely chopped Method To make the black bean filling, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic, and fry for another couple of minutes until aromatic.Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute. Add both cans of black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 30 minutes, or until the mixture has thickened. Season with salt to taste and set aside.Preheat the oven to 200C/180C Fan/Gas 6. Stir together the passata, sugar and oregano. Take about a quarter of the mixture and spread in a thin layer across the bottom of a large rectangular baking dish.Divide the bean mixture between the six tortillas and fold up into parcels. Place them side by side in a line in the baking dish. Spoon over the remaining tomato sauce, covering as much of the tortillas as possible.Bake for 20 minutes, or until the tortillas have just started to become crisp.Meanwhile, make a rough guacamole by mashing the avocados together with lime juice and sea salt to taste. To serve, spoon the guacamole in a line down the middle of the enchiladas, then sprinkle the chopped red onion over the guacamole To make the black bean filling, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic, and fry for another couple of minutes until aromatic. To make the black bean filling, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic, and fry for another couple of minutes until aromatic. Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute. Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute. Add both cans of black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 30 minutes, or until the mixture has thickened. Season with salt to taste and set aside. Add both cans of black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 30 minutes, or until the mixture has thickened. Season with salt to taste and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Stir together the passata, sugar and oregano. Take about a quarter of the mixture and spread in a thin layer across the bottom of a large rectangular baking dish. Stir together the passata, sugar and oregano. Take about a quarter of the mixture and spread in a thin layer across the bottom of a large rectangular baking dish. Divide the bean mixture between the six tortillas and fold up into parcels. Place them side by side in a line in the baking dish. Spoon over the remaining tomato sauce, covering as much of the tortillas as possible. Divide the bean mixture between the six tortillas and fold up into parcels. Place them side by side in a line in the baking dish. Spoon over the remaining tomato sauce, covering as much of the tortillas as possible. Bake for 20 minutes, or until the tortillas have just started to become crisp. Bake for 20 minutes, or until the tortillas have just started to become crisp. Meanwhile, make a rough guacamole by mashing the avocados together with lime juice and sea salt to taste. Meanwhile, make a rough guacamole by mashing the avocados together with lime juice and sea salt to taste. To serve, spoon the guacamole in a line down the middle of the enchiladas, then sprinkle the chopped red onion over the guacamole To serve, spoon the guacamole in a line down the middle of the enchiladas, then sprinkle the chopped red onion over the guacamole Recipe tips The black bean filling can be made in advance and either frozen or stored in the fridge for up to 3 days." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace07eb3bdbfd0cc000d8" }
8d2976619c12e68d2cb982f5023abecfe091b5f2cf2b6e8420dd0b71a7751f49
Tuna pasta bake recipe An average of 3.9 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_pasta_bake_76678_16x9.jpg This classic tuna pasta bake recipe is a student favourite and is tasty enough for a midweek family meal too. This easy recipe will show you how to make a tuna pasta bake that's really flexible, so you can customise it to suit what's in your store cupboard. 600g/1lb 5oz pasta shapes such as fusilli, penne or farfalle50g/2oz butter50g/2oz plain flour600ml/20fl oz milk½ tsp mustard powder200g/7oz extra-mature cheddar, grated100g tin sweetcorn, drained100g/3½oz peas3 spring onions, sliced2 x 185g tins tuna in spring water, drained 600g/1lb 5oz pasta shapes such as fusilli, penne or farfalle 50g/2oz butter 50g/2oz plain flour 600ml/20fl oz milk ½ tsp mustard powder 200g/7oz extra-mature cheddar, grated 100g tin sweetcorn, drained 100g/3½oz peas 3 spring onions, sliced 2 x 185g tins tuna in spring water, drained Method Preheat the oven to 180C/160C Fan/Gas 4. Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside. Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for 1 minute, or until the mixture darkens slightly. Slowly stir in the milk, stirring until smooth after each addition of milk. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon. Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn, peas and spring onion. Season with salt and pepper. Stir the cooked pasta into the sauce.Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese.Bake for 15–20 minutes, or until the sauce is bubbling and the top is a golden-brown. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside. Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside. Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for 1 minute, or until the mixture darkens slightly. Slowly stir in the milk, stirring until smooth after each addition of milk. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon. Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn, peas and spring onion. Season with salt and pepper. Stir the cooked pasta into the sauce. Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for 1 minute, or until the mixture darkens slightly. Slowly stir in the milk, stirring until smooth after each addition of milk. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon. Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn, peas and spring onion. Season with salt and pepper. Stir the cooked pasta into the sauce. Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese. Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese. Bake for 15–20 minutes, or until the sauce is bubbling and the top is a golden-brown. Serve immediately. Bake for 15–20 minutes, or until the sauce is bubbling and the top is a golden-brown. Serve immediately.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tuna_pasta_bake_76678", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Tuna pasta bake recipe", "content": "An average of 3.9 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_pasta_bake_76678_16x9.jpg This classic tuna pasta bake recipe is a student favourite and is tasty enough for a midweek family meal too. This easy recipe will show you how to make a tuna pasta bake that's really flexible, so you can customise it to suit what's in your store cupboard. 600g/1lb 5oz pasta shapes such as fusilli, penne or farfalle50g/2oz butter50g/2oz plain flour600ml/20fl oz milk½ tsp mustard powder200g/7oz extra-mature cheddar, grated100g tin sweetcorn, drained100g/3½oz peas3 spring onions, sliced2 x 185g tins tuna in spring water, drained 600g/1lb 5oz pasta shapes such as fusilli, penne or farfalle 50g/2oz butter 50g/2oz plain flour 600ml/20fl oz milk ½ tsp mustard powder 200g/7oz extra-mature cheddar, grated 100g tin sweetcorn, drained 100g/3½oz peas 3 spring onions, sliced 2 x 185g tins tuna in spring water, drained Method Preheat the oven to 180C/160C Fan/Gas 4. Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside. Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for 1 minute, or until the mixture darkens slightly. Slowly stir in the milk, stirring until smooth after each addition of milk. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon. Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn, peas and spring onion. Season with salt and pepper. Stir the cooked pasta into the sauce.Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese.Bake for 15–20 minutes, or until the sauce is bubbling and the top is a golden-brown. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside. Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside. Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for 1 minute, or until the mixture darkens slightly. Slowly stir in the milk, stirring until smooth after each addition of milk. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon. Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn, peas and spring onion. Season with salt and pepper. Stir the cooked pasta into the sauce. Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for 1 minute, or until the mixture darkens slightly. Slowly stir in the milk, stirring until smooth after each addition of milk. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon. Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn, peas and spring onion. Season with salt and pepper. Stir the cooked pasta into the sauce. Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese. Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese. Bake for 15–20 minutes, or until the sauce is bubbling and the top is a golden-brown. Serve immediately. Bake for 15–20 minutes, or until the sauce is bubbling and the top is a golden-brown. Serve immediately." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace07eb3bdbfd0cc000d9" }
6056f63aa340cfdc0af6c52ab3f2f115d02d3fc094dc649b5c337d41b081db10
Spinach and chickpeas with bread recipe An average of 4.2 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_spinach_and_11961_16x9.jpg An easy, comforting, cheap go-to dish packed with store cupboard and freezer staples. 4 tbsp olive oil (or vegetable, sunflower or rapeseed oil)400g tin chickpeas or cannellini beans, drained and rinsed (any tinned beans will do)3–4 garlic cloves, crushed, or 2 tbsp garlic pureé2cm/1in fresh root ginger, peeled and finely chopped1 tbsp ground paprika1 tbsp ground cumin ½ tsp ground turmeric100g/3½oz bread (any bread will do), torn into chunks150g/5½oz frozen spinach, defrosted and drained (or fresh or tinned, or chopped kale)400ml/14fl oz vegetable stocksalt and freshly ground black pepper½ lemon, juice only, or 1 tbsp bottled lemon juice, to serve 4 tbsp olive oil (or vegetable, sunflower or rapeseed oil) 400g tin chickpeas or cannellini beans, drained and rinsed (any tinned beans will do) 3–4 garlic cloves, crushed, or 2 tbsp garlic pureé 2cm/1in fresh root ginger, peeled and finely chopped 1 tbsp ground paprika 1 tbsp ground cumin ½ tsp ground turmeric 100g/3½oz bread (any bread will do), torn into chunks 150g/5½oz frozen spinach, defrosted and drained (or fresh or tinned, or chopped kale) 400ml/14fl oz vegetable stock salt and freshly ground black pepper ½ lemon, juice only, or 1 tbsp bottled lemon juice, to serve Method Heat the oil in a frying pan. Add the chickpeas, garlic, ginger, paprika, cumin and turmeric, and cook for 3–4 minutes. If it starts to stick to the bottom add a little stock.Add the bread and spinach and stir well. Add the stock, season with salt and pepper, and bring to the boil. Reduce the heat and simmer for 20–30 minutes.Squeeze in the lemon juice just before serving hot or cold. Heat the oil in a frying pan. Add the chickpeas, garlic, ginger, paprika, cumin and turmeric, and cook for 3–4 minutes. If it starts to stick to the bottom add a little stock. Heat the oil in a frying pan. Add the chickpeas, garlic, ginger, paprika, cumin and turmeric, and cook for 3–4 minutes. If it starts to stick to the bottom add a little stock. Add the bread and spinach and stir well. Add the stock, season with salt and pepper, and bring to the boil. Reduce the heat and simmer for 20–30 minutes. Add the bread and spinach and stir well. Add the stock, season with salt and pepper, and bring to the boil. Reduce the heat and simmer for 20–30 minutes. Squeeze in the lemon juice just before serving hot or cold. Squeeze in the lemon juice just before serving hot or cold. Recipe tips You can use dried beans instead of tinned, but make sure you soak them overnight then boil them the following day according to the packet instructions before adding them to the dish. You can make garlic paste ahead of time and freeze it in ice cube trays: put a bulb of garlic into a food processor with a touch of water and blend it to a paste (you can do the same with the fresh root ginger). In November 2023 this recipe was costed at an average of £4.73 (using frozen spinach) and £3.89 (using kale) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spiced_spinach_and_11961", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Spinach and chickpeas with bread recipe", "content": "An average of 4.2 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_spinach_and_11961_16x9.jpg An easy, comforting, cheap go-to dish packed with store cupboard and freezer staples. 4 tbsp olive oil (or vegetable, sunflower or rapeseed oil)400g tin chickpeas or cannellini beans, drained and rinsed (any tinned beans will do)3–4 garlic cloves, crushed, or 2 tbsp garlic pureé2cm/1in fresh root ginger, peeled and finely chopped1 tbsp ground paprika1 tbsp ground cumin ½ tsp ground turmeric100g/3½oz bread (any bread will do), torn into chunks150g/5½oz frozen spinach, defrosted and drained (or fresh or tinned, or chopped kale)400ml/14fl oz vegetable stocksalt and freshly ground black pepper½ lemon, juice only, or 1 tbsp bottled lemon juice, to serve 4 tbsp olive oil (or vegetable, sunflower or rapeseed oil) 400g tin chickpeas or cannellini beans, drained and rinsed (any tinned beans will do) 3–4 garlic cloves, crushed, or 2 tbsp garlic pureé 2cm/1in fresh root ginger, peeled and finely chopped 1 tbsp ground paprika 1 tbsp ground cumin ½ tsp ground turmeric 100g/3½oz bread (any bread will do), torn into chunks 150g/5½oz frozen spinach, defrosted and drained (or fresh or tinned, or chopped kale) 400ml/14fl oz vegetable stock salt and freshly ground black pepper ½ lemon, juice only, or 1 tbsp bottled lemon juice, to serve Method Heat the oil in a frying pan. Add the chickpeas, garlic, ginger, paprika, cumin and turmeric, and cook for 3–4 minutes. If it starts to stick to the bottom add a little stock.Add the bread and spinach and stir well. Add the stock, season with salt and pepper, and bring to the boil. Reduce the heat and simmer for 20–30 minutes.Squeeze in the lemon juice just before serving hot or cold. Heat the oil in a frying pan. Add the chickpeas, garlic, ginger, paprika, cumin and turmeric, and cook for 3–4 minutes. If it starts to stick to the bottom add a little stock. Heat the oil in a frying pan. Add the chickpeas, garlic, ginger, paprika, cumin and turmeric, and cook for 3–4 minutes. If it starts to stick to the bottom add a little stock. Add the bread and spinach and stir well. Add the stock, season with salt and pepper, and bring to the boil. Reduce the heat and simmer for 20–30 minutes. Add the bread and spinach and stir well. Add the stock, season with salt and pepper, and bring to the boil. Reduce the heat and simmer for 20–30 minutes. Squeeze in the lemon juice just before serving hot or cold. Squeeze in the lemon juice just before serving hot or cold. Recipe tips You can use dried beans instead of tinned, but make sure you soak them overnight then boil them the following day according to the packet instructions before adding them to the dish. You can make garlic paste ahead of time and freeze it in ice cube trays: put a bulb of garlic into a food processor with a touch of water and blend it to a paste (you can do the same with the fresh root ginger). In November 2023 this recipe was costed at an average of £4.73 (using frozen spinach) and £3.89 (using kale) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace08eb3bdbfd0cc000da" }
ac9016de1d881bb8d094f5f528d04dbb04362d7e086f5676ff83ef60f868d1c2
Roasted vegetables three ways recipe An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mediterranean_roasted_51424_16x9.jpg Roast a tray of vegetables when you have the time and keep them in the fridge to turn into delicious nutritious meals in minutes. Eat them as a side or follow our easy recipes for a tasty salad or an oven-baked frittata. 2 red onions, cut into wedges2 red peppers, seeds removed and cut into chunks2 carrots, peeled and cut into chunks 2 corn on the cob, cut into quarters1 head broccoli, stem cut into chunks and head cut into florets1 cauliflower, stalk removed and head cut into florets1 aubergine, cut into large chunks 4 garlic cloves, finely grated4 tbsp olive oil1 tbsp dried oreganosalt and freshly ground black pepper 2 red onions, cut into wedges 2 red peppers, seeds removed and cut into chunks 2 carrots, peeled and cut into chunks 2 corn on the cob, cut into quarters 1 head broccoli, stem cut into chunks and head cut into florets 1 cauliflower, stalk removed and head cut into florets 1 aubergine, cut into large chunks 4 garlic cloves, finely grated 4 tbsp olive oil 1 tbsp dried oregano salt and freshly ground black pepper ⅓ of the Mediterranean roasted vegetables, from above200g/7oz feta cheese, roughly chopped400g tin green lentils, drained and rinsed1 tbsp red wine vinegar60g/2¼oz rocket1 head Little Gem lettuce, leaves separatedsalt and freshly ground black pepper ⅓ of the Mediterranean roasted vegetables, from above 200g/7oz feta cheese, roughly chopped 400g tin green lentils, drained and rinsed 1 tbsp red wine vinegar 60g/2¼oz rocket 1 head Little Gem lettuce, leaves separated salt and freshly ground black pepper ⅓ of the Mediterranean roasted vegetables, from above8 free-range eggs, beaten100ml/3½fl oz full-fat milk50g/1¾oz reduced-fat mature cheddar, gratedsalt and freshly ground black pepper ⅓ of the Mediterranean roasted vegetables, from above 8 free-range eggs, beaten 100ml/3½fl oz full-fat milk 50g/1¾oz reduced-fat mature cheddar, grated salt and freshly ground black pepper Method To make the roasted vegetables, preheat the oven to 220C/200C Fan/Gas 7.Divide the vegetables between two large baking trays and scatter the garlic, dried oregano and plenty of freshly ground black pepper over the top. Drizzle with the olive oil then toss together until everything is coated in herby, garlicky oil.Roast for 25 minutes until the vegetables are slightly charred around the edges and tender. Remove from the oven and serve or follow the next steps to turn them into a salad or frittata. To make the salad, place a third of the roasted vegetables in a salad bowl and add the rest of the ingredients. Toss well to combine and season with salt and pepper, then serve. To make the frittata, set aside a third of the roasted vegetables to cool and turn the oven down to 200C/180C Fan/Gas 6. Line a 20cm/8in square baking tray with baking paper. Cut the corn kernals from the cob and scatter into the prepared tray with the other vegetables. Put the eggs in a large mixing bowl, add the milk and season with salt and pepper. Mix well then pour the eggs over the vegetables in the tray. Scatter over the cheese then bake for 20 minutes, or until golden and just set. Cut into slices and serve straight away or cold. To make the roasted vegetables, preheat the oven to 220C/200C Fan/Gas 7. To make the roasted vegetables, preheat the oven to 220C/200C Fan/Gas 7. Divide the vegetables between two large baking trays and scatter the garlic, dried oregano and plenty of freshly ground black pepper over the top. Drizzle with the olive oil then toss together until everything is coated in herby, garlicky oil. Divide the vegetables between two large baking trays and scatter the garlic, dried oregano and plenty of freshly ground black pepper over the top. Drizzle with the olive oil then toss together until everything is coated in herby, garlicky oil. Roast for 25 minutes until the vegetables are slightly charred around the edges and tender. Remove from the oven and serve or follow the next steps to turn them into a salad or frittata. Roast for 25 minutes until the vegetables are slightly charred around the edges and tender. Remove from the oven and serve or follow the next steps to turn them into a salad or frittata. To make the salad, place a third of the roasted vegetables in a salad bowl and add the rest of the ingredients. Toss well to combine and season with salt and pepper, then serve. To make the salad, place a third of the roasted vegetables in a salad bowl and add the rest of the ingredients. Toss well to combine and season with salt and pepper, then serve. To make the frittata, set aside a third of the roasted vegetables to cool and turn the oven down to 200C/180C Fan/Gas 6. Line a 20cm/8in square baking tray with baking paper. To make the frittata, set aside a third of the roasted vegetables to cool and turn the oven down to 200C/180C Fan/Gas 6. Line a 20cm/8in square baking tray with baking paper. Cut the corn kernals from the cob and scatter into the prepared tray with the other vegetables. Cut the corn kernals from the cob and scatter into the prepared tray with the other vegetables. Put the eggs in a large mixing bowl, add the milk and season with salt and pepper. Mix well then pour the eggs over the vegetables in the tray. Scatter over the cheese then bake for 20 minutes, or until golden and just set. Cut into slices and serve straight away or cold. Put the eggs in a large mixing bowl, add the milk and season with salt and pepper. Mix well then pour the eggs over the vegetables in the tray. Scatter over the cheese then bake for 20 minutes, or until golden and just set. Cut into slices and serve straight away or cold.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/mediterranean_roasted_51424", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roasted vegetables three ways recipe", "content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mediterranean_roasted_51424_16x9.jpg Roast a tray of vegetables when you have the time and keep them in the fridge to turn into delicious nutritious meals in minutes. Eat them as a side or follow our easy recipes for a tasty salad or an oven-baked frittata. 2 red onions, cut into wedges2 red peppers, seeds removed and cut into chunks2 carrots, peeled and cut into chunks 2 corn on the cob, cut into quarters1 head broccoli, stem cut into chunks and head cut into florets1 cauliflower, stalk removed and head cut into florets1 aubergine, cut into large chunks 4 garlic cloves, finely grated4 tbsp olive oil1 tbsp dried oreganosalt and freshly ground black pepper 2 red onions, cut into wedges 2 red peppers, seeds removed and cut into chunks 2 carrots, peeled and cut into chunks 2 corn on the cob, cut into quarters 1 head broccoli, stem cut into chunks and head cut into florets 1 cauliflower, stalk removed and head cut into florets 1 aubergine, cut into large chunks 4 garlic cloves, finely grated 4 tbsp olive oil 1 tbsp dried oregano salt and freshly ground black pepper ⅓ of the Mediterranean roasted vegetables, from above200g/7oz feta cheese, roughly chopped400g tin green lentils, drained and rinsed1 tbsp red wine vinegar60g/2¼oz rocket1 head Little Gem lettuce, leaves separatedsalt and freshly ground black pepper ⅓ of the Mediterranean roasted vegetables, from above 200g/7oz feta cheese, roughly chopped 400g tin green lentils, drained and rinsed 1 tbsp red wine vinegar 60g/2¼oz rocket 1 head Little Gem lettuce, leaves separated salt and freshly ground black pepper ⅓ of the Mediterranean roasted vegetables, from above8 free-range eggs, beaten100ml/3½fl oz full-fat milk50g/1¾oz reduced-fat mature cheddar, gratedsalt and freshly ground black pepper ⅓ of the Mediterranean roasted vegetables, from above 8 free-range eggs, beaten 100ml/3½fl oz full-fat milk 50g/1¾oz reduced-fat mature cheddar, grated salt and freshly ground black pepper Method To make the roasted vegetables, preheat the oven to 220C/200C Fan/Gas 7.Divide the vegetables between two large baking trays and scatter the garlic, dried oregano and plenty of freshly ground black pepper over the top. Drizzle with the olive oil then toss together until everything is coated in herby, garlicky oil.Roast for 25 minutes until the vegetables are slightly charred around the edges and tender. Remove from the oven and serve or follow the next steps to turn them into a salad or frittata. To make the salad, place a third of the roasted vegetables in a salad bowl and add the rest of the ingredients. Toss well to combine and season with salt and pepper, then serve. To make the frittata, set aside a third of the roasted vegetables to cool and turn the oven down to 200C/180C Fan/Gas 6. Line a 20cm/8in square baking tray with baking paper. Cut the corn kernals from the cob and scatter into the prepared tray with the other vegetables. Put the eggs in a large mixing bowl, add the milk and season with salt and pepper. Mix well then pour the eggs over the vegetables in the tray. Scatter over the cheese then bake for 20 minutes, or until golden and just set. Cut into slices and serve straight away or cold. To make the roasted vegetables, preheat the oven to 220C/200C Fan/Gas 7. To make the roasted vegetables, preheat the oven to 220C/200C Fan/Gas 7. Divide the vegetables between two large baking trays and scatter the garlic, dried oregano and plenty of freshly ground black pepper over the top. Drizzle with the olive oil then toss together until everything is coated in herby, garlicky oil. Divide the vegetables between two large baking trays and scatter the garlic, dried oregano and plenty of freshly ground black pepper over the top. Drizzle with the olive oil then toss together until everything is coated in herby, garlicky oil. Roast for 25 minutes until the vegetables are slightly charred around the edges and tender. Remove from the oven and serve or follow the next steps to turn them into a salad or frittata. Roast for 25 minutes until the vegetables are slightly charred around the edges and tender. Remove from the oven and serve or follow the next steps to turn them into a salad or frittata. To make the salad, place a third of the roasted vegetables in a salad bowl and add the rest of the ingredients. Toss well to combine and season with salt and pepper, then serve. To make the salad, place a third of the roasted vegetables in a salad bowl and add the rest of the ingredients. Toss well to combine and season with salt and pepper, then serve. To make the frittata, set aside a third of the roasted vegetables to cool and turn the oven down to 200C/180C Fan/Gas 6. Line a 20cm/8in square baking tray with baking paper. To make the frittata, set aside a third of the roasted vegetables to cool and turn the oven down to 200C/180C Fan/Gas 6. Line a 20cm/8in square baking tray with baking paper. Cut the corn kernals from the cob and scatter into the prepared tray with the other vegetables. Cut the corn kernals from the cob and scatter into the prepared tray with the other vegetables. Put the eggs in a large mixing bowl, add the milk and season with salt and pepper. Mix well then pour the eggs over the vegetables in the tray. Scatter over the cheese then bake for 20 minutes, or until golden and just set. Cut into slices and serve straight away or cold. Put the eggs in a large mixing bowl, add the milk and season with salt and pepper. Mix well then pour the eggs over the vegetables in the tray. Scatter over the cheese then bake for 20 minutes, or until golden and just set. Cut into slices and serve straight away or cold." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace08eb3bdbfd0cc000db" }
48b23ab8fb3b5056ec54c808514d3698a6732d695880cdcc40a1f0221398202d
Speedy miso noodles with soft boiled egg recipe An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/speedy_miso_noodles_with_95285_16x9.jpg Perfect for when you want a tasty and filling meal but you haven't got much time. 1 free-range egg 1 tbsp groundnut oil50g/1¾oz chestnut mushrooms, sliced2.5cm/1in piece ginger, grated½ small garlic clove, gratedpinch chilli flakes2 spring onions, sliced1 handful beansprouts1 tsp brown miso paste1 tbsp light soy sauce100g egg noodles, cooked to packet instructionssea salt and freshly ground black pepper 1 free-range egg 1 tbsp groundnut oil 50g/1¾oz chestnut mushrooms, sliced 2.5cm/1in piece ginger, grated ½ small garlic clove, grated pinch chilli flakes 2 spring onions, sliced 1 handful beansprouts 1 tsp brown miso paste 1 tbsp light soy sauce 100g egg noodles, cooked to packet instructions sea salt and freshly ground black pepper Method Bring a small pan of water to the boil and gently lower the egg in. Set a timer for 6 minutes. Meanwhile, heat the groundnut oil in a wok over a medium to high heat, add the mushrooms and stir-fry for 2 minutes. Add the ginger, garlic, chilli flakes, spring onions and beansprouts and stir-fry for another minute. Add the miso, soy and the cooked noodles. Mix well to combine then cook for a further minute.When the 6 minutes is up on the egg, pour the hot water away, add cold water to the pan and peel the egg gently when cool enough to touch. Season the noodles to taste and serve in a shallow bowl. Top with the egg halved and a sprinkling of chilli flakes. Bring a small pan of water to the boil and gently lower the egg in. Set a timer for 6 minutes. Bring a small pan of water to the boil and gently lower the egg in. Set a timer for 6 minutes. Meanwhile, heat the groundnut oil in a wok over a medium to high heat, add the mushrooms and stir-fry for 2 minutes. Add the ginger, garlic, chilli flakes, spring onions and beansprouts and stir-fry for another minute. Add the miso, soy and the cooked noodles. Mix well to combine then cook for a further minute. Meanwhile, heat the groundnut oil in a wok over a medium to high heat, add the mushrooms and stir-fry for 2 minutes. Add the ginger, garlic, chilli flakes, spring onions and beansprouts and stir-fry for another minute. Add the miso, soy and the cooked noodles. Mix well to combine then cook for a further minute. When the 6 minutes is up on the egg, pour the hot water away, add cold water to the pan and peel the egg gently when cool enough to touch. When the 6 minutes is up on the egg, pour the hot water away, add cold water to the pan and peel the egg gently when cool enough to touch. Season the noodles to taste and serve in a shallow bowl. Top with the egg halved and a sprinkling of chilli flakes. Season the noodles to taste and serve in a shallow bowl. Top with the egg halved and a sprinkling of chilli flakes.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/speedy_miso_noodles_with_95285", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Speedy miso noodles with soft boiled egg recipe", "content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/speedy_miso_noodles_with_95285_16x9.jpg Perfect for when you want a tasty and filling meal but you haven't got much time. 1 free-range egg 1 tbsp groundnut oil50g/1¾oz chestnut mushrooms, sliced2.5cm/1in piece ginger, grated½ small garlic clove, gratedpinch chilli flakes2 spring onions, sliced1 handful beansprouts1 tsp brown miso paste1 tbsp light soy sauce100g egg noodles, cooked to packet instructionssea salt and freshly ground black pepper 1 free-range egg 1 tbsp groundnut oil 50g/1¾oz chestnut mushrooms, sliced 2.5cm/1in piece ginger, grated ½ small garlic clove, grated pinch chilli flakes 2 spring onions, sliced 1 handful beansprouts 1 tsp brown miso paste 1 tbsp light soy sauce 100g egg noodles, cooked to packet instructions sea salt and freshly ground black pepper Method Bring a small pan of water to the boil and gently lower the egg in. Set a timer for 6 minutes. Meanwhile, heat the groundnut oil in a wok over a medium to high heat, add the mushrooms and stir-fry for 2 minutes. Add the ginger, garlic, chilli flakes, spring onions and beansprouts and stir-fry for another minute. Add the miso, soy and the cooked noodles. Mix well to combine then cook for a further minute.When the 6 minutes is up on the egg, pour the hot water away, add cold water to the pan and peel the egg gently when cool enough to touch. Season the noodles to taste and serve in a shallow bowl. Top with the egg halved and a sprinkling of chilli flakes. Bring a small pan of water to the boil and gently lower the egg in. Set a timer for 6 minutes. Bring a small pan of water to the boil and gently lower the egg in. Set a timer for 6 minutes. Meanwhile, heat the groundnut oil in a wok over a medium to high heat, add the mushrooms and stir-fry for 2 minutes. Add the ginger, garlic, chilli flakes, spring onions and beansprouts and stir-fry for another minute. Add the miso, soy and the cooked noodles. Mix well to combine then cook for a further minute. Meanwhile, heat the groundnut oil in a wok over a medium to high heat, add the mushrooms and stir-fry for 2 minutes. Add the ginger, garlic, chilli flakes, spring onions and beansprouts and stir-fry for another minute. Add the miso, soy and the cooked noodles. Mix well to combine then cook for a further minute. When the 6 minutes is up on the egg, pour the hot water away, add cold water to the pan and peel the egg gently when cool enough to touch. When the 6 minutes is up on the egg, pour the hot water away, add cold water to the pan and peel the egg gently when cool enough to touch. Season the noodles to taste and serve in a shallow bowl. Top with the egg halved and a sprinkling of chilli flakes. Season the noodles to taste and serve in a shallow bowl. Top with the egg halved and a sprinkling of chilli flakes." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace08eb3bdbfd0cc000dc" }
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Boiled egg with rye bread soldiers recipe An average of 3.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boiled_egg_with_rye_48933_16x9.jpg Go to work on an egg, they say. We agree that a simple boiled egg makes a great filling breakfast. For a little more fibre make rye bread soldiers. With a GI of 50 this meal is high protein, low GI and provides 160 kcal per portion. 2 medium eggs2 slices dark rye bread (pumpernickel)5g unsalted butter, for spreadingsea salt and ground black pepper 2 medium eggs 2 slices dark rye bread (pumpernickel) 5g unsalted butter, for spreading sea salt and ground black pepper Method Half fill a medium saucepan with water and bring to the boil. Gently add the eggs to the water with a slotted spoon and return to the boil.Cook the eggs in the boiling water for 4-5 minutes for a soft-boiled egg. While the eggs are cooking, toast the bread, spread it with a thin layer of butter and cut into thin soldiers. Put the eggs in egg cups and place on small plates. Cut off the tops and season to taste. Serve with the soldiers for dipping. Half fill a medium saucepan with water and bring to the boil. Gently add the eggs to the water with a slotted spoon and return to the boil. Half fill a medium saucepan with water and bring to the boil. Gently add the eggs to the water with a slotted spoon and return to the boil. Cook the eggs in the boiling water for 4-5 minutes for a soft-boiled egg. Cook the eggs in the boiling water for 4-5 minutes for a soft-boiled egg. While the eggs are cooking, toast the bread, spread it with a thin layer of butter and cut into thin soldiers. While the eggs are cooking, toast the bread, spread it with a thin layer of butter and cut into thin soldiers. Put the eggs in egg cups and place on small plates. Cut off the tops and season to taste. Serve with the soldiers for dipping. Put the eggs in egg cups and place on small plates. Cut off the tops and season to taste. Serve with the soldiers for dipping. Recipe tips Rye bread is usually available ready sliced and as it contains more fibre than white bread, it should help you feel fuller for longer. Rye bread freezes well, so wrap half your loaf well and store in the freezer until you need it.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/boiled_egg_with_rye_48933", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Boiled egg with rye bread soldiers recipe", "content": "An average of 3.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boiled_egg_with_rye_48933_16x9.jpg Go to work on an egg, they say. We agree that a simple boiled egg makes a great filling breakfast. For a little more fibre make rye bread soldiers. With a GI of 50 this meal is high protein, low GI and provides 160 kcal per portion. 2 medium eggs2 slices dark rye bread (pumpernickel)5g unsalted butter, for spreadingsea salt and ground black pepper 2 medium eggs 2 slices dark rye bread (pumpernickel) 5g unsalted butter, for spreading sea salt and ground black pepper Method Half fill a medium saucepan with water and bring to the boil. Gently add the eggs to the water with a slotted spoon and return to the boil.Cook the eggs in the boiling water for 4-5 minutes for a soft-boiled egg. While the eggs are cooking, toast the bread, spread it with a thin layer of butter and cut into thin soldiers. Put the eggs in egg cups and place on small plates. Cut off the tops and season to taste. Serve with the soldiers for dipping. Half fill a medium saucepan with water and bring to the boil. Gently add the eggs to the water with a slotted spoon and return to the boil. Half fill a medium saucepan with water and bring to the boil. Gently add the eggs to the water with a slotted spoon and return to the boil. Cook the eggs in the boiling water for 4-5 minutes for a soft-boiled egg. Cook the eggs in the boiling water for 4-5 minutes for a soft-boiled egg. While the eggs are cooking, toast the bread, spread it with a thin layer of butter and cut into thin soldiers. While the eggs are cooking, toast the bread, spread it with a thin layer of butter and cut into thin soldiers. Put the eggs in egg cups and place on small plates. Cut off the tops and season to taste. Serve with the soldiers for dipping. Put the eggs in egg cups and place on small plates. Cut off the tops and season to taste. Serve with the soldiers for dipping. Recipe tips Rye bread is usually available ready sliced and as it contains more fibre than white bread, it should help you feel fuller for longer. Rye bread freezes well, so wrap half your loaf well and store in the freezer until you need it." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace08eb3bdbfd0cc000dd" }
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Hoisin noodles recipe An average of 4.4 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/1_hoisin_spinach_and_egg_86057_16x9.jpg Hoisin is the secret to creating an easy, no-cook Chinese sauce to serve with these cheap and cheerful noodles. Cooking the noodles and spinach in the same pan helps cut down on washing up, too. Each serving provides 385 kcal, 18g protein, 56g carbohydrate (of which 8g sugars), 8.5g fat (of which 2g saturates), 5.5g fibre and 3.5g salt. 2 nests medium egg noodles1 tbsp hoisin sauce1½ tbsp soy sauce, plus extra for seasoning if needed½ tsp toasted sesame oil 50g/1¾oz baby spinach2 free-range eggs2 large spring onions, thinly slicedsalttoasted sesame seeds (optional), to garnish 2 nests medium egg noodles 1 tbsp hoisin sauce 1½ tbsp soy sauce, plus extra for seasoning if needed ½ tsp toasted sesame oil 50g/1¾oz baby spinach 2 free-range eggs 2 large spring onions, thinly sliced salt toasted sesame seeds (optional), to garnish Method Cook the egg noodles in a pan of boiling water with a pinch of salt, over a medium–high heat according to packet instructions, until tender.Meanwhile, whisk together the hoisin, soy sauce and sesame oil to make the sauce. You might want to add an extra half tablespoon of soy sauce, depending on how much salt there is in the hoisin sauce.Remove the noodles from the heat and add the spinach to the pan.While the spinach is wilting, fry the eggs in a little oil in a non-stick frying pan over a high heat, taking care to ensure the eggs do not burn. Drain the noodles and spinach well before returning them to the pan. Stir in the sauce and the spring onions. The spinach should contain enough residual water to help the sauce cover the noodles, but you can always add more of the reserved cooking water for a looser sauce. However, be careful not to make it too watery. Divide the noodles between two bowls and top each with a fried egg. Sprinkle over the sesame seeds before serving, if using. Cook the egg noodles in a pan of boiling water with a pinch of salt, over a medium–high heat according to packet instructions, until tender. Cook the egg noodles in a pan of boiling water with a pinch of salt, over a medium–high heat according to packet instructions, until tender. Meanwhile, whisk together the hoisin, soy sauce and sesame oil to make the sauce. You might want to add an extra half tablespoon of soy sauce, depending on how much salt there is in the hoisin sauce. Meanwhile, whisk together the hoisin, soy sauce and sesame oil to make the sauce. You might want to add an extra half tablespoon of soy sauce, depending on how much salt there is in the hoisin sauce. Remove the noodles from the heat and add the spinach to the pan. Remove the noodles from the heat and add the spinach to the pan. While the spinach is wilting, fry the eggs in a little oil in a non-stick frying pan over a high heat, taking care to ensure the eggs do not burn. While the spinach is wilting, fry the eggs in a little oil in a non-stick frying pan over a high heat, taking care to ensure the eggs do not burn. Drain the noodles and spinach well before returning them to the pan. Stir in the sauce and the spring onions. The spinach should contain enough residual water to help the sauce cover the noodles, but you can always add more of the reserved cooking water for a looser sauce. However, be careful not to make it too watery. Drain the noodles and spinach well before returning them to the pan. Stir in the sauce and the spring onions. The spinach should contain enough residual water to help the sauce cover the noodles, but you can always add more of the reserved cooking water for a looser sauce. However, be careful not to make it too watery. Divide the noodles between two bowls and top each with a fried egg. Sprinkle over the sesame seeds before serving, if using. Divide the noodles between two bowls and top each with a fried egg. Sprinkle over the sesame seeds before serving, if using.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/1_hoisin_spinach_and_egg_86057", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Hoisin noodles recipe", "content": "An average of 4.4 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/1_hoisin_spinach_and_egg_86057_16x9.jpg Hoisin is the secret to creating an easy, no-cook Chinese sauce to serve with these cheap and cheerful noodles. Cooking the noodles and spinach in the same pan helps cut down on washing up, too. Each serving provides 385 kcal, 18g protein, 56g carbohydrate (of which 8g sugars), 8.5g fat (of which 2g saturates), 5.5g fibre and 3.5g salt. 2 nests medium egg noodles1 tbsp hoisin sauce1½ tbsp soy sauce, plus extra for seasoning if needed½ tsp toasted sesame oil 50g/1¾oz baby spinach2 free-range eggs2 large spring onions, thinly slicedsalttoasted sesame seeds (optional), to garnish 2 nests medium egg noodles 1 tbsp hoisin sauce 1½ tbsp soy sauce, plus extra for seasoning if needed ½ tsp toasted sesame oil 50g/1¾oz baby spinach 2 free-range eggs 2 large spring onions, thinly sliced salt toasted sesame seeds (optional), to garnish Method Cook the egg noodles in a pan of boiling water with a pinch of salt, over a medium–high heat according to packet instructions, until tender.Meanwhile, whisk together the hoisin, soy sauce and sesame oil to make the sauce. You might want to add an extra half tablespoon of soy sauce, depending on how much salt there is in the hoisin sauce.Remove the noodles from the heat and add the spinach to the pan.While the spinach is wilting, fry the eggs in a little oil in a non-stick frying pan over a high heat, taking care to ensure the eggs do not burn. Drain the noodles and spinach well before returning them to the pan. Stir in the sauce and the spring onions. The spinach should contain enough residual water to help the sauce cover the noodles, but you can always add more of the reserved cooking water for a looser sauce. However, be careful not to make it too watery. Divide the noodles between two bowls and top each with a fried egg. Sprinkle over the sesame seeds before serving, if using. Cook the egg noodles in a pan of boiling water with a pinch of salt, over a medium–high heat according to packet instructions, until tender. Cook the egg noodles in a pan of boiling water with a pinch of salt, over a medium–high heat according to packet instructions, until tender. Meanwhile, whisk together the hoisin, soy sauce and sesame oil to make the sauce. You might want to add an extra half tablespoon of soy sauce, depending on how much salt there is in the hoisin sauce. Meanwhile, whisk together the hoisin, soy sauce and sesame oil to make the sauce. You might want to add an extra half tablespoon of soy sauce, depending on how much salt there is in the hoisin sauce. Remove the noodles from the heat and add the spinach to the pan. Remove the noodles from the heat and add the spinach to the pan. While the spinach is wilting, fry the eggs in a little oil in a non-stick frying pan over a high heat, taking care to ensure the eggs do not burn. While the spinach is wilting, fry the eggs in a little oil in a non-stick frying pan over a high heat, taking care to ensure the eggs do not burn. Drain the noodles and spinach well before returning them to the pan. Stir in the sauce and the spring onions. The spinach should contain enough residual water to help the sauce cover the noodles, but you can always add more of the reserved cooking water for a looser sauce. However, be careful not to make it too watery. Drain the noodles and spinach well before returning them to the pan. Stir in the sauce and the spring onions. The spinach should contain enough residual water to help the sauce cover the noodles, but you can always add more of the reserved cooking water for a looser sauce. However, be careful not to make it too watery. Divide the noodles between two bowls and top each with a fried egg. Sprinkle over the sesame seeds before serving, if using. Divide the noodles between two bowls and top each with a fried egg. Sprinkle over the sesame seeds before serving, if using." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace09eb3bdbfd0cc000de" }
a4e9013fe2f2e7dfb0967d7f39a4ac7d95a04c244302f226dbc7cb8c65f052d7
How to cut your food bill by up to a third https://ichef.bbci.co.uk/images/ic/480xn/p06dh2r8.jpg If you're feeling the pinch, there are easy ways to keep more pounds in your pocket next time you head to the shops. With just a few changes to your buying and cooking habits, you can cut down your costs without cutting the flavour and nutritional value of your food. Learn tricks to cooking on a budget Cooking filling and tasty inexpensive meals is easy if you learn these five simple tricks. Try to buy store cupboard ingredients when they are on offer, and have an arsenal of recipes to make from the larder when time and money are tight, like this pasta puttanesca made from tinned and bottled foods. Tins, and dried foods such as pasta, rice, noodles and oats should feature heavily on your shelves.Replace fresh fish, veg and fruit with frozen. Choosing frozen salmon rather than fresh, as in these salmon and pesto parcels, can save you over 55 percent. You can buy frozen fruit and vegetables, or chop up fresh ones and freeze them yourself, to cook or use straight from frozen. This tip is especially relevant to those who find themselves throwing away mouldy produce. Stopping food waste is one part of saving money too.Bulk out small amounts of meat with less expensive proteins, as in this chorizo and chickpea stew, which contains less than 50g/2oz chorizo per person.Transform small amounts of leftovers into a filling meal, such as this easy chicken and pea risotto, which uses just 250g/9oz cooked chicken to serve four.Make the most of cheaper cuts of meat. Choosing chicken legs rather than breasts, as in this pulled chicken dish, can save you over 50 percent. Remember, meat prices can be subject to seasonal fluctuations. Try to buy store cupboard ingredients when they are on offer, and have an arsenal of recipes to make from the larder when time and money are tight, like this pasta puttanesca made from tinned and bottled foods. Tins, and dried foods such as pasta, rice, noodles and oats should feature heavily on your shelves. Replace fresh fish, veg and fruit with frozen. Choosing frozen salmon rather than fresh, as in these salmon and pesto parcels, can save you over 55 percent. You can buy frozen fruit and vegetables, or chop up fresh ones and freeze them yourself, to cook or use straight from frozen. This tip is especially relevant to those who find themselves throwing away mouldy produce. Stopping food waste is one part of saving money too. Bulk out small amounts of meat with less expensive proteins, as in this chorizo and chickpea stew, which contains less than 50g/2oz chorizo per person. Transform small amounts of leftovers into a filling meal, such as this easy chicken and pea risotto, which uses just 250g/9oz cooked chicken to serve four. Make the most of cheaper cuts of meat. Choosing chicken legs rather than breasts, as in this pulled chicken dish, can save you over 50 percent. Remember, meat prices can be subject to seasonal fluctuations. Make fresh food last longer In the UK we throw away almost 20 percent of the food we buy. It's believed that in the average household this adds up to £50 worth of food waste per month, or £600 per year. Follow our simple tips for keeping popular foods fresh for longer. Fruit and veg About 39 percent of household food waste is fruit and veg. Keep potatoes and onions in a cool, dark place rather than in the fridge, but do not store them together as they produce gases that can damage each other. They can be wrapped in paper, but not in plastic bags. Keep other veg in the fridge – ideally not at the bottom as most fridges get colder the lower you go – stored in plastic bags if you wish as long as they have holes punched in them. Keep herbs in a glass of water in a cool place. Avoid fridge chaos A disorganised fridge can wreak havoc with your food's longevity, flavour and nutritional value. The bottom shelf is the coldest, and ideal for raw meat, fish and poultry. Store eggs on the middle shelf as they shouldn’t get too cold. The top shelf is the warmest and has the most consistent temperature, and therefore is good for dairy and pre-prepared foods that don't need cooking. The doors are the warmest place in the fridge and best for foods containing preservatives. Wrap cheese in a resealable bag and store it in a plastic tub to prevent it from drying out. Organising your cupboards and fridge will ensure that you know what you already own, hopefully stopping you buying duplicates and ending up with five jars of the same thing. It’s a good idea to keep an up-to-date list of what is in your freezer, as leftovers can often get pushed to the back and forgotten about. You’re not saving money if you don’t eat the food!
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/diets/could_you_cut_your_food_bill_by_a_third", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "How to cut your food bill by up to a third", "content": "https://ichef.bbci.co.uk/images/ic/480xn/p06dh2r8.jpg If you're feeling the pinch, there are easy ways to keep more pounds in your pocket next time you head to the shops. With just a few changes to your buying and cooking habits, you can cut down your costs without cutting the flavour and nutritional value of your food. Learn tricks to cooking on a budget Cooking filling and tasty inexpensive meals is easy if you learn these five simple tricks. Try to buy store cupboard ingredients when they are on offer, and have an arsenal of recipes to make from the larder when time and money are tight, like this pasta puttanesca made from tinned and bottled foods. Tins, and dried foods such as pasta, rice, noodles and oats should feature heavily on your shelves.Replace fresh fish, veg and fruit with frozen. Choosing frozen salmon rather than fresh, as in these salmon and pesto parcels, can save you over 55 percent. You can buy frozen fruit and vegetables, or chop up fresh ones and freeze them yourself, to cook or use straight from frozen. This tip is especially relevant to those who find themselves throwing away mouldy produce. Stopping food waste is one part of saving money too.Bulk out small amounts of meat with less expensive proteins, as in this chorizo and chickpea stew, which contains less than 50g/2oz chorizo per person.Transform small amounts of leftovers into a filling meal, such as this easy chicken and pea risotto, which uses just 250g/9oz cooked chicken to serve four.Make the most of cheaper cuts of meat. Choosing chicken legs rather than breasts, as in this pulled chicken dish, can save you over 50 percent. Remember, meat prices can be subject to seasonal fluctuations. Try to buy store cupboard ingredients when they are on offer, and have an arsenal of recipes to make from the larder when time and money are tight, like this pasta puttanesca made from tinned and bottled foods. Tins, and dried foods such as pasta, rice, noodles and oats should feature heavily on your shelves. Replace fresh fish, veg and fruit with frozen. Choosing frozen salmon rather than fresh, as in these salmon and pesto parcels, can save you over 55 percent. You can buy frozen fruit and vegetables, or chop up fresh ones and freeze them yourself, to cook or use straight from frozen. This tip is especially relevant to those who find themselves throwing away mouldy produce. Stopping food waste is one part of saving money too. Bulk out small amounts of meat with less expensive proteins, as in this chorizo and chickpea stew, which contains less than 50g/2oz chorizo per person. Transform small amounts of leftovers into a filling meal, such as this easy chicken and pea risotto, which uses just 250g/9oz cooked chicken to serve four. Make the most of cheaper cuts of meat. Choosing chicken legs rather than breasts, as in this pulled chicken dish, can save you over 50 percent. Remember, meat prices can be subject to seasonal fluctuations. Make fresh food last longer In the UK we throw away almost 20 percent of the food we buy. It's believed that in the average household this adds up to £50 worth of food waste per month, or £600 per year. Follow our simple tips for keeping popular foods fresh for longer. Fruit and veg About 39 percent of household food waste is fruit and veg. Keep potatoes and onions in a cool, dark place rather than in the fridge, but do not store them together as they produce gases that can damage each other. They can be wrapped in paper, but not in plastic bags. Keep other veg in the fridge – ideally not at the bottom as most fridges get colder the lower you go – stored in plastic bags if you wish as long as they have holes punched in them. Keep herbs in a glass of water in a cool place. Avoid fridge chaos A disorganised fridge can wreak havoc with your food's longevity, flavour and nutritional value. The bottom shelf is the coldest, and ideal for raw meat, fish and poultry. Store eggs on the middle shelf as they shouldn’t get too cold. The top shelf is the warmest and has the most consistent temperature, and therefore is good for dairy and pre-prepared foods that don't need cooking. The doors are the warmest place in the fridge and best for foods containing preservatives. Wrap cheese in a resealable bag and store it in a plastic tub to prevent it from drying out. Organising your cupboards and fridge will ensure that you know what you already own, hopefully stopping you buying duplicates and ending up with five jars of the same thing. It’s a good idea to keep an up-to-date list of what is in your freezer, as leftovers can often get pushed to the back and forgotten about. You’re not saving money if you don’t eat the food!" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace09eb3bdbfd0cc000df" }
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Great family dinners for under £1 a head If there’s one rule to cooking on a shoestring, it’s to be adventurous. Hundreds of ingredients cost just pennies, but you’re unlikely to find them in the fresh or chilled aisles of a supermarket. Turn to frozen, tinned and dried foods. Here, among the packets of beans and pulses and bags of frozen mince, fish and veggies, you’ll find plenty of bargains. Classic cheap dishes such as stews and pasta have fed families for generations. But new ingredients and millions of free recipes online mean many more budget dinners can be 15 minutes away. Be honest about what you can afford. An egg can cost as little as 15p. Highly flavoured meats such as sausages, chorizo, ham and bacon are also often inexpensive and you only need a little to make a delicious sauce or frittata. Keep your cooking simple. Ready-meals have made elaborate dishes everyday, but these can be expensive to recreate at home. Egg dishes, stews and simple traybakes are flexible enough to use up what you have and will taste better for being fresh. Finally, shop around if you have time. If you’re adventurous you can shop like a pauper and eat like a prince – especially if you visit markets or Asian and Middle Eastern shops to stock up on spices or buy fruit, veg and herbs. Brilliant cheap pasta dishes Who doesn’t love pasta? At around 10p per 100g portion, it’s easy to cook pasta with all sorts of sauces – or even a pasta bake – for a few pence. Make a sauce with garlic, tinned tomatoes, mixed dried herbs and whatever veggies you have in your cupboard. You can add browned mince, pieces of grilled sausage, tinned tuna or tinned beans, then just cook until you have a thick sauce. Grow your own fresh herbs to add at the end to make your sauce really luxurious. https://ichef.bbci.co.uk/images/ic/480xn/p06g3yv8.jpg This quick and easy one-pot pasta dish, with chorizo and red pepper, costs less than 90p per generous portion. Eggs on everything A simple rule for budget cooking is 'if you like it then you should put an egg on it'. You can put an egg on almost anything. Every culture has a simple, cheap egg dish, some of the best being Middle Eastern shakshuka, Indian egg curry, Japanese ramen. Spanish tortilla, Mexican huevos rancheros, Chinese egg fried rice and French galettes. https://ichef.bbci.co.uk/images/ic/480xn/p06g45sb.jpg Cheap and easy frittata for any time of day Rice and easy Sizzle rice in a jambalaya or Chinese egg-fried rice, simmer it in a soup, add it to a salad or stir it into a risotto. Just one bag of long-grain or basmati rice will open the door to all sorts of cheap dishes, and can cost as little as 15p for a 70g portion. But grab a bag of inexpensive arborio rice and you can make risottos, soups and rice puddings too. Brown rice puts salads and rice bowls in reach. https://ichef.bbci.co.uk/images/ic/480xn/p06g46bx.jpg Risotto can cost as little as £1 a head, even with plenty of Parmesan cheese! Meals that cost beans Packets of lentils and tins of cooked beans can be used to make all sorts of easy, cheap and tasty meals. Dals, curries, chilli con carnes, soups and salads are all easy to make. A couple of handfuls of lentils or a can of beans will feed a family of four, and can cost less than 50p. It’s cheaper still to use dried beans, but if you’re in a hurry the ready-prepared ones will mean you can put a meal on the table in minutes. https://ichef.bbci.co.uk/images/ic/480xn/p06g42j9.jpg This chickpea and egg curry comes in at just under £1 per head and is on the table in 30 minutes. Wrapping it up Put a packet of tortilla wraps in your shopping basket and you can top them, roll them or sandwich them into all sorts of dishes. To make an easy quesadilla, drop a wrap into a dry frying pan and top with your favourite ingredients – torn ham, grated cheese, halved cherry tomatoes, baby spinach, tinned sweetcorn, eggs and roughly chopped chilli and fresh herbs all make great additions. Cook until hot through before topping with a second tortilla, flipping over and cooking for another few minutes. Enchiladas, tacos, cheat’s pizzas, salads, fried tortillas with dips and wraps are all easy and quick to make inexpensively if you grab a bag of tortilla. https://ichef.bbci.co.uk/images/ic/480xn/p06g8cjs.jpg The whole family will love quick beany enchiladas.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/diets/cheap_family_dinners", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Great family dinners for under £1 a head", "content": "If there’s one rule to cooking on a shoestring, it’s to be adventurous. Hundreds of ingredients cost just pennies, but you’re unlikely to find them in the fresh or chilled aisles of a supermarket. Turn to frozen, tinned and dried foods. Here, among the packets of beans and pulses and bags of frozen mince, fish and veggies, you’ll find plenty of bargains. Classic cheap dishes such as stews and pasta have fed families for generations. But new ingredients and millions of free recipes online mean many more budget dinners can be 15 minutes away. Be honest about what you can afford. An egg can cost as little as 15p. Highly flavoured meats such as sausages, chorizo, ham and bacon are also often inexpensive and you only need a little to make a delicious sauce or frittata. Keep your cooking simple. Ready-meals have made elaborate dishes everyday, but these can be expensive to recreate at home. Egg dishes, stews and simple traybakes are flexible enough to use up what you have and will taste better for being fresh. Finally, shop around if you have time. If you’re adventurous you can shop like a pauper and eat like a prince – especially if you visit markets or Asian and Middle Eastern shops to stock up on spices or buy fruit, veg and herbs. Brilliant cheap pasta dishes Who doesn’t love pasta? At around 10p per 100g portion, it’s easy to cook pasta with all sorts of sauces – or even a pasta bake – for a few pence. Make a sauce with garlic, tinned tomatoes, mixed dried herbs and whatever veggies you have in your cupboard. You can add browned mince, pieces of grilled sausage, tinned tuna or tinned beans, then just cook until you have a thick sauce. Grow your own fresh herbs to add at the end to make your sauce really luxurious. https://ichef.bbci.co.uk/images/ic/480xn/p06g3yv8.jpg This quick and easy one-pot pasta dish, with chorizo and red pepper, costs less than 90p per generous portion. Eggs on everything A simple rule for budget cooking is 'if you like it then you should put an egg on it'. You can put an egg on almost anything. Every culture has a simple, cheap egg dish, some of the best being Middle Eastern shakshuka, Indian egg curry, Japanese ramen. Spanish tortilla, Mexican huevos rancheros, Chinese egg fried rice and French galettes. https://ichef.bbci.co.uk/images/ic/480xn/p06g45sb.jpg Cheap and easy frittata for any time of day Rice and easy Sizzle rice in a jambalaya or Chinese egg-fried rice, simmer it in a soup, add it to a salad or stir it into a risotto. Just one bag of long-grain or basmati rice will open the door to all sorts of cheap dishes, and can cost as little as 15p for a 70g portion. But grab a bag of inexpensive arborio rice and you can make risottos, soups and rice puddings too. Brown rice puts salads and rice bowls in reach. https://ichef.bbci.co.uk/images/ic/480xn/p06g46bx.jpg Risotto can cost as little as £1 a head, even with plenty of Parmesan cheese! Meals that cost beans Packets of lentils and tins of cooked beans can be used to make all sorts of easy, cheap and tasty meals. Dals, curries, chilli con carnes, soups and salads are all easy to make. A couple of handfuls of lentils or a can of beans will feed a family of four, and can cost less than 50p. It’s cheaper still to use dried beans, but if you’re in a hurry the ready-prepared ones will mean you can put a meal on the table in minutes. https://ichef.bbci.co.uk/images/ic/480xn/p06g42j9.jpg This chickpea and egg curry comes in at just under £1 per head and is on the table in 30 minutes. Wrapping it up Put a packet of tortilla wraps in your shopping basket and you can top them, roll them or sandwich them into all sorts of dishes. To make an easy quesadilla, drop a wrap into a dry frying pan and top with your favourite ingredients – torn ham, grated cheese, halved cherry tomatoes, baby spinach, tinned sweetcorn, eggs and roughly chopped chilli and fresh herbs all make great additions. Cook until hot through before topping with a second tortilla, flipping over and cooking for another few minutes. Enchiladas, tacos, cheat’s pizzas, salads, fried tortillas with dips and wraps are all easy and quick to make inexpensively if you grab a bag of tortilla. https://ichef.bbci.co.uk/images/ic/480xn/p06g8cjs.jpg The whole family will love quick beany enchiladas." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace09eb3bdbfd0cc000e0" }
3d943233a4f83974e6cb4f83dd1137f4bdd65245074563d809f5c880913b0825
Fish cakes recipe An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fishcakes_1915_16x9.jpg These fish cakes are a doddle to make and you can make them from frozen fish and leftover mashed potato. 450g/1lb potato, chopped into chunks450g/1lb mixed frozen fish such as cod, haddock, salmon, smoked haddock2 tbsp chopped fresh parsley1 free-range egg, beatenvegetable oil, for fryingsalt and freshly ground black pepper 450g/1lb potato, chopped into chunks 450g/1lb mixed frozen fish such as cod, haddock, salmon, smoked haddock 2 tbsp chopped fresh parsley 1 free-range egg, beaten vegetable oil, for frying salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.For the mashed potato, bring a pot of salted water to the boil. Add the potatoes to the pot and cook until tender, this should take about 15 minutes. When cooked drain in a colander and leave to drain for a few minutes. Return to the pot and mash with a potato masher until a smooth consistency is achieved. Set aside. Put the frozen fish on a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, remove the skin and any bones and flake the fish into large chunks.Mix the fish, mashed potato, parsley and egg together until well combined. (Mix together carefully so as not to break up the fish too much.) Season with salt and pepper. Shape the mixture into 8-12 patties, depending on how large you want them to be and set aside to chill in the fridge for one hour. Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. For the mashed potato, bring a pot of salted water to the boil. Add the potatoes to the pot and cook until tender, this should take about 15 minutes. When cooked drain in a colander and leave to drain for a few minutes. Return to the pot and mash with a potato masher until a smooth consistency is achieved. Set aside. For the mashed potato, bring a pot of salted water to the boil. Add the potatoes to the pot and cook until tender, this should take about 15 minutes. When cooked drain in a colander and leave to drain for a few minutes. Return to the pot and mash with a potato masher until a smooth consistency is achieved. Set aside. Put the frozen fish on a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, remove the skin and any bones and flake the fish into large chunks. Put the frozen fish on a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, remove the skin and any bones and flake the fish into large chunks. Mix the fish, mashed potato, parsley and egg together until well combined. (Mix together carefully so as not to break up the fish too much.) Season with salt and pepper. Shape the mixture into 8-12 patties, depending on how large you want them to be and set aside to chill in the fridge for one hour. Mix the fish, mashed potato, parsley and egg together until well combined. (Mix together carefully so as not to break up the fish too much.) Season with salt and pepper. Shape the mixture into 8-12 patties, depending on how large you want them to be and set aside to chill in the fridge for one hour. Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad. Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad. Recipe tips After the fishcakes have been left in the fridge to chill, divide them into portions, put in freezer bags and place in the freezer. The fishcakes will keep in the freezer for up to 2 months.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/fishcakes_1915", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Fish cakes 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/fishcakes_1915_16x9.jpg These fish cakes are a doddle to make and you can make them from frozen fish and leftover mashed potato. 450g/1lb potato, chopped into chunks450g/1lb mixed frozen fish such as cod, haddock, salmon, smoked haddock2 tbsp chopped fresh parsley1 free-range egg, beatenvegetable oil, for fryingsalt and freshly ground black pepper 450g/1lb potato, chopped into chunks 450g/1lb mixed frozen fish such as cod, haddock, salmon, smoked haddock 2 tbsp chopped fresh parsley 1 free-range egg, beaten vegetable oil, for frying salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.For the mashed potato, bring a pot of salted water to the boil. Add the potatoes to the pot and cook until tender, this should take about 15 minutes. When cooked drain in a colander and leave to drain for a few minutes. Return to the pot and mash with a potato masher until a smooth consistency is achieved. Set aside. Put the frozen fish on a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, remove the skin and any bones and flake the fish into large chunks.Mix the fish, mashed potato, parsley and egg together until well combined. (Mix together carefully so as not to break up the fish too much.) Season with salt and pepper. Shape the mixture into 8-12 patties, depending on how large you want them to be and set aside to chill in the fridge for one hour. Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. For the mashed potato, bring a pot of salted water to the boil. Add the potatoes to the pot and cook until tender, this should take about 15 minutes. When cooked drain in a colander and leave to drain for a few minutes. Return to the pot and mash with a potato masher until a smooth consistency is achieved. Set aside. For the mashed potato, bring a pot of salted water to the boil. Add the potatoes to the pot and cook until tender, this should take about 15 minutes. When cooked drain in a colander and leave to drain for a few minutes. Return to the pot and mash with a potato masher until a smooth consistency is achieved. Set aside. Put the frozen fish on a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, remove the skin and any bones and flake the fish into large chunks. Put the frozen fish on a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, remove the skin and any bones and flake the fish into large chunks. Mix the fish, mashed potato, parsley and egg together until well combined. (Mix together carefully so as not to break up the fish too much.) Season with salt and pepper. Shape the mixture into 8-12 patties, depending on how large you want them to be and set aside to chill in the fridge for one hour. Mix the fish, mashed potato, parsley and egg together until well combined. (Mix together carefully so as not to break up the fish too much.) Season with salt and pepper. Shape the mixture into 8-12 patties, depending on how large you want them to be and set aside to chill in the fridge for one hour. Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad. Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad. Recipe tips After the fishcakes have been left in the fridge to chill, divide them into portions, put in freezer bags and place in the freezer. The fishcakes will keep in the freezer for up to 2 months." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace09eb3bdbfd0cc000e1" }
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Roasted carrots with carrot-top pesto and burrata recipe An average of 0.0 out of 5 stars from 0 ratings Impress your guests with this side dish combo of sweet roasted carrots and creamy mozzarella, served with homemade pesto. 4 tbsp extra-virgin olive oil20 small carrots, scrubbed well but not peeled, carrot tops reserved40g/1½oz delicate carrot tops, stems removed (from above)small handful of basil leaves1 tbsp lemon juice225g/8oz burrata, at room temperature, drained, slicedsea salt 4 tbsp extra-virgin olive oil 20 small carrots, scrubbed well but not peeled, carrot tops reserved 40g/1½oz delicate carrot tops, stems removed (from above) small handful of basil leaves 1 tbsp lemon juice 225g/8oz burrata, at room temperature, drained, sliced sea salt 100g/3½oz delicate carrot tops (from above), stems removed, roughly choppedsmall handful of basil leaves55g/2oz walnut halves25g/1oz Parmesan, finely grated1 garlic clove, halved lengthwise1 tsp sea salt110ml/3¾fl oz extra-virgin olive oil 100g/3½oz delicate carrot tops (from above), stems removed, roughly chopped small handful of basil leaves 55g/2oz walnut halves 25g/1oz Parmesan, finely grated 1 garlic clove, halved lengthwise 1 tsp sea salt 110ml/3¾fl oz extra-virgin olive oil Method Position a rack in the centre of the oven and preheat the oven to its highest temperature.Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots, sprinkle over a teaspoon of sea salt and turn the carrots to coat them in the oil. Cook, turning over the carrots occasionally, until they’re browned in spots, this should take 6-8 minutes. Put the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, this should take 8-12 minutes, depending on the size of the carrots. Remove from the oven and let the carrots cool slightly. Pluck enough 5-8cm/2-3in delicate sprigs from the reserved carrot tops to make 40g/1½oz and toss them in a bowl with the basil leaves. Whisk together the remaining 2 tablespoons of oil with the lemon juice and a good pinch of sea salt in a small bowl until the mixture looks creamy. Use a little of this lemon dressing to lightly dress the carrot-top and basil mixture (set aside the remaining lemon dressing). Sprinkle with a little more sea salt and toss well. To make the pesto, put the carrot tops and basil in a small food processor and pulse several times. Add the walnuts, Parmesan, garlic and sea salt. Pulse several more times, add some oil, then blend, stopping and scraping down the sides of the processor if needed. Add enough oil to loosen the mixture and blend until well combined but still a bit chunky. Taste and season with more sea salt, if needed.To serve, put the Burrata slices on a platter, arrange the roasted carrots on the platter and dollop over the pesto. Arrange the carrot-top and basil mixture on top and drizzle everything with the remaining lemon dressing. Position a rack in the centre of the oven and preheat the oven to its highest temperature. Position a rack in the centre of the oven and preheat the oven to its highest temperature. Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots, sprinkle over a teaspoon of sea salt and turn the carrots to coat them in the oil. Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots, sprinkle over a teaspoon of sea salt and turn the carrots to coat them in the oil. Cook, turning over the carrots occasionally, until they’re browned in spots, this should take 6-8 minutes. Put the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, this should take 8-12 minutes, depending on the size of the carrots. Remove from the oven and let the carrots cool slightly. Cook, turning over the carrots occasionally, until they’re browned in spots, this should take 6-8 minutes. Put the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, this should take 8-12 minutes, depending on the size of the carrots. Remove from the oven and let the carrots cool slightly. Pluck enough 5-8cm/2-3in delicate sprigs from the reserved carrot tops to make 40g/1½oz and toss them in a bowl with the basil leaves. Pluck enough 5-8cm/2-3in delicate sprigs from the reserved carrot tops to make 40g/1½oz and toss them in a bowl with the basil leaves. Whisk together the remaining 2 tablespoons of oil with the lemon juice and a good pinch of sea salt in a small bowl until the mixture looks creamy. Use a little of this lemon dressing to lightly dress the carrot-top and basil mixture (set aside the remaining lemon dressing). Sprinkle with a little more sea salt and toss well. Whisk together the remaining 2 tablespoons of oil with the lemon juice and a good pinch of sea salt in a small bowl until the mixture looks creamy. Use a little of this lemon dressing to lightly dress the carrot-top and basil mixture (set aside the remaining lemon dressing). Sprinkle with a little more sea salt and toss well. To make the pesto, put the carrot tops and basil in a small food processor and pulse several times. Add the walnuts, Parmesan, garlic and sea salt. Pulse several more times, add some oil, then blend, stopping and scraping down the sides of the processor if needed. Add enough oil to loosen the mixture and blend until well combined but still a bit chunky. Taste and season with more sea salt, if needed. To make the pesto, put the carrot tops and basil in a small food processor and pulse several times. Add the walnuts, Parmesan, garlic and sea salt. Pulse several more times, add some oil, then blend, stopping and scraping down the sides of the processor if needed. Add enough oil to loosen the mixture and blend until well combined but still a bit chunky. Taste and season with more sea salt, if needed. To serve, put the Burrata slices on a platter, arrange the roasted carrots on the platter and dollop over the pesto. Arrange the carrot-top and basil mixture on top and drizzle everything with the remaining lemon dressing. To serve, put the Burrata slices on a platter, arrange the roasted carrots on the platter and dollop over the pesto. Arrange the carrot-top and basil mixture on top and drizzle everything with the remaining lemon dressing.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roasted_carrots_with_78618", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roasted carrots with carrot-top pesto and burrata recipe", "content": "An average of 0.0 out of 5 stars from 0 ratings Impress your guests with this side dish combo of sweet roasted carrots and creamy mozzarella, served with homemade pesto. 4 tbsp extra-virgin olive oil20 small carrots, scrubbed well but not peeled, carrot tops reserved40g/1½oz delicate carrot tops, stems removed (from above)small handful of basil leaves1 tbsp lemon juice225g/8oz burrata, at room temperature, drained, slicedsea salt 4 tbsp extra-virgin olive oil 20 small carrots, scrubbed well but not peeled, carrot tops reserved 40g/1½oz delicate carrot tops, stems removed (from above) small handful of basil leaves 1 tbsp lemon juice 225g/8oz burrata, at room temperature, drained, sliced sea salt 100g/3½oz delicate carrot tops (from above), stems removed, roughly choppedsmall handful of basil leaves55g/2oz walnut halves25g/1oz Parmesan, finely grated1 garlic clove, halved lengthwise1 tsp sea salt110ml/3¾fl oz extra-virgin olive oil 100g/3½oz delicate carrot tops (from above), stems removed, roughly chopped small handful of basil leaves 55g/2oz walnut halves 25g/1oz Parmesan, finely grated 1 garlic clove, halved lengthwise 1 tsp sea salt 110ml/3¾fl oz extra-virgin olive oil Method Position a rack in the centre of the oven and preheat the oven to its highest temperature.Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots, sprinkle over a teaspoon of sea salt and turn the carrots to coat them in the oil. Cook, turning over the carrots occasionally, until they’re browned in spots, this should take 6-8 minutes. Put the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, this should take 8-12 minutes, depending on the size of the carrots. Remove from the oven and let the carrots cool slightly. Pluck enough 5-8cm/2-3in delicate sprigs from the reserved carrot tops to make 40g/1½oz and toss them in a bowl with the basil leaves. Whisk together the remaining 2 tablespoons of oil with the lemon juice and a good pinch of sea salt in a small bowl until the mixture looks creamy. Use a little of this lemon dressing to lightly dress the carrot-top and basil mixture (set aside the remaining lemon dressing). Sprinkle with a little more sea salt and toss well. To make the pesto, put the carrot tops and basil in a small food processor and pulse several times. Add the walnuts, Parmesan, garlic and sea salt. Pulse several more times, add some oil, then blend, stopping and scraping down the sides of the processor if needed. Add enough oil to loosen the mixture and blend until well combined but still a bit chunky. Taste and season with more sea salt, if needed.To serve, put the Burrata slices on a platter, arrange the roasted carrots on the platter and dollop over the pesto. Arrange the carrot-top and basil mixture on top and drizzle everything with the remaining lemon dressing. Position a rack in the centre of the oven and preheat the oven to its highest temperature. Position a rack in the centre of the oven and preheat the oven to its highest temperature. Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots, sprinkle over a teaspoon of sea salt and turn the carrots to coat them in the oil. Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots, sprinkle over a teaspoon of sea salt and turn the carrots to coat them in the oil. Cook, turning over the carrots occasionally, until they’re browned in spots, this should take 6-8 minutes. Put the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, this should take 8-12 minutes, depending on the size of the carrots. Remove from the oven and let the carrots cool slightly. Cook, turning over the carrots occasionally, until they’re browned in spots, this should take 6-8 minutes. Put the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, this should take 8-12 minutes, depending on the size of the carrots. Remove from the oven and let the carrots cool slightly. Pluck enough 5-8cm/2-3in delicate sprigs from the reserved carrot tops to make 40g/1½oz and toss them in a bowl with the basil leaves. Pluck enough 5-8cm/2-3in delicate sprigs from the reserved carrot tops to make 40g/1½oz and toss them in a bowl with the basil leaves. Whisk together the remaining 2 tablespoons of oil with the lemon juice and a good pinch of sea salt in a small bowl until the mixture looks creamy. Use a little of this lemon dressing to lightly dress the carrot-top and basil mixture (set aside the remaining lemon dressing). Sprinkle with a little more sea salt and toss well. Whisk together the remaining 2 tablespoons of oil with the lemon juice and a good pinch of sea salt in a small bowl until the mixture looks creamy. Use a little of this lemon dressing to lightly dress the carrot-top and basil mixture (set aside the remaining lemon dressing). Sprinkle with a little more sea salt and toss well. To make the pesto, put the carrot tops and basil in a small food processor and pulse several times. Add the walnuts, Parmesan, garlic and sea salt. Pulse several more times, add some oil, then blend, stopping and scraping down the sides of the processor if needed. Add enough oil to loosen the mixture and blend until well combined but still a bit chunky. Taste and season with more sea salt, if needed. To make the pesto, put the carrot tops and basil in a small food processor and pulse several times. Add the walnuts, Parmesan, garlic and sea salt. Pulse several more times, add some oil, then blend, stopping and scraping down the sides of the processor if needed. Add enough oil to loosen the mixture and blend until well combined but still a bit chunky. Taste and season with more sea salt, if needed. To serve, put the Burrata slices on a platter, arrange the roasted carrots on the platter and dollop over the pesto. Arrange the carrot-top and basil mixture on top and drizzle everything with the remaining lemon dressing. To serve, put the Burrata slices on a platter, arrange the roasted carrots on the platter and dollop over the pesto. Arrange the carrot-top and basil mixture on top and drizzle everything with the remaining lemon dressing." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0aeb3bdbfd0cc000e2" }
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French toast with berries and honey recipe An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/french_toast_with_58324_16x9.jpg Use whatever stale white bread you have in the bread bin for this fabulous French toast – it makes a brilliant weekend brunch drenched in honey with fresh berries. 2 free-range eggs, beaten1 tsp golden caster sugarpinch saltpinch ground cinnamon ½ tsp vanilla extract125ml/4fl oz milk½ stale baguette, cut on the diagonal into 2–3cm/¾in–1¼in-thick slices, or 2 large, thick slices of stale white bread, cut into trianglessunflower oil or butter, for frying 2 free-range eggs, beaten 1 tsp golden caster sugar pinch salt pinch ground cinnamon ½ tsp vanilla extract 125ml/4fl oz milk ½ stale baguette, cut on the diagonal into 2–3cm/¾in–1¼in-thick slices, or 2 large, thick slices of stale white bread, cut into triangles sunflower oil or butter, for frying 2 tbsp honeyhandful of berries, such as blueberries, raspberries or quartered strawberries 2 tbsp honey handful of berries, such as blueberries, raspberries or quartered strawberries Method Whisk together the eggs, caster sugar, salt, cinnamon, vanilla and milk in a shallow dish.Dip the pieces of bread into the egg mixture, coating both sides well. Allow the mixture to soak in a little, but not so much that the bread falls apart.Heat the oil or butter in a large frying pan. Lower the soaked bread into the pan using a fork. Fry for a couple of minutes on both sides, or until golden-brown.Transfer to a warm plate, cover and keep warm while you cook the remaining pieces of bread.Divide the French toast between two plates, drizzle over the honey and top with the berries. Whisk together the eggs, caster sugar, salt, cinnamon, vanilla and milk in a shallow dish. Whisk together the eggs, caster sugar, salt, cinnamon, vanilla and milk in a shallow dish. Dip the pieces of bread into the egg mixture, coating both sides well. Allow the mixture to soak in a little, but not so much that the bread falls apart. Dip the pieces of bread into the egg mixture, coating both sides well. Allow the mixture to soak in a little, but not so much that the bread falls apart. Heat the oil or butter in a large frying pan. Heat the oil or butter in a large frying pan. Lower the soaked bread into the pan using a fork. Fry for a couple of minutes on both sides, or until golden-brown. Lower the soaked bread into the pan using a fork. Fry for a couple of minutes on both sides, or until golden-brown. Transfer to a warm plate, cover and keep warm while you cook the remaining pieces of bread. Transfer to a warm plate, cover and keep warm while you cook the remaining pieces of bread. Divide the French toast between two plates, drizzle over the honey and top with the berries. Divide the French toast between two plates, drizzle over the honey and top with the berries. Recipe tips Any stale white bread will work well in this recipe – baguette, white sliced, teacakes, brioche or even crumpets. Swap the honey and berries for a couple of rashers of crispy bacon and maple syrup if you like.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/french_toast_with_58324", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "French toast with berries and honey recipe", "content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/french_toast_with_58324_16x9.jpg Use whatever stale white bread you have in the bread bin for this fabulous French toast – it makes a brilliant weekend brunch drenched in honey with fresh berries. 2 free-range eggs, beaten1 tsp golden caster sugarpinch saltpinch ground cinnamon ½ tsp vanilla extract125ml/4fl oz milk½ stale baguette, cut on the diagonal into 2–3cm/¾in–1¼in-thick slices, or 2 large, thick slices of stale white bread, cut into trianglessunflower oil or butter, for frying 2 free-range eggs, beaten 1 tsp golden caster sugar pinch salt pinch ground cinnamon ½ tsp vanilla extract 125ml/4fl oz milk ½ stale baguette, cut on the diagonal into 2–3cm/¾in–1¼in-thick slices, or 2 large, thick slices of stale white bread, cut into triangles sunflower oil or butter, for frying 2 tbsp honeyhandful of berries, such as blueberries, raspberries or quartered strawberries 2 tbsp honey handful of berries, such as blueberries, raspberries or quartered strawberries Method Whisk together the eggs, caster sugar, salt, cinnamon, vanilla and milk in a shallow dish.Dip the pieces of bread into the egg mixture, coating both sides well. Allow the mixture to soak in a little, but not so much that the bread falls apart.Heat the oil or butter in a large frying pan. Lower the soaked bread into the pan using a fork. Fry for a couple of minutes on both sides, or until golden-brown.Transfer to a warm plate, cover and keep warm while you cook the remaining pieces of bread.Divide the French toast between two plates, drizzle over the honey and top with the berries. Whisk together the eggs, caster sugar, salt, cinnamon, vanilla and milk in a shallow dish. Whisk together the eggs, caster sugar, salt, cinnamon, vanilla and milk in a shallow dish. Dip the pieces of bread into the egg mixture, coating both sides well. Allow the mixture to soak in a little, but not so much that the bread falls apart. Dip the pieces of bread into the egg mixture, coating both sides well. Allow the mixture to soak in a little, but not so much that the bread falls apart. Heat the oil or butter in a large frying pan. Heat the oil or butter in a large frying pan. Lower the soaked bread into the pan using a fork. Fry for a couple of minutes on both sides, or until golden-brown. Lower the soaked bread into the pan using a fork. Fry for a couple of minutes on both sides, or until golden-brown. Transfer to a warm plate, cover and keep warm while you cook the remaining pieces of bread. Transfer to a warm plate, cover and keep warm while you cook the remaining pieces of bread. Divide the French toast between two plates, drizzle over the honey and top with the berries. Divide the French toast between two plates, drizzle over the honey and top with the berries. Recipe tips Any stale white bread will work well in this recipe – baguette, white sliced, teacakes, brioche or even crumpets. Swap the honey and berries for a couple of rashers of crispy bacon and maple syrup if you like." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0aeb3bdbfd0cc000e3" }
731e2885269f7b350d756383d14eefe1153d7afc8a34219cadbade5051e163bc
Sage and onion stuffing recipe Is it better to make stuffing the night before? To save time on Christmas morning, you could make your stuffing the night before. If you do, the important thing to remember is to allow any cooked ingredients, such as onions, to cool completely before adding the other ingredients. And to keep in the fridge at 5C or lower until 30 minutes before using. If you use dried breadcrumbs, you could find that the stuffing stiffens up too much, but this can be easily corrected by adding a little beaten egg or a splash of water. Keep sausagemeat or any other raw meat separate and then combine just before cooking. You will need to ensure that the stuffing is piping hot and reaches a safe eating temperature of at least 75C before serving. To save space in your oven, you could also cook your stuffing completely the day before. Either make into balls or bake in a small roasting tin, or ovenproof container then allow to cool, and chill overnight. Cover with greased kitchen foil and reheat thoroughly in the oven while the turkey is resting, or reheat in a microwavable container until piping hot throughout. How to make stuffing ahead and freeze Uncooked stuffing can also be frozen for up to 3 months. Cook it from frozen to save fridge space, adding around 50% extra time to make up for the chill factor. How to stuff a turkey or chicken To stuff a turkey or chicken, place the bird in a well-oiled roasting tin with the neck cavity facing you. Lift up the neck skin flap and take a handful or two of your stuffing mixture. Place into the neck cavity to make a nice plump shape then pull the neck flap back around it and tuck in underneath the breast. The weight of the bird should hold it in place, but you can also use a metal skewer to secure the skin. As the skin has been stretched, this part of the bird can sometimes overbrown during roasting, so make sure to cover with oiled baking paper as well as kitchen foil, until the last 30 minutes of the cooking time. It’s best to stuff only the neck end of a turkey, rather than putting the stuffing into the body cavity. This is because it takes a long time for the heat to penetrate from the outside of the bird to the stuffing, which could leave you with an overcooked bird before the stuffing is ready. Uncooked stuffing is a food safety risk. By putting it into the neck cavity, close to the breast, the stuffing can cook more quickly and evenly. Any excess stuffing can be rolled into balls and cooked alongside the turkey. They will take around 30 minutes, depending on the temperature of your oven and the size of your balls. You can put onion or lemon wedges and a few fresh herbs, such as bay, thyme and rosemary loosely inside the turkey cavity to help infuse it with extra flavour, but make sure you don’t fill it as there needs to be plenty of space for the hot air to circulate and cook the meat. Are you supposed to cook stuffing before putting it in a turkey? You don’t need to cook stuffing before putting into a turkey, but you might need to cook certain ingredients. So, for instance, if you have a traditional sage and onion stuffing like the one above, you gently cook the onion before adding to the other ingredients. Cooking things such as onion, garlic and leeks, or other vegetables, before using as a stuffing softens and mellows the flavour. Raw egg is often used to bind a stuffing and is added raw, as is sausagemeat which also binds a stuffing, while adding flavour and helping the meat to go further. What is traditional stuffing made of? A traditional British stuffing is made from bread, onion, egg, herbs and seasoning, but can also contain sausagemeat, or other minced meat, fresh or dried fruit, vegetables and nuts. It is often served inside, or alongside, roasted meat, such as turkey. Stuffings made from breadcrumbs and finely chopped or blended ingredients can be rolled into balls or placed in the neck cavity of poultry, whereas chunky stuffings with cubed bread and roughly chopped nuts or dried fruit is better cooked in a roasting tin or shallow baking dish. American stuffings tend to be bread based, with a looser texture. Is stuffing better with or without eggs? Beaten egg is useful for binding stuffing mixtures containing dry ingredients such as breadcrumbs or ground nuts as the liquid helps bring the ingredients together and the protein in the egg will continue to hold everything as it cooks. If you have a lot of wet ingredients, such as cooked onions, leeks or other vegetables in your stuffing, you may wish to use one or two egg yolks instead of whole egg. If you are making a stuffing with sausagemeat you may not need to use egg, as the protein in the meat should be enough to hold everything together. Alternative flavours to try Instead of sage and onion, you could try chopped thyme with finely sliced leeks. Go for punchy flavours, such as sun-dried tomato, garlic and basil, or mix it up with finely grated lemon and orange zest with rosemary.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sageandonionstuffing_1328", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sage and onion stuffing recipe", "content": "Is it better to make stuffing the night before? To save time on Christmas morning, you could make your stuffing the night before. If you do, the important thing to remember is to allow any cooked ingredients, such as onions, to cool completely before adding the other ingredients. And to keep in the fridge at 5C or lower until 30 minutes before using. If you use dried breadcrumbs, you could find that the stuffing stiffens up too much, but this can be easily corrected by adding a little beaten egg or a splash of water. Keep sausagemeat or any other raw meat separate and then combine just before cooking. You will need to ensure that the stuffing is piping hot and reaches a safe eating temperature of at least 75C before serving. To save space in your oven, you could also cook your stuffing completely the day before. Either make into balls or bake in a small roasting tin, or ovenproof container then allow to cool, and chill overnight. Cover with greased kitchen foil and reheat thoroughly in the oven while the turkey is resting, or reheat in a microwavable container until piping hot throughout. How to make stuffing ahead and freeze Uncooked stuffing can also be frozen for up to 3 months. Cook it from frozen to save fridge space, adding around 50% extra time to make up for the chill factor. How to stuff a turkey or chicken To stuff a turkey or chicken, place the bird in a well-oiled roasting tin with the neck cavity facing you. Lift up the neck skin flap and take a handful or two of your stuffing mixture. Place into the neck cavity to make a nice plump shape then pull the neck flap back around it and tuck in underneath the breast. The weight of the bird should hold it in place, but you can also use a metal skewer to secure the skin. As the skin has been stretched, this part of the bird can sometimes overbrown during roasting, so make sure to cover with oiled baking paper as well as kitchen foil, until the last 30 minutes of the cooking time. It’s best to stuff only the neck end of a turkey, rather than putting the stuffing into the body cavity. This is because it takes a long time for the heat to penetrate from the outside of the bird to the stuffing, which could leave you with an overcooked bird before the stuffing is ready. Uncooked stuffing is a food safety risk. By putting it into the neck cavity, close to the breast, the stuffing can cook more quickly and evenly. Any excess stuffing can be rolled into balls and cooked alongside the turkey. They will take around 30 minutes, depending on the temperature of your oven and the size of your balls. You can put onion or lemon wedges and a few fresh herbs, such as bay, thyme and rosemary loosely inside the turkey cavity to help infuse it with extra flavour, but make sure you don’t fill it as there needs to be plenty of space for the hot air to circulate and cook the meat. Are you supposed to cook stuffing before putting it in a turkey? You don’t need to cook stuffing before putting into a turkey, but you might need to cook certain ingredients. So, for instance, if you have a traditional sage and onion stuffing like the one above, you gently cook the onion before adding to the other ingredients. Cooking things such as onion, garlic and leeks, or other vegetables, before using as a stuffing softens and mellows the flavour. Raw egg is often used to bind a stuffing and is added raw, as is sausagemeat which also binds a stuffing, while adding flavour and helping the meat to go further. What is traditional stuffing made of? A traditional British stuffing is made from bread, onion, egg, herbs and seasoning, but can also contain sausagemeat, or other minced meat, fresh or dried fruit, vegetables and nuts. It is often served inside, or alongside, roasted meat, such as turkey. Stuffings made from breadcrumbs and finely chopped or blended ingredients can be rolled into balls or placed in the neck cavity of poultry, whereas chunky stuffings with cubed bread and roughly chopped nuts or dried fruit is better cooked in a roasting tin or shallow baking dish. American stuffings tend to be bread based, with a looser texture. Is stuffing better with or without eggs? Beaten egg is useful for binding stuffing mixtures containing dry ingredients such as breadcrumbs or ground nuts as the liquid helps bring the ingredients together and the protein in the egg will continue to hold everything as it cooks. If you have a lot of wet ingredients, such as cooked onions, leeks or other vegetables in your stuffing, you may wish to use one or two egg yolks instead of whole egg. If you are making a stuffing with sausagemeat you may not need to use egg, as the protein in the meat should be enough to hold everything together. Alternative flavours to try Instead of sage and onion, you could try chopped thyme with finely sliced leeks. Go for punchy flavours, such as sun-dried tomato, garlic and basil, or mix it up with finely grated lemon and orange zest with rosemary." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0aeb3bdbfd0cc000e4" }
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Potato croquettes recipe An average of 4.9 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_croquettes_11402_16x9.jpg This is a lovely side dish for a roast or a casserole that's really easy but utterly moreish. Add a few dried herbs to the potato croquettes if you wish. 750g/1lb 10oz floury potatoes, cut into chunks25g/1oz butter2 egg yolks plus 2 whole eggs50g/1¾oz strong hard cheese, such as cheddar, emmental or gruyere50g/1¾oz plain flour100g/3½oz panko breadcrumbsolive oil, for drizzlingsalt and freshly ground black pepper 750g/1lb 10oz floury potatoes, cut into chunks 25g/1oz butter 2 egg yolks plus 2 whole eggs 50g/1¾oz strong hard cheese, such as cheddar, emmental or gruyere 50g/1¾oz plain flour 100g/3½oz panko breadcrumbs olive oil, for drizzling salt and freshly ground black pepper Method Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer. Beat in the butter and 2 egg yolks then finally the cheese and season to taste. Cover and leave until firm and cool enough to handle.Shape the mixture into 14–16 croquettes, weighing around 50g/2oz each. Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature.Preheat the oven to 200C/180 Fan/Gas 6. Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown. Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer. Beat in the butter and 2 egg yolks then finally the cheese and season to taste. Cover and leave until firm and cool enough to handle. Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer. Beat in the butter and 2 egg yolks then finally the cheese and season to taste. Cover and leave until firm and cool enough to handle. Shape the mixture into 14–16 croquettes, weighing around 50g/2oz each. Shape the mixture into 14–16 croquettes, weighing around 50g/2oz each. Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature.Preheat the oven to 200C/180 Fan/Gas 6. Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature.Preheat the oven to 200C/180 Fan/Gas 6. Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown. Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown. Recipe tips If you like, you can shallow fry the croquettes in a large frying pan, turning regularly until golden brown. Alternatively, you can heat oil to 180C in a large saucepan or deep fryer and fry for 3–4 minutes. Drain well on kitchen paper and serve piping hot.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/potato_croquettes_11402", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Potato croquettes recipe", "content": "An average of 4.9 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_croquettes_11402_16x9.jpg This is a lovely side dish for a roast or a casserole that's really easy but utterly moreish. Add a few dried herbs to the potato croquettes if you wish. 750g/1lb 10oz floury potatoes, cut into chunks25g/1oz butter2 egg yolks plus 2 whole eggs50g/1¾oz strong hard cheese, such as cheddar, emmental or gruyere50g/1¾oz plain flour100g/3½oz panko breadcrumbsolive oil, for drizzlingsalt and freshly ground black pepper 750g/1lb 10oz floury potatoes, cut into chunks 25g/1oz butter 2 egg yolks plus 2 whole eggs 50g/1¾oz strong hard cheese, such as cheddar, emmental or gruyere 50g/1¾oz plain flour 100g/3½oz panko breadcrumbs olive oil, for drizzling salt and freshly ground black pepper Method Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer. Beat in the butter and 2 egg yolks then finally the cheese and season to taste. Cover and leave until firm and cool enough to handle.Shape the mixture into 14–16 croquettes, weighing around 50g/2oz each. Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature.Preheat the oven to 200C/180 Fan/Gas 6. Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown. Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer. Beat in the butter and 2 egg yolks then finally the cheese and season to taste. Cover and leave until firm and cool enough to handle. Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer. Beat in the butter and 2 egg yolks then finally the cheese and season to taste. Cover and leave until firm and cool enough to handle. Shape the mixture into 14–16 croquettes, weighing around 50g/2oz each. Shape the mixture into 14–16 croquettes, weighing around 50g/2oz each. Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature.Preheat the oven to 200C/180 Fan/Gas 6. Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature.Preheat the oven to 200C/180 Fan/Gas 6. Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown. Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown. Recipe tips If you like, you can shallow fry the croquettes in a large frying pan, turning regularly until golden brown. Alternatively, you can heat oil to 180C in a large saucepan or deep fryer and fry for 3–4 minutes. Drain well on kitchen paper and serve piping hot." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0aeb3bdbfd0cc000e5" }
fbb55ca806fc29376cb0c1d61b2a31549448a1a758d9b0b96b15ee6dde1c4910
Eggy bread recipe An average of 4.1 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggy_bread_11076_16x9.jpg Rachel Phipps' quick and cheap eggy bread is great for breakfast or an afternoon snack. Serve with your favourite sauce. Each serving provides 372 kcal, 19g protein, 47g carbohydrate (of which 3g sugars), 12g fat (of which 2g saturates), 3g fibre and 1.3g salt. 1 large free-range egg½ tbsp milkvegetable oil2 thick slices of bread, halvedsalt and freshly ground black peppertomato ketchup or brown sauce, to serve 1 large free-range egg ½ tbsp milk vegetable oil 2 thick slices of bread, halved salt and freshly ground black pepper tomato ketchup or brown sauce, to serve Method Beat together the egg, milk and a generous amount of salt and pepper in a shallow bowl.Heat enough oil to just cover the bottom of a large frying pan over a medium heat. When the oil starts to shimmer, dip the bread into the egg mixture and add it to the pan. Cook for 5 minutes on each side, or until golden-brown.Serve with tomato ketchup or brown sauce. Beat together the egg, milk and a generous amount of salt and pepper in a shallow bowl. Beat together the egg, milk and a generous amount of salt and pepper in a shallow bowl. Heat enough oil to just cover the bottom of a large frying pan over a medium heat. When the oil starts to shimmer, dip the bread into the egg mixture and add it to the pan. Cook for 5 minutes on each side, or until golden-brown. Heat enough oil to just cover the bottom of a large frying pan over a medium heat. When the oil starts to shimmer, dip the bread into the egg mixture and add it to the pan. Cook for 5 minutes on each side, or until golden-brown. Serve with tomato ketchup or brown sauce. Serve with tomato ketchup or brown sauce. Recipe tips This is even better made with leftover pieces of a French baguette. If you're not a fan of tomato or brown sauce, then sweet chilli or Sriracha are also delicious for a spicy twist. You could even top with a fried or poached egg for a more filling meal.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/eggy_bread_11076", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Eggy bread recipe", "content": "An average of 4.1 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggy_bread_11076_16x9.jpg Rachel Phipps' quick and cheap eggy bread is great for breakfast or an afternoon snack. Serve with your favourite sauce. Each serving provides 372 kcal, 19g protein, 47g carbohydrate (of which 3g sugars), 12g fat (of which 2g saturates), 3g fibre and 1.3g salt. 1 large free-range egg½ tbsp milkvegetable oil2 thick slices of bread, halvedsalt and freshly ground black peppertomato ketchup or brown sauce, to serve 1 large free-range egg ½ tbsp milk vegetable oil 2 thick slices of bread, halved salt and freshly ground black pepper tomato ketchup or brown sauce, to serve Method Beat together the egg, milk and a generous amount of salt and pepper in a shallow bowl.Heat enough oil to just cover the bottom of a large frying pan over a medium heat. When the oil starts to shimmer, dip the bread into the egg mixture and add it to the pan. Cook for 5 minutes on each side, or until golden-brown.Serve with tomato ketchup or brown sauce. Beat together the egg, milk and a generous amount of salt and pepper in a shallow bowl. Beat together the egg, milk and a generous amount of salt and pepper in a shallow bowl. Heat enough oil to just cover the bottom of a large frying pan over a medium heat. When the oil starts to shimmer, dip the bread into the egg mixture and add it to the pan. Cook for 5 minutes on each side, or until golden-brown. Heat enough oil to just cover the bottom of a large frying pan over a medium heat. When the oil starts to shimmer, dip the bread into the egg mixture and add it to the pan. Cook for 5 minutes on each side, or until golden-brown. Serve with tomato ketchup or brown sauce. Serve with tomato ketchup or brown sauce. Recipe tips This is even better made with leftover pieces of a French baguette. If you're not a fan of tomato or brown sauce, then sweet chilli or Sriracha are also delicious for a spicy twist. You could even top with a fried or poached egg for a more filling meal." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0beb3bdbfd0cc000e6" }
27c68f5b82226af5c81e5c1705bbbbd8332ee0c7285dd2edcceaf58b3f03af43
Baked tortilla crisps recipe An average of 5.0 out of 5 stars from 1 rating For the forgotten wraps slowly turning hard in the cupboard – transform them into golden, crispy tortilla crisps in minutes! Serve with hummus and salad for lunch, or as a snack with dips. 1 wrap1 tsp oilsalt 1 wrap 1 tsp oil salt Method Preheat the oven to 170C/150C Fan/Gas 3.Cut the wrap into roughly 5cm/2in-wide strips, then cut each strip at an angle into triangles. Put in a bowl and drizzle over the oil to very lightly coat the triangles.Transfer to a baking tray in a single layer and lightly sprinkle with salt. Bake for 5–8 minutes, gently shake the tray, then return to the oven for another 2–4 minutes until golden-brown and crisp. Allow to cool before serving with dips or salad. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Cut the wrap into roughly 5cm/2in-wide strips, then cut each strip at an angle into triangles. Put in a bowl and drizzle over the oil to very lightly coat the triangles. Cut the wrap into roughly 5cm/2in-wide strips, then cut each strip at an angle into triangles. Put in a bowl and drizzle over the oil to very lightly coat the triangles. Transfer to a baking tray in a single layer and lightly sprinkle with salt. Transfer to a baking tray in a single layer and lightly sprinkle with salt. Bake for 5–8 minutes, gently shake the tray, then return to the oven for another 2–4 minutes until golden-brown and crisp. Allow to cool before serving with dips or salad. Bake for 5–8 minutes, gently shake the tray, then return to the oven for another 2–4 minutes until golden-brown and crisp. Allow to cool before serving with dips or salad.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/baked_tortilla_crisps_65727", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Baked tortilla crisps recipe", "content": "An average of 5.0 out of 5 stars from 1 rating For the forgotten wraps slowly turning hard in the cupboard – transform them into golden, crispy tortilla crisps in minutes! Serve with hummus and salad for lunch, or as a snack with dips. 1 wrap1 tsp oilsalt 1 wrap 1 tsp oil salt Method Preheat the oven to 170C/150C Fan/Gas 3.Cut the wrap into roughly 5cm/2in-wide strips, then cut each strip at an angle into triangles. Put in a bowl and drizzle over the oil to very lightly coat the triangles.Transfer to a baking tray in a single layer and lightly sprinkle with salt. Bake for 5–8 minutes, gently shake the tray, then return to the oven for another 2–4 minutes until golden-brown and crisp. Allow to cool before serving with dips or salad. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Cut the wrap into roughly 5cm/2in-wide strips, then cut each strip at an angle into triangles. Put in a bowl and drizzle over the oil to very lightly coat the triangles. Cut the wrap into roughly 5cm/2in-wide strips, then cut each strip at an angle into triangles. Put in a bowl and drizzle over the oil to very lightly coat the triangles. Transfer to a baking tray in a single layer and lightly sprinkle with salt. Transfer to a baking tray in a single layer and lightly sprinkle with salt. Bake for 5–8 minutes, gently shake the tray, then return to the oven for another 2–4 minutes until golden-brown and crisp. Allow to cool before serving with dips or salad. Bake for 5–8 minutes, gently shake the tray, then return to the oven for another 2–4 minutes until golden-brown and crisp. Allow to cool before serving with dips or salad." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
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Nigella's queen of puddings recipe An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/queen_of_puddings_33046_16x9.jpg I wasn’t brought up on nursery food, so this sort of old-fashioned English pudding holds a certain exotic charm for me. Traditionally, a queen of puddings is made with breadcrumbs, but this is the Marie Antoinette version, using brioche instead. Equipment: You will need a 1.5 litres/2¾ pints oval pie dish, approx. 28x20x5cm/11x8x2in 150g/5½oz brioche, cut into slices and left to go stale (see recipe tip)50g/1¾oz unsalted butter, softened, plus more for greasing500ml/18fl oz full-fat milk 1 lemon, zest and juice1 tsp vanilla extract 25g/1oz caster sugar pinch fine sea salt4 large free-range egg yolks (whites reserved for meringue topping) 175g/6oz plum (or other) jam 150g/5½oz brioche, cut into slices and left to go stale (see recipe tip) 50g/1¾oz unsalted butter, softened, plus more for greasing 500ml/18fl oz full-fat milk 1 lemon, zest and juice 1 tsp vanilla extract 25g/1oz caster sugar pinch fine sea salt 4 large free-range egg yolks (whites reserved for meringue topping) 175g/6oz plum (or other) jam 4 large free-range egg whites (from eggs above)100g/3½oz caster sugar, plus extra for sprinkling 4 large free-range egg whites (from eggs above) 100g/3½oz caster sugar, plus extra for sprinkling Method Grease your pie dish with butter and preheat the oven to 170C/150C Fan/Gas 3½.Put the brioche slices into a food processor and blend into crumbs then place in a mixing bowl. Gently warm the milk in a saucepan with the butter, lemon zest, vanilla extract, sugar and a pinch salt, until the butter’s melted.Whisk the yolks in a large bowl or jug, pour the warm milk mixture on top and whisk to combine, then pour this over the crumbs in their bowl and leave for 10 minutes, before transferring to the greased dish. Bake for 20 minutes, or until the top is just set, although the crumb-custard will still be wobbly underneath. Remove from the oven and set aside. Whisk 2 teaspoons lemon juice into the jam in a small bowl: you want a soft, pourable consistency. If the jam’s too thick, warm it in a small pan. Set aside while you get on with the topping.Whisk the egg whites in a grease-free bowl until they form firm peaks, then gradually whisk in the sugar, until you have a thick and shiny meringue.Pour the lemon-spritzed jam over the crumb-custard, gently smoothing it over the top. Cover the jam-topped custard with the meringue, making sure it comes right to the edges to seal it well. Use a fork to pull the meringue topping into little peaks, and sprinkle with a ½ teaspoon or so of caster sugar. Put the dish back in the oven and bake for about 20 minutes until the meringue is bronzed and crisp on top. Let it stand for about 15 minutes before serving. Grease your pie dish with butter and preheat the oven to 170C/150C Fan/Gas 3½. Grease your pie dish with butter and preheat the oven to 170C/150C Fan/Gas 3½. Put the brioche slices into a food processor and blend into crumbs then place in a mixing bowl. Put the brioche slices into a food processor and blend into crumbs then place in a mixing bowl. Gently warm the milk in a saucepan with the butter, lemon zest, vanilla extract, sugar and a pinch salt, until the butter’s melted. Gently warm the milk in a saucepan with the butter, lemon zest, vanilla extract, sugar and a pinch salt, until the butter’s melted. Whisk the yolks in a large bowl or jug, pour the warm milk mixture on top and whisk to combine, then pour this over the crumbs in their bowl and leave for 10 minutes, before transferring to the greased dish. Bake for 20 minutes, or until the top is just set, although the crumb-custard will still be wobbly underneath. Remove from the oven and set aside. Whisk the yolks in a large bowl or jug, pour the warm milk mixture on top and whisk to combine, then pour this over the crumbs in their bowl and leave for 10 minutes, before transferring to the greased dish. Bake for 20 minutes, or until the top is just set, although the crumb-custard will still be wobbly underneath. Remove from the oven and set aside. Whisk 2 teaspoons lemon juice into the jam in a small bowl: you want a soft, pourable consistency. If the jam’s too thick, warm it in a small pan. Set aside while you get on with the topping. Whisk 2 teaspoons lemon juice into the jam in a small bowl: you want a soft, pourable consistency. If the jam’s too thick, warm it in a small pan. Set aside while you get on with the topping. Whisk the egg whites in a grease-free bowl until they form firm peaks, then gradually whisk in the sugar, until you have a thick and shiny meringue. Whisk the egg whites in a grease-free bowl until they form firm peaks, then gradually whisk in the sugar, until you have a thick and shiny meringue. Pour the lemon-spritzed jam over the crumb-custard, gently smoothing it over the top. Cover the jam-topped custard with the meringue, making sure it comes right to the edges to seal it well. Use a fork to pull the meringue topping into little peaks, and sprinkle with a ½ teaspoon or so of caster sugar. Pour the lemon-spritzed jam over the crumb-custard, gently smoothing it over the top. Cover the jam-topped custard with the meringue, making sure it comes right to the edges to seal it well. Use a fork to pull the meringue topping into little peaks, and sprinkle with a ½ teaspoon or so of caster sugar. Put the dish back in the oven and bake for about 20 minutes until the meringue is bronzed and crisp on top. Let it stand for about 15 minutes before serving. Put the dish back in the oven and bake for about 20 minutes until the meringue is bronzed and crisp on top. Let it stand for about 15 minutes before serving. Recipe tips Of course, in the normal run of things, I don’t have stale brioche lying about, but you can quite easily stale it by leaving the slices on a wire rack for a good few hours or overnight. If time is pressing, put the slices on a wire rack sitting in a roasting tin, and heat in an oven preheated to 100C/80C Fan for 10–15 minutes. I tend to stale and crumb a whole brioche loaf at a time. American cup measures help here, as 2½ cups provide enough for each pudding (or fill a measuring jug up to the 600ml/21fl oz mark). I then freeze the crumbs, so measured, in tightly sealed bags in eager readiness to make this.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/queen_of_puddings_33046", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Nigella's queen of puddings 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/queen_of_puddings_33046_16x9.jpg I wasn’t brought up on nursery food, so this sort of old-fashioned English pudding holds a certain exotic charm for me. Traditionally, a queen of puddings is made with breadcrumbs, but this is the Marie Antoinette version, using brioche instead. Equipment: You will need a 1.5 litres/2¾ pints oval pie dish, approx. 28x20x5cm/11x8x2in 150g/5½oz brioche, cut into slices and left to go stale (see recipe tip)50g/1¾oz unsalted butter, softened, plus more for greasing500ml/18fl oz full-fat milk 1 lemon, zest and juice1 tsp vanilla extract 25g/1oz caster sugar pinch fine sea salt4 large free-range egg yolks (whites reserved for meringue topping) 175g/6oz plum (or other) jam 150g/5½oz brioche, cut into slices and left to go stale (see recipe tip) 50g/1¾oz unsalted butter, softened, plus more for greasing 500ml/18fl oz full-fat milk 1 lemon, zest and juice 1 tsp vanilla extract 25g/1oz caster sugar pinch fine sea salt 4 large free-range egg yolks (whites reserved for meringue topping) 175g/6oz plum (or other) jam 4 large free-range egg whites (from eggs above)100g/3½oz caster sugar, plus extra for sprinkling 4 large free-range egg whites (from eggs above) 100g/3½oz caster sugar, plus extra for sprinkling Method Grease your pie dish with butter and preheat the oven to 170C/150C Fan/Gas 3½.Put the brioche slices into a food processor and blend into crumbs then place in a mixing bowl. Gently warm the milk in a saucepan with the butter, lemon zest, vanilla extract, sugar and a pinch salt, until the butter’s melted.Whisk the yolks in a large bowl or jug, pour the warm milk mixture on top and whisk to combine, then pour this over the crumbs in their bowl and leave for 10 minutes, before transferring to the greased dish. Bake for 20 minutes, or until the top is just set, although the crumb-custard will still be wobbly underneath. Remove from the oven and set aside. Whisk 2 teaspoons lemon juice into the jam in a small bowl: you want a soft, pourable consistency. If the jam’s too thick, warm it in a small pan. Set aside while you get on with the topping.Whisk the egg whites in a grease-free bowl until they form firm peaks, then gradually whisk in the sugar, until you have a thick and shiny meringue.Pour the lemon-spritzed jam over the crumb-custard, gently smoothing it over the top. Cover the jam-topped custard with the meringue, making sure it comes right to the edges to seal it well. Use a fork to pull the meringue topping into little peaks, and sprinkle with a ½ teaspoon or so of caster sugar. Put the dish back in the oven and bake for about 20 minutes until the meringue is bronzed and crisp on top. Let it stand for about 15 minutes before serving. Grease your pie dish with butter and preheat the oven to 170C/150C Fan/Gas 3½. Grease your pie dish with butter and preheat the oven to 170C/150C Fan/Gas 3½. Put the brioche slices into a food processor and blend into crumbs then place in a mixing bowl. Put the brioche slices into a food processor and blend into crumbs then place in a mixing bowl. Gently warm the milk in a saucepan with the butter, lemon zest, vanilla extract, sugar and a pinch salt, until the butter’s melted. Gently warm the milk in a saucepan with the butter, lemon zest, vanilla extract, sugar and a pinch salt, until the butter’s melted. Whisk the yolks in a large bowl or jug, pour the warm milk mixture on top and whisk to combine, then pour this over the crumbs in their bowl and leave for 10 minutes, before transferring to the greased dish. Bake for 20 minutes, or until the top is just set, although the crumb-custard will still be wobbly underneath. Remove from the oven and set aside. Whisk the yolks in a large bowl or jug, pour the warm milk mixture on top and whisk to combine, then pour this over the crumbs in their bowl and leave for 10 minutes, before transferring to the greased dish. Bake for 20 minutes, or until the top is just set, although the crumb-custard will still be wobbly underneath. Remove from the oven and set aside. Whisk 2 teaspoons lemon juice into the jam in a small bowl: you want a soft, pourable consistency. If the jam’s too thick, warm it in a small pan. Set aside while you get on with the topping. Whisk 2 teaspoons lemon juice into the jam in a small bowl: you want a soft, pourable consistency. If the jam’s too thick, warm it in a small pan. Set aside while you get on with the topping. Whisk the egg whites in a grease-free bowl until they form firm peaks, then gradually whisk in the sugar, until you have a thick and shiny meringue. Whisk the egg whites in a grease-free bowl until they form firm peaks, then gradually whisk in the sugar, until you have a thick and shiny meringue. Pour the lemon-spritzed jam over the crumb-custard, gently smoothing it over the top. Cover the jam-topped custard with the meringue, making sure it comes right to the edges to seal it well. Use a fork to pull the meringue topping into little peaks, and sprinkle with a ½ teaspoon or so of caster sugar. Pour the lemon-spritzed jam over the crumb-custard, gently smoothing it over the top. Cover the jam-topped custard with the meringue, making sure it comes right to the edges to seal it well. Use a fork to pull the meringue topping into little peaks, and sprinkle with a ½ teaspoon or so of caster sugar. Put the dish back in the oven and bake for about 20 minutes until the meringue is bronzed and crisp on top. Let it stand for about 15 minutes before serving. Put the dish back in the oven and bake for about 20 minutes until the meringue is bronzed and crisp on top. Let it stand for about 15 minutes before serving. Recipe tips Of course, in the normal run of things, I don’t have stale brioche lying about, but you can quite easily stale it by leaving the slices on a wire rack for a good few hours or overnight. If time is pressing, put the slices on a wire rack sitting in a roasting tin, and heat in an oven preheated to 100C/80C Fan for 10–15 minutes. I tend to stale and crumb a whole brioche loaf at a time. American cup measures help here, as 2½ cups provide enough for each pudding (or fill a measuring jug up to the 600ml/21fl oz mark). I then freeze the crumbs, so measured, in tightly sealed bags in eager readiness to make this." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0beb3bdbfd0cc000e8" }
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Buttermilk scones recipe An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buttermilk_scones_99091_16x9.jpg Until you have made a batch of Nigella's buttermilk scones you won’t have any idea how easy they are to throw together. Frankly, it shouldn’t take longer than 20 minutes to make and bake them, from start to finish. 500g/1lb 2oz plain flour, plus extra for dusting2 tsp bicarbonate of soda2 tsp cream of tartar2 tsp caster sugar50g/2oz unsalted butter25g/1oz soft vegetable shortening300ml/10½fl oz buttermilk1 free-range egg, beaten, for an egg-wash (optional) 500g/1lb 2oz plain flour, plus extra for dusting 2 tsp bicarbonate of soda 2 tsp cream of tartar 2 tsp caster sugar 50g/2oz unsalted butter 25g/1oz soft vegetable shortening 300ml/10½fl oz buttermilk 1 free-range egg, beaten, for an egg-wash (optional) Method Preheat the oven to 220C/450/Gas 7. Line a large baking sheet with baking parchment. Put the flour into a bowl with the bicarbonate of soda, cream of tartar and sugar.Chop the butter and the vegetable shortening into pieces and drop them into the flour.Rub the fats into the flour using your fingertips – or just mix any old how – and then pour in the buttermilk, working everything together to form a dough.Lightly flour your work surface. Pat the dough down into a round-edged oblong about 4cm/1½in thick, then cut out 6cm/2¼in scones with a fluted cutter. Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops), if you wish. Cook for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and jam. Preheat the oven to 220C/450/Gas 7. Line a large baking sheet with baking parchment. Preheat the oven to 220C/450/Gas 7. Line a large baking sheet with baking parchment. Put the flour into a bowl with the bicarbonate of soda, cream of tartar and sugar. Put the flour into a bowl with the bicarbonate of soda, cream of tartar and sugar. Chop the butter and the vegetable shortening into pieces and drop them into the flour. Chop the butter and the vegetable shortening into pieces and drop them into the flour. Rub the fats into the flour using your fingertips – or just mix any old how – and then pour in the buttermilk, working everything together to form a dough. Rub the fats into the flour using your fingertips – or just mix any old how – and then pour in the buttermilk, working everything together to form a dough. Lightly flour your work surface. Pat the dough down into a round-edged oblong about 4cm/1½in thick, then cut out 6cm/2¼in scones with a fluted cutter. Lightly flour your work surface. Pat the dough down into a round-edged oblong about 4cm/1½in thick, then cut out 6cm/2¼in scones with a fluted cutter. Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops), if you wish. Cook for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and jam. Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops), if you wish. Cook for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and jam. Recipe tips Nigella says: "I like to make up quite a big batch of scones and freeze some (they thaw incredibly quickly) to produce a near-instant cream tea at some future date. Day-old scones can be revived by warming in an oven preheated to 150C/325F/Gas 2 for 5–10 minutes."
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/buttermilk_scones_99091", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Buttermilk scones recipe", "content": "An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buttermilk_scones_99091_16x9.jpg Until you have made a batch of Nigella's buttermilk scones you won’t have any idea how easy they are to throw together. Frankly, it shouldn’t take longer than 20 minutes to make and bake them, from start to finish. 500g/1lb 2oz plain flour, plus extra for dusting2 tsp bicarbonate of soda2 tsp cream of tartar2 tsp caster sugar50g/2oz unsalted butter25g/1oz soft vegetable shortening300ml/10½fl oz buttermilk1 free-range egg, beaten, for an egg-wash (optional) 500g/1lb 2oz plain flour, plus extra for dusting 2 tsp bicarbonate of soda 2 tsp cream of tartar 2 tsp caster sugar 50g/2oz unsalted butter 25g/1oz soft vegetable shortening 300ml/10½fl oz buttermilk 1 free-range egg, beaten, for an egg-wash (optional) Method Preheat the oven to 220C/450/Gas 7. Line a large baking sheet with baking parchment. Put the flour into a bowl with the bicarbonate of soda, cream of tartar and sugar.Chop the butter and the vegetable shortening into pieces and drop them into the flour.Rub the fats into the flour using your fingertips – or just mix any old how – and then pour in the buttermilk, working everything together to form a dough.Lightly flour your work surface. Pat the dough down into a round-edged oblong about 4cm/1½in thick, then cut out 6cm/2¼in scones with a fluted cutter. Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops), if you wish. Cook for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and jam. Preheat the oven to 220C/450/Gas 7. Line a large baking sheet with baking parchment. Preheat the oven to 220C/450/Gas 7. Line a large baking sheet with baking parchment. Put the flour into a bowl with the bicarbonate of soda, cream of tartar and sugar. Put the flour into a bowl with the bicarbonate of soda, cream of tartar and sugar. Chop the butter and the vegetable shortening into pieces and drop them into the flour. Chop the butter and the vegetable shortening into pieces and drop them into the flour. Rub the fats into the flour using your fingertips – or just mix any old how – and then pour in the buttermilk, working everything together to form a dough. Rub the fats into the flour using your fingertips – or just mix any old how – and then pour in the buttermilk, working everything together to form a dough. Lightly flour your work surface. Pat the dough down into a round-edged oblong about 4cm/1½in thick, then cut out 6cm/2¼in scones with a fluted cutter. Lightly flour your work surface. Pat the dough down into a round-edged oblong about 4cm/1½in thick, then cut out 6cm/2¼in scones with a fluted cutter. Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops), if you wish. Cook for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and jam. Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops), if you wish. Cook for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. Remove them to a wire rack to cool, and serve with clotted cream and jam. Recipe tips Nigella says: \"I like to make up quite a big batch of scones and freeze some (they thaw incredibly quickly) to produce a near-instant cream tea at some future date. Day-old scones can be revived by warming in an oven preheated to 150C/325F/Gas 2 for 5–10 minutes.\"" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0beb3bdbfd0cc000e9" }
0494e9ced67f37f3b72bbc92c2e8a4b392a4517f21e6730d8d4fd29bf7ccba60
Versatile vegetable soup recipe An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/versatile_vegetable_soup_41453_16x9.jpg Once you’ve made the base of this vegetable soup, you can add anything you like. A mixture of root and green vegetables work well, added at different stages. You can even add leftover cooked or frozen vegetables. 2 tbsp oil (any cooking oil will do)1 onion, finely chopped2 garlic cloves, crushed400g tin chopped tomatoes2 tbsp tomato purée1 tsp dried oregano1 vegetable or chicken stock cube250g/9oz root vegetables, such as carrots or parsnips, peeled and thinly sliced or cut into roughly 1cm/½in chunks250g/9oz green vegetables, such as 1 courgette, halved and sliced, and 125g/4½oz green beans, trimmed and cut into three 2 tbsp oil (any cooking oil will do) 1 onion, finely chopped 2 garlic cloves, crushed 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano 1 vegetable or chicken stock cube 250g/9oz root vegetables, such as carrots or parsnips, peeled and thinly sliced or cut into roughly 1cm/½in chunks 250g/9oz green vegetables, such as 1 courgette, halved and sliced, and 125g/4½oz green beans, trimmed and cut into three Method Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and very lightly browned, stirring regularly. Add the garlic and cook for a few seconds more, stirring.Tip the tomatoes into the pan, add the tomato purée and oregano and simmer for 2–3 minutes, stirring frequently. Add 1.2 litres/2 pints of water (you can fill the empty can of tomatoes with cold water three times so you don’t have to use a measuring jug) and crumble over the stock cube.Bring the soup to a simmer, then add any vegetables you like. Add root vegetables first and cook for 10 minutes, before adding the raw green vegetables such as beans or courgettes and cook for 5 minutes. Cooked or frozen vegetables should be added for the last 3 minutes of cooking. Stir regularly and add extra water if needed.Season with salt and pepper to taste. Serve in deep bowls topped with grated cheese if you like. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and very lightly browned, stirring regularly. Add the garlic and cook for a few seconds more, stirring. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and very lightly browned, stirring regularly. Add the garlic and cook for a few seconds more, stirring. Tip the tomatoes into the pan, add the tomato purée and oregano and simmer for 2–3 minutes, stirring frequently. Tip the tomatoes into the pan, add the tomato purée and oregano and simmer for 2–3 minutes, stirring frequently. Add 1.2 litres/2 pints of water (you can fill the empty can of tomatoes with cold water three times so you don’t have to use a measuring jug) and crumble over the stock cube. Add 1.2 litres/2 pints of water (you can fill the empty can of tomatoes with cold water three times so you don’t have to use a measuring jug) and crumble over the stock cube. Bring the soup to a simmer, then add any vegetables you like. Add root vegetables first and cook for 10 minutes, before adding the raw green vegetables such as beans or courgettes and cook for 5 minutes. Cooked or frozen vegetables should be added for the last 3 minutes of cooking. Stir regularly and add extra water if needed. Bring the soup to a simmer, then add any vegetables you like. Add root vegetables first and cook for 10 minutes, before adding the raw green vegetables such as beans or courgettes and cook for 5 minutes. Cooked or frozen vegetables should be added for the last 3 minutes of cooking. Stir regularly and add extra water if needed. Season with salt and pepper to taste. Serve in deep bowls topped with grated cheese if you like. Season with salt and pepper to taste. Serve in deep bowls topped with grated cheese if you like. Recipe tips You can also add tiny pasta shapes, such as orzo, to the soup while simmering, to make it even more filling.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/versatile_vegetable_soup_41453", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Versatile vegetable soup recipe", "content": "An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/versatile_vegetable_soup_41453_16x9.jpg Once you’ve made the base of this vegetable soup, you can add anything you like. A mixture of root and green vegetables work well, added at different stages. You can even add leftover cooked or frozen vegetables. 2 tbsp oil (any cooking oil will do)1 onion, finely chopped2 garlic cloves, crushed400g tin chopped tomatoes2 tbsp tomato purée1 tsp dried oregano1 vegetable or chicken stock cube250g/9oz root vegetables, such as carrots or parsnips, peeled and thinly sliced or cut into roughly 1cm/½in chunks250g/9oz green vegetables, such as 1 courgette, halved and sliced, and 125g/4½oz green beans, trimmed and cut into three 2 tbsp oil (any cooking oil will do) 1 onion, finely chopped 2 garlic cloves, crushed 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano 1 vegetable or chicken stock cube 250g/9oz root vegetables, such as carrots or parsnips, peeled and thinly sliced or cut into roughly 1cm/½in chunks 250g/9oz green vegetables, such as 1 courgette, halved and sliced, and 125g/4½oz green beans, trimmed and cut into three Method Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and very lightly browned, stirring regularly. Add the garlic and cook for a few seconds more, stirring.Tip the tomatoes into the pan, add the tomato purée and oregano and simmer for 2–3 minutes, stirring frequently. Add 1.2 litres/2 pints of water (you can fill the empty can of tomatoes with cold water three times so you don’t have to use a measuring jug) and crumble over the stock cube.Bring the soup to a simmer, then add any vegetables you like. Add root vegetables first and cook for 10 minutes, before adding the raw green vegetables such as beans or courgettes and cook for 5 minutes. Cooked or frozen vegetables should be added for the last 3 minutes of cooking. Stir regularly and add extra water if needed.Season with salt and pepper to taste. Serve in deep bowls topped with grated cheese if you like. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and very lightly browned, stirring regularly. Add the garlic and cook for a few seconds more, stirring. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and very lightly browned, stirring regularly. Add the garlic and cook for a few seconds more, stirring. Tip the tomatoes into the pan, add the tomato purée and oregano and simmer for 2–3 minutes, stirring frequently. Tip the tomatoes into the pan, add the tomato purée and oregano and simmer for 2–3 minutes, stirring frequently. Add 1.2 litres/2 pints of water (you can fill the empty can of tomatoes with cold water three times so you don’t have to use a measuring jug) and crumble over the stock cube. Add 1.2 litres/2 pints of water (you can fill the empty can of tomatoes with cold water three times so you don’t have to use a measuring jug) and crumble over the stock cube. Bring the soup to a simmer, then add any vegetables you like. Add root vegetables first and cook for 10 minutes, before adding the raw green vegetables such as beans or courgettes and cook for 5 minutes. Cooked or frozen vegetables should be added for the last 3 minutes of cooking. Stir regularly and add extra water if needed. Bring the soup to a simmer, then add any vegetables you like. Add root vegetables first and cook for 10 minutes, before adding the raw green vegetables such as beans or courgettes and cook for 5 minutes. Cooked or frozen vegetables should be added for the last 3 minutes of cooking. Stir regularly and add extra water if needed. Season with salt and pepper to taste. Serve in deep bowls topped with grated cheese if you like. Season with salt and pepper to taste. Serve in deep bowls topped with grated cheese if you like. Recipe tips You can also add tiny pasta shapes, such as orzo, to the soup while simmering, to make it even more filling." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0ceb3bdbfd0cc000ea" }
493b024c22555bb2bf91ff44daac337a30f27908b9ee95fa60bac399d25d2b1c
Potato pancakes recipe An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_pancakes_74100_16x9.jpg Leftover mashed potato might sound unappetising, but add a few store-cupboard staples and you’ve got the makings of a versatile potato pancake the whole family will enjoy. It’s worth throwing an extra spud or two in the pot for dinner so you’ve got these brunch favourites to look forward to the next morning. Each serving provides 274 kcal, 9g protein, 27g carbohydrates (of which 3g sugars), 14.5g fat (of which 5.5g saturates), 2g fibre and 1.4g salt. 275g/9¾oz cold mashed potato 75g/2¾oz plain flour½ tsp baking powder½ tsp bicarbonate of soda2 large free-range eggs75ml/2½fl oz–125ml/4fl oz milk2–3 tbsp chopped spring onions, fresh chives or fresh flatleaf parsley, plus extra for servingoil, for frying knob of buttersoured cream, to serve (optional)salt and freshly ground black pepper 275g/9¾oz cold mashed potato 75g/2¾oz plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 2 large free-range eggs 75ml/2½fl oz–125ml/4fl oz milk 2–3 tbsp chopped spring onions, fresh chives or fresh flatleaf parsley, plus extra for serving oil, for frying knob of butter soured cream, to serve (optional) salt and freshly ground black pepper Method Put the mash, flour, baking powder and bicarbonate of soda in a large bowl. Whisk the eggs and 75ml/2½fl oz of the milk together in a bowl, then whisk gradually into the potato mixture until smooth, adding more milk if needed. Stir in the chopped spring onions or herbs and season with salt and pepper – if the mash was already seasoned, it might not need extra salt and pepper. Heat a small dribble of oil and a tiny bit of butter in a large non-stick frying pan over a medium heat. Preheat the oven to its lowest temperature. Spoon some of the mash mixture into the pan and spread out to create roughly 8cm/3¼in pancakes. Cook the potato pancakes for a minute or until the underside is golden brown and the top covered with bubbles. Flip and cook for another minute, or until both sides are golden and the potato pancakes are puffed up. Transfer to a baking tray and place in the oven to keep warm while you cook the rest, adding small amounts of oil and butter to the pan with each batch.Serve immediately scattered with the extra herbs and dotted with soured cream or with your favourite toppings (see Recipe Tip for more ideas). Put the mash, flour, baking powder and bicarbonate of soda in a large bowl. Whisk the eggs and 75ml/2½fl oz of the milk together in a bowl, then whisk gradually into the potato mixture until smooth, adding more milk if needed. Stir in the chopped spring onions or herbs and season with salt and pepper – if the mash was already seasoned, it might not need extra salt and pepper. Put the mash, flour, baking powder and bicarbonate of soda in a large bowl. Whisk the eggs and 75ml/2½fl oz of the milk together in a bowl, then whisk gradually into the potato mixture until smooth, adding more milk if needed. Stir in the chopped spring onions or herbs and season with salt and pepper – if the mash was already seasoned, it might not need extra salt and pepper. Heat a small dribble of oil and a tiny bit of butter in a large non-stick frying pan over a medium heat. Preheat the oven to its lowest temperature. Heat a small dribble of oil and a tiny bit of butter in a large non-stick frying pan over a medium heat. Preheat the oven to its lowest temperature. Spoon some of the mash mixture into the pan and spread out to create roughly 8cm/3¼in pancakes. Cook the potato pancakes for a minute or until the underside is golden brown and the top covered with bubbles. Flip and cook for another minute, or until both sides are golden and the potato pancakes are puffed up. Transfer to a baking tray and place in the oven to keep warm while you cook the rest, adding small amounts of oil and butter to the pan with each batch. Spoon some of the mash mixture into the pan and spread out to create roughly 8cm/3¼in pancakes. Cook the potato pancakes for a minute or until the underside is golden brown and the top covered with bubbles. Flip and cook for another minute, or until both sides are golden and the potato pancakes are puffed up. Transfer to a baking tray and place in the oven to keep warm while you cook the rest, adding small amounts of oil and butter to the pan with each batch. Serve immediately scattered with the extra herbs and dotted with soured cream or with your favourite toppings (see Recipe Tip for more ideas). Serve immediately scattered with the extra herbs and dotted with soured cream or with your favourite toppings (see Recipe Tip for more ideas). Recipe tips Any leftover potato pancakes can be wrapped in foil and reheated in a medium oven. You can serve the potato pancakes with a variety of toppings, such as crispy bacon, scrambled eggs and baked beans; smoked salmon, soured cream and rocket; smashed avocado, lemon wedges and poached eggs; wilted spinach, roast cherry tomatoes and crumbled feta; or crispy kale, chilli sauce and fried eggs.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/potato_pancakes_74100", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Potato pancakes recipe", "content": "An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_pancakes_74100_16x9.jpg Leftover mashed potato might sound unappetising, but add a few store-cupboard staples and you’ve got the makings of a versatile potato pancake the whole family will enjoy. It’s worth throwing an extra spud or two in the pot for dinner so you’ve got these brunch favourites to look forward to the next morning. Each serving provides 274 kcal, 9g protein, 27g carbohydrates (of which 3g sugars), 14.5g fat (of which 5.5g saturates), 2g fibre and 1.4g salt. 275g/9¾oz cold mashed potato 75g/2¾oz plain flour½ tsp baking powder½ tsp bicarbonate of soda2 large free-range eggs75ml/2½fl oz–125ml/4fl oz milk2–3 tbsp chopped spring onions, fresh chives or fresh flatleaf parsley, plus extra for servingoil, for frying knob of buttersoured cream, to serve (optional)salt and freshly ground black pepper 275g/9¾oz cold mashed potato 75g/2¾oz plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 2 large free-range eggs 75ml/2½fl oz–125ml/4fl oz milk 2–3 tbsp chopped spring onions, fresh chives or fresh flatleaf parsley, plus extra for serving oil, for frying knob of butter soured cream, to serve (optional) salt and freshly ground black pepper Method Put the mash, flour, baking powder and bicarbonate of soda in a large bowl. Whisk the eggs and 75ml/2½fl oz of the milk together in a bowl, then whisk gradually into the potato mixture until smooth, adding more milk if needed. Stir in the chopped spring onions or herbs and season with salt and pepper – if the mash was already seasoned, it might not need extra salt and pepper. Heat a small dribble of oil and a tiny bit of butter in a large non-stick frying pan over a medium heat. Preheat the oven to its lowest temperature. Spoon some of the mash mixture into the pan and spread out to create roughly 8cm/3¼in pancakes. Cook the potato pancakes for a minute or until the underside is golden brown and the top covered with bubbles. Flip and cook for another minute, or until both sides are golden and the potato pancakes are puffed up. Transfer to a baking tray and place in the oven to keep warm while you cook the rest, adding small amounts of oil and butter to the pan with each batch.Serve immediately scattered with the extra herbs and dotted with soured cream or with your favourite toppings (see Recipe Tip for more ideas). Put the mash, flour, baking powder and bicarbonate of soda in a large bowl. Whisk the eggs and 75ml/2½fl oz of the milk together in a bowl, then whisk gradually into the potato mixture until smooth, adding more milk if needed. Stir in the chopped spring onions or herbs and season with salt and pepper – if the mash was already seasoned, it might not need extra salt and pepper. Put the mash, flour, baking powder and bicarbonate of soda in a large bowl. Whisk the eggs and 75ml/2½fl oz of the milk together in a bowl, then whisk gradually into the potato mixture until smooth, adding more milk if needed. Stir in the chopped spring onions or herbs and season with salt and pepper – if the mash was already seasoned, it might not need extra salt and pepper. Heat a small dribble of oil and a tiny bit of butter in a large non-stick frying pan over a medium heat. Preheat the oven to its lowest temperature. Heat a small dribble of oil and a tiny bit of butter in a large non-stick frying pan over a medium heat. Preheat the oven to its lowest temperature. Spoon some of the mash mixture into the pan and spread out to create roughly 8cm/3¼in pancakes. Cook the potato pancakes for a minute or until the underside is golden brown and the top covered with bubbles. Flip and cook for another minute, or until both sides are golden and the potato pancakes are puffed up. Transfer to a baking tray and place in the oven to keep warm while you cook the rest, adding small amounts of oil and butter to the pan with each batch. Spoon some of the mash mixture into the pan and spread out to create roughly 8cm/3¼in pancakes. Cook the potato pancakes for a minute or until the underside is golden brown and the top covered with bubbles. Flip and cook for another minute, or until both sides are golden and the potato pancakes are puffed up. Transfer to a baking tray and place in the oven to keep warm while you cook the rest, adding small amounts of oil and butter to the pan with each batch. Serve immediately scattered with the extra herbs and dotted with soured cream or with your favourite toppings (see Recipe Tip for more ideas). Serve immediately scattered with the extra herbs and dotted with soured cream or with your favourite toppings (see Recipe Tip for more ideas). Recipe tips Any leftover potato pancakes can be wrapped in foil and reheated in a medium oven. You can serve the potato pancakes with a variety of toppings, such as crispy bacon, scrambled eggs and baked beans; smoked salmon, soured cream and rocket; smashed avocado, lemon wedges and poached eggs; wilted spinach, roast cherry tomatoes and crumbled feta; or crispy kale, chilli sauce and fried eggs." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0ceb3bdbfd0cc000eb" }
73eb6d349a507b9862990496b538b27c5bde9f0ef6cfc86d6c101fe6498b969a
Crispy vegetable pancakes recipe An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/savoury_vegetable_79291_16x9.jpg These savoury vegetable pancakes make great use of leftover veg – just shred them finely and mix with this simple batter for a brilliant meal at any time of day. They also change with the seasons, so feel free to use what's around at the moment. Each serving provides 527 kcal, 14.5g protein, 66g carbohydrates (of which 6.5g sugars), 21g fat (of which 4g saturates), 7g fibre and 1.6g salt. 150g/5½oz plain flour1 tsp baking powder1 tbsp white miso paste, diluted with 150ml/5fl oz cold water 1 large free-range egg1 tsp chilli flakes 3 tbsp sesame oil250g/9oz mixed vegetables (e.g. carrots, cabbage, onions, peppers, fennel, green beans, spring onions, courgettes), finely shredded or julienned 150g/5½oz plain flour 1 tsp baking powder 1 tbsp white miso paste, diluted with 150ml/5fl oz cold water 1 large free-range egg 1 tsp chilli flakes 3 tbsp sesame oil 250g/9oz mixed vegetables (e.g. carrots, cabbage, onions, peppers, fennel, green beans, spring onions, courgettes), finely shredded or julienned 2 free-range eggs, fried handful shredded spring onionspickled gingerhandful fresh coriander leaveschilli oilsrirachamayonnaiseketjap manis½ lime, juice only 2 free-range eggs, fried handful shredded spring onions pickled ginger handful fresh coriander leaves chilli oil sriracha mayonnaise ketjap manis ½ lime, juice only Method Whisk together the flour, baking powder, diluted miso, egg, chilli flakes and 1 tablespoon of sesame oil in a mixing bowl. Add the shredded vegetables and stir until well coated.Heat up the remaining 2 tablespoons of sesame oil in a medium non-stick frying pan over a medium-high heat. Add half the vegetable pancake batter to the pan and spread it out using the back of a spoon. Fry for 3 minutes until crisp, then flip over and cook on the other side for a further 3 minutes. Keep warm whilst you repeat with the remaining mix to make a second pancake.Serve with the toppings of your choice. Whisk together the flour, baking powder, diluted miso, egg, chilli flakes and 1 tablespoon of sesame oil in a mixing bowl. Add the shredded vegetables and stir until well coated. Whisk together the flour, baking powder, diluted miso, egg, chilli flakes and 1 tablespoon of sesame oil in a mixing bowl. Add the shredded vegetables and stir until well coated. Heat up the remaining 2 tablespoons of sesame oil in a medium non-stick frying pan over a medium-high heat. Add half the vegetable pancake batter to the pan and spread it out using the back of a spoon. Fry for 3 minutes until crisp, then flip over and cook on the other side for a further 3 minutes. Keep warm whilst you repeat with the remaining mix to make a second pancake. Heat up the remaining 2 tablespoons of sesame oil in a medium non-stick frying pan over a medium-high heat. Add half the vegetable pancake batter to the pan and spread it out using the back of a spoon. Fry for 3 minutes until crisp, then flip over and cook on the other side for a further 3 minutes. Keep warm whilst you repeat with the remaining mix to make a second pancake. Serve with the toppings of your choice. Serve with the toppings of your choice.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/savoury_vegetable_79291", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Crispy vegetable pancakes recipe", "content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/savoury_vegetable_79291_16x9.jpg These savoury vegetable pancakes make great use of leftover veg – just shred them finely and mix with this simple batter for a brilliant meal at any time of day. They also change with the seasons, so feel free to use what's around at the moment. Each serving provides 527 kcal, 14.5g protein, 66g carbohydrates (of which 6.5g sugars), 21g fat (of which 4g saturates), 7g fibre and 1.6g salt. 150g/5½oz plain flour1 tsp baking powder1 tbsp white miso paste, diluted with 150ml/5fl oz cold water 1 large free-range egg1 tsp chilli flakes 3 tbsp sesame oil250g/9oz mixed vegetables (e.g. carrots, cabbage, onions, peppers, fennel, green beans, spring onions, courgettes), finely shredded or julienned 150g/5½oz plain flour 1 tsp baking powder 1 tbsp white miso paste, diluted with 150ml/5fl oz cold water 1 large free-range egg 1 tsp chilli flakes 3 tbsp sesame oil 250g/9oz mixed vegetables (e.g. carrots, cabbage, onions, peppers, fennel, green beans, spring onions, courgettes), finely shredded or julienned 2 free-range eggs, fried handful shredded spring onionspickled gingerhandful fresh coriander leaveschilli oilsrirachamayonnaiseketjap manis½ lime, juice only 2 free-range eggs, fried handful shredded spring onions pickled ginger handful fresh coriander leaves chilli oil sriracha mayonnaise ketjap manis ½ lime, juice only Method Whisk together the flour, baking powder, diluted miso, egg, chilli flakes and 1 tablespoon of sesame oil in a mixing bowl. Add the shredded vegetables and stir until well coated.Heat up the remaining 2 tablespoons of sesame oil in a medium non-stick frying pan over a medium-high heat. Add half the vegetable pancake batter to the pan and spread it out using the back of a spoon. Fry for 3 minutes until crisp, then flip over and cook on the other side for a further 3 minutes. Keep warm whilst you repeat with the remaining mix to make a second pancake.Serve with the toppings of your choice. Whisk together the flour, baking powder, diluted miso, egg, chilli flakes and 1 tablespoon of sesame oil in a mixing bowl. Add the shredded vegetables and stir until well coated. Whisk together the flour, baking powder, diluted miso, egg, chilli flakes and 1 tablespoon of sesame oil in a mixing bowl. Add the shredded vegetables and stir until well coated. Heat up the remaining 2 tablespoons of sesame oil in a medium non-stick frying pan over a medium-high heat. Add half the vegetable pancake batter to the pan and spread it out using the back of a spoon. Fry for 3 minutes until crisp, then flip over and cook on the other side for a further 3 minutes. Keep warm whilst you repeat with the remaining mix to make a second pancake. Heat up the remaining 2 tablespoons of sesame oil in a medium non-stick frying pan over a medium-high heat. Add half the vegetable pancake batter to the pan and spread it out using the back of a spoon. Fry for 3 minutes until crisp, then flip over and cook on the other side for a further 3 minutes. Keep warm whilst you repeat with the remaining mix to make a second pancake. Serve with the toppings of your choice. Serve with the toppings of your choice." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0ceb3bdbfd0cc000ec" }
1f989f8575e71e95917ef8efa3717243572e13f50f0d1b0adcc72ee16b78d41a
Salad leaf pesto recipe An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salad_leaf_pesto_12936_16x9.jpg Any combination of salad leaves will work for this pesto, but rocket-based salads are particularly good. You can make it with leftover mint or parsley instead of basil too. 50g/1¾oz Parmesan or alternative vegetarian hard cheese, roughly chopped1 garlic clove, roughly chopped30–50g/1–1¾oz mixed salad leaves (the more leaves the more intense the colour)10–15g/½oz fresh basil 50g/1¾oz pine nuts, or other nuts, toasted first if you like100ml/3½fl oz extra virgin olive oil, plus extra for drizzling½ lemon, juice only½ tsp flaked sea saltfreshly ground black pepper 50g/1¾oz Parmesan or alternative vegetarian hard cheese, roughly chopped 1 garlic clove, roughly chopped 30–50g/1–1¾oz mixed salad leaves (the more leaves the more intense the colour) 10–15g/½oz fresh basil 50g/1¾oz pine nuts, or other nuts, toasted first if you like 100ml/3½fl oz extra virgin olive oil, plus extra for drizzling ½ lemon, juice only ½ tsp flaked sea salt freshly ground black pepper Method Put all the ingredients in a food processor.Blend until as smooth as possible. You may need to remove the lid a couple of times and push the mixture down with a spatula until the right consistency is reached.Transfer the pesto to a jar or bowl and drizzle a little oil on top to prevent discolouration. Keep in the fridge and use within three days, or alternatively freeze. Put all the ingredients in a food processor. Put all the ingredients in a food processor. Blend until as smooth as possible. You may need to remove the lid a couple of times and push the mixture down with a spatula until the right consistency is reached. Blend until as smooth as possible. You may need to remove the lid a couple of times and push the mixture down with a spatula until the right consistency is reached. Transfer the pesto to a jar or bowl and drizzle a little oil on top to prevent discolouration. Keep in the fridge and use within three days, or alternatively freeze. Transfer the pesto to a jar or bowl and drizzle a little oil on top to prevent discolouration. Keep in the fridge and use within three days, or alternatively freeze. Recipe tips This pesto can be frozen for up to one month.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/salad_leaf_pesto_12936", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Salad leaf pesto 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/salad_leaf_pesto_12936_16x9.jpg Any combination of salad leaves will work for this pesto, but rocket-based salads are particularly good. You can make it with leftover mint or parsley instead of basil too. 50g/1¾oz Parmesan or alternative vegetarian hard cheese, roughly chopped1 garlic clove, roughly chopped30–50g/1–1¾oz mixed salad leaves (the more leaves the more intense the colour)10–15g/½oz fresh basil 50g/1¾oz pine nuts, or other nuts, toasted first if you like100ml/3½fl oz extra virgin olive oil, plus extra for drizzling½ lemon, juice only½ tsp flaked sea saltfreshly ground black pepper 50g/1¾oz Parmesan or alternative vegetarian hard cheese, roughly chopped 1 garlic clove, roughly chopped 30–50g/1–1¾oz mixed salad leaves (the more leaves the more intense the colour) 10–15g/½oz fresh basil 50g/1¾oz pine nuts, or other nuts, toasted first if you like 100ml/3½fl oz extra virgin olive oil, plus extra for drizzling ½ lemon, juice only ½ tsp flaked sea salt freshly ground black pepper Method Put all the ingredients in a food processor.Blend until as smooth as possible. You may need to remove the lid a couple of times and push the mixture down with a spatula until the right consistency is reached.Transfer the pesto to a jar or bowl and drizzle a little oil on top to prevent discolouration. Keep in the fridge and use within three days, or alternatively freeze. Put all the ingredients in a food processor. Put all the ingredients in a food processor. Blend until as smooth as possible. You may need to remove the lid a couple of times and push the mixture down with a spatula until the right consistency is reached. Blend until as smooth as possible. You may need to remove the lid a couple of times and push the mixture down with a spatula until the right consistency is reached. Transfer the pesto to a jar or bowl and drizzle a little oil on top to prevent discolouration. Keep in the fridge and use within three days, or alternatively freeze. Transfer the pesto to a jar or bowl and drizzle a little oil on top to prevent discolouration. Keep in the fridge and use within three days, or alternatively freeze. Recipe tips This pesto can be frozen for up to one month." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0deb3bdbfd0cc000ed" }
ffbd0a241104cb81203c6d156459005a844404b6453b33d83991e87d006fef97
Cherry tomato pasta recipe Butter-roasted cherry tomato pasta An average of 4.6 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butter-roasted_cherry_46049_16x9.jpg Pasta and balsamic vinegar in the cupboard? Cherry tomatoes, butter and cheese in the fridge? Then you’re all set to make this delicious tomato pasta recipe on a student budget. Make sure you use a vegetarian-friendly hard cheese if you’re cooking for vegetarians. 400g/14oz cherry tomatoes35g/1¼oz unsalted butter, cut into small pieces1 tsp balsamic vinegar200–300g/7–10½oz pasta shapes sea salt and freshly ground black pepperParmesan cheese, grated, to serve (or a similar vegetarian hard cheese) 400g/14oz cherry tomatoes 35g/1¼oz unsalted butter, cut into small pieces 1 tsp balsamic vinegar 200–300g/7–10½oz pasta shapes sea salt and freshly ground black pepper Parmesan cheese, grated, to serve (or a similar vegetarian hard cheese) Method Preheat the oven to 180C/160C Fan/Gas 4. Tip the cherry tomatoes into a baking dish just big enough to hold them in a single layer. Scatter the butter over the tomatoes. Drizzle with the balsamic vinegar and season well with salt and pepper. Roast for 50 minutes, or until the tomatoes are tender and the butter and juices have formed a sauce. When the tomatoes are near the end of their cooking time, cook the pasta in a large pan of boiling salted water according to packet instructions, or until just tender. Drain the pasta and return it to the pan. Using a fork, lightly crush the tomatoes into their sauce. Add the tomatoes to the pasta, stir to mix, and cook over a medium heat for 3–4 minutes, until the glossy sauce coats the pasta. Check the seasoning before serving with a generous sprinkling of cheese. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Tip the cherry tomatoes into a baking dish just big enough to hold them in a single layer. Scatter the butter over the tomatoes. Drizzle with the balsamic vinegar and season well with salt and pepper. Roast for 50 minutes, or until the tomatoes are tender and the butter and juices have formed a sauce. Tip the cherry tomatoes into a baking dish just big enough to hold them in a single layer. Scatter the butter over the tomatoes. Drizzle with the balsamic vinegar and season well with salt and pepper. Roast for 50 minutes, or until the tomatoes are tender and the butter and juices have formed a sauce. When the tomatoes are near the end of their cooking time, cook the pasta in a large pan of boiling salted water according to packet instructions, or until just tender. Drain the pasta and return it to the pan. When the tomatoes are near the end of their cooking time, cook the pasta in a large pan of boiling salted water according to packet instructions, or until just tender. Drain the pasta and return it to the pan. Using a fork, lightly crush the tomatoes into their sauce. Add the tomatoes to the pasta, stir to mix, and cook over a medium heat for 3–4 minutes, until the glossy sauce coats the pasta. Using a fork, lightly crush the tomatoes into their sauce. Add the tomatoes to the pasta, stir to mix, and cook over a medium heat for 3–4 minutes, until the glossy sauce coats the pasta. Check the seasoning before serving with a generous sprinkling of cheese. Check the seasoning before serving with a generous sprinkling of cheese.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/butter-roasted_cherry_46049", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cherry tomato pasta recipe", "content": "Butter-roasted cherry tomato pasta An average of 4.6 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butter-roasted_cherry_46049_16x9.jpg Pasta and balsamic vinegar in the cupboard? Cherry tomatoes, butter and cheese in the fridge? Then you’re all set to make this delicious tomato pasta recipe on a student budget. Make sure you use a vegetarian-friendly hard cheese if you’re cooking for vegetarians. 400g/14oz cherry tomatoes35g/1¼oz unsalted butter, cut into small pieces1 tsp balsamic vinegar200–300g/7–10½oz pasta shapes sea salt and freshly ground black pepperParmesan cheese, grated, to serve (or a similar vegetarian hard cheese) 400g/14oz cherry tomatoes 35g/1¼oz unsalted butter, cut into small pieces 1 tsp balsamic vinegar 200–300g/7–10½oz pasta shapes sea salt and freshly ground black pepper Parmesan cheese, grated, to serve (or a similar vegetarian hard cheese) Method Preheat the oven to 180C/160C Fan/Gas 4. Tip the cherry tomatoes into a baking dish just big enough to hold them in a single layer. Scatter the butter over the tomatoes. Drizzle with the balsamic vinegar and season well with salt and pepper. Roast for 50 minutes, or until the tomatoes are tender and the butter and juices have formed a sauce. When the tomatoes are near the end of their cooking time, cook the pasta in a large pan of boiling salted water according to packet instructions, or until just tender. Drain the pasta and return it to the pan. Using a fork, lightly crush the tomatoes into their sauce. Add the tomatoes to the pasta, stir to mix, and cook over a medium heat for 3–4 minutes, until the glossy sauce coats the pasta. Check the seasoning before serving with a generous sprinkling of cheese. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Tip the cherry tomatoes into a baking dish just big enough to hold them in a single layer. Scatter the butter over the tomatoes. Drizzle with the balsamic vinegar and season well with salt and pepper. Roast for 50 minutes, or until the tomatoes are tender and the butter and juices have formed a sauce. Tip the cherry tomatoes into a baking dish just big enough to hold them in a single layer. Scatter the butter over the tomatoes. Drizzle with the balsamic vinegar and season well with salt and pepper. Roast for 50 minutes, or until the tomatoes are tender and the butter and juices have formed a sauce. When the tomatoes are near the end of their cooking time, cook the pasta in a large pan of boiling salted water according to packet instructions, or until just tender. Drain the pasta and return it to the pan. When the tomatoes are near the end of their cooking time, cook the pasta in a large pan of boiling salted water according to packet instructions, or until just tender. Drain the pasta and return it to the pan. Using a fork, lightly crush the tomatoes into their sauce. Add the tomatoes to the pasta, stir to mix, and cook over a medium heat for 3–4 minutes, until the glossy sauce coats the pasta. Using a fork, lightly crush the tomatoes into their sauce. Add the tomatoes to the pasta, stir to mix, and cook over a medium heat for 3–4 minutes, until the glossy sauce coats the pasta. Check the seasoning before serving with a generous sprinkling of cheese. Check the seasoning before serving with a generous sprinkling of cheese." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
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Are you throwing £s worth of soft veg and wrinkly fruit in the bin needlessly? https://ichef.bbci.co.uk/images/ic/480xn/p08cl4y7.jpg by Polly Weeks From the tougher dark-green part of a leek, to a potato that feels soft, to a plum that has gone wrinkly, do we (well, I) throw away too much fruit and veg? Every evening you’ll find me in the kitchen. I’m the cook in our house and I think of myself as a pretty adventurous meal maker – I’m happy to experiment with different combinations of ingredients. But I have one major cooking flaw: I’m anxious about using foods that don’t look at their best. I’m the kind of person who receives eye-rolls from elders when I chuck out ingredients that are past their use-by date. I can sometimes be found in the corner peeling mushrooms ‘just to be sure’ there’s no soil left on them. Find a dodgy looking hole in an apple? I’m not going to ‘eat around it’. And as for the three-second rule? Absolutely not. No way. Not under any circumstances. (Though I’m pretty sure I’m right about that one!) ‘Is it normal to do this?’, I frequently ask myself, as I chuck out the layer of onion beneath the brown skin because it’s still brown and green in places. I’m keen – like I’m sure a lot of people are – to make each ingredient go as far as possible. So, in a bid to find out which foods should go straight into the brown bin and which I’m unnecessarily throwing away, I spoke to an expert. https://ichef.bbci.co.uk/images/ic/480xn/p08cl6jh.jpg Meet the expert: Helen White is a special advisor on household food waste for charity WRAP (Waste and Resources Action Programme). She works with food retailers, manufacturers and brands on engaging with the public to reduce food waste. https://ichef.bbci.co.uk/images/ic/480xn/p08cl6jh.jpg Learn how to store root veg and the best recipes for using up your leftovers. Can I eat wrinkly fruit? I try to not let food reach this point, but sometimes it’s taken out of my hands. For example, some plums I recently bought weren’t ripe, so I left them to soften, but they remained rock hard until they were suddenly very wrinkly – there was nothing in-between. I tried a plum that was perhaps a day behind the wrinkly ones, and it was still hard and bitter. I ended up throwing them all away. But would the wrinkly plums have been fine to eat? The same applies to other stone fruit, such as nectarines and peaches – should I consign them to the food bin? EXPERT ADVICE: “First things first… most fresh produce, including plums, will last longer in the fridge, which needs to be set to <5°C. This is so important, Love Food Hate Waste (a section of WRAP) has created a tool to help. Some fruits, such as pears and avocados – or indeed plums – sold as not fully ripe, need ripening at room temperature (although I think we’ve all had the experience of missing the 15 minutes when something went from unripe to over-ripe!). If it’s just wrinkly, it should still be fine (to eat). If it’s mouldy, it’s not. Add wrinkly fruits to smoothies or salsas or cook them – I’m thinking plum compote or dipping sauce, red pepper soup or stuffed peppers, even roasted grapes are delicious added to a salad.” What can you do with fruit and veg that’s gone soft Sometimes fruit and veg goes soft and starts to taste floury – especially potatoes and apples. I try to use them in alternative ways, for instance in apple sauce or mashed potatoes, where the texture’s less important. Equally, I’ll buy a bag of root veg – say carrots or parsnips – and will have used almost all of them, but there’s always one or two left that go bendy and have hair-like wisps growing off them. Is there a way to get the texture back to how it should be and are they still ok to eat once cooked? EXPERT ADVICE: “Again, storage is important for keeping your food in good condition. Maincrop potatoes should be stored in a cool, dark, dry place to keep them at their best. Forget the fruit bowl for apples: keep them in the fridge, you will be amazed at how long they stay fresh and crisp in there. If they do go floury, cooking is the best option. Add apples to a smoothie, or even a curry, or a pickle or chutney, or stew them for a pie or crumble filling. If you’re making mashed potato (because you have potatoes that need using up), freeze it in portions, ready to defrost when you need it. For roast potatoes, keep the peel (for crispy potato peeling crisps) and make the most of the texture for a really crispy roasty. For sprouting veg, eat as much as is edible and cut off the sprout/eye. I’ve had decent results planting very sprouty onions and potatoes in the garden. “You can also try reviving bendy root veg. A cold bath can re-invigorate them in much the same way as a person! Ideally, cut off a bit of the root end (but this is not essential), then either stand the veg in a glass of very cold water or arrange them in a dish of iced water in the fridge to see if they perk up.” What to peel and what not to peel? https://ichef.bbci.co.uk/images/ic/480xn/p08cl99v.jpg I’m not talking potatoes here – I’m definitely a skin-on mash/fries type. But there are some veg I can’t bring myself to leave unpeeled. Take the humble onion: I remove the brown peel but then sometimes the first layer of onion too, as it’s still brown in places or dark green. Should I bother doing this? And I’m even more fastidious about fungi: I peel mushrooms as a matter of course, to ensure there is no soil on them. EXPERT ADVICE: “Didn’t someone once say ‘life is too short to stuff a mushroom’? I feel the same about peeling. Mushrooms need a wipe with a tea towel or a piece of kitchen paper to remove the dirt, that’s all. Washing makes them go slimy. As for the onion, in my experience (the browning) is usually just around the top, so I cut any brown off when I take off the top and root. Look, no-one expects you to eat things that aren’t edible (such as teabags, eggshells and onion skin), so don’t punish yourself: eat what’s edible and put the inedible in your food waste bin.” Where to draw the line with roots, leaves and tops https://ichef.bbci.co.uk/images/ic/480xn/p08clb05.jpg The knobbly bit at the end of a carrot, the white part near the stem of a pepper, the trimmings from green beans and sugar snap peas. Hand me a veg knife and I will chop, chop away. When there’s colour changes, I’m even ‘worse’. With leeks I use the white and light green section, but the tough dark-green part goes straight in the food bin. And while they’re not tough, I do the same with the dark-green part of a spring onion. Do I need to do this? It seems wasteful to see a quarter of a leek head into the food bin. “We call the solution to this ‘compleating’! Here are some examples: You can eat cauliflower and carrot leaves, sprout tops, broccoli stalks, cabbage hearts and herb stalks. With all these it’s about what you do with them. So for herb stalks (because they are a little more robust), chop them into dips and sauces or onto savoury dishes or blitz them into pesto. I (freeze) parsley stalks for flavouring soup and stock.The green ends of leeks and spring onions are full of goodness and flavour. You can use them in the same way as you use the white bit, just wash them thoroughly.You don’t need to peel beetroot when roasting it: the skin is great and you can use the leaves as you would chard or spinach.Roasting young butternut squash with the skin on adds flavour and texture. You can eat cauliflower and carrot leaves, sprout tops, broccoli stalks, cabbage hearts and herb stalks. With all these it’s about what you do with them. So for herb stalks (because they are a little more robust), chop them into dips and sauces or onto savoury dishes or blitz them into pesto. I (freeze) parsley stalks for flavouring soup and stock. The green ends of leeks and spring onions are full of goodness and flavour. You can use them in the same way as you use the white bit, just wash them thoroughly. You don’t need to peel beetroot when roasting it: the skin is great and you can use the leaves as you would chard or spinach. Roasting young butternut squash with the skin on adds flavour and texture. “A lot of chopping off of the ends is about personal preference rather than flavour; so if it’s edible, eat it, if it’s not, put it in the food waste bin.” Root veg and mushrooms that start to feel wet I’m thinking primarily of things like root veg here – like carrots that seem to emit a watery liquid after a while (especially if left in a bag). And the absolute worst – mushrooms that not only have a wet liquid but get a fishy smell. When you get ‘the smell’, is it time to put them in the food waste bin? How about mushy fruit and veg, such as onion that’s gone soft? EXPERT ADVICE: “If it’s mouldy, rotten or smelling bad, don’t eat it. The key here is to stop them getting wet to begin with. What you’re seeing with carrots is ‘transpiration’, where they lose moisture in the dry atmosphere of the fridge (yes, the fridge is a dry place). So, again, better storage can help. We advise keeping most fresh produce (except bananas, onions, uncut pineapples and potatoes) in the fridge at <5°C, and in the original packaging, as this can help keep it fresher for longer. For some items, such as salad leaves, we suggest once you’ve opened the bag you add a piece of kitchen paper to it. You could try putting carrots into a lidded container. Mushrooms tend to fare better in a paper bag, but you might not buy them like that, so you could try tucking them into their punnet with a folded tea towel, like a blanket. “One thing to consider might be how much fresh produce you are buying (and how long you expect it to last). ‘Not used in time’ is the main reason given for wasting most fresh produce, so are you buying too much? Choosing loose, or smaller, or frozen veg can help you buy only what you need and reduces the chance of you not being able to get through your fresh produce before it’s past its best.” Can I eat bruised fruit and veg? https://ichef.bbci.co.uk/images/ic/480xn/p08clcq7.jpg I’m getting much better at cutting out a bad bit of fruit and veg and then cooking the rest or eating it raw. But is this OK? And what if there’s a hole in the produce that looks like it’s been created by an insect, for instance a maggot in an apple? EXPERT ADVICE: “If, on inspecting a hole, there’s someone still at home, it can be a bit off-putting! But you do right by cutting out the bruise, bad bit or hole and using as much of the rest as you can.” The changes I’ve made Following Helen’s advice, I’ve become determined to cut my food waste. The first advice I took was to stop being so wasteful with roots and tips. My leeks are now fully utilised. I’ve gone from removing all the leaves on broccoli and cauliflower to cooking the ones nearest to the florets. I love the tip about straightening up those bendy veg, it feels slightly like a science experiment when bringing them back. I also feel less guilty about throwing away some bits that genuinely can’t be used. No longer do I worry that I shouldn’t put the brown onion skin in the food waste bin – I know there are some that I can indeed throw away. I’m also trying my best not to let fruit and veg get old. One way of doing this is to cook meals while they're still at their best, and put them in the freezer. Recipes for versatile vegetable stew and versatile vegetable soup are great for using up any veg. I also sometimes make vegetable stock using veg and even some peelings, and then put it in the freezer. My next hope? To experiment more. Nadiya’s banana skin burger anyone?
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/articles/food_waste_tips", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Are you throwing £s worth of soft veg and wrinkly fruit in the bin needlessly?", "content": "https://ichef.bbci.co.uk/images/ic/480xn/p08cl4y7.jpg by Polly Weeks From the tougher dark-green part of a leek, to a potato that feels soft, to a plum that has gone wrinkly, do we (well, I) throw away too much fruit and veg? Every evening you’ll find me in the kitchen. I’m the cook in our house and I think of myself as a pretty adventurous meal maker – I’m happy to experiment with different combinations of ingredients. But I have one major cooking flaw: I’m anxious about using foods that don’t look at their best. I’m the kind of person who receives eye-rolls from elders when I chuck out ingredients that are past their use-by date. I can sometimes be found in the corner peeling mushrooms ‘just to be sure’ there’s no soil left on them. Find a dodgy looking hole in an apple? I’m not going to ‘eat around it’. And as for the three-second rule? Absolutely not. No way. Not under any circumstances. (Though I’m pretty sure I’m right about that one!) ‘Is it normal to do this?’, I frequently ask myself, as I chuck out the layer of onion beneath the brown skin because it’s still brown and green in places. I’m keen – like I’m sure a lot of people are – to make each ingredient go as far as possible. So, in a bid to find out which foods should go straight into the brown bin and which I’m unnecessarily throwing away, I spoke to an expert. https://ichef.bbci.co.uk/images/ic/480xn/p08cl6jh.jpg Meet the expert: Helen White is a special advisor on household food waste for charity WRAP (Waste and Resources Action Programme). She works with food retailers, manufacturers and brands on engaging with the public to reduce food waste. https://ichef.bbci.co.uk/images/ic/480xn/p08cl6jh.jpg Learn how to store root veg and the best recipes for using up your leftovers. Can I eat wrinkly fruit? I try to not let food reach this point, but sometimes it’s taken out of my hands. For example, some plums I recently bought weren’t ripe, so I left them to soften, but they remained rock hard until they were suddenly very wrinkly – there was nothing in-between. I tried a plum that was perhaps a day behind the wrinkly ones, and it was still hard and bitter. I ended up throwing them all away. But would the wrinkly plums have been fine to eat? The same applies to other stone fruit, such as nectarines and peaches – should I consign them to the food bin? EXPERT ADVICE: “First things first… most fresh produce, including plums, will last longer in the fridge, which needs to be set to <5°C. This is so important, Love Food Hate Waste (a section of WRAP) has created a tool to help. Some fruits, such as pears and avocados – or indeed plums – sold as not fully ripe, need ripening at room temperature (although I think we’ve all had the experience of missing the 15 minutes when something went from unripe to over-ripe!). If it’s just wrinkly, it should still be fine (to eat). If it’s mouldy, it’s not. Add wrinkly fruits to smoothies or salsas or cook them – I’m thinking plum compote or dipping sauce, red pepper soup or stuffed peppers, even roasted grapes are delicious added to a salad.” What can you do with fruit and veg that’s gone soft Sometimes fruit and veg goes soft and starts to taste floury – especially potatoes and apples. I try to use them in alternative ways, for instance in apple sauce or mashed potatoes, where the texture’s less important. Equally, I’ll buy a bag of root veg – say carrots or parsnips – and will have used almost all of them, but there’s always one or two left that go bendy and have hair-like wisps growing off them. Is there a way to get the texture back to how it should be and are they still ok to eat once cooked? EXPERT ADVICE: “Again, storage is important for keeping your food in good condition. Maincrop potatoes should be stored in a cool, dark, dry place to keep them at their best. Forget the fruit bowl for apples: keep them in the fridge, you will be amazed at how long they stay fresh and crisp in there. If they do go floury, cooking is the best option. Add apples to a smoothie, or even a curry, or a pickle or chutney, or stew them for a pie or crumble filling. If you’re making mashed potato (because you have potatoes that need using up), freeze it in portions, ready to defrost when you need it. For roast potatoes, keep the peel (for crispy potato peeling crisps) and make the most of the texture for a really crispy roasty. For sprouting veg, eat as much as is edible and cut off the sprout/eye. I’ve had decent results planting very sprouty onions and potatoes in the garden. “You can also try reviving bendy root veg. A cold bath can re-invigorate them in much the same way as a person! Ideally, cut off a bit of the root end (but this is not essential), then either stand the veg in a glass of very cold water or arrange them in a dish of iced water in the fridge to see if they perk up.” What to peel and what not to peel? https://ichef.bbci.co.uk/images/ic/480xn/p08cl99v.jpg I’m not talking potatoes here – I’m definitely a skin-on mash/fries type. But there are some veg I can’t bring myself to leave unpeeled. Take the humble onion: I remove the brown peel but then sometimes the first layer of onion too, as it’s still brown in places or dark green. Should I bother doing this? And I’m even more fastidious about fungi: I peel mushrooms as a matter of course, to ensure there is no soil on them. EXPERT ADVICE: “Didn’t someone once say ‘life is too short to stuff a mushroom’? I feel the same about peeling. Mushrooms need a wipe with a tea towel or a piece of kitchen paper to remove the dirt, that’s all. Washing makes them go slimy. As for the onion, in my experience (the browning) is usually just around the top, so I cut any brown off when I take off the top and root. Look, no-one expects you to eat things that aren’t edible (such as teabags, eggshells and onion skin), so don’t punish yourself: eat what’s edible and put the inedible in your food waste bin.” Where to draw the line with roots, leaves and tops https://ichef.bbci.co.uk/images/ic/480xn/p08clb05.jpg The knobbly bit at the end of a carrot, the white part near the stem of a pepper, the trimmings from green beans and sugar snap peas. Hand me a veg knife and I will chop, chop away. When there’s colour changes, I’m even ‘worse’. With leeks I use the white and light green section, but the tough dark-green part goes straight in the food bin. And while they’re not tough, I do the same with the dark-green part of a spring onion. Do I need to do this? It seems wasteful to see a quarter of a leek head into the food bin. “We call the solution to this ‘compleating’! Here are some examples: You can eat cauliflower and carrot leaves, sprout tops, broccoli stalks, cabbage hearts and herb stalks. With all these it’s about what you do with them. So for herb stalks (because they are a little more robust), chop them into dips and sauces or onto savoury dishes or blitz them into pesto. I (freeze) parsley stalks for flavouring soup and stock.The green ends of leeks and spring onions are full of goodness and flavour. You can use them in the same way as you use the white bit, just wash them thoroughly.You don’t need to peel beetroot when roasting it: the skin is great and you can use the leaves as you would chard or spinach.Roasting young butternut squash with the skin on adds flavour and texture. You can eat cauliflower and carrot leaves, sprout tops, broccoli stalks, cabbage hearts and herb stalks. With all these it’s about what you do with them. So for herb stalks (because they are a little more robust), chop them into dips and sauces or onto savoury dishes or blitz them into pesto. I (freeze) parsley stalks for flavouring soup and stock. The green ends of leeks and spring onions are full of goodness and flavour. You can use them in the same way as you use the white bit, just wash them thoroughly. You don’t need to peel beetroot when roasting it: the skin is great and you can use the leaves as you would chard or spinach. Roasting young butternut squash with the skin on adds flavour and texture. “A lot of chopping off of the ends is about personal preference rather than flavour; so if it’s edible, eat it, if it’s not, put it in the food waste bin.” Root veg and mushrooms that start to feel wet I’m thinking primarily of things like root veg here – like carrots that seem to emit a watery liquid after a while (especially if left in a bag). And the absolute worst – mushrooms that not only have a wet liquid but get a fishy smell. When you get ‘the smell’, is it time to put them in the food waste bin? How about mushy fruit and veg, such as onion that’s gone soft? EXPERT ADVICE: “If it’s mouldy, rotten or smelling bad, don’t eat it. The key here is to stop them getting wet to begin with. What you’re seeing with carrots is ‘transpiration’, where they lose moisture in the dry atmosphere of the fridge (yes, the fridge is a dry place). So, again, better storage can help. We advise keeping most fresh produce (except bananas, onions, uncut pineapples and potatoes) in the fridge at <5°C, and in the original packaging, as this can help keep it fresher for longer. For some items, such as salad leaves, we suggest once you’ve opened the bag you add a piece of kitchen paper to it. You could try putting carrots into a lidded container. Mushrooms tend to fare better in a paper bag, but you might not buy them like that, so you could try tucking them into their punnet with a folded tea towel, like a blanket. “One thing to consider might be how much fresh produce you are buying (and how long you expect it to last). ‘Not used in time’ is the main reason given for wasting most fresh produce, so are you buying too much? Choosing loose, or smaller, or frozen veg can help you buy only what you need and reduces the chance of you not being able to get through your fresh produce before it’s past its best.” Can I eat bruised fruit and veg? https://ichef.bbci.co.uk/images/ic/480xn/p08clcq7.jpg I’m getting much better at cutting out a bad bit of fruit and veg and then cooking the rest or eating it raw. But is this OK? And what if there’s a hole in the produce that looks like it’s been created by an insect, for instance a maggot in an apple? EXPERT ADVICE: “If, on inspecting a hole, there’s someone still at home, it can be a bit off-putting! But you do right by cutting out the bruise, bad bit or hole and using as much of the rest as you can.” The changes I’ve made Following Helen’s advice, I’ve become determined to cut my food waste. The first advice I took was to stop being so wasteful with roots and tips. My leeks are now fully utilised. I’ve gone from removing all the leaves on broccoli and cauliflower to cooking the ones nearest to the florets. I love the tip about straightening up those bendy veg, it feels slightly like a science experiment when bringing them back. I also feel less guilty about throwing away some bits that genuinely can’t be used. No longer do I worry that I shouldn’t put the brown onion skin in the food waste bin – I know there are some that I can indeed throw away. I’m also trying my best not to let fruit and veg get old. One way of doing this is to cook meals while they're still at their best, and put them in the freezer. Recipes for versatile vegetable stew and versatile vegetable soup are great for using up any veg. I also sometimes make vegetable stock using veg and even some peelings, and then put it in the freezer. My next hope? To experiment more. Nadiya’s banana skin burger anyone?" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0deb3bdbfd0cc000ef" }
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German apple cake recipe An average of 4.4 out of 5 stars from 123 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/german_apple_cake_59663_16x9.jpg Apple cake is revered in Germany, and Rick Stein's classic apfelkuchen with a crunchy cinnamon topping will show you why. Any dessert apples will work for this, but avoid using Bramleys that won't keep their shape. 2 dessert apples, peeled, cored and sliced into thin wedges 1 tbsp lemon juice 125g/4½oz butter, softened, plus extra for greasing 140g/5oz golden caster sugar 3 free-range eggs, at room temperature, beaten225g/8oz plain flour2 level tsp baking powder ½ tsp salt5 tbsp full-fat milk 2 dessert apples, peeled, cored and sliced into thin wedges 1 tbsp lemon juice 125g/4½oz butter, softened, plus extra for greasing 140g/5oz golden caster sugar 3 free-range eggs, at room temperature, beaten 225g/8oz plain flour 2 level tsp baking powder ½ tsp salt 5 tbsp full-fat milk 1½ tbsp demerara sugar½ tsp ground cinnamon 1½ tbsp demerara sugar ½ tsp ground cinnamon Method Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm/9in round cake tin.Coat the apple wedges in the lemon juice and set aside. In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter.Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern. For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter.Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack. Serve warm or at room temperature with whipped cream. Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm/9in round cake tin. Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm/9in round cake tin. Coat the apple wedges in the lemon juice and set aside. Coat the apple wedges in the lemon juice and set aside. In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter. In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter. Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern. Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern. For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter. For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter. Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack. Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack. Serve warm or at room temperature with whipped cream. Serve warm or at room temperature with whipped cream. Recipe tips This cake will keep in an airtight container for about 4 days.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/german_apple_cake_59663", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "German apple cake recipe", "content": "An average of 4.4 out of 5 stars from 123 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/german_apple_cake_59663_16x9.jpg Apple cake is revered in Germany, and Rick Stein's classic apfelkuchen with a crunchy cinnamon topping will show you why. Any dessert apples will work for this, but avoid using Bramleys that won't keep their shape. 2 dessert apples, peeled, cored and sliced into thin wedges 1 tbsp lemon juice 125g/4½oz butter, softened, plus extra for greasing 140g/5oz golden caster sugar 3 free-range eggs, at room temperature, beaten225g/8oz plain flour2 level tsp baking powder ½ tsp salt5 tbsp full-fat milk 2 dessert apples, peeled, cored and sliced into thin wedges 1 tbsp lemon juice 125g/4½oz butter, softened, plus extra for greasing 140g/5oz golden caster sugar 3 free-range eggs, at room temperature, beaten 225g/8oz plain flour 2 level tsp baking powder ½ tsp salt 5 tbsp full-fat milk 1½ tbsp demerara sugar½ tsp ground cinnamon 1½ tbsp demerara sugar ½ tsp ground cinnamon Method Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm/9in round cake tin.Coat the apple wedges in the lemon juice and set aside. In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter.Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern. For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter.Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack. Serve warm or at room temperature with whipped cream. Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm/9in round cake tin. Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm/9in round cake tin. Coat the apple wedges in the lemon juice and set aside. Coat the apple wedges in the lemon juice and set aside. In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter. In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter. Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern. Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern. For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter. For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter. Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack. Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack. Serve warm or at room temperature with whipped cream. Serve warm or at room temperature with whipped cream. Recipe tips This cake will keep in an airtight container for about 4 days." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0eeb3bdbfd0cc000f0" }
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‘I once lived almost entirely on tins of food’ https://ichef.bbci.co.uk/images/ic/480xn/p08754ly.jpg Copyright Patricia Niven Ten years ago, mum Jack Monroe had to turn to a food bank to feed herself and her toddler son. She knows what it’s like to have just £10 a week for food. Today, she describes herself as “sort of the nation’s home economics teacher”, on a mission to help people struggling to eat on a very tight budget. Often, this means cooking with tinned food. She has become an expert in making very little money stretch to create healthy meals. Her cookbooks use cheap, simple ingredients: “I start with the worst possible version of every ingredient and make something delicious out of it. Then if you can afford better, the recipe is going to be even nicer – but if you can’t, and a lot of people can’t – that’s ok. I wanted to make people feel a little less ashamed of that.” https://ichef.bbci.co.uk/images/ic/480xn/p08754ly.jpg Copyright Patricia Niven So what are Jack’s tips for learning to cook? Jack advises that you allow yourself plenty of time to learn to cook. After cooking a disastrous lamb stew for the father of her child, she started to pay more attention to cooking. “If I cocked something up I would try to fix it and I would teach myself to cook. It took a month or so before I really hit my stride and then something clicked. No-one gets in a car and instinctively knows how to drive it! I’ve got no embarrassment that I was an absolutely terrible cook in my teens, because I think we’ve established I’ve learned my way out of that!” It’s really important to find a recipe source you can trust, she says. She triple tests her recipes, “I understand that if you have no money you can’t risk trying something that might not work, because you can’t throw it in the bin and make something else. I’ve tried my best to make sure recipes are simple and delicious and that they work – I want to take that risk factor out for people.” How do you cook well with tins? Tins tend to be inexpensive, so are great if you’re cooking on a budget. ‘If you’re cooking with tins, try to make something familiar’, says Jack. "Things like lentil bolognese. So instead of using mince, you can use half mince, half canned lentils. So it’s close to something you recognise, or can cook. It’s taking something tried and tested and making it out of unconventional ingredients. The concept is the same, it’s as delicious but you’ve got to let go of things you think you know,” she says. You can get a surprising amount of variety from tinned foods, and it’s important to have the confidence to mix and match, according to Jack. To write her book, ‘Tin Can Cook’, she bought one tin of every food in the supermarket and sorted them into proteins, carbs, fruit and veg, and miscellaneous. “I would sit there and basically, like playing a fruit machine, grab something off each shelf and work out if I could make a meal from it. I wanted to give people the confidence to create things with what they have in their cupboards.” Try adding tinned fruit to savoury dishes Tinned food doesn’t always look the most appetising, but you need to go in with an open mind, according to Jack. As an example of successfully mixing and matching, she reveals she was once faced with a tin of stewed steak, a tin of black beans, a tin of chopped tomatoes and a tin of mandarins. “Stewed steak looks grim, there’s no two ways about it. It’s delicious in recipes, but when you open it, you’re like ‘what am I doing?!’”. “I poured them all in a saucepan and it looked like someone had thrown it up outside a nightclub at 2am. I thought, ‘I’m going to add some basic spices and walk away from it. I came back into the kitchen half an hour later, and the stewed steak had fallen apart and the gravy had mixed with the tomatoes to make a rich sauce and the black beans had broken down and the mandarins had shredded and dispersed throughout.” And the recipe ‘Something like a feijoada’ was born. On using the cheapest ingredients Don’t always feel you have to stick rigidly to a recipe, says Jack. “I wanted to do something subversive and say, do you know what, if you’ve got a tin of tomatoes and a tin of sardines in the cupboard you can just add a bit of chilli to that and make something like a puttanesca.” Jack tells people they can use vegetable oil in a salad dressing instead of olive oil, and that if they use long-grain rice in risotto instead of risotto rice, it’s 95 percent as good for a quarter of the price. https://ichef.bbci.co.uk/images/ic/480xn/p08723cy.jpg Food bank stocks are starting to run low On making the recipes available to food bank users “I know full well that when I was a food bank user I didn’t have money to drop on a cookbook.” So Jack decided to crowdfund to raise money to get one copy of the book to every food bank so they could photocopy it. “That crowdfunder raised enough money to send 10,000 copies of ‘Tin Can Cook’ to go to food banks, so they could go to individual people.” The crowdfunder is still in place and will continue to send copies of the book to food banks. Jack is passionate about supporting food banks. “As an individual we can feel powerless – it can feel overwhelming. But actually everything that goes in a food bank box is helpful to somebody. Every donation to a food bank is helpful to somebody. And it’s these little things we do, whether that’s raising awareness by telling peoples’ stories, making a food donation, volunteering time, whatever it is, it goes some way to alleviating the very real suffering of another human being.” https://ichef.bbci.co.uk/images/ic/480xn/p08723cy.jpg Food bank stocks are starting to run low Quick tips on how to store tins and jars, and how to use up leftovers
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/articles/cooking_with_tins", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "‘I once lived almost entirely on tins of food’", "content": "https://ichef.bbci.co.uk/images/ic/480xn/p08754ly.jpg Copyright Patricia Niven Ten years ago, mum Jack Monroe had to turn to a food bank to feed herself and her toddler son. She knows what it’s like to have just £10 a week for food. Today, she describes herself as “sort of the nation’s home economics teacher”, on a mission to help people struggling to eat on a very tight budget. Often, this means cooking with tinned food. She has become an expert in making very little money stretch to create healthy meals. Her cookbooks use cheap, simple ingredients: “I start with the worst possible version of every ingredient and make something delicious out of it. Then if you can afford better, the recipe is going to be even nicer – but if you can’t, and a lot of people can’t – that’s ok. I wanted to make people feel a little less ashamed of that.” https://ichef.bbci.co.uk/images/ic/480xn/p08754ly.jpg Copyright Patricia Niven So what are Jack’s tips for learning to cook? Jack advises that you allow yourself plenty of time to learn to cook. After cooking a disastrous lamb stew for the father of her child, she started to pay more attention to cooking. “If I cocked something up I would try to fix it and I would teach myself to cook. It took a month or so before I really hit my stride and then something clicked. No-one gets in a car and instinctively knows how to drive it! I’ve got no embarrassment that I was an absolutely terrible cook in my teens, because I think we’ve established I’ve learned my way out of that!” It’s really important to find a recipe source you can trust, she says. She triple tests her recipes, “I understand that if you have no money you can’t risk trying something that might not work, because you can’t throw it in the bin and make something else. I’ve tried my best to make sure recipes are simple and delicious and that they work – I want to take that risk factor out for people.” How do you cook well with tins? Tins tend to be inexpensive, so are great if you’re cooking on a budget. ‘If you’re cooking with tins, try to make something familiar’, says Jack. \"Things like lentil bolognese. So instead of using mince, you can use half mince, half canned lentils. So it’s close to something you recognise, or can cook. It’s taking something tried and tested and making it out of unconventional ingredients. The concept is the same, it’s as delicious but you’ve got to let go of things you think you know,” she says. You can get a surprising amount of variety from tinned foods, and it’s important to have the confidence to mix and match, according to Jack. To write her book, ‘Tin Can Cook’, she bought one tin of every food in the supermarket and sorted them into proteins, carbs, fruit and veg, and miscellaneous. “I would sit there and basically, like playing a fruit machine, grab something off each shelf and work out if I could make a meal from it. I wanted to give people the confidence to create things with what they have in their cupboards.” Try adding tinned fruit to savoury dishes Tinned food doesn’t always look the most appetising, but you need to go in with an open mind, according to Jack. As an example of successfully mixing and matching, she reveals she was once faced with a tin of stewed steak, a tin of black beans, a tin of chopped tomatoes and a tin of mandarins. “Stewed steak looks grim, there’s no two ways about it. It’s delicious in recipes, but when you open it, you’re like ‘what am I doing?!’”. “I poured them all in a saucepan and it looked like someone had thrown it up outside a nightclub at 2am. I thought, ‘I’m going to add some basic spices and walk away from it. I came back into the kitchen half an hour later, and the stewed steak had fallen apart and the gravy had mixed with the tomatoes to make a rich sauce and the black beans had broken down and the mandarins had shredded and dispersed throughout.” And the recipe ‘Something like a feijoada’ was born. On using the cheapest ingredients Don’t always feel you have to stick rigidly to a recipe, says Jack. “I wanted to do something subversive and say, do you know what, if you’ve got a tin of tomatoes and a tin of sardines in the cupboard you can just add a bit of chilli to that and make something like a puttanesca.” Jack tells people they can use vegetable oil in a salad dressing instead of olive oil, and that if they use long-grain rice in risotto instead of risotto rice, it’s 95 percent as good for a quarter of the price. https://ichef.bbci.co.uk/images/ic/480xn/p08723cy.jpg Food bank stocks are starting to run low On making the recipes available to food bank users “I know full well that when I was a food bank user I didn’t have money to drop on a cookbook.” So Jack decided to crowdfund to raise money to get one copy of the book to every food bank so they could photocopy it. “That crowdfunder raised enough money to send 10,000 copies of ‘Tin Can Cook’ to go to food banks, so they could go to individual people.” The crowdfunder is still in place and will continue to send copies of the book to food banks. Jack is passionate about supporting food banks. “As an individual we can feel powerless – it can feel overwhelming. But actually everything that goes in a food bank box is helpful to somebody. Every donation to a food bank is helpful to somebody. And it’s these little things we do, whether that’s raising awareness by telling peoples’ stories, making a food donation, volunteering time, whatever it is, it goes some way to alleviating the very real suffering of another human being.” https://ichef.bbci.co.uk/images/ic/480xn/p08723cy.jpg Food bank stocks are starting to run low Quick tips on how to store tins and jars, and how to use up leftovers" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0eeb3bdbfd0cc000f1" }
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Beef steak stir-fry recipe Beef and pepper stir-fry An average of 4.7 out of 5 stars from 65 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_pepper_stir_fry_88499_16x9.jpg Mary Berry bashes the steak for her beef stir-fry before cooking to tenderise it and then fries it as a piece (rather than in strips) for a more succulent flavour. Each serving provides 362 kcal, 29g protein, 46g carbohydrate (of which 20g sugars), 5.4g fat (of which 1.8g saturates), 5g fibre and 3.1g salt. 4 tbsp soy sauce4 tbsp sweet chilli sauce1 garlic clove, crushed1 heaped tsp Chinese five-spice powder1 tsp light muscovado sugar1 large lime, juice only 4 tbsp soy sauce 4 tbsp sweet chilli sauce 1 garlic clove, crushed 1 heaped tsp Chinese five-spice powder 1 tsp light muscovado sugar 1 large lime, juice only 2 x 200g/7oz rump steaks, trimmed (see Recipe Tips)150g/5oz fine egg noodles (about 2 nests)3 tbsp sunflower oil2 red peppers, seeds removed, thinly sliced1 brown onion, thinly sliced½ head Chinese leaves, white and green parts separated and very finely sliced1 small bunch coriander, chopped 2 x 200g/7oz rump steaks, trimmed (see Recipe Tips) 150g/5oz fine egg noodles (about 2 nests) 3 tbsp sunflower oil 2 red peppers, seeds removed, thinly sliced 1 brown onion, thinly sliced ½ head Chinese leaves, white and green parts separated and very finely sliced 1 small bunch coriander, chopped Method Make the marinade by placing all the ingredients in a bowl and mixing together well.For the stir fry, using a meat mallet, rolling pin or the base of a saucepan, bash the steaks to make them a little thinner. Sit them in a large dish and spoon over 3 tablespoons of the marinade. Leave to marinate while you cook the noodles.Cook the noodles in boiling salted water according to the packet instructions, then drain and set aside. Heat 2 tablespoons of the oil over a medium–high heat in a large non-stick frying pan. Season the marinated steaks with salt and pepper and fry for 1½–2 minutes on each side, then transfer to a warmed plate to rest.Wipe the frying pan with a piece of kitchen paper, add the remaining oil and fry the red peppers and onion for 3–4 minutes over a high heat. Tip in the white parts of the Chinese leaves and fry for another minute. Add the remaining marinade and the drained noodles, toss until coated, then add the green parts of the Chinese leaves, some seasoning and half of the coriander. Toss everything together to mix and heat through. Divide the noodles among four plates. Very thinly slice the steaks and place on top of the noodles. Drizzle any resting steak juices on top and garnish with the remaining coriander to serve. Make the marinade by placing all the ingredients in a bowl and mixing together well. Make the marinade by placing all the ingredients in a bowl and mixing together well. For the stir fry, using a meat mallet, rolling pin or the base of a saucepan, bash the steaks to make them a little thinner. Sit them in a large dish and spoon over 3 tablespoons of the marinade. Leave to marinate while you cook the noodles. For the stir fry, using a meat mallet, rolling pin or the base of a saucepan, bash the steaks to make them a little thinner. Sit them in a large dish and spoon over 3 tablespoons of the marinade. Leave to marinate while you cook the noodles. Cook the noodles in boiling salted water according to the packet instructions, then drain and set aside. Cook the noodles in boiling salted water according to the packet instructions, then drain and set aside. Heat 2 tablespoons of the oil over a medium–high heat in a large non-stick frying pan. Season the marinated steaks with salt and pepper and fry for 1½–2 minutes on each side, then transfer to a warmed plate to rest. Heat 2 tablespoons of the oil over a medium–high heat in a large non-stick frying pan. Season the marinated steaks with salt and pepper and fry for 1½–2 minutes on each side, then transfer to a warmed plate to rest. Wipe the frying pan with a piece of kitchen paper, add the remaining oil and fry the red peppers and onion for 3–4 minutes over a high heat. Tip in the white parts of the Chinese leaves and fry for another minute. Wipe the frying pan with a piece of kitchen paper, add the remaining oil and fry the red peppers and onion for 3–4 minutes over a high heat. Tip in the white parts of the Chinese leaves and fry for another minute. Add the remaining marinade and the drained noodles, toss until coated, then add the green parts of the Chinese leaves, some seasoning and half of the coriander. Toss everything together to mix and heat through. Add the remaining marinade and the drained noodles, toss until coated, then add the green parts of the Chinese leaves, some seasoning and half of the coriander. Toss everything together to mix and heat through. Divide the noodles among four plates. Very thinly slice the steaks and place on top of the noodles. Drizzle any resting steak juices on top and garnish with the remaining coriander to serve. Divide the noodles among four plates. Very thinly slice the steaks and place on top of the noodles. Drizzle any resting steak juices on top and garnish with the remaining coriander to serve. Recipe tips Use your choice of steak; fillet would also be good but is more expensive than rump. If you have time, leave the beef to marinate for longer.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/beef_pepper_stir_fry_88499", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Beef steak stir-fry recipe", "content": "Beef and pepper stir-fry An average of 4.7 out of 5 stars from 65 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_pepper_stir_fry_88499_16x9.jpg Mary Berry bashes the steak for her beef stir-fry before cooking to tenderise it and then fries it as a piece (rather than in strips) for a more succulent flavour. Each serving provides 362 kcal, 29g protein, 46g carbohydrate (of which 20g sugars), 5.4g fat (of which 1.8g saturates), 5g fibre and 3.1g salt. 4 tbsp soy sauce4 tbsp sweet chilli sauce1 garlic clove, crushed1 heaped tsp Chinese five-spice powder1 tsp light muscovado sugar1 large lime, juice only 4 tbsp soy sauce 4 tbsp sweet chilli sauce 1 garlic clove, crushed 1 heaped tsp Chinese five-spice powder 1 tsp light muscovado sugar 1 large lime, juice only 2 x 200g/7oz rump steaks, trimmed (see Recipe Tips)150g/5oz fine egg noodles (about 2 nests)3 tbsp sunflower oil2 red peppers, seeds removed, thinly sliced1 brown onion, thinly sliced½ head Chinese leaves, white and green parts separated and very finely sliced1 small bunch coriander, chopped 2 x 200g/7oz rump steaks, trimmed (see Recipe Tips) 150g/5oz fine egg noodles (about 2 nests) 3 tbsp sunflower oil 2 red peppers, seeds removed, thinly sliced 1 brown onion, thinly sliced ½ head Chinese leaves, white and green parts separated and very finely sliced 1 small bunch coriander, chopped Method Make the marinade by placing all the ingredients in a bowl and mixing together well.For the stir fry, using a meat mallet, rolling pin or the base of a saucepan, bash the steaks to make them a little thinner. Sit them in a large dish and spoon over 3 tablespoons of the marinade. Leave to marinate while you cook the noodles.Cook the noodles in boiling salted water according to the packet instructions, then drain and set aside. Heat 2 tablespoons of the oil over a medium–high heat in a large non-stick frying pan. Season the marinated steaks with salt and pepper and fry for 1½–2 minutes on each side, then transfer to a warmed plate to rest.Wipe the frying pan with a piece of kitchen paper, add the remaining oil and fry the red peppers and onion for 3–4 minutes over a high heat. Tip in the white parts of the Chinese leaves and fry for another minute. Add the remaining marinade and the drained noodles, toss until coated, then add the green parts of the Chinese leaves, some seasoning and half of the coriander. Toss everything together to mix and heat through. Divide the noodles among four plates. Very thinly slice the steaks and place on top of the noodles. Drizzle any resting steak juices on top and garnish with the remaining coriander to serve. Make the marinade by placing all the ingredients in a bowl and mixing together well. Make the marinade by placing all the ingredients in a bowl and mixing together well. For the stir fry, using a meat mallet, rolling pin or the base of a saucepan, bash the steaks to make them a little thinner. Sit them in a large dish and spoon over 3 tablespoons of the marinade. Leave to marinate while you cook the noodles. For the stir fry, using a meat mallet, rolling pin or the base of a saucepan, bash the steaks to make them a little thinner. Sit them in a large dish and spoon over 3 tablespoons of the marinade. Leave to marinate while you cook the noodles. Cook the noodles in boiling salted water according to the packet instructions, then drain and set aside. Cook the noodles in boiling salted water according to the packet instructions, then drain and set aside. Heat 2 tablespoons of the oil over a medium–high heat in a large non-stick frying pan. Season the marinated steaks with salt and pepper and fry for 1½–2 minutes on each side, then transfer to a warmed plate to rest. Heat 2 tablespoons of the oil over a medium–high heat in a large non-stick frying pan. Season the marinated steaks with salt and pepper and fry for 1½–2 minutes on each side, then transfer to a warmed plate to rest. Wipe the frying pan with a piece of kitchen paper, add the remaining oil and fry the red peppers and onion for 3–4 minutes over a high heat. Tip in the white parts of the Chinese leaves and fry for another minute. Wipe the frying pan with a piece of kitchen paper, add the remaining oil and fry the red peppers and onion for 3–4 minutes over a high heat. Tip in the white parts of the Chinese leaves and fry for another minute. Add the remaining marinade and the drained noodles, toss until coated, then add the green parts of the Chinese leaves, some seasoning and half of the coriander. Toss everything together to mix and heat through. Add the remaining marinade and the drained noodles, toss until coated, then add the green parts of the Chinese leaves, some seasoning and half of the coriander. Toss everything together to mix and heat through. Divide the noodles among four plates. Very thinly slice the steaks and place on top of the noodles. Drizzle any resting steak juices on top and garnish with the remaining coriander to serve. Divide the noodles among four plates. Very thinly slice the steaks and place on top of the noodles. Drizzle any resting steak juices on top and garnish with the remaining coriander to serve. Recipe tips Use your choice of steak; fillet would also be good but is more expensive than rump. If you have time, leave the beef to marinate for longer." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0eeb3bdbfd0cc000f2" }
8ebfe9230378db6975756c18c0b339cf2344f0ec0cd43756e52316674987d414
Thai beef salad recipe An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/thai_beef_and_mango_98996_16x9.jpg Donal's Thai beef salad recipe combines sweet mango with crunchy peanuts and a lime and chilli dressing. As easy as it is delicious! Each serving provides 509kcal, 41g protein, 30g carbohydrate (of which 29g sugars), 23g fat (of which 5g saturates), 9g fibre and 1.6g salt. 2 beef frying steaks 1 tbsp vegetable oil 1 tbsp soy sauce2 small carrots5 spring onions1 ripe mango2 baby gem lettuces or 1 small lettucehandful of salted peanuts (about 40g/1½oz ), optional 2 beef frying steaks 1 tbsp vegetable oil 1 tbsp soy sauce 2 small carrots 5 spring onions 1 ripe mango 2 baby gem lettuces or 1 small lettuce handful of salted peanuts (about 40g/1½oz ), optional 1 garlic clove1 lime, juice only1 tbsp caster sugar1 tsp chilli flakes 1 garlic clove 1 lime, juice only 1 tbsp caster sugar 1 tsp chilli flakes Method Put the steaks in a shallow bowl. Pour on the oil and soy sauce and rub them into the meat so it's coated all over. Set aside to marinate while you prepare the vegetables. (Wash your hands after handling raw meat.)Peel the carrots then use the peeler to make thin ribbons. Separate the lettuce leaves, wash the leaves and drain in a colander. Finely slice the spring onions then peel, stone and thinly slice the mango. Combine the vegetables in a large bowl.Heat a large frying pan over a high heat, add the steaks and cook for 1 minute on each side for medium rare or cook for an extra minute on each side for medium. Remove the steaks from the pan and transfer to a plate to rest.While the steaks are resting, prepare the dressing. Peel and grate the garlic then put it into a bowl with the lime juice, sugar and chilli flakes and stir them together. Pour the dressing over the prepared vegetables and add the peanuts. Slice the beef thinly, add to the bowl along with any resting juices and toss to combine. Serve immediately. Put the steaks in a shallow bowl. Pour on the oil and soy sauce and rub them into the meat so it's coated all over. Set aside to marinate while you prepare the vegetables. (Wash your hands after handling raw meat.) Put the steaks in a shallow bowl. Pour on the oil and soy sauce and rub them into the meat so it's coated all over. Set aside to marinate while you prepare the vegetables. (Wash your hands after handling raw meat.) Peel the carrots then use the peeler to make thin ribbons. Separate the lettuce leaves, wash the leaves and drain in a colander. Finely slice the spring onions then peel, stone and thinly slice the mango. Combine the vegetables in a large bowl. Peel the carrots then use the peeler to make thin ribbons. Separate the lettuce leaves, wash the leaves and drain in a colander. Finely slice the spring onions then peel, stone and thinly slice the mango. Combine the vegetables in a large bowl. Heat a large frying pan over a high heat, add the steaks and cook for 1 minute on each side for medium rare or cook for an extra minute on each side for medium. Remove the steaks from the pan and transfer to a plate to rest. Heat a large frying pan over a high heat, add the steaks and cook for 1 minute on each side for medium rare or cook for an extra minute on each side for medium. Remove the steaks from the pan and transfer to a plate to rest. While the steaks are resting, prepare the dressing. Peel and grate the garlic then put it into a bowl with the lime juice, sugar and chilli flakes and stir them together. Pour the dressing over the prepared vegetables and add the peanuts. Slice the beef thinly, add to the bowl along with any resting juices and toss to combine. Serve immediately. While the steaks are resting, prepare the dressing. Peel and grate the garlic then put it into a bowl with the lime juice, sugar and chilli flakes and stir them together. Pour the dressing over the prepared vegetables and add the peanuts. Slice the beef thinly, add to the bowl along with any resting juices and toss to combine. Serve immediately.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/thai_beef_and_mango_98996", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Thai beef salad recipe", "content": "An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/thai_beef_and_mango_98996_16x9.jpg Donal's Thai beef salad recipe combines sweet mango with crunchy peanuts and a lime and chilli dressing. As easy as it is delicious! Each serving provides 509kcal, 41g protein, 30g carbohydrate (of which 29g sugars), 23g fat (of which 5g saturates), 9g fibre and 1.6g salt. 2 beef frying steaks 1 tbsp vegetable oil 1 tbsp soy sauce2 small carrots5 spring onions1 ripe mango2 baby gem lettuces or 1 small lettucehandful of salted peanuts (about 40g/1½oz ), optional 2 beef frying steaks 1 tbsp vegetable oil 1 tbsp soy sauce 2 small carrots 5 spring onions 1 ripe mango 2 baby gem lettuces or 1 small lettuce handful of salted peanuts (about 40g/1½oz ), optional 1 garlic clove1 lime, juice only1 tbsp caster sugar1 tsp chilli flakes 1 garlic clove 1 lime, juice only 1 tbsp caster sugar 1 tsp chilli flakes Method Put the steaks in a shallow bowl. Pour on the oil and soy sauce and rub them into the meat so it's coated all over. Set aside to marinate while you prepare the vegetables. (Wash your hands after handling raw meat.)Peel the carrots then use the peeler to make thin ribbons. Separate the lettuce leaves, wash the leaves and drain in a colander. Finely slice the spring onions then peel, stone and thinly slice the mango. Combine the vegetables in a large bowl.Heat a large frying pan over a high heat, add the steaks and cook for 1 minute on each side for medium rare or cook for an extra minute on each side for medium. Remove the steaks from the pan and transfer to a plate to rest.While the steaks are resting, prepare the dressing. Peel and grate the garlic then put it into a bowl with the lime juice, sugar and chilli flakes and stir them together. Pour the dressing over the prepared vegetables and add the peanuts. Slice the beef thinly, add to the bowl along with any resting juices and toss to combine. Serve immediately. Put the steaks in a shallow bowl. Pour on the oil and soy sauce and rub them into the meat so it's coated all over. Set aside to marinate while you prepare the vegetables. (Wash your hands after handling raw meat.) Put the steaks in a shallow bowl. Pour on the oil and soy sauce and rub them into the meat so it's coated all over. Set aside to marinate while you prepare the vegetables. (Wash your hands after handling raw meat.) Peel the carrots then use the peeler to make thin ribbons. Separate the lettuce leaves, wash the leaves and drain in a colander. Finely slice the spring onions then peel, stone and thinly slice the mango. Combine the vegetables in a large bowl. Peel the carrots then use the peeler to make thin ribbons. Separate the lettuce leaves, wash the leaves and drain in a colander. Finely slice the spring onions then peel, stone and thinly slice the mango. Combine the vegetables in a large bowl. Heat a large frying pan over a high heat, add the steaks and cook for 1 minute on each side for medium rare or cook for an extra minute on each side for medium. Remove the steaks from the pan and transfer to a plate to rest. Heat a large frying pan over a high heat, add the steaks and cook for 1 minute on each side for medium rare or cook for an extra minute on each side for medium. Remove the steaks from the pan and transfer to a plate to rest. While the steaks are resting, prepare the dressing. Peel and grate the garlic then put it into a bowl with the lime juice, sugar and chilli flakes and stir them together. Pour the dressing over the prepared vegetables and add the peanuts. Slice the beef thinly, add to the bowl along with any resting juices and toss to combine. Serve immediately. While the steaks are resting, prepare the dressing. Peel and grate the garlic then put it into a bowl with the lime juice, sugar and chilli flakes and stir them together. Pour the dressing over the prepared vegetables and add the peanuts. Slice the beef thinly, add to the bowl along with any resting juices and toss to combine. Serve immediately." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0feb3bdbfd0cc000f3" }
3d9b4fefdb25f9a3348637cd2ce4ca2fe90275c842b9dbbbe316305fc8d2ab8d
Steak fajitas recipe An average of 4.5 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sizzling_steak_fajitas_04117_16x9.jpg These spicy beef fajitas are packed with fresh flavours and are surprisingly low in calories if you use lean beef. Each serving provides 434 kcal, 30g protein, 46g carbohydrates (of which 16g sugars), 12g fat (of which 4g saturates), 13g fibre and 0.7g salt. 300g/10½oz lean beef steak, such as sirloin or rump, visible fat trimmed and cut into thin strips1½ tbsp extra virgin or sunflower oil2 yellow peppers, deseeded and thinly sliced2 red peppers, deseeded and thinly sliced2 red onions, cut into thin wedges1 tsp ground cumin1 tsp ground coriander1 tsp smoked paprika 400g tin red kidney beans, drained and rinsed 200g/7oz cherry tomatoes, halved1 long red chilli, finely chopped, or ½ tsp dried chilli flakes25g/1oz fresh coriander, chopped, plus extra to garnishlime wedges, for squeezing 4 x 40g/1½oz white or wholemeal flour tortillas, warmed, to serve2 Little Gem lettuces, trimmed and shredded, to serve6 tbsp natural yoghurt, to servesea salt and freshly ground black pepper 300g/10½oz lean beef steak, such as sirloin or rump, visible fat trimmed and cut into thin strips 1½ tbsp extra virgin or sunflower oil 2 yellow peppers, deseeded and thinly sliced 2 red peppers, deseeded and thinly sliced 2 red onions, cut into thin wedges 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 400g tin red kidney beans, drained and rinsed 200g/7oz cherry tomatoes, halved 1 long red chilli, finely chopped, or ½ tsp dried chilli flakes 25g/1oz fresh coriander, chopped, plus extra to garnish lime wedges, for squeezing 4 x 40g/1½oz white or wholemeal flour tortillas, warmed, to serve 2 Little Gem lettuces, trimmed and shredded, to serve 6 tbsp natural yoghurt, to serve sea salt and freshly ground black pepper Method Season the beef with pepper. Heat half a tablespoon of the oil in large, non-stick frying pan and stir-fry the beef for 1½ minutes, or until lightly browned but not quite cooked through. Tip onto a plate, set aside and return the pan to the heat.Add the remaining oil, peppers and red onions to the pan and stir-fry for 5–6 minutes, or until only just softened. Add the cumin, coriander and paprika. Season with salt and pepper and cook for 30 seconds, then stir in the beans, cherry tomatoes and cooked beef. Cook for 2–3 minutes, or until the beans and beef are hot.Stir in the chilli and season with salt and pepper. Cook for a few seconds more. Remove from the heat, scatter over the coriander and add a squeeze of lime. Toss lightly.Divide the tortillas between four warmed plates. Top with shredded lettuce then pile the beef mixture on top. Spoon the yoghurt over each tortilla and garnish with the coriander. Serve immediately, with extra lime wedges for squeezing. Season the beef with pepper. Heat half a tablespoon of the oil in large, non-stick frying pan and stir-fry the beef for 1½ minutes, or until lightly browned but not quite cooked through. Tip onto a plate, set aside and return the pan to the heat. Season the beef with pepper. Heat half a tablespoon of the oil in large, non-stick frying pan and stir-fry the beef for 1½ minutes, or until lightly browned but not quite cooked through. Tip onto a plate, set aside and return the pan to the heat. Add the remaining oil, peppers and red onions to the pan and stir-fry for 5–6 minutes, or until only just softened. Add the remaining oil, peppers and red onions to the pan and stir-fry for 5–6 minutes, or until only just softened. Add the cumin, coriander and paprika. Season with salt and pepper and cook for 30 seconds, then stir in the beans, cherry tomatoes and cooked beef. Cook for 2–3 minutes, or until the beans and beef are hot. Add the cumin, coriander and paprika. Season with salt and pepper and cook for 30 seconds, then stir in the beans, cherry tomatoes and cooked beef. Cook for 2–3 minutes, or until the beans and beef are hot. Stir in the chilli and season with salt and pepper. Cook for a few seconds more. Remove from the heat, scatter over the coriander and add a squeeze of lime. Toss lightly. Stir in the chilli and season with salt and pepper. Cook for a few seconds more. Remove from the heat, scatter over the coriander and add a squeeze of lime. Toss lightly. Divide the tortillas between four warmed plates. Top with shredded lettuce then pile the beef mixture on top. Spoon the yoghurt over each tortilla and garnish with the coriander. Serve immediately, with extra lime wedges for squeezing. Divide the tortillas between four warmed plates. Top with shredded lettuce then pile the beef mixture on top. Spoon the yoghurt over each tortilla and garnish with the coriander. Serve immediately, with extra lime wedges for squeezing.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sizzling_steak_fajitas_04117", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Steak fajitas recipe", "content": "An average of 4.5 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sizzling_steak_fajitas_04117_16x9.jpg These spicy beef fajitas are packed with fresh flavours and are surprisingly low in calories if you use lean beef. Each serving provides 434 kcal, 30g protein, 46g carbohydrates (of which 16g sugars), 12g fat (of which 4g saturates), 13g fibre and 0.7g salt. 300g/10½oz lean beef steak, such as sirloin or rump, visible fat trimmed and cut into thin strips1½ tbsp extra virgin or sunflower oil2 yellow peppers, deseeded and thinly sliced2 red peppers, deseeded and thinly sliced2 red onions, cut into thin wedges1 tsp ground cumin1 tsp ground coriander1 tsp smoked paprika 400g tin red kidney beans, drained and rinsed 200g/7oz cherry tomatoes, halved1 long red chilli, finely chopped, or ½ tsp dried chilli flakes25g/1oz fresh coriander, chopped, plus extra to garnishlime wedges, for squeezing 4 x 40g/1½oz white or wholemeal flour tortillas, warmed, to serve2 Little Gem lettuces, trimmed and shredded, to serve6 tbsp natural yoghurt, to servesea salt and freshly ground black pepper 300g/10½oz lean beef steak, such as sirloin or rump, visible fat trimmed and cut into thin strips 1½ tbsp extra virgin or sunflower oil 2 yellow peppers, deseeded and thinly sliced 2 red peppers, deseeded and thinly sliced 2 red onions, cut into thin wedges 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 400g tin red kidney beans, drained and rinsed 200g/7oz cherry tomatoes, halved 1 long red chilli, finely chopped, or ½ tsp dried chilli flakes 25g/1oz fresh coriander, chopped, plus extra to garnish lime wedges, for squeezing 4 x 40g/1½oz white or wholemeal flour tortillas, warmed, to serve 2 Little Gem lettuces, trimmed and shredded, to serve 6 tbsp natural yoghurt, to serve sea salt and freshly ground black pepper Method Season the beef with pepper. Heat half a tablespoon of the oil in large, non-stick frying pan and stir-fry the beef for 1½ minutes, or until lightly browned but not quite cooked through. Tip onto a plate, set aside and return the pan to the heat.Add the remaining oil, peppers and red onions to the pan and stir-fry for 5–6 minutes, or until only just softened. Add the cumin, coriander and paprika. Season with salt and pepper and cook for 30 seconds, then stir in the beans, cherry tomatoes and cooked beef. Cook for 2–3 minutes, or until the beans and beef are hot.Stir in the chilli and season with salt and pepper. Cook for a few seconds more. Remove from the heat, scatter over the coriander and add a squeeze of lime. Toss lightly.Divide the tortillas between four warmed plates. Top with shredded lettuce then pile the beef mixture on top. Spoon the yoghurt over each tortilla and garnish with the coriander. Serve immediately, with extra lime wedges for squeezing. Season the beef with pepper. Heat half a tablespoon of the oil in large, non-stick frying pan and stir-fry the beef for 1½ minutes, or until lightly browned but not quite cooked through. Tip onto a plate, set aside and return the pan to the heat. Season the beef with pepper. Heat half a tablespoon of the oil in large, non-stick frying pan and stir-fry the beef for 1½ minutes, or until lightly browned but not quite cooked through. Tip onto a plate, set aside and return the pan to the heat. Add the remaining oil, peppers and red onions to the pan and stir-fry for 5–6 minutes, or until only just softened. Add the remaining oil, peppers and red onions to the pan and stir-fry for 5–6 minutes, or until only just softened. Add the cumin, coriander and paprika. Season with salt and pepper and cook for 30 seconds, then stir in the beans, cherry tomatoes and cooked beef. Cook for 2–3 minutes, or until the beans and beef are hot. Add the cumin, coriander and paprika. Season with salt and pepper and cook for 30 seconds, then stir in the beans, cherry tomatoes and cooked beef. Cook for 2–3 minutes, or until the beans and beef are hot. Stir in the chilli and season with salt and pepper. Cook for a few seconds more. Remove from the heat, scatter over the coriander and add a squeeze of lime. Toss lightly. Stir in the chilli and season with salt and pepper. Cook for a few seconds more. Remove from the heat, scatter over the coriander and add a squeeze of lime. Toss lightly. Divide the tortillas between four warmed plates. Top with shredded lettuce then pile the beef mixture on top. Spoon the yoghurt over each tortilla and garnish with the coriander. Serve immediately, with extra lime wedges for squeezing. Divide the tortillas between four warmed plates. Top with shredded lettuce then pile the beef mixture on top. Spoon the yoghurt over each tortilla and garnish with the coriander. Serve immediately, with extra lime wedges for squeezing." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0feb3bdbfd0cc000f4" }
1ad2dd5c4e948d9c87f90dd192fd9b9db72cf75a82e61ab1ad25a5ee571f7f40
Slow cooker beef curry recipe An average of 3.4 out of 5 stars from 107 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_curry_13533_16x9.jpg Use your slow cooker for this simple beef curry - it’s full of flavour and guarantees meltingly tender beef. Serve with rice and naan bread. Each serving provides 334 kcal, 33g protein, 12g carbohydrates (of which 10g sugars), 16.5g fat (of which 5g saturates), 2g fibre and 0.3g salt. 4 tbsp sunflower oil800g/1lb 12oz beef braising steak, cut into 2.5cm/1in pieces2 onions, finely chopped4 garlic cloves, finely chopped2 chillies, finely chopped, plus extra to taste2.5cm/1in piece fresh root ginger, peeled and finely grated4 tsp ground cumin4 tsp ground coriander2 tsp ground turmeric2 x 400g cans chopped tomatoes2 tsp garam masala200g/7oz natural yoghurtsmall handful fresh chopped coriander (optional) 4 tbsp sunflower oil 800g/1lb 12oz beef braising steak, cut into 2.5cm/1in pieces 2 onions, finely chopped 4 garlic cloves, finely chopped 2 chillies, finely chopped, plus extra to taste 2.5cm/1in piece fresh root ginger, peeled and finely grated 4 tsp ground cumin 4 tsp ground coriander 2 tsp ground turmeric 2 x 400g cans chopped tomatoes 2 tsp garam masala 200g/7oz natural yoghurt small handful fresh chopped coriander (optional) Method Heat half of the oil in a frying pan and fry the beef pieces for 4–5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker.Heat the remaining oil in a frying pan and fry the onions for 5 minutes, then add the garlic, chilli and ginger and fry for another 2–3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker.Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker.Stir everything together, pressing down so that everything is covered in liquid and cook for 8–10 hours on low.About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander. Heat half of the oil in a frying pan and fry the beef pieces for 4–5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker. Heat half of the oil in a frying pan and fry the beef pieces for 4–5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker. Heat the remaining oil in a frying pan and fry the onions for 5 minutes, then add the garlic, chilli and ginger and fry for another 2–3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker. Heat the remaining oil in a frying pan and fry the onions for 5 minutes, then add the garlic, chilli and ginger and fry for another 2–3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker. Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker. Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid and cook for 8–10 hours on low. Stir everything together, pressing down so that everything is covered in liquid and cook for 8–10 hours on low. About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander. About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander. Recipe tips Alternatively, you can cook this curry on the hob for 2-3 hours on a low heat, or until the beef is very tender.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_beef_curry_13533", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker beef curry recipe", "content": "An average of 3.4 out of 5 stars from 107 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_curry_13533_16x9.jpg Use your slow cooker for this simple beef curry - it’s full of flavour and guarantees meltingly tender beef. Serve with rice and naan bread. Each serving provides 334 kcal, 33g protein, 12g carbohydrates (of which 10g sugars), 16.5g fat (of which 5g saturates), 2g fibre and 0.3g salt. 4 tbsp sunflower oil800g/1lb 12oz beef braising steak, cut into 2.5cm/1in pieces2 onions, finely chopped4 garlic cloves, finely chopped2 chillies, finely chopped, plus extra to taste2.5cm/1in piece fresh root ginger, peeled and finely grated4 tsp ground cumin4 tsp ground coriander2 tsp ground turmeric2 x 400g cans chopped tomatoes2 tsp garam masala200g/7oz natural yoghurtsmall handful fresh chopped coriander (optional) 4 tbsp sunflower oil 800g/1lb 12oz beef braising steak, cut into 2.5cm/1in pieces 2 onions, finely chopped 4 garlic cloves, finely chopped 2 chillies, finely chopped, plus extra to taste 2.5cm/1in piece fresh root ginger, peeled and finely grated 4 tsp ground cumin 4 tsp ground coriander 2 tsp ground turmeric 2 x 400g cans chopped tomatoes 2 tsp garam masala 200g/7oz natural yoghurt small handful fresh chopped coriander (optional) Method Heat half of the oil in a frying pan and fry the beef pieces for 4–5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker.Heat the remaining oil in a frying pan and fry the onions for 5 minutes, then add the garlic, chilli and ginger and fry for another 2–3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker.Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker.Stir everything together, pressing down so that everything is covered in liquid and cook for 8–10 hours on low.About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander. Heat half of the oil in a frying pan and fry the beef pieces for 4–5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker. Heat half of the oil in a frying pan and fry the beef pieces for 4–5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker. Heat the remaining oil in a frying pan and fry the onions for 5 minutes, then add the garlic, chilli and ginger and fry for another 2–3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker. Heat the remaining oil in a frying pan and fry the onions for 5 minutes, then add the garlic, chilli and ginger and fry for another 2–3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker. Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker. Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid and cook for 8–10 hours on low. Stir everything together, pressing down so that everything is covered in liquid and cook for 8–10 hours on low. About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander. About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander. Recipe tips Alternatively, you can cook this curry on the hob for 2-3 hours on a low heat, or until the beef is very tender." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace0feb3bdbfd0cc000f5" }
379a62717138d6d3572ee861e6a45ed67c4a26f4ad37b8f71ee86072bb5b4ae9
Beef and apple tagine recipe Preheat the oven to 180C/350F/Gas 4. Trim the beef of any hard fat and cut into roughly 3cm/1¼in chunks. Season all over with salt and pepper. Heat one tablespoon of the oil in a large non-stick frying pan and fry the beef in three batches over a high heat until lightly browned on all sides, adding a little more oil to the pan when needed. Transfer each batch to a large flameproof casserole once browned.Reduce the heat and add two tablespoons more oil to the frying pan. Fry the onions for five minutes, or until softened and lightly coloured, stirring regularly. Add the garlic and sprinkle with the cumin, coriander and chilli powder. Cook for 1-2 minutes more, stirring constantly.Tip the onions and spices into the casserole with the beef. Stir 150ml/5fl oz cold water into the frying pan and stir vigorously to lift the sediment from the bottom. Pour into the casserole.Add 350ml/12fl oz more water, the tomatoes and chickpeas to the casserole and stir in the honey. Crumble the stock cube over the top, add the cinnamon stick and stir well. Bring to a simmer on the hob, stirring a couple of times. Cover the dish with a lid, transfer to the oven and cook for 1½ hours.Ten minutes before the time is up, peel the sweet potato and cut into roughly 2.5cm/1in chunks. Peel the apples, cut into quarters and remove the cores. Cut the apples into 2cm/¾in chunks. Trim the coriander and roughly chop half of the leaves.Carefully take the casserole out of the oven and remove the lid. Stir in the sweet potato, apples, prunes and chopped coriander. Cover once more and return to the oven. Cook for a further 45-60 minutes, or until the beef is very tender. Roughly chop the remaining coriander leaves just before serving.To make the garnish, cut the apple into quarters and remove the core. Slice each apple quarter lengthways into five. Season with ground black pepper. Melt the butter in a large non-stick frying pan and fry the apple slices over a high heat for 3-4 minutes, or until lightly browned, turning occasionally. Remove from the heat, drizzle with the honey and toss lightly.Scatter the fried apples over the tagine in the casserole, scatter with roughly chopped coriander and serve. Preheat the oven to 180C/350F/Gas 4. Trim the beef of any hard fat and cut into roughly 3cm/1¼in chunks. Season all over with salt and pepper. Heat one tablespoon of the oil in a large non-stick frying pan and fry the beef in three batches over a high heat until lightly browned on all sides, adding a little more oil to the pan when needed. Transfer each batch to a large flameproof casserole once browned. Preheat the oven to 180C/350F/Gas 4. Trim the beef of any hard fat and cut into roughly 3cm/1¼in chunks. Season all over with salt and pepper. Heat one tablespoon of the oil in a large non-stick frying pan and fry the beef in three batches over a high heat until lightly browned on all sides, adding a little more oil to the pan when needed. Transfer each batch to a large flameproof casserole once browned. Reduce the heat and add two tablespoons more oil to the frying pan. Fry the onions for five minutes, or until softened and lightly coloured, stirring regularly. Add the garlic and sprinkle with the cumin, coriander and chilli powder. Cook for 1-2 minutes more, stirring constantly. Reduce the heat and add two tablespoons more oil to the frying pan. Fry the onions for five minutes, or until softened and lightly coloured, stirring regularly. Add the garlic and sprinkle with the cumin, coriander and chilli powder. Cook for 1-2 minutes more, stirring constantly. Tip the onions and spices into the casserole with the beef. Stir 150ml/5fl oz cold water into the frying pan and stir vigorously to lift the sediment from the bottom. Pour into the casserole. Tip the onions and spices into the casserole with the beef. Stir 150ml/5fl oz cold water into the frying pan and stir vigorously to lift the sediment from the bottom. Pour into the casserole. Add 350ml/12fl oz more water, the tomatoes and chickpeas to the casserole and stir in the honey. Crumble the stock cube over the top, add the cinnamon stick and stir well. Bring to a simmer on the hob, stirring a couple of times. Cover the dish with a lid, transfer to the oven and cook for 1½ hours. Add 350ml/12fl oz more water, the tomatoes and chickpeas to the casserole and stir in the honey. Crumble the stock cube over the top, add the cinnamon stick and stir well. Bring to a simmer on the hob, stirring a couple of times. Cover the dish with a lid, transfer to the oven and cook for 1½ hours. Ten minutes before the time is up, peel the sweet potato and cut into roughly 2.5cm/1in chunks. Peel the apples, cut into quarters and remove the cores. Cut the apples into 2cm/¾in chunks. Trim the coriander and roughly chop half of the leaves. Ten minutes before the time is up, peel the sweet potato and cut into roughly 2.5cm/1in chunks. Peel the apples, cut into quarters and remove the cores. Cut the apples into 2cm/¾in chunks. Trim the coriander and roughly chop half of the leaves. Carefully take the casserole out of the oven and remove the lid. Stir in the sweet potato, apples, prunes and chopped coriander. Cover once more and return to the oven. Cook for a further 45-60 minutes, or until the beef is very tender. Roughly chop the remaining coriander leaves just before serving. Carefully take the casserole out of the oven and remove the lid. Stir in the sweet potato, apples, prunes and chopped coriander. Cover once more and return to the oven. Cook for a further 45-60 minutes, or until the beef is very tender. Roughly chop the remaining coriander leaves just before serving. To make the garnish, cut the apple into quarters and remove the core. Slice each apple quarter lengthways into five. Season with ground black pepper. Melt the butter in a large non-stick frying pan and fry the apple slices over a high heat for 3-4 minutes, or until lightly browned, turning occasionally. Remove from the heat, drizzle with the honey and toss lightly. To make the garnish, cut the apple into quarters and remove the core. Slice each apple quarter lengthways into five. Season with ground black pepper. Melt the butter in a large non-stick frying pan and fry the apple slices over a high heat for 3-4 minutes, or until lightly browned, turning occasionally. Remove from the heat, drizzle with the honey and toss lightly. Scatter the fried apples over the tagine in the casserole, scatter with roughly chopped coriander and serve. Scatter the fried apples over the tagine in the casserole, scatter with roughly chopped coriander and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/beef_and_apple_tagine_51104", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Beef and apple tagine recipe", "content": "Preheat the oven to 180C/350F/Gas 4. Trim the beef of any hard fat and cut into roughly 3cm/1¼in chunks. Season all over with salt and pepper. Heat one tablespoon of the oil in a large non-stick frying pan and fry the beef in three batches over a high heat until lightly browned on all sides, adding a little more oil to the pan when needed. Transfer each batch to a large flameproof casserole once browned.Reduce the heat and add two tablespoons more oil to the frying pan. Fry the onions for five minutes, or until softened and lightly coloured, stirring regularly. Add the garlic and sprinkle with the cumin, coriander and chilli powder. Cook for 1-2 minutes more, stirring constantly.Tip the onions and spices into the casserole with the beef. Stir 150ml/5fl oz cold water into the frying pan and stir vigorously to lift the sediment from the bottom. Pour into the casserole.Add 350ml/12fl oz more water, the tomatoes and chickpeas to the casserole and stir in the honey. Crumble the stock cube over the top, add the cinnamon stick and stir well. Bring to a simmer on the hob, stirring a couple of times. Cover the dish with a lid, transfer to the oven and cook for 1½ hours.Ten minutes before the time is up, peel the sweet potato and cut into roughly 2.5cm/1in chunks. Peel the apples, cut into quarters and remove the cores. Cut the apples into 2cm/¾in chunks. Trim the coriander and roughly chop half of the leaves.Carefully take the casserole out of the oven and remove the lid. Stir in the sweet potato, apples, prunes and chopped coriander. Cover once more and return to the oven. Cook for a further 45-60 minutes, or until the beef is very tender. Roughly chop the remaining coriander leaves just before serving.To make the garnish, cut the apple into quarters and remove the core. Slice each apple quarter lengthways into five. Season with ground black pepper. Melt the butter in a large non-stick frying pan and fry the apple slices over a high heat for 3-4 minutes, or until lightly browned, turning occasionally. Remove from the heat, drizzle with the honey and toss lightly.Scatter the fried apples over the tagine in the casserole, scatter with roughly chopped coriander and serve. Preheat the oven to 180C/350F/Gas 4. Trim the beef of any hard fat and cut into roughly 3cm/1¼in chunks. Season all over with salt and pepper. Heat one tablespoon of the oil in a large non-stick frying pan and fry the beef in three batches over a high heat until lightly browned on all sides, adding a little more oil to the pan when needed. Transfer each batch to a large flameproof casserole once browned. Preheat the oven to 180C/350F/Gas 4. Trim the beef of any hard fat and cut into roughly 3cm/1¼in chunks. Season all over with salt and pepper. Heat one tablespoon of the oil in a large non-stick frying pan and fry the beef in three batches over a high heat until lightly browned on all sides, adding a little more oil to the pan when needed. Transfer each batch to a large flameproof casserole once browned. Reduce the heat and add two tablespoons more oil to the frying pan. Fry the onions for five minutes, or until softened and lightly coloured, stirring regularly. Add the garlic and sprinkle with the cumin, coriander and chilli powder. Cook for 1-2 minutes more, stirring constantly. Reduce the heat and add two tablespoons more oil to the frying pan. Fry the onions for five minutes, or until softened and lightly coloured, stirring regularly. Add the garlic and sprinkle with the cumin, coriander and chilli powder. Cook for 1-2 minutes more, stirring constantly. Tip the onions and spices into the casserole with the beef. Stir 150ml/5fl oz cold water into the frying pan and stir vigorously to lift the sediment from the bottom. Pour into the casserole. Tip the onions and spices into the casserole with the beef. Stir 150ml/5fl oz cold water into the frying pan and stir vigorously to lift the sediment from the bottom. Pour into the casserole. Add 350ml/12fl oz more water, the tomatoes and chickpeas to the casserole and stir in the honey. Crumble the stock cube over the top, add the cinnamon stick and stir well. Bring to a simmer on the hob, stirring a couple of times. Cover the dish with a lid, transfer to the oven and cook for 1½ hours. Add 350ml/12fl oz more water, the tomatoes and chickpeas to the casserole and stir in the honey. Crumble the stock cube over the top, add the cinnamon stick and stir well. Bring to a simmer on the hob, stirring a couple of times. Cover the dish with a lid, transfer to the oven and cook for 1½ hours. Ten minutes before the time is up, peel the sweet potato and cut into roughly 2.5cm/1in chunks. Peel the apples, cut into quarters and remove the cores. Cut the apples into 2cm/¾in chunks. Trim the coriander and roughly chop half of the leaves. Ten minutes before the time is up, peel the sweet potato and cut into roughly 2.5cm/1in chunks. Peel the apples, cut into quarters and remove the cores. Cut the apples into 2cm/¾in chunks. Trim the coriander and roughly chop half of the leaves. Carefully take the casserole out of the oven and remove the lid. Stir in the sweet potato, apples, prunes and chopped coriander. Cover once more and return to the oven. Cook for a further 45-60 minutes, or until the beef is very tender. Roughly chop the remaining coriander leaves just before serving. Carefully take the casserole out of the oven and remove the lid. Stir in the sweet potato, apples, prunes and chopped coriander. Cover once more and return to the oven. Cook for a further 45-60 minutes, or until the beef is very tender. Roughly chop the remaining coriander leaves just before serving. To make the garnish, cut the apple into quarters and remove the core. Slice each apple quarter lengthways into five. Season with ground black pepper. Melt the butter in a large non-stick frying pan and fry the apple slices over a high heat for 3-4 minutes, or until lightly browned, turning occasionally. Remove from the heat, drizzle with the honey and toss lightly. To make the garnish, cut the apple into quarters and remove the core. Slice each apple quarter lengthways into five. Season with ground black pepper. Melt the butter in a large non-stick frying pan and fry the apple slices over a high heat for 3-4 minutes, or until lightly browned, turning occasionally. Remove from the heat, drizzle with the honey and toss lightly. Scatter the fried apples over the tagine in the casserole, scatter with roughly chopped coriander and serve. Scatter the fried apples over the tagine in the casserole, scatter with roughly chopped coriander and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace10eb3bdbfd0cc000f6" }
515d7b47f702f85e2c8b28f1efce1c0d131c7e4d4b2b121dad910bde87a5da72
Pork meatloaf recipe An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/minced_pork_meatloaf_70199_16x9.jpg This very traditional Austrian dish is probably the moistest meatloaf we’ve ever tasted. It’s deeply savoury and really easy to make. 1 tbsp sunflower oil1 large onion, finely diced1 garlic clove, crushed500g/1lb 2oz pork mince, or a mixture of beef and pork mince175g/6oz fresh white breadcrumbs1 tbsp dried marjoram or 2 tbsp fresh marjoram leaves, chopped1 tsp caraway seeds1 tsp flaked sea salt1 tsp coarsely ground black pepper2 medium eggs, beaten500ml/18fl oz beef stock (preferably fresh stock)150ml/5fl oz/¼ pint soured creama few sprigs of fresh marjoram, to garnish (optional) 1 tbsp sunflower oil 1 large onion, finely diced 1 garlic clove, crushed 500g/1lb 2oz pork mince, or a mixture of beef and pork mince 175g/6oz fresh white breadcrumbs 1 tbsp dried marjoram or 2 tbsp fresh marjoram leaves, chopped 1 tsp caraway seeds 1 tsp flaked sea salt 1 tsp coarsely ground black pepper 2 medium eggs, beaten 500ml/18fl oz beef stock (preferably fresh stock) 150ml/5fl oz/¼ pint soured cream a few sprigs of fresh marjoram, to garnish (optional) Method Preheat the oven to 190C/375F/Gas 5. Heat the oil in a large frying pan and gently fry the onion for 5 minutes or until softened, stirring occasionally. Add the garlic and cook for 1 minute more, stirring constantly.Tip the onion and garlic into a large bowl and add the mince, 150g/5½ oz of the breadcrumbs, the marjoram, caraway seeds, salt and pepper. Mix everything well with clean hands, then add the beaten eggs and mix again. Form the mixture into a rough ball.Place the ball in the centre of a sturdy roasting tin and shape it into a long loaf, about 4cm/1½ in high. Sprinkle the reserved breadcrumbs on top and pat them lightly into the outside of the loaf. Pour 300ml/10fl oz/½ pint of the beef stock around the base of the meatloaf.Bake in the centre of the oven for 20 minutes, then pour the remaining stock into the tin and return to the oven for 10 minutes until cooked through. Transfer the meatloaf carefully to a warmed serving platter and cover loosely with foil.Place the roasting tin over a medium heat and simmer for a few minutes until the juices are well reduced – you should have about 100ml/3½fl oz of liquid in the tin. Stir in the soured cream and warm through gently, stirring constantly, then season to taste with salt and pepper. Strain the sauce through a sieve into a small jug. Garnish the meatloaf with some fresh marjoram sprigs, if you have some, and serve with the hot sauce. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Heat the oil in a large frying pan and gently fry the onion for 5 minutes or until softened, stirring occasionally. Add the garlic and cook for 1 minute more, stirring constantly. Heat the oil in a large frying pan and gently fry the onion for 5 minutes or until softened, stirring occasionally. Add the garlic and cook for 1 minute more, stirring constantly. Tip the onion and garlic into a large bowl and add the mince, 150g/5½ oz of the breadcrumbs, the marjoram, caraway seeds, salt and pepper. Mix everything well with clean hands, then add the beaten eggs and mix again. Form the mixture into a rough ball. Tip the onion and garlic into a large bowl and add the mince, 150g/5½ oz of the breadcrumbs, the marjoram, caraway seeds, salt and pepper. Mix everything well with clean hands, then add the beaten eggs and mix again. Form the mixture into a rough ball. Place the ball in the centre of a sturdy roasting tin and shape it into a long loaf, about 4cm/1½ in high. Sprinkle the reserved breadcrumbs on top and pat them lightly into the outside of the loaf. Pour 300ml/10fl oz/½ pint of the beef stock around the base of the meatloaf. Place the ball in the centre of a sturdy roasting tin and shape it into a long loaf, about 4cm/1½ in high. Sprinkle the reserved breadcrumbs on top and pat them lightly into the outside of the loaf. Pour 300ml/10fl oz/½ pint of the beef stock around the base of the meatloaf. Bake in the centre of the oven for 20 minutes, then pour the remaining stock into the tin and return to the oven for 10 minutes until cooked through. Transfer the meatloaf carefully to a warmed serving platter and cover loosely with foil. Bake in the centre of the oven for 20 minutes, then pour the remaining stock into the tin and return to the oven for 10 minutes until cooked through. Transfer the meatloaf carefully to a warmed serving platter and cover loosely with foil. Place the roasting tin over a medium heat and simmer for a few minutes until the juices are well reduced – you should have about 100ml/3½fl oz of liquid in the tin. Stir in the soured cream and warm through gently, stirring constantly, then season to taste with salt and pepper. Place the roasting tin over a medium heat and simmer for a few minutes until the juices are well reduced – you should have about 100ml/3½fl oz of liquid in the tin. Stir in the soured cream and warm through gently, stirring constantly, then season to taste with salt and pepper. Strain the sauce through a sieve into a small jug. Strain the sauce through a sieve into a small jug. Garnish the meatloaf with some fresh marjoram sprigs, if you have some, and serve with the hot sauce. Garnish the meatloaf with some fresh marjoram sprigs, if you have some, and serve with the hot sauce. Recipe tips To check the meatloaf is cooked right through, remove it from the oven and insert a metal skewer into the centre. Hold it there for a few seconds, then remove and lightly pinch the end. If the heat has penetrated through the meat and cooked it, the skewer should feel hot. Press the spot where the skewer was inserted and the juices should run clear. If there is any sign of pinkness, return the meatloaf to the oven and cook for a further 10 minutes before testing it again.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/minced_pork_meatloaf_70199", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pork meatloaf recipe", "content": "An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/minced_pork_meatloaf_70199_16x9.jpg This very traditional Austrian dish is probably the moistest meatloaf we’ve ever tasted. It’s deeply savoury and really easy to make. 1 tbsp sunflower oil1 large onion, finely diced1 garlic clove, crushed500g/1lb 2oz pork mince, or a mixture of beef and pork mince175g/6oz fresh white breadcrumbs1 tbsp dried marjoram or 2 tbsp fresh marjoram leaves, chopped1 tsp caraway seeds1 tsp flaked sea salt1 tsp coarsely ground black pepper2 medium eggs, beaten500ml/18fl oz beef stock (preferably fresh stock)150ml/5fl oz/¼ pint soured creama few sprigs of fresh marjoram, to garnish (optional) 1 tbsp sunflower oil 1 large onion, finely diced 1 garlic clove, crushed 500g/1lb 2oz pork mince, or a mixture of beef and pork mince 175g/6oz fresh white breadcrumbs 1 tbsp dried marjoram or 2 tbsp fresh marjoram leaves, chopped 1 tsp caraway seeds 1 tsp flaked sea salt 1 tsp coarsely ground black pepper 2 medium eggs, beaten 500ml/18fl oz beef stock (preferably fresh stock) 150ml/5fl oz/¼ pint soured cream a few sprigs of fresh marjoram, to garnish (optional) Method Preheat the oven to 190C/375F/Gas 5. Heat the oil in a large frying pan and gently fry the onion for 5 minutes or until softened, stirring occasionally. Add the garlic and cook for 1 minute more, stirring constantly.Tip the onion and garlic into a large bowl and add the mince, 150g/5½ oz of the breadcrumbs, the marjoram, caraway seeds, salt and pepper. Mix everything well with clean hands, then add the beaten eggs and mix again. Form the mixture into a rough ball.Place the ball in the centre of a sturdy roasting tin and shape it into a long loaf, about 4cm/1½ in high. Sprinkle the reserved breadcrumbs on top and pat them lightly into the outside of the loaf. Pour 300ml/10fl oz/½ pint of the beef stock around the base of the meatloaf.Bake in the centre of the oven for 20 minutes, then pour the remaining stock into the tin and return to the oven for 10 minutes until cooked through. Transfer the meatloaf carefully to a warmed serving platter and cover loosely with foil.Place the roasting tin over a medium heat and simmer for a few minutes until the juices are well reduced – you should have about 100ml/3½fl oz of liquid in the tin. Stir in the soured cream and warm through gently, stirring constantly, then season to taste with salt and pepper. Strain the sauce through a sieve into a small jug. Garnish the meatloaf with some fresh marjoram sprigs, if you have some, and serve with the hot sauce. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Heat the oil in a large frying pan and gently fry the onion for 5 minutes or until softened, stirring occasionally. Add the garlic and cook for 1 minute more, stirring constantly. Heat the oil in a large frying pan and gently fry the onion for 5 minutes or until softened, stirring occasionally. Add the garlic and cook for 1 minute more, stirring constantly. Tip the onion and garlic into a large bowl and add the mince, 150g/5½ oz of the breadcrumbs, the marjoram, caraway seeds, salt and pepper. Mix everything well with clean hands, then add the beaten eggs and mix again. Form the mixture into a rough ball. Tip the onion and garlic into a large bowl and add the mince, 150g/5½ oz of the breadcrumbs, the marjoram, caraway seeds, salt and pepper. Mix everything well with clean hands, then add the beaten eggs and mix again. Form the mixture into a rough ball. Place the ball in the centre of a sturdy roasting tin and shape it into a long loaf, about 4cm/1½ in high. Sprinkle the reserved breadcrumbs on top and pat them lightly into the outside of the loaf. Pour 300ml/10fl oz/½ pint of the beef stock around the base of the meatloaf. Place the ball in the centre of a sturdy roasting tin and shape it into a long loaf, about 4cm/1½ in high. Sprinkle the reserved breadcrumbs on top and pat them lightly into the outside of the loaf. Pour 300ml/10fl oz/½ pint of the beef stock around the base of the meatloaf. Bake in the centre of the oven for 20 minutes, then pour the remaining stock into the tin and return to the oven for 10 minutes until cooked through. Transfer the meatloaf carefully to a warmed serving platter and cover loosely with foil. Bake in the centre of the oven for 20 minutes, then pour the remaining stock into the tin and return to the oven for 10 minutes until cooked through. Transfer the meatloaf carefully to a warmed serving platter and cover loosely with foil. Place the roasting tin over a medium heat and simmer for a few minutes until the juices are well reduced – you should have about 100ml/3½fl oz of liquid in the tin. Stir in the soured cream and warm through gently, stirring constantly, then season to taste with salt and pepper. Place the roasting tin over a medium heat and simmer for a few minutes until the juices are well reduced – you should have about 100ml/3½fl oz of liquid in the tin. Stir in the soured cream and warm through gently, stirring constantly, then season to taste with salt and pepper. Strain the sauce through a sieve into a small jug. Strain the sauce through a sieve into a small jug. Garnish the meatloaf with some fresh marjoram sprigs, if you have some, and serve with the hot sauce. Garnish the meatloaf with some fresh marjoram sprigs, if you have some, and serve with the hot sauce. Recipe tips To check the meatloaf is cooked right through, remove it from the oven and insert a metal skewer into the centre. Hold it there for a few seconds, then remove and lightly pinch the end. If the heat has penetrated through the meat and cooked it, the skewer should feel hot. Press the spot where the skewer was inserted and the juices should run clear. If there is any sign of pinkness, return the meatloaf to the oven and cook for a further 10 minutes before testing it again." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace10eb3bdbfd0cc000f7" }
33df8732f26036c578a81d7da76deaaf3385c6833e903d93306581305721bf10
Potsticker dumplings recipe For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry. Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until it is smooth - this should take about eight minutes. Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes. For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside.After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky. Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands.With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter. Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers. Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top. Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way.To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat-side down into the pan. Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes. For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl.To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce. For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry. For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry. Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until it is smooth - this should take about eight minutes. Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until it is smooth - this should take about eight minutes. Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes. Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes. For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside. For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside. After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky. After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky. Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands. Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands. With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter. With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter. Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them. Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them. Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers. Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers. Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top. Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top. Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way. Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way. To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat-side down into the pan. To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat-side down into the pan. Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes. Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes. For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl. For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl. To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce. To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/porkpotstickerdumpli_90878", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Potsticker dumplings recipe", "content": "For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry. Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until it is smooth - this should take about eight minutes. Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes. For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside.After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky. Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands.With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter. Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers. Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top. Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way.To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat-side down into the pan. Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes. For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl.To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce. For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry. For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry. Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until it is smooth - this should take about eight minutes. Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until it is smooth - this should take about eight minutes. Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes. Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes. For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside. For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside. After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky. After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky. Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands. Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands. With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter. With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter. Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them. Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them. Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers. Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers. Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top. Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top. Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way. Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way. To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat-side down into the pan. To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat-side down into the pan. Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes. Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes. For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl. For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl. To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce. To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace10eb3bdbfd0cc000f8" }
d82773a3ba014895e436e1992d8fc61f98e6538898cf0c76f6c4c4a10e6726d3
Pork meatballs with anchovies recipe An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porkpattieswithancho_92529_16x9.jpg No one will guess these meatballs contain anchovies - they are deeply savoury with a lift of lemon zest and herbs. couple of good handfuls of pork mince (about 500g/17½oz) good handful fresh white breadcrumbs1 lemon, zest onlysmall handful freshly grated parmesan handful flatleaf parsley, roughly choppedhandful thyme, leaves only8-10 canned anchovies, drained, choppedsalt and freshly ground black pepperfew good glugs of fruity olive oilenough hot chicken or vegetable stock to come halfway up the patties Swiss chard leaves, to serve couple of good handfuls of pork mince (about 500g/17½oz) good handful fresh white breadcrumbs 1 lemon, zest only small handful freshly grated parmesan handful flatleaf parsley, roughly chopped handful thyme, leaves only 8-10 canned anchovies, drained, chopped salt and freshly ground black pepper few good glugs of fruity olive oil enough hot chicken or vegetable stock to come halfway up the patties Swiss chard leaves, to serve Method Preheat the oven to 200C/400F/Gas 6.Mix together the pork mince and breadcrumbs in a mixing bowl with the lemon zest and parmesan. Add the herbs and the anchovies, season with a little salt then more generously with freshly ground black pepper. Using your hands, mix together well and then form the mixture into 6-8 large patties.Heat the oil in a large frying pan, then fry the patties until brown on both sides. Place in a shallow ovenproof dish and cover with enough stock to come halfway up the pork patties. Cook in the oven for 20 minutes. They will have crisp tops but be deliciously moist underneath.Serve them in a shallow bowl with some steamed Swiss chard with some of the stock they were cooked in. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Mix together the pork mince and breadcrumbs in a mixing bowl with the lemon zest and parmesan. Add the herbs and the anchovies, season with a little salt then more generously with freshly ground black pepper. Mix together the pork mince and breadcrumbs in a mixing bowl with the lemon zest and parmesan. Add the herbs and the anchovies, season with a little salt then more generously with freshly ground black pepper. Using your hands, mix together well and then form the mixture into 6-8 large patties. Using your hands, mix together well and then form the mixture into 6-8 large patties. Heat the oil in a large frying pan, then fry the patties until brown on both sides. Place in a shallow ovenproof dish and cover with enough stock to come halfway up the pork patties. Cook in the oven for 20 minutes. They will have crisp tops but be deliciously moist underneath. Heat the oil in a large frying pan, then fry the patties until brown on both sides. Place in a shallow ovenproof dish and cover with enough stock to come halfway up the pork patties. Cook in the oven for 20 minutes. They will have crisp tops but be deliciously moist underneath. Serve them in a shallow bowl with some steamed Swiss chard with some of the stock they were cooked in. Serve them in a shallow bowl with some steamed Swiss chard with some of the stock they were cooked in.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/porkpattieswithancho_92529", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pork meatballs with anchovies recipe", "content": "An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porkpattieswithancho_92529_16x9.jpg No one will guess these meatballs contain anchovies - they are deeply savoury with a lift of lemon zest and herbs. couple of good handfuls of pork mince (about 500g/17½oz) good handful fresh white breadcrumbs1 lemon, zest onlysmall handful freshly grated parmesan handful flatleaf parsley, roughly choppedhandful thyme, leaves only8-10 canned anchovies, drained, choppedsalt and freshly ground black pepperfew good glugs of fruity olive oilenough hot chicken or vegetable stock to come halfway up the patties Swiss chard leaves, to serve couple of good handfuls of pork mince (about 500g/17½oz) good handful fresh white breadcrumbs 1 lemon, zest only small handful freshly grated parmesan handful flatleaf parsley, roughly chopped handful thyme, leaves only 8-10 canned anchovies, drained, chopped salt and freshly ground black pepper few good glugs of fruity olive oil enough hot chicken or vegetable stock to come halfway up the patties Swiss chard leaves, to serve Method Preheat the oven to 200C/400F/Gas 6.Mix together the pork mince and breadcrumbs in a mixing bowl with the lemon zest and parmesan. Add the herbs and the anchovies, season with a little salt then more generously with freshly ground black pepper. Using your hands, mix together well and then form the mixture into 6-8 large patties.Heat the oil in a large frying pan, then fry the patties until brown on both sides. Place in a shallow ovenproof dish and cover with enough stock to come halfway up the pork patties. Cook in the oven for 20 minutes. They will have crisp tops but be deliciously moist underneath.Serve them in a shallow bowl with some steamed Swiss chard with some of the stock they were cooked in. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Mix together the pork mince and breadcrumbs in a mixing bowl with the lemon zest and parmesan. Add the herbs and the anchovies, season with a little salt then more generously with freshly ground black pepper. Mix together the pork mince and breadcrumbs in a mixing bowl with the lemon zest and parmesan. Add the herbs and the anchovies, season with a little salt then more generously with freshly ground black pepper. Using your hands, mix together well and then form the mixture into 6-8 large patties. Using your hands, mix together well and then form the mixture into 6-8 large patties. Heat the oil in a large frying pan, then fry the patties until brown on both sides. Place in a shallow ovenproof dish and cover with enough stock to come halfway up the pork patties. Cook in the oven for 20 minutes. They will have crisp tops but be deliciously moist underneath. Heat the oil in a large frying pan, then fry the patties until brown on both sides. Place in a shallow ovenproof dish and cover with enough stock to come halfway up the pork patties. Cook in the oven for 20 minutes. They will have crisp tops but be deliciously moist underneath. Serve them in a shallow bowl with some steamed Swiss chard with some of the stock they were cooked in. Serve them in a shallow bowl with some steamed Swiss chard with some of the stock they were cooked in." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace10eb3bdbfd0cc000f9" }
e9bf1b8be0781c17853543694870ebf6fca6f1f3817d80caa985ed1a696a61cd
Liver and bacon with onions and gravy recipe An average of 4.8 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/liver_and_bacon_with_94841_16x9.jpg The Hairy Bikers’ traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals 450g/1lb lambs’ liver, sliced and fully thawed if frozen25g/1oz butter 2 tbsp sunflower oil 4 tbsp plain flour1 onion, halved lengthways and sliced125g/4½oz rindless streaky bacon rashers, each cut into 4–5 pieces1 beef stock cube500ml/18fl oz just-boiled water1–2 tsp tomato ketchupsalt and freshly ground black pepper 450g/1lb lambs’ liver, sliced and fully thawed if frozen 25g/1oz butter 2 tbsp sunflower oil 4 tbsp plain flour 1 onion, halved lengthways and sliced 125g/4½oz rindless streaky bacon rashers, each cut into 4–5 pieces 1 beef stock cube 500ml/18fl oz just-boiled water 1–2 tsp tomato ketchup salt and freshly ground black pepper Method Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper. Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned, but not completely cooked through. Transfer the slices to a plate and repeat with the remaining liver.Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp. Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so. Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly. Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking. Serve the liver and bacon with some mash and freshly cooked greens. Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat. Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat. Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper. Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper. Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned, but not completely cooked through. Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned, but not completely cooked through. Transfer the slices to a plate and repeat with the remaining liver. Transfer the slices to a plate and repeat with the remaining liver. Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp. Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp. Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so. Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so. Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly. Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly. Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper. Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper. Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking. Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking. Serve the liver and bacon with some mash and freshly cooked greens. Serve the liver and bacon with some mash and freshly cooked greens.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/liver_and_bacon_with_94841", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Liver and bacon with onions and gravy recipe", "content": "An average of 4.8 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/liver_and_bacon_with_94841_16x9.jpg The Hairy Bikers’ traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals 450g/1lb lambs’ liver, sliced and fully thawed if frozen25g/1oz butter 2 tbsp sunflower oil 4 tbsp plain flour1 onion, halved lengthways and sliced125g/4½oz rindless streaky bacon rashers, each cut into 4–5 pieces1 beef stock cube500ml/18fl oz just-boiled water1–2 tsp tomato ketchupsalt and freshly ground black pepper 450g/1lb lambs’ liver, sliced and fully thawed if frozen 25g/1oz butter 2 tbsp sunflower oil 4 tbsp plain flour 1 onion, halved lengthways and sliced 125g/4½oz rindless streaky bacon rashers, each cut into 4–5 pieces 1 beef stock cube 500ml/18fl oz just-boiled water 1–2 tsp tomato ketchup salt and freshly ground black pepper Method Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper. Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned, but not completely cooked through. Transfer the slices to a plate and repeat with the remaining liver.Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp. Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so. Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly. Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking. Serve the liver and bacon with some mash and freshly cooked greens. Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat. Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat. Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper. Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper. Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned, but not completely cooked through. Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned, but not completely cooked through. Transfer the slices to a plate and repeat with the remaining liver. Transfer the slices to a plate and repeat with the remaining liver. Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp. Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp. Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so. Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so. Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly. Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly. Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper. Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper. Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking. Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking. Serve the liver and bacon with some mash and freshly cooked greens. Serve the liver and bacon with some mash and freshly cooked greens." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace11eb3bdbfd0cc000fa" }
923619bf2559cd8b5933a51432357b54d0afaeea31c7db49ad07a1a9f7f2d52e
Steak and kidney pie recipe An average of 4.3 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steakandkidneypie_73308_16x9.jpg Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking. 300g puff pastry1 egg and 1 extra egg yolk beaten together 300g puff pastry 1 egg and 1 extra egg yolk beaten together 2 tbsp vegetable oil700g/1lb 9oz braising steak, diced200g/7oz lamb kidney, diced2 medium onions, diced30g/1oz plain flour850ml/1½ pints beef stocksalt and freshly ground black pepper, to tastea dash of Worcestershire sauce 2 tbsp vegetable oil 700g/1lb 9oz braising steak, diced 200g/7oz lamb kidney, diced 2 medium onions, diced 30g/1oz plain flour 850ml/1½ pints beef stock salt and freshly ground black pepper, to taste a dash of Worcestershire sauce Method Preheat the oven to 220C/425F/Gas 7Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.Return the beef to the pan, sprinkle flour over and coat the meat and onions Add the stock to the pan, stir well and bring to the boil.Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish. Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb. Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.Serve with creamy mash and steamed vegetables to soak up the gravy. Preheat the oven to 220C/425F/Gas 7 Preheat the oven to 220C/425F/Gas 7 Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes. Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes. Return the beef to the pan, sprinkle flour over and coat the meat and onions Return the beef to the pan, sprinkle flour over and coat the meat and onions Add the stock to the pan, stir well and bring to the boil. Add the stock to the pan, stir well and bring to the boil. Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock. Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock. Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish. Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish. Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using. Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb. Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed. Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed. Serve with creamy mash and steamed vegetables to soak up the gravy. Serve with creamy mash and steamed vegetables to soak up the gravy.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/steakandkidneypie_73308", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Steak and kidney pie 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/steakandkidneypie_73308_16x9.jpg Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking. 300g puff pastry1 egg and 1 extra egg yolk beaten together 300g puff pastry 1 egg and 1 extra egg yolk beaten together 2 tbsp vegetable oil700g/1lb 9oz braising steak, diced200g/7oz lamb kidney, diced2 medium onions, diced30g/1oz plain flour850ml/1½ pints beef stocksalt and freshly ground black pepper, to tastea dash of Worcestershire sauce 2 tbsp vegetable oil 700g/1lb 9oz braising steak, diced 200g/7oz lamb kidney, diced 2 medium onions, diced 30g/1oz plain flour 850ml/1½ pints beef stock salt and freshly ground black pepper, to taste a dash of Worcestershire sauce Method Preheat the oven to 220C/425F/Gas 7Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.Return the beef to the pan, sprinkle flour over and coat the meat and onions Add the stock to the pan, stir well and bring to the boil.Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish. Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb. Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.Serve with creamy mash and steamed vegetables to soak up the gravy. Preheat the oven to 220C/425F/Gas 7 Preheat the oven to 220C/425F/Gas 7 Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes. Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes. Return the beef to the pan, sprinkle flour over and coat the meat and onions Return the beef to the pan, sprinkle flour over and coat the meat and onions Add the stock to the pan, stir well and bring to the boil. Add the stock to the pan, stir well and bring to the boil. Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock. Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock. Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish. Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish. Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using. Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb. Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed. Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed. Serve with creamy mash and steamed vegetables to soak up the gravy. Serve with creamy mash and steamed vegetables to soak up the gravy." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace11eb3bdbfd0cc000fb" }
ab9b1ce37198bbf73a81e09b11653d35597b895688242dd990f3d324569f48f1
An authentic ragù bolognese recipe Preheat the oven to 140C/275F/Gas 1.First take a large frying pan, the largest you have, heat 3 tbsp of the oil and gently fry the onion and garlic over a medium heat for about 10 minutes, moving it around from time to time.While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife slice it lengthways into four, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onions and garlic and continue cooking them all for another 5 minutes. Now transfer this mixture to the casserole. Add another tbsp of oil to the pan, turn the heat up to its highest then add the minced beef and brown it, breaking it up and moving it round in the pan. When the beef is browned tip it into the casserole. Heat another tbsp of the oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water, dry them thoroughly with kitchen paper and chop them minutely small. When the pork is browned, transfer it to the casserole, then heat the remaining tbsp of oil and brown the pieces of chicken liver. Add these to the casserole.Now you've finished with the frying pan, so get rid of that and place the casserole over the direct heat, give everything a good stir together, then add the contents of the tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and nutmeg.Allow this to come up to simmering point. Then strip the leaves from half the basil, chop them very finely and add them to the pot. As soon as everything is simmering, place the casserole on the centre shelf of the oven and leave it to cook slowly, without a lid, for 4 hours. It's a good idea to have a look after 3 hours to make sure all is well, but what you should end up with is a thick, concentrated sauce with only a trace of liquid left in it, then remove it from the oven, taste to check the seasoning, strip the leaves off the remainng basil, chop them small and stir them in.Then when the sauce is absolutely cold, divide it, using scales, by spooning 225g/8oz into polythene freezer bags. Seal them leaving a little bit of air at the top to allow room for expansion. Each 225g/8oz pack, thoroughly defrosted and re-heated, will provide enough ragù for 225g/8oz pasta, which will serve 2 people. Preheat the oven to 140C/275F/Gas 1. Preheat the oven to 140C/275F/Gas 1. First take a large frying pan, the largest you have, heat 3 tbsp of the oil and gently fry the onion and garlic over a medium heat for about 10 minutes, moving it around from time to time. First take a large frying pan, the largest you have, heat 3 tbsp of the oil and gently fry the onion and garlic over a medium heat for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife slice it lengthways into four, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onions and garlic and continue cooking them all for another 5 minutes. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife slice it lengthways into four, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onions and garlic and continue cooking them all for another 5 minutes. Now transfer this mixture to the casserole. Add another tbsp of oil to the pan, turn the heat up to its highest then add the minced beef and brown it, breaking it up and moving it round in the pan. When the beef is browned tip it into the casserole. Heat another tbsp of the oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water, dry them thoroughly with kitchen paper and chop them minutely small. When the pork is browned, transfer it to the casserole, then heat the remaining tbsp of oil and brown the pieces of chicken liver. Add these to the casserole. Now transfer this mixture to the casserole. Add another tbsp of oil to the pan, turn the heat up to its highest then add the minced beef and brown it, breaking it up and moving it round in the pan. When the beef is browned tip it into the casserole. Heat another tbsp of the oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water, dry them thoroughly with kitchen paper and chop them minutely small. When the pork is browned, transfer it to the casserole, then heat the remaining tbsp of oil and brown the pieces of chicken liver. Add these to the casserole. Now you've finished with the frying pan, so get rid of that and place the casserole over the direct heat, give everything a good stir together, then add the contents of the tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and nutmeg. Now you've finished with the frying pan, so get rid of that and place the casserole over the direct heat, give everything a good stir together, then add the contents of the tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and nutmeg. Allow this to come up to simmering point. Then strip the leaves from half the basil, chop them very finely and add them to the pot. As soon as everything is simmering, place the casserole on the centre shelf of the oven and leave it to cook slowly, without a lid, for 4 hours. It's a good idea to have a look after 3 hours to make sure all is well, but what you should end up with is a thick, concentrated sauce with only a trace of liquid left in it, then remove it from the oven, taste to check the seasoning, strip the leaves off the remainng basil, chop them small and stir them in. Allow this to come up to simmering point. Then strip the leaves from half the basil, chop them very finely and add them to the pot. As soon as everything is simmering, place the casserole on the centre shelf of the oven and leave it to cook slowly, without a lid, for 4 hours. It's a good idea to have a look after 3 hours to make sure all is well, but what you should end up with is a thick, concentrated sauce with only a trace of liquid left in it, then remove it from the oven, taste to check the seasoning, strip the leaves off the remainng basil, chop them small and stir them in. Then when the sauce is absolutely cold, divide it, using scales, by spooning 225g/8oz into polythene freezer bags. Seal them leaving a little bit of air at the top to allow room for expansion. Each 225g/8oz pack, thoroughly defrosted and re-heated, will provide enough ragù for 225g/8oz pasta, which will serve 2 people. Then when the sauce is absolutely cold, divide it, using scales, by spooning 225g/8oz into polythene freezer bags. Seal them leaving a little bit of air at the top to allow room for expansion. Each 225g/8oz pack, thoroughly defrosted and re-heated, will provide enough ragù for 225g/8oz pasta, which will serve 2 people.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/anauthenticragubolog_66229", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "An authentic ragù bolognese recipe", "content": "Preheat the oven to 140C/275F/Gas 1.First take a large frying pan, the largest you have, heat 3 tbsp of the oil and gently fry the onion and garlic over a medium heat for about 10 minutes, moving it around from time to time.While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife slice it lengthways into four, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onions and garlic and continue cooking them all for another 5 minutes. Now transfer this mixture to the casserole. Add another tbsp of oil to the pan, turn the heat up to its highest then add the minced beef and brown it, breaking it up and moving it round in the pan. When the beef is browned tip it into the casserole. Heat another tbsp of the oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water, dry them thoroughly with kitchen paper and chop them minutely small. When the pork is browned, transfer it to the casserole, then heat the remaining tbsp of oil and brown the pieces of chicken liver. Add these to the casserole.Now you've finished with the frying pan, so get rid of that and place the casserole over the direct heat, give everything a good stir together, then add the contents of the tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and nutmeg.Allow this to come up to simmering point. Then strip the leaves from half the basil, chop them very finely and add them to the pot. As soon as everything is simmering, place the casserole on the centre shelf of the oven and leave it to cook slowly, without a lid, for 4 hours. It's a good idea to have a look after 3 hours to make sure all is well, but what you should end up with is a thick, concentrated sauce with only a trace of liquid left in it, then remove it from the oven, taste to check the seasoning, strip the leaves off the remainng basil, chop them small and stir them in.Then when the sauce is absolutely cold, divide it, using scales, by spooning 225g/8oz into polythene freezer bags. Seal them leaving a little bit of air at the top to allow room for expansion. Each 225g/8oz pack, thoroughly defrosted and re-heated, will provide enough ragù for 225g/8oz pasta, which will serve 2 people. Preheat the oven to 140C/275F/Gas 1. Preheat the oven to 140C/275F/Gas 1. First take a large frying pan, the largest you have, heat 3 tbsp of the oil and gently fry the onion and garlic over a medium heat for about 10 minutes, moving it around from time to time. First take a large frying pan, the largest you have, heat 3 tbsp of the oil and gently fry the onion and garlic over a medium heat for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife slice it lengthways into four, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onions and garlic and continue cooking them all for another 5 minutes. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife slice it lengthways into four, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onions and garlic and continue cooking them all for another 5 minutes. Now transfer this mixture to the casserole. Add another tbsp of oil to the pan, turn the heat up to its highest then add the minced beef and brown it, breaking it up and moving it round in the pan. When the beef is browned tip it into the casserole. Heat another tbsp of the oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water, dry them thoroughly with kitchen paper and chop them minutely small. When the pork is browned, transfer it to the casserole, then heat the remaining tbsp of oil and brown the pieces of chicken liver. Add these to the casserole. Now transfer this mixture to the casserole. Add another tbsp of oil to the pan, turn the heat up to its highest then add the minced beef and brown it, breaking it up and moving it round in the pan. When the beef is browned tip it into the casserole. Heat another tbsp of the oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water, dry them thoroughly with kitchen paper and chop them minutely small. When the pork is browned, transfer it to the casserole, then heat the remaining tbsp of oil and brown the pieces of chicken liver. Add these to the casserole. Now you've finished with the frying pan, so get rid of that and place the casserole over the direct heat, give everything a good stir together, then add the contents of the tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and nutmeg. Now you've finished with the frying pan, so get rid of that and place the casserole over the direct heat, give everything a good stir together, then add the contents of the tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and nutmeg. Allow this to come up to simmering point. Then strip the leaves from half the basil, chop them very finely and add them to the pot. As soon as everything is simmering, place the casserole on the centre shelf of the oven and leave it to cook slowly, without a lid, for 4 hours. It's a good idea to have a look after 3 hours to make sure all is well, but what you should end up with is a thick, concentrated sauce with only a trace of liquid left in it, then remove it from the oven, taste to check the seasoning, strip the leaves off the remainng basil, chop them small and stir them in. Allow this to come up to simmering point. Then strip the leaves from half the basil, chop them very finely and add them to the pot. As soon as everything is simmering, place the casserole on the centre shelf of the oven and leave it to cook slowly, without a lid, for 4 hours. It's a good idea to have a look after 3 hours to make sure all is well, but what you should end up with is a thick, concentrated sauce with only a trace of liquid left in it, then remove it from the oven, taste to check the seasoning, strip the leaves off the remainng basil, chop them small and stir them in. Then when the sauce is absolutely cold, divide it, using scales, by spooning 225g/8oz into polythene freezer bags. Seal them leaving a little bit of air at the top to allow room for expansion. Each 225g/8oz pack, thoroughly defrosted and re-heated, will provide enough ragù for 225g/8oz pasta, which will serve 2 people. Then when the sauce is absolutely cold, divide it, using scales, by spooning 225g/8oz into polythene freezer bags. Seal them leaving a little bit of air at the top to allow room for expansion. Each 225g/8oz pack, thoroughly defrosted and re-heated, will provide enough ragù for 225g/8oz pasta, which will serve 2 people." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace11eb3bdbfd0cc000fc" }
df8efb644b150d006457ce4248b3760d71bb52cae45ac61368df7942d89787af
Lancashire hot pot recipe An average of 3.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lancashirehotpot_92236_16x9.jpg The Hairy Bikers’ slow-cooked classic Lancashire hot pot is perfect for a hearty, family meal. 2 tbsp olive oil1kg/2lb 2oz neck of lamb, chopped into bite-sized pieces4 lambs' kidneys, cleaned, trimmed, cut into quarters2 onions, peeled, sliced½ tsp salt1 tbsp plain flour250ml/9fl oz lamb stock1 sprig fresh thyme 2 fresh bay leaves1 tbsp Worcestershire sauce50g/2oz butter, cut into cubes, plus extra for greasing2 x 250g/7oz black pudding rings, outer casing removed, thickly sliced1kg/2lb 2oz potatoes, peeled and slicedsalt and freshly ground black pepper 2 tbsp olive oil 1kg/2lb 2oz neck of lamb, chopped into bite-sized pieces 4 lambs' kidneys, cleaned, trimmed, cut into quarters 2 onions, peeled, sliced ½ tsp salt 1 tbsp plain flour 250ml/9fl oz lamb stock 1 sprig fresh thyme 2 fresh bay leaves 1 tbsp Worcestershire sauce 50g/2oz butter, cut into cubes, plus extra for greasing 2 x 250g/7oz black pudding rings, outer casing removed, thickly sliced 1kg/2lb 2oz potatoes, peeled and sliced salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour. Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly. Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs' kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid.Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top. To serve, spoon into serving bowls. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour. Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly. Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly. Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs' kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid. Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs' kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid. Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top. Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top. To serve, spoon into serving bowls. To serve, spoon into serving bowls.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lancashirehotpot_92236", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lancashire hot pot recipe", "content": "An average of 3.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lancashirehotpot_92236_16x9.jpg The Hairy Bikers’ slow-cooked classic Lancashire hot pot is perfect for a hearty, family meal. 2 tbsp olive oil1kg/2lb 2oz neck of lamb, chopped into bite-sized pieces4 lambs' kidneys, cleaned, trimmed, cut into quarters2 onions, peeled, sliced½ tsp salt1 tbsp plain flour250ml/9fl oz lamb stock1 sprig fresh thyme 2 fresh bay leaves1 tbsp Worcestershire sauce50g/2oz butter, cut into cubes, plus extra for greasing2 x 250g/7oz black pudding rings, outer casing removed, thickly sliced1kg/2lb 2oz potatoes, peeled and slicedsalt and freshly ground black pepper 2 tbsp olive oil 1kg/2lb 2oz neck of lamb, chopped into bite-sized pieces 4 lambs' kidneys, cleaned, trimmed, cut into quarters 2 onions, peeled, sliced ½ tsp salt 1 tbsp plain flour 250ml/9fl oz lamb stock 1 sprig fresh thyme 2 fresh bay leaves 1 tbsp Worcestershire sauce 50g/2oz butter, cut into cubes, plus extra for greasing 2 x 250g/7oz black pudding rings, outer casing removed, thickly sliced 1kg/2lb 2oz potatoes, peeled and sliced salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour. Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly. Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs' kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid.Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top. To serve, spoon into serving bowls. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour. Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly. Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly. Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs' kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid. Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs' kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid. Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top. Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top. To serve, spoon into serving bowls. To serve, spoon into serving bowls." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace11eb3bdbfd0cc000fd" }
cefe7118d42e6aba86ee0988e10300e80035d58c83af5279b16107174d4dc3d2
Bangers and sweet potato mash recipe An average of 4.8 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bangers_and_mash_86083_16x9.jpg Swede and sweet potato make a lighter mash for this British classic – buy the best quality pork sausages and roast them in the oven without any extra oil. Each serving provides 702 kcal, 25g protein, 46g carbohydrates (of which 22g sugars), 34g fat (of which 18.5g saturates), 12g fibre and 3.2g salt. 8 good-quality pork sausages 500g/1lb 2oz swede, peeled and diced500g/1lb 2oz sweet potato, peeled and diced50g/1¾ oz butter100g/3½ oz half-fat crème fraîchesalt and freshly ground black pepper 8 good-quality pork sausages 500g/1lb 2oz swede, peeled and diced 500g/1lb 2oz sweet potato, peeled and diced 50g/1¾ oz butter 100g/3½ oz half-fat crème fraîche salt and freshly ground black pepper 1 tbsp olive oil2 onions, thinly sliced6 sprigs thyme, tied together with string150ml/5fl oz beer (or use an extra 150ml/5fl oz beef stock)2 tsp English mustard500ml/18fl oz beef stock2 tbsp beef gravy granules 1 tbsp olive oil 2 onions, thinly sliced 6 sprigs thyme, tied together with string 150ml/5fl oz beer (or use an extra 150ml/5fl oz beef stock) 2 tsp English mustard 500ml/18fl oz beef stock 2 tbsp beef gravy granules 300g/10½ oz green beans, steamed 300g/10½ oz green beans, steamed Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paperPlace the sausages on the lined baking tray and cook in the oven for 25–30 minutes, depending on their thickness, shaking the tray from time to time to ensure even cooking.Meanwhile, put the swede and sweet potato into a large pan and pour over enough cold water to cover. Season with salt and bring to the boil. Lower the heat and simmer for 15–20 minutes, or until tender.In the meantime, make the gravy. Heat the olive oil in a large frying pan over a medium-high heat. Add the onions and thyme and cook, stirring frequently, for 10 minutes, or until softened and starting to brown and caramelise.Pour in the beer, if using, and simmer until the volume has reduced by half, then add the mustard and beef stock. Simmer for 10 minutes, then whisk in the gravy granules and stir until thickened. Season with salt and pepper to taste.When the swede and sweet potato are cooked, drain and mash until smooth. Return them to the pan and mix in the butter and crème fraîche. Season with salt and pepper and reheat gently.Serve the sausages with the mash, steamed green beans and plenty of gravy. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper Place the sausages on the lined baking tray and cook in the oven for 25–30 minutes, depending on their thickness, shaking the tray from time to time to ensure even cooking. Place the sausages on the lined baking tray and cook in the oven for 25–30 minutes, depending on their thickness, shaking the tray from time to time to ensure even cooking. Meanwhile, put the swede and sweet potato into a large pan and pour over enough cold water to cover. Season with salt and bring to the boil. Lower the heat and simmer for 15–20 minutes, or until tender. Meanwhile, put the swede and sweet potato into a large pan and pour over enough cold water to cover. Season with salt and bring to the boil. Lower the heat and simmer for 15–20 minutes, or until tender. In the meantime, make the gravy. Heat the olive oil in a large frying pan over a medium-high heat. Add the onions and thyme and cook, stirring frequently, for 10 minutes, or until softened and starting to brown and caramelise. In the meantime, make the gravy. Heat the olive oil in a large frying pan over a medium-high heat. Add the onions and thyme and cook, stirring frequently, for 10 minutes, or until softened and starting to brown and caramelise. Pour in the beer, if using, and simmer until the volume has reduced by half, then add the mustard and beef stock. Simmer for 10 minutes, then whisk in the gravy granules and stir until thickened. Season with salt and pepper to taste. Pour in the beer, if using, and simmer until the volume has reduced by half, then add the mustard and beef stock. Simmer for 10 minutes, then whisk in the gravy granules and stir until thickened. Season with salt and pepper to taste. When the swede and sweet potato are cooked, drain and mash until smooth. Return them to the pan and mix in the butter and crème fraîche. Season with salt and pepper and reheat gently. When the swede and sweet potato are cooked, drain and mash until smooth. Return them to the pan and mix in the butter and crème fraîche. Season with salt and pepper and reheat gently. Serve the sausages with the mash, steamed green beans and plenty of gravy. Serve the sausages with the mash, steamed green beans and plenty of gravy.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bangers_and_mash_86083", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Bangers and sweet potato mash recipe", "content": "An average of 4.8 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bangers_and_mash_86083_16x9.jpg Swede and sweet potato make a lighter mash for this British classic – buy the best quality pork sausages and roast them in the oven without any extra oil. Each serving provides 702 kcal, 25g protein, 46g carbohydrates (of which 22g sugars), 34g fat (of which 18.5g saturates), 12g fibre and 3.2g salt. 8 good-quality pork sausages 500g/1lb 2oz swede, peeled and diced500g/1lb 2oz sweet potato, peeled and diced50g/1¾ oz butter100g/3½ oz half-fat crème fraîchesalt and freshly ground black pepper 8 good-quality pork sausages 500g/1lb 2oz swede, peeled and diced 500g/1lb 2oz sweet potato, peeled and diced 50g/1¾ oz butter 100g/3½ oz half-fat crème fraîche salt and freshly ground black pepper 1 tbsp olive oil2 onions, thinly sliced6 sprigs thyme, tied together with string150ml/5fl oz beer (or use an extra 150ml/5fl oz beef stock)2 tsp English mustard500ml/18fl oz beef stock2 tbsp beef gravy granules 1 tbsp olive oil 2 onions, thinly sliced 6 sprigs thyme, tied together with string 150ml/5fl oz beer (or use an extra 150ml/5fl oz beef stock) 2 tsp English mustard 500ml/18fl oz beef stock 2 tbsp beef gravy granules 300g/10½ oz green beans, steamed 300g/10½ oz green beans, steamed Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paperPlace the sausages on the lined baking tray and cook in the oven for 25–30 minutes, depending on their thickness, shaking the tray from time to time to ensure even cooking.Meanwhile, put the swede and sweet potato into a large pan and pour over enough cold water to cover. Season with salt and bring to the boil. Lower the heat and simmer for 15–20 minutes, or until tender.In the meantime, make the gravy. Heat the olive oil in a large frying pan over a medium-high heat. Add the onions and thyme and cook, stirring frequently, for 10 minutes, or until softened and starting to brown and caramelise.Pour in the beer, if using, and simmer until the volume has reduced by half, then add the mustard and beef stock. Simmer for 10 minutes, then whisk in the gravy granules and stir until thickened. Season with salt and pepper to taste.When the swede and sweet potato are cooked, drain and mash until smooth. Return them to the pan and mix in the butter and crème fraîche. Season with salt and pepper and reheat gently.Serve the sausages with the mash, steamed green beans and plenty of gravy. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper Place the sausages on the lined baking tray and cook in the oven for 25–30 minutes, depending on their thickness, shaking the tray from time to time to ensure even cooking. Place the sausages on the lined baking tray and cook in the oven for 25–30 minutes, depending on their thickness, shaking the tray from time to time to ensure even cooking. Meanwhile, put the swede and sweet potato into a large pan and pour over enough cold water to cover. Season with salt and bring to the boil. Lower the heat and simmer for 15–20 minutes, or until tender. Meanwhile, put the swede and sweet potato into a large pan and pour over enough cold water to cover. Season with salt and bring to the boil. Lower the heat and simmer for 15–20 minutes, or until tender. In the meantime, make the gravy. Heat the olive oil in a large frying pan over a medium-high heat. Add the onions and thyme and cook, stirring frequently, for 10 minutes, or until softened and starting to brown and caramelise. In the meantime, make the gravy. Heat the olive oil in a large frying pan over a medium-high heat. Add the onions and thyme and cook, stirring frequently, for 10 minutes, or until softened and starting to brown and caramelise. Pour in the beer, if using, and simmer until the volume has reduced by half, then add the mustard and beef stock. Simmer for 10 minutes, then whisk in the gravy granules and stir until thickened. Season with salt and pepper to taste. Pour in the beer, if using, and simmer until the volume has reduced by half, then add the mustard and beef stock. Simmer for 10 minutes, then whisk in the gravy granules and stir until thickened. Season with salt and pepper to taste. When the swede and sweet potato are cooked, drain and mash until smooth. Return them to the pan and mix in the butter and crème fraîche. Season with salt and pepper and reheat gently. When the swede and sweet potato are cooked, drain and mash until smooth. Return them to the pan and mix in the butter and crème fraîche. Season with salt and pepper and reheat gently. Serve the sausages with the mash, steamed green beans and plenty of gravy. Serve the sausages with the mash, steamed green beans and plenty of gravy." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace12eb3bdbfd0cc000fe" }
0f36b09201124def842218a7a1dacfe02be6a6f7d045b40267b6a6e494acf2a2
Fried chicken sandwich recipe An average of 4.5 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_chicken_sandwich_58048_16x9.jpg ‘Fried’, ‘chicken’ and ‘sandwich’: three alluring enough words on their own; together, they promise pure, unbridled pleasure. And, frankly, that’s the only kind of pleasure I’m interested in. ½ red onion, thinly slicedred wine vinegar or lime juice to cover ½ red onion, thinly sliced red wine vinegar or lime juice to cover 75ml/2½fl oz kefir, buttermilk or plain yoghurt½ tsp hot smoked paprika, plus ¼ tsp for the coating½ tsp fine sea salt, plus ¼ tsp for the coating1 tsp lemon juice½ tsp Dijon mustard½ tsp maple syrup1 fat garlic clove, finely grated1 small boneless chicken thigh fillet, skin removed4–5 tbsp plain floursunflower oil for deep-frying 75ml/2½fl oz kefir, buttermilk or plain yoghurt ½ tsp hot smoked paprika, plus ¼ tsp for the coating ½ tsp fine sea salt, plus ¼ tsp for the coating 1 tsp lemon juice ½ tsp Dijon mustard ½ tsp maple syrup 1 fat garlic clove, finely grated 1 small boneless chicken thigh fillet, skin removed 4–5 tbsp plain flour sunflower oil for deep-frying 4 tbsp garlic mayonnaise1 tsp crispy chilli oil or other chilli sauce¼ tsp honey1 burger bun, split, or 2 slices white breada few leaves iceberg lettucekimchi or pickles of your choice 4 tbsp garlic mayonnaise 1 tsp crispy chilli oil or other chilli sauce ¼ tsp honey 1 burger bun, split, or 2 slices white bread a few leaves iceberg lettuce kimchi or pickles of your choice Method Make your pink-pickled onions in advance: at least 2 hours, and up to 24. Put the onion into a jar or bowl and cover with the vinegar (or lime juice), pressing down on the onions. Cover and leave the onions to steep.Pour the kefir, buttermilk or yoghurt into a small dish and stir in the ½ teaspoon of paprika, ½ teaspoon of salt, lemon juice, mustard, maple syrup and garlic. Add the chicken and turn to coat in the marinade. Cover the dish, then leave in the fridge for at least 4 hours or up to 2 days. (If you simply cannot wait that long, leave the chicken out on the kitchen counter for 20–40 minutes.)Take the chicken out of the fridge in good time to get to room temperature before you start to cook it.Mix the flour with the remaining ¼ teaspoon each of paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don’t try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry.Mix the garlic mayonnaise with the chilli oil and honey, and spread over both sides of a split burger bun (or a couple of slices of bread). Put a plate lined with kitchen paper by (but not dangerously near) the hob, if you want to get rid of any excess fat once the chicken’s cooked.Pour enough oil into a deep, heavy-bottomed saucepan to come about 3½cm/1⅓in up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you have a food thermometer, you want the fat to be at 190°C when the chicken goes in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, gently lower the chicken into the hot oil, and cook for 3–4 minutes on each side, until the coating is deep gold and very crisp and the chicken is completely cooked through. Drain on the paper-lined plate and leave to stand (for a couple of minutes) while you shred some iceberg lettuce and get out your pickles. Put a handful of lettuce on the mayo on the bottom of the bun, top with the fried chicken, add kimchi and pink-pickled onions, scatter with a bit more lettuce and squidge on the top of the bun. Go in cautiously: I have more than once burned my mouth. Make your pink-pickled onions in advance: at least 2 hours, and up to 24. Put the onion into a jar or bowl and cover with the vinegar (or lime juice), pressing down on the onions. Cover and leave the onions to steep. Make your pink-pickled onions in advance: at least 2 hours, and up to 24. Put the onion into a jar or bowl and cover with the vinegar (or lime juice), pressing down on the onions. Cover and leave the onions to steep. Pour the kefir, buttermilk or yoghurt into a small dish and stir in the ½ teaspoon of paprika, ½ teaspoon of salt, lemon juice, mustard, maple syrup and garlic. Add the chicken and turn to coat in the marinade. Cover the dish, then leave in the fridge for at least 4 hours or up to 2 days. (If you simply cannot wait that long, leave the chicken out on the kitchen counter for 20–40 minutes.) Pour the kefir, buttermilk or yoghurt into a small dish and stir in the ½ teaspoon of paprika, ½ teaspoon of salt, lemon juice, mustard, maple syrup and garlic. Add the chicken and turn to coat in the marinade. Cover the dish, then leave in the fridge for at least 4 hours or up to 2 days. (If you simply cannot wait that long, leave the chicken out on the kitchen counter for 20–40 minutes.) Take the chicken out of the fridge in good time to get to room temperature before you start to cook it. Take the chicken out of the fridge in good time to get to room temperature before you start to cook it. Mix the flour with the remaining ¼ teaspoon each of paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don’t try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry. Mix the flour with the remaining ¼ teaspoon each of paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don’t try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry. Mix the garlic mayonnaise with the chilli oil and honey, and spread over both sides of a split burger bun (or a couple of slices of bread). Put a plate lined with kitchen paper by (but not dangerously near) the hob, if you want to get rid of any excess fat once the chicken’s cooked. Mix the garlic mayonnaise with the chilli oil and honey, and spread over both sides of a split burger bun (or a couple of slices of bread). Put a plate lined with kitchen paper by (but not dangerously near) the hob, if you want to get rid of any excess fat once the chicken’s cooked. Pour enough oil into a deep, heavy-bottomed saucepan to come about 3½cm/1⅓in up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you have a food thermometer, you want the fat to be at 190°C when the chicken goes in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, gently lower the chicken into the hot oil, and cook for 3–4 minutes on each side, until the coating is deep gold and very crisp and the chicken is completely cooked through. Drain on the paper-lined plate and leave to stand (for a couple of minutes) while you shred some iceberg lettuce and get out your pickles. Pour enough oil into a deep, heavy-bottomed saucepan to come about 3½cm/1⅓in up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you have a food thermometer, you want the fat to be at 190°C when the chicken goes in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, gently lower the chicken into the hot oil, and cook for 3–4 minutes on each side, until the coating is deep gold and very crisp and the chicken is completely cooked through. Drain on the paper-lined plate and leave to stand (for a couple of minutes) while you shred some iceberg lettuce and get out your pickles. Put a handful of lettuce on the mayo on the bottom of the bun, top with the fried chicken, add kimchi and pink-pickled onions, scatter with a bit more lettuce and squidge on the top of the bun. Go in cautiously: I have more than once burned my mouth. Put a handful of lettuce on the mayo on the bottom of the bun, top with the fried chicken, add kimchi and pink-pickled onions, scatter with a bit more lettuce and squidge on the top of the bun. Go in cautiously: I have more than once burned my mouth. Recipe tips For the pink-pickled onions, use a whole onion if you prefer, as you will find yourself adding them to much else. Chinese crispy chilli oil is a staple in my kitchen but really, any chilli component works along with the mayonnaise; if using a sweeter sauce though omit the honey.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/fried_chicken_sandwich_58048", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Fried chicken sandwich recipe", "content": "An average of 4.5 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_chicken_sandwich_58048_16x9.jpg ‘Fried’, ‘chicken’ and ‘sandwich’: three alluring enough words on their own; together, they promise pure, unbridled pleasure. And, frankly, that’s the only kind of pleasure I’m interested in. ½ red onion, thinly slicedred wine vinegar or lime juice to cover ½ red onion, thinly sliced red wine vinegar or lime juice to cover 75ml/2½fl oz kefir, buttermilk or plain yoghurt½ tsp hot smoked paprika, plus ¼ tsp for the coating½ tsp fine sea salt, plus ¼ tsp for the coating1 tsp lemon juice½ tsp Dijon mustard½ tsp maple syrup1 fat garlic clove, finely grated1 small boneless chicken thigh fillet, skin removed4–5 tbsp plain floursunflower oil for deep-frying 75ml/2½fl oz kefir, buttermilk or plain yoghurt ½ tsp hot smoked paprika, plus ¼ tsp for the coating ½ tsp fine sea salt, plus ¼ tsp for the coating 1 tsp lemon juice ½ tsp Dijon mustard ½ tsp maple syrup 1 fat garlic clove, finely grated 1 small boneless chicken thigh fillet, skin removed 4–5 tbsp plain flour sunflower oil for deep-frying 4 tbsp garlic mayonnaise1 tsp crispy chilli oil or other chilli sauce¼ tsp honey1 burger bun, split, or 2 slices white breada few leaves iceberg lettucekimchi or pickles of your choice 4 tbsp garlic mayonnaise 1 tsp crispy chilli oil or other chilli sauce ¼ tsp honey 1 burger bun, split, or 2 slices white bread a few leaves iceberg lettuce kimchi or pickles of your choice Method Make your pink-pickled onions in advance: at least 2 hours, and up to 24. Put the onion into a jar or bowl and cover with the vinegar (or lime juice), pressing down on the onions. Cover and leave the onions to steep.Pour the kefir, buttermilk or yoghurt into a small dish and stir in the ½ teaspoon of paprika, ½ teaspoon of salt, lemon juice, mustard, maple syrup and garlic. Add the chicken and turn to coat in the marinade. Cover the dish, then leave in the fridge for at least 4 hours or up to 2 days. (If you simply cannot wait that long, leave the chicken out on the kitchen counter for 20–40 minutes.)Take the chicken out of the fridge in good time to get to room temperature before you start to cook it.Mix the flour with the remaining ¼ teaspoon each of paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don’t try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry.Mix the garlic mayonnaise with the chilli oil and honey, and spread over both sides of a split burger bun (or a couple of slices of bread). Put a plate lined with kitchen paper by (but not dangerously near) the hob, if you want to get rid of any excess fat once the chicken’s cooked.Pour enough oil into a deep, heavy-bottomed saucepan to come about 3½cm/1⅓in up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you have a food thermometer, you want the fat to be at 190°C when the chicken goes in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, gently lower the chicken into the hot oil, and cook for 3–4 minutes on each side, until the coating is deep gold and very crisp and the chicken is completely cooked through. Drain on the paper-lined plate and leave to stand (for a couple of minutes) while you shred some iceberg lettuce and get out your pickles. Put a handful of lettuce on the mayo on the bottom of the bun, top with the fried chicken, add kimchi and pink-pickled onions, scatter with a bit more lettuce and squidge on the top of the bun. Go in cautiously: I have more than once burned my mouth. Make your pink-pickled onions in advance: at least 2 hours, and up to 24. Put the onion into a jar or bowl and cover with the vinegar (or lime juice), pressing down on the onions. Cover and leave the onions to steep. Make your pink-pickled onions in advance: at least 2 hours, and up to 24. Put the onion into a jar or bowl and cover with the vinegar (or lime juice), pressing down on the onions. Cover and leave the onions to steep. Pour the kefir, buttermilk or yoghurt into a small dish and stir in the ½ teaspoon of paprika, ½ teaspoon of salt, lemon juice, mustard, maple syrup and garlic. Add the chicken and turn to coat in the marinade. Cover the dish, then leave in the fridge for at least 4 hours or up to 2 days. (If you simply cannot wait that long, leave the chicken out on the kitchen counter for 20–40 minutes.) Pour the kefir, buttermilk or yoghurt into a small dish and stir in the ½ teaspoon of paprika, ½ teaspoon of salt, lemon juice, mustard, maple syrup and garlic. Add the chicken and turn to coat in the marinade. Cover the dish, then leave in the fridge for at least 4 hours or up to 2 days. (If you simply cannot wait that long, leave the chicken out on the kitchen counter for 20–40 minutes.) Take the chicken out of the fridge in good time to get to room temperature before you start to cook it. Take the chicken out of the fridge in good time to get to room temperature before you start to cook it. Mix the flour with the remaining ¼ teaspoon each of paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don’t try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry. Mix the flour with the remaining ¼ teaspoon each of paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don’t try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry. Mix the garlic mayonnaise with the chilli oil and honey, and spread over both sides of a split burger bun (or a couple of slices of bread). Put a plate lined with kitchen paper by (but not dangerously near) the hob, if you want to get rid of any excess fat once the chicken’s cooked. Mix the garlic mayonnaise with the chilli oil and honey, and spread over both sides of a split burger bun (or a couple of slices of bread). Put a plate lined with kitchen paper by (but not dangerously near) the hob, if you want to get rid of any excess fat once the chicken’s cooked. Pour enough oil into a deep, heavy-bottomed saucepan to come about 3½cm/1⅓in up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you have a food thermometer, you want the fat to be at 190°C when the chicken goes in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, gently lower the chicken into the hot oil, and cook for 3–4 minutes on each side, until the coating is deep gold and very crisp and the chicken is completely cooked through. Drain on the paper-lined plate and leave to stand (for a couple of minutes) while you shred some iceberg lettuce and get out your pickles. Pour enough oil into a deep, heavy-bottomed saucepan to come about 3½cm/1⅓in up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you have a food thermometer, you want the fat to be at 190°C when the chicken goes in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, gently lower the chicken into the hot oil, and cook for 3–4 minutes on each side, until the coating is deep gold and very crisp and the chicken is completely cooked through. Drain on the paper-lined plate and leave to stand (for a couple of minutes) while you shred some iceberg lettuce and get out your pickles. Put a handful of lettuce on the mayo on the bottom of the bun, top with the fried chicken, add kimchi and pink-pickled onions, scatter with a bit more lettuce and squidge on the top of the bun. Go in cautiously: I have more than once burned my mouth. Put a handful of lettuce on the mayo on the bottom of the bun, top with the fried chicken, add kimchi and pink-pickled onions, scatter with a bit more lettuce and squidge on the top of the bun. Go in cautiously: I have more than once burned my mouth. Recipe tips For the pink-pickled onions, use a whole onion if you prefer, as you will find yourself adding them to much else. Chinese crispy chilli oil is a staple in my kitchen but really, any chilli component works along with the mayonnaise; if using a sweeter sauce though omit the honey." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace12eb3bdbfd0cc000ff" }
0ed911a11b24e20f5ff29e1640ac8561ff9ce82d34532b9b4ee6d66391dc8bfd
Chicken liver pâté recipe An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chickenliverpate_85880_16x9.jpg This is the perfect Christmas day starter using chicken livers, a wonderful low cost yet luxury ingredient. 1 tbsp olive oil2 shallots, finely chopped3 sprigs thyme, leaves only1 garlic clove, crushedpinch freshly grated nutmeg½ tsp ground allspice1 orange, zest onlysea salt and freshly ground black pepper400g/14oz chicken livers, trimmed of any membrane and gristle, roughly chopped50ml/2fl oz brandy100ml/3½fl oz double cream120g/4½oz unsalted butter, cubed 1 tbsp olive oil 2 shallots, finely chopped 3 sprigs thyme, leaves only 1 garlic clove, crushed pinch freshly grated nutmeg ½ tsp ground allspice 1 orange, zest only sea salt and freshly ground black pepper 400g/14oz chicken livers, trimmed of any membrane and gristle, roughly chopped 50ml/2fl oz brandy 100ml/3½fl oz double cream 120g/4½oz unsalted butter, cubed 80g/3oz unsalted butterpinch ground mace½ orange, zest only2 sprigs thyme, leaves only 80g/3oz unsalted butter pinch ground mace ½ orange, zest only 2 sprigs thyme, leaves only Method Heat the oil in a frying pan over a medium heat. Add the shallots and thyme and cook gently for five minutes, or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper and cook for a further two minutes, or until fragrant.Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor. Blend until smooth.Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter and blend until smooth.Pass the mixture through a fine sieve into a bowl and then divide between four ramekins. Smooth the tops down by banging the bottom of the ramekins against the work surface, then place in the fridge while you prepare the butter finish.Melt the butter in a saucepan with the ground mace and spoon over the pâtés. Sprinkle over the orange zest and thyme leaves to decorate. Refrigerate for two hours before serving with slices of toasted sourdough bread and cornichon pickles. Heat the oil in a frying pan over a medium heat. Add the shallots and thyme and cook gently for five minutes, or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper and cook for a further two minutes, or until fragrant. Heat the oil in a frying pan over a medium heat. Add the shallots and thyme and cook gently for five minutes, or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper and cook for a further two minutes, or until fragrant. Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor. Blend until smooth. Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor. Blend until smooth. Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter and blend until smooth. Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter and blend until smooth. Pass the mixture through a fine sieve into a bowl and then divide between four ramekins. Smooth the tops down by banging the bottom of the ramekins against the work surface, then place in the fridge while you prepare the butter finish. Pass the mixture through a fine sieve into a bowl and then divide between four ramekins. Smooth the tops down by banging the bottom of the ramekins against the work surface, then place in the fridge while you prepare the butter finish. Melt the butter in a saucepan with the ground mace and spoon over the pâtés. Sprinkle over the orange zest and thyme leaves to decorate. Refrigerate for two hours before serving with slices of toasted sourdough bread and cornichon pickles. Melt the butter in a saucepan with the ground mace and spoon over the pâtés. Sprinkle over the orange zest and thyme leaves to decorate. Refrigerate for two hours before serving with slices of toasted sourdough bread and cornichon pickles.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chickenliverpate_85880", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken liver pâté recipe", "content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chickenliverpate_85880_16x9.jpg This is the perfect Christmas day starter using chicken livers, a wonderful low cost yet luxury ingredient. 1 tbsp olive oil2 shallots, finely chopped3 sprigs thyme, leaves only1 garlic clove, crushedpinch freshly grated nutmeg½ tsp ground allspice1 orange, zest onlysea salt and freshly ground black pepper400g/14oz chicken livers, trimmed of any membrane and gristle, roughly chopped50ml/2fl oz brandy100ml/3½fl oz double cream120g/4½oz unsalted butter, cubed 1 tbsp olive oil 2 shallots, finely chopped 3 sprigs thyme, leaves only 1 garlic clove, crushed pinch freshly grated nutmeg ½ tsp ground allspice 1 orange, zest only sea salt and freshly ground black pepper 400g/14oz chicken livers, trimmed of any membrane and gristle, roughly chopped 50ml/2fl oz brandy 100ml/3½fl oz double cream 120g/4½oz unsalted butter, cubed 80g/3oz unsalted butterpinch ground mace½ orange, zest only2 sprigs thyme, leaves only 80g/3oz unsalted butter pinch ground mace ½ orange, zest only 2 sprigs thyme, leaves only Method Heat the oil in a frying pan over a medium heat. Add the shallots and thyme and cook gently for five minutes, or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper and cook for a further two minutes, or until fragrant.Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor. Blend until smooth.Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter and blend until smooth.Pass the mixture through a fine sieve into a bowl and then divide between four ramekins. Smooth the tops down by banging the bottom of the ramekins against the work surface, then place in the fridge while you prepare the butter finish.Melt the butter in a saucepan with the ground mace and spoon over the pâtés. Sprinkle over the orange zest and thyme leaves to decorate. Refrigerate for two hours before serving with slices of toasted sourdough bread and cornichon pickles. Heat the oil in a frying pan over a medium heat. Add the shallots and thyme and cook gently for five minutes, or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper and cook for a further two minutes, or until fragrant. Heat the oil in a frying pan over a medium heat. Add the shallots and thyme and cook gently for five minutes, or until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper and cook for a further two minutes, or until fragrant. Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor. Blend until smooth. Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine). Remove from the heat and spoon everything into a food processor. Blend until smooth. Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter and blend until smooth. Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the food processor and blend again until smooth. With the motor running, gradually add the cubed butter and blend until smooth. Pass the mixture through a fine sieve into a bowl and then divide between four ramekins. Smooth the tops down by banging the bottom of the ramekins against the work surface, then place in the fridge while you prepare the butter finish. Pass the mixture through a fine sieve into a bowl and then divide between four ramekins. Smooth the tops down by banging the bottom of the ramekins against the work surface, then place in the fridge while you prepare the butter finish. Melt the butter in a saucepan with the ground mace and spoon over the pâtés. Sprinkle over the orange zest and thyme leaves to decorate. Refrigerate for two hours before serving with slices of toasted sourdough bread and cornichon pickles. Melt the butter in a saucepan with the ground mace and spoon over the pâtés. Sprinkle over the orange zest and thyme leaves to decorate. Refrigerate for two hours before serving with slices of toasted sourdough bread and cornichon pickles." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace12eb3bdbfd0cc00100" }
25dd02674cf79ab3e56a3df7a2c6bde61a27511687dd7fd643fd028610ac6b6f
Vegan seitan chicken recipe An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_seitan_chicken_00192_16x9.jpg You can make homemade seitan using just plain flour and water. This recipe uses a piri-piri seasoning, but see the tips section for alternative flavours. Serve with crispy sweet potato wedges and corn on the cob. Drizzle over piri piri hot sauce for extra heat! 1kg/35¼oz plain white flour2 tsp piri-piri seasoning 4 tbsp olive oil400ml/14fl oz vegetable or meat stock2 tsp smoked paprika2 large sweet potatoes, cut into wedges4 sweetcorn cobettes (or 2 large sweetcorn cobs, halved)salt, to taste 1kg/35¼oz plain white flour 2 tsp piri-piri seasoning 4 tbsp olive oil 400ml/14fl oz vegetable or meat stock 2 tsp smoked paprika 2 large sweet potatoes, cut into wedges 4 sweetcorn cobettes (or 2 large sweetcorn cobs, halved) salt, to taste Method In a very large bowl, mix the flour and 625ml/21fl oz water together. Knead the dough by hand or using electric dough hooks until the dough is supple and elastic, and doesn’t break when stretched to the point you can see light through it. If doing by hand, this will take around 15 minutes. Clean the bowl out and place the dough back in the middle. Cover with cold water and leave to rest for 2 hours.Drain the water and rinse the dough well for 5 minutes or until most of the starch has been removed and the water runs clear-ish. The dough will look stringy and a bit like a sponge at this point. Put it back in the bowl, cover with a cloth, and rest for one hour.Add the piri piri seasoning, knead well, then twist the dough and tie into a knot. Heat a medium-sized saucepan over a medium heat and add 2 tablespoons of the oil. Fry the dough for 5 minutes on all sides, or until golden-brown. Remove from the heat and carefully pour in the stock and 1 teaspoon paprika (if your pan is still on the heat be careful as the oil may spit). Cover with a lid and simmer over a low heat for 45 minutes, making sure to top up the liquid if it starts to boil dry. The dough will at least double in size.Preheat the oven to 200C/180C Fan/Gas 6. Toss the sweet potato wedges with 2 tablespoons of oil and 1 teaspoon paprika then season well with salt. Roast for 20-25 minutes, until lightly browned.Place the corn on the cob into a saucepan of boiling water and boil for 8–10 minutes or until the sweetcorn is cooked and tender.Serve the seitan, corn and wedges on a platter. Drizzle over any leftover stock and hot sauce, if using. In a very large bowl, mix the flour and 625ml/21fl oz water together. Knead the dough by hand or using electric dough hooks until the dough is supple and elastic, and doesn’t break when stretched to the point you can see light through it. If doing by hand, this will take around 15 minutes. Clean the bowl out and place the dough back in the middle. Cover with cold water and leave to rest for 2 hours. In a very large bowl, mix the flour and 625ml/21fl oz water together. Knead the dough by hand or using electric dough hooks until the dough is supple and elastic, and doesn’t break when stretched to the point you can see light through it. If doing by hand, this will take around 15 minutes. Clean the bowl out and place the dough back in the middle. Cover with cold water and leave to rest for 2 hours. Drain the water and rinse the dough well for 5 minutes or until most of the starch has been removed and the water runs clear-ish. The dough will look stringy and a bit like a sponge at this point. Put it back in the bowl, cover with a cloth, and rest for one hour. Drain the water and rinse the dough well for 5 minutes or until most of the starch has been removed and the water runs clear-ish. The dough will look stringy and a bit like a sponge at this point. Put it back in the bowl, cover with a cloth, and rest for one hour. Add the piri piri seasoning, knead well, then twist the dough and tie into a knot. Add the piri piri seasoning, knead well, then twist the dough and tie into a knot. Heat a medium-sized saucepan over a medium heat and add 2 tablespoons of the oil. Fry the dough for 5 minutes on all sides, or until golden-brown. Remove from the heat and carefully pour in the stock and 1 teaspoon paprika (if your pan is still on the heat be careful as the oil may spit). Cover with a lid and simmer over a low heat for 45 minutes, making sure to top up the liquid if it starts to boil dry. The dough will at least double in size. Heat a medium-sized saucepan over a medium heat and add 2 tablespoons of the oil. Fry the dough for 5 minutes on all sides, or until golden-brown. Remove from the heat and carefully pour in the stock and 1 teaspoon paprika (if your pan is still on the heat be careful as the oil may spit). Cover with a lid and simmer over a low heat for 45 minutes, making sure to top up the liquid if it starts to boil dry. The dough will at least double in size. Preheat the oven to 200C/180C Fan/Gas 6. Toss the sweet potato wedges with 2 tablespoons of oil and 1 teaspoon paprika then season well with salt. Roast for 20-25 minutes, until lightly browned. Preheat the oven to 200C/180C Fan/Gas 6. Toss the sweet potato wedges with 2 tablespoons of oil and 1 teaspoon paprika then season well with salt. Roast for 20-25 minutes, until lightly browned. Place the corn on the cob into a saucepan of boiling water and boil for 8–10 minutes or until the sweetcorn is cooked and tender. Place the corn on the cob into a saucepan of boiling water and boil for 8–10 minutes or until the sweetcorn is cooked and tender. Serve the seitan, corn and wedges on a platter. Drizzle over any leftover stock and hot sauce, if using. Serve the seitan, corn and wedges on a platter. Drizzle over any leftover stock and hot sauce, if using. Recipe tips If you season seitan just using salt and pepper, it works really well with sauces like peanut satay, hoisin, sweet chilli and even gravy! While this recipe replicates a chicken dish, seitan tastes good in dishes such as peking ‘duck’ and braised five-spice ‘pork belly’ too.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegan_seitan_chicken_00192", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegan seitan chicken recipe", "content": "An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_seitan_chicken_00192_16x9.jpg You can make homemade seitan using just plain flour and water. This recipe uses a piri-piri seasoning, but see the tips section for alternative flavours. Serve with crispy sweet potato wedges and corn on the cob. Drizzle over piri piri hot sauce for extra heat! 1kg/35¼oz plain white flour2 tsp piri-piri seasoning 4 tbsp olive oil400ml/14fl oz vegetable or meat stock2 tsp smoked paprika2 large sweet potatoes, cut into wedges4 sweetcorn cobettes (or 2 large sweetcorn cobs, halved)salt, to taste 1kg/35¼oz plain white flour 2 tsp piri-piri seasoning 4 tbsp olive oil 400ml/14fl oz vegetable or meat stock 2 tsp smoked paprika 2 large sweet potatoes, cut into wedges 4 sweetcorn cobettes (or 2 large sweetcorn cobs, halved) salt, to taste Method In a very large bowl, mix the flour and 625ml/21fl oz water together. Knead the dough by hand or using electric dough hooks until the dough is supple and elastic, and doesn’t break when stretched to the point you can see light through it. If doing by hand, this will take around 15 minutes. Clean the bowl out and place the dough back in the middle. Cover with cold water and leave to rest for 2 hours.Drain the water and rinse the dough well for 5 minutes or until most of the starch has been removed and the water runs clear-ish. The dough will look stringy and a bit like a sponge at this point. Put it back in the bowl, cover with a cloth, and rest for one hour.Add the piri piri seasoning, knead well, then twist the dough and tie into a knot. Heat a medium-sized saucepan over a medium heat and add 2 tablespoons of the oil. Fry the dough for 5 minutes on all sides, or until golden-brown. Remove from the heat and carefully pour in the stock and 1 teaspoon paprika (if your pan is still on the heat be careful as the oil may spit). Cover with a lid and simmer over a low heat for 45 minutes, making sure to top up the liquid if it starts to boil dry. The dough will at least double in size.Preheat the oven to 200C/180C Fan/Gas 6. Toss the sweet potato wedges with 2 tablespoons of oil and 1 teaspoon paprika then season well with salt. Roast for 20-25 minutes, until lightly browned.Place the corn on the cob into a saucepan of boiling water and boil for 8–10 minutes or until the sweetcorn is cooked and tender.Serve the seitan, corn and wedges on a platter. Drizzle over any leftover stock and hot sauce, if using. In a very large bowl, mix the flour and 625ml/21fl oz water together. Knead the dough by hand or using electric dough hooks until the dough is supple and elastic, and doesn’t break when stretched to the point you can see light through it. If doing by hand, this will take around 15 minutes. Clean the bowl out and place the dough back in the middle. Cover with cold water and leave to rest for 2 hours. In a very large bowl, mix the flour and 625ml/21fl oz water together. Knead the dough by hand or using electric dough hooks until the dough is supple and elastic, and doesn’t break when stretched to the point you can see light through it. If doing by hand, this will take around 15 minutes. Clean the bowl out and place the dough back in the middle. Cover with cold water and leave to rest for 2 hours. Drain the water and rinse the dough well for 5 minutes or until most of the starch has been removed and the water runs clear-ish. The dough will look stringy and a bit like a sponge at this point. Put it back in the bowl, cover with a cloth, and rest for one hour. Drain the water and rinse the dough well for 5 minutes or until most of the starch has been removed and the water runs clear-ish. The dough will look stringy and a bit like a sponge at this point. Put it back in the bowl, cover with a cloth, and rest for one hour. Add the piri piri seasoning, knead well, then twist the dough and tie into a knot. Add the piri piri seasoning, knead well, then twist the dough and tie into a knot. Heat a medium-sized saucepan over a medium heat and add 2 tablespoons of the oil. Fry the dough for 5 minutes on all sides, or until golden-brown. Remove from the heat and carefully pour in the stock and 1 teaspoon paprika (if your pan is still on the heat be careful as the oil may spit). Cover with a lid and simmer over a low heat for 45 minutes, making sure to top up the liquid if it starts to boil dry. The dough will at least double in size. Heat a medium-sized saucepan over a medium heat and add 2 tablespoons of the oil. Fry the dough for 5 minutes on all sides, or until golden-brown. Remove from the heat and carefully pour in the stock and 1 teaspoon paprika (if your pan is still on the heat be careful as the oil may spit). Cover with a lid and simmer over a low heat for 45 minutes, making sure to top up the liquid if it starts to boil dry. The dough will at least double in size. Preheat the oven to 200C/180C Fan/Gas 6. Toss the sweet potato wedges with 2 tablespoons of oil and 1 teaspoon paprika then season well with salt. Roast for 20-25 minutes, until lightly browned. Preheat the oven to 200C/180C Fan/Gas 6. Toss the sweet potato wedges with 2 tablespoons of oil and 1 teaspoon paprika then season well with salt. Roast for 20-25 minutes, until lightly browned. Place the corn on the cob into a saucepan of boiling water and boil for 8–10 minutes or until the sweetcorn is cooked and tender. Place the corn on the cob into a saucepan of boiling water and boil for 8–10 minutes or until the sweetcorn is cooked and tender. Serve the seitan, corn and wedges on a platter. Drizzle over any leftover stock and hot sauce, if using. Serve the seitan, corn and wedges on a platter. Drizzle over any leftover stock and hot sauce, if using. Recipe tips If you season seitan just using salt and pepper, it works really well with sauces like peanut satay, hoisin, sweet chilli and even gravy! While this recipe replicates a chicken dish, seitan tastes good in dishes such as peking ‘duck’ and braised five-spice ‘pork belly’ too." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace13eb3bdbfd0cc00101" }
64c755ec829c3cd3e84d470aebc0eff0c9563cfe085e0605cd5513724ea80af3
Seitan skewers with easy satay sauce recipe An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seitan_skewers_satay_90360_16x9.jpg These vegan seitan satay sticks are great threaded onto metal skewers and cooked on the barbecue. Serve with a cucumber, mint, lime and chilli salad. Each serving provides 370 kcal, 27g protein, 14g carbohydrates (of which 4g sugars), 22g fat (of which 4g saturates), 4g fibre and 1.9g salt. 1 tbsp lemongrass purée, from a tube or jar1 tbsp fresh lime juice1 tbsp sunflower oil, plus extra for greasing200g/7oz ready-made seitan, cut into 3 x 2cm/¾in chunks 1 tbsp lemongrass purée, from a tube or jar 1 tbsp fresh lime juice 1 tbsp sunflower oil, plus extra for greasing 200g/7oz ready-made seitan, cut into 3 x 2cm/¾in chunks 60g/2¼oz no-added sugar crunchy peanut butter1 tsp dark soy sauce15g/½oz fresh root ginger, peeled and finely grated1 tsp sriracha chilli sauce 60g/2¼oz no-added sugar crunchy peanut butter 1 tsp dark soy sauce 15g/½oz fresh root ginger, peeled and finely grated 1 tsp sriracha chilli sauce cucumber, mint and sliced red chilli saladlime wedges cucumber, mint and sliced red chilli salad lime wedges Method To make the marinade, mix together the lemongrass purée, lime juice and oil in a shallow dish. Add the seitan and toss well. Leave for 15 minutes.Preheat a lightly oiled griddle or large frying pan. Thread the marinated seitan pieces onto bamboo skewers and place on the griddle. (If cooking on a barbecue or under the grill, use metal skewers instead.) Cook for 4–5 minutes, turning occasionally, until lightly charred and hot through. To make the sauce, put the peanut butter, soy sauce, ginger and sriracha in a small saucepan. Add 5 tablespoons of water and cook over a low heat for about a minute, or until the peanut butter softens and the sauce thickens and becomes thick and glossy. Add a little extra sriracha if you like. (If making the satay with Quorn pieces, add an extra 2 teaspoons of soy sauce.)Serve with the cucumber, mint and sliced red chilli salad and lime wedges for squeezing over. To make the marinade, mix together the lemongrass purée, lime juice and oil in a shallow dish. Add the seitan and toss well. Leave for 15 minutes. To make the marinade, mix together the lemongrass purée, lime juice and oil in a shallow dish. Add the seitan and toss well. Leave for 15 minutes. Preheat a lightly oiled griddle or large frying pan. Thread the marinated seitan pieces onto bamboo skewers and place on the griddle. (If cooking on a barbecue or under the grill, use metal skewers instead.) Cook for 4–5 minutes, turning occasionally, until lightly charred and hot through. Preheat a lightly oiled griddle or large frying pan. Thread the marinated seitan pieces onto bamboo skewers and place on the griddle. (If cooking on a barbecue or under the grill, use metal skewers instead.) Cook for 4–5 minutes, turning occasionally, until lightly charred and hot through. To make the sauce, put the peanut butter, soy sauce, ginger and sriracha in a small saucepan. Add 5 tablespoons of water and cook over a low heat for about a minute, or until the peanut butter softens and the sauce thickens and becomes thick and glossy. Add a little extra sriracha if you like. (If making the satay with Quorn pieces, add an extra 2 teaspoons of soy sauce.) To make the sauce, put the peanut butter, soy sauce, ginger and sriracha in a small saucepan. Add 5 tablespoons of water and cook over a low heat for about a minute, or until the peanut butter softens and the sauce thickens and becomes thick and glossy. Add a little extra sriracha if you like. (If making the satay with Quorn pieces, add an extra 2 teaspoons of soy sauce.) Serve with the cucumber, mint and sliced red chilli salad and lime wedges for squeezing over. Serve with the cucumber, mint and sliced red chilli salad and lime wedges for squeezing over. Recipe tips You can also make the satay sticks with Quorn (or any other mycoprotein) fillets, thawed and cut into small chunks. Follow the instructions, but add 1 tablespoon of soy sauce to the satay sauce rather than 1 teaspoon.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/seitan_skewers_satay_90360", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Seitan skewers with easy satay sauce recipe", "content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seitan_skewers_satay_90360_16x9.jpg These vegan seitan satay sticks are great threaded onto metal skewers and cooked on the barbecue. Serve with a cucumber, mint, lime and chilli salad. Each serving provides 370 kcal, 27g protein, 14g carbohydrates (of which 4g sugars), 22g fat (of which 4g saturates), 4g fibre and 1.9g salt. 1 tbsp lemongrass purée, from a tube or jar1 tbsp fresh lime juice1 tbsp sunflower oil, plus extra for greasing200g/7oz ready-made seitan, cut into 3 x 2cm/¾in chunks 1 tbsp lemongrass purée, from a tube or jar 1 tbsp fresh lime juice 1 tbsp sunflower oil, plus extra for greasing 200g/7oz ready-made seitan, cut into 3 x 2cm/¾in chunks 60g/2¼oz no-added sugar crunchy peanut butter1 tsp dark soy sauce15g/½oz fresh root ginger, peeled and finely grated1 tsp sriracha chilli sauce 60g/2¼oz no-added sugar crunchy peanut butter 1 tsp dark soy sauce 15g/½oz fresh root ginger, peeled and finely grated 1 tsp sriracha chilli sauce cucumber, mint and sliced red chilli saladlime wedges cucumber, mint and sliced red chilli salad lime wedges Method To make the marinade, mix together the lemongrass purée, lime juice and oil in a shallow dish. Add the seitan and toss well. Leave for 15 minutes.Preheat a lightly oiled griddle or large frying pan. Thread the marinated seitan pieces onto bamboo skewers and place on the griddle. (If cooking on a barbecue or under the grill, use metal skewers instead.) Cook for 4–5 minutes, turning occasionally, until lightly charred and hot through. To make the sauce, put the peanut butter, soy sauce, ginger and sriracha in a small saucepan. Add 5 tablespoons of water and cook over a low heat for about a minute, or until the peanut butter softens and the sauce thickens and becomes thick and glossy. Add a little extra sriracha if you like. (If making the satay with Quorn pieces, add an extra 2 teaspoons of soy sauce.)Serve with the cucumber, mint and sliced red chilli salad and lime wedges for squeezing over. To make the marinade, mix together the lemongrass purée, lime juice and oil in a shallow dish. Add the seitan and toss well. Leave for 15 minutes. To make the marinade, mix together the lemongrass purée, lime juice and oil in a shallow dish. Add the seitan and toss well. Leave for 15 minutes. Preheat a lightly oiled griddle or large frying pan. Thread the marinated seitan pieces onto bamboo skewers and place on the griddle. (If cooking on a barbecue or under the grill, use metal skewers instead.) Cook for 4–5 minutes, turning occasionally, until lightly charred and hot through. Preheat a lightly oiled griddle or large frying pan. Thread the marinated seitan pieces onto bamboo skewers and place on the griddle. (If cooking on a barbecue or under the grill, use metal skewers instead.) Cook for 4–5 minutes, turning occasionally, until lightly charred and hot through. To make the sauce, put the peanut butter, soy sauce, ginger and sriracha in a small saucepan. Add 5 tablespoons of water and cook over a low heat for about a minute, or until the peanut butter softens and the sauce thickens and becomes thick and glossy. Add a little extra sriracha if you like. (If making the satay with Quorn pieces, add an extra 2 teaspoons of soy sauce.) To make the sauce, put the peanut butter, soy sauce, ginger and sriracha in a small saucepan. Add 5 tablespoons of water and cook over a low heat for about a minute, or until the peanut butter softens and the sauce thickens and becomes thick and glossy. Add a little extra sriracha if you like. (If making the satay with Quorn pieces, add an extra 2 teaspoons of soy sauce.) Serve with the cucumber, mint and sliced red chilli salad and lime wedges for squeezing over. Serve with the cucumber, mint and sliced red chilli salad and lime wedges for squeezing over. Recipe tips You can also make the satay sticks with Quorn (or any other mycoprotein) fillets, thawed and cut into small chunks. Follow the instructions, but add 1 tablespoon of soy sauce to the satay sauce rather than 1 teaspoon." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace13eb3bdbfd0cc00102" }
e4cdaaba9d0c2e2b3551bb57c8aef0a8969cec4f04e6776616475716b765d3c4
Crispy fried seitan recipe An average of 5.0 out of 5 stars from 2 ratings These vegetarian nuggets made with homemade seitan are great served with ketchup or barbecue sauce for dunking. Add to sandwiches and baguettes or even use in a veggie katsu curry. 1kg/2lb 4oz plain white flour1 tsp smoked paprika½ tsp salt and freshly ground black pepper2 tbsp olive oil200ml/7fl oz vegetable stock 1kg/2lb 4oz plain white flour 1 tsp smoked paprika ½ tsp salt and freshly ground black pepper 2 tbsp olive oil 200ml/7fl oz vegetable stock 4 tbsp plain white flour1 tbsp rolled oats1 tsp smoked paprika½ tsp salt1 free-range eggoil, for shallow frying 4 tbsp plain white flour 1 tbsp rolled oats 1 tsp smoked paprika ½ tsp salt 1 free-range egg oil, for shallow frying Method Mix the flour and 625ml/21fl oz water together in a very large bowl to form a dough. Knead by hand or use electric dough hooks until it is supple and elastic, and doesn’t break when stretched to the point you can see light through it. If doing by hand, this will take around 15 minutes. Clean the bowl out and place the dough back in the middle. Cover with cold water and leave to rest for at least 1 hour, or up to 2 hours.Drain the water and rinse the dough well under the tap for 5 minutes, or until most of the starch has been removed and the water runs fairly clear. The dough will look stringy and a bit like a sponge at this point. Put it back in the bowl, cover with a cloth, and rest for a further 1 hour.Knead the paprika, salt and pepper into the dough until well-combined. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Cut off strips of the dough and fry on each side until golden brown, adding more oil if needed. You may have to do this in two batches. Remove from the heat, add all the seitan strips and carefully pour in the stock, being careful as the oil may spit. Cover with a lid and simmer over a low heat for 15-20 minutes, making sure to top up the liquid a little if it starts to boil dry. Set aside to cool.Meanwhile, mix the dry coating ingredients together in a bowl and beat the egg in another bowl. When the seitan strips have cooled, dip each into the egg, then the seasoned flour, and repeat once more. Heat 1 tablespoon of oil in a frying pan and fry the seitan strips on both sides until golden brown. Mix the flour and 625ml/21fl oz water together in a very large bowl to form a dough. Knead by hand or use electric dough hooks until it is supple and elastic, and doesn’t break when stretched to the point you can see light through it. If doing by hand, this will take around 15 minutes. Clean the bowl out and place the dough back in the middle. Cover with cold water and leave to rest for at least 1 hour, or up to 2 hours. Mix the flour and 625ml/21fl oz water together in a very large bowl to form a dough. Knead by hand or use electric dough hooks until it is supple and elastic, and doesn’t break when stretched to the point you can see light through it. If doing by hand, this will take around 15 minutes. Clean the bowl out and place the dough back in the middle. Cover with cold water and leave to rest for at least 1 hour, or up to 2 hours. Drain the water and rinse the dough well under the tap for 5 minutes, or until most of the starch has been removed and the water runs fairly clear. The dough will look stringy and a bit like a sponge at this point. Put it back in the bowl, cover with a cloth, and rest for a further 1 hour. Drain the water and rinse the dough well under the tap for 5 minutes, or until most of the starch has been removed and the water runs fairly clear. The dough will look stringy and a bit like a sponge at this point. Put it back in the bowl, cover with a cloth, and rest for a further 1 hour. Knead the paprika, salt and pepper into the dough until well-combined. Knead the paprika, salt and pepper into the dough until well-combined. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Cut off strips of the dough and fry on each side until golden brown, adding more oil if needed. You may have to do this in two batches. Remove from the heat, add all the seitan strips and carefully pour in the stock, being careful as the oil may spit. Cover with a lid and simmer over a low heat for 15-20 minutes, making sure to top up the liquid a little if it starts to boil dry. Set aside to cool. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Cut off strips of the dough and fry on each side until golden brown, adding more oil if needed. You may have to do this in two batches. Remove from the heat, add all the seitan strips and carefully pour in the stock, being careful as the oil may spit. Cover with a lid and simmer over a low heat for 15-20 minutes, making sure to top up the liquid a little if it starts to boil dry. Set aside to cool. Meanwhile, mix the dry coating ingredients together in a bowl and beat the egg in another bowl. When the seitan strips have cooled, dip each into the egg, then the seasoned flour, and repeat once more. Meanwhile, mix the dry coating ingredients together in a bowl and beat the egg in another bowl. When the seitan strips have cooled, dip each into the egg, then the seasoned flour, and repeat once more. Heat 1 tablespoon of oil in a frying pan and fry the seitan strips on both sides until golden brown. Heat 1 tablespoon of oil in a frying pan and fry the seitan strips on both sides until golden brown.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/crispy_fried_seitan_53903", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Crispy fried seitan recipe", "content": "An average of 5.0 out of 5 stars from 2 ratings These vegetarian nuggets made with homemade seitan are great served with ketchup or barbecue sauce for dunking. Add to sandwiches and baguettes or even use in a veggie katsu curry. 1kg/2lb 4oz plain white flour1 tsp smoked paprika½ tsp salt and freshly ground black pepper2 tbsp olive oil200ml/7fl oz vegetable stock 1kg/2lb 4oz plain white flour 1 tsp smoked paprika ½ tsp salt and freshly ground black pepper 2 tbsp olive oil 200ml/7fl oz vegetable stock 4 tbsp plain white flour1 tbsp rolled oats1 tsp smoked paprika½ tsp salt1 free-range eggoil, for shallow frying 4 tbsp plain white flour 1 tbsp rolled oats 1 tsp smoked paprika ½ tsp salt 1 free-range egg oil, for shallow frying Method Mix the flour and 625ml/21fl oz water together in a very large bowl to form a dough. Knead by hand or use electric dough hooks until it is supple and elastic, and doesn’t break when stretched to the point you can see light through it. If doing by hand, this will take around 15 minutes. Clean the bowl out and place the dough back in the middle. Cover with cold water and leave to rest for at least 1 hour, or up to 2 hours.Drain the water and rinse the dough well under the tap for 5 minutes, or until most of the starch has been removed and the water runs fairly clear. The dough will look stringy and a bit like a sponge at this point. Put it back in the bowl, cover with a cloth, and rest for a further 1 hour.Knead the paprika, salt and pepper into the dough until well-combined. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Cut off strips of the dough and fry on each side until golden brown, adding more oil if needed. You may have to do this in two batches. Remove from the heat, add all the seitan strips and carefully pour in the stock, being careful as the oil may spit. Cover with a lid and simmer over a low heat for 15-20 minutes, making sure to top up the liquid a little if it starts to boil dry. Set aside to cool.Meanwhile, mix the dry coating ingredients together in a bowl and beat the egg in another bowl. When the seitan strips have cooled, dip each into the egg, then the seasoned flour, and repeat once more. Heat 1 tablespoon of oil in a frying pan and fry the seitan strips on both sides until golden brown. Mix the flour and 625ml/21fl oz water together in a very large bowl to form a dough. Knead by hand or use electric dough hooks until it is supple and elastic, and doesn’t break when stretched to the point you can see light through it. If doing by hand, this will take around 15 minutes. Clean the bowl out and place the dough back in the middle. Cover with cold water and leave to rest for at least 1 hour, or up to 2 hours. Mix the flour and 625ml/21fl oz water together in a very large bowl to form a dough. Knead by hand or use electric dough hooks until it is supple and elastic, and doesn’t break when stretched to the point you can see light through it. If doing by hand, this will take around 15 minutes. Clean the bowl out and place the dough back in the middle. Cover with cold water and leave to rest for at least 1 hour, or up to 2 hours. Drain the water and rinse the dough well under the tap for 5 minutes, or until most of the starch has been removed and the water runs fairly clear. The dough will look stringy and a bit like a sponge at this point. Put it back in the bowl, cover with a cloth, and rest for a further 1 hour. Drain the water and rinse the dough well under the tap for 5 minutes, or until most of the starch has been removed and the water runs fairly clear. The dough will look stringy and a bit like a sponge at this point. Put it back in the bowl, cover with a cloth, and rest for a further 1 hour. Knead the paprika, salt and pepper into the dough until well-combined. Knead the paprika, salt and pepper into the dough until well-combined. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Cut off strips of the dough and fry on each side until golden brown, adding more oil if needed. You may have to do this in two batches. Remove from the heat, add all the seitan strips and carefully pour in the stock, being careful as the oil may spit. Cover with a lid and simmer over a low heat for 15-20 minutes, making sure to top up the liquid a little if it starts to boil dry. Set aside to cool. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Cut off strips of the dough and fry on each side until golden brown, adding more oil if needed. You may have to do this in two batches. Remove from the heat, add all the seitan strips and carefully pour in the stock, being careful as the oil may spit. Cover with a lid and simmer over a low heat for 15-20 minutes, making sure to top up the liquid a little if it starts to boil dry. Set aside to cool. Meanwhile, mix the dry coating ingredients together in a bowl and beat the egg in another bowl. When the seitan strips have cooled, dip each into the egg, then the seasoned flour, and repeat once more. Meanwhile, mix the dry coating ingredients together in a bowl and beat the egg in another bowl. When the seitan strips have cooled, dip each into the egg, then the seasoned flour, and repeat once more. Heat 1 tablespoon of oil in a frying pan and fry the seitan strips on both sides until golden brown. Heat 1 tablespoon of oil in a frying pan and fry the seitan strips on both sides until golden brown." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace14eb3bdbfd0cc00103" }
ad6ef27661943d5463f09425db5c194a4dbe179c6ce79cae6983ced51be68c8c
Vietnamese-style tofu burger recipe An average of 4.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vietnamese-style_tofu_23885_16x9.jpg Juicy tofu burger, a sweet, spicy dressing and mountains of fresh, crunchy vegetables – Gaz Oakley's vegan tofu burger is a flavour bomb! Each serving provides 465 kcal, 18g protein, 60g carbohydrates (of which 10g sugars), 16g fat (of which 2g saturates), 5.5g fibre and 1.6g salt. 300g/10½oz extra-firm tofu, pressed to remove excess liquid1 banana shallot, finely chopped1 small red chilli, finely chopped1 tsp lemongrass paste3 tbsp sriracha1 tbsp tomato puréehandful coriander, finely chopped, plus extra to garnish1 tbsp finely chopped Thai basil (or regular basil)1 tbsp finely chopped mint5 tbsp buckwheat flour, or other flour (wholemeal, gram, spelt or rye)1 lime, zest onlyplain flour, for dusting1 tbsp olive oil 300g/10½oz extra-firm tofu, pressed to remove excess liquid 1 banana shallot, finely chopped 1 small red chilli, finely chopped 1 tsp lemongrass paste 3 tbsp sriracha 1 tbsp tomato purée handful coriander, finely chopped, plus extra to garnish 1 tbsp finely chopped Thai basil (or regular basil) 1 tbsp finely chopped mint 5 tbsp buckwheat flour, or other flour (wholemeal, gram, spelt or rye) 1 lime, zest only plain flour, for dusting 1 tbsp olive oil 2 tsp soy sauce1 lime, juice only2 tsp sriracha1 tsp brown sugar1 garlic clove, crushed 2 tsp soy sauce 1 lime, juice only 2 tsp sriracha 1 tsp brown sugar 1 garlic clove, crushed 4 burger buns, cut in half, toasted1 carrot, peeled into ribbons¼ cucumber, peeled into ribbons4 tsp vegan mayonnaise 4 burger buns, cut in half, toasted 1 carrot, peeled into ribbons ¼ cucumber, peeled into ribbons 4 tsp vegan mayonnaise Method If cooking on a barbecue, light the coals twenty minutes or so before you want to cook the burgers so that the flames die down and the charcoal is covered in ash. The rack should be a 17–20cm/6–8in from the coals and you will need a flame-proof cast iron pan to cook the burgers on. Alternatively, you can cook these burgers in a frying pan.To make the burgers, put the tofu in a large mixing bowl and mash it into small pieces with a potato masher. Alternatively, break it into small pieces with your hands. Add the rest of the burger ingredients (except the plain flour and olive oil) to the bowl and mix everything together until well incorporated. Be careful not to overmix it – this will result in a mushy burger. To form the burger patties, start by dusting your hands with a little flour to stop the mix from sticking to you. Divide the mixture into four (you can use scales to measure the patties accurately if you like). Shape each of the patties into smooth balls, then pat them down gently. Set aside on a plate while you make the sauce.Meanwhile, mix together the dressing ingredients in a small bowl and prepare the garnishes. Toast the burger buns in a toaster or on the barbecue. Heat the olive oil in a non-stick pan over a medium heat or place a cast iron pan to heat over a barbecue. Cooking them on the barbecue will add a lovely smoky flavour. When the pan is hot, drizzle the burgers with oil and fry for 2 minutes on each side. Lower the heat and continue to cook for around 4–5 minutes, turning regularly, until firm and cooked through. Just before the end of cooking, drizzle the burgers with a spoonful of the dressing to glaze. (Don't do this too early, as it will catch and burn on the pan.)Once the burgers are cooked, serve them inside a toasted bun with carrot and cucumber ribbons, extra coriander, vegan mayonnaise and more of the dresssing. If cooking on a barbecue, light the coals twenty minutes or so before you want to cook the burgers so that the flames die down and the charcoal is covered in ash. The rack should be a 17–20cm/6–8in from the coals and you will need a flame-proof cast iron pan to cook the burgers on. Alternatively, you can cook these burgers in a frying pan. If cooking on a barbecue, light the coals twenty minutes or so before you want to cook the burgers so that the flames die down and the charcoal is covered in ash. The rack should be a 17–20cm/6–8in from the coals and you will need a flame-proof cast iron pan to cook the burgers on. Alternatively, you can cook these burgers in a frying pan. To make the burgers, put the tofu in a large mixing bowl and mash it into small pieces with a potato masher. Alternatively, break it into small pieces with your hands. Add the rest of the burger ingredients (except the plain flour and olive oil) to the bowl and mix everything together until well incorporated. Be careful not to overmix it – this will result in a mushy burger. To make the burgers, put the tofu in a large mixing bowl and mash it into small pieces with a potato masher. Alternatively, break it into small pieces with your hands. Add the rest of the burger ingredients (except the plain flour and olive oil) to the bowl and mix everything together until well incorporated. Be careful not to overmix it – this will result in a mushy burger. To form the burger patties, start by dusting your hands with a little flour to stop the mix from sticking to you. Divide the mixture into four (you can use scales to measure the patties accurately if you like). Shape each of the patties into smooth balls, then pat them down gently. Set aside on a plate while you make the sauce. To form the burger patties, start by dusting your hands with a little flour to stop the mix from sticking to you. Divide the mixture into four (you can use scales to measure the patties accurately if you like). Shape each of the patties into smooth balls, then pat them down gently. Set aside on a plate while you make the sauce. Meanwhile, mix together the dressing ingredients in a small bowl and prepare the garnishes. Toast the burger buns in a toaster or on the barbecue. Meanwhile, mix together the dressing ingredients in a small bowl and prepare the garnishes. Toast the burger buns in a toaster or on the barbecue. Heat the olive oil in a non-stick pan over a medium heat or place a cast iron pan to heat over a barbecue. Cooking them on the barbecue will add a lovely smoky flavour. When the pan is hot, drizzle the burgers with oil and fry for 2 minutes on each side. Lower the heat and continue to cook for around 4–5 minutes, turning regularly, until firm and cooked through. Just before the end of cooking, drizzle the burgers with a spoonful of the dressing to glaze. (Don't do this too early, as it will catch and burn on the pan.) Heat the olive oil in a non-stick pan over a medium heat or place a cast iron pan to heat over a barbecue. Cooking them on the barbecue will add a lovely smoky flavour. When the pan is hot, drizzle the burgers with oil and fry for 2 minutes on each side. Lower the heat and continue to cook for around 4–5 minutes, turning regularly, until firm and cooked through. Just before the end of cooking, drizzle the burgers with a spoonful of the dressing to glaze. (Don't do this too early, as it will catch and burn on the pan.) Once the burgers are cooked, serve them inside a toasted bun with carrot and cucumber ribbons, extra coriander, vegan mayonnaise and more of the dresssing. Once the burgers are cooked, serve them inside a toasted bun with carrot and cucumber ribbons, extra coriander, vegan mayonnaise and more of the dresssing. Recipe tips This recipe is a sriracha-lovers dream, but feel free to dial the chilli sauce down a bit if you're not into the extra heat. You can add extra toppings such as watercress, rocket, sesame seeds, spring onion or tomato.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vietnamese-style_tofu_23885", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vietnamese-style tofu burger recipe", "content": "An average of 4.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vietnamese-style_tofu_23885_16x9.jpg Juicy tofu burger, a sweet, spicy dressing and mountains of fresh, crunchy vegetables – Gaz Oakley's vegan tofu burger is a flavour bomb! Each serving provides 465 kcal, 18g protein, 60g carbohydrates (of which 10g sugars), 16g fat (of which 2g saturates), 5.5g fibre and 1.6g salt. 300g/10½oz extra-firm tofu, pressed to remove excess liquid1 banana shallot, finely chopped1 small red chilli, finely chopped1 tsp lemongrass paste3 tbsp sriracha1 tbsp tomato puréehandful coriander, finely chopped, plus extra to garnish1 tbsp finely chopped Thai basil (or regular basil)1 tbsp finely chopped mint5 tbsp buckwheat flour, or other flour (wholemeal, gram, spelt or rye)1 lime, zest onlyplain flour, for dusting1 tbsp olive oil 300g/10½oz extra-firm tofu, pressed to remove excess liquid 1 banana shallot, finely chopped 1 small red chilli, finely chopped 1 tsp lemongrass paste 3 tbsp sriracha 1 tbsp tomato purée handful coriander, finely chopped, plus extra to garnish 1 tbsp finely chopped Thai basil (or regular basil) 1 tbsp finely chopped mint 5 tbsp buckwheat flour, or other flour (wholemeal, gram, spelt or rye) 1 lime, zest only plain flour, for dusting 1 tbsp olive oil 2 tsp soy sauce1 lime, juice only2 tsp sriracha1 tsp brown sugar1 garlic clove, crushed 2 tsp soy sauce 1 lime, juice only 2 tsp sriracha 1 tsp brown sugar 1 garlic clove, crushed 4 burger buns, cut in half, toasted1 carrot, peeled into ribbons¼ cucumber, peeled into ribbons4 tsp vegan mayonnaise 4 burger buns, cut in half, toasted 1 carrot, peeled into ribbons ¼ cucumber, peeled into ribbons 4 tsp vegan mayonnaise Method If cooking on a barbecue, light the coals twenty minutes or so before you want to cook the burgers so that the flames die down and the charcoal is covered in ash. The rack should be a 17–20cm/6–8in from the coals and you will need a flame-proof cast iron pan to cook the burgers on. Alternatively, you can cook these burgers in a frying pan.To make the burgers, put the tofu in a large mixing bowl and mash it into small pieces with a potato masher. Alternatively, break it into small pieces with your hands. Add the rest of the burger ingredients (except the plain flour and olive oil) to the bowl and mix everything together until well incorporated. Be careful not to overmix it – this will result in a mushy burger. To form the burger patties, start by dusting your hands with a little flour to stop the mix from sticking to you. Divide the mixture into four (you can use scales to measure the patties accurately if you like). Shape each of the patties into smooth balls, then pat them down gently. Set aside on a plate while you make the sauce.Meanwhile, mix together the dressing ingredients in a small bowl and prepare the garnishes. Toast the burger buns in a toaster or on the barbecue. Heat the olive oil in a non-stick pan over a medium heat or place a cast iron pan to heat over a barbecue. Cooking them on the barbecue will add a lovely smoky flavour. When the pan is hot, drizzle the burgers with oil and fry for 2 minutes on each side. Lower the heat and continue to cook for around 4–5 minutes, turning regularly, until firm and cooked through. Just before the end of cooking, drizzle the burgers with a spoonful of the dressing to glaze. (Don't do this too early, as it will catch and burn on the pan.)Once the burgers are cooked, serve them inside a toasted bun with carrot and cucumber ribbons, extra coriander, vegan mayonnaise and more of the dresssing. If cooking on a barbecue, light the coals twenty minutes or so before you want to cook the burgers so that the flames die down and the charcoal is covered in ash. The rack should be a 17–20cm/6–8in from the coals and you will need a flame-proof cast iron pan to cook the burgers on. Alternatively, you can cook these burgers in a frying pan. If cooking on a barbecue, light the coals twenty minutes or so before you want to cook the burgers so that the flames die down and the charcoal is covered in ash. The rack should be a 17–20cm/6–8in from the coals and you will need a flame-proof cast iron pan to cook the burgers on. Alternatively, you can cook these burgers in a frying pan. To make the burgers, put the tofu in a large mixing bowl and mash it into small pieces with a potato masher. Alternatively, break it into small pieces with your hands. Add the rest of the burger ingredients (except the plain flour and olive oil) to the bowl and mix everything together until well incorporated. Be careful not to overmix it – this will result in a mushy burger. To make the burgers, put the tofu in a large mixing bowl and mash it into small pieces with a potato masher. Alternatively, break it into small pieces with your hands. Add the rest of the burger ingredients (except the plain flour and olive oil) to the bowl and mix everything together until well incorporated. Be careful not to overmix it – this will result in a mushy burger. To form the burger patties, start by dusting your hands with a little flour to stop the mix from sticking to you. Divide the mixture into four (you can use scales to measure the patties accurately if you like). Shape each of the patties into smooth balls, then pat them down gently. Set aside on a plate while you make the sauce. To form the burger patties, start by dusting your hands with a little flour to stop the mix from sticking to you. Divide the mixture into four (you can use scales to measure the patties accurately if you like). Shape each of the patties into smooth balls, then pat them down gently. Set aside on a plate while you make the sauce. Meanwhile, mix together the dressing ingredients in a small bowl and prepare the garnishes. Toast the burger buns in a toaster or on the barbecue. Meanwhile, mix together the dressing ingredients in a small bowl and prepare the garnishes. Toast the burger buns in a toaster or on the barbecue. Heat the olive oil in a non-stick pan over a medium heat or place a cast iron pan to heat over a barbecue. Cooking them on the barbecue will add a lovely smoky flavour. When the pan is hot, drizzle the burgers with oil and fry for 2 minutes on each side. Lower the heat and continue to cook for around 4–5 minutes, turning regularly, until firm and cooked through. Just before the end of cooking, drizzle the burgers with a spoonful of the dressing to glaze. (Don't do this too early, as it will catch and burn on the pan.) Heat the olive oil in a non-stick pan over a medium heat or place a cast iron pan to heat over a barbecue. Cooking them on the barbecue will add a lovely smoky flavour. When the pan is hot, drizzle the burgers with oil and fry for 2 minutes on each side. Lower the heat and continue to cook for around 4–5 minutes, turning regularly, until firm and cooked through. Just before the end of cooking, drizzle the burgers with a spoonful of the dressing to glaze. (Don't do this too early, as it will catch and burn on the pan.) Once the burgers are cooked, serve them inside a toasted bun with carrot and cucumber ribbons, extra coriander, vegan mayonnaise and more of the dresssing. Once the burgers are cooked, serve them inside a toasted bun with carrot and cucumber ribbons, extra coriander, vegan mayonnaise and more of the dresssing. Recipe tips This recipe is a sriracha-lovers dream, but feel free to dial the chilli sauce down a bit if you're not into the extra heat. You can add extra toppings such as watercress, rocket, sesame seeds, spring onion or tomato." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace14eb3bdbfd0cc00104" }
bbb68b4687e6b0238ecb1a7ee4257f26ee90514d6efb69587a2fd98edb06fd02
Vegan burgers recipe An average of 3.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_burgers_00951_16x9.jpg These delicious vegan burgers are quick and easy to make. They can be prepared in advance and left in the fridge until you're ready to cook. Each serving provides 717 kcal, 26.9g protein, 86.4g carbohydrate (of which 11.4g sugars), 24.6g fat (of which 2.8g saturates), 20.1g fibre and 1.63g salt. 2 tbsp olive oil2 red onions, diced3 garlic cloves, finely chopped1 tsp ground coriander ½ tsp ground cuminpinch ground turmeric 1 hot red chilli, finely chopped 1 bunch fresh coriander and the stalks, finely shredded2 x 400g/14oz tins cooked chickpeas, drained1 lemon, juice only250g/9oz ground polenta2 tbsp sunflower oilsalt and freshly ground black pepper 2 tbsp olive oil 2 red onions, diced 3 garlic cloves, finely chopped 1 tsp ground coriander ½ tsp ground cumin pinch ground turmeric 1 hot red chilli, finely chopped 1 bunch fresh coriander and the stalks, finely shredded 2 x 400g/14oz tins cooked chickpeas, drained 1 lemon, juice only 250g/9oz ground polenta 2 tbsp sunflower oil salt and freshly ground black pepper ½ red onion, sliced ½ red pepper, sliced salt, to tastepinch ground sumac2 tomatoes, slicedlarge handful Cos lettuce leaves ½ red onion, sliced ½ red pepper, sliced salt, to taste pinch ground sumac 2 tomatoes, sliced large handful Cos lettuce leaves sriracha chilli sauce, to tastevegan mayonnaise, to taste4 burger buns sriracha chilli sauce, to taste vegan mayonnaise, to taste 4 burger buns Method Heat the olive oil in a pan and fry the onion and garlic for ten minutes until soft. Add the spices and coriander and cook for another minute. Remove from the heat.Pulse the chickpeas in a blender with the onion spice mix. Taste, season with salt and pepper, and add a squeeze of lemon juice. Form the mixture into stiff patties and set aside in the fridge until you are ready to cook. For the salad, salt the red onion and red pepper on a plate and leave for 20 minutes.When ready to cook the burgers, sprinkle the polenta onto a plate and press the burgers onto the polenta. Heat the sunflower oil in a pan and fry the burgers on both sides until cooked through. (Alternatively, you can bake these on an oiled tray for 15-20 minutes at 200C/180C Fan/Gas 6.)To finish the salad, wash the onion and pepper under cold, running water and drain. Sprinkle the sumac over the tomatoes. Combine the tomatoes with the Cos lettuce leaves, red onion and red pepper. Mix together the chilli sauce and mayonnaise in a small dish.Serve the burgers in the buns with the salad and chilli dip alongside. Heat the olive oil in a pan and fry the onion and garlic for ten minutes until soft. Add the spices and coriander and cook for another minute. Remove from the heat. Heat the olive oil in a pan and fry the onion and garlic for ten minutes until soft. Add the spices and coriander and cook for another minute. Remove from the heat. Pulse the chickpeas in a blender with the onion spice mix. Taste, season with salt and pepper, and add a squeeze of lemon juice. Form the mixture into stiff patties and set aside in the fridge until you are ready to cook. Pulse the chickpeas in a blender with the onion spice mix. Taste, season with salt and pepper, and add a squeeze of lemon juice. Form the mixture into stiff patties and set aside in the fridge until you are ready to cook. For the salad, salt the red onion and red pepper on a plate and leave for 20 minutes. For the salad, salt the red onion and red pepper on a plate and leave for 20 minutes. When ready to cook the burgers, sprinkle the polenta onto a plate and press the burgers onto the polenta. Heat the sunflower oil in a pan and fry the burgers on both sides until cooked through. (Alternatively, you can bake these on an oiled tray for 15-20 minutes at 200C/180C Fan/Gas 6.) When ready to cook the burgers, sprinkle the polenta onto a plate and press the burgers onto the polenta. Heat the sunflower oil in a pan and fry the burgers on both sides until cooked through. (Alternatively, you can bake these on an oiled tray for 15-20 minutes at 200C/180C Fan/Gas 6.) To finish the salad, wash the onion and pepper under cold, running water and drain. Sprinkle the sumac over the tomatoes. Combine the tomatoes with the Cos lettuce leaves, red onion and red pepper. Mix together the chilli sauce and mayonnaise in a small dish. To finish the salad, wash the onion and pepper under cold, running water and drain. Sprinkle the sumac over the tomatoes. Combine the tomatoes with the Cos lettuce leaves, red onion and red pepper. Mix together the chilli sauce and mayonnaise in a small dish. Serve the burgers in the buns with the salad and chilli dip alongside. Serve the burgers in the buns with the salad and chilli dip alongside.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chickpea_burgers_00951", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegan burgers recipe", "content": "An average of 3.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_burgers_00951_16x9.jpg These delicious vegan burgers are quick and easy to make. They can be prepared in advance and left in the fridge until you're ready to cook. Each serving provides 717 kcal, 26.9g protein, 86.4g carbohydrate (of which 11.4g sugars), 24.6g fat (of which 2.8g saturates), 20.1g fibre and 1.63g salt. 2 tbsp olive oil2 red onions, diced3 garlic cloves, finely chopped1 tsp ground coriander ½ tsp ground cuminpinch ground turmeric 1 hot red chilli, finely chopped 1 bunch fresh coriander and the stalks, finely shredded2 x 400g/14oz tins cooked chickpeas, drained1 lemon, juice only250g/9oz ground polenta2 tbsp sunflower oilsalt and freshly ground black pepper 2 tbsp olive oil 2 red onions, diced 3 garlic cloves, finely chopped 1 tsp ground coriander ½ tsp ground cumin pinch ground turmeric 1 hot red chilli, finely chopped 1 bunch fresh coriander and the stalks, finely shredded 2 x 400g/14oz tins cooked chickpeas, drained 1 lemon, juice only 250g/9oz ground polenta 2 tbsp sunflower oil salt and freshly ground black pepper ½ red onion, sliced ½ red pepper, sliced salt, to tastepinch ground sumac2 tomatoes, slicedlarge handful Cos lettuce leaves ½ red onion, sliced ½ red pepper, sliced salt, to taste pinch ground sumac 2 tomatoes, sliced large handful Cos lettuce leaves sriracha chilli sauce, to tastevegan mayonnaise, to taste4 burger buns sriracha chilli sauce, to taste vegan mayonnaise, to taste 4 burger buns Method Heat the olive oil in a pan and fry the onion and garlic for ten minutes until soft. Add the spices and coriander and cook for another minute. Remove from the heat.Pulse the chickpeas in a blender with the onion spice mix. Taste, season with salt and pepper, and add a squeeze of lemon juice. Form the mixture into stiff patties and set aside in the fridge until you are ready to cook. For the salad, salt the red onion and red pepper on a plate and leave for 20 minutes.When ready to cook the burgers, sprinkle the polenta onto a plate and press the burgers onto the polenta. Heat the sunflower oil in a pan and fry the burgers on both sides until cooked through. (Alternatively, you can bake these on an oiled tray for 15-20 minutes at 200C/180C Fan/Gas 6.)To finish the salad, wash the onion and pepper under cold, running water and drain. Sprinkle the sumac over the tomatoes. Combine the tomatoes with the Cos lettuce leaves, red onion and red pepper. Mix together the chilli sauce and mayonnaise in a small dish.Serve the burgers in the buns with the salad and chilli dip alongside. Heat the olive oil in a pan and fry the onion and garlic for ten minutes until soft. Add the spices and coriander and cook for another minute. Remove from the heat. Heat the olive oil in a pan and fry the onion and garlic for ten minutes until soft. Add the spices and coriander and cook for another minute. Remove from the heat. Pulse the chickpeas in a blender with the onion spice mix. Taste, season with salt and pepper, and add a squeeze of lemon juice. Form the mixture into stiff patties and set aside in the fridge until you are ready to cook. Pulse the chickpeas in a blender with the onion spice mix. Taste, season with salt and pepper, and add a squeeze of lemon juice. Form the mixture into stiff patties and set aside in the fridge until you are ready to cook. For the salad, salt the red onion and red pepper on a plate and leave for 20 minutes. For the salad, salt the red onion and red pepper on a plate and leave for 20 minutes. When ready to cook the burgers, sprinkle the polenta onto a plate and press the burgers onto the polenta. Heat the sunflower oil in a pan and fry the burgers on both sides until cooked through. (Alternatively, you can bake these on an oiled tray for 15-20 minutes at 200C/180C Fan/Gas 6.) When ready to cook the burgers, sprinkle the polenta onto a plate and press the burgers onto the polenta. Heat the sunflower oil in a pan and fry the burgers on both sides until cooked through. (Alternatively, you can bake these on an oiled tray for 15-20 minutes at 200C/180C Fan/Gas 6.) To finish the salad, wash the onion and pepper under cold, running water and drain. Sprinkle the sumac over the tomatoes. Combine the tomatoes with the Cos lettuce leaves, red onion and red pepper. Mix together the chilli sauce and mayonnaise in a small dish. To finish the salad, wash the onion and pepper under cold, running water and drain. Sprinkle the sumac over the tomatoes. Combine the tomatoes with the Cos lettuce leaves, red onion and red pepper. Mix together the chilli sauce and mayonnaise in a small dish. Serve the burgers in the buns with the salad and chilli dip alongside. Serve the burgers in the buns with the salad and chilli dip alongside." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace14eb3bdbfd0cc00105" }
475a702df7860440a7a2e73ad7c667d44c4a5e6a8073ebffb61b0a9e6651fc08
Vegan cream “cheese” recipe An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_cream_cheese_53665_16x9.jpg An easy, creamy cashew "cheese" recipe that you can tailor to your own tastes. Perfect for spreading in sandwiches or on crackers. 100g/3½oz unsalted cashews1 lemon, juice only (or 2 tsp apple cider vinegar), finely grated zest optional1 tbsp vegan milk alternative, such as cashew or soya2 tsp nutritional yeast1 tbsp roughly chopped fresh herbs, such as chives, basil, coriander and dillsalt and freshly ground black pepper 100g/3½oz unsalted cashews 1 lemon, juice only (or 2 tsp apple cider vinegar), finely grated zest optional 1 tbsp vegan milk alternative, such as cashew or soya 2 tsp nutritional yeast 1 tbsp roughly chopped fresh herbs, such as chives, basil, coriander and dill salt and freshly ground black pepper Method Soak the cashews in a bowl of water covered with a clean tea towel for at least 4 hours.Drain and place the cashews in a food processor or blender with all the remaining ingredients, except the herbs. Blend until creamy. You will need to scrape down the edges of the blender a few times. Alternatively you can use a stick blender with the ingredients in a large bowl. Stir in the chopped herbs. Taste and adjust the seasoning, adding more salt, pepper, lemon juice or vinegar and herbs, if required. Refrigerate for an hour before eating. Soak the cashews in a bowl of water covered with a clean tea towel for at least 4 hours. Soak the cashews in a bowl of water covered with a clean tea towel for at least 4 hours. Drain and place the cashews in a food processor or blender with all the remaining ingredients, except the herbs. Blend until creamy. You will need to scrape down the edges of the blender a few times. Alternatively you can use a stick blender with the ingredients in a large bowl. Drain and place the cashews in a food processor or blender with all the remaining ingredients, except the herbs. Blend until creamy. You will need to scrape down the edges of the blender a few times. Alternatively you can use a stick blender with the ingredients in a large bowl. Stir in the chopped herbs. Taste and adjust the seasoning, adding more salt, pepper, lemon juice or vinegar and herbs, if required. Refrigerate for an hour before eating. Stir in the chopped herbs. Taste and adjust the seasoning, adding more salt, pepper, lemon juice or vinegar and herbs, if required. Refrigerate for an hour before eating. Recipe tips Add a pickled jalapeno pepper to the blender for a spicy kick and tang. Keep refrigerated in an air-tight container for up to two days.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegan_cream_cheese_53665", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegan cream “cheese” recipe", "content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_cream_cheese_53665_16x9.jpg An easy, creamy cashew \"cheese\" recipe that you can tailor to your own tastes. Perfect for spreading in sandwiches or on crackers. 100g/3½oz unsalted cashews1 lemon, juice only (or 2 tsp apple cider vinegar), finely grated zest optional1 tbsp vegan milk alternative, such as cashew or soya2 tsp nutritional yeast1 tbsp roughly chopped fresh herbs, such as chives, basil, coriander and dillsalt and freshly ground black pepper 100g/3½oz unsalted cashews 1 lemon, juice only (or 2 tsp apple cider vinegar), finely grated zest optional 1 tbsp vegan milk alternative, such as cashew or soya 2 tsp nutritional yeast 1 tbsp roughly chopped fresh herbs, such as chives, basil, coriander and dill salt and freshly ground black pepper Method Soak the cashews in a bowl of water covered with a clean tea towel for at least 4 hours.Drain and place the cashews in a food processor or blender with all the remaining ingredients, except the herbs. Blend until creamy. You will need to scrape down the edges of the blender a few times. Alternatively you can use a stick blender with the ingredients in a large bowl. Stir in the chopped herbs. Taste and adjust the seasoning, adding more salt, pepper, lemon juice or vinegar and herbs, if required. Refrigerate for an hour before eating. Soak the cashews in a bowl of water covered with a clean tea towel for at least 4 hours. Soak the cashews in a bowl of water covered with a clean tea towel for at least 4 hours. Drain and place the cashews in a food processor or blender with all the remaining ingredients, except the herbs. Blend until creamy. You will need to scrape down the edges of the blender a few times. Alternatively you can use a stick blender with the ingredients in a large bowl. Drain and place the cashews in a food processor or blender with all the remaining ingredients, except the herbs. Blend until creamy. You will need to scrape down the edges of the blender a few times. Alternatively you can use a stick blender with the ingredients in a large bowl. Stir in the chopped herbs. Taste and adjust the seasoning, adding more salt, pepper, lemon juice or vinegar and herbs, if required. Refrigerate for an hour before eating. Stir in the chopped herbs. Taste and adjust the seasoning, adding more salt, pepper, lemon juice or vinegar and herbs, if required. Refrigerate for an hour before eating. Recipe tips Add a pickled jalapeno pepper to the blender for a spicy kick and tang. Keep refrigerated in an air-tight container for up to two days." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace15eb3bdbfd0cc00106" }
3a01d8a5bc4ccb7a559a5578b6f4a240d8c1d1b8fe06bd28443c7129d4b2b27c
Sliceable cashew "cheese" recipe An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sliceable_cashew_cheese_72959_16x9.jpg You can slice and even grate this vegan cheese alternative that's made with cashews. Perfect for sandwiches or crackers. You can use a well-oiled glass bowl, muffin tin or silicone mould to make this recipe. 100g/3½oz unsalted cashewsoil for greasing, such as sunflower or olive400ml/14fl oz milk alternative, such as cashew or soya2 tbsp nutritional yeast1 tsp garlic granuleslarge pinch salt14g/½oz agar-agar powder (also know as vegetarian 'gelatin') 100g/3½oz unsalted cashews oil for greasing, such as sunflower or olive 400ml/14fl oz milk alternative, such as cashew or soya 2 tbsp nutritional yeast 1 tsp garlic granules large pinch salt 14g/½oz agar-agar powder (also know as vegetarian 'gelatin') 1 tsp dried herbs1 tsp smoked paprika1 tsp garlic powder 1 tsp dried herbs 1 tsp smoked paprika 1 tsp garlic powder Method Soak the cashews in a bowl of water covered with a clean tea towel for at least 2 hours. Oil your chosen mould/s.Drain the cashews and tip into a blender or food processor. Add a quarter of the milk substitute and blend until smooth. Pour into a large saucepan with the remaining “milk”. Stir in the nutritional yeast and salt. Add optional seasonings, such as dried herbs, smoked paprika or garlic powder now. Stir in the agar-agar and bring to the boil, while stirring. Once boiling, reduce the heat to low and simmer, constantly stirring, for 6 minutes.Pour into the mould/s immediately and leave for 10 minutes. Cover with a clean tea towel and refrigerate for 2 hours before using. Store in the freezer, in an air-tight container, if you want to be able to grate it. Soak the cashews in a bowl of water covered with a clean tea towel for at least 2 hours. Soak the cashews in a bowl of water covered with a clean tea towel for at least 2 hours. Oil your chosen mould/s. Oil your chosen mould/s. Drain the cashews and tip into a blender or food processor. Add a quarter of the milk substitute and blend until smooth. Pour into a large saucepan with the remaining “milk”. Drain the cashews and tip into a blender or food processor. Add a quarter of the milk substitute and blend until smooth. Pour into a large saucepan with the remaining “milk”. Stir in the nutritional yeast and salt. Add optional seasonings, such as dried herbs, smoked paprika or garlic powder now. Stir in the agar-agar and bring to the boil, while stirring. Once boiling, reduce the heat to low and simmer, constantly stirring, for 6 minutes. Stir in the nutritional yeast and salt. Add optional seasonings, such as dried herbs, smoked paprika or garlic powder now. Stir in the agar-agar and bring to the boil, while stirring. Once boiling, reduce the heat to low and simmer, constantly stirring, for 6 minutes. Pour into the mould/s immediately and leave for 10 minutes. Cover with a clean tea towel and refrigerate for 2 hours before using. Store in the freezer, in an air-tight container, if you want to be able to grate it. Pour into the mould/s immediately and leave for 10 minutes. Cover with a clean tea towel and refrigerate for 2 hours before using. Store in the freezer, in an air-tight container, if you want to be able to grate it. Recipe tips Keep refrigerated or in the freezer in an air-tight container for up to two days. If grating from frozen, leave to soften slightly for a couple of minutes first, to make grating easier.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sliceable_cashew_cheese_72959", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sliceable cashew \"cheese\" recipe", "content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sliceable_cashew_cheese_72959_16x9.jpg You can slice and even grate this vegan cheese alternative that's made with cashews. Perfect for sandwiches or crackers. You can use a well-oiled glass bowl, muffin tin or silicone mould to make this recipe. 100g/3½oz unsalted cashewsoil for greasing, such as sunflower or olive400ml/14fl oz milk alternative, such as cashew or soya2 tbsp nutritional yeast1 tsp garlic granuleslarge pinch salt14g/½oz agar-agar powder (also know as vegetarian 'gelatin') 100g/3½oz unsalted cashews oil for greasing, such as sunflower or olive 400ml/14fl oz milk alternative, such as cashew or soya 2 tbsp nutritional yeast 1 tsp garlic granules large pinch salt 14g/½oz agar-agar powder (also know as vegetarian 'gelatin') 1 tsp dried herbs1 tsp smoked paprika1 tsp garlic powder 1 tsp dried herbs 1 tsp smoked paprika 1 tsp garlic powder Method Soak the cashews in a bowl of water covered with a clean tea towel for at least 2 hours. Oil your chosen mould/s.Drain the cashews and tip into a blender or food processor. Add a quarter of the milk substitute and blend until smooth. Pour into a large saucepan with the remaining “milk”. Stir in the nutritional yeast and salt. Add optional seasonings, such as dried herbs, smoked paprika or garlic powder now. Stir in the agar-agar and bring to the boil, while stirring. Once boiling, reduce the heat to low and simmer, constantly stirring, for 6 minutes.Pour into the mould/s immediately and leave for 10 minutes. Cover with a clean tea towel and refrigerate for 2 hours before using. Store in the freezer, in an air-tight container, if you want to be able to grate it. Soak the cashews in a bowl of water covered with a clean tea towel for at least 2 hours. Soak the cashews in a bowl of water covered with a clean tea towel for at least 2 hours. Oil your chosen mould/s. Oil your chosen mould/s. Drain the cashews and tip into a blender or food processor. Add a quarter of the milk substitute and blend until smooth. Pour into a large saucepan with the remaining “milk”. Drain the cashews and tip into a blender or food processor. Add a quarter of the milk substitute and blend until smooth. Pour into a large saucepan with the remaining “milk”. Stir in the nutritional yeast and salt. Add optional seasonings, such as dried herbs, smoked paprika or garlic powder now. Stir in the agar-agar and bring to the boil, while stirring. Once boiling, reduce the heat to low and simmer, constantly stirring, for 6 minutes. Stir in the nutritional yeast and salt. Add optional seasonings, such as dried herbs, smoked paprika or garlic powder now. Stir in the agar-agar and bring to the boil, while stirring. Once boiling, reduce the heat to low and simmer, constantly stirring, for 6 minutes. Pour into the mould/s immediately and leave for 10 minutes. Cover with a clean tea towel and refrigerate for 2 hours before using. Store in the freezer, in an air-tight container, if you want to be able to grate it. Pour into the mould/s immediately and leave for 10 minutes. Cover with a clean tea towel and refrigerate for 2 hours before using. Store in the freezer, in an air-tight container, if you want to be able to grate it. Recipe tips Keep refrigerated or in the freezer in an air-tight container for up to two days. If grating from frozen, leave to soften slightly for a couple of minutes first, to make grating easier." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace15eb3bdbfd0cc00107" }
6f22c097efbfd077f5a811630fd83318650d0a8dc20491eeb0158fd896e7f7e5
Silken tofu chocolate mousse recipe An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chocolate_mousse_39814_16x9.jpg This quick and easy chocolate mousse is a brilliant vegan dessert. Made with silken tofu, it's even high in protein! Equipment: you will need a confectionery thermometer. Each serving provides 620 kcal, 8.5g protein, 86g carbohydrate (of which 74g sugars), 27g fat (of which 7.5g saturates), 2g fibre and 0.4g salt. 300g/10½oz silken tofu, drained150g/5½oz vegan dark chocolate, broken into pieces1 vanilla pod, seeds only½ tsp ground star anise2 tbsp treacleagave syrup, to taste20g/¾oz toasted flaked almonds, to serve 300g/10½oz silken tofu, drained 150g/5½oz vegan dark chocolate, broken into pieces 1 vanilla pod, seeds only ½ tsp ground star anise 2 tbsp treacle agave syrup, to taste 20g/¾oz toasted flaked almonds, to serve 100g/3½oz caster sugar100g/3½oz glucose syrup2 tbsp golden syruppinch bicarbonate of soda 100g/3½oz caster sugar 100g/3½oz glucose syrup 2 tbsp golden syrup pinch bicarbonate of soda 1 tbsp vegetable oil4 dried apricots1 star anisepinch sugar 1 tbsp vegetable oil 4 dried apricots 1 star anise pinch sugar Method Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb. Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth. Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth. Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set. Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set. To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden. To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden. To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool. To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool. To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb. To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegan_chocolate_mousse_39814", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Silken tofu chocolate mousse recipe", "content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chocolate_mousse_39814_16x9.jpg This quick and easy chocolate mousse is a brilliant vegan dessert. Made with silken tofu, it's even high in protein! Equipment: you will need a confectionery thermometer. Each serving provides 620 kcal, 8.5g protein, 86g carbohydrate (of which 74g sugars), 27g fat (of which 7.5g saturates), 2g fibre and 0.4g salt. 300g/10½oz silken tofu, drained150g/5½oz vegan dark chocolate, broken into pieces1 vanilla pod, seeds only½ tsp ground star anise2 tbsp treacleagave syrup, to taste20g/¾oz toasted flaked almonds, to serve 300g/10½oz silken tofu, drained 150g/5½oz vegan dark chocolate, broken into pieces 1 vanilla pod, seeds only ½ tsp ground star anise 2 tbsp treacle agave syrup, to taste 20g/¾oz toasted flaked almonds, to serve 100g/3½oz caster sugar100g/3½oz glucose syrup2 tbsp golden syruppinch bicarbonate of soda 100g/3½oz caster sugar 100g/3½oz glucose syrup 2 tbsp golden syrup pinch bicarbonate of soda 1 tbsp vegetable oil4 dried apricots1 star anisepinch sugar 1 tbsp vegetable oil 4 dried apricots 1 star anise pinch sugar Method Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb. Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth. Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth. Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set. Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set. To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden. To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden. To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool. To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool. To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb. To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace15eb3bdbfd0cc00108" }
672bc4ab31cd793b50f27f82802dc8f312cce8e389154681ca29473607dfc2fd
Almond butter recipe An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/almond_butter_89056_16x9.jpg Making almond butter at home is easy, delicious and nutritious. Simply put toasted nuts in a food processor and whizz until they break down, first into small pieces and eventually into a paste. Toasting the almonds adds to the flavour and helps to release the natural nut oils – no need to add any extra oil to make this butter. 200g/7oz almonds, skins onpinch salt 200g/7oz almonds, skins on pinch salt Method Preheat the oven to 180C/160C Fan/Gas 4. Roast the almonds on a baking tray for 12 minutes or until lightly toasted, taking care they don’t burn. Leave to cool for 10 minutes. Transfer to a food processor and whizz until the nuts break down, first into pieces, then a finer meal that starts to clump, and finally into an oily paste. Scrape down the sides every so often to ensure an even texture. The timing will depend on the food processor – anything between 7–15 minutes or so. Season with salt to taste, whizzing briefly to mix again. Cover, store in the fridge and ideally use within a couple of weeks. Preheat the oven to 180C/160C Fan/Gas 4. Roast the almonds on a baking tray for 12 minutes or until lightly toasted, taking care they don’t burn. Leave to cool for 10 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Roast the almonds on a baking tray for 12 minutes or until lightly toasted, taking care they don’t burn. Leave to cool for 10 minutes. Transfer to a food processor and whizz until the nuts break down, first into pieces, then a finer meal that starts to clump, and finally into an oily paste. Scrape down the sides every so often to ensure an even texture. The timing will depend on the food processor – anything between 7–15 minutes or so. Transfer to a food processor and whizz until the nuts break down, first into pieces, then a finer meal that starts to clump, and finally into an oily paste. Scrape down the sides every so often to ensure an even texture. The timing will depend on the food processor – anything between 7–15 minutes or so. Season with salt to taste, whizzing briefly to mix again. Cover, store in the fridge and ideally use within a couple of weeks. Season with salt to taste, whizzing briefly to mix again. Cover, store in the fridge and ideally use within a couple of weeks. Recipe tips Homemade butters can be spread on bread or toast. Loosen the texture with water and drizzle over bananas for a healthy, high protein snack. Add to smoothies, sauces and soups to make them more nutritious and slightly thicker. In recipes, use in a satay sauce or in a delicious Spanish Romesco sauce to serve with fish, lamb, grilled vegetables or sauté potatoes.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/almond_butter_89056", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Almond butter 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/almond_butter_89056_16x9.jpg Making almond butter at home is easy, delicious and nutritious. Simply put toasted nuts in a food processor and whizz until they break down, first into small pieces and eventually into a paste. Toasting the almonds adds to the flavour and helps to release the natural nut oils – no need to add any extra oil to make this butter. 200g/7oz almonds, skins onpinch salt 200g/7oz almonds, skins on pinch salt Method Preheat the oven to 180C/160C Fan/Gas 4. Roast the almonds on a baking tray for 12 minutes or until lightly toasted, taking care they don’t burn. Leave to cool for 10 minutes. Transfer to a food processor and whizz until the nuts break down, first into pieces, then a finer meal that starts to clump, and finally into an oily paste. Scrape down the sides every so often to ensure an even texture. The timing will depend on the food processor – anything between 7–15 minutes or so. Season with salt to taste, whizzing briefly to mix again. Cover, store in the fridge and ideally use within a couple of weeks. Preheat the oven to 180C/160C Fan/Gas 4. Roast the almonds on a baking tray for 12 minutes or until lightly toasted, taking care they don’t burn. Leave to cool for 10 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Roast the almonds on a baking tray for 12 minutes or until lightly toasted, taking care they don’t burn. Leave to cool for 10 minutes. Transfer to a food processor and whizz until the nuts break down, first into pieces, then a finer meal that starts to clump, and finally into an oily paste. Scrape down the sides every so often to ensure an even texture. The timing will depend on the food processor – anything between 7–15 minutes or so. Transfer to a food processor and whizz until the nuts break down, first into pieces, then a finer meal that starts to clump, and finally into an oily paste. Scrape down the sides every so often to ensure an even texture. The timing will depend on the food processor – anything between 7–15 minutes or so. Season with salt to taste, whizzing briefly to mix again. Cover, store in the fridge and ideally use within a couple of weeks. Season with salt to taste, whizzing briefly to mix again. Cover, store in the fridge and ideally use within a couple of weeks. Recipe tips Homemade butters can be spread on bread or toast. Loosen the texture with water and drizzle over bananas for a healthy, high protein snack. Add to smoothies, sauces and soups to make them more nutritious and slightly thicker. In recipes, use in a satay sauce or in a delicious Spanish Romesco sauce to serve with fish, lamb, grilled vegetables or sauté potatoes." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace15eb3bdbfd0cc00109" }
04d6dda8539defa9ab948630f3722288f8fb5534ae0285cfea3368bc5eac794b
Tomato baked eggs with garlic bread recipe An average of 4.3 out of 5 stars from 7 ratings A quick and easy egg recipe that's hearty and delicious. 400g tin chopped tomatoes1 tsp dried red chilli1 tsp smoked paprika1 garlic clove, grated200g/7oz spinach8 free-range eggssalt and freshly ground black pepper 400g tin chopped tomatoes 1 tsp dried red chilli 1 tsp smoked paprika 1 garlic clove, grated 200g/7oz spinach 8 free-range eggs salt and freshly ground black pepper 1 large baguette1 garlic clove, grated 2 tbsp butter 1 large baguette 1 garlic clove, grated 2 tbsp butter Method Preheat the oven to 160C/140C Fan/Gas 3.To make the baked eggs, put the chopped tomatoes, chilli and paprika into a lidded, wide-based frying pan. Add a pinch of salt and pepper and simmer for 15 minutes. Add the garlic and cook for a further 5 minutes. Stir in the spinach and cook until wilted.Make eight wells in the thickened sauce and crack an egg into each (they might merge, but that’s okay). Put the lid on the pan and reduce the heat to low. Cook until the whites are set and the yolks are still soft. Meanwhile, slice the baguette diagonally, not cutting completely through, leaving a 4cm/1½in gap inbetween each slice. Mix together the remaining garlic and butter and spread a little inbetween each slice. Bake for 5 minutes until toasted. Serve with the baked eggs. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the baked eggs, put the chopped tomatoes, chilli and paprika into a lidded, wide-based frying pan. Add a pinch of salt and pepper and simmer for 15 minutes. Add the garlic and cook for a further 5 minutes. Stir in the spinach and cook until wilted. To make the baked eggs, put the chopped tomatoes, chilli and paprika into a lidded, wide-based frying pan. Add a pinch of salt and pepper and simmer for 15 minutes. Add the garlic and cook for a further 5 minutes. Stir in the spinach and cook until wilted. Make eight wells in the thickened sauce and crack an egg into each (they might merge, but that’s okay). Put the lid on the pan and reduce the heat to low. Cook until the whites are set and the yolks are still soft. Make eight wells in the thickened sauce and crack an egg into each (they might merge, but that’s okay). Put the lid on the pan and reduce the heat to low. Cook until the whites are set and the yolks are still soft. Meanwhile, slice the baguette diagonally, not cutting completely through, leaving a 4cm/1½in gap inbetween each slice. Meanwhile, slice the baguette diagonally, not cutting completely through, leaving a 4cm/1½in gap inbetween each slice. Mix together the remaining garlic and butter and spread a little inbetween each slice. Bake for 5 minutes until toasted. Serve with the baked eggs. Mix together the remaining garlic and butter and spread a little inbetween each slice. Bake for 5 minutes until toasted. Serve with the baked eggs.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tomato_baked_eggs_and_09903", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Tomato baked eggs with garlic bread recipe", "content": "An average of 4.3 out of 5 stars from 7 ratings A quick and easy egg recipe that's hearty and delicious. 400g tin chopped tomatoes1 tsp dried red chilli1 tsp smoked paprika1 garlic clove, grated200g/7oz spinach8 free-range eggssalt and freshly ground black pepper 400g tin chopped tomatoes 1 tsp dried red chilli 1 tsp smoked paprika 1 garlic clove, grated 200g/7oz spinach 8 free-range eggs salt and freshly ground black pepper 1 large baguette1 garlic clove, grated 2 tbsp butter 1 large baguette 1 garlic clove, grated 2 tbsp butter Method Preheat the oven to 160C/140C Fan/Gas 3.To make the baked eggs, put the chopped tomatoes, chilli and paprika into a lidded, wide-based frying pan. Add a pinch of salt and pepper and simmer for 15 minutes. Add the garlic and cook for a further 5 minutes. Stir in the spinach and cook until wilted.Make eight wells in the thickened sauce and crack an egg into each (they might merge, but that’s okay). Put the lid on the pan and reduce the heat to low. Cook until the whites are set and the yolks are still soft. Meanwhile, slice the baguette diagonally, not cutting completely through, leaving a 4cm/1½in gap inbetween each slice. Mix together the remaining garlic and butter and spread a little inbetween each slice. Bake for 5 minutes until toasted. Serve with the baked eggs. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the baked eggs, put the chopped tomatoes, chilli and paprika into a lidded, wide-based frying pan. Add a pinch of salt and pepper and simmer for 15 minutes. Add the garlic and cook for a further 5 minutes. Stir in the spinach and cook until wilted. To make the baked eggs, put the chopped tomatoes, chilli and paprika into a lidded, wide-based frying pan. Add a pinch of salt and pepper and simmer for 15 minutes. Add the garlic and cook for a further 5 minutes. Stir in the spinach and cook until wilted. Make eight wells in the thickened sauce and crack an egg into each (they might merge, but that’s okay). Put the lid on the pan and reduce the heat to low. Cook until the whites are set and the yolks are still soft. Make eight wells in the thickened sauce and crack an egg into each (they might merge, but that’s okay). Put the lid on the pan and reduce the heat to low. Cook until the whites are set and the yolks are still soft. Meanwhile, slice the baguette diagonally, not cutting completely through, leaving a 4cm/1½in gap inbetween each slice. Meanwhile, slice the baguette diagonally, not cutting completely through, leaving a 4cm/1½in gap inbetween each slice. Mix together the remaining garlic and butter and spread a little inbetween each slice. Bake for 5 minutes until toasted. Serve with the baked eggs. Mix together the remaining garlic and butter and spread a little inbetween each slice. Bake for 5 minutes until toasted. Serve with the baked eggs." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace16eb3bdbfd0cc0010a" }
014cf86cd75662bd3b6d1ce42ef4bff3a309322e8066131f31d2fd551fac7940
Chickpea and sweet potato coconut curry recipe An average of 3.6 out of 5 stars from 11 ratings One of the easiest curries you will ever make. Super cheap and zesty. 250g/9oz easy-cook rice 1 tbsp medium curry powder2 garlic cloves, grated400ml tin coconut milk1 lime, juice and zest2 large sweet potatoes, chopped into large cubes400g tin chickpeas, drained250g/9oz frozen peas 250g/9oz easy-cook rice 1 tbsp medium curry powder 2 garlic cloves, grated 400ml tin coconut milk 1 lime, juice and zest 2 large sweet potatoes, chopped into large cubes 400g tin chickpeas, drained 250g/9oz frozen peas Method Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Bring it to the boil over a high heat, place the lid on tight and turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the curry has cooked. Don't be tempted to look!Meanwhile, add a little oil to a large saucepan and add the curry powder and garlic. Tip in the coconut milk, lime juice, zest and sweet potato. Cook for 15 minutes or until the potato is soft. Add the chickpeas and frozen peas until warmed through. Serve with the rice. Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Bring it to the boil over a high heat, place the lid on tight and turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the curry has cooked. Don't be tempted to look! Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Bring it to the boil over a high heat, place the lid on tight and turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the curry has cooked. Don't be tempted to look! Meanwhile, add a little oil to a large saucepan and add the curry powder and garlic. Tip in the coconut milk, lime juice, zest and sweet potato. Cook for 15 minutes or until the potato is soft. Add the chickpeas and frozen peas until warmed through. Serve with the rice. Meanwhile, add a little oil to a large saucepan and add the curry powder and garlic. Tip in the coconut milk, lime juice, zest and sweet potato. Cook for 15 minutes or until the potato is soft. Add the chickpeas and frozen peas until warmed through. Serve with the rice.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chickpea_and_sweet_83674", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chickpea and sweet potato coconut curry recipe", "content": "An average of 3.6 out of 5 stars from 11 ratings One of the easiest curries you will ever make. Super cheap and zesty. 250g/9oz easy-cook rice 1 tbsp medium curry powder2 garlic cloves, grated400ml tin coconut milk1 lime, juice and zest2 large sweet potatoes, chopped into large cubes400g tin chickpeas, drained250g/9oz frozen peas 250g/9oz easy-cook rice 1 tbsp medium curry powder 2 garlic cloves, grated 400ml tin coconut milk 1 lime, juice and zest 2 large sweet potatoes, chopped into large cubes 400g tin chickpeas, drained 250g/9oz frozen peas Method Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Bring it to the boil over a high heat, place the lid on tight and turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the curry has cooked. Don't be tempted to look!Meanwhile, add a little oil to a large saucepan and add the curry powder and garlic. Tip in the coconut milk, lime juice, zest and sweet potato. Cook for 15 minutes or until the potato is soft. Add the chickpeas and frozen peas until warmed through. Serve with the rice. Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Bring it to the boil over a high heat, place the lid on tight and turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the curry has cooked. Don't be tempted to look! Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Bring it to the boil over a high heat, place the lid on tight and turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the curry has cooked. Don't be tempted to look! Meanwhile, add a little oil to a large saucepan and add the curry powder and garlic. Tip in the coconut milk, lime juice, zest and sweet potato. Cook for 15 minutes or until the potato is soft. Add the chickpeas and frozen peas until warmed through. Serve with the rice. Meanwhile, add a little oil to a large saucepan and add the curry powder and garlic. Tip in the coconut milk, lime juice, zest and sweet potato. Cook for 15 minutes or until the potato is soft. Add the chickpeas and frozen peas until warmed through. Serve with the rice." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace16eb3bdbfd0cc0010b" }
0ac90816f0deac636d19ff273af484850219f38b300ccc70e5d28e7e03df87b7
Spicy egg-fried rice recipe An average of 3.9 out of 5 stars from 7 ratings A delicious and easy egg-fried rice with extra veggies and a chilli kick. 250g/9oz quick-cook white rice 3 free-range eggs1 broccoli head, cut into small florets, stalk peeled and chopped into strips250g/9oz frozen peas 3 carrots, sliced into ribbons with a peeler 2 garlic cloves, grated½ tsp crushed chillies, or to taste ½ tbsp light soy sauce1 spring onion, finely sliced 250g/9oz quick-cook white rice 3 free-range eggs 1 broccoli head, cut into small florets, stalk peeled and chopped into strips 250g/9oz frozen peas 3 carrots, sliced into ribbons with a peeler 2 garlic cloves, grated ½ tsp crushed chillies, or to taste ½ tbsp light soy sauce 1 spring onion, finely sliced Method Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Place the lid on tight and bring it to the boil over a high heat. Turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the grains are cooked then spread out on a baking tray and refrigerate until cold.Meanwhile, in a large frying pan or a wok over a high heat add the oil until hot. Tip the eggs in and it should sizzle. Cook the omelette until just set, roll it up and set aside on a plate. When cool enough to touch, slice the into strips.Add a bit more oil to the wok and fry the broccoli, peas, carrots and garlic over a medium heat for 2 minutes. Add the chillies and soy sauce and cook for 1 minute. Tip in the rice and toss gently until warmed through. Serve immediately topped with the omelette strips and spring onion. Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Place the lid on tight and bring it to the boil over a high heat. Turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the grains are cooked then spread out on a baking tray and refrigerate until cold. Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Place the lid on tight and bring it to the boil over a high heat. Turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the grains are cooked then spread out on a baking tray and refrigerate until cold. Meanwhile, in a large frying pan or a wok over a high heat add the oil until hot. Tip the eggs in and it should sizzle. Cook the omelette until just set, roll it up and set aside on a plate. When cool enough to touch, slice the into strips. Meanwhile, in a large frying pan or a wok over a high heat add the oil until hot. Tip the eggs in and it should sizzle. Cook the omelette until just set, roll it up and set aside on a plate. When cool enough to touch, slice the into strips. Add a bit more oil to the wok and fry the broccoli, peas, carrots and garlic over a medium heat for 2 minutes. Add the chillies and soy sauce and cook for 1 minute. Tip in the rice and toss gently until warmed through. Serve immediately topped with the omelette strips and spring onion. Add a bit more oil to the wok and fry the broccoli, peas, carrots and garlic over a medium heat for 2 minutes. Add the chillies and soy sauce and cook for 1 minute. Tip in the rice and toss gently until warmed through. Serve immediately topped with the omelette strips and spring onion. Recipe tips Drizzle over some toasted seasame oil to serve, if you like.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spicy_egg-fried_rice_16736", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Spicy egg-fried rice recipe", "content": "An average of 3.9 out of 5 stars from 7 ratings A delicious and easy egg-fried rice with extra veggies and a chilli kick. 250g/9oz quick-cook white rice 3 free-range eggs1 broccoli head, cut into small florets, stalk peeled and chopped into strips250g/9oz frozen peas 3 carrots, sliced into ribbons with a peeler 2 garlic cloves, grated½ tsp crushed chillies, or to taste ½ tbsp light soy sauce1 spring onion, finely sliced 250g/9oz quick-cook white rice 3 free-range eggs 1 broccoli head, cut into small florets, stalk peeled and chopped into strips 250g/9oz frozen peas 3 carrots, sliced into ribbons with a peeler 2 garlic cloves, grated ½ tsp crushed chillies, or to taste ½ tbsp light soy sauce 1 spring onion, finely sliced Method Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Place the lid on tight and bring it to the boil over a high heat. Turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the grains are cooked then spread out on a baking tray and refrigerate until cold.Meanwhile, in a large frying pan or a wok over a high heat add the oil until hot. Tip the eggs in and it should sizzle. Cook the omelette until just set, roll it up and set aside on a plate. When cool enough to touch, slice the into strips.Add a bit more oil to the wok and fry the broccoli, peas, carrots and garlic over a medium heat for 2 minutes. Add the chillies and soy sauce and cook for 1 minute. Tip in the rice and toss gently until warmed through. Serve immediately topped with the omelette strips and spring onion. Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Place the lid on tight and bring it to the boil over a high heat. Turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the grains are cooked then spread out on a baking tray and refrigerate until cold. Rinse the rice in a sieve under cold water until it runs clear then place into a large, lidded saucepan. Cover with enough boiling water so that it rises about 1 inch above the top of the rice. Place the lid on tight and bring it to the boil over a high heat. Turn the heat to low. Cook for 10 minutes and then turn the heat off. Leave the lid on until the grains are cooked then spread out on a baking tray and refrigerate until cold. Meanwhile, in a large frying pan or a wok over a high heat add the oil until hot. Tip the eggs in and it should sizzle. Cook the omelette until just set, roll it up and set aside on a plate. When cool enough to touch, slice the into strips. Meanwhile, in a large frying pan or a wok over a high heat add the oil until hot. Tip the eggs in and it should sizzle. Cook the omelette until just set, roll it up and set aside on a plate. When cool enough to touch, slice the into strips. Add a bit more oil to the wok and fry the broccoli, peas, carrots and garlic over a medium heat for 2 minutes. Add the chillies and soy sauce and cook for 1 minute. Tip in the rice and toss gently until warmed through. Serve immediately topped with the omelette strips and spring onion. Add a bit more oil to the wok and fry the broccoli, peas, carrots and garlic over a medium heat for 2 minutes. Add the chillies and soy sauce and cook for 1 minute. Tip in the rice and toss gently until warmed through. Serve immediately topped with the omelette strips and spring onion. Recipe tips Drizzle over some toasted seasame oil to serve, if you like." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace16eb3bdbfd0cc0010c" }
9ccad78f206475713ec374499fcb8ee13b51a69982835ed73870dc8d69129727
Chicken and potato traybake recipe An average of 3.6 out of 5 stars from 8 ratings 500g/1lb 2oz new potatoes, thinly sliced 8 chicken thighs2 tbsp oil2 tsp smoked paprika4 garlic cloves150g/5½oz cherry tomatoes, halved½ broccoli, cut into florets 500g/1lb 2oz new potatoes, thinly sliced 8 chicken thighs 2 tbsp oil 2 tsp smoked paprika 4 garlic cloves 150g/5½oz cherry tomatoes, halved ½ broccoli, cut into florets Method Preheat the oven to 190C/170C Fan/Gas 5.Place the sliced potatoes in a large roasting tray. Top with the chicken thighs and sprinkle over the oil and paprika. Place the garlic and tomatoes around the roasting tray. Bake for 40-45 minutes minutes until cooked through and juicy. Meanwhile, stir-fry the broccoli in a little oil in a wok over a high heat. Serve with the chicken and potato tray bake. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place the sliced potatoes in a large roasting tray. Top with the chicken thighs and sprinkle over the oil and paprika. Place the garlic and tomatoes around the roasting tray. Bake for 40-45 minutes minutes until cooked through and juicy. Place the sliced potatoes in a large roasting tray. Top with the chicken thighs and sprinkle over the oil and paprika. Place the garlic and tomatoes around the roasting tray. Bake for 40-45 minutes minutes until cooked through and juicy. Meanwhile, stir-fry the broccoli in a little oil in a wok over a high heat. Serve with the chicken and potato tray bake. Meanwhile, stir-fry the broccoli in a little oil in a wok over a high heat. Serve with the chicken and potato tray bake.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_and_potato_39090", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken and potato traybake recipe", "content": "An average of 3.6 out of 5 stars from 8 ratings 500g/1lb 2oz new potatoes, thinly sliced 8 chicken thighs2 tbsp oil2 tsp smoked paprika4 garlic cloves150g/5½oz cherry tomatoes, halved½ broccoli, cut into florets 500g/1lb 2oz new potatoes, thinly sliced 8 chicken thighs 2 tbsp oil 2 tsp smoked paprika 4 garlic cloves 150g/5½oz cherry tomatoes, halved ½ broccoli, cut into florets Method Preheat the oven to 190C/170C Fan/Gas 5.Place the sliced potatoes in a large roasting tray. Top with the chicken thighs and sprinkle over the oil and paprika. Place the garlic and tomatoes around the roasting tray. Bake for 40-45 minutes minutes until cooked through and juicy. Meanwhile, stir-fry the broccoli in a little oil in a wok over a high heat. Serve with the chicken and potato tray bake. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place the sliced potatoes in a large roasting tray. Top with the chicken thighs and sprinkle over the oil and paprika. Place the garlic and tomatoes around the roasting tray. Bake for 40-45 minutes minutes until cooked through and juicy. Place the sliced potatoes in a large roasting tray. Top with the chicken thighs and sprinkle over the oil and paprika. Place the garlic and tomatoes around the roasting tray. Bake for 40-45 minutes minutes until cooked through and juicy. Meanwhile, stir-fry the broccoli in a little oil in a wok over a high heat. Serve with the chicken and potato tray bake. Meanwhile, stir-fry the broccoli in a little oil in a wok over a high heat. Serve with the chicken and potato tray bake." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace19eb3bdbfd0cc0010d" }
4442e3f5d02329f29284ca48676c35b1d64fa12460a1021894e643301330dd93
Christmas rocky road recipe An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmasrockyroad_90624_16x9.jpg Nigella's Christmas rocky road is a no-bake Christmas treat that's wonderful for making with children too. 250g/9oz dark chocolate, broken into pieces150g/5½oz milk chocolate, chopped175g/6oz butter, softened, plus extra for greasing4 tbsp golden syrup200g/7oz amaretti biscuits150g/5½oz shelled Brazil nuts150g/5½oz red glacé cherries125g/4½oz mini marshmallows1 tbsp icing sugaredible glitter, to decorate (optional) 250g/9oz dark chocolate, broken into pieces 150g/5½oz milk chocolate, chopped 175g/6oz butter, softened, plus extra for greasing 4 tbsp golden syrup 200g/7oz amaretti biscuits 150g/5½oz shelled Brazil nuts 150g/5½oz red glacé cherries 125g/4½oz mini marshmallows 1 tbsp icing sugar edible glitter, to decorate (optional) Method Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine.Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes.Place the Brazil nuts into another freezer bag and bash in the same way. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts.Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture.Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy).Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish.Remove the block of rocky road from the tray and cut into 24 rectangles. Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine. Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine. Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes. Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes. Place the Brazil nuts into another freezer bag and bash in the same way. Place the Brazil nuts into another freezer bag and bash in the same way. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts. Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture. Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture. Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy). Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy). Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish. Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish. Remove the block of rocky road from the tray and cut into 24 rectangles. Remove the block of rocky road from the tray and cut into 24 rectangles.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/christmasrockyroad_90624", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Christmas rocky road recipe", "content": "An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmasrockyroad_90624_16x9.jpg Nigella's Christmas rocky road is a no-bake Christmas treat that's wonderful for making with children too. 250g/9oz dark chocolate, broken into pieces150g/5½oz milk chocolate, chopped175g/6oz butter, softened, plus extra for greasing4 tbsp golden syrup200g/7oz amaretti biscuits150g/5½oz shelled Brazil nuts150g/5½oz red glacé cherries125g/4½oz mini marshmallows1 tbsp icing sugaredible glitter, to decorate (optional) 250g/9oz dark chocolate, broken into pieces 150g/5½oz milk chocolate, chopped 175g/6oz butter, softened, plus extra for greasing 4 tbsp golden syrup 200g/7oz amaretti biscuits 150g/5½oz shelled Brazil nuts 150g/5½oz red glacé cherries 125g/4½oz mini marshmallows 1 tbsp icing sugar edible glitter, to decorate (optional) Method Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine.Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes.Place the Brazil nuts into another freezer bag and bash in the same way. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts.Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture.Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy).Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish.Remove the block of rocky road from the tray and cut into 24 rectangles. Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine. Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine. Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes. Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes. Place the Brazil nuts into another freezer bag and bash in the same way. Place the Brazil nuts into another freezer bag and bash in the same way. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts. Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture. Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture. Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy). Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy). Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish. Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish. Remove the block of rocky road from the tray and cut into 24 rectangles. Remove the block of rocky road from the tray and cut into 24 rectangles." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace19eb3bdbfd0cc0010e" }
c674a62ad2447f8dd8c1157e50bdfb81742c5f6df7f35ca970d6381ecbb58eb6
Warm spiced cauliflower and chickpea salad recipe Warm spiced cauliflower and chickpea salad with pomegranate seeds An average of 4.9 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/warm_spiced_cauliflower_36652_16x9.jpg This is one of my favourite suppers, although there’s nothing that says you can’t serve this as a vegetable side. And you could also bolster it further by crumbling in some feta. But for me, it is perfect just as it is. Each serving provides 483 kcal, 17g protein, 39g carbohydrate (of which 14g sugars), 26g fat (of which 3.5g saturates), 15g fibre and 2.7g salt. 3 tbsp regular olive oil½ tsp ground cinnamon2 tsp cumin seeds1 small head cauliflower, trimmed and divided into small florets250g/9oz home-cooked chickpeas (drained weight) or a 400g tin chickpeas1–2 tbsp harissa, to taste 4 small ripe vine tomatoes (approximately 150g/5½oz), quartered1 tsp sea salt flakes, or to taste3–4 tbsp pomegranate seedslarge bunch (approximately 100g/3½oz) flatleaf parsley 3 tbsp regular olive oil ½ tsp ground cinnamon 2 tsp cumin seeds 1 small head cauliflower, trimmed and divided into small florets 250g/9oz home-cooked chickpeas (drained weight) or a 400g tin chickpeas 1–2 tbsp harissa, to taste 4 small ripe vine tomatoes (approximately 150g/5½oz), quartered 1 tsp sea salt flakes, or to taste 3–4 tbsp pomegranate seeds large bunch (approximately 100g/3½oz) flatleaf parsley Method Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir. Tip in the cauliflower and toss to coat. Pour into a small oven tray (I mostly use a disposable foil baking tray measuring 30x20cm/12x8in) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using.Add the chickpeas to the bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls. Toss to coat. Add the tomatoes to the bowl, and stir to mix. Remove the cauliflower and quickly tip the chickpeas and tomatoes over the cauliflower. Toss to combine and return to the oven for 15 minutes, or until the cauliflower is tender.Remove from the oven and sprinkle the salt over the vegetables, add half of the pomegranate seeds and toss to combine. Divide between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir. Tip in the cauliflower and toss to coat. Pour into a small oven tray (I mostly use a disposable foil baking tray measuring 30x20cm/12x8in) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir. Tip in the cauliflower and toss to coat. Pour into a small oven tray (I mostly use a disposable foil baking tray measuring 30x20cm/12x8in) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using. Add the chickpeas to the bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls. Toss to coat. Add the tomatoes to the bowl, and stir to mix. Add the chickpeas to the bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls. Toss to coat. Add the tomatoes to the bowl, and stir to mix. Remove the cauliflower and quickly tip the chickpeas and tomatoes over the cauliflower. Toss to combine and return to the oven for 15 minutes, or until the cauliflower is tender. Remove the cauliflower and quickly tip the chickpeas and tomatoes over the cauliflower. Toss to combine and return to the oven for 15 minutes, or until the cauliflower is tender. Remove from the oven and sprinkle the salt over the vegetables, add half of the pomegranate seeds and toss to combine. Divide between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds and serve. Remove from the oven and sprinkle the salt over the vegetables, add half of the pomegranate seeds and toss to combine. Divide between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds and serve. Recipe tips Cool leftovers, then cover and refrigerate within 2 hours of making. They will keep in fridge for up to 2 days. This dish is very good cold, making it a fabulous packed lunch.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/warm_spiced_cauliflower_36652", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Warm spiced cauliflower and chickpea salad recipe", "content": "Warm spiced cauliflower and chickpea salad with pomegranate seeds An average of 4.9 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/warm_spiced_cauliflower_36652_16x9.jpg This is one of my favourite suppers, although there’s nothing that says you can’t serve this as a vegetable side. And you could also bolster it further by crumbling in some feta. But for me, it is perfect just as it is. Each serving provides 483 kcal, 17g protein, 39g carbohydrate (of which 14g sugars), 26g fat (of which 3.5g saturates), 15g fibre and 2.7g salt. 3 tbsp regular olive oil½ tsp ground cinnamon2 tsp cumin seeds1 small head cauliflower, trimmed and divided into small florets250g/9oz home-cooked chickpeas (drained weight) or a 400g tin chickpeas1–2 tbsp harissa, to taste 4 small ripe vine tomatoes (approximately 150g/5½oz), quartered1 tsp sea salt flakes, or to taste3–4 tbsp pomegranate seedslarge bunch (approximately 100g/3½oz) flatleaf parsley 3 tbsp regular olive oil ½ tsp ground cinnamon 2 tsp cumin seeds 1 small head cauliflower, trimmed and divided into small florets 250g/9oz home-cooked chickpeas (drained weight) or a 400g tin chickpeas 1–2 tbsp harissa, to taste 4 small ripe vine tomatoes (approximately 150g/5½oz), quartered 1 tsp sea salt flakes, or to taste 3–4 tbsp pomegranate seeds large bunch (approximately 100g/3½oz) flatleaf parsley Method Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir. Tip in the cauliflower and toss to coat. Pour into a small oven tray (I mostly use a disposable foil baking tray measuring 30x20cm/12x8in) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using.Add the chickpeas to the bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls. Toss to coat. Add the tomatoes to the bowl, and stir to mix. Remove the cauliflower and quickly tip the chickpeas and tomatoes over the cauliflower. Toss to combine and return to the oven for 15 minutes, or until the cauliflower is tender.Remove from the oven and sprinkle the salt over the vegetables, add half of the pomegranate seeds and toss to combine. Divide between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir. Tip in the cauliflower and toss to coat. Pour into a small oven tray (I mostly use a disposable foil baking tray measuring 30x20cm/12x8in) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir. Tip in the cauliflower and toss to coat. Pour into a small oven tray (I mostly use a disposable foil baking tray measuring 30x20cm/12x8in) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using. Add the chickpeas to the bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls. Toss to coat. Add the tomatoes to the bowl, and stir to mix. Add the chickpeas to the bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls. Toss to coat. Add the tomatoes to the bowl, and stir to mix. Remove the cauliflower and quickly tip the chickpeas and tomatoes over the cauliflower. Toss to combine and return to the oven for 15 minutes, or until the cauliflower is tender. Remove the cauliflower and quickly tip the chickpeas and tomatoes over the cauliflower. Toss to combine and return to the oven for 15 minutes, or until the cauliflower is tender. Remove from the oven and sprinkle the salt over the vegetables, add half of the pomegranate seeds and toss to combine. Divide between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds and serve. Remove from the oven and sprinkle the salt over the vegetables, add half of the pomegranate seeds and toss to combine. Divide between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds and serve. Recipe tips Cool leftovers, then cover and refrigerate within 2 hours of making. They will keep in fridge for up to 2 days. This dish is very good cold, making it a fabulous packed lunch." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace19eb3bdbfd0cc0010f" }
f8ebb55d151a54a5f62508f353ed6e9f512fa7564e6b2829bbd89c95055e776a
Cranberry-studded mincemeat recipe An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranberrystuddedminc_90619_16x9.jpg Nigella Lawson’s vegetarian mincemeat recipe is packed with port, brandy, spices and dried fruit - what’s not to love? 75g/2½oz soft dark brown sugar60ml/2fl oz ruby port300g/10½oz cranberries1 tsp ground cinnamon1 tsp ground ginger½ tsp ground cloves75g/2½oz currants75g/2½oz raisins30g/1oz dried cranberries1 clementine, zest and juice only25ml/1fl oz brandyfew drops almond extract½ tsp vanilla extract2 tbsp honey 75g/2½oz soft dark brown sugar 60ml/2fl oz ruby port 300g/10½oz cranberries 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground cloves 75g/2½oz currants 75g/2½oz raisins 30g/1oz dried cranberries 1 clementine, zest and juice only 25ml/1fl oz brandy few drops almond extract ½ tsp vanilla extract 2 tbsp honey Method In a large pan, dissolve the sugar in the ruby port over a gentle heat.Add the cranberries and stir.Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.)Remove from the heat and allow to cool a little.Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks. In a large pan, dissolve the sugar in the ruby port over a gentle heat. In a large pan, dissolve the sugar in the ruby port over a gentle heat. Add the cranberries and stir. Add the cranberries and stir. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.) Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.) Remove from the heat and allow to cool a little. Remove from the heat and allow to cool a little. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste. Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks. Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cranberrystuddedminc_90619", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cranberry-studded mincemeat recipe", "content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranberrystuddedminc_90619_16x9.jpg Nigella Lawson’s vegetarian mincemeat recipe is packed with port, brandy, spices and dried fruit - what’s not to love? 75g/2½oz soft dark brown sugar60ml/2fl oz ruby port300g/10½oz cranberries1 tsp ground cinnamon1 tsp ground ginger½ tsp ground cloves75g/2½oz currants75g/2½oz raisins30g/1oz dried cranberries1 clementine, zest and juice only25ml/1fl oz brandyfew drops almond extract½ tsp vanilla extract2 tbsp honey 75g/2½oz soft dark brown sugar 60ml/2fl oz ruby port 300g/10½oz cranberries 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground cloves 75g/2½oz currants 75g/2½oz raisins 30g/1oz dried cranberries 1 clementine, zest and juice only 25ml/1fl oz brandy few drops almond extract ½ tsp vanilla extract 2 tbsp honey Method In a large pan, dissolve the sugar in the ruby port over a gentle heat.Add the cranberries and stir.Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.)Remove from the heat and allow to cool a little.Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks. In a large pan, dissolve the sugar in the ruby port over a gentle heat. In a large pan, dissolve the sugar in the ruby port over a gentle heat. Add the cranberries and stir. Add the cranberries and stir. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.) Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.) Remove from the heat and allow to cool a little. Remove from the heat and allow to cool a little. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste. Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks. Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace1aeb3bdbfd0cc00110" }
8128940d76fb15460e3364c29269c960ba808c5c5cde3be4e98150f314fc427e
Nigella's chicken shawarma recipe Oven-cooked chicken shawarma An average of 4.8 out of 5 stars from 100 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/oven-cooked_chicken_04728_16x9.jpg Chicken shawarma is usually cooked on a spit, but this is roasted in the oven. Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce. When I make this for groups of friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, and cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime – in which case it will serve up to 10 people. 12 skinless and boneless chicken thighs2 unwaxed lemons100ml/3½fl oz olive oil4 fat or 6 smaller garlic cloves, finely grated or minced2 dried or fresh bay leaves2 tsp paprika2 tsp ground cumin1 tsp ground coriander1 tsp dried chilli flakes¼ tsp ground cinnamon¼ tsp freshly grated nutmeg2 tsp sea salt flakeslettuce leaves, to serve 12 skinless and boneless chicken thighs 2 unwaxed lemons 100ml/3½fl oz olive oil 4 fat or 6 smaller garlic cloves, finely grated or minced 2 dried or fresh bay leaves 2 tsp paprika 2 tsp ground cumin 1 tsp ground coriander 1 tsp dried chilli flakes ¼ tsp ground cinnamon ¼ tsp freshly grated nutmeg 2 tsp sea salt flakes lettuce leaves, to serve 250g/9oz plain yoghurt4 tbsp tahini1 fat or 2 smaller garlic cloves, finely grated or mincedfat pinch salt, or to taste1 tbsp pomegranate seeds 250g/9oz plain yoghurt 4 tbsp tahini 1 fat or 2 smaller garlic cloves, finely grated or minced fat pinch salt, or to taste 1 tbsp pomegranate seeds Method Take a large resealable freezer bag and put the chicken thighs in it. Using a fine grater, preferably a microplane, grate in the lemon zest. Squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients.Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day.When you’re ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the fridge and allow it to reach room temperature.Tip the contents of the freezer bag into a shallow roasting tin – mine measures 44x34x1.5cm/17x13x½in – and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top.When the chicken’s more or less cooked, make the sauce simply by combining the yoghurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds.Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction. Take a large resealable freezer bag and put the chicken thighs in it. Using a fine grater, preferably a microplane, grate in the lemon zest. Squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients. Take a large resealable freezer bag and put the chicken thighs in it. Using a fine grater, preferably a microplane, grate in the lemon zest. Squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients. Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day. Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day. When you’re ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the fridge and allow it to reach room temperature. When you’re ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the fridge and allow it to reach room temperature. Tip the contents of the freezer bag into a shallow roasting tin – mine measures 44x34x1.5cm/17x13x½in – and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top. Tip the contents of the freezer bag into a shallow roasting tin – mine measures 44x34x1.5cm/17x13x½in – and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top. When the chicken’s more or less cooked, make the sauce simply by combining the yoghurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds. When the chicken’s more or less cooked, make the sauce simply by combining the yoghurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds. Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction. Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction. Recipe tips The chicken can be marinated 1 day ahead. Store in fridge until needed. The chicken can be frozen in its marinade – as long as the meat has not been previously frozen – for up to 3 months. Leftover chicken can also be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/oven-cooked_chicken_04728", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Nigella's chicken shawarma recipe", "content": "Oven-cooked chicken shawarma An average of 4.8 out of 5 stars from 100 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/oven-cooked_chicken_04728_16x9.jpg Chicken shawarma is usually cooked on a spit, but this is roasted in the oven. Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce. When I make this for groups of friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, and cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime – in which case it will serve up to 10 people. 12 skinless and boneless chicken thighs2 unwaxed lemons100ml/3½fl oz olive oil4 fat or 6 smaller garlic cloves, finely grated or minced2 dried or fresh bay leaves2 tsp paprika2 tsp ground cumin1 tsp ground coriander1 tsp dried chilli flakes¼ tsp ground cinnamon¼ tsp freshly grated nutmeg2 tsp sea salt flakeslettuce leaves, to serve 12 skinless and boneless chicken thighs 2 unwaxed lemons 100ml/3½fl oz olive oil 4 fat or 6 smaller garlic cloves, finely grated or minced 2 dried or fresh bay leaves 2 tsp paprika 2 tsp ground cumin 1 tsp ground coriander 1 tsp dried chilli flakes ¼ tsp ground cinnamon ¼ tsp freshly grated nutmeg 2 tsp sea salt flakes lettuce leaves, to serve 250g/9oz plain yoghurt4 tbsp tahini1 fat or 2 smaller garlic cloves, finely grated or mincedfat pinch salt, or to taste1 tbsp pomegranate seeds 250g/9oz plain yoghurt 4 tbsp tahini 1 fat or 2 smaller garlic cloves, finely grated or minced fat pinch salt, or to taste 1 tbsp pomegranate seeds Method Take a large resealable freezer bag and put the chicken thighs in it. Using a fine grater, preferably a microplane, grate in the lemon zest. Squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients.Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day.When you’re ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the fridge and allow it to reach room temperature.Tip the contents of the freezer bag into a shallow roasting tin – mine measures 44x34x1.5cm/17x13x½in – and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top.When the chicken’s more or less cooked, make the sauce simply by combining the yoghurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds.Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction. Take a large resealable freezer bag and put the chicken thighs in it. Using a fine grater, preferably a microplane, grate in the lemon zest. Squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients. Take a large resealable freezer bag and put the chicken thighs in it. Using a fine grater, preferably a microplane, grate in the lemon zest. Squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients. Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day. Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day. When you’re ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the fridge and allow it to reach room temperature. When you’re ready to cook, preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the fridge and allow it to reach room temperature. Tip the contents of the freezer bag into a shallow roasting tin – mine measures 44x34x1.5cm/17x13x½in – and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top. Tip the contents of the freezer bag into a shallow roasting tin – mine measures 44x34x1.5cm/17x13x½in – and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top. When the chicken’s more or less cooked, make the sauce simply by combining the yoghurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds. When the chicken’s more or less cooked, make the sauce simply by combining the yoghurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds. Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction. Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction. Recipe tips The chicken can be marinated 1 day ahead. Store in fridge until needed. The chicken can be frozen in its marinade – as long as the meat has not been previously frozen – for up to 3 months. Leftover chicken can also be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace1aeb3bdbfd0cc00111" }
1443ab48053ee1c87841caba69d2fd8f1983e8fa8048f4cec79ea2f40d6d754d
Banket bars recipe Before you start, tear off a piece of baking parchment about 45cm/18in long and place it on the kitchen counter with the short side facing you (conveniently, most baking parchments are 38cm/15in in width, which is moreorless exactly how long you want each log to be) and sit a jar or canister on the far end to help stop it curling back on itself. Clatter the blanched almonds into the bowl of a processor, add the sugar, and process until finely ground. Starting off with whole almonds rather than ready ground makes for a much more luscious texture. And adding the sugar along with the almonds stops them from forming an oily clump on mixing.Once the nuts are ground, add the lemon zest, rosewater and salt, crack in the egg, and blitz again until the mixture forms a thick but lightly perfumed grainy paste in the processor bowl. Tip out and squodge the sticky mixture together with your hands, before dividing into two pieces. (And I actually weigh the paste for this, so I can make sure I have exactly the same amount for each log; there may well be some small deviation, but I find I generally end up with two clumps of slightly gritty paste of around 270g/9¾oz each.) Sit one of the pieces on the baking parchment and, with your hands, form into a rough sausage shape pretty much the width of the baking parchment, but don’t worry about it being particularly even at this stage. Place this clumpy almond-paste sausage, not worrying about cracks, horizontally on the baking parchment, about 5cm/2in from the bottom. Cover it with the bit of parchment closest to you. Then, as if it were a rolling pin, place the flat of your hands gently over it and roll up and down, moving your hands as needed to help you get an even shape, until you have a fairly slender log – around 3cm/1¼in diameter or a whisper under – of almond paste which pretty much comes to each end of the parchment. Wrap this covered log with the rest of the parchment it’s sitting on, as a first layer, then wrap well with clingfilm, as you don’t want this tender, fragrant paste to dry out, then pop into the fridge until needed, where it can stay for up to 3 days. And then repeat exactly the same process for the second piece of almond paste. The day before you plan to turn these lengths of almond paste into banket bars, take the puff pastry out of the freezer and put it in the fridge to thaw.When you want to bake them, heat the oven to 220C/200C Fan/Gas 7 and line a flat baking sheet with parchment. Crack the egg into a cup or little jug, add the salt and whisk to make an egg wash, setting aside for now, although you might as well get a pastry brush (I much prefer a silicon pastry brush to a bristle one) at the same time.Take the thawed puff pastry straight from the fridge – you don’t want it sitting around in the kitchen as the warmer it gets, the stickier it becomes. Unroll it from its packaging, cut it in half lengthways and pop one of the halves back in the fridge, taking one of the almond paste logs out at the same time.Should you have a silicone rolling mat, place the rectangular piece of puff pastry horizontally on it; otherwise, dust a clean, flat surface lightly with flour. Unroll the almond paste log from its wrapping and lie it, also horizontally, in the middle of the puff-pastry sheet; the long sausage of almond paste should pretty much go right to the ends of the puff pastry. Paint the exposed surface of puff pastry either side of the almond paste with the egg wash, and then tenderly pick up the far side of the egg-washed pastry and cover the almond paste log with it, then roll it towards you so that it’s covered in the pastry. Press the seam in gently with your fingers to stick it down and smooth it, and cut away any excess pastry from the ends, so that the paste and pastry are flush, and leave the long log seam side down.With a sharp and preferably serrated knife, cut this long log into 8 pieces. I do this by cutting the log first in half, then in half again, and so on until I have 8 moreorless equal rolls. If you want to get a ruler out instead, by all means do so: some of us feel reassured by ultra-precision and some of us are irritated by it; you should do whatever makes you happier! Place the rolls carefully seam-side down onto your lined flat baking sheet and paint with egg wash, then pop the tray into the hot oven to bake for 15 minutes by which time they should be plump and puffy – who isn’t at Christmas? – and golden on top.Slide the paper off with the little banket bars on it onto a wire cooling rack or just straight onto the kitchen counter. Some of the almond paste may have popped out of the pastry at the ends, with a little char at the edges, but just squeeze them back in. I have asbestos hands, so just use my fingers, but it would be wiser to use a couple of spoons or other implements of your choice. And I should say that one of the reasons I like to cut the banketstaaf into short lengths before baking, is that this way the almond paste at each end slightly scorches, taking on the taste and texture of deeply caramelly marzipan.While the banket bars are cooking, mix the apricot jam and lemon juice together in one little bowl (removing any pieces of apricot) and have the flaked almonds ready in another. In yet another little bowl, whisk the icing sugar with a tablespoon of lemon juice or as much as needed to give you a thick but still flowing icing. This icing isn’t a universal feature of banketstaaf, but its bright sharpness adds an enlivening zing, and who doesn’t want that? As soon as the Banket Bars have come out of the oven, had the ends pressed in and have been slipped off the baking sheet, paint them immediately with the apricot jam and lemon mixture, then sprinkle each roll with about half a teaspoon of flaked almonds. Finally, using a teaspoon (and I favour one with a rather pointy end) zig zag each banket bar one with some of the lemony icing, and leave on the baking parchment to cool.Continue with the second batch, though you may want to add a little more lemon juice to the icing, as it tends to thicken on standing. Before you start, tear off a piece of baking parchment about 45cm/18in long and place it on the kitchen counter with the short side facing you (conveniently, most baking parchments are 38cm/15in in width, which is moreorless exactly how long you want each log to be) and sit a jar or canister on the far end to help stop it curling back on itself. Before you start, tear off a piece of baking parchment about 45cm/18in long and place it on the kitchen counter with the short side facing you (conveniently, most baking parchments are 38cm/15in in width, which is moreorless exactly how long you want each log to be) and sit a jar or canister on the far end to help stop it curling back on itself. Clatter the blanched almonds into the bowl of a processor, add the sugar, and process until finely ground. Starting off with whole almonds rather than ready ground makes for a much more luscious texture. And adding the sugar along with the almonds stops them from forming an oily clump on mixing. Clatter the blanched almonds into the bowl of a processor, add the sugar, and process until finely ground. Starting off with whole almonds rather than ready ground makes for a much more luscious texture. And adding the sugar along with the almonds stops them from forming an oily clump on mixing. Once the nuts are ground, add the lemon zest, rosewater and salt, crack in the egg, and blitz again until the mixture forms a thick but lightly perfumed grainy paste in the processor bowl. Once the nuts are ground, add the lemon zest, rosewater and salt, crack in the egg, and blitz again until the mixture forms a thick but lightly perfumed grainy paste in the processor bowl. Tip out and squodge the sticky mixture together with your hands, before dividing into two pieces. (And I actually weigh the paste for this, so I can make sure I have exactly the same amount for each log; there may well be some small deviation, but I find I generally end up with two clumps of slightly gritty paste of around 270g/9¾oz each.) Sit one of the pieces on the baking parchment and, with your hands, form into a rough sausage shape pretty much the width of the baking parchment, but don’t worry about it being particularly even at this stage. Tip out and squodge the sticky mixture together with your hands, before dividing into two pieces. (And I actually weigh the paste for this, so I can make sure I have exactly the same amount for each log; there may well be some small deviation, but I find I generally end up with two clumps of slightly gritty paste of around 270g/9¾oz each.) Sit one of the pieces on the baking parchment and, with your hands, form into a rough sausage shape pretty much the width of the baking parchment, but don’t worry about it being particularly even at this stage. Place this clumpy almond-paste sausage, not worrying about cracks, horizontally on the baking parchment, about 5cm/2in from the bottom. Cover it with the bit of parchment closest to you. Then, as if it were a rolling pin, place the flat of your hands gently over it and roll up and down, moving your hands as needed to help you get an even shape, until you have a fairly slender log – around 3cm/1¼in diameter or a whisper under – of almond paste which pretty much comes to each end of the parchment. Wrap this covered log with the rest of the parchment it’s sitting on, as a first layer, then wrap well with clingfilm, as you don’t want this tender, fragrant paste to dry out, then pop into the fridge until needed, where it can stay for up to 3 days. And then repeat exactly the same process for the second piece of almond paste. The day before you plan to turn these lengths of almond paste into banket bars, take the puff pastry out of the freezer and put it in the fridge to thaw. Place this clumpy almond-paste sausage, not worrying about cracks, horizontally on the baking parchment, about 5cm/2in from the bottom. Cover it with the bit of parchment closest to you. Then, as if it were a rolling pin, place the flat of your hands gently over it and roll up and down, moving your hands as needed to help you get an even shape, until you have a fairly slender log – around 3cm/1¼in diameter or a whisper under – of almond paste which pretty much comes to each end of the parchment. Wrap this covered log with the rest of the parchment it’s sitting on, as a first layer, then wrap well with clingfilm, as you don’t want this tender, fragrant paste to dry out, then pop into the fridge until needed, where it can stay for up to 3 days. And then repeat exactly the same process for the second piece of almond paste. The day before you plan to turn these lengths of almond paste into banket bars, take the puff pastry out of the freezer and put it in the fridge to thaw. When you want to bake them, heat the oven to 220C/200C Fan/Gas 7 and line a flat baking sheet with parchment. When you want to bake them, heat the oven to 220C/200C Fan/Gas 7 and line a flat baking sheet with parchment. Crack the egg into a cup or little jug, add the salt and whisk to make an egg wash, setting aside for now, although you might as well get a pastry brush (I much prefer a silicon pastry brush to a bristle one) at the same time. Crack the egg into a cup or little jug, add the salt and whisk to make an egg wash, setting aside for now, although you might as well get a pastry brush (I much prefer a silicon pastry brush to a bristle one) at the same time. Take the thawed puff pastry straight from the fridge – you don’t want it sitting around in the kitchen as the warmer it gets, the stickier it becomes. Unroll it from its packaging, cut it in half lengthways and pop one of the halves back in the fridge, taking one of the almond paste logs out at the same time. Take the thawed puff pastry straight from the fridge – you don’t want it sitting around in the kitchen as the warmer it gets, the stickier it becomes. Unroll it from its packaging, cut it in half lengthways and pop one of the halves back in the fridge, taking one of the almond paste logs out at the same time. Should you have a silicone rolling mat, place the rectangular piece of puff pastry horizontally on it; otherwise, dust a clean, flat surface lightly with flour. Unroll the almond paste log from its wrapping and lie it, also horizontally, in the middle of the puff-pastry sheet; the long sausage of almond paste should pretty much go right to the ends of the puff pastry. Should you have a silicone rolling mat, place the rectangular piece of puff pastry horizontally on it; otherwise, dust a clean, flat surface lightly with flour. Unroll the almond paste log from its wrapping and lie it, also horizontally, in the middle of the puff-pastry sheet; the long sausage of almond paste should pretty much go right to the ends of the puff pastry. Paint the exposed surface of puff pastry either side of the almond paste with the egg wash, and then tenderly pick up the far side of the egg-washed pastry and cover the almond paste log with it, then roll it towards you so that it’s covered in the pastry. Press the seam in gently with your fingers to stick it down and smooth it, and cut away any excess pastry from the ends, so that the paste and pastry are flush, and leave the long log seam side down. Paint the exposed surface of puff pastry either side of the almond paste with the egg wash, and then tenderly pick up the far side of the egg-washed pastry and cover the almond paste log with it, then roll it towards you so that it’s covered in the pastry. Press the seam in gently with your fingers to stick it down and smooth it, and cut away any excess pastry from the ends, so that the paste and pastry are flush, and leave the long log seam side down. With a sharp and preferably serrated knife, cut this long log into 8 pieces. I do this by cutting the log first in half, then in half again, and so on until I have 8 moreorless equal rolls. If you want to get a ruler out instead, by all means do so: some of us feel reassured by ultra-precision and some of us are irritated by it; you should do whatever makes you happier! Place the rolls carefully seam-side down onto your lined flat baking sheet and paint with egg wash, then pop the tray into the hot oven to bake for 15 minutes by which time they should be plump and puffy – who isn’t at Christmas? – and golden on top. With a sharp and preferably serrated knife, cut this long log into 8 pieces. I do this by cutting the log first in half, then in half again, and so on until I have 8 moreorless equal rolls. If you want to get a ruler out instead, by all means do so: some of us feel reassured by ultra-precision and some of us are irritated by it; you should do whatever makes you happier! Place the rolls carefully seam-side down onto your lined flat baking sheet and paint with egg wash, then pop the tray into the hot oven to bake for 15 minutes by which time they should be plump and puffy – who isn’t at Christmas? – and golden on top. Slide the paper off with the little banket bars on it onto a wire cooling rack or just straight onto the kitchen counter. Some of the almond paste may have popped out of the pastry at the ends, with a little char at the edges, but just squeeze them back in. I have asbestos hands, so just use my fingers, but it would be wiser to use a couple of spoons or other implements of your choice. And I should say that one of the reasons I like to cut the banketstaaf into short lengths before baking, is that this way the almond paste at each end slightly scorches, taking on the taste and texture of deeply caramelly marzipan. Slide the paper off with the little banket bars on it onto a wire cooling rack or just straight onto the kitchen counter. Some of the almond paste may have popped out of the pastry at the ends, with a little char at the edges, but just squeeze them back in. I have asbestos hands, so just use my fingers, but it would be wiser to use a couple of spoons or other implements of your choice. And I should say that one of the reasons I like to cut the banketstaaf into short lengths before baking, is that this way the almond paste at each end slightly scorches, taking on the taste and texture of deeply caramelly marzipan. While the banket bars are cooking, mix the apricot jam and lemon juice together in one little bowl (removing any pieces of apricot) and have the flaked almonds ready in another. In yet another little bowl, whisk the icing sugar with a tablespoon of lemon juice or as much as needed to give you a thick but still flowing icing. This icing isn’t a universal feature of banketstaaf, but its bright sharpness adds an enlivening zing, and who doesn’t want that? While the banket bars are cooking, mix the apricot jam and lemon juice together in one little bowl (removing any pieces of apricot) and have the flaked almonds ready in another. In yet another little bowl, whisk the icing sugar with a tablespoon of lemon juice or as much as needed to give you a thick but still flowing icing. This icing isn’t a universal feature of banketstaaf, but its bright sharpness adds an enlivening zing, and who doesn’t want that? As soon as the Banket Bars have come out of the oven, had the ends pressed in and have been slipped off the baking sheet, paint them immediately with the apricot jam and lemon mixture, then sprinkle each roll with about half a teaspoon of flaked almonds. Finally, using a teaspoon (and I favour one with a rather pointy end) zig zag each banket bar one with some of the lemony icing, and leave on the baking parchment to cool. As soon as the Banket Bars have come out of the oven, had the ends pressed in and have been slipped off the baking sheet, paint them immediately with the apricot jam and lemon mixture, then sprinkle each roll with about half a teaspoon of flaked almonds. Finally, using a teaspoon (and I favour one with a rather pointy end) zig zag each banket bar one with some of the lemony icing, and leave on the baking parchment to cool. Continue with the second batch, though you may want to add a little more lemon juice to the icing, as it tends to thicken on standing. Continue with the second batch, though you may want to add a little more lemon juice to the icing, as it tends to thicken on standing.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/banketstaaf_05113", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Banket bars recipe", "content": "Before you start, tear off a piece of baking parchment about 45cm/18in long and place it on the kitchen counter with the short side facing you (conveniently, most baking parchments are 38cm/15in in width, which is moreorless exactly how long you want each log to be) and sit a jar or canister on the far end to help stop it curling back on itself. Clatter the blanched almonds into the bowl of a processor, add the sugar, and process until finely ground. Starting off with whole almonds rather than ready ground makes for a much more luscious texture. And adding the sugar along with the almonds stops them from forming an oily clump on mixing.Once the nuts are ground, add the lemon zest, rosewater and salt, crack in the egg, and blitz again until the mixture forms a thick but lightly perfumed grainy paste in the processor bowl. Tip out and squodge the sticky mixture together with your hands, before dividing into two pieces. (And I actually weigh the paste for this, so I can make sure I have exactly the same amount for each log; there may well be some small deviation, but I find I generally end up with two clumps of slightly gritty paste of around 270g/9¾oz each.) Sit one of the pieces on the baking parchment and, with your hands, form into a rough sausage shape pretty much the width of the baking parchment, but don’t worry about it being particularly even at this stage. Place this clumpy almond-paste sausage, not worrying about cracks, horizontally on the baking parchment, about 5cm/2in from the bottom. Cover it with the bit of parchment closest to you. Then, as if it were a rolling pin, place the flat of your hands gently over it and roll up and down, moving your hands as needed to help you get an even shape, until you have a fairly slender log – around 3cm/1¼in diameter or a whisper under – of almond paste which pretty much comes to each end of the parchment. Wrap this covered log with the rest of the parchment it’s sitting on, as a first layer, then wrap well with clingfilm, as you don’t want this tender, fragrant paste to dry out, then pop into the fridge until needed, where it can stay for up to 3 days. And then repeat exactly the same process for the second piece of almond paste. The day before you plan to turn these lengths of almond paste into banket bars, take the puff pastry out of the freezer and put it in the fridge to thaw.When you want to bake them, heat the oven to 220C/200C Fan/Gas 7 and line a flat baking sheet with parchment. Crack the egg into a cup or little jug, add the salt and whisk to make an egg wash, setting aside for now, although you might as well get a pastry brush (I much prefer a silicon pastry brush to a bristle one) at the same time.Take the thawed puff pastry straight from the fridge – you don’t want it sitting around in the kitchen as the warmer it gets, the stickier it becomes. Unroll it from its packaging, cut it in half lengthways and pop one of the halves back in the fridge, taking one of the almond paste logs out at the same time.Should you have a silicone rolling mat, place the rectangular piece of puff pastry horizontally on it; otherwise, dust a clean, flat surface lightly with flour. Unroll the almond paste log from its wrapping and lie it, also horizontally, in the middle of the puff-pastry sheet; the long sausage of almond paste should pretty much go right to the ends of the puff pastry. Paint the exposed surface of puff pastry either side of the almond paste with the egg wash, and then tenderly pick up the far side of the egg-washed pastry and cover the almond paste log with it, then roll it towards you so that it’s covered in the pastry. Press the seam in gently with your fingers to stick it down and smooth it, and cut away any excess pastry from the ends, so that the paste and pastry are flush, and leave the long log seam side down.With a sharp and preferably serrated knife, cut this long log into 8 pieces. I do this by cutting the log first in half, then in half again, and so on until I have 8 moreorless equal rolls. If you want to get a ruler out instead, by all means do so: some of us feel reassured by ultra-precision and some of us are irritated by it; you should do whatever makes you happier! Place the rolls carefully seam-side down onto your lined flat baking sheet and paint with egg wash, then pop the tray into the hot oven to bake for 15 minutes by which time they should be plump and puffy – who isn’t at Christmas? – and golden on top.Slide the paper off with the little banket bars on it onto a wire cooling rack or just straight onto the kitchen counter. Some of the almond paste may have popped out of the pastry at the ends, with a little char at the edges, but just squeeze them back in. I have asbestos hands, so just use my fingers, but it would be wiser to use a couple of spoons or other implements of your choice. And I should say that one of the reasons I like to cut the banketstaaf into short lengths before baking, is that this way the almond paste at each end slightly scorches, taking on the taste and texture of deeply caramelly marzipan.While the banket bars are cooking, mix the apricot jam and lemon juice together in one little bowl (removing any pieces of apricot) and have the flaked almonds ready in another. In yet another little bowl, whisk the icing sugar with a tablespoon of lemon juice or as much as needed to give you a thick but still flowing icing. This icing isn’t a universal feature of banketstaaf, but its bright sharpness adds an enlivening zing, and who doesn’t want that? As soon as the Banket Bars have come out of the oven, had the ends pressed in and have been slipped off the baking sheet, paint them immediately with the apricot jam and lemon mixture, then sprinkle each roll with about half a teaspoon of flaked almonds. Finally, using a teaspoon (and I favour one with a rather pointy end) zig zag each banket bar one with some of the lemony icing, and leave on the baking parchment to cool.Continue with the second batch, though you may want to add a little more lemon juice to the icing, as it tends to thicken on standing. Before you start, tear off a piece of baking parchment about 45cm/18in long and place it on the kitchen counter with the short side facing you (conveniently, most baking parchments are 38cm/15in in width, which is moreorless exactly how long you want each log to be) and sit a jar or canister on the far end to help stop it curling back on itself. Before you start, tear off a piece of baking parchment about 45cm/18in long and place it on the kitchen counter with the short side facing you (conveniently, most baking parchments are 38cm/15in in width, which is moreorless exactly how long you want each log to be) and sit a jar or canister on the far end to help stop it curling back on itself. Clatter the blanched almonds into the bowl of a processor, add the sugar, and process until finely ground. Starting off with whole almonds rather than ready ground makes for a much more luscious texture. And adding the sugar along with the almonds stops them from forming an oily clump on mixing. Clatter the blanched almonds into the bowl of a processor, add the sugar, and process until finely ground. Starting off with whole almonds rather than ready ground makes for a much more luscious texture. And adding the sugar along with the almonds stops them from forming an oily clump on mixing. Once the nuts are ground, add the lemon zest, rosewater and salt, crack in the egg, and blitz again until the mixture forms a thick but lightly perfumed grainy paste in the processor bowl. Once the nuts are ground, add the lemon zest, rosewater and salt, crack in the egg, and blitz again until the mixture forms a thick but lightly perfumed grainy paste in the processor bowl. Tip out and squodge the sticky mixture together with your hands, before dividing into two pieces. (And I actually weigh the paste for this, so I can make sure I have exactly the same amount for each log; there may well be some small deviation, but I find I generally end up with two clumps of slightly gritty paste of around 270g/9¾oz each.) Sit one of the pieces on the baking parchment and, with your hands, form into a rough sausage shape pretty much the width of the baking parchment, but don’t worry about it being particularly even at this stage. Tip out and squodge the sticky mixture together with your hands, before dividing into two pieces. (And I actually weigh the paste for this, so I can make sure I have exactly the same amount for each log; there may well be some small deviation, but I find I generally end up with two clumps of slightly gritty paste of around 270g/9¾oz each.) Sit one of the pieces on the baking parchment and, with your hands, form into a rough sausage shape pretty much the width of the baking parchment, but don’t worry about it being particularly even at this stage. Place this clumpy almond-paste sausage, not worrying about cracks, horizontally on the baking parchment, about 5cm/2in from the bottom. Cover it with the bit of parchment closest to you. Then, as if it were a rolling pin, place the flat of your hands gently over it and roll up and down, moving your hands as needed to help you get an even shape, until you have a fairly slender log – around 3cm/1¼in diameter or a whisper under – of almond paste which pretty much comes to each end of the parchment. Wrap this covered log with the rest of the parchment it’s sitting on, as a first layer, then wrap well with clingfilm, as you don’t want this tender, fragrant paste to dry out, then pop into the fridge until needed, where it can stay for up to 3 days. And then repeat exactly the same process for the second piece of almond paste. The day before you plan to turn these lengths of almond paste into banket bars, take the puff pastry out of the freezer and put it in the fridge to thaw. Place this clumpy almond-paste sausage, not worrying about cracks, horizontally on the baking parchment, about 5cm/2in from the bottom. Cover it with the bit of parchment closest to you. Then, as if it were a rolling pin, place the flat of your hands gently over it and roll up and down, moving your hands as needed to help you get an even shape, until you have a fairly slender log – around 3cm/1¼in diameter or a whisper under – of almond paste which pretty much comes to each end of the parchment. Wrap this covered log with the rest of the parchment it’s sitting on, as a first layer, then wrap well with clingfilm, as you don’t want this tender, fragrant paste to dry out, then pop into the fridge until needed, where it can stay for up to 3 days. And then repeat exactly the same process for the second piece of almond paste. The day before you plan to turn these lengths of almond paste into banket bars, take the puff pastry out of the freezer and put it in the fridge to thaw. When you want to bake them, heat the oven to 220C/200C Fan/Gas 7 and line a flat baking sheet with parchment. When you want to bake them, heat the oven to 220C/200C Fan/Gas 7 and line a flat baking sheet with parchment. Crack the egg into a cup or little jug, add the salt and whisk to make an egg wash, setting aside for now, although you might as well get a pastry brush (I much prefer a silicon pastry brush to a bristle one) at the same time. Crack the egg into a cup or little jug, add the salt and whisk to make an egg wash, setting aside for now, although you might as well get a pastry brush (I much prefer a silicon pastry brush to a bristle one) at the same time. Take the thawed puff pastry straight from the fridge – you don’t want it sitting around in the kitchen as the warmer it gets, the stickier it becomes. Unroll it from its packaging, cut it in half lengthways and pop one of the halves back in the fridge, taking one of the almond paste logs out at the same time. Take the thawed puff pastry straight from the fridge – you don’t want it sitting around in the kitchen as the warmer it gets, the stickier it becomes. Unroll it from its packaging, cut it in half lengthways and pop one of the halves back in the fridge, taking one of the almond paste logs out at the same time. Should you have a silicone rolling mat, place the rectangular piece of puff pastry horizontally on it; otherwise, dust a clean, flat surface lightly with flour. Unroll the almond paste log from its wrapping and lie it, also horizontally, in the middle of the puff-pastry sheet; the long sausage of almond paste should pretty much go right to the ends of the puff pastry. Should you have a silicone rolling mat, place the rectangular piece of puff pastry horizontally on it; otherwise, dust a clean, flat surface lightly with flour. Unroll the almond paste log from its wrapping and lie it, also horizontally, in the middle of the puff-pastry sheet; the long sausage of almond paste should pretty much go right to the ends of the puff pastry. Paint the exposed surface of puff pastry either side of the almond paste with the egg wash, and then tenderly pick up the far side of the egg-washed pastry and cover the almond paste log with it, then roll it towards you so that it’s covered in the pastry. Press the seam in gently with your fingers to stick it down and smooth it, and cut away any excess pastry from the ends, so that the paste and pastry are flush, and leave the long log seam side down. Paint the exposed surface of puff pastry either side of the almond paste with the egg wash, and then tenderly pick up the far side of the egg-washed pastry and cover the almond paste log with it, then roll it towards you so that it’s covered in the pastry. Press the seam in gently with your fingers to stick it down and smooth it, and cut away any excess pastry from the ends, so that the paste and pastry are flush, and leave the long log seam side down. With a sharp and preferably serrated knife, cut this long log into 8 pieces. I do this by cutting the log first in half, then in half again, and so on until I have 8 moreorless equal rolls. If you want to get a ruler out instead, by all means do so: some of us feel reassured by ultra-precision and some of us are irritated by it; you should do whatever makes you happier! Place the rolls carefully seam-side down onto your lined flat baking sheet and paint with egg wash, then pop the tray into the hot oven to bake for 15 minutes by which time they should be plump and puffy – who isn’t at Christmas? – and golden on top. With a sharp and preferably serrated knife, cut this long log into 8 pieces. I do this by cutting the log first in half, then in half again, and so on until I have 8 moreorless equal rolls. If you want to get a ruler out instead, by all means do so: some of us feel reassured by ultra-precision and some of us are irritated by it; you should do whatever makes you happier! Place the rolls carefully seam-side down onto your lined flat baking sheet and paint with egg wash, then pop the tray into the hot oven to bake for 15 minutes by which time they should be plump and puffy – who isn’t at Christmas? – and golden on top. Slide the paper off with the little banket bars on it onto a wire cooling rack or just straight onto the kitchen counter. Some of the almond paste may have popped out of the pastry at the ends, with a little char at the edges, but just squeeze them back in. I have asbestos hands, so just use my fingers, but it would be wiser to use a couple of spoons or other implements of your choice. And I should say that one of the reasons I like to cut the banketstaaf into short lengths before baking, is that this way the almond paste at each end slightly scorches, taking on the taste and texture of deeply caramelly marzipan. Slide the paper off with the little banket bars on it onto a wire cooling rack or just straight onto the kitchen counter. Some of the almond paste may have popped out of the pastry at the ends, with a little char at the edges, but just squeeze them back in. I have asbestos hands, so just use my fingers, but it would be wiser to use a couple of spoons or other implements of your choice. And I should say that one of the reasons I like to cut the banketstaaf into short lengths before baking, is that this way the almond paste at each end slightly scorches, taking on the taste and texture of deeply caramelly marzipan. While the banket bars are cooking, mix the apricot jam and lemon juice together in one little bowl (removing any pieces of apricot) and have the flaked almonds ready in another. In yet another little bowl, whisk the icing sugar with a tablespoon of lemon juice or as much as needed to give you a thick but still flowing icing. This icing isn’t a universal feature of banketstaaf, but its bright sharpness adds an enlivening zing, and who doesn’t want that? While the banket bars are cooking, mix the apricot jam and lemon juice together in one little bowl (removing any pieces of apricot) and have the flaked almonds ready in another. In yet another little bowl, whisk the icing sugar with a tablespoon of lemon juice or as much as needed to give you a thick but still flowing icing. This icing isn’t a universal feature of banketstaaf, but its bright sharpness adds an enlivening zing, and who doesn’t want that? As soon as the Banket Bars have come out of the oven, had the ends pressed in and have been slipped off the baking sheet, paint them immediately with the apricot jam and lemon mixture, then sprinkle each roll with about half a teaspoon of flaked almonds. Finally, using a teaspoon (and I favour one with a rather pointy end) zig zag each banket bar one with some of the lemony icing, and leave on the baking parchment to cool. As soon as the Banket Bars have come out of the oven, had the ends pressed in and have been slipped off the baking sheet, paint them immediately with the apricot jam and lemon mixture, then sprinkle each roll with about half a teaspoon of flaked almonds. Finally, using a teaspoon (and I favour one with a rather pointy end) zig zag each banket bar one with some of the lemony icing, and leave on the baking parchment to cool. Continue with the second batch, though you may want to add a little more lemon juice to the icing, as it tends to thicken on standing. Continue with the second batch, though you may want to add a little more lemon juice to the icing, as it tends to thicken on standing." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
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Spiced bulgur wheat with roast vegetables recipe An average of 4.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_bulgur_wheat_with_91988_16x9.jpg This is one of my most repeated suppers, particularly when I have vegetarian or vegan friends over, but not only then; even meat-eaters do not need to eat meat every day. And while it’s certainly enough for four, I don’t decrease quantities for two; this is most definitely something you want in a tub in the fridge to eat later in the week, whether reheated or as a salad. small bunch fresh coriander, stalks and leaves separated and finely chopped 1 tbsp olive oil1 orange, zest only2 large garlic cloves, crushed or grated1 tsp fennel seeds1 tsp cumin seeds1 tsp coriander seeds⅛ tsp dried chilli flakes200g/7oz bulgur wheat50g/1¾oz red lentils1½ tsp sea salt flakes (or ¾ tsp fine sea salt), plus extra if needed small bunch fresh coriander, stalks and leaves separated and finely chopped 1 tbsp olive oil 1 orange, zest only 2 large garlic cloves, crushed or grated 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp coriander seeds ⅛ tsp dried chilli flakes 200g/7oz bulgur wheat 50g/1¾oz red lentils 1½ tsp sea salt flakes (or ¾ tsp fine sea salt), plus extra if needed 400g/14oz leeks (trimmed weight), cut into 3cm/1¼in logs2–3 red peppers, seeds removed and cut into large bite-sized pieces200g/7oz cherry tomatoes1 tsp cumin seeds1 tsp fennel seeds1 tsp sea salt flakes (or ½ tsp fine sea salt)3 tbsp olive oil2 tbsp orange juice, plus extra if needed150g/5½oz radishes 400g/14oz leeks (trimmed weight), cut into 3cm/1¼in logs 2–3 red peppers, seeds removed and cut into large bite-sized pieces 200g/7oz cherry tomatoes 1 tsp cumin seeds 1 tsp fennel seeds 1 tsp sea salt flakes (or ½ tsp fine sea salt) 3 tbsp olive oil 2 tbsp orange juice, plus extra if needed 150g/5½oz radishes Method To make the bulgur wheat, very gently heat the oil in a heavy-based casserole over a low heat and stir the orange zest into the oil. Add the garlic and the finely chopped coriander stalks and stir these into the oil for about 30 seconds. Turn the heat up a little, just to medium–low, and add the fennel, cumin and coriander seeds, followed by the chilli flakes, and give everything a good stir.Turn the heat up to high and quickly add the bulgur wheat and lentils. Stir again well to make sure everything is mixed together. Now add 375ml/13fl oz cold water and the salt and bring to the boil. Once it’s started bubbling, clamp on the lid, turn the heat back down to low and leave to cook gently for 15 minutes, or until all the water is absorbed. Turn off the heat, cover the pan with a clean tea towel, clamp the lid back on and leave for 40 minutes (though it will stand happily for a lot longer than this, I routinely leave this for 2 hours).To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Drop the leeks into a sturdy and fairly shallow roasting tin in which, ideally, all the vegetables will sit snugly; I use one that is 29x25x5cm/11½x10x2in. Add the peppers and cherry tomatoes to the roasting tin. Sprinkle the seeds and salt over the vegetables, add the oil and schmoosh to mix. Pour 2 tablespoons of cold water and 2 tablespoons of orange juice into the tin and roast in the oven for 30 minutes, until the vegetables are soft and the leeks are beginning to scorch. Add the radishes and mix. As the vegetables – ideally – fit so snugly in their tin, they make a wonderful, strongly flavoured sauce as they cook. However, if you’ve had to use a bigger tin, you may find that they’re going a little dry and might be sticking to the tin in places. If so, add another tablespoon each of orange juice and water or more as needed. Put back in the oven to roast for another 10 minutes then leave to stand while you put the finishing touches on the bulgur wheat.. Remove the lid and tea towel from the bulgur wheat and use a couple of forks to mix everything together in the pan and, importantly, to separate and fluff up the grains. Tip into a serving bowl or dish, add most of your chopped coriander leaves and fork it in. Add a third of the roast vegetables and mix in well but lightly with the forks. Taste for seasoning – I often want to add more salt at this stage. Top with the remaining roasted vegetables and sprinkle with the rest of the coriander. To make the bulgur wheat, very gently heat the oil in a heavy-based casserole over a low heat and stir the orange zest into the oil. Add the garlic and the finely chopped coriander stalks and stir these into the oil for about 30 seconds. Turn the heat up a little, just to medium–low, and add the fennel, cumin and coriander seeds, followed by the chilli flakes, and give everything a good stir. To make the bulgur wheat, very gently heat the oil in a heavy-based casserole over a low heat and stir the orange zest into the oil. Add the garlic and the finely chopped coriander stalks and stir these into the oil for about 30 seconds. Turn the heat up a little, just to medium–low, and add the fennel, cumin and coriander seeds, followed by the chilli flakes, and give everything a good stir. Turn the heat up to high and quickly add the bulgur wheat and lentils. Stir again well to make sure everything is mixed together. Now add 375ml/13fl oz cold water and the salt and bring to the boil. Once it’s started bubbling, clamp on the lid, turn the heat back down to low and leave to cook gently for 15 minutes, or until all the water is absorbed. Turn off the heat, cover the pan with a clean tea towel, clamp the lid back on and leave for 40 minutes (though it will stand happily for a lot longer than this, I routinely leave this for 2 hours). Turn the heat up to high and quickly add the bulgur wheat and lentils. Stir again well to make sure everything is mixed together. Now add 375ml/13fl oz cold water and the salt and bring to the boil. Once it’s started bubbling, clamp on the lid, turn the heat back down to low and leave to cook gently for 15 minutes, or until all the water is absorbed. Turn off the heat, cover the pan with a clean tea towel, clamp the lid back on and leave for 40 minutes (though it will stand happily for a lot longer than this, I routinely leave this for 2 hours). To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Drop the leeks into a sturdy and fairly shallow roasting tin in which, ideally, all the vegetables will sit snugly; I use one that is 29x25x5cm/11½x10x2in. Add the peppers and cherry tomatoes to the roasting tin. Sprinkle the seeds and salt over the vegetables, add the oil and schmoosh to mix. Pour 2 tablespoons of cold water and 2 tablespoons of orange juice into the tin and roast in the oven for 30 minutes, until the vegetables are soft and the leeks are beginning to scorch. Add the radishes and mix. As the vegetables – ideally – fit so snugly in their tin, they make a wonderful, strongly flavoured sauce as they cook. However, if you’ve had to use a bigger tin, you may find that they’re going a little dry and might be sticking to the tin in places. If so, add another tablespoon each of orange juice and water or more as needed. Put back in the oven to roast for another 10 minutes then leave to stand while you put the finishing touches on the bulgur wheat.. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Drop the leeks into a sturdy and fairly shallow roasting tin in which, ideally, all the vegetables will sit snugly; I use one that is 29x25x5cm/11½x10x2in. Add the peppers and cherry tomatoes to the roasting tin. Sprinkle the seeds and salt over the vegetables, add the oil and schmoosh to mix. Pour 2 tablespoons of cold water and 2 tablespoons of orange juice into the tin and roast in the oven for 30 minutes, until the vegetables are soft and the leeks are beginning to scorch. Add the radishes and mix. As the vegetables – ideally – fit so snugly in their tin, they make a wonderful, strongly flavoured sauce as they cook. However, if you’ve had to use a bigger tin, you may find that they’re going a little dry and might be sticking to the tin in places. If so, add another tablespoon each of orange juice and water or more as needed. Put back in the oven to roast for another 10 minutes then leave to stand while you put the finishing touches on the bulgur wheat.. Remove the lid and tea towel from the bulgur wheat and use a couple of forks to mix everything together in the pan and, importantly, to separate and fluff up the grains. Tip into a serving bowl or dish, add most of your chopped coriander leaves and fork it in. Add a third of the roast vegetables and mix in well but lightly with the forks. Taste for seasoning – I often want to add more salt at this stage. Top with the remaining roasted vegetables and sprinkle with the rest of the coriander. Remove the lid and tea towel from the bulgur wheat and use a couple of forks to mix everything together in the pan and, importantly, to separate and fluff up the grains. Tip into a serving bowl or dish, add most of your chopped coriander leaves and fork it in. Add a third of the roast vegetables and mix in well but lightly with the forks. Taste for seasoning – I often want to add more salt at this stage. Top with the remaining roasted vegetables and sprinkle with the rest of the coriander. Recipe tips If it makes your life easier, you can prepare the vegetables and sit them in their tin ready for you a good couple of hours in advance. The bulgur wheat can also be prepared at least 2 hours in advance.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spiced_bulgur_wheat_with_91988", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Spiced bulgur wheat with roast vegetables recipe", "content": "An average of 4.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_bulgur_wheat_with_91988_16x9.jpg This is one of my most repeated suppers, particularly when I have vegetarian or vegan friends over, but not only then; even meat-eaters do not need to eat meat every day. And while it’s certainly enough for four, I don’t decrease quantities for two; this is most definitely something you want in a tub in the fridge to eat later in the week, whether reheated or as a salad. small bunch fresh coriander, stalks and leaves separated and finely chopped 1 tbsp olive oil1 orange, zest only2 large garlic cloves, crushed or grated1 tsp fennel seeds1 tsp cumin seeds1 tsp coriander seeds⅛ tsp dried chilli flakes200g/7oz bulgur wheat50g/1¾oz red lentils1½ tsp sea salt flakes (or ¾ tsp fine sea salt), plus extra if needed small bunch fresh coriander, stalks and leaves separated and finely chopped 1 tbsp olive oil 1 orange, zest only 2 large garlic cloves, crushed or grated 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp coriander seeds ⅛ tsp dried chilli flakes 200g/7oz bulgur wheat 50g/1¾oz red lentils 1½ tsp sea salt flakes (or ¾ tsp fine sea salt), plus extra if needed 400g/14oz leeks (trimmed weight), cut into 3cm/1¼in logs2–3 red peppers, seeds removed and cut into large bite-sized pieces200g/7oz cherry tomatoes1 tsp cumin seeds1 tsp fennel seeds1 tsp sea salt flakes (or ½ tsp fine sea salt)3 tbsp olive oil2 tbsp orange juice, plus extra if needed150g/5½oz radishes 400g/14oz leeks (trimmed weight), cut into 3cm/1¼in logs 2–3 red peppers, seeds removed and cut into large bite-sized pieces 200g/7oz cherry tomatoes 1 tsp cumin seeds 1 tsp fennel seeds 1 tsp sea salt flakes (or ½ tsp fine sea salt) 3 tbsp olive oil 2 tbsp orange juice, plus extra if needed 150g/5½oz radishes Method To make the bulgur wheat, very gently heat the oil in a heavy-based casserole over a low heat and stir the orange zest into the oil. Add the garlic and the finely chopped coriander stalks and stir these into the oil for about 30 seconds. Turn the heat up a little, just to medium–low, and add the fennel, cumin and coriander seeds, followed by the chilli flakes, and give everything a good stir.Turn the heat up to high and quickly add the bulgur wheat and lentils. Stir again well to make sure everything is mixed together. Now add 375ml/13fl oz cold water and the salt and bring to the boil. Once it’s started bubbling, clamp on the lid, turn the heat back down to low and leave to cook gently for 15 minutes, or until all the water is absorbed. Turn off the heat, cover the pan with a clean tea towel, clamp the lid back on and leave for 40 minutes (though it will stand happily for a lot longer than this, I routinely leave this for 2 hours).To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Drop the leeks into a sturdy and fairly shallow roasting tin in which, ideally, all the vegetables will sit snugly; I use one that is 29x25x5cm/11½x10x2in. Add the peppers and cherry tomatoes to the roasting tin. Sprinkle the seeds and salt over the vegetables, add the oil and schmoosh to mix. Pour 2 tablespoons of cold water and 2 tablespoons of orange juice into the tin and roast in the oven for 30 minutes, until the vegetables are soft and the leeks are beginning to scorch. Add the radishes and mix. As the vegetables – ideally – fit so snugly in their tin, they make a wonderful, strongly flavoured sauce as they cook. However, if you’ve had to use a bigger tin, you may find that they’re going a little dry and might be sticking to the tin in places. If so, add another tablespoon each of orange juice and water or more as needed. Put back in the oven to roast for another 10 minutes then leave to stand while you put the finishing touches on the bulgur wheat.. Remove the lid and tea towel from the bulgur wheat and use a couple of forks to mix everything together in the pan and, importantly, to separate and fluff up the grains. Tip into a serving bowl or dish, add most of your chopped coriander leaves and fork it in. Add a third of the roast vegetables and mix in well but lightly with the forks. Taste for seasoning – I often want to add more salt at this stage. Top with the remaining roasted vegetables and sprinkle with the rest of the coriander. To make the bulgur wheat, very gently heat the oil in a heavy-based casserole over a low heat and stir the orange zest into the oil. Add the garlic and the finely chopped coriander stalks and stir these into the oil for about 30 seconds. Turn the heat up a little, just to medium–low, and add the fennel, cumin and coriander seeds, followed by the chilli flakes, and give everything a good stir. To make the bulgur wheat, very gently heat the oil in a heavy-based casserole over a low heat and stir the orange zest into the oil. Add the garlic and the finely chopped coriander stalks and stir these into the oil for about 30 seconds. Turn the heat up a little, just to medium–low, and add the fennel, cumin and coriander seeds, followed by the chilli flakes, and give everything a good stir. Turn the heat up to high and quickly add the bulgur wheat and lentils. Stir again well to make sure everything is mixed together. Now add 375ml/13fl oz cold water and the salt and bring to the boil. Once it’s started bubbling, clamp on the lid, turn the heat back down to low and leave to cook gently for 15 minutes, or until all the water is absorbed. Turn off the heat, cover the pan with a clean tea towel, clamp the lid back on and leave for 40 minutes (though it will stand happily for a lot longer than this, I routinely leave this for 2 hours). Turn the heat up to high and quickly add the bulgur wheat and lentils. Stir again well to make sure everything is mixed together. Now add 375ml/13fl oz cold water and the salt and bring to the boil. Once it’s started bubbling, clamp on the lid, turn the heat back down to low and leave to cook gently for 15 minutes, or until all the water is absorbed. Turn off the heat, cover the pan with a clean tea towel, clamp the lid back on and leave for 40 minutes (though it will stand happily for a lot longer than this, I routinely leave this for 2 hours). To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Drop the leeks into a sturdy and fairly shallow roasting tin in which, ideally, all the vegetables will sit snugly; I use one that is 29x25x5cm/11½x10x2in. Add the peppers and cherry tomatoes to the roasting tin. Sprinkle the seeds and salt over the vegetables, add the oil and schmoosh to mix. Pour 2 tablespoons of cold water and 2 tablespoons of orange juice into the tin and roast in the oven for 30 minutes, until the vegetables are soft and the leeks are beginning to scorch. Add the radishes and mix. As the vegetables – ideally – fit so snugly in their tin, they make a wonderful, strongly flavoured sauce as they cook. However, if you’ve had to use a bigger tin, you may find that they’re going a little dry and might be sticking to the tin in places. If so, add another tablespoon each of orange juice and water or more as needed. Put back in the oven to roast for another 10 minutes then leave to stand while you put the finishing touches on the bulgur wheat.. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Drop the leeks into a sturdy and fairly shallow roasting tin in which, ideally, all the vegetables will sit snugly; I use one that is 29x25x5cm/11½x10x2in. Add the peppers and cherry tomatoes to the roasting tin. Sprinkle the seeds and salt over the vegetables, add the oil and schmoosh to mix. Pour 2 tablespoons of cold water and 2 tablespoons of orange juice into the tin and roast in the oven for 30 minutes, until the vegetables are soft and the leeks are beginning to scorch. Add the radishes and mix. As the vegetables – ideally – fit so snugly in their tin, they make a wonderful, strongly flavoured sauce as they cook. However, if you’ve had to use a bigger tin, you may find that they’re going a little dry and might be sticking to the tin in places. If so, add another tablespoon each of orange juice and water or more as needed. Put back in the oven to roast for another 10 minutes then leave to stand while you put the finishing touches on the bulgur wheat.. Remove the lid and tea towel from the bulgur wheat and use a couple of forks to mix everything together in the pan and, importantly, to separate and fluff up the grains. Tip into a serving bowl or dish, add most of your chopped coriander leaves and fork it in. Add a third of the roast vegetables and mix in well but lightly with the forks. Taste for seasoning – I often want to add more salt at this stage. Top with the remaining roasted vegetables and sprinkle with the rest of the coriander. Remove the lid and tea towel from the bulgur wheat and use a couple of forks to mix everything together in the pan and, importantly, to separate and fluff up the grains. Tip into a serving bowl or dish, add most of your chopped coriander leaves and fork it in. Add a third of the roast vegetables and mix in well but lightly with the forks. Taste for seasoning – I often want to add more salt at this stage. Top with the remaining roasted vegetables and sprinkle with the rest of the coriander. Recipe tips If it makes your life easier, you can prepare the vegetables and sit them in their tin ready for you a good couple of hours in advance. The bulgur wheat can also be prepared at least 2 hours in advance." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
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Italian Christmas pudding cake recipe An average of 4.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/italian_christmas_20000_16x9.jpg There seem to be many steps here. This conceals the fact that this Christmas dessert is ludicrously, dazzlingly easy to make. It doesn’t require cooking or technical brilliance: it is merely an assembly job. Not that you need to be advertising this fact to appreciative eaters. 625g/1lb 6oz panettone (or pandoro)6 tbsp Tuaca liqueur (or rum, brandy or Marsala)2 free-range eggs, at room temperature75g/2½oz caster sugar500g/1lb 2oz mascarpone, at room temperature250ml/9fl oz double cream, at room temperature125ml/4½fl oz Marsala75g/2¾oz marrons glacés, chopped (optional)125g/4½oz mini chocolate chips or finely chopped chocolate100g/3½oz pistachios, chopped2 tbsp pomegranate seeds 625g/1lb 6oz panettone (or pandoro) 6 tbsp Tuaca liqueur (or rum, brandy or Marsala) 2 free-range eggs, at room temperature 75g/2½oz caster sugar 500g/1lb 2oz mascarpone, at room temperature 250ml/9fl oz double cream, at room temperature 125ml/4½fl oz Marsala 75g/2¾oz marrons glacés, chopped (optional) 125g/4½oz mini chocolate chips or finely chopped chocolate 100g/3½oz pistachios, chopped 2 tbsp pomegranate seeds Method Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoons of the Tuaca (or other liqueur) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake.Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease- the eggs and sugar until very frothy and increased in volume and lightness.More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml (a good cupful) to a bowl or other container, cover and put in the fridge: this is for the top layer, which is not added until you serve the cake.Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g of the chocolate chips and 75g of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin.Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur.Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur. Cover tightly with cling film, pressing down on the top a little, and put in the fridge overnight or for up to two days.When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp.Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate jewels. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible. Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoons of the Tuaca (or other liqueur) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake. Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoons of the Tuaca (or other liqueur) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake. Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease- the eggs and sugar until very frothy and increased in volume and lightness. Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease- the eggs and sugar until very frothy and increased in volume and lightness. More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml (a good cupful) to a bowl or other container, cover and put in the fridge: this is for the top layer, which is not added until you serve the cake. More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml (a good cupful) to a bowl or other container, cover and put in the fridge: this is for the top layer, which is not added until you serve the cake. Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g of the chocolate chips and 75g of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin. Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g of the chocolate chips and 75g of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin. Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur. Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur. Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur. Cover tightly with cling film, pressing down on the top a little, and put in the fridge overnight or for up to two days. Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur. Cover tightly with cling film, pressing down on the top a little, and put in the fridge overnight or for up to two days. When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp. When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp. Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate jewels. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible. Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate jewels. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible. Recipe tips This cake can be made ahead to the end of step 7. It will keep in the fridge for 2 days. Serve as directed in the recipe. The cake can also be frozen for up to 3 months. Spread the reserved layer of mascarpone cream on top of the cake and chill for 6 hours. Unmould the cake, leaving it on its base and open-freeze until solid. Wrap in a double layer of clingfilm and a layer of foil then return it to the freezer. Unwrap and defrost on a serving dish overnight in the fridge, sprinkling with chocolate chips, pistachios and pomegranate seeds before serving. Leftovers should be kept refrigerated and eaten within 4 days of making, or within 2 days of defrosting if frozen.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/italian_christmas_20000", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Italian Christmas pudding cake recipe", "content": "An average of 4.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/italian_christmas_20000_16x9.jpg There seem to be many steps here. This conceals the fact that this Christmas dessert is ludicrously, dazzlingly easy to make. It doesn’t require cooking or technical brilliance: it is merely an assembly job. Not that you need to be advertising this fact to appreciative eaters. 625g/1lb 6oz panettone (or pandoro)6 tbsp Tuaca liqueur (or rum, brandy or Marsala)2 free-range eggs, at room temperature75g/2½oz caster sugar500g/1lb 2oz mascarpone, at room temperature250ml/9fl oz double cream, at room temperature125ml/4½fl oz Marsala75g/2¾oz marrons glacés, chopped (optional)125g/4½oz mini chocolate chips or finely chopped chocolate100g/3½oz pistachios, chopped2 tbsp pomegranate seeds 625g/1lb 6oz panettone (or pandoro) 6 tbsp Tuaca liqueur (or rum, brandy or Marsala) 2 free-range eggs, at room temperature 75g/2½oz caster sugar 500g/1lb 2oz mascarpone, at room temperature 250ml/9fl oz double cream, at room temperature 125ml/4½fl oz Marsala 75g/2¾oz marrons glacés, chopped (optional) 125g/4½oz mini chocolate chips or finely chopped chocolate 100g/3½oz pistachios, chopped 2 tbsp pomegranate seeds Method Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoons of the Tuaca (or other liqueur) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake.Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease- the eggs and sugar until very frothy and increased in volume and lightness.More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml (a good cupful) to a bowl or other container, cover and put in the fridge: this is for the top layer, which is not added until you serve the cake.Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g of the chocolate chips and 75g of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin.Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur.Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur. Cover tightly with cling film, pressing down on the top a little, and put in the fridge overnight or for up to two days.When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp.Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate jewels. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible. Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoons of the Tuaca (or other liqueur) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake. Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoons of the Tuaca (or other liqueur) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake. Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease- the eggs and sugar until very frothy and increased in volume and lightness. Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease- the eggs and sugar until very frothy and increased in volume and lightness. More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml (a good cupful) to a bowl or other container, cover and put in the fridge: this is for the top layer, which is not added until you serve the cake. More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml (a good cupful) to a bowl or other container, cover and put in the fridge: this is for the top layer, which is not added until you serve the cake. Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g of the chocolate chips and 75g of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin. Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g of the chocolate chips and 75g of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin. Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur. Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur. Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur. Cover tightly with cling film, pressing down on the top a little, and put in the fridge overnight or for up to two days. Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur. Cover tightly with cling film, pressing down on the top a little, and put in the fridge overnight or for up to two days. When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp. When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp. Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate jewels. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible. Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate jewels. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible. Recipe tips This cake can be made ahead to the end of step 7. It will keep in the fridge for 2 days. Serve as directed in the recipe. The cake can also be frozen for up to 3 months. Spread the reserved layer of mascarpone cream on top of the cake and chill for 6 hours. Unmould the cake, leaving it on its base and open-freeze until solid. Wrap in a double layer of clingfilm and a layer of foil then return it to the freezer. Unwrap and defrost on a serving dish overnight in the fridge, sprinkling with chocolate chips, pistachios and pomegranate seeds before serving. Leftovers should be kept refrigerated and eaten within 4 days of making, or within 2 days of defrosting if frozen." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace1beb3bdbfd0cc00114" }
032b4446639eed3c04072d985a4da440c8d7316a66d425f1dd9751b3359e37ca
Roast squash and sweet potato soup recipe An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastsquashandsweetp_90620_16x9.jpg I have to have a regular supply of this squash and sweet potato soup at Christmas - it really is one of my freezer favourites. 1 onion, roughly chopped1 butternut squash, unpeeled, halved, seeds scraped out, sliced into 2.5cm/1in x 2.5cm/1in cubes500g/1lb 2oz sweet potatoes, unpeeled, cut into 2.5cm/1in thick rings60ml/2fl oz olive oil1 tsp ground cinnamon½ tsp ground nutmeg1.5 litres/2 pints 13fl oz vegetable stock125ml/4oz marsala winesalt and freshly ground black pepper 1 onion, roughly chopped 1 butternut squash, unpeeled, halved, seeds scraped out, sliced into 2.5cm/1in x 2.5cm/1in cubes 500g/1lb 2oz sweet potatoes, unpeeled, cut into 2.5cm/1in thick rings 60ml/2fl oz olive oil 1 tsp ground cinnamon ½ tsp ground nutmeg 1.5 litres/2 pints 13fl oz vegetable stock 125ml/4oz marsala wine salt and freshly ground black pepper 125g/4oz blue cheese, crumbled250ml/9fl oz buttermilk 125g/4oz blue cheese, crumbled 250ml/9fl oz buttermilk Method Preheat the oven to 200C/400F/Gas 6.Place the onion, chopped butternut squash and sweet potato onto a baking sheet. Drizzle with oil and sprinkle with the cinnamon and nutmeg. Roast in the oven for 45 minutes to an hour, or until tender.Allow the vegetables to cool slightly, then place half into a food processor and add 500ml/17fl oz of the vegetable stock. Blend to a purée and transfer to a large pan. Repeat with the remaining roasted vegetables and 500ml/17fl oz more of the stock - transfer the purée to the pan. Add the remaining 500ml/17fl oz of vegetable stock to the food processor and stir to catch any remnants of the vegetable purée, then pour into the pan.Add the marsala wine and season, to taste, with salt and freshly ground black pepper. Add a little more water if the soup is too thick for your liking.For the buttermilk cheese sauce, place the blue cheese and buttermilk into a clean food processor and blend to a paste. Transfer the blue cheese sauce to a jug or bowl.To serve, ladle the soup into bowls and drizzle some of the blue cheese into each bowl. Leave the sauce on the table for your guests to add more if they wish. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the onion, chopped butternut squash and sweet potato onto a baking sheet. Drizzle with oil and sprinkle with the cinnamon and nutmeg. Roast in the oven for 45 minutes to an hour, or until tender. Place the onion, chopped butternut squash and sweet potato onto a baking sheet. Drizzle with oil and sprinkle with the cinnamon and nutmeg. Roast in the oven for 45 minutes to an hour, or until tender. Allow the vegetables to cool slightly, then place half into a food processor and add 500ml/17fl oz of the vegetable stock. Blend to a purée and transfer to a large pan. Repeat with the remaining roasted vegetables and 500ml/17fl oz more of the stock - transfer the purée to the pan. Allow the vegetables to cool slightly, then place half into a food processor and add 500ml/17fl oz of the vegetable stock. Blend to a purée and transfer to a large pan. Repeat with the remaining roasted vegetables and 500ml/17fl oz more of the stock - transfer the purée to the pan. Add the remaining 500ml/17fl oz of vegetable stock to the food processor and stir to catch any remnants of the vegetable purée, then pour into the pan. Add the remaining 500ml/17fl oz of vegetable stock to the food processor and stir to catch any remnants of the vegetable purée, then pour into the pan. Add the marsala wine and season, to taste, with salt and freshly ground black pepper. Add a little more water if the soup is too thick for your liking. Add the marsala wine and season, to taste, with salt and freshly ground black pepper. Add a little more water if the soup is too thick for your liking. For the buttermilk cheese sauce, place the blue cheese and buttermilk into a clean food processor and blend to a paste. Transfer the blue cheese sauce to a jug or bowl. For the buttermilk cheese sauce, place the blue cheese and buttermilk into a clean food processor and blend to a paste. Transfer the blue cheese sauce to a jug or bowl. To serve, ladle the soup into bowls and drizzle some of the blue cheese into each bowl. Leave the sauce on the table for your guests to add more if they wish. To serve, ladle the soup into bowls and drizzle some of the blue cheese into each bowl. Leave the sauce on the table for your guests to add more if they wish. Recipe tips Freeze this for up to a month.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roastsquashandsweetp_90620", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roast squash and sweet potato soup recipe", "content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastsquashandsweetp_90620_16x9.jpg I have to have a regular supply of this squash and sweet potato soup at Christmas - it really is one of my freezer favourites. 1 onion, roughly chopped1 butternut squash, unpeeled, halved, seeds scraped out, sliced into 2.5cm/1in x 2.5cm/1in cubes500g/1lb 2oz sweet potatoes, unpeeled, cut into 2.5cm/1in thick rings60ml/2fl oz olive oil1 tsp ground cinnamon½ tsp ground nutmeg1.5 litres/2 pints 13fl oz vegetable stock125ml/4oz marsala winesalt and freshly ground black pepper 1 onion, roughly chopped 1 butternut squash, unpeeled, halved, seeds scraped out, sliced into 2.5cm/1in x 2.5cm/1in cubes 500g/1lb 2oz sweet potatoes, unpeeled, cut into 2.5cm/1in thick rings 60ml/2fl oz olive oil 1 tsp ground cinnamon ½ tsp ground nutmeg 1.5 litres/2 pints 13fl oz vegetable stock 125ml/4oz marsala wine salt and freshly ground black pepper 125g/4oz blue cheese, crumbled250ml/9fl oz buttermilk 125g/4oz blue cheese, crumbled 250ml/9fl oz buttermilk Method Preheat the oven to 200C/400F/Gas 6.Place the onion, chopped butternut squash and sweet potato onto a baking sheet. Drizzle with oil and sprinkle with the cinnamon and nutmeg. Roast in the oven for 45 minutes to an hour, or until tender.Allow the vegetables to cool slightly, then place half into a food processor and add 500ml/17fl oz of the vegetable stock. Blend to a purée and transfer to a large pan. Repeat with the remaining roasted vegetables and 500ml/17fl oz more of the stock - transfer the purée to the pan. Add the remaining 500ml/17fl oz of vegetable stock to the food processor and stir to catch any remnants of the vegetable purée, then pour into the pan.Add the marsala wine and season, to taste, with salt and freshly ground black pepper. Add a little more water if the soup is too thick for your liking.For the buttermilk cheese sauce, place the blue cheese and buttermilk into a clean food processor and blend to a paste. Transfer the blue cheese sauce to a jug or bowl.To serve, ladle the soup into bowls and drizzle some of the blue cheese into each bowl. Leave the sauce on the table for your guests to add more if they wish. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the onion, chopped butternut squash and sweet potato onto a baking sheet. Drizzle with oil and sprinkle with the cinnamon and nutmeg. Roast in the oven for 45 minutes to an hour, or until tender. Place the onion, chopped butternut squash and sweet potato onto a baking sheet. Drizzle with oil and sprinkle with the cinnamon and nutmeg. Roast in the oven for 45 minutes to an hour, or until tender. Allow the vegetables to cool slightly, then place half into a food processor and add 500ml/17fl oz of the vegetable stock. Blend to a purée and transfer to a large pan. Repeat with the remaining roasted vegetables and 500ml/17fl oz more of the stock - transfer the purée to the pan. Allow the vegetables to cool slightly, then place half into a food processor and add 500ml/17fl oz of the vegetable stock. Blend to a purée and transfer to a large pan. Repeat with the remaining roasted vegetables and 500ml/17fl oz more of the stock - transfer the purée to the pan. Add the remaining 500ml/17fl oz of vegetable stock to the food processor and stir to catch any remnants of the vegetable purée, then pour into the pan. Add the remaining 500ml/17fl oz of vegetable stock to the food processor and stir to catch any remnants of the vegetable purée, then pour into the pan. Add the marsala wine and season, to taste, with salt and freshly ground black pepper. Add a little more water if the soup is too thick for your liking. Add the marsala wine and season, to taste, with salt and freshly ground black pepper. Add a little more water if the soup is too thick for your liking. For the buttermilk cheese sauce, place the blue cheese and buttermilk into a clean food processor and blend to a paste. Transfer the blue cheese sauce to a jug or bowl. For the buttermilk cheese sauce, place the blue cheese and buttermilk into a clean food processor and blend to a paste. Transfer the blue cheese sauce to a jug or bowl. To serve, ladle the soup into bowls and drizzle some of the blue cheese into each bowl. Leave the sauce on the table for your guests to add more if they wish. To serve, ladle the soup into bowls and drizzle some of the blue cheese into each bowl. Leave the sauce on the table for your guests to add more if they wish. Recipe tips Freeze this for up to a month." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace1beb3bdbfd0cc00115" }
dbd1e5feced6a0f825e7e5a3d98ec92625522bcc1af01d9db63265a371bf50af
Turkish eggs recipe An average of 4.4 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/turkish_eggs_77109_16x9.jpg If I hadn’t eaten the Turkish eggs at Peter Gordon’s restaurant, I most certainly wouldn’t be tempted by the idea of poached eggs on Greek yoghurt. I say that only to pre-empt any hesitancy on your part. For çilbir, pronounced “chulburr”, is a revelation and a complete sensation. 200g/7oz Greek-style plain yoghurt1 garlic clove, crushed1 tsp sea salt flakes2 tbsp unsalted butter1 tbsp extra virgin olive oil1 tsp Aleppo pepper2 large free-range eggs, fridge cold2 tsp lemon juicefew fronds fresh dill, choppedthick sourdough toast, to serve 200g/7oz Greek-style plain yoghurt 1 garlic clove, crushed 1 tsp sea salt flakes 2 tbsp unsalted butter 1 tbsp extra virgin olive oil 1 tsp Aleppo pepper 2 large free-range eggs, fridge cold 2 tsp lemon juice few fronds fresh dill, chopped thick sourdough toast, to serve Method Fill a saucepan up to 4cm/1½in deep with water and bring to the boil. Place the yoghurt into a heatproof bowl large enough to sit over the pan and stir in the garlic and salt. Place the bowl over the pan, making sure the base doesn’t touch the water. Stir until it reaches body temperature and has the consistency of lightly whipped double cream. Turn off the heat, leaving the bowl over the pan. Melt the butter gently in a seperate small saucepan until it is just beginning to turn hazelnut-brown. Turn the heat off, then stir in the oil, followed by the Aleppo pepper and set aside. Fill a wide, lidded saucepan with 4cm/1½in water and place over a medium heat. Line a large plate with kitchen paper. Crack the first egg into a small fine mesh strainer suspended over a small bowl, then lift up and swirl gently for about 30 seconds, letting the watery part of the white drip into the bowl; discard. Gently tip the egg into a small cup or ramekin and pour 1 teaspoon of lemon juice onto it, aiming for the white. Repeat with the second egg. When the poaching water is just starting to simmer, gently slide in the eggs, one on each side of the pan. Turn the heat right down so there is no movement in the water, and poach the eggs for 3–4 minutes, until the whites are set and the yolks still runny. Transfer the eggs to the lined plate using a slotted spoon.Divide the warm, creamy yoghurt between two shallow bowls, top each with a poached egg, pour over the peppery butter, scatter the chopped dill on top and eat with the toast. Fill a saucepan up to 4cm/1½in deep with water and bring to the boil. Place the yoghurt into a heatproof bowl large enough to sit over the pan and stir in the garlic and salt. Place the bowl over the pan, making sure the base doesn’t touch the water. Stir until it reaches body temperature and has the consistency of lightly whipped double cream. Turn off the heat, leaving the bowl over the pan. Fill a saucepan up to 4cm/1½in deep with water and bring to the boil. Place the yoghurt into a heatproof bowl large enough to sit over the pan and stir in the garlic and salt. Place the bowl over the pan, making sure the base doesn’t touch the water. Stir until it reaches body temperature and has the consistency of lightly whipped double cream. Turn off the heat, leaving the bowl over the pan. Melt the butter gently in a seperate small saucepan until it is just beginning to turn hazelnut-brown. Turn the heat off, then stir in the oil, followed by the Aleppo pepper and set aside. Melt the butter gently in a seperate small saucepan until it is just beginning to turn hazelnut-brown. Turn the heat off, then stir in the oil, followed by the Aleppo pepper and set aside. Fill a wide, lidded saucepan with 4cm/1½in water and place over a medium heat. Line a large plate with kitchen paper. Fill a wide, lidded saucepan with 4cm/1½in water and place over a medium heat. Line a large plate with kitchen paper. Crack the first egg into a small fine mesh strainer suspended over a small bowl, then lift up and swirl gently for about 30 seconds, letting the watery part of the white drip into the bowl; discard. Gently tip the egg into a small cup or ramekin and pour 1 teaspoon of lemon juice onto it, aiming for the white. Repeat with the second egg. Crack the first egg into a small fine mesh strainer suspended over a small bowl, then lift up and swirl gently for about 30 seconds, letting the watery part of the white drip into the bowl; discard. Gently tip the egg into a small cup or ramekin and pour 1 teaspoon of lemon juice onto it, aiming for the white. Repeat with the second egg. When the poaching water is just starting to simmer, gently slide in the eggs, one on each side of the pan. Turn the heat right down so there is no movement in the water, and poach the eggs for 3–4 minutes, until the whites are set and the yolks still runny. Transfer the eggs to the lined plate using a slotted spoon. When the poaching water is just starting to simmer, gently slide in the eggs, one on each side of the pan. Turn the heat right down so there is no movement in the water, and poach the eggs for 3–4 minutes, until the whites are set and the yolks still runny. Transfer the eggs to the lined plate using a slotted spoon. Divide the warm, creamy yoghurt between two shallow bowls, top each with a poached egg, pour over the peppery butter, scatter the chopped dill on top and eat with the toast. Divide the warm, creamy yoghurt between two shallow bowls, top each with a poached egg, pour over the peppery butter, scatter the chopped dill on top and eat with the toast. Recipe tips If you have an egg-poaching method of your own that you’re perfectly happy with, ignore my instructions. The crucial element in creating beautifully formed poached eggs is how fresh they are, as the longer they sit after they’ve been laid, the more watery the egg whites become. If you can’t get the Aleppo pepper, also known as pul biber or Turkish red pepper flakes, which has a mild, almost sweet heat and a distinctive lemoniness, you could substitute paprika, adding a pinch of dried chilli flakes. But, in these days of online grocery shopping, I’d encourage you to go for the real thing.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/turkish_eggs_77109", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Turkish eggs recipe", "content": "An average of 4.4 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/turkish_eggs_77109_16x9.jpg If I hadn’t eaten the Turkish eggs at Peter Gordon’s restaurant, I most certainly wouldn’t be tempted by the idea of poached eggs on Greek yoghurt. I say that only to pre-empt any hesitancy on your part. For çilbir, pronounced “chulburr”, is a revelation and a complete sensation. 200g/7oz Greek-style plain yoghurt1 garlic clove, crushed1 tsp sea salt flakes2 tbsp unsalted butter1 tbsp extra virgin olive oil1 tsp Aleppo pepper2 large free-range eggs, fridge cold2 tsp lemon juicefew fronds fresh dill, choppedthick sourdough toast, to serve 200g/7oz Greek-style plain yoghurt 1 garlic clove, crushed 1 tsp sea salt flakes 2 tbsp unsalted butter 1 tbsp extra virgin olive oil 1 tsp Aleppo pepper 2 large free-range eggs, fridge cold 2 tsp lemon juice few fronds fresh dill, chopped thick sourdough toast, to serve Method Fill a saucepan up to 4cm/1½in deep with water and bring to the boil. Place the yoghurt into a heatproof bowl large enough to sit over the pan and stir in the garlic and salt. Place the bowl over the pan, making sure the base doesn’t touch the water. Stir until it reaches body temperature and has the consistency of lightly whipped double cream. Turn off the heat, leaving the bowl over the pan. Melt the butter gently in a seperate small saucepan until it is just beginning to turn hazelnut-brown. Turn the heat off, then stir in the oil, followed by the Aleppo pepper and set aside. Fill a wide, lidded saucepan with 4cm/1½in water and place over a medium heat. Line a large plate with kitchen paper. Crack the first egg into a small fine mesh strainer suspended over a small bowl, then lift up and swirl gently for about 30 seconds, letting the watery part of the white drip into the bowl; discard. Gently tip the egg into a small cup or ramekin and pour 1 teaspoon of lemon juice onto it, aiming for the white. Repeat with the second egg. When the poaching water is just starting to simmer, gently slide in the eggs, one on each side of the pan. Turn the heat right down so there is no movement in the water, and poach the eggs for 3–4 minutes, until the whites are set and the yolks still runny. Transfer the eggs to the lined plate using a slotted spoon.Divide the warm, creamy yoghurt between two shallow bowls, top each with a poached egg, pour over the peppery butter, scatter the chopped dill on top and eat with the toast. Fill a saucepan up to 4cm/1½in deep with water and bring to the boil. Place the yoghurt into a heatproof bowl large enough to sit over the pan and stir in the garlic and salt. Place the bowl over the pan, making sure the base doesn’t touch the water. Stir until it reaches body temperature and has the consistency of lightly whipped double cream. Turn off the heat, leaving the bowl over the pan. Fill a saucepan up to 4cm/1½in deep with water and bring to the boil. Place the yoghurt into a heatproof bowl large enough to sit over the pan and stir in the garlic and salt. Place the bowl over the pan, making sure the base doesn’t touch the water. Stir until it reaches body temperature and has the consistency of lightly whipped double cream. Turn off the heat, leaving the bowl over the pan. Melt the butter gently in a seperate small saucepan until it is just beginning to turn hazelnut-brown. Turn the heat off, then stir in the oil, followed by the Aleppo pepper and set aside. Melt the butter gently in a seperate small saucepan until it is just beginning to turn hazelnut-brown. Turn the heat off, then stir in the oil, followed by the Aleppo pepper and set aside. Fill a wide, lidded saucepan with 4cm/1½in water and place over a medium heat. Line a large plate with kitchen paper. Fill a wide, lidded saucepan with 4cm/1½in water and place over a medium heat. Line a large plate with kitchen paper. Crack the first egg into a small fine mesh strainer suspended over a small bowl, then lift up and swirl gently for about 30 seconds, letting the watery part of the white drip into the bowl; discard. Gently tip the egg into a small cup or ramekin and pour 1 teaspoon of lemon juice onto it, aiming for the white. Repeat with the second egg. Crack the first egg into a small fine mesh strainer suspended over a small bowl, then lift up and swirl gently for about 30 seconds, letting the watery part of the white drip into the bowl; discard. Gently tip the egg into a small cup or ramekin and pour 1 teaspoon of lemon juice onto it, aiming for the white. Repeat with the second egg. When the poaching water is just starting to simmer, gently slide in the eggs, one on each side of the pan. Turn the heat right down so there is no movement in the water, and poach the eggs for 3–4 minutes, until the whites are set and the yolks still runny. Transfer the eggs to the lined plate using a slotted spoon. When the poaching water is just starting to simmer, gently slide in the eggs, one on each side of the pan. Turn the heat right down so there is no movement in the water, and poach the eggs for 3–4 minutes, until the whites are set and the yolks still runny. Transfer the eggs to the lined plate using a slotted spoon. Divide the warm, creamy yoghurt between two shallow bowls, top each with a poached egg, pour over the peppery butter, scatter the chopped dill on top and eat with the toast. Divide the warm, creamy yoghurt between two shallow bowls, top each with a poached egg, pour over the peppery butter, scatter the chopped dill on top and eat with the toast. Recipe tips If you have an egg-poaching method of your own that you’re perfectly happy with, ignore my instructions. The crucial element in creating beautifully formed poached eggs is how fresh they are, as the longer they sit after they’ve been laid, the more watery the egg whites become. If you can’t get the Aleppo pepper, also known as pul biber or Turkish red pepper flakes, which has a mild, almost sweet heat and a distinctive lemoniness, you could substitute paprika, adding a pinch of dried chilli flakes. But, in these days of online grocery shopping, I’d encourage you to go for the real thing." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace1beb3bdbfd0cc00116" }
390c0485df740b008df7a811de5a6d1e9c40322f7e7de0389fc47d5bb42f9ad1
Pasta with Brussels sprouts, cheese and potato recipe Hearty wholewheat pasta with Brussels sprouts, cheese and potato An average of 4.2 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hearty_wholewheat_pasta_66804_16x9.jpg Don’t be modishly alarmed by the double-carb combo: it can be an alcohol-sopping salve, much appreciated at this time of year. Besides, it is important to remember that the original predates central heating. 750g/1lb 10oz Brussels sprouts, trimmed and halved250g/9oz baking potato, peeled and cut in 2-3cm dice500g/1lb 2oz wholewheat tortiglioni or pennesalt100g/3½oz ricotta250g/9oz Gruyère, cubed50g/2oz unsalted butter, softened1 tbsp garlic oil4 sage leaves, shredded50g/2oz parmesan (or similar vegetarian hard cheese), grated 750g/1lb 10oz Brussels sprouts, trimmed and halved 250g/9oz baking potato, peeled and cut in 2-3cm dice 500g/1lb 2oz wholewheat tortiglioni or penne salt 100g/3½oz ricotta 250g/9oz Gruyère, cubed 50g/2oz unsalted butter, softened 1 tbsp garlic oil 4 sage leaves, shredded 50g/2oz parmesan (or similar vegetarian hard cheese), grated Method Preheat the oven to 200C/400f/Gas 6, and fill a large pot with water to cook the sprouts, potato and pasta.When the water boils, salt it generously, tip in the prepared sprouts, the potato dice and the pasta and let the water come back to the boil, then cook for about 8-10 minutes, or until the potato is tender and the pasta al dente. Just before draining, remove two cupfuls of the cooking liquid and put to one side.Tip the drained pasta, sprouts and spud into a roasting tin (or a lasagne dish) then add the ricotta and diced Gruyère and a cupful of cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry.Warm the butter and garlic oil in a small saucepan and, when melted and beginning to sizzle gently, add the sage and fry for about 30 seconds before spooning or dribbling the butter and sage leaves over the pasta bake. Sprinkle with the parmesan and bake in the oven for 20 minutes, by which time the surface will be scorched a light gold. I like this best if it’s left to stand for at least 15 minutes before eating. Preheat the oven to 200C/400f/Gas 6, and fill a large pot with water to cook the sprouts, potato and pasta. Preheat the oven to 200C/400f/Gas 6, and fill a large pot with water to cook the sprouts, potato and pasta. When the water boils, salt it generously, tip in the prepared sprouts, the potato dice and the pasta and let the water come back to the boil, then cook for about 8-10 minutes, or until the potato is tender and the pasta al dente. Just before draining, remove two cupfuls of the cooking liquid and put to one side. When the water boils, salt it generously, tip in the prepared sprouts, the potato dice and the pasta and let the water come back to the boil, then cook for about 8-10 minutes, or until the potato is tender and the pasta al dente. Just before draining, remove two cupfuls of the cooking liquid and put to one side. Tip the drained pasta, sprouts and spud into a roasting tin (or a lasagne dish) then add the ricotta and diced Gruyère and a cupful of cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry. Tip the drained pasta, sprouts and spud into a roasting tin (or a lasagne dish) then add the ricotta and diced Gruyère and a cupful of cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry. Warm the butter and garlic oil in a small saucepan and, when melted and beginning to sizzle gently, add the sage and fry for about 30 seconds before spooning or dribbling the butter and sage leaves over the pasta bake. Sprinkle with the parmesan and bake in the oven for 20 minutes, by which time the surface will be scorched a light gold. I like this best if it’s left to stand for at least 15 minutes before eating. Warm the butter and garlic oil in a small saucepan and, when melted and beginning to sizzle gently, add the sage and fry for about 30 seconds before spooning or dribbling the butter and sage leaves over the pasta bake. Sprinkle with the parmesan and bake in the oven for 20 minutes, by which time the surface will be scorched a light gold. I like this best if it’s left to stand for at least 15 minutes before eating.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/hearty_wholewheat_pasta_66804", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pasta with Brussels sprouts, cheese and potato recipe", "content": "Hearty wholewheat pasta with Brussels sprouts, cheese and potato An average of 4.2 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hearty_wholewheat_pasta_66804_16x9.jpg Don’t be modishly alarmed by the double-carb combo: it can be an alcohol-sopping salve, much appreciated at this time of year. Besides, it is important to remember that the original predates central heating. 750g/1lb 10oz Brussels sprouts, trimmed and halved250g/9oz baking potato, peeled and cut in 2-3cm dice500g/1lb 2oz wholewheat tortiglioni or pennesalt100g/3½oz ricotta250g/9oz Gruyère, cubed50g/2oz unsalted butter, softened1 tbsp garlic oil4 sage leaves, shredded50g/2oz parmesan (or similar vegetarian hard cheese), grated 750g/1lb 10oz Brussels sprouts, trimmed and halved 250g/9oz baking potato, peeled and cut in 2-3cm dice 500g/1lb 2oz wholewheat tortiglioni or penne salt 100g/3½oz ricotta 250g/9oz Gruyère, cubed 50g/2oz unsalted butter, softened 1 tbsp garlic oil 4 sage leaves, shredded 50g/2oz parmesan (or similar vegetarian hard cheese), grated Method Preheat the oven to 200C/400f/Gas 6, and fill a large pot with water to cook the sprouts, potato and pasta.When the water boils, salt it generously, tip in the prepared sprouts, the potato dice and the pasta and let the water come back to the boil, then cook for about 8-10 minutes, or until the potato is tender and the pasta al dente. Just before draining, remove two cupfuls of the cooking liquid and put to one side.Tip the drained pasta, sprouts and spud into a roasting tin (or a lasagne dish) then add the ricotta and diced Gruyère and a cupful of cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry.Warm the butter and garlic oil in a small saucepan and, when melted and beginning to sizzle gently, add the sage and fry for about 30 seconds before spooning or dribbling the butter and sage leaves over the pasta bake. Sprinkle with the parmesan and bake in the oven for 20 minutes, by which time the surface will be scorched a light gold. I like this best if it’s left to stand for at least 15 minutes before eating. Preheat the oven to 200C/400f/Gas 6, and fill a large pot with water to cook the sprouts, potato and pasta. Preheat the oven to 200C/400f/Gas 6, and fill a large pot with water to cook the sprouts, potato and pasta. When the water boils, salt it generously, tip in the prepared sprouts, the potato dice and the pasta and let the water come back to the boil, then cook for about 8-10 minutes, or until the potato is tender and the pasta al dente. Just before draining, remove two cupfuls of the cooking liquid and put to one side. When the water boils, salt it generously, tip in the prepared sprouts, the potato dice and the pasta and let the water come back to the boil, then cook for about 8-10 minutes, or until the potato is tender and the pasta al dente. Just before draining, remove two cupfuls of the cooking liquid and put to one side. Tip the drained pasta, sprouts and spud into a roasting tin (or a lasagne dish) then add the ricotta and diced Gruyère and a cupful of cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry. Tip the drained pasta, sprouts and spud into a roasting tin (or a lasagne dish) then add the ricotta and diced Gruyère and a cupful of cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry. Warm the butter and garlic oil in a small saucepan and, when melted and beginning to sizzle gently, add the sage and fry for about 30 seconds before spooning or dribbling the butter and sage leaves over the pasta bake. Sprinkle with the parmesan and bake in the oven for 20 minutes, by which time the surface will be scorched a light gold. I like this best if it’s left to stand for at least 15 minutes before eating. Warm the butter and garlic oil in a small saucepan and, when melted and beginning to sizzle gently, add the sage and fry for about 30 seconds before spooning or dribbling the butter and sage leaves over the pasta bake. Sprinkle with the parmesan and bake in the oven for 20 minutes, by which time the surface will be scorched a light gold. I like this best if it’s left to stand for at least 15 minutes before eating." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace1ceb3bdbfd0cc00117" }
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Linzer cookies recipe If you have a food processor, tip the toasted hazelnuts and caster sugar into the processor and blitz to a fine sandy texture, then add the flour. Cut the cold butter into 1cm/½in dice and add to the processor, along with the cinnamon, salt, whole egg and egg yolk. Run the processor until the contents start to form a dough; this won’t happen instantly, so be patient.If you don’t have a processor but have a bullet blender, you can grind the hazelnuts in that. Or if you have neither, simply use ready-ground almonds. To make the cookies by hand, mix the ground nuts with the flour, cinnamon and salt and set aside. Cream the butter and caster sugar together. Very gradually beat the eggs into the butter mixture. Add the dry ingredients, a little at a time, and beat in until the mixture forms a soft dough.Divide the dough into 4 equal pieces. Roll each piece into a ball, then gently squash to form fat discs. Cover tightly in cling film and put in the fridge for 1 hour. You can leave them in the fridge for up to 3 days.Once your dough has rested, take 2 of the discs out of the fridge and let them stand for about 15 minutes, or longer if either your fridge is very cold or the dough’s been sitting in it for a long time. While you wait, preheat the oven to 180C/160C Fan/Gas 4. Get out 2 baking trays and measure out 2 pieces of baking paper the same size as the trays. Put 1 piece of baking paper directly on the worktop and when the dough is firm, but not too cold – roll out 1 of the discs thinly (2–3mm/less than ¼in thick) on the baking paper. If your dough is very sticky, you can roll it out between 2 pieces of baking paper. Using a 6cm/2½in round cookie cutter, dipped first in flour, cut 6 circles in the rolled dough – you don’t have to leave a huge gap between the cookies, as the dough doesn’t really spread much. Lift away the excess dough, leaving your circles on the baking paper. Carefully place this baking paper on 1 of your baking trays. Form a ball with the excess dough to re-roll later.Repeat the process with the next disc of dough, only this time you’re making the top half of the cookies, so once you have your 6 circles you will need to dip your mini cutters in flour and then cut out your shapes – and if the shape you’re stamping out doesn’t come out with the cutter, use a cocktail stick to help. Add the offcuts to the other scraps of dough, ready for re-rolling. If your kitchen is warm it can really help to put these cookies in the fridge on their parchment-lined baking sheets for 10 minutes or so, as it will help the cut-out shapes keep a clean edge.Bake the cookies for 9–10 minutes, until they’re only just beginning to turn a very light gold at the edges; they will, overall, still be pale. Transfer immediately to a wire rack or, if you’d feel safer, gently slide the loaded parchment on to the rack instead. Repeat the process with the 2 remaining discs and all the squidged-together offcuts, making sure the baking sheets are cold before you load them up.When all the cookies are completely cold, they are ready to be sandwiched. Dust the biscuits you’ve cut a shape out of with icing sugar and leave on the wire rack. Mix the jelly and jam together until smooth, and spread ½ teaspoon of this mixture over one non-dusted cookie half, leaving a pale frame around the edge. Pick up a sugar-dusted cookie, carefully holding the edges only, and place it on top of the jam-loaded cookie, feeling justifiably proud of yourself and your beautiful Christmassy creation. And carry on with the rest of the cookies, your festive sense of bliss increasing giddily as you go. If you have a food processor, tip the toasted hazelnuts and caster sugar into the processor and blitz to a fine sandy texture, then add the flour. Cut the cold butter into 1cm/½in dice and add to the processor, along with the cinnamon, salt, whole egg and egg yolk. Run the processor until the contents start to form a dough; this won’t happen instantly, so be patient. If you have a food processor, tip the toasted hazelnuts and caster sugar into the processor and blitz to a fine sandy texture, then add the flour. Cut the cold butter into 1cm/½in dice and add to the processor, along with the cinnamon, salt, whole egg and egg yolk. Run the processor until the contents start to form a dough; this won’t happen instantly, so be patient. If you don’t have a processor but have a bullet blender, you can grind the hazelnuts in that. Or if you have neither, simply use ready-ground almonds. To make the cookies by hand, mix the ground nuts with the flour, cinnamon and salt and set aside. Cream the butter and caster sugar together. Very gradually beat the eggs into the butter mixture. Add the dry ingredients, a little at a time, and beat in until the mixture forms a soft dough. If you don’t have a processor but have a bullet blender, you can grind the hazelnuts in that. Or if you have neither, simply use ready-ground almonds. To make the cookies by hand, mix the ground nuts with the flour, cinnamon and salt and set aside. Cream the butter and caster sugar together. Very gradually beat the eggs into the butter mixture. Add the dry ingredients, a little at a time, and beat in until the mixture forms a soft dough. Divide the dough into 4 equal pieces. Roll each piece into a ball, then gently squash to form fat discs. Cover tightly in cling film and put in the fridge for 1 hour. You can leave them in the fridge for up to 3 days. Divide the dough into 4 equal pieces. Roll each piece into a ball, then gently squash to form fat discs. Cover tightly in cling film and put in the fridge for 1 hour. You can leave them in the fridge for up to 3 days. Once your dough has rested, take 2 of the discs out of the fridge and let them stand for about 15 minutes, or longer if either your fridge is very cold or the dough’s been sitting in it for a long time. While you wait, preheat the oven to 180C/160C Fan/Gas 4. Get out 2 baking trays and measure out 2 pieces of baking paper the same size as the trays. Once your dough has rested, take 2 of the discs out of the fridge and let them stand for about 15 minutes, or longer if either your fridge is very cold or the dough’s been sitting in it for a long time. While you wait, preheat the oven to 180C/160C Fan/Gas 4. Get out 2 baking trays and measure out 2 pieces of baking paper the same size as the trays. Put 1 piece of baking paper directly on the worktop and when the dough is firm, but not too cold – roll out 1 of the discs thinly (2–3mm/less than ¼in thick) on the baking paper. If your dough is very sticky, you can roll it out between 2 pieces of baking paper. Using a 6cm/2½in round cookie cutter, dipped first in flour, cut 6 circles in the rolled dough – you don’t have to leave a huge gap between the cookies, as the dough doesn’t really spread much. Lift away the excess dough, leaving your circles on the baking paper. Carefully place this baking paper on 1 of your baking trays. Form a ball with the excess dough to re-roll later. Put 1 piece of baking paper directly on the worktop and when the dough is firm, but not too cold – roll out 1 of the discs thinly (2–3mm/less than ¼in thick) on the baking paper. If your dough is very sticky, you can roll it out between 2 pieces of baking paper. Using a 6cm/2½in round cookie cutter, dipped first in flour, cut 6 circles in the rolled dough – you don’t have to leave a huge gap between the cookies, as the dough doesn’t really spread much. Lift away the excess dough, leaving your circles on the baking paper. Carefully place this baking paper on 1 of your baking trays. Form a ball with the excess dough to re-roll later. Repeat the process with the next disc of dough, only this time you’re making the top half of the cookies, so once you have your 6 circles you will need to dip your mini cutters in flour and then cut out your shapes – and if the shape you’re stamping out doesn’t come out with the cutter, use a cocktail stick to help. Add the offcuts to the other scraps of dough, ready for re-rolling. If your kitchen is warm it can really help to put these cookies in the fridge on their parchment-lined baking sheets for 10 minutes or so, as it will help the cut-out shapes keep a clean edge. Repeat the process with the next disc of dough, only this time you’re making the top half of the cookies, so once you have your 6 circles you will need to dip your mini cutters in flour and then cut out your shapes – and if the shape you’re stamping out doesn’t come out with the cutter, use a cocktail stick to help. Add the offcuts to the other scraps of dough, ready for re-rolling. If your kitchen is warm it can really help to put these cookies in the fridge on their parchment-lined baking sheets for 10 minutes or so, as it will help the cut-out shapes keep a clean edge. Bake the cookies for 9–10 minutes, until they’re only just beginning to turn a very light gold at the edges; they will, overall, still be pale. Transfer immediately to a wire rack or, if you’d feel safer, gently slide the loaded parchment on to the rack instead. Repeat the process with the 2 remaining discs and all the squidged-together offcuts, making sure the baking sheets are cold before you load them up. Bake the cookies for 9–10 minutes, until they’re only just beginning to turn a very light gold at the edges; they will, overall, still be pale. Transfer immediately to a wire rack or, if you’d feel safer, gently slide the loaded parchment on to the rack instead. Repeat the process with the 2 remaining discs and all the squidged-together offcuts, making sure the baking sheets are cold before you load them up. When all the cookies are completely cold, they are ready to be sandwiched. Dust the biscuits you’ve cut a shape out of with icing sugar and leave on the wire rack. Mix the jelly and jam together until smooth, and spread ½ teaspoon of this mixture over one non-dusted cookie half, leaving a pale frame around the edge. Pick up a sugar-dusted cookie, carefully holding the edges only, and place it on top of the jam-loaded cookie, feeling justifiably proud of yourself and your beautiful Christmassy creation. And carry on with the rest of the cookies, your festive sense of bliss increasing giddily as you go. When all the cookies are completely cold, they are ready to be sandwiched. Dust the biscuits you’ve cut a shape out of with icing sugar and leave on the wire rack. Mix the jelly and jam together until smooth, and spread ½ teaspoon of this mixture over one non-dusted cookie half, leaving a pale frame around the edge. Pick up a sugar-dusted cookie, carefully holding the edges only, and place it on top of the jam-loaded cookie, feeling justifiably proud of yourself and your beautiful Christmassy creation. And carry on with the rest of the cookies, your festive sense of bliss increasing giddily as you go.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/linzer_cookies_53870", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Linzer cookies recipe", "content": "If you have a food processor, tip the toasted hazelnuts and caster sugar into the processor and blitz to a fine sandy texture, then add the flour. Cut the cold butter into 1cm/½in dice and add to the processor, along with the cinnamon, salt, whole egg and egg yolk. Run the processor until the contents start to form a dough; this won’t happen instantly, so be patient.If you don’t have a processor but have a bullet blender, you can grind the hazelnuts in that. Or if you have neither, simply use ready-ground almonds. To make the cookies by hand, mix the ground nuts with the flour, cinnamon and salt and set aside. Cream the butter and caster sugar together. Very gradually beat the eggs into the butter mixture. Add the dry ingredients, a little at a time, and beat in until the mixture forms a soft dough.Divide the dough into 4 equal pieces. Roll each piece into a ball, then gently squash to form fat discs. Cover tightly in cling film and put in the fridge for 1 hour. You can leave them in the fridge for up to 3 days.Once your dough has rested, take 2 of the discs out of the fridge and let them stand for about 15 minutes, or longer if either your fridge is very cold or the dough’s been sitting in it for a long time. While you wait, preheat the oven to 180C/160C Fan/Gas 4. Get out 2 baking trays and measure out 2 pieces of baking paper the same size as the trays. Put 1 piece of baking paper directly on the worktop and when the dough is firm, but not too cold – roll out 1 of the discs thinly (2–3mm/less than ¼in thick) on the baking paper. If your dough is very sticky, you can roll it out between 2 pieces of baking paper. Using a 6cm/2½in round cookie cutter, dipped first in flour, cut 6 circles in the rolled dough – you don’t have to leave a huge gap between the cookies, as the dough doesn’t really spread much. Lift away the excess dough, leaving your circles on the baking paper. Carefully place this baking paper on 1 of your baking trays. Form a ball with the excess dough to re-roll later.Repeat the process with the next disc of dough, only this time you’re making the top half of the cookies, so once you have your 6 circles you will need to dip your mini cutters in flour and then cut out your shapes – and if the shape you’re stamping out doesn’t come out with the cutter, use a cocktail stick to help. Add the offcuts to the other scraps of dough, ready for re-rolling. If your kitchen is warm it can really help to put these cookies in the fridge on their parchment-lined baking sheets for 10 minutes or so, as it will help the cut-out shapes keep a clean edge.Bake the cookies for 9–10 minutes, until they’re only just beginning to turn a very light gold at the edges; they will, overall, still be pale. Transfer immediately to a wire rack or, if you’d feel safer, gently slide the loaded parchment on to the rack instead. Repeat the process with the 2 remaining discs and all the squidged-together offcuts, making sure the baking sheets are cold before you load them up.When all the cookies are completely cold, they are ready to be sandwiched. Dust the biscuits you’ve cut a shape out of with icing sugar and leave on the wire rack. Mix the jelly and jam together until smooth, and spread ½ teaspoon of this mixture over one non-dusted cookie half, leaving a pale frame around the edge. Pick up a sugar-dusted cookie, carefully holding the edges only, and place it on top of the jam-loaded cookie, feeling justifiably proud of yourself and your beautiful Christmassy creation. And carry on with the rest of the cookies, your festive sense of bliss increasing giddily as you go. If you have a food processor, tip the toasted hazelnuts and caster sugar into the processor and blitz to a fine sandy texture, then add the flour. Cut the cold butter into 1cm/½in dice and add to the processor, along with the cinnamon, salt, whole egg and egg yolk. Run the processor until the contents start to form a dough; this won’t happen instantly, so be patient. If you have a food processor, tip the toasted hazelnuts and caster sugar into the processor and blitz to a fine sandy texture, then add the flour. Cut the cold butter into 1cm/½in dice and add to the processor, along with the cinnamon, salt, whole egg and egg yolk. Run the processor until the contents start to form a dough; this won’t happen instantly, so be patient. If you don’t have a processor but have a bullet blender, you can grind the hazelnuts in that. Or if you have neither, simply use ready-ground almonds. To make the cookies by hand, mix the ground nuts with the flour, cinnamon and salt and set aside. Cream the butter and caster sugar together. Very gradually beat the eggs into the butter mixture. Add the dry ingredients, a little at a time, and beat in until the mixture forms a soft dough. If you don’t have a processor but have a bullet blender, you can grind the hazelnuts in that. Or if you have neither, simply use ready-ground almonds. To make the cookies by hand, mix the ground nuts with the flour, cinnamon and salt and set aside. Cream the butter and caster sugar together. Very gradually beat the eggs into the butter mixture. Add the dry ingredients, a little at a time, and beat in until the mixture forms a soft dough. Divide the dough into 4 equal pieces. Roll each piece into a ball, then gently squash to form fat discs. Cover tightly in cling film and put in the fridge for 1 hour. You can leave them in the fridge for up to 3 days. Divide the dough into 4 equal pieces. Roll each piece into a ball, then gently squash to form fat discs. Cover tightly in cling film and put in the fridge for 1 hour. You can leave them in the fridge for up to 3 days. Once your dough has rested, take 2 of the discs out of the fridge and let them stand for about 15 minutes, or longer if either your fridge is very cold or the dough’s been sitting in it for a long time. While you wait, preheat the oven to 180C/160C Fan/Gas 4. Get out 2 baking trays and measure out 2 pieces of baking paper the same size as the trays. Once your dough has rested, take 2 of the discs out of the fridge and let them stand for about 15 minutes, or longer if either your fridge is very cold or the dough’s been sitting in it for a long time. While you wait, preheat the oven to 180C/160C Fan/Gas 4. Get out 2 baking trays and measure out 2 pieces of baking paper the same size as the trays. Put 1 piece of baking paper directly on the worktop and when the dough is firm, but not too cold – roll out 1 of the discs thinly (2–3mm/less than ¼in thick) on the baking paper. If your dough is very sticky, you can roll it out between 2 pieces of baking paper. Using a 6cm/2½in round cookie cutter, dipped first in flour, cut 6 circles in the rolled dough – you don’t have to leave a huge gap between the cookies, as the dough doesn’t really spread much. Lift away the excess dough, leaving your circles on the baking paper. Carefully place this baking paper on 1 of your baking trays. Form a ball with the excess dough to re-roll later. Put 1 piece of baking paper directly on the worktop and when the dough is firm, but not too cold – roll out 1 of the discs thinly (2–3mm/less than ¼in thick) on the baking paper. If your dough is very sticky, you can roll it out between 2 pieces of baking paper. Using a 6cm/2½in round cookie cutter, dipped first in flour, cut 6 circles in the rolled dough – you don’t have to leave a huge gap between the cookies, as the dough doesn’t really spread much. Lift away the excess dough, leaving your circles on the baking paper. Carefully place this baking paper on 1 of your baking trays. Form a ball with the excess dough to re-roll later. Repeat the process with the next disc of dough, only this time you’re making the top half of the cookies, so once you have your 6 circles you will need to dip your mini cutters in flour and then cut out your shapes – and if the shape you’re stamping out doesn’t come out with the cutter, use a cocktail stick to help. Add the offcuts to the other scraps of dough, ready for re-rolling. If your kitchen is warm it can really help to put these cookies in the fridge on their parchment-lined baking sheets for 10 minutes or so, as it will help the cut-out shapes keep a clean edge. Repeat the process with the next disc of dough, only this time you’re making the top half of the cookies, so once you have your 6 circles you will need to dip your mini cutters in flour and then cut out your shapes – and if the shape you’re stamping out doesn’t come out with the cutter, use a cocktail stick to help. Add the offcuts to the other scraps of dough, ready for re-rolling. If your kitchen is warm it can really help to put these cookies in the fridge on their parchment-lined baking sheets for 10 minutes or so, as it will help the cut-out shapes keep a clean edge. Bake the cookies for 9–10 minutes, until they’re only just beginning to turn a very light gold at the edges; they will, overall, still be pale. Transfer immediately to a wire rack or, if you’d feel safer, gently slide the loaded parchment on to the rack instead. Repeat the process with the 2 remaining discs and all the squidged-together offcuts, making sure the baking sheets are cold before you load them up. Bake the cookies for 9–10 minutes, until they’re only just beginning to turn a very light gold at the edges; they will, overall, still be pale. Transfer immediately to a wire rack or, if you’d feel safer, gently slide the loaded parchment on to the rack instead. Repeat the process with the 2 remaining discs and all the squidged-together offcuts, making sure the baking sheets are cold before you load them up. When all the cookies are completely cold, they are ready to be sandwiched. Dust the biscuits you’ve cut a shape out of with icing sugar and leave on the wire rack. Mix the jelly and jam together until smooth, and spread ½ teaspoon of this mixture over one non-dusted cookie half, leaving a pale frame around the edge. Pick up a sugar-dusted cookie, carefully holding the edges only, and place it on top of the jam-loaded cookie, feeling justifiably proud of yourself and your beautiful Christmassy creation. And carry on with the rest of the cookies, your festive sense of bliss increasing giddily as you go. When all the cookies are completely cold, they are ready to be sandwiched. Dust the biscuits you’ve cut a shape out of with icing sugar and leave on the wire rack. Mix the jelly and jam together until smooth, and spread ½ teaspoon of this mixture over one non-dusted cookie half, leaving a pale frame around the edge. Pick up a sugar-dusted cookie, carefully holding the edges only, and place it on top of the jam-loaded cookie, feeling justifiably proud of yourself and your beautiful Christmassy creation. And carry on with the rest of the cookies, your festive sense of bliss increasing giddily as you go." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace1ceb3bdbfd0cc00118" }
16e90e99224f2351599631ffd668e3b059d6c18d431f18b52821869cbd1258bf
Passion fruit ice cream cake recipe Line your loaf tin with cling film, leaving plenty of overhang on the sides of the tin so that you can cover the top later. To make the ice cream cake, whip the double cream until ripples start to appear in the bowl and it’s slightly thickened but not stiff. Add the pulp, seeds and juice of the passion fruit, then the liqueur and fold briefly just to combine. Break up the meringue nests, making a mixture of both dust and small pieces of meringue, and very gently fold in, until evenly mixed.Spoon gently into the lined loaf tin, pressing down as you go so that you don’t have any air pockets. Once the mixture is carefully packed in and the top smoothed, cover with the cling film overhang, then wrap the tin in another sheet of cling film and put in the freezer overnight. To make the sauce, gently melt the butter, sugars and golden syrup in a deep, heavy- based saucepan about 20cm/8in in diameter. Once melted, turn the heat up a little and let it simmer for 3 minutes. Lift the pan up off the heat every now and again and give it a swirl. Add the coconut cream when the pan is off the heat and swirl again, then put back on the heat and cook at a fast simmer for about 10 minutes, stirring every now and then, until it’s the colour of peanut butter and slightly thickened (it will thicken more once cooled). Pour the sauce into a heatproof jug and leave to cool to room temperature. The sauce will thicken too much if refrigerated. When you are ready to serve, take the tin out of the freezer, remove the outer layer of cling film then lift out the ice cream cake and sit it on a board before fully unwrapping. Cut into thick slices; if you don’t want to eat all the cake at one sitting, wrap the remaining unsliced loaf up and put it back in the freezer. Put a slice onto each plate and leave to soften for 5–10 minutes, depending on the warmth of your kitchen. Zigzag some of the coconut-caramel sauce over each slice – stirring it briskly first if it’s got too thick – and pour the rest into a serving jug to take to the table alongside. Line your loaf tin with cling film, leaving plenty of overhang on the sides of the tin so that you can cover the top later. Line your loaf tin with cling film, leaving plenty of overhang on the sides of the tin so that you can cover the top later. To make the ice cream cake, whip the double cream until ripples start to appear in the bowl and it’s slightly thickened but not stiff. Add the pulp, seeds and juice of the passion fruit, then the liqueur and fold briefly just to combine. To make the ice cream cake, whip the double cream until ripples start to appear in the bowl and it’s slightly thickened but not stiff. Add the pulp, seeds and juice of the passion fruit, then the liqueur and fold briefly just to combine. Break up the meringue nests, making a mixture of both dust and small pieces of meringue, and very gently fold in, until evenly mixed. Break up the meringue nests, making a mixture of both dust and small pieces of meringue, and very gently fold in, until evenly mixed. Spoon gently into the lined loaf tin, pressing down as you go so that you don’t have any air pockets. Once the mixture is carefully packed in and the top smoothed, cover with the cling film overhang, then wrap the tin in another sheet of cling film and put in the freezer overnight. Spoon gently into the lined loaf tin, pressing down as you go so that you don’t have any air pockets. Once the mixture is carefully packed in and the top smoothed, cover with the cling film overhang, then wrap the tin in another sheet of cling film and put in the freezer overnight. To make the sauce, gently melt the butter, sugars and golden syrup in a deep, heavy- based saucepan about 20cm/8in in diameter. Once melted, turn the heat up a little and let it simmer for 3 minutes. Lift the pan up off the heat every now and again and give it a swirl. To make the sauce, gently melt the butter, sugars and golden syrup in a deep, heavy- based saucepan about 20cm/8in in diameter. Once melted, turn the heat up a little and let it simmer for 3 minutes. Lift the pan up off the heat every now and again and give it a swirl. Add the coconut cream when the pan is off the heat and swirl again, then put back on the heat and cook at a fast simmer for about 10 minutes, stirring every now and then, until it’s the colour of peanut butter and slightly thickened (it will thicken more once cooled). Add the coconut cream when the pan is off the heat and swirl again, then put back on the heat and cook at a fast simmer for about 10 minutes, stirring every now and then, until it’s the colour of peanut butter and slightly thickened (it will thicken more once cooled). Pour the sauce into a heatproof jug and leave to cool to room temperature. The sauce will thicken too much if refrigerated. Pour the sauce into a heatproof jug and leave to cool to room temperature. The sauce will thicken too much if refrigerated. When you are ready to serve, take the tin out of the freezer, remove the outer layer of cling film then lift out the ice cream cake and sit it on a board before fully unwrapping. Cut into thick slices; if you don’t want to eat all the cake at one sitting, wrap the remaining unsliced loaf up and put it back in the freezer. When you are ready to serve, take the tin out of the freezer, remove the outer layer of cling film then lift out the ice cream cake and sit it on a board before fully unwrapping. Cut into thick slices; if you don’t want to eat all the cake at one sitting, wrap the remaining unsliced loaf up and put it back in the freezer. Put a slice onto each plate and leave to soften for 5–10 minutes, depending on the warmth of your kitchen. Zigzag some of the coconut-caramel sauce over each slice – stirring it briskly first if it’s got too thick – and pour the rest into a serving jug to take to the table alongside. Put a slice onto each plate and leave to soften for 5–10 minutes, depending on the warmth of your kitchen. Zigzag some of the coconut-caramel sauce over each slice – stirring it briskly first if it’s got too thick – and pour the rest into a serving jug to take to the table alongside.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/passion_fruit_ice_cream_67878", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Passion fruit ice cream cake recipe", "content": "Line your loaf tin with cling film, leaving plenty of overhang on the sides of the tin so that you can cover the top later. To make the ice cream cake, whip the double cream until ripples start to appear in the bowl and it’s slightly thickened but not stiff. Add the pulp, seeds and juice of the passion fruit, then the liqueur and fold briefly just to combine. Break up the meringue nests, making a mixture of both dust and small pieces of meringue, and very gently fold in, until evenly mixed.Spoon gently into the lined loaf tin, pressing down as you go so that you don’t have any air pockets. Once the mixture is carefully packed in and the top smoothed, cover with the cling film overhang, then wrap the tin in another sheet of cling film and put in the freezer overnight. To make the sauce, gently melt the butter, sugars and golden syrup in a deep, heavy- based saucepan about 20cm/8in in diameter. Once melted, turn the heat up a little and let it simmer for 3 minutes. Lift the pan up off the heat every now and again and give it a swirl. Add the coconut cream when the pan is off the heat and swirl again, then put back on the heat and cook at a fast simmer for about 10 minutes, stirring every now and then, until it’s the colour of peanut butter and slightly thickened (it will thicken more once cooled). Pour the sauce into a heatproof jug and leave to cool to room temperature. The sauce will thicken too much if refrigerated. When you are ready to serve, take the tin out of the freezer, remove the outer layer of cling film then lift out the ice cream cake and sit it on a board before fully unwrapping. Cut into thick slices; if you don’t want to eat all the cake at one sitting, wrap the remaining unsliced loaf up and put it back in the freezer. Put a slice onto each plate and leave to soften for 5–10 minutes, depending on the warmth of your kitchen. Zigzag some of the coconut-caramel sauce over each slice – stirring it briskly first if it’s got too thick – and pour the rest into a serving jug to take to the table alongside. Line your loaf tin with cling film, leaving plenty of overhang on the sides of the tin so that you can cover the top later. Line your loaf tin with cling film, leaving plenty of overhang on the sides of the tin so that you can cover the top later. To make the ice cream cake, whip the double cream until ripples start to appear in the bowl and it’s slightly thickened but not stiff. Add the pulp, seeds and juice of the passion fruit, then the liqueur and fold briefly just to combine. To make the ice cream cake, whip the double cream until ripples start to appear in the bowl and it’s slightly thickened but not stiff. Add the pulp, seeds and juice of the passion fruit, then the liqueur and fold briefly just to combine. Break up the meringue nests, making a mixture of both dust and small pieces of meringue, and very gently fold in, until evenly mixed. Break up the meringue nests, making a mixture of both dust and small pieces of meringue, and very gently fold in, until evenly mixed. Spoon gently into the lined loaf tin, pressing down as you go so that you don’t have any air pockets. Once the mixture is carefully packed in and the top smoothed, cover with the cling film overhang, then wrap the tin in another sheet of cling film and put in the freezer overnight. Spoon gently into the lined loaf tin, pressing down as you go so that you don’t have any air pockets. Once the mixture is carefully packed in and the top smoothed, cover with the cling film overhang, then wrap the tin in another sheet of cling film and put in the freezer overnight. To make the sauce, gently melt the butter, sugars and golden syrup in a deep, heavy- based saucepan about 20cm/8in in diameter. Once melted, turn the heat up a little and let it simmer for 3 minutes. Lift the pan up off the heat every now and again and give it a swirl. To make the sauce, gently melt the butter, sugars and golden syrup in a deep, heavy- based saucepan about 20cm/8in in diameter. Once melted, turn the heat up a little and let it simmer for 3 minutes. Lift the pan up off the heat every now and again and give it a swirl. Add the coconut cream when the pan is off the heat and swirl again, then put back on the heat and cook at a fast simmer for about 10 minutes, stirring every now and then, until it’s the colour of peanut butter and slightly thickened (it will thicken more once cooled). Add the coconut cream when the pan is off the heat and swirl again, then put back on the heat and cook at a fast simmer for about 10 minutes, stirring every now and then, until it’s the colour of peanut butter and slightly thickened (it will thicken more once cooled). Pour the sauce into a heatproof jug and leave to cool to room temperature. The sauce will thicken too much if refrigerated. Pour the sauce into a heatproof jug and leave to cool to room temperature. The sauce will thicken too much if refrigerated. When you are ready to serve, take the tin out of the freezer, remove the outer layer of cling film then lift out the ice cream cake and sit it on a board before fully unwrapping. Cut into thick slices; if you don’t want to eat all the cake at one sitting, wrap the remaining unsliced loaf up and put it back in the freezer. When you are ready to serve, take the tin out of the freezer, remove the outer layer of cling film then lift out the ice cream cake and sit it on a board before fully unwrapping. Cut into thick slices; if you don’t want to eat all the cake at one sitting, wrap the remaining unsliced loaf up and put it back in the freezer. Put a slice onto each plate and leave to soften for 5–10 minutes, depending on the warmth of your kitchen. Zigzag some of the coconut-caramel sauce over each slice – stirring it briskly first if it’s got too thick – and pour the rest into a serving jug to take to the table alongside. Put a slice onto each plate and leave to soften for 5–10 minutes, depending on the warmth of your kitchen. Zigzag some of the coconut-caramel sauce over each slice – stirring it briskly first if it’s got too thick – and pour the rest into a serving jug to take to the table alongside." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace1ceb3bdbfd0cc00119" }
a894918da2b2ac96a6c4a939f7feccc81114c99ff24a55b08e5c191e9624773f
Garlic and Parmesan mash recipe Bizarre though this may sound, I actually have a dedicated electric potato mashing tool (in my defence, I was given it as a present) which makes the potatoes smooth and airy at the same time. You can easily approximate this by giving the potatoes a quick go with an electric hand whisk once you’ve roughly mashed them by hand. But in all cases, the Parmesan must be stirred in by hand at the end. Do not consider using a blender or processor, as both will turn your mash gluey. It would be criminal of me not to mention that the water the potatoes are cooked in makes the best vegetable soup in the world. I generally make a pea soup with it, cooking a 690g packet of frozen petits pois in just over a litre of potato and garlic stock, until very soft, and then blitzing till smooth with a stick blender. And you don’t have to rush to use it; it’s fine, so long as it’s in the fridge, for up to five days. While mashed potatoes are always best made at the last minute, you can turn this into an easy make-ahead mash, reformulating it as a gratin.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/garlic_and_parmesan_mash_80742", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Garlic and Parmesan mash recipe", "content": "Bizarre though this may sound, I actually have a dedicated electric potato mashing tool (in my defence, I was given it as a present) which makes the potatoes smooth and airy at the same time. You can easily approximate this by giving the potatoes a quick go with an electric hand whisk once you’ve roughly mashed them by hand. But in all cases, the Parmesan must be stirred in by hand at the end. Do not consider using a blender or processor, as both will turn your mash gluey. It would be criminal of me not to mention that the water the potatoes are cooked in makes the best vegetable soup in the world. I generally make a pea soup with it, cooking a 690g packet of frozen petits pois in just over a litre of potato and garlic stock, until very soft, and then blitzing till smooth with a stick blender. And you don’t have to rush to use it; it’s fine, so long as it’s in the fridge, for up to five days. While mashed potatoes are always best made at the last minute, you can turn this into an easy make-ahead mash, reformulating it as a gratin." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace1feb3bdbfd0cc0011a" }
b986331e83a5828b71dd3b6360a2e8c0f074d3788e5fb7443e13c1d31bb19f9c
Nadiya's salmon poke bowls recipe An average of 4.6 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/salmon_poke_bowls_33855_16x9.jpg Trendy poke bowls have all the deliciousness of sushi but in a bowl, which means there’s more of it! With a sticky rice base, they can be topped with fresh ingredients, or leftovers from the fridge – make it colourful, make it delicious, make it yours. Each serving provides 784 kcal, 26g protein, 106g carbohydrate (of which 8.1g sugars), 27g fat (of which 5.1g saturates), 5.3g fibre and 2.5g salt. 500g/1lb 2oz sushi rice or sticky rice2 tbsp apple cider vinegar1 tsp salt2 tsp sugar 500g/1lb 2oz sushi rice or sticky rice 2 tbsp apple cider vinegar 1 tsp salt 2 tsp sugar 25g/1oz mayonnaise1 tbsp soy sauce1 tsp sesame oil½ tsp fish sauce1 tbsp sriracha sauce1 lemon, juice only1 tsp black pepper 25g/1oz mayonnaise 1 tbsp soy sauce 1 tsp sesame oil ½ tsp fish sauce 1 tbsp sriracha sauce 1 lemon, juice only 1 tsp black pepper 2 sushi grade skinless salmon fillets (about 200g/7oz total), cut into cubes2 small or 1 large avocado, sliced (with a squeeze of lemon to prevent browning)4 tbsp pickled red cabbage1 large carrot, gratedlarge handful of salted peanuts, roughly chopped2 spring onions, slicedsesame seedsnori sheets, snipped into stripssprinkling of black pepper 2 sushi grade skinless salmon fillets (about 200g/7oz total), cut into cubes 2 small or 1 large avocado, sliced (with a squeeze of lemon to prevent browning) 4 tbsp pickled red cabbage 1 large carrot, grated large handful of salted peanuts, roughly chopped 2 spring onions, sliced sesame seeds nori sheets, snipped into strips sprinkling of black pepper Method Put the rice in a saucepan and wash until the water runs clear. Add just enough water to come 1cm/½in above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, leave it to simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes).Meanwhile gather together everything you need to finish off the bowl.Make the sauce by mixing together the mayonnaise, soy sauce, sesame oil, fish sauce, sriracha, lemon juice and black pepper. Put the salmon into a bowl, then pour over the sauce and mix well.Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through.Divide the rice between two bowls and start adding all the different finishing ingredients. The salmon first, then the avocado, pickled red cabbage, carrot and peanuts. Sprinkle with the spring onions, sesame and nori, add a sprinkling of black pepper, and serve. Put the rice in a saucepan and wash until the water runs clear. Add just enough water to come 1cm/½in above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, leave it to simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes). Put the rice in a saucepan and wash until the water runs clear. Add just enough water to come 1cm/½in above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, leave it to simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes). Meanwhile gather together everything you need to finish off the bowl. Meanwhile gather together everything you need to finish off the bowl. Make the sauce by mixing together the mayonnaise, soy sauce, sesame oil, fish sauce, sriracha, lemon juice and black pepper. Put the salmon into a bowl, then pour over the sauce and mix well. Make the sauce by mixing together the mayonnaise, soy sauce, sesame oil, fish sauce, sriracha, lemon juice and black pepper. Put the salmon into a bowl, then pour over the sauce and mix well. Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through. Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through. Divide the rice between two bowls and start adding all the different finishing ingredients. The salmon first, then the avocado, pickled red cabbage, carrot and peanuts. Sprinkle with the spring onions, sesame and nori, add a sprinkling of black pepper, and serve. Divide the rice between two bowls and start adding all the different finishing ingredients. The salmon first, then the avocado, pickled red cabbage, carrot and peanuts. Sprinkle with the spring onions, sesame and nori, add a sprinkling of black pepper, and serve. Recipe tips The sauce here also makes a great marinade for chicken wings, pour over 1kg/2lb 4oz chicken wings and mix well to coat. Pop the wings into a freezer bag and leave for another day. To use, defrost fully and bake at 220C/200C Fan/Gas 7 for 40 minutes, turning halfway.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/salmon_poke_bowls_33855", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Nadiya's salmon poke bowls recipe", "content": "An average of 4.6 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/salmon_poke_bowls_33855_16x9.jpg Trendy poke bowls have all the deliciousness of sushi but in a bowl, which means there’s more of it! With a sticky rice base, they can be topped with fresh ingredients, or leftovers from the fridge – make it colourful, make it delicious, make it yours. Each serving provides 784 kcal, 26g protein, 106g carbohydrate (of which 8.1g sugars), 27g fat (of which 5.1g saturates), 5.3g fibre and 2.5g salt. 500g/1lb 2oz sushi rice or sticky rice2 tbsp apple cider vinegar1 tsp salt2 tsp sugar 500g/1lb 2oz sushi rice or sticky rice 2 tbsp apple cider vinegar 1 tsp salt 2 tsp sugar 25g/1oz mayonnaise1 tbsp soy sauce1 tsp sesame oil½ tsp fish sauce1 tbsp sriracha sauce1 lemon, juice only1 tsp black pepper 25g/1oz mayonnaise 1 tbsp soy sauce 1 tsp sesame oil ½ tsp fish sauce 1 tbsp sriracha sauce 1 lemon, juice only 1 tsp black pepper 2 sushi grade skinless salmon fillets (about 200g/7oz total), cut into cubes2 small or 1 large avocado, sliced (with a squeeze of lemon to prevent browning)4 tbsp pickled red cabbage1 large carrot, gratedlarge handful of salted peanuts, roughly chopped2 spring onions, slicedsesame seedsnori sheets, snipped into stripssprinkling of black pepper 2 sushi grade skinless salmon fillets (about 200g/7oz total), cut into cubes 2 small or 1 large avocado, sliced (with a squeeze of lemon to prevent browning) 4 tbsp pickled red cabbage 1 large carrot, grated large handful of salted peanuts, roughly chopped 2 spring onions, sliced sesame seeds nori sheets, snipped into strips sprinkling of black pepper Method Put the rice in a saucepan and wash until the water runs clear. Add just enough water to come 1cm/½in above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, leave it to simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes).Meanwhile gather together everything you need to finish off the bowl.Make the sauce by mixing together the mayonnaise, soy sauce, sesame oil, fish sauce, sriracha, lemon juice and black pepper. Put the salmon into a bowl, then pour over the sauce and mix well.Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through.Divide the rice between two bowls and start adding all the different finishing ingredients. The salmon first, then the avocado, pickled red cabbage, carrot and peanuts. Sprinkle with the spring onions, sesame and nori, add a sprinkling of black pepper, and serve. Put the rice in a saucepan and wash until the water runs clear. Add just enough water to come 1cm/½in above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, leave it to simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes). Put the rice in a saucepan and wash until the water runs clear. Add just enough water to come 1cm/½in above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, leave it to simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes). Meanwhile gather together everything you need to finish off the bowl. Meanwhile gather together everything you need to finish off the bowl. Make the sauce by mixing together the mayonnaise, soy sauce, sesame oil, fish sauce, sriracha, lemon juice and black pepper. Put the salmon into a bowl, then pour over the sauce and mix well. Make the sauce by mixing together the mayonnaise, soy sauce, sesame oil, fish sauce, sriracha, lemon juice and black pepper. Put the salmon into a bowl, then pour over the sauce and mix well. Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through. Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through. Divide the rice between two bowls and start adding all the different finishing ingredients. The salmon first, then the avocado, pickled red cabbage, carrot and peanuts. Sprinkle with the spring onions, sesame and nori, add a sprinkling of black pepper, and serve. Divide the rice between two bowls and start adding all the different finishing ingredients. The salmon first, then the avocado, pickled red cabbage, carrot and peanuts. Sprinkle with the spring onions, sesame and nori, add a sprinkling of black pepper, and serve. Recipe tips The sauce here also makes a great marinade for chicken wings, pour over 1kg/2lb 4oz chicken wings and mix well to coat. Pop the wings into a freezer bag and leave for another day. To use, defrost fully and bake at 220C/200C Fan/Gas 7 for 40 minutes, turning halfway." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace1feb3bdbfd0cc0011b" }
ca2a3ae6e0678e3459f148af2bc72ae340edc59d060e1429dfcf8081a05b8147
Nadiya's peanut chicken and gnocchi traybake recipe An average of 4.5 out of 5 stars from 178 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-tray_peanut_chicken_19540_16x9.jpg Nut butters are so versatile, especially peanut, and whenever I run out, I just make my own. It’s cheaper and easier. And it can be used for much more than just breakfast, like in this peanut chicken traybake. You make enough here to keep a jar in your cupboard too. Each serving provides 1084 kcal, 87g protein, 54g carbohydrate (of which 28g sugars), 55g fat (of which 12g saturates), 15g fibre and 2.7g salt. 500g/1lb 2oz salted peanuts1 tbsp honey4–5 tbsp vegetable oil 500g/1lb 2oz salted peanuts 1 tbsp honey 4–5 tbsp vegetable oil 250g/9oz gnocchi1kg/2lb 4oz deboned and skinless chicken thighs, thinly sliced4 tbsp honey4 tbsp vegetable oil5 tbsp Thai green curry paste5 tbsp peanut butter, from above 1 tsp salt2 heads broccoli, cut into florets2 small red onions, cut into small wedges3 tbsp salted peanuts, roughly choppedhandful fresh coriander, roughly chopped1 lime, juice only 250g/9oz gnocchi 1kg/2lb 4oz deboned and skinless chicken thighs, thinly sliced 4 tbsp honey 4 tbsp vegetable oil 5 tbsp Thai green curry paste 5 tbsp peanut butter, from above 1 tsp salt 2 heads broccoli, cut into florets 2 small red onions, cut into small wedges 3 tbsp salted peanuts, roughly chopped handful fresh coriander, roughly chopped 1 lime, juice only Method To make the peanut butter, put the nuts into a food processor with the salt (if using) and honey and blend until it starts to change texture. Add the oil gradually and as soon as the texture is smooth and shiny, stop and transfer the mixture to a jar.For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12x8½x2in) at the ready.Bring a pan of water to the boil, then add the gnocchi. Boil until the gnocchi come to the surface, then take off the heat, drain and set aside.Put the chicken into a large bowl. Add the honey, oil, curry paste, peanut butter and salt, and mix it well with your hands. Add the chicken to the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, giving it a stir halfway through.Serve topped with the chopped nuts, coriander and a squeeze of lime. To make the peanut butter, put the nuts into a food processor with the salt (if using) and honey and blend until it starts to change texture. Add the oil gradually and as soon as the texture is smooth and shiny, stop and transfer the mixture to a jar. To make the peanut butter, put the nuts into a food processor with the salt (if using) and honey and blend until it starts to change texture. Add the oil gradually and as soon as the texture is smooth and shiny, stop and transfer the mixture to a jar. For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12x8½x2in) at the ready. For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12x8½x2in) at the ready. Bring a pan of water to the boil, then add the gnocchi. Boil until the gnocchi come to the surface, then take off the heat, drain and set aside. Bring a pan of water to the boil, then add the gnocchi. Boil until the gnocchi come to the surface, then take off the heat, drain and set aside. Put the chicken into a large bowl. Add the honey, oil, curry paste, peanut butter and salt, and mix it well with your hands. Add the chicken to the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, giving it a stir halfway through. Put the chicken into a large bowl. Add the honey, oil, curry paste, peanut butter and salt, and mix it well with your hands. Add the chicken to the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, giving it a stir halfway through. Serve topped with the chopped nuts, coriander and a squeeze of lime. Serve topped with the chopped nuts, coriander and a squeeze of lime. Recipe tips Any leftovers can be frozen in a tub or freezer bag. You can always use a 100% nut butter and add half teaspoon of honey if you don't want to make your own.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/one-tray_peanut_chicken_19540", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Nadiya's peanut chicken and gnocchi traybake recipe", "content": "An average of 4.5 out of 5 stars from 178 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-tray_peanut_chicken_19540_16x9.jpg Nut butters are so versatile, especially peanut, and whenever I run out, I just make my own. It’s cheaper and easier. And it can be used for much more than just breakfast, like in this peanut chicken traybake. You make enough here to keep a jar in your cupboard too. Each serving provides 1084 kcal, 87g protein, 54g carbohydrate (of which 28g sugars), 55g fat (of which 12g saturates), 15g fibre and 2.7g salt. 500g/1lb 2oz salted peanuts1 tbsp honey4–5 tbsp vegetable oil 500g/1lb 2oz salted peanuts 1 tbsp honey 4–5 tbsp vegetable oil 250g/9oz gnocchi1kg/2lb 4oz deboned and skinless chicken thighs, thinly sliced4 tbsp honey4 tbsp vegetable oil5 tbsp Thai green curry paste5 tbsp peanut butter, from above 1 tsp salt2 heads broccoli, cut into florets2 small red onions, cut into small wedges3 tbsp salted peanuts, roughly choppedhandful fresh coriander, roughly chopped1 lime, juice only 250g/9oz gnocchi 1kg/2lb 4oz deboned and skinless chicken thighs, thinly sliced 4 tbsp honey 4 tbsp vegetable oil 5 tbsp Thai green curry paste 5 tbsp peanut butter, from above 1 tsp salt 2 heads broccoli, cut into florets 2 small red onions, cut into small wedges 3 tbsp salted peanuts, roughly chopped handful fresh coriander, roughly chopped 1 lime, juice only Method To make the peanut butter, put the nuts into a food processor with the salt (if using) and honey and blend until it starts to change texture. Add the oil gradually and as soon as the texture is smooth and shiny, stop and transfer the mixture to a jar.For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12x8½x2in) at the ready.Bring a pan of water to the boil, then add the gnocchi. Boil until the gnocchi come to the surface, then take off the heat, drain and set aside.Put the chicken into a large bowl. Add the honey, oil, curry paste, peanut butter and salt, and mix it well with your hands. Add the chicken to the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, giving it a stir halfway through.Serve topped with the chopped nuts, coriander and a squeeze of lime. To make the peanut butter, put the nuts into a food processor with the salt (if using) and honey and blend until it starts to change texture. Add the oil gradually and as soon as the texture is smooth and shiny, stop and transfer the mixture to a jar. To make the peanut butter, put the nuts into a food processor with the salt (if using) and honey and blend until it starts to change texture. Add the oil gradually and as soon as the texture is smooth and shiny, stop and transfer the mixture to a jar. For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12x8½x2in) at the ready. For the chicken, preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish (about 30x22x5cm/12x8½x2in) at the ready. Bring a pan of water to the boil, then add the gnocchi. Boil until the gnocchi come to the surface, then take off the heat, drain and set aside. Bring a pan of water to the boil, then add the gnocchi. Boil until the gnocchi come to the surface, then take off the heat, drain and set aside. Put the chicken into a large bowl. Add the honey, oil, curry paste, peanut butter and salt, and mix it well with your hands. Add the chicken to the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, giving it a stir halfway through. Put the chicken into a large bowl. Add the honey, oil, curry paste, peanut butter and salt, and mix it well with your hands. Add the chicken to the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, giving it a stir halfway through. Serve topped with the chopped nuts, coriander and a squeeze of lime. Serve topped with the chopped nuts, coriander and a squeeze of lime. Recipe tips Any leftovers can be frozen in a tub or freezer bag. You can always use a 100% nut butter and add half teaspoon of honey if you don't want to make your own." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace20eb3bdbfd0cc0011c" }
3afef0f68d0c50b0825acef80263728bf100f2ceab34f14a6b96384f3a5421c4
Salsa verde side of salmon recipe An average of 3.4 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salsa_verde_side_of_06408_16x9.jpg This is a wonderful centre-of-the-table type of dish – a whole side of salmon baked with a punchy salsa verde. It’s served with onion wedges cooked gently in a medley of simple, flavourful miso and ghee, and crispy salmon skin crumbled on top. Nothing wasted, everything used, and stunning to look at and eat. 6 onions, peeled and halved, left intact at the root 2 tbsp ghee, melted 3 tbsp miso paste½ tsp salt 6 onions, peeled and halved, left intact at the root 2 tbsp ghee, melted 3 tbsp miso paste ½ tsp salt 1.5kg/3lb 5oz side of salmon, de-scaled and pin-boned (ask your fishmonger to separate the salmon and skin but keep the skin)2 tbsp cornflour 1 tbsp paprika ½ tsp salt 1.5kg/3lb 5oz side of salmon, de-scaled and pin-boned (ask your fishmonger to separate the salmon and skin but keep the skin) 2 tbsp cornflour 1 tbsp paprika ½ tsp salt 100g/3½oz ghee 2 tbsp balsamic vinegar 95g tin sardines in oil 40g/1½oz capers 3 garlic cloves ½ tsp salt 60g/2¼oz fresh parsley 100g/3½oz Japanese panko breadcrumbs 100g/3½oz ghee 2 tbsp balsamic vinegar 95g tin sardines in oil 40g/1½oz capers 3 garlic cloves ½ tsp salt 60g/2¼oz fresh parsley 100g/3½oz Japanese panko breadcrumbs Method Preheat the oven to 200C/180C Fan/Gas 6. Line a roasting dish big enough to lay the salmon in comfortably and another flat tray to lay the skin in with baking paper. For the base, add the onions, ghee, miso paste and salt to the roasting dish. Get your hands in there and give it a good mix. Lay the onions, flat-side down, in the roasting dish.For the salmon, pat the skin dry and cut the salmon in half. In a bowl, mix the cornflour, paprika and salt. Smear the cornflour mixture over the skin until it is coated all over. Lay flat on the prepared baking tray. Pop the onions in the oven on the middle shelf and the skin just below. Roast for 20 minutes, turning the skin over halfway through so it crisps up evenly. To make the salsa verde, put all the ingredinets, including the oil from the tin of sardines, into a food processor and whizz until well combined. Take the tray with the onions out of the oven, move the onions to the sides and place the salmon in the centre. Cover the top of the salmon in the salsa verde. Bake for 30–35 minutes. When the skin is crisp, remove from the oven and leave to cool. As soon as the salmon is ready, serve the onions and salmon on a platter. Crumble the skin all over the onions and it is ready to eat. Preheat the oven to 200C/180C Fan/Gas 6. Line a roasting dish big enough to lay the salmon in comfortably and another flat tray to lay the skin in with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a roasting dish big enough to lay the salmon in comfortably and another flat tray to lay the skin in with baking paper. For the base, add the onions, ghee, miso paste and salt to the roasting dish. Get your hands in there and give it a good mix. Lay the onions, flat-side down, in the roasting dish. For the base, add the onions, ghee, miso paste and salt to the roasting dish. Get your hands in there and give it a good mix. Lay the onions, flat-side down, in the roasting dish. For the salmon, pat the skin dry and cut the salmon in half. In a bowl, mix the cornflour, paprika and salt. Smear the cornflour mixture over the skin until it is coated all over. Lay flat on the prepared baking tray. Pop the onions in the oven on the middle shelf and the skin just below. Roast for 20 minutes, turning the skin over halfway through so it crisps up evenly. For the salmon, pat the skin dry and cut the salmon in half. In a bowl, mix the cornflour, paprika and salt. Smear the cornflour mixture over the skin until it is coated all over. Lay flat on the prepared baking tray. Pop the onions in the oven on the middle shelf and the skin just below. Roast for 20 minutes, turning the skin over halfway through so it crisps up evenly. To make the salsa verde, put all the ingredinets, including the oil from the tin of sardines, into a food processor and whizz until well combined. To make the salsa verde, put all the ingredinets, including the oil from the tin of sardines, into a food processor and whizz until well combined. Take the tray with the onions out of the oven, move the onions to the sides and place the salmon in the centre. Cover the top of the salmon in the salsa verde. Bake for 30–35 minutes. Take the tray with the onions out of the oven, move the onions to the sides and place the salmon in the centre. Cover the top of the salmon in the salsa verde. Bake for 30–35 minutes. When the skin is crisp, remove from the oven and leave to cool. As soon as the salmon is ready, serve the onions and salmon on a platter. Crumble the skin all over the onions and it is ready to eat. When the skin is crisp, remove from the oven and leave to cool. As soon as the salmon is ready, serve the onions and salmon on a platter. Crumble the skin all over the onions and it is ready to eat.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/salsa_verde_side_of_06408", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Salsa verde side of salmon recipe", "content": "An average of 3.4 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salsa_verde_side_of_06408_16x9.jpg This is a wonderful centre-of-the-table type of dish – a whole side of salmon baked with a punchy salsa verde. It’s served with onion wedges cooked gently in a medley of simple, flavourful miso and ghee, and crispy salmon skin crumbled on top. Nothing wasted, everything used, and stunning to look at and eat. 6 onions, peeled and halved, left intact at the root 2 tbsp ghee, melted 3 tbsp miso paste½ tsp salt 6 onions, peeled and halved, left intact at the root 2 tbsp ghee, melted 3 tbsp miso paste ½ tsp salt 1.5kg/3lb 5oz side of salmon, de-scaled and pin-boned (ask your fishmonger to separate the salmon and skin but keep the skin)2 tbsp cornflour 1 tbsp paprika ½ tsp salt 1.5kg/3lb 5oz side of salmon, de-scaled and pin-boned (ask your fishmonger to separate the salmon and skin but keep the skin) 2 tbsp cornflour 1 tbsp paprika ½ tsp salt 100g/3½oz ghee 2 tbsp balsamic vinegar 95g tin sardines in oil 40g/1½oz capers 3 garlic cloves ½ tsp salt 60g/2¼oz fresh parsley 100g/3½oz Japanese panko breadcrumbs 100g/3½oz ghee 2 tbsp balsamic vinegar 95g tin sardines in oil 40g/1½oz capers 3 garlic cloves ½ tsp salt 60g/2¼oz fresh parsley 100g/3½oz Japanese panko breadcrumbs Method Preheat the oven to 200C/180C Fan/Gas 6. Line a roasting dish big enough to lay the salmon in comfortably and another flat tray to lay the skin in with baking paper. For the base, add the onions, ghee, miso paste and salt to the roasting dish. Get your hands in there and give it a good mix. Lay the onions, flat-side down, in the roasting dish.For the salmon, pat the skin dry and cut the salmon in half. In a bowl, mix the cornflour, paprika and salt. Smear the cornflour mixture over the skin until it is coated all over. Lay flat on the prepared baking tray. Pop the onions in the oven on the middle shelf and the skin just below. Roast for 20 minutes, turning the skin over halfway through so it crisps up evenly. To make the salsa verde, put all the ingredinets, including the oil from the tin of sardines, into a food processor and whizz until well combined. Take the tray with the onions out of the oven, move the onions to the sides and place the salmon in the centre. Cover the top of the salmon in the salsa verde. Bake for 30–35 minutes. When the skin is crisp, remove from the oven and leave to cool. As soon as the salmon is ready, serve the onions and salmon on a platter. Crumble the skin all over the onions and it is ready to eat. Preheat the oven to 200C/180C Fan/Gas 6. Line a roasting dish big enough to lay the salmon in comfortably and another flat tray to lay the skin in with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a roasting dish big enough to lay the salmon in comfortably and another flat tray to lay the skin in with baking paper. For the base, add the onions, ghee, miso paste and salt to the roasting dish. Get your hands in there and give it a good mix. Lay the onions, flat-side down, in the roasting dish. For the base, add the onions, ghee, miso paste and salt to the roasting dish. Get your hands in there and give it a good mix. Lay the onions, flat-side down, in the roasting dish. For the salmon, pat the skin dry and cut the salmon in half. In a bowl, mix the cornflour, paprika and salt. Smear the cornflour mixture over the skin until it is coated all over. Lay flat on the prepared baking tray. Pop the onions in the oven on the middle shelf and the skin just below. Roast for 20 minutes, turning the skin over halfway through so it crisps up evenly. For the salmon, pat the skin dry and cut the salmon in half. In a bowl, mix the cornflour, paprika and salt. Smear the cornflour mixture over the skin until it is coated all over. Lay flat on the prepared baking tray. Pop the onions in the oven on the middle shelf and the skin just below. Roast for 20 minutes, turning the skin over halfway through so it crisps up evenly. To make the salsa verde, put all the ingredinets, including the oil from the tin of sardines, into a food processor and whizz until well combined. To make the salsa verde, put all the ingredinets, including the oil from the tin of sardines, into a food processor and whizz until well combined. Take the tray with the onions out of the oven, move the onions to the sides and place the salmon in the centre. Cover the top of the salmon in the salsa verde. Bake for 30–35 minutes. Take the tray with the onions out of the oven, move the onions to the sides and place the salmon in the centre. Cover the top of the salmon in the salsa verde. Bake for 30–35 minutes. When the skin is crisp, remove from the oven and leave to cool. As soon as the salmon is ready, serve the onions and salmon on a platter. Crumble the skin all over the onions and it is ready to eat. When the skin is crisp, remove from the oven and leave to cool. As soon as the salmon is ready, serve the onions and salmon on a platter. Crumble the skin all over the onions and it is ready to eat." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }