Split (1)

train · 50k rows

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.

_id dict	id stringlengths 64 64	text stringlengths 1.05k 146k	meta dict
{ "$oid": "68bace20eb3bdbfd0cc0011d" }	d3643dad7b1f397a23c0adb961dcfc06302ef820b9eb182c2649e1a1954de953	Griddled peppers and chipotle chicken salad recipe An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddled_peppers_with_73142_16x9.jpg Nadiya’s take on the Mexican stuffed pepper dish of nogada packs a flavour punch. Smoky chipotle combines with tangy lime, earthy tahini and sweet pomegranates. The perfect summer barbecue dish. 4 chicken breasts, skin removed, halve on a slight angle lengthways into thin pieces4 tbsp chipotle paste2 sweetcorn on the cob4 Poblano or Romano peppers, halved lengthways, seeds removed olive oil, for drizzling8 spring onions, trimmed8 radishes, trimmed and sliced3 green tomatoes, roughly chopped 2 limes, finely grated zest and juice175g/6oz natural yoghurt80g/2½oz tahinisalt and freshly ground black pepper30g/1oz pomegranate seeds, to garnish 4 chicken breasts, skin removed, halve on a slight angle lengthways into thin pieces 4 tbsp chipotle paste 2 sweetcorn on the cob 4 Poblano or Romano peppers, halved lengthways, seeds removed olive oil, for drizzling 8 spring onions, trimmed 8 radishes, trimmed and sliced 3 green tomatoes, roughly chopped 2 limes, finely grated zest and juice 175g/6oz natural yoghurt 80g/2½oz tahini salt and freshly ground black pepper 30g/1oz pomegranate seeds, to garnish Method Preheat a barbecue or griddle pan to hot. Put the chicken pieces in a bowl, add the chipotle paste and swish around until the meat is well covered. Cover and leave to marinate.Meanwhile, bring a large pan of water to the boil, add the corn on the cob and simmer for 8 minutes. Remove from the water and leave to cool. Lay the peppers on a plate, drizzle with olive oil and season all over with salt and pepper. Barbecue or griddle the peppers and sweetcorn, turning regularly to ensure they are charred all over; this could take up to 10 minutes. Remove and set aside. Barbecue or griddle the spring onions for 2–3 minutes, then remove and set aside. Barbecue or griddle the chicken breast pieces for 3–4 minutes on each side, or until cooked through. Meanwhile, stand the charred corn on its end and run a knife down to cut the corn from the cob. Place the corn in a bowl. Cut each spring onion into three chunks and add to the bowl with the radishes, green tomatoes, some salt and pepper, the juice of 1 lime and a drizzle of olive oil. Toss everything together and set aside. Remove the cooked chicken from the barbecue and set aside. Mix the yoghurt and tahini together with the juice of 1 lime, a pinch of salt and 50ml/2fl oz water until you have a thick pouring consistency. Lay the peppers skin-side down on a serving platter and season with salt and pepper. Top with the chicken and the charred salsa, then drizzle over the tahini sauce and finish with the pomegranate seeds and some lime zest. Preheat a barbecue or griddle pan to hot. Put the chicken pieces in a bowl, add the chipotle paste and swish around until the meat is well covered. Cover and leave to marinate. Preheat a barbecue or griddle pan to hot. Put the chicken pieces in a bowl, add the chipotle paste and swish around until the meat is well covered. Cover and leave to marinate. Meanwhile, bring a large pan of water to the boil, add the corn on the cob and simmer for 8 minutes. Remove from the water and leave to cool. Meanwhile, bring a large pan of water to the boil, add the corn on the cob and simmer for 8 minutes. Remove from the water and leave to cool. Lay the peppers on a plate, drizzle with olive oil and season all over with salt and pepper. Lay the peppers on a plate, drizzle with olive oil and season all over with salt and pepper. Barbecue or griddle the peppers and sweetcorn, turning regularly to ensure they are charred all over; this could take up to 10 minutes. Remove and set aside. Barbecue or griddle the spring onions for 2–3 minutes, then remove and set aside. Barbecue or griddle the chicken breast pieces for 3–4 minutes on each side, or until cooked through. Barbecue or griddle the peppers and sweetcorn, turning regularly to ensure they are charred all over; this could take up to 10 minutes. Remove and set aside. Barbecue or griddle the spring onions for 2–3 minutes, then remove and set aside. Barbecue or griddle the chicken breast pieces for 3–4 minutes on each side, or until cooked through. Meanwhile, stand the charred corn on its end and run a knife down to cut the corn from the cob. Place the corn in a bowl. Cut each spring onion into three chunks and add to the bowl with the radishes, green tomatoes, some salt and pepper, the juice of 1 lime and a drizzle of olive oil. Toss everything together and set aside. Meanwhile, stand the charred corn on its end and run a knife down to cut the corn from the cob. Place the corn in a bowl. Cut each spring onion into three chunks and add to the bowl with the radishes, green tomatoes, some salt and pepper, the juice of 1 lime and a drizzle of olive oil. Toss everything together and set aside. Remove the cooked chicken from the barbecue and set aside. Remove the cooked chicken from the barbecue and set aside. Mix the yoghurt and tahini together with the juice of 1 lime, a pinch of salt and 50ml/2fl oz water until you have a thick pouring consistency. Mix the yoghurt and tahini together with the juice of 1 lime, a pinch of salt and 50ml/2fl oz water until you have a thick pouring consistency. Lay the peppers skin-side down on a serving platter and season with salt and pepper. Top with the chicken and the charred salsa, then drizzle over the tahini sauce and finish with the pomegranate seeds and some lime zest. Lay the peppers skin-side down on a serving platter and season with salt and pepper. Top with the chicken and the charred salsa, then drizzle over the tahini sauce and finish with the pomegranate seeds and some lime zest.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/griddled_peppers_with_73142", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Griddled peppers and chipotle chicken salad recipe", "content": "An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddled_peppers_with_73142_16x9.jpg Nadiya’s take on the Mexican stuffed pepper dish of nogada packs a flavour punch. Smoky chipotle combines with tangy lime, earthy tahini and sweet pomegranates. The perfect summer barbecue dish. 4 chicken breasts, skin removed, halve on a slight angle lengthways into thin pieces4 tbsp chipotle paste2 sweetcorn on the cob4 Poblano or Romano peppers, halved lengthways, seeds removed olive oil, for drizzling8 spring onions, trimmed8 radishes, trimmed and sliced3 green tomatoes, roughly chopped 2 limes, finely grated zest and juice175g/6oz natural yoghurt80g/2½oz tahinisalt and freshly ground black pepper30g/1oz pomegranate seeds, to garnish 4 chicken breasts, skin removed, halve on a slight angle lengthways into thin pieces 4 tbsp chipotle paste 2 sweetcorn on the cob 4 Poblano or Romano peppers, halved lengthways, seeds removed olive oil, for drizzling 8 spring onions, trimmed 8 radishes, trimmed and sliced 3 green tomatoes, roughly chopped 2 limes, finely grated zest and juice 175g/6oz natural yoghurt 80g/2½oz tahini salt and freshly ground black pepper 30g/1oz pomegranate seeds, to garnish Method Preheat a barbecue or griddle pan to hot. Put the chicken pieces in a bowl, add the chipotle paste and swish around until the meat is well covered. Cover and leave to marinate.Meanwhile, bring a large pan of water to the boil, add the corn on the cob and simmer for 8 minutes. Remove from the water and leave to cool. Lay the peppers on a plate, drizzle with olive oil and season all over with salt and pepper. Barbecue or griddle the peppers and sweetcorn, turning regularly to ensure they are charred all over; this could take up to 10 minutes. Remove and set aside. Barbecue or griddle the spring onions for 2–3 minutes, then remove and set aside. Barbecue or griddle the chicken breast pieces for 3–4 minutes on each side, or until cooked through. Meanwhile, stand the charred corn on its end and run a knife down to cut the corn from the cob. Place the corn in a bowl. Cut each spring onion into three chunks and add to the bowl with the radishes, green tomatoes, some salt and pepper, the juice of 1 lime and a drizzle of olive oil. Toss everything together and set aside. Remove the cooked chicken from the barbecue and set aside. Mix the yoghurt and tahini together with the juice of 1 lime, a pinch of salt and 50ml/2fl oz water until you have a thick pouring consistency. Lay the peppers skin-side down on a serving platter and season with salt and pepper. Top with the chicken and the charred salsa, then drizzle over the tahini sauce and finish with the pomegranate seeds and some lime zest. Preheat a barbecue or griddle pan to hot. Put the chicken pieces in a bowl, add the chipotle paste and swish around until the meat is well covered. Cover and leave to marinate. Preheat a barbecue or griddle pan to hot. Put the chicken pieces in a bowl, add the chipotle paste and swish around until the meat is well covered. Cover and leave to marinate. Meanwhile, bring a large pan of water to the boil, add the corn on the cob and simmer for 8 minutes. Remove from the water and leave to cool. Meanwhile, bring a large pan of water to the boil, add the corn on the cob and simmer for 8 minutes. Remove from the water and leave to cool. Lay the peppers on a plate, drizzle with olive oil and season all over with salt and pepper. Lay the peppers on a plate, drizzle with olive oil and season all over with salt and pepper. Barbecue or griddle the peppers and sweetcorn, turning regularly to ensure they are charred all over; this could take up to 10 minutes. Remove and set aside. Barbecue or griddle the spring onions for 2–3 minutes, then remove and set aside. Barbecue or griddle the chicken breast pieces for 3–4 minutes on each side, or until cooked through. Barbecue or griddle the peppers and sweetcorn, turning regularly to ensure they are charred all over; this could take up to 10 minutes. Remove and set aside. Barbecue or griddle the spring onions for 2–3 minutes, then remove and set aside. Barbecue or griddle the chicken breast pieces for 3–4 minutes on each side, or until cooked through. Meanwhile, stand the charred corn on its end and run a knife down to cut the corn from the cob. Place the corn in a bowl. Cut each spring onion into three chunks and add to the bowl with the radishes, green tomatoes, some salt and pepper, the juice of 1 lime and a drizzle of olive oil. Toss everything together and set aside. Meanwhile, stand the charred corn on its end and run a knife down to cut the corn from the cob. Place the corn in a bowl. Cut each spring onion into three chunks and add to the bowl with the radishes, green tomatoes, some salt and pepper, the juice of 1 lime and a drizzle of olive oil. Toss everything together and set aside. Remove the cooked chicken from the barbecue and set aside. Remove the cooked chicken from the barbecue and set aside. Mix the yoghurt and tahini together with the juice of 1 lime, a pinch of salt and 50ml/2fl oz water until you have a thick pouring consistency. Mix the yoghurt and tahini together with the juice of 1 lime, a pinch of salt and 50ml/2fl oz water until you have a thick pouring consistency. Lay the peppers skin-side down on a serving platter and season with salt and pepper. Top with the chicken and the charred salsa, then drizzle over the tahini sauce and finish with the pomegranate seeds and some lime zest. Lay the peppers skin-side down on a serving platter and season with salt and pepper. Top with the chicken and the charred salsa, then drizzle over the tahini sauce and finish with the pomegranate seeds and some lime zest." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace20eb3bdbfd0cc0011e" }	7b9269012157889910949f4d59c5224b5188b694248b406bc9dd0eb9de9ed029	Pomegranate and parsley tabbouleh recipe An average of 4.4 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tabbouleh_69461_16x9.jpg A fresh and vibrant tabbouleh salad will bring a bit of zing to your party, barbecue or picnic. 250g/9oz couscous1 tbsp butter 1 garlic clove, crushed 2 tomatoes, seeds removed, finely chopped 1 carrot, grated ½ yellow pepper, finely diced 2 spring onions, finely sliced80g/3oz pomegranate seeds 6 tbsp olive oil 1 unwaxed lemon, juice and zest 50g/1¾oz fresh flatleaf parsley, finely chopped pinch salt 250g/9oz couscous 1 tbsp butter 1 garlic clove, crushed 2 tomatoes, seeds removed, finely chopped 1 carrot, grated ½ yellow pepper, finely diced 2 spring onions, finely sliced 80g/3oz pomegranate seeds 6 tbsp olive oil 1 unwaxed lemon, juice and zest 50g/1¾oz fresh flatleaf parsley, finely chopped pinch salt Method Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm/½in (about 300ml/10fl oz). Cover with cling film and set aside while you prepare the rest of the ingredients. Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands – it gets all the juices released ready for when the couscous is added, so it can absorb them all. Uncover the couscous and fluff it up, using a fork. Add it to the parsley mixture and stir through. Serve. Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm/½in (about 300ml/10fl oz). Cover with cling film and set aside while you prepare the rest of the ingredients. Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm/½in (about 300ml/10fl oz). Cover with cling film and set aside while you prepare the rest of the ingredients. Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands – it gets all the juices released ready for when the couscous is added, so it can absorb them all. Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands – it gets all the juices released ready for when the couscous is added, so it can absorb them all. Uncover the couscous and fluff it up, using a fork. Add it to the parsley mixture and stir through. Serve. Uncover the couscous and fluff it up, using a fork. Add it to the parsley mixture and stir through. Serve.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tabbouleh_69461", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pomegranate and parsley tabbouleh recipe", "content": "An average of 4.4 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tabbouleh_69461_16x9.jpg A fresh and vibrant tabbouleh salad will bring a bit of zing to your party, barbecue or picnic. 250g/9oz couscous1 tbsp butter 1 garlic clove, crushed 2 tomatoes, seeds removed, finely chopped 1 carrot, grated ½ yellow pepper, finely diced 2 spring onions, finely sliced80g/3oz pomegranate seeds 6 tbsp olive oil 1 unwaxed lemon, juice and zest 50g/1¾oz fresh flatleaf parsley, finely chopped pinch salt 250g/9oz couscous 1 tbsp butter 1 garlic clove, crushed 2 tomatoes, seeds removed, finely chopped 1 carrot, grated ½ yellow pepper, finely diced 2 spring onions, finely sliced 80g/3oz pomegranate seeds 6 tbsp olive oil 1 unwaxed lemon, juice and zest 50g/1¾oz fresh flatleaf parsley, finely chopped pinch salt Method Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm/½in (about 300ml/10fl oz). Cover with cling film and set aside while you prepare the rest of the ingredients. Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands – it gets all the juices released ready for when the couscous is added, so it can absorb them all. Uncover the couscous and fluff it up, using a fork. Add it to the parsley mixture and stir through. Serve. Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm/½in (about 300ml/10fl oz). Cover with cling film and set aside while you prepare the rest of the ingredients. Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm/½in (about 300ml/10fl oz). Cover with cling film and set aside while you prepare the rest of the ingredients. Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands – it gets all the juices released ready for when the couscous is added, so it can absorb them all. Put the crushed garlic, tomatoes, carrot, yellow pepper, spring onions, pomegranate seeds, olive oil, lemon juice and zest, parsley and salt into a large bowl and give everything a really good mix. I like to do this using my hands – it gets all the juices released ready for when the couscous is added, so it can absorb them all. Uncover the couscous and fluff it up, using a fork. Add it to the parsley mixture and stir through. Serve. Uncover the couscous and fluff it up, using a fork. Add it to the parsley mixture and stir through. Serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace20eb3bdbfd0cc0011f" }	60fa454003321c9c3706ac4e715a32e083fea79899e7f683052aea465aaf9f1b	Thai cucumber salad recipe An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/thai_cucumber_salad_60990_16x9.jpg Thai salads often include papaya, which is hard to buy here in the UK, and pricey when it is available. So I’ve created my version using the humble cucumber for a crunchy, strong and aromatic salad topped with prawns. 100g/3½oz green beans, cut into 2–3cm/¾–1¼in pieces2 cucumbers, peeled, core removed and sliced into thin strips2 medium-large tomatoes, cut in half, seeds removed and thinly sliced1 large carrot, peeled and thinly sliced1 red onion, thinly sliced150g/5½oz cooked prawns 60g/2¼oz roasted salted peanuts, plus 25g/1oz extra for serving 100g/3½oz green beans, cut into 2–3cm/¾–1¼in pieces 2 cucumbers, peeled, core removed and sliced into thin strips 2 medium-large tomatoes, cut in half, seeds removed and thinly sliced 1 large carrot, peeled and thinly sliced 1 red onion, thinly sliced 150g/5½oz cooked prawns 60g/2¼oz roasted salted peanuts, plus 25g/1oz extra for serving 7 bird’s-eye chillies 3 garlic cloves 1½ tbsp brown sugar 2 limes, juice only 3 tbsp fish sauce (see recipe tip) 7 bird’s-eye chillies 3 garlic cloves 1½ tbsp brown sugar 2 limes, juice only 3 tbsp fish sauce (see recipe tip) Method Start by blanching the green beans in boiling water for 4 minutes. Drain, run under cold water and leave to cool. Combine the cucumbers, tomatoes, carrots and red onion in a large bowl. Mix by hand. Add the prawns and peanuts and mix through.Now put the chillies in a pestle and mortar and crush them, followed by the garlic. Add the brown sugar, lime juice and fish sauce and mix through. Add the sauce to the salad and mix everything together. Serve with a sprinkling of nuts. Start by blanching the green beans in boiling water for 4 minutes. Drain, run under cold water and leave to cool. Start by blanching the green beans in boiling water for 4 minutes. Drain, run under cold water and leave to cool. Combine the cucumbers, tomatoes, carrots and red onion in a large bowl. Mix by hand. Add the prawns and peanuts and mix through. Combine the cucumbers, tomatoes, carrots and red onion in a large bowl. Mix by hand. Add the prawns and peanuts and mix through. Now put the chillies in a pestle and mortar and crush them, followed by the garlic. Add the brown sugar, lime juice and fish sauce and mix through. Now put the chillies in a pestle and mortar and crush them, followed by the garlic. Add the brown sugar, lime juice and fish sauce and mix through. Add the sauce to the salad and mix everything together. Serve with a sprinkling of nuts. Add the sauce to the salad and mix everything together. Serve with a sprinkling of nuts. Recipe tips If you need this recipe to be gluten-free check the label on the fish sauce. Many are gluten free but some aren't.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/thai_cucumber_salad_60990", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Thai cucumber salad recipe", "content": "An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/thai_cucumber_salad_60990_16x9.jpg Thai salads often include papaya, which is hard to buy here in the UK, and pricey when it is available. So I’ve created my version using the humble cucumber for a crunchy, strong and aromatic salad topped with prawns. 100g/3½oz green beans, cut into 2–3cm/¾–1¼in pieces2 cucumbers, peeled, core removed and sliced into thin strips2 medium-large tomatoes, cut in half, seeds removed and thinly sliced1 large carrot, peeled and thinly sliced1 red onion, thinly sliced150g/5½oz cooked prawns 60g/2¼oz roasted salted peanuts, plus 25g/1oz extra for serving 100g/3½oz green beans, cut into 2–3cm/¾–1¼in pieces 2 cucumbers, peeled, core removed and sliced into thin strips 2 medium-large tomatoes, cut in half, seeds removed and thinly sliced 1 large carrot, peeled and thinly sliced 1 red onion, thinly sliced 150g/5½oz cooked prawns 60g/2¼oz roasted salted peanuts, plus 25g/1oz extra for serving 7 bird’s-eye chillies 3 garlic cloves 1½ tbsp brown sugar 2 limes, juice only 3 tbsp fish sauce (see recipe tip) 7 bird’s-eye chillies 3 garlic cloves 1½ tbsp brown sugar 2 limes, juice only 3 tbsp fish sauce (see recipe tip) Method Start by blanching the green beans in boiling water for 4 minutes. Drain, run under cold water and leave to cool. Combine the cucumbers, tomatoes, carrots and red onion in a large bowl. Mix by hand. Add the prawns and peanuts and mix through.Now put the chillies in a pestle and mortar and crush them, followed by the garlic. Add the brown sugar, lime juice and fish sauce and mix through. Add the sauce to the salad and mix everything together. Serve with a sprinkling of nuts. Start by blanching the green beans in boiling water for 4 minutes. Drain, run under cold water and leave to cool. Start by blanching the green beans in boiling water for 4 minutes. Drain, run under cold water and leave to cool. Combine the cucumbers, tomatoes, carrots and red onion in a large bowl. Mix by hand. Add the prawns and peanuts and mix through. Combine the cucumbers, tomatoes, carrots and red onion in a large bowl. Mix by hand. Add the prawns and peanuts and mix through. Now put the chillies in a pestle and mortar and crush them, followed by the garlic. Add the brown sugar, lime juice and fish sauce and mix through. Now put the chillies in a pestle and mortar and crush them, followed by the garlic. Add the brown sugar, lime juice and fish sauce and mix through. Add the sauce to the salad and mix everything together. Serve with a sprinkling of nuts. Add the sauce to the salad and mix everything together. Serve with a sprinkling of nuts. Recipe tips If you need this recipe to be gluten-free check the label on the fish sauce. Many are gluten free but some aren't." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace21eb3bdbfd0cc00120" }	0ac06805c2fd2c3d26a5f992055489fb3d46974b4a572a2afa90fa3b8e4673cb	Sumac lamb chops with crushed potatoes recipe Sumac lamb chops with crushed caramelised onion potatoes An average of 3.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sumac_lamb_chops_with_87399_16x9.jpg These chops are perfect for a barbecue. The lamb is grilled simply and the sumac does all the talking on the hot cooked chops, imparting an earthy tangy flavour. Perfect paired with these crushed, sweet caramelised potatoes. 1kg/2lb 4oz potatoes, cut into 2cm/1in cubes4 tbsp olive oil2 large onions, thinly sliced (approx. 400g/14oz)¼ tsp fine salt1 tsp light brown sugar 1kg/2lb 4oz potatoes, cut into 2cm/1in cubes 4 tbsp olive oil 2 large onions, thinly sliced (approx. 400g/14oz) ¼ tsp fine salt 1 tsp light brown sugar 8 large lamb chops5 tbsp olive oil1 tsp salt2–3 tbsp sumac 8 large lamb chops 5 tbsp olive oil 1 tsp salt 2–3 tbsp sumac Method Boil the potatoes in lightly salted water for 1–2 minutes, or until tender. Drain and set aside.For the lamb chops, bash the meat with a mallet or rolling pin to thin it out. Put the chops on a plate, drizzle with the oil and season well with salt.Fry the chops over a high heat for 3 minutes on each side. Place them on a baking tray and sprinkle both sides with the sumac. Cover with kitchen foil and keep them warm.To make the potatoes, wipe any burnt bits from the pan, then add the oil and place over a medium heat. Add the onions, salt and sugar and cook for 15 minutes, or until golden, caramelised and soft. Crush the potatoes lightly using the back of a fork and add to the onions. Mix through, then cook for 10–15 minutes, or until the edges are just crisp. Serve with the chops. Boil the potatoes in lightly salted water for 1–2 minutes, or until tender. Drain and set aside. Boil the potatoes in lightly salted water for 1–2 minutes, or until tender. Drain and set aside. For the lamb chops, bash the meat with a mallet or rolling pin to thin it out. Put the chops on a plate, drizzle with the oil and season well with salt. For the lamb chops, bash the meat with a mallet or rolling pin to thin it out. Put the chops on a plate, drizzle with the oil and season well with salt. Fry the chops over a high heat for 3 minutes on each side. Place them on a baking tray and sprinkle both sides with the sumac. Cover with kitchen foil and keep them warm. Fry the chops over a high heat for 3 minutes on each side. Place them on a baking tray and sprinkle both sides with the sumac. Cover with kitchen foil and keep them warm. To make the potatoes, wipe any burnt bits from the pan, then add the oil and place over a medium heat. Add the onions, salt and sugar and cook for 15 minutes, or until golden, caramelised and soft. To make the potatoes, wipe any burnt bits from the pan, then add the oil and place over a medium heat. Add the onions, salt and sugar and cook for 15 minutes, or until golden, caramelised and soft. Crush the potatoes lightly using the back of a fork and add to the onions. Mix through, then cook for 10–15 minutes, or until the edges are just crisp. Serve with the chops. Crush the potatoes lightly using the back of a fork and add to the onions. Mix through, then cook for 10–15 minutes, or until the edges are just crisp. Serve with the chops.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sumac_lamb_chops_with_87399", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sumac lamb chops with crushed potatoes recipe", "content": "Sumac lamb chops with crushed caramelised onion potatoes An average of 3.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sumac_lamb_chops_with_87399_16x9.jpg These chops are perfect for a barbecue. The lamb is grilled simply and the sumac does all the talking on the hot cooked chops, imparting an earthy tangy flavour. Perfect paired with these crushed, sweet caramelised potatoes. 1kg/2lb 4oz potatoes, cut into 2cm/1in cubes4 tbsp olive oil2 large onions, thinly sliced (approx. 400g/14oz)¼ tsp fine salt1 tsp light brown sugar 1kg/2lb 4oz potatoes, cut into 2cm/1in cubes 4 tbsp olive oil 2 large onions, thinly sliced (approx. 400g/14oz) ¼ tsp fine salt 1 tsp light brown sugar 8 large lamb chops5 tbsp olive oil1 tsp salt2–3 tbsp sumac 8 large lamb chops 5 tbsp olive oil 1 tsp salt 2–3 tbsp sumac Method Boil the potatoes in lightly salted water for 1–2 minutes, or until tender. Drain and set aside.For the lamb chops, bash the meat with a mallet or rolling pin to thin it out. Put the chops on a plate, drizzle with the oil and season well with salt.Fry the chops over a high heat for 3 minutes on each side. Place them on a baking tray and sprinkle both sides with the sumac. Cover with kitchen foil and keep them warm.To make the potatoes, wipe any burnt bits from the pan, then add the oil and place over a medium heat. Add the onions, salt and sugar and cook for 15 minutes, or until golden, caramelised and soft. Crush the potatoes lightly using the back of a fork and add to the onions. Mix through, then cook for 10–15 minutes, or until the edges are just crisp. Serve with the chops. Boil the potatoes in lightly salted water for 1–2 minutes, or until tender. Drain and set aside. Boil the potatoes in lightly salted water for 1–2 minutes, or until tender. Drain and set aside. For the lamb chops, bash the meat with a mallet or rolling pin to thin it out. Put the chops on a plate, drizzle with the oil and season well with salt. For the lamb chops, bash the meat with a mallet or rolling pin to thin it out. Put the chops on a plate, drizzle with the oil and season well with salt. Fry the chops over a high heat for 3 minutes on each side. Place them on a baking tray and sprinkle both sides with the sumac. Cover with kitchen foil and keep them warm. Fry the chops over a high heat for 3 minutes on each side. Place them on a baking tray and sprinkle both sides with the sumac. Cover with kitchen foil and keep them warm. To make the potatoes, wipe any burnt bits from the pan, then add the oil and place over a medium heat. Add the onions, salt and sugar and cook for 15 minutes, or until golden, caramelised and soft. To make the potatoes, wipe any burnt bits from the pan, then add the oil and place over a medium heat. Add the onions, salt and sugar and cook for 15 minutes, or until golden, caramelised and soft. Crush the potatoes lightly using the back of a fork and add to the onions. Mix through, then cook for 10–15 minutes, or until the edges are just crisp. Serve with the chops. Crush the potatoes lightly using the back of a fork and add to the onions. Mix through, then cook for 10–15 minutes, or until the edges are just crisp. Serve with the chops." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace21eb3bdbfd0cc00121" }	cf758428253193f432027c8d89c712bd8beb70650041c572c91492e37d8bb76c	Nadiya's red velvet cake recipe An average of 3.5 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/nadiyas_red_velvet_cake_21405_16x9.jpg This is my boy’s all-time favourite cake. With its two layers of bold, red, cocoa-flavoured sponge and hints of almond and vanilla, sandwiched and covered with rich vanilla cream-cheese frosting, you can see why. 250g/9oz unsalted butter, softened, plus extra for greasing the tins300g/10½oz caster sugar3 medium free-range eggs50g/1¾oz cocoa powder1 tsp red gel food colouring1 tsp vanilla extract1 tsp almond extract300g/10½oz plain flour, sifted240ml/8½fl oz buttermilk1 tbsp white vinegar1 tsp bicarbonate of soda 250g/9oz unsalted butter, softened, plus extra for greasing the tins 300g/10½oz caster sugar 3 medium free-range eggs 50g/1¾oz cocoa powder 1 tsp red gel food colouring 1 tsp vanilla extract 1 tsp almond extract 300g/10½oz plain flour, sifted 240ml/8½fl oz buttermilk 1 tbsp white vinegar 1 tsp bicarbonate of soda 100g/3½oz unsalted butter, softened600g/1lb 5oz icing sugar, sifted250g/9oz full-fat cream cheese1 tsp vanilla bean extract 100g/3½oz unsalted butter, softened 600g/1lb 5oz icing sugar, sifted 250g/9oz full-fat cream cheese 1 tsp vanilla bean extract 16–20 strawberries, same sort of size (small-medium), stalks still on100g/3½oz dark or milk chocolate, meltededible gold glitter 16–20 strawberries, same sort of size (small-medium), stalks still on 100g/3½oz dark or milk chocolate, melted edible gold glitter Method Preheat the oven to 160C/140C Fan/Gas 3. Grease and line 4 x 20cm/8in cake tins.Put the butter and sugar into a bowl and whisk until light and fluffy. Add the eggs one by one until combined. Stir in the cocoa, food colouring, vanilla and almond extracts.Add half the flour and the salt and mix through, then add half the buttermilk and mix again. Repeat with the remaining flour and buttermilk.When you have a smooth batter, mix the vinegar with the bicarbinate of soda, then add to the batter. Mix into a smooth batter and divide between the two tins, level off and bake for 40 minutes.Take out and leave to cool in the tin for 10 minutes, then transfer to a cooling rack.Make the icing by whipping together the butter and icing sugar. Add the cream cheese and vanilla and mix in.As soon as the cakes are cooled, level off the tops and reserve any offcuts and crumbs. Sandwich the cake with the icing. Cover the top and sides of the cake with a layer of icing. Crumble up the cake scraps and press into the sides of the cake before the icing forms a crust.Arrange whole strawberries around the top edge of the cake and drizzle them with melted chocolate. Dust the strawberries with a little edible gold glitter to finish. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line 4 x 20cm/8in cake tins. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line 4 x 20cm/8in cake tins. Put the butter and sugar into a bowl and whisk until light and fluffy. Add the eggs one by one until combined. Stir in the cocoa, food colouring, vanilla and almond extracts. Put the butter and sugar into a bowl and whisk until light and fluffy. Add the eggs one by one until combined. Stir in the cocoa, food colouring, vanilla and almond extracts. Add half the flour and the salt and mix through, then add half the buttermilk and mix again. Repeat with the remaining flour and buttermilk. Add half the flour and the salt and mix through, then add half the buttermilk and mix again. Repeat with the remaining flour and buttermilk. When you have a smooth batter, mix the vinegar with the bicarbinate of soda, then add to the batter. Mix into a smooth batter and divide between the two tins, level off and bake for 40 minutes. When you have a smooth batter, mix the vinegar with the bicarbinate of soda, then add to the batter. Mix into a smooth batter and divide between the two tins, level off and bake for 40 minutes. Take out and leave to cool in the tin for 10 minutes, then transfer to a cooling rack. Take out and leave to cool in the tin for 10 minutes, then transfer to a cooling rack. Make the icing by whipping together the butter and icing sugar. Add the cream cheese and vanilla and mix in. Make the icing by whipping together the butter and icing sugar. Add the cream cheese and vanilla and mix in. As soon as the cakes are cooled, level off the tops and reserve any offcuts and crumbs. Sandwich the cake with the icing. As soon as the cakes are cooled, level off the tops and reserve any offcuts and crumbs. Sandwich the cake with the icing. Cover the top and sides of the cake with a layer of icing. Crumble up the cake scraps and press into the sides of the cake before the icing forms a crust. Cover the top and sides of the cake with a layer of icing. Crumble up the cake scraps and press into the sides of the cake before the icing forms a crust. Arrange whole strawberries around the top edge of the cake and drizzle them with melted chocolate. Dust the strawberries with a little edible gold glitter to finish. Arrange whole strawberries around the top edge of the cake and drizzle them with melted chocolate. Dust the strawberries with a little edible gold glitter to finish.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/nadiyas_red_velvet_cake_21405", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Nadiya's red velvet cake recipe", "content": "An average of 3.5 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/nadiyas_red_velvet_cake_21405_16x9.jpg This is my boy’s all-time favourite cake. With its two layers of bold, red, cocoa-flavoured sponge and hints of almond and vanilla, sandwiched and covered with rich vanilla cream-cheese frosting, you can see why. 250g/9oz unsalted butter, softened, plus extra for greasing the tins300g/10½oz caster sugar3 medium free-range eggs50g/1¾oz cocoa powder1 tsp red gel food colouring1 tsp vanilla extract1 tsp almond extract300g/10½oz plain flour, sifted240ml/8½fl oz buttermilk1 tbsp white vinegar1 tsp bicarbonate of soda 250g/9oz unsalted butter, softened, plus extra for greasing the tins 300g/10½oz caster sugar 3 medium free-range eggs 50g/1¾oz cocoa powder 1 tsp red gel food colouring 1 tsp vanilla extract 1 tsp almond extract 300g/10½oz plain flour, sifted 240ml/8½fl oz buttermilk 1 tbsp white vinegar 1 tsp bicarbonate of soda 100g/3½oz unsalted butter, softened600g/1lb 5oz icing sugar, sifted250g/9oz full-fat cream cheese1 tsp vanilla bean extract 100g/3½oz unsalted butter, softened 600g/1lb 5oz icing sugar, sifted 250g/9oz full-fat cream cheese 1 tsp vanilla bean extract 16–20 strawberries, same sort of size (small-medium), stalks still on100g/3½oz dark or milk chocolate, meltededible gold glitter 16–20 strawberries, same sort of size (small-medium), stalks still on 100g/3½oz dark or milk chocolate, melted edible gold glitter Method Preheat the oven to 160C/140C Fan/Gas 3. Grease and line 4 x 20cm/8in cake tins.Put the butter and sugar into a bowl and whisk until light and fluffy. Add the eggs one by one until combined. Stir in the cocoa, food colouring, vanilla and almond extracts.Add half the flour and the salt and mix through, then add half the buttermilk and mix again. Repeat with the remaining flour and buttermilk.When you have a smooth batter, mix the vinegar with the bicarbinate of soda, then add to the batter. Mix into a smooth batter and divide between the two tins, level off and bake for 40 minutes.Take out and leave to cool in the tin for 10 minutes, then transfer to a cooling rack.Make the icing by whipping together the butter and icing sugar. Add the cream cheese and vanilla and mix in.As soon as the cakes are cooled, level off the tops and reserve any offcuts and crumbs. Sandwich the cake with the icing. Cover the top and sides of the cake with a layer of icing. Crumble up the cake scraps and press into the sides of the cake before the icing forms a crust.Arrange whole strawberries around the top edge of the cake and drizzle them with melted chocolate. Dust the strawberries with a little edible gold glitter to finish. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line 4 x 20cm/8in cake tins. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line 4 x 20cm/8in cake tins. Put the butter and sugar into a bowl and whisk until light and fluffy. Add the eggs one by one until combined. Stir in the cocoa, food colouring, vanilla and almond extracts. Put the butter and sugar into a bowl and whisk until light and fluffy. Add the eggs one by one until combined. Stir in the cocoa, food colouring, vanilla and almond extracts. Add half the flour and the salt and mix through, then add half the buttermilk and mix again. Repeat with the remaining flour and buttermilk. Add half the flour and the salt and mix through, then add half the buttermilk and mix again. Repeat with the remaining flour and buttermilk. When you have a smooth batter, mix the vinegar with the bicarbinate of soda, then add to the batter. Mix into a smooth batter and divide between the two tins, level off and bake for 40 minutes. When you have a smooth batter, mix the vinegar with the bicarbinate of soda, then add to the batter. Mix into a smooth batter and divide between the two tins, level off and bake for 40 minutes. Take out and leave to cool in the tin for 10 minutes, then transfer to a cooling rack. Take out and leave to cool in the tin for 10 minutes, then transfer to a cooling rack. Make the icing by whipping together the butter and icing sugar. Add the cream cheese and vanilla and mix in. Make the icing by whipping together the butter and icing sugar. Add the cream cheese and vanilla and mix in. As soon as the cakes are cooled, level off the tops and reserve any offcuts and crumbs. Sandwich the cake with the icing. As soon as the cakes are cooled, level off the tops and reserve any offcuts and crumbs. Sandwich the cake with the icing. Cover the top and sides of the cake with a layer of icing. Crumble up the cake scraps and press into the sides of the cake before the icing forms a crust. Cover the top and sides of the cake with a layer of icing. Crumble up the cake scraps and press into the sides of the cake before the icing forms a crust. Arrange whole strawberries around the top edge of the cake and drizzle them with melted chocolate. Dust the strawberries with a little edible gold glitter to finish. Arrange whole strawberries around the top edge of the cake and drizzle them with melted chocolate. Dust the strawberries with a little edible gold glitter to finish." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace21eb3bdbfd0cc00122" }	e1e4ed4481d8e57a230a5e3cd5b35acdb809bf91093d204dabb24441950a5fe7	Nadya's spotted dick soda bread recipe An average of 4.6 out of 5 stars from 87 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spotted_dick_bread_33905_16x9.jpg Spotted dick can take a while to make what with the steaming, but by adding the delicious flavours to soda bread you save time in the kitchen. With all that extra time, this is also a great time to make your own butter too! 500g/1lb 2oz plain flour1 tsp salt2 tbsp sugar1 tsp bicarbonate of soda50g/1¾oz vegetarian suet100g/3½oz candied peel100g/3½oz currants1 orange, zest only 1 lemon, zest only 400ml/14fl oz buttermilk 500g/1lb 2oz plain flour 1 tsp salt 2 tbsp sugar 1 tsp bicarbonate of soda 50g/1¾oz vegetarian suet 100g/3½oz candied peel 100g/3½oz currants 1 orange, zest only 1 lemon, zest only 400ml/14fl oz buttermilk 600ml/20fl oz double cream1 tbsp sea salt 600ml/20fl oz double cream 1 tbsp sea salt Method Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.Put the flour, salt, sugar, bicarb, suet, candied peel, currants and citrus zest into a bowl and mix really well. Make a little well in the centre and pour in the buttermilk, using a palette knife to bring the mixture together. Tip it out onto a work surface and gently bring the dough together, without kneading it – you don’t want to overwork it. Place the dough onto the prepared baking tray and flatten it down, then use a sharp knife to make four cuts all the way through, to create eight triangles. Bake in the oven for 30 minutes.While the bread is baking, make the butter. Have ready a colander lined with muslin (or a thin piece of cotton) ready.Put the cream into a mixer, or use a hand-held mixer, and whisk. It will quickly get to stiff peaks – just keep it going and then it will separate. As soon as it separates it will change fast – you will be able to hear it. There will be a lot of sloshing, where the water separates from the fat. What you should be left with is crumbly-looking butter and liquid in the base of the bowl.Tip the butter into the prepared colander and leave it for the excess liquid to drain off.As the dripping slows down, give it a good squeeze to get rid of some more moisture. Add the salt and mix through, then set aside the amount you need for the bread and refrigerate the rest. It will keep in the fridge for a month.When the bread comes out of the oven, leave it to cool on a rack for 15 minutes (if you can resist the urge not to eat it straight away!) To serve, pull away the triangular wedges of warm bread and spread them with your fresh butter. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Put the flour, salt, sugar, bicarb, suet, candied peel, currants and citrus zest into a bowl and mix really well. Put the flour, salt, sugar, bicarb, suet, candied peel, currants and citrus zest into a bowl and mix really well. Make a little well in the centre and pour in the buttermilk, using a palette knife to bring the mixture together. Tip it out onto a work surface and gently bring the dough together, without kneading it – you don’t want to overwork it. Make a little well in the centre and pour in the buttermilk, using a palette knife to bring the mixture together. Tip it out onto a work surface and gently bring the dough together, without kneading it – you don’t want to overwork it. Place the dough onto the prepared baking tray and flatten it down, then use a sharp knife to make four cuts all the way through, to create eight triangles. Bake in the oven for 30 minutes. Place the dough onto the prepared baking tray and flatten it down, then use a sharp knife to make four cuts all the way through, to create eight triangles. Bake in the oven for 30 minutes. While the bread is baking, make the butter. Have ready a colander lined with muslin (or a thin piece of cotton) ready. While the bread is baking, make the butter. Have ready a colander lined with muslin (or a thin piece of cotton) ready. Put the cream into a mixer, or use a hand-held mixer, and whisk. It will quickly get to stiff peaks – just keep it going and then it will separate. As soon as it separates it will change fast – you will be able to hear it. There will be a lot of sloshing, where the water separates from the fat. What you should be left with is crumbly-looking butter and liquid in the base of the bowl. Put the cream into a mixer, or use a hand-held mixer, and whisk. It will quickly get to stiff peaks – just keep it going and then it will separate. As soon as it separates it will change fast – you will be able to hear it. There will be a lot of sloshing, where the water separates from the fat. What you should be left with is crumbly-looking butter and liquid in the base of the bowl. Tip the butter into the prepared colander and leave it for the excess liquid to drain off. Tip the butter into the prepared colander and leave it for the excess liquid to drain off. As the dripping slows down, give it a good squeeze to get rid of some more moisture. Add the salt and mix through, then set aside the amount you need for the bread and refrigerate the rest. It will keep in the fridge for a month. As the dripping slows down, give it a good squeeze to get rid of some more moisture. Add the salt and mix through, then set aside the amount you need for the bread and refrigerate the rest. It will keep in the fridge for a month. When the bread comes out of the oven, leave it to cool on a rack for 15 minutes (if you can resist the urge not to eat it straight away!) When the bread comes out of the oven, leave it to cool on a rack for 15 minutes (if you can resist the urge not to eat it straight away!) To serve, pull away the triangular wedges of warm bread and spread them with your fresh butter. To serve, pull away the triangular wedges of warm bread and spread them with your fresh butter. Recipe tips If you have no buttermilk, you can make your own by adding 2 tablespoons of lemon juice to 400ml/14fl oz of full-fat milk. If you have any bread left over, slice it and freeze it. You can pop it straight into the toaster from frozen.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spotted_dick_bread_33905", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Nadya's spotted dick soda bread recipe", "content": "An average of 4.6 out of 5 stars from 87 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spotted_dick_bread_33905_16x9.jpg Spotted dick can take a while to make what with the steaming, but by adding the delicious flavours to soda bread you save time in the kitchen. With all that extra time, this is also a great time to make your own butter too! 500g/1lb 2oz plain flour1 tsp salt2 tbsp sugar1 tsp bicarbonate of soda50g/1¾oz vegetarian suet100g/3½oz candied peel100g/3½oz currants1 orange, zest only 1 lemon, zest only 400ml/14fl oz buttermilk 500g/1lb 2oz plain flour 1 tsp salt 2 tbsp sugar 1 tsp bicarbonate of soda 50g/1¾oz vegetarian suet 100g/3½oz candied peel 100g/3½oz currants 1 orange, zest only 1 lemon, zest only 400ml/14fl oz buttermilk 600ml/20fl oz double cream1 tbsp sea salt 600ml/20fl oz double cream 1 tbsp sea salt Method Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.Put the flour, salt, sugar, bicarb, suet, candied peel, currants and citrus zest into a bowl and mix really well. Make a little well in the centre and pour in the buttermilk, using a palette knife to bring the mixture together. Tip it out onto a work surface and gently bring the dough together, without kneading it – you don’t want to overwork it. Place the dough onto the prepared baking tray and flatten it down, then use a sharp knife to make four cuts all the way through, to create eight triangles. Bake in the oven for 30 minutes.While the bread is baking, make the butter. Have ready a colander lined with muslin (or a thin piece of cotton) ready.Put the cream into a mixer, or use a hand-held mixer, and whisk. It will quickly get to stiff peaks – just keep it going and then it will separate. As soon as it separates it will change fast – you will be able to hear it. There will be a lot of sloshing, where the water separates from the fat. What you should be left with is crumbly-looking butter and liquid in the base of the bowl.Tip the butter into the prepared colander and leave it for the excess liquid to drain off.As the dripping slows down, give it a good squeeze to get rid of some more moisture. Add the salt and mix through, then set aside the amount you need for the bread and refrigerate the rest. It will keep in the fridge for a month.When the bread comes out of the oven, leave it to cool on a rack for 15 minutes (if you can resist the urge not to eat it straight away!) To serve, pull away the triangular wedges of warm bread and spread them with your fresh butter. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Put the flour, salt, sugar, bicarb, suet, candied peel, currants and citrus zest into a bowl and mix really well. Put the flour, salt, sugar, bicarb, suet, candied peel, currants and citrus zest into a bowl and mix really well. Make a little well in the centre and pour in the buttermilk, using a palette knife to bring the mixture together. Tip it out onto a work surface and gently bring the dough together, without kneading it – you don’t want to overwork it. Make a little well in the centre and pour in the buttermilk, using a palette knife to bring the mixture together. Tip it out onto a work surface and gently bring the dough together, without kneading it – you don’t want to overwork it. Place the dough onto the prepared baking tray and flatten it down, then use a sharp knife to make four cuts all the way through, to create eight triangles. Bake in the oven for 30 minutes. Place the dough onto the prepared baking tray and flatten it down, then use a sharp knife to make four cuts all the way through, to create eight triangles. Bake in the oven for 30 minutes. While the bread is baking, make the butter. Have ready a colander lined with muslin (or a thin piece of cotton) ready. While the bread is baking, make the butter. Have ready a colander lined with muslin (or a thin piece of cotton) ready. Put the cream into a mixer, or use a hand-held mixer, and whisk. It will quickly get to stiff peaks – just keep it going and then it will separate. As soon as it separates it will change fast – you will be able to hear it. There will be a lot of sloshing, where the water separates from the fat. What you should be left with is crumbly-looking butter and liquid in the base of the bowl. Put the cream into a mixer, or use a hand-held mixer, and whisk. It will quickly get to stiff peaks – just keep it going and then it will separate. As soon as it separates it will change fast – you will be able to hear it. There will be a lot of sloshing, where the water separates from the fat. What you should be left with is crumbly-looking butter and liquid in the base of the bowl. Tip the butter into the prepared colander and leave it for the excess liquid to drain off. Tip the butter into the prepared colander and leave it for the excess liquid to drain off. As the dripping slows down, give it a good squeeze to get rid of some more moisture. Add the salt and mix through, then set aside the amount you need for the bread and refrigerate the rest. It will keep in the fridge for a month. As the dripping slows down, give it a good squeeze to get rid of some more moisture. Add the salt and mix through, then set aside the amount you need for the bread and refrigerate the rest. It will keep in the fridge for a month. When the bread comes out of the oven, leave it to cool on a rack for 15 minutes (if you can resist the urge not to eat it straight away!) When the bread comes out of the oven, leave it to cool on a rack for 15 minutes (if you can resist the urge not to eat it straight away!) To serve, pull away the triangular wedges of warm bread and spread them with your fresh butter. To serve, pull away the triangular wedges of warm bread and spread them with your fresh butter. Recipe tips If you have no buttermilk, you can make your own by adding 2 tablespoons of lemon juice to 400ml/14fl oz of full-fat milk. If you have any bread left over, slice it and freeze it. You can pop it straight into the toaster from frozen." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace21eb3bdbfd0cc00123" }	0002b2fbb3d34697322b3aa8da5349f398c64dd51dfed7270d2e443f0087c374	Funfetti strawberry birthday cake recipe An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/funfetti_strawberry_03188_16x9.jpg This cake is strawberry-tastic and loads of fun. Perfect for a kids’ party! 250g/9oz unsalted butter, softened 250g/9oz caster sugar 250g/9oz free-range eggs, weighed in their shells (about 4 medium eggs)250g/9oz self-raising flour, sieved 250g/9oz unsalted butter, softened 250g/9oz caster sugar 250g/9oz free-range eggs, weighed in their shells (about 4 medium eggs) 250g/9oz self-raising flour, sieved 3 medium free-range egg whites 250g/9oz caster sugar pinch salt 300g/10½oz unsalted butter, softened and cubed 3 tbsp strawberry milkshake powder 3 medium free-range egg whites 250g/9oz caster sugar pinch salt 300g/10½oz unsalted butter, softened and cubed 3 tbsp strawberry milkshake powder 75g/2½oz rainbow-coloured sprinkles 3 strawberry-filled sandwich biscuits, cut in half 75g/2½oz rainbow-coloured sprinkles 3 strawberry-filled sandwich biscuits, cut in half Method Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 14x20cm/5½x8in cake tin or 900g/2lb loaf tin.For the cake, put the butter, sugar, eggs and flour into a large mixing bowl. Using an electric hand whisk, beat for 3 minutes on medium speed until smooth and shiny. Spoon the batter into the prepared tin. Level off the top, then bake on the middle shelf for 45–50 minutes, or until a skewer inserted comes out clean and the cake is golden-brown and well risen. Leave to cool for 10 minutes in the tin, then turn out to cool completely on a wire rack.Meanwhile, for the strawberry Swiss meringue buttercream, put the egg whites, sugar and salt into a heatproof bowl. Place over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Using an electric hand whisk, mix on high speed for 5 minutes, or until glossy and thick. Remove from the heat and beat for 2 minutes, or until cooled to room temperature.Now quickly add the butter a cube at a time until you have used up all of it. The mixture may look quite loose and split, but don’t be alarmed – keep beating until it has cooled, thickened and come together. Beat in the strawberry milkshake powder until well incorporated. Once the cake has cooled completely, trim the top and sides if necessary so the rectangle is neat and flat. Turn the cake upside down onto a cake board or stand. Put half the buttercream in a piping bag with a large round tip nozzle attached and set aside. With the remaining buttercream cover the sides of the cake using an offset spatula. Pipe tall peaks around the top edge of the cake. Scatter the sprinkles over the centre. Decorate the tops of some of the icing peaks with halved sandwich biscuits . Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 14x20cm/5½x8in cake tin or 900g/2lb loaf tin. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 14x20cm/5½x8in cake tin or 900g/2lb loaf tin. For the cake, put the butter, sugar, eggs and flour into a large mixing bowl. Using an electric hand whisk, beat for 3 minutes on medium speed until smooth and shiny. For the cake, put the butter, sugar, eggs and flour into a large mixing bowl. Using an electric hand whisk, beat for 3 minutes on medium speed until smooth and shiny. Spoon the batter into the prepared tin. Level off the top, then bake on the middle shelf for 45–50 minutes, or until a skewer inserted comes out clean and the cake is golden-brown and well risen. Leave to cool for 10 minutes in the tin, then turn out to cool completely on a wire rack. Spoon the batter into the prepared tin. Level off the top, then bake on the middle shelf for 45–50 minutes, or until a skewer inserted comes out clean and the cake is golden-brown and well risen. Leave to cool for 10 minutes in the tin, then turn out to cool completely on a wire rack. Meanwhile, for the strawberry Swiss meringue buttercream, put the egg whites, sugar and salt into a heatproof bowl. Place over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Meanwhile, for the strawberry Swiss meringue buttercream, put the egg whites, sugar and salt into a heatproof bowl. Place over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Using an electric hand whisk, mix on high speed for 5 minutes, or until glossy and thick. Remove from the heat and beat for 2 minutes, or until cooled to room temperature. Using an electric hand whisk, mix on high speed for 5 minutes, or until glossy and thick. Remove from the heat and beat for 2 minutes, or until cooled to room temperature. Now quickly add the butter a cube at a time until you have used up all of it. The mixture may look quite loose and split, but don’t be alarmed – keep beating until it has cooled, thickened and come together. Beat in the strawberry milkshake powder until well incorporated. Now quickly add the butter a cube at a time until you have used up all of it. The mixture may look quite loose and split, but don’t be alarmed – keep beating until it has cooled, thickened and come together. Beat in the strawberry milkshake powder until well incorporated. Once the cake has cooled completely, trim the top and sides if necessary so the rectangle is neat and flat. Turn the cake upside down onto a cake board or stand. Once the cake has cooled completely, trim the top and sides if necessary so the rectangle is neat and flat. Turn the cake upside down onto a cake board or stand. Put half the buttercream in a piping bag with a large round tip nozzle attached and set aside. With the remaining buttercream cover the sides of the cake using an offset spatula. Put half the buttercream in a piping bag with a large round tip nozzle attached and set aside. With the remaining buttercream cover the sides of the cake using an offset spatula. Pipe tall peaks around the top edge of the cake. Scatter the sprinkles over the centre. Decorate the tops of some of the icing peaks with halved sandwich biscuits . Pipe tall peaks around the top edge of the cake. Scatter the sprinkles over the centre. Decorate the tops of some of the icing peaks with halved sandwich biscuits .	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/funfetti_strawberry_03188", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Funfetti strawberry birthday cake recipe", "content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/funfetti_strawberry_03188_16x9.jpg This cake is strawberry-tastic and loads of fun. Perfect for a kids’ party! 250g/9oz unsalted butter, softened 250g/9oz caster sugar 250g/9oz free-range eggs, weighed in their shells (about 4 medium eggs)250g/9oz self-raising flour, sieved 250g/9oz unsalted butter, softened 250g/9oz caster sugar 250g/9oz free-range eggs, weighed in their shells (about 4 medium eggs) 250g/9oz self-raising flour, sieved 3 medium free-range egg whites 250g/9oz caster sugar pinch salt 300g/10½oz unsalted butter, softened and cubed 3 tbsp strawberry milkshake powder 3 medium free-range egg whites 250g/9oz caster sugar pinch salt 300g/10½oz unsalted butter, softened and cubed 3 tbsp strawberry milkshake powder 75g/2½oz rainbow-coloured sprinkles 3 strawberry-filled sandwich biscuits, cut in half 75g/2½oz rainbow-coloured sprinkles 3 strawberry-filled sandwich biscuits, cut in half Method Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 14x20cm/5½x8in cake tin or 900g/2lb loaf tin.For the cake, put the butter, sugar, eggs and flour into a large mixing bowl. Using an electric hand whisk, beat for 3 minutes on medium speed until smooth and shiny. Spoon the batter into the prepared tin. Level off the top, then bake on the middle shelf for 45–50 minutes, or until a skewer inserted comes out clean and the cake is golden-brown and well risen. Leave to cool for 10 minutes in the tin, then turn out to cool completely on a wire rack.Meanwhile, for the strawberry Swiss meringue buttercream, put the egg whites, sugar and salt into a heatproof bowl. Place over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Using an electric hand whisk, mix on high speed for 5 minutes, or until glossy and thick. Remove from the heat and beat for 2 minutes, or until cooled to room temperature.Now quickly add the butter a cube at a time until you have used up all of it. The mixture may look quite loose and split, but don’t be alarmed – keep beating until it has cooled, thickened and come together. Beat in the strawberry milkshake powder until well incorporated. Once the cake has cooled completely, trim the top and sides if necessary so the rectangle is neat and flat. Turn the cake upside down onto a cake board or stand. Put half the buttercream in a piping bag with a large round tip nozzle attached and set aside. With the remaining buttercream cover the sides of the cake using an offset spatula. Pipe tall peaks around the top edge of the cake. Scatter the sprinkles over the centre. Decorate the tops of some of the icing peaks with halved sandwich biscuits . Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 14x20cm/5½x8in cake tin or 900g/2lb loaf tin. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 14x20cm/5½x8in cake tin or 900g/2lb loaf tin. For the cake, put the butter, sugar, eggs and flour into a large mixing bowl. Using an electric hand whisk, beat for 3 minutes on medium speed until smooth and shiny. For the cake, put the butter, sugar, eggs and flour into a large mixing bowl. Using an electric hand whisk, beat for 3 minutes on medium speed until smooth and shiny. Spoon the batter into the prepared tin. Level off the top, then bake on the middle shelf for 45–50 minutes, or until a skewer inserted comes out clean and the cake is golden-brown and well risen. Leave to cool for 10 minutes in the tin, then turn out to cool completely on a wire rack. Spoon the batter into the prepared tin. Level off the top, then bake on the middle shelf for 45–50 minutes, or until a skewer inserted comes out clean and the cake is golden-brown and well risen. Leave to cool for 10 minutes in the tin, then turn out to cool completely on a wire rack. Meanwhile, for the strawberry Swiss meringue buttercream, put the egg whites, sugar and salt into a heatproof bowl. Place over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Meanwhile, for the strawberry Swiss meringue buttercream, put the egg whites, sugar and salt into a heatproof bowl. Place over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Using an electric hand whisk, mix on high speed for 5 minutes, or until glossy and thick. Remove from the heat and beat for 2 minutes, or until cooled to room temperature. Using an electric hand whisk, mix on high speed for 5 minutes, or until glossy and thick. Remove from the heat and beat for 2 minutes, or until cooled to room temperature. Now quickly add the butter a cube at a time until you have used up all of it. The mixture may look quite loose and split, but don’t be alarmed – keep beating until it has cooled, thickened and come together. Beat in the strawberry milkshake powder until well incorporated. Now quickly add the butter a cube at a time until you have used up all of it. The mixture may look quite loose and split, but don’t be alarmed – keep beating until it has cooled, thickened and come together. Beat in the strawberry milkshake powder until well incorporated. Once the cake has cooled completely, trim the top and sides if necessary so the rectangle is neat and flat. Turn the cake upside down onto a cake board or stand. Once the cake has cooled completely, trim the top and sides if necessary so the rectangle is neat and flat. Turn the cake upside down onto a cake board or stand. Put half the buttercream in a piping bag with a large round tip nozzle attached and set aside. With the remaining buttercream cover the sides of the cake using an offset spatula. Put half the buttercream in a piping bag with a large round tip nozzle attached and set aside. With the remaining buttercream cover the sides of the cake using an offset spatula. Pipe tall peaks around the top edge of the cake. Scatter the sprinkles over the centre. Decorate the tops of some of the icing peaks with halved sandwich biscuits . Pipe tall peaks around the top edge of the cake. Scatter the sprinkles over the centre. Decorate the tops of some of the icing peaks with halved sandwich biscuits ." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace22eb3bdbfd0cc00124" }	bd3324c97bbff90f629e9c6b4b6601b8fc3d38d72562aae0fb84a4c936a731b7	Nadiya's bake-ahead brownies recipe An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/last-all-week_brownies_65678_16x9.jpg Everyone needs a great brownie in their bag of tricks – nothing fancy, just a simple brownie base. However, this brownie has a simple white chocolate and salted caramel topping that takes it to a whole other level. 250g/9oz salted butter, plus extra for greasing250g/9oz dark chocolate, minimum 70% cocoa solids, broken up or roughly chopped 4 free-range eggs280g/10oz caster sugar130g/4¾oz plain flour20g/¾oz cocoa powder 250g/9oz salted butter, plus extra for greasing 250g/9oz dark chocolate, minimum 70% cocoa solids, broken up or roughly chopped 4 free-range eggs 280g/10oz caster sugar 130g/4¾oz plain flour 20g/¾oz cocoa powder 100g/3½oz tinned caramel (or dulce de leche)100g/3½oz white chocolate, finely choppedpinch sea salt flakes 100g/3½oz tinned caramel (or dulce de leche) 100g/3½oz white chocolate, finely chopped pinch sea salt flakes Method Lightly grease and line a 23cm/9in square cake tin.Melt the butter and chocolate in a saucepan, then take off the heat and leave to cool completely. Once the chocolate mixture is cool, put the eggs and sugar in a large bowl and whisk until the mixture is really light in colour and very fluffy. Add the chocolate mixture and stir to combine. Sift in the plain flour and cocoa powder and mix to a thick batter. Pour into the tin and level off. Chill in the fridge for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6.Drizzle the caramel over the brownie mixture in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes.Leave to cool in the tin completely. If you can bear to, chill in the fridge overnight. Chop into 12 squares and revel in your efforts! Lightly grease and line a 23cm/9in square cake tin. Lightly grease and line a 23cm/9in square cake tin. Melt the butter and chocolate in a saucepan, then take off the heat and leave to cool completely. Melt the butter and chocolate in a saucepan, then take off the heat and leave to cool completely. Once the chocolate mixture is cool, put the eggs and sugar in a large bowl and whisk until the mixture is really light in colour and very fluffy. Once the chocolate mixture is cool, put the eggs and sugar in a large bowl and whisk until the mixture is really light in colour and very fluffy. Add the chocolate mixture and stir to combine. Add the chocolate mixture and stir to combine. Sift in the plain flour and cocoa powder and mix to a thick batter. Pour into the tin and level off. Chill in the fridge for 1 hour. Sift in the plain flour and cocoa powder and mix to a thick batter. Pour into the tin and level off. Chill in the fridge for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Drizzle the caramel over the brownie mixture in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes. Drizzle the caramel over the brownie mixture in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes. Leave to cool in the tin completely. If you can bear to, chill in the fridge overnight. Chop into 12 squares and revel in your efforts! Leave to cool in the tin completely. If you can bear to, chill in the fridge overnight. Chop into 12 squares and revel in your efforts! Recipe tips These brownies freeze so well. Wrap them individually and pop into the freezer, then thaw out and enjoy as you would normally. You can even microwave them for 30 seconds and then serve with a scoop of vanilla ice cream for a dream dessert.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/last-all-week_brownies_65678", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Nadiya's bake-ahead brownies recipe", "content": "An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/last-all-week_brownies_65678_16x9.jpg Everyone needs a great brownie in their bag of tricks – nothing fancy, just a simple brownie base. However, this brownie has a simple white chocolate and salted caramel topping that takes it to a whole other level. 250g/9oz salted butter, plus extra for greasing250g/9oz dark chocolate, minimum 70% cocoa solids, broken up or roughly chopped 4 free-range eggs280g/10oz caster sugar130g/4¾oz plain flour20g/¾oz cocoa powder 250g/9oz salted butter, plus extra for greasing 250g/9oz dark chocolate, minimum 70% cocoa solids, broken up or roughly chopped 4 free-range eggs 280g/10oz caster sugar 130g/4¾oz plain flour 20g/¾oz cocoa powder 100g/3½oz tinned caramel (or dulce de leche)100g/3½oz white chocolate, finely choppedpinch sea salt flakes 100g/3½oz tinned caramel (or dulce de leche) 100g/3½oz white chocolate, finely chopped pinch sea salt flakes Method Lightly grease and line a 23cm/9in square cake tin.Melt the butter and chocolate in a saucepan, then take off the heat and leave to cool completely. Once the chocolate mixture is cool, put the eggs and sugar in a large bowl and whisk until the mixture is really light in colour and very fluffy. Add the chocolate mixture and stir to combine. Sift in the plain flour and cocoa powder and mix to a thick batter. Pour into the tin and level off. Chill in the fridge for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6.Drizzle the caramel over the brownie mixture in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes.Leave to cool in the tin completely. If you can bear to, chill in the fridge overnight. Chop into 12 squares and revel in your efforts! Lightly grease and line a 23cm/9in square cake tin. Lightly grease and line a 23cm/9in square cake tin. Melt the butter and chocolate in a saucepan, then take off the heat and leave to cool completely. Melt the butter and chocolate in a saucepan, then take off the heat and leave to cool completely. Once the chocolate mixture is cool, put the eggs and sugar in a large bowl and whisk until the mixture is really light in colour and very fluffy. Once the chocolate mixture is cool, put the eggs and sugar in a large bowl and whisk until the mixture is really light in colour and very fluffy. Add the chocolate mixture and stir to combine. Add the chocolate mixture and stir to combine. Sift in the plain flour and cocoa powder and mix to a thick batter. Pour into the tin and level off. Chill in the fridge for 1 hour. Sift in the plain flour and cocoa powder and mix to a thick batter. Pour into the tin and level off. Chill in the fridge for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Drizzle the caramel over the brownie mixture in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes. Drizzle the caramel over the brownie mixture in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes. Leave to cool in the tin completely. If you can bear to, chill in the fridge overnight. Chop into 12 squares and revel in your efforts! Leave to cool in the tin completely. If you can bear to, chill in the fridge overnight. Chop into 12 squares and revel in your efforts! Recipe tips These brownies freeze so well. Wrap them individually and pop into the freezer, then thaw out and enjoy as you would normally. You can even microwave them for 30 seconds and then serve with a scoop of vanilla ice cream for a dream dessert." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace22eb3bdbfd0cc00125" }	b4b4678c8bf1b062c204a6e460fb89ff095c414be97c0561fe71fda06c8700a6	Charred mango salad recipe An average of 2.3 out of 5 stars from 4 ratings Try Nadiya’s simple mango and rice salad from Saturday Kitchen, with pickled red onion and a gentle kick of chilli. Pair this with Nadiya's keema plate pie (pictured) to create a special family feast. 1 large ripe mango 1 red onion, thinly sliced 100ml/3½fl oz apple cider vinegar 2 tbsp caster sugar 250g pouch pre-cooked basmati and wild rice 1 tsp chilli powder 1 tsp ground cumin large handful chopped fresh coriander 100g/3½oz cashews, roasted and roughly chopped 1 large ripe mango 1 red onion, thinly sliced 100ml/3½fl oz apple cider vinegar 2 tbsp caster sugar 250g pouch pre-cooked basmati and wild rice 1 tsp chilli powder 1 tsp ground cumin large handful chopped fresh coriander 100g/3½oz cashews, roasted and roughly chopped Method Start by charring the mango. Either put it under a grill and keep a watchful eye on it, moving it as it chars, or use tongs to hold it directly over the flame of a gas hob, turning it as the skin blackens. If you have a blowtorch, you can use that instead. As soon as the skin is completely blackened, set the mango aside to cool. Add the red onion, apple cider vinegar and caster sugar to a small pan and place over a high heat. Bring to the boil and simmer for 5 minutes, then take off the heat. Drain the red onions, reserving the liquid in a jar or bottle (this can be used as a pickling liquor for other recipes). Chop the mango – flesh, skin and all – into cubes and place into a bowl. Add the cooked red onion. Heat the basmati and wild rice following the packet instructions, then add to the bowl with the mango. Sprinkle in the chilli powder and ground cumin and mix through. Stir in the coriander and the cashews, then serve. Start by charring the mango. Either put it under a grill and keep a watchful eye on it, moving it as it chars, or use tongs to hold it directly over the flame of a gas hob, turning it as the skin blackens. If you have a blowtorch, you can use that instead. As soon as the skin is completely blackened, set the mango aside to cool. Start by charring the mango. Either put it under a grill and keep a watchful eye on it, moving it as it chars, or use tongs to hold it directly over the flame of a gas hob, turning it as the skin blackens. If you have a blowtorch, you can use that instead. As soon as the skin is completely blackened, set the mango aside to cool. Add the red onion, apple cider vinegar and caster sugar to a small pan and place over a high heat. Bring to the boil and simmer for 5 minutes, then take off the heat. Drain the red onions, reserving the liquid in a jar or bottle (this can be used as a pickling liquor for other recipes). Add the red onion, apple cider vinegar and caster sugar to a small pan and place over a high heat. Bring to the boil and simmer for 5 minutes, then take off the heat. Drain the red onions, reserving the liquid in a jar or bottle (this can be used as a pickling liquor for other recipes). Chop the mango – flesh, skin and all – into cubes and place into a bowl. Add the cooked red onion. Chop the mango – flesh, skin and all – into cubes and place into a bowl. Add the cooked red onion. Heat the basmati and wild rice following the packet instructions, then add to the bowl with the mango. Sprinkle in the chilli powder and ground cumin and mix through. Stir in the coriander and the cashews, then serve. Heat the basmati and wild rice following the packet instructions, then add to the bowl with the mango. Sprinkle in the chilli powder and ground cumin and mix through. Stir in the coriander and the cashews, then serve.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/charred_mango_salad_12656", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Charred mango salad recipe", "content": "An average of 2.3 out of 5 stars from 4 ratings Try Nadiya’s simple mango and rice salad from Saturday Kitchen, with pickled red onion and a gentle kick of chilli. Pair this with Nadiya's keema plate pie (pictured) to create a special family feast. 1 large ripe mango 1 red onion, thinly sliced 100ml/3½fl oz apple cider vinegar 2 tbsp caster sugar 250g pouch pre-cooked basmati and wild rice 1 tsp chilli powder 1 tsp ground cumin large handful chopped fresh coriander 100g/3½oz cashews, roasted and roughly chopped 1 large ripe mango 1 red onion, thinly sliced 100ml/3½fl oz apple cider vinegar 2 tbsp caster sugar 250g pouch pre-cooked basmati and wild rice 1 tsp chilli powder 1 tsp ground cumin large handful chopped fresh coriander 100g/3½oz cashews, roasted and roughly chopped Method Start by charring the mango. Either put it under a grill and keep a watchful eye on it, moving it as it chars, or use tongs to hold it directly over the flame of a gas hob, turning it as the skin blackens. If you have a blowtorch, you can use that instead. As soon as the skin is completely blackened, set the mango aside to cool. Add the red onion, apple cider vinegar and caster sugar to a small pan and place over a high heat. Bring to the boil and simmer for 5 minutes, then take off the heat. Drain the red onions, reserving the liquid in a jar or bottle (this can be used as a pickling liquor for other recipes). Chop the mango – flesh, skin and all – into cubes and place into a bowl. Add the cooked red onion. Heat the basmati and wild rice following the packet instructions, then add to the bowl with the mango. Sprinkle in the chilli powder and ground cumin and mix through. Stir in the coriander and the cashews, then serve. Start by charring the mango. Either put it under a grill and keep a watchful eye on it, moving it as it chars, or use tongs to hold it directly over the flame of a gas hob, turning it as the skin blackens. If you have a blowtorch, you can use that instead. As soon as the skin is completely blackened, set the mango aside to cool. Start by charring the mango. Either put it under a grill and keep a watchful eye on it, moving it as it chars, or use tongs to hold it directly over the flame of a gas hob, turning it as the skin blackens. If you have a blowtorch, you can use that instead. As soon as the skin is completely blackened, set the mango aside to cool. Add the red onion, apple cider vinegar and caster sugar to a small pan and place over a high heat. Bring to the boil and simmer for 5 minutes, then take off the heat. Drain the red onions, reserving the liquid in a jar or bottle (this can be used as a pickling liquor for other recipes). Add the red onion, apple cider vinegar and caster sugar to a small pan and place over a high heat. Bring to the boil and simmer for 5 minutes, then take off the heat. Drain the red onions, reserving the liquid in a jar or bottle (this can be used as a pickling liquor for other recipes). Chop the mango – flesh, skin and all – into cubes and place into a bowl. Add the cooked red onion. Chop the mango – flesh, skin and all – into cubes and place into a bowl. Add the cooked red onion. Heat the basmati and wild rice following the packet instructions, then add to the bowl with the mango. Sprinkle in the chilli powder and ground cumin and mix through. Stir in the coriander and the cashews, then serve. Heat the basmati and wild rice following the packet instructions, then add to the bowl with the mango. Sprinkle in the chilli powder and ground cumin and mix through. Stir in the coriander and the cashews, then serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace22eb3bdbfd0cc00126" }	0cfdc943e90d8b7e763c29ad1995201919431fc7a3092e6aa0fe564d85d71890	Keema plate pie recipe An average of 4.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keema_plate_pie_81709_16x9.jpg This spiced keema mixture is normally eaten in a samosa or a spring roll, but it works just as well in a pie. Serve with this refreshing charred mango salad. 2 tbsp vegetable oil, plus extra for greasing 2 garlic cloves, crushed 1 onion, finely chopped1 tsp salt 450g/1lb lamb mince 3 tbsp art masala mix (see recipe here), alternatively you can use garam masala400g tin butter beans, drained 2 spring onions, thinly sliced small handful fresh coriander 2 tbsp vegetable oil, plus extra for greasing 2 garlic cloves, crushed 1 onion, finely chopped 1 tsp salt 450g/1lb lamb mince 3 tbsp art masala mix (see recipe here), alternatively you can use garam masala 3 tbsp art masala mix (see recipe here), alternatively you can use garam masala 400g tin butter beans, drained 2 spring onions, thinly sliced small handful fresh coriander 2 x 320g packs ready-rolled shortcrust pastry1 free-range egg, beaten1 tsp chilli powder pinch rock salt 2 x 320g packs ready-rolled shortcrust pastry 1 free-range egg, beaten 1 tsp chilli powder pinch rock salt Method Begin by making the filling to ensure it has enough time to cool after cooking.Pour the oil into a non-stick pan over a medium heat. Add the garlic and cook gently until golden. Add the onion, salt, mince and the art masala mix and cook until the mince is cooked through and any moisture has dried out completely. Take the drained butter beans, pour into a bowl and squash the beans using the back of a fork until completely mushed up. Add to the mince and mix well until you have a mixture that kind of comes together. Leave to cool completely. Now, onto the pastry. Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in the oven to heat up.Lightly grease a 23cm/9in plate pie dish or a deep oven-safe dinner plate. Take one sheet of pastry and roll out until a little thinner and large enough to cover the base of the dish with some overhang. Trim off any excess overhang, leaving a 1cm/½in rim around the edge. Mix the spring onion and coriander through the filling. Add the filling to the dish and level off the top. Take the second pastry sheet and again roll out until thinner and cut into a circle large enough to fit the pie top with an overhang of about 1cm/½in. Brush the edges of the pastry in the dish very lightly with the beaten egg and add your pastry lid on top. Press along the seam so the pastry base and lid meet and stick. Tuck the pastry inwards and under itself all the way around and pinch (using your fingers or a fork) all along the edges. Brush all over with beaten egg, sprinkle over the chilli powder and rock salt and then brush again. Bake on the preheated tray for 45–50 minutes until golden on top and the pastry cooked through. Take out and leave to cool for 10 minutes, then serve straight out of the plate in big wedges. Begin by making the filling to ensure it has enough time to cool after cooking. Begin by making the filling to ensure it has enough time to cool after cooking. Pour the oil into a non-stick pan over a medium heat. Add the garlic and cook gently until golden. Add the onion, salt, mince and the art masala mix and cook until the mince is cooked through and any moisture has dried out completely. Pour the oil into a non-stick pan over a medium heat. Add the garlic and cook gently until golden. Add the onion, salt, mince and the art masala mix and cook until the mince is cooked through and any moisture has dried out completely. Take the drained butter beans, pour into a bowl and squash the beans using the back of a fork until completely mushed up. Add to the mince and mix well until you have a mixture that kind of comes together. Leave to cool completely. Take the drained butter beans, pour into a bowl and squash the beans using the back of a fork until completely mushed up. Add to the mince and mix well until you have a mixture that kind of comes together. Leave to cool completely. Now, onto the pastry. Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in the oven to heat up. Now, onto the pastry. Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in the oven to heat up. Lightly grease a 23cm/9in plate pie dish or a deep oven-safe dinner plate. Take one sheet of pastry and roll out until a little thinner and large enough to cover the base of the dish with some overhang. Trim off any excess overhang, leaving a 1cm/½in rim around the edge. Lightly grease a 23cm/9in plate pie dish or a deep oven-safe dinner plate. Take one sheet of pastry and roll out until a little thinner and large enough to cover the base of the dish with some overhang. Trim off any excess overhang, leaving a 1cm/½in rim around the edge. Mix the spring onion and coriander through the filling. Add the filling to the dish and level off the top. Mix the spring onion and coriander through the filling. Add the filling to the dish and level off the top. Take the second pastry sheet and again roll out until thinner and cut into a circle large enough to fit the pie top with an overhang of about 1cm/½in. Brush the edges of the pastry in the dish very lightly with the beaten egg and add your pastry lid on top. Press along the seam so the pastry base and lid meet and stick. Tuck the pastry inwards and under itself all the way around and pinch (using your fingers or a fork) all along the edges. Take the second pastry sheet and again roll out until thinner and cut into a circle large enough to fit the pie top with an overhang of about 1cm/½in. Brush the edges of the pastry in the dish very lightly with the beaten egg and add your pastry lid on top. Press along the seam so the pastry base and lid meet and stick. Tuck the pastry inwards and under itself all the way around and pinch (using your fingers or a fork) all along the edges. Brush all over with beaten egg, sprinkle over the chilli powder and rock salt and then brush again. Bake on the preheated tray for 45–50 minutes until golden on top and the pastry cooked through. Brush all over with beaten egg, sprinkle over the chilli powder and rock salt and then brush again. Bake on the preheated tray for 45–50 minutes until golden on top and the pastry cooked through. Take out and leave to cool for 10 minutes, then serve straight out of the plate in big wedges. Take out and leave to cool for 10 minutes, then serve straight out of the plate in big wedges.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/keema_plate_pie_81709", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Keema plate pie recipe", "content": "An average of 4.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keema_plate_pie_81709_16x9.jpg This spiced keema mixture is normally eaten in a samosa or a spring roll, but it works just as well in a pie. Serve with this refreshing charred mango salad. 2 tbsp vegetable oil, plus extra for greasing 2 garlic cloves, crushed 1 onion, finely chopped1 tsp salt 450g/1lb lamb mince 3 tbsp art masala mix (see recipe here), alternatively you can use garam masala400g tin butter beans, drained 2 spring onions, thinly sliced small handful fresh coriander 2 tbsp vegetable oil, plus extra for greasing 2 garlic cloves, crushed 1 onion, finely chopped 1 tsp salt 450g/1lb lamb mince 3 tbsp art masala mix (see recipe here), alternatively you can use garam masala 3 tbsp art masala mix (see recipe here), alternatively you can use garam masala 400g tin butter beans, drained 2 spring onions, thinly sliced small handful fresh coriander 2 x 320g packs ready-rolled shortcrust pastry1 free-range egg, beaten1 tsp chilli powder pinch rock salt 2 x 320g packs ready-rolled shortcrust pastry 1 free-range egg, beaten 1 tsp chilli powder pinch rock salt Method Begin by making the filling to ensure it has enough time to cool after cooking.Pour the oil into a non-stick pan over a medium heat. Add the garlic and cook gently until golden. Add the onion, salt, mince and the art masala mix and cook until the mince is cooked through and any moisture has dried out completely. Take the drained butter beans, pour into a bowl and squash the beans using the back of a fork until completely mushed up. Add to the mince and mix well until you have a mixture that kind of comes together. Leave to cool completely. Now, onto the pastry. Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in the oven to heat up.Lightly grease a 23cm/9in plate pie dish or a deep oven-safe dinner plate. Take one sheet of pastry and roll out until a little thinner and large enough to cover the base of the dish with some overhang. Trim off any excess overhang, leaving a 1cm/½in rim around the edge. Mix the spring onion and coriander through the filling. Add the filling to the dish and level off the top. Take the second pastry sheet and again roll out until thinner and cut into a circle large enough to fit the pie top with an overhang of about 1cm/½in. Brush the edges of the pastry in the dish very lightly with the beaten egg and add your pastry lid on top. Press along the seam so the pastry base and lid meet and stick. Tuck the pastry inwards and under itself all the way around and pinch (using your fingers or a fork) all along the edges. Brush all over with beaten egg, sprinkle over the chilli powder and rock salt and then brush again. Bake on the preheated tray for 45–50 minutes until golden on top and the pastry cooked through. Take out and leave to cool for 10 minutes, then serve straight out of the plate in big wedges. Begin by making the filling to ensure it has enough time to cool after cooking. Begin by making the filling to ensure it has enough time to cool after cooking. Pour the oil into a non-stick pan over a medium heat. Add the garlic and cook gently until golden. Add the onion, salt, mince and the art masala mix and cook until the mince is cooked through and any moisture has dried out completely. Pour the oil into a non-stick pan over a medium heat. Add the garlic and cook gently until golden. Add the onion, salt, mince and the art masala mix and cook until the mince is cooked through and any moisture has dried out completely. Take the drained butter beans, pour into a bowl and squash the beans using the back of a fork until completely mushed up. Add to the mince and mix well until you have a mixture that kind of comes together. Leave to cool completely. Take the drained butter beans, pour into a bowl and squash the beans using the back of a fork until completely mushed up. Add to the mince and mix well until you have a mixture that kind of comes together. Leave to cool completely. Now, onto the pastry. Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in the oven to heat up. Now, onto the pastry. Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in the oven to heat up. Lightly grease a 23cm/9in plate pie dish or a deep oven-safe dinner plate. Take one sheet of pastry and roll out until a little thinner and large enough to cover the base of the dish with some overhang. Trim off any excess overhang, leaving a 1cm/½in rim around the edge. Lightly grease a 23cm/9in plate pie dish or a deep oven-safe dinner plate. Take one sheet of pastry and roll out until a little thinner and large enough to cover the base of the dish with some overhang. Trim off any excess overhang, leaving a 1cm/½in rim around the edge. Mix the spring onion and coriander through the filling. Add the filling to the dish and level off the top. Mix the spring onion and coriander through the filling. Add the filling to the dish and level off the top. Take the second pastry sheet and again roll out until thinner and cut into a circle large enough to fit the pie top with an overhang of about 1cm/½in. Brush the edges of the pastry in the dish very lightly with the beaten egg and add your pastry lid on top. Press along the seam so the pastry base and lid meet and stick. Tuck the pastry inwards and under itself all the way around and pinch (using your fingers or a fork) all along the edges. Take the second pastry sheet and again roll out until thinner and cut into a circle large enough to fit the pie top with an overhang of about 1cm/½in. Brush the edges of the pastry in the dish very lightly with the beaten egg and add your pastry lid on top. Press along the seam so the pastry base and lid meet and stick. Tuck the pastry inwards and under itself all the way around and pinch (using your fingers or a fork) all along the edges. Brush all over with beaten egg, sprinkle over the chilli powder and rock salt and then brush again. Bake on the preheated tray for 45–50 minutes until golden on top and the pastry cooked through. Brush all over with beaten egg, sprinkle over the chilli powder and rock salt and then brush again. Bake on the preheated tray for 45–50 minutes until golden on top and the pastry cooked through. Take out and leave to cool for 10 minutes, then serve straight out of the plate in big wedges. Take out and leave to cool for 10 minutes, then serve straight out of the plate in big wedges." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace22eb3bdbfd0cc00127" }	143b17086294d23db01e6cabd146704857e3f6bbe11511b4f8f4dc8a70c15bbc	Instant chicken noodles recipe An average of 3.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/instant_chicken_noodles_87936_16x9.jpg The roast peanut chicken traybake is the perfect base for a delicious noodle soup – take half of the traybake and make something totally different. ½ portion roast peanut chicken traybake1–1.5 litres/1¾–2¾ pints chicken stock200g/7oz noodle nests2 tbsp cornflour ½ portion roast peanut chicken traybake ½ portion roast peanut chicken traybake 1–1.5 litres/1¾–2¾ pints chicken stock 200g/7oz noodle nests 2 tbsp cornflour chopped fresh coriander lime wedges chopped fresh red chillies chopped fresh coriander lime wedges chopped fresh red chillies Method Shred the chicken from the tray bake.Put the chicken and traybake mix into a large, deep saucepan or casserole and pour in the stock. Bring the mixture to a boil. Crush the noodles in your hands and add to the pan. Cook noodles in the boiling stock as per the packet cooking instructionsMeanwhile, mix 3 tablespoons of water with the cornflour in a small bowl. Add to the noodle soup to just slightly thicken. Serve the noodles in bowls with the coriander, lime wedges and chillies. Shred the chicken from the tray bake. Shred the chicken from the tray bake. Put the chicken and traybake mix into a large, deep saucepan or casserole and pour in the stock. Bring the mixture to a boil. Put the chicken and traybake mix into a large, deep saucepan or casserole and pour in the stock. Bring the mixture to a boil. Crush the noodles in your hands and add to the pan. Cook noodles in the boiling stock as per the packet cooking instructions Crush the noodles in your hands and add to the pan. Cook noodles in the boiling stock as per the packet cooking instructions Meanwhile, mix 3 tablespoons of water with the cornflour in a small bowl. Add to the noodle soup to just slightly thicken. Meanwhile, mix 3 tablespoons of water with the cornflour in a small bowl. Add to the noodle soup to just slightly thicken. Serve the noodles in bowls with the coriander, lime wedges and chillies. Serve the noodles in bowls with the coriander, lime wedges and chillies. Recipe tips If you don’t have any noodles, you can always crush up spaghetti instead as it will taste just as good.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/instant_chicken_noodles_87936", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Instant chicken noodles recipe", "content": "An average of 3.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/instant_chicken_noodles_87936_16x9.jpg The roast peanut chicken traybake is the perfect base for a delicious noodle soup – take half of the traybake and make something totally different. ½ portion roast peanut chicken traybake1–1.5 litres/1¾–2¾ pints chicken stock200g/7oz noodle nests2 tbsp cornflour ½ portion roast peanut chicken traybake ½ portion roast peanut chicken traybake 1–1.5 litres/1¾–2¾ pints chicken stock 200g/7oz noodle nests 2 tbsp cornflour chopped fresh coriander lime wedges chopped fresh red chillies chopped fresh coriander lime wedges chopped fresh red chillies Method Shred the chicken from the tray bake.Put the chicken and traybake mix into a large, deep saucepan or casserole and pour in the stock. Bring the mixture to a boil. Crush the noodles in your hands and add to the pan. Cook noodles in the boiling stock as per the packet cooking instructionsMeanwhile, mix 3 tablespoons of water with the cornflour in a small bowl. Add to the noodle soup to just slightly thicken. Serve the noodles in bowls with the coriander, lime wedges and chillies. Shred the chicken from the tray bake. Shred the chicken from the tray bake. Put the chicken and traybake mix into a large, deep saucepan or casserole and pour in the stock. Bring the mixture to a boil. Put the chicken and traybake mix into a large, deep saucepan or casserole and pour in the stock. Bring the mixture to a boil. Crush the noodles in your hands and add to the pan. Cook noodles in the boiling stock as per the packet cooking instructions Crush the noodles in your hands and add to the pan. Cook noodles in the boiling stock as per the packet cooking instructions Meanwhile, mix 3 tablespoons of water with the cornflour in a small bowl. Add to the noodle soup to just slightly thicken. Meanwhile, mix 3 tablespoons of water with the cornflour in a small bowl. Add to the noodle soup to just slightly thicken. Serve the noodles in bowls with the coriander, lime wedges and chillies. Serve the noodles in bowls with the coriander, lime wedges and chillies. Recipe tips If you don’t have any noodles, you can always crush up spaghetti instead as it will taste just as good." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace23eb3bdbfd0cc00128" }	ecec643cd5f4c7e561a5d3e65ed3517e5ad0307967d91c3b7356be87183bb5e9	Fried red mullet with oranges and capers recipe An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_red_mullet_with_82300_16x9.jpg The red mullet off Monemvasia are supposedly the best in the Aegean. A net full of them, red yes, but pink too with flashes of yellow as the sun rose on a still dark blue sea is a lovely recollection, and fried for breakfast later they were quite memorable. A month later though, I saw three autumn mullet in our fish shop and I cooked them simply with a dusting of semolina. I used to think the Mediterranean mullet were better than ours, but now I know the ones that come to Cornwall in autumn are pretty hard to beat. 8 small or 4 medium red mullet, scaled and gutted½ tsp saltfreshly ground black peppersemolina, for dusting50ml/2fl oz olive oil2 small oranges; 1 zested and juiced, 1 thinly sliced into rounds1 tbsp capers1 tbsp pine nuts, toastedpinch chilli flakessmall handful flatleaf parsley, roughly chopped 8 small or 4 medium red mullet, scaled and gutted ½ tsp salt freshly ground black pepper semolina, for dusting 50ml/2fl oz olive oil 2 small oranges; 1 zested and juiced, 1 thinly sliced into rounds 1 tbsp capers 1 tbsp pine nuts, toasted pinch chilli flakes small handful flatleaf parsley, roughly chopped Method Season the red mullet with the salt and some pepper, and dust with semolina. Heat the olive oil in a frying pan over a medium heat and fry the fish on both sides until golden-brown. Transfer to a plate and keep warm. Deglaze the pan with the orange zest and juice, then add the orange slices, capers, pine nuts, chilli flakes and parsley to the pan and warm through. Pour over the fish and serve immediately. Season the red mullet with the salt and some pepper, and dust with semolina. Season the red mullet with the salt and some pepper, and dust with semolina. Heat the olive oil in a frying pan over a medium heat and fry the fish on both sides until golden-brown. Transfer to a plate and keep warm. Heat the olive oil in a frying pan over a medium heat and fry the fish on both sides until golden-brown. Transfer to a plate and keep warm. Deglaze the pan with the orange zest and juice, then add the orange slices, capers, pine nuts, chilli flakes and parsley to the pan and warm through. Pour over the fish and serve immediately. Deglaze the pan with the orange zest and juice, then add the orange slices, capers, pine nuts, chilli flakes and parsley to the pan and warm through. Pour over the fish and serve immediately.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/fried_red_mullet_with_82300", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Fried red mullet with oranges and capers recipe", "content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_red_mullet_with_82300_16x9.jpg The red mullet off Monemvasia are supposedly the best in the Aegean. A net full of them, red yes, but pink too with flashes of yellow as the sun rose on a still dark blue sea is a lovely recollection, and fried for breakfast later they were quite memorable. A month later though, I saw three autumn mullet in our fish shop and I cooked them simply with a dusting of semolina. I used to think the Mediterranean mullet were better than ours, but now I know the ones that come to Cornwall in autumn are pretty hard to beat. 8 small or 4 medium red mullet, scaled and gutted½ tsp saltfreshly ground black peppersemolina, for dusting50ml/2fl oz olive oil2 small oranges; 1 zested and juiced, 1 thinly sliced into rounds1 tbsp capers1 tbsp pine nuts, toastedpinch chilli flakessmall handful flatleaf parsley, roughly chopped 8 small or 4 medium red mullet, scaled and gutted ½ tsp salt freshly ground black pepper semolina, for dusting 50ml/2fl oz olive oil 2 small oranges; 1 zested and juiced, 1 thinly sliced into rounds 1 tbsp capers 1 tbsp pine nuts, toasted pinch chilli flakes small handful flatleaf parsley, roughly chopped Method Season the red mullet with the salt and some pepper, and dust with semolina. Heat the olive oil in a frying pan over a medium heat and fry the fish on both sides until golden-brown. Transfer to a plate and keep warm. Deglaze the pan with the orange zest and juice, then add the orange slices, capers, pine nuts, chilli flakes and parsley to the pan and warm through. Pour over the fish and serve immediately. Season the red mullet with the salt and some pepper, and dust with semolina. Season the red mullet with the salt and some pepper, and dust with semolina. Heat the olive oil in a frying pan over a medium heat and fry the fish on both sides until golden-brown. Transfer to a plate and keep warm. Heat the olive oil in a frying pan over a medium heat and fry the fish on both sides until golden-brown. Transfer to a plate and keep warm. Deglaze the pan with the orange zest and juice, then add the orange slices, capers, pine nuts, chilli flakes and parsley to the pan and warm through. Pour over the fish and serve immediately. Deglaze the pan with the orange zest and juice, then add the orange slices, capers, pine nuts, chilli flakes and parsley to the pan and warm through. Pour over the fish and serve immediately." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace24eb3bdbfd0cc00129" }	fa7ec80334103cb560bfc5ff4ce4571857d8b418bbe9f19d3abe0b60a9be581f	Bangers and mash with onion gravy recipe An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bangers_and_mash_with_85981_16x9.jpg Enjoy a delicious plate of sausage and champ, accompanied by a rich red wine and onion gravy. A quintessential comfort food that guarantees warmth and satisfaction with each mouthful. 8 Lincolnshire sausagesvegetable oil, for frying 1kg/2lb 4oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks50g/1¾oz butter120ml/4fl oz milk or cream8 spring onions, trimmed and choppedsalt and freshly ground black pepper 8 Lincolnshire sausages vegetable oil, for frying 1kg/2lb 4oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks 50g/1¾oz butter 120ml/4fl oz milk or cream 8 spring onions, trimmed and chopped salt and freshly ground black pepper 40g/1½oz butter1 onion, chopped1 carrot, chopped2 celery sticks, chopped2 tsp plain flour4 bay leavesfew thyme sprigs 325ml/12fl oz red wine450ml/16fl oz beef stockgood glug of port (optional) salt and freshly ground black pepper 40g/1½oz butter 1 onion, chopped 1 carrot, chopped 2 celery sticks, chopped 2 tsp plain flour 4 bay leaves few thyme sprigs 325ml/12fl oz red wine 450ml/16fl oz beef stock good glug of port (optional) salt and freshly ground black pepper Method Place a frying pan or griddle over medium-high heat and add a little oil. When hot fry the sausages until cooked through. To make the champ, boil the potatoes in a pan of salted water until tender. Drain well, then pass them through a ricer, mash very well or use a hand-held whisk to break up any lumps. Add the butter and milk or cream, then stir through the spring onions and season with salt and pepper. Set aside and keep warm. While the potatoes and sausages are cooking, make the gravy. Melt the butter in a pan and add the onion, carrot and celery. Fry until the vegetables are golden and starting to soften, then add the flour and make a roux-like mixture. Add the herbs and cook for a minute before adding the red wine, stock, and port, if using. Keep stirring and bring to the boil to thicken the gravy and reduce and intensify the flavour. Season with salt and pepper.Serve the sausages on top of the champ and spoon over the gravy. Some steamed greens or peas are good accompaniments. Place a frying pan or griddle over medium-high heat and add a little oil. When hot fry the sausages until cooked through. Place a frying pan or griddle over medium-high heat and add a little oil. When hot fry the sausages until cooked through. To make the champ, boil the potatoes in a pan of salted water until tender. Drain well, then pass them through a ricer, mash very well or use a hand-held whisk to break up any lumps. Add the butter and milk or cream, then stir through the spring onions and season with salt and pepper. Set aside and keep warm. To make the champ, boil the potatoes in a pan of salted water until tender. Drain well, then pass them through a ricer, mash very well or use a hand-held whisk to break up any lumps. Add the butter and milk or cream, then stir through the spring onions and season with salt and pepper. Set aside and keep warm. While the potatoes and sausages are cooking, make the gravy. Melt the butter in a pan and add the onion, carrot and celery. Fry until the vegetables are golden and starting to soften, then add the flour and make a roux-like mixture. While the potatoes and sausages are cooking, make the gravy. Melt the butter in a pan and add the onion, carrot and celery. Fry until the vegetables are golden and starting to soften, then add the flour and make a roux-like mixture. Add the herbs and cook for a minute before adding the red wine, stock, and port, if using. Add the herbs and cook for a minute before adding the red wine, stock, and port, if using. Keep stirring and bring to the boil to thicken the gravy and reduce and intensify the flavour. Season with salt and pepper. Keep stirring and bring to the boil to thicken the gravy and reduce and intensify the flavour. Season with salt and pepper. Serve the sausages on top of the champ and spoon over the gravy. Some steamed greens or peas are good accompaniments. Serve the sausages on top of the champ and spoon over the gravy. Some steamed greens or peas are good accompaniments.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bangers_and_mash_with_85981", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Bangers and mash with onion gravy recipe", "content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bangers_and_mash_with_85981_16x9.jpg Enjoy a delicious plate of sausage and champ, accompanied by a rich red wine and onion gravy. A quintessential comfort food that guarantees warmth and satisfaction with each mouthful. 8 Lincolnshire sausagesvegetable oil, for frying 1kg/2lb 4oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks50g/1¾oz butter120ml/4fl oz milk or cream8 spring onions, trimmed and choppedsalt and freshly ground black pepper 8 Lincolnshire sausages vegetable oil, for frying 1kg/2lb 4oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks 50g/1¾oz butter 120ml/4fl oz milk or cream 8 spring onions, trimmed and chopped salt and freshly ground black pepper 40g/1½oz butter1 onion, chopped1 carrot, chopped2 celery sticks, chopped2 tsp plain flour4 bay leavesfew thyme sprigs 325ml/12fl oz red wine450ml/16fl oz beef stockgood glug of port (optional) salt and freshly ground black pepper 40g/1½oz butter 1 onion, chopped 1 carrot, chopped 2 celery sticks, chopped 2 tsp plain flour 4 bay leaves few thyme sprigs 325ml/12fl oz red wine 450ml/16fl oz beef stock good glug of port (optional) salt and freshly ground black pepper Method Place a frying pan or griddle over medium-high heat and add a little oil. When hot fry the sausages until cooked through. To make the champ, boil the potatoes in a pan of salted water until tender. Drain well, then pass them through a ricer, mash very well or use a hand-held whisk to break up any lumps. Add the butter and milk or cream, then stir through the spring onions and season with salt and pepper. Set aside and keep warm. While the potatoes and sausages are cooking, make the gravy. Melt the butter in a pan and add the onion, carrot and celery. Fry until the vegetables are golden and starting to soften, then add the flour and make a roux-like mixture. Add the herbs and cook for a minute before adding the red wine, stock, and port, if using. Keep stirring and bring to the boil to thicken the gravy and reduce and intensify the flavour. Season with salt and pepper.Serve the sausages on top of the champ and spoon over the gravy. Some steamed greens or peas are good accompaniments. Place a frying pan or griddle over medium-high heat and add a little oil. When hot fry the sausages until cooked through. Place a frying pan or griddle over medium-high heat and add a little oil. When hot fry the sausages until cooked through. To make the champ, boil the potatoes in a pan of salted water until tender. Drain well, then pass them through a ricer, mash very well or use a hand-held whisk to break up any lumps. Add the butter and milk or cream, then stir through the spring onions and season with salt and pepper. Set aside and keep warm. To make the champ, boil the potatoes in a pan of salted water until tender. Drain well, then pass them through a ricer, mash very well or use a hand-held whisk to break up any lumps. Add the butter and milk or cream, then stir through the spring onions and season with salt and pepper. Set aside and keep warm. While the potatoes and sausages are cooking, make the gravy. Melt the butter in a pan and add the onion, carrot and celery. Fry until the vegetables are golden and starting to soften, then add the flour and make a roux-like mixture. While the potatoes and sausages are cooking, make the gravy. Melt the butter in a pan and add the onion, carrot and celery. Fry until the vegetables are golden and starting to soften, then add the flour and make a roux-like mixture. Add the herbs and cook for a minute before adding the red wine, stock, and port, if using. Add the herbs and cook for a minute before adding the red wine, stock, and port, if using. Keep stirring and bring to the boil to thicken the gravy and reduce and intensify the flavour. Season with salt and pepper. Keep stirring and bring to the boil to thicken the gravy and reduce and intensify the flavour. Season with salt and pepper. Serve the sausages on top of the champ and spoon over the gravy. Some steamed greens or peas are good accompaniments. Serve the sausages on top of the champ and spoon over the gravy. Some steamed greens or peas are good accompaniments." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace24eb3bdbfd0cc0012a" }	6662995ebe3ea44cc76ff54a413ad59c0027e10c5f8ab67a80bf5fe6705a0346	Black Forest gâteau recipe An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_forest_gateau_82303_16x9.jpg Black Forest gâteau, originating from the Black Forest in Germany, is a decadent dessert loved worldwide. Layers of rich chocolate sponge cake, filled with whipped cream and cherries. A classic for any occasion, from birthdays to special celebrations. For this recipe you will need an electric whisk, three 20cm/8in sandwich tins and a piping bag fitted with a large star nozzle. 200g/7oz dark chocolate, chopped200g/7oz unsalted butter, cubed, plus extra for greasing100ml/3½fl oz very hot water (not boiling)175g/6oz plain flour 30g/1oz cocoa powder1 tsp baking powder¼ tsp bicarbonate of soda175g/6oz caster sugar175g/6oz soft brown sugar3 large eggs, beaten75ml/2½fl oz buttermilk3 tbsp kirsch or cherry brandy 200g/7oz dark chocolate, chopped 200g/7oz unsalted butter, cubed, plus extra for greasing 100ml/3½fl oz very hot water (not boiling) 175g/6oz plain flour 30g/1oz cocoa powder 1 tsp baking powder ¼ tsp bicarbonate of soda 175g/6oz caster sugar 175g/6oz soft brown sugar 3 large eggs, beaten 75ml/2½fl oz buttermilk 3 tbsp kirsch or cherry brandy 750g/1lb 10oz cherries, pitted (fresh or frozen)50g/1¾oz caster sugar 750g/1lb 10oz cherries, pitted (fresh or frozen) 50g/1¾oz caster sugar 400ml/14fl oz double or whipping cream8–10 whole cherries, preferably with stalks attached50g/1¾oz dark chocolate (70% cocoa solids) 400ml/14fl oz double or whipping cream 8–10 whole cherries, preferably with stalks attached 50g/1¾oz dark chocolate (70% cocoa solids) Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three 20cm/8in round sandwich tins.In a heatproof bowl combine the chocolate, butter and hot water. Place over a pan of simmering water and stir gently until melted and combined.Meanwhile, for the compôte, put the pitted cherries and sugar in a saucepan and set over a medium–high heat. Cook until you have a jammy consistency while retaining the shape of the cherries. Set aside to cool.In a separate bowl, mix all the dry cake ingredients together and make a well in the centre. Add the eggs, buttermilk and the melted chocolate mixture. Whisk with an electric whisk until smooth and lump free. Divide the cake batter between the prepared cake tins, they will be about half full. Bake for 20–25 minutes or until a skewer inserted in the middle comes out clean.Cool the cakes in their tins on a wire rack, then turn out and peel off the baking paper. Drizzle each one with a tablespoon of kirsch.In a clean bowl, whip the cream to soft peaks. Put a quarter of the whipped cream into a piping bag fitted with a large star nozzle and put in the fridge for later.Put one sponge on a serving plate, spread with half the cream, then top with half the cherry compôte. Place another sponge on top, then the remaining cream and cherries and top with the third sponge. Using a microplane or vegetable peeler, shave the chocolate to form curls and set aside. Alternatively grate the chocolate.Using the piping bag, pipe 8–10 cream rosettes on the top of the cake. Top each with a whole cherry and scatter over the shaved chocolate. Cut into slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three 20cm/8in round sandwich tins. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three 20cm/8in round sandwich tins. In a heatproof bowl combine the chocolate, butter and hot water. Place over a pan of simmering water and stir gently until melted and combined. In a heatproof bowl combine the chocolate, butter and hot water. Place over a pan of simmering water and stir gently until melted and combined. Meanwhile, for the compôte, put the pitted cherries and sugar in a saucepan and set over a medium–high heat. Cook until you have a jammy consistency while retaining the shape of the cherries. Set aside to cool. Meanwhile, for the compôte, put the pitted cherries and sugar in a saucepan and set over a medium–high heat. Cook until you have a jammy consistency while retaining the shape of the cherries. Set aside to cool. In a separate bowl, mix all the dry cake ingredients together and make a well in the centre. Add the eggs, buttermilk and the melted chocolate mixture. Whisk with an electric whisk until smooth and lump free. In a separate bowl, mix all the dry cake ingredients together and make a well in the centre. Add the eggs, buttermilk and the melted chocolate mixture. Whisk with an electric whisk until smooth and lump free. Divide the cake batter between the prepared cake tins, they will be about half full. Divide the cake batter between the prepared cake tins, they will be about half full. Bake for 20–25 minutes or until a skewer inserted in the middle comes out clean. Bake for 20–25 minutes or until a skewer inserted in the middle comes out clean. Cool the cakes in their tins on a wire rack, then turn out and peel off the baking paper. Drizzle each one with a tablespoon of kirsch. Cool the cakes in their tins on a wire rack, then turn out and peel off the baking paper. Drizzle each one with a tablespoon of kirsch. In a clean bowl, whip the cream to soft peaks. Put a quarter of the whipped cream into a piping bag fitted with a large star nozzle and put in the fridge for later. In a clean bowl, whip the cream to soft peaks. Put a quarter of the whipped cream into a piping bag fitted with a large star nozzle and put in the fridge for later. Put one sponge on a serving plate, spread with half the cream, then top with half the cherry compôte. Place another sponge on top, then the remaining cream and cherries and top with the third sponge. Put one sponge on a serving plate, spread with half the cream, then top with half the cherry compôte. Place another sponge on top, then the remaining cream and cherries and top with the third sponge. Using a microplane or vegetable peeler, shave the chocolate to form curls and set aside. Alternatively grate the chocolate. Using a microplane or vegetable peeler, shave the chocolate to form curls and set aside. Alternatively grate the chocolate. Using the piping bag, pipe 8–10 cream rosettes on the top of the cake. Top each with a whole cherry and scatter over the shaved chocolate. Cut into slices to serve. Using the piping bag, pipe 8–10 cream rosettes on the top of the cake. Top each with a whole cherry and scatter over the shaved chocolate. Cut into slices to serve. Recipe tips If using gluten-free flour, add ¼ tsp xanthan gum to the dry mixture in step 4.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/black_forest_gateau_82303", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Black Forest gâteau recipe", "content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_forest_gateau_82303_16x9.jpg Black Forest gâteau, originating from the Black Forest in Germany, is a decadent dessert loved worldwide. Layers of rich chocolate sponge cake, filled with whipped cream and cherries. A classic for any occasion, from birthdays to special celebrations. For this recipe you will need an electric whisk, three 20cm/8in sandwich tins and a piping bag fitted with a large star nozzle. 200g/7oz dark chocolate, chopped200g/7oz unsalted butter, cubed, plus extra for greasing100ml/3½fl oz very hot water (not boiling)175g/6oz plain flour 30g/1oz cocoa powder1 tsp baking powder¼ tsp bicarbonate of soda175g/6oz caster sugar175g/6oz soft brown sugar3 large eggs, beaten75ml/2½fl oz buttermilk3 tbsp kirsch or cherry brandy 200g/7oz dark chocolate, chopped 200g/7oz unsalted butter, cubed, plus extra for greasing 100ml/3½fl oz very hot water (not boiling) 175g/6oz plain flour 30g/1oz cocoa powder 1 tsp baking powder ¼ tsp bicarbonate of soda 175g/6oz caster sugar 175g/6oz soft brown sugar 3 large eggs, beaten 75ml/2½fl oz buttermilk 3 tbsp kirsch or cherry brandy 750g/1lb 10oz cherries, pitted (fresh or frozen)50g/1¾oz caster sugar 750g/1lb 10oz cherries, pitted (fresh or frozen) 50g/1¾oz caster sugar 400ml/14fl oz double or whipping cream8–10 whole cherries, preferably with stalks attached50g/1¾oz dark chocolate (70% cocoa solids) 400ml/14fl oz double or whipping cream 8–10 whole cherries, preferably with stalks attached 50g/1¾oz dark chocolate (70% cocoa solids) Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three 20cm/8in round sandwich tins.In a heatproof bowl combine the chocolate, butter and hot water. Place over a pan of simmering water and stir gently until melted and combined.Meanwhile, for the compôte, put the pitted cherries and sugar in a saucepan and set over a medium–high heat. Cook until you have a jammy consistency while retaining the shape of the cherries. Set aside to cool.In a separate bowl, mix all the dry cake ingredients together and make a well in the centre. Add the eggs, buttermilk and the melted chocolate mixture. Whisk with an electric whisk until smooth and lump free. Divide the cake batter between the prepared cake tins, they will be about half full. Bake for 20–25 minutes or until a skewer inserted in the middle comes out clean.Cool the cakes in their tins on a wire rack, then turn out and peel off the baking paper. Drizzle each one with a tablespoon of kirsch.In a clean bowl, whip the cream to soft peaks. Put a quarter of the whipped cream into a piping bag fitted with a large star nozzle and put in the fridge for later.Put one sponge on a serving plate, spread with half the cream, then top with half the cherry compôte. Place another sponge on top, then the remaining cream and cherries and top with the third sponge. Using a microplane or vegetable peeler, shave the chocolate to form curls and set aside. Alternatively grate the chocolate.Using the piping bag, pipe 8–10 cream rosettes on the top of the cake. Top each with a whole cherry and scatter over the shaved chocolate. Cut into slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three 20cm/8in round sandwich tins. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three 20cm/8in round sandwich tins. In a heatproof bowl combine the chocolate, butter and hot water. Place over a pan of simmering water and stir gently until melted and combined. In a heatproof bowl combine the chocolate, butter and hot water. Place over a pan of simmering water and stir gently until melted and combined. Meanwhile, for the compôte, put the pitted cherries and sugar in a saucepan and set over a medium–high heat. Cook until you have a jammy consistency while retaining the shape of the cherries. Set aside to cool. Meanwhile, for the compôte, put the pitted cherries and sugar in a saucepan and set over a medium–high heat. Cook until you have a jammy consistency while retaining the shape of the cherries. Set aside to cool. In a separate bowl, mix all the dry cake ingredients together and make a well in the centre. Add the eggs, buttermilk and the melted chocolate mixture. Whisk with an electric whisk until smooth and lump free. In a separate bowl, mix all the dry cake ingredients together and make a well in the centre. Add the eggs, buttermilk and the melted chocolate mixture. Whisk with an electric whisk until smooth and lump free. Divide the cake batter between the prepared cake tins, they will be about half full. Divide the cake batter between the prepared cake tins, they will be about half full. Bake for 20–25 minutes or until a skewer inserted in the middle comes out clean. Bake for 20–25 minutes or until a skewer inserted in the middle comes out clean. Cool the cakes in their tins on a wire rack, then turn out and peel off the baking paper. Drizzle each one with a tablespoon of kirsch. Cool the cakes in their tins on a wire rack, then turn out and peel off the baking paper. Drizzle each one with a tablespoon of kirsch. In a clean bowl, whip the cream to soft peaks. Put a quarter of the whipped cream into a piping bag fitted with a large star nozzle and put in the fridge for later. In a clean bowl, whip the cream to soft peaks. Put a quarter of the whipped cream into a piping bag fitted with a large star nozzle and put in the fridge for later. Put one sponge on a serving plate, spread with half the cream, then top with half the cherry compôte. Place another sponge on top, then the remaining cream and cherries and top with the third sponge. Put one sponge on a serving plate, spread with half the cream, then top with half the cherry compôte. Place another sponge on top, then the remaining cream and cherries and top with the third sponge. Using a microplane or vegetable peeler, shave the chocolate to form curls and set aside. Alternatively grate the chocolate. Using a microplane or vegetable peeler, shave the chocolate to form curls and set aside. Alternatively grate the chocolate. Using the piping bag, pipe 8–10 cream rosettes on the top of the cake. Top each with a whole cherry and scatter over the shaved chocolate. Cut into slices to serve. Using the piping bag, pipe 8–10 cream rosettes on the top of the cake. Top each with a whole cherry and scatter over the shaved chocolate. Cut into slices to serve. Recipe tips If using gluten-free flour, add ¼ tsp xanthan gum to the dry mixture in step 4." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace24eb3bdbfd0cc0012b" }	674e8948cbf53eca86749f04d674ca84b77153f1f4408e4481cee7ff6357cb1f	Hot red chilli sauce recipe An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_red_chilli_sauce_44104_16x9.jpg Some like it hot and some like it hotter! This is a very hot sauce and good for splashing over anything from chilaquiles to chips. 15 chile de arbol peppers, washed, stems and seeds removed4 guajillo chillies, washed, stems and seeds removed 3 garlic cloves2 tomatoes, quartered80ml/1¾oz cider vinegar½ tsp ground cumin4 allspice berries, ground (or a good pinch ground allspice)1 tsp dried oregano1 tsp salt1 tbsp light brown sugar 15 chile de arbol peppers, washed, stems and seeds removed 4 guajillo chillies, washed, stems and seeds removed 3 garlic cloves 2 tomatoes, quartered 80ml/1¾oz cider vinegar ½ tsp ground cumin 4 allspice berries, ground (or a good pinch ground allspice) 1 tsp dried oregano 1 tsp salt 1 tbsp light brown sugar Method Toast the chillies in a frying pan over a high heat for a few minutes until fragrant. Place the chillies in a saucepan, add the garlic and 700ml/1¼ pint water. Bring to the boil and simmer for 15 minutes. Remove from the heat and allow to cool. (CAUTION: Cook in a well-ventilated area.)Put the chillies, garlic and 250ml/9fl oz chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve. Pour the sauce into a clean saucepan and cook for 5–7 minutes over a medium-high heat until it has reduced and thickened slightly. Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge. Toast the chillies in a frying pan over a high heat for a few minutes until fragrant. Place the chillies in a saucepan, add the garlic and 700ml/1¼ pint water. Bring to the boil and simmer for 15 minutes. Remove from the heat and allow to cool. (CAUTION: Cook in a well-ventilated area.) Toast the chillies in a frying pan over a high heat for a few minutes until fragrant. Place the chillies in a saucepan, add the garlic and 700ml/1¼ pint water. Bring to the boil and simmer for 15 minutes. Remove from the heat and allow to cool. (CAUTION: Cook in a well-ventilated area.) Put the chillies, garlic and 250ml/9fl oz chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve. Put the chillies, garlic and 250ml/9fl oz chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve. Pour the sauce into a clean saucepan and cook for 5–7 minutes over a medium-high heat until it has reduced and thickened slightly. Pour the sauce into a clean saucepan and cook for 5–7 minutes over a medium-high heat until it has reduced and thickened slightly. Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge. Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/hot_red_chilli_sauce_44104", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Hot red chilli sauce recipe", "content": "An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_red_chilli_sauce_44104_16x9.jpg Some like it hot and some like it hotter! This is a very hot sauce and good for splashing over anything from chilaquiles to chips. 15 chile de arbol peppers, washed, stems and seeds removed4 guajillo chillies, washed, stems and seeds removed 3 garlic cloves2 tomatoes, quartered80ml/1¾oz cider vinegar½ tsp ground cumin4 allspice berries, ground (or a good pinch ground allspice)1 tsp dried oregano1 tsp salt1 tbsp light brown sugar 15 chile de arbol peppers, washed, stems and seeds removed 4 guajillo chillies, washed, stems and seeds removed 3 garlic cloves 2 tomatoes, quartered 80ml/1¾oz cider vinegar ½ tsp ground cumin 4 allspice berries, ground (or a good pinch ground allspice) 1 tsp dried oregano 1 tsp salt 1 tbsp light brown sugar Method Toast the chillies in a frying pan over a high heat for a few minutes until fragrant. Place the chillies in a saucepan, add the garlic and 700ml/1¼ pint water. Bring to the boil and simmer for 15 minutes. Remove from the heat and allow to cool. (CAUTION: Cook in a well-ventilated area.)Put the chillies, garlic and 250ml/9fl oz chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve. Pour the sauce into a clean saucepan and cook for 5–7 minutes over a medium-high heat until it has reduced and thickened slightly. Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge. Toast the chillies in a frying pan over a high heat for a few minutes until fragrant. Place the chillies in a saucepan, add the garlic and 700ml/1¼ pint water. Bring to the boil and simmer for 15 minutes. Remove from the heat and allow to cool. (CAUTION: Cook in a well-ventilated area.) Toast the chillies in a frying pan over a high heat for a few minutes until fragrant. Place the chillies in a saucepan, add the garlic and 700ml/1¼ pint water. Bring to the boil and simmer for 15 minutes. Remove from the heat and allow to cool. (CAUTION: Cook in a well-ventilated area.) Put the chillies, garlic and 250ml/9fl oz chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve. Put the chillies, garlic and 250ml/9fl oz chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve. Pour the sauce into a clean saucepan and cook for 5–7 minutes over a medium-high heat until it has reduced and thickened slightly. Pour the sauce into a clean saucepan and cook for 5–7 minutes over a medium-high heat until it has reduced and thickened slightly. Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge. Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace25eb3bdbfd0cc0012c" }	cd31af9fb5ab6ae21615fa781b4af618904e8c89088532e8fa61ccd06adf5530	Mushroom and broccoli stir fry recipe An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_and_broccoli_33092_16x9.jpg A quick and simple vegetable stir fry, perfect for midweek meals. 3–4 tbsp vegetable or groundnut oil2 large garlic cloves, chopped2cm/¾in piece fresh root ginger, peeled and julienned1 onion, thinly sliced300g/10½oz tenderstem broccoli, trimmed and each spear cut into 2–3 pieces350g/12oz mushrooms, such as lion's mane, king oyster and shiitake, sliced or halved depending on size½ tsp chilli flakes2 tbsp soy sauce4 tbsp black bean sauce2 tbsp dry sherry or Chinese Shaoxing rice wine2 tsp cornflour mixed with 4 tbsp water400g/14oz fresh egg noodles200g/7oz beansprouts4 spring onions, sliced on the diagonalsmall handful or fresh coriander, roughly chopped 3–4 tbsp vegetable or groundnut oil 2 large garlic cloves, chopped 2cm/¾in piece fresh root ginger, peeled and julienned 1 onion, thinly sliced 300g/10½oz tenderstem broccoli, trimmed and each spear cut into 2–3 pieces 350g/12oz mushrooms, such as lion's mane, king oyster and shiitake, sliced or halved depending on size ½ tsp chilli flakes 2 tbsp soy sauce 4 tbsp black bean sauce 2 tbsp dry sherry or Chinese Shaoxing rice wine 2 tsp cornflour mixed with 4 tbsp water 400g/14oz fresh egg noodles 200g/7oz beansprouts 4 spring onions, sliced on the diagonal small handful or fresh coriander, roughly chopped Method In a wok over a high heat add the oil, garlic and ginger and stir fry for 20–30 seconds until fragrant. Then add the sliced onion and broccoli and keep stirring for a minute or two. Add the mushrooms and continue to cook over a high heat, adding a little more oil if required. Once the vegetables are slightly softened, sprinkle in the chilli flakes, soy sauce, black bean sauce and Shaoxing rice wine. Stir well to combine. Add the cornstarch mixture and allow the sauce to bubble and thicken. Once slightly thickened, add the noodles and beansprouts. Add two tablespoons water and stir-fry until the noodles are hot throughout. If the sauce is too thick add another two tablespoons water to make it silky. Divide between bowls and top with the spring onions and coriander. In a wok over a high heat add the oil, garlic and ginger and stir fry for 20–30 seconds until fragrant. Then add the sliced onion and broccoli and keep stirring for a minute or two. Add the mushrooms and continue to cook over a high heat, adding a little more oil if required. In a wok over a high heat add the oil, garlic and ginger and stir fry for 20–30 seconds until fragrant. Then add the sliced onion and broccoli and keep stirring for a minute or two. Add the mushrooms and continue to cook over a high heat, adding a little more oil if required. Once the vegetables are slightly softened, sprinkle in the chilli flakes, soy sauce, black bean sauce and Shaoxing rice wine. Stir well to combine. Add the cornstarch mixture and allow the sauce to bubble and thicken. Once the vegetables are slightly softened, sprinkle in the chilli flakes, soy sauce, black bean sauce and Shaoxing rice wine. Stir well to combine. Add the cornstarch mixture and allow the sauce to bubble and thicken. Once slightly thickened, add the noodles and beansprouts. Add two tablespoons water and stir-fry until the noodles are hot throughout. If the sauce is too thick add another two tablespoons water to make it silky. Once slightly thickened, add the noodles and beansprouts. Add two tablespoons water and stir-fry until the noodles are hot throughout. If the sauce is too thick add another two tablespoons water to make it silky. Divide between bowls and top with the spring onions and coriander. Divide between bowls and top with the spring onions and coriander.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/mushroom_and_broccoli_33092", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mushroom and broccoli stir fry 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/mushroom_and_broccoli_33092_16x9.jpg A quick and simple vegetable stir fry, perfect for midweek meals. 3–4 tbsp vegetable or groundnut oil2 large garlic cloves, chopped2cm/¾in piece fresh root ginger, peeled and julienned1 onion, thinly sliced300g/10½oz tenderstem broccoli, trimmed and each spear cut into 2–3 pieces350g/12oz mushrooms, such as lion's mane, king oyster and shiitake, sliced or halved depending on size½ tsp chilli flakes2 tbsp soy sauce4 tbsp black bean sauce2 tbsp dry sherry or Chinese Shaoxing rice wine2 tsp cornflour mixed with 4 tbsp water400g/14oz fresh egg noodles200g/7oz beansprouts4 spring onions, sliced on the diagonalsmall handful or fresh coriander, roughly chopped 3–4 tbsp vegetable or groundnut oil 2 large garlic cloves, chopped 2cm/¾in piece fresh root ginger, peeled and julienned 1 onion, thinly sliced 300g/10½oz tenderstem broccoli, trimmed and each spear cut into 2–3 pieces 350g/12oz mushrooms, such as lion's mane, king oyster and shiitake, sliced or halved depending on size ½ tsp chilli flakes 2 tbsp soy sauce 4 tbsp black bean sauce 2 tbsp dry sherry or Chinese Shaoxing rice wine 2 tsp cornflour mixed with 4 tbsp water 400g/14oz fresh egg noodles 200g/7oz beansprouts 4 spring onions, sliced on the diagonal small handful or fresh coriander, roughly chopped Method In a wok over a high heat add the oil, garlic and ginger and stir fry for 20–30 seconds until fragrant. Then add the sliced onion and broccoli and keep stirring for a minute or two. Add the mushrooms and continue to cook over a high heat, adding a little more oil if required. Once the vegetables are slightly softened, sprinkle in the chilli flakes, soy sauce, black bean sauce and Shaoxing rice wine. Stir well to combine. Add the cornstarch mixture and allow the sauce to bubble and thicken. Once slightly thickened, add the noodles and beansprouts. Add two tablespoons water and stir-fry until the noodles are hot throughout. If the sauce is too thick add another two tablespoons water to make it silky. Divide between bowls and top with the spring onions and coriander. In a wok over a high heat add the oil, garlic and ginger and stir fry for 20–30 seconds until fragrant. Then add the sliced onion and broccoli and keep stirring for a minute or two. Add the mushrooms and continue to cook over a high heat, adding a little more oil if required. In a wok over a high heat add the oil, garlic and ginger and stir fry for 20–30 seconds until fragrant. Then add the sliced onion and broccoli and keep stirring for a minute or two. Add the mushrooms and continue to cook over a high heat, adding a little more oil if required. Once the vegetables are slightly softened, sprinkle in the chilli flakes, soy sauce, black bean sauce and Shaoxing rice wine. Stir well to combine. Add the cornstarch mixture and allow the sauce to bubble and thicken. Once the vegetables are slightly softened, sprinkle in the chilli flakes, soy sauce, black bean sauce and Shaoxing rice wine. Stir well to combine. Add the cornstarch mixture and allow the sauce to bubble and thicken. Once slightly thickened, add the noodles and beansprouts. Add two tablespoons water and stir-fry until the noodles are hot throughout. If the sauce is too thick add another two tablespoons water to make it silky. Once slightly thickened, add the noodles and beansprouts. Add two tablespoons water and stir-fry until the noodles are hot throughout. If the sauce is too thick add another two tablespoons water to make it silky. Divide between bowls and top with the spring onions and coriander. Divide between bowls and top with the spring onions and coriander." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace25eb3bdbfd0cc0012d" }	3021bc4dc1be491847cc9dba77f4a4370e7b3ad9f5692aa5400444ae32d56baf	Beef chow mein recipe Beef and shiitake chow mein An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_chow_mein_98342_16x9.jpg Toss together flash-fried sirloin strips, crunchy veg and ginger with a quick oyster and soy sauce dressing for a delicious chow mein. 400g/14oz sirloin steak, fat removed 1 tbsp cornflourgenerous pinch ground white pepper1 tbsp oyster sauce125ml/4fl oz sunflower oil or vegetable oil, plus 1 tbsp250g/9oz dried egg noodles (4 nests) 150g/5½oz beansprouts3 spring onions, trimmed and shredded lengthways100g/3½oz mangetout100g/3½oz shiitake mushrooms, sliced3 garlic cloves, chopped15g/½oz fresh root ginger, peeled and grated or finely chopped 400g/14oz sirloin steak, fat removed 1 tbsp cornflour generous pinch ground white pepper 1 tbsp oyster sauce 125ml/4fl oz sunflower oil or vegetable oil, plus 1 tbsp 250g/9oz dried egg noodles (4 nests) 150g/5½oz beansprouts 3 spring onions, trimmed and shredded lengthways 100g/3½oz mangetout 100g/3½oz shiitake mushrooms, sliced 3 garlic cloves, chopped 15g/½oz fresh root ginger, peeled and grated or finely chopped ½ tsp sugar1 tbsp oyster sauce3 tbsp soy saucepinch ground white pepper2 spring onions, finely sliced on the diagonal (to serve) ½ tsp sugar 1 tbsp oyster sauce 3 tbsp soy sauce pinch ground white pepper 2 spring onions, finely sliced on the diagonal (to serve) Method Cut the sirloin steak across into thin slices. Put the slices in a bowl, sprinkle over the cornflour and white pepper, then mix well. Add 2 tablespoons of water, the oyster sauce and 1 tablespoon of the sunflower oil.In a separate bowl mix the sauce ingredients together with 100ml/3½fl oz water and set aside. Cook the noodles following the pack instructions and drain well. Heat about 100ml/3½fl oz of the oil in a pan and when hot, add the drained noodles and fry them until crispy. Remove from the pan using tongs and keep warm.Add the remaining oil to the pan and stir-fry the beef over a high heat until cooked through, 2–3 minutes. Add the vegetables, mushrooms, garlic and ginger and continue to stir-fry for a couple of minutes, then add the sauce and allow it to bubble and thicken. Divide the noodles between four bowls and pour the steak mixture over them to be mixed with chopsticks by the diner. Serve topped with the sliced spring onions. Cut the sirloin steak across into thin slices. Put the slices in a bowl, sprinkle over the cornflour and white pepper, then mix well. Add 2 tablespoons of water, the oyster sauce and 1 tablespoon of the sunflower oil. Cut the sirloin steak across into thin slices. Put the slices in a bowl, sprinkle over the cornflour and white pepper, then mix well. Add 2 tablespoons of water, the oyster sauce and 1 tablespoon of the sunflower oil. In a separate bowl mix the sauce ingredients together with 100ml/3½fl oz water and set aside. In a separate bowl mix the sauce ingredients together with 100ml/3½fl oz water and set aside. Cook the noodles following the pack instructions and drain well. Heat about 100ml/3½fl oz of the oil in a pan and when hot, add the drained noodles and fry them until crispy. Remove from the pan using tongs and keep warm. Cook the noodles following the pack instructions and drain well. Heat about 100ml/3½fl oz of the oil in a pan and when hot, add the drained noodles and fry them until crispy. Remove from the pan using tongs and keep warm. Add the remaining oil to the pan and stir-fry the beef over a high heat until cooked through, 2–3 minutes. Add the vegetables, mushrooms, garlic and ginger and continue to stir-fry for a couple of minutes, then add the sauce and allow it to bubble and thicken. Add the remaining oil to the pan and stir-fry the beef over a high heat until cooked through, 2–3 minutes. Add the vegetables, mushrooms, garlic and ginger and continue to stir-fry for a couple of minutes, then add the sauce and allow it to bubble and thicken. Divide the noodles between four bowls and pour the steak mixture over them to be mixed with chopsticks by the diner. Serve topped with the sliced spring onions. Divide the noodles between four bowls and pour the steak mixture over them to be mixed with chopsticks by the diner. Serve topped with the sliced spring onions.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/beef_chow_mein_98342", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Beef chow mein recipe", "content": "Beef and shiitake chow mein An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_chow_mein_98342_16x9.jpg Toss together flash-fried sirloin strips, crunchy veg and ginger with a quick oyster and soy sauce dressing for a delicious chow mein. 400g/14oz sirloin steak, fat removed 1 tbsp cornflourgenerous pinch ground white pepper1 tbsp oyster sauce125ml/4fl oz sunflower oil or vegetable oil, plus 1 tbsp250g/9oz dried egg noodles (4 nests) 150g/5½oz beansprouts3 spring onions, trimmed and shredded lengthways100g/3½oz mangetout100g/3½oz shiitake mushrooms, sliced3 garlic cloves, chopped15g/½oz fresh root ginger, peeled and grated or finely chopped 400g/14oz sirloin steak, fat removed 1 tbsp cornflour generous pinch ground white pepper 1 tbsp oyster sauce 125ml/4fl oz sunflower oil or vegetable oil, plus 1 tbsp 250g/9oz dried egg noodles (4 nests) 150g/5½oz beansprouts 3 spring onions, trimmed and shredded lengthways 100g/3½oz mangetout 100g/3½oz shiitake mushrooms, sliced 3 garlic cloves, chopped 15g/½oz fresh root ginger, peeled and grated or finely chopped ½ tsp sugar1 tbsp oyster sauce3 tbsp soy saucepinch ground white pepper2 spring onions, finely sliced on the diagonal (to serve) ½ tsp sugar 1 tbsp oyster sauce 3 tbsp soy sauce pinch ground white pepper 2 spring onions, finely sliced on the diagonal (to serve) Method Cut the sirloin steak across into thin slices. Put the slices in a bowl, sprinkle over the cornflour and white pepper, then mix well. Add 2 tablespoons of water, the oyster sauce and 1 tablespoon of the sunflower oil.In a separate bowl mix the sauce ingredients together with 100ml/3½fl oz water and set aside. Cook the noodles following the pack instructions and drain well. Heat about 100ml/3½fl oz of the oil in a pan and when hot, add the drained noodles and fry them until crispy. Remove from the pan using tongs and keep warm.Add the remaining oil to the pan and stir-fry the beef over a high heat until cooked through, 2–3 minutes. Add the vegetables, mushrooms, garlic and ginger and continue to stir-fry for a couple of minutes, then add the sauce and allow it to bubble and thicken. Divide the noodles between four bowls and pour the steak mixture over them to be mixed with chopsticks by the diner. Serve topped with the sliced spring onions. Cut the sirloin steak across into thin slices. Put the slices in a bowl, sprinkle over the cornflour and white pepper, then mix well. Add 2 tablespoons of water, the oyster sauce and 1 tablespoon of the sunflower oil. Cut the sirloin steak across into thin slices. Put the slices in a bowl, sprinkle over the cornflour and white pepper, then mix well. Add 2 tablespoons of water, the oyster sauce and 1 tablespoon of the sunflower oil. In a separate bowl mix the sauce ingredients together with 100ml/3½fl oz water and set aside. In a separate bowl mix the sauce ingredients together with 100ml/3½fl oz water and set aside. Cook the noodles following the pack instructions and drain well. Heat about 100ml/3½fl oz of the oil in a pan and when hot, add the drained noodles and fry them until crispy. Remove from the pan using tongs and keep warm. Cook the noodles following the pack instructions and drain well. Heat about 100ml/3½fl oz of the oil in a pan and when hot, add the drained noodles and fry them until crispy. Remove from the pan using tongs and keep warm. Add the remaining oil to the pan and stir-fry the beef over a high heat until cooked through, 2–3 minutes. Add the vegetables, mushrooms, garlic and ginger and continue to stir-fry for a couple of minutes, then add the sauce and allow it to bubble and thicken. Add the remaining oil to the pan and stir-fry the beef over a high heat until cooked through, 2–3 minutes. Add the vegetables, mushrooms, garlic and ginger and continue to stir-fry for a couple of minutes, then add the sauce and allow it to bubble and thicken. Divide the noodles between four bowls and pour the steak mixture over them to be mixed with chopsticks by the diner. Serve topped with the sliced spring onions. Divide the noodles between four bowls and pour the steak mixture over them to be mixed with chopsticks by the diner. Serve topped with the sliced spring onions." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace26eb3bdbfd0cc0012e" }	0996bfd555c81933ac445953feb035987f84dcfd7812125c91471b936cc39ddb	Fennel sausages braised with lemony potatoes recipe An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennelsausagesbraise_86774_16x9.jpg The perfect sausages for this dish are those from specialist Italian or Continental delicatessens, luganega, which come in one long length. If you are using ordinary sausages, add a teaspoon of fennel seeds to the onions when frying. 450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas4 tbsp extra virgin olive oil1 small onion, halved and thinly sliced2 garlic cloves, thinly sliced750g/1½lb small waxy potatoes, peeled and each cut into quarters½ lemon, pared zest and juice only4 fresh bay leaves2 tbsp fresh parsley, chopped salt and freshly ground black pepper120ml/4fl oz water 450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas 4 tbsp extra virgin olive oil 1 small onion, halved and thinly sliced 2 garlic cloves, thinly sliced 750g/1½lb small waxy potatoes, peeled and each cut into quarters ½ lemon, pared zest and juice only 4 fresh bay leaves 2 tbsp fresh parsley, chopped salt and freshly ground black pepper 120ml/4fl oz water Method Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages. Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside. Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill. Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender. Remove the lemon zest and sprinkle with the rest of the parsley before serving. Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages. Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages. Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside. Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside. Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill. Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill. Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender. Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender. Remove the lemon zest and sprinkle with the rest of the parsley before serving. Remove the lemon zest and sprinkle with the rest of the parsley before serving.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/fennelsausagesbraise_86774", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Fennel sausages braised with lemony potatoes recipe", "content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennelsausagesbraise_86774_16x9.jpg The perfect sausages for this dish are those from specialist Italian or Continental delicatessens, luganega, which come in one long length. If you are using ordinary sausages, add a teaspoon of fennel seeds to the onions when frying. 450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas4 tbsp extra virgin olive oil1 small onion, halved and thinly sliced2 garlic cloves, thinly sliced750g/1½lb small waxy potatoes, peeled and each cut into quarters½ lemon, pared zest and juice only4 fresh bay leaves2 tbsp fresh parsley, chopped salt and freshly ground black pepper120ml/4fl oz water 450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas 4 tbsp extra virgin olive oil 1 small onion, halved and thinly sliced 2 garlic cloves, thinly sliced 750g/1½lb small waxy potatoes, peeled and each cut into quarters ½ lemon, pared zest and juice only 4 fresh bay leaves 2 tbsp fresh parsley, chopped salt and freshly ground black pepper 120ml/4fl oz water Method Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages. Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside. Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill. Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender. Remove the lemon zest and sprinkle with the rest of the parsley before serving. Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages. Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages. Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside. Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside. Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill. Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill. Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender. Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender. Remove the lemon zest and sprinkle with the rest of the parsley before serving. Remove the lemon zest and sprinkle with the rest of the parsley before serving." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace26eb3bdbfd0cc0012f" }	9fd4e8ed2ef85cc1fcd352d916e1c0f1c6aeee8247ab59ee807c1bb2389d96af	Pilaf with buttermilk chicken and pomegranate recipe An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pilaf_buttermilk_chicken_04448_16x9.jpg Try Rick Stein’s simple but flavoursome rice pilaf with marinated chicken for an impressively low-effort family dinner. 2 large boneless chicken breasts, skin on 100g/3½oz buttermilk 1 garlic clove, crushed large pinch saffron strands 2 tbsp olive oil 1 onion, sliced 300g/10½oz basmati rice 450ml/16fl oz chicken stock 1 tbsp za'atar handful fresh parsley, chopped2 tbsp pine nuts 1 pomegranate, seeds only salt and freshly ground black pepper 2 large boneless chicken breasts, skin on 100g/3½oz buttermilk 1 garlic clove, crushed large pinch saffron strands 2 tbsp olive oil 1 onion, sliced 300g/10½oz basmati rice 450ml/16fl oz chicken stock 1 tbsp za'atar handful fresh parsley, chopped 2 tbsp pine nuts 1 pomegranate, seeds only salt and freshly ground black pepper Method About 2–4 hours before cooking, put the chicken breasts in a bowl with the buttermilk and garlic, cover and leave in the fridge to marinate. About 30 minutes before cooking, put the saffron in a bowl, pour over 2–3 tbsp hot water and leave it to bloom. In a saucepan with a lid, over medium heat, add the oil and fry the onion until soft. Add the rice and stir it into the oil. Add the saffron water and stock, then season with ½ teaspoon of salt and some black pepper. Put a lid on the pan, turn down the heat and simmer the rice for 10–12 minutes until the liquid has been absorbed. Preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the marinade, put it in a baking dish and sprinkle with salt and the za'atar.Cook the chicken for 20–25 minutes, depending on the thickness of the breasts, or until cooked through.To serve, stir the parsley and pine nuts into the rice. Slice the chicken and place it on top of the rice with the pomegranate seeds. About 2–4 hours before cooking, put the chicken breasts in a bowl with the buttermilk and garlic, cover and leave in the fridge to marinate. About 2–4 hours before cooking, put the chicken breasts in a bowl with the buttermilk and garlic, cover and leave in the fridge to marinate. About 30 minutes before cooking, put the saffron in a bowl, pour over 2–3 tbsp hot water and leave it to bloom. About 30 minutes before cooking, put the saffron in a bowl, pour over 2–3 tbsp hot water and leave it to bloom. In a saucepan with a lid, over medium heat, add the oil and fry the onion until soft. Add the rice and stir it into the oil. Add the saffron water and stock, then season with ½ teaspoon of salt and some black pepper. Put a lid on the pan, turn down the heat and simmer the rice for 10–12 minutes until the liquid has been absorbed. In a saucepan with a lid, over medium heat, add the oil and fry the onion until soft. Add the rice and stir it into the oil. Add the saffron water and stock, then season with ½ teaspoon of salt and some black pepper. Put a lid on the pan, turn down the heat and simmer the rice for 10–12 minutes until the liquid has been absorbed. Preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the marinade, put it in a baking dish and sprinkle with salt and the za'atar. Preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the marinade, put it in a baking dish and sprinkle with salt and the za'atar. Cook the chicken for 20–25 minutes, depending on the thickness of the breasts, or until cooked through. Cook the chicken for 20–25 minutes, depending on the thickness of the breasts, or until cooked through. To serve, stir the parsley and pine nuts into the rice. Slice the chicken and place it on top of the rice with the pomegranate seeds. To serve, stir the parsley and pine nuts into the rice. Slice the chicken and place it on top of the rice with the pomegranate seeds.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pilaf_buttermilk_chicken_04448", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pilaf with buttermilk chicken and pomegranate recipe", "content": "An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pilaf_buttermilk_chicken_04448_16x9.jpg Try Rick Stein’s simple but flavoursome rice pilaf with marinated chicken for an impressively low-effort family dinner. 2 large boneless chicken breasts, skin on 100g/3½oz buttermilk 1 garlic clove, crushed large pinch saffron strands 2 tbsp olive oil 1 onion, sliced 300g/10½oz basmati rice 450ml/16fl oz chicken stock 1 tbsp za'atar handful fresh parsley, chopped2 tbsp pine nuts 1 pomegranate, seeds only salt and freshly ground black pepper 2 large boneless chicken breasts, skin on 100g/3½oz buttermilk 1 garlic clove, crushed large pinch saffron strands 2 tbsp olive oil 1 onion, sliced 300g/10½oz basmati rice 450ml/16fl oz chicken stock 1 tbsp za'atar handful fresh parsley, chopped 2 tbsp pine nuts 1 pomegranate, seeds only salt and freshly ground black pepper Method About 2–4 hours before cooking, put the chicken breasts in a bowl with the buttermilk and garlic, cover and leave in the fridge to marinate. About 30 minutes before cooking, put the saffron in a bowl, pour over 2–3 tbsp hot water and leave it to bloom. In a saucepan with a lid, over medium heat, add the oil and fry the onion until soft. Add the rice and stir it into the oil. Add the saffron water and stock, then season with ½ teaspoon of salt and some black pepper. Put a lid on the pan, turn down the heat and simmer the rice for 10–12 minutes until the liquid has been absorbed. Preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the marinade, put it in a baking dish and sprinkle with salt and the za'atar.Cook the chicken for 20–25 minutes, depending on the thickness of the breasts, or until cooked through.To serve, stir the parsley and pine nuts into the rice. Slice the chicken and place it on top of the rice with the pomegranate seeds. About 2–4 hours before cooking, put the chicken breasts in a bowl with the buttermilk and garlic, cover and leave in the fridge to marinate. About 2–4 hours before cooking, put the chicken breasts in a bowl with the buttermilk and garlic, cover and leave in the fridge to marinate. About 30 minutes before cooking, put the saffron in a bowl, pour over 2–3 tbsp hot water and leave it to bloom. About 30 minutes before cooking, put the saffron in a bowl, pour over 2–3 tbsp hot water and leave it to bloom. In a saucepan with a lid, over medium heat, add the oil and fry the onion until soft. Add the rice and stir it into the oil. Add the saffron water and stock, then season with ½ teaspoon of salt and some black pepper. Put a lid on the pan, turn down the heat and simmer the rice for 10–12 minutes until the liquid has been absorbed. In a saucepan with a lid, over medium heat, add the oil and fry the onion until soft. Add the rice and stir it into the oil. Add the saffron water and stock, then season with ½ teaspoon of salt and some black pepper. Put a lid on the pan, turn down the heat and simmer the rice for 10–12 minutes until the liquid has been absorbed. Preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the marinade, put it in a baking dish and sprinkle with salt and the za'atar. Preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the marinade, put it in a baking dish and sprinkle with salt and the za'atar. Cook the chicken for 20–25 minutes, depending on the thickness of the breasts, or until cooked through. Cook the chicken for 20–25 minutes, depending on the thickness of the breasts, or until cooked through. To serve, stir the parsley and pine nuts into the rice. Slice the chicken and place it on top of the rice with the pomegranate seeds. To serve, stir the parsley and pine nuts into the rice. Slice the chicken and place it on top of the rice with the pomegranate seeds." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace26eb3bdbfd0cc00130" }	de2fd612c1188531db82342308b304fd7299f324fb31ea4db605e4081252c5cf	Osso buco with gremolata recipe An average of 4.0 out of 5 stars from 4 ratings Osso buco means ‘bone with a hole’ and it’s traditionally made with shin of veal. The sliced shin has a central bone filled with bone marrow that is part of the dish. It’s perfectly matched with saffron-flavoured risotto Milanese and zesty gremolata. 1.5kg/3lb 5oz veal shin, cut into slices about 4cm/1½in thick4 tbsp olive oil25g/1oz plain flour1 brown onion, chopped1 small carrot, peeled and chopped1 celery stick, chopped1 sprig fresh rosemary, leaves chopped2 sage leaves150ml/5fl oz dry white wine2 tomatoes, skinned and chopped600ml/20fl oz beef stock1 strip of pared lemon zestsalt and freshly ground black pepper 1.5kg/3lb 5oz veal shin, cut into slices about 4cm/1½in thick 4 tbsp olive oil 25g/1oz plain flour 1 brown onion, chopped 1 small carrot, peeled and chopped 1 celery stick, chopped 1 sprig fresh rosemary, leaves chopped 2 sage leaves 150ml/5fl oz dry white wine 2 tomatoes, skinned and chopped 600ml/20fl oz beef stock 1 strip of pared lemon zest salt and freshly ground black pepper 1.2 litres/2 pints beef stocksmall pinch saffron strands50g/1¾oz unsalted butter2 shallots, finely chopped225g/8oz risotto rice, such as carnaroli or arborio60ml/4 tbsp dry white wine 1.2 litres/2 pints beef stock small pinch saffron strands 50g/1¾oz unsalted butter 2 shallots, finely chopped 225g/8oz risotto rice, such as carnaroli or arborio 60ml/4 tbsp dry white wine 1 garlic clove, peeledsmall handful flatleaf parsley leaves1 strip of pared lemon zest 1 garlic clove, peeled small handful flatleaf parsley leaves 1 strip of pared lemon zest Method Season the slices of shin with ½ teaspoon salt and set aside for 20 minutes.Heat the olive oil in a heavy-based flameproof casserole. Lightly coat the pieces of shin with the flour and pat off any excess. Fry until browned on both sides. Transfer to a plate, being careful not to disturb the marrow.Add the vegetables, rosemary and sage to the pan and fry until lightly browned. Add the wine and tomatoes and cook until the wine has almost completely evaporated.Return the meat to the pan and add the beef stock, lemon zest, ½ teaspoon salt and some pepper. Bring to the boil, then immediately turn the heat down to just simmering and cover with a lid. Leave to simmer gently for 1 hour – don’t allow the stock to boil.Remove the lid and skim off the excess fat from the surface. Increase the heat slightly and continue to simmer for 30 minutes (don’t allow to boil) to reduce and concentrate the flavour of the sauce.Meanwhile, make the risotto. Put the beef stock in a pan and bring to the boil. Reduce the heat, add the saffron and keep the stock hot.Melt half the butter in a large pan, add the shallots and cook gently for 3–4 minutes, until soft but not browned. Add the rice and stir for a couple of minutes until all the grains are coated in the butter. Stir in the wine and let it bubble until absorbed.Add a ladleful of hot stock and stir over a medium heat until it has all been absorbed before adding another. Continue like this for about 20 minutes, stirring constantly, until you have added all the stock and the rice is tender and creamy but still a little al dente.Stir in the remaining butter and season to taste with salt and pepper.For the gremolata, chop the garlic, parsley and lemon together quite finely. Serve the risotto and osso buco on warmed plates and sprinkle with the gremolata. Season the slices of shin with ½ teaspoon salt and set aside for 20 minutes. Season the slices of shin with ½ teaspoon salt and set aside for 20 minutes. Heat the olive oil in a heavy-based flameproof casserole. Lightly coat the pieces of shin with the flour and pat off any excess. Fry until browned on both sides. Transfer to a plate, being careful not to disturb the marrow. Heat the olive oil in a heavy-based flameproof casserole. Lightly coat the pieces of shin with the flour and pat off any excess. Fry until browned on both sides. Transfer to a plate, being careful not to disturb the marrow. Add the vegetables, rosemary and sage to the pan and fry until lightly browned. Add the wine and tomatoes and cook until the wine has almost completely evaporated. Add the vegetables, rosemary and sage to the pan and fry until lightly browned. Add the wine and tomatoes and cook until the wine has almost completely evaporated. Return the meat to the pan and add the beef stock, lemon zest, ½ teaspoon salt and some pepper. Bring to the boil, then immediately turn the heat down to just simmering and cover with a lid. Leave to simmer gently for 1 hour – don’t allow the stock to boil. Return the meat to the pan and add the beef stock, lemon zest, ½ teaspoon salt and some pepper. Bring to the boil, then immediately turn the heat down to just simmering and cover with a lid. Leave to simmer gently for 1 hour – don’t allow the stock to boil. Remove the lid and skim off the excess fat from the surface. Increase the heat slightly and continue to simmer for 30 minutes (don’t allow to boil) to reduce and concentrate the flavour of the sauce. Remove the lid and skim off the excess fat from the surface. Increase the heat slightly and continue to simmer for 30 minutes (don’t allow to boil) to reduce and concentrate the flavour of the sauce. Meanwhile, make the risotto. Put the beef stock in a pan and bring to the boil. Reduce the heat, add the saffron and keep the stock hot. Meanwhile, make the risotto. Put the beef stock in a pan and bring to the boil. Reduce the heat, add the saffron and keep the stock hot. Melt half the butter in a large pan, add the shallots and cook gently for 3–4 minutes, until soft but not browned. Add the rice and stir for a couple of minutes until all the grains are coated in the butter. Stir in the wine and let it bubble until absorbed. Melt half the butter in a large pan, add the shallots and cook gently for 3–4 minutes, until soft but not browned. Add the rice and stir for a couple of minutes until all the grains are coated in the butter. Stir in the wine and let it bubble until absorbed. Add a ladleful of hot stock and stir over a medium heat until it has all been absorbed before adding another. Continue like this for about 20 minutes, stirring constantly, until you have added all the stock and the rice is tender and creamy but still a little al dente. Add a ladleful of hot stock and stir over a medium heat until it has all been absorbed before adding another. Continue like this for about 20 minutes, stirring constantly, until you have added all the stock and the rice is tender and creamy but still a little al dente. Stir in the remaining butter and season to taste with salt and pepper. Stir in the remaining butter and season to taste with salt and pepper. For the gremolata, chop the garlic, parsley and lemon together quite finely. Serve the risotto and osso buco on warmed plates and sprinkle with the gremolata. For the gremolata, chop the garlic, parsley and lemon together quite finely. Serve the risotto and osso buco on warmed plates and sprinkle with the gremolata.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/osso_buco_with_gremolata_15731", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Osso buco with gremolata recipe", "content": "An average of 4.0 out of 5 stars from 4 ratings Osso buco means ‘bone with a hole’ and it’s traditionally made with shin of veal. The sliced shin has a central bone filled with bone marrow that is part of the dish. It’s perfectly matched with saffron-flavoured risotto Milanese and zesty gremolata. 1.5kg/3lb 5oz veal shin, cut into slices about 4cm/1½in thick4 tbsp olive oil25g/1oz plain flour1 brown onion, chopped1 small carrot, peeled and chopped1 celery stick, chopped1 sprig fresh rosemary, leaves chopped2 sage leaves150ml/5fl oz dry white wine2 tomatoes, skinned and chopped600ml/20fl oz beef stock1 strip of pared lemon zestsalt and freshly ground black pepper 1.5kg/3lb 5oz veal shin, cut into slices about 4cm/1½in thick 4 tbsp olive oil 25g/1oz plain flour 1 brown onion, chopped 1 small carrot, peeled and chopped 1 celery stick, chopped 1 sprig fresh rosemary, leaves chopped 2 sage leaves 150ml/5fl oz dry white wine 2 tomatoes, skinned and chopped 600ml/20fl oz beef stock 1 strip of pared lemon zest salt and freshly ground black pepper 1.2 litres/2 pints beef stocksmall pinch saffron strands50g/1¾oz unsalted butter2 shallots, finely chopped225g/8oz risotto rice, such as carnaroli or arborio60ml/4 tbsp dry white wine 1.2 litres/2 pints beef stock small pinch saffron strands 50g/1¾oz unsalted butter 2 shallots, finely chopped 225g/8oz risotto rice, such as carnaroli or arborio 60ml/4 tbsp dry white wine 1 garlic clove, peeledsmall handful flatleaf parsley leaves1 strip of pared lemon zest 1 garlic clove, peeled small handful flatleaf parsley leaves 1 strip of pared lemon zest Method Season the slices of shin with ½ teaspoon salt and set aside for 20 minutes.Heat the olive oil in a heavy-based flameproof casserole. Lightly coat the pieces of shin with the flour and pat off any excess. Fry until browned on both sides. Transfer to a plate, being careful not to disturb the marrow.Add the vegetables, rosemary and sage to the pan and fry until lightly browned. Add the wine and tomatoes and cook until the wine has almost completely evaporated.Return the meat to the pan and add the beef stock, lemon zest, ½ teaspoon salt and some pepper. Bring to the boil, then immediately turn the heat down to just simmering and cover with a lid. Leave to simmer gently for 1 hour – don’t allow the stock to boil.Remove the lid and skim off the excess fat from the surface. Increase the heat slightly and continue to simmer for 30 minutes (don’t allow to boil) to reduce and concentrate the flavour of the sauce.Meanwhile, make the risotto. Put the beef stock in a pan and bring to the boil. Reduce the heat, add the saffron and keep the stock hot.Melt half the butter in a large pan, add the shallots and cook gently for 3–4 minutes, until soft but not browned. Add the rice and stir for a couple of minutes until all the grains are coated in the butter. Stir in the wine and let it bubble until absorbed.Add a ladleful of hot stock and stir over a medium heat until it has all been absorbed before adding another. Continue like this for about 20 minutes, stirring constantly, until you have added all the stock and the rice is tender and creamy but still a little al dente.Stir in the remaining butter and season to taste with salt and pepper.For the gremolata, chop the garlic, parsley and lemon together quite finely. Serve the risotto and osso buco on warmed plates and sprinkle with the gremolata. Season the slices of shin with ½ teaspoon salt and set aside for 20 minutes. Season the slices of shin with ½ teaspoon salt and set aside for 20 minutes. Heat the olive oil in a heavy-based flameproof casserole. Lightly coat the pieces of shin with the flour and pat off any excess. Fry until browned on both sides. Transfer to a plate, being careful not to disturb the marrow. Heat the olive oil in a heavy-based flameproof casserole. Lightly coat the pieces of shin with the flour and pat off any excess. Fry until browned on both sides. Transfer to a plate, being careful not to disturb the marrow. Add the vegetables, rosemary and sage to the pan and fry until lightly browned. Add the wine and tomatoes and cook until the wine has almost completely evaporated. Add the vegetables, rosemary and sage to the pan and fry until lightly browned. Add the wine and tomatoes and cook until the wine has almost completely evaporated. Return the meat to the pan and add the beef stock, lemon zest, ½ teaspoon salt and some pepper. Bring to the boil, then immediately turn the heat down to just simmering and cover with a lid. Leave to simmer gently for 1 hour – don’t allow the stock to boil. Return the meat to the pan and add the beef stock, lemon zest, ½ teaspoon salt and some pepper. Bring to the boil, then immediately turn the heat down to just simmering and cover with a lid. Leave to simmer gently for 1 hour – don’t allow the stock to boil. Remove the lid and skim off the excess fat from the surface. Increase the heat slightly and continue to simmer for 30 minutes (don’t allow to boil) to reduce and concentrate the flavour of the sauce. Remove the lid and skim off the excess fat from the surface. Increase the heat slightly and continue to simmer for 30 minutes (don’t allow to boil) to reduce and concentrate the flavour of the sauce. Meanwhile, make the risotto. Put the beef stock in a pan and bring to the boil. Reduce the heat, add the saffron and keep the stock hot. Meanwhile, make the risotto. Put the beef stock in a pan and bring to the boil. Reduce the heat, add the saffron and keep the stock hot. Melt half the butter in a large pan, add the shallots and cook gently for 3–4 minutes, until soft but not browned. Add the rice and stir for a couple of minutes until all the grains are coated in the butter. Stir in the wine and let it bubble until absorbed. Melt half the butter in a large pan, add the shallots and cook gently for 3–4 minutes, until soft but not browned. Add the rice and stir for a couple of minutes until all the grains are coated in the butter. Stir in the wine and let it bubble until absorbed. Add a ladleful of hot stock and stir over a medium heat until it has all been absorbed before adding another. Continue like this for about 20 minutes, stirring constantly, until you have added all the stock and the rice is tender and creamy but still a little al dente. Add a ladleful of hot stock and stir over a medium heat until it has all been absorbed before adding another. Continue like this for about 20 minutes, stirring constantly, until you have added all the stock and the rice is tender and creamy but still a little al dente. Stir in the remaining butter and season to taste with salt and pepper. Stir in the remaining butter and season to taste with salt and pepper. For the gremolata, chop the garlic, parsley and lemon together quite finely. Serve the risotto and osso buco on warmed plates and sprinkle with the gremolata. For the gremolata, chop the garlic, parsley and lemon together quite finely. Serve the risotto and osso buco on warmed plates and sprinkle with the gremolata." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace26eb3bdbfd0cc00131" }	f3d0cdb97b25476cf45feae14f30317883e8ba220d6cac917807c485f05b003f	Lamb with dauphinoise potatoes and greens recipe An average of 5.0 out of 5 stars from 5 ratings Rick Stein serves his rack of lamb with a velvety red wine and redcurrant jelly sauce, quick dauphinoise potatoes and buttered, herby beans. 200g/7oz frozen broad beans, defrosted15g/½oz butter1 banana shallot, finely chopped400g/14oz tin flageolet beans, drained and rinsed100g/3½oz frozen peas, defrostedsmall handful fresh mint leaves, finely chopped small handful fresh parsley, finely choppedsalt and freshly ground black pepper 200g/7oz frozen broad beans, defrosted 15g/½oz butter 1 banana shallot, finely chopped 400g/14oz tin flageolet beans, drained and rinsed 100g/3½oz frozen peas, defrosted small handful fresh mint leaves, finely chopped small handful fresh parsley, finely chopped salt and freshly ground black pepper 900g/2lb floury potatoes, such as Maris Pipers, peeled15g/½oz butter, for greasing 300ml/½pt double cream300ml/½pt whole milk1 garlic clove, crushedfreshly grated nutmegsalt and freshly ground black pepper 900g/2lb floury potatoes, such as Maris Pipers, peeled 15g/½oz butter, for greasing 300ml/½pt double cream 300ml/½pt whole milk 1 garlic clove, crushed freshly grated nutmeg salt and freshly ground black pepper 2 x 8-bone racks of lamb2 tbsp oil100ml/3½fl oz red wine or port1 tsp redcurrant jelly200ml/7fl oz lamb or beef stockknob of buttersalt and freshly ground black pepper 2 x 8-bone racks of lamb 2 tbsp oil 100ml/3½fl oz red wine or port 1 tsp redcurrant jelly 200ml/7fl oz lamb or beef stock knob of butter salt and freshly ground black pepper Method Start by making the summer vegetable melange. Remove the greyish outer skins from the broad beans. Bring a pan of water to the boil and blanch the beans, then drain and set aside. Heat the butter in a pan over a medium heat and gently fry the shallot until soft. Add the flageolets, broad beans and peas and cook for a few minutes until the vegetables are softened but still have some bite and texture. Season with salt and pepper and stir through the herbs. Set aside.Next, prepare the dauphinoise. Preheat the oven to 200C/180C Fan/Gas 6. Slice the potatoes very thinly by hand or using a mandolin or food processor. Lightly butter a 1.5 litre/2½ pint shallow ovenproof dish.Put the cream, milk and garlic in a large non-stick saucepan and season with salt and pepper. Add the sliced potatoes and simmer for 10 minutes, stirring them very gently now and then so as not to break up the slices. They are ready when they are just tender when pierced with the tip of a small, sharp knife.Season with freshly grated nutmeg and salt and pepper to taste. Spoon everything into the buttered dish, overlapping the top layer of potatoes neatly if you wish. Set aside while you prepare the lamb.Season the lamb all over with salt and pepper. Heat the oil in a frying pan and brown the lamb all over. Transfer the meat to a roasting tin, put in the oven and cook for about 15 minutes for pink lamb or 20 minutes for medium lamb. At the same time, bake the dauphinoise in the oven for 20–25 minutes or until golden and bubbling. Leave the potatoes to stand for 5–10 minutes before cutting and serving. Meanwhile, cover the lamb with foil and leave to rest for 5 minutes before carving the racks into individual cutlets. Put the roasting tin on the hob, add the wine or port and bring to the boil. Add the redcurrant jelly and stock, then season with salt and pepper. Bring to the boil and stir while the sauce reduces a little, then swirl in the butter. Add any juices from carving and serve with the lamb, dauphinoise potatoes and summer vegetable melange. Start by making the summer vegetable melange. Remove the greyish outer skins from the broad beans. Bring a pan of water to the boil and blanch the beans, then drain and set aside. Start by making the summer vegetable melange. Remove the greyish outer skins from the broad beans. Bring a pan of water to the boil and blanch the beans, then drain and set aside. Heat the butter in a pan over a medium heat and gently fry the shallot until soft. Add the flageolets, broad beans and peas and cook for a few minutes until the vegetables are softened but still have some bite and texture. Season with salt and pepper and stir through the herbs. Set aside. Heat the butter in a pan over a medium heat and gently fry the shallot until soft. Add the flageolets, broad beans and peas and cook for a few minutes until the vegetables are softened but still have some bite and texture. Season with salt and pepper and stir through the herbs. Set aside. Next, prepare the dauphinoise. Preheat the oven to 200C/180C Fan/Gas 6. Slice the potatoes very thinly by hand or using a mandolin or food processor. Lightly butter a 1.5 litre/2½ pint shallow ovenproof dish. Next, prepare the dauphinoise. Preheat the oven to 200C/180C Fan/Gas 6. Slice the potatoes very thinly by hand or using a mandolin or food processor. Lightly butter a 1.5 litre/2½ pint shallow ovenproof dish. Put the cream, milk and garlic in a large non-stick saucepan and season with salt and pepper. Add the sliced potatoes and simmer for 10 minutes, stirring them very gently now and then so as not to break up the slices. They are ready when they are just tender when pierced with the tip of a small, sharp knife. Put the cream, milk and garlic in a large non-stick saucepan and season with salt and pepper. Add the sliced potatoes and simmer for 10 minutes, stirring them very gently now and then so as not to break up the slices. They are ready when they are just tender when pierced with the tip of a small, sharp knife. Season with freshly grated nutmeg and salt and pepper to taste. Spoon everything into the buttered dish, overlapping the top layer of potatoes neatly if you wish. Set aside while you prepare the lamb. Season with freshly grated nutmeg and salt and pepper to taste. Spoon everything into the buttered dish, overlapping the top layer of potatoes neatly if you wish. Set aside while you prepare the lamb. Season the lamb all over with salt and pepper. Heat the oil in a frying pan and brown the lamb all over. Season the lamb all over with salt and pepper. Heat the oil in a frying pan and brown the lamb all over. Transfer the meat to a roasting tin, put in the oven and cook for about 15 minutes for pink lamb or 20 minutes for medium lamb. At the same time, bake the dauphinoise in the oven for 20–25 minutes or until golden and bubbling. Transfer the meat to a roasting tin, put in the oven and cook for about 15 minutes for pink lamb or 20 minutes for medium lamb. At the same time, bake the dauphinoise in the oven for 20–25 minutes or until golden and bubbling. Leave the potatoes to stand for 5–10 minutes before cutting and serving. Meanwhile, cover the lamb with foil and leave to rest for 5 minutes before carving the racks into individual cutlets. Leave the potatoes to stand for 5–10 minutes before cutting and serving. Meanwhile, cover the lamb with foil and leave to rest for 5 minutes before carving the racks into individual cutlets. Put the roasting tin on the hob, add the wine or port and bring to the boil. Add the redcurrant jelly and stock, then season with salt and pepper. Bring to the boil and stir while the sauce reduces a little, then swirl in the butter. Add any juices from carving and serve with the lamb, dauphinoise potatoes and summer vegetable melange. Put the roasting tin on the hob, add the wine or port and bring to the boil. Add the redcurrant jelly and stock, then season with salt and pepper. Bring to the boil and stir while the sauce reduces a little, then swirl in the butter. Add any juices from carving and serve with the lamb, dauphinoise potatoes and summer vegetable melange.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lamb_with_dauphinoise_71784", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lamb with dauphinoise potatoes and greens recipe", "content": "An average of 5.0 out of 5 stars from 5 ratings Rick Stein serves his rack of lamb with a velvety red wine and redcurrant jelly sauce, quick dauphinoise potatoes and buttered, herby beans. 200g/7oz frozen broad beans, defrosted15g/½oz butter1 banana shallot, finely chopped400g/14oz tin flageolet beans, drained and rinsed100g/3½oz frozen peas, defrostedsmall handful fresh mint leaves, finely chopped small handful fresh parsley, finely choppedsalt and freshly ground black pepper 200g/7oz frozen broad beans, defrosted 15g/½oz butter 1 banana shallot, finely chopped 400g/14oz tin flageolet beans, drained and rinsed 100g/3½oz frozen peas, defrosted small handful fresh mint leaves, finely chopped small handful fresh parsley, finely chopped salt and freshly ground black pepper 900g/2lb floury potatoes, such as Maris Pipers, peeled15g/½oz butter, for greasing 300ml/½pt double cream300ml/½pt whole milk1 garlic clove, crushedfreshly grated nutmegsalt and freshly ground black pepper 900g/2lb floury potatoes, such as Maris Pipers, peeled 15g/½oz butter, for greasing 300ml/½pt double cream 300ml/½pt whole milk 1 garlic clove, crushed freshly grated nutmeg salt and freshly ground black pepper 2 x 8-bone racks of lamb2 tbsp oil100ml/3½fl oz red wine or port1 tsp redcurrant jelly200ml/7fl oz lamb or beef stockknob of buttersalt and freshly ground black pepper 2 x 8-bone racks of lamb 2 tbsp oil 100ml/3½fl oz red wine or port 1 tsp redcurrant jelly 200ml/7fl oz lamb or beef stock knob of butter salt and freshly ground black pepper Method Start by making the summer vegetable melange. Remove the greyish outer skins from the broad beans. Bring a pan of water to the boil and blanch the beans, then drain and set aside. Heat the butter in a pan over a medium heat and gently fry the shallot until soft. Add the flageolets, broad beans and peas and cook for a few minutes until the vegetables are softened but still have some bite and texture. Season with salt and pepper and stir through the herbs. Set aside.Next, prepare the dauphinoise. Preheat the oven to 200C/180C Fan/Gas 6. Slice the potatoes very thinly by hand or using a mandolin or food processor. Lightly butter a 1.5 litre/2½ pint shallow ovenproof dish.Put the cream, milk and garlic in a large non-stick saucepan and season with salt and pepper. Add the sliced potatoes and simmer for 10 minutes, stirring them very gently now and then so as not to break up the slices. They are ready when they are just tender when pierced with the tip of a small, sharp knife.Season with freshly grated nutmeg and salt and pepper to taste. Spoon everything into the buttered dish, overlapping the top layer of potatoes neatly if you wish. Set aside while you prepare the lamb.Season the lamb all over with salt and pepper. Heat the oil in a frying pan and brown the lamb all over. Transfer the meat to a roasting tin, put in the oven and cook for about 15 minutes for pink lamb or 20 minutes for medium lamb. At the same time, bake the dauphinoise in the oven for 20–25 minutes or until golden and bubbling. Leave the potatoes to stand for 5–10 minutes before cutting and serving. Meanwhile, cover the lamb with foil and leave to rest for 5 minutes before carving the racks into individual cutlets. Put the roasting tin on the hob, add the wine or port and bring to the boil. Add the redcurrant jelly and stock, then season with salt and pepper. Bring to the boil and stir while the sauce reduces a little, then swirl in the butter. Add any juices from carving and serve with the lamb, dauphinoise potatoes and summer vegetable melange. Start by making the summer vegetable melange. Remove the greyish outer skins from the broad beans. Bring a pan of water to the boil and blanch the beans, then drain and set aside. Start by making the summer vegetable melange. Remove the greyish outer skins from the broad beans. Bring a pan of water to the boil and blanch the beans, then drain and set aside. Heat the butter in a pan over a medium heat and gently fry the shallot until soft. Add the flageolets, broad beans and peas and cook for a few minutes until the vegetables are softened but still have some bite and texture. Season with salt and pepper and stir through the herbs. Set aside. Heat the butter in a pan over a medium heat and gently fry the shallot until soft. Add the flageolets, broad beans and peas and cook for a few minutes until the vegetables are softened but still have some bite and texture. Season with salt and pepper and stir through the herbs. Set aside. Next, prepare the dauphinoise. Preheat the oven to 200C/180C Fan/Gas 6. Slice the potatoes very thinly by hand or using a mandolin or food processor. Lightly butter a 1.5 litre/2½ pint shallow ovenproof dish. Next, prepare the dauphinoise. Preheat the oven to 200C/180C Fan/Gas 6. Slice the potatoes very thinly by hand or using a mandolin or food processor. Lightly butter a 1.5 litre/2½ pint shallow ovenproof dish. Put the cream, milk and garlic in a large non-stick saucepan and season with salt and pepper. Add the sliced potatoes and simmer for 10 minutes, stirring them very gently now and then so as not to break up the slices. They are ready when they are just tender when pierced with the tip of a small, sharp knife. Put the cream, milk and garlic in a large non-stick saucepan and season with salt and pepper. Add the sliced potatoes and simmer for 10 minutes, stirring them very gently now and then so as not to break up the slices. They are ready when they are just tender when pierced with the tip of a small, sharp knife. Season with freshly grated nutmeg and salt and pepper to taste. Spoon everything into the buttered dish, overlapping the top layer of potatoes neatly if you wish. Set aside while you prepare the lamb. Season with freshly grated nutmeg and salt and pepper to taste. Spoon everything into the buttered dish, overlapping the top layer of potatoes neatly if you wish. Set aside while you prepare the lamb. Season the lamb all over with salt and pepper. Heat the oil in a frying pan and brown the lamb all over. Season the lamb all over with salt and pepper. Heat the oil in a frying pan and brown the lamb all over. Transfer the meat to a roasting tin, put in the oven and cook for about 15 minutes for pink lamb or 20 minutes for medium lamb. At the same time, bake the dauphinoise in the oven for 20–25 minutes or until golden and bubbling. Transfer the meat to a roasting tin, put in the oven and cook for about 15 minutes for pink lamb or 20 minutes for medium lamb. At the same time, bake the dauphinoise in the oven for 20–25 minutes or until golden and bubbling. Leave the potatoes to stand for 5–10 minutes before cutting and serving. Meanwhile, cover the lamb with foil and leave to rest for 5 minutes before carving the racks into individual cutlets. Leave the potatoes to stand for 5–10 minutes before cutting and serving. Meanwhile, cover the lamb with foil and leave to rest for 5 minutes before carving the racks into individual cutlets. Put the roasting tin on the hob, add the wine or port and bring to the boil. Add the redcurrant jelly and stock, then season with salt and pepper. Bring to the boil and stir while the sauce reduces a little, then swirl in the butter. Add any juices from carving and serve with the lamb, dauphinoise potatoes and summer vegetable melange. Put the roasting tin on the hob, add the wine or port and bring to the boil. Add the redcurrant jelly and stock, then season with salt and pepper. Bring to the boil and stir while the sauce reduces a little, then swirl in the butter. Add any juices from carving and serve with the lamb, dauphinoise potatoes and summer vegetable melange." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace27eb3bdbfd0cc00132" }	50c7c6b5fb4ea64e51807825156c1ddb699b12e24f4c318f9d19efd5dececf80	Butternut squash and sage risotto recipe An average of 5.0 out of 5 stars from 2 ratings Rick Stein’s cosy, autumnal squash risotto is made all the more delicious with homemade vegetable stock, plenty of Parmesan and a crispy sage leaf garnish. 2 large onions2 large carrots1 fennel bulb2 celery sticks1 garlic bulb3 bay leavesfew fresh parsley stalks1 tsp salt 2 large onions 2 large carrots 1 fennel bulb 2 celery sticks 1 garlic bulb 3 bay leaves few fresh parsley stalks 1 tsp salt 4 tbsp olive oil 8–10 fresh sage leaves900g–1kg/2lb–2lb 4oz butternut squash, peeled, seeds removed and cut into rough chunks 1.5 litres/2½ pints vegetable stock (see above)60g/2¼oz butter1 banana shallot, chopped1 garlic clove, chopped300g/10½oz Arborio or carnaroli risotto rice100ml/3½fl oz dry white wine60g/2¼oz Parmesan (or alternative vegetarian hard cheese), gratedsalt and freshly ground black pepper 4 tbsp olive oil 8–10 fresh sage leaves 900g–1kg/2lb–2lb 4oz butternut squash, peeled, seeds removed and cut into rough chunks 1.5 litres/2½ pints vegetable stock (see above) 60g/2¼oz butter 1 banana shallot, chopped 1 garlic clove, chopped 300g/10½oz Arborio or carnaroli risotto rice 100ml/3½fl oz dry white wine 60g/2¼oz Parmesan (or alternative vegetarian hard cheese), grated salt and freshly ground black pepper Method For the stock, wash and roughly chop the vegetables – there's no need to peel the garlic. Put them in a large saucepan with the herbs and salt and add 3 litres/5¼ pints water. Bring to the boil and simmer for 45 minutes–1 hour, then strain the stock through a fine sieve into a clean saucepan or bowl. Set aside.While the stock is simmering, start on the risotto. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a frying pan until hot but not smoking, then add 4 whole sage leaves. Fry them until crisp, then set aside on kitchen paper ready to garnish the risotto later. Set the pan aside. Pour the oil from the pan into a roasting tin and add the butternut squash. Cut the remaining sage leaves into thin strips and add them to the squash, then season with salt and pepper. Roast the squash for 25 minutes until golden-brown and tender. Set aside.Once the stock is finished, pour 1.5 litres/2½ pints of it into a saucepan and bring to the boil. Melt 40g/1½oz of the butter in the frying pan. Add the shallot and garlic and cook gently until softened but not coloured. Add the rice, stir well to coat and cook until translucent. Add the wine and allow it to bubble up and be absorbed. Start adding the hot stock, a ladleful at a time, waiting until each one is absorbed before adding the next. Keep stirring for 18–20 minutes until the rice is creamy and the consistency is soupy. Mash the roasted butternut squash roughly using a potato masher and add it to the rice. Fold in the remaining butter and two-thirds of the grated Parmesan. Season well with salt and pepper. Serve the risotto in warm bowls and top each with a little more Parmesan and a fried sage leaf. For the stock, wash and roughly chop the vegetables – there's no need to peel the garlic. Put them in a large saucepan with the herbs and salt and add 3 litres/5¼ pints water. Bring to the boil and simmer for 45 minutes–1 hour, then strain the stock through a fine sieve into a clean saucepan or bowl. Set aside. For the stock, wash and roughly chop the vegetables – there's no need to peel the garlic. Put them in a large saucepan with the herbs and salt and add 3 litres/5¼ pints water. Bring to the boil and simmer for 45 minutes–1 hour, then strain the stock through a fine sieve into a clean saucepan or bowl. Set aside. While the stock is simmering, start on the risotto. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a frying pan until hot but not smoking, then add 4 whole sage leaves. Fry them until crisp, then set aside on kitchen paper ready to garnish the risotto later. Set the pan aside. While the stock is simmering, start on the risotto. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a frying pan until hot but not smoking, then add 4 whole sage leaves. Fry them until crisp, then set aside on kitchen paper ready to garnish the risotto later. Set the pan aside. Pour the oil from the pan into a roasting tin and add the butternut squash. Cut the remaining sage leaves into thin strips and add them to the squash, then season with salt and pepper. Roast the squash for 25 minutes until golden-brown and tender. Set aside. Pour the oil from the pan into a roasting tin and add the butternut squash. Cut the remaining sage leaves into thin strips and add them to the squash, then season with salt and pepper. Roast the squash for 25 minutes until golden-brown and tender. Set aside. Once the stock is finished, pour 1.5 litres/2½ pints of it into a saucepan and bring to the boil. Melt 40g/1½oz of the butter in the frying pan. Add the shallot and garlic and cook gently until softened but not coloured. Add the rice, stir well to coat and cook until translucent. Add the wine and allow it to bubble up and be absorbed. Start adding the hot stock, a ladleful at a time, waiting until each one is absorbed before adding the next. Keep stirring for 18–20 minutes until the rice is creamy and the consistency is soupy. Once the stock is finished, pour 1.5 litres/2½ pints of it into a saucepan and bring to the boil. Melt 40g/1½oz of the butter in the frying pan. Add the shallot and garlic and cook gently until softened but not coloured. Add the rice, stir well to coat and cook until translucent. Add the wine and allow it to bubble up and be absorbed. Start adding the hot stock, a ladleful at a time, waiting until each one is absorbed before adding the next. Keep stirring for 18–20 minutes until the rice is creamy and the consistency is soupy. Mash the roasted butternut squash roughly using a potato masher and add it to the rice. Fold in the remaining butter and two-thirds of the grated Parmesan. Season well with salt and pepper. Serve the risotto in warm bowls and top each with a little more Parmesan and a fried sage leaf. Mash the roasted butternut squash roughly using a potato masher and add it to the rice. Fold in the remaining butter and two-thirds of the grated Parmesan. Season well with salt and pepper. Serve the risotto in warm bowls and top each with a little more Parmesan and a fried sage leaf.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/butternut_squash_and_16056", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Butternut squash and sage risotto recipe", "content": "An average of 5.0 out of 5 stars from 2 ratings Rick Stein’s cosy, autumnal squash risotto is made all the more delicious with homemade vegetable stock, plenty of Parmesan and a crispy sage leaf garnish. 2 large onions2 large carrots1 fennel bulb2 celery sticks1 garlic bulb3 bay leavesfew fresh parsley stalks1 tsp salt 2 large onions 2 large carrots 1 fennel bulb 2 celery sticks 1 garlic bulb 3 bay leaves few fresh parsley stalks 1 tsp salt 4 tbsp olive oil 8–10 fresh sage leaves900g–1kg/2lb–2lb 4oz butternut squash, peeled, seeds removed and cut into rough chunks 1.5 litres/2½ pints vegetable stock (see above)60g/2¼oz butter1 banana shallot, chopped1 garlic clove, chopped300g/10½oz Arborio or carnaroli risotto rice100ml/3½fl oz dry white wine60g/2¼oz Parmesan (or alternative vegetarian hard cheese), gratedsalt and freshly ground black pepper 4 tbsp olive oil 8–10 fresh sage leaves 900g–1kg/2lb–2lb 4oz butternut squash, peeled, seeds removed and cut into rough chunks 1.5 litres/2½ pints vegetable stock (see above) 60g/2¼oz butter 1 banana shallot, chopped 1 garlic clove, chopped 300g/10½oz Arborio or carnaroli risotto rice 100ml/3½fl oz dry white wine 60g/2¼oz Parmesan (or alternative vegetarian hard cheese), grated salt and freshly ground black pepper Method For the stock, wash and roughly chop the vegetables – there's no need to peel the garlic. Put them in a large saucepan with the herbs and salt and add 3 litres/5¼ pints water. Bring to the boil and simmer for 45 minutes–1 hour, then strain the stock through a fine sieve into a clean saucepan or bowl. Set aside.While the stock is simmering, start on the risotto. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a frying pan until hot but not smoking, then add 4 whole sage leaves. Fry them until crisp, then set aside on kitchen paper ready to garnish the risotto later. Set the pan aside. Pour the oil from the pan into a roasting tin and add the butternut squash. Cut the remaining sage leaves into thin strips and add them to the squash, then season with salt and pepper. Roast the squash for 25 minutes until golden-brown and tender. Set aside.Once the stock is finished, pour 1.5 litres/2½ pints of it into a saucepan and bring to the boil. Melt 40g/1½oz of the butter in the frying pan. Add the shallot and garlic and cook gently until softened but not coloured. Add the rice, stir well to coat and cook until translucent. Add the wine and allow it to bubble up and be absorbed. Start adding the hot stock, a ladleful at a time, waiting until each one is absorbed before adding the next. Keep stirring for 18–20 minutes until the rice is creamy and the consistency is soupy. Mash the roasted butternut squash roughly using a potato masher and add it to the rice. Fold in the remaining butter and two-thirds of the grated Parmesan. Season well with salt and pepper. Serve the risotto in warm bowls and top each with a little more Parmesan and a fried sage leaf. For the stock, wash and roughly chop the vegetables – there's no need to peel the garlic. Put them in a large saucepan with the herbs and salt and add 3 litres/5¼ pints water. Bring to the boil and simmer for 45 minutes–1 hour, then strain the stock through a fine sieve into a clean saucepan or bowl. Set aside. For the stock, wash and roughly chop the vegetables – there's no need to peel the garlic. Put them in a large saucepan with the herbs and salt and add 3 litres/5¼ pints water. Bring to the boil and simmer for 45 minutes–1 hour, then strain the stock through a fine sieve into a clean saucepan or bowl. Set aside. While the stock is simmering, start on the risotto. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a frying pan until hot but not smoking, then add 4 whole sage leaves. Fry them until crisp, then set aside on kitchen paper ready to garnish the risotto later. Set the pan aside. While the stock is simmering, start on the risotto. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a frying pan until hot but not smoking, then add 4 whole sage leaves. Fry them until crisp, then set aside on kitchen paper ready to garnish the risotto later. Set the pan aside. Pour the oil from the pan into a roasting tin and add the butternut squash. Cut the remaining sage leaves into thin strips and add them to the squash, then season with salt and pepper. Roast the squash for 25 minutes until golden-brown and tender. Set aside. Pour the oil from the pan into a roasting tin and add the butternut squash. Cut the remaining sage leaves into thin strips and add them to the squash, then season with salt and pepper. Roast the squash for 25 minutes until golden-brown and tender. Set aside. Once the stock is finished, pour 1.5 litres/2½ pints of it into a saucepan and bring to the boil. Melt 40g/1½oz of the butter in the frying pan. Add the shallot and garlic and cook gently until softened but not coloured. Add the rice, stir well to coat and cook until translucent. Add the wine and allow it to bubble up and be absorbed. Start adding the hot stock, a ladleful at a time, waiting until each one is absorbed before adding the next. Keep stirring for 18–20 minutes until the rice is creamy and the consistency is soupy. Once the stock is finished, pour 1.5 litres/2½ pints of it into a saucepan and bring to the boil. Melt 40g/1½oz of the butter in the frying pan. Add the shallot and garlic and cook gently until softened but not coloured. Add the rice, stir well to coat and cook until translucent. Add the wine and allow it to bubble up and be absorbed. Start adding the hot stock, a ladleful at a time, waiting until each one is absorbed before adding the next. Keep stirring for 18–20 minutes until the rice is creamy and the consistency is soupy. Mash the roasted butternut squash roughly using a potato masher and add it to the rice. Fold in the remaining butter and two-thirds of the grated Parmesan. Season well with salt and pepper. Serve the risotto in warm bowls and top each with a little more Parmesan and a fried sage leaf. Mash the roasted butternut squash roughly using a potato masher and add it to the rice. Fold in the remaining butter and two-thirds of the grated Parmesan. Season well with salt and pepper. Serve the risotto in warm bowls and top each with a little more Parmesan and a fried sage leaf." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace28eb3bdbfd0cc00133" }	1a255ccb73e788d07ab14d9c5fd277f304682b1fc1e16f5c0b1d5b4893fdbe8d	Chicken meatloaf recipe An average of 4.2 out of 5 stars from 6 ratings The Hairy Bikers' made this meatloaf for Meat Loaf on Saturday Kitchen. 1 tbsp olive oil1 small onion, finely chopped2 garlic cloves, crushed or grated750g/1lb 19oz chicken mince50g/1¾oz bacon, finely chopped1 tsp ground oregano1 tsp lemon zest1 tsp Dijon mustard1 tsp Worcestershire sauce50ml/2fl oz double cream100g/3½oz breadcrumbs2 free-range egg whites100g/3½oz gruyère, grated5 slices of rindless streaky bacon 1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed or grated 750g/1lb 19oz chicken mince 50g/1¾oz bacon, finely chopped 1 tsp ground oregano 1 tsp lemon zest 1 tsp Dijon mustard 1 tsp Worcestershire sauce 50ml/2fl oz double cream 100g/3½oz breadcrumbs 2 free-range egg whites 100g/3½oz gruyère, grated 5 slices of rindless streaky bacon 100ml/3½fl oz ketchup1 tsp Worcestershire sauce1 tbsp Dijon mustard1 tbsp maple syrup1 tbsp cider vinegar 100ml/3½fl oz ketchup 1 tsp Worcestershire sauce 1 tbsp Dijon mustard 1 tbsp maple syrup 1 tbsp cider vinegar Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the olive oil in a frying pan. Add the onion and sauté for a few minutes until soft and starting to take on some colour. Add the garlic and cook for a further minute. Remove from the heat and leave to cool.Put the chicken in a large bowl and season with salt and pepper. Add the chopped bacon, oregano, zest, mustard, cream and breadcrumbs, followed by the cooled onion and garlic. Add the egg and stir everything together thoroughly.Take a small piece of the mixture and fry it. Taste and adjust the seasoning and any other flavours accordingly.For the glaze, put all the ingredients into a saucepan and season with salt and pepper. Heat through gently and set aside.Take half the chicken mixture, and mould it onto a baking tray, using the size of a loaf pan for guidance and making it as even as you can. Put the cheese down the centre, making sure you leave a border all the way round, then top with the remaining chicken mixture, building up round the sides and making sure it is well sealed as you don’t want the cheese leaking out. You should end up with a slightly domed loaf. Brush on some of the glaze. Cut the bacon slices in half and stretch with the back of a knife. Each slice should reach from the base of one side, over the top and to the bottom of the other side. Brush with a little more of the glaze. Bake for 30 minutes, then remove and brush with the remaining glaze. Bake for a further 30 minutes, by which time the meatloaf should be cooked through with nicely crisp bacon. Serve in thick slices. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a frying pan. Add the onion and sauté for a few minutes until soft and starting to take on some colour. Add the garlic and cook for a further minute. Remove from the heat and leave to cool. Heat the olive oil in a frying pan. Add the onion and sauté for a few minutes until soft and starting to take on some colour. Add the garlic and cook for a further minute. Remove from the heat and leave to cool. Put the chicken in a large bowl and season with salt and pepper. Add the chopped bacon, oregano, zest, mustard, cream and breadcrumbs, followed by the cooled onion and garlic. Add the egg and stir everything together thoroughly. Put the chicken in a large bowl and season with salt and pepper. Add the chopped bacon, oregano, zest, mustard, cream and breadcrumbs, followed by the cooled onion and garlic. Add the egg and stir everything together thoroughly. Take a small piece of the mixture and fry it. Taste and adjust the seasoning and any other flavours accordingly. Take a small piece of the mixture and fry it. Taste and adjust the seasoning and any other flavours accordingly. For the glaze, put all the ingredients into a saucepan and season with salt and pepper. Heat through gently and set aside. For the glaze, put all the ingredients into a saucepan and season with salt and pepper. Heat through gently and set aside. Take half the chicken mixture, and mould it onto a baking tray, using the size of a loaf pan for guidance and making it as even as you can. Put the cheese down the centre, making sure you leave a border all the way round, then top with the remaining chicken mixture, building up round the sides and making sure it is well sealed as you don’t want the cheese leaking out. You should end up with a slightly domed loaf. Brush on some of the glaze. Take half the chicken mixture, and mould it onto a baking tray, using the size of a loaf pan for guidance and making it as even as you can. Put the cheese down the centre, making sure you leave a border all the way round, then top with the remaining chicken mixture, building up round the sides and making sure it is well sealed as you don’t want the cheese leaking out. You should end up with a slightly domed loaf. Brush on some of the glaze. Cut the bacon slices in half and stretch with the back of a knife. Each slice should reach from the base of one side, over the top and to the bottom of the other side. Brush with a little more of the glaze. Cut the bacon slices in half and stretch with the back of a knife. Each slice should reach from the base of one side, over the top and to the bottom of the other side. Brush with a little more of the glaze. Bake for 30 minutes, then remove and brush with the remaining glaze. Bake for a further 30 minutes, by which time the meatloaf should be cooked through with nicely crisp bacon. Serve in thick slices. Bake for 30 minutes, then remove and brush with the remaining glaze. Bake for a further 30 minutes, by which time the meatloaf should be cooked through with nicely crisp bacon. Serve in thick slices.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_meatloaf_53803", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken meatloaf recipe", "content": "An average of 4.2 out of 5 stars from 6 ratings The Hairy Bikers' made this meatloaf for Meat Loaf on Saturday Kitchen. 1 tbsp olive oil1 small onion, finely chopped2 garlic cloves, crushed or grated750g/1lb 19oz chicken mince50g/1¾oz bacon, finely chopped1 tsp ground oregano1 tsp lemon zest1 tsp Dijon mustard1 tsp Worcestershire sauce50ml/2fl oz double cream100g/3½oz breadcrumbs2 free-range egg whites100g/3½oz gruyère, grated5 slices of rindless streaky bacon 1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed or grated 750g/1lb 19oz chicken mince 50g/1¾oz bacon, finely chopped 1 tsp ground oregano 1 tsp lemon zest 1 tsp Dijon mustard 1 tsp Worcestershire sauce 50ml/2fl oz double cream 100g/3½oz breadcrumbs 2 free-range egg whites 100g/3½oz gruyère, grated 5 slices of rindless streaky bacon 100ml/3½fl oz ketchup1 tsp Worcestershire sauce1 tbsp Dijon mustard1 tbsp maple syrup1 tbsp cider vinegar 100ml/3½fl oz ketchup 1 tsp Worcestershire sauce 1 tbsp Dijon mustard 1 tbsp maple syrup 1 tbsp cider vinegar Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the olive oil in a frying pan. Add the onion and sauté for a few minutes until soft and starting to take on some colour. Add the garlic and cook for a further minute. Remove from the heat and leave to cool.Put the chicken in a large bowl and season with salt and pepper. Add the chopped bacon, oregano, zest, mustard, cream and breadcrumbs, followed by the cooled onion and garlic. Add the egg and stir everything together thoroughly.Take a small piece of the mixture and fry it. Taste and adjust the seasoning and any other flavours accordingly.For the glaze, put all the ingredients into a saucepan and season with salt and pepper. Heat through gently and set aside.Take half the chicken mixture, and mould it onto a baking tray, using the size of a loaf pan for guidance and making it as even as you can. Put the cheese down the centre, making sure you leave a border all the way round, then top with the remaining chicken mixture, building up round the sides and making sure it is well sealed as you don’t want the cheese leaking out. You should end up with a slightly domed loaf. Brush on some of the glaze. Cut the bacon slices in half and stretch with the back of a knife. Each slice should reach from the base of one side, over the top and to the bottom of the other side. Brush with a little more of the glaze. Bake for 30 minutes, then remove and brush with the remaining glaze. Bake for a further 30 minutes, by which time the meatloaf should be cooked through with nicely crisp bacon. Serve in thick slices. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a frying pan. Add the onion and sauté for a few minutes until soft and starting to take on some colour. Add the garlic and cook for a further minute. Remove from the heat and leave to cool. Heat the olive oil in a frying pan. Add the onion and sauté for a few minutes until soft and starting to take on some colour. Add the garlic and cook for a further minute. Remove from the heat and leave to cool. Put the chicken in a large bowl and season with salt and pepper. Add the chopped bacon, oregano, zest, mustard, cream and breadcrumbs, followed by the cooled onion and garlic. Add the egg and stir everything together thoroughly. Put the chicken in a large bowl and season with salt and pepper. Add the chopped bacon, oregano, zest, mustard, cream and breadcrumbs, followed by the cooled onion and garlic. Add the egg and stir everything together thoroughly. Take a small piece of the mixture and fry it. Taste and adjust the seasoning and any other flavours accordingly. Take a small piece of the mixture and fry it. Taste and adjust the seasoning and any other flavours accordingly. For the glaze, put all the ingredients into a saucepan and season with salt and pepper. Heat through gently and set aside. For the glaze, put all the ingredients into a saucepan and season with salt and pepper. Heat through gently and set aside. Take half the chicken mixture, and mould it onto a baking tray, using the size of a loaf pan for guidance and making it as even as you can. Put the cheese down the centre, making sure you leave a border all the way round, then top with the remaining chicken mixture, building up round the sides and making sure it is well sealed as you don’t want the cheese leaking out. You should end up with a slightly domed loaf. Brush on some of the glaze. Take half the chicken mixture, and mould it onto a baking tray, using the size of a loaf pan for guidance and making it as even as you can. Put the cheese down the centre, making sure you leave a border all the way round, then top with the remaining chicken mixture, building up round the sides and making sure it is well sealed as you don’t want the cheese leaking out. You should end up with a slightly domed loaf. Brush on some of the glaze. Cut the bacon slices in half and stretch with the back of a knife. Each slice should reach from the base of one side, over the top and to the bottom of the other side. Brush with a little more of the glaze. Cut the bacon slices in half and stretch with the back of a knife. Each slice should reach from the base of one side, over the top and to the bottom of the other side. Brush with a little more of the glaze. Bake for 30 minutes, then remove and brush with the remaining glaze. Bake for a further 30 minutes, by which time the meatloaf should be cooked through with nicely crisp bacon. Serve in thick slices. Bake for 30 minutes, then remove and brush with the remaining glaze. Bake for a further 30 minutes, by which time the meatloaf should be cooked through with nicely crisp bacon. Serve in thick slices." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace28eb3bdbfd0cc00134" }	e550284493770113434387c9dbff92e59ef94ef880c579b2d21dd049349e7a2d	Cajun seasoning recipe An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cajun_seasoning_92363_16x9.jpg You can buy ready-made Cajun seasonings and some of them are pretty good, but you can’t beat the taste of the freshly made version for jambalaya and the like. 1 tbsp sea salt1 tbsp sweet paprika1 tbsp garlic powder2 tsp ground white pepper2 tsp onion powder1 tsp ground cumin1 tsp cayenne pepper1 tsp dried oregano1 tsp dried thyme1 tsp dried basil (optional) 1 tbsp sea salt 1 tbsp sweet paprika 1 tbsp garlic powder 2 tsp ground white pepper 2 tsp onion powder 1 tsp ground cumin 1 tsp cayenne pepper 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried basil (optional) Method Pound the sea salt until fine, then mix with all the remaining ingredients. Alternatively, for a smoother powder, blend all the ingredients in a spice grinder. Pound the sea salt until fine, then mix with all the remaining ingredients. Alternatively, for a smoother powder, blend all the ingredients in a spice grinder. Pound the sea salt until fine, then mix with all the remaining ingredients. Alternatively, for a smoother powder, blend all the ingredients in a spice grinder.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cajun_seasoning_92363", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cajun seasoning recipe", "content": "An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cajun_seasoning_92363_16x9.jpg You can buy ready-made Cajun seasonings and some of them are pretty good, but you can’t beat the taste of the freshly made version for jambalaya and the like. 1 tbsp sea salt1 tbsp sweet paprika1 tbsp garlic powder2 tsp ground white pepper2 tsp onion powder1 tsp ground cumin1 tsp cayenne pepper1 tsp dried oregano1 tsp dried thyme1 tsp dried basil (optional) 1 tbsp sea salt 1 tbsp sweet paprika 1 tbsp garlic powder 2 tsp ground white pepper 2 tsp onion powder 1 tsp ground cumin 1 tsp cayenne pepper 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried basil (optional) Method Pound the sea salt until fine, then mix with all the remaining ingredients. Alternatively, for a smoother powder, blend all the ingredients in a spice grinder. Pound the sea salt until fine, then mix with all the remaining ingredients. Alternatively, for a smoother powder, blend all the ingredients in a spice grinder. Pound the sea salt until fine, then mix with all the remaining ingredients. Alternatively, for a smoother powder, blend all the ingredients in a spice grinder." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace28eb3bdbfd0cc00135" }	5181963b37abf8614f32e6f9965ee059c0c392844ee8a5858a7aad87f0994857	Fragrant chicken noodle soup recipe An average of 5.0 out of 5 stars from 4 ratings This recipe shows you how to make a chicken soup to get the tastebuds tingling. Quick, easy and full of aromatic herbs. 1 litre/1¾ pints chicken stock (home-made or bought)2 lemongrass stalks4 bird’s eye chillies4-5 kaffir lime leaves (optional)3 long shallots, peeled and finely sliced50g/2oz piece fresh root ginger, peeled and sliced thinly3 garlic cloves, peeled and halved lengthways4 tbsp lime juice2 tbsp nam pla (Thai fish sauce)100g/3½oz medium rice or egg noodles100g/3½oz mangetout, trimmed and sliced diagonally 1 red pepper, deseeded and very thinly slicedsmall bunch fresh coriander, roughly torn 1 litre/1¾ pints chicken stock (home-made or bought) 2 lemongrass stalks 4 bird’s eye chillies 4-5 kaffir lime leaves (optional) 3 long shallots, peeled and finely sliced 50g/2oz piece fresh root ginger, peeled and sliced thinly 3 garlic cloves, peeled and halved lengthways 4 tbsp lime juice 2 tbsp nam pla (Thai fish sauce) 100g/3½oz medium rice or egg noodles 100g/3½oz mangetout, trimmed and sliced diagonally 1 red pepper, deseeded and very thinly sliced small bunch fresh coriander, roughly torn 250g/9oz chicken mince2 spring onions, trimmed and finely sliced1 garlic clove, peeled and crushed1 birds eye chilli, finely chopped 1 tbsp cornflour, plus extra for dusting¼ tsp fine sea salt2 tbsp chopped fresh coriander leavesfreshly ground black pepper 250g/9oz chicken mince 2 spring onions, trimmed and finely sliced 1 garlic clove, peeled and crushed 1 birds eye chilli, finely chopped 1 tbsp cornflour, plus extra for dusting ¼ tsp fine sea salt 2 tbsp chopped fresh coriander leaves freshly ground black pepper Method To make the soup base, pour the stock into a large saucepan and bring to a simmer. Finely chop one of the lemongrass stalks and add to the pan. Split two of the chillies lengthways almost all the way through and add to the pan. Add the lime leaves, if using, one of the sliced shallots and all the ginger and garlic. Bring to a low simmer and cook gently for 15 minutes. Remove from the heat and leave to stand..For the chicken balls, put all the ingredients in a large bowl and mix until well combined. Tip some cornflour onto a plate and use dust your hands. Roll the chicken mixture into 16 small balls and put on a large dinner plate. Strain the infused stock through a sieve into a clean pan. Stir in the remaining shallots, lime juice and fish sauce. Slice the remaining two bird’s eye chilles very finely and add to the pan. Bash the lemon grass with a rolling pin to bruise, and stir into the stock.Bring to a gentle simmer and add the chicken balls. Cook for five minutes, allowing the liquid to bubble. Add the noodles and return to a simmer for two minutes. Stir in the mange tout and red pepper and simmer for two minutes more until the chicken balls are cooked through and the vegetables and noodles are just tender. Add salt and freshly ground black pepper, to taste, adding a little extra lime juice or fish sauce if needed.Ladle into deep bowls, scatter the coriander over and serve. To make the soup base, pour the stock into a large saucepan and bring to a simmer. Finely chop one of the lemongrass stalks and add to the pan. Split two of the chillies lengthways almost all the way through and add to the pan. To make the soup base, pour the stock into a large saucepan and bring to a simmer. Finely chop one of the lemongrass stalks and add to the pan. Split two of the chillies lengthways almost all the way through and add to the pan. Add the lime leaves, if using, one of the sliced shallots and all the ginger and garlic. Bring to a low simmer and cook gently for 15 minutes. Remove from the heat and leave to stand.. Add the lime leaves, if using, one of the sliced shallots and all the ginger and garlic. Bring to a low simmer and cook gently for 15 minutes. Remove from the heat and leave to stand.. For the chicken balls, put all the ingredients in a large bowl and mix until well combined. Tip some cornflour onto a plate and use dust your hands. Roll the chicken mixture into 16 small balls and put on a large dinner plate. For the chicken balls, put all the ingredients in a large bowl and mix until well combined. Tip some cornflour onto a plate and use dust your hands. Roll the chicken mixture into 16 small balls and put on a large dinner plate. Strain the infused stock through a sieve into a clean pan. Stir in the remaining shallots, lime juice and fish sauce. Slice the remaining two bird’s eye chilles very finely and add to the pan. Bash the lemon grass with a rolling pin to bruise, and stir into the stock. Strain the infused stock through a sieve into a clean pan. Stir in the remaining shallots, lime juice and fish sauce. Slice the remaining two bird’s eye chilles very finely and add to the pan. Bash the lemon grass with a rolling pin to bruise, and stir into the stock. Bring to a gentle simmer and add the chicken balls. Cook for five minutes, allowing the liquid to bubble. Add the noodles and return to a simmer for two minutes. Bring to a gentle simmer and add the chicken balls. Cook for five minutes, allowing the liquid to bubble. Add the noodles and return to a simmer for two minutes. Stir in the mange tout and red pepper and simmer for two minutes more until the chicken balls are cooked through and the vegetables and noodles are just tender. Add salt and freshly ground black pepper, to taste, adding a little extra lime juice or fish sauce if needed. Stir in the mange tout and red pepper and simmer for two minutes more until the chicken balls are cooked through and the vegetables and noodles are just tender. Add salt and freshly ground black pepper, to taste, adding a little extra lime juice or fish sauce if needed. Ladle into deep bowls, scatter the coriander over and serve. Ladle into deep bowls, scatter the coriander over and serve.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/fragrant_chicken_noodle_59139", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Fragrant chicken noodle soup recipe", "content": "An average of 5.0 out of 5 stars from 4 ratings This recipe shows you how to make a chicken soup to get the tastebuds tingling. Quick, easy and full of aromatic herbs. 1 litre/1¾ pints chicken stock (home-made or bought)2 lemongrass stalks4 bird’s eye chillies4-5 kaffir lime leaves (optional)3 long shallots, peeled and finely sliced50g/2oz piece fresh root ginger, peeled and sliced thinly3 garlic cloves, peeled and halved lengthways4 tbsp lime juice2 tbsp nam pla (Thai fish sauce)100g/3½oz medium rice or egg noodles100g/3½oz mangetout, trimmed and sliced diagonally 1 red pepper, deseeded and very thinly slicedsmall bunch fresh coriander, roughly torn 1 litre/1¾ pints chicken stock (home-made or bought) 2 lemongrass stalks 4 bird’s eye chillies 4-5 kaffir lime leaves (optional) 3 long shallots, peeled and finely sliced 50g/2oz piece fresh root ginger, peeled and sliced thinly 3 garlic cloves, peeled and halved lengthways 4 tbsp lime juice 2 tbsp nam pla (Thai fish sauce) 100g/3½oz medium rice or egg noodles 100g/3½oz mangetout, trimmed and sliced diagonally 1 red pepper, deseeded and very thinly sliced small bunch fresh coriander, roughly torn 250g/9oz chicken mince2 spring onions, trimmed and finely sliced1 garlic clove, peeled and crushed1 birds eye chilli, finely chopped 1 tbsp cornflour, plus extra for dusting¼ tsp fine sea salt2 tbsp chopped fresh coriander leavesfreshly ground black pepper 250g/9oz chicken mince 2 spring onions, trimmed and finely sliced 1 garlic clove, peeled and crushed 1 birds eye chilli, finely chopped 1 tbsp cornflour, plus extra for dusting ¼ tsp fine sea salt 2 tbsp chopped fresh coriander leaves freshly ground black pepper Method To make the soup base, pour the stock into a large saucepan and bring to a simmer. Finely chop one of the lemongrass stalks and add to the pan. Split two of the chillies lengthways almost all the way through and add to the pan. Add the lime leaves, if using, one of the sliced shallots and all the ginger and garlic. Bring to a low simmer and cook gently for 15 minutes. Remove from the heat and leave to stand..For the chicken balls, put all the ingredients in a large bowl and mix until well combined. Tip some cornflour onto a plate and use dust your hands. Roll the chicken mixture into 16 small balls and put on a large dinner plate. Strain the infused stock through a sieve into a clean pan. Stir in the remaining shallots, lime juice and fish sauce. Slice the remaining two bird’s eye chilles very finely and add to the pan. Bash the lemon grass with a rolling pin to bruise, and stir into the stock.Bring to a gentle simmer and add the chicken balls. Cook for five minutes, allowing the liquid to bubble. Add the noodles and return to a simmer for two minutes. Stir in the mange tout and red pepper and simmer for two minutes more until the chicken balls are cooked through and the vegetables and noodles are just tender. Add salt and freshly ground black pepper, to taste, adding a little extra lime juice or fish sauce if needed.Ladle into deep bowls, scatter the coriander over and serve. To make the soup base, pour the stock into a large saucepan and bring to a simmer. Finely chop one of the lemongrass stalks and add to the pan. Split two of the chillies lengthways almost all the way through and add to the pan. To make the soup base, pour the stock into a large saucepan and bring to a simmer. Finely chop one of the lemongrass stalks and add to the pan. Split two of the chillies lengthways almost all the way through and add to the pan. Add the lime leaves, if using, one of the sliced shallots and all the ginger and garlic. Bring to a low simmer and cook gently for 15 minutes. Remove from the heat and leave to stand.. Add the lime leaves, if using, one of the sliced shallots and all the ginger and garlic. Bring to a low simmer and cook gently for 15 minutes. Remove from the heat and leave to stand.. For the chicken balls, put all the ingredients in a large bowl and mix until well combined. Tip some cornflour onto a plate and use dust your hands. Roll the chicken mixture into 16 small balls and put on a large dinner plate. For the chicken balls, put all the ingredients in a large bowl and mix until well combined. Tip some cornflour onto a plate and use dust your hands. Roll the chicken mixture into 16 small balls and put on a large dinner plate. Strain the infused stock through a sieve into a clean pan. Stir in the remaining shallots, lime juice and fish sauce. Slice the remaining two bird’s eye chilles very finely and add to the pan. Bash the lemon grass with a rolling pin to bruise, and stir into the stock. Strain the infused stock through a sieve into a clean pan. Stir in the remaining shallots, lime juice and fish sauce. Slice the remaining two bird’s eye chilles very finely and add to the pan. Bash the lemon grass with a rolling pin to bruise, and stir into the stock. Bring to a gentle simmer and add the chicken balls. Cook for five minutes, allowing the liquid to bubble. Add the noodles and return to a simmer for two minutes. Bring to a gentle simmer and add the chicken balls. Cook for five minutes, allowing the liquid to bubble. Add the noodles and return to a simmer for two minutes. Stir in the mange tout and red pepper and simmer for two minutes more until the chicken balls are cooked through and the vegetables and noodles are just tender. Add salt and freshly ground black pepper, to taste, adding a little extra lime juice or fish sauce if needed. Stir in the mange tout and red pepper and simmer for two minutes more until the chicken balls are cooked through and the vegetables and noodles are just tender. Add salt and freshly ground black pepper, to taste, adding a little extra lime juice or fish sauce if needed. Ladle into deep bowls, scatter the coriander over and serve. Ladle into deep bowls, scatter the coriander over and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace28eb3bdbfd0cc00136" }	7d55378bc0fbfa492d62d08a9abd2ec49219cca9701808164f3dc69089759b7e	Mozzarella-stuffed chicken meatballs recipe Put 2 tablespoons of the olive oil in a large saucepan and add the onion. Gently fry until very soft and translucent, then add the garlic and oregano. Cook for a further minute, and then pour in the wine. Allow to bubble up for a minute or two, then turn down the heat and add the tinned tomatoes. Season with salt and pepper. Leave to simmer, covered, for as long as you can, but at least 1 hour, checking regularly and adding a splash of water if it appears to be getting dry. After the first 20 minutes, check the tomatoes for sweetness and add a pinch of sugar if you think they need it.Preheat the oven to 200C/180C Fan/Gas 6.Meanwhile, put the remaining olive oil and the balsamic vinegar into a roasting tin and season with salt and pepper. Mix, then coat the fresh tomatoes in the olive oil mixture. Roast for about 30 minutes or until soft. Put the roasted tomatoes in a sieve and press the flesh through into the tomato saucepan, extract every bit of lovely flavour from these beauties. Keep the oven on to cook the meatballs. To make the meatballs, put the chicken mince in a large bowl and season with salt and pepper. Heat the olive oil in a small frying pan and add the onion. Fry gently until very soft and translucent. Add the garlic and cook for a further minute. Allow to cool a little then add to the chicken.Add the oregano, breadcrumbs, egg, cream, Parmesan and nutmeg to the chicken. Mix very thoroughly. Divide the mixture into 20 balls.Thoroughly drain the mozzarella balls. Flatten each meatball. Wrap each ball of mozzarella in a basil leaf and put in the middle of the meatball. Wrap the meat around the mozzarella and basil until it is completely enclosed. Shape gently into a sphere.Heat a little olive oil in a large frying pan and fry the meatballs on each side until well browned. Transfer the meatballs to an ovenproof dish and pour over the tomato sauce – they will not be completely covered. Slice the remaining mozzarella and arrange over the sauce, then grate over some more Parmesan. Bake in the preheated oven for around 20-25 minutes until piping hot.While the meatballs are baking, cook the pasta according to the packet instructions. Serve together, with more Parmesan grated over if you like. A few perky basil leaves on top look good too. Put 2 tablespoons of the olive oil in a large saucepan and add the onion. Gently fry until very soft and translucent, then add the garlic and oregano. Cook for a further minute, and then pour in the wine. Allow to bubble up for a minute or two, then turn down the heat and add the tinned tomatoes. Season with salt and pepper. Leave to simmer, covered, for as long as you can, but at least 1 hour, checking regularly and adding a splash of water if it appears to be getting dry. After the first 20 minutes, check the tomatoes for sweetness and add a pinch of sugar if you think they need it. Put 2 tablespoons of the olive oil in a large saucepan and add the onion. Gently fry until very soft and translucent, then add the garlic and oregano. Cook for a further minute, and then pour in the wine. Allow to bubble up for a minute or two, then turn down the heat and add the tinned tomatoes. Season with salt and pepper. Leave to simmer, covered, for as long as you can, but at least 1 hour, checking regularly and adding a splash of water if it appears to be getting dry. After the first 20 minutes, check the tomatoes for sweetness and add a pinch of sugar if you think they need it. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, put the remaining olive oil and the balsamic vinegar into a roasting tin and season with salt and pepper. Mix, then coat the fresh tomatoes in the olive oil mixture. Roast for about 30 minutes or until soft. Meanwhile, put the remaining olive oil and the balsamic vinegar into a roasting tin and season with salt and pepper. Mix, then coat the fresh tomatoes in the olive oil mixture. Roast for about 30 minutes or until soft. Put the roasted tomatoes in a sieve and press the flesh through into the tomato saucepan, extract every bit of lovely flavour from these beauties. Keep the oven on to cook the meatballs. Put the roasted tomatoes in a sieve and press the flesh through into the tomato saucepan, extract every bit of lovely flavour from these beauties. Keep the oven on to cook the meatballs. To make the meatballs, put the chicken mince in a large bowl and season with salt and pepper. Heat the olive oil in a small frying pan and add the onion. Fry gently until very soft and translucent. Add the garlic and cook for a further minute. Allow to cool a little then add to the chicken. To make the meatballs, put the chicken mince in a large bowl and season with salt and pepper. Heat the olive oil in a small frying pan and add the onion. Fry gently until very soft and translucent. Add the garlic and cook for a further minute. Allow to cool a little then add to the chicken. Add the oregano, breadcrumbs, egg, cream, Parmesan and nutmeg to the chicken. Mix very thoroughly. Divide the mixture into 20 balls. Add the oregano, breadcrumbs, egg, cream, Parmesan and nutmeg to the chicken. Mix very thoroughly. Divide the mixture into 20 balls. Thoroughly drain the mozzarella balls. Flatten each meatball. Wrap each ball of mozzarella in a basil leaf and put in the middle of the meatball. Wrap the meat around the mozzarella and basil until it is completely enclosed. Shape gently into a sphere. Thoroughly drain the mozzarella balls. Flatten each meatball. Wrap each ball of mozzarella in a basil leaf and put in the middle of the meatball. Wrap the meat around the mozzarella and basil until it is completely enclosed. Shape gently into a sphere. Heat a little olive oil in a large frying pan and fry the meatballs on each side until well browned. Heat a little olive oil in a large frying pan and fry the meatballs on each side until well browned. Transfer the meatballs to an ovenproof dish and pour over the tomato sauce – they will not be completely covered. Slice the remaining mozzarella and arrange over the sauce, then grate over some more Parmesan. Bake in the preheated oven for around 20-25 minutes until piping hot. Transfer the meatballs to an ovenproof dish and pour over the tomato sauce – they will not be completely covered. Slice the remaining mozzarella and arrange over the sauce, then grate over some more Parmesan. Bake in the preheated oven for around 20-25 minutes until piping hot. While the meatballs are baking, cook the pasta according to the packet instructions. Serve together, with more Parmesan grated over if you like. A few perky basil leaves on top look good too. While the meatballs are baking, cook the pasta according to the packet instructions. Serve together, with more Parmesan grated over if you like. A few perky basil leaves on top look good too.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/mozzarella_stuffed_57353", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mozzarella-stuffed chicken meatballs recipe", "content": "Put 2 tablespoons of the olive oil in a large saucepan and add the onion. Gently fry until very soft and translucent, then add the garlic and oregano. Cook for a further minute, and then pour in the wine. Allow to bubble up for a minute or two, then turn down the heat and add the tinned tomatoes. Season with salt and pepper. Leave to simmer, covered, for as long as you can, but at least 1 hour, checking regularly and adding a splash of water if it appears to be getting dry. After the first 20 minutes, check the tomatoes for sweetness and add a pinch of sugar if you think they need it.Preheat the oven to 200C/180C Fan/Gas 6.Meanwhile, put the remaining olive oil and the balsamic vinegar into a roasting tin and season with salt and pepper. Mix, then coat the fresh tomatoes in the olive oil mixture. Roast for about 30 minutes or until soft. Put the roasted tomatoes in a sieve and press the flesh through into the tomato saucepan, extract every bit of lovely flavour from these beauties. Keep the oven on to cook the meatballs. To make the meatballs, put the chicken mince in a large bowl and season with salt and pepper. Heat the olive oil in a small frying pan and add the onion. Fry gently until very soft and translucent. Add the garlic and cook for a further minute. Allow to cool a little then add to the chicken.Add the oregano, breadcrumbs, egg, cream, Parmesan and nutmeg to the chicken. Mix very thoroughly. Divide the mixture into 20 balls.Thoroughly drain the mozzarella balls. Flatten each meatball. Wrap each ball of mozzarella in a basil leaf and put in the middle of the meatball. Wrap the meat around the mozzarella and basil until it is completely enclosed. Shape gently into a sphere.Heat a little olive oil in a large frying pan and fry the meatballs on each side until well browned. Transfer the meatballs to an ovenproof dish and pour over the tomato sauce – they will not be completely covered. Slice the remaining mozzarella and arrange over the sauce, then grate over some more Parmesan. Bake in the preheated oven for around 20-25 minutes until piping hot.While the meatballs are baking, cook the pasta according to the packet instructions. Serve together, with more Parmesan grated over if you like. A few perky basil leaves on top look good too. Put 2 tablespoons of the olive oil in a large saucepan and add the onion. Gently fry until very soft and translucent, then add the garlic and oregano. Cook for a further minute, and then pour in the wine. Allow to bubble up for a minute or two, then turn down the heat and add the tinned tomatoes. Season with salt and pepper. Leave to simmer, covered, for as long as you can, but at least 1 hour, checking regularly and adding a splash of water if it appears to be getting dry. After the first 20 minutes, check the tomatoes for sweetness and add a pinch of sugar if you think they need it. Put 2 tablespoons of the olive oil in a large saucepan and add the onion. Gently fry until very soft and translucent, then add the garlic and oregano. Cook for a further minute, and then pour in the wine. Allow to bubble up for a minute or two, then turn down the heat and add the tinned tomatoes. Season with salt and pepper. Leave to simmer, covered, for as long as you can, but at least 1 hour, checking regularly and adding a splash of water if it appears to be getting dry. After the first 20 minutes, check the tomatoes for sweetness and add a pinch of sugar if you think they need it. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, put the remaining olive oil and the balsamic vinegar into a roasting tin and season with salt and pepper. Mix, then coat the fresh tomatoes in the olive oil mixture. Roast for about 30 minutes or until soft. Meanwhile, put the remaining olive oil and the balsamic vinegar into a roasting tin and season with salt and pepper. Mix, then coat the fresh tomatoes in the olive oil mixture. Roast for about 30 minutes or until soft. Put the roasted tomatoes in a sieve and press the flesh through into the tomato saucepan, extract every bit of lovely flavour from these beauties. Keep the oven on to cook the meatballs. Put the roasted tomatoes in a sieve and press the flesh through into the tomato saucepan, extract every bit of lovely flavour from these beauties. Keep the oven on to cook the meatballs. To make the meatballs, put the chicken mince in a large bowl and season with salt and pepper. Heat the olive oil in a small frying pan and add the onion. Fry gently until very soft and translucent. Add the garlic and cook for a further minute. Allow to cool a little then add to the chicken. To make the meatballs, put the chicken mince in a large bowl and season with salt and pepper. Heat the olive oil in a small frying pan and add the onion. Fry gently until very soft and translucent. Add the garlic and cook for a further minute. Allow to cool a little then add to the chicken. Add the oregano, breadcrumbs, egg, cream, Parmesan and nutmeg to the chicken. Mix very thoroughly. Divide the mixture into 20 balls. Add the oregano, breadcrumbs, egg, cream, Parmesan and nutmeg to the chicken. Mix very thoroughly. Divide the mixture into 20 balls. Thoroughly drain the mozzarella balls. Flatten each meatball. Wrap each ball of mozzarella in a basil leaf and put in the middle of the meatball. Wrap the meat around the mozzarella and basil until it is completely enclosed. Shape gently into a sphere. Thoroughly drain the mozzarella balls. Flatten each meatball. Wrap each ball of mozzarella in a basil leaf and put in the middle of the meatball. Wrap the meat around the mozzarella and basil until it is completely enclosed. Shape gently into a sphere. Heat a little olive oil in a large frying pan and fry the meatballs on each side until well browned. Heat a little olive oil in a large frying pan and fry the meatballs on each side until well browned. Transfer the meatballs to an ovenproof dish and pour over the tomato sauce – they will not be completely covered. Slice the remaining mozzarella and arrange over the sauce, then grate over some more Parmesan. Bake in the preheated oven for around 20-25 minutes until piping hot. Transfer the meatballs to an ovenproof dish and pour over the tomato sauce – they will not be completely covered. Slice the remaining mozzarella and arrange over the sauce, then grate over some more Parmesan. Bake in the preheated oven for around 20-25 minutes until piping hot. While the meatballs are baking, cook the pasta according to the packet instructions. Serve together, with more Parmesan grated over if you like. A few perky basil leaves on top look good too. While the meatballs are baking, cook the pasta according to the packet instructions. Serve together, with more Parmesan grated over if you like. A few perky basil leaves on top look good too." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace29eb3bdbfd0cc00137" }	060a1aaaada6de64864412ac90c70b7f3d15994e27e0c866fa9bc63f48ea8e21	Coriander chutney recipe Coriander and kefir chutney An average of 0.0 out of 5 stars from 0 ratings The Hairy Bikers use kefir in their coriander chutney, but this can be swapped for plain yoghurt, if you prefer. Either way it's fabulous alongside a curry. 50g/1¾oz fresh coriander, roughly chopped10g mint leaves, roughly chopped2 spring onions, roughly chopped1 green chilli, roughly chopped1 garlic clove, chopped1 lemon, juice only100ml/3½fl oz kefir (or plain yoghurt)1 tsp light soft brown sugarsalt and freshly ground black pepper 50g/1¾oz fresh coriander, roughly chopped 10g mint leaves, roughly chopped 2 spring onions, roughly chopped 1 green chilli, roughly chopped 1 garlic clove, chopped 1 lemon, juice only 100ml/3½fl oz kefir (or plain yoghurt) 1 tsp light soft brown sugar salt and freshly ground black pepper Method Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely smooth, but green flecked. Stir in the kefir and the sugar. Season to taste with salt and pepper. Transfer to a serving bowl. Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely smooth, but green flecked. Stir in the kefir and the sugar. Season to taste with salt and pepper. Transfer to a serving bowl. Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely smooth, but green flecked. Stir in the kefir and the sugar. Season to taste with salt and pepper. Transfer to a serving bowl. Recipe tips If replacing the kefir with plain yoghurt, you may need to thin it out with a bit of water. Basic plain yoghurt is better than thicker Greek-style yoghurt or strained yoghurt.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/coriander_and_kefir_01268", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Coriander chutney recipe", "content": "Coriander and kefir chutney An average of 0.0 out of 5 stars from 0 ratings The Hairy Bikers use kefir in their coriander chutney, but this can be swapped for plain yoghurt, if you prefer. Either way it's fabulous alongside a curry. 50g/1¾oz fresh coriander, roughly chopped10g mint leaves, roughly chopped2 spring onions, roughly chopped1 green chilli, roughly chopped1 garlic clove, chopped1 lemon, juice only100ml/3½fl oz kefir (or plain yoghurt)1 tsp light soft brown sugarsalt and freshly ground black pepper 50g/1¾oz fresh coriander, roughly chopped 10g mint leaves, roughly chopped 2 spring onions, roughly chopped 1 green chilli, roughly chopped 1 garlic clove, chopped 1 lemon, juice only 100ml/3½fl oz kefir (or plain yoghurt) 1 tsp light soft brown sugar salt and freshly ground black pepper Method Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely smooth, but green flecked. Stir in the kefir and the sugar. Season to taste with salt and pepper. Transfer to a serving bowl. Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely smooth, but green flecked. Stir in the kefir and the sugar. Season to taste with salt and pepper. Transfer to a serving bowl. Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely smooth, but green flecked. Stir in the kefir and the sugar. Season to taste with salt and pepper. Transfer to a serving bowl. Recipe tips If replacing the kefir with plain yoghurt, you may need to thin it out with a bit of water. Basic plain yoghurt is better than thicker Greek-style yoghurt or strained yoghurt." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace2beb3bdbfd0cc00138" }	43779becb2f42d1613d652dd110337dad95690ca4b17c5e35996ea11c0d3e09a	Glazed lamb chops with couscous recipe Maple and balsamic glazed lamb chops with couscous An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/maple_and_balsamic_26200_16x9.jpg These flavour combos are not a reinvention of the wheel, but a simple seductive supper none-the-less. I have to do away with knives and forks for these little lamb chops and with messy fingers gnaw off the meat, right down to the bone. Each serving provides 833 kcal, 34g protein, 63g carbohydrate (of which 13g sugars), 48g fat (of which 20g saturates), 7.6g fibre and 1.8g salt. large handful fresh thyme sprigs, leaves pickedsalt and pepper8 lamb chops or cutletsvegetable oil1 bunch spring onions, trimmed and sliced50g/2oz flaked almondshandful fresh mint1 pomegranate, seeds only large handful fresh thyme sprigs, leaves picked salt and pepper 8 lamb chops or cutlets vegetable oil 1 bunch spring onions, trimmed and sliced 50g/2oz flaked almonds handful fresh mint 1 pomegranate, seeds only 300g/10½oz couscous200g/7oz feta drizzle of extra virgin olive oil 300g/10½oz couscous 200g/7oz feta drizzle of extra virgin olive oil 25g/1oz butter2 tbsp maple syrup1 tbsp balsamic vinegarSalt and freshly ground black pepper, to taste 25g/1oz butter 2 tbsp maple syrup 1 tbsp balsamic vinegar Salt and freshly ground black pepper, to taste Method Sprinkle the thyme leaves over a large plate with a little salt and pepper, then squish the lamb chops or cutlets into the mix, turning them over to coat the both sides. This will give a lovely crust when cooked. Place a large frying pan on a medium heat with a good glug of oil. Fry the lamb chops for about 3-4 minutes on the first side or until they are golden brown. Flip the lamb over and leave to cook for a further 3-4 minutes depending how you like them cooked. Meanwhile, tip the couscous into a medium bowl, pour boiling water from a kettle to cover a little over the top, cover with cling film and leave aside for about five minutes. For the glaze, put the butter, maple syrup and balsamic vinegar into a small saucepan over a high heat. Bring to the boil and then reduce to simmer, leaving it to bubble away for about three minutes, stirring from time to time. When the glaze is thickened and syrupy (a little thinner than golden syrup) remove from the heat and keep warm. Check the couscous grains have absorbed all the water and are tender and then fluff it up with a fork. Crumble the feta cheese in, season with salt and pepper and add a good drizzle of extra virgin olive oil. Stir together and re-cover to keep warm.Cut into the centre of one of the lamb chops or cutlets to check that they are cooked to your liking. When ready, remove them onto a plate to rest for a few minutes, covered with tin foil (this will make the chops more tender and juicy). Add the spring onions and flaked almonds to the frying pan in which you cooked the lamb and fry on a medium heat for 1-2 minutes, stirring them a bit every now and then. Remove from the heat when the spring onions are wilted and the almonds golden brown.Divide the couscous among four serving plates. Place two lamb chops on top of each plate and drizzle the glaze (and any resting juices) over. Scatter over the onion and almond mixture and tear over the mint leaves. Top with the pomegranate seeds and serve. Sprinkle the thyme leaves over a large plate with a little salt and pepper, then squish the lamb chops or cutlets into the mix, turning them over to coat the both sides. This will give a lovely crust when cooked. Sprinkle the thyme leaves over a large plate with a little salt and pepper, then squish the lamb chops or cutlets into the mix, turning them over to coat the both sides. This will give a lovely crust when cooked. Place a large frying pan on a medium heat with a good glug of oil. Fry the lamb chops for about 3-4 minutes on the first side or until they are golden brown. Flip the lamb over and leave to cook for a further 3-4 minutes depending how you like them cooked. Place a large frying pan on a medium heat with a good glug of oil. Fry the lamb chops for about 3-4 minutes on the first side or until they are golden brown. Flip the lamb over and leave to cook for a further 3-4 minutes depending how you like them cooked. Meanwhile, tip the couscous into a medium bowl, pour boiling water from a kettle to cover a little over the top, cover with cling film and leave aside for about five minutes. Meanwhile, tip the couscous into a medium bowl, pour boiling water from a kettle to cover a little over the top, cover with cling film and leave aside for about five minutes. For the glaze, put the butter, maple syrup and balsamic vinegar into a small saucepan over a high heat. Bring to the boil and then reduce to simmer, leaving it to bubble away for about three minutes, stirring from time to time. When the glaze is thickened and syrupy (a little thinner than golden syrup) remove from the heat and keep warm. For the glaze, put the butter, maple syrup and balsamic vinegar into a small saucepan over a high heat. Bring to the boil and then reduce to simmer, leaving it to bubble away for about three minutes, stirring from time to time. When the glaze is thickened and syrupy (a little thinner than golden syrup) remove from the heat and keep warm. Check the couscous grains have absorbed all the water and are tender and then fluff it up with a fork. Crumble the feta cheese in, season with salt and pepper and add a good drizzle of extra virgin olive oil. Stir together and re-cover to keep warm. Check the couscous grains have absorbed all the water and are tender and then fluff it up with a fork. Crumble the feta cheese in, season with salt and pepper and add a good drizzle of extra virgin olive oil. Stir together and re-cover to keep warm. Cut into the centre of one of the lamb chops or cutlets to check that they are cooked to your liking. When ready, remove them onto a plate to rest for a few minutes, covered with tin foil (this will make the chops more tender and juicy). Cut into the centre of one of the lamb chops or cutlets to check that they are cooked to your liking. When ready, remove them onto a plate to rest for a few minutes, covered with tin foil (this will make the chops more tender and juicy). Add the spring onions and flaked almonds to the frying pan in which you cooked the lamb and fry on a medium heat for 1-2 minutes, stirring them a bit every now and then. Remove from the heat when the spring onions are wilted and the almonds golden brown. Add the spring onions and flaked almonds to the frying pan in which you cooked the lamb and fry on a medium heat for 1-2 minutes, stirring them a bit every now and then. Remove from the heat when the spring onions are wilted and the almonds golden brown. Divide the couscous among four serving plates. Place two lamb chops on top of each plate and drizzle the glaze (and any resting juices) over. Scatter over the onion and almond mixture and tear over the mint leaves. Top with the pomegranate seeds and serve. Divide the couscous among four serving plates. Place two lamb chops on top of each plate and drizzle the glaze (and any resting juices) over. Scatter over the onion and almond mixture and tear over the mint leaves. Top with the pomegranate seeds and serve.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/maple_and_balsamic_26200", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Glazed lamb chops with couscous recipe", "content": "Maple and balsamic glazed lamb chops with couscous An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/maple_and_balsamic_26200_16x9.jpg These flavour combos are not a reinvention of the wheel, but a simple seductive supper none-the-less. I have to do away with knives and forks for these little lamb chops and with messy fingers gnaw off the meat, right down to the bone. Each serving provides 833 kcal, 34g protein, 63g carbohydrate (of which 13g sugars), 48g fat (of which 20g saturates), 7.6g fibre and 1.8g salt. large handful fresh thyme sprigs, leaves pickedsalt and pepper8 lamb chops or cutletsvegetable oil1 bunch spring onions, trimmed and sliced50g/2oz flaked almondshandful fresh mint1 pomegranate, seeds only large handful fresh thyme sprigs, leaves picked salt and pepper 8 lamb chops or cutlets vegetable oil 1 bunch spring onions, trimmed and sliced 50g/2oz flaked almonds handful fresh mint 1 pomegranate, seeds only 300g/10½oz couscous200g/7oz feta drizzle of extra virgin olive oil 300g/10½oz couscous 200g/7oz feta drizzle of extra virgin olive oil 25g/1oz butter2 tbsp maple syrup1 tbsp balsamic vinegarSalt and freshly ground black pepper, to taste 25g/1oz butter 2 tbsp maple syrup 1 tbsp balsamic vinegar Salt and freshly ground black pepper, to taste Method Sprinkle the thyme leaves over a large plate with a little salt and pepper, then squish the lamb chops or cutlets into the mix, turning them over to coat the both sides. This will give a lovely crust when cooked. Place a large frying pan on a medium heat with a good glug of oil. Fry the lamb chops for about 3-4 minutes on the first side or until they are golden brown. Flip the lamb over and leave to cook for a further 3-4 minutes depending how you like them cooked. Meanwhile, tip the couscous into a medium bowl, pour boiling water from a kettle to cover a little over the top, cover with cling film and leave aside for about five minutes. For the glaze, put the butter, maple syrup and balsamic vinegar into a small saucepan over a high heat. Bring to the boil and then reduce to simmer, leaving it to bubble away for about three minutes, stirring from time to time. When the glaze is thickened and syrupy (a little thinner than golden syrup) remove from the heat and keep warm. Check the couscous grains have absorbed all the water and are tender and then fluff it up with a fork. Crumble the feta cheese in, season with salt and pepper and add a good drizzle of extra virgin olive oil. Stir together and re-cover to keep warm.Cut into the centre of one of the lamb chops or cutlets to check that they are cooked to your liking. When ready, remove them onto a plate to rest for a few minutes, covered with tin foil (this will make the chops more tender and juicy). Add the spring onions and flaked almonds to the frying pan in which you cooked the lamb and fry on a medium heat for 1-2 minutes, stirring them a bit every now and then. Remove from the heat when the spring onions are wilted and the almonds golden brown.Divide the couscous among four serving plates. Place two lamb chops on top of each plate and drizzle the glaze (and any resting juices) over. Scatter over the onion and almond mixture and tear over the mint leaves. Top with the pomegranate seeds and serve. Sprinkle the thyme leaves over a large plate with a little salt and pepper, then squish the lamb chops or cutlets into the mix, turning them over to coat the both sides. This will give a lovely crust when cooked. Sprinkle the thyme leaves over a large plate with a little salt and pepper, then squish the lamb chops or cutlets into the mix, turning them over to coat the both sides. This will give a lovely crust when cooked. Place a large frying pan on a medium heat with a good glug of oil. Fry the lamb chops for about 3-4 minutes on the first side or until they are golden brown. Flip the lamb over and leave to cook for a further 3-4 minutes depending how you like them cooked. Place a large frying pan on a medium heat with a good glug of oil. Fry the lamb chops for about 3-4 minutes on the first side or until they are golden brown. Flip the lamb over and leave to cook for a further 3-4 minutes depending how you like them cooked. Meanwhile, tip the couscous into a medium bowl, pour boiling water from a kettle to cover a little over the top, cover with cling film and leave aside for about five minutes. Meanwhile, tip the couscous into a medium bowl, pour boiling water from a kettle to cover a little over the top, cover with cling film and leave aside for about five minutes. For the glaze, put the butter, maple syrup and balsamic vinegar into a small saucepan over a high heat. Bring to the boil and then reduce to simmer, leaving it to bubble away for about three minutes, stirring from time to time. When the glaze is thickened and syrupy (a little thinner than golden syrup) remove from the heat and keep warm. For the glaze, put the butter, maple syrup and balsamic vinegar into a small saucepan over a high heat. Bring to the boil and then reduce to simmer, leaving it to bubble away for about three minutes, stirring from time to time. When the glaze is thickened and syrupy (a little thinner than golden syrup) remove from the heat and keep warm. Check the couscous grains have absorbed all the water and are tender and then fluff it up with a fork. Crumble the feta cheese in, season with salt and pepper and add a good drizzle of extra virgin olive oil. Stir together and re-cover to keep warm. Check the couscous grains have absorbed all the water and are tender and then fluff it up with a fork. Crumble the feta cheese in, season with salt and pepper and add a good drizzle of extra virgin olive oil. Stir together and re-cover to keep warm. Cut into the centre of one of the lamb chops or cutlets to check that they are cooked to your liking. When ready, remove them onto a plate to rest for a few minutes, covered with tin foil (this will make the chops more tender and juicy). Cut into the centre of one of the lamb chops or cutlets to check that they are cooked to your liking. When ready, remove them onto a plate to rest for a few minutes, covered with tin foil (this will make the chops more tender and juicy). Add the spring onions and flaked almonds to the frying pan in which you cooked the lamb and fry on a medium heat for 1-2 minutes, stirring them a bit every now and then. Remove from the heat when the spring onions are wilted and the almonds golden brown. Add the spring onions and flaked almonds to the frying pan in which you cooked the lamb and fry on a medium heat for 1-2 minutes, stirring them a bit every now and then. Remove from the heat when the spring onions are wilted and the almonds golden brown. Divide the couscous among four serving plates. Place two lamb chops on top of each plate and drizzle the glaze (and any resting juices) over. Scatter over the onion and almond mixture and tear over the mint leaves. Top with the pomegranate seeds and serve. Divide the couscous among four serving plates. Place two lamb chops on top of each plate and drizzle the glaze (and any resting juices) over. Scatter over the onion and almond mixture and tear over the mint leaves. Top with the pomegranate seeds and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace2beb3bdbfd0cc00139" }	bf38d9b53bd64b8ebc828106e89f2228276ea22ed457391ebc7ea128d61497c8	Vegetarian nut roast pie recipe Preheat the oven to 200C/400F/Gas 6 and grease a 18cm/7in springform cake tin.Heat the oil in a frying pan and fry the leeks, rosemary and thyme for 4-5 minutes, or until softened. Add the garlic and cook for another minute. Add the mushrooms and sage and cook for 2-3 minutes, then remove from the heat, transfer to a large bowl and set aside to cool. (Reserve two tablespoon of this mixture for the gravy.) Toast the nuts in the oven for 8-10 minutes (keep an eye on them as they burn really easily). Remove from the oven and set aside to cool.Blend the nuts in a food processor to a coarse powder and add to the leek mixture with the cheese. Mix until well combined and season with salt and freshly ground black pepper.Stir in the eggs until well combined.For the pastry, heat the water and butter in a small saucepan over a medium heat until the butter melts and the mixture just boils. Mix the flours, salt and egg together in a bowl, then add the butter mixture and mix together really quickly until combined. Shape the dough into a ball (it should be quite moist) and chill in the fridge for five minutes.Tear off one-fifth of the pastry and set aside, then knead the remaining pastry briefly and roll out on a well-floured work surface into a 5mm/¼in thick circle. Flour the top of the dough, fold into four, and use it to line the 18cm/7in springform cake tin. Put the folded dough into the tin with the pointed end towards the middle, then unfold the dough so that the excess falls over the side (the dough will be quite fragile). Now ease the dough into the corners of the tin. If the dough tears, squeeze it back together again, this pastry is very forgiving. Trim the pastry, leaving a 1cm/½in border.Spoon half of the filling into the tin, pressing it down tightly with a wooden spoon. Tip over the dried cranberries, press down a little and finish with the rest of the pie filling, pressing down well. Brush any exposed pastry with the beaten egg. Roll the reserved pastry into a circle, and using the cake tin as a guide, cut out a circle with a 1cm/½in border.Place the pastry over the top of the tin and squeeze or crimp the lid onto the pie to seal it, trimming any excess. Cut a slit in the middle of the pie to let any steam escape and bake in the oven for 20-25 minutes. Remove the pie from the oven and carefully remove the tin. Slide the pie onto a baking tray and glaze the top and sides of the pie with the beaten egg, then return to the oven for a further 15 minutes, or until golden-brown.Remove the pie from the oven, glaze the top again and top with the frozen cranberries. Return to the oven for a further 5-10 minutes. Meanwhile, for the gravy, melt the butter in a saucepan and add the reserved mushroom and leek mixture followed by the tomato purée. Stir on a low heat for 2 minutes, or until it changes colour to a deeper shade of brown.Add the yeast extract, flour and rosemary then gradually add the stock. Bring to the boil, then season with salt pepper and brown sugar.Simmer for 10-15 minutes, until thickened. (You can strain the mixture for a smooth gravy if you like.) Preheat the oven to 200C/400F/Gas 6 and grease a 18cm/7in springform cake tin. Preheat the oven to 200C/400F/Gas 6 and grease a 18cm/7in springform cake tin. Heat the oil in a frying pan and fry the leeks, rosemary and thyme for 4-5 minutes, or until softened. Add the garlic and cook for another minute. Heat the oil in a frying pan and fry the leeks, rosemary and thyme for 4-5 minutes, or until softened. Add the garlic and cook for another minute. Add the mushrooms and sage and cook for 2-3 minutes, then remove from the heat, transfer to a large bowl and set aside to cool. (Reserve two tablespoon of this mixture for the gravy.) Add the mushrooms and sage and cook for 2-3 minutes, then remove from the heat, transfer to a large bowl and set aside to cool. (Reserve two tablespoon of this mixture for the gravy.) Toast the nuts in the oven for 8-10 minutes (keep an eye on them as they burn really easily). Remove from the oven and set aside to cool. Toast the nuts in the oven for 8-10 minutes (keep an eye on them as they burn really easily). Remove from the oven and set aside to cool. Blend the nuts in a food processor to a coarse powder and add to the leek mixture with the cheese. Mix until well combined and season with salt and freshly ground black pepper. Blend the nuts in a food processor to a coarse powder and add to the leek mixture with the cheese. Mix until well combined and season with salt and freshly ground black pepper. Stir in the eggs until well combined. Stir in the eggs until well combined. For the pastry, heat the water and butter in a small saucepan over a medium heat until the butter melts and the mixture just boils. For the pastry, heat the water and butter in a small saucepan over a medium heat until the butter melts and the mixture just boils. Mix the flours, salt and egg together in a bowl, then add the butter mixture and mix together really quickly until combined. Shape the dough into a ball (it should be quite moist) and chill in the fridge for five minutes. Mix the flours, salt and egg together in a bowl, then add the butter mixture and mix together really quickly until combined. Shape the dough into a ball (it should be quite moist) and chill in the fridge for five minutes. Tear off one-fifth of the pastry and set aside, then knead the remaining pastry briefly and roll out on a well-floured work surface into a 5mm/¼in thick circle. Tear off one-fifth of the pastry and set aside, then knead the remaining pastry briefly and roll out on a well-floured work surface into a 5mm/¼in thick circle. Flour the top of the dough, fold into four, and use it to line the 18cm/7in springform cake tin. Put the folded dough into the tin with the pointed end towards the middle, then unfold the dough so that the excess falls over the side (the dough will be quite fragile). Now ease the dough into the corners of the tin. If the dough tears, squeeze it back together again, this pastry is very forgiving. Flour the top of the dough, fold into four, and use it to line the 18cm/7in springform cake tin. Put the folded dough into the tin with the pointed end towards the middle, then unfold the dough so that the excess falls over the side (the dough will be quite fragile). Now ease the dough into the corners of the tin. If the dough tears, squeeze it back together again, this pastry is very forgiving. Trim the pastry, leaving a 1cm/½in border. Trim the pastry, leaving a 1cm/½in border. Spoon half of the filling into the tin, pressing it down tightly with a wooden spoon. Tip over the dried cranberries, press down a little and finish with the rest of the pie filling, pressing down well. Spoon half of the filling into the tin, pressing it down tightly with a wooden spoon. Tip over the dried cranberries, press down a little and finish with the rest of the pie filling, pressing down well. Brush any exposed pastry with the beaten egg. Brush any exposed pastry with the beaten egg. Roll the reserved pastry into a circle, and using the cake tin as a guide, cut out a circle with a 1cm/½in border. Roll the reserved pastry into a circle, and using the cake tin as a guide, cut out a circle with a 1cm/½in border. Place the pastry over the top of the tin and squeeze or crimp the lid onto the pie to seal it, trimming any excess. Cut a slit in the middle of the pie to let any steam escape and bake in the oven for 20-25 minutes. Place the pastry over the top of the tin and squeeze or crimp the lid onto the pie to seal it, trimming any excess. Cut a slit in the middle of the pie to let any steam escape and bake in the oven for 20-25 minutes. Remove the pie from the oven and carefully remove the tin. Slide the pie onto a baking tray and glaze the top and sides of the pie with the beaten egg, then return to the oven for a further 15 minutes, or until golden-brown. Remove the pie from the oven and carefully remove the tin. Slide the pie onto a baking tray and glaze the top and sides of the pie with the beaten egg, then return to the oven for a further 15 minutes, or until golden-brown. Remove the pie from the oven, glaze the top again and top with the frozen cranberries. Return to the oven for a further 5-10 minutes. Remove the pie from the oven, glaze the top again and top with the frozen cranberries. Return to the oven for a further 5-10 minutes. Meanwhile, for the gravy, melt the butter in a saucepan and add the reserved mushroom and leek mixture followed by the tomato purée. Stir on a low heat for 2 minutes, or until it changes colour to a deeper shade of brown. Meanwhile, for the gravy, melt the butter in a saucepan and add the reserved mushroom and leek mixture followed by the tomato purée. Stir on a low heat for 2 minutes, or until it changes colour to a deeper shade of brown. Add the yeast extract, flour and rosemary then gradually add the stock. Bring to the boil, then season with salt pepper and brown sugar. Add the yeast extract, flour and rosemary then gradually add the stock. Bring to the boil, then season with salt pepper and brown sugar. Simmer for 10-15 minutes, until thickened. (You can strain the mixture for a smooth gravy if you like.) Simmer for 10-15 minutes, until thickened. (You can strain the mixture for a smooth gravy if you like.)	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegetarian_nut_roast_pie_62864", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegetarian nut roast pie recipe", "content": "Preheat the oven to 200C/400F/Gas 6 and grease a 18cm/7in springform cake tin.Heat the oil in a frying pan and fry the leeks, rosemary and thyme for 4-5 minutes, or until softened. Add the garlic and cook for another minute. Add the mushrooms and sage and cook for 2-3 minutes, then remove from the heat, transfer to a large bowl and set aside to cool. (Reserve two tablespoon of this mixture for the gravy.) Toast the nuts in the oven for 8-10 minutes (keep an eye on them as they burn really easily). Remove from the oven and set aside to cool.Blend the nuts in a food processor to a coarse powder and add to the leek mixture with the cheese. Mix until well combined and season with salt and freshly ground black pepper.Stir in the eggs until well combined.For the pastry, heat the water and butter in a small saucepan over a medium heat until the butter melts and the mixture just boils. Mix the flours, salt and egg together in a bowl, then add the butter mixture and mix together really quickly until combined. Shape the dough into a ball (it should be quite moist) and chill in the fridge for five minutes.Tear off one-fifth of the pastry and set aside, then knead the remaining pastry briefly and roll out on a well-floured work surface into a 5mm/¼in thick circle. Flour the top of the dough, fold into four, and use it to line the 18cm/7in springform cake tin. Put the folded dough into the tin with the pointed end towards the middle, then unfold the dough so that the excess falls over the side (the dough will be quite fragile). Now ease the dough into the corners of the tin. If the dough tears, squeeze it back together again, this pastry is very forgiving. Trim the pastry, leaving a 1cm/½in border.Spoon half of the filling into the tin, pressing it down tightly with a wooden spoon. Tip over the dried cranberries, press down a little and finish with the rest of the pie filling, pressing down well. Brush any exposed pastry with the beaten egg. Roll the reserved pastry into a circle, and using the cake tin as a guide, cut out a circle with a 1cm/½in border.Place the pastry over the top of the tin and squeeze or crimp the lid onto the pie to seal it, trimming any excess. Cut a slit in the middle of the pie to let any steam escape and bake in the oven for 20-25 minutes. Remove the pie from the oven and carefully remove the tin. Slide the pie onto a baking tray and glaze the top and sides of the pie with the beaten egg, then return to the oven for a further 15 minutes, or until golden-brown.Remove the pie from the oven, glaze the top again and top with the frozen cranberries. Return to the oven for a further 5-10 minutes. Meanwhile, for the gravy, melt the butter in a saucepan and add the reserved mushroom and leek mixture followed by the tomato purée. Stir on a low heat for 2 minutes, or until it changes colour to a deeper shade of brown.Add the yeast extract, flour and rosemary then gradually add the stock. Bring to the boil, then season with salt pepper and brown sugar.Simmer for 10-15 minutes, until thickened. (You can strain the mixture for a smooth gravy if you like.) Preheat the oven to 200C/400F/Gas 6 and grease a 18cm/7in springform cake tin. Preheat the oven to 200C/400F/Gas 6 and grease a 18cm/7in springform cake tin. Heat the oil in a frying pan and fry the leeks, rosemary and thyme for 4-5 minutes, or until softened. Add the garlic and cook for another minute. Heat the oil in a frying pan and fry the leeks, rosemary and thyme for 4-5 minutes, or until softened. Add the garlic and cook for another minute. Add the mushrooms and sage and cook for 2-3 minutes, then remove from the heat, transfer to a large bowl and set aside to cool. (Reserve two tablespoon of this mixture for the gravy.) Add the mushrooms and sage and cook for 2-3 minutes, then remove from the heat, transfer to a large bowl and set aside to cool. (Reserve two tablespoon of this mixture for the gravy.) Toast the nuts in the oven for 8-10 minutes (keep an eye on them as they burn really easily). Remove from the oven and set aside to cool. Toast the nuts in the oven for 8-10 minutes (keep an eye on them as they burn really easily). Remove from the oven and set aside to cool. Blend the nuts in a food processor to a coarse powder and add to the leek mixture with the cheese. Mix until well combined and season with salt and freshly ground black pepper. Blend the nuts in a food processor to a coarse powder and add to the leek mixture with the cheese. Mix until well combined and season with salt and freshly ground black pepper. Stir in the eggs until well combined. Stir in the eggs until well combined. For the pastry, heat the water and butter in a small saucepan over a medium heat until the butter melts and the mixture just boils. For the pastry, heat the water and butter in a small saucepan over a medium heat until the butter melts and the mixture just boils. Mix the flours, salt and egg together in a bowl, then add the butter mixture and mix together really quickly until combined. Shape the dough into a ball (it should be quite moist) and chill in the fridge for five minutes. Mix the flours, salt and egg together in a bowl, then add the butter mixture and mix together really quickly until combined. Shape the dough into a ball (it should be quite moist) and chill in the fridge for five minutes. Tear off one-fifth of the pastry and set aside, then knead the remaining pastry briefly and roll out on a well-floured work surface into a 5mm/¼in thick circle. Tear off one-fifth of the pastry and set aside, then knead the remaining pastry briefly and roll out on a well-floured work surface into a 5mm/¼in thick circle. Flour the top of the dough, fold into four, and use it to line the 18cm/7in springform cake tin. Put the folded dough into the tin with the pointed end towards the middle, then unfold the dough so that the excess falls over the side (the dough will be quite fragile). Now ease the dough into the corners of the tin. If the dough tears, squeeze it back together again, this pastry is very forgiving. Flour the top of the dough, fold into four, and use it to line the 18cm/7in springform cake tin. Put the folded dough into the tin with the pointed end towards the middle, then unfold the dough so that the excess falls over the side (the dough will be quite fragile). Now ease the dough into the corners of the tin. If the dough tears, squeeze it back together again, this pastry is very forgiving. Trim the pastry, leaving a 1cm/½in border. Trim the pastry, leaving a 1cm/½in border. Spoon half of the filling into the tin, pressing it down tightly with a wooden spoon. Tip over the dried cranberries, press down a little and finish with the rest of the pie filling, pressing down well. Spoon half of the filling into the tin, pressing it down tightly with a wooden spoon. Tip over the dried cranberries, press down a little and finish with the rest of the pie filling, pressing down well. Brush any exposed pastry with the beaten egg. Brush any exposed pastry with the beaten egg. Roll the reserved pastry into a circle, and using the cake tin as a guide, cut out a circle with a 1cm/½in border. Roll the reserved pastry into a circle, and using the cake tin as a guide, cut out a circle with a 1cm/½in border. Place the pastry over the top of the tin and squeeze or crimp the lid onto the pie to seal it, trimming any excess. Cut a slit in the middle of the pie to let any steam escape and bake in the oven for 20-25 minutes. Place the pastry over the top of the tin and squeeze or crimp the lid onto the pie to seal it, trimming any excess. Cut a slit in the middle of the pie to let any steam escape and bake in the oven for 20-25 minutes. Remove the pie from the oven and carefully remove the tin. Slide the pie onto a baking tray and glaze the top and sides of the pie with the beaten egg, then return to the oven for a further 15 minutes, or until golden-brown. Remove the pie from the oven and carefully remove the tin. Slide the pie onto a baking tray and glaze the top and sides of the pie with the beaten egg, then return to the oven for a further 15 minutes, or until golden-brown. Remove the pie from the oven, glaze the top again and top with the frozen cranberries. Return to the oven for a further 5-10 minutes. Remove the pie from the oven, glaze the top again and top with the frozen cranberries. Return to the oven for a further 5-10 minutes. Meanwhile, for the gravy, melt the butter in a saucepan and add the reserved mushroom and leek mixture followed by the tomato purée. Stir on a low heat for 2 minutes, or until it changes colour to a deeper shade of brown. Meanwhile, for the gravy, melt the butter in a saucepan and add the reserved mushroom and leek mixture followed by the tomato purée. Stir on a low heat for 2 minutes, or until it changes colour to a deeper shade of brown. Add the yeast extract, flour and rosemary then gradually add the stock. Bring to the boil, then season with salt pepper and brown sugar. Add the yeast extract, flour and rosemary then gradually add the stock. Bring to the boil, then season with salt pepper and brown sugar. Simmer for 10-15 minutes, until thickened. (You can strain the mixture for a smooth gravy if you like.) Simmer for 10-15 minutes, until thickened. (You can strain the mixture for a smooth gravy if you like.)" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace2ceb3bdbfd0cc0013a" }	ad62a3556d0b8a712cfc6c823c558648a899d7e72278cdb48428af0947351621	All-butter puff pastry recipe An average of 3.0 out of 5 stars from 2 ratings Making traditional puff pastry takes time and physical effort, but following Lorraine Pascale’s method will ensure light, crispy pastry everytime. 245g/9¾oz plain flour, plus extra for dusting ½tsp salt 210g/7½fl oz butter, softened, plus 40g/1½oz butter, chilled and cubed 130ml/4½fl oz cold water 245g/9¾oz plain flour, plus extra for dusting ½tsp salt 210g/7½fl oz butter, softened, plus 40g/1½oz butter, chilled and cubed 130ml/4½fl oz cold water Method Rub the flour, salt and the 40g/1½oz chilled butter together into a large bowl with your fingertips until they resemble fine breadcrumbs. Make a well in the centre of the mixture, pour in the water and mix this with the dry mixture in the bowl. Once the mixture is well combined, use your hands to form it into a ball, then wrap it in clingfilm and chill in the fridge for 25 minutes.Once cooled, unwrap the dough and score a large cross in the middle using a sharp knife. Lift all four corners from the middle of the cross, and then pull them up and out. Place softened 210g/7½fl oz butter in the centre of the dough, then fold the corners of the cross back to the centre, covering the butter, so it is completely enclosed. (The corners should overlap in the centre so no butter is showing.)To start the rolling and folding process, begin by rolling the pastry out away from you on a well-floured surface to a rectangle roughly 3 times as long as it is wide. Keep the corners square and edges straight by pressing a palette knife or ruler against them. Lift the dough occasionally to make sure it isn’t sticking; flour the work surface again if necessary and sprinkle with more flour as you go, dusting away any excess with a pastry brush. Take the short edge of the pastry nearest to you and fold it up a third, then fold the top edge down a third to give a rectangular block. Turn the dough 90 degrees.Repeat the same process as above, making sure that the pastry doesn’t stick to the surface when rolling. You have now given the dough two rolls and folds. Wrap the dough in clingfilm and chill in the fridge for 20 minutes.Remove the dough from the fridge, unwrap and give it two more rolls and folds. Wrap and rest in the fridge for at least another 20 minutes. The block of puff pastry can at this point be kept in the fridge for a day or two, or frozen. Remove from the fridge, unwrap and give the dough a final two rolls and folds, then roll it out to the size desired for your chosen recipe. Place on a baking tray, cover with oiled clingfilm and leave to rest in the fridge for about 30 minutes before using. Rub the flour, salt and the 40g/1½oz chilled butter together into a large bowl with your fingertips until they resemble fine breadcrumbs. Make a well in the centre of the mixture, pour in the water and mix this with the dry mixture in the bowl. Once the mixture is well combined, use your hands to form it into a ball, then wrap it in clingfilm and chill in the fridge for 25 minutes. Rub the flour, salt and the 40g/1½oz chilled butter together into a large bowl with your fingertips until they resemble fine breadcrumbs. Make a well in the centre of the mixture, pour in the water and mix this with the dry mixture in the bowl. Once the mixture is well combined, use your hands to form it into a ball, then wrap it in clingfilm and chill in the fridge for 25 minutes. Once cooled, unwrap the dough and score a large cross in the middle using a sharp knife. Lift all four corners from the middle of the cross, and then pull them up and out. Once cooled, unwrap the dough and score a large cross in the middle using a sharp knife. Lift all four corners from the middle of the cross, and then pull them up and out. Place softened 210g/7½fl oz butter in the centre of the dough, then fold the corners of the cross back to the centre, covering the butter, so it is completely enclosed. (The corners should overlap in the centre so no butter is showing.) Place softened 210g/7½fl oz butter in the centre of the dough, then fold the corners of the cross back to the centre, covering the butter, so it is completely enclosed. (The corners should overlap in the centre so no butter is showing.) To start the rolling and folding process, begin by rolling the pastry out away from you on a well-floured surface to a rectangle roughly 3 times as long as it is wide. Keep the corners square and edges straight by pressing a palette knife or ruler against them. Lift the dough occasionally to make sure it isn’t sticking; flour the work surface again if necessary and sprinkle with more flour as you go, dusting away any excess with a pastry brush. Take the short edge of the pastry nearest to you and fold it up a third, then fold the top edge down a third to give a rectangular block. Turn the dough 90 degrees. To start the rolling and folding process, begin by rolling the pastry out away from you on a well-floured surface to a rectangle roughly 3 times as long as it is wide. Keep the corners square and edges straight by pressing a palette knife or ruler against them. Lift the dough occasionally to make sure it isn’t sticking; flour the work surface again if necessary and sprinkle with more flour as you go, dusting away any excess with a pastry brush. Take the short edge of the pastry nearest to you and fold it up a third, then fold the top edge down a third to give a rectangular block. Turn the dough 90 degrees. Repeat the same process as above, making sure that the pastry doesn’t stick to the surface when rolling. You have now given the dough two rolls and folds. Wrap the dough in clingfilm and chill in the fridge for 20 minutes. Repeat the same process as above, making sure that the pastry doesn’t stick to the surface when rolling. You have now given the dough two rolls and folds. Wrap the dough in clingfilm and chill in the fridge for 20 minutes. Remove the dough from the fridge, unwrap and give it two more rolls and folds. Wrap and rest in the fridge for at least another 20 minutes. The block of puff pastry can at this point be kept in the fridge for a day or two, or frozen. Remove the dough from the fridge, unwrap and give it two more rolls and folds. Wrap and rest in the fridge for at least another 20 minutes. The block of puff pastry can at this point be kept in the fridge for a day or two, or frozen. Remove from the fridge, unwrap and give the dough a final two rolls and folds, then roll it out to the size desired for your chosen recipe. Place on a baking tray, cover with oiled clingfilm and leave to rest in the fridge for about 30 minutes before using. Remove from the fridge, unwrap and give the dough a final two rolls and folds, then roll it out to the size desired for your chosen recipe. Place on a baking tray, cover with oiled clingfilm and leave to rest in the fridge for about 30 minutes before using. Recipe tips Tip: To make the cold butter pliable, place between two sheets of greaseproof or baking paper and bash it with a rolling pin	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/puff_pastry_22280", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "All-butter puff pastry recipe", "content": "An average of 3.0 out of 5 stars from 2 ratings Making traditional puff pastry takes time and physical effort, but following Lorraine Pascale’s method will ensure light, crispy pastry everytime. 245g/9¾oz plain flour, plus extra for dusting ½tsp salt 210g/7½fl oz butter, softened, plus 40g/1½oz butter, chilled and cubed 130ml/4½fl oz cold water 245g/9¾oz plain flour, plus extra for dusting ½tsp salt 210g/7½fl oz butter, softened, plus 40g/1½oz butter, chilled and cubed 130ml/4½fl oz cold water Method Rub the flour, salt and the 40g/1½oz chilled butter together into a large bowl with your fingertips until they resemble fine breadcrumbs. Make a well in the centre of the mixture, pour in the water and mix this with the dry mixture in the bowl. Once the mixture is well combined, use your hands to form it into a ball, then wrap it in clingfilm and chill in the fridge for 25 minutes.Once cooled, unwrap the dough and score a large cross in the middle using a sharp knife. Lift all four corners from the middle of the cross, and then pull them up and out. Place softened 210g/7½fl oz butter in the centre of the dough, then fold the corners of the cross back to the centre, covering the butter, so it is completely enclosed. (The corners should overlap in the centre so no butter is showing.)To start the rolling and folding process, begin by rolling the pastry out away from you on a well-floured surface to a rectangle roughly 3 times as long as it is wide. Keep the corners square and edges straight by pressing a palette knife or ruler against them. Lift the dough occasionally to make sure it isn’t sticking; flour the work surface again if necessary and sprinkle with more flour as you go, dusting away any excess with a pastry brush. Take the short edge of the pastry nearest to you and fold it up a third, then fold the top edge down a third to give a rectangular block. Turn the dough 90 degrees.Repeat the same process as above, making sure that the pastry doesn’t stick to the surface when rolling. You have now given the dough two rolls and folds. Wrap the dough in clingfilm and chill in the fridge for 20 minutes.Remove the dough from the fridge, unwrap and give it two more rolls and folds. Wrap and rest in the fridge for at least another 20 minutes. The block of puff pastry can at this point be kept in the fridge for a day or two, or frozen. Remove from the fridge, unwrap and give the dough a final two rolls and folds, then roll it out to the size desired for your chosen recipe. Place on a baking tray, cover with oiled clingfilm and leave to rest in the fridge for about 30 minutes before using. Rub the flour, salt and the 40g/1½oz chilled butter together into a large bowl with your fingertips until they resemble fine breadcrumbs. Make a well in the centre of the mixture, pour in the water and mix this with the dry mixture in the bowl. Once the mixture is well combined, use your hands to form it into a ball, then wrap it in clingfilm and chill in the fridge for 25 minutes. Rub the flour, salt and the 40g/1½oz chilled butter together into a large bowl with your fingertips until they resemble fine breadcrumbs. Make a well in the centre of the mixture, pour in the water and mix this with the dry mixture in the bowl. Once the mixture is well combined, use your hands to form it into a ball, then wrap it in clingfilm and chill in the fridge for 25 minutes. Once cooled, unwrap the dough and score a large cross in the middle using a sharp knife. Lift all four corners from the middle of the cross, and then pull them up and out. Once cooled, unwrap the dough and score a large cross in the middle using a sharp knife. Lift all four corners from the middle of the cross, and then pull them up and out. Place softened 210g/7½fl oz butter in the centre of the dough, then fold the corners of the cross back to the centre, covering the butter, so it is completely enclosed. (The corners should overlap in the centre so no butter is showing.) Place softened 210g/7½fl oz butter in the centre of the dough, then fold the corners of the cross back to the centre, covering the butter, so it is completely enclosed. (The corners should overlap in the centre so no butter is showing.) To start the rolling and folding process, begin by rolling the pastry out away from you on a well-floured surface to a rectangle roughly 3 times as long as it is wide. Keep the corners square and edges straight by pressing a palette knife or ruler against them. Lift the dough occasionally to make sure it isn’t sticking; flour the work surface again if necessary and sprinkle with more flour as you go, dusting away any excess with a pastry brush. Take the short edge of the pastry nearest to you and fold it up a third, then fold the top edge down a third to give a rectangular block. Turn the dough 90 degrees. To start the rolling and folding process, begin by rolling the pastry out away from you on a well-floured surface to a rectangle roughly 3 times as long as it is wide. Keep the corners square and edges straight by pressing a palette knife or ruler against them. Lift the dough occasionally to make sure it isn’t sticking; flour the work surface again if necessary and sprinkle with more flour as you go, dusting away any excess with a pastry brush. Take the short edge of the pastry nearest to you and fold it up a third, then fold the top edge down a third to give a rectangular block. Turn the dough 90 degrees. Repeat the same process as above, making sure that the pastry doesn’t stick to the surface when rolling. You have now given the dough two rolls and folds. Wrap the dough in clingfilm and chill in the fridge for 20 minutes. Repeat the same process as above, making sure that the pastry doesn’t stick to the surface when rolling. You have now given the dough two rolls and folds. Wrap the dough in clingfilm and chill in the fridge for 20 minutes. Remove the dough from the fridge, unwrap and give it two more rolls and folds. Wrap and rest in the fridge for at least another 20 minutes. The block of puff pastry can at this point be kept in the fridge for a day or two, or frozen. Remove the dough from the fridge, unwrap and give it two more rolls and folds. Wrap and rest in the fridge for at least another 20 minutes. The block of puff pastry can at this point be kept in the fridge for a day or two, or frozen. Remove from the fridge, unwrap and give the dough a final two rolls and folds, then roll it out to the size desired for your chosen recipe. Place on a baking tray, cover with oiled clingfilm and leave to rest in the fridge for about 30 minutes before using. Remove from the fridge, unwrap and give the dough a final two rolls and folds, then roll it out to the size desired for your chosen recipe. Place on a baking tray, cover with oiled clingfilm and leave to rest in the fridge for about 30 minutes before using. Recipe tips Tip: To make the cold butter pliable, place between two sheets of greaseproof or baking paper and bash it with a rolling pin" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace2ceb3bdbfd0cc0013b" }	8d69b0f9ec9f6f27dbc1b75eafe3db8114512112ed32da21a7e2c9480e29ce4e	Lorraine's "I can't believe you made that" cake recipe An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/i_cant_believe_you_made_90494_16x9.jpg This cake is dramatic, delicious and versatile: decorate with fresh flowers for a christening or wedding cake or top with strawberries or raspberries for something pretty. Equipment and preparation: You will need a 20cm/8in round deep cake tin and a 20cm/8in cake board. vegetable oil or oil spray 200g/7oz butter, softened 200g/7oz caster sugar4 free-range eggs 140g/5oz plain flour60g/2½oz cocoa powder pinch salt 2 tsp baking powder 400g/14oz plain, milk, or white chocolate cigarillos (about 75–80 in total) vegetable oil or oil spray 200g/7oz butter, softened 200g/7oz caster sugar 4 free-range eggs 140g/5oz plain flour 60g/2½oz cocoa powder pinch salt 2 tsp baking powder 400g/14oz plain, milk, or white chocolate cigarillos (about 75–80 in total) 250g/9oz butter, softened 500g/1lb 2oz icing sugar 100g/3½oz good dark chocolate (at least 70 per cent cocoa solids), melted and slightly cooled 250g/9oz butter, softened 500g/1lb 2oz icing sugar 100g/3½oz good dark chocolate (at least 70 per cent cocoa solids), melted and slightly cooled fresh flowers, for a Christening cake strawberries, raspberries or quartered fresh figs fresh flowers, for a Christening cake strawberries, raspberries or quartered fresh figs Method Preheat the oven to 180/C/350F/Gas 4 and line a 20cm/8in round deep cake tin with baking paper and brush or spray with oil. Cream together the butter and sugar in a large bowl until they begin to go pale. Add half of the eggs and half of the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two until the mixture is uniform. Dollop into the prepared tin and bake in the oven for about 30–40 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin. Meanwhile, make the buttercream: put the butter and icing sugar in a bowl and whisk together until the mixture goes fluffy. Add the cooled, melted chocolate and whisk for a further two minutes. Once the cake is completely cool, remove it from the tin. Carefully cut the top flat with a large serrated knife. (Eat this bit as a chef’s perk!) Turn the cake upside down on a 20cm/8in cake board so that the bottom now becomes a nice flat top. Split the cake horizontally and sandwich the top and bottom together with a 1cm/½in layer of buttercream. Spread half of the remaining buttercream all over the top and sides of the cake, making it as smooth as possible. Put it in the fridge to set before doing another layer - this makes it much easier to get neat squared-off edges. Gently push the cigarillos vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom. The next step is up to you - I can’t tell you the wide-eyed looks you’ll get when you walk into a room holding this finished cake. Serve with a self-satisfied grin. Preheat the oven to 180/C/350F/Gas 4 and line a 20cm/8in round deep cake tin with baking paper and brush or spray with oil. Preheat the oven to 180/C/350F/Gas 4 and line a 20cm/8in round deep cake tin with baking paper and brush or spray with oil. Cream together the butter and sugar in a large bowl until they begin to go pale. Add half of the eggs and half of the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two until the mixture is uniform. Dollop into the prepared tin and bake in the oven for about 30–40 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin. Cream together the butter and sugar in a large bowl until they begin to go pale. Add half of the eggs and half of the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two until the mixture is uniform. Dollop into the prepared tin and bake in the oven for about 30–40 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin. Meanwhile, make the buttercream: put the butter and icing sugar in a bowl and whisk together until the mixture goes fluffy. Add the cooled, melted chocolate and whisk for a further two minutes. Meanwhile, make the buttercream: put the butter and icing sugar in a bowl and whisk together until the mixture goes fluffy. Add the cooled, melted chocolate and whisk for a further two minutes. Once the cake is completely cool, remove it from the tin. Carefully cut the top flat with a large serrated knife. (Eat this bit as a chef’s perk!) Once the cake is completely cool, remove it from the tin. Carefully cut the top flat with a large serrated knife. (Eat this bit as a chef’s perk!) Turn the cake upside down on a 20cm/8in cake board so that the bottom now becomes a nice flat top. Split the cake horizontally and sandwich the top and bottom together with a 1cm/½in layer of buttercream. Turn the cake upside down on a 20cm/8in cake board so that the bottom now becomes a nice flat top. Split the cake horizontally and sandwich the top and bottom together with a 1cm/½in layer of buttercream. Spread half of the remaining buttercream all over the top and sides of the cake, making it as smooth as possible. Put it in the fridge to set before doing another layer - this makes it much easier to get neat squared-off edges. Spread half of the remaining buttercream all over the top and sides of the cake, making it as smooth as possible. Put it in the fridge to set before doing another layer - this makes it much easier to get neat squared-off edges. Gently push the cigarillos vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom. Gently push the cigarillos vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom. The next step is up to you - I can’t tell you the wide-eyed looks you’ll get when you walk into a room holding this finished cake. Serve with a self-satisfied grin. The next step is up to you - I can’t tell you the wide-eyed looks you’ll get when you walk into a room holding this finished cake. Serve with a self-satisfied grin. Recipe tips This cake is made with chocolate cigarillos, which can be bought easily on the internet. But should you need to make the cake straightaway, use chocolate fingers, chocolate flake bars, or even chocolate sticks (such as Matchmakers) around the edge.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/i_cant_believe_you_made_90494", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lorraine's \"I can't believe you made that\" cake recipe", "content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/i_cant_believe_you_made_90494_16x9.jpg This cake is dramatic, delicious and versatile: decorate with fresh flowers for a christening or wedding cake or top with strawberries or raspberries for something pretty. Equipment and preparation: You will need a 20cm/8in round deep cake tin and a 20cm/8in cake board. vegetable oil or oil spray 200g/7oz butter, softened 200g/7oz caster sugar4 free-range eggs 140g/5oz plain flour60g/2½oz cocoa powder pinch salt 2 tsp baking powder 400g/14oz plain, milk, or white chocolate cigarillos (about 75–80 in total) vegetable oil or oil spray 200g/7oz butter, softened 200g/7oz caster sugar 4 free-range eggs 140g/5oz plain flour 60g/2½oz cocoa powder pinch salt 2 tsp baking powder 400g/14oz plain, milk, or white chocolate cigarillos (about 75–80 in total) 250g/9oz butter, softened 500g/1lb 2oz icing sugar 100g/3½oz good dark chocolate (at least 70 per cent cocoa solids), melted and slightly cooled 250g/9oz butter, softened 500g/1lb 2oz icing sugar 100g/3½oz good dark chocolate (at least 70 per cent cocoa solids), melted and slightly cooled fresh flowers, for a Christening cake strawberries, raspberries or quartered fresh figs fresh flowers, for a Christening cake strawberries, raspberries or quartered fresh figs Method Preheat the oven to 180/C/350F/Gas 4 and line a 20cm/8in round deep cake tin with baking paper and brush or spray with oil. Cream together the butter and sugar in a large bowl until they begin to go pale. Add half of the eggs and half of the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two until the mixture is uniform. Dollop into the prepared tin and bake in the oven for about 30–40 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin. Meanwhile, make the buttercream: put the butter and icing sugar in a bowl and whisk together until the mixture goes fluffy. Add the cooled, melted chocolate and whisk for a further two minutes. Once the cake is completely cool, remove it from the tin. Carefully cut the top flat with a large serrated knife. (Eat this bit as a chef’s perk!) Turn the cake upside down on a 20cm/8in cake board so that the bottom now becomes a nice flat top. Split the cake horizontally and sandwich the top and bottom together with a 1cm/½in layer of buttercream. Spread half of the remaining buttercream all over the top and sides of the cake, making it as smooth as possible. Put it in the fridge to set before doing another layer - this makes it much easier to get neat squared-off edges. Gently push the cigarillos vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom. The next step is up to you - I can’t tell you the wide-eyed looks you’ll get when you walk into a room holding this finished cake. Serve with a self-satisfied grin. Preheat the oven to 180/C/350F/Gas 4 and line a 20cm/8in round deep cake tin with baking paper and brush or spray with oil. Preheat the oven to 180/C/350F/Gas 4 and line a 20cm/8in round deep cake tin with baking paper and brush or spray with oil. Cream together the butter and sugar in a large bowl until they begin to go pale. Add half of the eggs and half of the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two until the mixture is uniform. Dollop into the prepared tin and bake in the oven for about 30–40 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin. Cream together the butter and sugar in a large bowl until they begin to go pale. Add half of the eggs and half of the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two until the mixture is uniform. Dollop into the prepared tin and bake in the oven for about 30–40 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin. Meanwhile, make the buttercream: put the butter and icing sugar in a bowl and whisk together until the mixture goes fluffy. Add the cooled, melted chocolate and whisk for a further two minutes. Meanwhile, make the buttercream: put the butter and icing sugar in a bowl and whisk together until the mixture goes fluffy. Add the cooled, melted chocolate and whisk for a further two minutes. Once the cake is completely cool, remove it from the tin. Carefully cut the top flat with a large serrated knife. (Eat this bit as a chef’s perk!) Once the cake is completely cool, remove it from the tin. Carefully cut the top flat with a large serrated knife. (Eat this bit as a chef’s perk!) Turn the cake upside down on a 20cm/8in cake board so that the bottom now becomes a nice flat top. Split the cake horizontally and sandwich the top and bottom together with a 1cm/½in layer of buttercream. Turn the cake upside down on a 20cm/8in cake board so that the bottom now becomes a nice flat top. Split the cake horizontally and sandwich the top and bottom together with a 1cm/½in layer of buttercream. Spread half of the remaining buttercream all over the top and sides of the cake, making it as smooth as possible. Put it in the fridge to set before doing another layer - this makes it much easier to get neat squared-off edges. Spread half of the remaining buttercream all over the top and sides of the cake, making it as smooth as possible. Put it in the fridge to set before doing another layer - this makes it much easier to get neat squared-off edges. Gently push the cigarillos vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom. Gently push the cigarillos vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom. The next step is up to you - I can’t tell you the wide-eyed looks you’ll get when you walk into a room holding this finished cake. Serve with a self-satisfied grin. The next step is up to you - I can’t tell you the wide-eyed looks you’ll get when you walk into a room holding this finished cake. Serve with a self-satisfied grin. Recipe tips This cake is made with chocolate cigarillos, which can be bought easily on the internet. But should you need to make the cake straightaway, use chocolate fingers, chocolate flake bars, or even chocolate sticks (such as Matchmakers) around the edge." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace2ceb3bdbfd0cc0013c" }	781bb4ae2d06ec52bfc43d1f7a8a3dc0cb85e650dc8e984618a75c29253f0483	Caribbean toastie cups with avocado and mint recipe An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/caribbean_toastie_cups_20898_16x9.jpg These toastie cups are a great base for other ideas - fill them with chilli con carne or your own concoction for something different every time. These would also be delicious with a fresh fruit and a dot of crème fraîche on top. Equipment and preparation: you will need 2 x 12-hole shallow cupcake trays. Each serving provides 83kcal, 2g protein, 11g carbohydrates (of which 1g sugars), 3g fat (of which 1g saturates), 2g fibre and 0.2g salt. spray oil 6 white, whole-meal or seeded soft flour tortillas (19cm/7½in diameter) spray oil 6 white, whole-meal or seeded soft flour tortillas (19cm/7½in diameter) 1 red pepper, seeds removed, cut into 1cm/½in dice1 ripe but firm avocado, peeled, stoned and cut into 1cm/½in dice1 small ripe mango, peeled, stone removed, cut into 1cm/½in dice or 125g/4½oz ready-prepared mango pieces, cut into 1cm/½in dice 200g/7oz canned red kidney beans, drained and rinsed2 spring onions, trimmed and finely sliced1 red chilli, seeds removed (if preferred), finely chopped1 lime, juice only½ bunch fresh mint, leaves only, finely chopped (to give about 2 tbsp)flaked sea salt and freshly ground black pepper1 tbsp extra virgin olive oil (optional) 1 red pepper, seeds removed, cut into 1cm/½in dice 1 ripe but firm avocado, peeled, stoned and cut into 1cm/½in dice 1 small ripe mango, peeled, stone removed, cut into 1cm/½in dice or 125g/4½oz ready-prepared mango pieces, cut into 1cm/½in dice 200g/7oz canned red kidney beans, drained and rinsed 2 spring onions, trimmed and finely sliced 1 red chilli, seeds removed (if preferred), finely chopped 1 lime, juice only ½ bunch fresh mint, leaves only, finely chopped (to give about 2 tbsp) flaked sea salt and freshly ground black pepper 1 tbsp extra virgin olive oil (optional) Method Preheat the oven to 200C/400F/Gas 6 (fan 180C). Spray two 12-hole shallow cupcake trays with oil and set aside. You can work in two separate batches if you only have one tray.Put the tortillas in a stack on top of one another on a chopping board and cut them into quarters to give 24 pieces. Push one quarter into each hole of the cupcake trays, pressing it in to fit. Really press it down to form a sturdy bottom and the tops should splay out at the top creating a ‘cup’. Cook in the oven for about five minutes, or until the cups are crisp and brown - keep an eye on them as they can burn really quickly.For the filling, mix the red pepper, avocado, mango, kidney beans, spring onions, chilli, lime juice and mint together in a large bowl and season to taste with salt and pepper. Add a little oil if you like. Once the tortilla cups are crisp and golden-brown, remove them from the oven and onto a serving plate. Divide the filling mixture evenly between the cups and serve. Preheat the oven to 200C/400F/Gas 6 (fan 180C). Spray two 12-hole shallow cupcake trays with oil and set aside. You can work in two separate batches if you only have one tray. Preheat the oven to 200C/400F/Gas 6 (fan 180C). Spray two 12-hole shallow cupcake trays with oil and set aside. You can work in two separate batches if you only have one tray. Put the tortillas in a stack on top of one another on a chopping board and cut them into quarters to give 24 pieces. Push one quarter into each hole of the cupcake trays, pressing it in to fit. Really press it down to form a sturdy bottom and the tops should splay out at the top creating a ‘cup’. Cook in the oven for about five minutes, or until the cups are crisp and brown - keep an eye on them as they can burn really quickly. Put the tortillas in a stack on top of one another on a chopping board and cut them into quarters to give 24 pieces. Push one quarter into each hole of the cupcake trays, pressing it in to fit. Really press it down to form a sturdy bottom and the tops should splay out at the top creating a ‘cup’. Cook in the oven for about five minutes, or until the cups are crisp and brown - keep an eye on them as they can burn really quickly. For the filling, mix the red pepper, avocado, mango, kidney beans, spring onions, chilli, lime juice and mint together in a large bowl and season to taste with salt and pepper. Add a little oil if you like. For the filling, mix the red pepper, avocado, mango, kidney beans, spring onions, chilli, lime juice and mint together in a large bowl and season to taste with salt and pepper. Add a little oil if you like. Once the tortilla cups are crisp and golden-brown, remove them from the oven and onto a serving plate. Divide the filling mixture evenly between the cups and serve. Once the tortilla cups are crisp and golden-brown, remove them from the oven and onto a serving plate. Divide the filling mixture evenly between the cups and serve. Recipe tips These can be made with larger tortillas or wraps (25cm/10in), but, as they will take more filling, use three tortillas to make 12 cups. They aren’t as easy to pick up and eat in this case, so perhaps more of a plated option. You could use a muffin tin if using larger tortillas, rather than a cupcake tin. If you find the tortilla pieces are cracking when putting them in the muffin tin holes, then pop them in the microwave for 10-20 seconds to warm them slightly and make them more pliable.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/caribbean_toastie_cups_20898", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Caribbean toastie cups with avocado and mint 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/caribbean_toastie_cups_20898_16x9.jpg These toastie cups are a great base for other ideas - fill them with chilli con carne or your own concoction for something different every time. These would also be delicious with a fresh fruit and a dot of crème fraîche on top. Equipment and preparation: you will need 2 x 12-hole shallow cupcake trays. Each serving provides 83kcal, 2g protein, 11g carbohydrates (of which 1g sugars), 3g fat (of which 1g saturates), 2g fibre and 0.2g salt. spray oil 6 white, whole-meal or seeded soft flour tortillas (19cm/7½in diameter) spray oil 6 white, whole-meal or seeded soft flour tortillas (19cm/7½in diameter) 1 red pepper, seeds removed, cut into 1cm/½in dice1 ripe but firm avocado, peeled, stoned and cut into 1cm/½in dice1 small ripe mango, peeled, stone removed, cut into 1cm/½in dice or 125g/4½oz ready-prepared mango pieces, cut into 1cm/½in dice 200g/7oz canned red kidney beans, drained and rinsed2 spring onions, trimmed and finely sliced1 red chilli, seeds removed (if preferred), finely chopped1 lime, juice only½ bunch fresh mint, leaves only, finely chopped (to give about 2 tbsp)flaked sea salt and freshly ground black pepper1 tbsp extra virgin olive oil (optional) 1 red pepper, seeds removed, cut into 1cm/½in dice 1 ripe but firm avocado, peeled, stoned and cut into 1cm/½in dice 1 small ripe mango, peeled, stone removed, cut into 1cm/½in dice or 125g/4½oz ready-prepared mango pieces, cut into 1cm/½in dice 200g/7oz canned red kidney beans, drained and rinsed 2 spring onions, trimmed and finely sliced 1 red chilli, seeds removed (if preferred), finely chopped 1 lime, juice only ½ bunch fresh mint, leaves only, finely chopped (to give about 2 tbsp) flaked sea salt and freshly ground black pepper 1 tbsp extra virgin olive oil (optional) Method Preheat the oven to 200C/400F/Gas 6 (fan 180C). Spray two 12-hole shallow cupcake trays with oil and set aside. You can work in two separate batches if you only have one tray.Put the tortillas in a stack on top of one another on a chopping board and cut them into quarters to give 24 pieces. Push one quarter into each hole of the cupcake trays, pressing it in to fit. Really press it down to form a sturdy bottom and the tops should splay out at the top creating a ‘cup’. Cook in the oven for about five minutes, or until the cups are crisp and brown - keep an eye on them as they can burn really quickly.For the filling, mix the red pepper, avocado, mango, kidney beans, spring onions, chilli, lime juice and mint together in a large bowl and season to taste with salt and pepper. Add a little oil if you like. Once the tortilla cups are crisp and golden-brown, remove them from the oven and onto a serving plate. Divide the filling mixture evenly between the cups and serve. Preheat the oven to 200C/400F/Gas 6 (fan 180C). Spray two 12-hole shallow cupcake trays with oil and set aside. You can work in two separate batches if you only have one tray. Preheat the oven to 200C/400F/Gas 6 (fan 180C). Spray two 12-hole shallow cupcake trays with oil and set aside. You can work in two separate batches if you only have one tray. Put the tortillas in a stack on top of one another on a chopping board and cut them into quarters to give 24 pieces. Push one quarter into each hole of the cupcake trays, pressing it in to fit. Really press it down to form a sturdy bottom and the tops should splay out at the top creating a ‘cup’. Cook in the oven for about five minutes, or until the cups are crisp and brown - keep an eye on them as they can burn really quickly. Put the tortillas in a stack on top of one another on a chopping board and cut them into quarters to give 24 pieces. Push one quarter into each hole of the cupcake trays, pressing it in to fit. Really press it down to form a sturdy bottom and the tops should splay out at the top creating a ‘cup’. Cook in the oven for about five minutes, or until the cups are crisp and brown - keep an eye on them as they can burn really quickly. For the filling, mix the red pepper, avocado, mango, kidney beans, spring onions, chilli, lime juice and mint together in a large bowl and season to taste with salt and pepper. Add a little oil if you like. For the filling, mix the red pepper, avocado, mango, kidney beans, spring onions, chilli, lime juice and mint together in a large bowl and season to taste with salt and pepper. Add a little oil if you like. Once the tortilla cups are crisp and golden-brown, remove them from the oven and onto a serving plate. Divide the filling mixture evenly between the cups and serve. Once the tortilla cups are crisp and golden-brown, remove them from the oven and onto a serving plate. Divide the filling mixture evenly between the cups and serve. Recipe tips These can be made with larger tortillas or wraps (25cm/10in), but, as they will take more filling, use three tortillas to make 12 cups. They aren’t as easy to pick up and eat in this case, so perhaps more of a plated option. You could use a muffin tin if using larger tortillas, rather than a cupcake tin. If you find the tortilla pieces are cracking when putting them in the muffin tin holes, then pop them in the microwave for 10-20 seconds to warm them slightly and make them more pliable." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace2deb3bdbfd0cc0013d" }	583fbf88fcfbf91c6d0e6739a7bb4e4d66535ac4c9e9877d44ba3ce53b511d27	Jamaican rum truffles recipe An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/jamaican_rum_truffles_09151_16x9.jpg Super-tasty, impressive, messy but easy treats. Omit the rum for the teetotallers among you or ramp up the rum to three tablespoons for a good rum flavour. These truffles freeze very well. 250ml/9fl oz whipping cream100g/3½oz milk chocolate, finely chopped200g/7oz dark chocolate, finely chopped 25g/1oz unsalted butter, diced2-3 tbsp dark rum5 tbsp cocoa powder, for dusting 250ml/9fl oz whipping cream 100g/3½oz milk chocolate, finely chopped 200g/7oz dark chocolate, finely chopped 25g/1oz unsalted butter, diced 2-3 tbsp dark rum 5 tbsp cocoa powder, for dusting Method Heat the cream in a small pan, removing it from the heat just before it comes to the boil. Meanwhile, put the milk chocolate and dark chocolate in a large bowl and, once the cream comes off the heat, pour it over the chocolate. Stir well until melted and smooth. Add the butter and enough rum to taste and mix well. Leave to cool and then cover the chocolate mixture with cling film and transfer to the fridge for at least four hours, or overnight – the chocolate will be set firm.Line a large tray with parchment paper. Sift half of the cocoa powder onto each of two large plates. One will be to dust your hands and the other to coat the truffles.Use a teaspoon or melon baller to scoop up walnut-sized pieces (about 15g/½oz) of the chocolate mixture. Press the palms of your hands into one of the cocoa powder plates to lightly coat and roll the truffle pieces quickly into a ball. Don’t roll the chocolate in your hands for too long or it will begin to melt. Roll the truffle around in the cocoa powder on the other plate to lightly coat and place on the tray. Repeat until all of the mixture is used up to give about 40 truffles in total, pressing your hands into more cocoa powder when necessary to avoid sticking. It is best to wash your hands a few times throughout the process, but be sure to rinse them in cold water before drying so that they are nice and cold to avoid melting the truffles.Cover and chill in the fridge for at least 30 minutes before serving. Heat the cream in a small pan, removing it from the heat just before it comes to the boil. Heat the cream in a small pan, removing it from the heat just before it comes to the boil. Meanwhile, put the milk chocolate and dark chocolate in a large bowl and, once the cream comes off the heat, pour it over the chocolate. Stir well until melted and smooth. Meanwhile, put the milk chocolate and dark chocolate in a large bowl and, once the cream comes off the heat, pour it over the chocolate. Stir well until melted and smooth. Add the butter and enough rum to taste and mix well. Leave to cool and then cover the chocolate mixture with cling film and transfer to the fridge for at least four hours, or overnight – the chocolate will be set firm. Add the butter and enough rum to taste and mix well. Leave to cool and then cover the chocolate mixture with cling film and transfer to the fridge for at least four hours, or overnight – the chocolate will be set firm. Line a large tray with parchment paper. Sift half of the cocoa powder onto each of two large plates. One will be to dust your hands and the other to coat the truffles. Line a large tray with parchment paper. Sift half of the cocoa powder onto each of two large plates. One will be to dust your hands and the other to coat the truffles. Use a teaspoon or melon baller to scoop up walnut-sized pieces (about 15g/½oz) of the chocolate mixture. Press the palms of your hands into one of the cocoa powder plates to lightly coat and roll the truffle pieces quickly into a ball. Don’t roll the chocolate in your hands for too long or it will begin to melt. Use a teaspoon or melon baller to scoop up walnut-sized pieces (about 15g/½oz) of the chocolate mixture. Press the palms of your hands into one of the cocoa powder plates to lightly coat and roll the truffle pieces quickly into a ball. Don’t roll the chocolate in your hands for too long or it will begin to melt. Roll the truffle around in the cocoa powder on the other plate to lightly coat and place on the tray. Repeat until all of the mixture is used up to give about 40 truffles in total, pressing your hands into more cocoa powder when necessary to avoid sticking. It is best to wash your hands a few times throughout the process, but be sure to rinse them in cold water before drying so that they are nice and cold to avoid melting the truffles. Roll the truffle around in the cocoa powder on the other plate to lightly coat and place on the tray. Repeat until all of the mixture is used up to give about 40 truffles in total, pressing your hands into more cocoa powder when necessary to avoid sticking. It is best to wash your hands a few times throughout the process, but be sure to rinse them in cold water before drying so that they are nice and cold to avoid melting the truffles. Cover and chill in the fridge for at least 30 minutes before serving. Cover and chill in the fridge for at least 30 minutes before serving.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/jamaican_rum_truffles_09151", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Jamaican rum truffles recipe", "content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/jamaican_rum_truffles_09151_16x9.jpg Super-tasty, impressive, messy but easy treats. Omit the rum for the teetotallers among you or ramp up the rum to three tablespoons for a good rum flavour. These truffles freeze very well. 250ml/9fl oz whipping cream100g/3½oz milk chocolate, finely chopped200g/7oz dark chocolate, finely chopped 25g/1oz unsalted butter, diced2-3 tbsp dark rum5 tbsp cocoa powder, for dusting 250ml/9fl oz whipping cream 100g/3½oz milk chocolate, finely chopped 200g/7oz dark chocolate, finely chopped 25g/1oz unsalted butter, diced 2-3 tbsp dark rum 5 tbsp cocoa powder, for dusting Method Heat the cream in a small pan, removing it from the heat just before it comes to the boil. Meanwhile, put the milk chocolate and dark chocolate in a large bowl and, once the cream comes off the heat, pour it over the chocolate. Stir well until melted and smooth. Add the butter and enough rum to taste and mix well. Leave to cool and then cover the chocolate mixture with cling film and transfer to the fridge for at least four hours, or overnight – the chocolate will be set firm.Line a large tray with parchment paper. Sift half of the cocoa powder onto each of two large plates. One will be to dust your hands and the other to coat the truffles.Use a teaspoon or melon baller to scoop up walnut-sized pieces (about 15g/½oz) of the chocolate mixture. Press the palms of your hands into one of the cocoa powder plates to lightly coat and roll the truffle pieces quickly into a ball. Don’t roll the chocolate in your hands for too long or it will begin to melt. Roll the truffle around in the cocoa powder on the other plate to lightly coat and place on the tray. Repeat until all of the mixture is used up to give about 40 truffles in total, pressing your hands into more cocoa powder when necessary to avoid sticking. It is best to wash your hands a few times throughout the process, but be sure to rinse them in cold water before drying so that they are nice and cold to avoid melting the truffles.Cover and chill in the fridge for at least 30 minutes before serving. Heat the cream in a small pan, removing it from the heat just before it comes to the boil. Heat the cream in a small pan, removing it from the heat just before it comes to the boil. Meanwhile, put the milk chocolate and dark chocolate in a large bowl and, once the cream comes off the heat, pour it over the chocolate. Stir well until melted and smooth. Meanwhile, put the milk chocolate and dark chocolate in a large bowl and, once the cream comes off the heat, pour it over the chocolate. Stir well until melted and smooth. Add the butter and enough rum to taste and mix well. Leave to cool and then cover the chocolate mixture with cling film and transfer to the fridge for at least four hours, or overnight – the chocolate will be set firm. Add the butter and enough rum to taste and mix well. Leave to cool and then cover the chocolate mixture with cling film and transfer to the fridge for at least four hours, or overnight – the chocolate will be set firm. Line a large tray with parchment paper. Sift half of the cocoa powder onto each of two large plates. One will be to dust your hands and the other to coat the truffles. Line a large tray with parchment paper. Sift half of the cocoa powder onto each of two large plates. One will be to dust your hands and the other to coat the truffles. Use a teaspoon or melon baller to scoop up walnut-sized pieces (about 15g/½oz) of the chocolate mixture. Press the palms of your hands into one of the cocoa powder plates to lightly coat and roll the truffle pieces quickly into a ball. Don’t roll the chocolate in your hands for too long or it will begin to melt. Use a teaspoon or melon baller to scoop up walnut-sized pieces (about 15g/½oz) of the chocolate mixture. Press the palms of your hands into one of the cocoa powder plates to lightly coat and roll the truffle pieces quickly into a ball. Don’t roll the chocolate in your hands for too long or it will begin to melt. Roll the truffle around in the cocoa powder on the other plate to lightly coat and place on the tray. Repeat until all of the mixture is used up to give about 40 truffles in total, pressing your hands into more cocoa powder when necessary to avoid sticking. It is best to wash your hands a few times throughout the process, but be sure to rinse them in cold water before drying so that they are nice and cold to avoid melting the truffles. Roll the truffle around in the cocoa powder on the other plate to lightly coat and place on the tray. Repeat until all of the mixture is used up to give about 40 truffles in total, pressing your hands into more cocoa powder when necessary to avoid sticking. It is best to wash your hands a few times throughout the process, but be sure to rinse them in cold water before drying so that they are nice and cold to avoid melting the truffles. Cover and chill in the fridge for at least 30 minutes before serving. Cover and chill in the fridge for at least 30 minutes before serving." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace2deb3bdbfd0cc0013e" }	72cdce9ee51580a635ef24f054a64088bcbba45b5a95f18fa095143441ad0275	Apple, blackberry and cinnamon chutney recipe An average of 4.8 out of 5 stars from 6 ratings This wintry chutney recipe is utterly delicious and a great accompaniment to meat dishes. 1kg/2.2lb Bramley apples, peeled, cored, cut into large chunks300g/10½oz onions, peeled, thinly sliced275g/10oz granulated sugar150ml/5fl oz balsamic vinegar2 tsp ground cinnamonfreshly ground black pepper300g/10½oz blackberries 1kg/2.2lb Bramley apples, peeled, cored, cut into large chunks 300g/10½oz onions, peeled, thinly sliced 275g/10oz granulated sugar 150ml/5fl oz balsamic vinegar 2 tsp ground cinnamon freshly ground black pepper 300g/10½oz blackberries Method Sterilise the jars by putting them into the dishwasher on the hottest cycle to wash and dry. Take them out when you are about ready to use them and don’t touch any of the inside of the jars with your hands. (Alternatively, put the jars in a very large pan of boiling water. You will also need to sterilise the equipment you use to take the jars out of the pan.) Place the jars into the oven set at a low temperature until completely dry inside.Put the apples, onions, sugar, balsamic vinegar, cinnamon and freshly ground black pepper into a large saucepan. Place over a medium heat and gently stir together until well combined.Once the mixture has reached boiling point, turn down the heat and leave to simmer for 45–55 minutes, stirring occasionally. The apples and onions should become lovely and soft, and the liquid should be thick and syrupy.Add the blackberries and cook for a further 10–12 minutes.Spoon the chutney into a sterilised jug and fill the jars. Seal and store in a dark place. The chutney will keep for up to four months. Sterilise the jars by putting them into the dishwasher on the hottest cycle to wash and dry. Take them out when you are about ready to use them and don’t touch any of the inside of the jars with your hands. (Alternatively, put the jars in a very large pan of boiling water. You will also need to sterilise the equipment you use to take the jars out of the pan.) Sterilise the jars by putting them into the dishwasher on the hottest cycle to wash and dry. Take them out when you are about ready to use them and don’t touch any of the inside of the jars with your hands. (Alternatively, put the jars in a very large pan of boiling water. You will also need to sterilise the equipment you use to take the jars out of the pan.) Place the jars into the oven set at a low temperature until completely dry inside. Place the jars into the oven set at a low temperature until completely dry inside. Put the apples, onions, sugar, balsamic vinegar, cinnamon and freshly ground black pepper into a large saucepan. Place over a medium heat and gently stir together until well combined. Put the apples, onions, sugar, balsamic vinegar, cinnamon and freshly ground black pepper into a large saucepan. Place over a medium heat and gently stir together until well combined. Once the mixture has reached boiling point, turn down the heat and leave to simmer for 45–55 minutes, stirring occasionally. The apples and onions should become lovely and soft, and the liquid should be thick and syrupy. Once the mixture has reached boiling point, turn down the heat and leave to simmer for 45–55 minutes, stirring occasionally. The apples and onions should become lovely and soft, and the liquid should be thick and syrupy. Add the blackberries and cook for a further 10–12 minutes. Add the blackberries and cook for a further 10–12 minutes. Spoon the chutney into a sterilised jug and fill the jars. Seal and store in a dark place. The chutney will keep for up to four months. Spoon the chutney into a sterilised jug and fill the jars. Seal and store in a dark place. The chutney will keep for up to four months.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/apple_blackberry__91830", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Apple, blackberry and cinnamon chutney recipe", "content": "An average of 4.8 out of 5 stars from 6 ratings This wintry chutney recipe is utterly delicious and a great accompaniment to meat dishes. 1kg/2.2lb Bramley apples, peeled, cored, cut into large chunks300g/10½oz onions, peeled, thinly sliced275g/10oz granulated sugar150ml/5fl oz balsamic vinegar2 tsp ground cinnamonfreshly ground black pepper300g/10½oz blackberries 1kg/2.2lb Bramley apples, peeled, cored, cut into large chunks 300g/10½oz onions, peeled, thinly sliced 275g/10oz granulated sugar 150ml/5fl oz balsamic vinegar 2 tsp ground cinnamon freshly ground black pepper 300g/10½oz blackberries Method Sterilise the jars by putting them into the dishwasher on the hottest cycle to wash and dry. Take them out when you are about ready to use them and don’t touch any of the inside of the jars with your hands. (Alternatively, put the jars in a very large pan of boiling water. You will also need to sterilise the equipment you use to take the jars out of the pan.) Place the jars into the oven set at a low temperature until completely dry inside.Put the apples, onions, sugar, balsamic vinegar, cinnamon and freshly ground black pepper into a large saucepan. Place over a medium heat and gently stir together until well combined.Once the mixture has reached boiling point, turn down the heat and leave to simmer for 45–55 minutes, stirring occasionally. The apples and onions should become lovely and soft, and the liquid should be thick and syrupy.Add the blackberries and cook for a further 10–12 minutes.Spoon the chutney into a sterilised jug and fill the jars. Seal and store in a dark place. The chutney will keep for up to four months. Sterilise the jars by putting them into the dishwasher on the hottest cycle to wash and dry. Take them out when you are about ready to use them and don’t touch any of the inside of the jars with your hands. (Alternatively, put the jars in a very large pan of boiling water. You will also need to sterilise the equipment you use to take the jars out of the pan.) Sterilise the jars by putting them into the dishwasher on the hottest cycle to wash and dry. Take them out when you are about ready to use them and don’t touch any of the inside of the jars with your hands. (Alternatively, put the jars in a very large pan of boiling water. You will also need to sterilise the equipment you use to take the jars out of the pan.) Place the jars into the oven set at a low temperature until completely dry inside. Place the jars into the oven set at a low temperature until completely dry inside. Put the apples, onions, sugar, balsamic vinegar, cinnamon and freshly ground black pepper into a large saucepan. Place over a medium heat and gently stir together until well combined. Put the apples, onions, sugar, balsamic vinegar, cinnamon and freshly ground black pepper into a large saucepan. Place over a medium heat and gently stir together until well combined. Once the mixture has reached boiling point, turn down the heat and leave to simmer for 45–55 minutes, stirring occasionally. The apples and onions should become lovely and soft, and the liquid should be thick and syrupy. Once the mixture has reached boiling point, turn down the heat and leave to simmer for 45–55 minutes, stirring occasionally. The apples and onions should become lovely and soft, and the liquid should be thick and syrupy. Add the blackberries and cook for a further 10–12 minutes. Add the blackberries and cook for a further 10–12 minutes. Spoon the chutney into a sterilised jug and fill the jars. Seal and store in a dark place. The chutney will keep for up to four months. Spoon the chutney into a sterilised jug and fill the jars. Seal and store in a dark place. The chutney will keep for up to four months." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace2deb3bdbfd0cc0013f" }	73ad12dce131002921d572d5da53c654ec25b0503fe19b07f0d3014dd82e7188	Strawberry and mascarpone Swiss roll recipe An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_and_16874_16x9.jpg This is one deliriously decadent pud: a light vanilla sponge with Marsala strawberries and a potently rich mascarpone cream. This is best eaten on a hot summer’s day with some fresh lemonade. 250g/9oz strawberries, hulled and sliced, plus extra to decorate 2 tbsp granulated sugar splash Marsala or orange juice 250g/9oz strawberries, hulled and sliced, plus extra to decorate 2 tbsp granulated sugar splash Marsala or orange juice 3 free-range eggs 80g/3oz caster sugar, plus extra for finishing ½ vanilla pod or 2 drops vanilla extract 1 tbsp warm water 80g/3oz plain flour pinch salt 3 free-range eggs 80g/3oz caster sugar, plus extra for finishing ½ vanilla pod or 2 drops vanilla extract 1 tbsp warm water 80g/3oz plain flour pinch salt 250g/9oz mascarpone 2 tbsp icing sugar ½ vanilla pod or 2 drops vanilla extract 250g/9oz mascarpone 2 tbsp icing sugar ½ vanilla pod or 2 drops vanilla extract Method For the strawberry filling, put a third of the strawberries in a blender or food processor with the granulated sugar and blend well. Transfer the strawberries to a bowl and add the Marsala or orange juice. Stir in the remaining strawberries and chill in the fridge. (The flavour gets better the longer you leave it, so do this a few hours ahead if you can, though if you are ready to go now then a minimum of 30 minutes is fine.) Meanwhile, for the sponge, preheat the oven to 190C/375F/Gas 5. Grease and line a 23 x 33cm/9in x 13in Swiss roll tin or small roasting tin with greaseproof paper. Beat the eggs, sugar and vanilla in large bowl with an electric whisk until the mixture is very pale yellow, foamy and mousse-like. Fold in the warm water with a large metal spoon. (This helps prevent the Swiss roll from cracking when you roll it later.)Sift over the flour and salt and fold in gently with the metal spoon. (Don’t overmix here or you will knock out the air and the Swiss roll will lose its sponginess. The trick is to incorporate all the flour with as few ‘folds’ as possible.)Pour the mixture into the prepared tin and level it gently with a palette knife or the back of a large spoon. Bake in the oven for 10–15 minutes, or until the sponge has shrunk a little from the sides of the tin and feels springy to the touch. Remove the sponge from the oven and turn the cake out onto a sheet of baking paper sprinkled with caster sugar. Leave to cool for 10 minutes, then gently peel the lining paper off the sponge and leave to cool completely. Meanwhile, for the mascarpone cream, mix all of the ingredients together in a large bowl.To assemble the cake, trim off any rough edges of the sponge with a sharp serrated knife to get the sides nice and tidy. Spread the mascarpone cream all over the sponge, leaving a small margin so it does not squelch out when it is rolled. Spoon the macerated strawberries over the mascarpone filling and drizzle with a third of the strawberry purée (reserve the rest). With the shortest side facing you, begin to roll up the sponge (away from you) using the baking paper to help. Try to do it as tightly as you can for an impressive-looking finish. Once you have rolled it all up, make sure the join is underneath so it does not come undone. Carefully lift onto a serving plate - you can do this with your hands or use two fish slices or spatulas. Sprinkle with some caster sugar and decorate with extra sliced strawberries. Serve in slices with the remaining strawberry sauce drizzled over. For the strawberry filling, put a third of the strawberries in a blender or food processor with the granulated sugar and blend well. Transfer the strawberries to a bowl and add the Marsala or orange juice. Stir in the remaining strawberries and chill in the fridge. (The flavour gets better the longer you leave it, so do this a few hours ahead if you can, though if you are ready to go now then a minimum of 30 minutes is fine.) For the strawberry filling, put a third of the strawberries in a blender or food processor with the granulated sugar and blend well. Transfer the strawberries to a bowl and add the Marsala or orange juice. Stir in the remaining strawberries and chill in the fridge. (The flavour gets better the longer you leave it, so do this a few hours ahead if you can, though if you are ready to go now then a minimum of 30 minutes is fine.) Meanwhile, for the sponge, preheat the oven to 190C/375F/Gas 5. Grease and line a 23 x 33cm/9in x 13in Swiss roll tin or small roasting tin with greaseproof paper. Meanwhile, for the sponge, preheat the oven to 190C/375F/Gas 5. Grease and line a 23 x 33cm/9in x 13in Swiss roll tin or small roasting tin with greaseproof paper. Beat the eggs, sugar and vanilla in large bowl with an electric whisk until the mixture is very pale yellow, foamy and mousse-like. Fold in the warm water with a large metal spoon. (This helps prevent the Swiss roll from cracking when you roll it later.) Beat the eggs, sugar and vanilla in large bowl with an electric whisk until the mixture is very pale yellow, foamy and mousse-like. Fold in the warm water with a large metal spoon. (This helps prevent the Swiss roll from cracking when you roll it later.) Sift over the flour and salt and fold in gently with the metal spoon. (Don’t overmix here or you will knock out the air and the Swiss roll will lose its sponginess. The trick is to incorporate all the flour with as few ‘folds’ as possible.) Sift over the flour and salt and fold in gently with the metal spoon. (Don’t overmix here or you will knock out the air and the Swiss roll will lose its sponginess. The trick is to incorporate all the flour with as few ‘folds’ as possible.) Pour the mixture into the prepared tin and level it gently with a palette knife or the back of a large spoon. Bake in the oven for 10–15 minutes, or until the sponge has shrunk a little from the sides of the tin and feels springy to the touch. Remove the sponge from the oven and turn the cake out onto a sheet of baking paper sprinkled with caster sugar. Leave to cool for 10 minutes, then gently peel the lining paper off the sponge and leave to cool completely. Pour the mixture into the prepared tin and level it gently with a palette knife or the back of a large spoon. Bake in the oven for 10–15 minutes, or until the sponge has shrunk a little from the sides of the tin and feels springy to the touch. Remove the sponge from the oven and turn the cake out onto a sheet of baking paper sprinkled with caster sugar. Leave to cool for 10 minutes, then gently peel the lining paper off the sponge and leave to cool completely. Meanwhile, for the mascarpone cream, mix all of the ingredients together in a large bowl. Meanwhile, for the mascarpone cream, mix all of the ingredients together in a large bowl. To assemble the cake, trim off any rough edges of the sponge with a sharp serrated knife to get the sides nice and tidy. Spread the mascarpone cream all over the sponge, leaving a small margin so it does not squelch out when it is rolled. Spoon the macerated strawberries over the mascarpone filling and drizzle with a third of the strawberry purée (reserve the rest). To assemble the cake, trim off any rough edges of the sponge with a sharp serrated knife to get the sides nice and tidy. Spread the mascarpone cream all over the sponge, leaving a small margin so it does not squelch out when it is rolled. Spoon the macerated strawberries over the mascarpone filling and drizzle with a third of the strawberry purée (reserve the rest). With the shortest side facing you, begin to roll up the sponge (away from you) using the baking paper to help. Try to do it as tightly as you can for an impressive-looking finish. Once you have rolled it all up, make sure the join is underneath so it does not come undone. Carefully lift onto a serving plate - you can do this with your hands or use two fish slices or spatulas. With the shortest side facing you, begin to roll up the sponge (away from you) using the baking paper to help. Try to do it as tightly as you can for an impressive-looking finish. Once you have rolled it all up, make sure the join is underneath so it does not come undone. Carefully lift onto a serving plate - you can do this with your hands or use two fish slices or spatulas. Sprinkle with some caster sugar and decorate with extra sliced strawberries. Serve in slices with the remaining strawberry sauce drizzled over. Sprinkle with some caster sugar and decorate with extra sliced strawberries. Serve in slices with the remaining strawberry sauce drizzled over.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/strawberry_and_16874", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Strawberry and mascarpone Swiss roll recipe", "content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_and_16874_16x9.jpg This is one deliriously decadent pud: a light vanilla sponge with Marsala strawberries and a potently rich mascarpone cream. This is best eaten on a hot summer’s day with some fresh lemonade. 250g/9oz strawberries, hulled and sliced, plus extra to decorate 2 tbsp granulated sugar splash Marsala or orange juice 250g/9oz strawberries, hulled and sliced, plus extra to decorate 2 tbsp granulated sugar splash Marsala or orange juice 3 free-range eggs 80g/3oz caster sugar, plus extra for finishing ½ vanilla pod or 2 drops vanilla extract 1 tbsp warm water 80g/3oz plain flour pinch salt 3 free-range eggs 80g/3oz caster sugar, plus extra for finishing ½ vanilla pod or 2 drops vanilla extract 1 tbsp warm water 80g/3oz plain flour pinch salt 250g/9oz mascarpone 2 tbsp icing sugar ½ vanilla pod or 2 drops vanilla extract 250g/9oz mascarpone 2 tbsp icing sugar ½ vanilla pod or 2 drops vanilla extract Method For the strawberry filling, put a third of the strawberries in a blender or food processor with the granulated sugar and blend well. Transfer the strawberries to a bowl and add the Marsala or orange juice. Stir in the remaining strawberries and chill in the fridge. (The flavour gets better the longer you leave it, so do this a few hours ahead if you can, though if you are ready to go now then a minimum of 30 minutes is fine.) Meanwhile, for the sponge, preheat the oven to 190C/375F/Gas 5. Grease and line a 23 x 33cm/9in x 13in Swiss roll tin or small roasting tin with greaseproof paper. Beat the eggs, sugar and vanilla in large bowl with an electric whisk until the mixture is very pale yellow, foamy and mousse-like. Fold in the warm water with a large metal spoon. (This helps prevent the Swiss roll from cracking when you roll it later.)Sift over the flour and salt and fold in gently with the metal spoon. (Don’t overmix here or you will knock out the air and the Swiss roll will lose its sponginess. The trick is to incorporate all the flour with as few ‘folds’ as possible.)Pour the mixture into the prepared tin and level it gently with a palette knife or the back of a large spoon. Bake in the oven for 10–15 minutes, or until the sponge has shrunk a little from the sides of the tin and feels springy to the touch. Remove the sponge from the oven and turn the cake out onto a sheet of baking paper sprinkled with caster sugar. Leave to cool for 10 minutes, then gently peel the lining paper off the sponge and leave to cool completely. Meanwhile, for the mascarpone cream, mix all of the ingredients together in a large bowl.To assemble the cake, trim off any rough edges of the sponge with a sharp serrated knife to get the sides nice and tidy. Spread the mascarpone cream all over the sponge, leaving a small margin so it does not squelch out when it is rolled. Spoon the macerated strawberries over the mascarpone filling and drizzle with a third of the strawberry purée (reserve the rest). With the shortest side facing you, begin to roll up the sponge (away from you) using the baking paper to help. Try to do it as tightly as you can for an impressive-looking finish. Once you have rolled it all up, make sure the join is underneath so it does not come undone. Carefully lift onto a serving plate - you can do this with your hands or use two fish slices or spatulas. Sprinkle with some caster sugar and decorate with extra sliced strawberries. Serve in slices with the remaining strawberry sauce drizzled over. For the strawberry filling, put a third of the strawberries in a blender or food processor with the granulated sugar and blend well. Transfer the strawberries to a bowl and add the Marsala or orange juice. Stir in the remaining strawberries and chill in the fridge. (The flavour gets better the longer you leave it, so do this a few hours ahead if you can, though if you are ready to go now then a minimum of 30 minutes is fine.) For the strawberry filling, put a third of the strawberries in a blender or food processor with the granulated sugar and blend well. Transfer the strawberries to a bowl and add the Marsala or orange juice. Stir in the remaining strawberries and chill in the fridge. (The flavour gets better the longer you leave it, so do this a few hours ahead if you can, though if you are ready to go now then a minimum of 30 minutes is fine.) Meanwhile, for the sponge, preheat the oven to 190C/375F/Gas 5. Grease and line a 23 x 33cm/9in x 13in Swiss roll tin or small roasting tin with greaseproof paper. Meanwhile, for the sponge, preheat the oven to 190C/375F/Gas 5. Grease and line a 23 x 33cm/9in x 13in Swiss roll tin or small roasting tin with greaseproof paper. Beat the eggs, sugar and vanilla in large bowl with an electric whisk until the mixture is very pale yellow, foamy and mousse-like. Fold in the warm water with a large metal spoon. (This helps prevent the Swiss roll from cracking when you roll it later.) Beat the eggs, sugar and vanilla in large bowl with an electric whisk until the mixture is very pale yellow, foamy and mousse-like. Fold in the warm water with a large metal spoon. (This helps prevent the Swiss roll from cracking when you roll it later.) Sift over the flour and salt and fold in gently with the metal spoon. (Don’t overmix here or you will knock out the air and the Swiss roll will lose its sponginess. The trick is to incorporate all the flour with as few ‘folds’ as possible.) Sift over the flour and salt and fold in gently with the metal spoon. (Don’t overmix here or you will knock out the air and the Swiss roll will lose its sponginess. The trick is to incorporate all the flour with as few ‘folds’ as possible.) Pour the mixture into the prepared tin and level it gently with a palette knife or the back of a large spoon. Bake in the oven for 10–15 minutes, or until the sponge has shrunk a little from the sides of the tin and feels springy to the touch. Remove the sponge from the oven and turn the cake out onto a sheet of baking paper sprinkled with caster sugar. Leave to cool for 10 minutes, then gently peel the lining paper off the sponge and leave to cool completely. Pour the mixture into the prepared tin and level it gently with a palette knife or the back of a large spoon. Bake in the oven for 10–15 minutes, or until the sponge has shrunk a little from the sides of the tin and feels springy to the touch. Remove the sponge from the oven and turn the cake out onto a sheet of baking paper sprinkled with caster sugar. Leave to cool for 10 minutes, then gently peel the lining paper off the sponge and leave to cool completely. Meanwhile, for the mascarpone cream, mix all of the ingredients together in a large bowl. Meanwhile, for the mascarpone cream, mix all of the ingredients together in a large bowl. To assemble the cake, trim off any rough edges of the sponge with a sharp serrated knife to get the sides nice and tidy. Spread the mascarpone cream all over the sponge, leaving a small margin so it does not squelch out when it is rolled. Spoon the macerated strawberries over the mascarpone filling and drizzle with a third of the strawberry purée (reserve the rest). To assemble the cake, trim off any rough edges of the sponge with a sharp serrated knife to get the sides nice and tidy. Spread the mascarpone cream all over the sponge, leaving a small margin so it does not squelch out when it is rolled. Spoon the macerated strawberries over the mascarpone filling and drizzle with a third of the strawberry purée (reserve the rest). With the shortest side facing you, begin to roll up the sponge (away from you) using the baking paper to help. Try to do it as tightly as you can for an impressive-looking finish. Once you have rolled it all up, make sure the join is underneath so it does not come undone. Carefully lift onto a serving plate - you can do this with your hands or use two fish slices or spatulas. With the shortest side facing you, begin to roll up the sponge (away from you) using the baking paper to help. Try to do it as tightly as you can for an impressive-looking finish. Once you have rolled it all up, make sure the join is underneath so it does not come undone. Carefully lift onto a serving plate - you can do this with your hands or use two fish slices or spatulas. Sprinkle with some caster sugar and decorate with extra sliced strawberries. Serve in slices with the remaining strawberry sauce drizzled over. Sprinkle with some caster sugar and decorate with extra sliced strawberries. Serve in slices with the remaining strawberry sauce drizzled over." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace2deb3bdbfd0cc00140" }	6cb3fc13f623bace5024dd27c9ba2dd050aa93fa5bd33277b08ff86cacc5c046	Bacon and cheese straws recipe An average of 4.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_mature_cheddar_58920_16x9.jpg Cheese straws are in my top ten all-time favourite recipes and are easy to make. For a little extra spice, sprinkle on some paprika or cayenne. 1 x 375g/13oz puff pastryplain flour, for dusting1 tbsp English mustard100g/3½oz mature cheddar, gratedfreshly ground black pepper14 slices good-quality streaky bacon1 free-range egg, lightly beaten 1 x 375g/13oz puff pastry plain flour, for dusting 1 tbsp English mustard 100g/3½oz mature cheddar, grated freshly ground black pepper 14 slices good-quality streaky bacon 1 free-range egg, lightly beaten Method Line a baking tray with greaseproof paper.Roll the pastry out on a lightly floured work surface to a large rectangle of 0.5cm/¼in thickness. Turn the pastry so that the longest side is facing you, spread over the mustard, sprinkle with the cheese and season with freshly ground black pepper. Place the pieces of bacon onto the pastry, leaving a small gap between each piece. Cut the pastry between each slice of bacon. Carefully twist each piece of pastry 4-5 times so it looks like a curly straw, then place on the baking tray.Repeat the process until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes.Preheat the oven to 220C/425F/Gas 7.Remove the twists from the fridge and brush with the beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown. Remove from the oven and set aside to cool. Line a baking tray with greaseproof paper. Line a baking tray with greaseproof paper. Roll the pastry out on a lightly floured work surface to a large rectangle of 0.5cm/¼in thickness. Roll the pastry out on a lightly floured work surface to a large rectangle of 0.5cm/¼in thickness. Turn the pastry so that the longest side is facing you, spread over the mustard, sprinkle with the cheese and season with freshly ground black pepper. Place the pieces of bacon onto the pastry, leaving a small gap between each piece. Turn the pastry so that the longest side is facing you, spread over the mustard, sprinkle with the cheese and season with freshly ground black pepper. Place the pieces of bacon onto the pastry, leaving a small gap between each piece. Cut the pastry between each slice of bacon. Carefully twist each piece of pastry 4-5 times so it looks like a curly straw, then place on the baking tray. Cut the pastry between each slice of bacon. Carefully twist each piece of pastry 4-5 times so it looks like a curly straw, then place on the baking tray. Repeat the process until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes. Repeat the process until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Remove the twists from the fridge and brush with the beaten egg. Remove the twists from the fridge and brush with the beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown. Remove from the oven and set aside to cool. Reduce the oven to 200C/400F/Gas 6 and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown. Remove from the oven and set aside to cool.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bacon_and_mature_cheddar_58920", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Bacon and cheese straws recipe", "content": "An average of 4.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_mature_cheddar_58920_16x9.jpg Cheese straws are in my top ten all-time favourite recipes and are easy to make. For a little extra spice, sprinkle on some paprika or cayenne. 1 x 375g/13oz puff pastryplain flour, for dusting1 tbsp English mustard100g/3½oz mature cheddar, gratedfreshly ground black pepper14 slices good-quality streaky bacon1 free-range egg, lightly beaten 1 x 375g/13oz puff pastry plain flour, for dusting 1 tbsp English mustard 100g/3½oz mature cheddar, grated freshly ground black pepper 14 slices good-quality streaky bacon 1 free-range egg, lightly beaten Method Line a baking tray with greaseproof paper.Roll the pastry out on a lightly floured work surface to a large rectangle of 0.5cm/¼in thickness. Turn the pastry so that the longest side is facing you, spread over the mustard, sprinkle with the cheese and season with freshly ground black pepper. Place the pieces of bacon onto the pastry, leaving a small gap between each piece. Cut the pastry between each slice of bacon. Carefully twist each piece of pastry 4-5 times so it looks like a curly straw, then place on the baking tray.Repeat the process until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes.Preheat the oven to 220C/425F/Gas 7.Remove the twists from the fridge and brush with the beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown. Remove from the oven and set aside to cool. Line a baking tray with greaseproof paper. Line a baking tray with greaseproof paper. Roll the pastry out on a lightly floured work surface to a large rectangle of 0.5cm/¼in thickness. Roll the pastry out on a lightly floured work surface to a large rectangle of 0.5cm/¼in thickness. Turn the pastry so that the longest side is facing you, spread over the mustard, sprinkle with the cheese and season with freshly ground black pepper. Place the pieces of bacon onto the pastry, leaving a small gap between each piece. Turn the pastry so that the longest side is facing you, spread over the mustard, sprinkle with the cheese and season with freshly ground black pepper. Place the pieces of bacon onto the pastry, leaving a small gap between each piece. Cut the pastry between each slice of bacon. Carefully twist each piece of pastry 4-5 times so it looks like a curly straw, then place on the baking tray. Cut the pastry between each slice of bacon. Carefully twist each piece of pastry 4-5 times so it looks like a curly straw, then place on the baking tray. Repeat the process until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes. Repeat the process until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Remove the twists from the fridge and brush with the beaten egg. Remove the twists from the fridge and brush with the beaten egg. Reduce the oven to 200C/400F/Gas 6 and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown. Remove from the oven and set aside to cool. Reduce the oven to 200C/400F/Gas 6 and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown. Remove from the oven and set aside to cool." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace2eeb3bdbfd0cc00141" }	222589b214c3ab06650bfcdf4d80ebf2dfd3cbef5396d8e9e1ef03c39bd9f3a0	Peach and burrata salad with Dijon dressing recipe An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/grilled_peach_burrata_88873_16x9.jpg Buratta is becoming increasingly popular in restaurants and is an insanely decadent cheese – made from mozzarella and cream wrapped in more mozzarella. Parma ham would be a nice addition to this if you fancied it. 3 tbsp extra virgin olive oil1 tbsp balsamic vinegar (not a syrupy one)1 tsp Dijon mustardflaked sea salt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 tbsp balsamic vinegar (not a syrupy one) 1 tsp Dijon mustard flaked sea salt and freshly ground black pepper 2 tsp olive oil4 peaches, almost ripe but not too soft, quartered and stoned 2 tsp olive oil 4 peaches, almost ripe but not too soft, quartered and stoned 200g/7oz ball burrata, drained and torn into chunks (or 2 x 125g/4½oz balls mozzarella)70g/2½oz bag rocket1 bunch of basil, leaves only, roughly torn 200g/7oz ball burrata, drained and torn into chunks (or 2 x 125g/4½oz balls mozzarella) 70g/2½oz bag rocket 1 bunch of basil, leaves only, roughly torn Method For the dressing, lightly whisk all the ingredients together in a small bowl. Season to taste and set aside.For the peaches, lightly grease a griddle pan or barbecue with the oil and then get it nice and hot. You may have to work in batches, depending on the size of your pan. Place the peach quarters, cut-side down on the griddle pan or barbecue for 1-2 minutes to give a nice chargrilled mark on them. Use a metal fish slice to help lift them up so as not to leave the chargrilled marks behind. Turn them onto their other cut side for another minute (don’t cook on their skin side). The charring will add to the flavour. You can also use a frying pan to cook them, but obviously you won’t get the char-grilled lines on them. Sit the peaches cut side up on a large serving platter as you go. Arrange the buratta chunks (or mozzarella) around the peaches and scatter the rocket and basil leaves over. Scatter a little salt and pepper on top. Quickly whisk up the dressing again if necessary, drizzle it over and serve. For the dressing, lightly whisk all the ingredients together in a small bowl. Season to taste and set aside. For the dressing, lightly whisk all the ingredients together in a small bowl. Season to taste and set aside. For the peaches, lightly grease a griddle pan or barbecue with the oil and then get it nice and hot. You may have to work in batches, depending on the size of your pan. Place the peach quarters, cut-side down on the griddle pan or barbecue for 1-2 minutes to give a nice chargrilled mark on them. For the peaches, lightly grease a griddle pan or barbecue with the oil and then get it nice and hot. You may have to work in batches, depending on the size of your pan. Place the peach quarters, cut-side down on the griddle pan or barbecue for 1-2 minutes to give a nice chargrilled mark on them. Use a metal fish slice to help lift them up so as not to leave the chargrilled marks behind. Turn them onto their other cut side for another minute (don’t cook on their skin side). The charring will add to the flavour. You can also use a frying pan to cook them, but obviously you won’t get the char-grilled lines on them. Sit the peaches cut side up on a large serving platter as you go. Use a metal fish slice to help lift them up so as not to leave the chargrilled marks behind. Turn them onto their other cut side for another minute (don’t cook on their skin side). The charring will add to the flavour. You can also use a frying pan to cook them, but obviously you won’t get the char-grilled lines on them. Sit the peaches cut side up on a large serving platter as you go. Arrange the buratta chunks (or mozzarella) around the peaches and scatter the rocket and basil leaves over. Scatter a little salt and pepper on top. Quickly whisk up the dressing again if necessary, drizzle it over and serve. Arrange the buratta chunks (or mozzarella) around the peaches and scatter the rocket and basil leaves over. Scatter a little salt and pepper on top. Quickly whisk up the dressing again if necessary, drizzle it over and serve.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/grilled_peach_burrata_88873", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Peach and burrata salad with Dijon dressing recipe", "content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/grilled_peach_burrata_88873_16x9.jpg Buratta is becoming increasingly popular in restaurants and is an insanely decadent cheese – made from mozzarella and cream wrapped in more mozzarella. Parma ham would be a nice addition to this if you fancied it. 3 tbsp extra virgin olive oil1 tbsp balsamic vinegar (not a syrupy one)1 tsp Dijon mustardflaked sea salt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 tbsp balsamic vinegar (not a syrupy one) 1 tsp Dijon mustard flaked sea salt and freshly ground black pepper 2 tsp olive oil4 peaches, almost ripe but not too soft, quartered and stoned 2 tsp olive oil 4 peaches, almost ripe but not too soft, quartered and stoned 200g/7oz ball burrata, drained and torn into chunks (or 2 x 125g/4½oz balls mozzarella)70g/2½oz bag rocket1 bunch of basil, leaves only, roughly torn 200g/7oz ball burrata, drained and torn into chunks (or 2 x 125g/4½oz balls mozzarella) 70g/2½oz bag rocket 1 bunch of basil, leaves only, roughly torn Method For the dressing, lightly whisk all the ingredients together in a small bowl. Season to taste and set aside.For the peaches, lightly grease a griddle pan or barbecue with the oil and then get it nice and hot. You may have to work in batches, depending on the size of your pan. Place the peach quarters, cut-side down on the griddle pan or barbecue for 1-2 minutes to give a nice chargrilled mark on them. Use a metal fish slice to help lift them up so as not to leave the chargrilled marks behind. Turn them onto their other cut side for another minute (don’t cook on their skin side). The charring will add to the flavour. You can also use a frying pan to cook them, but obviously you won’t get the char-grilled lines on them. Sit the peaches cut side up on a large serving platter as you go. Arrange the buratta chunks (or mozzarella) around the peaches and scatter the rocket and basil leaves over. Scatter a little salt and pepper on top. Quickly whisk up the dressing again if necessary, drizzle it over and serve. For the dressing, lightly whisk all the ingredients together in a small bowl. Season to taste and set aside. For the dressing, lightly whisk all the ingredients together in a small bowl. Season to taste and set aside. For the peaches, lightly grease a griddle pan or barbecue with the oil and then get it nice and hot. You may have to work in batches, depending on the size of your pan. Place the peach quarters, cut-side down on the griddle pan or barbecue for 1-2 minutes to give a nice chargrilled mark on them. For the peaches, lightly grease a griddle pan or barbecue with the oil and then get it nice and hot. You may have to work in batches, depending on the size of your pan. Place the peach quarters, cut-side down on the griddle pan or barbecue for 1-2 minutes to give a nice chargrilled mark on them. Use a metal fish slice to help lift them up so as not to leave the chargrilled marks behind. Turn them onto their other cut side for another minute (don’t cook on their skin side). The charring will add to the flavour. You can also use a frying pan to cook them, but obviously you won’t get the char-grilled lines on them. Sit the peaches cut side up on a large serving platter as you go. Use a metal fish slice to help lift them up so as not to leave the chargrilled marks behind. Turn them onto their other cut side for another minute (don’t cook on their skin side). The charring will add to the flavour. You can also use a frying pan to cook them, but obviously you won’t get the char-grilled lines on them. Sit the peaches cut side up on a large serving platter as you go. Arrange the buratta chunks (or mozzarella) around the peaches and scatter the rocket and basil leaves over. Scatter a little salt and pepper on top. Quickly whisk up the dressing again if necessary, drizzle it over and serve. Arrange the buratta chunks (or mozzarella) around the peaches and scatter the rocket and basil leaves over. Scatter a little salt and pepper on top. Quickly whisk up the dressing again if necessary, drizzle it over and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace2eeb3bdbfd0cc00142" }	4e56a0dd202e6e2c6a3c20469e9f4f6670e83a394c7eab3c9926eb479c9d60dc	Sun-dried tomato and rosemary palmiers recipe An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sun-dried_tomato_and_97049_16x9.jpg Give Lorraine Pascale’s super-quick canapés or an easy picnic snack a go today. 500g/1lb 2oz ready-made puff pastryplain flour, for dusting1 x 280g/10oz jar sun-dried tomatoes, drained and finely choppedfew sprigs fresh rosemary, leaves only, finely chopped1 free-range egg, lightly beaten 500g/1lb 2oz ready-made puff pastry plain flour, for dusting 1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped few sprigs fresh rosemary, leaves only, finely chopped 1 free-range egg, lightly beaten Method Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden.Preheat the oven to 200C/400F/Gas 6.Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown.Remove the palmiers from the oven and leave to cool on the baking tray.To serve, pile them high on a plate. These are great little canapés for waiting guests. Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary. Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary. With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden. With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown. Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown. Remove the palmiers from the oven and leave to cool on the baking tray. Remove the palmiers from the oven and leave to cool on the baking tray. To serve, pile them high on a plate. These are great little canapés for waiting guests. To serve, pile them high on a plate. These are great little canapés for waiting guests.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sun-dried_tomato_and_97049", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sun-dried tomato and rosemary palmiers recipe", "content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sun-dried_tomato_and_97049_16x9.jpg Give Lorraine Pascale’s super-quick canapés or an easy picnic snack a go today. 500g/1lb 2oz ready-made puff pastryplain flour, for dusting1 x 280g/10oz jar sun-dried tomatoes, drained and finely choppedfew sprigs fresh rosemary, leaves only, finely chopped1 free-range egg, lightly beaten 500g/1lb 2oz ready-made puff pastry plain flour, for dusting 1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped few sprigs fresh rosemary, leaves only, finely chopped 1 free-range egg, lightly beaten Method Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden.Preheat the oven to 200C/400F/Gas 6.Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown.Remove the palmiers from the oven and leave to cool on the baking tray.To serve, pile them high on a plate. These are great little canapés for waiting guests. Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary. Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary. With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden. With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown. Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown. Remove the palmiers from the oven and leave to cool on the baking tray. Remove the palmiers from the oven and leave to cool on the baking tray. To serve, pile them high on a plate. These are great little canapés for waiting guests. To serve, pile them high on a plate. These are great little canapés for waiting guests." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace2eeb3bdbfd0cc00143" }	2830e3891ca348f3c29c8a5ebf10576c725ef8a3c69b783d144aecafe3031173	Three-tier red velvet cake recipe Preheat the oven to 180C/350F/Gas 4.Take the smallest cake tin and draw round it twice on greaseproof paper. Cut out both circles. Measure the circumference of the tin with string, then cut a long strip of paper the length of the string and fold in half lengthways. Grease the tin with butter and place one of the paper circles into the base. Grease again, add a second circle, then grease once more. Grease the inside edge of the tin and line with the long paper strip. Repeat this with the 23cm/9in tin and 30cm/12in tin.For the small tier, beat the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the eggs, vanilla and salt, and half of the flour to prevent the mixture from curdling. Add the remaining flour, cocoa powder and baking powder and give it a final beat to mix together. Add the food colouring and mix well. Spoon into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean.Remove the cake from the oven, leave to cool for five minutes, then remove from the tin, peel off the greaseproof paper and leave to cool completely on a wire rack.For the medium tier, repeat steps 3 and 4 and cook the cake for 1 hour 15 minutes.For the large tier, repeat steps 3 and 4 and cook the cake for 1 hour 30 minutes.Meanwhile, for the buttercream, cream together the softened butter and icing sugar in a very large bowl until light and fluffy. Beat in the cream cheese and a few drops of vanilla essence, to taste. (If you’re not using the buttercream straight away, cover the surface with cling film and chill until ready to use. Beat the mixture again until light and fluffy before using.)Using a long-bladed serrated knife, carefully cut the smallest cake in half and sandwich together with three heaped tablespoons of the buttercream. Cut the remaining cakes in the same way, using six heaped tablespoons of buttercream to sandwich the medium cake and eight heaped tablespoons of buttercream for the large one. Spread a teaspoon of buttercream onto each cake board and place the cakes onto them, upside down (this gives the cakes a flatter top for icing).Using half of the remaining buttercream, spread a thin layer over the top and sides of each cake until covered. Refrigerate the cakes for 30 minutes, or until the icing has set. Spread the remaining icing over the cakes to give a smooth finish and chill in the fridge until set.To cover the cakes in ready-to-roll icing, ice just one cake at a time, as the icing can dry out very quickly. Make sure your work surface is clean and dry, then knead the icing until warm and pliable. Place two tablespoons of icing sugar into a small sieve and use to lightly dust your work surface.Cut a piece of string for each cake to measure the combined length of the top and sides – this will be the size to which to roll your circle of icing. Roll the icing out to a large enough circle that is 0.4cm/⅙in thick. Carefully slide your hands and arms under the icing, lift centrally over the cake and lay onto the buttercream (you could use a large rolling pin for this instead – simply hold the pin over the centre of the icing and flip the icing over it. Lift, position, and roll over the cake). Dust your hands with a little icing sugar and rub them gently over the cake to smooth the icing over the surface and to make sure it has stuck to the buttercream underneath. Use a sharp long-bladed knife to trim the edges, cutting downwards cleanly (keep wiping the knife blade, or else the icing will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and icing. To stack the cakes, hold a dowelling rod at the side of the medium cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. They should not rise above the level of the icing. If you have miscalculated and the dowelling is too long, remove it and shave off any excess with a sharp knife. Measure, cut and insert the rods in the same way for the large cake. The three cakes can now be stacked directly on to each other. Once they’re stacked, it’s best not to move them about, so it’s safest to assemble them at your venue or in the position you want them to be displayed. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Take the smallest cake tin and draw round it twice on greaseproof paper. Cut out both circles. Measure the circumference of the tin with string, then cut a long strip of paper the length of the string and fold in half lengthways. Grease the tin with butter and place one of the paper circles into the base. Grease again, add a second circle, then grease once more. Grease the inside edge of the tin and line with the long paper strip. Repeat this with the 23cm/9in tin and 30cm/12in tin. Take the smallest cake tin and draw round it twice on greaseproof paper. Cut out both circles. Measure the circumference of the tin with string, then cut a long strip of paper the length of the string and fold in half lengthways. Grease the tin with butter and place one of the paper circles into the base. Grease again, add a second circle, then grease once more. Grease the inside edge of the tin and line with the long paper strip. Repeat this with the 23cm/9in tin and 30cm/12in tin. For the small tier, beat the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the eggs, vanilla and salt, and half of the flour to prevent the mixture from curdling. Add the remaining flour, cocoa powder and baking powder and give it a final beat to mix together. Add the food colouring and mix well. Spoon into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean. For the small tier, beat the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the eggs, vanilla and salt, and half of the flour to prevent the mixture from curdling. Add the remaining flour, cocoa powder and baking powder and give it a final beat to mix together. Add the food colouring and mix well. Spoon into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven, leave to cool for five minutes, then remove from the tin, peel off the greaseproof paper and leave to cool completely on a wire rack. Remove the cake from the oven, leave to cool for five minutes, then remove from the tin, peel off the greaseproof paper and leave to cool completely on a wire rack. For the medium tier, repeat steps 3 and 4 and cook the cake for 1 hour 15 minutes. For the medium tier, repeat steps 3 and 4 and cook the cake for 1 hour 15 minutes. For the large tier, repeat steps 3 and 4 and cook the cake for 1 hour 30 minutes. For the large tier, repeat steps 3 and 4 and cook the cake for 1 hour 30 minutes. Meanwhile, for the buttercream, cream together the softened butter and icing sugar in a very large bowl until light and fluffy. Beat in the cream cheese and a few drops of vanilla essence, to taste. (If you’re not using the buttercream straight away, cover the surface with cling film and chill until ready to use. Beat the mixture again until light and fluffy before using.) Meanwhile, for the buttercream, cream together the softened butter and icing sugar in a very large bowl until light and fluffy. Beat in the cream cheese and a few drops of vanilla essence, to taste. (If you’re not using the buttercream straight away, cover the surface with cling film and chill until ready to use. Beat the mixture again until light and fluffy before using.) Using a long-bladed serrated knife, carefully cut the smallest cake in half and sandwich together with three heaped tablespoons of the buttercream. Cut the remaining cakes in the same way, using six heaped tablespoons of buttercream to sandwich the medium cake and eight heaped tablespoons of buttercream for the large one. Using a long-bladed serrated knife, carefully cut the smallest cake in half and sandwich together with three heaped tablespoons of the buttercream. Cut the remaining cakes in the same way, using six heaped tablespoons of buttercream to sandwich the medium cake and eight heaped tablespoons of buttercream for the large one. Spread a teaspoon of buttercream onto each cake board and place the cakes onto them, upside down (this gives the cakes a flatter top for icing). Spread a teaspoon of buttercream onto each cake board and place the cakes onto them, upside down (this gives the cakes a flatter top for icing). Using half of the remaining buttercream, spread a thin layer over the top and sides of each cake until covered. Refrigerate the cakes for 30 minutes, or until the icing has set. Spread the remaining icing over the cakes to give a smooth finish and chill in the fridge until set. Using half of the remaining buttercream, spread a thin layer over the top and sides of each cake until covered. Refrigerate the cakes for 30 minutes, or until the icing has set. Spread the remaining icing over the cakes to give a smooth finish and chill in the fridge until set. To cover the cakes in ready-to-roll icing, ice just one cake at a time, as the icing can dry out very quickly. Make sure your work surface is clean and dry, then knead the icing until warm and pliable. Place two tablespoons of icing sugar into a small sieve and use to lightly dust your work surface. To cover the cakes in ready-to-roll icing, ice just one cake at a time, as the icing can dry out very quickly. Make sure your work surface is clean and dry, then knead the icing until warm and pliable. Place two tablespoons of icing sugar into a small sieve and use to lightly dust your work surface. Cut a piece of string for each cake to measure the combined length of the top and sides – this will be the size to which to roll your circle of icing. Roll the icing out to a large enough circle that is 0.4cm/⅙in thick. Carefully slide your hands and arms under the icing, lift centrally over the cake and lay onto the buttercream (you could use a large rolling pin for this instead – simply hold the pin over the centre of the icing and flip the icing over it. Lift, position, and roll over the cake). Dust your hands with a little icing sugar and rub them gently over the cake to smooth the icing over the surface and to make sure it has stuck to the buttercream underneath. Cut a piece of string for each cake to measure the combined length of the top and sides – this will be the size to which to roll your circle of icing. Roll the icing out to a large enough circle that is 0.4cm/⅙in thick. Carefully slide your hands and arms under the icing, lift centrally over the cake and lay onto the buttercream (you could use a large rolling pin for this instead – simply hold the pin over the centre of the icing and flip the icing over it. Lift, position, and roll over the cake). Dust your hands with a little icing sugar and rub them gently over the cake to smooth the icing over the surface and to make sure it has stuck to the buttercream underneath. Use a sharp long-bladed knife to trim the edges, cutting downwards cleanly (keep wiping the knife blade, or else the icing will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and icing. Use a sharp long-bladed knife to trim the edges, cutting downwards cleanly (keep wiping the knife blade, or else the icing will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and icing. To stack the cakes, hold a dowelling rod at the side of the medium cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. They should not rise above the level of the icing. If you have miscalculated and the dowelling is too long, remove it and shave off any excess with a sharp knife. Measure, cut and insert the rods in the same way for the large cake. The three cakes can now be stacked directly on to each other. Once they’re stacked, it’s best not to move them about, so it’s safest to assemble them at your venue or in the position you want them to be displayed. To stack the cakes, hold a dowelling rod at the side of the medium cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. They should not rise above the level of the icing. If you have miscalculated and the dowelling is too long, remove it and shave off any excess with a sharp knife. Measure, cut and insert the rods in the same way for the large cake. The three cakes can now be stacked directly on to each other. Once they’re stacked, it’s best not to move them about, so it’s safest to assemble them at your venue or in the position you want them to be displayed.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/three-tier_red_velvet_17795", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Three-tier red velvet cake recipe", "content": "Preheat the oven to 180C/350F/Gas 4.Take the smallest cake tin and draw round it twice on greaseproof paper. Cut out both circles. Measure the circumference of the tin with string, then cut a long strip of paper the length of the string and fold in half lengthways. Grease the tin with butter and place one of the paper circles into the base. Grease again, add a second circle, then grease once more. Grease the inside edge of the tin and line with the long paper strip. Repeat this with the 23cm/9in tin and 30cm/12in tin.For the small tier, beat the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the eggs, vanilla and salt, and half of the flour to prevent the mixture from curdling. Add the remaining flour, cocoa powder and baking powder and give it a final beat to mix together. Add the food colouring and mix well. Spoon into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean.Remove the cake from the oven, leave to cool for five minutes, then remove from the tin, peel off the greaseproof paper and leave to cool completely on a wire rack.For the medium tier, repeat steps 3 and 4 and cook the cake for 1 hour 15 minutes.For the large tier, repeat steps 3 and 4 and cook the cake for 1 hour 30 minutes.Meanwhile, for the buttercream, cream together the softened butter and icing sugar in a very large bowl until light and fluffy. Beat in the cream cheese and a few drops of vanilla essence, to taste. (If you’re not using the buttercream straight away, cover the surface with cling film and chill until ready to use. Beat the mixture again until light and fluffy before using.)Using a long-bladed serrated knife, carefully cut the smallest cake in half and sandwich together with three heaped tablespoons of the buttercream. Cut the remaining cakes in the same way, using six heaped tablespoons of buttercream to sandwich the medium cake and eight heaped tablespoons of buttercream for the large one. Spread a teaspoon of buttercream onto each cake board and place the cakes onto them, upside down (this gives the cakes a flatter top for icing).Using half of the remaining buttercream, spread a thin layer over the top and sides of each cake until covered. Refrigerate the cakes for 30 minutes, or until the icing has set. Spread the remaining icing over the cakes to give a smooth finish and chill in the fridge until set.To cover the cakes in ready-to-roll icing, ice just one cake at a time, as the icing can dry out very quickly. Make sure your work surface is clean and dry, then knead the icing until warm and pliable. Place two tablespoons of icing sugar into a small sieve and use to lightly dust your work surface.Cut a piece of string for each cake to measure the combined length of the top and sides – this will be the size to which to roll your circle of icing. Roll the icing out to a large enough circle that is 0.4cm/⅙in thick. Carefully slide your hands and arms under the icing, lift centrally over the cake and lay onto the buttercream (you could use a large rolling pin for this instead – simply hold the pin over the centre of the icing and flip the icing over it. Lift, position, and roll over the cake). Dust your hands with a little icing sugar and rub them gently over the cake to smooth the icing over the surface and to make sure it has stuck to the buttercream underneath. Use a sharp long-bladed knife to trim the edges, cutting downwards cleanly (keep wiping the knife blade, or else the icing will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and icing. To stack the cakes, hold a dowelling rod at the side of the medium cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. They should not rise above the level of the icing. If you have miscalculated and the dowelling is too long, remove it and shave off any excess with a sharp knife. Measure, cut and insert the rods in the same way for the large cake. The three cakes can now be stacked directly on to each other. Once they’re stacked, it’s best not to move them about, so it’s safest to assemble them at your venue or in the position you want them to be displayed. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Take the smallest cake tin and draw round it twice on greaseproof paper. Cut out both circles. Measure the circumference of the tin with string, then cut a long strip of paper the length of the string and fold in half lengthways. Grease the tin with butter and place one of the paper circles into the base. Grease again, add a second circle, then grease once more. Grease the inside edge of the tin and line with the long paper strip. Repeat this with the 23cm/9in tin and 30cm/12in tin. Take the smallest cake tin and draw round it twice on greaseproof paper. Cut out both circles. Measure the circumference of the tin with string, then cut a long strip of paper the length of the string and fold in half lengthways. Grease the tin with butter and place one of the paper circles into the base. Grease again, add a second circle, then grease once more. Grease the inside edge of the tin and line with the long paper strip. Repeat this with the 23cm/9in tin and 30cm/12in tin. For the small tier, beat the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the eggs, vanilla and salt, and half of the flour to prevent the mixture from curdling. Add the remaining flour, cocoa powder and baking powder and give it a final beat to mix together. Add the food colouring and mix well. Spoon into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean. For the small tier, beat the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the eggs, vanilla and salt, and half of the flour to prevent the mixture from curdling. Add the remaining flour, cocoa powder and baking powder and give it a final beat to mix together. Add the food colouring and mix well. Spoon into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven, leave to cool for five minutes, then remove from the tin, peel off the greaseproof paper and leave to cool completely on a wire rack. Remove the cake from the oven, leave to cool for five minutes, then remove from the tin, peel off the greaseproof paper and leave to cool completely on a wire rack. For the medium tier, repeat steps 3 and 4 and cook the cake for 1 hour 15 minutes. For the medium tier, repeat steps 3 and 4 and cook the cake for 1 hour 15 minutes. For the large tier, repeat steps 3 and 4 and cook the cake for 1 hour 30 minutes. For the large tier, repeat steps 3 and 4 and cook the cake for 1 hour 30 minutes. Meanwhile, for the buttercream, cream together the softened butter and icing sugar in a very large bowl until light and fluffy. Beat in the cream cheese and a few drops of vanilla essence, to taste. (If you’re not using the buttercream straight away, cover the surface with cling film and chill until ready to use. Beat the mixture again until light and fluffy before using.) Meanwhile, for the buttercream, cream together the softened butter and icing sugar in a very large bowl until light and fluffy. Beat in the cream cheese and a few drops of vanilla essence, to taste. (If you’re not using the buttercream straight away, cover the surface with cling film and chill until ready to use. Beat the mixture again until light and fluffy before using.) Using a long-bladed serrated knife, carefully cut the smallest cake in half and sandwich together with three heaped tablespoons of the buttercream. Cut the remaining cakes in the same way, using six heaped tablespoons of buttercream to sandwich the medium cake and eight heaped tablespoons of buttercream for the large one. Using a long-bladed serrated knife, carefully cut the smallest cake in half and sandwich together with three heaped tablespoons of the buttercream. Cut the remaining cakes in the same way, using six heaped tablespoons of buttercream to sandwich the medium cake and eight heaped tablespoons of buttercream for the large one. Spread a teaspoon of buttercream onto each cake board and place the cakes onto them, upside down (this gives the cakes a flatter top for icing). Spread a teaspoon of buttercream onto each cake board and place the cakes onto them, upside down (this gives the cakes a flatter top for icing). Using half of the remaining buttercream, spread a thin layer over the top and sides of each cake until covered. Refrigerate the cakes for 30 minutes, or until the icing has set. Spread the remaining icing over the cakes to give a smooth finish and chill in the fridge until set. Using half of the remaining buttercream, spread a thin layer over the top and sides of each cake until covered. Refrigerate the cakes for 30 minutes, or until the icing has set. Spread the remaining icing over the cakes to give a smooth finish and chill in the fridge until set. To cover the cakes in ready-to-roll icing, ice just one cake at a time, as the icing can dry out very quickly. Make sure your work surface is clean and dry, then knead the icing until warm and pliable. Place two tablespoons of icing sugar into a small sieve and use to lightly dust your work surface. To cover the cakes in ready-to-roll icing, ice just one cake at a time, as the icing can dry out very quickly. Make sure your work surface is clean and dry, then knead the icing until warm and pliable. Place two tablespoons of icing sugar into a small sieve and use to lightly dust your work surface. Cut a piece of string for each cake to measure the combined length of the top and sides – this will be the size to which to roll your circle of icing. Roll the icing out to a large enough circle that is 0.4cm/⅙in thick. Carefully slide your hands and arms under the icing, lift centrally over the cake and lay onto the buttercream (you could use a large rolling pin for this instead – simply hold the pin over the centre of the icing and flip the icing over it. Lift, position, and roll over the cake). Dust your hands with a little icing sugar and rub them gently over the cake to smooth the icing over the surface and to make sure it has stuck to the buttercream underneath. Cut a piece of string for each cake to measure the combined length of the top and sides – this will be the size to which to roll your circle of icing. Roll the icing out to a large enough circle that is 0.4cm/⅙in thick. Carefully slide your hands and arms under the icing, lift centrally over the cake and lay onto the buttercream (you could use a large rolling pin for this instead – simply hold the pin over the centre of the icing and flip the icing over it. Lift, position, and roll over the cake). Dust your hands with a little icing sugar and rub them gently over the cake to smooth the icing over the surface and to make sure it has stuck to the buttercream underneath. Use a sharp long-bladed knife to trim the edges, cutting downwards cleanly (keep wiping the knife blade, or else the icing will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and icing. Use a sharp long-bladed knife to trim the edges, cutting downwards cleanly (keep wiping the knife blade, or else the icing will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and icing. To stack the cakes, hold a dowelling rod at the side of the medium cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. They should not rise above the level of the icing. If you have miscalculated and the dowelling is too long, remove it and shave off any excess with a sharp knife. Measure, cut and insert the rods in the same way for the large cake. The three cakes can now be stacked directly on to each other. Once they’re stacked, it’s best not to move them about, so it’s safest to assemble them at your venue or in the position you want them to be displayed. To stack the cakes, hold a dowelling rod at the side of the medium cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. They should not rise above the level of the icing. If you have miscalculated and the dowelling is too long, remove it and shave off any excess with a sharp knife. Measure, cut and insert the rods in the same way for the large cake. The three cakes can now be stacked directly on to each other. Once they’re stacked, it’s best not to move them about, so it’s safest to assemble them at your venue or in the position you want them to be displayed." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bace2eeb3bdbfd0cc00144" }	f7f92553034e268acc1240676b283466d7e44d4d280e9fbe502cf6e644f0c442	Prawn and chorizo pasta with tomato sauce recipe An average of 4.7 out of 5 stars from 12 ratings Add some style to your pasta supper with this simple prawn and pasta recipe. 2 tsp fennel seeds, slightly crushed in a pestle and mortar150g/5½oz spicy chorizo ring2 sprigs fresh rosemary, leaves only, finely chopped2 garlic cloves, finely chopped1 red chilli, seeds removed and finely choppedolive oil2 x 400g tins chopped tomatoes150ml/5fl oz red wine or a good fish or chicken stock1 tbsp harissa paste, or tomato purée if you don’t like it too hot2 tsp dried oregano300g/10½oz linguine pasta125g/4½oz prawns, peeled (preferably raw but cooked will work too)200g mussels, scrubbed and de-bearded2 tsp caster sugar (optional)small handful of fresh flat leaf parsley, to servesalt and freshly ground black pepper 2 tsp fennel seeds, slightly crushed in a pestle and mortar 150g/5½oz spicy chorizo ring 2 sprigs fresh rosemary, leaves only, finely chopped 2 garlic cloves, finely chopped 1 red chilli, seeds removed and finely chopped olive oil 2 x 400g tins chopped tomatoes 150ml/5fl oz red wine or a good fish or chicken stock 1 tbsp harissa paste, or tomato purée if you don’t like it too hot 2 tsp dried oregano 300g/10½oz linguine pasta 125g/4½oz prawns, peeled (preferably raw but cooked will work too) 200g mussels, scrubbed and de-bearded 2 tsp caster sugar (optional) small handful of fresh flat leaf parsley, to serve salt and freshly ground black pepper Method Put a large sauté pan on a medium heat. And add the fennel seeds Cook for 1-2 minutes, tossing them from time to time, until they release their aroma.Meanwhile, slit the chorizo down the side, peel and discard the casing and cut the sausage into chunks. Add the chorizo, rosemary, garlic and chilli to the pan with a little drizzle of oil and cook for 1–2 minutes, stirring.Next add the tomatoes, wine (or stock), harissa paste (or tomato purée) and oregano. Increase the heat and leave it to bubble away for about 15 minutes so the sauce can become nice and thick and full of flavour. Give it a stir every so often to prevent it sticking.As this cooks, put the kettle on to boil and then cook the linguine in a large pan according to the packet instructions.Add the prawns and mussels to the sauce for the last 4–5 minutes of cooking time. If using already cooked prawns, they will take a little less time as you are simply warming them through.Meanwhile, drain the cooked pasta well and return it to the pan, adding a good drizzle of oil and some salt and pepper, then pop the lid on to keep warm.The prawns and mussels should now be cooked in the sauce. Place a lid on to cook the mussels. Taste the sauce, adding some salt and pepper if you think it needs it and a little sugar if it tastes too sharp. If you add sugar, stir it in well and then leave to cook for another minute.Finally, tip the sauce into the pasta, stir well, then divide among four plates, scatter with the ripped-up parsley and serve. Put a large sauté pan on a medium heat. And add the fennel seeds Cook for 1-2 minutes, tossing them from time to time, until they release their aroma. Put a large sauté pan on a medium heat. And add the fennel seeds Cook for 1-2 minutes, tossing them from time to time, until they release their aroma. Meanwhile, slit the chorizo down the side, peel and discard the casing and cut the sausage into chunks. Add the chorizo, rosemary, garlic and chilli to the pan with a little drizzle of oil and cook for 1–2 minutes, stirring. Meanwhile, slit the chorizo down the side, peel and discard the casing and cut the sausage into chunks. Add the chorizo, rosemary, garlic and chilli to the pan with a little drizzle of oil and cook for 1–2 minutes, stirring. Next add the tomatoes, wine (or stock), harissa paste (or tomato purée) and oregano. Increase the heat and leave it to bubble away for about 15 minutes so the sauce can become nice and thick and full of flavour. Give it a stir every so often to prevent it sticking. Next add the tomatoes, wine (or stock), harissa paste (or tomato purée) and oregano. Increase the heat and leave it to bubble away for about 15 minutes so the sauce can become nice and thick and full of flavour. Give it a stir every so often to prevent it sticking. As this cooks, put the kettle on to boil and then cook the linguine in a large pan according to the packet instructions. As this cooks, put the kettle on to boil and then cook the linguine in a large pan according to the packet instructions. Add the prawns and mussels to the sauce for the last 4–5 minutes of cooking time. If using already cooked prawns, they will take a little less time as you are simply warming them through. Add the prawns and mussels to the sauce for the last 4–5 minutes of cooking time. If using already cooked prawns, they will take a little less time as you are simply warming them through. Meanwhile, drain the cooked pasta well and return it to the pan, adding a good drizzle of oil and some salt and pepper, then pop the lid on to keep warm. Meanwhile, drain the cooked pasta well and return it to the pan, adding a good drizzle of oil and some salt and pepper, then pop the lid on to keep warm. The prawns and mussels should now be cooked in the sauce. Place a lid on to cook the mussels. Taste the sauce, adding some salt and pepper if you think it needs it and a little sugar if it tastes too sharp. If you add sugar, stir it in well and then leave to cook for another minute. The prawns and mussels should now be cooked in the sauce. Place a lid on to cook the mussels. Taste the sauce, adding some salt and pepper if you think it needs it and a little sugar if it tastes too sharp. If you add sugar, stir it in well and then leave to cook for another minute. Finally, tip the sauce into the pasta, stir well, then divide among four plates, scatter with the ripped-up parsley and serve. Finally, tip the sauce into the pasta, stir well, then divide among four plates, scatter with the ripped-up parsley and serve.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/prawn_linguine_with_14078", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Prawn and chorizo pasta with tomato sauce recipe", "content": "An average of 4.7 out of 5 stars from 12 ratings Add some style to your pasta supper with this simple prawn and pasta recipe. 2 tsp fennel seeds, slightly crushed in a pestle and mortar150g/5½oz spicy chorizo ring2 sprigs fresh rosemary, leaves only, finely chopped2 garlic cloves, finely chopped1 red chilli, seeds removed and finely choppedolive oil2 x 400g tins chopped tomatoes150ml/5fl oz red wine or a good fish or chicken stock1 tbsp harissa paste, or tomato purée if you don’t like it too hot2 tsp dried oregano300g/10½oz linguine pasta125g/4½oz prawns, peeled (preferably raw but cooked will work too)200g mussels, scrubbed and de-bearded2 tsp caster sugar (optional)small handful of fresh flat leaf parsley, to servesalt and freshly ground black pepper 2 tsp fennel seeds, slightly crushed in a pestle and mortar 150g/5½oz spicy chorizo ring 2 sprigs fresh rosemary, leaves only, finely chopped 2 garlic cloves, finely chopped 1 red chilli, seeds removed and finely chopped olive oil 2 x 400g tins chopped tomatoes 150ml/5fl oz red wine or a good fish or chicken stock 1 tbsp harissa paste, or tomato purée if you don’t like it too hot 2 tsp dried oregano 300g/10½oz linguine pasta 125g/4½oz prawns, peeled (preferably raw but cooked will work too) 200g mussels, scrubbed and de-bearded 2 tsp caster sugar (optional) small handful of fresh flat leaf parsley, to serve salt and freshly ground black pepper Method Put a large sauté pan on a medium heat. And add the fennel seeds Cook for 1-2 minutes, tossing them from time to time, until they release their aroma.Meanwhile, slit the chorizo down the side, peel and discard the casing and cut the sausage into chunks. Add the chorizo, rosemary, garlic and chilli to the pan with a little drizzle of oil and cook for 1–2 minutes, stirring.Next add the tomatoes, wine (or stock), harissa paste (or tomato purée) and oregano. Increase the heat and leave it to bubble away for about 15 minutes so the sauce can become nice and thick and full of flavour. Give it a stir every so often to prevent it sticking.As this cooks, put the kettle on to boil and then cook the linguine in a large pan according to the packet instructions.Add the prawns and mussels to the sauce for the last 4–5 minutes of cooking time. If using already cooked prawns, they will take a little less time as you are simply warming them through.Meanwhile, drain the cooked pasta well and return it to the pan, adding a good drizzle of oil and some salt and pepper, then pop the lid on to keep warm.The prawns and mussels should now be cooked in the sauce. Place a lid on to cook the mussels. Taste the sauce, adding some salt and pepper if you think it needs it and a little sugar if it tastes too sharp. If you add sugar, stir it in well and then leave to cook for another minute.Finally, tip the sauce into the pasta, stir well, then divide among four plates, scatter with the ripped-up parsley and serve. Put a large sauté pan on a medium heat. And add the fennel seeds Cook for 1-2 minutes, tossing them from time to time, until they release their aroma. Put a large sauté pan on a medium heat. And add the fennel seeds Cook for 1-2 minutes, tossing them from time to time, until they release their aroma. Meanwhile, slit the chorizo down the side, peel and discard the casing and cut the sausage into chunks. Add the chorizo, rosemary, garlic and chilli to the pan with a little drizzle of oil and cook for 1–2 minutes, stirring. Meanwhile, slit the chorizo down the side, peel and discard the casing and cut the sausage into chunks. Add the chorizo, rosemary, garlic and chilli to the pan with a little drizzle of oil and cook for 1–2 minutes, stirring. Next add the tomatoes, wine (or stock), harissa paste (or tomato purée) and oregano. Increase the heat and leave it to bubble away for about 15 minutes so the sauce can become nice and thick and full of flavour. Give it a stir every so often to prevent it sticking. Next add the tomatoes, wine (or stock), harissa paste (or tomato purée) and oregano. Increase the heat and leave it to bubble away for about 15 minutes so the sauce can become nice and thick and full of flavour. Give it a stir every so often to prevent it sticking. As this cooks, put the kettle on to boil and then cook the linguine in a large pan according to the packet instructions. As this cooks, put the kettle on to boil and then cook the linguine in a large pan according to the packet instructions. Add the prawns and mussels to the sauce for the last 4–5 minutes of cooking time. If using already cooked prawns, they will take a little less time as you are simply warming them through. Add the prawns and mussels to the sauce for the last 4–5 minutes of cooking time. If using already cooked prawns, they will take a little less time as you are simply warming them through. Meanwhile, drain the cooked pasta well and return it to the pan, adding a good drizzle of oil and some salt and pepper, then pop the lid on to keep warm. Meanwhile, drain the cooked pasta well and return it to the pan, adding a good drizzle of oil and some salt and pepper, then pop the lid on to keep warm. The prawns and mussels should now be cooked in the sauce. Place a lid on to cook the mussels. Taste the sauce, adding some salt and pepper if you think it needs it and a little sugar if it tastes too sharp. If you add sugar, stir it in well and then leave to cook for another minute. The prawns and mussels should now be cooked in the sauce. Place a lid on to cook the mussels. Taste the sauce, adding some salt and pepper if you think it needs it and a little sugar if it tastes too sharp. If you add sugar, stir it in well and then leave to cook for another minute. Finally, tip the sauce into the pasta, stir well, then divide among four plates, scatter with the ripped-up parsley and serve. Finally, tip the sauce into the pasta, stir well, then divide among four plates, scatter with the ripped-up parsley and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }