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Slow-cooked pork knuckle with harissa and peppers recipe
An average of 5.0 out of 5 stars from 2 ratings Pork knuckle is slowly cooked in various spices then served with harissa-infused peppers and drizzled with a sumac dressing. 1 pork knuckle1 cinnamon stick 1 tbsp coriander seeds 1 star anise 1 tbsp harissa paste 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 1 head of garlic, halved 1 pork knuckle 1 cinnamon stick 1 tbsp coriander seeds 1 star anise 1 tbsp harissa paste 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 1 head of garlic, halved 2 tbsp olive oil 3 red peppers, julienned 1 medium aubergine, julienned2 garlic cloves, slicedpinch sugar splash red wine vinegar 1 tbsp harissa paste bunch flatleaf parsley, chopped 2 tbsp olive oil 3 red peppers, julienned 1 medium aubergine, julienned 2 garlic cloves, sliced pinch sugar splash red wine vinegar 1 tbsp harissa paste bunch flatleaf parsley, chopped 1 tbsp sumac 1 lemon, juice only1 garlic clove, finely chopped 2 tbsp olive oil 1 tbsp sumac 1 lemon, juice only 1 garlic clove, finely chopped 2 tbsp olive oil 1 tsp chopped walnuts 1 tsp sesame seeds 1 tsp coriander seeds100ml/3½fl oz full-fat Greek-style yoghurt ½ tsp crushed black peppercorns 1 preserved lemon, chopped 1 tsp chopped walnuts 1 tsp sesame seeds 1 tsp coriander seeds 100ml/3½fl oz full-fat Greek-style yoghurt ½ tsp crushed black peppercorns 1 preserved lemon, chopped Method Pre-heat the oven 180C/160C fan/Gas 4. To make the pork knuckle, place all of the ingredients in a large casserole and cover with water. Bring to the boil and then reduce to a simmer. Cook for 3–4 hours, or until tender. Leave to cool in the stock, then remove the pork from the stock and leave to rest. Break into rough chunks with your hands and set aside. To make the harissa peppers, heat the oil in a frying pan and gently fry the peppers, aubergines and garlic for 20 minutes until softened. Add the sugar and vinegar. Stir in the harissa and parsley. To make the sumac dressing, mix all of the ingredients together in a bowl. To serve, mix the walnuts, sesame seeds and coriander seeds in a bowl. Spread a spoonful of the yoghurt onto each serving plate, add the harissa vegetables, break over the pork and drizzle with the sumac dressing. Sprinkle over the walnut mixture, peppercorns and preserved lemon. Pre-heat the oven 180C/160C fan/Gas 4. To make the pork knuckle, place all of the ingredients in a large casserole and cover with water. Bring to the boil and then reduce to a simmer. Cook for 3–4 hours, or until tender. Leave to cool in the stock, then remove the pork from the stock and leave to rest. Break into rough chunks with your hands and set aside. Pre-heat the oven 180C/160C fan/Gas 4. To make the pork knuckle, place all of the ingredients in a large casserole and cover with water. Bring to the boil and then reduce to a simmer. Cook for 3–4 hours, or until tender. Leave to cool in the stock, then remove the pork from the stock and leave to rest. Break into rough chunks with your hands and set aside. To make the harissa peppers, heat the oil in a frying pan and gently fry the peppers, aubergines and garlic for 20 minutes until softened. Add the sugar and vinegar. Stir in the harissa and parsley. To make the harissa peppers, heat the oil in a frying pan and gently fry the peppers, aubergines and garlic for 20 minutes until softened. Add the sugar and vinegar. Stir in the harissa and parsley. To make the sumac dressing, mix all of the ingredients together in a bowl. To make the sumac dressing, mix all of the ingredients together in a bowl. To serve, mix the walnuts, sesame seeds and coriander seeds in a bowl. Spread a spoonful of the yoghurt onto each serving plate, add the harissa vegetables, break over the pork and drizzle with the sumac dressing. Sprinkle over the walnut mixture, peppercorns and preserved lemon. To serve, mix the walnuts, sesame seeds and coriander seeds in a bowl. Spread a spoonful of the yoghurt onto each serving plate, add the harissa vegetables, break over the pork and drizzle with the sumac dressing. Sprinkle over the walnut mixture, peppercorns and preserved lemon.
|
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"url": "https://www.bbc.co.uk/food/recipes/slow-cooked_pork_knuckle_94165",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow-cooked pork knuckle with harissa and peppers recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Pork knuckle is slowly cooked in various spices then served with harissa-infused peppers and drizzled with a sumac dressing. 1 pork knuckle1 cinnamon stick 1 tbsp coriander seeds 1 star anise 1 tbsp harissa paste 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 1 head of garlic, halved 1 pork knuckle 1 cinnamon stick 1 tbsp coriander seeds 1 star anise 1 tbsp harissa paste 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 1 head of garlic, halved 2 tbsp olive oil 3 red peppers, julienned 1 medium aubergine, julienned2 garlic cloves, slicedpinch sugar splash red wine vinegar 1 tbsp harissa paste bunch flatleaf parsley, chopped 2 tbsp olive oil 3 red peppers, julienned 1 medium aubergine, julienned 2 garlic cloves, sliced pinch sugar splash red wine vinegar 1 tbsp harissa paste bunch flatleaf parsley, chopped 1 tbsp sumac 1 lemon, juice only1 garlic clove, finely chopped 2 tbsp olive oil 1 tbsp sumac 1 lemon, juice only 1 garlic clove, finely chopped 2 tbsp olive oil 1 tsp chopped walnuts 1 tsp sesame seeds 1 tsp coriander seeds100ml/3½fl oz full-fat Greek-style yoghurt ½ tsp crushed black peppercorns 1 preserved lemon, chopped 1 tsp chopped walnuts 1 tsp sesame seeds 1 tsp coriander seeds 100ml/3½fl oz full-fat Greek-style yoghurt ½ tsp crushed black peppercorns 1 preserved lemon, chopped Method Pre-heat the oven 180C/160C fan/Gas 4. To make the pork knuckle, place all of the ingredients in a large casserole and cover with water. Bring to the boil and then reduce to a simmer. Cook for 3–4 hours, or until tender. Leave to cool in the stock, then remove the pork from the stock and leave to rest. Break into rough chunks with your hands and set aside. To make the harissa peppers, heat the oil in a frying pan and gently fry the peppers, aubergines and garlic for 20 minutes until softened. Add the sugar and vinegar. Stir in the harissa and parsley. To make the sumac dressing, mix all of the ingredients together in a bowl. To serve, mix the walnuts, sesame seeds and coriander seeds in a bowl. Spread a spoonful of the yoghurt onto each serving plate, add the harissa vegetables, break over the pork and drizzle with the sumac dressing. Sprinkle over the walnut mixture, peppercorns and preserved lemon. Pre-heat the oven 180C/160C fan/Gas 4. To make the pork knuckle, place all of the ingredients in a large casserole and cover with water. Bring to the boil and then reduce to a simmer. Cook for 3–4 hours, or until tender. Leave to cool in the stock, then remove the pork from the stock and leave to rest. Break into rough chunks with your hands and set aside. Pre-heat the oven 180C/160C fan/Gas 4. To make the pork knuckle, place all of the ingredients in a large casserole and cover with water. Bring to the boil and then reduce to a simmer. Cook for 3–4 hours, or until tender. Leave to cool in the stock, then remove the pork from the stock and leave to rest. Break into rough chunks with your hands and set aside. To make the harissa peppers, heat the oil in a frying pan and gently fry the peppers, aubergines and garlic for 20 minutes until softened. Add the sugar and vinegar. Stir in the harissa and parsley. To make the harissa peppers, heat the oil in a frying pan and gently fry the peppers, aubergines and garlic for 20 minutes until softened. Add the sugar and vinegar. Stir in the harissa and parsley. To make the sumac dressing, mix all of the ingredients together in a bowl. To make the sumac dressing, mix all of the ingredients together in a bowl. To serve, mix the walnuts, sesame seeds and coriander seeds in a bowl. Spread a spoonful of the yoghurt onto each serving plate, add the harissa vegetables, break over the pork and drizzle with the sumac dressing. Sprinkle over the walnut mixture, peppercorns and preserved lemon. To serve, mix the walnuts, sesame seeds and coriander seeds in a bowl. Spread a spoonful of the yoghurt onto each serving plate, add the harissa vegetables, break over the pork and drizzle with the sumac dressing. Sprinkle over the walnut mixture, peppercorns and preserved lemon."
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8b5200229600acd5016493d69e9ec0ab9727867d42cdd2db9f370479459bc2bf
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French toast with banana ice cream and caramel recipe
An average of 5.0 out of 5 stars from 1 rating Soft serve banana ice cream, caramel and spice-laden French toast come together in the ultimate indulgence brunch! 6 over-ripe bananas 500ml/18fl oz double cream 397g tin condensed milk 6 over-ripe bananas 500ml/18fl oz double cream 397g tin condensed milk 300ml/10fl oz double cream100g/3½oz caster sugar 25ml/1fl oz dark rum (to taste) 300ml/10fl oz double cream 100g/3½oz caster sugar 25ml/1fl oz dark rum (to taste) 1 good-quality brioche loaf, thickly slicedpinch ground cardamom pinch ground cloves pinch ground cinnamon 1 vanilla pod, split and seeds removed 15ml/½fl oz dark rum pinch salt 3 free-range eggs, lightly beaten200ml/7fl oz full-fat milk 200ml/7fl oz double cream 30g/1oz caster sugar 1 good-quality brioche loaf, thickly sliced pinch ground cardamom pinch ground cloves pinch ground cinnamon 1 vanilla pod, split and seeds removed 15ml/½fl oz dark rum pinch salt 3 free-range eggs, lightly beaten 200ml/7fl oz full-fat milk 200ml/7fl oz double cream 30g/1oz caster sugar 50g/1¾oz butter 50g/1¾oz caster sugar 30g/1oz Kinako roasted soybean flour or gram flour (optional) 50g/1¾oz butter 50g/1¾oz caster sugar 30g/1oz Kinako roasted soybean flour or gram flour (optional) Method To make the ice cream, blend the bananas in a blender or food processor. Whip the double cream in a mixing bowl until soft peaks form when the whisk is removed from the bowl. Add the blended banana to the cream and stir in the condensed milk. Once fully combined, transfer to a suitable container and leave to freeze.To make the caramel, whip 100ml/3½fl oz of the double cream until soft peaks form when the whisk is removed from the bowl. Set aside.Prepare a bowl with ice cold water on your work surface that will fit the pan you are using to make the caramel. Put the sugar and 25ml/1fl oz of water in a heavy-pan. Set this over a low heat and stir until the sugar has dissolved. Place a sugar thermometer in the pan turn the heat to high and bring the syrup to a boil. Check the temperature doesn’t go above 135C or the sugar might burn. Once it’s boiling, avoid stirring it. Keep boiling until it becomes quite dark brown in colour. Quickly plunge the pan into the ice cold water – take care as the caramel will be extremely hot. Pour in 200ml/7fl oz of the cream that has not been whipped, then add the rum and stir in the whipped cream. Set aside. To make the French toast, preheat the oven 130C/110C Fan/Gas 1. Put the brioche on a baking tray and leave in the oven for a few minutes to dry out. Remove from the oven and set aside.Combine the cardamom, cloves, cinnamon, vanilla seeds, rum, salt, beaten eggs, milk, cream and sugar together in a shallow bowl. Dip the brioche in the egg mixture and soak it well. Heat a frying pan over a medium heat, add some of the butter and then 2 pieces of eggy brioche (you'll need to do this in batches). Cook on both sides. Sprinkle a little of the sugar over the bread and turn over to allow to caramelise. Repeat on the other side. Remove from the pan, dust with more caster sugar and use a mini cook’s blow-torch to crisp the top. Dust with the roasted soya bean flour, if using, just before serving. Repeat with all the brioche slices, butter, sugar and soy bean flour.Serve the French toast with the banana ice cream on top and the caramel drizzled over. To make the ice cream, blend the bananas in a blender or food processor. To make the ice cream, blend the bananas in a blender or food processor. Whip the double cream in a mixing bowl until soft peaks form when the whisk is removed from the bowl. Add the blended banana to the cream and stir in the condensed milk. Once fully combined, transfer to a suitable container and leave to freeze. Whip the double cream in a mixing bowl until soft peaks form when the whisk is removed from the bowl. Add the blended banana to the cream and stir in the condensed milk. Once fully combined, transfer to a suitable container and leave to freeze. To make the caramel, whip 100ml/3½fl oz of the double cream until soft peaks form when the whisk is removed from the bowl. Set aside. To make the caramel, whip 100ml/3½fl oz of the double cream until soft peaks form when the whisk is removed from the bowl. Set aside. Prepare a bowl with ice cold water on your work surface that will fit the pan you are using to make the caramel. Prepare a bowl with ice cold water on your work surface that will fit the pan you are using to make the caramel. Put the sugar and 25ml/1fl oz of water in a heavy-pan. Set this over a low heat and stir until the sugar has dissolved. Place a sugar thermometer in the pan turn the heat to high and bring the syrup to a boil. Check the temperature doesn’t go above 135C or the sugar might burn. Once it’s boiling, avoid stirring it. Keep boiling until it becomes quite dark brown in colour. Quickly plunge the pan into the ice cold water – take care as the caramel will be extremely hot. Pour in 200ml/7fl oz of the cream that has not been whipped, then add the rum and stir in the whipped cream. Set aside. Put the sugar and 25ml/1fl oz of water in a heavy-pan. Set this over a low heat and stir until the sugar has dissolved. Place a sugar thermometer in the pan turn the heat to high and bring the syrup to a boil. Check the temperature doesn’t go above 135C or the sugar might burn. Once it’s boiling, avoid stirring it. Keep boiling until it becomes quite dark brown in colour. Quickly plunge the pan into the ice cold water – take care as the caramel will be extremely hot. Pour in 200ml/7fl oz of the cream that has not been whipped, then add the rum and stir in the whipped cream. Set aside. To make the French toast, preheat the oven 130C/110C Fan/Gas 1. Put the brioche on a baking tray and leave in the oven for a few minutes to dry out. Remove from the oven and set aside. To make the French toast, preheat the oven 130C/110C Fan/Gas 1. Put the brioche on a baking tray and leave in the oven for a few minutes to dry out. Remove from the oven and set aside. Combine the cardamom, cloves, cinnamon, vanilla seeds, rum, salt, beaten eggs, milk, cream and sugar together in a shallow bowl. Dip the brioche in the egg mixture and soak it well. Combine the cardamom, cloves, cinnamon, vanilla seeds, rum, salt, beaten eggs, milk, cream and sugar together in a shallow bowl. Dip the brioche in the egg mixture and soak it well. Heat a frying pan over a medium heat, add some of the butter and then 2 pieces of eggy brioche (you'll need to do this in batches). Cook on both sides. Sprinkle a little of the sugar over the bread and turn over to allow to caramelise. Repeat on the other side. Heat a frying pan over a medium heat, add some of the butter and then 2 pieces of eggy brioche (you'll need to do this in batches). Cook on both sides. Sprinkle a little of the sugar over the bread and turn over to allow to caramelise. Repeat on the other side. Remove from the pan, dust with more caster sugar and use a mini cook’s blow-torch to crisp the top. Dust with the roasted soya bean flour, if using, just before serving. Repeat with all the brioche slices, butter, sugar and soy bean flour. Remove from the pan, dust with more caster sugar and use a mini cook’s blow-torch to crisp the top. Dust with the roasted soya bean flour, if using, just before serving. Repeat with all the brioche slices, butter, sugar and soy bean flour. Serve the French toast with the banana ice cream on top and the caramel drizzled over. Serve the French toast with the banana ice cream on top and the caramel drizzled over.
|
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"url": "https://www.bbc.co.uk/food/recipes/french_toast_caramel_51142",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "French toast with banana ice cream and caramel recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Soft serve banana ice cream, caramel and spice-laden French toast come together in the ultimate indulgence brunch! 6 over-ripe bananas 500ml/18fl oz double cream 397g tin condensed milk 6 over-ripe bananas 500ml/18fl oz double cream 397g tin condensed milk 300ml/10fl oz double cream100g/3½oz caster sugar 25ml/1fl oz dark rum (to taste) 300ml/10fl oz double cream 100g/3½oz caster sugar 25ml/1fl oz dark rum (to taste) 1 good-quality brioche loaf, thickly slicedpinch ground cardamom pinch ground cloves pinch ground cinnamon 1 vanilla pod, split and seeds removed 15ml/½fl oz dark rum pinch salt 3 free-range eggs, lightly beaten200ml/7fl oz full-fat milk 200ml/7fl oz double cream 30g/1oz caster sugar 1 good-quality brioche loaf, thickly sliced pinch ground cardamom pinch ground cloves pinch ground cinnamon 1 vanilla pod, split and seeds removed 15ml/½fl oz dark rum pinch salt 3 free-range eggs, lightly beaten 200ml/7fl oz full-fat milk 200ml/7fl oz double cream 30g/1oz caster sugar 50g/1¾oz butter 50g/1¾oz caster sugar 30g/1oz Kinako roasted soybean flour or gram flour (optional) 50g/1¾oz butter 50g/1¾oz caster sugar 30g/1oz Kinako roasted soybean flour or gram flour (optional) Method To make the ice cream, blend the bananas in a blender or food processor. Whip the double cream in a mixing bowl until soft peaks form when the whisk is removed from the bowl. Add the blended banana to the cream and stir in the condensed milk. Once fully combined, transfer to a suitable container and leave to freeze.To make the caramel, whip 100ml/3½fl oz of the double cream until soft peaks form when the whisk is removed from the bowl. Set aside.Prepare a bowl with ice cold water on your work surface that will fit the pan you are using to make the caramel. Put the sugar and 25ml/1fl oz of water in a heavy-pan. Set this over a low heat and stir until the sugar has dissolved. Place a sugar thermometer in the pan turn the heat to high and bring the syrup to a boil. Check the temperature doesn’t go above 135C or the sugar might burn. Once it’s boiling, avoid stirring it. Keep boiling until it becomes quite dark brown in colour. Quickly plunge the pan into the ice cold water – take care as the caramel will be extremely hot. Pour in 200ml/7fl oz of the cream that has not been whipped, then add the rum and stir in the whipped cream. Set aside. To make the French toast, preheat the oven 130C/110C Fan/Gas 1. Put the brioche on a baking tray and leave in the oven for a few minutes to dry out. Remove from the oven and set aside.Combine the cardamom, cloves, cinnamon, vanilla seeds, rum, salt, beaten eggs, milk, cream and sugar together in a shallow bowl. Dip the brioche in the egg mixture and soak it well. Heat a frying pan over a medium heat, add some of the butter and then 2 pieces of eggy brioche (you'll need to do this in batches). Cook on both sides. Sprinkle a little of the sugar over the bread and turn over to allow to caramelise. Repeat on the other side. Remove from the pan, dust with more caster sugar and use a mini cook’s blow-torch to crisp the top. Dust with the roasted soya bean flour, if using, just before serving. Repeat with all the brioche slices, butter, sugar and soy bean flour.Serve the French toast with the banana ice cream on top and the caramel drizzled over. To make the ice cream, blend the bananas in a blender or food processor. To make the ice cream, blend the bananas in a blender or food processor. Whip the double cream in a mixing bowl until soft peaks form when the whisk is removed from the bowl. Add the blended banana to the cream and stir in the condensed milk. Once fully combined, transfer to a suitable container and leave to freeze. Whip the double cream in a mixing bowl until soft peaks form when the whisk is removed from the bowl. Add the blended banana to the cream and stir in the condensed milk. Once fully combined, transfer to a suitable container and leave to freeze. To make the caramel, whip 100ml/3½fl oz of the double cream until soft peaks form when the whisk is removed from the bowl. Set aside. To make the caramel, whip 100ml/3½fl oz of the double cream until soft peaks form when the whisk is removed from the bowl. Set aside. Prepare a bowl with ice cold water on your work surface that will fit the pan you are using to make the caramel. Prepare a bowl with ice cold water on your work surface that will fit the pan you are using to make the caramel. Put the sugar and 25ml/1fl oz of water in a heavy-pan. Set this over a low heat and stir until the sugar has dissolved. Place a sugar thermometer in the pan turn the heat to high and bring the syrup to a boil. Check the temperature doesn’t go above 135C or the sugar might burn. Once it’s boiling, avoid stirring it. Keep boiling until it becomes quite dark brown in colour. Quickly plunge the pan into the ice cold water – take care as the caramel will be extremely hot. Pour in 200ml/7fl oz of the cream that has not been whipped, then add the rum and stir in the whipped cream. Set aside. Put the sugar and 25ml/1fl oz of water in a heavy-pan. Set this over a low heat and stir until the sugar has dissolved. Place a sugar thermometer in the pan turn the heat to high and bring the syrup to a boil. Check the temperature doesn’t go above 135C or the sugar might burn. Once it’s boiling, avoid stirring it. Keep boiling until it becomes quite dark brown in colour. Quickly plunge the pan into the ice cold water – take care as the caramel will be extremely hot. Pour in 200ml/7fl oz of the cream that has not been whipped, then add the rum and stir in the whipped cream. Set aside. To make the French toast, preheat the oven 130C/110C Fan/Gas 1. Put the brioche on a baking tray and leave in the oven for a few minutes to dry out. Remove from the oven and set aside. To make the French toast, preheat the oven 130C/110C Fan/Gas 1. Put the brioche on a baking tray and leave in the oven for a few minutes to dry out. Remove from the oven and set aside. Combine the cardamom, cloves, cinnamon, vanilla seeds, rum, salt, beaten eggs, milk, cream and sugar together in a shallow bowl. Dip the brioche in the egg mixture and soak it well. Combine the cardamom, cloves, cinnamon, vanilla seeds, rum, salt, beaten eggs, milk, cream and sugar together in a shallow bowl. Dip the brioche in the egg mixture and soak it well. Heat a frying pan over a medium heat, add some of the butter and then 2 pieces of eggy brioche (you'll need to do this in batches). Cook on both sides. Sprinkle a little of the sugar over the bread and turn over to allow to caramelise. Repeat on the other side. Heat a frying pan over a medium heat, add some of the butter and then 2 pieces of eggy brioche (you'll need to do this in batches). Cook on both sides. Sprinkle a little of the sugar over the bread and turn over to allow to caramelise. Repeat on the other side. Remove from the pan, dust with more caster sugar and use a mini cook’s blow-torch to crisp the top. Dust with the roasted soya bean flour, if using, just before serving. Repeat with all the brioche slices, butter, sugar and soy bean flour. Remove from the pan, dust with more caster sugar and use a mini cook’s blow-torch to crisp the top. Dust with the roasted soya bean flour, if using, just before serving. Repeat with all the brioche slices, butter, sugar and soy bean flour. Serve the French toast with the banana ice cream on top and the caramel drizzled over. Serve the French toast with the banana ice cream on top and the caramel drizzled over."
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f3effbb7159c8d6ed7f18b48d4758eadc61ba10073e28019fa95d1f06e1bc100
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Avocado chocolate mousse recipe
An average of 3.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_chocolate_mousse_39324_16x9.jpg Whizzed-up avocados and banana make a silky soft vegan mousse made with maple syrup for sweetness and cocoa powder for choccy depth. Each serving provides 367 kcal, 5.7g protein, 41g carbohydrate (of which 36g sugars), 18g fat (of which 4.9g saturates), 7.9g fibre and 0.63g salt. 2 ripe avocados, halved, stoned and peeled (prepared weight 190g/6½oz)2 ripe bananas, peeled (prepared weight 210g/7½oz)80g/2¾oz good-quality cocoa powder2 tbsp vanilla extract1 tsp orange extract1 unwaxed orange, finely grated zest only120ml/4fl oz maple syrup10 Medjool dates, finely chopped100ml/3½fl oz milk (or almond milk) 2 ripe avocados, halved, stoned and peeled (prepared weight 190g/6½oz) 2 ripe bananas, peeled (prepared weight 210g/7½oz) 80g/2¾oz good-quality cocoa powder 2 tbsp vanilla extract 1 tsp orange extract 1 unwaxed orange, finely grated zest only 120ml/4fl oz maple syrup 10 Medjool dates, finely chopped 100ml/3½fl oz milk (or almond milk) 40g/1½oz good-quality dark chocolate (70% cocoa solids, dairy-free)50g/1¾oz pecans, toasted and chopped50g/1¾oz macadamia nuts, toasted and chopped1 tsp sea salt flakes 40g/1½oz good-quality dark chocolate (70% cocoa solids, dairy-free) 50g/1¾oz pecans, toasted and chopped 50g/1¾oz macadamia nuts, toasted and chopped 1 tsp sea salt flakes Method Put the avocado flesh into a food processor and add the bananas, breaking them into pieces. Add the cocoa powder, vanilla and orange extracts, orange zest, maple syrup, dates and milk. Blend until smooth.Spoon the mousse evenly into glass bowls and grate chocolate over each portion. Sprinkle with the chopped nuts and sea salt flakes to serve. Put the avocado flesh into a food processor and add the bananas, breaking them into pieces. Add the cocoa powder, vanilla and orange extracts, orange zest, maple syrup, dates and milk. Blend until smooth. Put the avocado flesh into a food processor and add the bananas, breaking them into pieces. Add the cocoa powder, vanilla and orange extracts, orange zest, maple syrup, dates and milk. Blend until smooth. Spoon the mousse evenly into glass bowls and grate chocolate over each portion. Sprinkle with the chopped nuts and sea salt flakes to serve. Spoon the mousse evenly into glass bowls and grate chocolate over each portion. Sprinkle with the chopped nuts and sea salt flakes to serve.
|
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/quick_chocolate_mousse_39324",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Avocado chocolate mousse recipe",
"content": "An average of 3.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_chocolate_mousse_39324_16x9.jpg Whizzed-up avocados and banana make a silky soft vegan mousse made with maple syrup for sweetness and cocoa powder for choccy depth. Each serving provides 367 kcal, 5.7g protein, 41g carbohydrate (of which 36g sugars), 18g fat (of which 4.9g saturates), 7.9g fibre and 0.63g salt. 2 ripe avocados, halved, stoned and peeled (prepared weight 190g/6½oz)2 ripe bananas, peeled (prepared weight 210g/7½oz)80g/2¾oz good-quality cocoa powder2 tbsp vanilla extract1 tsp orange extract1 unwaxed orange, finely grated zest only120ml/4fl oz maple syrup10 Medjool dates, finely chopped100ml/3½fl oz milk (or almond milk) 2 ripe avocados, halved, stoned and peeled (prepared weight 190g/6½oz) 2 ripe bananas, peeled (prepared weight 210g/7½oz) 80g/2¾oz good-quality cocoa powder 2 tbsp vanilla extract 1 tsp orange extract 1 unwaxed orange, finely grated zest only 120ml/4fl oz maple syrup 10 Medjool dates, finely chopped 100ml/3½fl oz milk (or almond milk) 40g/1½oz good-quality dark chocolate (70% cocoa solids, dairy-free)50g/1¾oz pecans, toasted and chopped50g/1¾oz macadamia nuts, toasted and chopped1 tsp sea salt flakes 40g/1½oz good-quality dark chocolate (70% cocoa solids, dairy-free) 50g/1¾oz pecans, toasted and chopped 50g/1¾oz macadamia nuts, toasted and chopped 1 tsp sea salt flakes Method Put the avocado flesh into a food processor and add the bananas, breaking them into pieces. Add the cocoa powder, vanilla and orange extracts, orange zest, maple syrup, dates and milk. Blend until smooth.Spoon the mousse evenly into glass bowls and grate chocolate over each portion. Sprinkle with the chopped nuts and sea salt flakes to serve. Put the avocado flesh into a food processor and add the bananas, breaking them into pieces. Add the cocoa powder, vanilla and orange extracts, orange zest, maple syrup, dates and milk. Blend until smooth. Put the avocado flesh into a food processor and add the bananas, breaking them into pieces. Add the cocoa powder, vanilla and orange extracts, orange zest, maple syrup, dates and milk. Blend until smooth. Spoon the mousse evenly into glass bowls and grate chocolate over each portion. Sprinkle with the chopped nuts and sea salt flakes to serve. Spoon the mousse evenly into glass bowls and grate chocolate over each portion. Sprinkle with the chopped nuts and sea salt flakes to serve."
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ed496869055806ad056b7136d34bd9c9fac0db823816868d828bf8a7e40893b9
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Lemon posset with fennel biscotti recipe
An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_posset_with_fennel_86459_16x9.jpg Three simple ingredients is all it takes to make a zingy, refreshing lemon posset 425ml/¾ pint double cream125g/4½oz sugar2 lemons, juice only 425ml/¾ pint double cream 125g/4½oz sugar 2 lemons, juice only 95g/3¼oz butter60g/2¼oz sugar2 free-range eggs225g/8oz plain flour, plus extra for dusting1 tsp baking powderpinch salt 50g/1¾oz chopped toasted almonds½ tbsp fennel seedsicing sugar, for dusting 95g/3¼oz butter 60g/2¼oz sugar 2 free-range eggs 225g/8oz plain flour, plus extra for dusting 1 tsp baking powder pinch salt 50g/1¾oz chopped toasted almonds ½ tbsp fennel seeds icing sugar, for dusting Method For the posset, bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes.Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set. For the biscotti, preheat the oven to 170C/325F/Gas 3 and line a baking tray with baking parchment.Sift the flour and baking powder together. In a separate bowl, beat the butter and sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of flour each time (to prevent the mix from splitting). Sift in the remaining flour mixture and mix to combine. Fold in the toasted almonds and fennel seeds.Lightly dust a work surface with flour and shape the dough into two fat sausage shapes. Place on the prepared baking tray and slightly flatten the dough. Bake in the oven for 20-25 minutes, or until pale golden-brown. Remove from the oven and leave to cool for 10 minutes.After 10 minutes, slice the loaf into 2cm/¾in thick slices and lay the biscuits out onto a wire rack that will fit in the oven. Place the rack into the oven for five minutes, or until the biscuits are dried out.Remove from the oven and immediately dust with icing sugar. Leave to cool completely before serving with the lemon posset. For the posset, bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes. For the posset, bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes. Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set. Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set. For the biscotti, preheat the oven to 170C/325F/Gas 3 and line a baking tray with baking parchment. For the biscotti, preheat the oven to 170C/325F/Gas 3 and line a baking tray with baking parchment. Sift the flour and baking powder together. In a separate bowl, beat the butter and sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of flour each time (to prevent the mix from splitting). Sift in the remaining flour mixture and mix to combine. Fold in the toasted almonds and fennel seeds. Sift the flour and baking powder together. In a separate bowl, beat the butter and sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of flour each time (to prevent the mix from splitting). Sift in the remaining flour mixture and mix to combine. Fold in the toasted almonds and fennel seeds. Lightly dust a work surface with flour and shape the dough into two fat sausage shapes. Place on the prepared baking tray and slightly flatten the dough. Lightly dust a work surface with flour and shape the dough into two fat sausage shapes. Place on the prepared baking tray and slightly flatten the dough. Bake in the oven for 20-25 minutes, or until pale golden-brown. Remove from the oven and leave to cool for 10 minutes. Bake in the oven for 20-25 minutes, or until pale golden-brown. Remove from the oven and leave to cool for 10 minutes. After 10 minutes, slice the loaf into 2cm/¾in thick slices and lay the biscuits out onto a wire rack that will fit in the oven. Place the rack into the oven for five minutes, or until the biscuits are dried out. After 10 minutes, slice the loaf into 2cm/¾in thick slices and lay the biscuits out onto a wire rack that will fit in the oven. Place the rack into the oven for five minutes, or until the biscuits are dried out. Remove from the oven and immediately dust with icing sugar. Leave to cool completely before serving with the lemon posset. Remove from the oven and immediately dust with icing sugar. Leave to cool completely before serving with the lemon posset.
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"title": "Lemon posset with fennel biscotti recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_posset_with_fennel_86459_16x9.jpg Three simple ingredients is all it takes to make a zingy, refreshing lemon posset 425ml/¾ pint double cream125g/4½oz sugar2 lemons, juice only 425ml/¾ pint double cream 125g/4½oz sugar 2 lemons, juice only 95g/3¼oz butter60g/2¼oz sugar2 free-range eggs225g/8oz plain flour, plus extra for dusting1 tsp baking powderpinch salt 50g/1¾oz chopped toasted almonds½ tbsp fennel seedsicing sugar, for dusting 95g/3¼oz butter 60g/2¼oz sugar 2 free-range eggs 225g/8oz plain flour, plus extra for dusting 1 tsp baking powder pinch salt 50g/1¾oz chopped toasted almonds ½ tbsp fennel seeds icing sugar, for dusting Method For the posset, bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes.Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set. For the biscotti, preheat the oven to 170C/325F/Gas 3 and line a baking tray with baking parchment.Sift the flour and baking powder together. In a separate bowl, beat the butter and sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of flour each time (to prevent the mix from splitting). Sift in the remaining flour mixture and mix to combine. Fold in the toasted almonds and fennel seeds.Lightly dust a work surface with flour and shape the dough into two fat sausage shapes. Place on the prepared baking tray and slightly flatten the dough. Bake in the oven for 20-25 minutes, or until pale golden-brown. Remove from the oven and leave to cool for 10 minutes.After 10 minutes, slice the loaf into 2cm/¾in thick slices and lay the biscuits out onto a wire rack that will fit in the oven. Place the rack into the oven for five minutes, or until the biscuits are dried out.Remove from the oven and immediately dust with icing sugar. Leave to cool completely before serving with the lemon posset. For the posset, bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes. For the posset, bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes. Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set. Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set. For the biscotti, preheat the oven to 170C/325F/Gas 3 and line a baking tray with baking parchment. For the biscotti, preheat the oven to 170C/325F/Gas 3 and line a baking tray with baking parchment. Sift the flour and baking powder together. In a separate bowl, beat the butter and sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of flour each time (to prevent the mix from splitting). Sift in the remaining flour mixture and mix to combine. Fold in the toasted almonds and fennel seeds. Sift the flour and baking powder together. In a separate bowl, beat the butter and sugar together until smooth and creamy. Add the eggs one at a time with a spoonful of flour each time (to prevent the mix from splitting). Sift in the remaining flour mixture and mix to combine. Fold in the toasted almonds and fennel seeds. Lightly dust a work surface with flour and shape the dough into two fat sausage shapes. Place on the prepared baking tray and slightly flatten the dough. Lightly dust a work surface with flour and shape the dough into two fat sausage shapes. Place on the prepared baking tray and slightly flatten the dough. Bake in the oven for 20-25 minutes, or until pale golden-brown. Remove from the oven and leave to cool for 10 minutes. Bake in the oven for 20-25 minutes, or until pale golden-brown. Remove from the oven and leave to cool for 10 minutes. After 10 minutes, slice the loaf into 2cm/¾in thick slices and lay the biscuits out onto a wire rack that will fit in the oven. Place the rack into the oven for five minutes, or until the biscuits are dried out. After 10 minutes, slice the loaf into 2cm/¾in thick slices and lay the biscuits out onto a wire rack that will fit in the oven. Place the rack into the oven for five minutes, or until the biscuits are dried out. Remove from the oven and immediately dust with icing sugar. Leave to cool completely before serving with the lemon posset. Remove from the oven and immediately dust with icing sugar. Leave to cool completely before serving with the lemon posset."
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502c33f04aa61bcd18bb8b1043501f176559fcba21b5db7e2f3a1a151a05edde
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Posh mushrooms on toast recipe
Posh mushrooms with wild garlic on toast An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/posh_mushrooms_with_71980_16x9.jpg Mushrooms on toast is a great lunch or brunch dish. If wild garlic is out of season you can use sorrel or spinach instead. 4 slices sourdough bread75g/2½oz butterrapeseed oil, for cooking1 banana shallot, chopped4 garlic cloves, grated400g/14oz seasonal mushrooms (such as St George’s, wild or button mushrooms), larger mushrooms halved100ml/3½fl oz double creamtruffle oil, to taste (optional)½ bunch chives, chopped (or one spring onion, finely chopped)3 tbsp chopped parsley100g/3½oz wild garlic leavessalt and pepperlemon juice, to taste100g/3½oz Parmesan (or a similar vegetarian hard cheese), grated 4 slices sourdough bread 75g/2½oz butter rapeseed oil, for cooking 1 banana shallot, chopped 4 garlic cloves, grated 400g/14oz seasonal mushrooms (such as St George’s, wild or button mushrooms), larger mushrooms halved 100ml/3½fl oz double cream truffle oil, to taste (optional) ½ bunch chives, chopped (or one spring onion, finely chopped) 3 tbsp chopped parsley 100g/3½oz wild garlic leaves salt and pepper lemon juice, to taste 100g/3½oz Parmesan (or a similar vegetarian hard cheese), grated Method I like to cook my sourdough on a griddle for that ‘burnt’ bar marked flavour, but you can just grill it if you don’t have a griddle.In a large frying pan, heat the butter and a little rapeseed oil. Add the shallot and grated garlic and gently fry until soft. Add the mushrooms.Fry over a high heat until just cooked. Add the double cream and a splash of truffle oil and cook until the volume of liquid has reduced and the mushrooms are glazed and creamy. Stir in the chives, parsley and wild garlic. Season, to taste, with salt and pepper. Add lemon juice, to taste.Serve the mushrooms on the toast with the grated Parmesan on top. I like to cook my sourdough on a griddle for that ‘burnt’ bar marked flavour, but you can just grill it if you don’t have a griddle. I like to cook my sourdough on a griddle for that ‘burnt’ bar marked flavour, but you can just grill it if you don’t have a griddle. In a large frying pan, heat the butter and a little rapeseed oil. Add the shallot and grated garlic and gently fry until soft. Add the mushrooms. In a large frying pan, heat the butter and a little rapeseed oil. Add the shallot and grated garlic and gently fry until soft. Add the mushrooms. Fry over a high heat until just cooked. Add the double cream and a splash of truffle oil and cook until the volume of liquid has reduced and the mushrooms are glazed and creamy. Fry over a high heat until just cooked. Add the double cream and a splash of truffle oil and cook until the volume of liquid has reduced and the mushrooms are glazed and creamy. Stir in the chives, parsley and wild garlic. Season, to taste, with salt and pepper. Add lemon juice, to taste. Stir in the chives, parsley and wild garlic. Season, to taste, with salt and pepper. Add lemon juice, to taste. Serve the mushrooms on the toast with the grated Parmesan on top. Serve the mushrooms on the toast with the grated Parmesan on top. Recipe tips If wild garlic is not in season, or you don't have any, you can just use a crushed clove of normal garlic. The Parmesan has a wonderful dairy acidity that cuts through the richness of this dish, but vegetarians can use similar vegetarian hard cheeses.
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"title": "Posh mushrooms on toast recipe",
"content": "Posh mushrooms with wild garlic on toast An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/posh_mushrooms_with_71980_16x9.jpg Mushrooms on toast is a great lunch or brunch dish. If wild garlic is out of season you can use sorrel or spinach instead. 4 slices sourdough bread75g/2½oz butterrapeseed oil, for cooking1 banana shallot, chopped4 garlic cloves, grated400g/14oz seasonal mushrooms (such as St George’s, wild or button mushrooms), larger mushrooms halved100ml/3½fl oz double creamtruffle oil, to taste (optional)½ bunch chives, chopped (or one spring onion, finely chopped)3 tbsp chopped parsley100g/3½oz wild garlic leavessalt and pepperlemon juice, to taste100g/3½oz Parmesan (or a similar vegetarian hard cheese), grated 4 slices sourdough bread 75g/2½oz butter rapeseed oil, for cooking 1 banana shallot, chopped 4 garlic cloves, grated 400g/14oz seasonal mushrooms (such as St George’s, wild or button mushrooms), larger mushrooms halved 100ml/3½fl oz double cream truffle oil, to taste (optional) ½ bunch chives, chopped (or one spring onion, finely chopped) 3 tbsp chopped parsley 100g/3½oz wild garlic leaves salt and pepper lemon juice, to taste 100g/3½oz Parmesan (or a similar vegetarian hard cheese), grated Method I like to cook my sourdough on a griddle for that ‘burnt’ bar marked flavour, but you can just grill it if you don’t have a griddle.In a large frying pan, heat the butter and a little rapeseed oil. Add the shallot and grated garlic and gently fry until soft. Add the mushrooms.Fry over a high heat until just cooked. Add the double cream and a splash of truffle oil and cook until the volume of liquid has reduced and the mushrooms are glazed and creamy. Stir in the chives, parsley and wild garlic. Season, to taste, with salt and pepper. Add lemon juice, to taste.Serve the mushrooms on the toast with the grated Parmesan on top. I like to cook my sourdough on a griddle for that ‘burnt’ bar marked flavour, but you can just grill it if you don’t have a griddle. I like to cook my sourdough on a griddle for that ‘burnt’ bar marked flavour, but you can just grill it if you don’t have a griddle. In a large frying pan, heat the butter and a little rapeseed oil. Add the shallot and grated garlic and gently fry until soft. Add the mushrooms. In a large frying pan, heat the butter and a little rapeseed oil. Add the shallot and grated garlic and gently fry until soft. Add the mushrooms. Fry over a high heat until just cooked. Add the double cream and a splash of truffle oil and cook until the volume of liquid has reduced and the mushrooms are glazed and creamy. Fry over a high heat until just cooked. Add the double cream and a splash of truffle oil and cook until the volume of liquid has reduced and the mushrooms are glazed and creamy. Stir in the chives, parsley and wild garlic. Season, to taste, with salt and pepper. Add lemon juice, to taste. Stir in the chives, parsley and wild garlic. Season, to taste, with salt and pepper. Add lemon juice, to taste. Serve the mushrooms on the toast with the grated Parmesan on top. Serve the mushrooms on the toast with the grated Parmesan on top. Recipe tips If wild garlic is not in season, or you don't have any, you can just use a crushed clove of normal garlic. The Parmesan has a wonderful dairy acidity that cuts through the richness of this dish, but vegetarians can use similar vegetarian hard cheeses."
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f2b816169ae67cb1e661e9534691ac7feb1ee5d3972149c518499ea458048010
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Chicken burger with bacon recipe
An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_ranch_burger_40749_16x9.jpg Now this is a chicken burger we can get behind. Fresh herbs and hot sauce give the ranch dressing for this lighter burger extra punch. Each serving provides 675 kcal, 48g protein, 38g carbohydrate (of which 9g sugars), 34g fat (of which 10g saturates), 7.7g fibre and 2.7g salt. 4 skinless, boneless chicken breasts2 garlic cloves, grated2 tbsp olive oil8 rashers smoked streaky bacon4 large wholemeal burger buns2 Little Gem lettuces, leaves separated2 large tomatoes, sliced1 ripe avocado, quartered and slicedsalt and freshly ground black pepper 4 skinless, boneless chicken breasts 2 garlic cloves, grated 2 tbsp olive oil 8 rashers smoked streaky bacon 4 large wholemeal burger buns 2 Little Gem lettuces, leaves separated 2 large tomatoes, sliced 1 ripe avocado, quartered and sliced salt and freshly ground black pepper 2 tbsp reduced-fat mayonnaise2 tbsp soured cream½ garlic clove, finely grated2 tbsp finely chopped dill1 tbsp finely chopped chives3 dashes Worcestershire saucepinch cayenne pepper2 dashes Sriracha hot sauce½ tsp white wine vinegar1 tsp mild American mustard 2 tbsp reduced-fat mayonnaise 2 tbsp soured cream ½ garlic clove, finely grated 2 tbsp finely chopped dill 1 tbsp finely chopped chives 3 dashes Worcestershire sauce pinch cayenne pepper 2 dashes Sriracha hot sauce ½ tsp white wine vinegar 1 tsp mild American mustard Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Put the chicken breasts on a board lined with clingfilm. Top with another layer of clingfilm and bash with a rolling pin to a 1cm/½in even thickness. Lay the chicken breasts in a shallow dish. Add the garlic, olive oil and some salt and pepper and rub well into the chicken. Set aside to marinate for 15 minutes.Meanwhile, lay the bacon rashers on a wire rack over the lined baking tray. Cook in the oven for 12–15 minutes, or until browned and crispy.For the ranch dressing, mix all the ingredients together and season with salt and pepper.Heat a large griddle pan over a high heat. Cut the burger buns in half and toast the cut sides on the griddle in batches, until lightly charred. Set aside.Lay the chicken breasts on the griddle and cook for 2–3 minutes on each side, or until cooked through.To assemble the burgers, spread 1 tablespoon of ranch dressing over the bottom of each burger bun. Add the lettuce, chicken, tomato, bacon and avocado. Spread some more ranch dressing on the top half of the burger bun. Place on top of the filling and serve. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Put the chicken breasts on a board lined with clingfilm. Top with another layer of clingfilm and bash with a rolling pin to a 1cm/½in even thickness. Lay the chicken breasts in a shallow dish. Add the garlic, olive oil and some salt and pepper and rub well into the chicken. Set aside to marinate for 15 minutes. Put the chicken breasts on a board lined with clingfilm. Top with another layer of clingfilm and bash with a rolling pin to a 1cm/½in even thickness. Lay the chicken breasts in a shallow dish. Add the garlic, olive oil and some salt and pepper and rub well into the chicken. Set aside to marinate for 15 minutes. Meanwhile, lay the bacon rashers on a wire rack over the lined baking tray. Cook in the oven for 12–15 minutes, or until browned and crispy. Meanwhile, lay the bacon rashers on a wire rack over the lined baking tray. Cook in the oven for 12–15 minutes, or until browned and crispy. For the ranch dressing, mix all the ingredients together and season with salt and pepper. For the ranch dressing, mix all the ingredients together and season with salt and pepper. Heat a large griddle pan over a high heat. Cut the burger buns in half and toast the cut sides on the griddle in batches, until lightly charred. Set aside. Heat a large griddle pan over a high heat. Cut the burger buns in half and toast the cut sides on the griddle in batches, until lightly charred. Set aside. Lay the chicken breasts on the griddle and cook for 2–3 minutes on each side, or until cooked through. Lay the chicken breasts on the griddle and cook for 2–3 minutes on each side, or until cooked through. To assemble the burgers, spread 1 tablespoon of ranch dressing over the bottom of each burger bun. Add the lettuce, chicken, tomato, bacon and avocado. Spread some more ranch dressing on the top half of the burger bun. Place on top of the filling and serve. To assemble the burgers, spread 1 tablespoon of ranch dressing over the bottom of each burger bun. Add the lettuce, chicken, tomato, bacon and avocado. Spread some more ranch dressing on the top half of the burger bun. Place on top of the filling and serve.
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"title": "Chicken burger with bacon recipe",
"content": "An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_ranch_burger_40749_16x9.jpg Now this is a chicken burger we can get behind. Fresh herbs and hot sauce give the ranch dressing for this lighter burger extra punch. Each serving provides 675 kcal, 48g protein, 38g carbohydrate (of which 9g sugars), 34g fat (of which 10g saturates), 7.7g fibre and 2.7g salt. 4 skinless, boneless chicken breasts2 garlic cloves, grated2 tbsp olive oil8 rashers smoked streaky bacon4 large wholemeal burger buns2 Little Gem lettuces, leaves separated2 large tomatoes, sliced1 ripe avocado, quartered and slicedsalt and freshly ground black pepper 4 skinless, boneless chicken breasts 2 garlic cloves, grated 2 tbsp olive oil 8 rashers smoked streaky bacon 4 large wholemeal burger buns 2 Little Gem lettuces, leaves separated 2 large tomatoes, sliced 1 ripe avocado, quartered and sliced salt and freshly ground black pepper 2 tbsp reduced-fat mayonnaise2 tbsp soured cream½ garlic clove, finely grated2 tbsp finely chopped dill1 tbsp finely chopped chives3 dashes Worcestershire saucepinch cayenne pepper2 dashes Sriracha hot sauce½ tsp white wine vinegar1 tsp mild American mustard 2 tbsp reduced-fat mayonnaise 2 tbsp soured cream ½ garlic clove, finely grated 2 tbsp finely chopped dill 1 tbsp finely chopped chives 3 dashes Worcestershire sauce pinch cayenne pepper 2 dashes Sriracha hot sauce ½ tsp white wine vinegar 1 tsp mild American mustard Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Put the chicken breasts on a board lined with clingfilm. Top with another layer of clingfilm and bash with a rolling pin to a 1cm/½in even thickness. Lay the chicken breasts in a shallow dish. Add the garlic, olive oil and some salt and pepper and rub well into the chicken. Set aside to marinate for 15 minutes.Meanwhile, lay the bacon rashers on a wire rack over the lined baking tray. Cook in the oven for 12–15 minutes, or until browned and crispy.For the ranch dressing, mix all the ingredients together and season with salt and pepper.Heat a large griddle pan over a high heat. Cut the burger buns in half and toast the cut sides on the griddle in batches, until lightly charred. Set aside.Lay the chicken breasts on the griddle and cook for 2–3 minutes on each side, or until cooked through.To assemble the burgers, spread 1 tablespoon of ranch dressing over the bottom of each burger bun. Add the lettuce, chicken, tomato, bacon and avocado. Spread some more ranch dressing on the top half of the burger bun. Place on top of the filling and serve. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Put the chicken breasts on a board lined with clingfilm. Top with another layer of clingfilm and bash with a rolling pin to a 1cm/½in even thickness. Lay the chicken breasts in a shallow dish. Add the garlic, olive oil and some salt and pepper and rub well into the chicken. Set aside to marinate for 15 minutes. Put the chicken breasts on a board lined with clingfilm. Top with another layer of clingfilm and bash with a rolling pin to a 1cm/½in even thickness. Lay the chicken breasts in a shallow dish. Add the garlic, olive oil and some salt and pepper and rub well into the chicken. Set aside to marinate for 15 minutes. Meanwhile, lay the bacon rashers on a wire rack over the lined baking tray. Cook in the oven for 12–15 minutes, or until browned and crispy. Meanwhile, lay the bacon rashers on a wire rack over the lined baking tray. Cook in the oven for 12–15 minutes, or until browned and crispy. For the ranch dressing, mix all the ingredients together and season with salt and pepper. For the ranch dressing, mix all the ingredients together and season with salt and pepper. Heat a large griddle pan over a high heat. Cut the burger buns in half and toast the cut sides on the griddle in batches, until lightly charred. Set aside. Heat a large griddle pan over a high heat. Cut the burger buns in half and toast the cut sides on the griddle in batches, until lightly charred. Set aside. Lay the chicken breasts on the griddle and cook for 2–3 minutes on each side, or until cooked through. Lay the chicken breasts on the griddle and cook for 2–3 minutes on each side, or until cooked through. To assemble the burgers, spread 1 tablespoon of ranch dressing over the bottom of each burger bun. Add the lettuce, chicken, tomato, bacon and avocado. Spread some more ranch dressing on the top half of the burger bun. Place on top of the filling and serve. To assemble the burgers, spread 1 tablespoon of ranch dressing over the bottom of each burger bun. Add the lettuce, chicken, tomato, bacon and avocado. Spread some more ranch dressing on the top half of the burger bun. Place on top of the filling and serve."
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Shin of beef with ginger, carrot and cabbage recipe
Place the beef shins into a large bowl with the red wine, cover and leave to marinate in the fridge for 24-48 hours. Strain the shins through a sieve, reserving the wine, then pat the shins dry.Preheat the oven to 170C/325F/Gas 3.Bring the red wine to the boil in a saucepan and skim off the scum that comes to the top. Heat a large casserole until medium hot, add a little vegetable oil and the onion, carrot, celery and ginger and cook until browned. In a separate frying pan, fry the shins in a little oil until browned very well. When the shins have browned, drain them into a colander to get rid of any excess cooking fat. Place the shin on the top of the vegetables in the casserole, cover with the skimmed red wine and veal stock. Add the bay leaves, clove, white peppercorns, thyme and salt. Bring to a simmer, cover with a lid then place in the oven to braise for 2½ hours. When cooked, remove from the oven and leave the shins to cool down in the stock. When cool, remove the shins from the stock and pass the stock through a fine metal seive into a saucepan and skim off any fat. Place the pan of liquid back onto the heat and cook over a medium heat until reduced to half the volume, then pass through a fine sieve again. To reheat the shin, warm it through in a covering of shin stock. For the carrots, place all the ingredients into a saucepan with 200ml/7floz water and cook over a medium heat until the carrots are soft.Turn the heat up and cook over a high heat until the liquid glazes the carrots.For the cabbage, heat a frying pan until medium hot, add the butter and cabbage, cover and cook until just tender.Stir in the caraway seeds, season and serve.To serve, pile the cabbage onto the plate, place the carrot alongside and then finish with the beef shin and sauce. Place the beef shins into a large bowl with the red wine, cover and leave to marinate in the fridge for 24-48 hours. Place the beef shins into a large bowl with the red wine, cover and leave to marinate in the fridge for 24-48 hours. Strain the shins through a sieve, reserving the wine, then pat the shins dry. Strain the shins through a sieve, reserving the wine, then pat the shins dry. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Bring the red wine to the boil in a saucepan and skim off the scum that comes to the top. Bring the red wine to the boil in a saucepan and skim off the scum that comes to the top. Heat a large casserole until medium hot, add a little vegetable oil and the onion, carrot, celery and ginger and cook until browned. Heat a large casserole until medium hot, add a little vegetable oil and the onion, carrot, celery and ginger and cook until browned. In a separate frying pan, fry the shins in a little oil until browned very well. In a separate frying pan, fry the shins in a little oil until browned very well. When the shins have browned, drain them into a colander to get rid of any excess cooking fat. When the shins have browned, drain them into a colander to get rid of any excess cooking fat. Place the shin on the top of the vegetables in the casserole, cover with the skimmed red wine and veal stock. Place the shin on the top of the vegetables in the casserole, cover with the skimmed red wine and veal stock. Add the bay leaves, clove, white peppercorns, thyme and salt. Add the bay leaves, clove, white peppercorns, thyme and salt. Bring to a simmer, cover with a lid then place in the oven to braise for 2½ hours. Bring to a simmer, cover with a lid then place in the oven to braise for 2½ hours. When cooked, remove from the oven and leave the shins to cool down in the stock. When cooked, remove from the oven and leave the shins to cool down in the stock. When cool, remove the shins from the stock and pass the stock through a fine metal seive into a saucepan and skim off any fat. When cool, remove the shins from the stock and pass the stock through a fine metal seive into a saucepan and skim off any fat. Place the pan of liquid back onto the heat and cook over a medium heat until reduced to half the volume, then pass through a fine sieve again. Place the pan of liquid back onto the heat and cook over a medium heat until reduced to half the volume, then pass through a fine sieve again. To reheat the shin, warm it through in a covering of shin stock. To reheat the shin, warm it through in a covering of shin stock. For the carrots, place all the ingredients into a saucepan with 200ml/7floz water and cook over a medium heat until the carrots are soft. For the carrots, place all the ingredients into a saucepan with 200ml/7floz water and cook over a medium heat until the carrots are soft. Turn the heat up and cook over a high heat until the liquid glazes the carrots. Turn the heat up and cook over a high heat until the liquid glazes the carrots. For the cabbage, heat a frying pan until medium hot, add the butter and cabbage, cover and cook until just tender. For the cabbage, heat a frying pan until medium hot, add the butter and cabbage, cover and cook until just tender. Stir in the caraway seeds, season and serve. Stir in the caraway seeds, season and serve. To serve, pile the cabbage onto the plate, place the carrot alongside and then finish with the beef shin and sauce. To serve, pile the cabbage onto the plate, place the carrot alongside and then finish with the beef shin and sauce.
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"title": "Shin of beef with ginger, carrot and cabbage recipe",
"content": "Place the beef shins into a large bowl with the red wine, cover and leave to marinate in the fridge for 24-48 hours. Strain the shins through a sieve, reserving the wine, then pat the shins dry.Preheat the oven to 170C/325F/Gas 3.Bring the red wine to the boil in a saucepan and skim off the scum that comes to the top. Heat a large casserole until medium hot, add a little vegetable oil and the onion, carrot, celery and ginger and cook until browned. In a separate frying pan, fry the shins in a little oil until browned very well. When the shins have browned, drain them into a colander to get rid of any excess cooking fat. Place the shin on the top of the vegetables in the casserole, cover with the skimmed red wine and veal stock. Add the bay leaves, clove, white peppercorns, thyme and salt. Bring to a simmer, cover with a lid then place in the oven to braise for 2½ hours. When cooked, remove from the oven and leave the shins to cool down in the stock. When cool, remove the shins from the stock and pass the stock through a fine metal seive into a saucepan and skim off any fat. Place the pan of liquid back onto the heat and cook over a medium heat until reduced to half the volume, then pass through a fine sieve again. To reheat the shin, warm it through in a covering of shin stock. For the carrots, place all the ingredients into a saucepan with 200ml/7floz water and cook over a medium heat until the carrots are soft.Turn the heat up and cook over a high heat until the liquid glazes the carrots.For the cabbage, heat a frying pan until medium hot, add the butter and cabbage, cover and cook until just tender.Stir in the caraway seeds, season and serve.To serve, pile the cabbage onto the plate, place the carrot alongside and then finish with the beef shin and sauce. Place the beef shins into a large bowl with the red wine, cover and leave to marinate in the fridge for 24-48 hours. Place the beef shins into a large bowl with the red wine, cover and leave to marinate in the fridge for 24-48 hours. Strain the shins through a sieve, reserving the wine, then pat the shins dry. Strain the shins through a sieve, reserving the wine, then pat the shins dry. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Bring the red wine to the boil in a saucepan and skim off the scum that comes to the top. Bring the red wine to the boil in a saucepan and skim off the scum that comes to the top. Heat a large casserole until medium hot, add a little vegetable oil and the onion, carrot, celery and ginger and cook until browned. Heat a large casserole until medium hot, add a little vegetable oil and the onion, carrot, celery and ginger and cook until browned. In a separate frying pan, fry the shins in a little oil until browned very well. In a separate frying pan, fry the shins in a little oil until browned very well. When the shins have browned, drain them into a colander to get rid of any excess cooking fat. When the shins have browned, drain them into a colander to get rid of any excess cooking fat. Place the shin on the top of the vegetables in the casserole, cover with the skimmed red wine and veal stock. Place the shin on the top of the vegetables in the casserole, cover with the skimmed red wine and veal stock. Add the bay leaves, clove, white peppercorns, thyme and salt. Add the bay leaves, clove, white peppercorns, thyme and salt. Bring to a simmer, cover with a lid then place in the oven to braise for 2½ hours. Bring to a simmer, cover with a lid then place in the oven to braise for 2½ hours. When cooked, remove from the oven and leave the shins to cool down in the stock. When cooked, remove from the oven and leave the shins to cool down in the stock. When cool, remove the shins from the stock and pass the stock through a fine metal seive into a saucepan and skim off any fat. When cool, remove the shins from the stock and pass the stock through a fine metal seive into a saucepan and skim off any fat. Place the pan of liquid back onto the heat and cook over a medium heat until reduced to half the volume, then pass through a fine sieve again. Place the pan of liquid back onto the heat and cook over a medium heat until reduced to half the volume, then pass through a fine sieve again. To reheat the shin, warm it through in a covering of shin stock. To reheat the shin, warm it through in a covering of shin stock. For the carrots, place all the ingredients into a saucepan with 200ml/7floz water and cook over a medium heat until the carrots are soft. For the carrots, place all the ingredients into a saucepan with 200ml/7floz water and cook over a medium heat until the carrots are soft. Turn the heat up and cook over a high heat until the liquid glazes the carrots. Turn the heat up and cook over a high heat until the liquid glazes the carrots. For the cabbage, heat a frying pan until medium hot, add the butter and cabbage, cover and cook until just tender. For the cabbage, heat a frying pan until medium hot, add the butter and cabbage, cover and cook until just tender. Stir in the caraway seeds, season and serve. Stir in the caraway seeds, season and serve. To serve, pile the cabbage onto the plate, place the carrot alongside and then finish with the beef shin and sauce. To serve, pile the cabbage onto the plate, place the carrot alongside and then finish with the beef shin and sauce."
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dc55d1305bce225a606b50a5a1976ecb23ac10f4ae9f6f18805ca3692ad07bac
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Pork belly with lentils and black cabbage salsa recipe
An average of 3.2 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_belly_with_lentils_06680_16x9.jpg Pork belly is a fantastic and relatively inexpensive cut of meat. The generous covering of fat gives great flavour, brilliant crackling and prevents the meat drying out. Tom serves his with a fresh salsa to cut through the richness of the dish and lentils to provide substance. 150g/5½oz demerara sugar200g/7oz sea salt1 tbsp black peppercorns2 cloves1 bay leafsprig fresh thyme 150g/5½oz demerara sugar 200g/7oz sea salt 1 tbsp black peppercorns 2 cloves 1 bay leaf sprig fresh thyme 1kg/2lb 4oz thick piece boned pork belly, skin scored (a butcher can do this for you)oil, for frying70g/2½oz bacon, diced1 onion, finely chopped1 tbsp herbes de provence200g/7oz Puy lentils175ml/6fl oz white wine400ml/14fl oz chicken stock 1kg/2lb 4oz thick piece boned pork belly, skin scored (a butcher can do this for you) oil, for frying 70g/2½oz bacon, diced 1 onion, finely chopped 1 tbsp herbes de provence 200g/7oz Puy lentils 175ml/6fl oz white wine 400ml/14fl oz chicken stock 25g/1oz fresh mint, leaves picked25g/1oz fresh parsley, leaves picked50g/1¾oz cavolo nero 2 garlic cloves, peeled and grated10g salted anchovies, roughly chopped35g/1¼oz capers, drained, roughly chopped1 shallot, very finely chopped1 tsp salt¼ tsp cayenne pepper1 lemon, zest only150ml/5fl oz olive oil 25g/1oz fresh mint, leaves picked 25g/1oz fresh parsley, leaves picked 50g/1¾oz cavolo nero 2 garlic cloves, peeled and grated 10g salted anchovies, roughly chopped 35g/1¼oz capers, drained, roughly chopped 1 shallot, very finely chopped 1 tsp salt ¼ tsp cayenne pepper 1 lemon, zest only 150ml/5fl oz olive oil Method Bring 1litre/1¾ pint of water and all of the brine ingredients to the boil. Make sure the sugar and salt have dissolved, then remove from the heat and leave to cool. Place the pork belly in a plastic container with a lid. Pour the brine over the pork to cover and seal the container with the lid. Transfer to the fridge for 24 hours. Remove the pork belly from the brine and pat dry.Preheat the oven to 150C/300F/Gas 2.Place the pork belly onto a wire rack suspended over a baking tray. Roast in the oven for 2½-3 hours, or until crisp and golden-brown. Once cooked, allow the pork to rest for at least 30 minutes. Heat a little oil in a saucepan set over a medium heat and add the bacon. Cook until crisp, then remove the bacon and add the onion to the pan. Fry until soft and translucent. Return the bacon to the pan. Stir in the herbs de provence and the lentils and cook for 1-2 minutes. Add the white wine and bring to the boil. Pour in the chicken stock and bring to a simmer. Reduce the heat and cook for 30 minutes, or until the lentils are just soft.For the salsa, blanch the mint and parsley in a pan of boiling water for a minute. Remove from the pan, keeping the water boiling, and plunge into ice-cold water. Add the cabbage leaves to the boiling water and after two minutes place in the cold water with the herbs. When the leaves are cold, drain them thoroughly and squeeze to remove any excess water.Chop together the cabbage, mint leaves and parsley leaves. Add the grated garlic, chopped anchovies and capers. Put this mixture into a bowl with the chopped shallot, salt, cayenne pepper and lemon zest. Mix in the olive oil to make a rough salsa.To serve, slice the pork, spoon the lentils into a large serving bowl and serve with the salsa. Bring 1litre/1¾ pint of water and all of the brine ingredients to the boil. Make sure the sugar and salt have dissolved, then remove from the heat and leave to cool. Bring 1litre/1¾ pint of water and all of the brine ingredients to the boil. Make sure the sugar and salt have dissolved, then remove from the heat and leave to cool. Place the pork belly in a plastic container with a lid. Pour the brine over the pork to cover and seal the container with the lid. Transfer to the fridge for 24 hours. Place the pork belly in a plastic container with a lid. Pour the brine over the pork to cover and seal the container with the lid. Transfer to the fridge for 24 hours. Remove the pork belly from the brine and pat dry. Remove the pork belly from the brine and pat dry. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Place the pork belly onto a wire rack suspended over a baking tray. Roast in the oven for 2½-3 hours, or until crisp and golden-brown. Once cooked, allow the pork to rest for at least 30 minutes. Place the pork belly onto a wire rack suspended over a baking tray. Roast in the oven for 2½-3 hours, or until crisp and golden-brown. Once cooked, allow the pork to rest for at least 30 minutes. Heat a little oil in a saucepan set over a medium heat and add the bacon. Cook until crisp, then remove the bacon and add the onion to the pan. Fry until soft and translucent. Heat a little oil in a saucepan set over a medium heat and add the bacon. Cook until crisp, then remove the bacon and add the onion to the pan. Fry until soft and translucent. Return the bacon to the pan. Stir in the herbs de provence and the lentils and cook for 1-2 minutes. Add the white wine and bring to the boil. Pour in the chicken stock and bring to a simmer. Reduce the heat and cook for 30 minutes, or until the lentils are just soft. Return the bacon to the pan. Stir in the herbs de provence and the lentils and cook for 1-2 minutes. Add the white wine and bring to the boil. Pour in the chicken stock and bring to a simmer. Reduce the heat and cook for 30 minutes, or until the lentils are just soft. For the salsa, blanch the mint and parsley in a pan of boiling water for a minute. Remove from the pan, keeping the water boiling, and plunge into ice-cold water. Add the cabbage leaves to the boiling water and after two minutes place in the cold water with the herbs. When the leaves are cold, drain them thoroughly and squeeze to remove any excess water. For the salsa, blanch the mint and parsley in a pan of boiling water for a minute. Remove from the pan, keeping the water boiling, and plunge into ice-cold water. Add the cabbage leaves to the boiling water and after two minutes place in the cold water with the herbs. When the leaves are cold, drain them thoroughly and squeeze to remove any excess water. Chop together the cabbage, mint leaves and parsley leaves. Add the grated garlic, chopped anchovies and capers. Put this mixture into a bowl with the chopped shallot, salt, cayenne pepper and lemon zest. Mix in the olive oil to make a rough salsa. Chop together the cabbage, mint leaves and parsley leaves. Add the grated garlic, chopped anchovies and capers. Put this mixture into a bowl with the chopped shallot, salt, cayenne pepper and lemon zest. Mix in the olive oil to make a rough salsa. To serve, slice the pork, spoon the lentils into a large serving bowl and serve with the salsa. To serve, slice the pork, spoon the lentils into a large serving bowl and serve with the salsa. Recipe tips When brining your meat, make sure the box is big enough so that the meat can float, keeping the skin mostly out of the brine. This will help with crackling. If at the end of the cooking time, the skin still hasn't crisped, you can remove it from the meat and heat it separately at 220C/200C (fan)/Gas 7 for 15 minutes or until it crisps up. This dish is quite salty, so if you don't like such strong salty flavours, rinse the brine off the meat before patting it dry and roasting. A thick cut of pork belly with less surface area will also mean less salty exterior and more sweet middle.
|
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"title": "Pork belly with lentils and black cabbage salsa recipe",
"content": "An average of 3.2 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_belly_with_lentils_06680_16x9.jpg Pork belly is a fantastic and relatively inexpensive cut of meat. The generous covering of fat gives great flavour, brilliant crackling and prevents the meat drying out. Tom serves his with a fresh salsa to cut through the richness of the dish and lentils to provide substance. 150g/5½oz demerara sugar200g/7oz sea salt1 tbsp black peppercorns2 cloves1 bay leafsprig fresh thyme 150g/5½oz demerara sugar 200g/7oz sea salt 1 tbsp black peppercorns 2 cloves 1 bay leaf sprig fresh thyme 1kg/2lb 4oz thick piece boned pork belly, skin scored (a butcher can do this for you)oil, for frying70g/2½oz bacon, diced1 onion, finely chopped1 tbsp herbes de provence200g/7oz Puy lentils175ml/6fl oz white wine400ml/14fl oz chicken stock 1kg/2lb 4oz thick piece boned pork belly, skin scored (a butcher can do this for you) oil, for frying 70g/2½oz bacon, diced 1 onion, finely chopped 1 tbsp herbes de provence 200g/7oz Puy lentils 175ml/6fl oz white wine 400ml/14fl oz chicken stock 25g/1oz fresh mint, leaves picked25g/1oz fresh parsley, leaves picked50g/1¾oz cavolo nero 2 garlic cloves, peeled and grated10g salted anchovies, roughly chopped35g/1¼oz capers, drained, roughly chopped1 shallot, very finely chopped1 tsp salt¼ tsp cayenne pepper1 lemon, zest only150ml/5fl oz olive oil 25g/1oz fresh mint, leaves picked 25g/1oz fresh parsley, leaves picked 50g/1¾oz cavolo nero 2 garlic cloves, peeled and grated 10g salted anchovies, roughly chopped 35g/1¼oz capers, drained, roughly chopped 1 shallot, very finely chopped 1 tsp salt ¼ tsp cayenne pepper 1 lemon, zest only 150ml/5fl oz olive oil Method Bring 1litre/1¾ pint of water and all of the brine ingredients to the boil. Make sure the sugar and salt have dissolved, then remove from the heat and leave to cool. Place the pork belly in a plastic container with a lid. Pour the brine over the pork to cover and seal the container with the lid. Transfer to the fridge for 24 hours. Remove the pork belly from the brine and pat dry.Preheat the oven to 150C/300F/Gas 2.Place the pork belly onto a wire rack suspended over a baking tray. Roast in the oven for 2½-3 hours, or until crisp and golden-brown. Once cooked, allow the pork to rest for at least 30 minutes. Heat a little oil in a saucepan set over a medium heat and add the bacon. Cook until crisp, then remove the bacon and add the onion to the pan. Fry until soft and translucent. Return the bacon to the pan. Stir in the herbs de provence and the lentils and cook for 1-2 minutes. Add the white wine and bring to the boil. Pour in the chicken stock and bring to a simmer. Reduce the heat and cook for 30 minutes, or until the lentils are just soft.For the salsa, blanch the mint and parsley in a pan of boiling water for a minute. Remove from the pan, keeping the water boiling, and plunge into ice-cold water. Add the cabbage leaves to the boiling water and after two minutes place in the cold water with the herbs. When the leaves are cold, drain them thoroughly and squeeze to remove any excess water.Chop together the cabbage, mint leaves and parsley leaves. Add the grated garlic, chopped anchovies and capers. Put this mixture into a bowl with the chopped shallot, salt, cayenne pepper and lemon zest. Mix in the olive oil to make a rough salsa.To serve, slice the pork, spoon the lentils into a large serving bowl and serve with the salsa. Bring 1litre/1¾ pint of water and all of the brine ingredients to the boil. Make sure the sugar and salt have dissolved, then remove from the heat and leave to cool. Bring 1litre/1¾ pint of water and all of the brine ingredients to the boil. Make sure the sugar and salt have dissolved, then remove from the heat and leave to cool. Place the pork belly in a plastic container with a lid. Pour the brine over the pork to cover and seal the container with the lid. Transfer to the fridge for 24 hours. Place the pork belly in a plastic container with a lid. Pour the brine over the pork to cover and seal the container with the lid. Transfer to the fridge for 24 hours. Remove the pork belly from the brine and pat dry. Remove the pork belly from the brine and pat dry. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Place the pork belly onto a wire rack suspended over a baking tray. Roast in the oven for 2½-3 hours, or until crisp and golden-brown. Once cooked, allow the pork to rest for at least 30 minutes. Place the pork belly onto a wire rack suspended over a baking tray. Roast in the oven for 2½-3 hours, or until crisp and golden-brown. Once cooked, allow the pork to rest for at least 30 minutes. Heat a little oil in a saucepan set over a medium heat and add the bacon. Cook until crisp, then remove the bacon and add the onion to the pan. Fry until soft and translucent. Heat a little oil in a saucepan set over a medium heat and add the bacon. Cook until crisp, then remove the bacon and add the onion to the pan. Fry until soft and translucent. Return the bacon to the pan. Stir in the herbs de provence and the lentils and cook for 1-2 minutes. Add the white wine and bring to the boil. Pour in the chicken stock and bring to a simmer. Reduce the heat and cook for 30 minutes, or until the lentils are just soft. Return the bacon to the pan. Stir in the herbs de provence and the lentils and cook for 1-2 minutes. Add the white wine and bring to the boil. Pour in the chicken stock and bring to a simmer. Reduce the heat and cook for 30 minutes, or until the lentils are just soft. For the salsa, blanch the mint and parsley in a pan of boiling water for a minute. Remove from the pan, keeping the water boiling, and plunge into ice-cold water. Add the cabbage leaves to the boiling water and after two minutes place in the cold water with the herbs. When the leaves are cold, drain them thoroughly and squeeze to remove any excess water. For the salsa, blanch the mint and parsley in a pan of boiling water for a minute. Remove from the pan, keeping the water boiling, and plunge into ice-cold water. Add the cabbage leaves to the boiling water and after two minutes place in the cold water with the herbs. When the leaves are cold, drain them thoroughly and squeeze to remove any excess water. Chop together the cabbage, mint leaves and parsley leaves. Add the grated garlic, chopped anchovies and capers. Put this mixture into a bowl with the chopped shallot, salt, cayenne pepper and lemon zest. Mix in the olive oil to make a rough salsa. Chop together the cabbage, mint leaves and parsley leaves. Add the grated garlic, chopped anchovies and capers. Put this mixture into a bowl with the chopped shallot, salt, cayenne pepper and lemon zest. Mix in the olive oil to make a rough salsa. To serve, slice the pork, spoon the lentils into a large serving bowl and serve with the salsa. To serve, slice the pork, spoon the lentils into a large serving bowl and serve with the salsa. Recipe tips When brining your meat, make sure the box is big enough so that the meat can float, keeping the skin mostly out of the brine. This will help with crackling. If at the end of the cooking time, the skin still hasn't crisped, you can remove it from the meat and heat it separately at 220C/200C (fan)/Gas 7 for 15 minutes or until it crisps up. This dish is quite salty, so if you don't like such strong salty flavours, rinse the brine off the meat before patting it dry and roasting. A thick cut of pork belly with less surface area will also mean less salty exterior and more sweet middle."
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992d777c6859ddc7a8dfe8f097f95b1fb948e38d700c0af3302586e6fe8e9074
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Crispy salmon salad recipe
An average of 4.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_salmon_salad_13819_16x9.jpg A bright, crisp veg-packed salad with salmon that would make a lovely light summer supper when you have friends over. Each serving provides 696 kcal, 48g protein, 18g carbohydrates (of which 6g sugars), 46g fat (of which 8g saturates), 12g fibre and 0.3g salt. 1 fennel bulb, tough outer layer removed, thinly sliced8 asparagus spears, trimmed of woody ends and finely shaved with a vegetable peeler or mandoline8 radishes, thinly sliced4 salmon fillets, skin on, about 180g/6oz each30g/1oz plain flour, for dusting1 tbsp olive oil250g/9oz Tenderstem broccoli250g/9oz fine green beans, trimmed1 tbsp extra virgin olive oil200g/7oz frozen peassalt and freshly ground black pepper 1 fennel bulb, tough outer layer removed, thinly sliced 8 asparagus spears, trimmed of woody ends and finely shaved with a vegetable peeler or mandoline 8 radishes, thinly sliced 4 salmon fillets, skin on, about 180g/6oz each 30g/1oz plain flour, for dusting 1 tbsp olive oil 250g/9oz Tenderstem broccoli 250g/9oz fine green beans, trimmed 1 tbsp extra virgin olive oil 200g/7oz frozen peas salt and freshly ground black pepper 4 tbsp extra virgin olive oil1 tsp Dijon mustard1 lemon, juice only2 tbsp roughly chopped dill 4 tbsp extra virgin olive oil 1 tsp Dijon mustard 1 lemon, juice only 2 tbsp roughly chopped dill Method Put the fennel, asparagus and radishes into a bowl of cold water with a handful of ice added and leave to crisp up for 10 minutes or so.Season each salmon fillet with salt and pepper and dust both sides with flour. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Place the salmon skin-side down in the pan and hold down with a spatula for 30 seconds or so. Cook, without moving, for 7–8 minutes.Meanwhile, put the broccoli and beans into a sauté pan with 200ml/7fl oz of cold water and extra virgin oil. Season well with salt and pepper. Bring to the boil and cook over a medium heat, moving the veg around so it cooks evenly. When the liquid has almost all evaporated, add the frozen peas. Once the peas are cooked, remove from the heat and drain off any excess water.When you can see that the skin on the fish is crisp, flip the salmon fillets over and cook for 2 minutes on the other side. Remove from the heat and leave to rest while you make the dressing.Whisk the dressing ingredients together in a bowl and pour over the warm veg in the pan. Drain the fennel, asparagus and radishes and add to them the pan. Toss to mix and season with salt and pepper to taste.Divide the warm salad between serving plates and top each portion with a salmon fillet, crisped skin side up, to serve. Put the fennel, asparagus and radishes into a bowl of cold water with a handful of ice added and leave to crisp up for 10 minutes or so. Put the fennel, asparagus and radishes into a bowl of cold water with a handful of ice added and leave to crisp up for 10 minutes or so. Season each salmon fillet with salt and pepper and dust both sides with flour. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Place the salmon skin-side down in the pan and hold down with a spatula for 30 seconds or so. Cook, without moving, for 7–8 minutes. Season each salmon fillet with salt and pepper and dust both sides with flour. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Place the salmon skin-side down in the pan and hold down with a spatula for 30 seconds or so. Cook, without moving, for 7–8 minutes. Meanwhile, put the broccoli and beans into a sauté pan with 200ml/7fl oz of cold water and extra virgin oil. Season well with salt and pepper. Bring to the boil and cook over a medium heat, moving the veg around so it cooks evenly. When the liquid has almost all evaporated, add the frozen peas. Once the peas are cooked, remove from the heat and drain off any excess water. Meanwhile, put the broccoli and beans into a sauté pan with 200ml/7fl oz of cold water and extra virgin oil. Season well with salt and pepper. Bring to the boil and cook over a medium heat, moving the veg around so it cooks evenly. When the liquid has almost all evaporated, add the frozen peas. Once the peas are cooked, remove from the heat and drain off any excess water. When you can see that the skin on the fish is crisp, flip the salmon fillets over and cook for 2 minutes on the other side. Remove from the heat and leave to rest while you make the dressing. When you can see that the skin on the fish is crisp, flip the salmon fillets over and cook for 2 minutes on the other side. Remove from the heat and leave to rest while you make the dressing. Whisk the dressing ingredients together in a bowl and pour over the warm veg in the pan. Whisk the dressing ingredients together in a bowl and pour over the warm veg in the pan. Drain the fennel, asparagus and radishes and add to them the pan. Toss to mix and season with salt and pepper to taste. Drain the fennel, asparagus and radishes and add to them the pan. Toss to mix and season with salt and pepper to taste. Divide the warm salad between serving plates and top each portion with a salmon fillet, crisped skin side up, to serve. Divide the warm salad between serving plates and top each portion with a salmon fillet, crisped skin side up, to serve.
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"title": "Crispy salmon salad recipe",
"content": "An average of 4.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_salmon_salad_13819_16x9.jpg A bright, crisp veg-packed salad with salmon that would make a lovely light summer supper when you have friends over. Each serving provides 696 kcal, 48g protein, 18g carbohydrates (of which 6g sugars), 46g fat (of which 8g saturates), 12g fibre and 0.3g salt. 1 fennel bulb, tough outer layer removed, thinly sliced8 asparagus spears, trimmed of woody ends and finely shaved with a vegetable peeler or mandoline8 radishes, thinly sliced4 salmon fillets, skin on, about 180g/6oz each30g/1oz plain flour, for dusting1 tbsp olive oil250g/9oz Tenderstem broccoli250g/9oz fine green beans, trimmed1 tbsp extra virgin olive oil200g/7oz frozen peassalt and freshly ground black pepper 1 fennel bulb, tough outer layer removed, thinly sliced 8 asparagus spears, trimmed of woody ends and finely shaved with a vegetable peeler or mandoline 8 radishes, thinly sliced 4 salmon fillets, skin on, about 180g/6oz each 30g/1oz plain flour, for dusting 1 tbsp olive oil 250g/9oz Tenderstem broccoli 250g/9oz fine green beans, trimmed 1 tbsp extra virgin olive oil 200g/7oz frozen peas salt and freshly ground black pepper 4 tbsp extra virgin olive oil1 tsp Dijon mustard1 lemon, juice only2 tbsp roughly chopped dill 4 tbsp extra virgin olive oil 1 tsp Dijon mustard 1 lemon, juice only 2 tbsp roughly chopped dill Method Put the fennel, asparagus and radishes into a bowl of cold water with a handful of ice added and leave to crisp up for 10 minutes or so.Season each salmon fillet with salt and pepper and dust both sides with flour. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Place the salmon skin-side down in the pan and hold down with a spatula for 30 seconds or so. Cook, without moving, for 7–8 minutes.Meanwhile, put the broccoli and beans into a sauté pan with 200ml/7fl oz of cold water and extra virgin oil. Season well with salt and pepper. Bring to the boil and cook over a medium heat, moving the veg around so it cooks evenly. When the liquid has almost all evaporated, add the frozen peas. Once the peas are cooked, remove from the heat and drain off any excess water.When you can see that the skin on the fish is crisp, flip the salmon fillets over and cook for 2 minutes on the other side. Remove from the heat and leave to rest while you make the dressing.Whisk the dressing ingredients together in a bowl and pour over the warm veg in the pan. Drain the fennel, asparagus and radishes and add to them the pan. Toss to mix and season with salt and pepper to taste.Divide the warm salad between serving plates and top each portion with a salmon fillet, crisped skin side up, to serve. Put the fennel, asparagus and radishes into a bowl of cold water with a handful of ice added and leave to crisp up for 10 minutes or so. Put the fennel, asparagus and radishes into a bowl of cold water with a handful of ice added and leave to crisp up for 10 minutes or so. Season each salmon fillet with salt and pepper and dust both sides with flour. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Place the salmon skin-side down in the pan and hold down with a spatula for 30 seconds or so. Cook, without moving, for 7–8 minutes. Season each salmon fillet with salt and pepper and dust both sides with flour. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Place the salmon skin-side down in the pan and hold down with a spatula for 30 seconds or so. Cook, without moving, for 7–8 minutes. Meanwhile, put the broccoli and beans into a sauté pan with 200ml/7fl oz of cold water and extra virgin oil. Season well with salt and pepper. Bring to the boil and cook over a medium heat, moving the veg around so it cooks evenly. When the liquid has almost all evaporated, add the frozen peas. Once the peas are cooked, remove from the heat and drain off any excess water. Meanwhile, put the broccoli and beans into a sauté pan with 200ml/7fl oz of cold water and extra virgin oil. Season well with salt and pepper. Bring to the boil and cook over a medium heat, moving the veg around so it cooks evenly. When the liquid has almost all evaporated, add the frozen peas. Once the peas are cooked, remove from the heat and drain off any excess water. When you can see that the skin on the fish is crisp, flip the salmon fillets over and cook for 2 minutes on the other side. Remove from the heat and leave to rest while you make the dressing. When you can see that the skin on the fish is crisp, flip the salmon fillets over and cook for 2 minutes on the other side. Remove from the heat and leave to rest while you make the dressing. Whisk the dressing ingredients together in a bowl and pour over the warm veg in the pan. Whisk the dressing ingredients together in a bowl and pour over the warm veg in the pan. Drain the fennel, asparagus and radishes and add to them the pan. Toss to mix and season with salt and pepper to taste. Drain the fennel, asparagus and radishes and add to them the pan. Toss to mix and season with salt and pepper to taste. Divide the warm salad between serving plates and top each portion with a salmon fillet, crisped skin side up, to serve. Divide the warm salad between serving plates and top each portion with a salmon fillet, crisped skin side up, to serve."
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Barnsley chops recipe
Spiced-up Barnsley chops An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced-up_barnsley_chops_76852_16x9.jpg These citrussy lamb chops are just the ticket for a hearty weeknight meal - just add new potatoes and steamed greens. 2 tbsp cumin seeds2 tbsp coriander seeds2 thick Barnsley chopssalt and freshly ground black pepper1 tbsp vegetable oil, for cooking25g/1oz butter½ lemon, juice only1 orange, zest only, to serve 2 tbsp cumin seeds 2 tbsp coriander seeds 2 thick Barnsley chops salt and freshly ground black pepper 1 tbsp vegetable oil, for cooking 25g/1oz butter ½ lemon, juice only 1 orange, zest only, to serve Method Heat a dry frying pan over a medium heat. Add the cumin and coriander seeds and cook for 3-4 minutes until toasted and fragrant. Set aside to cool.Transfer the toasted spices to a pestle and mortar and crush until fine. Pass the crushed seeds through a sieve to remove any husks, then sprinkle the sieved spices onto a plate. Press one side of each Barnsley chop into the spice mixture until well coated. Season all over with salt and freshly ground black pepper, to taste. Heat the oil in a large non-stick frying pan over a medium heat. First fry the fatty edges and skin side of the Barnsley chops until golden-brown, using a pair of tongs to hold the chops in place.When the fat has melted, pour any excess into a small bowl and set aside. Continue frying the chops, seasoned-side down, for 8-10 minutes, or until well browned.Turn the chops over and place a knob of butter on top of each. Fry for a further 2-3 minutes, until the lamb is medium-rare (or cooked to your liking). Drizzle over the lemon juice and baste the chops in the pan juices.Serve the Barnsley chops drizzled with the pan juices. Sprinkle over the orange zest. Heat a dry frying pan over a medium heat. Add the cumin and coriander seeds and cook for 3-4 minutes until toasted and fragrant. Set aside to cool. Heat a dry frying pan over a medium heat. Add the cumin and coriander seeds and cook for 3-4 minutes until toasted and fragrant. Set aside to cool. Transfer the toasted spices to a pestle and mortar and crush until fine. Pass the crushed seeds through a sieve to remove any husks, then sprinkle the sieved spices onto a plate. Transfer the toasted spices to a pestle and mortar and crush until fine. Pass the crushed seeds through a sieve to remove any husks, then sprinkle the sieved spices onto a plate. Press one side of each Barnsley chop into the spice mixture until well coated. Season all over with salt and freshly ground black pepper, to taste. Press one side of each Barnsley chop into the spice mixture until well coated. Season all over with salt and freshly ground black pepper, to taste. Heat the oil in a large non-stick frying pan over a medium heat. First fry the fatty edges and skin side of the Barnsley chops until golden-brown, using a pair of tongs to hold the chops in place. Heat the oil in a large non-stick frying pan over a medium heat. First fry the fatty edges and skin side of the Barnsley chops until golden-brown, using a pair of tongs to hold the chops in place. When the fat has melted, pour any excess into a small bowl and set aside. Continue frying the chops, seasoned-side down, for 8-10 minutes, or until well browned. When the fat has melted, pour any excess into a small bowl and set aside. Continue frying the chops, seasoned-side down, for 8-10 minutes, or until well browned. Turn the chops over and place a knob of butter on top of each. Fry for a further 2-3 minutes, until the lamb is medium-rare (or cooked to your liking). Drizzle over the lemon juice and baste the chops in the pan juices. Turn the chops over and place a knob of butter on top of each. Fry for a further 2-3 minutes, until the lamb is medium-rare (or cooked to your liking). Drizzle over the lemon juice and baste the chops in the pan juices. Serve the Barnsley chops drizzled with the pan juices. Sprinkle over the orange zest. Serve the Barnsley chops drizzled with the pan juices. Sprinkle over the orange zest. Recipe tips Tip: for a neat, professional-looking finish you can tie up the raw chops around the skin using kitchen string.
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"title": "Barnsley chops recipe",
"content": "Spiced-up Barnsley chops An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced-up_barnsley_chops_76852_16x9.jpg These citrussy lamb chops are just the ticket for a hearty weeknight meal - just add new potatoes and steamed greens. 2 tbsp cumin seeds2 tbsp coriander seeds2 thick Barnsley chopssalt and freshly ground black pepper1 tbsp vegetable oil, for cooking25g/1oz butter½ lemon, juice only1 orange, zest only, to serve 2 tbsp cumin seeds 2 tbsp coriander seeds 2 thick Barnsley chops salt and freshly ground black pepper 1 tbsp vegetable oil, for cooking 25g/1oz butter ½ lemon, juice only 1 orange, zest only, to serve Method Heat a dry frying pan over a medium heat. Add the cumin and coriander seeds and cook for 3-4 minutes until toasted and fragrant. Set aside to cool.Transfer the toasted spices to a pestle and mortar and crush until fine. Pass the crushed seeds through a sieve to remove any husks, then sprinkle the sieved spices onto a plate. Press one side of each Barnsley chop into the spice mixture until well coated. Season all over with salt and freshly ground black pepper, to taste. Heat the oil in a large non-stick frying pan over a medium heat. First fry the fatty edges and skin side of the Barnsley chops until golden-brown, using a pair of tongs to hold the chops in place.When the fat has melted, pour any excess into a small bowl and set aside. Continue frying the chops, seasoned-side down, for 8-10 minutes, or until well browned.Turn the chops over and place a knob of butter on top of each. Fry for a further 2-3 minutes, until the lamb is medium-rare (or cooked to your liking). Drizzle over the lemon juice and baste the chops in the pan juices.Serve the Barnsley chops drizzled with the pan juices. Sprinkle over the orange zest. Heat a dry frying pan over a medium heat. Add the cumin and coriander seeds and cook for 3-4 minutes until toasted and fragrant. Set aside to cool. Heat a dry frying pan over a medium heat. Add the cumin and coriander seeds and cook for 3-4 minutes until toasted and fragrant. Set aside to cool. Transfer the toasted spices to a pestle and mortar and crush until fine. Pass the crushed seeds through a sieve to remove any husks, then sprinkle the sieved spices onto a plate. Transfer the toasted spices to a pestle and mortar and crush until fine. Pass the crushed seeds through a sieve to remove any husks, then sprinkle the sieved spices onto a plate. Press one side of each Barnsley chop into the spice mixture until well coated. Season all over with salt and freshly ground black pepper, to taste. Press one side of each Barnsley chop into the spice mixture until well coated. Season all over with salt and freshly ground black pepper, to taste. Heat the oil in a large non-stick frying pan over a medium heat. First fry the fatty edges and skin side of the Barnsley chops until golden-brown, using a pair of tongs to hold the chops in place. Heat the oil in a large non-stick frying pan over a medium heat. First fry the fatty edges and skin side of the Barnsley chops until golden-brown, using a pair of tongs to hold the chops in place. When the fat has melted, pour any excess into a small bowl and set aside. Continue frying the chops, seasoned-side down, for 8-10 minutes, or until well browned. When the fat has melted, pour any excess into a small bowl and set aside. Continue frying the chops, seasoned-side down, for 8-10 minutes, or until well browned. Turn the chops over and place a knob of butter on top of each. Fry for a further 2-3 minutes, until the lamb is medium-rare (or cooked to your liking). Drizzle over the lemon juice and baste the chops in the pan juices. Turn the chops over and place a knob of butter on top of each. Fry for a further 2-3 minutes, until the lamb is medium-rare (or cooked to your liking). Drizzle over the lemon juice and baste the chops in the pan juices. Serve the Barnsley chops drizzled with the pan juices. Sprinkle over the orange zest. Serve the Barnsley chops drizzled with the pan juices. Sprinkle over the orange zest. Recipe tips Tip: for a neat, professional-looking finish you can tie up the raw chops around the skin using kitchen string."
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Tom Kerridge's peach melba overnight oats recipe
An average of 4.5 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peach_melba_overnight_48386_16x9.jpg Easy overnight oats are perfect as a healthy post-exercise breakfast. It's quick to prepare and ready-to-go when you are! Each serving provides 534 kcal, 26g protein, 66g carbohydrate, 17g fat, 8g fibre. 60g/2¼oz porridge oats½ tsp ground cinnamon1 tsp granulated sweetener60g/2¼oz tinned peaches (in natural juice), drained and roughly chopped plus 2 tbsp juice from the tin100ml/3½fl oz full-fat milk100g/3½oz fat-free Greek-style yoghurt50g/1¾oz raspberries1 tbsp flaked almonds, toasted1 tsp honey 60g/2¼oz porridge oats ½ tsp ground cinnamon 1 tsp granulated sweetener 60g/2¼oz tinned peaches (in natural juice), drained and roughly chopped plus 2 tbsp juice from the tin 100ml/3½fl oz full-fat milk 100g/3½oz fat-free Greek-style yoghurt 50g/1¾oz raspberries 1 tbsp flaked almonds, toasted 1 tsp honey Method Put the porridge oats in a plastic container. Add the cinnamon and sweetener, stir to mix and then add the peach juice, milk and yoghurt. Stir well, put a lid on the container and leave in the fridge overnight.In the morning, stir a little water into the oat mixture to loosen. Stir in half of the peaches and raspberries and transfer to a cereal bowl.Top with the remaining peaches and raspberries, scatter over the flaked almonds and drizzle with the honey before serving. Put the porridge oats in a plastic container. Add the cinnamon and sweetener, stir to mix and then add the peach juice, milk and yoghurt. Stir well, put a lid on the container and leave in the fridge overnight. Put the porridge oats in a plastic container. Add the cinnamon and sweetener, stir to mix and then add the peach juice, milk and yoghurt. Stir well, put a lid on the container and leave in the fridge overnight. In the morning, stir a little water into the oat mixture to loosen. Stir in half of the peaches and raspberries and transfer to a cereal bowl. In the morning, stir a little water into the oat mixture to loosen. Stir in half of the peaches and raspberries and transfer to a cereal bowl. Top with the remaining peaches and raspberries, scatter over the flaked almonds and drizzle with the honey before serving. Top with the remaining peaches and raspberries, scatter over the flaked almonds and drizzle with the honey before serving.
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"title": "Tom Kerridge's peach melba overnight oats recipe",
"content": "An average of 4.5 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peach_melba_overnight_48386_16x9.jpg Easy overnight oats are perfect as a healthy post-exercise breakfast. It's quick to prepare and ready-to-go when you are! Each serving provides 534 kcal, 26g protein, 66g carbohydrate, 17g fat, 8g fibre. 60g/2¼oz porridge oats½ tsp ground cinnamon1 tsp granulated sweetener60g/2¼oz tinned peaches (in natural juice), drained and roughly chopped plus 2 tbsp juice from the tin100ml/3½fl oz full-fat milk100g/3½oz fat-free Greek-style yoghurt50g/1¾oz raspberries1 tbsp flaked almonds, toasted1 tsp honey 60g/2¼oz porridge oats ½ tsp ground cinnamon 1 tsp granulated sweetener 60g/2¼oz tinned peaches (in natural juice), drained and roughly chopped plus 2 tbsp juice from the tin 100ml/3½fl oz full-fat milk 100g/3½oz fat-free Greek-style yoghurt 50g/1¾oz raspberries 1 tbsp flaked almonds, toasted 1 tsp honey Method Put the porridge oats in a plastic container. Add the cinnamon and sweetener, stir to mix and then add the peach juice, milk and yoghurt. Stir well, put a lid on the container and leave in the fridge overnight.In the morning, stir a little water into the oat mixture to loosen. Stir in half of the peaches and raspberries and transfer to a cereal bowl.Top with the remaining peaches and raspberries, scatter over the flaked almonds and drizzle with the honey before serving. Put the porridge oats in a plastic container. Add the cinnamon and sweetener, stir to mix and then add the peach juice, milk and yoghurt. Stir well, put a lid on the container and leave in the fridge overnight. Put the porridge oats in a plastic container. Add the cinnamon and sweetener, stir to mix and then add the peach juice, milk and yoghurt. Stir well, put a lid on the container and leave in the fridge overnight. In the morning, stir a little water into the oat mixture to loosen. Stir in half of the peaches and raspberries and transfer to a cereal bowl. In the morning, stir a little water into the oat mixture to loosen. Stir in half of the peaches and raspberries and transfer to a cereal bowl. Top with the remaining peaches and raspberries, scatter over the flaked almonds and drizzle with the honey before serving. Top with the remaining peaches and raspberries, scatter over the flaked almonds and drizzle with the honey before serving."
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Corn on the cob with burnt-onion ketchup recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/corn_on_the_cob_with_88227_16x9.jpg Making your own ketchup is not as difficult or time-consuming as it sounds - and it makes any barbecue go with a bang. 2-3 tbsp vegetable oil3 onions, peeled and sliced2 bay leaves150ml/5fl oz white wine vinegar1 tbsp Worcestershire sauce3 garlic cloves, grated50g/1¾oz dark muscovado sugar1 tbsp chopped salted anchovies 2-3 tbsp vegetable oil 3 onions, peeled and sliced 2 bay leaves 150ml/5fl oz white wine vinegar 1 tbsp Worcestershire sauce 3 garlic cloves, grated 50g/1¾oz dark muscovado sugar 1 tbsp chopped salted anchovies 100g/3½oz butter, softened1 tsp smoked paprika1 tsp dried sage1 tsp dried chilli flakes1 tsp cracked black peppercorns1 tsp table salt1 tsp garlic powder4 heads sweetcorn, husk and silk removed 100g/3½oz butter, softened 1 tsp smoked paprika 1 tsp dried sage 1 tsp dried chilli flakes 1 tsp cracked black peppercorns 1 tsp table salt 1 tsp garlic powder 4 heads sweetcorn, husk and silk removed Method For the burnt-onion ketchup, heat a tablespoon of the oil in a large non-stick frying pan over a high heat. Add a small handful of the sliced onions and fry until dark golden-brown and almost charred. Remove from the pan using a slotted spoon and set aside in a bowl. Repeat the process with more oil and more onions until all of the onions are cooked.Return all of the cooked onions to the pan and add the bay leaves, white wine vinegar, Worcestershire sauce, grated garlic and muscovado sugar. Bring to the boil, then reduce the heat until the mixture is just simmering. Simmer for 20-25 minutes, or until the onions have softened. If the mixture starts to catch on the bottom of the pan add a little water.Remove the pan from the heat and remove the bay leaves from the ketchup mixture. Stir in the chopped anchovies and leave to cool slightly.When the ketchup mixture has cooled a little, transfer it to a jug and blend to a smooth purée using a hand-held blender (or transfer to a food processor and blend). Add a little water if the ketchup is too thick. Strain the mixture through a fine-mesh sieve, collecting the strained ketchup in a bowl. Cover and chill until needed.Preheat the oven to 200C/400F/Gas 6.For the corn on the cob, in a bowl, beat together the butter, smoked paprika, dried sage, chilli flakes, cracked black pepper, salt and garlic powder. Spread the mixture all over the corn, then wrap each corn on the cob in aluminium foil. Place on a baking tray and roast in the oven for 20-25 minutes, or until the corn kernels are cooked. To serve, unwrap the corn on the cobs, place on serving plates and serve the burnt-onion ketchup alongside. For the burnt-onion ketchup, heat a tablespoon of the oil in a large non-stick frying pan over a high heat. Add a small handful of the sliced onions and fry until dark golden-brown and almost charred. Remove from the pan using a slotted spoon and set aside in a bowl. Repeat the process with more oil and more onions until all of the onions are cooked. For the burnt-onion ketchup, heat a tablespoon of the oil in a large non-stick frying pan over a high heat. Add a small handful of the sliced onions and fry until dark golden-brown and almost charred. Remove from the pan using a slotted spoon and set aside in a bowl. Repeat the process with more oil and more onions until all of the onions are cooked. Return all of the cooked onions to the pan and add the bay leaves, white wine vinegar, Worcestershire sauce, grated garlic and muscovado sugar. Bring to the boil, then reduce the heat until the mixture is just simmering. Simmer for 20-25 minutes, or until the onions have softened. If the mixture starts to catch on the bottom of the pan add a little water. Return all of the cooked onions to the pan and add the bay leaves, white wine vinegar, Worcestershire sauce, grated garlic and muscovado sugar. Bring to the boil, then reduce the heat until the mixture is just simmering. Simmer for 20-25 minutes, or until the onions have softened. If the mixture starts to catch on the bottom of the pan add a little water. Remove the pan from the heat and remove the bay leaves from the ketchup mixture. Stir in the chopped anchovies and leave to cool slightly. Remove the pan from the heat and remove the bay leaves from the ketchup mixture. Stir in the chopped anchovies and leave to cool slightly. When the ketchup mixture has cooled a little, transfer it to a jug and blend to a smooth purée using a hand-held blender (or transfer to a food processor and blend). Add a little water if the ketchup is too thick. When the ketchup mixture has cooled a little, transfer it to a jug and blend to a smooth purée using a hand-held blender (or transfer to a food processor and blend). Add a little water if the ketchup is too thick. Strain the mixture through a fine-mesh sieve, collecting the strained ketchup in a bowl. Cover and chill until needed. Strain the mixture through a fine-mesh sieve, collecting the strained ketchup in a bowl. Cover and chill until needed. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the corn on the cob, in a bowl, beat together the butter, smoked paprika, dried sage, chilli flakes, cracked black pepper, salt and garlic powder. Spread the mixture all over the corn, then wrap each corn on the cob in aluminium foil. Place on a baking tray and roast in the oven for 20-25 minutes, or until the corn kernels are cooked. For the corn on the cob, in a bowl, beat together the butter, smoked paprika, dried sage, chilli flakes, cracked black pepper, salt and garlic powder. Spread the mixture all over the corn, then wrap each corn on the cob in aluminium foil. Place on a baking tray and roast in the oven for 20-25 minutes, or until the corn kernels are cooked. To serve, unwrap the corn on the cobs, place on serving plates and serve the burnt-onion ketchup alongside. To serve, unwrap the corn on the cobs, place on serving plates and serve the burnt-onion ketchup alongside.
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"title": "Corn on the cob with burnt-onion ketchup recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/corn_on_the_cob_with_88227_16x9.jpg Making your own ketchup is not as difficult or time-consuming as it sounds - and it makes any barbecue go with a bang. 2-3 tbsp vegetable oil3 onions, peeled and sliced2 bay leaves150ml/5fl oz white wine vinegar1 tbsp Worcestershire sauce3 garlic cloves, grated50g/1¾oz dark muscovado sugar1 tbsp chopped salted anchovies 2-3 tbsp vegetable oil 3 onions, peeled and sliced 2 bay leaves 150ml/5fl oz white wine vinegar 1 tbsp Worcestershire sauce 3 garlic cloves, grated 50g/1¾oz dark muscovado sugar 1 tbsp chopped salted anchovies 100g/3½oz butter, softened1 tsp smoked paprika1 tsp dried sage1 tsp dried chilli flakes1 tsp cracked black peppercorns1 tsp table salt1 tsp garlic powder4 heads sweetcorn, husk and silk removed 100g/3½oz butter, softened 1 tsp smoked paprika 1 tsp dried sage 1 tsp dried chilli flakes 1 tsp cracked black peppercorns 1 tsp table salt 1 tsp garlic powder 4 heads sweetcorn, husk and silk removed Method For the burnt-onion ketchup, heat a tablespoon of the oil in a large non-stick frying pan over a high heat. Add a small handful of the sliced onions and fry until dark golden-brown and almost charred. Remove from the pan using a slotted spoon and set aside in a bowl. Repeat the process with more oil and more onions until all of the onions are cooked.Return all of the cooked onions to the pan and add the bay leaves, white wine vinegar, Worcestershire sauce, grated garlic and muscovado sugar. Bring to the boil, then reduce the heat until the mixture is just simmering. Simmer for 20-25 minutes, or until the onions have softened. If the mixture starts to catch on the bottom of the pan add a little water.Remove the pan from the heat and remove the bay leaves from the ketchup mixture. Stir in the chopped anchovies and leave to cool slightly.When the ketchup mixture has cooled a little, transfer it to a jug and blend to a smooth purée using a hand-held blender (or transfer to a food processor and blend). Add a little water if the ketchup is too thick. Strain the mixture through a fine-mesh sieve, collecting the strained ketchup in a bowl. Cover and chill until needed.Preheat the oven to 200C/400F/Gas 6.For the corn on the cob, in a bowl, beat together the butter, smoked paprika, dried sage, chilli flakes, cracked black pepper, salt and garlic powder. Spread the mixture all over the corn, then wrap each corn on the cob in aluminium foil. Place on a baking tray and roast in the oven for 20-25 minutes, or until the corn kernels are cooked. To serve, unwrap the corn on the cobs, place on serving plates and serve the burnt-onion ketchup alongside. For the burnt-onion ketchup, heat a tablespoon of the oil in a large non-stick frying pan over a high heat. Add a small handful of the sliced onions and fry until dark golden-brown and almost charred. Remove from the pan using a slotted spoon and set aside in a bowl. Repeat the process with more oil and more onions until all of the onions are cooked. For the burnt-onion ketchup, heat a tablespoon of the oil in a large non-stick frying pan over a high heat. Add a small handful of the sliced onions and fry until dark golden-brown and almost charred. Remove from the pan using a slotted spoon and set aside in a bowl. Repeat the process with more oil and more onions until all of the onions are cooked. Return all of the cooked onions to the pan and add the bay leaves, white wine vinegar, Worcestershire sauce, grated garlic and muscovado sugar. Bring to the boil, then reduce the heat until the mixture is just simmering. Simmer for 20-25 minutes, or until the onions have softened. If the mixture starts to catch on the bottom of the pan add a little water. Return all of the cooked onions to the pan and add the bay leaves, white wine vinegar, Worcestershire sauce, grated garlic and muscovado sugar. Bring to the boil, then reduce the heat until the mixture is just simmering. Simmer for 20-25 minutes, or until the onions have softened. If the mixture starts to catch on the bottom of the pan add a little water. Remove the pan from the heat and remove the bay leaves from the ketchup mixture. Stir in the chopped anchovies and leave to cool slightly. Remove the pan from the heat and remove the bay leaves from the ketchup mixture. Stir in the chopped anchovies and leave to cool slightly. When the ketchup mixture has cooled a little, transfer it to a jug and blend to a smooth purée using a hand-held blender (or transfer to a food processor and blend). Add a little water if the ketchup is too thick. When the ketchup mixture has cooled a little, transfer it to a jug and blend to a smooth purée using a hand-held blender (or transfer to a food processor and blend). Add a little water if the ketchup is too thick. Strain the mixture through a fine-mesh sieve, collecting the strained ketchup in a bowl. Cover and chill until needed. Strain the mixture through a fine-mesh sieve, collecting the strained ketchup in a bowl. Cover and chill until needed. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the corn on the cob, in a bowl, beat together the butter, smoked paprika, dried sage, chilli flakes, cracked black pepper, salt and garlic powder. Spread the mixture all over the corn, then wrap each corn on the cob in aluminium foil. Place on a baking tray and roast in the oven for 20-25 minutes, or until the corn kernels are cooked. For the corn on the cob, in a bowl, beat together the butter, smoked paprika, dried sage, chilli flakes, cracked black pepper, salt and garlic powder. Spread the mixture all over the corn, then wrap each corn on the cob in aluminium foil. Place on a baking tray and roast in the oven for 20-25 minutes, or until the corn kernels are cooked. To serve, unwrap the corn on the cobs, place on serving plates and serve the burnt-onion ketchup alongside. To serve, unwrap the corn on the cobs, place on serving plates and serve the burnt-onion ketchup alongside."
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Warm tomato salad with sourdough croûtons recipe
Warm tomato and onion salad with a beef dressing and sourdough croûtons An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_tomato_and_onion_29582_16x9.jpg This substantial salad is a British take on the Italian panzanella. Don't be put off by the beef dripping - the salad's strong flavours need a dressing with some oomph to stand up to them. 2 red onionsdrizzle rapeseed oil½ loaf stale sourdough bread300g/11oz beef dripping salt and black pepper1kg/2lb 4oz mixed tomatoes (preferably heritage varieties), cut into equally sized chunks1 strong English onion, thinly sliced2 tbsp lemon thyme leaves2 tbsp sea salt1 bunch spring onions, chopped, white and green parts kept separate3 tbsp cabernet sauvignon vinegar1 bunch chives, finely chopped2 tbsp toasted onion seeds 2 red onions drizzle rapeseed oil ½ loaf stale sourdough bread 300g/11oz beef dripping salt and black pepper 1kg/2lb 4oz mixed tomatoes (preferably heritage varieties), cut into equally sized chunks 1 strong English onion, thinly sliced 2 tbsp lemon thyme leaves 2 tbsp sea salt 1 bunch spring onions, chopped, white and green parts kept separate 3 tbsp cabernet sauvignon vinegar 1 bunch chives, finely chopped 2 tbsp toasted onion seeds Method Preheat the oven to 180C/350F/Gas 4. Peel the red onions keeping them whole. Trim the root end and then cut them into 5mm/¼in wedges, keeping the root base intact so they don’t fall apart. Drizzle with a little rapeseed oil, place on a roasting tin and roast in the oven for 20 minutes, or until caramelised.Break the bread into bite-sized chunks and drizzle them with half the beef dripping. Bake them in the oven until toasted and crisp. Season with salt and pepper as soon as they come out of the oven so it takes the flavour on as they cool down.Place the tomatoes into a large mixing bowl. Add the English onion and thyme leaves. Add the sea salt and mix thoroughly. Leave to infuse and break down for 15 minutes. After 15 minutes there will be a lot of water in the bowl. Drain the tomato mixture in a colander and then transfer the tomatoes to a baking tray and put into the oven for 1-2 minutes to warm through.When the tomatoes are warm, place them in a large bowl with the roasted red onions, the white parts of the spring onions and sourdough croûtons. Warm the remaining beef dripping in a pan with the cabernet sauvignon vinegar (it should be about one part vinegar to three parts dripping). Mix in the chives, onion seeds and the green parts of the spring onions. Season to taste with salt and pepper.Dress the tomato salad with the beef dripping dressing and serve immediately. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Peel the red onions keeping them whole. Trim the root end and then cut them into 5mm/¼in wedges, keeping the root base intact so they don’t fall apart. Drizzle with a little rapeseed oil, place on a roasting tin and roast in the oven for 20 minutes, or until caramelised. Peel the red onions keeping them whole. Trim the root end and then cut them into 5mm/¼in wedges, keeping the root base intact so they don’t fall apart. Drizzle with a little rapeseed oil, place on a roasting tin and roast in the oven for 20 minutes, or until caramelised. Break the bread into bite-sized chunks and drizzle them with half the beef dripping. Bake them in the oven until toasted and crisp. Season with salt and pepper as soon as they come out of the oven so it takes the flavour on as they cool down. Break the bread into bite-sized chunks and drizzle them with half the beef dripping. Bake them in the oven until toasted and crisp. Season with salt and pepper as soon as they come out of the oven so it takes the flavour on as they cool down. Place the tomatoes into a large mixing bowl. Add the English onion and thyme leaves. Add the sea salt and mix thoroughly. Leave to infuse and break down for 15 minutes. Place the tomatoes into a large mixing bowl. Add the English onion and thyme leaves. Add the sea salt and mix thoroughly. Leave to infuse and break down for 15 minutes. After 15 minutes there will be a lot of water in the bowl. Drain the tomato mixture in a colander and then transfer the tomatoes to a baking tray and put into the oven for 1-2 minutes to warm through. After 15 minutes there will be a lot of water in the bowl. Drain the tomato mixture in a colander and then transfer the tomatoes to a baking tray and put into the oven for 1-2 minutes to warm through. When the tomatoes are warm, place them in a large bowl with the roasted red onions, the white parts of the spring onions and sourdough croûtons. When the tomatoes are warm, place them in a large bowl with the roasted red onions, the white parts of the spring onions and sourdough croûtons. Warm the remaining beef dripping in a pan with the cabernet sauvignon vinegar (it should be about one part vinegar to three parts dripping). Mix in the chives, onion seeds and the green parts of the spring onions. Season to taste with salt and pepper. Warm the remaining beef dripping in a pan with the cabernet sauvignon vinegar (it should be about one part vinegar to three parts dripping). Mix in the chives, onion seeds and the green parts of the spring onions. Season to taste with salt and pepper. Dress the tomato salad with the beef dripping dressing and serve immediately. Dress the tomato salad with the beef dripping dressing and serve immediately.
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"title": "Warm tomato salad with sourdough croûtons recipe",
"content": "Warm tomato and onion salad with a beef dressing and sourdough croûtons An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_tomato_and_onion_29582_16x9.jpg This substantial salad is a British take on the Italian panzanella. Don't be put off by the beef dripping - the salad's strong flavours need a dressing with some oomph to stand up to them. 2 red onionsdrizzle rapeseed oil½ loaf stale sourdough bread300g/11oz beef dripping salt and black pepper1kg/2lb 4oz mixed tomatoes (preferably heritage varieties), cut into equally sized chunks1 strong English onion, thinly sliced2 tbsp lemon thyme leaves2 tbsp sea salt1 bunch spring onions, chopped, white and green parts kept separate3 tbsp cabernet sauvignon vinegar1 bunch chives, finely chopped2 tbsp toasted onion seeds 2 red onions drizzle rapeseed oil ½ loaf stale sourdough bread 300g/11oz beef dripping salt and black pepper 1kg/2lb 4oz mixed tomatoes (preferably heritage varieties), cut into equally sized chunks 1 strong English onion, thinly sliced 2 tbsp lemon thyme leaves 2 tbsp sea salt 1 bunch spring onions, chopped, white and green parts kept separate 3 tbsp cabernet sauvignon vinegar 1 bunch chives, finely chopped 2 tbsp toasted onion seeds Method Preheat the oven to 180C/350F/Gas 4. Peel the red onions keeping them whole. Trim the root end and then cut them into 5mm/¼in wedges, keeping the root base intact so they don’t fall apart. Drizzle with a little rapeseed oil, place on a roasting tin and roast in the oven for 20 minutes, or until caramelised.Break the bread into bite-sized chunks and drizzle them with half the beef dripping. Bake them in the oven until toasted and crisp. Season with salt and pepper as soon as they come out of the oven so it takes the flavour on as they cool down.Place the tomatoes into a large mixing bowl. Add the English onion and thyme leaves. Add the sea salt and mix thoroughly. Leave to infuse and break down for 15 minutes. After 15 minutes there will be a lot of water in the bowl. Drain the tomato mixture in a colander and then transfer the tomatoes to a baking tray and put into the oven for 1-2 minutes to warm through.When the tomatoes are warm, place them in a large bowl with the roasted red onions, the white parts of the spring onions and sourdough croûtons. Warm the remaining beef dripping in a pan with the cabernet sauvignon vinegar (it should be about one part vinegar to three parts dripping). Mix in the chives, onion seeds and the green parts of the spring onions. Season to taste with salt and pepper.Dress the tomato salad with the beef dripping dressing and serve immediately. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Peel the red onions keeping them whole. Trim the root end and then cut them into 5mm/¼in wedges, keeping the root base intact so they don’t fall apart. Drizzle with a little rapeseed oil, place on a roasting tin and roast in the oven for 20 minutes, or until caramelised. Peel the red onions keeping them whole. Trim the root end and then cut them into 5mm/¼in wedges, keeping the root base intact so they don’t fall apart. Drizzle with a little rapeseed oil, place on a roasting tin and roast in the oven for 20 minutes, or until caramelised. Break the bread into bite-sized chunks and drizzle them with half the beef dripping. Bake them in the oven until toasted and crisp. Season with salt and pepper as soon as they come out of the oven so it takes the flavour on as they cool down. Break the bread into bite-sized chunks and drizzle them with half the beef dripping. Bake them in the oven until toasted and crisp. Season with salt and pepper as soon as they come out of the oven so it takes the flavour on as they cool down. Place the tomatoes into a large mixing bowl. Add the English onion and thyme leaves. Add the sea salt and mix thoroughly. Leave to infuse and break down for 15 minutes. Place the tomatoes into a large mixing bowl. Add the English onion and thyme leaves. Add the sea salt and mix thoroughly. Leave to infuse and break down for 15 minutes. After 15 minutes there will be a lot of water in the bowl. Drain the tomato mixture in a colander and then transfer the tomatoes to a baking tray and put into the oven for 1-2 minutes to warm through. After 15 minutes there will be a lot of water in the bowl. Drain the tomato mixture in a colander and then transfer the tomatoes to a baking tray and put into the oven for 1-2 minutes to warm through. When the tomatoes are warm, place them in a large bowl with the roasted red onions, the white parts of the spring onions and sourdough croûtons. When the tomatoes are warm, place them in a large bowl with the roasted red onions, the white parts of the spring onions and sourdough croûtons. Warm the remaining beef dripping in a pan with the cabernet sauvignon vinegar (it should be about one part vinegar to three parts dripping). Mix in the chives, onion seeds and the green parts of the spring onions. Season to taste with salt and pepper. Warm the remaining beef dripping in a pan with the cabernet sauvignon vinegar (it should be about one part vinegar to three parts dripping). Mix in the chives, onion seeds and the green parts of the spring onions. Season to taste with salt and pepper. Dress the tomato salad with the beef dripping dressing and serve immediately. Dress the tomato salad with the beef dripping dressing and serve immediately."
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Black bean brownies recipe
An average of 3.5 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fudgy_chocolate_brownies_64180_16x9.jpg These lower-fat black bean brownies taste totally lush and are worth every calorie! Just keep a close eye on them in the oven, as they can become dry if overcooked. Who says you can't eat cake on a diet? Each brownie provide 209 kcal, 9g protein, 14g carbohydrate, 12g fat, 4g fibre. For this recipe you will need a 20cm/8in square cake tin. 400g tin black beans, drained and rinsed (235g/8½oz drained weight)80g/3oz light vegetable oil spread4 large free-range eggs60g/2¼oz good-quality cocoa powder, plus 1 tsp for dusting50g/1¾oz ground almonds1 tbsp vanilla extract2½ tbsp maple syrup1 tsp instant coffee granules4 tbsp granulated sweetener60g/2¼oz dark chocolate chips 400g tin black beans, drained and rinsed (235g/8½oz drained weight) 80g/3oz light vegetable oil spread 4 large free-range eggs 60g/2¼oz good-quality cocoa powder, plus 1 tsp for dusting 50g/1¾oz ground almonds 1 tbsp vanilla extract 2½ tbsp maple syrup 1 tsp instant coffee granules 4 tbsp granulated sweetener 60g/2¼oz dark chocolate chips Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm/8in square baking tin with baking paper.Put the black beans and vegetable spread into a food processor and blend until smooth. Add the eggs and blend again briefly, until well combined. Transfer the mixture to a large bowl.Add the cocoa powder, ground almonds, vanilla extract, maple syrup, coffee granules, sweetener and half of the chocolate chips. Whisk to combine evenly.Pour the mixture into the lined tin and sprinkle the remaining chocolate chips over the surface. Bake on the middle shelf of the oven for 18–20 minutes, or until just firm to the touch.Remove from the oven and leave to cool slightly before carefully lifting the brownie out of the tin and cutting it into squares. Enjoy while still warm, sprinkled with a little sifted cocoa. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm/8in square baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm/8in square baking tin with baking paper. Put the black beans and vegetable spread into a food processor and blend until smooth. Add the eggs and blend again briefly, until well combined. Transfer the mixture to a large bowl. Put the black beans and vegetable spread into a food processor and blend until smooth. Add the eggs and blend again briefly, until well combined. Transfer the mixture to a large bowl. Add the cocoa powder, ground almonds, vanilla extract, maple syrup, coffee granules, sweetener and half of the chocolate chips. Whisk to combine evenly. Add the cocoa powder, ground almonds, vanilla extract, maple syrup, coffee granules, sweetener and half of the chocolate chips. Whisk to combine evenly. Pour the mixture into the lined tin and sprinkle the remaining chocolate chips over the surface. Bake on the middle shelf of the oven for 18–20 minutes, or until just firm to the touch. Pour the mixture into the lined tin and sprinkle the remaining chocolate chips over the surface. Bake on the middle shelf of the oven for 18–20 minutes, or until just firm to the touch. Remove from the oven and leave to cool slightly before carefully lifting the brownie out of the tin and cutting it into squares. Enjoy while still warm, sprinkled with a little sifted cocoa. Remove from the oven and leave to cool slightly before carefully lifting the brownie out of the tin and cutting it into squares. Enjoy while still warm, sprinkled with a little sifted cocoa. Recipe tips To freeze, allow to cool completely then wrap the brownie squares in foil and transfer to a rigid container. Defrost at room temperature.
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"title": "Black bean brownies recipe",
"content": "An average of 3.5 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fudgy_chocolate_brownies_64180_16x9.jpg These lower-fat black bean brownies taste totally lush and are worth every calorie! Just keep a close eye on them in the oven, as they can become dry if overcooked. Who says you can't eat cake on a diet? Each brownie provide 209 kcal, 9g protein, 14g carbohydrate, 12g fat, 4g fibre. For this recipe you will need a 20cm/8in square cake tin. 400g tin black beans, drained and rinsed (235g/8½oz drained weight)80g/3oz light vegetable oil spread4 large free-range eggs60g/2¼oz good-quality cocoa powder, plus 1 tsp for dusting50g/1¾oz ground almonds1 tbsp vanilla extract2½ tbsp maple syrup1 tsp instant coffee granules4 tbsp granulated sweetener60g/2¼oz dark chocolate chips 400g tin black beans, drained and rinsed (235g/8½oz drained weight) 80g/3oz light vegetable oil spread 4 large free-range eggs 60g/2¼oz good-quality cocoa powder, plus 1 tsp for dusting 50g/1¾oz ground almonds 1 tbsp vanilla extract 2½ tbsp maple syrup 1 tsp instant coffee granules 4 tbsp granulated sweetener 60g/2¼oz dark chocolate chips Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm/8in square baking tin with baking paper.Put the black beans and vegetable spread into a food processor and blend until smooth. Add the eggs and blend again briefly, until well combined. Transfer the mixture to a large bowl.Add the cocoa powder, ground almonds, vanilla extract, maple syrup, coffee granules, sweetener and half of the chocolate chips. Whisk to combine evenly.Pour the mixture into the lined tin and sprinkle the remaining chocolate chips over the surface. Bake on the middle shelf of the oven for 18–20 minutes, or until just firm to the touch.Remove from the oven and leave to cool slightly before carefully lifting the brownie out of the tin and cutting it into squares. Enjoy while still warm, sprinkled with a little sifted cocoa. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm/8in square baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm/8in square baking tin with baking paper. Put the black beans and vegetable spread into a food processor and blend until smooth. Add the eggs and blend again briefly, until well combined. Transfer the mixture to a large bowl. Put the black beans and vegetable spread into a food processor and blend until smooth. Add the eggs and blend again briefly, until well combined. Transfer the mixture to a large bowl. Add the cocoa powder, ground almonds, vanilla extract, maple syrup, coffee granules, sweetener and half of the chocolate chips. Whisk to combine evenly. Add the cocoa powder, ground almonds, vanilla extract, maple syrup, coffee granules, sweetener and half of the chocolate chips. Whisk to combine evenly. Pour the mixture into the lined tin and sprinkle the remaining chocolate chips over the surface. Bake on the middle shelf of the oven for 18–20 minutes, or until just firm to the touch. Pour the mixture into the lined tin and sprinkle the remaining chocolate chips over the surface. Bake on the middle shelf of the oven for 18–20 minutes, or until just firm to the touch. Remove from the oven and leave to cool slightly before carefully lifting the brownie out of the tin and cutting it into squares. Enjoy while still warm, sprinkled with a little sifted cocoa. Remove from the oven and leave to cool slightly before carefully lifting the brownie out of the tin and cutting it into squares. Enjoy while still warm, sprinkled with a little sifted cocoa. Recipe tips To freeze, allow to cool completely then wrap the brownie squares in foil and transfer to a rigid container. Defrost at room temperature."
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Tasty treacle tart recipe
An average of 5.0 out of 5 stars from 1 rating Treacle tart is a firm favourite when it comes to puddings and serving it with homemade mascarpone ice cream ramps it up a notch. Equipment and preparation: for this recipe you will need an ice cream maker and a 23cm/9in tart tin. 250g/9oz mascarpone100g/3½oz caster sugarpinch salt150ml/5½ fl oz milk225ml/8fl oz double cream½ vanilla pod, seeds scraped 250g/9oz mascarpone 100g/3½oz caster sugar pinch salt 150ml/5½ fl oz milk 225ml/8fl oz double cream ½ vanilla pod, seeds scraped 250g/9oz butter, softened100g/3½oz caster sugarpinch of salt250g/9oz plain flour, plus extra for dusting190g/6¾oz bran flakes, blended to a powder2 free-range eggs, beaten 250g/9oz butter, softened 100g/3½oz caster sugar pinch of salt 250g/9oz plain flour, plus extra for dusting 190g/6¾oz bran flakes, blended to a powder 2 free-range eggs, beaten 225g/8oz butter675g/1lb 8oz golden syrup 190g/6¾oz brioche crumbs75ml/2½fl oz double cream½ tsp salt2 free-range eggs, beaten1 large free-range egg yolkflaky sea salt, to finish 225g/8oz butter 675g/1lb 8oz golden syrup 190g/6¾oz brioche crumbs 75ml/2½fl oz double cream ½ tsp salt 2 free-range eggs, beaten 1 large free-range egg yolk flaky sea salt, to finish Method For the ice cream, mix all of the ingredients together in a bowl and then churn in your ice cream maker. Place the frozen mixture into a freezer-safe container and store in the freezer until needed.To make the pastry, cream together the soft butter and caster sugar. Add a pinch of salt, the plain flour and powdered bran flakes. Stir to combine. Add the beaten eggs and mix together to form a soft sticky dough. Cover with cling film and place into the fridge to rest for at least an hour.Preheat the oven to 170C/340F/Gas 3½.When the pastry is rested, lightly dust a work surface with flour and roll out the pastry to the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart case with the pastry, gently pushing it into the edges and leaving any excess overhanging the sides.Line the pastry with baking parchment. Fill with ceramic baking beans or uncooked rice and bake for 20-25 minutes. Remove the beans and lining paper, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out. Remove from the oven and set aside to cool. Turn the oven temperature down to 160C/325F/Gas 3. To make the filling, melt the butter in a saucepan over a medium heat until it foams and turns brown. Add the syrup, take the pan off the heat and whisk to combine (if the mixture is grainy pass it through a sieve). Put the brioche crumbs in a medium bowl and add the butter and syrup mixture. Whisk in the cream, salt, eggs and egg yolk and leave to cool for 10-15 minutes. Once cooled, pour the filling into the cooled tart case and bake for 25 minutes. Reduce the oven temperature to 140C/275F/Gas 1, and cook for a further 30 minutes, until the tart is just set – it should still have a wobble in the centre. Remove the tart from the oven and leave to cool and set for 30 minutes.When ready to serve, sprinkle a little sea salt over the top of the tart, trim the top edges of the tart and release the ring. Cut into slices and serve with the mascarpone ice cream. For the ice cream, mix all of the ingredients together in a bowl and then churn in your ice cream maker. Place the frozen mixture into a freezer-safe container and store in the freezer until needed. For the ice cream, mix all of the ingredients together in a bowl and then churn in your ice cream maker. Place the frozen mixture into a freezer-safe container and store in the freezer until needed. To make the pastry, cream together the soft butter and caster sugar. Add a pinch of salt, the plain flour and powdered bran flakes. Stir to combine. Add the beaten eggs and mix together to form a soft sticky dough. Cover with cling film and place into the fridge to rest for at least an hour. To make the pastry, cream together the soft butter and caster sugar. Add a pinch of salt, the plain flour and powdered bran flakes. Stir to combine. Add the beaten eggs and mix together to form a soft sticky dough. Cover with cling film and place into the fridge to rest for at least an hour. Preheat the oven to 170C/340F/Gas 3½. Preheat the oven to 170C/340F/Gas 3½. When the pastry is rested, lightly dust a work surface with flour and roll out the pastry to the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart case with the pastry, gently pushing it into the edges and leaving any excess overhanging the sides. When the pastry is rested, lightly dust a work surface with flour and roll out the pastry to the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart case with the pastry, gently pushing it into the edges and leaving any excess overhanging the sides. Line the pastry with baking parchment. Fill with ceramic baking beans or uncooked rice and bake for 20-25 minutes. Remove the beans and lining paper, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out. Remove from the oven and set aside to cool. Turn the oven temperature down to 160C/325F/Gas 3. Line the pastry with baking parchment. Fill with ceramic baking beans or uncooked rice and bake for 20-25 minutes. Remove the beans and lining paper, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out. Remove from the oven and set aside to cool. Turn the oven temperature down to 160C/325F/Gas 3. To make the filling, melt the butter in a saucepan over a medium heat until it foams and turns brown. Add the syrup, take the pan off the heat and whisk to combine (if the mixture is grainy pass it through a sieve). Put the brioche crumbs in a medium bowl and add the butter and syrup mixture. Whisk in the cream, salt, eggs and egg yolk and leave to cool for 10-15 minutes. Once cooled, pour the filling into the cooled tart case and bake for 25 minutes. Reduce the oven temperature to 140C/275F/Gas 1, and cook for a further 30 minutes, until the tart is just set – it should still have a wobble in the centre. Remove the tart from the oven and leave to cool and set for 30 minutes. To make the filling, melt the butter in a saucepan over a medium heat until it foams and turns brown. Add the syrup, take the pan off the heat and whisk to combine (if the mixture is grainy pass it through a sieve). Put the brioche crumbs in a medium bowl and add the butter and syrup mixture. Whisk in the cream, salt, eggs and egg yolk and leave to cool for 10-15 minutes. Once cooled, pour the filling into the cooled tart case and bake for 25 minutes. Reduce the oven temperature to 140C/275F/Gas 1, and cook for a further 30 minutes, until the tart is just set – it should still have a wobble in the centre. Remove the tart from the oven and leave to cool and set for 30 minutes. When ready to serve, sprinkle a little sea salt over the top of the tart, trim the top edges of the tart and release the ring. Cut into slices and serve with the mascarpone ice cream. When ready to serve, sprinkle a little sea salt over the top of the tart, trim the top edges of the tart and release the ring. Cut into slices and serve with the mascarpone ice cream.
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"title": "Tasty treacle tart recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Treacle tart is a firm favourite when it comes to puddings and serving it with homemade mascarpone ice cream ramps it up a notch. Equipment and preparation: for this recipe you will need an ice cream maker and a 23cm/9in tart tin. 250g/9oz mascarpone100g/3½oz caster sugarpinch salt150ml/5½ fl oz milk225ml/8fl oz double cream½ vanilla pod, seeds scraped 250g/9oz mascarpone 100g/3½oz caster sugar pinch salt 150ml/5½ fl oz milk 225ml/8fl oz double cream ½ vanilla pod, seeds scraped 250g/9oz butter, softened100g/3½oz caster sugarpinch of salt250g/9oz plain flour, plus extra for dusting190g/6¾oz bran flakes, blended to a powder2 free-range eggs, beaten 250g/9oz butter, softened 100g/3½oz caster sugar pinch of salt 250g/9oz plain flour, plus extra for dusting 190g/6¾oz bran flakes, blended to a powder 2 free-range eggs, beaten 225g/8oz butter675g/1lb 8oz golden syrup 190g/6¾oz brioche crumbs75ml/2½fl oz double cream½ tsp salt2 free-range eggs, beaten1 large free-range egg yolkflaky sea salt, to finish 225g/8oz butter 675g/1lb 8oz golden syrup 190g/6¾oz brioche crumbs 75ml/2½fl oz double cream ½ tsp salt 2 free-range eggs, beaten 1 large free-range egg yolk flaky sea salt, to finish Method For the ice cream, mix all of the ingredients together in a bowl and then churn in your ice cream maker. Place the frozen mixture into a freezer-safe container and store in the freezer until needed.To make the pastry, cream together the soft butter and caster sugar. Add a pinch of salt, the plain flour and powdered bran flakes. Stir to combine. Add the beaten eggs and mix together to form a soft sticky dough. Cover with cling film and place into the fridge to rest for at least an hour.Preheat the oven to 170C/340F/Gas 3½.When the pastry is rested, lightly dust a work surface with flour and roll out the pastry to the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart case with the pastry, gently pushing it into the edges and leaving any excess overhanging the sides.Line the pastry with baking parchment. Fill with ceramic baking beans or uncooked rice and bake for 20-25 minutes. Remove the beans and lining paper, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out. Remove from the oven and set aside to cool. Turn the oven temperature down to 160C/325F/Gas 3. To make the filling, melt the butter in a saucepan over a medium heat until it foams and turns brown. Add the syrup, take the pan off the heat and whisk to combine (if the mixture is grainy pass it through a sieve). Put the brioche crumbs in a medium bowl and add the butter and syrup mixture. Whisk in the cream, salt, eggs and egg yolk and leave to cool for 10-15 minutes. Once cooled, pour the filling into the cooled tart case and bake for 25 minutes. Reduce the oven temperature to 140C/275F/Gas 1, and cook for a further 30 minutes, until the tart is just set – it should still have a wobble in the centre. Remove the tart from the oven and leave to cool and set for 30 minutes.When ready to serve, sprinkle a little sea salt over the top of the tart, trim the top edges of the tart and release the ring. Cut into slices and serve with the mascarpone ice cream. For the ice cream, mix all of the ingredients together in a bowl and then churn in your ice cream maker. Place the frozen mixture into a freezer-safe container and store in the freezer until needed. For the ice cream, mix all of the ingredients together in a bowl and then churn in your ice cream maker. Place the frozen mixture into a freezer-safe container and store in the freezer until needed. To make the pastry, cream together the soft butter and caster sugar. Add a pinch of salt, the plain flour and powdered bran flakes. Stir to combine. Add the beaten eggs and mix together to form a soft sticky dough. Cover with cling film and place into the fridge to rest for at least an hour. To make the pastry, cream together the soft butter and caster sugar. Add a pinch of salt, the plain flour and powdered bran flakes. Stir to combine. Add the beaten eggs and mix together to form a soft sticky dough. Cover with cling film and place into the fridge to rest for at least an hour. Preheat the oven to 170C/340F/Gas 3½. Preheat the oven to 170C/340F/Gas 3½. When the pastry is rested, lightly dust a work surface with flour and roll out the pastry to the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart case with the pastry, gently pushing it into the edges and leaving any excess overhanging the sides. When the pastry is rested, lightly dust a work surface with flour and roll out the pastry to the thickness of a pound coin. Line a 23cm/9in loose-bottomed tart case with the pastry, gently pushing it into the edges and leaving any excess overhanging the sides. Line the pastry with baking parchment. Fill with ceramic baking beans or uncooked rice and bake for 20-25 minutes. Remove the beans and lining paper, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out. Remove from the oven and set aside to cool. Turn the oven temperature down to 160C/325F/Gas 3. Line the pastry with baking parchment. Fill with ceramic baking beans or uncooked rice and bake for 20-25 minutes. Remove the beans and lining paper, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out. Remove from the oven and set aside to cool. Turn the oven temperature down to 160C/325F/Gas 3. To make the filling, melt the butter in a saucepan over a medium heat until it foams and turns brown. Add the syrup, take the pan off the heat and whisk to combine (if the mixture is grainy pass it through a sieve). Put the brioche crumbs in a medium bowl and add the butter and syrup mixture. Whisk in the cream, salt, eggs and egg yolk and leave to cool for 10-15 minutes. Once cooled, pour the filling into the cooled tart case and bake for 25 minutes. Reduce the oven temperature to 140C/275F/Gas 1, and cook for a further 30 minutes, until the tart is just set – it should still have a wobble in the centre. Remove the tart from the oven and leave to cool and set for 30 minutes. To make the filling, melt the butter in a saucepan over a medium heat until it foams and turns brown. Add the syrup, take the pan off the heat and whisk to combine (if the mixture is grainy pass it through a sieve). Put the brioche crumbs in a medium bowl and add the butter and syrup mixture. Whisk in the cream, salt, eggs and egg yolk and leave to cool for 10-15 minutes. Once cooled, pour the filling into the cooled tart case and bake for 25 minutes. Reduce the oven temperature to 140C/275F/Gas 1, and cook for a further 30 minutes, until the tart is just set – it should still have a wobble in the centre. Remove the tart from the oven and leave to cool and set for 30 minutes. When ready to serve, sprinkle a little sea salt over the top of the tart, trim the top edges of the tart and release the ring. Cut into slices and serve with the mascarpone ice cream. When ready to serve, sprinkle a little sea salt over the top of the tart, trim the top edges of the tart and release the ring. Cut into slices and serve with the mascarpone ice cream."
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d87eaaf3111a0478975c8ded56c5dd98edec64a4cd2a15ecaf7da9062e8e7f8d
|
Blackberry jelly recipe
An average of 4.7 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bramblejelly_13698_16x9.jpg If you love blackberry jam without seeds, this blackberry jelly recipe will do the trick. The apples in this recipe add loads of pectin to set the blackberries in a fairly firm jam. Great with cheese and biscuits. 1.3kg/3lb blackberries, washed2 large cooking apples, washed, cored and diced450ml/¾ pint water1 lemon, juice onlypreserving or granulated sugar2-3 tbsp crème de cassis (optional)sterilized jam jars and jam pot covers 1.3kg/3lb blackberries, washed 2 large cooking apples, washed, cored and diced 450ml/¾ pint water 1 lemon, juice only preserving or granulated sugar 2-3 tbsp crème de cassis (optional) sterilized jam jars and jam pot covers Method Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath, ready for the fruit juice to drip through.Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.Tip the soft fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released.Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved, add the crème de cassis, if using. Bring to the boil and simmer for 10-15 minutes or until setting point is reached. Skim away any scum from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required. Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath, ready for the fruit juice to drip through. Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath, ready for the fruit juice to drip through. Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan. Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan. Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft. Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft. Tip the soft fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released. Tip the soft fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released. Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved, add the crème de cassis, if using. Bring to the boil and simmer for 10-15 minutes or until setting point is reached. Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved, add the crème de cassis, if using. Bring to the boil and simmer for 10-15 minutes or until setting point is reached. Skim away any scum from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required. Skim away any scum from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required.
|
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"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bramblejelly_13698",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Blackberry jelly recipe",
"content": "An average of 4.7 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bramblejelly_13698_16x9.jpg If you love blackberry jam without seeds, this blackberry jelly recipe will do the trick. The apples in this recipe add loads of pectin to set the blackberries in a fairly firm jam. Great with cheese and biscuits. 1.3kg/3lb blackberries, washed2 large cooking apples, washed, cored and diced450ml/¾ pint water1 lemon, juice onlypreserving or granulated sugar2-3 tbsp crème de cassis (optional)sterilized jam jars and jam pot covers 1.3kg/3lb blackberries, washed 2 large cooking apples, washed, cored and diced 450ml/¾ pint water 1 lemon, juice only preserving or granulated sugar 2-3 tbsp crème de cassis (optional) sterilized jam jars and jam pot covers Method Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath, ready for the fruit juice to drip through.Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.Tip the soft fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released.Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved, add the crème de cassis, if using. Bring to the boil and simmer for 10-15 minutes or until setting point is reached. Skim away any scum from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required. Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath, ready for the fruit juice to drip through. Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath, ready for the fruit juice to drip through. Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan. Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan. Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft. Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft. Tip the soft fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released. Tip the soft fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released. Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved, add the crème de cassis, if using. Bring to the boil and simmer for 10-15 minutes or until setting point is reached. Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved, add the crème de cassis, if using. Bring to the boil and simmer for 10-15 minutes or until setting point is reached. Skim away any scum from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required. Skim away any scum from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required."
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"subdomain": "Recipes"
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"$oid": "68bace43eb3bdbfd0cc00191"
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9bc7105d2941202da4a7f3b0eb9aa034be89c3ea6586bbcedddf49a36ba363dd
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Sloe gin recipe
An average of 4.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sloegin_7722_16x9.jpg Making sloe gin is slow but not laborious. There's no cooking required, just patience as the sloes steep in the gin. 450g/1lb sloes225g/8oz caster sugar1 litre/1¾ pint gin 450g/1lb sloes 225g/8oz caster sugar 1 litre/1¾ pint gin Method Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar.Pour in the sugar and the gin, seal tightly and shake well.Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months.Strain the sloe gin through muslin into a sterilised bottle. Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar. Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar. Pour in the sugar and the gin, seal tightly and shake well. Pour in the sugar and the gin, seal tightly and shake well. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months. Strain the sloe gin through muslin into a sterilised bottle. Strain the sloe gin through muslin into a sterilised bottle. Recipe tips You can make blackberry brandy in the same way, substituting blackberries for the sloes and brandy for the gin. Blackberries do not need pricking.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sloegin_7722",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sloe gin recipe",
"content": "An average of 4.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sloegin_7722_16x9.jpg Making sloe gin is slow but not laborious. There's no cooking required, just patience as the sloes steep in the gin. 450g/1lb sloes225g/8oz caster sugar1 litre/1¾ pint gin 450g/1lb sloes 225g/8oz caster sugar 1 litre/1¾ pint gin Method Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar.Pour in the sugar and the gin, seal tightly and shake well.Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months.Strain the sloe gin through muslin into a sterilised bottle. Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar. Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar. Pour in the sugar and the gin, seal tightly and shake well. Pour in the sugar and the gin, seal tightly and shake well. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months. Strain the sloe gin through muslin into a sterilised bottle. Strain the sloe gin through muslin into a sterilised bottle. Recipe tips You can make blackberry brandy in the same way, substituting blackberries for the sloes and brandy for the gin. Blackberries do not need pricking."
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"subdomain": "Recipes"
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c2b0273d4ba2cc61bd4b6362ad6cd170e780fb98ba72a8422daf5eadf66687fa
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Kentish cobnut cake and apple compôte recipe
An average of 5.0 out of 5 stars from 1 rating 450g/1lb self-raising flour225g/8oz butter, melted, plus extra butter for greasing1 tbsp ground ginger225g/8oz light soft brown sugar6 free-range eggs, beaten110g/4fl oz double cream150g/5oz cobnuts, shells removed, finely chopped 450g/1lb self-raising flour 225g/8oz butter, melted, plus extra butter for greasing 1 tbsp ground ginger 225g/8oz light soft brown sugar 6 free-range eggs, beaten 110g/4fl oz double cream 150g/5oz cobnuts, shells removed, finely chopped 50g/2oz butter4 apples, peeled, cores removed, finely chopped2-3 tbsp caster sugar½ tsp ground cinnamon200ml/7fl oz double cream, lightly whipped, to serve 50g/2oz butter 4 apples, peeled, cores removed, finely chopped 2-3 tbsp caster sugar ½ tsp ground cinnamon 200ml/7fl oz double cream, lightly whipped, to serve Method For the cobnut cake, preheat the oven to 160C/325F/Gas 2. Grease a 1kg/2lb 2oz loaf tin with butter.In a bowl, mix together the flour and melted butter until well combined.Add the ground ginger, sugar and beaten eggs and beat until well combined. Add the cream and mix until the mixture forms a smooth, thick batter.Stir in the chopped cobnuts until well combined.Spoon the mixture into the prepared loaf tin, gently spreading the batter into all the corners and shaking the tin to make sure the mixture has settled.Transfer the loaf tin to the oven and bake for 1-1¼ hours, or until the cake has risen and is golden-brown, and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool slightly in the tin.Meanwhile, for the apple compôte, heat the butter in a frying pan over a medium heat. When the butter is foaming, add the apples, caster sugar and ground cinnamon and cook for 4-5 minutes, or until the apples have broken down slightly and the mixture has thickened.To serve, cut the cake into six to eight slices (it is best served still warm). Serve each slice with a dollop of whipped cream and a spoonful of warm apple compôte. For the cobnut cake, preheat the oven to 160C/325F/Gas 2. Grease a 1kg/2lb 2oz loaf tin with butter. For the cobnut cake, preheat the oven to 160C/325F/Gas 2. Grease a 1kg/2lb 2oz loaf tin with butter. In a bowl, mix together the flour and melted butter until well combined. In a bowl, mix together the flour and melted butter until well combined. Add the ground ginger, sugar and beaten eggs and beat until well combined. Add the ground ginger, sugar and beaten eggs and beat until well combined. Add the cream and mix until the mixture forms a smooth, thick batter. Add the cream and mix until the mixture forms a smooth, thick batter. Stir in the chopped cobnuts until well combined. Stir in the chopped cobnuts until well combined. Spoon the mixture into the prepared loaf tin, gently spreading the batter into all the corners and shaking the tin to make sure the mixture has settled. Spoon the mixture into the prepared loaf tin, gently spreading the batter into all the corners and shaking the tin to make sure the mixture has settled. Transfer the loaf tin to the oven and bake for 1-1¼ hours, or until the cake has risen and is golden-brown, and a skewer inserted into the centre of the cake comes out clean. Transfer the loaf tin to the oven and bake for 1-1¼ hours, or until the cake has risen and is golden-brown, and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool slightly in the tin. Set the cake aside to cool slightly in the tin. Meanwhile, for the apple compôte, heat the butter in a frying pan over a medium heat. When the butter is foaming, add the apples, caster sugar and ground cinnamon and cook for 4-5 minutes, or until the apples have broken down slightly and the mixture has thickened. Meanwhile, for the apple compôte, heat the butter in a frying pan over a medium heat. When the butter is foaming, add the apples, caster sugar and ground cinnamon and cook for 4-5 minutes, or until the apples have broken down slightly and the mixture has thickened. To serve, cut the cake into six to eight slices (it is best served still warm). Serve each slice with a dollop of whipped cream and a spoonful of warm apple compôte. To serve, cut the cake into six to eight slices (it is best served still warm). Serve each slice with a dollop of whipped cream and a spoonful of warm apple compôte.
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"url": "https://www.bbc.co.uk/food/recipes/kentishcobnutcakeand_92135",
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"delivery_version": "v1.0",
"title": "Kentish cobnut cake and apple compôte recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 450g/1lb self-raising flour225g/8oz butter, melted, plus extra butter for greasing1 tbsp ground ginger225g/8oz light soft brown sugar6 free-range eggs, beaten110g/4fl oz double cream150g/5oz cobnuts, shells removed, finely chopped 450g/1lb self-raising flour 225g/8oz butter, melted, plus extra butter for greasing 1 tbsp ground ginger 225g/8oz light soft brown sugar 6 free-range eggs, beaten 110g/4fl oz double cream 150g/5oz cobnuts, shells removed, finely chopped 50g/2oz butter4 apples, peeled, cores removed, finely chopped2-3 tbsp caster sugar½ tsp ground cinnamon200ml/7fl oz double cream, lightly whipped, to serve 50g/2oz butter 4 apples, peeled, cores removed, finely chopped 2-3 tbsp caster sugar ½ tsp ground cinnamon 200ml/7fl oz double cream, lightly whipped, to serve Method For the cobnut cake, preheat the oven to 160C/325F/Gas 2. Grease a 1kg/2lb 2oz loaf tin with butter.In a bowl, mix together the flour and melted butter until well combined.Add the ground ginger, sugar and beaten eggs and beat until well combined. Add the cream and mix until the mixture forms a smooth, thick batter.Stir in the chopped cobnuts until well combined.Spoon the mixture into the prepared loaf tin, gently spreading the batter into all the corners and shaking the tin to make sure the mixture has settled.Transfer the loaf tin to the oven and bake for 1-1¼ hours, or until the cake has risen and is golden-brown, and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool slightly in the tin.Meanwhile, for the apple compôte, heat the butter in a frying pan over a medium heat. When the butter is foaming, add the apples, caster sugar and ground cinnamon and cook for 4-5 minutes, or until the apples have broken down slightly and the mixture has thickened.To serve, cut the cake into six to eight slices (it is best served still warm). Serve each slice with a dollop of whipped cream and a spoonful of warm apple compôte. For the cobnut cake, preheat the oven to 160C/325F/Gas 2. Grease a 1kg/2lb 2oz loaf tin with butter. For the cobnut cake, preheat the oven to 160C/325F/Gas 2. Grease a 1kg/2lb 2oz loaf tin with butter. In a bowl, mix together the flour and melted butter until well combined. In a bowl, mix together the flour and melted butter until well combined. Add the ground ginger, sugar and beaten eggs and beat until well combined. Add the ground ginger, sugar and beaten eggs and beat until well combined. Add the cream and mix until the mixture forms a smooth, thick batter. Add the cream and mix until the mixture forms a smooth, thick batter. Stir in the chopped cobnuts until well combined. Stir in the chopped cobnuts until well combined. Spoon the mixture into the prepared loaf tin, gently spreading the batter into all the corners and shaking the tin to make sure the mixture has settled. Spoon the mixture into the prepared loaf tin, gently spreading the batter into all the corners and shaking the tin to make sure the mixture has settled. Transfer the loaf tin to the oven and bake for 1-1¼ hours, or until the cake has risen and is golden-brown, and a skewer inserted into the centre of the cake comes out clean. Transfer the loaf tin to the oven and bake for 1-1¼ hours, or until the cake has risen and is golden-brown, and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool slightly in the tin. Set the cake aside to cool slightly in the tin. Meanwhile, for the apple compôte, heat the butter in a frying pan over a medium heat. When the butter is foaming, add the apples, caster sugar and ground cinnamon and cook for 4-5 minutes, or until the apples have broken down slightly and the mixture has thickened. Meanwhile, for the apple compôte, heat the butter in a frying pan over a medium heat. When the butter is foaming, add the apples, caster sugar and ground cinnamon and cook for 4-5 minutes, or until the apples have broken down slightly and the mixture has thickened. To serve, cut the cake into six to eight slices (it is best served still warm). Serve each slice with a dollop of whipped cream and a spoonful of warm apple compôte. To serve, cut the cake into six to eight slices (it is best served still warm). Serve each slice with a dollop of whipped cream and a spoonful of warm apple compôte."
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eec05528a2f17c8be38da14eeda91ed0ea02ebdbc6c0cfbccff66125aae0b4d5
|
Hazelnut chocolate spread recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hazelnut_chocolate_46076_16x9.jpg Homemade hazelnut chocolate spread makes a wonderful sweet topping for bread or toast. 80g/2¾oz hazelnuts, peeled (or hazelnut butter, see tip)75g/2½oz icing sugar100g/3½oz dark chocolate, 60–65% cocoa solids, chopped into small pieces150ml/5fl oz double cream or vegan cream alternativepinch sea salt20g/¾oz cocoa powder1 tsp vanilla extractcrusty white bread, to serve 80g/2¾oz hazelnuts, peeled (or hazelnut butter, see tip) 75g/2½oz icing sugar 100g/3½oz dark chocolate, 60–65% cocoa solids, chopped into small pieces 150ml/5fl oz double cream or vegan cream alternative pinch sea salt 20g/¾oz cocoa powder 1 tsp vanilla extract crusty white bread, to serve Method Place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes. Place the toasted nuts into a food processor or blender with the icing sugar and blitz until as smooth as possible. This will take at least 4–5 minutes in a standard food processor.Put the chocolate in a large bowl. Place the cream, salt and cocoa powder in a saucepan, bring to a simmer and then pour onto the chocolate. Mix until glossy and smooth. Mix in the hazelnut butter and vanilla extract. Pour into a sterilized jar, leave to set and use when cool. It is best to leave overnight but do not refrigerate at this stage. Smother thickly on the bread and serve. This spread can be stored in the fridge for a month but allow it to come to room temperature to spread easily or keep somewhere cool and eat within 10 days. Place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes. Place the toasted nuts into a food processor or blender with the icing sugar and blitz until as smooth as possible. This will take at least 4–5 minutes in a standard food processor. Place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes. Place the toasted nuts into a food processor or blender with the icing sugar and blitz until as smooth as possible. This will take at least 4–5 minutes in a standard food processor. Put the chocolate in a large bowl. Place the cream, salt and cocoa powder in a saucepan, bring to a simmer and then pour onto the chocolate. Mix until glossy and smooth. Mix in the hazelnut butter and vanilla extract. Put the chocolate in a large bowl. Place the cream, salt and cocoa powder in a saucepan, bring to a simmer and then pour onto the chocolate. Mix until glossy and smooth. Mix in the hazelnut butter and vanilla extract. Pour into a sterilized jar, leave to set and use when cool. It is best to leave overnight but do not refrigerate at this stage. Smother thickly on the bread and serve. This spread can be stored in the fridge for a month but allow it to come to room temperature to spread easily or keep somewhere cool and eat within 10 days. Pour into a sterilized jar, leave to set and use when cool. It is best to leave overnight but do not refrigerate at this stage. Smother thickly on the bread and serve. This spread can be stored in the fridge for a month but allow it to come to room temperature to spread easily or keep somewhere cool and eat within 10 days. Recipe tips You can use shop bought hazelnut butter for this recipe, but it won't be as smooth as making your own.
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"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hazelnut_chocolate_46076_16x9.jpg Homemade hazelnut chocolate spread makes a wonderful sweet topping for bread or toast. 80g/2¾oz hazelnuts, peeled (or hazelnut butter, see tip)75g/2½oz icing sugar100g/3½oz dark chocolate, 60–65% cocoa solids, chopped into small pieces150ml/5fl oz double cream or vegan cream alternativepinch sea salt20g/¾oz cocoa powder1 tsp vanilla extractcrusty white bread, to serve 80g/2¾oz hazelnuts, peeled (or hazelnut butter, see tip) 75g/2½oz icing sugar 100g/3½oz dark chocolate, 60–65% cocoa solids, chopped into small pieces 150ml/5fl oz double cream or vegan cream alternative pinch sea salt 20g/¾oz cocoa powder 1 tsp vanilla extract crusty white bread, to serve Method Place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes. Place the toasted nuts into a food processor or blender with the icing sugar and blitz until as smooth as possible. This will take at least 4–5 minutes in a standard food processor.Put the chocolate in a large bowl. Place the cream, salt and cocoa powder in a saucepan, bring to a simmer and then pour onto the chocolate. Mix until glossy and smooth. Mix in the hazelnut butter and vanilla extract. Pour into a sterilized jar, leave to set and use when cool. It is best to leave overnight but do not refrigerate at this stage. Smother thickly on the bread and serve. This spread can be stored in the fridge for a month but allow it to come to room temperature to spread easily or keep somewhere cool and eat within 10 days. Place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes. Place the toasted nuts into a food processor or blender with the icing sugar and blitz until as smooth as possible. This will take at least 4–5 minutes in a standard food processor. Place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes. Place the toasted nuts into a food processor or blender with the icing sugar and blitz until as smooth as possible. This will take at least 4–5 minutes in a standard food processor. Put the chocolate in a large bowl. Place the cream, salt and cocoa powder in a saucepan, bring to a simmer and then pour onto the chocolate. Mix until glossy and smooth. Mix in the hazelnut butter and vanilla extract. Put the chocolate in a large bowl. Place the cream, salt and cocoa powder in a saucepan, bring to a simmer and then pour onto the chocolate. Mix until glossy and smooth. Mix in the hazelnut butter and vanilla extract. Pour into a sterilized jar, leave to set and use when cool. It is best to leave overnight but do not refrigerate at this stage. Smother thickly on the bread and serve. This spread can be stored in the fridge for a month but allow it to come to room temperature to spread easily or keep somewhere cool and eat within 10 days. Pour into a sterilized jar, leave to set and use when cool. It is best to leave overnight but do not refrigerate at this stage. Smother thickly on the bread and serve. This spread can be stored in the fridge for a month but allow it to come to room temperature to spread easily or keep somewhere cool and eat within 10 days. Recipe tips You can use shop bought hazelnut butter for this recipe, but it won't be as smooth as making your own."
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Chestnut, roasted butternut squash and Bramley apple soup recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chestnutroastedbutte_90627_16x9.jpg This hearty, rib-sticking soup welcomes all sorts of Christmas leftovers and brings out the best in them. 1.5kg/3lb 5oz butternut squash, seeds removed, flesh cut into large wedges5 tbsp olive oil1 onion, chopped1 garlic clove, finely chopped2 potatoes, cut into cubes1 Bramley apple, peeled, core removed, flesh chopped2 litres/3½ pints hot chicken or vegetable stock1 sprig fresh thyme2 bay leaves 500g/1lb 2oz chestnuts, roasted and peeled, plus extra, sliced, to serve400g/14oz ready-made chestnut puréesalt and freshly ground black pepper 1.5kg/3lb 5oz butternut squash, seeds removed, flesh cut into large wedges 5 tbsp olive oil 1 onion, chopped 1 garlic clove, finely chopped 2 potatoes, cut into cubes 1 Bramley apple, peeled, core removed, flesh chopped 2 litres/3½ pints hot chicken or vegetable stock 1 sprig fresh thyme 2 bay leaves 500g/1lb 2oz chestnuts, roasted and peeled, plus extra, sliced, to serve 400g/14oz ready-made chestnut purée salt and freshly ground black pepper truffle oil, for drizzlingdouble cream, for drizzling (optional) truffle oil, for drizzling double cream, for drizzling (optional) Method Preheat the oven to 200C/400F/Gas 6.Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil. Transfer to the oven and roast for 25-30 minutes, or until the squash is tender and golden-brown. Set aside to cool. When the butternut squash has cooled, drain off the oil and peel away the skin, taking care not to burn your fingers.Heat the remaining olive oil in a large pan over a medium heat, add the onion, garlic, potatoes and apple and fry for 4-5 minutes, stirring regularly, until softened. Add the stock, roasted squash, thyme, bay leaves, chestnuts and the chestnut purée. Stir well and season, to taste, with salt and freshly ground black pepper.Bring the mixture to the boil, turn down the heat and simmer for 15-20 minutes, or until the potatoes are tender. Set aside to cool.Transfer the mixture to a food processor and blend until smooth. Return to the pan and heat until warmed through.To serve, divide the soup equally between ten serving bowls. Garnish each serving with a few drops of truffle oil and cream (if using) and sprinkle over the sliced roasted chestnuts. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil. Transfer to the oven and roast for 25-30 minutes, or until the squash is tender and golden-brown. Set aside to cool. Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil. Transfer to the oven and roast for 25-30 minutes, or until the squash is tender and golden-brown. Set aside to cool. When the butternut squash has cooled, drain off the oil and peel away the skin, taking care not to burn your fingers. When the butternut squash has cooled, drain off the oil and peel away the skin, taking care not to burn your fingers. Heat the remaining olive oil in a large pan over a medium heat, add the onion, garlic, potatoes and apple and fry for 4-5 minutes, stirring regularly, until softened. Heat the remaining olive oil in a large pan over a medium heat, add the onion, garlic, potatoes and apple and fry for 4-5 minutes, stirring regularly, until softened. Add the stock, roasted squash, thyme, bay leaves, chestnuts and the chestnut purée. Stir well and season, to taste, with salt and freshly ground black pepper. Add the stock, roasted squash, thyme, bay leaves, chestnuts and the chestnut purée. Stir well and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, turn down the heat and simmer for 15-20 minutes, or until the potatoes are tender. Set aside to cool. Bring the mixture to the boil, turn down the heat and simmer for 15-20 minutes, or until the potatoes are tender. Set aside to cool. Transfer the mixture to a food processor and blend until smooth. Return to the pan and heat until warmed through. Transfer the mixture to a food processor and blend until smooth. Return to the pan and heat until warmed through. To serve, divide the soup equally between ten serving bowls. Garnish each serving with a few drops of truffle oil and cream (if using) and sprinkle over the sliced roasted chestnuts. To serve, divide the soup equally between ten serving bowls. Garnish each serving with a few drops of truffle oil and cream (if using) and sprinkle over the sliced roasted chestnuts.
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chestnutroastedbutte_90627_16x9.jpg This hearty, rib-sticking soup welcomes all sorts of Christmas leftovers and brings out the best in them. 1.5kg/3lb 5oz butternut squash, seeds removed, flesh cut into large wedges5 tbsp olive oil1 onion, chopped1 garlic clove, finely chopped2 potatoes, cut into cubes1 Bramley apple, peeled, core removed, flesh chopped2 litres/3½ pints hot chicken or vegetable stock1 sprig fresh thyme2 bay leaves 500g/1lb 2oz chestnuts, roasted and peeled, plus extra, sliced, to serve400g/14oz ready-made chestnut puréesalt and freshly ground black pepper 1.5kg/3lb 5oz butternut squash, seeds removed, flesh cut into large wedges 5 tbsp olive oil 1 onion, chopped 1 garlic clove, finely chopped 2 potatoes, cut into cubes 1 Bramley apple, peeled, core removed, flesh chopped 2 litres/3½ pints hot chicken or vegetable stock 1 sprig fresh thyme 2 bay leaves 500g/1lb 2oz chestnuts, roasted and peeled, plus extra, sliced, to serve 400g/14oz ready-made chestnut purée salt and freshly ground black pepper truffle oil, for drizzlingdouble cream, for drizzling (optional) truffle oil, for drizzling double cream, for drizzling (optional) Method Preheat the oven to 200C/400F/Gas 6.Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil. Transfer to the oven and roast for 25-30 minutes, or until the squash is tender and golden-brown. Set aside to cool. When the butternut squash has cooled, drain off the oil and peel away the skin, taking care not to burn your fingers.Heat the remaining olive oil in a large pan over a medium heat, add the onion, garlic, potatoes and apple and fry for 4-5 minutes, stirring regularly, until softened. Add the stock, roasted squash, thyme, bay leaves, chestnuts and the chestnut purée. Stir well and season, to taste, with salt and freshly ground black pepper.Bring the mixture to the boil, turn down the heat and simmer for 15-20 minutes, or until the potatoes are tender. Set aside to cool.Transfer the mixture to a food processor and blend until smooth. Return to the pan and heat until warmed through.To serve, divide the soup equally between ten serving bowls. Garnish each serving with a few drops of truffle oil and cream (if using) and sprinkle over the sliced roasted chestnuts. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil. Transfer to the oven and roast for 25-30 minutes, or until the squash is tender and golden-brown. Set aside to cool. Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil. Transfer to the oven and roast for 25-30 minutes, or until the squash is tender and golden-brown. Set aside to cool. When the butternut squash has cooled, drain off the oil and peel away the skin, taking care not to burn your fingers. When the butternut squash has cooled, drain off the oil and peel away the skin, taking care not to burn your fingers. Heat the remaining olive oil in a large pan over a medium heat, add the onion, garlic, potatoes and apple and fry for 4-5 minutes, stirring regularly, until softened. Heat the remaining olive oil in a large pan over a medium heat, add the onion, garlic, potatoes and apple and fry for 4-5 minutes, stirring regularly, until softened. Add the stock, roasted squash, thyme, bay leaves, chestnuts and the chestnut purée. Stir well and season, to taste, with salt and freshly ground black pepper. Add the stock, roasted squash, thyme, bay leaves, chestnuts and the chestnut purée. Stir well and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, turn down the heat and simmer for 15-20 minutes, or until the potatoes are tender. Set aside to cool. Bring the mixture to the boil, turn down the heat and simmer for 15-20 minutes, or until the potatoes are tender. Set aside to cool. Transfer the mixture to a food processor and blend until smooth. Return to the pan and heat until warmed through. Transfer the mixture to a food processor and blend until smooth. Return to the pan and heat until warmed through. To serve, divide the soup equally between ten serving bowls. Garnish each serving with a few drops of truffle oil and cream (if using) and sprinkle over the sliced roasted chestnuts. To serve, divide the soup equally between ten serving bowls. Garnish each serving with a few drops of truffle oil and cream (if using) and sprinkle over the sliced roasted chestnuts."
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Baked beans, bao buns and pancakes: How footballers stay fuelled during the Euros
Some teams will be in Switzerland for more than a month, so let’s hope they like the food on offer… https://ichef.bbci.co.uk/images/ic/480xn/p0ljx8s6.jpg Lily Woodham will be heading to Switzerland as a member of the Wales Euro 2025 squad This article is part of the BBC's Women's Summer of Sport. Keep up-to-date with all the matches, competitions and sports news on BBC Sport, BBC Sounds and BBC iPlayer. The Women’s Euro 2025 competition takes place throughout July and you can watch games live on BBC iPlayer. Defending champions England will be there, alongside Wales who are competing at a major tournament for the first time. Only one team will get their hands on the trophy and winners’ medals at the end of the month – but if it were up to us, all the teams’ chefs and nutritionists would get a fancy hunk of metal hung around their necks too. They’re the ones responsible for fuelling the squads. “Our chef Greg is incredible,” says Wales’ defender, Lily Woodham. “He makes going to play in another country a breeze,” adds forward Elise Hughes. “He flies out the day before and just sorts all the food out.” Here’s how the experts make sure players are satisfied at mealtimes and successful on the pitch. Eat more to play better Dr James Morehan was the women's lead performance nutritionist for the Lionesses 2017-2021. He made it his business to get the players to eat more. “We did in-house research looking at the [physical] demands of tournament football at international level versus the most intense club football demands. It’s about a 33-35% increase. “You might have six or seven games within a short window – there’s no club exposure that mirrors that in women’s football, or in most sports. If players continue fuelling and recovering in the same way they do at club level, then a couple of days into the camp they’ll feel so fatigued.” Make it fun “We include players’ favourite dishes, theme nights, live cooking stations, and seasonal dishes to keep things fresh,” says Chanel Williams, nutritionist for the Football Association of Wales (FAW) and PAS Nutrition. “Bao buns with pulled beef are a big hit in camp at the moment, so we’ve added them to our dinner menus – they’re a great source of protein and give us something to look forward to after a long day!” The food and environment can be so uplifting that they inspire players to be more adventurous with what they eat. Hughes agrees: “I used to be really fussy as a kid, just all beige food, white potatoes, plain chicken breasts. It was [international football] camps that helped me expand my palate. Now I eat anything, which is brilliant.” Go crazy for carbs When competing for Wales, midfielder Josie Green explains: “We’ve been in nutrition talks where they show you how many carbs you need to eat and it’s always a lot more than you’d think.” Carb consumption among teams is something Morehan has investigated. In one 2022 study looking at the nutrition requirements of women footballers, he found many players weren’t getting enough. “The Lionesses nailed protein and fat – but this came at the expense of carbohydrates. It was like trying to run a Formula One car but with a quarter of a tank of petrol. “In one match, I only had one player in the starting 11 who hit the recommended intake of carbohydrate for matchday performance. It was a massive education piece for the team,” says Morehan, who points out that diet culture can cause people to go easy on the carbs. “Carbs don’t make you fat, they fuel winning performances.” Morehan uses interesting tactics to up carb intake, focusing on the layout of the food at mealtimes. “We’ll put carbohydrates directly next to each person’s plate. It’s all to do with nudge psychology – you go with what’s next to you. “Likewise, if a chef has a live cooking station doing pasta dishes the day before a game, you’re going to get a massive increase in carbohydrate content.” What players will be eating at the camp Training day “On training days, we incorporate more snacks between meals and around their sessions because they’re burning so many calories between the gym and the pitch,” explains Williams. “Supplements-wise, a few of our essentials include protein shakes after training and hydration supplements pre and post sessions. These contain polyphenols to help with muscle soreness.” Breakfasts on these days will be all about toast, porridge, eggs, fruit and cooked breakfasts of beans, mushroom, tomatoes – and broccoli. Lunch and dinner will see the likes of beef stir-fry, chicken burgers and salmon with potatoes served up. In between meals, athletes will snack on protein bars, rice cakes, and some fruity bakes, like banana bread. The day before a game “This is one of the most important days when it comes to nutrition – our main focus here is maximising our muscle glycogen (energy) stores ahead of the match, so all of the players’ meals, snacks and drinks have a higher carbohydrate content to help us achieve this,” says Williams. Getting technical, Morehan says, “The goal on that day is to take players up to about six grams of carb per kilogram of body weight.” On these days, carbs play a starring role. Pasta and jacket potatoes are popular choices, and lighter meats like chicken and turkey will be paired with plenty of carbs, including rice. Matchday “Our meal timings will change depending on kick-off time,” says Williams. “If it’s a later kick-off, the players will sleep in a bit longer for recovery and our meals will start slightly later. The pre-match meal is always three hours before kick-off to allow enough time for digestion.” While it’s key the players have enough energy to play, it can be a balancing act. They don’t want to be so full they feel sluggish. So, as well as their food, lots of players will have orange or apple juice before a game as it comes with 20g of carbs – “two glasses has a similar amount of carbs as a jacket potato,” says Morehan. If there’s time for lunch, the players will opt for something light, avoiding high-fibre foods and anything spicy that could make them feel uncomfortable later when they’re running around the pitch. “The stadium dressing room is stocked with snacks, hydration drinks and supplements like caffeine gels to support performance, which we top up at half time,” says Williams. “Then afterwards there are recovery shakes and a post-match meal to help the players refuel before another week starts. This is especially important when there is a short turnaround between games!” Watch Wales and England compete at the Euros 2025 live on BBC iPlayer Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. Originally published June 2025
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"title": "Baked beans, bao buns and pancakes: How footballers stay fuelled during the Euros",
"content": "Some teams will be in Switzerland for more than a month, so let’s hope they like the food on offer… https://ichef.bbci.co.uk/images/ic/480xn/p0ljx8s6.jpg Lily Woodham will be heading to Switzerland as a member of the Wales Euro 2025 squad This article is part of the BBC's Women's Summer of Sport. Keep up-to-date with all the matches, competitions and sports news on BBC Sport, BBC Sounds and BBC iPlayer. The Women’s Euro 2025 competition takes place throughout July and you can watch games live on BBC iPlayer. Defending champions England will be there, alongside Wales who are competing at a major tournament for the first time. Only one team will get their hands on the trophy and winners’ medals at the end of the month – but if it were up to us, all the teams’ chefs and nutritionists would get a fancy hunk of metal hung around their necks too. They’re the ones responsible for fuelling the squads. “Our chef Greg is incredible,” says Wales’ defender, Lily Woodham. “He makes going to play in another country a breeze,” adds forward Elise Hughes. “He flies out the day before and just sorts all the food out.” Here’s how the experts make sure players are satisfied at mealtimes and successful on the pitch. Eat more to play better Dr James Morehan was the women's lead performance nutritionist for the Lionesses 2017-2021. He made it his business to get the players to eat more. “We did in-house research looking at the [physical] demands of tournament football at international level versus the most intense club football demands. It’s about a 33-35% increase. “You might have six or seven games within a short window – there’s no club exposure that mirrors that in women’s football, or in most sports. If players continue fuelling and recovering in the same way they do at club level, then a couple of days into the camp they’ll feel so fatigued.” Make it fun “We include players’ favourite dishes, theme nights, live cooking stations, and seasonal dishes to keep things fresh,” says Chanel Williams, nutritionist for the Football Association of Wales (FAW) and PAS Nutrition. “Bao buns with pulled beef are a big hit in camp at the moment, so we’ve added them to our dinner menus – they’re a great source of protein and give us something to look forward to after a long day!” The food and environment can be so uplifting that they inspire players to be more adventurous with what they eat. Hughes agrees: “I used to be really fussy as a kid, just all beige food, white potatoes, plain chicken breasts. It was [international football] camps that helped me expand my palate. Now I eat anything, which is brilliant.” Go crazy for carbs When competing for Wales, midfielder Josie Green explains: “We’ve been in nutrition talks where they show you how many carbs you need to eat and it’s always a lot more than you’d think.” Carb consumption among teams is something Morehan has investigated. In one 2022 study looking at the nutrition requirements of women footballers, he found many players weren’t getting enough. “The Lionesses nailed protein and fat – but this came at the expense of carbohydrates. It was like trying to run a Formula One car but with a quarter of a tank of petrol. “In one match, I only had one player in the starting 11 who hit the recommended intake of carbohydrate for matchday performance. It was a massive education piece for the team,” says Morehan, who points out that diet culture can cause people to go easy on the carbs. “Carbs don’t make you fat, they fuel winning performances.” Morehan uses interesting tactics to up carb intake, focusing on the layout of the food at mealtimes. “We’ll put carbohydrates directly next to each person’s plate. It’s all to do with nudge psychology – you go with what’s next to you. “Likewise, if a chef has a live cooking station doing pasta dishes the day before a game, you’re going to get a massive increase in carbohydrate content.” What players will be eating at the camp Training day “On training days, we incorporate more snacks between meals and around their sessions because they’re burning so many calories between the gym and the pitch,” explains Williams. “Supplements-wise, a few of our essentials include protein shakes after training and hydration supplements pre and post sessions. These contain polyphenols to help with muscle soreness.” Breakfasts on these days will be all about toast, porridge, eggs, fruit and cooked breakfasts of beans, mushroom, tomatoes – and broccoli. Lunch and dinner will see the likes of beef stir-fry, chicken burgers and salmon with potatoes served up. In between meals, athletes will snack on protein bars, rice cakes, and some fruity bakes, like banana bread. The day before a game “This is one of the most important days when it comes to nutrition – our main focus here is maximising our muscle glycogen (energy) stores ahead of the match, so all of the players’ meals, snacks and drinks have a higher carbohydrate content to help us achieve this,” says Williams. Getting technical, Morehan says, “The goal on that day is to take players up to about six grams of carb per kilogram of body weight.” On these days, carbs play a starring role. Pasta and jacket potatoes are popular choices, and lighter meats like chicken and turkey will be paired with plenty of carbs, including rice. Matchday “Our meal timings will change depending on kick-off time,” says Williams. “If it’s a later kick-off, the players will sleep in a bit longer for recovery and our meals will start slightly later. The pre-match meal is always three hours before kick-off to allow enough time for digestion.” While it’s key the players have enough energy to play, it can be a balancing act. They don’t want to be so full they feel sluggish. So, as well as their food, lots of players will have orange or apple juice before a game as it comes with 20g of carbs – “two glasses has a similar amount of carbs as a jacket potato,” says Morehan. If there’s time for lunch, the players will opt for something light, avoiding high-fibre foods and anything spicy that could make them feel uncomfortable later when they’re running around the pitch. “The stadium dressing room is stocked with snacks, hydration drinks and supplements like caffeine gels to support performance, which we top up at half time,” says Williams. “Then afterwards there are recovery shakes and a post-match meal to help the players refuel before another week starts. This is especially important when there is a short turnaround between games!” Watch Wales and England compete at the Euros 2025 live on BBC iPlayer Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. Originally published June 2025"
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Strapatsada recipe
An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strapatsada_93222_16x9.jpg In Greece and Cyprus we often cook seasonal vegetables ‘me avga’, which is to simply cook them and then finish by scrambling through eggs. You will find everything from tomatoes to potatoes, courgettes to asparagus. So whilst strapatsada may look and feel like a breakfast dish, it is in fact eaten at all times of day, and is even eaten cold. It can be eaten as a light meal or as part of a meze, however being tomato based, I feel like strapatsada lends itself to being a great brunch dish too. Serve as is with toasted pita, or as part of a larger spread with olives, cucumber batons, radishes and grilled loukaniko (a spiced Greek sausage). 3 tbsp olive oil1 brown onion, finely chopped 2 garlic cloves, finely chopped ½ tsp sweet paprika1 tsp caster sugar1 tbsp red wine vinegar1 tsp dried oregano750g/1lb 10oz ripe tomatoes, peeled and finely chopped or coarsely grated and skin discarded8 large free-range eggs100g/3½oz fetasea salt and freshly ground black peppertoast or pitta bread, to serve (optional) 3 tbsp olive oil 1 brown onion, finely chopped 2 garlic cloves, finely chopped ½ tsp sweet paprika 1 tsp caster sugar 1 tbsp red wine vinegar 1 tsp dried oregano 750g/1lb 10oz ripe tomatoes, peeled and finely chopped or coarsely grated and skin discarded 8 large free-range eggs 100g/3½oz feta sea salt and freshly ground black pepper toast or pitta bread, to serve (optional) Method Heat the oil in a large non-stick frying pan over a low–medium heat and add the onion and garlic. Fry for 10 minutes, until it starts to soften and become sticky. Stir in the paprika, sugar, vinegar and most of the dried oregano (reserve a large pinch). Fry for another minute, then add the tomatoes and season well with salt and pepper. Gently bring to the boil, reduce the heat just a little and then leave to cook for around 15 minutes. Most of the liquid needs to have evaporated and the tomatoes should start to gently caramelise.Crack the eggs into a bowl and season with salt and pepper. Beat and then pour into the pan with the tomatoes. Lower the heat a little more and scramble the eggs and tomatoes together. Keep stirring and cooking over a low heat. When the eggs are half cooked, remove from the heat. Keep stirring off the heat until the eggs are creamy and silky. Sprinkle with the remaining oregano and crumble over the feta. Serve spooned over toast, with pitta bread or as part of a breakfast spread. Heat the oil in a large non-stick frying pan over a low–medium heat and add the onion and garlic. Fry for 10 minutes, until it starts to soften and become sticky. Stir in the paprika, sugar, vinegar and most of the dried oregano (reserve a large pinch). Fry for another minute, then add the tomatoes and season well with salt and pepper. Gently bring to the boil, reduce the heat just a little and then leave to cook for around 15 minutes. Most of the liquid needs to have evaporated and the tomatoes should start to gently caramelise. Heat the oil in a large non-stick frying pan over a low–medium heat and add the onion and garlic. Fry for 10 minutes, until it starts to soften and become sticky. Stir in the paprika, sugar, vinegar and most of the dried oregano (reserve a large pinch). Fry for another minute, then add the tomatoes and season well with salt and pepper. Gently bring to the boil, reduce the heat just a little and then leave to cook for around 15 minutes. Most of the liquid needs to have evaporated and the tomatoes should start to gently caramelise. Crack the eggs into a bowl and season with salt and pepper. Beat and then pour into the pan with the tomatoes. Lower the heat a little more and scramble the eggs and tomatoes together. Keep stirring and cooking over a low heat. When the eggs are half cooked, remove from the heat. Keep stirring off the heat until the eggs are creamy and silky. Sprinkle with the remaining oregano and crumble over the feta. Serve spooned over toast, with pitta bread or as part of a breakfast spread. Crack the eggs into a bowl and season with salt and pepper. Beat and then pour into the pan with the tomatoes. Lower the heat a little more and scramble the eggs and tomatoes together. Keep stirring and cooking over a low heat. When the eggs are half cooked, remove from the heat. Keep stirring off the heat until the eggs are creamy and silky. Sprinkle with the remaining oregano and crumble over the feta. Serve spooned over toast, with pitta bread or as part of a breakfast spread. Recipe tips Strapatsada can be eaten hot or cold, either way it's delicious! If you want to get ahead, and serve it hot, make the cooked tomato base when you can, then just stir through and cook the whisked eggs at the last minute.
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"title": "Strapatsada recipe",
"content": "An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strapatsada_93222_16x9.jpg In Greece and Cyprus we often cook seasonal vegetables ‘me avga’, which is to simply cook them and then finish by scrambling through eggs. You will find everything from tomatoes to potatoes, courgettes to asparagus. So whilst strapatsada may look and feel like a breakfast dish, it is in fact eaten at all times of day, and is even eaten cold. It can be eaten as a light meal or as part of a meze, however being tomato based, I feel like strapatsada lends itself to being a great brunch dish too. Serve as is with toasted pita, or as part of a larger spread with olives, cucumber batons, radishes and grilled loukaniko (a spiced Greek sausage). 3 tbsp olive oil1 brown onion, finely chopped 2 garlic cloves, finely chopped ½ tsp sweet paprika1 tsp caster sugar1 tbsp red wine vinegar1 tsp dried oregano750g/1lb 10oz ripe tomatoes, peeled and finely chopped or coarsely grated and skin discarded8 large free-range eggs100g/3½oz fetasea salt and freshly ground black peppertoast or pitta bread, to serve (optional) 3 tbsp olive oil 1 brown onion, finely chopped 2 garlic cloves, finely chopped ½ tsp sweet paprika 1 tsp caster sugar 1 tbsp red wine vinegar 1 tsp dried oregano 750g/1lb 10oz ripe tomatoes, peeled and finely chopped or coarsely grated and skin discarded 8 large free-range eggs 100g/3½oz feta sea salt and freshly ground black pepper toast or pitta bread, to serve (optional) Method Heat the oil in a large non-stick frying pan over a low–medium heat and add the onion and garlic. Fry for 10 minutes, until it starts to soften and become sticky. Stir in the paprika, sugar, vinegar and most of the dried oregano (reserve a large pinch). Fry for another minute, then add the tomatoes and season well with salt and pepper. Gently bring to the boil, reduce the heat just a little and then leave to cook for around 15 minutes. Most of the liquid needs to have evaporated and the tomatoes should start to gently caramelise.Crack the eggs into a bowl and season with salt and pepper. Beat and then pour into the pan with the tomatoes. Lower the heat a little more and scramble the eggs and tomatoes together. Keep stirring and cooking over a low heat. When the eggs are half cooked, remove from the heat. Keep stirring off the heat until the eggs are creamy and silky. Sprinkle with the remaining oregano and crumble over the feta. Serve spooned over toast, with pitta bread or as part of a breakfast spread. Heat the oil in a large non-stick frying pan over a low–medium heat and add the onion and garlic. Fry for 10 minutes, until it starts to soften and become sticky. Stir in the paprika, sugar, vinegar and most of the dried oregano (reserve a large pinch). Fry for another minute, then add the tomatoes and season well with salt and pepper. Gently bring to the boil, reduce the heat just a little and then leave to cook for around 15 minutes. Most of the liquid needs to have evaporated and the tomatoes should start to gently caramelise. Heat the oil in a large non-stick frying pan over a low–medium heat and add the onion and garlic. Fry for 10 minutes, until it starts to soften and become sticky. Stir in the paprika, sugar, vinegar and most of the dried oregano (reserve a large pinch). Fry for another minute, then add the tomatoes and season well with salt and pepper. Gently bring to the boil, reduce the heat just a little and then leave to cook for around 15 minutes. Most of the liquid needs to have evaporated and the tomatoes should start to gently caramelise. Crack the eggs into a bowl and season with salt and pepper. Beat and then pour into the pan with the tomatoes. Lower the heat a little more and scramble the eggs and tomatoes together. Keep stirring and cooking over a low heat. When the eggs are half cooked, remove from the heat. Keep stirring off the heat until the eggs are creamy and silky. Sprinkle with the remaining oregano and crumble over the feta. Serve spooned over toast, with pitta bread or as part of a breakfast spread. Crack the eggs into a bowl and season with salt and pepper. Beat and then pour into the pan with the tomatoes. Lower the heat a little more and scramble the eggs and tomatoes together. Keep stirring and cooking over a low heat. When the eggs are half cooked, remove from the heat. Keep stirring off the heat until the eggs are creamy and silky. Sprinkle with the remaining oregano and crumble over the feta. Serve spooned over toast, with pitta bread or as part of a breakfast spread. Recipe tips Strapatsada can be eaten hot or cold, either way it's delicious! If you want to get ahead, and serve it hot, make the cooked tomato base when you can, then just stir through and cook the whisked eggs at the last minute."
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Tahinopita French toast recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tahinopita_french_toast_99984_16x9.jpg Tahinopita is a Cypriot sweet bread, not dissimilar to a cinnamon bun, but with sweetened cinnamon tahini laced in the swirl instead of butter. They can be found in bakeries all over Cyprus most of the year, but they are most popular during times of fasting, as traditionally they don’t contain any animal products. I regularly adopt the same flavour profile for breakfast, using it in french toast and pancakes, and even in baking. If you think about the combination of peanut butter and jam, you are on the right path. But using tahini and honey instead, which really is the dreamiest combination. 4 tbsp tahini150ml/5fl oz full-fat milk100ml/3½fl oz single cream2 large free-range eggs1 tsp ground cinnamon2 tbsp caster sugarpinch sea salt20g/¾oz unsalted butter250g/9oz brioche or challah bread, cut into four 3–4cm/1¼ –1½in thick slices6 tsp sesame seeds, toasted150g/5½oz Greek-style yoghurt6 tbsp runny honey150g/5½oz seasonal fruit (such as berries or stone fruits), sliced, to serve 4 tbsp tahini 150ml/5fl oz full-fat milk 100ml/3½fl oz single cream 2 large free-range eggs 1 tsp ground cinnamon 2 tbsp caster sugar pinch sea salt 20g/¾oz unsalted butter 250g/9oz brioche or challah bread, cut into four 3–4cm/1¼ –1½in thick slices 6 tsp sesame seeds, toasted 150g/5½oz Greek-style yoghurt 6 tbsp runny honey 150g/5½oz seasonal fruit (such as berries or stone fruits), sliced, to serve Method Spoon 2 tablespoons of the tahini into a wide shallow bowl and slowly whisk in the milk and cream. Whisk in the eggs, cinnamon, sugar and salt until a smooth custard is formed. Place a large frying pan over a medium heat and add half of the butter. Lay two slices of bread in the custard. Leave for 30 seconds, then turn the slices over and soak for a further 30–60 seconds. The bread should absorb as much liquid as possible without disintegrating. Fry the bread slices for 3 minutes until golden underneath, then turn over and fry for a couple more minutes. Sprinkle 1 teaspoon of sesame seeds on top of each bread slice and press them in gently. Flip the bread slices back over and sear for 1 more minute until golden. Set aside the remaining sesame seeds. Transfer the bread slices to a plate or board, wipe out the pan and repeat with the remaining bread slices. Cut each bread slice into two triangles and place on four warmed plates. Top each plate with a generous spoonful of yoghurt, the remaining tahini, the remaining sesame seeds and a drizzle of the honey. Serve with the seasonal fruit. Spoon 2 tablespoons of the tahini into a wide shallow bowl and slowly whisk in the milk and cream. Whisk in the eggs, cinnamon, sugar and salt until a smooth custard is formed. Place a large frying pan over a medium heat and add half of the butter. Lay two slices of bread in the custard. Leave for 30 seconds, then turn the slices over and soak for a further 30–60 seconds. The bread should absorb as much liquid as possible without disintegrating. Spoon 2 tablespoons of the tahini into a wide shallow bowl and slowly whisk in the milk and cream. Whisk in the eggs, cinnamon, sugar and salt until a smooth custard is formed. Place a large frying pan over a medium heat and add half of the butter. Lay two slices of bread in the custard. Leave for 30 seconds, then turn the slices over and soak for a further 30–60 seconds. The bread should absorb as much liquid as possible without disintegrating. Fry the bread slices for 3 minutes until golden underneath, then turn over and fry for a couple more minutes. Sprinkle 1 teaspoon of sesame seeds on top of each bread slice and press them in gently. Flip the bread slices back over and sear for 1 more minute until golden. Set aside the remaining sesame seeds. Transfer the bread slices to a plate or board, wipe out the pan and repeat with the remaining bread slices. Fry the bread slices for 3 minutes until golden underneath, then turn over and fry for a couple more minutes. Sprinkle 1 teaspoon of sesame seeds on top of each bread slice and press them in gently. Flip the bread slices back over and sear for 1 more minute until golden. Set aside the remaining sesame seeds. Transfer the bread slices to a plate or board, wipe out the pan and repeat with the remaining bread slices. Cut each bread slice into two triangles and place on four warmed plates. Top each plate with a generous spoonful of yoghurt, the remaining tahini, the remaining sesame seeds and a drizzle of the honey. Serve with the seasonal fruit. Cut each bread slice into two triangles and place on four warmed plates. Top each plate with a generous spoonful of yoghurt, the remaining tahini, the remaining sesame seeds and a drizzle of the honey. Serve with the seasonal fruit. Recipe tips Traditional Tahinopita involves swirling bread dough with sweet tahini paste. This French toast version produces a similar flavour but in a fraction of the time! Here I’ve created a crust on the french toast with sesame seeds, but if that feels a bit much and you don’t feel confident then skip this step. It’ll still be delicious. The mixture is a little wetter than regular french toast, it’s a cross between eggy bread and pain perdu which gives it a custardy finish.
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"title": "Tahinopita French toast recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tahinopita_french_toast_99984_16x9.jpg Tahinopita is a Cypriot sweet bread, not dissimilar to a cinnamon bun, but with sweetened cinnamon tahini laced in the swirl instead of butter. They can be found in bakeries all over Cyprus most of the year, but they are most popular during times of fasting, as traditionally they don’t contain any animal products. I regularly adopt the same flavour profile for breakfast, using it in french toast and pancakes, and even in baking. If you think about the combination of peanut butter and jam, you are on the right path. But using tahini and honey instead, which really is the dreamiest combination. 4 tbsp tahini150ml/5fl oz full-fat milk100ml/3½fl oz single cream2 large free-range eggs1 tsp ground cinnamon2 tbsp caster sugarpinch sea salt20g/¾oz unsalted butter250g/9oz brioche or challah bread, cut into four 3–4cm/1¼ –1½in thick slices6 tsp sesame seeds, toasted150g/5½oz Greek-style yoghurt6 tbsp runny honey150g/5½oz seasonal fruit (such as berries or stone fruits), sliced, to serve 4 tbsp tahini 150ml/5fl oz full-fat milk 100ml/3½fl oz single cream 2 large free-range eggs 1 tsp ground cinnamon 2 tbsp caster sugar pinch sea salt 20g/¾oz unsalted butter 250g/9oz brioche or challah bread, cut into four 3–4cm/1¼ –1½in thick slices 6 tsp sesame seeds, toasted 150g/5½oz Greek-style yoghurt 6 tbsp runny honey 150g/5½oz seasonal fruit (such as berries or stone fruits), sliced, to serve Method Spoon 2 tablespoons of the tahini into a wide shallow bowl and slowly whisk in the milk and cream. Whisk in the eggs, cinnamon, sugar and salt until a smooth custard is formed. Place a large frying pan over a medium heat and add half of the butter. Lay two slices of bread in the custard. Leave for 30 seconds, then turn the slices over and soak for a further 30–60 seconds. The bread should absorb as much liquid as possible without disintegrating. Fry the bread slices for 3 minutes until golden underneath, then turn over and fry for a couple more minutes. Sprinkle 1 teaspoon of sesame seeds on top of each bread slice and press them in gently. Flip the bread slices back over and sear for 1 more minute until golden. Set aside the remaining sesame seeds. Transfer the bread slices to a plate or board, wipe out the pan and repeat with the remaining bread slices. Cut each bread slice into two triangles and place on four warmed plates. Top each plate with a generous spoonful of yoghurt, the remaining tahini, the remaining sesame seeds and a drizzle of the honey. Serve with the seasonal fruit. Spoon 2 tablespoons of the tahini into a wide shallow bowl and slowly whisk in the milk and cream. Whisk in the eggs, cinnamon, sugar and salt until a smooth custard is formed. Place a large frying pan over a medium heat and add half of the butter. Lay two slices of bread in the custard. Leave for 30 seconds, then turn the slices over and soak for a further 30–60 seconds. The bread should absorb as much liquid as possible without disintegrating. Spoon 2 tablespoons of the tahini into a wide shallow bowl and slowly whisk in the milk and cream. Whisk in the eggs, cinnamon, sugar and salt until a smooth custard is formed. Place a large frying pan over a medium heat and add half of the butter. Lay two slices of bread in the custard. Leave for 30 seconds, then turn the slices over and soak for a further 30–60 seconds. The bread should absorb as much liquid as possible without disintegrating. Fry the bread slices for 3 minutes until golden underneath, then turn over and fry for a couple more minutes. Sprinkle 1 teaspoon of sesame seeds on top of each bread slice and press them in gently. Flip the bread slices back over and sear for 1 more minute until golden. Set aside the remaining sesame seeds. Transfer the bread slices to a plate or board, wipe out the pan and repeat with the remaining bread slices. Fry the bread slices for 3 minutes until golden underneath, then turn over and fry for a couple more minutes. Sprinkle 1 teaspoon of sesame seeds on top of each bread slice and press them in gently. Flip the bread slices back over and sear for 1 more minute until golden. Set aside the remaining sesame seeds. Transfer the bread slices to a plate or board, wipe out the pan and repeat with the remaining bread slices. Cut each bread slice into two triangles and place on four warmed plates. Top each plate with a generous spoonful of yoghurt, the remaining tahini, the remaining sesame seeds and a drizzle of the honey. Serve with the seasonal fruit. Cut each bread slice into two triangles and place on four warmed plates. Top each plate with a generous spoonful of yoghurt, the remaining tahini, the remaining sesame seeds and a drizzle of the honey. Serve with the seasonal fruit. Recipe tips Traditional Tahinopita involves swirling bread dough with sweet tahini paste. This French toast version produces a similar flavour but in a fraction of the time! Here I’ve created a crust on the french toast with sesame seeds, but if that feels a bit much and you don’t feel confident then skip this step. It’ll still be delicious. The mixture is a little wetter than regular french toast, it’s a cross between eggy bread and pain perdu which gives it a custardy finish."
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Greek-style chopped salad recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greek_chopped_salad_12633_16x9.jpg This Greek-style chopped salad is the perfect BBQ side. Marinating the feta takes no longer than five minutes, and imparts the salty cheese with plenty of zingy flavour. 200g/7oz feta, patted dry with kitchen paper 150ml/¼ pint extra virgin olive oil 1 red chilli, finely chopped including seedssmall handful fresh mint leaves, finely sliced into ribbons1 unwaxed lemon 200g/7oz feta, patted dry with kitchen paper 150ml/¼ pint extra virgin olive oil 1 red chilli, finely chopped including seeds small handful fresh mint leaves, finely sliced into ribbons 1 unwaxed lemon 1 small red onion, finely sliced ½ tsp caster sugar 250g/9oz vine tomatoes (about 4), roughly chopped 1 green pepper, de-seeded and roughly chopped 15 pitted black olives, roughly chopped salt 1 small red onion, finely sliced ½ tsp caster sugar 250g/9oz vine tomatoes (about 4), roughly chopped 1 green pepper, de-seeded and roughly chopped 15 pitted black olives, roughly chopped salt Method To make the marinated feta, roughly break the feta into 16 irregular pieces, and place in a 600ml/20fl oz jar or glass. In a separate bowl, stir the olive oil, chilli and mint together. Peel the lemon skin with a potato peeler and nestle the pieces of peel around the feta in the jar twisting them slightly as you go to release the aromatic oils. Pour the flavoured olive oil, along with all of the mint and chilli, over the feta and cover with a lid or cling film. Leave to marinate at room temperature while you prepare the salad - from 10 minutes, up to 2 hours in advance of the time you want to serve. To make the salad, juice the lemon into a medium mixing bowl and add the red onion, along with the sugar and ½ teaspoon of salt. Mix the onion in the lemon juice with your hand, ensuring that the slices separate and begin to soften. Set aside for 10 minutes.Add the tomatoes, pepper and black olives to the onion and stir to combine. Lift the feta pieces out of the olive oil marinade with a fork and add to the vegetables. Stir the oil to loosen all the mint and chilli from the base of the jar, then pour 2 tablespoons of the flavoured oil over the salad before serving. To make the marinated feta, roughly break the feta into 16 irregular pieces, and place in a 600ml/20fl oz jar or glass. In a separate bowl, stir the olive oil, chilli and mint together. Peel the lemon skin with a potato peeler and nestle the pieces of peel around the feta in the jar twisting them slightly as you go to release the aromatic oils. Pour the flavoured olive oil, along with all of the mint and chilli, over the feta and cover with a lid or cling film. Leave to marinate at room temperature while you prepare the salad - from 10 minutes, up to 2 hours in advance of the time you want to serve. To make the marinated feta, roughly break the feta into 16 irregular pieces, and place in a 600ml/20fl oz jar or glass. In a separate bowl, stir the olive oil, chilli and mint together. Peel the lemon skin with a potato peeler and nestle the pieces of peel around the feta in the jar twisting them slightly as you go to release the aromatic oils. Pour the flavoured olive oil, along with all of the mint and chilli, over the feta and cover with a lid or cling film. Leave to marinate at room temperature while you prepare the salad - from 10 minutes, up to 2 hours in advance of the time you want to serve. To make the salad, juice the lemon into a medium mixing bowl and add the red onion, along with the sugar and ½ teaspoon of salt. Mix the onion in the lemon juice with your hand, ensuring that the slices separate and begin to soften. Set aside for 10 minutes. To make the salad, juice the lemon into a medium mixing bowl and add the red onion, along with the sugar and ½ teaspoon of salt. Mix the onion in the lemon juice with your hand, ensuring that the slices separate and begin to soften. Set aside for 10 minutes. Add the tomatoes, pepper and black olives to the onion and stir to combine. Lift the feta pieces out of the olive oil marinade with a fork and add to the vegetables. Stir the oil to loosen all the mint and chilli from the base of the jar, then pour 2 tablespoons of the flavoured oil over the salad before serving. Add the tomatoes, pepper and black olives to the onion and stir to combine. Lift the feta pieces out of the olive oil marinade with a fork and add to the vegetables. Stir the oil to loosen all the mint and chilli from the base of the jar, then pour 2 tablespoons of the flavoured oil over the salad before serving. Recipe tips Any leftover oil can be used to dress grain salads, or to roast tomatoes and peppers.
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"title": "Greek-style chopped salad recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greek_chopped_salad_12633_16x9.jpg This Greek-style chopped salad is the perfect BBQ side. Marinating the feta takes no longer than five minutes, and imparts the salty cheese with plenty of zingy flavour. 200g/7oz feta, patted dry with kitchen paper 150ml/¼ pint extra virgin olive oil 1 red chilli, finely chopped including seedssmall handful fresh mint leaves, finely sliced into ribbons1 unwaxed lemon 200g/7oz feta, patted dry with kitchen paper 150ml/¼ pint extra virgin olive oil 1 red chilli, finely chopped including seeds small handful fresh mint leaves, finely sliced into ribbons 1 unwaxed lemon 1 small red onion, finely sliced ½ tsp caster sugar 250g/9oz vine tomatoes (about 4), roughly chopped 1 green pepper, de-seeded and roughly chopped 15 pitted black olives, roughly chopped salt 1 small red onion, finely sliced ½ tsp caster sugar 250g/9oz vine tomatoes (about 4), roughly chopped 1 green pepper, de-seeded and roughly chopped 15 pitted black olives, roughly chopped salt Method To make the marinated feta, roughly break the feta into 16 irregular pieces, and place in a 600ml/20fl oz jar or glass. In a separate bowl, stir the olive oil, chilli and mint together. Peel the lemon skin with a potato peeler and nestle the pieces of peel around the feta in the jar twisting them slightly as you go to release the aromatic oils. Pour the flavoured olive oil, along with all of the mint and chilli, over the feta and cover with a lid or cling film. Leave to marinate at room temperature while you prepare the salad - from 10 minutes, up to 2 hours in advance of the time you want to serve. To make the salad, juice the lemon into a medium mixing bowl and add the red onion, along with the sugar and ½ teaspoon of salt. Mix the onion in the lemon juice with your hand, ensuring that the slices separate and begin to soften. Set aside for 10 minutes.Add the tomatoes, pepper and black olives to the onion and stir to combine. Lift the feta pieces out of the olive oil marinade with a fork and add to the vegetables. Stir the oil to loosen all the mint and chilli from the base of the jar, then pour 2 tablespoons of the flavoured oil over the salad before serving. To make the marinated feta, roughly break the feta into 16 irregular pieces, and place in a 600ml/20fl oz jar or glass. In a separate bowl, stir the olive oil, chilli and mint together. Peel the lemon skin with a potato peeler and nestle the pieces of peel around the feta in the jar twisting them slightly as you go to release the aromatic oils. Pour the flavoured olive oil, along with all of the mint and chilli, over the feta and cover with a lid or cling film. Leave to marinate at room temperature while you prepare the salad - from 10 minutes, up to 2 hours in advance of the time you want to serve. To make the marinated feta, roughly break the feta into 16 irregular pieces, and place in a 600ml/20fl oz jar or glass. In a separate bowl, stir the olive oil, chilli and mint together. Peel the lemon skin with a potato peeler and nestle the pieces of peel around the feta in the jar twisting them slightly as you go to release the aromatic oils. Pour the flavoured olive oil, along with all of the mint and chilli, over the feta and cover with a lid or cling film. Leave to marinate at room temperature while you prepare the salad - from 10 minutes, up to 2 hours in advance of the time you want to serve. To make the salad, juice the lemon into a medium mixing bowl and add the red onion, along with the sugar and ½ teaspoon of salt. Mix the onion in the lemon juice with your hand, ensuring that the slices separate and begin to soften. Set aside for 10 minutes. To make the salad, juice the lemon into a medium mixing bowl and add the red onion, along with the sugar and ½ teaspoon of salt. Mix the onion in the lemon juice with your hand, ensuring that the slices separate and begin to soften. Set aside for 10 minutes. Add the tomatoes, pepper and black olives to the onion and stir to combine. Lift the feta pieces out of the olive oil marinade with a fork and add to the vegetables. Stir the oil to loosen all the mint and chilli from the base of the jar, then pour 2 tablespoons of the flavoured oil over the salad before serving. Add the tomatoes, pepper and black olives to the onion and stir to combine. Lift the feta pieces out of the olive oil marinade with a fork and add to the vegetables. Stir the oil to loosen all the mint and chilli from the base of the jar, then pour 2 tablespoons of the flavoured oil over the salad before serving. Recipe tips Any leftover oil can be used to dress grain salads, or to roast tomatoes and peppers."
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Smashed cucumber salad with feta and dill recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smashed_cucumber_salad_87745_16x9.jpg Smashing cucumbers is a traditional Chinese cooking technique which helps release the water, increase crunch, intensify the flavour and allow the dressing to be quickly soaked up. For this recipe I have added a Mediterranean twist with the fresh zingy flavours of lemon, feta and herbs, making it a perfect refreshing side dish to a summer feast. 1 cucumber (about 400g/14oz), washed, dried and ends trimmed 10g/⅓oz mint leaves, roughly chopped 10g/⅓oz dill, roughly chopped 10g/⅓oz parsley leaves, roughly chopped 1 unwaxed lemon, zest and juice pinch red chilli flakes 2 tbsp toasted sesame seeds 100g/3½oz feta, crumbled1 tbsp extra virgin olive oil salt and pepper 1 cucumber (about 400g/14oz), washed, dried and ends trimmed 10g/⅓oz mint leaves, roughly chopped 10g/⅓oz dill, roughly chopped 10g/⅓oz parsley leaves, roughly chopped 1 unwaxed lemon, zest and juice pinch red chilli flakes 2 tbsp toasted sesame seeds 100g/3½oz feta, crumbled 1 tbsp extra virgin olive oil salt and pepper Method Lightly wrap the cucumber in a clean tea towel, place on a chopping board then, using a rolling pin, smash along its length to split open the skin and flesh. Tip the smashed cumber onto the board, roughly cut into bite sized chunks and sprinkle generously with salt. Place in a colander and leave to drain for 30 minutes. Once drained, place the cucumber in a mixing bowl and discard the juice. Add the mint, dill, parsley, lemon zest and juice, chilli flakes, sesame seeds, feta and oil. Stir well, check the seasoning then serve. Lightly wrap the cucumber in a clean tea towel, place on a chopping board then, using a rolling pin, smash along its length to split open the skin and flesh. Lightly wrap the cucumber in a clean tea towel, place on a chopping board then, using a rolling pin, smash along its length to split open the skin and flesh. Tip the smashed cumber onto the board, roughly cut into bite sized chunks and sprinkle generously with salt. Place in a colander and leave to drain for 30 minutes. Tip the smashed cumber onto the board, roughly cut into bite sized chunks and sprinkle generously with salt. Place in a colander and leave to drain for 30 minutes. Once drained, place the cucumber in a mixing bowl and discard the juice. Add the mint, dill, parsley, lemon zest and juice, chilli flakes, sesame seeds, feta and oil. Stir well, check the seasoning then serve. Once drained, place the cucumber in a mixing bowl and discard the juice. Add the mint, dill, parsley, lemon zest and juice, chilli flakes, sesame seeds, feta and oil. Stir well, check the seasoning then serve.
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"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smashed_cucumber_salad_87745_16x9.jpg Smashing cucumbers is a traditional Chinese cooking technique which helps release the water, increase crunch, intensify the flavour and allow the dressing to be quickly soaked up. For this recipe I have added a Mediterranean twist with the fresh zingy flavours of lemon, feta and herbs, making it a perfect refreshing side dish to a summer feast. 1 cucumber (about 400g/14oz), washed, dried and ends trimmed 10g/⅓oz mint leaves, roughly chopped 10g/⅓oz dill, roughly chopped 10g/⅓oz parsley leaves, roughly chopped 1 unwaxed lemon, zest and juice pinch red chilli flakes 2 tbsp toasted sesame seeds 100g/3½oz feta, crumbled1 tbsp extra virgin olive oil salt and pepper 1 cucumber (about 400g/14oz), washed, dried and ends trimmed 10g/⅓oz mint leaves, roughly chopped 10g/⅓oz dill, roughly chopped 10g/⅓oz parsley leaves, roughly chopped 1 unwaxed lemon, zest and juice pinch red chilli flakes 2 tbsp toasted sesame seeds 100g/3½oz feta, crumbled 1 tbsp extra virgin olive oil salt and pepper Method Lightly wrap the cucumber in a clean tea towel, place on a chopping board then, using a rolling pin, smash along its length to split open the skin and flesh. Tip the smashed cumber onto the board, roughly cut into bite sized chunks and sprinkle generously with salt. Place in a colander and leave to drain for 30 minutes. Once drained, place the cucumber in a mixing bowl and discard the juice. Add the mint, dill, parsley, lemon zest and juice, chilli flakes, sesame seeds, feta and oil. Stir well, check the seasoning then serve. Lightly wrap the cucumber in a clean tea towel, place on a chopping board then, using a rolling pin, smash along its length to split open the skin and flesh. Lightly wrap the cucumber in a clean tea towel, place on a chopping board then, using a rolling pin, smash along its length to split open the skin and flesh. Tip the smashed cumber onto the board, roughly cut into bite sized chunks and sprinkle generously with salt. Place in a colander and leave to drain for 30 minutes. Tip the smashed cumber onto the board, roughly cut into bite sized chunks and sprinkle generously with salt. Place in a colander and leave to drain for 30 minutes. Once drained, place the cucumber in a mixing bowl and discard the juice. Add the mint, dill, parsley, lemon zest and juice, chilli flakes, sesame seeds, feta and oil. Stir well, check the seasoning then serve. Once drained, place the cucumber in a mixing bowl and discard the juice. Add the mint, dill, parsley, lemon zest and juice, chilli flakes, sesame seeds, feta and oil. Stir well, check the seasoning then serve."
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How to make the perfect pasta
Flour and eggs is all you need to create one of the world's most popular and loved dishes - pasta. Make it fresh when you want to get creative for a truly special meal. https://ichef.bbci.co.uk/images/ic/480xn/p0dmxdby.jpg By Claire Thomson It is probably sensible to state here that my cupboards are never without several packets of dried pasta at any one time. What these packets offer, all shapes and sizes, is a reliable, speedy supper. This noted and my conscience clear, if there is a kitchen task more rewarding than making fresh egg pasta then I am not sure I know of it. It is the alchemy of two everyday ingredients (possibly three) in an age-old practise: flour and eggs are mixed, the resulting dough then kneaded, rested and rolled by hand or using a simple hand-cranked pasta machine. It is worth noting there are some extremely efficient electrical appliances on the market that will make the task even more of a cinch. A food processor or mixer to knead the dough, together with a pasta attachment to roll and cut the finished dough to size are both useful bits of kit if making pasta becomes your thing! Claire shows you how easy it is to make pasta from scratch The flour I recommend using ‘00’ grade wheat pasta flour. ‘00’ flour has a finer texture than plain flour and will make for a silkier textured fresh pasta. Egg pasta can be made relatively successfully with plain flour, and non-egg pasta can be made with fine semolina flour or strong white flour (as in this pici cacio e pepe). In all cases, for the pasta to be supple but still with strength to hold its shape on cooking, vigorous kneading when making the dough is essential. It is through the process of kneading that gluten develops in the pasta which will help to make a dough that is both flexible and durable to roll to shape. The eggs Eggs can vary wildly in size, and it is here where careful observation must help to govern the process. I have used a simple ratio of 1 egg to 100g ‘00’ grade flour to make the dough. If you choose to add an extra yolk to this ratio, your pasta will have a richer, sleeker feel (used to great effect in silk handkerchief pasta, but for the purposes of not having to then repurpose leftover egg whites I urge you to stick with this simple, thrifty ratio. In short choose a good-sized egg, and if your eggs are on the smaller side, hold back with a tablespoon or two of the flour, only incorporating this as you get a feel for the dough. Also too, a pasta dough too rich in egg yolk will tend to compete with the sauce you serve it with. Fresh egg pasta is traditionally paired with slow-cooked meat ragú and creamy, buttery sauces, all quite rich in profile. Egg yolks lend a decadent flavour and texture to the pasta dough, but it is the egg whites that bring a pliability and elasticity to the finished dough and so are equally important. The third ingredient Salt, the phantom third ingredient, is a thorny issue amongst chefs. Some will urge you to leave salt out of the process entirely until you come to cook the pasta in well salted boiling water, the thinking being that salt will draw out moisture and dehydrate the dough. Others will tell you it is out of the question to produce a pasta dough that has not been seasoned from the off, tasteless and bland as it will turn out to be. I will leave this with you to decide but will say this, do not be tempted to use a coarse or flaky salt as both will tear the dough when you come to roll it. You have been warned. Resting and rolling With your pasta dough kneaded, plump and pliable and feeling a little like a cross between plasticine and playdough, all at once firm, soft and beautifully cohesive, it is important to rest the dough for at least 30 minutes. Resting will ensure the flour is hydrated and will make for a smoother pasta dough that is much easier to roll. You can absolutely roll pasta by hand, but this will require a certain amount of effort to roll and fold and stretch the pasta to the required thickness of a 10p coin. A machine will make this easier, and help to achieve the very thin pasta needed for filled and folded ravioli or tortellini. If you plan to use a pasta machine, I think it wise to fold the dough in on itself a couple of times, pushing it through the widest setting to begin with, incrementally working the dough through each of the settings until you get to the finest setting. I personally feel you can get away with the second to last setting for tagliatelle/fettuccine. I feel it’s nice to have a bit more integrity to the cooked pasta, holding its own against any sauce or ragú. A light dusting of semolina flour can help with the rolling and storing of pasta before you come to cook it. Rolling out the pasta into wide sheets and setting aside to dry for ten minutes on a semolina-dusted surface will mean the pasta is less likely to stick to itself when run through the cutter. Cutting Cutting by hand is an option if you want to have wide ribbons of pappardelle. With the sheets liberally dusted, fold both ends into the middle of the sheet, then repeat until you have a paperback-sized parcel. Use a sharp chef’s knife to cut the ribbons, using a ruler if you are a stickler for consistency. Immediately unroll and untangle the ribbons and give them a good swirl in the semolina to ensure they don’t stick while you continue with the rest. A pizza wheel (or a pleasingly crinkly pasta wheel) makes cutting squares easier. These can be filled, as below, or pinched into butterfly-shaped farfalle. If you are using a machine to cut the pasta, you may need to work with less long sheets to make it manageable (and edible). Cut them in half across the middle before running through the cutters. Filled pasta If you are filling the pasta for ravioli or any other filled pasta, there are a few tips for ensuring each little parcel cooks to perfection. Allow enough space between the small blobs of filling, so that each can be completely sealed. As you work along the row, be aware that you are trying to eliminate any air bubbles sitting alongside your filling. These will expand in the heat during cooking and pop the pasta parcel open, spilling that tasty filling into the sea of boiling water. Likewise, the filling should be very soft so that it doesn’t poke a hole in the pasta. On a side note, when the filled pasta is trimmed, all those odds and ends can be used. Cut them into odd bite-sized shapes, lay out on a tray in a single layer and freeze, before transferring to a bag for later use. These are maltagliati in Italian, and are often used in thick, hearty soups. Claire shows you how to fill ravioli Cooking the pasta With your pasta made and ready to cook, it is worth noting again that fresh pasta freezes brilliantly, stored on a light dusting of semolina, and sealed in an air-tight container. It takes just two more minutes to cook from frozen, so it might be worth your while to make enough of a batch to enjoy some fresh and some for the freezer, for an easy midweek win. To cook fresh pasta a large pot of well-salted water, at a fast-rolling boil is crucial. It should be big enough for the pasta to move around the pot while cooking with as much surface of the pasta in contact with the salty water as possible. Using plenty of water to cook the pasta will also dilute the starchy bath that could fuse the strands together. All the time and effort in fresh pasta is up front, and cooking is the quickest part of the process. Put simply, when the pasta rises to the surface of the water, usually around 1½–2 minutes, it is cooked. At this point grab a mugful of the starchy, salty pasta water. This secret ingredient will loosen your sauces, helping them coat the pasta better, and will give sauces body and silkiness. This is the quickest introduction to making fresh pasta, and thousands of years of creativity have yielded hundreds of variations of shape and combinations of flavours (not to mention those YouTube videos of nonnas churning out orecchiette at lightning speed). But don’t be daunted, that’s the main thing, you can do it.
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"content": "Flour and eggs is all you need to create one of the world's most popular and loved dishes - pasta. Make it fresh when you want to get creative for a truly special meal. https://ichef.bbci.co.uk/images/ic/480xn/p0dmxdby.jpg By Claire Thomson It is probably sensible to state here that my cupboards are never without several packets of dried pasta at any one time. What these packets offer, all shapes and sizes, is a reliable, speedy supper. This noted and my conscience clear, if there is a kitchen task more rewarding than making fresh egg pasta then I am not sure I know of it. It is the alchemy of two everyday ingredients (possibly three) in an age-old practise: flour and eggs are mixed, the resulting dough then kneaded, rested and rolled by hand or using a simple hand-cranked pasta machine. It is worth noting there are some extremely efficient electrical appliances on the market that will make the task even more of a cinch. A food processor or mixer to knead the dough, together with a pasta attachment to roll and cut the finished dough to size are both useful bits of kit if making pasta becomes your thing! Claire shows you how easy it is to make pasta from scratch The flour I recommend using ‘00’ grade wheat pasta flour. ‘00’ flour has a finer texture than plain flour and will make for a silkier textured fresh pasta. Egg pasta can be made relatively successfully with plain flour, and non-egg pasta can be made with fine semolina flour or strong white flour (as in this pici cacio e pepe). In all cases, for the pasta to be supple but still with strength to hold its shape on cooking, vigorous kneading when making the dough is essential. It is through the process of kneading that gluten develops in the pasta which will help to make a dough that is both flexible and durable to roll to shape. The eggs Eggs can vary wildly in size, and it is here where careful observation must help to govern the process. I have used a simple ratio of 1 egg to 100g ‘00’ grade flour to make the dough. If you choose to add an extra yolk to this ratio, your pasta will have a richer, sleeker feel (used to great effect in silk handkerchief pasta, but for the purposes of not having to then repurpose leftover egg whites I urge you to stick with this simple, thrifty ratio. In short choose a good-sized egg, and if your eggs are on the smaller side, hold back with a tablespoon or two of the flour, only incorporating this as you get a feel for the dough. Also too, a pasta dough too rich in egg yolk will tend to compete with the sauce you serve it with. Fresh egg pasta is traditionally paired with slow-cooked meat ragú and creamy, buttery sauces, all quite rich in profile. Egg yolks lend a decadent flavour and texture to the pasta dough, but it is the egg whites that bring a pliability and elasticity to the finished dough and so are equally important. The third ingredient Salt, the phantom third ingredient, is a thorny issue amongst chefs. Some will urge you to leave salt out of the process entirely until you come to cook the pasta in well salted boiling water, the thinking being that salt will draw out moisture and dehydrate the dough. Others will tell you it is out of the question to produce a pasta dough that has not been seasoned from the off, tasteless and bland as it will turn out to be. I will leave this with you to decide but will say this, do not be tempted to use a coarse or flaky salt as both will tear the dough when you come to roll it. You have been warned. Resting and rolling With your pasta dough kneaded, plump and pliable and feeling a little like a cross between plasticine and playdough, all at once firm, soft and beautifully cohesive, it is important to rest the dough for at least 30 minutes. Resting will ensure the flour is hydrated and will make for a smoother pasta dough that is much easier to roll. You can absolutely roll pasta by hand, but this will require a certain amount of effort to roll and fold and stretch the pasta to the required thickness of a 10p coin. A machine will make this easier, and help to achieve the very thin pasta needed for filled and folded ravioli or tortellini. If you plan to use a pasta machine, I think it wise to fold the dough in on itself a couple of times, pushing it through the widest setting to begin with, incrementally working the dough through each of the settings until you get to the finest setting. I personally feel you can get away with the second to last setting for tagliatelle/fettuccine. I feel it’s nice to have a bit more integrity to the cooked pasta, holding its own against any sauce or ragú. A light dusting of semolina flour can help with the rolling and storing of pasta before you come to cook it. Rolling out the pasta into wide sheets and setting aside to dry for ten minutes on a semolina-dusted surface will mean the pasta is less likely to stick to itself when run through the cutter. Cutting Cutting by hand is an option if you want to have wide ribbons of pappardelle. With the sheets liberally dusted, fold both ends into the middle of the sheet, then repeat until you have a paperback-sized parcel. Use a sharp chef’s knife to cut the ribbons, using a ruler if you are a stickler for consistency. Immediately unroll and untangle the ribbons and give them a good swirl in the semolina to ensure they don’t stick while you continue with the rest. A pizza wheel (or a pleasingly crinkly pasta wheel) makes cutting squares easier. These can be filled, as below, or pinched into butterfly-shaped farfalle. If you are using a machine to cut the pasta, you may need to work with less long sheets to make it manageable (and edible). Cut them in half across the middle before running through the cutters. Filled pasta If you are filling the pasta for ravioli or any other filled pasta, there are a few tips for ensuring each little parcel cooks to perfection. Allow enough space between the small blobs of filling, so that each can be completely sealed. As you work along the row, be aware that you are trying to eliminate any air bubbles sitting alongside your filling. These will expand in the heat during cooking and pop the pasta parcel open, spilling that tasty filling into the sea of boiling water. Likewise, the filling should be very soft so that it doesn’t poke a hole in the pasta. On a side note, when the filled pasta is trimmed, all those odds and ends can be used. Cut them into odd bite-sized shapes, lay out on a tray in a single layer and freeze, before transferring to a bag for later use. These are maltagliati in Italian, and are often used in thick, hearty soups. Claire shows you how to fill ravioli Cooking the pasta With your pasta made and ready to cook, it is worth noting again that fresh pasta freezes brilliantly, stored on a light dusting of semolina, and sealed in an air-tight container. It takes just two more minutes to cook from frozen, so it might be worth your while to make enough of a batch to enjoy some fresh and some for the freezer, for an easy midweek win. To cook fresh pasta a large pot of well-salted water, at a fast-rolling boil is crucial. It should be big enough for the pasta to move around the pot while cooking with as much surface of the pasta in contact with the salty water as possible. Using plenty of water to cook the pasta will also dilute the starchy bath that could fuse the strands together. All the time and effort in fresh pasta is up front, and cooking is the quickest part of the process. Put simply, when the pasta rises to the surface of the water, usually around 1½–2 minutes, it is cooked. At this point grab a mugful of the starchy, salty pasta water. This secret ingredient will loosen your sauces, helping them coat the pasta better, and will give sauces body and silkiness. This is the quickest introduction to making fresh pasta, and thousands of years of creativity have yielded hundreds of variations of shape and combinations of flavours (not to mention those YouTube videos of nonnas churning out orecchiette at lightning speed). But don’t be daunted, that’s the main thing, you can do it."
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Blackberry and cinnamon galette recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/blackberry_galette_54090_16x9.jpg This galette, an easy and homely sort of freeform pie, is the perfect way to use those hedgerow blackberries in autumn, or any you've set aside in the freezer. Serve with a scoop of vanilla ice cream. 240g/9oz plain flour, plus extra for flouring60g/2¼ oz ground almonds1 lemon, juice and zest only140g/5oz cold butter, diced5 tbsp iced water500g/1lb 2oz blackberries, frozen or fresh50g/1¾oz caster sugar1 tbsp cornflour½ tsp ground cinnamon1 free-range egg yolk, beatengood-quality vanilla ice cream 240g/9oz plain flour, plus extra for flouring 60g/2¼ oz ground almonds 1 lemon, juice and zest only 140g/5oz cold butter, diced 5 tbsp iced water 500g/1lb 2oz blackberries, frozen or fresh 50g/1¾oz caster sugar 1 tbsp cornflour ½ tsp ground cinnamon 1 free-range egg yolk, beaten good-quality vanilla ice cream Method Put the flour, ground almonds and the butter in a food processor and pulse until the mixture is sandy and resembles breadcrumbs. (You can do this by hand, it just takes a bit longer.)Gradually add 1 tablespoon of the lemon juice and the iced water until the mixture comes together into a crumbly mouldable texture, pulsing in short burst. Tip the pastry out onto the worktop and bring it together into a ball. Pop it into a sealed plastic box and chill the pastry in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper.Put the blackberries (if using frozen, keep them frozen), all but a pinch of the reserved sugar, the cornflour, cinnamon and the lemon zest and remaining lemon juice. Loosely mix by stirring together. On a clean floured surface roll out the pastry to 5mm thick using a rolling pin. Transfer onto a the baking tray (it will overhang at this point).Spoon the blackberry mixture into the centre, leaving at least a 5cm/2in border all the way around. Lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top.Brush with the beaten egg yolk and sprinkle with the remaining caster sugar.Bake for 35 minutes – keep an eye on it and if the galette gets brown too quickly, cover with foil for the remaining cooking time or reduce the oven temperature.Serve in slices hot with a scoop of good-quality ice cream. Put the flour, ground almonds and the butter in a food processor and pulse until the mixture is sandy and resembles breadcrumbs. (You can do this by hand, it just takes a bit longer.) Put the flour, ground almonds and the butter in a food processor and pulse until the mixture is sandy and resembles breadcrumbs. (You can do this by hand, it just takes a bit longer.) Gradually add 1 tablespoon of the lemon juice and the iced water until the mixture comes together into a crumbly mouldable texture, pulsing in short burst. Tip the pastry out onto the worktop and bring it together into a ball. Pop it into a sealed plastic box and chill the pastry in the fridge for 30 minutes. Gradually add 1 tablespoon of the lemon juice and the iced water until the mixture comes together into a crumbly mouldable texture, pulsing in short burst. Tip the pastry out onto the worktop and bring it together into a ball. Pop it into a sealed plastic box and chill the pastry in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper. Put the blackberries (if using frozen, keep them frozen), all but a pinch of the reserved sugar, the cornflour, cinnamon and the lemon zest and remaining lemon juice. Loosely mix by stirring together. Put the blackberries (if using frozen, keep them frozen), all but a pinch of the reserved sugar, the cornflour, cinnamon and the lemon zest and remaining lemon juice. Loosely mix by stirring together. On a clean floured surface roll out the pastry to 5mm thick using a rolling pin. Transfer onto a the baking tray (it will overhang at this point). On a clean floured surface roll out the pastry to 5mm thick using a rolling pin. Transfer onto a the baking tray (it will overhang at this point). Spoon the blackberry mixture into the centre, leaving at least a 5cm/2in border all the way around. Lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top. Spoon the blackberry mixture into the centre, leaving at least a 5cm/2in border all the way around. Lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top. Brush with the beaten egg yolk and sprinkle with the remaining caster sugar. Brush with the beaten egg yolk and sprinkle with the remaining caster sugar. Bake for 35 minutes – keep an eye on it and if the galette gets brown too quickly, cover with foil for the remaining cooking time or reduce the oven temperature. Bake for 35 minutes – keep an eye on it and if the galette gets brown too quickly, cover with foil for the remaining cooking time or reduce the oven temperature. Serve in slices hot with a scoop of good-quality ice cream. Serve in slices hot with a scoop of good-quality ice cream.
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/blackberry_galette_54090_16x9.jpg This galette, an easy and homely sort of freeform pie, is the perfect way to use those hedgerow blackberries in autumn, or any you've set aside in the freezer. Serve with a scoop of vanilla ice cream. 240g/9oz plain flour, plus extra for flouring60g/2¼ oz ground almonds1 lemon, juice and zest only140g/5oz cold butter, diced5 tbsp iced water500g/1lb 2oz blackberries, frozen or fresh50g/1¾oz caster sugar1 tbsp cornflour½ tsp ground cinnamon1 free-range egg yolk, beatengood-quality vanilla ice cream 240g/9oz plain flour, plus extra for flouring 60g/2¼ oz ground almonds 1 lemon, juice and zest only 140g/5oz cold butter, diced 5 tbsp iced water 500g/1lb 2oz blackberries, frozen or fresh 50g/1¾oz caster sugar 1 tbsp cornflour ½ tsp ground cinnamon 1 free-range egg yolk, beaten good-quality vanilla ice cream Method Put the flour, ground almonds and the butter in a food processor and pulse until the mixture is sandy and resembles breadcrumbs. (You can do this by hand, it just takes a bit longer.)Gradually add 1 tablespoon of the lemon juice and the iced water until the mixture comes together into a crumbly mouldable texture, pulsing in short burst. Tip the pastry out onto the worktop and bring it together into a ball. Pop it into a sealed plastic box and chill the pastry in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper.Put the blackberries (if using frozen, keep them frozen), all but a pinch of the reserved sugar, the cornflour, cinnamon and the lemon zest and remaining lemon juice. Loosely mix by stirring together. On a clean floured surface roll out the pastry to 5mm thick using a rolling pin. Transfer onto a the baking tray (it will overhang at this point).Spoon the blackberry mixture into the centre, leaving at least a 5cm/2in border all the way around. Lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top.Brush with the beaten egg yolk and sprinkle with the remaining caster sugar.Bake for 35 minutes – keep an eye on it and if the galette gets brown too quickly, cover with foil for the remaining cooking time or reduce the oven temperature.Serve in slices hot with a scoop of good-quality ice cream. Put the flour, ground almonds and the butter in a food processor and pulse until the mixture is sandy and resembles breadcrumbs. (You can do this by hand, it just takes a bit longer.) Put the flour, ground almonds and the butter in a food processor and pulse until the mixture is sandy and resembles breadcrumbs. (You can do this by hand, it just takes a bit longer.) Gradually add 1 tablespoon of the lemon juice and the iced water until the mixture comes together into a crumbly mouldable texture, pulsing in short burst. Tip the pastry out onto the worktop and bring it together into a ball. Pop it into a sealed plastic box and chill the pastry in the fridge for 30 minutes. Gradually add 1 tablespoon of the lemon juice and the iced water until the mixture comes together into a crumbly mouldable texture, pulsing in short burst. Tip the pastry out onto the worktop and bring it together into a ball. Pop it into a sealed plastic box and chill the pastry in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper. Put the blackberries (if using frozen, keep them frozen), all but a pinch of the reserved sugar, the cornflour, cinnamon and the lemon zest and remaining lemon juice. Loosely mix by stirring together. Put the blackberries (if using frozen, keep them frozen), all but a pinch of the reserved sugar, the cornflour, cinnamon and the lemon zest and remaining lemon juice. Loosely mix by stirring together. On a clean floured surface roll out the pastry to 5mm thick using a rolling pin. Transfer onto a the baking tray (it will overhang at this point). On a clean floured surface roll out the pastry to 5mm thick using a rolling pin. Transfer onto a the baking tray (it will overhang at this point). Spoon the blackberry mixture into the centre, leaving at least a 5cm/2in border all the way around. Lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top. Spoon the blackberry mixture into the centre, leaving at least a 5cm/2in border all the way around. Lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top. Brush with the beaten egg yolk and sprinkle with the remaining caster sugar. Brush with the beaten egg yolk and sprinkle with the remaining caster sugar. Bake for 35 minutes – keep an eye on it and if the galette gets brown too quickly, cover with foil for the remaining cooking time or reduce the oven temperature. Bake for 35 minutes – keep an eye on it and if the galette gets brown too quickly, cover with foil for the remaining cooking time or reduce the oven temperature. Serve in slices hot with a scoop of good-quality ice cream. Serve in slices hot with a scoop of good-quality ice cream."
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9f4705fd4dfd03b66e1b375395787f6a734d4df16662cf0149996d8334ba5096
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Nigel Slater's gazpacho recipe
An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nigel_slaters_gazpacho_92126_16x9.jpg This simple, refreshing, chilled Spanish soup is perfect on a hot day. Crumbled boiled egg makes a tasty garnish. ½ cucumber, peeled, roughly chopped1 large yellow pepper, de-seeded, roughly chopped1 large red pepper, de-seeded, roughly chopped6 ripe tomatoes, roughly chopped2 banana shallots, roughly chopped3 garlic cloves, roughly chopped100g/3½oz stale white bread, soaked in a little cold water3 tbsp olive oil2 tbsp sherry vinegar ½ cucumber, peeled, roughly chopped 1 large yellow pepper, de-seeded, roughly chopped 1 large red pepper, de-seeded, roughly chopped 6 ripe tomatoes, roughly chopped 2 banana shallots, roughly chopped 3 garlic cloves, roughly chopped 100g/3½oz stale white bread, soaked in a little cold water 3 tbsp olive oil 2 tbsp sherry vinegar Method Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish. Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired. Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold.Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables. Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish. Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish. Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired. Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired. Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold. Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold. Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables. Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables.
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"title": "Nigel Slater's gazpacho recipe",
"content": "An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nigel_slaters_gazpacho_92126_16x9.jpg This simple, refreshing, chilled Spanish soup is perfect on a hot day. Crumbled boiled egg makes a tasty garnish. ½ cucumber, peeled, roughly chopped1 large yellow pepper, de-seeded, roughly chopped1 large red pepper, de-seeded, roughly chopped6 ripe tomatoes, roughly chopped2 banana shallots, roughly chopped3 garlic cloves, roughly chopped100g/3½oz stale white bread, soaked in a little cold water3 tbsp olive oil2 tbsp sherry vinegar ½ cucumber, peeled, roughly chopped 1 large yellow pepper, de-seeded, roughly chopped 1 large red pepper, de-seeded, roughly chopped 6 ripe tomatoes, roughly chopped 2 banana shallots, roughly chopped 3 garlic cloves, roughly chopped 100g/3½oz stale white bread, soaked in a little cold water 3 tbsp olive oil 2 tbsp sherry vinegar Method Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish. Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired. Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold.Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables. Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish. Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish. Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired. Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired. Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold. Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold. Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables. Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables."
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b22c88baaeaf1a58a9d9dcb904e8aa33a7741353543d2b4fcdd0ce6e06a60784
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Cucumber gazpacho recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cucumber_gazpacho_46557_16x9.jpg This refreshing cucumber gazpacho is inspired by ajo blanco, a chilled almond and garlic soup from southern Spain. A perfect starter on a hot summer’s day. 1 cucumber, peeled and roughly chopped150g/5½oz crustless rustic white bread, roughly torn into small pieces50g/1¾oz blanched almonds1 garlic clove, peeled20g/¾oz fresh basil2 tbsp extra virgin olive oil2 tbsp sherry vinegarsalt and freshly ground black pepper 1 cucumber, peeled and roughly chopped 150g/5½oz crustless rustic white bread, roughly torn into small pieces 50g/1¾oz blanched almonds 1 garlic clove, peeled 20g/¾oz fresh basil 2 tbsp extra virgin olive oil 2 tbsp sherry vinegar salt and freshly ground black pepper green seedless grapes, chopped almond flakes, toastedfresh basil leaves, finely shredded green seedless grapes, chopped almond flakes, toasted fresh basil leaves, finely shredded Method Put all the ingredients (except the toppings) into a blender, add 500ml/18fl oz cold water, season generously with salt and pepper and blitz until smooth.Transfer to a large bowl, cover and chill for at least 2 hours, or overnight.Before serving, taste and adjust the seasoning; you might want to add an extra splash of sherry vinegar or a pinch of salt.Serve in bowls and top with chopped grapes, toasted almonds or shredded basil. Alternatively serve in chilled shot glasses. Put all the ingredients (except the toppings) into a blender, add 500ml/18fl oz cold water, season generously with salt and pepper and blitz until smooth. Put all the ingredients (except the toppings) into a blender, add 500ml/18fl oz cold water, season generously with salt and pepper and blitz until smooth. Transfer to a large bowl, cover and chill for at least 2 hours, or overnight. Transfer to a large bowl, cover and chill for at least 2 hours, or overnight. Before serving, taste and adjust the seasoning; you might want to add an extra splash of sherry vinegar or a pinch of salt. Before serving, taste and adjust the seasoning; you might want to add an extra splash of sherry vinegar or a pinch of salt. Serve in bowls and top with chopped grapes, toasted almonds or shredded basil. Alternatively serve in chilled shot glasses. Serve in bowls and top with chopped grapes, toasted almonds or shredded basil. Alternatively serve in chilled shot glasses.
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"title": "Cucumber gazpacho recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cucumber_gazpacho_46557_16x9.jpg This refreshing cucumber gazpacho is inspired by ajo blanco, a chilled almond and garlic soup from southern Spain. A perfect starter on a hot summer’s day. 1 cucumber, peeled and roughly chopped150g/5½oz crustless rustic white bread, roughly torn into small pieces50g/1¾oz blanched almonds1 garlic clove, peeled20g/¾oz fresh basil2 tbsp extra virgin olive oil2 tbsp sherry vinegarsalt and freshly ground black pepper 1 cucumber, peeled and roughly chopped 150g/5½oz crustless rustic white bread, roughly torn into small pieces 50g/1¾oz blanched almonds 1 garlic clove, peeled 20g/¾oz fresh basil 2 tbsp extra virgin olive oil 2 tbsp sherry vinegar salt and freshly ground black pepper green seedless grapes, chopped almond flakes, toastedfresh basil leaves, finely shredded green seedless grapes, chopped almond flakes, toasted fresh basil leaves, finely shredded Method Put all the ingredients (except the toppings) into a blender, add 500ml/18fl oz cold water, season generously with salt and pepper and blitz until smooth.Transfer to a large bowl, cover and chill for at least 2 hours, or overnight.Before serving, taste and adjust the seasoning; you might want to add an extra splash of sherry vinegar or a pinch of salt.Serve in bowls and top with chopped grapes, toasted almonds or shredded basil. Alternatively serve in chilled shot glasses. Put all the ingredients (except the toppings) into a blender, add 500ml/18fl oz cold water, season generously with salt and pepper and blitz until smooth. Put all the ingredients (except the toppings) into a blender, add 500ml/18fl oz cold water, season generously with salt and pepper and blitz until smooth. Transfer to a large bowl, cover and chill for at least 2 hours, or overnight. Transfer to a large bowl, cover and chill for at least 2 hours, or overnight. Before serving, taste and adjust the seasoning; you might want to add an extra splash of sherry vinegar or a pinch of salt. Before serving, taste and adjust the seasoning; you might want to add an extra splash of sherry vinegar or a pinch of salt. Serve in bowls and top with chopped grapes, toasted almonds or shredded basil. Alternatively serve in chilled shot glasses. Serve in bowls and top with chopped grapes, toasted almonds or shredded basil. Alternatively serve in chilled shot glasses."
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5ab8dbafc4e9d39af3c3af2df5cd3725c8f4a8d85224bf40b91eb3377ed3b7bf
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Non-alcoholic sangria recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/non-alcoholic_sangria_68537_16x9.jpg Get all of the fun and fruitiness of a summery sangria but with none of the alcohol. The addition of balsamic vinegar adds a tangy red wine vibe to your sangria. 1.5 litre/2½ pints lemonade300ml/10fl oz cranberry juice300ml/10fl oz orange juice2 tbsp balsamic vinegarhandful ice cubes1 small orange, sliced1 small lemon, sliced1 lime, sliced5 strawberries, sliced lengthwayshandful fresh mint leaves 1.5 litre/2½ pints lemonade 300ml/10fl oz cranberry juice 300ml/10fl oz orange juice 2 tbsp balsamic vinegar handful ice cubes 1 small orange, sliced 1 small lemon, sliced 1 lime, sliced 5 strawberries, sliced lengthways handful fresh mint leaves Method Pour the lemonade, cranberry juice, orange juice and balsamic vinegar into a large pitcher jug and stir well.Add ice and the chopped fruit and mint in layers. Stir to combine.Serve in goblet glasses or a large wine glass. Pour the lemonade, cranberry juice, orange juice and balsamic vinegar into a large pitcher jug and stir well. Pour the lemonade, cranberry juice, orange juice and balsamic vinegar into a large pitcher jug and stir well. Add ice and the chopped fruit and mint in layers. Stir to combine. Add ice and the chopped fruit and mint in layers. Stir to combine. Serve in goblet glasses or a large wine glass. Serve in goblet glasses or a large wine glass. Recipe tips If you have an aged balsamic vinegar that's very rich and syrupy, you will only need a teaspoon to add flavour to the sangria.
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{
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/non-alcoholic_sangria_68537",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Non-alcoholic sangria recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/non-alcoholic_sangria_68537_16x9.jpg Get all of the fun and fruitiness of a summery sangria but with none of the alcohol. The addition of balsamic vinegar adds a tangy red wine vibe to your sangria. 1.5 litre/2½ pints lemonade300ml/10fl oz cranberry juice300ml/10fl oz orange juice2 tbsp balsamic vinegarhandful ice cubes1 small orange, sliced1 small lemon, sliced1 lime, sliced5 strawberries, sliced lengthwayshandful fresh mint leaves 1.5 litre/2½ pints lemonade 300ml/10fl oz cranberry juice 300ml/10fl oz orange juice 2 tbsp balsamic vinegar handful ice cubes 1 small orange, sliced 1 small lemon, sliced 1 lime, sliced 5 strawberries, sliced lengthways handful fresh mint leaves Method Pour the lemonade, cranberry juice, orange juice and balsamic vinegar into a large pitcher jug and stir well.Add ice and the chopped fruit and mint in layers. Stir to combine.Serve in goblet glasses or a large wine glass. Pour the lemonade, cranberry juice, orange juice and balsamic vinegar into a large pitcher jug and stir well. Pour the lemonade, cranberry juice, orange juice and balsamic vinegar into a large pitcher jug and stir well. Add ice and the chopped fruit and mint in layers. Stir to combine. Add ice and the chopped fruit and mint in layers. Stir to combine. Serve in goblet glasses or a large wine glass. Serve in goblet glasses or a large wine glass. Recipe tips If you have an aged balsamic vinegar that's very rich and syrupy, you will only need a teaspoon to add flavour to the sangria."
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eca23391ea028ab49e353b6cd2333d8e1dacce7069a8211e9fac39ebd55ce4fc
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Smashed potato salad recipe
An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smashed_potato_salad_23717_16x9.jpg Smashed potatoes tossed in a herby creamy dressing. The perfect side to any barbecue, picnic or summer meal. 700g/1lb 9oz Maris Piper or King Edward potatoes, skin on, cut in half or thirds 5 tbsp olive oil 700g/1lb 9oz Maris Piper or King Edward potatoes, skin on, cut in half or thirds 5 tbsp olive oil 120g/4½oz mayonnaise 60g/2¼oz Greek-style yoghurt1 lemon, juice only 1 garlic clove, finely chopped 1 tsp Dijon mustard 1 red onion, finely chopped 2 tbsp finely chopped fresh parsley2 tbsp finely chopped fresh dill2 tbsp finely chopped fresh chives half cucumber (about 150g/5½oz), deseeded and chopped into 1cm/½in pieces salt and freshly ground black pepper 120g/4½oz mayonnaise 60g/2¼oz Greek-style yoghurt 1 lemon, juice only 1 garlic clove, finely chopped 1 tsp Dijon mustard 1 red onion, finely chopped 2 tbsp finely chopped fresh parsley 2 tbsp finely chopped fresh dill 2 tbsp finely chopped fresh chives half cucumber (about 150g/5½oz), deseeded and chopped into 1cm/½in pieces salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7Put the potatoes in a saucepan and cover with cold salted water. The water should taste like sea water. Bring to the boil and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Drain in a colander and leave for 10 minutes to steam dry.Put the cooked potatoes onto a baking tray and carefully squash flat using the flat bottom of a sturdy water glass. Drizzle over the olive oil and season with salt and pepper.Roast in the oven for 20 minutes, then flip using a fish slice and roast for a further 20 minutes. Don’t worry if they break when flipping, the more edges the crispier the potato.Meanwhile, mix all the dressing ingredients in a large serving bowl.Once the potatoes are cooked, allow them to cool slightly until they are warm to the touch.Gently toss the slightly cooled potatoes in the dressing mix. Don’t worry about thoroughly covering every piece of potato in the dressing. This will give a nice mix of creamy and crunchy. Preheat the oven to 220C/200C Fan/Gas 7 Preheat the oven to 220C/200C Fan/Gas 7 Put the potatoes in a saucepan and cover with cold salted water. The water should taste like sea water. Bring to the boil and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Put the potatoes in a saucepan and cover with cold salted water. The water should taste like sea water. Bring to the boil and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Drain in a colander and leave for 10 minutes to steam dry. Drain in a colander and leave for 10 minutes to steam dry. Put the cooked potatoes onto a baking tray and carefully squash flat using the flat bottom of a sturdy water glass. Drizzle over the olive oil and season with salt and pepper. Put the cooked potatoes onto a baking tray and carefully squash flat using the flat bottom of a sturdy water glass. Drizzle over the olive oil and season with salt and pepper. Roast in the oven for 20 minutes, then flip using a fish slice and roast for a further 20 minutes. Don’t worry if they break when flipping, the more edges the crispier the potato. Roast in the oven for 20 minutes, then flip using a fish slice and roast for a further 20 minutes. Don’t worry if they break when flipping, the more edges the crispier the potato. Meanwhile, mix all the dressing ingredients in a large serving bowl. Meanwhile, mix all the dressing ingredients in a large serving bowl. Once the potatoes are cooked, allow them to cool slightly until they are warm to the touch. Once the potatoes are cooked, allow them to cool slightly until they are warm to the touch. Gently toss the slightly cooled potatoes in the dressing mix. Don’t worry about thoroughly covering every piece of potato in the dressing. This will give a nice mix of creamy and crunchy. Gently toss the slightly cooled potatoes in the dressing mix. Don’t worry about thoroughly covering every piece of potato in the dressing. This will give a nice mix of creamy and crunchy. Recipe tips You can use baby potatoes or salad potatoes for this smashed potato salad, as seen in lots of social videos. However young potatoes retain their shape well after cooking. Meaning they don’t squash and crisp up as well as their older Maris Piper cousin. When squashing the potatoes with the glass, roll the glass off the potato to remove instead of lifting up to avoid the potato sticking to the glass.
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"title": "Smashed potato salad recipe",
"content": "An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smashed_potato_salad_23717_16x9.jpg Smashed potatoes tossed in a herby creamy dressing. The perfect side to any barbecue, picnic or summer meal. 700g/1lb 9oz Maris Piper or King Edward potatoes, skin on, cut in half or thirds 5 tbsp olive oil 700g/1lb 9oz Maris Piper or King Edward potatoes, skin on, cut in half or thirds 5 tbsp olive oil 120g/4½oz mayonnaise 60g/2¼oz Greek-style yoghurt1 lemon, juice only 1 garlic clove, finely chopped 1 tsp Dijon mustard 1 red onion, finely chopped 2 tbsp finely chopped fresh parsley2 tbsp finely chopped fresh dill2 tbsp finely chopped fresh chives half cucumber (about 150g/5½oz), deseeded and chopped into 1cm/½in pieces salt and freshly ground black pepper 120g/4½oz mayonnaise 60g/2¼oz Greek-style yoghurt 1 lemon, juice only 1 garlic clove, finely chopped 1 tsp Dijon mustard 1 red onion, finely chopped 2 tbsp finely chopped fresh parsley 2 tbsp finely chopped fresh dill 2 tbsp finely chopped fresh chives half cucumber (about 150g/5½oz), deseeded and chopped into 1cm/½in pieces salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7Put the potatoes in a saucepan and cover with cold salted water. The water should taste like sea water. Bring to the boil and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Drain in a colander and leave for 10 minutes to steam dry.Put the cooked potatoes onto a baking tray and carefully squash flat using the flat bottom of a sturdy water glass. Drizzle over the olive oil and season with salt and pepper.Roast in the oven for 20 minutes, then flip using a fish slice and roast for a further 20 minutes. Don’t worry if they break when flipping, the more edges the crispier the potato.Meanwhile, mix all the dressing ingredients in a large serving bowl.Once the potatoes are cooked, allow them to cool slightly until they are warm to the touch.Gently toss the slightly cooled potatoes in the dressing mix. Don’t worry about thoroughly covering every piece of potato in the dressing. This will give a nice mix of creamy and crunchy. Preheat the oven to 220C/200C Fan/Gas 7 Preheat the oven to 220C/200C Fan/Gas 7 Put the potatoes in a saucepan and cover with cold salted water. The water should taste like sea water. Bring to the boil and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Put the potatoes in a saucepan and cover with cold salted water. The water should taste like sea water. Bring to the boil and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Drain in a colander and leave for 10 minutes to steam dry. Drain in a colander and leave for 10 minutes to steam dry. Put the cooked potatoes onto a baking tray and carefully squash flat using the flat bottom of a sturdy water glass. Drizzle over the olive oil and season with salt and pepper. Put the cooked potatoes onto a baking tray and carefully squash flat using the flat bottom of a sturdy water glass. Drizzle over the olive oil and season with salt and pepper. Roast in the oven for 20 minutes, then flip using a fish slice and roast for a further 20 minutes. Don’t worry if they break when flipping, the more edges the crispier the potato. Roast in the oven for 20 minutes, then flip using a fish slice and roast for a further 20 minutes. Don’t worry if they break when flipping, the more edges the crispier the potato. Meanwhile, mix all the dressing ingredients in a large serving bowl. Meanwhile, mix all the dressing ingredients in a large serving bowl. Once the potatoes are cooked, allow them to cool slightly until they are warm to the touch. Once the potatoes are cooked, allow them to cool slightly until they are warm to the touch. Gently toss the slightly cooled potatoes in the dressing mix. Don’t worry about thoroughly covering every piece of potato in the dressing. This will give a nice mix of creamy and crunchy. Gently toss the slightly cooled potatoes in the dressing mix. Don’t worry about thoroughly covering every piece of potato in the dressing. This will give a nice mix of creamy and crunchy. Recipe tips You can use baby potatoes or salad potatoes for this smashed potato salad, as seen in lots of social videos. However young potatoes retain their shape well after cooking. Meaning they don’t squash and crisp up as well as their older Maris Piper cousin. When squashing the potatoes with the glass, roll the glass off the potato to remove instead of lifting up to avoid the potato sticking to the glass."
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03316f4e179731eaa0326f068e8cc75354120b2c3eeda6e64e1050a5e74052c6
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Pork smash tacos recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_smash_tacos_93742_16x9.jpg The ultimate fun fusion dinner, we’ve taken viral smash tacos and given them an aromatic twist with ginger, chilli and soy. 500g/1lb 2oz pork mince 1 tsp garlic granules 15g/½oz fresh coriander, stalks finely sliced and leaves reserved10g/⅓oz piece fresh root ginger, peeled and finely grated1 tbsp light soy sauce1 tsp fish sauce 1 tsp rice wine vinegar 12 small soft flour tortillas4 tbsp sesame oil 500g/1lb 2oz pork mince 1 tsp garlic granules 15g/½oz fresh coriander, stalks finely sliced and leaves reserved 10g/⅓oz piece fresh root ginger, peeled and finely grated 1 tbsp light soy sauce 1 tsp fish sauce 1 tsp rice wine vinegar 12 small soft flour tortillas 4 tbsp sesame oil ½ cucumber, finely chopped4 spring onions, thinly sliced chilli oil2 tbsp crispy onions 1 tbsp sesame seeds ½ cucumber, finely chopped 4 spring onions, thinly sliced chilli oil 2 tbsp crispy onions 1 tbsp sesame seeds Method Place the pork mince in a bowl with the garlic granules, coriander stalks, ginger, soy, fish sauce and rice wine vinegar. Use clean hands to knead all the ingredients together until well combined. Divide the pork mixture into 12 equal portions and place one portion on top of each tortilla. Use the back of a spoon to spread the pork mixture to the edge of the tacos and heat 1 tablespoon of the sesame oil in a large frying pan over a medium heat ready for frying.Take a taco and place meat-side down in the hot oil and fry for 3–4 minutes until browned. Carefully flip the taco using a spatula and fry for a further 2 minutes to toast on the reverse. Cook the rest of the tacos in batches and add the remaining oil as needed. Place the cooked tacos in a very low oven to keep warm.When ready to serve, place the tacos on a platter and sprinkle with the reserved coriander leaves. Serve the cucumber, spring onion, chilli oil, crispy onions and sesame seeds in bowls to top your tacos as desired. Place the pork mince in a bowl with the garlic granules, coriander stalks, ginger, soy, fish sauce and rice wine vinegar. Use clean hands to knead all the ingredients together until well combined. Place the pork mince in a bowl with the garlic granules, coriander stalks, ginger, soy, fish sauce and rice wine vinegar. Use clean hands to knead all the ingredients together until well combined. Divide the pork mixture into 12 equal portions and place one portion on top of each tortilla. Use the back of a spoon to spread the pork mixture to the edge of the tacos and heat 1 tablespoon of the sesame oil in a large frying pan over a medium heat ready for frying. Divide the pork mixture into 12 equal portions and place one portion on top of each tortilla. Use the back of a spoon to spread the pork mixture to the edge of the tacos and heat 1 tablespoon of the sesame oil in a large frying pan over a medium heat ready for frying. Take a taco and place meat-side down in the hot oil and fry for 3–4 minutes until browned. Carefully flip the taco using a spatula and fry for a further 2 minutes to toast on the reverse. Cook the rest of the tacos in batches and add the remaining oil as needed. Place the cooked tacos in a very low oven to keep warm. Take a taco and place meat-side down in the hot oil and fry for 3–4 minutes until browned. Carefully flip the taco using a spatula and fry for a further 2 minutes to toast on the reverse. Cook the rest of the tacos in batches and add the remaining oil as needed. Place the cooked tacos in a very low oven to keep warm. When ready to serve, place the tacos on a platter and sprinkle with the reserved coriander leaves. Serve the cucumber, spring onion, chilli oil, crispy onions and sesame seeds in bowls to top your tacos as desired. When ready to serve, place the tacos on a platter and sprinkle with the reserved coriander leaves. Serve the cucumber, spring onion, chilli oil, crispy onions and sesame seeds in bowls to top your tacos as desired.
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"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_smash_tacos_93742_16x9.jpg The ultimate fun fusion dinner, we’ve taken viral smash tacos and given them an aromatic twist with ginger, chilli and soy. 500g/1lb 2oz pork mince 1 tsp garlic granules 15g/½oz fresh coriander, stalks finely sliced and leaves reserved10g/⅓oz piece fresh root ginger, peeled and finely grated1 tbsp light soy sauce1 tsp fish sauce 1 tsp rice wine vinegar 12 small soft flour tortillas4 tbsp sesame oil 500g/1lb 2oz pork mince 1 tsp garlic granules 15g/½oz fresh coriander, stalks finely sliced and leaves reserved 10g/⅓oz piece fresh root ginger, peeled and finely grated 1 tbsp light soy sauce 1 tsp fish sauce 1 tsp rice wine vinegar 12 small soft flour tortillas 4 tbsp sesame oil ½ cucumber, finely chopped4 spring onions, thinly sliced chilli oil2 tbsp crispy onions 1 tbsp sesame seeds ½ cucumber, finely chopped 4 spring onions, thinly sliced chilli oil 2 tbsp crispy onions 1 tbsp sesame seeds Method Place the pork mince in a bowl with the garlic granules, coriander stalks, ginger, soy, fish sauce and rice wine vinegar. Use clean hands to knead all the ingredients together until well combined. Divide the pork mixture into 12 equal portions and place one portion on top of each tortilla. Use the back of a spoon to spread the pork mixture to the edge of the tacos and heat 1 tablespoon of the sesame oil in a large frying pan over a medium heat ready for frying.Take a taco and place meat-side down in the hot oil and fry for 3–4 minutes until browned. Carefully flip the taco using a spatula and fry for a further 2 minutes to toast on the reverse. Cook the rest of the tacos in batches and add the remaining oil as needed. Place the cooked tacos in a very low oven to keep warm.When ready to serve, place the tacos on a platter and sprinkle with the reserved coriander leaves. Serve the cucumber, spring onion, chilli oil, crispy onions and sesame seeds in bowls to top your tacos as desired. Place the pork mince in a bowl with the garlic granules, coriander stalks, ginger, soy, fish sauce and rice wine vinegar. Use clean hands to knead all the ingredients together until well combined. Place the pork mince in a bowl with the garlic granules, coriander stalks, ginger, soy, fish sauce and rice wine vinegar. Use clean hands to knead all the ingredients together until well combined. Divide the pork mixture into 12 equal portions and place one portion on top of each tortilla. Use the back of a spoon to spread the pork mixture to the edge of the tacos and heat 1 tablespoon of the sesame oil in a large frying pan over a medium heat ready for frying. Divide the pork mixture into 12 equal portions and place one portion on top of each tortilla. Use the back of a spoon to spread the pork mixture to the edge of the tacos and heat 1 tablespoon of the sesame oil in a large frying pan over a medium heat ready for frying. Take a taco and place meat-side down in the hot oil and fry for 3–4 minutes until browned. Carefully flip the taco using a spatula and fry for a further 2 minutes to toast on the reverse. Cook the rest of the tacos in batches and add the remaining oil as needed. Place the cooked tacos in a very low oven to keep warm. Take a taco and place meat-side down in the hot oil and fry for 3–4 minutes until browned. Carefully flip the taco using a spatula and fry for a further 2 minutes to toast on the reverse. Cook the rest of the tacos in batches and add the remaining oil as needed. Place the cooked tacos in a very low oven to keep warm. When ready to serve, place the tacos on a platter and sprinkle with the reserved coriander leaves. Serve the cucumber, spring onion, chilli oil, crispy onions and sesame seeds in bowls to top your tacos as desired. When ready to serve, place the tacos on a platter and sprinkle with the reserved coriander leaves. Serve the cucumber, spring onion, chilli oil, crispy onions and sesame seeds in bowls to top your tacos as desired."
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9a51cccdc3ad01cb8f318e4d25596d508ce159b8de24e91ca1cf484de3f8b084
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German potato salad recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/german_potato_salad_55104_16x9.jpg There are as many ways of making a potato salad in Germany as there are in the UK, but this is the one that has kept its German identity as it’s travelled west. A good punchy Dijon mustard is required, so if yours is a little underwhelming you can always boost it with a little English mustard. It’s also important that the potatoes are still warm when dressed, so that they can soak up the flavour. 800g/1lb 12oz new potatoes, cut into roughly 4cm/1½in pieces 3 tbsp light olive oil1 medium onion, finely chopped150ml/5fl oz vegetable or chicken stock (made with half a stock cube)2 tbsp white wine vinegar1 tbsp Dijon mustard (or half English mustard)pinch sugarpinch freshly grated nutmeg1 tbsp chopped chives (or parsley or dill)salt and freshly ground black pepper 800g/1lb 12oz new potatoes, cut into roughly 4cm/1½in pieces 3 tbsp light olive oil 1 medium onion, finely chopped 150ml/5fl oz vegetable or chicken stock (made with half a stock cube) 2 tbsp white wine vinegar 1 tbsp Dijon mustard (or half English mustard) pinch sugar pinch freshly grated nutmeg 1 tbsp chopped chives (or parsley or dill) salt and freshly ground black pepper Method Add the potatoes to a saucepan and just cover with cold water. Add 1 tablespoon salt, cover with a lid and bring to the boil. Cook for 12–14 minutes until the potatoes are just tender. Drain and set aside to cool slightly.Meanwhile, fry the chopped onion in 1 tablespoon of the oil over a medium heat with a good pinch of salt. Fry gently for 6–8 minutes or until softened, but not browned. Pour in the stock and simmer gently for another 3 minutes to reduce the liquid slightly. Remove from the heat.In a bowl, mix the remaining oil, vinegar, mustard, sugar and nutmeg together until it all comes together consistently. Add a good grind of black pepper. When the potatoes are cool enough to handle, but still warm, peel off the skins. You don’t have to do this, but it’s more traditional. Slice the potatoes into 1cm/½in slices and put into a large bowl. Pour the dressing into the pan with the onions, stir to combine, then tip the whole mixture over the potatoes. Scatter over the chopped chives and stir together. It doesn’t matter if the potatoes break up a little. This is the look. Allow the potato salad to sit for at least 30 minutes to absorb the dressing and all the flavours. Taste and add a bit more salt and pepper if you think it needs it. This is delicious alongside salmon, chicken or, of course, sausages. Add the potatoes to a saucepan and just cover with cold water. Add 1 tablespoon salt, cover with a lid and bring to the boil. Cook for 12–14 minutes until the potatoes are just tender. Drain and set aside to cool slightly. Add the potatoes to a saucepan and just cover with cold water. Add 1 tablespoon salt, cover with a lid and bring to the boil. Cook for 12–14 minutes until the potatoes are just tender. Drain and set aside to cool slightly. Meanwhile, fry the chopped onion in 1 tablespoon of the oil over a medium heat with a good pinch of salt. Fry gently for 6–8 minutes or until softened, but not browned. Pour in the stock and simmer gently for another 3 minutes to reduce the liquid slightly. Remove from the heat. Meanwhile, fry the chopped onion in 1 tablespoon of the oil over a medium heat with a good pinch of salt. Fry gently for 6–8 minutes or until softened, but not browned. Pour in the stock and simmer gently for another 3 minutes to reduce the liquid slightly. Remove from the heat. In a bowl, mix the remaining oil, vinegar, mustard, sugar and nutmeg together until it all comes together consistently. Add a good grind of black pepper. In a bowl, mix the remaining oil, vinegar, mustard, sugar and nutmeg together until it all comes together consistently. Add a good grind of black pepper. When the potatoes are cool enough to handle, but still warm, peel off the skins. You don’t have to do this, but it’s more traditional. Slice the potatoes into 1cm/½in slices and put into a large bowl. When the potatoes are cool enough to handle, but still warm, peel off the skins. You don’t have to do this, but it’s more traditional. Slice the potatoes into 1cm/½in slices and put into a large bowl. Pour the dressing into the pan with the onions, stir to combine, then tip the whole mixture over the potatoes. Scatter over the chopped chives and stir together. It doesn’t matter if the potatoes break up a little. This is the look. Pour the dressing into the pan with the onions, stir to combine, then tip the whole mixture over the potatoes. Scatter over the chopped chives and stir together. It doesn’t matter if the potatoes break up a little. This is the look. Allow the potato salad to sit for at least 30 minutes to absorb the dressing and all the flavours. Taste and add a bit more salt and pepper if you think it needs it. This is delicious alongside salmon, chicken or, of course, sausages. Allow the potato salad to sit for at least 30 minutes to absorb the dressing and all the flavours. Taste and add a bit more salt and pepper if you think it needs it. This is delicious alongside salmon, chicken or, of course, sausages.
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/german_potato_salad_55104_16x9.jpg There are as many ways of making a potato salad in Germany as there are in the UK, but this is the one that has kept its German identity as it’s travelled west. A good punchy Dijon mustard is required, so if yours is a little underwhelming you can always boost it with a little English mustard. It’s also important that the potatoes are still warm when dressed, so that they can soak up the flavour. 800g/1lb 12oz new potatoes, cut into roughly 4cm/1½in pieces 3 tbsp light olive oil1 medium onion, finely chopped150ml/5fl oz vegetable or chicken stock (made with half a stock cube)2 tbsp white wine vinegar1 tbsp Dijon mustard (or half English mustard)pinch sugarpinch freshly grated nutmeg1 tbsp chopped chives (or parsley or dill)salt and freshly ground black pepper 800g/1lb 12oz new potatoes, cut into roughly 4cm/1½in pieces 3 tbsp light olive oil 1 medium onion, finely chopped 150ml/5fl oz vegetable or chicken stock (made with half a stock cube) 2 tbsp white wine vinegar 1 tbsp Dijon mustard (or half English mustard) pinch sugar pinch freshly grated nutmeg 1 tbsp chopped chives (or parsley or dill) salt and freshly ground black pepper Method Add the potatoes to a saucepan and just cover with cold water. Add 1 tablespoon salt, cover with a lid and bring to the boil. Cook for 12–14 minutes until the potatoes are just tender. Drain and set aside to cool slightly.Meanwhile, fry the chopped onion in 1 tablespoon of the oil over a medium heat with a good pinch of salt. Fry gently for 6–8 minutes or until softened, but not browned. Pour in the stock and simmer gently for another 3 minutes to reduce the liquid slightly. Remove from the heat.In a bowl, mix the remaining oil, vinegar, mustard, sugar and nutmeg together until it all comes together consistently. Add a good grind of black pepper. When the potatoes are cool enough to handle, but still warm, peel off the skins. You don’t have to do this, but it’s more traditional. Slice the potatoes into 1cm/½in slices and put into a large bowl. Pour the dressing into the pan with the onions, stir to combine, then tip the whole mixture over the potatoes. Scatter over the chopped chives and stir together. It doesn’t matter if the potatoes break up a little. This is the look. Allow the potato salad to sit for at least 30 minutes to absorb the dressing and all the flavours. Taste and add a bit more salt and pepper if you think it needs it. This is delicious alongside salmon, chicken or, of course, sausages. Add the potatoes to a saucepan and just cover with cold water. Add 1 tablespoon salt, cover with a lid and bring to the boil. Cook for 12–14 minutes until the potatoes are just tender. Drain and set aside to cool slightly. Add the potatoes to a saucepan and just cover with cold water. Add 1 tablespoon salt, cover with a lid and bring to the boil. Cook for 12–14 minutes until the potatoes are just tender. Drain and set aside to cool slightly. Meanwhile, fry the chopped onion in 1 tablespoon of the oil over a medium heat with a good pinch of salt. Fry gently for 6–8 minutes or until softened, but not browned. Pour in the stock and simmer gently for another 3 minutes to reduce the liquid slightly. Remove from the heat. Meanwhile, fry the chopped onion in 1 tablespoon of the oil over a medium heat with a good pinch of salt. Fry gently for 6–8 minutes or until softened, but not browned. Pour in the stock and simmer gently for another 3 minutes to reduce the liquid slightly. Remove from the heat. In a bowl, mix the remaining oil, vinegar, mustard, sugar and nutmeg together until it all comes together consistently. Add a good grind of black pepper. In a bowl, mix the remaining oil, vinegar, mustard, sugar and nutmeg together until it all comes together consistently. Add a good grind of black pepper. When the potatoes are cool enough to handle, but still warm, peel off the skins. You don’t have to do this, but it’s more traditional. Slice the potatoes into 1cm/½in slices and put into a large bowl. When the potatoes are cool enough to handle, but still warm, peel off the skins. You don’t have to do this, but it’s more traditional. Slice the potatoes into 1cm/½in slices and put into a large bowl. Pour the dressing into the pan with the onions, stir to combine, then tip the whole mixture over the potatoes. Scatter over the chopped chives and stir together. It doesn’t matter if the potatoes break up a little. This is the look. Pour the dressing into the pan with the onions, stir to combine, then tip the whole mixture over the potatoes. Scatter over the chopped chives and stir together. It doesn’t matter if the potatoes break up a little. This is the look. Allow the potato salad to sit for at least 30 minutes to absorb the dressing and all the flavours. Taste and add a bit more salt and pepper if you think it needs it. This is delicious alongside salmon, chicken or, of course, sausages. Allow the potato salad to sit for at least 30 minutes to absorb the dressing and all the flavours. Taste and add a bit more salt and pepper if you think it needs it. This is delicious alongside salmon, chicken or, of course, sausages."
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Devilled egg potato salad recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/devilled_egg_potato_74936_16x9.jpg This simple spicy potato salad is perfect to make ahead for picnics or to serve alongside grilled or barbecued meats. 800g/1lb 12oz baby new potatoes, scrubbed6 large free-range eggs3 tbsp mayonnaise1 tsp Dijon mustard1 tsp white balsamic vinegarTabasco sauce, to taste small handful fresh chives, choppedsalt and freshly ground black peppersweet smoked paprika, to serve 800g/1lb 12oz baby new potatoes, scrubbed 6 large free-range eggs 3 tbsp mayonnaise 1 tsp Dijon mustard 1 tsp white balsamic vinegar Tabasco sauce, to taste small handful fresh chives, chopped salt and freshly ground black pepper sweet smoked paprika, to serve Method Cook the potatoes in boiling salted water for 15–20 minutes, or until tender. Drain and set aside to cool.Meanwhile, cook the eggs in boiling water for 9 minutes. Drain and place in a bowl of cold water to stop them cooking and to cool them.In a large bowl, combine the mayonnaise, mustard and vinegar. Add Tabasco, salt and pepper to taste. Cut the potatoes into bite-sized chunks, add them to the bowl and stir gently to coat in the mayonnaise mixture.Carefully peel the eggs and roughly chop them. Gently stir the chopped eggs into the potatoes, along with most of the chives.Check the seasoning then serve the potato salad sprinkled with the remaining chives and a generous dusting of sweet smoked paprika. Cook the potatoes in boiling salted water for 15–20 minutes, or until tender. Drain and set aside to cool. Cook the potatoes in boiling salted water for 15–20 minutes, or until tender. Drain and set aside to cool. Meanwhile, cook the eggs in boiling water for 9 minutes. Drain and place in a bowl of cold water to stop them cooking and to cool them. Meanwhile, cook the eggs in boiling water for 9 minutes. Drain and place in a bowl of cold water to stop them cooking and to cool them. In a large bowl, combine the mayonnaise, mustard and vinegar. Add Tabasco, salt and pepper to taste. Cut the potatoes into bite-sized chunks, add them to the bowl and stir gently to coat in the mayonnaise mixture. In a large bowl, combine the mayonnaise, mustard and vinegar. Add Tabasco, salt and pepper to taste. Cut the potatoes into bite-sized chunks, add them to the bowl and stir gently to coat in the mayonnaise mixture. Carefully peel the eggs and roughly chop them. Gently stir the chopped eggs into the potatoes, along with most of the chives. Carefully peel the eggs and roughly chop them. Gently stir the chopped eggs into the potatoes, along with most of the chives. Check the seasoning then serve the potato salad sprinkled with the remaining chives and a generous dusting of sweet smoked paprika. Check the seasoning then serve the potato salad sprinkled with the remaining chives and a generous dusting of sweet smoked paprika.
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"content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/devilled_egg_potato_74936_16x9.jpg This simple spicy potato salad is perfect to make ahead for picnics or to serve alongside grilled or barbecued meats. 800g/1lb 12oz baby new potatoes, scrubbed6 large free-range eggs3 tbsp mayonnaise1 tsp Dijon mustard1 tsp white balsamic vinegarTabasco sauce, to taste small handful fresh chives, choppedsalt and freshly ground black peppersweet smoked paprika, to serve 800g/1lb 12oz baby new potatoes, scrubbed 6 large free-range eggs 3 tbsp mayonnaise 1 tsp Dijon mustard 1 tsp white balsamic vinegar Tabasco sauce, to taste small handful fresh chives, chopped salt and freshly ground black pepper sweet smoked paprika, to serve Method Cook the potatoes in boiling salted water for 15–20 minutes, or until tender. Drain and set aside to cool.Meanwhile, cook the eggs in boiling water for 9 minutes. Drain and place in a bowl of cold water to stop them cooking and to cool them.In a large bowl, combine the mayonnaise, mustard and vinegar. Add Tabasco, salt and pepper to taste. Cut the potatoes into bite-sized chunks, add them to the bowl and stir gently to coat in the mayonnaise mixture.Carefully peel the eggs and roughly chop them. Gently stir the chopped eggs into the potatoes, along with most of the chives.Check the seasoning then serve the potato salad sprinkled with the remaining chives and a generous dusting of sweet smoked paprika. Cook the potatoes in boiling salted water for 15–20 minutes, or until tender. Drain and set aside to cool. Cook the potatoes in boiling salted water for 15–20 minutes, or until tender. Drain and set aside to cool. Meanwhile, cook the eggs in boiling water for 9 minutes. Drain and place in a bowl of cold water to stop them cooking and to cool them. Meanwhile, cook the eggs in boiling water for 9 minutes. Drain and place in a bowl of cold water to stop them cooking and to cool them. In a large bowl, combine the mayonnaise, mustard and vinegar. Add Tabasco, salt and pepper to taste. Cut the potatoes into bite-sized chunks, add them to the bowl and stir gently to coat in the mayonnaise mixture. In a large bowl, combine the mayonnaise, mustard and vinegar. Add Tabasco, salt and pepper to taste. Cut the potatoes into bite-sized chunks, add them to the bowl and stir gently to coat in the mayonnaise mixture. Carefully peel the eggs and roughly chop them. Gently stir the chopped eggs into the potatoes, along with most of the chives. Carefully peel the eggs and roughly chop them. Gently stir the chopped eggs into the potatoes, along with most of the chives. Check the seasoning then serve the potato salad sprinkled with the remaining chives and a generous dusting of sweet smoked paprika. Check the seasoning then serve the potato salad sprinkled with the remaining chives and a generous dusting of sweet smoked paprika."
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db39e57546166ba907ac0f5974355ea04ec9671a1db7910dc81d9246c35c173d
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Mediterranean diet meal plan for four
Shopping list Fruit and vegetables □ 600g/1lb 5oz cherry tomatoes□ 100g/3½oz cucumber□ 9 large garlic cloves□ 3 red onions□ 2 onions□ 3 lemons□ 500g/1lb 2oz carrots□ 1 large celery stick□ 2 courgettes□ 1 cucumber□ 400g/14oz spinach□ 65g/2¼oz salad leaves (we used rocket)□ 3 red peppers□ 1 green pepper□ 1 large avocado□ green salad leaves (optional)□ bunch basil□ bunch flatleaf parsley□ bunch rosemary□ bunch mint□ bunch thyme□ bunch fresh oregano□ 750g/1lb 10oz new or baby potatoes□ 250g/9oz pomegranate seeds Tins, packets and jars□ jar sun-dried tomato pesto□ 2 x 400g tins cherry tomatoes□ 2 x 160g tins sweetcorn□ 400g tin chopped tomatoes□ 400g tin green lentils□ 150g/5½oz pitted black olives□ 400g tin butter beans□ 160g tin tuna□ jar capers□ 550g/1lb 4oz bulgur wheat□ 200g/7oz wholemeal lasagne sheets□ 350g/12oz wholemeal self-raising flour Cooking ingredients□ 3 vegetable or chicken stock cubes□ garlic granules□ onion granules□ ground cumin□ cumin seeds□ coriander seeds□ ground cinnamon□ dried mixed herbs□ dried oregano□ sweet smoked paprika□ fennel seeds□ olive oil□ balsamic vinegar□ runny honey□ 100g/3½oz pine nuts□ tomato purée Dairy, eggs and chilled□ 200g/7oz feta□ 4 tbsp milk of your choice□ 500g/1lb 2oz ricotta□ 4 large free-range eggs□ 50g/1¾oz Parmesan (or vegetarian hard cheese)□ 625g/1lb 6oz natural yoghurt Meat, fish and poultry□ 250g/9oz lamb mince□ 500g/1lb 2oz chicken thighs, skin-on, bone-in□ 450–500g/1–1lb 2oz chicken thigh fillets□ 4 chunky skinless cod fillets, around 160g/5½oz per fillet Other□ 6 wholemeal pittas Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published May 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer.
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"title": "Mediterranean diet meal plan for four",
"content": "Shopping list Fruit and vegetables □ 600g/1lb 5oz cherry tomatoes□ 100g/3½oz cucumber□ 9 large garlic cloves□ 3 red onions□ 2 onions□ 3 lemons□ 500g/1lb 2oz carrots□ 1 large celery stick□ 2 courgettes□ 1 cucumber□ 400g/14oz spinach□ 65g/2¼oz salad leaves (we used rocket)□ 3 red peppers□ 1 green pepper□ 1 large avocado□ green salad leaves (optional)□ bunch basil□ bunch flatleaf parsley□ bunch rosemary□ bunch mint□ bunch thyme□ bunch fresh oregano□ 750g/1lb 10oz new or baby potatoes□ 250g/9oz pomegranate seeds Tins, packets and jars□ jar sun-dried tomato pesto□ 2 x 400g tins cherry tomatoes□ 2 x 160g tins sweetcorn□ 400g tin chopped tomatoes□ 400g tin green lentils□ 150g/5½oz pitted black olives□ 400g tin butter beans□ 160g tin tuna□ jar capers□ 550g/1lb 4oz bulgur wheat□ 200g/7oz wholemeal lasagne sheets□ 350g/12oz wholemeal self-raising flour Cooking ingredients□ 3 vegetable or chicken stock cubes□ garlic granules□ onion granules□ ground cumin□ cumin seeds□ coriander seeds□ ground cinnamon□ dried mixed herbs□ dried oregano□ sweet smoked paprika□ fennel seeds□ olive oil□ balsamic vinegar□ runny honey□ 100g/3½oz pine nuts□ tomato purée Dairy, eggs and chilled□ 200g/7oz feta□ 4 tbsp milk of your choice□ 500g/1lb 2oz ricotta□ 4 large free-range eggs□ 50g/1¾oz Parmesan (or vegetarian hard cheese)□ 625g/1lb 6oz natural yoghurt Meat, fish and poultry□ 250g/9oz lamb mince□ 500g/1lb 2oz chicken thighs, skin-on, bone-in□ 450–500g/1–1lb 2oz chicken thigh fillets□ 4 chunky skinless cod fillets, around 160g/5½oz per fillet Other□ 6 wholemeal pittas Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published May 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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Why porridge should be our go-to breakfast
It's not just healthier than sugary cereals, porridge (and other wholegrains) could also help to protect against health issues. A long-term study, which investigated the causes of cardiovascular disease, linked eating wholegrains like porridge oats to a reduced risk of heart disease, obesity and Type 2 diabetes. Eating three servings of wholegrains a day was also found to be linked to smaller increases in waist size and lower blood pressure and blood-sugar levels among adults in middle-age or older by the researchers at Tufts University in Massachusetts. Wholegrains may help manage weight The study was conducted over 25 years, and participants were tested every four years. The waist size of the participants who ate the fewest wholegrains increased by an average of 3cm over each four-year period, compared with 1.4cm for those who ate the most wholegrains. A separate review of 15 studies has linked eating three servings of wholegrains every day to lower body mass index (BMI) and less belly fat. One reason for the difference may be that wholegrains contain fibre, which keeps you fuller for longer. “The presence of dietary fibre in wholegrains can have a satiating effect,” says Caleigh Sawicki, who was involved with the Tufts University study. Another study suggests a type of fibre called beta-glucan, found in oats, may increase fullness by delaying the time it takes your stomach to empty of food. More than 90 percent of adults in the UK don’t eat enough fibre, according to the National Diet and Nutrition Survey (NDNS). The recommended fibre intake is 30g per day. Healthy oat recipes Healthy granola with berry compôteApple, pear and berry bircherBaked oatsSmoothie bowl Healthy granola with berry compôte Apple, pear and berry bircher Baked oats Smoothie bowl Wholegrains may protect against heart disease https://ichef.bbci.co.uk/images/ic/480xn/p09wrxz1.jpg Participants who ate more wholegrains were found to have greater protection against heart disease in the Tufts research. According to the British Dietetic Association, the risk of heart disease, stroke and Type 2 diabetes may be up to 30 percent lower in people who regularly eat wholegrains “as part of a low-fat diet and healthy lifestyle”. This could be partly because of the nutritional content of wholegrains, with their fibre-rich outer layer as well as their inner germ packed with B vitamins, antioxidants, minerals, small amounts of healthy fats, and other nutrients. “The magnesium, potassium, and antioxidants may contribute to lowering blood pressure,” says Sawicki. The NHS website says, “around a third of adults in the UK have high blood pressure, although many will not realise it”. “Our findings suggest that eating wholegrain foods as part of a healthy diet delivers health benefits beyond just helping us lose or maintain weight as we age,” says Nicola McKeown, senior author and scientist for the Tufts study. Oaty snack recipes Healthy flapjacksAir fryer blueberry baked oatsNutty oat energy barsApricot and chocolate oat bars Healthy flapjacks Air fryer blueberry baked oats Nutty oat energy bars Apricot and chocolate oat bars What are wholegrains? During the milling process, the nutrient and fibre-dense outer-layer (bran) and inner germ is removed from grains, and so it is not found in refined grains. “Most of the goodness in grains is in the outer bran layer and germ of the seed, so wholegrains can contain up to 75 percent more nutrients than refined cereals,” says the BDA. Swapping refined grains for wholegrains “Most of us eat too few wholegrains to get the health benefits from the range of nutrients they contain, as we tend to eat more refined cereals,” says the BDA. The Tufts research links a diet high in refined grains, such as white pasta and bread, to greater increases in waist size. It concludes that replacing refined grains with wholegrains in your diet may be an effective way to reduce the liklihood of weight gain and the risk of cardiometabolic diseases. The greatest contributor to the participants’ wholegrain intake was wholegrain wheat bread and breakfast cereals. But wholegrain doesn’t always equal healthy, so check the label for other ingredients, such as salt and sugar. Eating porridge or overnight oats for breakfast is a simple, quick and delicious way to pack in benefits of wholegrain foods at the start of the day. You can also incorporate wholegrains into your diet by swapping refined grains, such as white pasta, rice and bread, for their wholegrain counterparts. Even popcorn is a wholegrain, but it’s usually healthier to make it yourself. Experiment with less popular wholegrains too, such as barley, quinoa and rye. Wholegrains and food intolerances Wheat, barley, and rye contain gluten, a type of protein some people are intolerant or allergic to. Gluten-free wholegrains include buckwheat, rice, gluten-free oats and amaranth, but always look for 'gluten-free' on the label, as contamination can take place in the manufacturing. A number of grains, such as wheat and rye, are high in short-chain carbohydrates called FODMAPs, which can cause symptoms in people with irritable bowel syndrome (IBS). This article was first published on 1st October 2021.
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"content": "It's not just healthier than sugary cereals, porridge (and other wholegrains) could also help to protect against health issues. A long-term study, which investigated the causes of cardiovascular disease, linked eating wholegrains like porridge oats to a reduced risk of heart disease, obesity and Type 2 diabetes. Eating three servings of wholegrains a day was also found to be linked to smaller increases in waist size and lower blood pressure and blood-sugar levels among adults in middle-age or older by the researchers at Tufts University in Massachusetts. Wholegrains may help manage weight The study was conducted over 25 years, and participants were tested every four years. The waist size of the participants who ate the fewest wholegrains increased by an average of 3cm over each four-year period, compared with 1.4cm for those who ate the most wholegrains. A separate review of 15 studies has linked eating three servings of wholegrains every day to lower body mass index (BMI) and less belly fat. One reason for the difference may be that wholegrains contain fibre, which keeps you fuller for longer. “The presence of dietary fibre in wholegrains can have a satiating effect,” says Caleigh Sawicki, who was involved with the Tufts University study. Another study suggests a type of fibre called beta-glucan, found in oats, may increase fullness by delaying the time it takes your stomach to empty of food. More than 90 percent of adults in the UK don’t eat enough fibre, according to the National Diet and Nutrition Survey (NDNS). The recommended fibre intake is 30g per day. Healthy oat recipes Healthy granola with berry compôteApple, pear and berry bircherBaked oatsSmoothie bowl Healthy granola with berry compôte Apple, pear and berry bircher Baked oats Smoothie bowl Wholegrains may protect against heart disease https://ichef.bbci.co.uk/images/ic/480xn/p09wrxz1.jpg Participants who ate more wholegrains were found to have greater protection against heart disease in the Tufts research. According to the British Dietetic Association, the risk of heart disease, stroke and Type 2 diabetes may be up to 30 percent lower in people who regularly eat wholegrains “as part of a low-fat diet and healthy lifestyle”. This could be partly because of the nutritional content of wholegrains, with their fibre-rich outer layer as well as their inner germ packed with B vitamins, antioxidants, minerals, small amounts of healthy fats, and other nutrients. “The magnesium, potassium, and antioxidants may contribute to lowering blood pressure,” says Sawicki. The NHS website says, “around a third of adults in the UK have high blood pressure, although many will not realise it”. “Our findings suggest that eating wholegrain foods as part of a healthy diet delivers health benefits beyond just helping us lose or maintain weight as we age,” says Nicola McKeown, senior author and scientist for the Tufts study. Oaty snack recipes Healthy flapjacksAir fryer blueberry baked oatsNutty oat energy barsApricot and chocolate oat bars Healthy flapjacks Air fryer blueberry baked oats Nutty oat energy bars Apricot and chocolate oat bars What are wholegrains? During the milling process, the nutrient and fibre-dense outer-layer (bran) and inner germ is removed from grains, and so it is not found in refined grains. “Most of the goodness in grains is in the outer bran layer and germ of the seed, so wholegrains can contain up to 75 percent more nutrients than refined cereals,” says the BDA. Swapping refined grains for wholegrains “Most of us eat too few wholegrains to get the health benefits from the range of nutrients they contain, as we tend to eat more refined cereals,” says the BDA. The Tufts research links a diet high in refined grains, such as white pasta and bread, to greater increases in waist size. It concludes that replacing refined grains with wholegrains in your diet may be an effective way to reduce the liklihood of weight gain and the risk of cardiometabolic diseases. The greatest contributor to the participants’ wholegrain intake was wholegrain wheat bread and breakfast cereals. But wholegrain doesn’t always equal healthy, so check the label for other ingredients, such as salt and sugar. Eating porridge or overnight oats for breakfast is a simple, quick and delicious way to pack in benefits of wholegrain foods at the start of the day. You can also incorporate wholegrains into your diet by swapping refined grains, such as white pasta, rice and bread, for their wholegrain counterparts. Even popcorn is a wholegrain, but it’s usually healthier to make it yourself. Experiment with less popular wholegrains too, such as barley, quinoa and rye. Wholegrains and food intolerances Wheat, barley, and rye contain gluten, a type of protein some people are intolerant or allergic to. Gluten-free wholegrains include buckwheat, rice, gluten-free oats and amaranth, but always look for 'gluten-free' on the label, as contamination can take place in the manufacturing. A number of grains, such as wheat and rye, are high in short-chain carbohydrates called FODMAPs, which can cause symptoms in people with irritable bowel syndrome (IBS). This article was first published on 1st October 2021."
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Is some saturated fat better for health than we think?
by Sue Quinn https://ichef.bbci.co.uk/images/ic/480xn/p09yj8th.jpg Dairy products have developed an unhealthy reputation due to the saturated fats they contain. But a large study suggests some of the saturated fats in dairy might actually protect against – not contribute to – heart disease. The results appear to challenge public health advice about the extent to which we should limit our intake of full-fat dairy to protect the heart, although there is no suggestion that we should eat unlimited amounts. So, are the kinds of saturated fats we consume more important than how much of them we eat? What the Swedish research shows The study, by an international team of researchers, tracked 4,150 Swedish 60-year-olds for more than 16 years, and found those with the highest intakes of dairy had a lower risk of cardiovascular disease than those with low intakes. It also found no link between higher intakes of dairy and an increased risk of death. The study did not look at the kinds of dairy products participants consumed. Instead, their blood was analysed to measure levels of certain fatty acids (the building blocks of fat) associated with dairy. Because dairy consumption in Sweden is among the highest in the world, researchers combined their results with an analysis of 17 similar studies involving almost 43,000 people in a number of different countries. This confirmed the findings of the Swedish research. Lead author of the study, Dr Kathy Trieu from The George Institute for Global Health in Australia, says the results suggest cutting down on dairy might not be the best choice for heart health. “Increasing evidence suggests that the health impact of dairy foods may be more dependent on the type – such as cheese, yoghurt, milk, and butter – rather than the fat content, which has raised doubts [about] if avoidance of dairy fats overall is beneficial for cardiovascular health,” she says. A spokesperson for the UK Health Security Agency (which has replaced Public Health England), says the government’s independent Scientific Advisory Committee on Nutrition (SACN) is currently finalising a review of official saturated fat advice and would report “in due course”. But “with approximately 158,000 deaths from cardiovascular each year in the UK and with average intakes still above recommendations, it remains important to continue to advise and support people to reduce their total saturated fat intake,” they say. Link between dairy and health https://ichef.bbci.co.uk/images/ic/480xn/p09yjchc.jpg Many previous studies have suggested dairy foods such as milk, cheese and yoghurt can have a neutral or even positive effect on reducing a person’s risk of cardiovascular disease, despite their saturated fat content. Research has also linked consumption of some dairy products with a lower risk of developing Type-2 diabetes and high blood pressure, both factors that increase our likelihood of cardiovascular disease. “What we have are messages that some dairy may have some protective effects on cardiovascular disease, although we don’t really know the mechanisms,” says Dr Duane Mellor, registered dietitian and Lead for Nutrition and Evidence-based Medicine at Aston Medical School. Advice to limit our intake of saturated fats has been government health policy for decades. This is based on the idea that, in general, saturated fats raise levels of LDL (low-density lipo-protein, also known as ‘bad’ cholesterol), which can cause ‘furring’ of the arteries and increase our risk of heart attack and stroke. This advice does not differentiate between types of saturated fats though, partly because most foods, including dairy, are complex and contain many types. But one emerging theory holds that you metabolise saturated fats called odd-chain fatty acids (those with an odd number of carbon atoms) differently to others. Odd-chain fatty acids are found in small concentrations in milk fat, the meat of ruminant animals (cattle, sheep, goats and deer, for example), and some plants. “It could be that odd-chain fatty acids can’t be used to make LDL cholesterol, or they don’t get circulated, or they’re used in different pathways in our body,” says Dr Mellor. “These are just some of the theories being explored, but more evidence is needed.” Victoria Taylor, Senior Dietitian at the British Heart Foundation, says the links between dairy foods and heart and circulatory health remain unclear. It could be that nutrients in dairy, rather than specific kinds of fatty acids, play a key role in protecting your heart. “Researchers think a range of nutrients found in milk, including calcium, potassium and phosphates, could also be involved,” she says. “There is also a suggestion that these nutrients might be working in combination, which could be why differences are seen with different types of dairy.” So, does official health guidance advising women and men to limit their intake of saturated fats to 20g/30g respectively per day need to change? Official advice on dairy Susan Jebb OBE, Professor of Diet and Population Health at Oxford University, says the advice for the public to reduce their overall intake of saturated fats remains in place because, as a population, we eat too much. Clinical trials have shown that cutting back reduces levels of LDL cholesterol, and therefore the risk of cardiovascular disease. “I can’t think of any evidence that eating more saturated fat, even if it’s dairy, is good for you, so the reduction message persists,” Professor Jebb says. Reducing saturated fat has many broad benefits – for example, as well as decreasing our risk of cardiovascular disease, eating less meat reduces our chances of developing colorectal cancer, she says. Eating fewer cakes, biscuits and pastries decreases our intake of saturated fat along with sugar and calories, thereby reducing our risk of obesity. “That’s probably the biggest diet-related risk factor for heart disease,” she says. Although cheese may contain certain fatty acids that are less harmful than others, this does not mean it’s healthy to eat in large or unlimited amounts. “As ever, a little can easily fit into a healthy diet, but people need to be conscious of the calories and salt in cheese, as well as the saturated fat content.” The government’s Eatwell guide recommends we include dairy or dairy alternatives in our diet, but guidelines limit our saturated fat intake to 20g per day for women and 30g for men. Dr Mellor believes it might be time for public health messaging about saturated fats to change to reflect the heart-protective benefits of eating small amounts of dairy, and to assure the public that full-fat dairy doesn’t have to be avoided. Cheese and yoghurt in particular are valuable sources of protein and calcium, he says, as well as being “consistently linked” to reduced risk of cardiovascular disease. Scientists say the most evidence to support the health benefits of dairy exists for hard cheese. It has properties that limit the amount of fat absorbed by the body, which reduces the risk of cardiovascular disease. The health-protective evidence for butter is less clear. “I’m not saying we should eat lots of full-fat dairy,” says Dr Mellor. But he believes eating three small servings of full-fat dairy daily is healthy. This could include a thumb-sized piece of cheese, a small pot of full-fat yoghurt and a third of a pint of full-fat milk. “So long as it’s included in a diet that’s rich in vegetables and other nutritious foods,” he says. Crucially, the public needs to make smart choices when it comes to eating foods containing saturated fats. The biggest problem is not full-fat dairy, but foods that contained few nutrients. “One of the main sources of saturated fat in the British diet is pies, pastries, cakes and biscuits, which have manufactured saturated fats in them,” says Dr Mellor. “These are the ones we need to watch out for because they don’t just come with the fats, they come with sugars and low-fibre flours.” Most scientists, including those who led the Swedish research, agree that dairy foods are highly complex and their role in protecting heart health – or otherwise – is not fully understood. More research is needed to determine whether particular kinds of fats in dairy, and/or the wide range of nutrients they contain, impact cardiovascular health. How reliable is the study? Dr Mellor says the Swedish study has strengths and weaknesses. “The problem with a lot of nutrition studies is they’re based on people remembering and reporting what they’ve eaten, which can be unreliable,” he says. “This one looked at markers in the blood called odd-chain fatty acids, which can only really come from dairy products, so that’s one of its strengths.” However, Victoria Taylor says the study doesn’t prove higher intakes of dairy reduce the risk of cardiovascular disease – “other forces, such as lifestyle factors, may be at play,” she says. The study and analysis only involved participants in Sweden, the US, the UK and Denmark, and therefore cannot be applied to all ethnic groups with certainty, researchers warn. But Dr Mellor says a strength of the research is that it was informed by several studies in which large numbers of people of varying ages and sexes, across different countries, took part. The study also only offers a limited insight into the relationship between dairy consumption and cardiovascular disease. “The real problem is we don’t know which types of dairy might provide the protective benefits,” says Dr Mellor. “We’re still missing information.” This article was first published on 14 October 2021
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"content": "by Sue Quinn https://ichef.bbci.co.uk/images/ic/480xn/p09yj8th.jpg Dairy products have developed an unhealthy reputation due to the saturated fats they contain. But a large study suggests some of the saturated fats in dairy might actually protect against – not contribute to – heart disease. The results appear to challenge public health advice about the extent to which we should limit our intake of full-fat dairy to protect the heart, although there is no suggestion that we should eat unlimited amounts. So, are the kinds of saturated fats we consume more important than how much of them we eat? What the Swedish research shows The study, by an international team of researchers, tracked 4,150 Swedish 60-year-olds for more than 16 years, and found those with the highest intakes of dairy had a lower risk of cardiovascular disease than those with low intakes. It also found no link between higher intakes of dairy and an increased risk of death. The study did not look at the kinds of dairy products participants consumed. Instead, their blood was analysed to measure levels of certain fatty acids (the building blocks of fat) associated with dairy. Because dairy consumption in Sweden is among the highest in the world, researchers combined their results with an analysis of 17 similar studies involving almost 43,000 people in a number of different countries. This confirmed the findings of the Swedish research. Lead author of the study, Dr Kathy Trieu from The George Institute for Global Health in Australia, says the results suggest cutting down on dairy might not be the best choice for heart health. “Increasing evidence suggests that the health impact of dairy foods may be more dependent on the type – such as cheese, yoghurt, milk, and butter – rather than the fat content, which has raised doubts [about] if avoidance of dairy fats overall is beneficial for cardiovascular health,” she says. A spokesperson for the UK Health Security Agency (which has replaced Public Health England), says the government’s independent Scientific Advisory Committee on Nutrition (SACN) is currently finalising a review of official saturated fat advice and would report “in due course”. But “with approximately 158,000 deaths from cardiovascular each year in the UK and with average intakes still above recommendations, it remains important to continue to advise and support people to reduce their total saturated fat intake,” they say. Link between dairy and health https://ichef.bbci.co.uk/images/ic/480xn/p09yjchc.jpg Many previous studies have suggested dairy foods such as milk, cheese and yoghurt can have a neutral or even positive effect on reducing a person’s risk of cardiovascular disease, despite their saturated fat content. Research has also linked consumption of some dairy products with a lower risk of developing Type-2 diabetes and high blood pressure, both factors that increase our likelihood of cardiovascular disease. “What we have are messages that some dairy may have some protective effects on cardiovascular disease, although we don’t really know the mechanisms,” says Dr Duane Mellor, registered dietitian and Lead for Nutrition and Evidence-based Medicine at Aston Medical School. Advice to limit our intake of saturated fats has been government health policy for decades. This is based on the idea that, in general, saturated fats raise levels of LDL (low-density lipo-protein, also known as ‘bad’ cholesterol), which can cause ‘furring’ of the arteries and increase our risk of heart attack and stroke. This advice does not differentiate between types of saturated fats though, partly because most foods, including dairy, are complex and contain many types. But one emerging theory holds that you metabolise saturated fats called odd-chain fatty acids (those with an odd number of carbon atoms) differently to others. Odd-chain fatty acids are found in small concentrations in milk fat, the meat of ruminant animals (cattle, sheep, goats and deer, for example), and some plants. “It could be that odd-chain fatty acids can’t be used to make LDL cholesterol, or they don’t get circulated, or they’re used in different pathways in our body,” says Dr Mellor. “These are just some of the theories being explored, but more evidence is needed.” Victoria Taylor, Senior Dietitian at the British Heart Foundation, says the links between dairy foods and heart and circulatory health remain unclear. It could be that nutrients in dairy, rather than specific kinds of fatty acids, play a key role in protecting your heart. “Researchers think a range of nutrients found in milk, including calcium, potassium and phosphates, could also be involved,” she says. “There is also a suggestion that these nutrients might be working in combination, which could be why differences are seen with different types of dairy.” So, does official health guidance advising women and men to limit their intake of saturated fats to 20g/30g respectively per day need to change? Official advice on dairy Susan Jebb OBE, Professor of Diet and Population Health at Oxford University, says the advice for the public to reduce their overall intake of saturated fats remains in place because, as a population, we eat too much. Clinical trials have shown that cutting back reduces levels of LDL cholesterol, and therefore the risk of cardiovascular disease. “I can’t think of any evidence that eating more saturated fat, even if it’s dairy, is good for you, so the reduction message persists,” Professor Jebb says. Reducing saturated fat has many broad benefits – for example, as well as decreasing our risk of cardiovascular disease, eating less meat reduces our chances of developing colorectal cancer, she says. Eating fewer cakes, biscuits and pastries decreases our intake of saturated fat along with sugar and calories, thereby reducing our risk of obesity. “That’s probably the biggest diet-related risk factor for heart disease,” she says. Although cheese may contain certain fatty acids that are less harmful than others, this does not mean it’s healthy to eat in large or unlimited amounts. “As ever, a little can easily fit into a healthy diet, but people need to be conscious of the calories and salt in cheese, as well as the saturated fat content.” The government’s Eatwell guide recommends we include dairy or dairy alternatives in our diet, but guidelines limit our saturated fat intake to 20g per day for women and 30g for men. Dr Mellor believes it might be time for public health messaging about saturated fats to change to reflect the heart-protective benefits of eating small amounts of dairy, and to assure the public that full-fat dairy doesn’t have to be avoided. Cheese and yoghurt in particular are valuable sources of protein and calcium, he says, as well as being “consistently linked” to reduced risk of cardiovascular disease. Scientists say the most evidence to support the health benefits of dairy exists for hard cheese. It has properties that limit the amount of fat absorbed by the body, which reduces the risk of cardiovascular disease. The health-protective evidence for butter is less clear. “I’m not saying we should eat lots of full-fat dairy,” says Dr Mellor. But he believes eating three small servings of full-fat dairy daily is healthy. This could include a thumb-sized piece of cheese, a small pot of full-fat yoghurt and a third of a pint of full-fat milk. “So long as it’s included in a diet that’s rich in vegetables and other nutritious foods,” he says. Crucially, the public needs to make smart choices when it comes to eating foods containing saturated fats. The biggest problem is not full-fat dairy, but foods that contained few nutrients. “One of the main sources of saturated fat in the British diet is pies, pastries, cakes and biscuits, which have manufactured saturated fats in them,” says Dr Mellor. “These are the ones we need to watch out for because they don’t just come with the fats, they come with sugars and low-fibre flours.” Most scientists, including those who led the Swedish research, agree that dairy foods are highly complex and their role in protecting heart health – or otherwise – is not fully understood. More research is needed to determine whether particular kinds of fats in dairy, and/or the wide range of nutrients they contain, impact cardiovascular health. How reliable is the study? Dr Mellor says the Swedish study has strengths and weaknesses. “The problem with a lot of nutrition studies is they’re based on people remembering and reporting what they’ve eaten, which can be unreliable,” he says. “This one looked at markers in the blood called odd-chain fatty acids, which can only really come from dairy products, so that’s one of its strengths.” However, Victoria Taylor says the study doesn’t prove higher intakes of dairy reduce the risk of cardiovascular disease – “other forces, such as lifestyle factors, may be at play,” she says. The study and analysis only involved participants in Sweden, the US, the UK and Denmark, and therefore cannot be applied to all ethnic groups with certainty, researchers warn. But Dr Mellor says a strength of the research is that it was informed by several studies in which large numbers of people of varying ages and sexes, across different countries, took part. The study also only offers a limited insight into the relationship between dairy consumption and cardiovascular disease. “The real problem is we don’t know which types of dairy might provide the protective benefits,” says Dr Mellor. “We’re still missing information.” This article was first published on 14 October 2021"
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Hot honey halloumi avocado toast recipe
An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hot_honey_halloumi_81840_16x9.jpg You'll be wanting to drizzle this hot chilli honey over everything. But over salty halloumi and creamy avocado it is simply divine. This makes a tasty brunch or light meal for any time of the day. 4 tbsp honey1½ tsp chilli flakes1 lime, zest and juice225g/8oz halloumi, cubed 1 avocado 1 garlic clove, crushed2-3 slices sourdough bread, toasted salt and freshly ground black pepper, to tastechopped fresh coriander, to serve 4 tbsp honey 1½ tsp chilli flakes 1 lime, zest and juice 225g/8oz halloumi, cubed 1 avocado 1 garlic clove, crushed 2-3 slices sourdough bread, toasted salt and freshly ground black pepper, to taste chopped fresh coriander, to serve Method Put the honey and dried chilli flakes in a pan and bring to a simmer. Once hot, remove from the heat and allow to cool slightly.Put half of the lime juice and zest in a bowl. Heat a non-stick frying pan over a medium heat. (If you don't have a non-stick pan, you may want to use a little oil for frying.) Dip the halloumi into the lime mixture and then carefully place onto the hot pan. Cook for a couple of minutes on each side until golden-brown and crisp, turning regularly.Remove the avocado from its skin and mash in a bowl with a fork to a rough paste, stirring in the remaining lime juice and garlic. Add salt and pepper, to taste.Divide the avocado mixture between the sourdough toast slices, spreading to cover. Top with halloumi and a drizzle of the hot honey from the pan. Sprinkle with chopped coriander and serve. Put the honey and dried chilli flakes in a pan and bring to a simmer. Once hot, remove from the heat and allow to cool slightly. Put the honey and dried chilli flakes in a pan and bring to a simmer. Once hot, remove from the heat and allow to cool slightly. Put half of the lime juice and zest in a bowl. Put half of the lime juice and zest in a bowl. Heat a non-stick frying pan over a medium heat. (If you don't have a non-stick pan, you may want to use a little oil for frying.) Dip the halloumi into the lime mixture and then carefully place onto the hot pan. Cook for a couple of minutes on each side until golden-brown and crisp, turning regularly. Heat a non-stick frying pan over a medium heat. (If you don't have a non-stick pan, you may want to use a little oil for frying.) Dip the halloumi into the lime mixture and then carefully place onto the hot pan. Cook for a couple of minutes on each side until golden-brown and crisp, turning regularly. Remove the avocado from its skin and mash in a bowl with a fork to a rough paste, stirring in the remaining lime juice and garlic. Add salt and pepper, to taste. Remove the avocado from its skin and mash in a bowl with a fork to a rough paste, stirring in the remaining lime juice and garlic. Add salt and pepper, to taste. Divide the avocado mixture between the sourdough toast slices, spreading to cover. Top with halloumi and a drizzle of the hot honey from the pan. Sprinkle with chopped coriander and serve. Divide the avocado mixture between the sourdough toast slices, spreading to cover. Top with halloumi and a drizzle of the hot honey from the pan. Sprinkle with chopped coriander and serve.
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"title": "Hot honey halloumi avocado toast recipe",
"content": "An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hot_honey_halloumi_81840_16x9.jpg You'll be wanting to drizzle this hot chilli honey over everything. But over salty halloumi and creamy avocado it is simply divine. This makes a tasty brunch or light meal for any time of the day. 4 tbsp honey1½ tsp chilli flakes1 lime, zest and juice225g/8oz halloumi, cubed 1 avocado 1 garlic clove, crushed2-3 slices sourdough bread, toasted salt and freshly ground black pepper, to tastechopped fresh coriander, to serve 4 tbsp honey 1½ tsp chilli flakes 1 lime, zest and juice 225g/8oz halloumi, cubed 1 avocado 1 garlic clove, crushed 2-3 slices sourdough bread, toasted salt and freshly ground black pepper, to taste chopped fresh coriander, to serve Method Put the honey and dried chilli flakes in a pan and bring to a simmer. Once hot, remove from the heat and allow to cool slightly.Put half of the lime juice and zest in a bowl. Heat a non-stick frying pan over a medium heat. (If you don't have a non-stick pan, you may want to use a little oil for frying.) Dip the halloumi into the lime mixture and then carefully place onto the hot pan. Cook for a couple of minutes on each side until golden-brown and crisp, turning regularly.Remove the avocado from its skin and mash in a bowl with a fork to a rough paste, stirring in the remaining lime juice and garlic. Add salt and pepper, to taste.Divide the avocado mixture between the sourdough toast slices, spreading to cover. Top with halloumi and a drizzle of the hot honey from the pan. Sprinkle with chopped coriander and serve. Put the honey and dried chilli flakes in a pan and bring to a simmer. Once hot, remove from the heat and allow to cool slightly. Put the honey and dried chilli flakes in a pan and bring to a simmer. Once hot, remove from the heat and allow to cool slightly. Put half of the lime juice and zest in a bowl. Put half of the lime juice and zest in a bowl. Heat a non-stick frying pan over a medium heat. (If you don't have a non-stick pan, you may want to use a little oil for frying.) Dip the halloumi into the lime mixture and then carefully place onto the hot pan. Cook for a couple of minutes on each side until golden-brown and crisp, turning regularly. Heat a non-stick frying pan over a medium heat. (If you don't have a non-stick pan, you may want to use a little oil for frying.) Dip the halloumi into the lime mixture and then carefully place onto the hot pan. Cook for a couple of minutes on each side until golden-brown and crisp, turning regularly. Remove the avocado from its skin and mash in a bowl with a fork to a rough paste, stirring in the remaining lime juice and garlic. Add salt and pepper, to taste. Remove the avocado from its skin and mash in a bowl with a fork to a rough paste, stirring in the remaining lime juice and garlic. Add salt and pepper, to taste. Divide the avocado mixture between the sourdough toast slices, spreading to cover. Top with halloumi and a drizzle of the hot honey from the pan. Sprinkle with chopped coriander and serve. Divide the avocado mixture between the sourdough toast slices, spreading to cover. Top with halloumi and a drizzle of the hot honey from the pan. Sprinkle with chopped coriander and serve."
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Matcha pancakes with fresh berries recipe
Matcha pancake stack with coconut yoghurt and fresh berries An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/matcha_pancake_stack_41186_16x9.jpg Matcha (green tea powder) adds colour and flavour to these easy vegan pancakes – delicious and stacked high with coconut yoghurt and berries. 125g/4½oz plain flour 2½ tsp baking powder 3 tbsp caster sugar2 tsp matcha powder pinch sea salt 150ml/5fl oz almond milk ¼ tsp vanilla extract vegetable oil, for frying 125g/4½oz plain flour 2½ tsp baking powder 3 tbsp caster sugar 2 tsp matcha powder pinch sea salt 150ml/5fl oz almond milk ¼ tsp vanilla extract vegetable oil, for frying 4 tbsp coconut yoghurt 1 tsp icing sugar, plus extra for dustingfresh blueberries and raspberries 4 tbsp coconut yoghurt 1 tsp icing sugar, plus extra for dusting fresh blueberries and raspberries Method Put the flour, baking powder, sugar, matcha powder and salt in a bowl and mix together well. Gradually pour in the almond milk and vanilla extract, whisking until smooth. Place a large non-stick frying pan over a medium heat. Add a little oil and wipe around the pan with a wad of kitchen paper. Once the pan is hot, pour a small ladleful of the batter onto one side of the pan and spread with the back of a spoon until about 10cm/4in in diameter. Repeat to make a second pancake on the other side of the pan. Cook for about a minute, until one or two bubbles appear on the surface of the pancake and the edges look dry and slightly shiny. Gently flip the pancakes over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. Remove the cooked pancakes and set aside while you cook the remaining pancakes. Mix the coconut yoghurt with the icing sugar. Stack the pancakes and serve with a dollop of the coconut yoghurt. Garnish with blueberries and raspberries and dust with icing sugar. Put the flour, baking powder, sugar, matcha powder and salt in a bowl and mix together well. Gradually pour in the almond milk and vanilla extract, whisking until smooth. Put the flour, baking powder, sugar, matcha powder and salt in a bowl and mix together well. Gradually pour in the almond milk and vanilla extract, whisking until smooth. Place a large non-stick frying pan over a medium heat. Add a little oil and wipe around the pan with a wad of kitchen paper. Once the pan is hot, pour a small ladleful of the batter onto one side of the pan and spread with the back of a spoon until about 10cm/4in in diameter. Repeat to make a second pancake on the other side of the pan. Place a large non-stick frying pan over a medium heat. Add a little oil and wipe around the pan with a wad of kitchen paper. Once the pan is hot, pour a small ladleful of the batter onto one side of the pan and spread with the back of a spoon until about 10cm/4in in diameter. Repeat to make a second pancake on the other side of the pan. Cook for about a minute, until one or two bubbles appear on the surface of the pancake and the edges look dry and slightly shiny. Gently flip the pancakes over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. Remove the cooked pancakes and set aside while you cook the remaining pancakes. Cook for about a minute, until one or two bubbles appear on the surface of the pancake and the edges look dry and slightly shiny. Gently flip the pancakes over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. Remove the cooked pancakes and set aside while you cook the remaining pancakes. Mix the coconut yoghurt with the icing sugar. Mix the coconut yoghurt with the icing sugar. Stack the pancakes and serve with a dollop of the coconut yoghurt. Garnish with blueberries and raspberries and dust with icing sugar. Stack the pancakes and serve with a dollop of the coconut yoghurt. Garnish with blueberries and raspberries and dust with icing sugar.
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"title": "Matcha pancakes with fresh berries recipe",
"content": "Matcha pancake stack with coconut yoghurt and fresh berries An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/matcha_pancake_stack_41186_16x9.jpg Matcha (green tea powder) adds colour and flavour to these easy vegan pancakes – delicious and stacked high with coconut yoghurt and berries. 125g/4½oz plain flour 2½ tsp baking powder 3 tbsp caster sugar2 tsp matcha powder pinch sea salt 150ml/5fl oz almond milk ¼ tsp vanilla extract vegetable oil, for frying 125g/4½oz plain flour 2½ tsp baking powder 3 tbsp caster sugar 2 tsp matcha powder pinch sea salt 150ml/5fl oz almond milk ¼ tsp vanilla extract vegetable oil, for frying 4 tbsp coconut yoghurt 1 tsp icing sugar, plus extra for dustingfresh blueberries and raspberries 4 tbsp coconut yoghurt 1 tsp icing sugar, plus extra for dusting fresh blueberries and raspberries Method Put the flour, baking powder, sugar, matcha powder and salt in a bowl and mix together well. Gradually pour in the almond milk and vanilla extract, whisking until smooth. Place a large non-stick frying pan over a medium heat. Add a little oil and wipe around the pan with a wad of kitchen paper. Once the pan is hot, pour a small ladleful of the batter onto one side of the pan and spread with the back of a spoon until about 10cm/4in in diameter. Repeat to make a second pancake on the other side of the pan. Cook for about a minute, until one or two bubbles appear on the surface of the pancake and the edges look dry and slightly shiny. Gently flip the pancakes over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. Remove the cooked pancakes and set aside while you cook the remaining pancakes. Mix the coconut yoghurt with the icing sugar. Stack the pancakes and serve with a dollop of the coconut yoghurt. Garnish with blueberries and raspberries and dust with icing sugar. Put the flour, baking powder, sugar, matcha powder and salt in a bowl and mix together well. Gradually pour in the almond milk and vanilla extract, whisking until smooth. Put the flour, baking powder, sugar, matcha powder and salt in a bowl and mix together well. Gradually pour in the almond milk and vanilla extract, whisking until smooth. Place a large non-stick frying pan over a medium heat. Add a little oil and wipe around the pan with a wad of kitchen paper. Once the pan is hot, pour a small ladleful of the batter onto one side of the pan and spread with the back of a spoon until about 10cm/4in in diameter. Repeat to make a second pancake on the other side of the pan. Place a large non-stick frying pan over a medium heat. Add a little oil and wipe around the pan with a wad of kitchen paper. Once the pan is hot, pour a small ladleful of the batter onto one side of the pan and spread with the back of a spoon until about 10cm/4in in diameter. Repeat to make a second pancake on the other side of the pan. Cook for about a minute, until one or two bubbles appear on the surface of the pancake and the edges look dry and slightly shiny. Gently flip the pancakes over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. Remove the cooked pancakes and set aside while you cook the remaining pancakes. Cook for about a minute, until one or two bubbles appear on the surface of the pancake and the edges look dry and slightly shiny. Gently flip the pancakes over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. Remove the cooked pancakes and set aside while you cook the remaining pancakes. Mix the coconut yoghurt with the icing sugar. Mix the coconut yoghurt with the icing sugar. Stack the pancakes and serve with a dollop of the coconut yoghurt. Garnish with blueberries and raspberries and dust with icing sugar. Stack the pancakes and serve with a dollop of the coconut yoghurt. Garnish with blueberries and raspberries and dust with icing sugar."
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Can a vitamin pill a day keep the doctor away?
The vitamin industry is booming and we Brits have bought into it in a big way. Over two-thirds of UK consumers take vitamins, minerals or supplements according to Mintel. Many of us aren't taking them to treat a deficiency – we're popping pills in the belief they will boost our health. With so many supplements available, lots of which combine different vitamins and minerals into multivitamins, it's difficult to know which (if any) will do you good. You need 13 vitamins to maintain health, but should you take any of them in supplement form? https://ichef.bbci.co.uk/images/ic/480xn/p06pmg7q.jpg Do you need to top up your vits every day? There are two types of vitamins: fat-soluble and water-soluble. Fat-soluble vitamins (Vitamins A, D, E and K) are stored by your body, so you can maintain your supplies without eating them every day. The downside is you can overdose on them, so it's really important not to take excessive amounts.Water-soluble vitamins (Vitamin C and B vitamins such as folic acid) cannot be stored by your body, so you need to consume a steady supply. But if you eat more of any one of these vitamins than you need, you will excrete the excess in urine. However, Vitamin B12 can be stored by your liver. Fat-soluble vitamins (Vitamins A, D, E and K) are stored by your body, so you can maintain your supplies without eating them every day. The downside is you can overdose on them, so it's really important not to take excessive amounts. Water-soluble vitamins (Vitamin C and B vitamins such as folic acid) cannot be stored by your body, so you need to consume a steady supply. But if you eat more of any one of these vitamins than you need, you will excrete the excess in urine. However, Vitamin B12 can be stored by your liver. Some multivitamin pills also contain minerals and trace elements, particularly calcium, zinc and iron. You should be able to get enough of these three minerals from your diet unless you have a condition that increases your requirement. Calcium is needed for strong bones; you need 700mg per day.Zinc is needed for your immune and digestive system; women need 7mg per day, men 9.5mg per day.Iron is needed to release energy for food and to transport oxygen around your blood. Women aged 19-50 need 14.8mg iron per day, men 8.7mg. Calcium is needed for strong bones; you need 700mg per day. Zinc is needed for your immune and digestive system; women need 7mg per day, men 9.5mg per day. Iron is needed to release energy for food and to transport oxygen around your blood. Women aged 19-50 need 14.8mg iron per day, men 8.7mg. Who may benefit from taking a supplement? The NHS advises people living in the UK to take Vitamin D supplements in the autumn and winter. Vitamin D helps us to absorb calcium, keeping our teeth, bones and muscles strong and healthy. It also helps us absorb phosphate and magnesium.Those with a poor appetite and the elderly may benefit from taking a targeted multivitamin. Your doctor should be able to advise you. The elderly or housebound should also take Vitamin D supplements, with calcium for absorption, all year round.If you are on a diet that restricts certain foods, whether as a lifestyle choice or for weight loss, you might benefit from taking supplements to replace the nutrients found in those foods. It is worth considering a multivitamin if you are on a very low-calorie diet. Here are other diets that might require supplements:Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products.Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended.Girls and women who have heavy periods may not be eating enough iron to replace the loss. The National Diet and Nutrition Survey finds that 4.8% of women aged 35-49 have iron-deficiency anaemia, while 12.5% have low iron stores. Always consult your doctor before taking iron supplements.Women trying to conceive and in the first 12 weeks of pregnancy are advised to take folic acid supplements. This reduces their child’s risk of neural tube defects such as spina bifida. The NHS advises people living in the UK to take Vitamin D supplements in the autumn and winter. Vitamin D helps us to absorb calcium, keeping our teeth, bones and muscles strong and healthy. It also helps us absorb phosphate and magnesium. The NHS advises people living in the UK to take Vitamin D supplements in the autumn and winter. Vitamin D helps us to absorb calcium, keeping our teeth, bones and muscles strong and healthy. It also helps us absorb phosphate and magnesium. Those with a poor appetite and the elderly may benefit from taking a targeted multivitamin. Your doctor should be able to advise you. The elderly or housebound should also take Vitamin D supplements, with calcium for absorption, all year round. Those with a poor appetite and the elderly may benefit from taking a targeted multivitamin. Your doctor should be able to advise you. The elderly or housebound should also take Vitamin D supplements, with calcium for absorption, all year round. If you are on a diet that restricts certain foods, whether as a lifestyle choice or for weight loss, you might benefit from taking supplements to replace the nutrients found in those foods. It is worth considering a multivitamin if you are on a very low-calorie diet. Here are other diets that might require supplements:Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products.Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. If you are on a diet that restricts certain foods, whether as a lifestyle choice or for weight loss, you might benefit from taking supplements to replace the nutrients found in those foods. It is worth considering a multivitamin if you are on a very low-calorie diet. Here are other diets that might require supplements: Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products.Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products. Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products. Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. Girls and women who have heavy periods may not be eating enough iron to replace the loss. The National Diet and Nutrition Survey finds that 4.8% of women aged 35-49 have iron-deficiency anaemia, while 12.5% have low iron stores. Always consult your doctor before taking iron supplements. Girls and women who have heavy periods may not be eating enough iron to replace the loss. The National Diet and Nutrition Survey finds that 4.8% of women aged 35-49 have iron-deficiency anaemia, while 12.5% have low iron stores. Always consult your doctor before taking iron supplements. Women trying to conceive and in the first 12 weeks of pregnancy are advised to take folic acid supplements. This reduces their child’s risk of neural tube defects such as spina bifida. Women trying to conceive and in the first 12 weeks of pregnancy are advised to take folic acid supplements. This reduces their child’s risk of neural tube defects such as spina bifida. Vitamin C tablets – life savers or time wasters? People have been taking Vitamin C to stave off a cold for years. It has a reputation of being a 'superfood', as it is an antioxidant. However, there is little evidence that it can prevent infections, disease or treat early cold symptoms. The body cannot store excess Vitamin C, so if you consume too much you will excrete it in urine, giving you expensive wee. Vitamin C is widely available in fruit and vegetables. A single orange contains around 70mg (compared to the UK recommended intake of 40mg), so deficiency is rare. How many vitamins do you need? The amount of vitamins and minerals that you need is unique to you. It depends on your age, activity levels, gender and other variables. See the NHS vitamin and mineral guide at the bottom of this article for more details on RNIs (Reference Nutrient Intakes). Most experts believe we can get all the vitamins and minerals we need from a healthy, balanced diet, with the exception of Vitamin D. However, the National Diet and Nutrition Survey shows that some of us fail to meet all the RNIs and try to make up for the shortfall by self-medicating with multivitamin supplements rather than reassessing our diet. Eating your 5-a-day will have you well on the way! Originally published October 2018.
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"title": "Can a vitamin pill a day keep the doctor away?",
"content": "The vitamin industry is booming and we Brits have bought into it in a big way. Over two-thirds of UK consumers take vitamins, minerals or supplements according to Mintel. Many of us aren't taking them to treat a deficiency – we're popping pills in the belief they will boost our health. With so many supplements available, lots of which combine different vitamins and minerals into multivitamins, it's difficult to know which (if any) will do you good. You need 13 vitamins to maintain health, but should you take any of them in supplement form? https://ichef.bbci.co.uk/images/ic/480xn/p06pmg7q.jpg Do you need to top up your vits every day? There are two types of vitamins: fat-soluble and water-soluble. Fat-soluble vitamins (Vitamins A, D, E and K) are stored by your body, so you can maintain your supplies without eating them every day. The downside is you can overdose on them, so it's really important not to take excessive amounts.Water-soluble vitamins (Vitamin C and B vitamins such as folic acid) cannot be stored by your body, so you need to consume a steady supply. But if you eat more of any one of these vitamins than you need, you will excrete the excess in urine. However, Vitamin B12 can be stored by your liver. Fat-soluble vitamins (Vitamins A, D, E and K) are stored by your body, so you can maintain your supplies without eating them every day. The downside is you can overdose on them, so it's really important not to take excessive amounts. Water-soluble vitamins (Vitamin C and B vitamins such as folic acid) cannot be stored by your body, so you need to consume a steady supply. But if you eat more of any one of these vitamins than you need, you will excrete the excess in urine. However, Vitamin B12 can be stored by your liver. Some multivitamin pills also contain minerals and trace elements, particularly calcium, zinc and iron. You should be able to get enough of these three minerals from your diet unless you have a condition that increases your requirement. Calcium is needed for strong bones; you need 700mg per day.Zinc is needed for your immune and digestive system; women need 7mg per day, men 9.5mg per day.Iron is needed to release energy for food and to transport oxygen around your blood. Women aged 19-50 need 14.8mg iron per day, men 8.7mg. Calcium is needed for strong bones; you need 700mg per day. Zinc is needed for your immune and digestive system; women need 7mg per day, men 9.5mg per day. Iron is needed to release energy for food and to transport oxygen around your blood. Women aged 19-50 need 14.8mg iron per day, men 8.7mg. Who may benefit from taking a supplement? The NHS advises people living in the UK to take Vitamin D supplements in the autumn and winter. Vitamin D helps us to absorb calcium, keeping our teeth, bones and muscles strong and healthy. It also helps us absorb phosphate and magnesium.Those with a poor appetite and the elderly may benefit from taking a targeted multivitamin. Your doctor should be able to advise you. The elderly or housebound should also take Vitamin D supplements, with calcium for absorption, all year round.If you are on a diet that restricts certain foods, whether as a lifestyle choice or for weight loss, you might benefit from taking supplements to replace the nutrients found in those foods. It is worth considering a multivitamin if you are on a very low-calorie diet. Here are other diets that might require supplements:Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products.Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended.Girls and women who have heavy periods may not be eating enough iron to replace the loss. The National Diet and Nutrition Survey finds that 4.8% of women aged 35-49 have iron-deficiency anaemia, while 12.5% have low iron stores. Always consult your doctor before taking iron supplements.Women trying to conceive and in the first 12 weeks of pregnancy are advised to take folic acid supplements. This reduces their child’s risk of neural tube defects such as spina bifida. The NHS advises people living in the UK to take Vitamin D supplements in the autumn and winter. Vitamin D helps us to absorb calcium, keeping our teeth, bones and muscles strong and healthy. It also helps us absorb phosphate and magnesium. The NHS advises people living in the UK to take Vitamin D supplements in the autumn and winter. Vitamin D helps us to absorb calcium, keeping our teeth, bones and muscles strong and healthy. It also helps us absorb phosphate and magnesium. Those with a poor appetite and the elderly may benefit from taking a targeted multivitamin. Your doctor should be able to advise you. The elderly or housebound should also take Vitamin D supplements, with calcium for absorption, all year round. Those with a poor appetite and the elderly may benefit from taking a targeted multivitamin. Your doctor should be able to advise you. The elderly or housebound should also take Vitamin D supplements, with calcium for absorption, all year round. If you are on a diet that restricts certain foods, whether as a lifestyle choice or for weight loss, you might benefit from taking supplements to replace the nutrients found in those foods. It is worth considering a multivitamin if you are on a very low-calorie diet. Here are other diets that might require supplements:Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products.Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. If you are on a diet that restricts certain foods, whether as a lifestyle choice or for weight loss, you might benefit from taking supplements to replace the nutrients found in those foods. It is worth considering a multivitamin if you are on a very low-calorie diet. Here are other diets that might require supplements: Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products.Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products. Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products. Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. Girls and women who have heavy periods may not be eating enough iron to replace the loss. The National Diet and Nutrition Survey finds that 4.8% of women aged 35-49 have iron-deficiency anaemia, while 12.5% have low iron stores. Always consult your doctor before taking iron supplements. Girls and women who have heavy periods may not be eating enough iron to replace the loss. The National Diet and Nutrition Survey finds that 4.8% of women aged 35-49 have iron-deficiency anaemia, while 12.5% have low iron stores. Always consult your doctor before taking iron supplements. Women trying to conceive and in the first 12 weeks of pregnancy are advised to take folic acid supplements. This reduces their child’s risk of neural tube defects such as spina bifida. Women trying to conceive and in the first 12 weeks of pregnancy are advised to take folic acid supplements. This reduces their child’s risk of neural tube defects such as spina bifida. Vitamin C tablets – life savers or time wasters? People have been taking Vitamin C to stave off a cold for years. It has a reputation of being a 'superfood', as it is an antioxidant. However, there is little evidence that it can prevent infections, disease or treat early cold symptoms. The body cannot store excess Vitamin C, so if you consume too much you will excrete it in urine, giving you expensive wee. Vitamin C is widely available in fruit and vegetables. A single orange contains around 70mg (compared to the UK recommended intake of 40mg), so deficiency is rare. How many vitamins do you need? The amount of vitamins and minerals that you need is unique to you. It depends on your age, activity levels, gender and other variables. See the NHS vitamin and mineral guide at the bottom of this article for more details on RNIs (Reference Nutrient Intakes). Most experts believe we can get all the vitamins and minerals we need from a healthy, balanced diet, with the exception of Vitamin D. However, the National Diet and Nutrition Survey shows that some of us fail to meet all the RNIs and try to make up for the shortfall by self-medicating with multivitamin supplements rather than reassessing our diet. Eating your 5-a-day will have you well on the way! Originally published October 2018."
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Which vital nutrient are nearly a third of us not getting enough of?
29 percent of adults have low levels of vitamin D between January and March every year and are consequently risking deficiency, according to the National Diet and Nutrition Survey. For 11–18-year-olds, this jumps to 37 percent. Given the nutrient’s vital role in keeping muscles, bones and teeth healthy, what would deficiency mean for you and can you prevent it by taking supplements? Known as the ‘sunshine vitamin’ because the body creates it from direct sunlight, vitamin D is only found in a small number of foods. It’s pretty much impossible to get the recommended 10 micrograms a day from the sun between October and March, so the NHS recommends everyone over the age of five considers taking a daily supplement of 10 micrograms of vitamin D during these months. They add that children under five and people at risk of deficiency should take a daily supplement year-round. https://ichef.bbci.co.uk/images/ic/480xn/p0818wms.jpg Why do we need vitamin D? Vitamin D helps control the amount of calcium and phosphate in the body. Research suggests a link between very low levels of vitamin D and rickets in children and the bone condition osteomalacia in adults. More recently scientists have started investigating its role in other areas of health. Research is limited, but studies suggest a link between adequate vitamin D levels and prevention of inflammatory diseases such as rheumatoid arthritis, a reduction in acute respiratory tract infections and a lower risk of some cancers. And the British Nutrition Foundation is calling for young, healthy people in the UK to be aware of the risks associated with vitamin D deficiency. Signs of deficiency Signs of vitamin D deficiency are most commonly bone aches and pains and muscle weakness. Kay Niknam, from Bristol, explains what happened when she started to experience joint pain. “I had been struggling increasingly with joint pain for several weeks, possibly months, when I went to see the GP. My daughter was a few months old and I was no longer able to carry her in a sling. Some days I struggled to walk because of the pain and was forced to cancel plans. “The GP said I could self-refer for physiotherapy, but also booked me in for a blood test to check my levels. When I got the results, it turned out my vitamin D was low, and the GP said that could be the cause of my joint pain. I decided to take a vitamin D tablet daily when my daughter was born, as I was breastfeeding, but sleep deprivation made remembering things like taking vitamins much harder!” Surprisingly, Kay was diagnosed with low vitamin D levels during the summer. “Because the summer was really hot and I had a young baby, I’d been avoiding going out in the sun”, she says. The GP prescribed high-strength vitamin D capsules. “I noticed improvements in the first week, and after a few weeks was able to do all my normal activities again.” https://ichef.bbci.co.uk/images/ic/480xn/p0819grf.jpg Kay Niknam was diagnosed with low vitamin D levels following the birth of her daughter. To supplement or not to supplement? The sun in the UK isn’t considered strong enough for our skin to produce adequate vitamin D from October to March, and it is very difficult to get 10 micrograms a day from diet alone. Oily fish is the main food source of vitamin D, while egg yolk, meat and offal contain small amounts, depending on the time of year. In the UK, only a handful of foods are fortified, including infant formula and some breakfast cereals, plant-based milks and fruit juices. For those following a plant-based diet, fortified drinks are a key dietary source: a 250ml serving of a fortified plant drink typically provides around 1.8 micrograms of vitamin D. The NHS recommendation to consider taking a supplement is based on Public Health England’s advice, which followed a 2016 comprehensive review into vitamin D and health by the Scientific Advisory Committee on Nutrition. The recommended daily intake of 10 micrograms is based on estimates of the amount required to keep blood levels of serum 25-hydroxyvitamin D above 25nmol/L. But some experts have reservations about the benefits of vitamin D supplements. A 2018 systematic review of existing research, published in The Lancet, states that “There is little justification to use vitamin D supplements to maintain or improve musculoskeletal health.” Vitamin D is fat-soluble, which means it can build up in the body, and this can lead to overdose. Writing in The Conversation in 2018, Professor of Genetic Epidemiology, King’s College London, Tim Spector, explains: “Patients with very high vitamin D blood levels (over 100nmol) are becoming routine in my clinic and elsewhere, and toxic overdoses are increasingly being reported. Several randomised trials have shown that patients with high blood levels or taking large doses of vitamin D (above 800IU/20 micrograms) had an unexpected increased risk of falls and fractures.” In 2018 a review published in The British Journal of Clinical Pharmacology concluded that cases of vitamin D toxicity are likely to rise due to an increased interest in the vitamin and widespread prescribing of supplements. It recommends legislation to ensure accurate dosage of all vitamin D products and limited or restricted use of very high dose formulations. If you decide to supplement, be sure to check the dosage, as many vitamin D supplements contain more than the recommended daily intake of 10 micrograms. The NHS advises that taking more than 100 micrograms of vitamin D a day could be harmful. It’s difficult to know how much vitamin D you are getting from other sources in addition to a supplement. Who is most at risk of vitamin D deficiency? Some people are more at risk of vitamin D deficiency than others. Risk factors include: BreastfeedingDark skin pigmentationObesityOld ageMultiple short interval pregnanciesOverusing sunscreenWearing clothes that cover every part of your bodyMalabsorptionLack of sun exposure. Breastfeeding Dark skin pigmentation Obesity Old age Multiple short interval pregnancies Overusing sunscreen Wearing clothes that cover every part of your body Malabsorption Lack of sun exposure. https://ichef.bbci.co.uk/images/ic/480xn/p0818ssv.jpg The low-down on vitamin D supplements Bahee Van de Bor, dietitian and British Dietetic Association (BDA) media spokesperson, has some tips on which supplements are best. Is D2 or D3 a better supplement? “Research suggests that vitamin D3 is better absorbed, although both D2 and D3 are absorbed well by the body. Vitamin D3 (cholecalciferol) is obtained from animal sources such as oily fish. Our skin is also able to make D3. “D2 (ergocalciferol) is the plant version of the vitamin. If you are following a plant-based diet, D2 is still a reliable form of vitamin D supplement.” Is a spray supplement better than a tablet? “If you struggle to take pills, the spray may be ideal. It’s down to personal preference. In terms of absorption, research suggests that vitamin D sprays are just as effective as tablets.” Should we take supplements at a certain time of day, or with a certain food? “Because vitamin D is fat-soluble, it is absorbed best when eaten with a meal consisting of fat. For this reason, it’s best to take it with meals. “You are also more likely to remember to take your vitamins in the morning as opposed to at the end of the day, so it’s preferable to take it with breakfast, or lunch if that’s the first meal of your day. Having said that, if your mornings are rushed, the most important thing to remember is to take your supplement. For this reason, take it at a time that works best with your schedule.” Can you get enough vitamin D by eating foods containing or fortified with it? “As only around 28 percent of the population eat the recommended two portions of fish a week, it’s best to take a vitamin D supplement to meet requirements. Unless you live in a country with year-round sunshine, take a daily vitamin D supplement providing 10 micrograms during autumn and winter. If you have dark skin or tend to cover your face and hands throughout the day and/or are housebound, it’s best to take a supplement all year round.” Keep an eye on your intake The bottom line is that it’s difficult to know exactly how much vitamin D you are getting. Research suggests many of us may not be getting the recommended 10 micrograms during autumn and winter, and that taking a supplement of 10 micrograms could help prevent problems with our bones, teeth and muscles. But keep an eye on how much you take, because too much vitamin D could lead to toxicity. All content within this article is provided for general information only, and should not be treated as a substitute for the medical advice of your doctor or any other health care professional. Always consult your GP if you’re concerned about your health. Originally published January 2020
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"title": "Which vital nutrient are nearly a third of us not getting enough of?",
"content": "29 percent of adults have low levels of vitamin D between January and March every year and are consequently risking deficiency, according to the National Diet and Nutrition Survey. For 11–18-year-olds, this jumps to 37 percent. Given the nutrient’s vital role in keeping muscles, bones and teeth healthy, what would deficiency mean for you and can you prevent it by taking supplements? Known as the ‘sunshine vitamin’ because the body creates it from direct sunlight, vitamin D is only found in a small number of foods. It’s pretty much impossible to get the recommended 10 micrograms a day from the sun between October and March, so the NHS recommends everyone over the age of five considers taking a daily supplement of 10 micrograms of vitamin D during these months. They add that children under five and people at risk of deficiency should take a daily supplement year-round. https://ichef.bbci.co.uk/images/ic/480xn/p0818wms.jpg Why do we need vitamin D? Vitamin D helps control the amount of calcium and phosphate in the body. Research suggests a link between very low levels of vitamin D and rickets in children and the bone condition osteomalacia in adults. More recently scientists have started investigating its role in other areas of health. Research is limited, but studies suggest a link between adequate vitamin D levels and prevention of inflammatory diseases such as rheumatoid arthritis, a reduction in acute respiratory tract infections and a lower risk of some cancers. And the British Nutrition Foundation is calling for young, healthy people in the UK to be aware of the risks associated with vitamin D deficiency. Signs of deficiency Signs of vitamin D deficiency are most commonly bone aches and pains and muscle weakness. Kay Niknam, from Bristol, explains what happened when she started to experience joint pain. “I had been struggling increasingly with joint pain for several weeks, possibly months, when I went to see the GP. My daughter was a few months old and I was no longer able to carry her in a sling. Some days I struggled to walk because of the pain and was forced to cancel plans. “The GP said I could self-refer for physiotherapy, but also booked me in for a blood test to check my levels. When I got the results, it turned out my vitamin D was low, and the GP said that could be the cause of my joint pain. I decided to take a vitamin D tablet daily when my daughter was born, as I was breastfeeding, but sleep deprivation made remembering things like taking vitamins much harder!” Surprisingly, Kay was diagnosed with low vitamin D levels during the summer. “Because the summer was really hot and I had a young baby, I’d been avoiding going out in the sun”, she says. The GP prescribed high-strength vitamin D capsules. “I noticed improvements in the first week, and after a few weeks was able to do all my normal activities again.” https://ichef.bbci.co.uk/images/ic/480xn/p0819grf.jpg Kay Niknam was diagnosed with low vitamin D levels following the birth of her daughter. To supplement or not to supplement? The sun in the UK isn’t considered strong enough for our skin to produce adequate vitamin D from October to March, and it is very difficult to get 10 micrograms a day from diet alone. Oily fish is the main food source of vitamin D, while egg yolk, meat and offal contain small amounts, depending on the time of year. In the UK, only a handful of foods are fortified, including infant formula and some breakfast cereals, plant-based milks and fruit juices. For those following a plant-based diet, fortified drinks are a key dietary source: a 250ml serving of a fortified plant drink typically provides around 1.8 micrograms of vitamin D. The NHS recommendation to consider taking a supplement is based on Public Health England’s advice, which followed a 2016 comprehensive review into vitamin D and health by the Scientific Advisory Committee on Nutrition. The recommended daily intake of 10 micrograms is based on estimates of the amount required to keep blood levels of serum 25-hydroxyvitamin D above 25nmol/L. But some experts have reservations about the benefits of vitamin D supplements. A 2018 systematic review of existing research, published in The Lancet, states that “There is little justification to use vitamin D supplements to maintain or improve musculoskeletal health.” Vitamin D is fat-soluble, which means it can build up in the body, and this can lead to overdose. Writing in The Conversation in 2018, Professor of Genetic Epidemiology, King’s College London, Tim Spector, explains: “Patients with very high vitamin D blood levels (over 100nmol) are becoming routine in my clinic and elsewhere, and toxic overdoses are increasingly being reported. Several randomised trials have shown that patients with high blood levels or taking large doses of vitamin D (above 800IU/20 micrograms) had an unexpected increased risk of falls and fractures.” In 2018 a review published in The British Journal of Clinical Pharmacology concluded that cases of vitamin D toxicity are likely to rise due to an increased interest in the vitamin and widespread prescribing of supplements. It recommends legislation to ensure accurate dosage of all vitamin D products and limited or restricted use of very high dose formulations. If you decide to supplement, be sure to check the dosage, as many vitamin D supplements contain more than the recommended daily intake of 10 micrograms. The NHS advises that taking more than 100 micrograms of vitamin D a day could be harmful. It’s difficult to know how much vitamin D you are getting from other sources in addition to a supplement. Who is most at risk of vitamin D deficiency? Some people are more at risk of vitamin D deficiency than others. Risk factors include: BreastfeedingDark skin pigmentationObesityOld ageMultiple short interval pregnanciesOverusing sunscreenWearing clothes that cover every part of your bodyMalabsorptionLack of sun exposure. Breastfeeding Dark skin pigmentation Obesity Old age Multiple short interval pregnancies Overusing sunscreen Wearing clothes that cover every part of your body Malabsorption Lack of sun exposure. https://ichef.bbci.co.uk/images/ic/480xn/p0818ssv.jpg The low-down on vitamin D supplements Bahee Van de Bor, dietitian and British Dietetic Association (BDA) media spokesperson, has some tips on which supplements are best. Is D2 or D3 a better supplement? “Research suggests that vitamin D3 is better absorbed, although both D2 and D3 are absorbed well by the body. Vitamin D3 (cholecalciferol) is obtained from animal sources such as oily fish. Our skin is also able to make D3. “D2 (ergocalciferol) is the plant version of the vitamin. If you are following a plant-based diet, D2 is still a reliable form of vitamin D supplement.” Is a spray supplement better than a tablet? “If you struggle to take pills, the spray may be ideal. It’s down to personal preference. In terms of absorption, research suggests that vitamin D sprays are just as effective as tablets.” Should we take supplements at a certain time of day, or with a certain food? “Because vitamin D is fat-soluble, it is absorbed best when eaten with a meal consisting of fat. For this reason, it’s best to take it with meals. “You are also more likely to remember to take your vitamins in the morning as opposed to at the end of the day, so it’s preferable to take it with breakfast, or lunch if that’s the first meal of your day. Having said that, if your mornings are rushed, the most important thing to remember is to take your supplement. For this reason, take it at a time that works best with your schedule.” Can you get enough vitamin D by eating foods containing or fortified with it? “As only around 28 percent of the population eat the recommended two portions of fish a week, it’s best to take a vitamin D supplement to meet requirements. Unless you live in a country with year-round sunshine, take a daily vitamin D supplement providing 10 micrograms during autumn and winter. If you have dark skin or tend to cover your face and hands throughout the day and/or are housebound, it’s best to take a supplement all year round.” Keep an eye on your intake The bottom line is that it’s difficult to know exactly how much vitamin D you are getting. Research suggests many of us may not be getting the recommended 10 micrograms during autumn and winter, and that taking a supplement of 10 micrograms could help prevent problems with our bones, teeth and muscles. But keep an eye on how much you take, because too much vitamin D could lead to toxicity. All content within this article is provided for general information only, and should not be treated as a substitute for the medical advice of your doctor or any other health care professional. Always consult your GP if you’re concerned about your health. Originally published January 2020"
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Mussels puttanesca with linguine recipe
An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mussels_puttanesca_12281_16x9.jpg Cook up a classic Italian tomato sauce and serve with pre-cooked shellfish for a quick but impressive midweek dinner. Each serving provides 761 kcal, 40g protein, 73g carbohydrate (of which 14g sugars), 28g fat (of which 6.2g saturates), 6.1g fibre and 6.3g salt. 2 tbsp olive oil1 small onion, finely chopped2 garlic cloves (if using mussels in garlic, omit this extra garlic if you like), finely slicedlarge pinch dried red chilli flakes1 x 400g tin chopped tomatoes4 anchovy fillets70g/2½oz black olives, stones removed2 tbsp capers100ml/3½fl oz dry white wine (if not using mussels in wine)150g/5½oz linguine (or spaghetti/fettucine)2 x 250g pouches vacuum-packed cooked mussels (in garlic or white wine is fine)few sprigs fresh parsley, stalks removed and leaves finely choppedsalt 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves (if using mussels in garlic, omit this extra garlic if you like), finely sliced large pinch dried red chilli flakes 1 x 400g tin chopped tomatoes 4 anchovy fillets 70g/2½oz black olives, stones removed 2 tbsp capers 100ml/3½fl oz dry white wine (if not using mussels in wine) 150g/5½oz linguine (or spaghetti/fettucine) 2 x 250g pouches vacuum-packed cooked mussels (in garlic or white wine is fine) few sprigs fresh parsley, stalks removed and leaves finely chopped salt Method Bring a large saucepan of salted water to the boil for the pasta.In another large pan, heat the oil over a medium-low heat then fry the onion with a pinch of salt, covered, for 5 minutes, stirring occasionally. After 5 minutes, add the garlic (if using) and the dried red chilli flakes and cook for 1 minute more.Add the tomatoes, anchovies, olives, capers and wine (if not using mussels in wine) to the pan of softened onion. Bring to the boil and then lower the heat and simmer, uncovered, for 10 minutes. Stir regularly, encouraging the anchovies to melt into the sauce.Meanwhile, cook the pasta until al dente (about 10 minutes).6 minutes before the pasta is ready, open the pouches of mussels and pour the entire contents into the pan of tomato sauce. Raise the heat to high, cover the pan with a lid, and allow the mussels to heat through for 5–6 minutes. Drain the pasta (reserving a little of the water) and add to the pan of tomato sauce. Toss everything together and add a slosh of the pasta water if it needs it. Divide between two bowls. Sprinkle with finely chopped parsley and serve. Bring a large saucepan of salted water to the boil for the pasta. Bring a large saucepan of salted water to the boil for the pasta. In another large pan, heat the oil over a medium-low heat then fry the onion with a pinch of salt, covered, for 5 minutes, stirring occasionally. After 5 minutes, add the garlic (if using) and the dried red chilli flakes and cook for 1 minute more. In another large pan, heat the oil over a medium-low heat then fry the onion with a pinch of salt, covered, for 5 minutes, stirring occasionally. After 5 minutes, add the garlic (if using) and the dried red chilli flakes and cook for 1 minute more. Add the tomatoes, anchovies, olives, capers and wine (if not using mussels in wine) to the pan of softened onion. Bring to the boil and then lower the heat and simmer, uncovered, for 10 minutes. Stir regularly, encouraging the anchovies to melt into the sauce. Add the tomatoes, anchovies, olives, capers and wine (if not using mussels in wine) to the pan of softened onion. Bring to the boil and then lower the heat and simmer, uncovered, for 10 minutes. Stir regularly, encouraging the anchovies to melt into the sauce. Meanwhile, cook the pasta until al dente (about 10 minutes). Meanwhile, cook the pasta until al dente (about 10 minutes). 6 minutes before the pasta is ready, open the pouches of mussels and pour the entire contents into the pan of tomato sauce. Raise the heat to high, cover the pan with a lid, and allow the mussels to heat through for 5–6 minutes. 6 minutes before the pasta is ready, open the pouches of mussels and pour the entire contents into the pan of tomato sauce. Raise the heat to high, cover the pan with a lid, and allow the mussels to heat through for 5–6 minutes. Drain the pasta (reserving a little of the water) and add to the pan of tomato sauce. Toss everything together and add a slosh of the pasta water if it needs it. Divide between two bowls. Sprinkle with finely chopped parsley and serve. Drain the pasta (reserving a little of the water) and add to the pan of tomato sauce. Toss everything together and add a slosh of the pasta water if it needs it. Divide between two bowls. Sprinkle with finely chopped parsley and serve.
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"title": "Mussels puttanesca with linguine recipe",
"content": "An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mussels_puttanesca_12281_16x9.jpg Cook up a classic Italian tomato sauce and serve with pre-cooked shellfish for a quick but impressive midweek dinner. Each serving provides 761 kcal, 40g protein, 73g carbohydrate (of which 14g sugars), 28g fat (of which 6.2g saturates), 6.1g fibre and 6.3g salt. 2 tbsp olive oil1 small onion, finely chopped2 garlic cloves (if using mussels in garlic, omit this extra garlic if you like), finely slicedlarge pinch dried red chilli flakes1 x 400g tin chopped tomatoes4 anchovy fillets70g/2½oz black olives, stones removed2 tbsp capers100ml/3½fl oz dry white wine (if not using mussels in wine)150g/5½oz linguine (or spaghetti/fettucine)2 x 250g pouches vacuum-packed cooked mussels (in garlic or white wine is fine)few sprigs fresh parsley, stalks removed and leaves finely choppedsalt 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves (if using mussels in garlic, omit this extra garlic if you like), finely sliced large pinch dried red chilli flakes 1 x 400g tin chopped tomatoes 4 anchovy fillets 70g/2½oz black olives, stones removed 2 tbsp capers 100ml/3½fl oz dry white wine (if not using mussels in wine) 150g/5½oz linguine (or spaghetti/fettucine) 2 x 250g pouches vacuum-packed cooked mussels (in garlic or white wine is fine) few sprigs fresh parsley, stalks removed and leaves finely chopped salt Method Bring a large saucepan of salted water to the boil for the pasta.In another large pan, heat the oil over a medium-low heat then fry the onion with a pinch of salt, covered, for 5 minutes, stirring occasionally. After 5 minutes, add the garlic (if using) and the dried red chilli flakes and cook for 1 minute more.Add the tomatoes, anchovies, olives, capers and wine (if not using mussels in wine) to the pan of softened onion. Bring to the boil and then lower the heat and simmer, uncovered, for 10 minutes. Stir regularly, encouraging the anchovies to melt into the sauce.Meanwhile, cook the pasta until al dente (about 10 minutes).6 minutes before the pasta is ready, open the pouches of mussels and pour the entire contents into the pan of tomato sauce. Raise the heat to high, cover the pan with a lid, and allow the mussels to heat through for 5–6 minutes. Drain the pasta (reserving a little of the water) and add to the pan of tomato sauce. Toss everything together and add a slosh of the pasta water if it needs it. Divide between two bowls. Sprinkle with finely chopped parsley and serve. Bring a large saucepan of salted water to the boil for the pasta. Bring a large saucepan of salted water to the boil for the pasta. In another large pan, heat the oil over a medium-low heat then fry the onion with a pinch of salt, covered, for 5 minutes, stirring occasionally. After 5 minutes, add the garlic (if using) and the dried red chilli flakes and cook for 1 minute more. In another large pan, heat the oil over a medium-low heat then fry the onion with a pinch of salt, covered, for 5 minutes, stirring occasionally. After 5 minutes, add the garlic (if using) and the dried red chilli flakes and cook for 1 minute more. Add the tomatoes, anchovies, olives, capers and wine (if not using mussels in wine) to the pan of softened onion. Bring to the boil and then lower the heat and simmer, uncovered, for 10 minutes. Stir regularly, encouraging the anchovies to melt into the sauce. Add the tomatoes, anchovies, olives, capers and wine (if not using mussels in wine) to the pan of softened onion. Bring to the boil and then lower the heat and simmer, uncovered, for 10 minutes. Stir regularly, encouraging the anchovies to melt into the sauce. Meanwhile, cook the pasta until al dente (about 10 minutes). Meanwhile, cook the pasta until al dente (about 10 minutes). 6 minutes before the pasta is ready, open the pouches of mussels and pour the entire contents into the pan of tomato sauce. Raise the heat to high, cover the pan with a lid, and allow the mussels to heat through for 5–6 minutes. 6 minutes before the pasta is ready, open the pouches of mussels and pour the entire contents into the pan of tomato sauce. Raise the heat to high, cover the pan with a lid, and allow the mussels to heat through for 5–6 minutes. Drain the pasta (reserving a little of the water) and add to the pan of tomato sauce. Toss everything together and add a slosh of the pasta water if it needs it. Divide between two bowls. Sprinkle with finely chopped parsley and serve. Drain the pasta (reserving a little of the water) and add to the pan of tomato sauce. Toss everything together and add a slosh of the pasta water if it needs it. Divide between two bowls. Sprinkle with finely chopped parsley and serve."
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Crab curry and dumplings recipe
An average of 4.4 out of 5 stars from 7 ratings Shivi Ramoutar's incredible, aromatic crab curry comes with fluffy little dumplings – perfect for mopping up that delicious sauce. ½ bunch chives½ bunch coriander¼ bunch parsley1 garlic clove, roughly chopped3 sprigs thyme, leaves pickeddash Scotch bonnet pepper sauce1 lime, juice only1 tbsp curry powdersalt and freshly ground black pepper ½ bunch chives ½ bunch coriander ¼ bunch parsley 1 garlic clove, roughly chopped 3 sprigs thyme, leaves picked dash Scotch bonnet pepper sauce 1 lime, juice only 1 tbsp curry powder salt and freshly ground black pepper 4 raw crab claws, ideally spider, King or Cornish crab500g/1lb 2oz cooked white crab meat 4 raw crab claws, ideally spider, King or Cornish crab 500g/1lb 2oz cooked white crab meat 3 tbsp vegetable oil1 onion, roughly chopped1 red pepper, roughly chopped4 garlic cloves, grated1 heaped tbsp curry powder1 tbsp garam masala400g tin coconut milk1 Scotch bonnet pepper 3 tbsp vegetable oil 1 onion, roughly chopped 1 red pepper, roughly chopped 4 garlic cloves, grated 1 heaped tbsp curry powder 1 tbsp garam masala 400g tin coconut milk 1 Scotch bonnet pepper 150g/5½oz self-raising flour1 tsp baking powderlarge pinch sea salt 150g/5½oz self-raising flour 1 tsp baking powder large pinch sea salt 2 tbsp micro coriander2 tbsp red amaranth 2 tbsp micro coriander 2 tbsp red amaranth Method Combine all the green seasoning ingredients except for the curry powder in a blender, and pulse together to make a rough paste. Add a pinch of salt and pepper, then tip into a container with the raw crab claws. Massage the seasoning into the claws. Add the curry powder and give it another good mix, then set aside in the fridge for 15 minutes. To make the sauce, heat a large saucepan over a medium heat. Add the vegetable oil, then the onion and red pepper and soften for about 10 minutes. Add the garlic, curry powder and garam masala and stir until the aromas hit, about 30 seconds, then add 2–3 tablespoons of water to make a little gravy slurry.Add the crab claws, along with all the marinade and the coconut milk. Stir well and add a pinch of seasoning. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, adding the white crab meat for the last 5 minutes of cooking.In the meantime, make the dumplings. Combine all the ingredients in a bowl, then gradually add 100ml/3½fl oz of water, stirring continuously. The dough should be soft and droppable from a spoon. Roll small amounts of dough in your palms to make palm-sized, 1cm/½in thick dumplings. Bring a large pan of water to the boil, then drop the dumplings into the boiling water. Cook for about 10 minutes until they float to the surface of the water, then drain and set aside.To serve, lay some dumplings in a shallow bowl. Ladle on the curry crab, along with 2 crab claws person. Garnish with micro coriander and red amaranth. Combine all the green seasoning ingredients except for the curry powder in a blender, and pulse together to make a rough paste. Add a pinch of salt and pepper, then tip into a container with the raw crab claws. Massage the seasoning into the claws. Add the curry powder and give it another good mix, then set aside in the fridge for 15 minutes. Combine all the green seasoning ingredients except for the curry powder in a blender, and pulse together to make a rough paste. Add a pinch of salt and pepper, then tip into a container with the raw crab claws. Massage the seasoning into the claws. Add the curry powder and give it another good mix, then set aside in the fridge for 15 minutes. To make the sauce, heat a large saucepan over a medium heat. Add the vegetable oil, then the onion and red pepper and soften for about 10 minutes. Add the garlic, curry powder and garam masala and stir until the aromas hit, about 30 seconds, then add 2–3 tablespoons of water to make a little gravy slurry. To make the sauce, heat a large saucepan over a medium heat. Add the vegetable oil, then the onion and red pepper and soften for about 10 minutes. Add the garlic, curry powder and garam masala and stir until the aromas hit, about 30 seconds, then add 2–3 tablespoons of water to make a little gravy slurry. Add the crab claws, along with all the marinade and the coconut milk. Stir well and add a pinch of seasoning. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, adding the white crab meat for the last 5 minutes of cooking. Add the crab claws, along with all the marinade and the coconut milk. Stir well and add a pinch of seasoning. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, adding the white crab meat for the last 5 minutes of cooking. In the meantime, make the dumplings. Combine all the ingredients in a bowl, then gradually add 100ml/3½fl oz of water, stirring continuously. The dough should be soft and droppable from a spoon. Roll small amounts of dough in your palms to make palm-sized, 1cm/½in thick dumplings. Bring a large pan of water to the boil, then drop the dumplings into the boiling water. Cook for about 10 minutes until they float to the surface of the water, then drain and set aside. In the meantime, make the dumplings. Combine all the ingredients in a bowl, then gradually add 100ml/3½fl oz of water, stirring continuously. The dough should be soft and droppable from a spoon. Roll small amounts of dough in your palms to make palm-sized, 1cm/½in thick dumplings. Bring a large pan of water to the boil, then drop the dumplings into the boiling water. Cook for about 10 minutes until they float to the surface of the water, then drain and set aside. To serve, lay some dumplings in a shallow bowl. Ladle on the curry crab, along with 2 crab claws person. Garnish with micro coriander and red amaranth. To serve, lay some dumplings in a shallow bowl. Ladle on the curry crab, along with 2 crab claws person. Garnish with micro coriander and red amaranth. Recipe tips If you can’t find raw crab claws, add cooked crab claws with the crab meat at the end, and add the green seasoning to the sauce with the curry powder and garam masala.
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"title": "Crab curry and dumplings recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings Shivi Ramoutar's incredible, aromatic crab curry comes with fluffy little dumplings – perfect for mopping up that delicious sauce. ½ bunch chives½ bunch coriander¼ bunch parsley1 garlic clove, roughly chopped3 sprigs thyme, leaves pickeddash Scotch bonnet pepper sauce1 lime, juice only1 tbsp curry powdersalt and freshly ground black pepper ½ bunch chives ½ bunch coriander ¼ bunch parsley 1 garlic clove, roughly chopped 3 sprigs thyme, leaves picked dash Scotch bonnet pepper sauce 1 lime, juice only 1 tbsp curry powder salt and freshly ground black pepper 4 raw crab claws, ideally spider, King or Cornish crab500g/1lb 2oz cooked white crab meat 4 raw crab claws, ideally spider, King or Cornish crab 500g/1lb 2oz cooked white crab meat 3 tbsp vegetable oil1 onion, roughly chopped1 red pepper, roughly chopped4 garlic cloves, grated1 heaped tbsp curry powder1 tbsp garam masala400g tin coconut milk1 Scotch bonnet pepper 3 tbsp vegetable oil 1 onion, roughly chopped 1 red pepper, roughly chopped 4 garlic cloves, grated 1 heaped tbsp curry powder 1 tbsp garam masala 400g tin coconut milk 1 Scotch bonnet pepper 150g/5½oz self-raising flour1 tsp baking powderlarge pinch sea salt 150g/5½oz self-raising flour 1 tsp baking powder large pinch sea salt 2 tbsp micro coriander2 tbsp red amaranth 2 tbsp micro coriander 2 tbsp red amaranth Method Combine all the green seasoning ingredients except for the curry powder in a blender, and pulse together to make a rough paste. Add a pinch of salt and pepper, then tip into a container with the raw crab claws. Massage the seasoning into the claws. Add the curry powder and give it another good mix, then set aside in the fridge for 15 minutes. To make the sauce, heat a large saucepan over a medium heat. Add the vegetable oil, then the onion and red pepper and soften for about 10 minutes. Add the garlic, curry powder and garam masala and stir until the aromas hit, about 30 seconds, then add 2–3 tablespoons of water to make a little gravy slurry.Add the crab claws, along with all the marinade and the coconut milk. Stir well and add a pinch of seasoning. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, adding the white crab meat for the last 5 minutes of cooking.In the meantime, make the dumplings. Combine all the ingredients in a bowl, then gradually add 100ml/3½fl oz of water, stirring continuously. The dough should be soft and droppable from a spoon. Roll small amounts of dough in your palms to make palm-sized, 1cm/½in thick dumplings. Bring a large pan of water to the boil, then drop the dumplings into the boiling water. Cook for about 10 minutes until they float to the surface of the water, then drain and set aside.To serve, lay some dumplings in a shallow bowl. Ladle on the curry crab, along with 2 crab claws person. Garnish with micro coriander and red amaranth. Combine all the green seasoning ingredients except for the curry powder in a blender, and pulse together to make a rough paste. Add a pinch of salt and pepper, then tip into a container with the raw crab claws. Massage the seasoning into the claws. Add the curry powder and give it another good mix, then set aside in the fridge for 15 minutes. Combine all the green seasoning ingredients except for the curry powder in a blender, and pulse together to make a rough paste. Add a pinch of salt and pepper, then tip into a container with the raw crab claws. Massage the seasoning into the claws. Add the curry powder and give it another good mix, then set aside in the fridge for 15 minutes. To make the sauce, heat a large saucepan over a medium heat. Add the vegetable oil, then the onion and red pepper and soften for about 10 minutes. Add the garlic, curry powder and garam masala and stir until the aromas hit, about 30 seconds, then add 2–3 tablespoons of water to make a little gravy slurry. To make the sauce, heat a large saucepan over a medium heat. Add the vegetable oil, then the onion and red pepper and soften for about 10 minutes. Add the garlic, curry powder and garam masala and stir until the aromas hit, about 30 seconds, then add 2–3 tablespoons of water to make a little gravy slurry. Add the crab claws, along with all the marinade and the coconut milk. Stir well and add a pinch of seasoning. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, adding the white crab meat for the last 5 minutes of cooking. Add the crab claws, along with all the marinade and the coconut milk. Stir well and add a pinch of seasoning. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, adding the white crab meat for the last 5 minutes of cooking. In the meantime, make the dumplings. Combine all the ingredients in a bowl, then gradually add 100ml/3½fl oz of water, stirring continuously. The dough should be soft and droppable from a spoon. Roll small amounts of dough in your palms to make palm-sized, 1cm/½in thick dumplings. Bring a large pan of water to the boil, then drop the dumplings into the boiling water. Cook for about 10 minutes until they float to the surface of the water, then drain and set aside. In the meantime, make the dumplings. Combine all the ingredients in a bowl, then gradually add 100ml/3½fl oz of water, stirring continuously. The dough should be soft and droppable from a spoon. Roll small amounts of dough in your palms to make palm-sized, 1cm/½in thick dumplings. Bring a large pan of water to the boil, then drop the dumplings into the boiling water. Cook for about 10 minutes until they float to the surface of the water, then drain and set aside. To serve, lay some dumplings in a shallow bowl. Ladle on the curry crab, along with 2 crab claws person. Garnish with micro coriander and red amaranth. To serve, lay some dumplings in a shallow bowl. Ladle on the curry crab, along with 2 crab claws person. Garnish with micro coriander and red amaranth. Recipe tips If you can’t find raw crab claws, add cooked crab claws with the crab meat at the end, and add the green seasoning to the sauce with the curry powder and garam masala."
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22556e9fd1fc6bb046902b505a5798886d825990563714a2bb2f273c46200c55
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Strawberry lassi recipe
An average of 3.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberrylassi_86562_16x9.jpg Try this chilled strawberry smoothie as a healthy alternative to milkshake. Add a little sugar if you like, but if your strawberries are naturally sweet you won't need it. For this recipe you will need a blender. 400g/14oz ripe strawberries, hulled240ml/8½fl oz good-quality plain yoghurt2 tbsp sugar, or to taste (optional)ice cubes, to serve 400g/14oz ripe strawberries, hulled 240ml/8½fl oz good-quality plain yoghurt 2 tbsp sugar, or to taste (optional) ice cubes, to serve Method Put the strawberries and yoghurt in a blender and blend until frothy and smooth. Taste and add a little sugar, if desired. Pour into serving glasses filled with ice and serve. Put the strawberries and yoghurt in a blender and blend until frothy and smooth. Taste and add a little sugar, if desired. Put the strawberries and yoghurt in a blender and blend until frothy and smooth. Taste and add a little sugar, if desired. Pour into serving glasses filled with ice and serve. Pour into serving glasses filled with ice and serve.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Strawberry lassi recipe",
"content": "An average of 3.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberrylassi_86562_16x9.jpg Try this chilled strawberry smoothie as a healthy alternative to milkshake. Add a little sugar if you like, but if your strawberries are naturally sweet you won't need it. For this recipe you will need a blender. 400g/14oz ripe strawberries, hulled240ml/8½fl oz good-quality plain yoghurt2 tbsp sugar, or to taste (optional)ice cubes, to serve 400g/14oz ripe strawberries, hulled 240ml/8½fl oz good-quality plain yoghurt 2 tbsp sugar, or to taste (optional) ice cubes, to serve Method Put the strawberries and yoghurt in a blender and blend until frothy and smooth. Taste and add a little sugar, if desired. Pour into serving glasses filled with ice and serve. Put the strawberries and yoghurt in a blender and blend until frothy and smooth. Taste and add a little sugar, if desired. Put the strawberries and yoghurt in a blender and blend until frothy and smooth. Taste and add a little sugar, if desired. Pour into serving glasses filled with ice and serve. Pour into serving glasses filled with ice and serve."
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3072bcdd9e30f85b19db7d21599b5247bb9968b0c67e4a25c323de35b16464c9
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Hot chocolate recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hotchocolate_81425_16x9.jpg The Hairy Bikers show you how to make a creamy cup of hot chocolate, perfect for a cold winter’s day. With a vanilla pod and cinnamon stick, it's a deluxe version, but you can make it with vanilla extract and a pinch of ground cinnamon instead. 1 vanilla pod, split and seeds scraped out (or ½ tsp vanilla extract)1 cinnamon stick1 litre/1¾ pints milk150g/5½oz dark chocolate, chopped into small piecessugar, to tastefreshly grated nutmeg, for dusting 1 vanilla pod, split and seeds scraped out (or ½ tsp vanilla extract) 1 cinnamon stick 1 litre/1¾ pints milk 150g/5½oz dark chocolate, chopped into small pieces sugar, to taste freshly grated nutmeg, for dusting Method Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling.Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts.Whisk the hot chocolate vigorously until frothy on top and add sugar, to taste. Serve with a dusting of nutmeg. Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling. Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling. Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts. Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts. Whisk the hot chocolate vigorously until frothy on top and add sugar, to taste. Serve with a dusting of nutmeg. Whisk the hot chocolate vigorously until frothy on top and add sugar, to taste. Serve with a dusting of nutmeg.
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"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Hot chocolate recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hotchocolate_81425_16x9.jpg The Hairy Bikers show you how to make a creamy cup of hot chocolate, perfect for a cold winter’s day. With a vanilla pod and cinnamon stick, it's a deluxe version, but you can make it with vanilla extract and a pinch of ground cinnamon instead. 1 vanilla pod, split and seeds scraped out (or ½ tsp vanilla extract)1 cinnamon stick1 litre/1¾ pints milk150g/5½oz dark chocolate, chopped into small piecessugar, to tastefreshly grated nutmeg, for dusting 1 vanilla pod, split and seeds scraped out (or ½ tsp vanilla extract) 1 cinnamon stick 1 litre/1¾ pints milk 150g/5½oz dark chocolate, chopped into small pieces sugar, to taste freshly grated nutmeg, for dusting Method Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling.Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts.Whisk the hot chocolate vigorously until frothy on top and add sugar, to taste. Serve with a dusting of nutmeg. Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling. Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling. Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts. Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts. Whisk the hot chocolate vigorously until frothy on top and add sugar, to taste. Serve with a dusting of nutmeg. Whisk the hot chocolate vigorously until frothy on top and add sugar, to taste. Serve with a dusting of nutmeg."
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253a62e6fb5ed69f1366e107874989ee4aed2b9dc86e3d2cef215100a48e152b
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Crab and cod fish cakes recipe
Crab and cod fish cakes with tomato salsa An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_and_cod_fishcakes__15634_16x9.jpg Mary Berry adds just enough spice to her fishcakes to make sure the delicate flavour of the crabmeat shines through. Serve them with a simple tomato salsa for a tasty supper. 500g/1lb 2oz floury potatoes, peeled and diced500g/1lb 2oz cod loin, skinned6 spring onions, finely chopped2 tbsp full-fat mayonnaise2 tsp Dijon mustard130g/4¾oz dressed crab or 100g/3½oz mixed fresh crabmeat (tinned is fine)2 tbsp chopped fresh parsleydash of hot pepper sauce, such as Tabasco100g/3½oz Japanese panko breadcrumbsknob of butter, plus extra for greasing1 tbsp oilsalt and freshly ground black pepper 500g/1lb 2oz floury potatoes, peeled and diced 500g/1lb 2oz cod loin, skinned 6 spring onions, finely chopped 2 tbsp full-fat mayonnaise 2 tsp Dijon mustard 130g/4¾oz dressed crab or 100g/3½oz mixed fresh crabmeat (tinned is fine) 2 tbsp chopped fresh parsley dash of hot pepper sauce, such as Tabasco 100g/3½oz Japanese panko breadcrumbs knob of butter, plus extra for greasing 1 tbsp oil salt and freshly ground black pepper 6 firm tomatoes, deseeded, diced1 small red onion, finely chopped1 tbsp white wine vinegar4 tbsp olive oil2 tbsp chopped fresh parsley 6 firm tomatoes, deseeded, diced 1 small red onion, finely chopped 1 tbsp white wine vinegar 4 tbsp olive oil 2 tbsp chopped fresh parsley Method Preheat the oven to 200C/180C Fan/Gas 6.Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes, or until tender. Drain well and mash. Season with salt and pepper and set aside to cool.Grease a sheet of foil with the butter and put the cod loin in the centre, season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices. Spoon the cold mash into a bowl, mix in the spring onions, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste. Shape the mixture into 8 fishcakes, roughly 9cm/3½ in diameter, this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes. Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and chill again in the fridge for 30 minutes.Meanwhile for the salsa, mix all the ingredients together and season with salt and pepper.Heat a wide, heavy-based frying pan, add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden-brown all over. When frying, it’s best not to overcrowd the pan, cook in two batches, if necessary. Serve hot with the tomato salsa and a simple dressed salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes, or until tender. Drain well and mash. Season with salt and pepper and set aside to cool. Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes, or until tender. Drain well and mash. Season with salt and pepper and set aside to cool. Grease a sheet of foil with the butter and put the cod loin in the centre, season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices. Grease a sheet of foil with the butter and put the cod loin in the centre, season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices. Spoon the cold mash into a bowl, mix in the spring onions, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste. Spoon the cold mash into a bowl, mix in the spring onions, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste. Shape the mixture into 8 fishcakes, roughly 9cm/3½ in diameter, this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes. Shape the mixture into 8 fishcakes, roughly 9cm/3½ in diameter, this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes. Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and chill again in the fridge for 30 minutes. Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and chill again in the fridge for 30 minutes. Meanwhile for the salsa, mix all the ingredients together and season with salt and pepper. Meanwhile for the salsa, mix all the ingredients together and season with salt and pepper. Heat a wide, heavy-based frying pan, add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden-brown all over. When frying, it’s best not to overcrowd the pan, cook in two batches, if necessary. Heat a wide, heavy-based frying pan, add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden-brown all over. When frying, it’s best not to overcrowd the pan, cook in two batches, if necessary. Serve hot with the tomato salsa and a simple dressed salad. Serve hot with the tomato salsa and a simple dressed salad. Recipe tips Tip 1: The fishcakes can be kept in the fridge for up to a day before frying. Tip 2: The uncooked fishcakes can be frozen. Wrap each in cling film and put in a polythene bag. Defrost completely and fry as needed. Tip 3: You can get large pieces of cod loin from a fishmonger, or simply use smaller cod fillets to make it up to the right weight.
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"title": "Crab and cod fish cakes recipe",
"content": "Crab and cod fish cakes with tomato salsa An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_and_cod_fishcakes__15634_16x9.jpg Mary Berry adds just enough spice to her fishcakes to make sure the delicate flavour of the crabmeat shines through. Serve them with a simple tomato salsa for a tasty supper. 500g/1lb 2oz floury potatoes, peeled and diced500g/1lb 2oz cod loin, skinned6 spring onions, finely chopped2 tbsp full-fat mayonnaise2 tsp Dijon mustard130g/4¾oz dressed crab or 100g/3½oz mixed fresh crabmeat (tinned is fine)2 tbsp chopped fresh parsleydash of hot pepper sauce, such as Tabasco100g/3½oz Japanese panko breadcrumbsknob of butter, plus extra for greasing1 tbsp oilsalt and freshly ground black pepper 500g/1lb 2oz floury potatoes, peeled and diced 500g/1lb 2oz cod loin, skinned 6 spring onions, finely chopped 2 tbsp full-fat mayonnaise 2 tsp Dijon mustard 130g/4¾oz dressed crab or 100g/3½oz mixed fresh crabmeat (tinned is fine) 2 tbsp chopped fresh parsley dash of hot pepper sauce, such as Tabasco 100g/3½oz Japanese panko breadcrumbs knob of butter, plus extra for greasing 1 tbsp oil salt and freshly ground black pepper 6 firm tomatoes, deseeded, diced1 small red onion, finely chopped1 tbsp white wine vinegar4 tbsp olive oil2 tbsp chopped fresh parsley 6 firm tomatoes, deseeded, diced 1 small red onion, finely chopped 1 tbsp white wine vinegar 4 tbsp olive oil 2 tbsp chopped fresh parsley Method Preheat the oven to 200C/180C Fan/Gas 6.Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes, or until tender. Drain well and mash. Season with salt and pepper and set aside to cool.Grease a sheet of foil with the butter and put the cod loin in the centre, season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices. Spoon the cold mash into a bowl, mix in the spring onions, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste. Shape the mixture into 8 fishcakes, roughly 9cm/3½ in diameter, this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes. Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and chill again in the fridge for 30 minutes.Meanwhile for the salsa, mix all the ingredients together and season with salt and pepper.Heat a wide, heavy-based frying pan, add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden-brown all over. When frying, it’s best not to overcrowd the pan, cook in two batches, if necessary. Serve hot with the tomato salsa and a simple dressed salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes, or until tender. Drain well and mash. Season with salt and pepper and set aside to cool. Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes, or until tender. Drain well and mash. Season with salt and pepper and set aside to cool. Grease a sheet of foil with the butter and put the cod loin in the centre, season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices. Grease a sheet of foil with the butter and put the cod loin in the centre, season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices. Spoon the cold mash into a bowl, mix in the spring onions, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste. Spoon the cold mash into a bowl, mix in the spring onions, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste. Shape the mixture into 8 fishcakes, roughly 9cm/3½ in diameter, this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes. Shape the mixture into 8 fishcakes, roughly 9cm/3½ in diameter, this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes. Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and chill again in the fridge for 30 minutes. Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and chill again in the fridge for 30 minutes. Meanwhile for the salsa, mix all the ingredients together and season with salt and pepper. Meanwhile for the salsa, mix all the ingredients together and season with salt and pepper. Heat a wide, heavy-based frying pan, add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden-brown all over. When frying, it’s best not to overcrowd the pan, cook in two batches, if necessary. Heat a wide, heavy-based frying pan, add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden-brown all over. When frying, it’s best not to overcrowd the pan, cook in two batches, if necessary. Serve hot with the tomato salsa and a simple dressed salad. Serve hot with the tomato salsa and a simple dressed salad. Recipe tips Tip 1: The fishcakes can be kept in the fridge for up to a day before frying. Tip 2: The uncooked fishcakes can be frozen. Wrap each in cling film and put in a polythene bag. Defrost completely and fry as needed. Tip 3: You can get large pieces of cod loin from a fishmonger, or simply use smaller cod fillets to make it up to the right weight."
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360c5884fa4ef12071907e224f3fd30aabf3ad043c10b6d80e4fe605caa7fc3f
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Easy marinades recipe
Three easy marinades An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_easy_marinades_29737_16x9.jpg These simple marinades use some shortcut ingredients and other items that you should find in your local supermarket. The marinades work well for any grilled meat or fish, prawns and tofu. 1 tbsp medium curry powder1 lime, juice (about 2 tbsp) and finely grated zest of ½ the lime3 tbsp natural yogurt1 tbsp mango chutney1 tbsp sunflower oil1 tbsp finely chopped coriander (optional) 1 tbsp medium curry powder 1 lime, juice (about 2 tbsp) and finely grated zest of ½ the lime 3 tbsp natural yogurt 1 tbsp mango chutney 1 tbsp sunflower oil 1 tbsp finely chopped coriander (optional) 2 garlic cloves, peeled1 tbsp harissa, ideally rose harissa1 tsp ground cumin1 tsp ground coriander1 tbsp lemon juice3 tbsp olive oil1 tsp runny honey½ tsp flaked sea salt or ¼ tsp fine saltcoarsely ground black pepper 2 garlic cloves, peeled 1 tbsp harissa, ideally rose harissa 1 tsp ground cumin 1 tsp ground coriander 1 tbsp lemon juice 3 tbsp olive oil 1 tsp runny honey ½ tsp flaked sea salt or ¼ tsp fine salt coarsely ground black pepper 2 tbsp crunchy peanut butter2 tbsp dark soy sauce or tamari1 tbsp sunflower or groundnut oil1 tbsp fresh lime juice½ tbsp finely grated fresh root ginger or ½ tsp ground ginger 1 tsp dried chilli flakes1 tsp soft light brown sugar 2 tbsp crunchy peanut butter 2 tbsp dark soy sauce or tamari 1 tbsp sunflower or groundnut oil 1 tbsp fresh lime juice ½ tbsp finely grated fresh root ginger or ½ tsp ground ginger 1 tsp dried chilli flakes 1 tsp soft light brown sugar Method For the coronation-style marinade, mix the curry powder, lime zest and juice, yogurt, mango chutney, oil and coriander (if using). For the Moroccan-style marinade, flatten the garlic cloves with the end of a rolling pin or the side of a knife and transfer to a large bowl. Add the harissa, cumin, coriander, lemon juice, oil, honey, salt and lots of ground black pepper and stir well. For the satay-style marinade, put the peanut butter in a bowl and stir or whisk in the soy sauce, oil, lime juice, ginger, chilli and sugar until thoroughly combined. Add the protein of your choice and turn to coat in the marinade. The following options all work well: 2–3 chicken breasts (sliced or cubed), 400g/14oz chicken mini fillets, 4–6 boneless, skinless thighs (sliced or whole), 6–8 lamb cutlets, 500g/1lb 2oz cubed lamb leg, 4–6 lamb chops, 400g/14oz lean beef steak (cut into strips), 300g/10½oz cubed skinless fish fillet, 4 thick fish fillets or 400g/14oz cubed tofu.Cover and leave to marinate in the fridge for 2–3 hours, or overnight. Griddle, barbecue or grill, threading onto wooden or metal skewers first if you like. For the coronation-style marinade, mix the curry powder, lime zest and juice, yogurt, mango chutney, oil and coriander (if using). For the coronation-style marinade, mix the curry powder, lime zest and juice, yogurt, mango chutney, oil and coriander (if using). For the Moroccan-style marinade, flatten the garlic cloves with the end of a rolling pin or the side of a knife and transfer to a large bowl. Add the harissa, cumin, coriander, lemon juice, oil, honey, salt and lots of ground black pepper and stir well. For the Moroccan-style marinade, flatten the garlic cloves with the end of a rolling pin or the side of a knife and transfer to a large bowl. Add the harissa, cumin, coriander, lemon juice, oil, honey, salt and lots of ground black pepper and stir well. For the satay-style marinade, put the peanut butter in a bowl and stir or whisk in the soy sauce, oil, lime juice, ginger, chilli and sugar until thoroughly combined. For the satay-style marinade, put the peanut butter in a bowl and stir or whisk in the soy sauce, oil, lime juice, ginger, chilli and sugar until thoroughly combined. Add the protein of your choice and turn to coat in the marinade. The following options all work well: 2–3 chicken breasts (sliced or cubed), 400g/14oz chicken mini fillets, 4–6 boneless, skinless thighs (sliced or whole), 6–8 lamb cutlets, 500g/1lb 2oz cubed lamb leg, 4–6 lamb chops, 400g/14oz lean beef steak (cut into strips), 300g/10½oz cubed skinless fish fillet, 4 thick fish fillets or 400g/14oz cubed tofu. Add the protein of your choice and turn to coat in the marinade. The following options all work well: 2–3 chicken breasts (sliced or cubed), 400g/14oz chicken mini fillets, 4–6 boneless, skinless thighs (sliced or whole), 6–8 lamb cutlets, 500g/1lb 2oz cubed lamb leg, 4–6 lamb chops, 400g/14oz lean beef steak (cut into strips), 300g/10½oz cubed skinless fish fillet, 4 thick fish fillets or 400g/14oz cubed tofu. Cover and leave to marinate in the fridge for 2–3 hours, or overnight. Griddle, barbecue or grill, threading onto wooden or metal skewers first if you like. Cover and leave to marinate in the fridge for 2–3 hours, or overnight. Griddle, barbecue or grill, threading onto wooden or metal skewers first if you like. Recipe tips For the satay-style marinade, add 1 tbsp lemongrass purée to the marinade for a more authentic flavour.
|
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"title": "Easy marinades recipe",
"content": "Three easy marinades An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_easy_marinades_29737_16x9.jpg These simple marinades use some shortcut ingredients and other items that you should find in your local supermarket. The marinades work well for any grilled meat or fish, prawns and tofu. 1 tbsp medium curry powder1 lime, juice (about 2 tbsp) and finely grated zest of ½ the lime3 tbsp natural yogurt1 tbsp mango chutney1 tbsp sunflower oil1 tbsp finely chopped coriander (optional) 1 tbsp medium curry powder 1 lime, juice (about 2 tbsp) and finely grated zest of ½ the lime 3 tbsp natural yogurt 1 tbsp mango chutney 1 tbsp sunflower oil 1 tbsp finely chopped coriander (optional) 2 garlic cloves, peeled1 tbsp harissa, ideally rose harissa1 tsp ground cumin1 tsp ground coriander1 tbsp lemon juice3 tbsp olive oil1 tsp runny honey½ tsp flaked sea salt or ¼ tsp fine saltcoarsely ground black pepper 2 garlic cloves, peeled 1 tbsp harissa, ideally rose harissa 1 tsp ground cumin 1 tsp ground coriander 1 tbsp lemon juice 3 tbsp olive oil 1 tsp runny honey ½ tsp flaked sea salt or ¼ tsp fine salt coarsely ground black pepper 2 tbsp crunchy peanut butter2 tbsp dark soy sauce or tamari1 tbsp sunflower or groundnut oil1 tbsp fresh lime juice½ tbsp finely grated fresh root ginger or ½ tsp ground ginger 1 tsp dried chilli flakes1 tsp soft light brown sugar 2 tbsp crunchy peanut butter 2 tbsp dark soy sauce or tamari 1 tbsp sunflower or groundnut oil 1 tbsp fresh lime juice ½ tbsp finely grated fresh root ginger or ½ tsp ground ginger 1 tsp dried chilli flakes 1 tsp soft light brown sugar Method For the coronation-style marinade, mix the curry powder, lime zest and juice, yogurt, mango chutney, oil and coriander (if using). For the Moroccan-style marinade, flatten the garlic cloves with the end of a rolling pin or the side of a knife and transfer to a large bowl. Add the harissa, cumin, coriander, lemon juice, oil, honey, salt and lots of ground black pepper and stir well. For the satay-style marinade, put the peanut butter in a bowl and stir or whisk in the soy sauce, oil, lime juice, ginger, chilli and sugar until thoroughly combined. Add the protein of your choice and turn to coat in the marinade. The following options all work well: 2–3 chicken breasts (sliced or cubed), 400g/14oz chicken mini fillets, 4–6 boneless, skinless thighs (sliced or whole), 6–8 lamb cutlets, 500g/1lb 2oz cubed lamb leg, 4–6 lamb chops, 400g/14oz lean beef steak (cut into strips), 300g/10½oz cubed skinless fish fillet, 4 thick fish fillets or 400g/14oz cubed tofu.Cover and leave to marinate in the fridge for 2–3 hours, or overnight. Griddle, barbecue or grill, threading onto wooden or metal skewers first if you like. For the coronation-style marinade, mix the curry powder, lime zest and juice, yogurt, mango chutney, oil and coriander (if using). For the coronation-style marinade, mix the curry powder, lime zest and juice, yogurt, mango chutney, oil and coriander (if using). For the Moroccan-style marinade, flatten the garlic cloves with the end of a rolling pin or the side of a knife and transfer to a large bowl. Add the harissa, cumin, coriander, lemon juice, oil, honey, salt and lots of ground black pepper and stir well. For the Moroccan-style marinade, flatten the garlic cloves with the end of a rolling pin or the side of a knife and transfer to a large bowl. Add the harissa, cumin, coriander, lemon juice, oil, honey, salt and lots of ground black pepper and stir well. For the satay-style marinade, put the peanut butter in a bowl and stir or whisk in the soy sauce, oil, lime juice, ginger, chilli and sugar until thoroughly combined. For the satay-style marinade, put the peanut butter in a bowl and stir or whisk in the soy sauce, oil, lime juice, ginger, chilli and sugar until thoroughly combined. Add the protein of your choice and turn to coat in the marinade. The following options all work well: 2–3 chicken breasts (sliced or cubed), 400g/14oz chicken mini fillets, 4–6 boneless, skinless thighs (sliced or whole), 6–8 lamb cutlets, 500g/1lb 2oz cubed lamb leg, 4–6 lamb chops, 400g/14oz lean beef steak (cut into strips), 300g/10½oz cubed skinless fish fillet, 4 thick fish fillets or 400g/14oz cubed tofu. Add the protein of your choice and turn to coat in the marinade. The following options all work well: 2–3 chicken breasts (sliced or cubed), 400g/14oz chicken mini fillets, 4–6 boneless, skinless thighs (sliced or whole), 6–8 lamb cutlets, 500g/1lb 2oz cubed lamb leg, 4–6 lamb chops, 400g/14oz lean beef steak (cut into strips), 300g/10½oz cubed skinless fish fillet, 4 thick fish fillets or 400g/14oz cubed tofu. Cover and leave to marinate in the fridge for 2–3 hours, or overnight. Griddle, barbecue or grill, threading onto wooden or metal skewers first if you like. Cover and leave to marinate in the fridge for 2–3 hours, or overnight. Griddle, barbecue or grill, threading onto wooden or metal skewers first if you like. Recipe tips For the satay-style marinade, add 1 tbsp lemongrass purée to the marinade for a more authentic flavour."
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2fcb3b0c43bd6527e5de4ff2d12486b46c9c7236b8d59b12c7d8e68ca05c856c
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Calabrian pork ribs recipe
An average of 4.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/calabrian_pork_ribs_75821_16x9.jpg This flavoursome pork rib roast is cut from pork belly still on the bone. Perfect for marinating and then cooking low and slow before a quick grill or go on the barbecue. 100ml/3½fl oz olive oil2 tbsp red wine vinegar4 medium hot red chillies, deseeded, roughly chopped½ red pepper, deseeded roughly chopped1 head garlic, cloves peeled, roughly choppedfew sprigs fresh thymefew sprigs fresh rosemary1 tsp dried oregano½ tsp dried red chilli flakes1 rack pork ribs, in one piece, around 1.5–2kg/3lb 5oz–4lb 8ozsalt and freshly ground black pepper 100ml/3½fl oz olive oil 2 tbsp red wine vinegar 4 medium hot red chillies, deseeded, roughly chopped ½ red pepper, deseeded roughly chopped 1 head garlic, cloves peeled, roughly chopped few sprigs fresh thyme few sprigs fresh rosemary 1 tsp dried oregano ½ tsp dried red chilli flakes 1 rack pork ribs, in one piece, around 1.5–2kg/3lb 5oz–4lb 8oz salt and freshly ground black pepper lemon wedges200g/7oz quick-cook polenta lemon wedges 200g/7oz quick-cook polenta Method Preheat the oven to 140C/Fan 120C/Gas 1.Put all the ingredients, except the pork, into a blender and blend until fairly smooth. Line a roasting tin with foil, making sure there is enough foil hanging over the sides to fold into a parcel. Place the pork on top of the foil and pour over the marinade, turning over to make sure it is completely covered. Bring the foil together to make a parcel then put in the oven. Bake for between 2–3 hours, making sure you check after 2 hours – the meat should be cooked through and tender but nowhere near falling off the bone.Cook the polenta according to packet instructions and season well. Remove from the oven and transfer to a chopping board. Pouring off any cooking juices and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ribs – it is easier to follow the bone by turning bone side up. To finish cooking, either prepare a barbecue, preheat your grill or heat a griddle pan until it is too hot to hold your hand over. Grill or griddle the ribs until well browned and nicely charred in places – this should take 3–4 minutes on each side.Reheat the pan juices and serve on the side with the ribs, along with lemon wedges and polenta. Preheat the oven to 140C/Fan 120C/Gas 1. Preheat the oven to 140C/Fan 120C/Gas 1. Put all the ingredients, except the pork, into a blender and blend until fairly smooth. Put all the ingredients, except the pork, into a blender and blend until fairly smooth. Line a roasting tin with foil, making sure there is enough foil hanging over the sides to fold into a parcel. Place the pork on top of the foil and pour over the marinade, turning over to make sure it is completely covered. Line a roasting tin with foil, making sure there is enough foil hanging over the sides to fold into a parcel. Place the pork on top of the foil and pour over the marinade, turning over to make sure it is completely covered. Bring the foil together to make a parcel then put in the oven. Bake for between 2–3 hours, making sure you check after 2 hours – the meat should be cooked through and tender but nowhere near falling off the bone. Bring the foil together to make a parcel then put in the oven. Bake for between 2–3 hours, making sure you check after 2 hours – the meat should be cooked through and tender but nowhere near falling off the bone. Cook the polenta according to packet instructions and season well. Cook the polenta according to packet instructions and season well. Remove from the oven and transfer to a chopping board. Pouring off any cooking juices and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ribs – it is easier to follow the bone by turning bone side up. Remove from the oven and transfer to a chopping board. Pouring off any cooking juices and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ribs – it is easier to follow the bone by turning bone side up. To finish cooking, either prepare a barbecue, preheat your grill or heat a griddle pan until it is too hot to hold your hand over. Grill or griddle the ribs until well browned and nicely charred in places – this should take 3–4 minutes on each side. To finish cooking, either prepare a barbecue, preheat your grill or heat a griddle pan until it is too hot to hold your hand over. Grill or griddle the ribs until well browned and nicely charred in places – this should take 3–4 minutes on each side. Reheat the pan juices and serve on the side with the ribs, along with lemon wedges and polenta. Reheat the pan juices and serve on the side with the ribs, along with lemon wedges and polenta.
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"title": "Calabrian pork ribs recipe",
"content": "An average of 4.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/calabrian_pork_ribs_75821_16x9.jpg This flavoursome pork rib roast is cut from pork belly still on the bone. Perfect for marinating and then cooking low and slow before a quick grill or go on the barbecue. 100ml/3½fl oz olive oil2 tbsp red wine vinegar4 medium hot red chillies, deseeded, roughly chopped½ red pepper, deseeded roughly chopped1 head garlic, cloves peeled, roughly choppedfew sprigs fresh thymefew sprigs fresh rosemary1 tsp dried oregano½ tsp dried red chilli flakes1 rack pork ribs, in one piece, around 1.5–2kg/3lb 5oz–4lb 8ozsalt and freshly ground black pepper 100ml/3½fl oz olive oil 2 tbsp red wine vinegar 4 medium hot red chillies, deseeded, roughly chopped ½ red pepper, deseeded roughly chopped 1 head garlic, cloves peeled, roughly chopped few sprigs fresh thyme few sprigs fresh rosemary 1 tsp dried oregano ½ tsp dried red chilli flakes 1 rack pork ribs, in one piece, around 1.5–2kg/3lb 5oz–4lb 8oz salt and freshly ground black pepper lemon wedges200g/7oz quick-cook polenta lemon wedges 200g/7oz quick-cook polenta Method Preheat the oven to 140C/Fan 120C/Gas 1.Put all the ingredients, except the pork, into a blender and blend until fairly smooth. Line a roasting tin with foil, making sure there is enough foil hanging over the sides to fold into a parcel. Place the pork on top of the foil and pour over the marinade, turning over to make sure it is completely covered. Bring the foil together to make a parcel then put in the oven. Bake for between 2–3 hours, making sure you check after 2 hours – the meat should be cooked through and tender but nowhere near falling off the bone.Cook the polenta according to packet instructions and season well. Remove from the oven and transfer to a chopping board. Pouring off any cooking juices and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ribs – it is easier to follow the bone by turning bone side up. To finish cooking, either prepare a barbecue, preheat your grill or heat a griddle pan until it is too hot to hold your hand over. Grill or griddle the ribs until well browned and nicely charred in places – this should take 3–4 minutes on each side.Reheat the pan juices and serve on the side with the ribs, along with lemon wedges and polenta. Preheat the oven to 140C/Fan 120C/Gas 1. Preheat the oven to 140C/Fan 120C/Gas 1. Put all the ingredients, except the pork, into a blender and blend until fairly smooth. Put all the ingredients, except the pork, into a blender and blend until fairly smooth. Line a roasting tin with foil, making sure there is enough foil hanging over the sides to fold into a parcel. Place the pork on top of the foil and pour over the marinade, turning over to make sure it is completely covered. Line a roasting tin with foil, making sure there is enough foil hanging over the sides to fold into a parcel. Place the pork on top of the foil and pour over the marinade, turning over to make sure it is completely covered. Bring the foil together to make a parcel then put in the oven. Bake for between 2–3 hours, making sure you check after 2 hours – the meat should be cooked through and tender but nowhere near falling off the bone. Bring the foil together to make a parcel then put in the oven. Bake for between 2–3 hours, making sure you check after 2 hours – the meat should be cooked through and tender but nowhere near falling off the bone. Cook the polenta according to packet instructions and season well. Cook the polenta according to packet instructions and season well. Remove from the oven and transfer to a chopping board. Pouring off any cooking juices and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ribs – it is easier to follow the bone by turning bone side up. Remove from the oven and transfer to a chopping board. Pouring off any cooking juices and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ribs – it is easier to follow the bone by turning bone side up. To finish cooking, either prepare a barbecue, preheat your grill or heat a griddle pan until it is too hot to hold your hand over. Grill or griddle the ribs until well browned and nicely charred in places – this should take 3–4 minutes on each side. To finish cooking, either prepare a barbecue, preheat your grill or heat a griddle pan until it is too hot to hold your hand over. Grill or griddle the ribs until well browned and nicely charred in places – this should take 3–4 minutes on each side. Reheat the pan juices and serve on the side with the ribs, along with lemon wedges and polenta. Reheat the pan juices and serve on the side with the ribs, along with lemon wedges and polenta."
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df11eb34f97e5b4f529aa2f776b47136f4e2f4ffb140e39956f59641f268639c
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Mackerel kebabs recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mackerel_kebabs_with_42322_16x9.jpg Mackerel and red onion is threaded onto skewers in this flavour-packed recipe. Great barbecued, grilled or griddled. 8 large mackerel fillets, all bones removed2 tbsp finely chopped fresh oregano leaves (or 1 tsp dried)1 lemon, zest only1 tbsp red wine vinegar2 tbsp olive oilpinch chilli powder or flakes (optional)2 small red onions, each cut into quarters1 lemon, cut into quarters, to serve 8 large mackerel fillets, all bones removed 2 tbsp finely chopped fresh oregano leaves (or 1 tsp dried) 1 lemon, zest only 1 tbsp red wine vinegar 2 tbsp olive oil pinch chilli powder or flakes (optional) 2 small red onions, each cut into quarters 1 lemon, cut into quarters, to serve Method Make sure each mackerel fillet is bone-free. (Either remove the belly and pin bones with fish bone pliers or clean tweezers, or follow the line of bones, cutting either side of them as close to the bone as possible, and lift them out.) Put the oregano leaves, lemon zest, red wine vinegar and olive oil into a large bowl and season with salt and black pepper. Add the chilli, if using.Place the mackerel fillets into the marinade and refridgerate for at least half an hour, turning once or twice to make sure they are completely covered in the sauce. Thread the fillets onto long skewers, concertina style, adding wedges of red onion at each end. If cooking on a barbecue, heat the coals until white, then cook the mackerel for around 10-12 minutes, or until cooked through. Baste with any leftover marinade and turn regularly. You can also cook these under a hot grill or on a griddle pan for 10 minutes, turning 2-3 times . Serve with lemon wedges. Make sure each mackerel fillet is bone-free. (Either remove the belly and pin bones with fish bone pliers or clean tweezers, or follow the line of bones, cutting either side of them as close to the bone as possible, and lift them out.) Make sure each mackerel fillet is bone-free. (Either remove the belly and pin bones with fish bone pliers or clean tweezers, or follow the line of bones, cutting either side of them as close to the bone as possible, and lift them out.) Put the oregano leaves, lemon zest, red wine vinegar and olive oil into a large bowl and season with salt and black pepper. Add the chilli, if using. Put the oregano leaves, lemon zest, red wine vinegar and olive oil into a large bowl and season with salt and black pepper. Add the chilli, if using. Place the mackerel fillets into the marinade and refridgerate for at least half an hour, turning once or twice to make sure they are completely covered in the sauce. Thread the fillets onto long skewers, concertina style, adding wedges of red onion at each end. Place the mackerel fillets into the marinade and refridgerate for at least half an hour, turning once or twice to make sure they are completely covered in the sauce. Thread the fillets onto long skewers, concertina style, adding wedges of red onion at each end. If cooking on a barbecue, heat the coals until white, then cook the mackerel for around 10-12 minutes, or until cooked through. Baste with any leftover marinade and turn regularly. You can also cook these under a hot grill or on a griddle pan for 10 minutes, turning 2-3 times . Serve with lemon wedges. If cooking on a barbecue, heat the coals until white, then cook the mackerel for around 10-12 minutes, or until cooked through. Baste with any leftover marinade and turn regularly. You can also cook these under a hot grill or on a griddle pan for 10 minutes, turning 2-3 times . Serve with lemon wedges.
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"title": "Mackerel kebabs recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mackerel_kebabs_with_42322_16x9.jpg Mackerel and red onion is threaded onto skewers in this flavour-packed recipe. Great barbecued, grilled or griddled. 8 large mackerel fillets, all bones removed2 tbsp finely chopped fresh oregano leaves (or 1 tsp dried)1 lemon, zest only1 tbsp red wine vinegar2 tbsp olive oilpinch chilli powder or flakes (optional)2 small red onions, each cut into quarters1 lemon, cut into quarters, to serve 8 large mackerel fillets, all bones removed 2 tbsp finely chopped fresh oregano leaves (or 1 tsp dried) 1 lemon, zest only 1 tbsp red wine vinegar 2 tbsp olive oil pinch chilli powder or flakes (optional) 2 small red onions, each cut into quarters 1 lemon, cut into quarters, to serve Method Make sure each mackerel fillet is bone-free. (Either remove the belly and pin bones with fish bone pliers or clean tweezers, or follow the line of bones, cutting either side of them as close to the bone as possible, and lift them out.) Put the oregano leaves, lemon zest, red wine vinegar and olive oil into a large bowl and season with salt and black pepper. Add the chilli, if using.Place the mackerel fillets into the marinade and refridgerate for at least half an hour, turning once or twice to make sure they are completely covered in the sauce. Thread the fillets onto long skewers, concertina style, adding wedges of red onion at each end. If cooking on a barbecue, heat the coals until white, then cook the mackerel for around 10-12 minutes, or until cooked through. Baste with any leftover marinade and turn regularly. You can also cook these under a hot grill or on a griddle pan for 10 minutes, turning 2-3 times . Serve with lemon wedges. Make sure each mackerel fillet is bone-free. (Either remove the belly and pin bones with fish bone pliers or clean tweezers, or follow the line of bones, cutting either side of them as close to the bone as possible, and lift them out.) Make sure each mackerel fillet is bone-free. (Either remove the belly and pin bones with fish bone pliers or clean tweezers, or follow the line of bones, cutting either side of them as close to the bone as possible, and lift them out.) Put the oregano leaves, lemon zest, red wine vinegar and olive oil into a large bowl and season with salt and black pepper. Add the chilli, if using. Put the oregano leaves, lemon zest, red wine vinegar and olive oil into a large bowl and season with salt and black pepper. Add the chilli, if using. Place the mackerel fillets into the marinade and refridgerate for at least half an hour, turning once or twice to make sure they are completely covered in the sauce. Thread the fillets onto long skewers, concertina style, adding wedges of red onion at each end. Place the mackerel fillets into the marinade and refridgerate for at least half an hour, turning once or twice to make sure they are completely covered in the sauce. Thread the fillets onto long skewers, concertina style, adding wedges of red onion at each end. If cooking on a barbecue, heat the coals until white, then cook the mackerel for around 10-12 minutes, or until cooked through. Baste with any leftover marinade and turn regularly. You can also cook these under a hot grill or on a griddle pan for 10 minutes, turning 2-3 times . Serve with lemon wedges. If cooking on a barbecue, heat the coals until white, then cook the mackerel for around 10-12 minutes, or until cooked through. Baste with any leftover marinade and turn regularly. You can also cook these under a hot grill or on a griddle pan for 10 minutes, turning 2-3 times . Serve with lemon wedges."
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52f7883d2d0edb72cb3a921e51f6d2cf39c54f2f1d2733470042ea0d34ebd048
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Tamarind-marinated bavette steak recipe
The other key point is how you carve it: it must be sliced against the grain. That holds true with all steak, but with a cut like bavette, it will be inedibly chewy if you disobey. Luckily, the grain is very distinct so it’s very easy to identify and then cut across it. You don’t have to get the whole piece. I don’t like cooking individually cut steaks, as it’s all in the fine slicing as far as I’m concerned, but a 500g piece will be plenty to feed 4, and is the size I often go for, cooking it for exactly the same amount of time as overleaf. The tamarind and soy marinade tenderizes the meat, but also gives such a glorious tanginess (I have a sour tooth). I keep Thai tamarind paste, which is condensed almost into a brick, in my fridge, and that’s why I proceed as below. But if you are using tamarind paste out of a jar (and which tends to be runny), then use 5 tablespoons and simply add it to the rest of the marinade ingredients, without cooking it or adding water. Either is fine, but it just so happens that the genuine article is better, and less expensive. I serve this thinly sliced, as if it were a joint of beef, but it would also make for fantastic beef tacos, and is wonderful cold, stuffed into a baguette or tossed into a salad, so leftovers are a real boon.
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"title": "Tamarind-marinated bavette steak recipe",
"content": "The other key point is how you carve it: it must be sliced against the grain. That holds true with all steak, but with a cut like bavette, it will be inedibly chewy if you disobey. Luckily, the grain is very distinct so it’s very easy to identify and then cut across it. You don’t have to get the whole piece. I don’t like cooking individually cut steaks, as it’s all in the fine slicing as far as I’m concerned, but a 500g piece will be plenty to feed 4, and is the size I often go for, cooking it for exactly the same amount of time as overleaf. The tamarind and soy marinade tenderizes the meat, but also gives such a glorious tanginess (I have a sour tooth). I keep Thai tamarind paste, which is condensed almost into a brick, in my fridge, and that’s why I proceed as below. But if you are using tamarind paste out of a jar (and which tends to be runny), then use 5 tablespoons and simply add it to the rest of the marinade ingredients, without cooking it or adding water. Either is fine, but it just so happens that the genuine article is better, and less expensive. I serve this thinly sliced, as if it were a joint of beef, but it would also make for fantastic beef tacos, and is wonderful cold, stuffed into a baguette or tossed into a salad, so leftovers are a real boon."
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48364e21c157b8f6d1a371d7f418451c40d1a9824b6bf80665a64964348eda3f
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Grilled radicchio and peach salad recipe
Grilled radicchio and peach salad with goats' cheese An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goats_cheese_peach_and_25629_16x9.jpg ½ red onion, thinly sliced4 heads radicchio, trimmed and cut into wedges, keeping the root on so it holds together2 peaches, de-stoned and cut into thin wedgeshandful green salad leaves, such as watercress or rocket1 tbsp toasted hazelnuts100g/3½oz fresh goats’ cheese, crumbled into pieces1 small red chilli, finely choppedhandful fresh mint leaves ½ red onion, thinly sliced 4 heads radicchio, trimmed and cut into wedges, keeping the root on so it holds together 2 peaches, de-stoned and cut into thin wedges handful green salad leaves, such as watercress or rocket 1 tbsp toasted hazelnuts 100g/3½oz fresh goats’ cheese, crumbled into pieces 1 small red chilli, finely chopped handful fresh mint leaves 1 tbsp olive oil½ tsp Dijon mustard¼ tsp honey1 tsp cider vinegar 1 tbsp olive oil ½ tsp Dijon mustard ¼ tsp honey 1 tsp cider vinegar Method To make the salad, place the red onion in a bowl of iced, salted water and leave for a couple of minutes to mellow the flavour. Drain and set aside. Preheat a barbecue or grill to high and cook the radicchio and peach slices for 2–3 minutes on each side until they are slightly wilted and charred.To make the dressing, whisk all the ingredients together in a small bowl and set aside.To assemble, scatter the leaves, cooked radicchio, peaches, onion, hazelnuts and goats’ cheese over a large platter. Garnish with the chopped chilli and fresh mint leaves. Drizzle with the dressing just before serving. Serve with other barbecue dishes. To make the salad, place the red onion in a bowl of iced, salted water and leave for a couple of minutes to mellow the flavour. Drain and set aside. To make the salad, place the red onion in a bowl of iced, salted water and leave for a couple of minutes to mellow the flavour. Drain and set aside. Preheat a barbecue or grill to high and cook the radicchio and peach slices for 2–3 minutes on each side until they are slightly wilted and charred. Preheat a barbecue or grill to high and cook the radicchio and peach slices for 2–3 minutes on each side until they are slightly wilted and charred. To make the dressing, whisk all the ingredients together in a small bowl and set aside. To make the dressing, whisk all the ingredients together in a small bowl and set aside. To assemble, scatter the leaves, cooked radicchio, peaches, onion, hazelnuts and goats’ cheese over a large platter. Garnish with the chopped chilli and fresh mint leaves. Drizzle with the dressing just before serving. Serve with other barbecue dishes. To assemble, scatter the leaves, cooked radicchio, peaches, onion, hazelnuts and goats’ cheese over a large platter. Garnish with the chopped chilli and fresh mint leaves. Drizzle with the dressing just before serving. Serve with other barbecue dishes.
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"title": "Grilled radicchio and peach salad recipe",
"content": "Grilled radicchio and peach salad with goats' cheese An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goats_cheese_peach_and_25629_16x9.jpg ½ red onion, thinly sliced4 heads radicchio, trimmed and cut into wedges, keeping the root on so it holds together2 peaches, de-stoned and cut into thin wedgeshandful green salad leaves, such as watercress or rocket1 tbsp toasted hazelnuts100g/3½oz fresh goats’ cheese, crumbled into pieces1 small red chilli, finely choppedhandful fresh mint leaves ½ red onion, thinly sliced 4 heads radicchio, trimmed and cut into wedges, keeping the root on so it holds together 2 peaches, de-stoned and cut into thin wedges handful green salad leaves, such as watercress or rocket 1 tbsp toasted hazelnuts 100g/3½oz fresh goats’ cheese, crumbled into pieces 1 small red chilli, finely chopped handful fresh mint leaves 1 tbsp olive oil½ tsp Dijon mustard¼ tsp honey1 tsp cider vinegar 1 tbsp olive oil ½ tsp Dijon mustard ¼ tsp honey 1 tsp cider vinegar Method To make the salad, place the red onion in a bowl of iced, salted water and leave for a couple of minutes to mellow the flavour. Drain and set aside. Preheat a barbecue or grill to high and cook the radicchio and peach slices for 2–3 minutes on each side until they are slightly wilted and charred.To make the dressing, whisk all the ingredients together in a small bowl and set aside.To assemble, scatter the leaves, cooked radicchio, peaches, onion, hazelnuts and goats’ cheese over a large platter. Garnish with the chopped chilli and fresh mint leaves. Drizzle with the dressing just before serving. Serve with other barbecue dishes. To make the salad, place the red onion in a bowl of iced, salted water and leave for a couple of minutes to mellow the flavour. Drain and set aside. To make the salad, place the red onion in a bowl of iced, salted water and leave for a couple of minutes to mellow the flavour. Drain and set aside. Preheat a barbecue or grill to high and cook the radicchio and peach slices for 2–3 minutes on each side until they are slightly wilted and charred. Preheat a barbecue or grill to high and cook the radicchio and peach slices for 2–3 minutes on each side until they are slightly wilted and charred. To make the dressing, whisk all the ingredients together in a small bowl and set aside. To make the dressing, whisk all the ingredients together in a small bowl and set aside. To assemble, scatter the leaves, cooked radicchio, peaches, onion, hazelnuts and goats’ cheese over a large platter. Garnish with the chopped chilli and fresh mint leaves. Drizzle with the dressing just before serving. Serve with other barbecue dishes. To assemble, scatter the leaves, cooked radicchio, peaches, onion, hazelnuts and goats’ cheese over a large platter. Garnish with the chopped chilli and fresh mint leaves. Drizzle with the dressing just before serving. Serve with other barbecue dishes."
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af59452f03e2b77384d9534992acb3d5a6b920a6941d9416703f67e49c615f11
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No-churn rum and raisin ice cream recipe
No-churn rum and raisin ice cream with glazed pineapple An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pineapple_with_ice_cream_15081_16x9.jpg Sweet, naughty and delicious, Mary Berry's no-churn rum and raisin ice cream is gorgeously smooth and so easy to make at home. Serve with the quick glazed pineapple for a relaxed summer dessert that's perfect for barbecues. For this recipe you will need a 1 litre/1¾-pint freezer-proof container or eight ramekins. 150g/5½oz raisins50ml/2fl oz dark rum 300ml/½ pint pouring double cream1 x 397g tin full-fat condensed milk 150g/5½oz raisins 50ml/2fl oz dark rum 300ml/½ pint pouring double cream 1 x 397g tin full-fat condensed milk 1 medium ripe pineapple3 tbsp light muscovado sugar 3 tbsp rum ½ lime, juice only 1 medium ripe pineapple 3 tbsp light muscovado sugar 3 tbsp rum ½ lime, juice only Method For the ice cream, put the raisins in a saucepan. Add the rum and gently heat until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed. Pour the cream into a large bowl and whisk using an electric hand whisk until soft peaks form when the whisk is removed from the bowl. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well. Spoon into a 1 litre/1¾-pint freezer-proof container or eight ramekins, and freeze for a minimum of 12 hours or overnight. For the glazed pineapple, remove the base and top of the pineapple with a sharp knife and slice off the skin. Cut the pineapple lengthways into eight wedges, then remove and discard the core.Heat a large griddle pan until very hot. Use a heavy-based frying pan if you don’t have a griddle pan.Mix the sugar and rum together in a small bowl. Brush the rum glaze all over the pineapple wedges, then place in the pan and chargrill for 1 minute on each side or until golden and with griddle marks on the fruit – you just want to glaze the pineapple, not cook it, as it should still be firm when you eat it.Serve scoops of ice cream and the glazed pineapple drizzled with lime juice and any extra rum syrup. For the ice cream, put the raisins in a saucepan. Add the rum and gently heat until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed. For the ice cream, put the raisins in a saucepan. Add the rum and gently heat until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed. Pour the cream into a large bowl and whisk using an electric hand whisk until soft peaks form when the whisk is removed from the bowl. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well. Pour the cream into a large bowl and whisk using an electric hand whisk until soft peaks form when the whisk is removed from the bowl. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well. Spoon into a 1 litre/1¾-pint freezer-proof container or eight ramekins, and freeze for a minimum of 12 hours or overnight. Spoon into a 1 litre/1¾-pint freezer-proof container or eight ramekins, and freeze for a minimum of 12 hours or overnight. For the glazed pineapple, remove the base and top of the pineapple with a sharp knife and slice off the skin. Cut the pineapple lengthways into eight wedges, then remove and discard the core. For the glazed pineapple, remove the base and top of the pineapple with a sharp knife and slice off the skin. Cut the pineapple lengthways into eight wedges, then remove and discard the core. Heat a large griddle pan until very hot. Use a heavy-based frying pan if you don’t have a griddle pan. Heat a large griddle pan until very hot. Use a heavy-based frying pan if you don’t have a griddle pan. Mix the sugar and rum together in a small bowl. Brush the rum glaze all over the pineapple wedges, then place in the pan and chargrill for 1 minute on each side or until golden and with griddle marks on the fruit – you just want to glaze the pineapple, not cook it, as it should still be firm when you eat it. Mix the sugar and rum together in a small bowl. Brush the rum glaze all over the pineapple wedges, then place in the pan and chargrill for 1 minute on each side or until golden and with griddle marks on the fruit – you just want to glaze the pineapple, not cook it, as it should still be firm when you eat it. Serve scoops of ice cream and the glazed pineapple drizzled with lime juice and any extra rum syrup. Serve scoops of ice cream and the glazed pineapple drizzled with lime juice and any extra rum syrup. Recipe tips Spooned into ramekins, the ice cream will freeze more quickly – in just a few hours. Don’t overfill them as the mixture will expand as it freezes – ramekins with a capacity of 150ml/5fl oz would be ideal.
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"title": "No-churn rum and raisin ice cream recipe",
"content": "No-churn rum and raisin ice cream with glazed pineapple An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pineapple_with_ice_cream_15081_16x9.jpg Sweet, naughty and delicious, Mary Berry's no-churn rum and raisin ice cream is gorgeously smooth and so easy to make at home. Serve with the quick glazed pineapple for a relaxed summer dessert that's perfect for barbecues. For this recipe you will need a 1 litre/1¾-pint freezer-proof container or eight ramekins. 150g/5½oz raisins50ml/2fl oz dark rum 300ml/½ pint pouring double cream1 x 397g tin full-fat condensed milk 150g/5½oz raisins 50ml/2fl oz dark rum 300ml/½ pint pouring double cream 1 x 397g tin full-fat condensed milk 1 medium ripe pineapple3 tbsp light muscovado sugar 3 tbsp rum ½ lime, juice only 1 medium ripe pineapple 3 tbsp light muscovado sugar 3 tbsp rum ½ lime, juice only Method For the ice cream, put the raisins in a saucepan. Add the rum and gently heat until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed. Pour the cream into a large bowl and whisk using an electric hand whisk until soft peaks form when the whisk is removed from the bowl. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well. Spoon into a 1 litre/1¾-pint freezer-proof container or eight ramekins, and freeze for a minimum of 12 hours or overnight. For the glazed pineapple, remove the base and top of the pineapple with a sharp knife and slice off the skin. Cut the pineapple lengthways into eight wedges, then remove and discard the core.Heat a large griddle pan until very hot. Use a heavy-based frying pan if you don’t have a griddle pan.Mix the sugar and rum together in a small bowl. Brush the rum glaze all over the pineapple wedges, then place in the pan and chargrill for 1 minute on each side or until golden and with griddle marks on the fruit – you just want to glaze the pineapple, not cook it, as it should still be firm when you eat it.Serve scoops of ice cream and the glazed pineapple drizzled with lime juice and any extra rum syrup. For the ice cream, put the raisins in a saucepan. Add the rum and gently heat until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed. For the ice cream, put the raisins in a saucepan. Add the rum and gently heat until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed. Pour the cream into a large bowl and whisk using an electric hand whisk until soft peaks form when the whisk is removed from the bowl. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well. Pour the cream into a large bowl and whisk using an electric hand whisk until soft peaks form when the whisk is removed from the bowl. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well. Spoon into a 1 litre/1¾-pint freezer-proof container or eight ramekins, and freeze for a minimum of 12 hours or overnight. Spoon into a 1 litre/1¾-pint freezer-proof container or eight ramekins, and freeze for a minimum of 12 hours or overnight. For the glazed pineapple, remove the base and top of the pineapple with a sharp knife and slice off the skin. Cut the pineapple lengthways into eight wedges, then remove and discard the core. For the glazed pineapple, remove the base and top of the pineapple with a sharp knife and slice off the skin. Cut the pineapple lengthways into eight wedges, then remove and discard the core. Heat a large griddle pan until very hot. Use a heavy-based frying pan if you don’t have a griddle pan. Heat a large griddle pan until very hot. Use a heavy-based frying pan if you don’t have a griddle pan. Mix the sugar and rum together in a small bowl. Brush the rum glaze all over the pineapple wedges, then place in the pan and chargrill for 1 minute on each side or until golden and with griddle marks on the fruit – you just want to glaze the pineapple, not cook it, as it should still be firm when you eat it. Mix the sugar and rum together in a small bowl. Brush the rum glaze all over the pineapple wedges, then place in the pan and chargrill for 1 minute on each side or until golden and with griddle marks on the fruit – you just want to glaze the pineapple, not cook it, as it should still be firm when you eat it. Serve scoops of ice cream and the glazed pineapple drizzled with lime juice and any extra rum syrup. Serve scoops of ice cream and the glazed pineapple drizzled with lime juice and any extra rum syrup. Recipe tips Spooned into ramekins, the ice cream will freeze more quickly – in just a few hours. Don’t overfill them as the mixture will expand as it freezes – ramekins with a capacity of 150ml/5fl oz would be ideal."
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7fdafbf3d461897bb84a3354be3d7b5b6fb6ac71efd1b47e64e6f7853a1a56b1
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Easy vegetarian chilli recipe
An average of 4.6 out of 5 stars from 84 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarianchilli_6544_16x9.jpg This tasty vegetarian chilli is packed with lentils, veggies and beans. Serve with rice and guacamole, and top with soured cream, cheese, coriander, fresh chillies... the list goes on! Each serving provides 265kcal, 15g protein, 33g carbohydrate (of which 12g sugars), 5g fat (of which 1g saturates), 12g fibre and 0.4g salt. 175g/6oz green lentils2 tbsp sunflower oil1 large onion, chopped1-2 cloves garlic, crushed1-2 tsp chilli powder 1 tsp cumin seeds1 red and 1 green pepper, stalk and seeds removed, and chopped2 carrots, peeled and chopped2 x 400g/14oz cans chopped tomatoes1 heaped tbsp tomato purée300ml/½ pint vegetable stock 100g/4oz frozen peas175g/6oz mushrooms, wiped and quartered1 courgette, choppedsalt and freshly ground black pepper 1 can kidney beans, drained 175g/6oz green lentils 2 tbsp sunflower oil 1 large onion, chopped 1-2 cloves garlic, crushed 1-2 tsp chilli powder 1 tsp cumin seeds 1 red and 1 green pepper, stalk and seeds removed, and chopped 2 carrots, peeled and chopped 2 x 400g/14oz cans chopped tomatoes 1 heaped tbsp tomato purée 300ml/½ pint vegetable stock 100g/4oz frozen peas 175g/6oz mushrooms, wiped and quartered 1 courgette, chopped salt and freshly ground black pepper 1 can kidney beans, drained Method Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft.Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste.Add the cooked kidney beans and simmer for five more minutes.Serve with cooked rice. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste. Add the cooked kidney beans and simmer for five more minutes. Add the cooked kidney beans and simmer for five more minutes. Serve with cooked rice. Serve with cooked rice.
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"title": "Easy vegetarian chilli recipe",
"content": "An average of 4.6 out of 5 stars from 84 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarianchilli_6544_16x9.jpg This tasty vegetarian chilli is packed with lentils, veggies and beans. Serve with rice and guacamole, and top with soured cream, cheese, coriander, fresh chillies... the list goes on! Each serving provides 265kcal, 15g protein, 33g carbohydrate (of which 12g sugars), 5g fat (of which 1g saturates), 12g fibre and 0.4g salt. 175g/6oz green lentils2 tbsp sunflower oil1 large onion, chopped1-2 cloves garlic, crushed1-2 tsp chilli powder 1 tsp cumin seeds1 red and 1 green pepper, stalk and seeds removed, and chopped2 carrots, peeled and chopped2 x 400g/14oz cans chopped tomatoes1 heaped tbsp tomato purée300ml/½ pint vegetable stock 100g/4oz frozen peas175g/6oz mushrooms, wiped and quartered1 courgette, choppedsalt and freshly ground black pepper 1 can kidney beans, drained 175g/6oz green lentils 2 tbsp sunflower oil 1 large onion, chopped 1-2 cloves garlic, crushed 1-2 tsp chilli powder 1 tsp cumin seeds 1 red and 1 green pepper, stalk and seeds removed, and chopped 2 carrots, peeled and chopped 2 x 400g/14oz cans chopped tomatoes 1 heaped tbsp tomato purée 300ml/½ pint vegetable stock 100g/4oz frozen peas 175g/6oz mushrooms, wiped and quartered 1 courgette, chopped salt and freshly ground black pepper 1 can kidney beans, drained Method Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft.Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste.Add the cooked kidney beans and simmer for five more minutes.Serve with cooked rice. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste. Add the cooked kidney beans and simmer for five more minutes. Add the cooked kidney beans and simmer for five more minutes. Serve with cooked rice. Serve with cooked rice."
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252498e37893c0f5bc5a32170cdf51332499edd80e9594b76d227c5874cfda59
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Chicken tagine recipe
An average of 4.5 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_apricot_97224_16x9.jpg Invite a crowd round for a memorable chicken tagine recipe that lights up the dinner table. It's the perfect make-ahead meal served with couscous, salad and pickles. 200g/7oz chicken breast, cut into large cubes600g/1lb 5½oz chicken thighs1 tbsp harissa paste1 tbsp vegetable oil1 onion, sliced2 garlic cloves, crushed1 tsp ground cinnamon1 tsp ground cumin1 tsp ground ginger1 tsp ground turmeric1 tsp chilli flakes450ml/16fl oz chicken stock100g/3½oz dried apricots, quartered1 x 400g tin chopped tomatoes1 x 400g tin chickpeas, rinsed, drainedsalt and freshly ground black pepper2 tbsp freshly chopped mint2 tbsp freshly chopped parsley 200g/7oz chicken breast, cut into large cubes 600g/1lb 5½oz chicken thighs 1 tbsp harissa paste 1 tbsp vegetable oil 1 onion, sliced 2 garlic cloves, crushed 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground ginger 1 tsp ground turmeric 1 tsp chilli flakes 450ml/16fl oz chicken stock 100g/3½oz dried apricots, quartered 1 x 400g tin chopped tomatoes 1 x 400g tin chickpeas, rinsed, drained salt and freshly ground black pepper 2 tbsp freshly chopped mint 2 tbsp freshly chopped parsley couscous, cooked according to packet instructions150g/5½oz Greek-style yoghurthandful of flaked almonds couscous, cooked according to packet instructions 150g/5½oz Greek-style yoghurt handful of flaked almonds Method Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours.Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside. Fry the onion for five minutes, or until soft. Stir in the garlic and spices.Add the meat back to the dish, along with the stock, apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.)Stir in the mint and parsley at the end of cooking.Serve alongside couscous and Greek-style yoghurt, topped with the almonds. Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours. Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours. Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside. Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside. Fry the onion for five minutes, or until soft. Stir in the garlic and spices. Fry the onion for five minutes, or until soft. Stir in the garlic and spices. Add the meat back to the dish, along with the stock, apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.) Add the meat back to the dish, along with the stock, apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.) Stir in the mint and parsley at the end of cooking. Stir in the mint and parsley at the end of cooking. Serve alongside couscous and Greek-style yoghurt, topped with the almonds. Serve alongside couscous and Greek-style yoghurt, topped with the almonds.
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"title": "Chicken tagine recipe",
"content": "An average of 4.5 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_apricot_97224_16x9.jpg Invite a crowd round for a memorable chicken tagine recipe that lights up the dinner table. It's the perfect make-ahead meal served with couscous, salad and pickles. 200g/7oz chicken breast, cut into large cubes600g/1lb 5½oz chicken thighs1 tbsp harissa paste1 tbsp vegetable oil1 onion, sliced2 garlic cloves, crushed1 tsp ground cinnamon1 tsp ground cumin1 tsp ground ginger1 tsp ground turmeric1 tsp chilli flakes450ml/16fl oz chicken stock100g/3½oz dried apricots, quartered1 x 400g tin chopped tomatoes1 x 400g tin chickpeas, rinsed, drainedsalt and freshly ground black pepper2 tbsp freshly chopped mint2 tbsp freshly chopped parsley 200g/7oz chicken breast, cut into large cubes 600g/1lb 5½oz chicken thighs 1 tbsp harissa paste 1 tbsp vegetable oil 1 onion, sliced 2 garlic cloves, crushed 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground ginger 1 tsp ground turmeric 1 tsp chilli flakes 450ml/16fl oz chicken stock 100g/3½oz dried apricots, quartered 1 x 400g tin chopped tomatoes 1 x 400g tin chickpeas, rinsed, drained salt and freshly ground black pepper 2 tbsp freshly chopped mint 2 tbsp freshly chopped parsley couscous, cooked according to packet instructions150g/5½oz Greek-style yoghurthandful of flaked almonds couscous, cooked according to packet instructions 150g/5½oz Greek-style yoghurt handful of flaked almonds Method Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours.Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside. Fry the onion for five minutes, or until soft. Stir in the garlic and spices.Add the meat back to the dish, along with the stock, apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.)Stir in the mint and parsley at the end of cooking.Serve alongside couscous and Greek-style yoghurt, topped with the almonds. Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours. Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours. Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside. Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside. Fry the onion for five minutes, or until soft. Stir in the garlic and spices. Fry the onion for five minutes, or until soft. Stir in the garlic and spices. Add the meat back to the dish, along with the stock, apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.) Add the meat back to the dish, along with the stock, apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.) Stir in the mint and parsley at the end of cooking. Stir in the mint and parsley at the end of cooking. Serve alongside couscous and Greek-style yoghurt, topped with the almonds. Serve alongside couscous and Greek-style yoghurt, topped with the almonds."
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606e23d9fce621e9c3b3f8edc19480c47799d3edd982717c5c7354375ebcc2f5
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Simple fish in a bag recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/simple_fish_in_a_bag_61921_16x9.jpg This is a really lovely way to cook fish and it adds so much flavour, a nice simple recipe to impress your mates. You can swap the vegetables and flavourings to suit what you have in the fridge. See the tips section below for suggestions. Each serving provides 530kcal, 35g protein, 43g carbohydrate (of which 3g sugars), 23g fat (of which 4.5g saturates), 2g fibre and 0.3g salt. 1 small courgette100g/3½oz cherry tomatoes2 salmon fillets 1 tsp dried mixed herbs3 tbsp vegetable stock (from a cube)1 lemonsalt and pepper 1 small courgette 100g/3½oz cherry tomatoes 2 salmon fillets 1 tsp dried mixed herbs 3 tbsp vegetable stock (from a cube) 1 lemon salt and pepper 100g/3½oz white long grain rice 100g/3½oz white long grain rice Method Preheat the oven to 200C/180C Fan/Gas 6. Halve the courgette lenghtways and cut into thin slices. Halve the cherry tomatoes. Lay out a large sheet of foil, twice the size of the fish. Arrange the vegetables in an even layer on one side of the foil and season with salt and pepper. Lay the salmon on top and sprinkle over the mixed herbs.Grate some of the lemon zest over the salmon, and then squeeze the juice, being careful to discard any pips. Fold the foil over the fish then fold the edges of the foil inwards to make a neat parcel. Before the final edge is sealed, spoon in the vegetable stock, and then close the final edge. Lay on a baking tray then bake for 15–20 minutes.Meanwhile, add the rice to a a large pan with 200ml/7fl oz water and cover. Bring to the boil, then lower the heat and cook for 10-15 minutes until the water is absorbed. Use a fork to fluff up the rice. Take the salmon parcel out of the oven and carefully cut open as the steam will be very hot. Serve the salmon with the vegetables and rice. Preheat the oven to 200C/180C Fan/Gas 6. Halve the courgette lenghtways and cut into thin slices. Halve the cherry tomatoes. Lay out a large sheet of foil, twice the size of the fish. Arrange the vegetables in an even layer on one side of the foil and season with salt and pepper. Lay the salmon on top and sprinkle over the mixed herbs. Preheat the oven to 200C/180C Fan/Gas 6. Halve the courgette lenghtways and cut into thin slices. Halve the cherry tomatoes. Lay out a large sheet of foil, twice the size of the fish. Arrange the vegetables in an even layer on one side of the foil and season with salt and pepper. Lay the salmon on top and sprinkle over the mixed herbs. Grate some of the lemon zest over the salmon, and then squeeze the juice, being careful to discard any pips. Fold the foil over the fish then fold the edges of the foil inwards to make a neat parcel. Before the final edge is sealed, spoon in the vegetable stock, and then close the final edge. Lay on a baking tray then bake for 15–20 minutes. Grate some of the lemon zest over the salmon, and then squeeze the juice, being careful to discard any pips. Fold the foil over the fish then fold the edges of the foil inwards to make a neat parcel. Before the final edge is sealed, spoon in the vegetable stock, and then close the final edge. Lay on a baking tray then bake for 15–20 minutes. Meanwhile, add the rice to a a large pan with 200ml/7fl oz water and cover. Bring to the boil, then lower the heat and cook for 10-15 minutes until the water is absorbed. Use a fork to fluff up the rice. Meanwhile, add the rice to a a large pan with 200ml/7fl oz water and cover. Bring to the boil, then lower the heat and cook for 10-15 minutes until the water is absorbed. Use a fork to fluff up the rice. Take the salmon parcel out of the oven and carefully cut open as the steam will be very hot. Serve the salmon with the vegetables and rice. Take the salmon parcel out of the oven and carefully cut open as the steam will be very hot. Serve the salmon with the vegetables and rice. Recipe tips Variations Ginger, spring onion and soy: Replace the courgettes and tomatoes with 6 sliced spring onions and a few strips of fresh ginger. Instead of the herbs, stock and lemon, pour over 2 tsp each of light soy sauce and dry sherry. Dill and fennel: Use thinly sliced fennel as the base. Add 2 tbsp vegetable stock and a few sprigs of dill. Savoy cabbage, garlic and wine: Finely shred half a small Savoy cabbage, thinly slice a garlic clove and dot with butter. Pour on 2 tbsp of dry white wine.
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"processing_date": "2025-09-05T00:00:00",
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"title": "Simple fish in a bag recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/simple_fish_in_a_bag_61921_16x9.jpg This is a really lovely way to cook fish and it adds so much flavour, a nice simple recipe to impress your mates. You can swap the vegetables and flavourings to suit what you have in the fridge. See the tips section below for suggestions. Each serving provides 530kcal, 35g protein, 43g carbohydrate (of which 3g sugars), 23g fat (of which 4.5g saturates), 2g fibre and 0.3g salt. 1 small courgette100g/3½oz cherry tomatoes2 salmon fillets 1 tsp dried mixed herbs3 tbsp vegetable stock (from a cube)1 lemonsalt and pepper 1 small courgette 100g/3½oz cherry tomatoes 2 salmon fillets 1 tsp dried mixed herbs 3 tbsp vegetable stock (from a cube) 1 lemon salt and pepper 100g/3½oz white long grain rice 100g/3½oz white long grain rice Method Preheat the oven to 200C/180C Fan/Gas 6. Halve the courgette lenghtways and cut into thin slices. Halve the cherry tomatoes. Lay out a large sheet of foil, twice the size of the fish. Arrange the vegetables in an even layer on one side of the foil and season with salt and pepper. Lay the salmon on top and sprinkle over the mixed herbs.Grate some of the lemon zest over the salmon, and then squeeze the juice, being careful to discard any pips. Fold the foil over the fish then fold the edges of the foil inwards to make a neat parcel. Before the final edge is sealed, spoon in the vegetable stock, and then close the final edge. Lay on a baking tray then bake for 15–20 minutes.Meanwhile, add the rice to a a large pan with 200ml/7fl oz water and cover. Bring to the boil, then lower the heat and cook for 10-15 minutes until the water is absorbed. Use a fork to fluff up the rice. Take the salmon parcel out of the oven and carefully cut open as the steam will be very hot. Serve the salmon with the vegetables and rice. Preheat the oven to 200C/180C Fan/Gas 6. Halve the courgette lenghtways and cut into thin slices. Halve the cherry tomatoes. Lay out a large sheet of foil, twice the size of the fish. Arrange the vegetables in an even layer on one side of the foil and season with salt and pepper. Lay the salmon on top and sprinkle over the mixed herbs. Preheat the oven to 200C/180C Fan/Gas 6. Halve the courgette lenghtways and cut into thin slices. Halve the cherry tomatoes. Lay out a large sheet of foil, twice the size of the fish. Arrange the vegetables in an even layer on one side of the foil and season with salt and pepper. Lay the salmon on top and sprinkle over the mixed herbs. Grate some of the lemon zest over the salmon, and then squeeze the juice, being careful to discard any pips. Fold the foil over the fish then fold the edges of the foil inwards to make a neat parcel. Before the final edge is sealed, spoon in the vegetable stock, and then close the final edge. Lay on a baking tray then bake for 15–20 minutes. Grate some of the lemon zest over the salmon, and then squeeze the juice, being careful to discard any pips. Fold the foil over the fish then fold the edges of the foil inwards to make a neat parcel. Before the final edge is sealed, spoon in the vegetable stock, and then close the final edge. Lay on a baking tray then bake for 15–20 minutes. Meanwhile, add the rice to a a large pan with 200ml/7fl oz water and cover. Bring to the boil, then lower the heat and cook for 10-15 minutes until the water is absorbed. Use a fork to fluff up the rice. Meanwhile, add the rice to a a large pan with 200ml/7fl oz water and cover. Bring to the boil, then lower the heat and cook for 10-15 minutes until the water is absorbed. Use a fork to fluff up the rice. Take the salmon parcel out of the oven and carefully cut open as the steam will be very hot. Serve the salmon with the vegetables and rice. Take the salmon parcel out of the oven and carefully cut open as the steam will be very hot. Serve the salmon with the vegetables and rice. Recipe tips Variations Ginger, spring onion and soy: Replace the courgettes and tomatoes with 6 sliced spring onions and a few strips of fresh ginger. Instead of the herbs, stock and lemon, pour over 2 tsp each of light soy sauce and dry sherry. Dill and fennel: Use thinly sliced fennel as the base. Add 2 tbsp vegetable stock and a few sprigs of dill. Savoy cabbage, garlic and wine: Finely shred half a small Savoy cabbage, thinly slice a garlic clove and dot with butter. Pour on 2 tbsp of dry white wine."
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558f56a8a5cad303b407f5db9e8b1de44fe19d381c0ba7141def3bb094719ac8
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Baked camembert recipe
Baked camembert with garlic bread An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedcamembertwithga_86995_16x9.jpg So quick, so easy and so delicious, this is the perfect recipe with which to spoil loved ones, whether at Christmas or on Valentine’s Day. You can even cook it on the barbecue! 1 whole camembert, in its box1 garlic clove, sliced3-4 sprigs fresh thyme1 tsp olive oil 1 whole camembert, in its box 1 garlic clove, sliced 3-4 sprigs fresh thyme 1 tsp olive oil 1 small ciabatta loaf, cut in half1 tbsp olive oil1 garlic clove, peeled 1 small ciabatta loaf, cut in half 1 tbsp olive oil 1 garlic clove, peeled Method Preheat the oven to 200C/400F/Gas 6.Remove any plastic packaging from the cheese and place back in its box, leaving the lid off.Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of thyme into the slits.Drizzle the cheese with olive oil and place on a baking sheet, leaving the cheese in its box. Bake in the oven for ten minutes, or until the centre of the cheese is melted.For the garlic bread, drizzle the cut side of the bread with olive oil and place cut-side down in a hot griddle pan until toasted. Rub the toasted side of the bread with the garlic clove.Serve the garlic bread with the warm cheese for dipping. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove any plastic packaging from the cheese and place back in its box, leaving the lid off. Remove any plastic packaging from the cheese and place back in its box, leaving the lid off. Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of thyme into the slits. Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of thyme into the slits. Drizzle the cheese with olive oil and place on a baking sheet, leaving the cheese in its box. Bake in the oven for ten minutes, or until the centre of the cheese is melted. Drizzle the cheese with olive oil and place on a baking sheet, leaving the cheese in its box. Bake in the oven for ten minutes, or until the centre of the cheese is melted. For the garlic bread, drizzle the cut side of the bread with olive oil and place cut-side down in a hot griddle pan until toasted. Rub the toasted side of the bread with the garlic clove. For the garlic bread, drizzle the cut side of the bread with olive oil and place cut-side down in a hot griddle pan until toasted. Rub the toasted side of the bread with the garlic clove. Serve the garlic bread with the warm cheese for dipping. Serve the garlic bread with the warm cheese for dipping. Recipe tips You can "bake" this cheese on the barbecue by replacing the lid on top of the box once you have removed any plastic packaging, then wrap the box in foil. Heat the cheese over the coals, turning every 5 minutes or so, for 15 minutes. You can make the garlic bread on the grill, as well.
|
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked camembert recipe",
"content": "Baked camembert with garlic bread An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedcamembertwithga_86995_16x9.jpg So quick, so easy and so delicious, this is the perfect recipe with which to spoil loved ones, whether at Christmas or on Valentine’s Day. You can even cook it on the barbecue! 1 whole camembert, in its box1 garlic clove, sliced3-4 sprigs fresh thyme1 tsp olive oil 1 whole camembert, in its box 1 garlic clove, sliced 3-4 sprigs fresh thyme 1 tsp olive oil 1 small ciabatta loaf, cut in half1 tbsp olive oil1 garlic clove, peeled 1 small ciabatta loaf, cut in half 1 tbsp olive oil 1 garlic clove, peeled Method Preheat the oven to 200C/400F/Gas 6.Remove any plastic packaging from the cheese and place back in its box, leaving the lid off.Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of thyme into the slits.Drizzle the cheese with olive oil and place on a baking sheet, leaving the cheese in its box. Bake in the oven for ten minutes, or until the centre of the cheese is melted.For the garlic bread, drizzle the cut side of the bread with olive oil and place cut-side down in a hot griddle pan until toasted. Rub the toasted side of the bread with the garlic clove.Serve the garlic bread with the warm cheese for dipping. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove any plastic packaging from the cheese and place back in its box, leaving the lid off. Remove any plastic packaging from the cheese and place back in its box, leaving the lid off. Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of thyme into the slits. Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of thyme into the slits. Drizzle the cheese with olive oil and place on a baking sheet, leaving the cheese in its box. Bake in the oven for ten minutes, or until the centre of the cheese is melted. Drizzle the cheese with olive oil and place on a baking sheet, leaving the cheese in its box. Bake in the oven for ten minutes, or until the centre of the cheese is melted. For the garlic bread, drizzle the cut side of the bread with olive oil and place cut-side down in a hot griddle pan until toasted. Rub the toasted side of the bread with the garlic clove. For the garlic bread, drizzle the cut side of the bread with olive oil and place cut-side down in a hot griddle pan until toasted. Rub the toasted side of the bread with the garlic clove. Serve the garlic bread with the warm cheese for dipping. Serve the garlic bread with the warm cheese for dipping. Recipe tips You can \"bake\" this cheese on the barbecue by replacing the lid on top of the box once you have removed any plastic packaging, then wrap the box in foil. Heat the cheese over the coals, turning every 5 minutes or so, for 15 minutes. You can make the garlic bread on the grill, as well."
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4edeb6bb29f2da788e8ed13c05514547aab124ee3522c1a69e81382a99012b09
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Barbecue vegetables with almond sauce recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecue_vegetables_30071_16x9.jpg These colourful marinated vegetables are great for a vegan barbecue, served with a delicious almond and garlic sauce. 150g/5½oz blanched almonds 4 whole garlic cloves, peeled1 tsp red wine vinegar 80ml/2¾fl oz extra virgin olive oilsalt 150g/5½oz blanched almonds 4 whole garlic cloves, peeled 1 tsp red wine vinegar 80ml/2¾fl oz extra virgin olive oil salt 4 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 garlic cloves, crushed ½ small bunch fresh oregano, leaves picked½ orange, juice and zest2 courgettes, sliced lengthways into 5mm/¼in strips 225g/8oz cherry tomatoes on the vine 2 yellow peppers, sliced into 1cm/½in strips salt and black pepper 4 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 garlic cloves, crushed ½ small bunch fresh oregano, leaves picked ½ orange, juice and zest 2 courgettes, sliced lengthways into 5mm/¼in strips 225g/8oz cherry tomatoes on the vine 2 yellow peppers, sliced into 1cm/½in strips salt and black pepper Method Start by preparing the almond sauce. Tip 100g/3½oz of the almonds into a heatproof bowl, along with the garlic. Cover with boiling water and set the bowl aside. Toast the remaining almonds in a frying pan over a medium heat for 2–3 minutes, stirring regularly until golden, then set aside.To make the marinade, place all of the ingredients except the prepared vegetables in a large mixing bowl. Season generously with salt and black pepper. If you are cooking the vegetables on a griddle pan (rather than using a barbecue outside), leave them out of the marinade to prevent a very smoky cooking environment. If you’re using a barbecue, toss the vegetables in the marinade. Preheat the barbecue or griddle pan over a high heat. Cook the vegetables in a single layer directly onto the barbecue, or griddle in batches, for a few minutes on each side. Once softened and striped black on both sides, return the vegetables to the marinade bowl and cover with a plate to trap the steam and soften while you finish the sauce - around 10 minutes. If cooked on the griddle pan, toss the vegetables in the marinade to coat before covering. This will help them to take on more flavour. To finish the almond sauce, drain the soaked almonds and garlic and tip into a food processor along with the toasted almonds, red wine vinegar and ½ teaspoon of salt. Begin to blend, then slowly pour in the olive oil along with 100ml/3½fl oz of cold water and let the food processor continue to run until a smooth sauce forms, about 3 minutes. Spread the sauce onto a serving platter, then top with the grilled vegetables and spoon over the marinade. Start by preparing the almond sauce. Tip 100g/3½oz of the almonds into a heatproof bowl, along with the garlic. Cover with boiling water and set the bowl aside. Toast the remaining almonds in a frying pan over a medium heat for 2–3 minutes, stirring regularly until golden, then set aside. Start by preparing the almond sauce. Tip 100g/3½oz of the almonds into a heatproof bowl, along with the garlic. Cover with boiling water and set the bowl aside. Toast the remaining almonds in a frying pan over a medium heat for 2–3 minutes, stirring regularly until golden, then set aside. To make the marinade, place all of the ingredients except the prepared vegetables in a large mixing bowl. Season generously with salt and black pepper. If you are cooking the vegetables on a griddle pan (rather than using a barbecue outside), leave them out of the marinade to prevent a very smoky cooking environment. If you’re using a barbecue, toss the vegetables in the marinade. To make the marinade, place all of the ingredients except the prepared vegetables in a large mixing bowl. Season generously with salt and black pepper. If you are cooking the vegetables on a griddle pan (rather than using a barbecue outside), leave them out of the marinade to prevent a very smoky cooking environment. If you’re using a barbecue, toss the vegetables in the marinade. Preheat the barbecue or griddle pan over a high heat. Cook the vegetables in a single layer directly onto the barbecue, or griddle in batches, for a few minutes on each side. Preheat the barbecue or griddle pan over a high heat. Cook the vegetables in a single layer directly onto the barbecue, or griddle in batches, for a few minutes on each side. Once softened and striped black on both sides, return the vegetables to the marinade bowl and cover with a plate to trap the steam and soften while you finish the sauce - around 10 minutes. If cooked on the griddle pan, toss the vegetables in the marinade to coat before covering. This will help them to take on more flavour. Once softened and striped black on both sides, return the vegetables to the marinade bowl and cover with a plate to trap the steam and soften while you finish the sauce - around 10 minutes. If cooked on the griddle pan, toss the vegetables in the marinade to coat before covering. This will help them to take on more flavour. To finish the almond sauce, drain the soaked almonds and garlic and tip into a food processor along with the toasted almonds, red wine vinegar and ½ teaspoon of salt. Begin to blend, then slowly pour in the olive oil along with 100ml/3½fl oz of cold water and let the food processor continue to run until a smooth sauce forms, about 3 minutes. To finish the almond sauce, drain the soaked almonds and garlic and tip into a food processor along with the toasted almonds, red wine vinegar and ½ teaspoon of salt. Begin to blend, then slowly pour in the olive oil along with 100ml/3½fl oz of cold water and let the food processor continue to run until a smooth sauce forms, about 3 minutes. Spread the sauce onto a serving platter, then top with the grilled vegetables and spoon over the marinade. Spread the sauce onto a serving platter, then top with the grilled vegetables and spoon over the marinade. Recipe tips The almond sauce can be made up to 48 hours in advance, but the garlic will become stronger over time. The vegetables should be laid horizontally across the grill, so that the pieces aren’t vulnerable to falling through the cracks. This recipe could also serve 4 as a side, if preferred.
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"title": "Barbecue vegetables with almond sauce recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecue_vegetables_30071_16x9.jpg These colourful marinated vegetables are great for a vegan barbecue, served with a delicious almond and garlic sauce. 150g/5½oz blanched almonds 4 whole garlic cloves, peeled1 tsp red wine vinegar 80ml/2¾fl oz extra virgin olive oilsalt 150g/5½oz blanched almonds 4 whole garlic cloves, peeled 1 tsp red wine vinegar 80ml/2¾fl oz extra virgin olive oil salt 4 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 garlic cloves, crushed ½ small bunch fresh oregano, leaves picked½ orange, juice and zest2 courgettes, sliced lengthways into 5mm/¼in strips 225g/8oz cherry tomatoes on the vine 2 yellow peppers, sliced into 1cm/½in strips salt and black pepper 4 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 garlic cloves, crushed ½ small bunch fresh oregano, leaves picked ½ orange, juice and zest 2 courgettes, sliced lengthways into 5mm/¼in strips 225g/8oz cherry tomatoes on the vine 2 yellow peppers, sliced into 1cm/½in strips salt and black pepper Method Start by preparing the almond sauce. Tip 100g/3½oz of the almonds into a heatproof bowl, along with the garlic. Cover with boiling water and set the bowl aside. Toast the remaining almonds in a frying pan over a medium heat for 2–3 minutes, stirring regularly until golden, then set aside.To make the marinade, place all of the ingredients except the prepared vegetables in a large mixing bowl. Season generously with salt and black pepper. If you are cooking the vegetables on a griddle pan (rather than using a barbecue outside), leave them out of the marinade to prevent a very smoky cooking environment. If you’re using a barbecue, toss the vegetables in the marinade. Preheat the barbecue or griddle pan over a high heat. Cook the vegetables in a single layer directly onto the barbecue, or griddle in batches, for a few minutes on each side. Once softened and striped black on both sides, return the vegetables to the marinade bowl and cover with a plate to trap the steam and soften while you finish the sauce - around 10 minutes. If cooked on the griddle pan, toss the vegetables in the marinade to coat before covering. This will help them to take on more flavour. To finish the almond sauce, drain the soaked almonds and garlic and tip into a food processor along with the toasted almonds, red wine vinegar and ½ teaspoon of salt. Begin to blend, then slowly pour in the olive oil along with 100ml/3½fl oz of cold water and let the food processor continue to run until a smooth sauce forms, about 3 minutes. Spread the sauce onto a serving platter, then top with the grilled vegetables and spoon over the marinade. Start by preparing the almond sauce. Tip 100g/3½oz of the almonds into a heatproof bowl, along with the garlic. Cover with boiling water and set the bowl aside. Toast the remaining almonds in a frying pan over a medium heat for 2–3 minutes, stirring regularly until golden, then set aside. Start by preparing the almond sauce. Tip 100g/3½oz of the almonds into a heatproof bowl, along with the garlic. Cover with boiling water and set the bowl aside. Toast the remaining almonds in a frying pan over a medium heat for 2–3 minutes, stirring regularly until golden, then set aside. To make the marinade, place all of the ingredients except the prepared vegetables in a large mixing bowl. Season generously with salt and black pepper. If you are cooking the vegetables on a griddle pan (rather than using a barbecue outside), leave them out of the marinade to prevent a very smoky cooking environment. If you’re using a barbecue, toss the vegetables in the marinade. To make the marinade, place all of the ingredients except the prepared vegetables in a large mixing bowl. Season generously with salt and black pepper. If you are cooking the vegetables on a griddle pan (rather than using a barbecue outside), leave them out of the marinade to prevent a very smoky cooking environment. If you’re using a barbecue, toss the vegetables in the marinade. Preheat the barbecue or griddle pan over a high heat. Cook the vegetables in a single layer directly onto the barbecue, or griddle in batches, for a few minutes on each side. Preheat the barbecue or griddle pan over a high heat. Cook the vegetables in a single layer directly onto the barbecue, or griddle in batches, for a few minutes on each side. Once softened and striped black on both sides, return the vegetables to the marinade bowl and cover with a plate to trap the steam and soften while you finish the sauce - around 10 minutes. If cooked on the griddle pan, toss the vegetables in the marinade to coat before covering. This will help them to take on more flavour. Once softened and striped black on both sides, return the vegetables to the marinade bowl and cover with a plate to trap the steam and soften while you finish the sauce - around 10 minutes. If cooked on the griddle pan, toss the vegetables in the marinade to coat before covering. This will help them to take on more flavour. To finish the almond sauce, drain the soaked almonds and garlic and tip into a food processor along with the toasted almonds, red wine vinegar and ½ teaspoon of salt. Begin to blend, then slowly pour in the olive oil along with 100ml/3½fl oz of cold water and let the food processor continue to run until a smooth sauce forms, about 3 minutes. To finish the almond sauce, drain the soaked almonds and garlic and tip into a food processor along with the toasted almonds, red wine vinegar and ½ teaspoon of salt. Begin to blend, then slowly pour in the olive oil along with 100ml/3½fl oz of cold water and let the food processor continue to run until a smooth sauce forms, about 3 minutes. Spread the sauce onto a serving platter, then top with the grilled vegetables and spoon over the marinade. Spread the sauce onto a serving platter, then top with the grilled vegetables and spoon over the marinade. Recipe tips The almond sauce can be made up to 48 hours in advance, but the garlic will become stronger over time. The vegetables should be laid horizontally across the grill, so that the pieces aren’t vulnerable to falling through the cracks. This recipe could also serve 4 as a side, if preferred."
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Bake-in-a-bag fish recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_trout_en_49680_16x9.jpg Baking fish wrapped in foil is very quick and easy. Use whatever fish you want, and vary the other ingredients when you want something new. This meal provides 370 kcal, 34g protein, 2.5g carbohydrate (of which 1.8g sugars), 23g fat (of which 2.5g saturates), 1.2g fibre and 0.3g salt per portion. 2 tbsp olive oil¼ fennel bulb, finely sliced ½ onion, finely slicedsalt and freshly ground black pepper1 medium tomato, sliced2 fish fillets, about 175g/6oz each, such as cod, sea bass or troutolive oil, drizzle squeeze lemon juice1 tbsp chopped dill (optional)1 tsp capers (optional)2-3 tbsp white wine (optional) 2 tbsp olive oil ¼ fennel bulb, finely sliced ½ onion, finely sliced salt and freshly ground black pepper 1 medium tomato, sliced 2 fish fillets, about 175g/6oz each, such as cod, sea bass or trout olive oil, drizzle squeeze lemon juice 1 tbsp chopped dill (optional) 1 tsp capers (optional) 2-3 tbsp white wine (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Cut out two squares baking paper about 40cm/16in square, and two squares of tin foil the same size. Lay a square of baking paper on top of each piece of foil.Heat the oil in a frying pan and fry the fennel and onion with some salt and pepper for 2-3 minutes, until softened. Divide the fennel and onions between the two squares of baking paper, and layer on the sliced tomatoes then put a fish fillet on top of each heap. Drizzle over some olive oil, a squeeze of lemon juice, and season with salt and freshly ground black pepper. Sprinkle over the chopped dill and a few capers, if using.Fold the foil and paper over the fish and double-fold each edge to make a sealed parcel, leaving a gap at the top to pour in a few tablespoons of white wine (if using). Pour in the wine, then fully seal the parcel, but not be too tight, as it needs to expand in the oven as it cooks.Place the parcels on a baking tray and bake for 12-14 minutes, or until the fish is just opaque and cooked through. Serve the parcels on each plate so they can be opened at the table. Preheat the oven to 200C/180C Fan/Gas 6. Cut out two squares baking paper about 40cm/16in square, and two squares of tin foil the same size. Lay a square of baking paper on top of each piece of foil. Preheat the oven to 200C/180C Fan/Gas 6. Cut out two squares baking paper about 40cm/16in square, and two squares of tin foil the same size. Lay a square of baking paper on top of each piece of foil. Heat the oil in a frying pan and fry the fennel and onion with some salt and pepper for 2-3 minutes, until softened. Divide the fennel and onions between the two squares of baking paper, and layer on the sliced tomatoes then put a fish fillet on top of each heap. Drizzle over some olive oil, a squeeze of lemon juice, and season with salt and freshly ground black pepper. Sprinkle over the chopped dill and a few capers, if using. Heat the oil in a frying pan and fry the fennel and onion with some salt and pepper for 2-3 minutes, until softened. Divide the fennel and onions between the two squares of baking paper, and layer on the sliced tomatoes then put a fish fillet on top of each heap. Drizzle over some olive oil, a squeeze of lemon juice, and season with salt and freshly ground black pepper. Sprinkle over the chopped dill and a few capers, if using. Fold the foil and paper over the fish and double-fold each edge to make a sealed parcel, leaving a gap at the top to pour in a few tablespoons of white wine (if using). Pour in the wine, then fully seal the parcel, but not be too tight, as it needs to expand in the oven as it cooks. Fold the foil and paper over the fish and double-fold each edge to make a sealed parcel, leaving a gap at the top to pour in a few tablespoons of white wine (if using). Pour in the wine, then fully seal the parcel, but not be too tight, as it needs to expand in the oven as it cooks. Place the parcels on a baking tray and bake for 12-14 minutes, or until the fish is just opaque and cooked through. Serve the parcels on each plate so they can be opened at the table. Place the parcels on a baking tray and bake for 12-14 minutes, or until the fish is just opaque and cooked through. Serve the parcels on each plate so they can be opened at the table.
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"title": "Bake-in-a-bag fish recipe",
"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_trout_en_49680_16x9.jpg Baking fish wrapped in foil is very quick and easy. Use whatever fish you want, and vary the other ingredients when you want something new. This meal provides 370 kcal, 34g protein, 2.5g carbohydrate (of which 1.8g sugars), 23g fat (of which 2.5g saturates), 1.2g fibre and 0.3g salt per portion. 2 tbsp olive oil¼ fennel bulb, finely sliced ½ onion, finely slicedsalt and freshly ground black pepper1 medium tomato, sliced2 fish fillets, about 175g/6oz each, such as cod, sea bass or troutolive oil, drizzle squeeze lemon juice1 tbsp chopped dill (optional)1 tsp capers (optional)2-3 tbsp white wine (optional) 2 tbsp olive oil ¼ fennel bulb, finely sliced ½ onion, finely sliced salt and freshly ground black pepper 1 medium tomato, sliced 2 fish fillets, about 175g/6oz each, such as cod, sea bass or trout olive oil, drizzle squeeze lemon juice 1 tbsp chopped dill (optional) 1 tsp capers (optional) 2-3 tbsp white wine (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Cut out two squares baking paper about 40cm/16in square, and two squares of tin foil the same size. Lay a square of baking paper on top of each piece of foil.Heat the oil in a frying pan and fry the fennel and onion with some salt and pepper for 2-3 minutes, until softened. Divide the fennel and onions between the two squares of baking paper, and layer on the sliced tomatoes then put a fish fillet on top of each heap. Drizzle over some olive oil, a squeeze of lemon juice, and season with salt and freshly ground black pepper. Sprinkle over the chopped dill and a few capers, if using.Fold the foil and paper over the fish and double-fold each edge to make a sealed parcel, leaving a gap at the top to pour in a few tablespoons of white wine (if using). Pour in the wine, then fully seal the parcel, but not be too tight, as it needs to expand in the oven as it cooks.Place the parcels on a baking tray and bake for 12-14 minutes, or until the fish is just opaque and cooked through. Serve the parcels on each plate so they can be opened at the table. Preheat the oven to 200C/180C Fan/Gas 6. Cut out two squares baking paper about 40cm/16in square, and two squares of tin foil the same size. Lay a square of baking paper on top of each piece of foil. Preheat the oven to 200C/180C Fan/Gas 6. Cut out two squares baking paper about 40cm/16in square, and two squares of tin foil the same size. Lay a square of baking paper on top of each piece of foil. Heat the oil in a frying pan and fry the fennel and onion with some salt and pepper for 2-3 minutes, until softened. Divide the fennel and onions between the two squares of baking paper, and layer on the sliced tomatoes then put a fish fillet on top of each heap. Drizzle over some olive oil, a squeeze of lemon juice, and season with salt and freshly ground black pepper. Sprinkle over the chopped dill and a few capers, if using. Heat the oil in a frying pan and fry the fennel and onion with some salt and pepper for 2-3 minutes, until softened. Divide the fennel and onions between the two squares of baking paper, and layer on the sliced tomatoes then put a fish fillet on top of each heap. Drizzle over some olive oil, a squeeze of lemon juice, and season with salt and freshly ground black pepper. Sprinkle over the chopped dill and a few capers, if using. Fold the foil and paper over the fish and double-fold each edge to make a sealed parcel, leaving a gap at the top to pour in a few tablespoons of white wine (if using). Pour in the wine, then fully seal the parcel, but not be too tight, as it needs to expand in the oven as it cooks. Fold the foil and paper over the fish and double-fold each edge to make a sealed parcel, leaving a gap at the top to pour in a few tablespoons of white wine (if using). Pour in the wine, then fully seal the parcel, but not be too tight, as it needs to expand in the oven as it cooks. Place the parcels on a baking tray and bake for 12-14 minutes, or until the fish is just opaque and cooked through. Serve the parcels on each plate so they can be opened at the table. Place the parcels on a baking tray and bake for 12-14 minutes, or until the fish is just opaque and cooked through. Serve the parcels on each plate so they can be opened at the table."
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18fbdc687675b6988da3942c480211c664f6307f9c0b17dc05f78276755d0bf6
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Muhammara recipe
Muhammara (roasted red pepper dip) An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/muhammara_red_pepper_dip_65246_16x9.jpg Muhammara is a vibrant Levantine dip that's sweet, nutty and tangy. it's really quick to whip up with roasted peppers from a jar, but tastes absolutely amazing if you roast fresh peppers on a barbecue or even a gas hob. Serve as part of a mezze with bread or as a sauce for kebabs, grilled meats and fish. Best eaten at room temperature. 75g/2½oz walnuts 2 roasted red peppers (jarred is fine)75g/2½oz white breadcrumbs 1 tbsp tahini1 tbsp pomegranate molasses4 tbsp extra virgin olive oilsalt and freshly ground black pepperfresh mint leaves, to garnish 75g/2½oz walnuts 2 roasted red peppers (jarred is fine) 75g/2½oz white breadcrumbs 1 tbsp tahini 1 tbsp pomegranate molasses 4 tbsp extra virgin olive oil salt and freshly ground black pepper fresh mint leaves, to garnish Method Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl.Place the roasted peppers in the food processor and blend until smooth. Add the pepper purée to the walnuts. Tip in the breadcrumbs and season well with salt and pepper.Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary.Arrange in a serving dish and garnish with mint and remaining walnuts Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl. Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl. Place the roasted peppers in the food processor and blend until smooth. Add the pepper purée to the walnuts. Tip in the breadcrumbs and season well with salt and pepper. Place the roasted peppers in the food processor and blend until smooth. Add the pepper purée to the walnuts. Tip in the breadcrumbs and season well with salt and pepper. Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary. Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary. Arrange in a serving dish and garnish with mint and remaining walnuts Arrange in a serving dish and garnish with mint and remaining walnuts Recipe tips To roast peppers for this dish, grill the peppers under a hot grill, over a barbecue or directly over a gas flame, rotating them regularly using tongs, until the skin is blistered and blackened all over. Put in a bowl and cover with a plate or reusable plastic cover. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh. Once the peppers are cool enough to handle, peel off the skins and discard. Carefully remove the seeds and stem, but catch all the sweet juices that come out and use them in the dip.
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"title": "Muhammara recipe",
"content": "Muhammara (roasted red pepper dip) An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/muhammara_red_pepper_dip_65246_16x9.jpg Muhammara is a vibrant Levantine dip that's sweet, nutty and tangy. it's really quick to whip up with roasted peppers from a jar, but tastes absolutely amazing if you roast fresh peppers on a barbecue or even a gas hob. Serve as part of a mezze with bread or as a sauce for kebabs, grilled meats and fish. Best eaten at room temperature. 75g/2½oz walnuts 2 roasted red peppers (jarred is fine)75g/2½oz white breadcrumbs 1 tbsp tahini1 tbsp pomegranate molasses4 tbsp extra virgin olive oilsalt and freshly ground black pepperfresh mint leaves, to garnish 75g/2½oz walnuts 2 roasted red peppers (jarred is fine) 75g/2½oz white breadcrumbs 1 tbsp tahini 1 tbsp pomegranate molasses 4 tbsp extra virgin olive oil salt and freshly ground black pepper fresh mint leaves, to garnish Method Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl.Place the roasted peppers in the food processor and blend until smooth. Add the pepper purée to the walnuts. Tip in the breadcrumbs and season well with salt and pepper.Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary.Arrange in a serving dish and garnish with mint and remaining walnuts Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl. Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl. Place the roasted peppers in the food processor and blend until smooth. Add the pepper purée to the walnuts. Tip in the breadcrumbs and season well with salt and pepper. Place the roasted peppers in the food processor and blend until smooth. Add the pepper purée to the walnuts. Tip in the breadcrumbs and season well with salt and pepper. Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary. Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary. Arrange in a serving dish and garnish with mint and remaining walnuts Arrange in a serving dish and garnish with mint and remaining walnuts Recipe tips To roast peppers for this dish, grill the peppers under a hot grill, over a barbecue or directly over a gas flame, rotating them regularly using tongs, until the skin is blistered and blackened all over. Put in a bowl and cover with a plate or reusable plastic cover. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh. Once the peppers are cool enough to handle, peel off the skins and discard. Carefully remove the seeds and stem, but catch all the sweet juices that come out and use them in the dip."
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1453b972ea641684de81d48ef44f853b00d1b60299dd1f2693802bda5e93107a
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Vegan pancake mix recipe
Vegan fluffy pancake mix An average of 4.5 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_fluffy_pancake_mix_10984_16x9.jpg If you're vegan or following a dairy-free diet, this easy batter mixture uses simple ingredients to create fluffy American-style pancakes. 170g/6oz self-raising flour½ tsp baking powder¼ tsp bicarbonate of soda2 tbsp sugar¼ tsp salt 170g/6oz self-raising flour ½ tsp baking powder ¼ tsp bicarbonate of soda 2 tbsp sugar ¼ tsp salt 5 tbsp vegan pancake mix (see above)4 tbsp soya milk (or other non-dairy milk)2 tsp light olive oil or rapeseed oil, plus extra for frying¼ tsp cider vinegarmaple syrup, fresh fruit or jam, to serve 5 tbsp vegan pancake mix (see above) 4 tbsp soya milk (or other non-dairy milk) 2 tsp light olive oil or rapeseed oil, plus extra for frying ¼ tsp cider vinegar maple syrup, fresh fruit or jam, to serve Method For the mix, combine all the ingredients in an airtight container and shake until thoroughly combined. Store in a cool, dry place until needed.To make a single serving of pancakes, put the vegan pancake mix into a bowl and make a small well in the centre. Add the liquid ingredients and mix until thoroughly combined.Heat a frying pan over a medium–high heat. Use a piece of kitchen paper to wipe a film of oil over the surface. When the pan is hot, add dessertspoonfuls of the batter to the pan (allowing some room for spreading). Cook the pancakes until you can see bubbles forming and popping on the surface and the bottom is a dark golden-brown colour. Flip the pancakes and cook for 1 minute on the other side. Repeat the process with the remaining batter. Serve the pancakes stacked on plates. Drizzle with maple syrup or serve with fresh fruit or jam. Eat immediately. For the mix, combine all the ingredients in an airtight container and shake until thoroughly combined. Store in a cool, dry place until needed. For the mix, combine all the ingredients in an airtight container and shake until thoroughly combined. Store in a cool, dry place until needed. To make a single serving of pancakes, put the vegan pancake mix into a bowl and make a small well in the centre. Add the liquid ingredients and mix until thoroughly combined. To make a single serving of pancakes, put the vegan pancake mix into a bowl and make a small well in the centre. Add the liquid ingredients and mix until thoroughly combined. Heat a frying pan over a medium–high heat. Use a piece of kitchen paper to wipe a film of oil over the surface. When the pan is hot, add dessertspoonfuls of the batter to the pan (allowing some room for spreading). Cook the pancakes until you can see bubbles forming and popping on the surface and the bottom is a dark golden-brown colour. Flip the pancakes and cook for 1 minute on the other side. Repeat the process with the remaining batter. Heat a frying pan over a medium–high heat. Use a piece of kitchen paper to wipe a film of oil over the surface. When the pan is hot, add dessertspoonfuls of the batter to the pan (allowing some room for spreading). Cook the pancakes until you can see bubbles forming and popping on the surface and the bottom is a dark golden-brown colour. Flip the pancakes and cook for 1 minute on the other side. Repeat the process with the remaining batter. Serve the pancakes stacked on plates. Drizzle with maple syrup or serve with fresh fruit or jam. Eat immediately. Serve the pancakes stacked on plates. Drizzle with maple syrup or serve with fresh fruit or jam. Eat immediately. Recipe tips If you want to make all four servings at once, use 250ml/9fl oz non-dairy milk, 3 tbsp light olive or rapeseed oil and 1 tsp cider vinegar. You can pour this into the container and shake to combine. Just make sure there are no flour pockets left in the mixture.
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"content": "Vegan fluffy pancake mix An average of 4.5 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_fluffy_pancake_mix_10984_16x9.jpg If you're vegan or following a dairy-free diet, this easy batter mixture uses simple ingredients to create fluffy American-style pancakes. 170g/6oz self-raising flour½ tsp baking powder¼ tsp bicarbonate of soda2 tbsp sugar¼ tsp salt 170g/6oz self-raising flour ½ tsp baking powder ¼ tsp bicarbonate of soda 2 tbsp sugar ¼ tsp salt 5 tbsp vegan pancake mix (see above)4 tbsp soya milk (or other non-dairy milk)2 tsp light olive oil or rapeseed oil, plus extra for frying¼ tsp cider vinegarmaple syrup, fresh fruit or jam, to serve 5 tbsp vegan pancake mix (see above) 4 tbsp soya milk (or other non-dairy milk) 2 tsp light olive oil or rapeseed oil, plus extra for frying ¼ tsp cider vinegar maple syrup, fresh fruit or jam, to serve Method For the mix, combine all the ingredients in an airtight container and shake until thoroughly combined. Store in a cool, dry place until needed.To make a single serving of pancakes, put the vegan pancake mix into a bowl and make a small well in the centre. Add the liquid ingredients and mix until thoroughly combined.Heat a frying pan over a medium–high heat. Use a piece of kitchen paper to wipe a film of oil over the surface. When the pan is hot, add dessertspoonfuls of the batter to the pan (allowing some room for spreading). Cook the pancakes until you can see bubbles forming and popping on the surface and the bottom is a dark golden-brown colour. Flip the pancakes and cook for 1 minute on the other side. Repeat the process with the remaining batter. Serve the pancakes stacked on plates. Drizzle with maple syrup or serve with fresh fruit or jam. Eat immediately. For the mix, combine all the ingredients in an airtight container and shake until thoroughly combined. Store in a cool, dry place until needed. For the mix, combine all the ingredients in an airtight container and shake until thoroughly combined. Store in a cool, dry place until needed. To make a single serving of pancakes, put the vegan pancake mix into a bowl and make a small well in the centre. Add the liquid ingredients and mix until thoroughly combined. To make a single serving of pancakes, put the vegan pancake mix into a bowl and make a small well in the centre. Add the liquid ingredients and mix until thoroughly combined. Heat a frying pan over a medium–high heat. Use a piece of kitchen paper to wipe a film of oil over the surface. When the pan is hot, add dessertspoonfuls of the batter to the pan (allowing some room for spreading). Cook the pancakes until you can see bubbles forming and popping on the surface and the bottom is a dark golden-brown colour. Flip the pancakes and cook for 1 minute on the other side. Repeat the process with the remaining batter. Heat a frying pan over a medium–high heat. Use a piece of kitchen paper to wipe a film of oil over the surface. When the pan is hot, add dessertspoonfuls of the batter to the pan (allowing some room for spreading). Cook the pancakes until you can see bubbles forming and popping on the surface and the bottom is a dark golden-brown colour. Flip the pancakes and cook for 1 minute on the other side. Repeat the process with the remaining batter. Serve the pancakes stacked on plates. Drizzle with maple syrup or serve with fresh fruit or jam. Eat immediately. Serve the pancakes stacked on plates. Drizzle with maple syrup or serve with fresh fruit or jam. Eat immediately. Recipe tips If you want to make all four servings at once, use 250ml/9fl oz non-dairy milk, 3 tbsp light olive or rapeseed oil and 1 tsp cider vinegar. You can pour this into the container and shake to combine. Just make sure there are no flour pockets left in the mixture."
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Homemade coleslaw recipe
Healthy homemade coleslaw An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_coleslaw_84746_16x9.jpg Crunchy homemade coleslaw with lemon and mustard is one of the healthiest side dishes around. Each serving provides 78 kcal, 4g protein, 10.5g carbohydrates (of which 10g sugars), 1g fat (of which 0.5g saturates), 6g fibre and 0.5g salt. 100g/3½oz low-fat natural yoghurt½ lemon, juice only1 tbsp grainy mustard3 tbsp roughly chopped soft herbs, such as chives, parsley, coriander, mint¼ white cabbage, finely shredded¼ red cabbage, finely shredded½ red onion, thinly sliced2 carrots, peeled then peeled into ribbonssea salt and freshly ground black pepper 100g/3½oz low-fat natural yoghurt ½ lemon, juice only 1 tbsp grainy mustard 3 tbsp roughly chopped soft herbs, such as chives, parsley, coriander, mint ¼ white cabbage, finely shredded ¼ red cabbage, finely shredded ½ red onion, thinly sliced 2 carrots, peeled then peeled into ribbons sea salt and freshly ground black pepper Method Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper.Add the cabbages, red onion and carrots and mix really well until coated in the mustard mixture.Ideally, leave to soften and absorb the flavours for 30 minutes before eating. Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper. Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper. Add the cabbages, red onion and carrots and mix really well until coated in the mustard mixture. Add the cabbages, red onion and carrots and mix really well until coated in the mustard mixture. Ideally, leave to soften and absorb the flavours for 30 minutes before eating. Ideally, leave to soften and absorb the flavours for 30 minutes before eating. Recipe tips You can make this coleslaw a day ahead.
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"title": "Homemade coleslaw recipe",
"content": "Healthy homemade coleslaw An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_coleslaw_84746_16x9.jpg Crunchy homemade coleslaw with lemon and mustard is one of the healthiest side dishes around. Each serving provides 78 kcal, 4g protein, 10.5g carbohydrates (of which 10g sugars), 1g fat (of which 0.5g saturates), 6g fibre and 0.5g salt. 100g/3½oz low-fat natural yoghurt½ lemon, juice only1 tbsp grainy mustard3 tbsp roughly chopped soft herbs, such as chives, parsley, coriander, mint¼ white cabbage, finely shredded¼ red cabbage, finely shredded½ red onion, thinly sliced2 carrots, peeled then peeled into ribbonssea salt and freshly ground black pepper 100g/3½oz low-fat natural yoghurt ½ lemon, juice only 1 tbsp grainy mustard 3 tbsp roughly chopped soft herbs, such as chives, parsley, coriander, mint ¼ white cabbage, finely shredded ¼ red cabbage, finely shredded ½ red onion, thinly sliced 2 carrots, peeled then peeled into ribbons sea salt and freshly ground black pepper Method Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper.Add the cabbages, red onion and carrots and mix really well until coated in the mustard mixture.Ideally, leave to soften and absorb the flavours for 30 minutes before eating. Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper. Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper. Add the cabbages, red onion and carrots and mix really well until coated in the mustard mixture. Add the cabbages, red onion and carrots and mix really well until coated in the mustard mixture. Ideally, leave to soften and absorb the flavours for 30 minutes before eating. Ideally, leave to soften and absorb the flavours for 30 minutes before eating. Recipe tips You can make this coleslaw a day ahead."
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247b1236a864ee2d60f26260186bd5fe66a31e1615311f7e6afec2a6a26d96d4
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Super smooth hummus recipe
An average of 3.4 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/super_smooth_hummus_27427_16x9.jpg If you like your hummus silky smooth, this is the recipe for you! The key is to thoroughly cook the chickpeas with the bicarbonate of soda which helps soften the skins. Cooking the garlic also ensures you get a gentle garlic flavour, without any of the harshness you sometimes find. 400g tin chickpeas, drained and rinsed½ tsp bicarbonate of soda2 garlic cloves2 tbsp fresh lemon juice75g/2¾oz tahini½ tsp salt, plus extra if desiredpitta breads, warmed, to serve (optional) 400g tin chickpeas, drained and rinsed ½ tsp bicarbonate of soda 2 garlic cloves 2 tbsp fresh lemon juice 75g/2¾oz tahini ½ tsp salt, plus extra if desired pitta breads, warmed, to serve (optional) 30g/1oz butter3 garlic cloves, finely sliced1 tsp smoked paprika 30g/1oz butter 3 garlic cloves, finely sliced 1 tsp smoked paprika Method Place the chickpeas in a saucepan and cover with cold water. Add the bicarbonate of soda and garlic and boil for 15–20 minutes until the chickpeas are very soft. Drain into a bowl and reserve the cooking liquid. Add the chickpeas and garlic to a food processor with the lemon juice. Blend on a high speed and slowly drizzle in the tahini. Keep blending until the hummus is extremely silky smooth, adding a little of the cooking liquid if required to loosen the consistency. Season with the salt to taste and set aside to cool.To make the topping, melt the butter in a saucepan over a medium heat. Fry the garlic in the butter for 2–3 minutes until just turning golden brown. Stir in the paprika and fry for a further minute. Transfer the hummus to a serving bowl and drizzle the topping over. Serve with the pitta breads. Place the chickpeas in a saucepan and cover with cold water. Add the bicarbonate of soda and garlic and boil for 15–20 minutes until the chickpeas are very soft. Drain into a bowl and reserve the cooking liquid. Place the chickpeas in a saucepan and cover with cold water. Add the bicarbonate of soda and garlic and boil for 15–20 minutes until the chickpeas are very soft. Drain into a bowl and reserve the cooking liquid. Add the chickpeas and garlic to a food processor with the lemon juice. Blend on a high speed and slowly drizzle in the tahini. Keep blending until the hummus is extremely silky smooth, adding a little of the cooking liquid if required to loosen the consistency. Season with the salt to taste and set aside to cool. Add the chickpeas and garlic to a food processor with the lemon juice. Blend on a high speed and slowly drizzle in the tahini. Keep blending until the hummus is extremely silky smooth, adding a little of the cooking liquid if required to loosen the consistency. Season with the salt to taste and set aside to cool. To make the topping, melt the butter in a saucepan over a medium heat. Fry the garlic in the butter for 2–3 minutes until just turning golden brown. Stir in the paprika and fry for a further minute. To make the topping, melt the butter in a saucepan over a medium heat. Fry the garlic in the butter for 2–3 minutes until just turning golden brown. Stir in the paprika and fry for a further minute. Transfer the hummus to a serving bowl and drizzle the topping over. Serve with the pitta breads. Transfer the hummus to a serving bowl and drizzle the topping over. Serve with the pitta breads.
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"title": "Super smooth hummus recipe",
"content": "An average of 3.4 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/super_smooth_hummus_27427_16x9.jpg If you like your hummus silky smooth, this is the recipe for you! The key is to thoroughly cook the chickpeas with the bicarbonate of soda which helps soften the skins. Cooking the garlic also ensures you get a gentle garlic flavour, without any of the harshness you sometimes find. 400g tin chickpeas, drained and rinsed½ tsp bicarbonate of soda2 garlic cloves2 tbsp fresh lemon juice75g/2¾oz tahini½ tsp salt, plus extra if desiredpitta breads, warmed, to serve (optional) 400g tin chickpeas, drained and rinsed ½ tsp bicarbonate of soda 2 garlic cloves 2 tbsp fresh lemon juice 75g/2¾oz tahini ½ tsp salt, plus extra if desired pitta breads, warmed, to serve (optional) 30g/1oz butter3 garlic cloves, finely sliced1 tsp smoked paprika 30g/1oz butter 3 garlic cloves, finely sliced 1 tsp smoked paprika Method Place the chickpeas in a saucepan and cover with cold water. Add the bicarbonate of soda and garlic and boil for 15–20 minutes until the chickpeas are very soft. Drain into a bowl and reserve the cooking liquid. Add the chickpeas and garlic to a food processor with the lemon juice. Blend on a high speed and slowly drizzle in the tahini. Keep blending until the hummus is extremely silky smooth, adding a little of the cooking liquid if required to loosen the consistency. Season with the salt to taste and set aside to cool.To make the topping, melt the butter in a saucepan over a medium heat. Fry the garlic in the butter for 2–3 minutes until just turning golden brown. Stir in the paprika and fry for a further minute. Transfer the hummus to a serving bowl and drizzle the topping over. Serve with the pitta breads. Place the chickpeas in a saucepan and cover with cold water. Add the bicarbonate of soda and garlic and boil for 15–20 minutes until the chickpeas are very soft. Drain into a bowl and reserve the cooking liquid. Place the chickpeas in a saucepan and cover with cold water. Add the bicarbonate of soda and garlic and boil for 15–20 minutes until the chickpeas are very soft. Drain into a bowl and reserve the cooking liquid. Add the chickpeas and garlic to a food processor with the lemon juice. Blend on a high speed and slowly drizzle in the tahini. Keep blending until the hummus is extremely silky smooth, adding a little of the cooking liquid if required to loosen the consistency. Season with the salt to taste and set aside to cool. Add the chickpeas and garlic to a food processor with the lemon juice. Blend on a high speed and slowly drizzle in the tahini. Keep blending until the hummus is extremely silky smooth, adding a little of the cooking liquid if required to loosen the consistency. Season with the salt to taste and set aside to cool. To make the topping, melt the butter in a saucepan over a medium heat. Fry the garlic in the butter for 2–3 minutes until just turning golden brown. Stir in the paprika and fry for a further minute. To make the topping, melt the butter in a saucepan over a medium heat. Fry the garlic in the butter for 2–3 minutes until just turning golden brown. Stir in the paprika and fry for a further minute. Transfer the hummus to a serving bowl and drizzle the topping over. Serve with the pitta breads. Transfer the hummus to a serving bowl and drizzle the topping over. Serve with the pitta breads."
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5463739bd1e40d05edd3ee26d9082dc53fd84e002e0f2bb4235505df9d395e4c
|
Full English breakfast recipe
Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce. Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil. Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil. Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven. Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven. For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy. For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy. For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape. For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape. For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy. For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy. For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice. For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice. For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice. For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice. Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce. Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.
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"url": "https://www.bbc.co.uk/food/recipes/stressfreefullenglis_67721",
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"title": "Full English breakfast recipe",
"content": "Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce. Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil. Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil. Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven. Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven. For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy. For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy. For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape. For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape. For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy. For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy. For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice. For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice. For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice. For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice. Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce. Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce."
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a935258e6c9f76e2a6d618593d075ab7ce63d19bb2d17bf51902aabd31e345c1
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Huevos rancheros recipe
An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/huevosrancherosranch_84543_16x9.jpg Huevos rancheros is a popular breakfast in Mexico. This hearty dish of black beans on a fried corn tortilla, topped with a fried egg and tomato salsa is perfect for a weekend breakfast or brunch, lunch or supper. 3 tbsp sunflower oil6 corn tortillas6 free-range eggs 3 tbsp sunflower oil 6 corn tortillas 6 free-range eggs 3 tbsp sunflower oil¼ small onion, finely chopped1 small garlic clove, finely chopped400g tin organic black beans in unsalted water½ tsp salt 3 tbsp sunflower oil ¼ small onion, finely chopped 1 small garlic clove, finely chopped 400g tin organic black beans in unsalted water ½ tsp salt 2 tbsp sunflower oil½ onion, finely chopped2 garlic cloves, finely chopped4 plum tomatoes, finely chopped1 fresh jalapeño, finely chopped1 tsp sea salt flakes 2 tbsp sunflower oil ½ onion, finely chopped 2 garlic cloves, finely chopped 4 plum tomatoes, finely chopped 1 fresh jalapeño, finely chopped 1 tsp sea salt flakes Method For the fried beans, heat the oil in a small saucepan and cook the onion and garlic for 2 minutes, making sure they don’t burn.Drain off about half the liquid from the tin of beans, then add the beans and their remaining liquid to the pan. Add the salt and bring to the boil. Turn off the heat and mash the beans with a potato masher. Set aside.For the tomato salsa, heat the oil in a saucepan, add the onion and garlic and fry for a minute, then add the tomatoes, jalapeño and salt and fry for about 4 minutes, stirring well.Pour in 250ml/9fl oz water, bring just to the boil, then reduce the heat and simmer for 15 minutes. Turn off the heat and set aside.Meanwhile, heat the sunflower oil in a non-stick frying pan over a medium–low heat.Fry the corn tortillas, one at a time, for 40 seconds each. Drain on kitchen paper.In the same pan, fry the eggs to your liking. To serve, place a fried tortilla on each plate and spread over some fried beans. Top with a fried egg and some salsa. For the fried beans, heat the oil in a small saucepan and cook the onion and garlic for 2 minutes, making sure they don’t burn. For the fried beans, heat the oil in a small saucepan and cook the onion and garlic for 2 minutes, making sure they don’t burn. Drain off about half the liquid from the tin of beans, then add the beans and their remaining liquid to the pan. Add the salt and bring to the boil. Turn off the heat and mash the beans with a potato masher. Set aside. Drain off about half the liquid from the tin of beans, then add the beans and their remaining liquid to the pan. Add the salt and bring to the boil. Turn off the heat and mash the beans with a potato masher. Set aside. For the tomato salsa, heat the oil in a saucepan, add the onion and garlic and fry for a minute, then add the tomatoes, jalapeño and salt and fry for about 4 minutes, stirring well. For the tomato salsa, heat the oil in a saucepan, add the onion and garlic and fry for a minute, then add the tomatoes, jalapeño and salt and fry for about 4 minutes, stirring well. Pour in 250ml/9fl oz water, bring just to the boil, then reduce the heat and simmer for 15 minutes. Turn off the heat and set aside. Pour in 250ml/9fl oz water, bring just to the boil, then reduce the heat and simmer for 15 minutes. Turn off the heat and set aside. Meanwhile, heat the sunflower oil in a non-stick frying pan over a medium–low heat. Meanwhile, heat the sunflower oil in a non-stick frying pan over a medium–low heat. Fry the corn tortillas, one at a time, for 40 seconds each. Drain on kitchen paper. Fry the corn tortillas, one at a time, for 40 seconds each. Drain on kitchen paper. In the same pan, fry the eggs to your liking. In the same pan, fry the eggs to your liking. To serve, place a fried tortilla on each plate and spread over some fried beans. Top with a fried egg and some salsa. To serve, place a fried tortilla on each plate and spread over some fried beans. Top with a fried egg and some salsa.
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"url": "https://www.bbc.co.uk/food/recipes/huevosrancherosranch_84543",
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"title": "Huevos rancheros recipe",
"content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/huevosrancherosranch_84543_16x9.jpg Huevos rancheros is a popular breakfast in Mexico. This hearty dish of black beans on a fried corn tortilla, topped with a fried egg and tomato salsa is perfect for a weekend breakfast or brunch, lunch or supper. 3 tbsp sunflower oil6 corn tortillas6 free-range eggs 3 tbsp sunflower oil 6 corn tortillas 6 free-range eggs 3 tbsp sunflower oil¼ small onion, finely chopped1 small garlic clove, finely chopped400g tin organic black beans in unsalted water½ tsp salt 3 tbsp sunflower oil ¼ small onion, finely chopped 1 small garlic clove, finely chopped 400g tin organic black beans in unsalted water ½ tsp salt 2 tbsp sunflower oil½ onion, finely chopped2 garlic cloves, finely chopped4 plum tomatoes, finely chopped1 fresh jalapeño, finely chopped1 tsp sea salt flakes 2 tbsp sunflower oil ½ onion, finely chopped 2 garlic cloves, finely chopped 4 plum tomatoes, finely chopped 1 fresh jalapeño, finely chopped 1 tsp sea salt flakes Method For the fried beans, heat the oil in a small saucepan and cook the onion and garlic for 2 minutes, making sure they don’t burn.Drain off about half the liquid from the tin of beans, then add the beans and their remaining liquid to the pan. Add the salt and bring to the boil. Turn off the heat and mash the beans with a potato masher. Set aside.For the tomato salsa, heat the oil in a saucepan, add the onion and garlic and fry for a minute, then add the tomatoes, jalapeño and salt and fry for about 4 minutes, stirring well.Pour in 250ml/9fl oz water, bring just to the boil, then reduce the heat and simmer for 15 minutes. Turn off the heat and set aside.Meanwhile, heat the sunflower oil in a non-stick frying pan over a medium–low heat.Fry the corn tortillas, one at a time, for 40 seconds each. Drain on kitchen paper.In the same pan, fry the eggs to your liking. To serve, place a fried tortilla on each plate and spread over some fried beans. Top with a fried egg and some salsa. For the fried beans, heat the oil in a small saucepan and cook the onion and garlic for 2 minutes, making sure they don’t burn. For the fried beans, heat the oil in a small saucepan and cook the onion and garlic for 2 minutes, making sure they don’t burn. Drain off about half the liquid from the tin of beans, then add the beans and their remaining liquid to the pan. Add the salt and bring to the boil. Turn off the heat and mash the beans with a potato masher. Set aside. Drain off about half the liquid from the tin of beans, then add the beans and their remaining liquid to the pan. Add the salt and bring to the boil. Turn off the heat and mash the beans with a potato masher. Set aside. For the tomato salsa, heat the oil in a saucepan, add the onion and garlic and fry for a minute, then add the tomatoes, jalapeño and salt and fry for about 4 minutes, stirring well. For the tomato salsa, heat the oil in a saucepan, add the onion and garlic and fry for a minute, then add the tomatoes, jalapeño and salt and fry for about 4 minutes, stirring well. Pour in 250ml/9fl oz water, bring just to the boil, then reduce the heat and simmer for 15 minutes. Turn off the heat and set aside. Pour in 250ml/9fl oz water, bring just to the boil, then reduce the heat and simmer for 15 minutes. Turn off the heat and set aside. Meanwhile, heat the sunflower oil in a non-stick frying pan over a medium–low heat. Meanwhile, heat the sunflower oil in a non-stick frying pan over a medium–low heat. Fry the corn tortillas, one at a time, for 40 seconds each. Drain on kitchen paper. Fry the corn tortillas, one at a time, for 40 seconds each. Drain on kitchen paper. In the same pan, fry the eggs to your liking. In the same pan, fry the eggs to your liking. To serve, place a fried tortilla on each plate and spread over some fried beans. Top with a fried egg and some salsa. To serve, place a fried tortilla on each plate and spread over some fried beans. Top with a fried egg and some salsa."
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4774d740bc0b513db31d0ba9be3e8a3eb8f1b87bbcf917ce81b7acf8c9dba0e6
|
Veggie breakfast fry up recipe
An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_breakfast_fry_up_66913_16x9.jpg This vegetarian fry up has many highlights, including herb and chilli-flecked fried potatoes. Combine them with juicy mushrooms, tomatoes and spinach. Each serving provides 500 kcal, 27g protein, 35g carbohydrates (of which 8g sugars), 26g fat (of which 5.5g saturates), 8g fibre and 2.1g salt. 250g/9oz new potatoes, quartered2 tbsp extra virgin olive oil½ small red onion, finely chopped2 tsp finely chopped fresh rosemary or thyme¼ tsp dried chilli flakes (optional) 250g/9oz new potatoes, quartered 2 tbsp extra virgin olive oil ½ small red onion, finely chopped 2 tsp finely chopped fresh rosemary or thyme ¼ tsp dried chilli flakes (optional) 4 vegetarian sausages, chilled (optional)2 ripe vine tomatoes, halved1 tbsp extra virgin olive oil, plus extra for greasing100g/3½oz chestnut mushrooms, slicedlarge handful young spinach (about 40g/1½oz)2 free-range eggssea salt and freshly ground black pepper 4 vegetarian sausages, chilled (optional) 2 ripe vine tomatoes, halved 1 tbsp extra virgin olive oil, plus extra for greasing 100g/3½oz chestnut mushrooms, sliced large handful young spinach (about 40g/1½oz) 2 free-range eggs sea salt and freshly ground black pepper Method For the fried potatoes, cut the potatoes into quarters and put in a medium saucepan. Cover with water and bring to the boil. Reduce the heat slightly and cook for 10–15 minutes, or until tender. Drain well in a colander, tip back into the pan and toss around a bit to break up the edges. For the fry up, preheat the oven to 200C/180C Fan/Gas 6. Put the sausages, if using, and tomato halves on a lightly oiled baking tray. Season the tomatoes with flaked sea salt and ground black pepper and bake for 12–15 minutes, or until the sausages are lightly browned and hot throughout.Meanwhile, to continue the fried potatoes, heat two tablespoons of oil in a medium non-stick saucepan pan and fry the potatoes, red onion, a good pinch of salt and lots of ground black pepper for 8-10 minutes, or until lightly browned and crisped in places, turning regularly. To finish the fry up, heat one tablespoon of oil in a large non-stick frying pan and fry the mushrooms for 2–3 minutes over a high heat until lightly browned, stirring regularly. Season well, add the spinach and toss together for 30–60 seconds, or until the spinach wilts. Push the mushrooms and spinach to one side of the pan and reduce the heat.Break the eggs into the pan and cook for 2–3 minutes, or until the whites are set but the yolks remain runny. Meanwhile, toss the potatoes with the chopped fresh rosemary or thyme, and chilli (if using), and cook for a few seconds more.Spoon the potatoes onto two plates, add the sausages, tomatoes and mushrooms and place the fried eggs alongside. For the fried potatoes, cut the potatoes into quarters and put in a medium saucepan. Cover with water and bring to the boil. Reduce the heat slightly and cook for 10–15 minutes, or until tender. Drain well in a colander, tip back into the pan and toss around a bit to break up the edges. For the fried potatoes, cut the potatoes into quarters and put in a medium saucepan. Cover with water and bring to the boil. Reduce the heat slightly and cook for 10–15 minutes, or until tender. Drain well in a colander, tip back into the pan and toss around a bit to break up the edges. For the fry up, preheat the oven to 200C/180C Fan/Gas 6. Put the sausages, if using, and tomato halves on a lightly oiled baking tray. Season the tomatoes with flaked sea salt and ground black pepper and bake for 12–15 minutes, or until the sausages are lightly browned and hot throughout. For the fry up, preheat the oven to 200C/180C Fan/Gas 6. Put the sausages, if using, and tomato halves on a lightly oiled baking tray. Season the tomatoes with flaked sea salt and ground black pepper and bake for 12–15 minutes, or until the sausages are lightly browned and hot throughout. Meanwhile, to continue the fried potatoes, heat two tablespoons of oil in a medium non-stick saucepan pan and fry the potatoes, red onion, a good pinch of salt and lots of ground black pepper for 8-10 minutes, or until lightly browned and crisped in places, turning regularly. Meanwhile, to continue the fried potatoes, heat two tablespoons of oil in a medium non-stick saucepan pan and fry the potatoes, red onion, a good pinch of salt and lots of ground black pepper for 8-10 minutes, or until lightly browned and crisped in places, turning regularly. To finish the fry up, heat one tablespoon of oil in a large non-stick frying pan and fry the mushrooms for 2–3 minutes over a high heat until lightly browned, stirring regularly. Season well, add the spinach and toss together for 30–60 seconds, or until the spinach wilts. Push the mushrooms and spinach to one side of the pan and reduce the heat. To finish the fry up, heat one tablespoon of oil in a large non-stick frying pan and fry the mushrooms for 2–3 minutes over a high heat until lightly browned, stirring regularly. Season well, add the spinach and toss together for 30–60 seconds, or until the spinach wilts. Push the mushrooms and spinach to one side of the pan and reduce the heat. Break the eggs into the pan and cook for 2–3 minutes, or until the whites are set but the yolks remain runny. Break the eggs into the pan and cook for 2–3 minutes, or until the whites are set but the yolks remain runny. Meanwhile, toss the potatoes with the chopped fresh rosemary or thyme, and chilli (if using), and cook for a few seconds more. Meanwhile, toss the potatoes with the chopped fresh rosemary or thyme, and chilli (if using), and cook for a few seconds more. Spoon the potatoes onto two plates, add the sausages, tomatoes and mushrooms and place the fried eggs alongside. Spoon the potatoes onto two plates, add the sausages, tomatoes and mushrooms and place the fried eggs alongside.
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"title": "Veggie breakfast fry up recipe",
"content": "An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_breakfast_fry_up_66913_16x9.jpg This vegetarian fry up has many highlights, including herb and chilli-flecked fried potatoes. Combine them with juicy mushrooms, tomatoes and spinach. Each serving provides 500 kcal, 27g protein, 35g carbohydrates (of which 8g sugars), 26g fat (of which 5.5g saturates), 8g fibre and 2.1g salt. 250g/9oz new potatoes, quartered2 tbsp extra virgin olive oil½ small red onion, finely chopped2 tsp finely chopped fresh rosemary or thyme¼ tsp dried chilli flakes (optional) 250g/9oz new potatoes, quartered 2 tbsp extra virgin olive oil ½ small red onion, finely chopped 2 tsp finely chopped fresh rosemary or thyme ¼ tsp dried chilli flakes (optional) 4 vegetarian sausages, chilled (optional)2 ripe vine tomatoes, halved1 tbsp extra virgin olive oil, plus extra for greasing100g/3½oz chestnut mushrooms, slicedlarge handful young spinach (about 40g/1½oz)2 free-range eggssea salt and freshly ground black pepper 4 vegetarian sausages, chilled (optional) 2 ripe vine tomatoes, halved 1 tbsp extra virgin olive oil, plus extra for greasing 100g/3½oz chestnut mushrooms, sliced large handful young spinach (about 40g/1½oz) 2 free-range eggs sea salt and freshly ground black pepper Method For the fried potatoes, cut the potatoes into quarters and put in a medium saucepan. Cover with water and bring to the boil. Reduce the heat slightly and cook for 10–15 minutes, or until tender. Drain well in a colander, tip back into the pan and toss around a bit to break up the edges. For the fry up, preheat the oven to 200C/180C Fan/Gas 6. Put the sausages, if using, and tomato halves on a lightly oiled baking tray. Season the tomatoes with flaked sea salt and ground black pepper and bake for 12–15 minutes, or until the sausages are lightly browned and hot throughout.Meanwhile, to continue the fried potatoes, heat two tablespoons of oil in a medium non-stick saucepan pan and fry the potatoes, red onion, a good pinch of salt and lots of ground black pepper for 8-10 minutes, or until lightly browned and crisped in places, turning regularly. To finish the fry up, heat one tablespoon of oil in a large non-stick frying pan and fry the mushrooms for 2–3 minutes over a high heat until lightly browned, stirring regularly. Season well, add the spinach and toss together for 30–60 seconds, or until the spinach wilts. Push the mushrooms and spinach to one side of the pan and reduce the heat.Break the eggs into the pan and cook for 2–3 minutes, or until the whites are set but the yolks remain runny. Meanwhile, toss the potatoes with the chopped fresh rosemary or thyme, and chilli (if using), and cook for a few seconds more.Spoon the potatoes onto two plates, add the sausages, tomatoes and mushrooms and place the fried eggs alongside. For the fried potatoes, cut the potatoes into quarters and put in a medium saucepan. Cover with water and bring to the boil. Reduce the heat slightly and cook for 10–15 minutes, or until tender. Drain well in a colander, tip back into the pan and toss around a bit to break up the edges. For the fried potatoes, cut the potatoes into quarters and put in a medium saucepan. Cover with water and bring to the boil. Reduce the heat slightly and cook for 10–15 minutes, or until tender. Drain well in a colander, tip back into the pan and toss around a bit to break up the edges. For the fry up, preheat the oven to 200C/180C Fan/Gas 6. Put the sausages, if using, and tomato halves on a lightly oiled baking tray. Season the tomatoes with flaked sea salt and ground black pepper and bake for 12–15 minutes, or until the sausages are lightly browned and hot throughout. For the fry up, preheat the oven to 200C/180C Fan/Gas 6. Put the sausages, if using, and tomato halves on a lightly oiled baking tray. Season the tomatoes with flaked sea salt and ground black pepper and bake for 12–15 minutes, or until the sausages are lightly browned and hot throughout. Meanwhile, to continue the fried potatoes, heat two tablespoons of oil in a medium non-stick saucepan pan and fry the potatoes, red onion, a good pinch of salt and lots of ground black pepper for 8-10 minutes, or until lightly browned and crisped in places, turning regularly. Meanwhile, to continue the fried potatoes, heat two tablespoons of oil in a medium non-stick saucepan pan and fry the potatoes, red onion, a good pinch of salt and lots of ground black pepper for 8-10 minutes, or until lightly browned and crisped in places, turning regularly. To finish the fry up, heat one tablespoon of oil in a large non-stick frying pan and fry the mushrooms for 2–3 minutes over a high heat until lightly browned, stirring regularly. Season well, add the spinach and toss together for 30–60 seconds, or until the spinach wilts. Push the mushrooms and spinach to one side of the pan and reduce the heat. To finish the fry up, heat one tablespoon of oil in a large non-stick frying pan and fry the mushrooms for 2–3 minutes over a high heat until lightly browned, stirring regularly. Season well, add the spinach and toss together for 30–60 seconds, or until the spinach wilts. Push the mushrooms and spinach to one side of the pan and reduce the heat. Break the eggs into the pan and cook for 2–3 minutes, or until the whites are set but the yolks remain runny. Break the eggs into the pan and cook for 2–3 minutes, or until the whites are set but the yolks remain runny. Meanwhile, toss the potatoes with the chopped fresh rosemary or thyme, and chilli (if using), and cook for a few seconds more. Meanwhile, toss the potatoes with the chopped fresh rosemary or thyme, and chilli (if using), and cook for a few seconds more. Spoon the potatoes onto two plates, add the sausages, tomatoes and mushrooms and place the fried eggs alongside. Spoon the potatoes onto two plates, add the sausages, tomatoes and mushrooms and place the fried eggs alongside."
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Energy balls recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/energy_balls_48221_16x9.jpg These vegan energy balls are packed with protein and so easy to make. Just blend the ingredients and roll with your hands! For this recipe you will need a high-powered blender. Each serving provides 154 kcal, 4g protein, 12g carbohydrates (of which 7g sugars), 9.5g fat (of which 3g saturates), 2g fibre and trace salt. 4 dates, pitted50g/1¾oz cashew nuts½ tsp vanilla extract50g/1¾oz ground oats or protein powder75g/ 2½oz crunchy peanut butter2 tbsp agave nectar1 tbsp coconut oil2 tbsp ground almonds, plus extra as requiredchia seeds, desiccated coconut or raw cacao powder, for coating 4 dates, pitted 50g/1¾oz cashew nuts ½ tsp vanilla extract 50g/1¾oz ground oats or protein powder 75g/ 2½oz crunchy peanut butter 2 tbsp agave nectar 1 tbsp coconut oil 2 tbsp ground almonds, plus extra as required chia seeds, desiccated coconut or raw cacao powder, for coating Method Put the dates, cashew nuts, vanilla extract, ground oats, peanut butter, agave nectar, coconut oil and ground almonds into a high-powered blender. Pulse the mixture until combined. You might find it sticks to the sides, so give the blender a shake. The mixture needs to be dry enough to hold together, but moist enough to roll into balls. If it's too wet, add more ground almonds.Spread out your chosen coating in a shallow dish. Line a tray with baking paper.Divide the mixture into 12 portions. Roll into balls in the palms of your hands, then roll each ball in your coating of choice and set it on the prepared tray. Transfer to the fridge and leave to set for about 2 hours. Put the dates, cashew nuts, vanilla extract, ground oats, peanut butter, agave nectar, coconut oil and ground almonds into a high-powered blender. Pulse the mixture until combined. You might find it sticks to the sides, so give the blender a shake. The mixture needs to be dry enough to hold together, but moist enough to roll into balls. If it's too wet, add more ground almonds. Put the dates, cashew nuts, vanilla extract, ground oats, peanut butter, agave nectar, coconut oil and ground almonds into a high-powered blender. Pulse the mixture until combined. You might find it sticks to the sides, so give the blender a shake. The mixture needs to be dry enough to hold together, but moist enough to roll into balls. If it's too wet, add more ground almonds. Spread out your chosen coating in a shallow dish. Line a tray with baking paper. Spread out your chosen coating in a shallow dish. Line a tray with baking paper. Divide the mixture into 12 portions. Roll into balls in the palms of your hands, then roll each ball in your coating of choice and set it on the prepared tray. Transfer to the fridge and leave to set for about 2 hours. Divide the mixture into 12 portions. Roll into balls in the palms of your hands, then roll each ball in your coating of choice and set it on the prepared tray. Transfer to the fridge and leave to set for about 2 hours.
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"title": "Energy balls recipe",
"content": "An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/energy_balls_48221_16x9.jpg These vegan energy balls are packed with protein and so easy to make. Just blend the ingredients and roll with your hands! For this recipe you will need a high-powered blender. Each serving provides 154 kcal, 4g protein, 12g carbohydrates (of which 7g sugars), 9.5g fat (of which 3g saturates), 2g fibre and trace salt. 4 dates, pitted50g/1¾oz cashew nuts½ tsp vanilla extract50g/1¾oz ground oats or protein powder75g/ 2½oz crunchy peanut butter2 tbsp agave nectar1 tbsp coconut oil2 tbsp ground almonds, plus extra as requiredchia seeds, desiccated coconut or raw cacao powder, for coating 4 dates, pitted 50g/1¾oz cashew nuts ½ tsp vanilla extract 50g/1¾oz ground oats or protein powder 75g/ 2½oz crunchy peanut butter 2 tbsp agave nectar 1 tbsp coconut oil 2 tbsp ground almonds, plus extra as required chia seeds, desiccated coconut or raw cacao powder, for coating Method Put the dates, cashew nuts, vanilla extract, ground oats, peanut butter, agave nectar, coconut oil and ground almonds into a high-powered blender. Pulse the mixture until combined. You might find it sticks to the sides, so give the blender a shake. The mixture needs to be dry enough to hold together, but moist enough to roll into balls. If it's too wet, add more ground almonds.Spread out your chosen coating in a shallow dish. Line a tray with baking paper.Divide the mixture into 12 portions. Roll into balls in the palms of your hands, then roll each ball in your coating of choice and set it on the prepared tray. Transfer to the fridge and leave to set for about 2 hours. Put the dates, cashew nuts, vanilla extract, ground oats, peanut butter, agave nectar, coconut oil and ground almonds into a high-powered blender. Pulse the mixture until combined. You might find it sticks to the sides, so give the blender a shake. The mixture needs to be dry enough to hold together, but moist enough to roll into balls. If it's too wet, add more ground almonds. Put the dates, cashew nuts, vanilla extract, ground oats, peanut butter, agave nectar, coconut oil and ground almonds into a high-powered blender. Pulse the mixture until combined. You might find it sticks to the sides, so give the blender a shake. The mixture needs to be dry enough to hold together, but moist enough to roll into balls. If it's too wet, add more ground almonds. Spread out your chosen coating in a shallow dish. Line a tray with baking paper. Spread out your chosen coating in a shallow dish. Line a tray with baking paper. Divide the mixture into 12 portions. Roll into balls in the palms of your hands, then roll each ball in your coating of choice and set it on the prepared tray. Transfer to the fridge and leave to set for about 2 hours. Divide the mixture into 12 portions. Roll into balls in the palms of your hands, then roll each ball in your coating of choice and set it on the prepared tray. Transfer to the fridge and leave to set for about 2 hours."
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Rich all-purpose fruit cake recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rich_moist_all-purpose_35561_16x9.jpg Dan Lepard's cake is very easy to make with a moist crumb and no need to soak the fruit – it's ideal for wedding cakes or christening cakes. 80g/2¾oz golden syrup 80g/2¾oz black treacle50g/1¾oz honey250g/9oz dark brown sugar200ml/7fl oz double cream15g/½oz (about 2 tbsp) mixed spice250g/9oz unsalted butter1 tsp orange extract1 tsp lemon extract6 medium free-range eggs350g/12oz currants350g/12oz raisins 350g/12oz chopped pitted prunes350g/12oz glacé cherries or more dried fruit500g/1lb 2oz strong white flour½ tsp bicarbonate of sodabrandy, whisky or orange juice, to finish 80g/2¾oz golden syrup 80g/2¾oz black treacle 50g/1¾oz honey 250g/9oz dark brown sugar 200ml/7fl oz double cream 15g/½oz (about 2 tbsp) mixed spice 250g/9oz unsalted butter 1 tsp orange extract 1 tsp lemon extract 6 medium free-range eggs 350g/12oz currants 350g/12oz raisins 350g/12oz chopped pitted prunes 350g/12oz glacé cherries or more dried fruit 500g/1lb 2oz strong white flour ½ tsp bicarbonate of soda brandy, whisky or orange juice, to finish Method Preheat the oven to 170C/335F/Gas 3 and line a 25cm/10in round deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts (or zest)Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin.When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. Preheat the oven to 170C/335F/Gas 3 and line a 25cm/10in round deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts (or zest) Preheat the oven to 170C/335F/Gas 3 and line a 25cm/10in round deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts (or zest) Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. Recipe tips You can replace the lemon and orange extract with the finely grated zest of two oranges and two lemons, but the fruit extracts are much easier to use. The recipe can be halved easily.
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"title": "Rich all-purpose fruit cake recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rich_moist_all-purpose_35561_16x9.jpg Dan Lepard's cake is very easy to make with a moist crumb and no need to soak the fruit – it's ideal for wedding cakes or christening cakes. 80g/2¾oz golden syrup 80g/2¾oz black treacle50g/1¾oz honey250g/9oz dark brown sugar200ml/7fl oz double cream15g/½oz (about 2 tbsp) mixed spice250g/9oz unsalted butter1 tsp orange extract1 tsp lemon extract6 medium free-range eggs350g/12oz currants350g/12oz raisins 350g/12oz chopped pitted prunes350g/12oz glacé cherries or more dried fruit500g/1lb 2oz strong white flour½ tsp bicarbonate of sodabrandy, whisky or orange juice, to finish 80g/2¾oz golden syrup 80g/2¾oz black treacle 50g/1¾oz honey 250g/9oz dark brown sugar 200ml/7fl oz double cream 15g/½oz (about 2 tbsp) mixed spice 250g/9oz unsalted butter 1 tsp orange extract 1 tsp lemon extract 6 medium free-range eggs 350g/12oz currants 350g/12oz raisins 350g/12oz chopped pitted prunes 350g/12oz glacé cherries or more dried fruit 500g/1lb 2oz strong white flour ½ tsp bicarbonate of soda brandy, whisky or orange juice, to finish Method Preheat the oven to 170C/335F/Gas 3 and line a 25cm/10in round deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts (or zest)Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin.When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. Preheat the oven to 170C/335F/Gas 3 and line a 25cm/10in round deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts (or zest) Preheat the oven to 170C/335F/Gas 3 and line a 25cm/10in round deep cake tin with non-stick paper. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts (or zest) Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. Recipe tips You can replace the lemon and orange extract with the finely grated zest of two oranges and two lemons, but the fruit extracts are much easier to use. The recipe can be halved easily."
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Camp doughnuts (jam eggy bread) recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/camp_doughnuts_jam_eggy_28479_16x9.jpg The perfect pud to make when you’re by the campfire! This sweet treat is so easy and quick, it can be whipped up at home or by the fireside. 50g/2oz butter, softened4 slices white farmhouse bread3 tbsp blackcurrant or blackberry jam (or any other jam)2 large free-range eggs50ml/2fl oz milk25g/1oz caster sugar½ tsp vanilla extract4 tsp sunflower oilwhipped cream, to serve (optional) 50g/2oz butter, softened 4 slices white farmhouse bread 3 tbsp blackcurrant or blackberry jam (or any other jam) 2 large free-range eggs 50ml/2fl oz milk 25g/1oz caster sugar ½ tsp vanilla extract 4 tsp sunflower oil whipped cream, to serve (optional) 25g/1oz caster sugar1 tsp ground cinnamon 25g/1oz caster sugar 1 tsp ground cinnamon Method Butter two slices of the bread and spread them thickly with the jam. Sandwich with the remaining slices.Whisk the egg, milk, sugar and vanilla together in a large bowl.Make the cinnamon sugar by mixing the caster sugar and cinnamon together and scattering over a small baking tray.Heat 2 teaspoons of the oil and the remaining butter in a large non-stick frying pan over a medium heat. Soak one of the sandwiches in the egg mixture for 8–10 seconds on each side and place gently into the hot pan. Cook for 2-2½ minutes on each side, or until golden-brown and hot through. It's important to do this on a medium heat so the mixture has time to puff up and cook in the middle without burning. Remove the sandwich from the pan and turn in the cinnamon sugar while you repeat the process with the second sandwich. Cut in half diagonally and put on plates. Serve with whipped cream (see tip below). Butter two slices of the bread and spread them thickly with the jam. Sandwich with the remaining slices. Butter two slices of the bread and spread them thickly with the jam. Sandwich with the remaining slices. Whisk the egg, milk, sugar and vanilla together in a large bowl. Whisk the egg, milk, sugar and vanilla together in a large bowl. Make the cinnamon sugar by mixing the caster sugar and cinnamon together and scattering over a small baking tray. Make the cinnamon sugar by mixing the caster sugar and cinnamon together and scattering over a small baking tray. Heat 2 teaspoons of the oil and the remaining butter in a large non-stick frying pan over a medium heat. Soak one of the sandwiches in the egg mixture for 8–10 seconds on each side and place gently into the hot pan. Cook for 2-2½ minutes on each side, or until golden-brown and hot through. It's important to do this on a medium heat so the mixture has time to puff up and cook in the middle without burning. Remove the sandwich from the pan and turn in the cinnamon sugar while you repeat the process with the second sandwich. Heat 2 teaspoons of the oil and the remaining butter in a large non-stick frying pan over a medium heat. Soak one of the sandwiches in the egg mixture for 8–10 seconds on each side and place gently into the hot pan. Cook for 2-2½ minutes on each side, or until golden-brown and hot through. It's important to do this on a medium heat so the mixture has time to puff up and cook in the middle without burning. Remove the sandwich from the pan and turn in the cinnamon sugar while you repeat the process with the second sandwich. Cut in half diagonally and put on plates. Serve with whipped cream (see tip below). Cut in half diagonally and put on plates. Serve with whipped cream (see tip below). Recipe tips It’s important to use sliced farmhouse or a similar fairly open textured bread for the camp doughnuts, so it absorbs the egg mixture without going soggy. For an irresistible cream to serve with the ‘doughnut’, whip double cream with some finely grated orange and lime zest and a little caster sugar until soft and pillowy. For a great alternative, make the sandwiches with marmalade and add ½ teaspoon of Chinese five-spice powder to the sugar instead of cinnamon.
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"title": "Camp doughnuts (jam eggy bread) recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/camp_doughnuts_jam_eggy_28479_16x9.jpg The perfect pud to make when you’re by the campfire! This sweet treat is so easy and quick, it can be whipped up at home or by the fireside. 50g/2oz butter, softened4 slices white farmhouse bread3 tbsp blackcurrant or blackberry jam (or any other jam)2 large free-range eggs50ml/2fl oz milk25g/1oz caster sugar½ tsp vanilla extract4 tsp sunflower oilwhipped cream, to serve (optional) 50g/2oz butter, softened 4 slices white farmhouse bread 3 tbsp blackcurrant or blackberry jam (or any other jam) 2 large free-range eggs 50ml/2fl oz milk 25g/1oz caster sugar ½ tsp vanilla extract 4 tsp sunflower oil whipped cream, to serve (optional) 25g/1oz caster sugar1 tsp ground cinnamon 25g/1oz caster sugar 1 tsp ground cinnamon Method Butter two slices of the bread and spread them thickly with the jam. Sandwich with the remaining slices.Whisk the egg, milk, sugar and vanilla together in a large bowl.Make the cinnamon sugar by mixing the caster sugar and cinnamon together and scattering over a small baking tray.Heat 2 teaspoons of the oil and the remaining butter in a large non-stick frying pan over a medium heat. Soak one of the sandwiches in the egg mixture for 8–10 seconds on each side and place gently into the hot pan. Cook for 2-2½ minutes on each side, or until golden-brown and hot through. It's important to do this on a medium heat so the mixture has time to puff up and cook in the middle without burning. Remove the sandwich from the pan and turn in the cinnamon sugar while you repeat the process with the second sandwich. Cut in half diagonally and put on plates. Serve with whipped cream (see tip below). Butter two slices of the bread and spread them thickly with the jam. Sandwich with the remaining slices. Butter two slices of the bread and spread them thickly with the jam. Sandwich with the remaining slices. Whisk the egg, milk, sugar and vanilla together in a large bowl. Whisk the egg, milk, sugar and vanilla together in a large bowl. Make the cinnamon sugar by mixing the caster sugar and cinnamon together and scattering over a small baking tray. Make the cinnamon sugar by mixing the caster sugar and cinnamon together and scattering over a small baking tray. Heat 2 teaspoons of the oil and the remaining butter in a large non-stick frying pan over a medium heat. Soak one of the sandwiches in the egg mixture for 8–10 seconds on each side and place gently into the hot pan. Cook for 2-2½ minutes on each side, or until golden-brown and hot through. It's important to do this on a medium heat so the mixture has time to puff up and cook in the middle without burning. Remove the sandwich from the pan and turn in the cinnamon sugar while you repeat the process with the second sandwich. Heat 2 teaspoons of the oil and the remaining butter in a large non-stick frying pan over a medium heat. Soak one of the sandwiches in the egg mixture for 8–10 seconds on each side and place gently into the hot pan. Cook for 2-2½ minutes on each side, or until golden-brown and hot through. It's important to do this on a medium heat so the mixture has time to puff up and cook in the middle without burning. Remove the sandwich from the pan and turn in the cinnamon sugar while you repeat the process with the second sandwich. Cut in half diagonally and put on plates. Serve with whipped cream (see tip below). Cut in half diagonally and put on plates. Serve with whipped cream (see tip below). Recipe tips It’s important to use sliced farmhouse or a similar fairly open textured bread for the camp doughnuts, so it absorbs the egg mixture without going soggy. For an irresistible cream to serve with the ‘doughnut’, whip double cream with some finely grated orange and lime zest and a little caster sugar until soft and pillowy. For a great alternative, make the sandwiches with marmalade and add ½ teaspoon of Chinese five-spice powder to the sugar instead of cinnamon."
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cd3e5ff1e104672f1ce449998715957bbda9890d58f62a05caa110944573d682
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Tzatziki recipe
An average of 3.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tzatziki_13049_16x9.jpg This quick and easy recipe will show you how to make homemade tzatziki, a great accompaniment to Greek dishes. 350g/12oz Greek-style yoghurt 1 cucumber 2 tbsp lemon juice 2 garlic cloves, grated finely dash of extra virgin olive oilpaprika, for sprinkling 350g/12oz Greek-style yoghurt 1 cucumber 2 tbsp lemon juice 2 garlic cloves, grated finely dash of extra virgin olive oil paprika, for sprinkling Method The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika. The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like. The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.
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"title": "Tzatziki recipe",
"content": "An average of 3.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tzatziki_13049_16x9.jpg This quick and easy recipe will show you how to make homemade tzatziki, a great accompaniment to Greek dishes. 350g/12oz Greek-style yoghurt 1 cucumber 2 tbsp lemon juice 2 garlic cloves, grated finely dash of extra virgin olive oilpaprika, for sprinkling 350g/12oz Greek-style yoghurt 1 cucumber 2 tbsp lemon juice 2 garlic cloves, grated finely dash of extra virgin olive oil paprika, for sprinkling Method The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika. The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like. The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika."
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27ca1fd5ed31a1bba3fbbf659a2d7b7bb417a5fc63ca1a1a2949464bfa288756
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Easy cheese dip recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_cheese_dip_61653_16x9.jpg This easy cheesy dip is great served with crunchy vegetable sticks, bread sticks, crackers or fruit. 75g/2½oz mayonnaise75g/2½oz yoghurt, crème fraîche or soured cream50g/1¾oz any rind-less cheese, any kind, or a mixture, medium grated, crumbled or cut into small pieces2 tbsp finely snipped fresh chives, 2 spring onions, finely sliced or 1 garlic clove, crushed sea salt and ground black pepper 75g/2½oz mayonnaise 75g/2½oz yoghurt, crème fraîche or soured cream 50g/1¾oz any rind-less cheese, any kind, or a mixture, medium grated, crumbled or cut into small pieces 2 tbsp finely snipped fresh chives, 2 spring onions, finely sliced or 1 garlic clove, crushed sea salt and ground black pepper Method Mix all the ingredients in a bowl and season with salt and pepper to taste. Add a splash of water to loosen if needed. Serve with assorted vegetable sticks, crackers or fruit wedges. Mix all the ingredients in a bowl and season with salt and pepper to taste. Mix all the ingredients in a bowl and season with salt and pepper to taste. Add a splash of water to loosen if needed. Add a splash of water to loosen if needed. Serve with assorted vegetable sticks, crackers or fruit wedges. Serve with assorted vegetable sticks, crackers or fruit wedges.
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"title": "Easy cheese dip recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_cheese_dip_61653_16x9.jpg This easy cheesy dip is great served with crunchy vegetable sticks, bread sticks, crackers or fruit. 75g/2½oz mayonnaise75g/2½oz yoghurt, crème fraîche or soured cream50g/1¾oz any rind-less cheese, any kind, or a mixture, medium grated, crumbled or cut into small pieces2 tbsp finely snipped fresh chives, 2 spring onions, finely sliced or 1 garlic clove, crushed sea salt and ground black pepper 75g/2½oz mayonnaise 75g/2½oz yoghurt, crème fraîche or soured cream 50g/1¾oz any rind-less cheese, any kind, or a mixture, medium grated, crumbled or cut into small pieces 2 tbsp finely snipped fresh chives, 2 spring onions, finely sliced or 1 garlic clove, crushed sea salt and ground black pepper Method Mix all the ingredients in a bowl and season with salt and pepper to taste. Add a splash of water to loosen if needed. Serve with assorted vegetable sticks, crackers or fruit wedges. Mix all the ingredients in a bowl and season with salt and pepper to taste. Mix all the ingredients in a bowl and season with salt and pepper to taste. Add a splash of water to loosen if needed. Add a splash of water to loosen if needed. Serve with assorted vegetable sticks, crackers or fruit wedges. Serve with assorted vegetable sticks, crackers or fruit wedges."
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a4e0e16fd55d6f8de65a8ef6454202f7e3dfe5120be1dfaa27ba989a9317dd2f
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Quick canapé crostini recipe
An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_canap_crostini_90320_16x9.jpg These really easy canapés have saved the day, not only when people drop by my house unannounced but also when I fancy a quick snack myself of an evening. It is great to get creative with these, see what it is your cupboard and fridge and experiment with what works. 1 baguetteextra virgin olive oil1 garlic clove 1 baguette extra virgin olive oil 1 garlic clove 2 large ripe tomatoesextra virgin olive oilsmall handful basil and mint leavespinch sugar (optional)salt and freshly ground black pepper 2 large ripe tomatoes extra virgin olive oil small handful basil and mint leaves pinch sugar (optional) salt and freshly ground black pepper 100g/3½oz canned cannellini beans2 slices prosciuttosmall handful of wild rocket 100g/3½oz canned cannellini beans 2 slices prosciutto small handful of wild rocket 100g/3½oz rindless soft goats’ cheese2 fresh figssmall handful of mint leaves1 tsp balsamic vinegarhoney, for drizzling 100g/3½oz rindless soft goats’ cheese 2 fresh figs small handful of mint leaves 1 tsp balsamic vinegar honey, for drizzling Method Preheat the oven to 190C/375F/Gas 5. Trim the ends of the baguette and cut it into diagonal slices about 2cm/1in thick. Place on a large baking sheet, drizzle with oil and bake for 7-8 minutes.For the tomato, basil and mint variation, roughly chop the tomatoes and place in a small bowl. Drizzle a little oil over, rip up the basil and mint leaves and add them along with salt, pepper and sugar to taste. Toss everything together.For the white bean variation, put the cannellini beans in a small bowl, add a good drizzle of oil, seasoning and then mash roughly with a fork. Cut the slices of prosciutto in half.Finally, for the goats’ cheese variation, mash the goats’ cheese with a fork in a small bowl and season, to taste with salt and freshly ground black pepper. Cut the figs into eight pieces. Remove the crostini from the oven. They should be just crisp. Cut the garlic clove in half and rub the cut edge all over their tops.Now to assemble, simply spoon the tomato mixture onto eight of the crostini. Arrange the rocket on eight more and dollop the mashed cannellini beans on top. Lightly scrunch the prosciutto up and arrange on top of each one. Finally, spread the goats’ cheese over the remaining eight crostini, arrange a couple of pieces of fig on top of each, scatter the mint leaves over and drizzle with a little balsamic and honey.Arrange the crostini on a large serving platter or cake stand and serve. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Trim the ends of the baguette and cut it into diagonal slices about 2cm/1in thick. Place on a large baking sheet, drizzle with oil and bake for 7-8 minutes. Trim the ends of the baguette and cut it into diagonal slices about 2cm/1in thick. Place on a large baking sheet, drizzle with oil and bake for 7-8 minutes. For the tomato, basil and mint variation, roughly chop the tomatoes and place in a small bowl. Drizzle a little oil over, rip up the basil and mint leaves and add them along with salt, pepper and sugar to taste. Toss everything together. For the tomato, basil and mint variation, roughly chop the tomatoes and place in a small bowl. Drizzle a little oil over, rip up the basil and mint leaves and add them along with salt, pepper and sugar to taste. Toss everything together. For the white bean variation, put the cannellini beans in a small bowl, add a good drizzle of oil, seasoning and then mash roughly with a fork. Cut the slices of prosciutto in half. For the white bean variation, put the cannellini beans in a small bowl, add a good drizzle of oil, seasoning and then mash roughly with a fork. Cut the slices of prosciutto in half. Finally, for the goats’ cheese variation, mash the goats’ cheese with a fork in a small bowl and season, to taste with salt and freshly ground black pepper. Cut the figs into eight pieces. Finally, for the goats’ cheese variation, mash the goats’ cheese with a fork in a small bowl and season, to taste with salt and freshly ground black pepper. Cut the figs into eight pieces. Remove the crostini from the oven. They should be just crisp. Cut the garlic clove in half and rub the cut edge all over their tops. Remove the crostini from the oven. They should be just crisp. Cut the garlic clove in half and rub the cut edge all over their tops. Now to assemble, simply spoon the tomato mixture onto eight of the crostini. Now to assemble, simply spoon the tomato mixture onto eight of the crostini. Arrange the rocket on eight more and dollop the mashed cannellini beans on top. Lightly scrunch the prosciutto up and arrange on top of each one. Arrange the rocket on eight more and dollop the mashed cannellini beans on top. Lightly scrunch the prosciutto up and arrange on top of each one. Finally, spread the goats’ cheese over the remaining eight crostini, arrange a couple of pieces of fig on top of each, scatter the mint leaves over and drizzle with a little balsamic and honey. Finally, spread the goats’ cheese over the remaining eight crostini, arrange a couple of pieces of fig on top of each, scatter the mint leaves over and drizzle with a little balsamic and honey. Arrange the crostini on a large serving platter or cake stand and serve. Arrange the crostini on a large serving platter or cake stand and serve.
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"title": "Quick canapé crostini recipe",
"content": "An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_canap_crostini_90320_16x9.jpg These really easy canapés have saved the day, not only when people drop by my house unannounced but also when I fancy a quick snack myself of an evening. It is great to get creative with these, see what it is your cupboard and fridge and experiment with what works. 1 baguetteextra virgin olive oil1 garlic clove 1 baguette extra virgin olive oil 1 garlic clove 2 large ripe tomatoesextra virgin olive oilsmall handful basil and mint leavespinch sugar (optional)salt and freshly ground black pepper 2 large ripe tomatoes extra virgin olive oil small handful basil and mint leaves pinch sugar (optional) salt and freshly ground black pepper 100g/3½oz canned cannellini beans2 slices prosciuttosmall handful of wild rocket 100g/3½oz canned cannellini beans 2 slices prosciutto small handful of wild rocket 100g/3½oz rindless soft goats’ cheese2 fresh figssmall handful of mint leaves1 tsp balsamic vinegarhoney, for drizzling 100g/3½oz rindless soft goats’ cheese 2 fresh figs small handful of mint leaves 1 tsp balsamic vinegar honey, for drizzling Method Preheat the oven to 190C/375F/Gas 5. Trim the ends of the baguette and cut it into diagonal slices about 2cm/1in thick. Place on a large baking sheet, drizzle with oil and bake for 7-8 minutes.For the tomato, basil and mint variation, roughly chop the tomatoes and place in a small bowl. Drizzle a little oil over, rip up the basil and mint leaves and add them along with salt, pepper and sugar to taste. Toss everything together.For the white bean variation, put the cannellini beans in a small bowl, add a good drizzle of oil, seasoning and then mash roughly with a fork. Cut the slices of prosciutto in half.Finally, for the goats’ cheese variation, mash the goats’ cheese with a fork in a small bowl and season, to taste with salt and freshly ground black pepper. Cut the figs into eight pieces. Remove the crostini from the oven. They should be just crisp. Cut the garlic clove in half and rub the cut edge all over their tops.Now to assemble, simply spoon the tomato mixture onto eight of the crostini. Arrange the rocket on eight more and dollop the mashed cannellini beans on top. Lightly scrunch the prosciutto up and arrange on top of each one. Finally, spread the goats’ cheese over the remaining eight crostini, arrange a couple of pieces of fig on top of each, scatter the mint leaves over and drizzle with a little balsamic and honey.Arrange the crostini on a large serving platter or cake stand and serve. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Trim the ends of the baguette and cut it into diagonal slices about 2cm/1in thick. Place on a large baking sheet, drizzle with oil and bake for 7-8 minutes. Trim the ends of the baguette and cut it into diagonal slices about 2cm/1in thick. Place on a large baking sheet, drizzle with oil and bake for 7-8 minutes. For the tomato, basil and mint variation, roughly chop the tomatoes and place in a small bowl. Drizzle a little oil over, rip up the basil and mint leaves and add them along with salt, pepper and sugar to taste. Toss everything together. For the tomato, basil and mint variation, roughly chop the tomatoes and place in a small bowl. Drizzle a little oil over, rip up the basil and mint leaves and add them along with salt, pepper and sugar to taste. Toss everything together. For the white bean variation, put the cannellini beans in a small bowl, add a good drizzle of oil, seasoning and then mash roughly with a fork. Cut the slices of prosciutto in half. For the white bean variation, put the cannellini beans in a small bowl, add a good drizzle of oil, seasoning and then mash roughly with a fork. Cut the slices of prosciutto in half. Finally, for the goats’ cheese variation, mash the goats’ cheese with a fork in a small bowl and season, to taste with salt and freshly ground black pepper. Cut the figs into eight pieces. Finally, for the goats’ cheese variation, mash the goats’ cheese with a fork in a small bowl and season, to taste with salt and freshly ground black pepper. Cut the figs into eight pieces. Remove the crostini from the oven. They should be just crisp. Cut the garlic clove in half and rub the cut edge all over their tops. Remove the crostini from the oven. They should be just crisp. Cut the garlic clove in half and rub the cut edge all over their tops. Now to assemble, simply spoon the tomato mixture onto eight of the crostini. Now to assemble, simply spoon the tomato mixture onto eight of the crostini. Arrange the rocket on eight more and dollop the mashed cannellini beans on top. Lightly scrunch the prosciutto up and arrange on top of each one. Arrange the rocket on eight more and dollop the mashed cannellini beans on top. Lightly scrunch the prosciutto up and arrange on top of each one. Finally, spread the goats’ cheese over the remaining eight crostini, arrange a couple of pieces of fig on top of each, scatter the mint leaves over and drizzle with a little balsamic and honey. Finally, spread the goats’ cheese over the remaining eight crostini, arrange a couple of pieces of fig on top of each, scatter the mint leaves over and drizzle with a little balsamic and honey. Arrange the crostini on a large serving platter or cake stand and serve. Arrange the crostini on a large serving platter or cake stand and serve."
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af064f3555a252eb2ae7950d9080b8ad14c6a9298542a5d2cdb56f22a90c0114
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S'mores recipe
An average of 3.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smores_30560_16x9.jpg S'mores are a classic campfire treat in the USA and are now gaining in popularity on this side of the pond. Making your own biscuits takes them to another level, but you can buy biscuits if you prefer – any plain biscuit works but digestives are the closest we have to Graham Crackers which are traditionally used in America. You will need metal skewers to make this recipe. 175g/6oz wholemeal flour100g/3½oz plain flour, plus extra for dusting½ tsp cinnamon1 tsp bicarbonate of sodapinch salt100g/3½oz unsalted butter3 tbsp milk50g/1¾oz golden syrup 175g/6oz wholemeal flour 100g/3½oz plain flour, plus extra for dusting ½ tsp cinnamon 1 tsp bicarbonate of soda pinch salt 100g/3½oz unsalted butter 3 tbsp milk 50g/1¾oz golden syrup 300g/10½oz milk chocolate (or dark chocolate), broken into 12 even pieces36 marshmallows 300g/10½oz milk chocolate (or dark chocolate), broken into 12 even pieces 36 marshmallows Method For the biscuits, sift both flours, cinnamon, bicarbonate of soda and salt into a mixing bowl. Melt the butter and mix with the milk and golden syrup in a separate pan, then pour the mixture into the bowl with the dry ingredients. Mix everything together until it comes together in a ball. Flatten the dough into a disc, cover with cling film and chill for 1 hour until firm.Line 2 baking sheets with baking paper. Lightly dust the work surface with flour, cut the dough in half and roll out one piece into a long thin, neat rectangle about 8cm wide and 2–3mm/⅛in thick. Trim the sides and ends, and cut the strip into neat rectangles roughly 7x4cm/1½x3in. Use a fork to prick each biscuit 3 or 4 times and arrange on a lined baking sheet. Repeat with the second portion of biscuit dough and arrange the biscuits on the second lined baking sheet.Gather any scraps of dough, roll them out again and cut out more biscuits. You should have 24 biscuits in total. Chill the biscuits for at least 20 minutes while you preheat the oven to 180C/160C Fan/Gas 4.Bake the biscuits for about 12 minutes until crisp around the edges and the middle is firm – they will crisp further on cooling. Leave the biscuits to cool on the baking trays.To assemble, turn half of the biscuits over so that they are top-side down. Place a piece of chocolate on each flipped biscuit. Thread 3 marshmallows onto a metal skewer and toast over a barbecue, campfire or carefully over a gas hob. How charred you want the marshmallows is down to personal preference but the outside should be crisp and deep golden and the insides molten. Place the skewered melting marshmallows on top of a chocolate topped biscuit and clamp another biscuit on top, sandwiching the marshmallow and chocolate between two biscuits. Hold the biscuits together and carefully pull the skewer out of the gooey marshmallows. Eat immediately and repeat. For the biscuits, sift both flours, cinnamon, bicarbonate of soda and salt into a mixing bowl. Melt the butter and mix with the milk and golden syrup in a separate pan, then pour the mixture into the bowl with the dry ingredients. Mix everything together until it comes together in a ball. Flatten the dough into a disc, cover with cling film and chill for 1 hour until firm. For the biscuits, sift both flours, cinnamon, bicarbonate of soda and salt into a mixing bowl. Melt the butter and mix with the milk and golden syrup in a separate pan, then pour the mixture into the bowl with the dry ingredients. Mix everything together until it comes together in a ball. Flatten the dough into a disc, cover with cling film and chill for 1 hour until firm. Line 2 baking sheets with baking paper. Lightly dust the work surface with flour, cut the dough in half and roll out one piece into a long thin, neat rectangle about 8cm wide and 2–3mm/⅛in thick. Trim the sides and ends, and cut the strip into neat rectangles roughly 7x4cm/1½x3in. Use a fork to prick each biscuit 3 or 4 times and arrange on a lined baking sheet. Repeat with the second portion of biscuit dough and arrange the biscuits on the second lined baking sheet. Line 2 baking sheets with baking paper. Lightly dust the work surface with flour, cut the dough in half and roll out one piece into a long thin, neat rectangle about 8cm wide and 2–3mm/⅛in thick. Trim the sides and ends, and cut the strip into neat rectangles roughly 7x4cm/1½x3in. Use a fork to prick each biscuit 3 or 4 times and arrange on a lined baking sheet. Repeat with the second portion of biscuit dough and arrange the biscuits on the second lined baking sheet. Gather any scraps of dough, roll them out again and cut out more biscuits. You should have 24 biscuits in total. Chill the biscuits for at least 20 minutes while you preheat the oven to 180C/160C Fan/Gas 4. Gather any scraps of dough, roll them out again and cut out more biscuits. You should have 24 biscuits in total. Chill the biscuits for at least 20 minutes while you preheat the oven to 180C/160C Fan/Gas 4. Bake the biscuits for about 12 minutes until crisp around the edges and the middle is firm – they will crisp further on cooling. Leave the biscuits to cool on the baking trays. Bake the biscuits for about 12 minutes until crisp around the edges and the middle is firm – they will crisp further on cooling. Leave the biscuits to cool on the baking trays. To assemble, turn half of the biscuits over so that they are top-side down. Place a piece of chocolate on each flipped biscuit. Thread 3 marshmallows onto a metal skewer and toast over a barbecue, campfire or carefully over a gas hob. How charred you want the marshmallows is down to personal preference but the outside should be crisp and deep golden and the insides molten. Place the skewered melting marshmallows on top of a chocolate topped biscuit and clamp another biscuit on top, sandwiching the marshmallow and chocolate between two biscuits. Hold the biscuits together and carefully pull the skewer out of the gooey marshmallows. Eat immediately and repeat. To assemble, turn half of the biscuits over so that they are top-side down. Place a piece of chocolate on each flipped biscuit. Thread 3 marshmallows onto a metal skewer and toast over a barbecue, campfire or carefully over a gas hob. How charred you want the marshmallows is down to personal preference but the outside should be crisp and deep golden and the insides molten. Place the skewered melting marshmallows on top of a chocolate topped biscuit and clamp another biscuit on top, sandwiching the marshmallow and chocolate between two biscuits. Hold the biscuits together and carefully pull the skewer out of the gooey marshmallows. Eat immediately and repeat. Recipe tips Try and use chocolate bars that are thin rather than chunky so that the chocolate melts in the heat of the molten marshmallows. You can also use chocolate spread in place of the chocolate if you prefer. Traditionally S’mores are made using store bought Graham crackers which are not available in the UK – digestives are similar but homemade are so much better!
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"title": "S'mores recipe",
"content": "An average of 3.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smores_30560_16x9.jpg S'mores are a classic campfire treat in the USA and are now gaining in popularity on this side of the pond. Making your own biscuits takes them to another level, but you can buy biscuits if you prefer – any plain biscuit works but digestives are the closest we have to Graham Crackers which are traditionally used in America. You will need metal skewers to make this recipe. 175g/6oz wholemeal flour100g/3½oz plain flour, plus extra for dusting½ tsp cinnamon1 tsp bicarbonate of sodapinch salt100g/3½oz unsalted butter3 tbsp milk50g/1¾oz golden syrup 175g/6oz wholemeal flour 100g/3½oz plain flour, plus extra for dusting ½ tsp cinnamon 1 tsp bicarbonate of soda pinch salt 100g/3½oz unsalted butter 3 tbsp milk 50g/1¾oz golden syrup 300g/10½oz milk chocolate (or dark chocolate), broken into 12 even pieces36 marshmallows 300g/10½oz milk chocolate (or dark chocolate), broken into 12 even pieces 36 marshmallows Method For the biscuits, sift both flours, cinnamon, bicarbonate of soda and salt into a mixing bowl. Melt the butter and mix with the milk and golden syrup in a separate pan, then pour the mixture into the bowl with the dry ingredients. Mix everything together until it comes together in a ball. Flatten the dough into a disc, cover with cling film and chill for 1 hour until firm.Line 2 baking sheets with baking paper. Lightly dust the work surface with flour, cut the dough in half and roll out one piece into a long thin, neat rectangle about 8cm wide and 2–3mm/⅛in thick. Trim the sides and ends, and cut the strip into neat rectangles roughly 7x4cm/1½x3in. Use a fork to prick each biscuit 3 or 4 times and arrange on a lined baking sheet. Repeat with the second portion of biscuit dough and arrange the biscuits on the second lined baking sheet.Gather any scraps of dough, roll them out again and cut out more biscuits. You should have 24 biscuits in total. Chill the biscuits for at least 20 minutes while you preheat the oven to 180C/160C Fan/Gas 4.Bake the biscuits for about 12 minutes until crisp around the edges and the middle is firm – they will crisp further on cooling. Leave the biscuits to cool on the baking trays.To assemble, turn half of the biscuits over so that they are top-side down. Place a piece of chocolate on each flipped biscuit. Thread 3 marshmallows onto a metal skewer and toast over a barbecue, campfire or carefully over a gas hob. How charred you want the marshmallows is down to personal preference but the outside should be crisp and deep golden and the insides molten. Place the skewered melting marshmallows on top of a chocolate topped biscuit and clamp another biscuit on top, sandwiching the marshmallow and chocolate between two biscuits. Hold the biscuits together and carefully pull the skewer out of the gooey marshmallows. Eat immediately and repeat. For the biscuits, sift both flours, cinnamon, bicarbonate of soda and salt into a mixing bowl. Melt the butter and mix with the milk and golden syrup in a separate pan, then pour the mixture into the bowl with the dry ingredients. Mix everything together until it comes together in a ball. Flatten the dough into a disc, cover with cling film and chill for 1 hour until firm. For the biscuits, sift both flours, cinnamon, bicarbonate of soda and salt into a mixing bowl. Melt the butter and mix with the milk and golden syrup in a separate pan, then pour the mixture into the bowl with the dry ingredients. Mix everything together until it comes together in a ball. Flatten the dough into a disc, cover with cling film and chill for 1 hour until firm. Line 2 baking sheets with baking paper. Lightly dust the work surface with flour, cut the dough in half and roll out one piece into a long thin, neat rectangle about 8cm wide and 2–3mm/⅛in thick. Trim the sides and ends, and cut the strip into neat rectangles roughly 7x4cm/1½x3in. Use a fork to prick each biscuit 3 or 4 times and arrange on a lined baking sheet. Repeat with the second portion of biscuit dough and arrange the biscuits on the second lined baking sheet. Line 2 baking sheets with baking paper. Lightly dust the work surface with flour, cut the dough in half and roll out one piece into a long thin, neat rectangle about 8cm wide and 2–3mm/⅛in thick. Trim the sides and ends, and cut the strip into neat rectangles roughly 7x4cm/1½x3in. Use a fork to prick each biscuit 3 or 4 times and arrange on a lined baking sheet. Repeat with the second portion of biscuit dough and arrange the biscuits on the second lined baking sheet. Gather any scraps of dough, roll them out again and cut out more biscuits. You should have 24 biscuits in total. Chill the biscuits for at least 20 minutes while you preheat the oven to 180C/160C Fan/Gas 4. Gather any scraps of dough, roll them out again and cut out more biscuits. You should have 24 biscuits in total. Chill the biscuits for at least 20 minutes while you preheat the oven to 180C/160C Fan/Gas 4. Bake the biscuits for about 12 minutes until crisp around the edges and the middle is firm – they will crisp further on cooling. Leave the biscuits to cool on the baking trays. Bake the biscuits for about 12 minutes until crisp around the edges and the middle is firm – they will crisp further on cooling. Leave the biscuits to cool on the baking trays. To assemble, turn half of the biscuits over so that they are top-side down. Place a piece of chocolate on each flipped biscuit. Thread 3 marshmallows onto a metal skewer and toast over a barbecue, campfire or carefully over a gas hob. How charred you want the marshmallows is down to personal preference but the outside should be crisp and deep golden and the insides molten. Place the skewered melting marshmallows on top of a chocolate topped biscuit and clamp another biscuit on top, sandwiching the marshmallow and chocolate between two biscuits. Hold the biscuits together and carefully pull the skewer out of the gooey marshmallows. Eat immediately and repeat. To assemble, turn half of the biscuits over so that they are top-side down. Place a piece of chocolate on each flipped biscuit. Thread 3 marshmallows onto a metal skewer and toast over a barbecue, campfire or carefully over a gas hob. How charred you want the marshmallows is down to personal preference but the outside should be crisp and deep golden and the insides molten. Place the skewered melting marshmallows on top of a chocolate topped biscuit and clamp another biscuit on top, sandwiching the marshmallow and chocolate between two biscuits. Hold the biscuits together and carefully pull the skewer out of the gooey marshmallows. Eat immediately and repeat. Recipe tips Try and use chocolate bars that are thin rather than chunky so that the chocolate melts in the heat of the molten marshmallows. You can also use chocolate spread in place of the chocolate if you prefer. Traditionally S’mores are made using store bought Graham crackers which are not available in the UK – digestives are similar but homemade are so much better!"
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Strawberry skewers, chocolate sauce recipe
Barbecue strawberry skewers with chocolate sauce An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_skewers_with_42369_16x9.jpg A fabulous way to finish your barbecue: griddled strawberry skewers, cooked very quickly so the fruit just begins to caramelise, served with a rich chocolate dip. You will need 4 wooden barbecue skewers. 20 strawberries (about 250g/9oz), hulled and halved1 tsp caster sugarfreshly ground black pepper 20 strawberries (about 250g/9oz), hulled and halved 1 tsp caster sugar freshly ground black pepper 100g/3½oz dark chocolate, finely chopped150ml/¼ pint double cream1 passion fruit, seeds only½ tsp ground allspice 100g/3½oz dark chocolate, finely chopped 150ml/¼ pint double cream 1 passion fruit, seeds only ½ tsp ground allspice Method Soak 4 wooden skewers in cold water for 1 hour.Thread the strawberries onto the skewers, sprinkle with the caster sugar and some freshly ground black pepper and set aside.To make the chocolate sauce, place the chopped chocolate in a heatproof bowl.Heat the cream, passion fruit and allspice in a saucepan and bring to a gentle simmer; as soon as tiny bubbles start to form at the edges, turn off the heat. Pour the cream over the chocolate, leave it to sit for 1 minute, then whisk until smooth.Place the strawberry skewers on the barbecue and watch them like a hawk – you want them to just catch and caramelise, so turn them after 30 seconds to a minute. Remove to a platter and serve with the chocolate sauce to dip. Soak 4 wooden skewers in cold water for 1 hour. Soak 4 wooden skewers in cold water for 1 hour. Thread the strawberries onto the skewers, sprinkle with the caster sugar and some freshly ground black pepper and set aside. Thread the strawberries onto the skewers, sprinkle with the caster sugar and some freshly ground black pepper and set aside. To make the chocolate sauce, place the chopped chocolate in a heatproof bowl. To make the chocolate sauce, place the chopped chocolate in a heatproof bowl. Heat the cream, passion fruit and allspice in a saucepan and bring to a gentle simmer; as soon as tiny bubbles start to form at the edges, turn off the heat. Pour the cream over the chocolate, leave it to sit for 1 minute, then whisk until smooth. Heat the cream, passion fruit and allspice in a saucepan and bring to a gentle simmer; as soon as tiny bubbles start to form at the edges, turn off the heat. Pour the cream over the chocolate, leave it to sit for 1 minute, then whisk until smooth. Place the strawberry skewers on the barbecue and watch them like a hawk – you want them to just catch and caramelise, so turn them after 30 seconds to a minute. Remove to a platter and serve with the chocolate sauce to dip. Place the strawberry skewers on the barbecue and watch them like a hawk – you want them to just catch and caramelise, so turn them after 30 seconds to a minute. Remove to a platter and serve with the chocolate sauce to dip.
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"title": "Strawberry skewers, chocolate sauce recipe",
"content": "Barbecue strawberry skewers with chocolate sauce An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_skewers_with_42369_16x9.jpg A fabulous way to finish your barbecue: griddled strawberry skewers, cooked very quickly so the fruit just begins to caramelise, served with a rich chocolate dip. You will need 4 wooden barbecue skewers. 20 strawberries (about 250g/9oz), hulled and halved1 tsp caster sugarfreshly ground black pepper 20 strawberries (about 250g/9oz), hulled and halved 1 tsp caster sugar freshly ground black pepper 100g/3½oz dark chocolate, finely chopped150ml/¼ pint double cream1 passion fruit, seeds only½ tsp ground allspice 100g/3½oz dark chocolate, finely chopped 150ml/¼ pint double cream 1 passion fruit, seeds only ½ tsp ground allspice Method Soak 4 wooden skewers in cold water for 1 hour.Thread the strawberries onto the skewers, sprinkle with the caster sugar and some freshly ground black pepper and set aside.To make the chocolate sauce, place the chopped chocolate in a heatproof bowl.Heat the cream, passion fruit and allspice in a saucepan and bring to a gentle simmer; as soon as tiny bubbles start to form at the edges, turn off the heat. Pour the cream over the chocolate, leave it to sit for 1 minute, then whisk until smooth.Place the strawberry skewers on the barbecue and watch them like a hawk – you want them to just catch and caramelise, so turn them after 30 seconds to a minute. Remove to a platter and serve with the chocolate sauce to dip. Soak 4 wooden skewers in cold water for 1 hour. Soak 4 wooden skewers in cold water for 1 hour. Thread the strawberries onto the skewers, sprinkle with the caster sugar and some freshly ground black pepper and set aside. Thread the strawberries onto the skewers, sprinkle with the caster sugar and some freshly ground black pepper and set aside. To make the chocolate sauce, place the chopped chocolate in a heatproof bowl. To make the chocolate sauce, place the chopped chocolate in a heatproof bowl. Heat the cream, passion fruit and allspice in a saucepan and bring to a gentle simmer; as soon as tiny bubbles start to form at the edges, turn off the heat. Pour the cream over the chocolate, leave it to sit for 1 minute, then whisk until smooth. Heat the cream, passion fruit and allspice in a saucepan and bring to a gentle simmer; as soon as tiny bubbles start to form at the edges, turn off the heat. Pour the cream over the chocolate, leave it to sit for 1 minute, then whisk until smooth. Place the strawberry skewers on the barbecue and watch them like a hawk – you want them to just catch and caramelise, so turn them after 30 seconds to a minute. Remove to a platter and serve with the chocolate sauce to dip. Place the strawberry skewers on the barbecue and watch them like a hawk – you want them to just catch and caramelise, so turn them after 30 seconds to a minute. Remove to a platter and serve with the chocolate sauce to dip."
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Roasted tomato tart recipe
An average of 4.5 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_tomato_tart_45199_16x9.jpg Nothing says summer dining like Marcus Wareing’s puff pastry tart, with layers of roasted tomato sauce, garlic and tapenade. 320g/11½oz frozen ready rolled puff pastry, defrosted1 egg, beaten fresh salad, to serve 320g/11½oz frozen ready rolled puff pastry, defrosted 1 egg, beaten fresh salad, to serve 3 large tomatoes, halved 16 cherry vine tomatoes1–2 tbsp extra virgin olive oil3 garlic cloves (whole, crushed)2 fresh thyme sprigs, leaves strippedsea salt and freshly ground pepper 3 large tomatoes, halved 16 cherry vine tomatoes 1–2 tbsp extra virgin olive oil 3 garlic cloves (whole, crushed) 2 fresh thyme sprigs, leaves stripped sea salt and freshly ground pepper black olive tapenade4 medium tomatoes, sliced (or use a mixture of sizes and colours for a pretty finish)2 garlic cloves, finely slicedhandful fresh thyme leaves black olive tapenade 4 medium tomatoes, sliced (or use a mixture of sizes and colours for a pretty finish) 2 garlic cloves, finely sliced handful fresh thyme leaves Method Preheat the oven to 180C/160C Fan/Gas 4. Put the puff pastry on baking paper and cut out a large circle (as big as the pastry allows – you can use a dinner plate as a guide). Brush the edges with some of the beaten egg and then fold over and crimp the edges to make a rim. Use a fork to prick the base of the pastry case all over (this is to prevent the pastry from puffing up too much in the oven). Brush egg wash all over the pastry case.Bake for 12–15 minutes until golden and crispy (the pastry doesn't need to be completely cooked through at this stage). Set aside and leave the oven on.Meanwhile, start on the sauce. Grill the tomato halves and vine tomatoes on the barbecue, or roast in the oven for 8–10 minutes until softened and charred. Set aside.Heat the olive oil in a medium saucepan and sweat the garlic. Add the roasted tomatoes and cook for 10–12 minutes until the moisture disappears, stirring and pressing down to turn them into a sauce. Season with salt and pepper and add the thyme leaves. Remove from the heat and decant into a small bowl to cool.To assemble the tart, spread a thin layer of tapenade over the puff pastry base, followed by a generous, even layer of tomato sauce. Arrange the raw sliced tomatoes on top. Garnish with the garlic slices, a sprinkle of fresh thyme leaves, a drizzle of olive oil and salt and pepper to taste. Return the tart to the oven for about 12 minutes, or until the pastry is fully cooked and the tomatoes warmed through. Serve with a fresh salad of your choice. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the puff pastry on baking paper and cut out a large circle (as big as the pastry allows – you can use a dinner plate as a guide). Brush the edges with some of the beaten egg and then fold over and crimp the edges to make a rim. Use a fork to prick the base of the pastry case all over (this is to prevent the pastry from puffing up too much in the oven). Brush egg wash all over the pastry case. Put the puff pastry on baking paper and cut out a large circle (as big as the pastry allows – you can use a dinner plate as a guide). Brush the edges with some of the beaten egg and then fold over and crimp the edges to make a rim. Use a fork to prick the base of the pastry case all over (this is to prevent the pastry from puffing up too much in the oven). Brush egg wash all over the pastry case. Bake for 12–15 minutes until golden and crispy (the pastry doesn't need to be completely cooked through at this stage). Set aside and leave the oven on. Bake for 12–15 minutes until golden and crispy (the pastry doesn't need to be completely cooked through at this stage). Set aside and leave the oven on. Meanwhile, start on the sauce. Grill the tomato halves and vine tomatoes on the barbecue, or roast in the oven for 8–10 minutes until softened and charred. Set aside. Meanwhile, start on the sauce. Grill the tomato halves and vine tomatoes on the barbecue, or roast in the oven for 8–10 minutes until softened and charred. Set aside. Heat the olive oil in a medium saucepan and sweat the garlic. Add the roasted tomatoes and cook for 10–12 minutes until the moisture disappears, stirring and pressing down to turn them into a sauce. Season with salt and pepper and add the thyme leaves. Remove from the heat and decant into a small bowl to cool. Heat the olive oil in a medium saucepan and sweat the garlic. Add the roasted tomatoes and cook for 10–12 minutes until the moisture disappears, stirring and pressing down to turn them into a sauce. Season with salt and pepper and add the thyme leaves. Remove from the heat and decant into a small bowl to cool. To assemble the tart, spread a thin layer of tapenade over the puff pastry base, followed by a generous, even layer of tomato sauce. Arrange the raw sliced tomatoes on top. Garnish with the garlic slices, a sprinkle of fresh thyme leaves, a drizzle of olive oil and salt and pepper to taste. To assemble the tart, spread a thin layer of tapenade over the puff pastry base, followed by a generous, even layer of tomato sauce. Arrange the raw sliced tomatoes on top. Garnish with the garlic slices, a sprinkle of fresh thyme leaves, a drizzle of olive oil and salt and pepper to taste. Return the tart to the oven for about 12 minutes, or until the pastry is fully cooked and the tomatoes warmed through. Serve with a fresh salad of your choice. Return the tart to the oven for about 12 minutes, or until the pastry is fully cooked and the tomatoes warmed through. Serve with a fresh salad of your choice.
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"title": "Roasted tomato tart recipe",
"content": "An average of 4.5 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_tomato_tart_45199_16x9.jpg Nothing says summer dining like Marcus Wareing’s puff pastry tart, with layers of roasted tomato sauce, garlic and tapenade. 320g/11½oz frozen ready rolled puff pastry, defrosted1 egg, beaten fresh salad, to serve 320g/11½oz frozen ready rolled puff pastry, defrosted 1 egg, beaten fresh salad, to serve 3 large tomatoes, halved 16 cherry vine tomatoes1–2 tbsp extra virgin olive oil3 garlic cloves (whole, crushed)2 fresh thyme sprigs, leaves strippedsea salt and freshly ground pepper 3 large tomatoes, halved 16 cherry vine tomatoes 1–2 tbsp extra virgin olive oil 3 garlic cloves (whole, crushed) 2 fresh thyme sprigs, leaves stripped sea salt and freshly ground pepper black olive tapenade4 medium tomatoes, sliced (or use a mixture of sizes and colours for a pretty finish)2 garlic cloves, finely slicedhandful fresh thyme leaves black olive tapenade 4 medium tomatoes, sliced (or use a mixture of sizes and colours for a pretty finish) 2 garlic cloves, finely sliced handful fresh thyme leaves Method Preheat the oven to 180C/160C Fan/Gas 4. Put the puff pastry on baking paper and cut out a large circle (as big as the pastry allows – you can use a dinner plate as a guide). Brush the edges with some of the beaten egg and then fold over and crimp the edges to make a rim. Use a fork to prick the base of the pastry case all over (this is to prevent the pastry from puffing up too much in the oven). Brush egg wash all over the pastry case.Bake for 12–15 minutes until golden and crispy (the pastry doesn't need to be completely cooked through at this stage). Set aside and leave the oven on.Meanwhile, start on the sauce. Grill the tomato halves and vine tomatoes on the barbecue, or roast in the oven for 8–10 minutes until softened and charred. Set aside.Heat the olive oil in a medium saucepan and sweat the garlic. Add the roasted tomatoes and cook for 10–12 minutes until the moisture disappears, stirring and pressing down to turn them into a sauce. Season with salt and pepper and add the thyme leaves. Remove from the heat and decant into a small bowl to cool.To assemble the tart, spread a thin layer of tapenade over the puff pastry base, followed by a generous, even layer of tomato sauce. Arrange the raw sliced tomatoes on top. Garnish with the garlic slices, a sprinkle of fresh thyme leaves, a drizzle of olive oil and salt and pepper to taste. Return the tart to the oven for about 12 minutes, or until the pastry is fully cooked and the tomatoes warmed through. Serve with a fresh salad of your choice. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the puff pastry on baking paper and cut out a large circle (as big as the pastry allows – you can use a dinner plate as a guide). Brush the edges with some of the beaten egg and then fold over and crimp the edges to make a rim. Use a fork to prick the base of the pastry case all over (this is to prevent the pastry from puffing up too much in the oven). Brush egg wash all over the pastry case. Put the puff pastry on baking paper and cut out a large circle (as big as the pastry allows – you can use a dinner plate as a guide). Brush the edges with some of the beaten egg and then fold over and crimp the edges to make a rim. Use a fork to prick the base of the pastry case all over (this is to prevent the pastry from puffing up too much in the oven). Brush egg wash all over the pastry case. Bake for 12–15 minutes until golden and crispy (the pastry doesn't need to be completely cooked through at this stage). Set aside and leave the oven on. Bake for 12–15 minutes until golden and crispy (the pastry doesn't need to be completely cooked through at this stage). Set aside and leave the oven on. Meanwhile, start on the sauce. Grill the tomato halves and vine tomatoes on the barbecue, or roast in the oven for 8–10 minutes until softened and charred. Set aside. Meanwhile, start on the sauce. Grill the tomato halves and vine tomatoes on the barbecue, or roast in the oven for 8–10 minutes until softened and charred. Set aside. Heat the olive oil in a medium saucepan and sweat the garlic. Add the roasted tomatoes and cook for 10–12 minutes until the moisture disappears, stirring and pressing down to turn them into a sauce. Season with salt and pepper and add the thyme leaves. Remove from the heat and decant into a small bowl to cool. Heat the olive oil in a medium saucepan and sweat the garlic. Add the roasted tomatoes and cook for 10–12 minutes until the moisture disappears, stirring and pressing down to turn them into a sauce. Season with salt and pepper and add the thyme leaves. Remove from the heat and decant into a small bowl to cool. To assemble the tart, spread a thin layer of tapenade over the puff pastry base, followed by a generous, even layer of tomato sauce. Arrange the raw sliced tomatoes on top. Garnish with the garlic slices, a sprinkle of fresh thyme leaves, a drizzle of olive oil and salt and pepper to taste. To assemble the tart, spread a thin layer of tapenade over the puff pastry base, followed by a generous, even layer of tomato sauce. Arrange the raw sliced tomatoes on top. Garnish with the garlic slices, a sprinkle of fresh thyme leaves, a drizzle of olive oil and salt and pepper to taste. Return the tart to the oven for about 12 minutes, or until the pastry is fully cooked and the tomatoes warmed through. Serve with a fresh salad of your choice. Return the tart to the oven for about 12 minutes, or until the pastry is fully cooked and the tomatoes warmed through. Serve with a fresh salad of your choice."
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Which ultra-processed foods are good for you?
https://ichef.bbci.co.uk/images/ic/480xn/p08v1lsb.jpg Heavily processed convenience foods are things we love to hate and hate to love. But are some ultra-processed foods actually good for us? More than 50 percent of our energy intake in the UK comes from ultra-processed foods, according to a study reported in the British Medical Journal. These foods include industrially produced cereals, sauces, baked goods and ready-meals. They can be packed with hidden sugars, salt and fat. Eating them regularly is associated with obesity and even ‘early death’. But are ultra-processed foods ever healthy? We spoke to registered dietitian and nutritionist Ro Huntriss to find out… What are ultra-processed foods? https://ichef.bbci.co.uk/images/ic/480xn/p08v1mzy.jpg “Most foods are processed in some way, for example to enable preservation”, says Huntriss, “but the term ‘ultra-processed’ refers to foods that often have a long ingredients list, with [some] you wouldn’t be familiar with. Food-based ingredients are often combined with sweeteners, colourings, stabilisers and preservatives and go through multiple processes to formulate the end-products. Examples include ice cream, fizzy drinks, hot dogs and some oven chips.” Foods like these, along with crisps, biscuits and cakes, aren’t what anyone would class as healthy, but other ultra-processed foods can be harder to judge. You might wonder if a jar of pesto, a tin of soup, or a veggie lasagne ready-meal, for instance, are healthy. Let’s take a look. Ultra-processed foods with benefits https://ichef.bbci.co.uk/images/ic/480xn/p08v1n94.jpg As with other types of food, everything in moderation is key. “Inclusion of some of these foods as part of an otherwise healthy and balanced diet is acceptable. We live in a fast-paced world, and as much as an entirely whole-food, unprocessed diet would be great, it simply is not realistic for the majority of people”, says Huntriss. She identifies some ultra-processed foods that may be beneficial to health: Wholegrain breakfast cereals with no added sugar“are fortified with vitamins and minerals such as B vitamins, calcium and iron, helping you reach your recommended daily intake, and are a source of fibre, which can contribute to cardiovascular health, normal bowel function, gut health and regulation of blood glucose levels.” Tinned baked beans– “Made with white beans such as haricot or cannellini beans, these are high in vegetable protein and fibre, and low in fat, and count towards your five portions of fruit and vegetables per day. They also contain minerals such as iron, zinc and B vitamins. They contain some added salt, but versions with no added sugar are available.” Pre-packaged wholegrain sliced bread– “Wholegrains are packed with nutrients, including fibre, protein, B vitamins, antioxidants, calcium and iron. A diet rich in wholegrains has been shown to reduce the risk of many chronic health conditions, and helps us reach our target of 30g of fibre a day.” Unsweetened soy or plant-based drinkscan be ultra-processed. “If choosing versions fortified with vitamins and minerals, these drinks may provide a similar amount of calcium to cow’s milk, promoting bone health. Fortified plant-based drinks can also contain B vitamins, iodine and Vitamin D.” What should you look for on the label? “Some [ultra processed foods] are energy-dense, high in added sugar, salt and saturated fats, contain little dietary fibre and have lost nutritional value through the multiple processes they have experienced”, says Huntriss. “A diet high in ultra-processed foods is not recommended”, she continues. “Research has demonstrated a direct association between intake of ultra-processed foods and prevalence of obesity, cardiovascular diseases and cancer.” Is everything else ‘junk’ food? https://ichef.bbci.co.uk/images/ic/480xn/p08v1pdb.jpg So, apart from those four foods, is everything else off the cards entirely? Not exactly. “Eating ultra-processed foods on occasion is not likely to cause any risk to health”, says Huntriss. “Cakes, biscuits and crisps are foods that many people enjoy as part of their diet. Having a healthy diet is all about balance.” Making ultra-processed foods an occasional stop-gap rather than an everyday part of your diet is an easy rule of thumb. “Although high-fat, high-sugar foods should not be consumed frequently, they can still be included, albeit less frequently, as part of a healthy, well-balanced diet.” That said, Huntriss would like to see “less intensive marketing in supermarkets of ‘unhealthy’ high-fat, high-sugar and high-salt foods”, with more whole foods centre stage. “The marketing, convenience and low cost of these foods allows them to often take the place of more nutritious options and home cooking, leading to detrimental effects on our health.” To keep you healthy, Huntriss advises a diet based on: wholegrainsfruit and vegetablesnuts and seedslean proteinmore unsaturated fats (from plant sources and oily fish) than saturated fats (mainly animal sources)dairy or a calcium-fortified dairy alternativelimited salt intakeand stay hydrated! wholegrains fruit and vegetables nuts and seeds lean protein more unsaturated fats (from plant sources and oily fish) than saturated fats (mainly animal sources) dairy or a calcium-fortified dairy alternative limited salt intake and stay hydrated!
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"title": "Which ultra-processed foods are good for you?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08v1lsb.jpg Heavily processed convenience foods are things we love to hate and hate to love. But are some ultra-processed foods actually good for us? More than 50 percent of our energy intake in the UK comes from ultra-processed foods, according to a study reported in the British Medical Journal. These foods include industrially produced cereals, sauces, baked goods and ready-meals. They can be packed with hidden sugars, salt and fat. Eating them regularly is associated with obesity and even ‘early death’. But are ultra-processed foods ever healthy? We spoke to registered dietitian and nutritionist Ro Huntriss to find out… What are ultra-processed foods? https://ichef.bbci.co.uk/images/ic/480xn/p08v1mzy.jpg “Most foods are processed in some way, for example to enable preservation”, says Huntriss, “but the term ‘ultra-processed’ refers to foods that often have a long ingredients list, with [some] you wouldn’t be familiar with. Food-based ingredients are often combined with sweeteners, colourings, stabilisers and preservatives and go through multiple processes to formulate the end-products. Examples include ice cream, fizzy drinks, hot dogs and some oven chips.” Foods like these, along with crisps, biscuits and cakes, aren’t what anyone would class as healthy, but other ultra-processed foods can be harder to judge. You might wonder if a jar of pesto, a tin of soup, or a veggie lasagne ready-meal, for instance, are healthy. Let’s take a look. Ultra-processed foods with benefits https://ichef.bbci.co.uk/images/ic/480xn/p08v1n94.jpg As with other types of food, everything in moderation is key. “Inclusion of some of these foods as part of an otherwise healthy and balanced diet is acceptable. We live in a fast-paced world, and as much as an entirely whole-food, unprocessed diet would be great, it simply is not realistic for the majority of people”, says Huntriss. She identifies some ultra-processed foods that may be beneficial to health: Wholegrain breakfast cereals with no added sugar“are fortified with vitamins and minerals such as B vitamins, calcium and iron, helping you reach your recommended daily intake, and are a source of fibre, which can contribute to cardiovascular health, normal bowel function, gut health and regulation of blood glucose levels.” Tinned baked beans– “Made with white beans such as haricot or cannellini beans, these are high in vegetable protein and fibre, and low in fat, and count towards your five portions of fruit and vegetables per day. They also contain minerals such as iron, zinc and B vitamins. They contain some added salt, but versions with no added sugar are available.” Pre-packaged wholegrain sliced bread– “Wholegrains are packed with nutrients, including fibre, protein, B vitamins, antioxidants, calcium and iron. A diet rich in wholegrains has been shown to reduce the risk of many chronic health conditions, and helps us reach our target of 30g of fibre a day.” Unsweetened soy or plant-based drinkscan be ultra-processed. “If choosing versions fortified with vitamins and minerals, these drinks may provide a similar amount of calcium to cow’s milk, promoting bone health. Fortified plant-based drinks can also contain B vitamins, iodine and Vitamin D.” What should you look for on the label? “Some [ultra processed foods] are energy-dense, high in added sugar, salt and saturated fats, contain little dietary fibre and have lost nutritional value through the multiple processes they have experienced”, says Huntriss. “A diet high in ultra-processed foods is not recommended”, she continues. “Research has demonstrated a direct association between intake of ultra-processed foods and prevalence of obesity, cardiovascular diseases and cancer.” Is everything else ‘junk’ food? https://ichef.bbci.co.uk/images/ic/480xn/p08v1pdb.jpg So, apart from those four foods, is everything else off the cards entirely? Not exactly. “Eating ultra-processed foods on occasion is not likely to cause any risk to health”, says Huntriss. “Cakes, biscuits and crisps are foods that many people enjoy as part of their diet. Having a healthy diet is all about balance.” Making ultra-processed foods an occasional stop-gap rather than an everyday part of your diet is an easy rule of thumb. “Although high-fat, high-sugar foods should not be consumed frequently, they can still be included, albeit less frequently, as part of a healthy, well-balanced diet.” That said, Huntriss would like to see “less intensive marketing in supermarkets of ‘unhealthy’ high-fat, high-sugar and high-salt foods”, with more whole foods centre stage. “The marketing, convenience and low cost of these foods allows them to often take the place of more nutritious options and home cooking, leading to detrimental effects on our health.” To keep you healthy, Huntriss advises a diet based on: wholegrainsfruit and vegetablesnuts and seedslean proteinmore unsaturated fats (from plant sources and oily fish) than saturated fats (mainly animal sources)dairy or a calcium-fortified dairy alternativelimited salt intakeand stay hydrated! wholegrains fruit and vegetables nuts and seeds lean protein more unsaturated fats (from plant sources and oily fish) than saturated fats (mainly animal sources) dairy or a calcium-fortified dairy alternative limited salt intake and stay hydrated!"
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‘I gave up ultra-processed food for a week, here’s what happened’
We’ve been warned that ultra-processed foods (UPFs) are potentially harmful to our health. But is following a UPF-free diet in 2024 realistic? How much extra does it cost and is it time consuming? By Lauren Potts Image source, Lauren Potts https://ichef.bbci.co.uk/images/ic/480xn/p0j93wv3.jpg There’s an increasing awareness of how ultra-processed foods may negatively impact us. In fact, recent research linked them to 32 potential health risks including heart attacks, strokes, obesity, type 2 diabetes and anxiety - a sobering thought when you consider that UPFs account for 57% of the calories consumed by the average UK adult and 65% of a child’s diet. Some of the UPFs we consume will be conscious choices: Fast food, crisps, confectionery and soft drinks are things many of us knowingly indulge in. But preservatives, flavourings and stabilisers have become so commonplace in shop-bought foods, sometimes we’re not even aware we’re eating UPFs. I was curious, with a bit of time, attention and inclination would going entirely UPF free be easy to achieve? I gave it a go for a week. More on UPFs 5 unbelievably cheap and easy ultra-processed food swapsThe easy ultra-processed food swaps Dr Chris Van Tulleken swears byUPF-free family meal plan 5 unbelievably cheap and easy ultra-processed food swaps The easy ultra-processed food swaps Dr Chris Van Tulleken swears by UPF-free family meal plan Unpicking my usual diet There are different definitions of what UPFs are, but a simple explanation is, if they contain ingredients you wouldn’t normally find in home cooking, they’re probably UPFs – for example chemicals, colourings, or sweeteners. I cook from scratch most of the time, partly because I prefer it and partly because I follow a gluten-free diet and can’t always rely on convenience food. But I have my vices. I consciously get my UPFs from blackcurrant squash, chocolate, sriracha sauce and protein snacks. What I didn’t realise was how many store cupboard essentials and seemingly ‘healthy choices’ contain ultra-processed ingredients. I found myself inspecting the contents of my kitchen and wondering why there was maize starch in my yoghurt and potassium metabisulphite in my mustard? What was soya lecithin and why was it in my chocolate? Did my pasta really need mono and diglycerides of fatty acids? Don’t even get me started on the stock cubes I buy. I was surprised I’d been eating these strange ingredients and looked forward to a week without them. Here’s what I found… Going UPF-free was far more expensive It was shocking how costly going UPF-free was for me. Replacing my regular mustard to make salad dressings, required buying an organic version; ditto baked beans, which cost four times more than my typical tin and were, it turned out, extremely bland. Not wanting to forgo my squash habit, I bought a pricey sweetener-free cordial and switched my milk chocolate choice to a bar with 80% cocoa content. My weekly supermarket shop ballooned from £40 to £100. Going UPF-free is time consuming I do meal plan as standard, but I’d overlooked snacks that I usually grab from the cupboard. When I didn’t want yet another banana, I found myself grumpily baking oat cookies at 9pm (they were delicious though). https://ichef.bbci.co.uk/images/ic/480xn/p0j93yvm.jpg These were the oat cookies I found myself making late at night. My hard work was rewarded with a really delicious treat I missed the spice of hot sauce and found myself pickling red onions on my lunch break to throw liberally on my savoury dishes. My blender seemed in constant use - batter, sauces, a roasted red pepper hummus that, admittedly, made me swear off shop-bought it was so good. Every food container was in use and the dishwasher was constantly on. Making pickled vegetables – including red onion – is easier than you’d think I missed bread Bread items were easily the hardest things to forgo. While most people can make a fresh loaf, most gluten-free recipes require an additive called xanthan gum. An attempt to make a pitta bread alternative from chickpea flour just didn’t hit the spot when it came to texture. I desperately missed not just the crunch of toast with my eggs but the ease of whipping a slice out of the freezer and having it ready in minutes. Simple UPF-free meals Breakfast was the easiest time to avoid UPFs. I make homemade granola anyway but for variety I baked a batch of buckwheat sweet potato muffins and alternated them with berries and Greek or kefir yoghurt. Tiring of both towards the end of the experiment, I made buckwheat pancakes instead. It was a bougie way to start the day and wouldn’t be possible if I didn’t work from home. https://ichef.bbci.co.uk/images/ic/480xn/p0j93zv2.jpg I topped my sweetcorn fritters with a poached egg and my pickled red onion The UPFs I didn’t miss Towards the end of the week, I realised I had stopped automatically reaching for the sriracha and didn’t miss it. I also found myself pouring a glass of water with my meals instead of blackcurrant cordial and was genuinely shocked my squash-addiction had so easily been curbed. It not only tasted less synthetic, but I found myself not needing to chug pints of it like I would the UPF version; instead, I was satisfied with one 250ml glass a day. The biggest surprise at dinner was the reflex to chuck a stock cube in everything I cooked. I either went without, added a bit more salt and didn’t notice a difference anyway, or went to the effort of using the rosemary and bay from the garden and made a homemade version to poach some chicken. It didn’t taste the same as the supermarket crown-in-a-bag that had xanthan gum in the seasoning, but it did the job. UPF-free = difficulties socialising Where I really felt the impact was my social life. When my in-laws wanted to go out for dinner, I simply couldn’t face the hassle of trying to find somewhere I could eat. Instead, we invited them over for a BBQ, where I could be sure everything would be UPF-free. I made burgers with good quality mince (using the rest in a chilli afterwards) and a watermelon salad, which we paired with their homemade potato gratin. Though I missed the accompaniment of my favourite can of elderflower lager (contained sweeteners), I was happy enough with my non-UPF wine. And just when I thought ice cream was a no-go, I found a brand whose vanilla had an ingredients list as pure as snow and happily demolished a scoop in the sun. How I felt by the end of the experiment I was relieved when the experiment ended. Not because I didn’t enjoy the food or notice that I did feel slightly less sluggish but because the mental effort of thinking about every single crumb was time-consuming and a little obsessive. I’ll happily stick to the occasional cordial and look closer at the ingredients lists to buy better where I can. But therein lies the rub. It’s a privilege to be able to eat non-UPF, both in terms of time and cost. I don’t have a family to feed, I don’t have kids nagging me to eat it, I can afford to buy the organic mustard. If I worked in an office, I’d fall off the UPF-free bandwagon by lunchtime because supermarket shelves offer few options. To truly avoid UPFs in 2024, you also need cooking and planning skills, knowledge and the motivation to do it all the time and make sacrifices in some areas of your life. The happy medium lies somewhere in between. Dietitian Nichola Ludlam-Raine, a spokesperson for the British Dietetic Association, agrees an “all or nothing” approach can be unhealthy. “In my opinion, it is extremely hard to eat a diet 100% free-from UPFs in 2024 while maintaining a decent social life,” she says. “UPFs come on a spectrum of health and itʼs about reducing our consumption of the less nutritious varieties and using the more nutritious options for convenience as is needed. If you're eating mainly UPF-free at home, the odd gin and slimline tonic or ice-cream at the weekend isn't going to be an issue from a health point of view. In fact, avoiding or denying yourself could be damaging for your mental health.” Ludlam-Raine, who has written a book about how to avoid eating ultra-processed foods, suggests instead following an 80/20 rule. “We should focus on including more nutrient-rich foods such as fruit, vegetables, legumes, whole-grains and protein sources that promote beneficial effects on our physical and mental health approximately 80% of the time. “Then, 20% of the time, we can include less nutrient-dense foods such as biscuits, cakes, ice creams and chocolate bars which provide energy and can also benefit our mental wellbeing by providing a sense of enjoyment and balance.” She adds there’s no such thing as ‘good’ and ‘bad’ foods - it’s about finding a middle ground. “The key is to avoid ‘all or nothing’ thinking. What matters is the quantity and frequency in which we have all foods. If you have a particular goal in mind, a slip-up in your balanced eating plan isn’t a problem, but your reaction could be. Instead, pull out the 80/20 card, remember life is about balance and go easy on yourself.” Sounds like sensible advice to me. Originally published July 2024
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"title": "‘I gave up ultra-processed food for a week, here’s what happened’",
"content": "We’ve been warned that ultra-processed foods (UPFs) are potentially harmful to our health. But is following a UPF-free diet in 2024 realistic? How much extra does it cost and is it time consuming? By Lauren Potts Image source, Lauren Potts https://ichef.bbci.co.uk/images/ic/480xn/p0j93wv3.jpg There’s an increasing awareness of how ultra-processed foods may negatively impact us. In fact, recent research linked them to 32 potential health risks including heart attacks, strokes, obesity, type 2 diabetes and anxiety - a sobering thought when you consider that UPFs account for 57% of the calories consumed by the average UK adult and 65% of a child’s diet. Some of the UPFs we consume will be conscious choices: Fast food, crisps, confectionery and soft drinks are things many of us knowingly indulge in. But preservatives, flavourings and stabilisers have become so commonplace in shop-bought foods, sometimes we’re not even aware we’re eating UPFs. I was curious, with a bit of time, attention and inclination would going entirely UPF free be easy to achieve? I gave it a go for a week. More on UPFs 5 unbelievably cheap and easy ultra-processed food swapsThe easy ultra-processed food swaps Dr Chris Van Tulleken swears byUPF-free family meal plan 5 unbelievably cheap and easy ultra-processed food swaps The easy ultra-processed food swaps Dr Chris Van Tulleken swears by UPF-free family meal plan Unpicking my usual diet There are different definitions of what UPFs are, but a simple explanation is, if they contain ingredients you wouldn’t normally find in home cooking, they’re probably UPFs – for example chemicals, colourings, or sweeteners. I cook from scratch most of the time, partly because I prefer it and partly because I follow a gluten-free diet and can’t always rely on convenience food. But I have my vices. I consciously get my UPFs from blackcurrant squash, chocolate, sriracha sauce and protein snacks. What I didn’t realise was how many store cupboard essentials and seemingly ‘healthy choices’ contain ultra-processed ingredients. I found myself inspecting the contents of my kitchen and wondering why there was maize starch in my yoghurt and potassium metabisulphite in my mustard? What was soya lecithin and why was it in my chocolate? Did my pasta really need mono and diglycerides of fatty acids? Don’t even get me started on the stock cubes I buy. I was surprised I’d been eating these strange ingredients and looked forward to a week without them. Here’s what I found… Going UPF-free was far more expensive It was shocking how costly going UPF-free was for me. Replacing my regular mustard to make salad dressings, required buying an organic version; ditto baked beans, which cost four times more than my typical tin and were, it turned out, extremely bland. Not wanting to forgo my squash habit, I bought a pricey sweetener-free cordial and switched my milk chocolate choice to a bar with 80% cocoa content. My weekly supermarket shop ballooned from £40 to £100. Going UPF-free is time consuming I do meal plan as standard, but I’d overlooked snacks that I usually grab from the cupboard. When I didn’t want yet another banana, I found myself grumpily baking oat cookies at 9pm (they were delicious though). https://ichef.bbci.co.uk/images/ic/480xn/p0j93yvm.jpg These were the oat cookies I found myself making late at night. My hard work was rewarded with a really delicious treat I missed the spice of hot sauce and found myself pickling red onions on my lunch break to throw liberally on my savoury dishes. My blender seemed in constant use - batter, sauces, a roasted red pepper hummus that, admittedly, made me swear off shop-bought it was so good. Every food container was in use and the dishwasher was constantly on. Making pickled vegetables – including red onion – is easier than you’d think I missed bread Bread items were easily the hardest things to forgo. While most people can make a fresh loaf, most gluten-free recipes require an additive called xanthan gum. An attempt to make a pitta bread alternative from chickpea flour just didn’t hit the spot when it came to texture. I desperately missed not just the crunch of toast with my eggs but the ease of whipping a slice out of the freezer and having it ready in minutes. Simple UPF-free meals Breakfast was the easiest time to avoid UPFs. I make homemade granola anyway but for variety I baked a batch of buckwheat sweet potato muffins and alternated them with berries and Greek or kefir yoghurt. Tiring of both towards the end of the experiment, I made buckwheat pancakes instead. It was a bougie way to start the day and wouldn’t be possible if I didn’t work from home. https://ichef.bbci.co.uk/images/ic/480xn/p0j93zv2.jpg I topped my sweetcorn fritters with a poached egg and my pickled red onion The UPFs I didn’t miss Towards the end of the week, I realised I had stopped automatically reaching for the sriracha and didn’t miss it. I also found myself pouring a glass of water with my meals instead of blackcurrant cordial and was genuinely shocked my squash-addiction had so easily been curbed. It not only tasted less synthetic, but I found myself not needing to chug pints of it like I would the UPF version; instead, I was satisfied with one 250ml glass a day. The biggest surprise at dinner was the reflex to chuck a stock cube in everything I cooked. I either went without, added a bit more salt and didn’t notice a difference anyway, or went to the effort of using the rosemary and bay from the garden and made a homemade version to poach some chicken. It didn’t taste the same as the supermarket crown-in-a-bag that had xanthan gum in the seasoning, but it did the job. UPF-free = difficulties socialising Where I really felt the impact was my social life. When my in-laws wanted to go out for dinner, I simply couldn’t face the hassle of trying to find somewhere I could eat. Instead, we invited them over for a BBQ, where I could be sure everything would be UPF-free. I made burgers with good quality mince (using the rest in a chilli afterwards) and a watermelon salad, which we paired with their homemade potato gratin. Though I missed the accompaniment of my favourite can of elderflower lager (contained sweeteners), I was happy enough with my non-UPF wine. And just when I thought ice cream was a no-go, I found a brand whose vanilla had an ingredients list as pure as snow and happily demolished a scoop in the sun. How I felt by the end of the experiment I was relieved when the experiment ended. Not because I didn’t enjoy the food or notice that I did feel slightly less sluggish but because the mental effort of thinking about every single crumb was time-consuming and a little obsessive. I’ll happily stick to the occasional cordial and look closer at the ingredients lists to buy better where I can. But therein lies the rub. It’s a privilege to be able to eat non-UPF, both in terms of time and cost. I don’t have a family to feed, I don’t have kids nagging me to eat it, I can afford to buy the organic mustard. If I worked in an office, I’d fall off the UPF-free bandwagon by lunchtime because supermarket shelves offer few options. To truly avoid UPFs in 2024, you also need cooking and planning skills, knowledge and the motivation to do it all the time and make sacrifices in some areas of your life. The happy medium lies somewhere in between. Dietitian Nichola Ludlam-Raine, a spokesperson for the British Dietetic Association, agrees an “all or nothing” approach can be unhealthy. “In my opinion, it is extremely hard to eat a diet 100% free-from UPFs in 2024 while maintaining a decent social life,” she says. “UPFs come on a spectrum of health and itʼs about reducing our consumption of the less nutritious varieties and using the more nutritious options for convenience as is needed. If you're eating mainly UPF-free at home, the odd gin and slimline tonic or ice-cream at the weekend isn't going to be an issue from a health point of view. In fact, avoiding or denying yourself could be damaging for your mental health.” Ludlam-Raine, who has written a book about how to avoid eating ultra-processed foods, suggests instead following an 80/20 rule. “We should focus on including more nutrient-rich foods such as fruit, vegetables, legumes, whole-grains and protein sources that promote beneficial effects on our physical and mental health approximately 80% of the time. “Then, 20% of the time, we can include less nutrient-dense foods such as biscuits, cakes, ice creams and chocolate bars which provide energy and can also benefit our mental wellbeing by providing a sense of enjoyment and balance.” She adds there’s no such thing as ‘good’ and ‘bad’ foods - it’s about finding a middle ground. “The key is to avoid ‘all or nothing’ thinking. What matters is the quantity and frequency in which we have all foods. If you have a particular goal in mind, a slip-up in your balanced eating plan isn’t a problem, but your reaction could be. Instead, pull out the 80/20 card, remember life is about balance and go easy on yourself.” Sounds like sensible advice to me. Originally published July 2024"
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The 5 food lessons I live by as a doctor
Dr Xand Van Tulleken is back debunking health claims in the food industry on a new series of Con or Cure. Here, he reveals the lessons that have had the biggest impact on his own health and food philosophy. https://ichef.bbci.co.uk/images/ic/480xn/p0l2xtlc.jpg BBC One’s Con or Cure is back for a third series weekdays at 10.15am. Once again, Dr Xand Van Tulleken and journalist Ashley John-Baptiste will be investigating popular health-related claims and revealing whether there are any truths to be found. “One of the things I love most about Con or Cure is that, when we work on it, we start to see patterns emerge in health myths,” says Xand. “With consumer health products, you start to spot the price point, the claims, the targeting, the subscription model… They all have similar characteristics even if they seem different.” Even though Xand is a doctor with many years of experience, he is often surprised by the science (or lack of it) around some of the myths he busts on the show – as well as how widely they can be accepted as facts. Here are five key truths he’s learnt over the years that have changed the way he eats and thinks about food. It pays to look beyond the labels “A myth I once believed was that that you can buy ultra-processed food that is made in a factory with lots of ingredients and it can still be good for you. That’s because on the packet it’ll say things like ‘low in fat,’ ‘high in protein’, or ‘no artificial flavouring’.” Xand and his twin brother Chris have been very vocal about the impact ultra-processed foods have had on their weight and health. But it took Xand longer to come around to the idea of avoiding UPFs. Chris had declared he no longer wanted them in his life and then, with the two embarking on the podcast A Thorough Examination: Addicted to Food, Xand was convinced by the science. He changed his diet by removing UPFs and lost a considerable amount of weight. “Now I won’t really buy anything with a health claim on the packet. These labels very strongly suggest that a marketing team has been involved in selling it to me and I’m likely not buying it because it’s ‘real’ food.” To help work out if something is a UPF, he tries to look out for unfamiliar ingredients. “I always read the ingredients on the packet to the point where, sometimes, when they’re in really small print, I have to use my phone camera to zoom in on them. The whole thing’s a bit undignified, but it’s vital.” Headlines will always contradict each other “Core messages about what’s good and bad for you can seem muddled. I’d see a headline saying that saturated fat is bad, another that said the problem was seed oils. Then perhaps one telling me that I should be following a low carb diet and another that veganism is important. It was endless.” Despite knowing that headlines should be taken with a pinch of salt, Xand found it frustrating to see so much contradiction and confusion in the media. “But that all just fell away when I decided I was only going to eat non-ultra-processed foods that I’ve made myself. That makes things far more straightforward.” The key to avoiding UPFs is preparation “Like many people, I struggle with [the temptation of UPFs] enormously. It’s not like I never have a takeaway or a bar of chocolate – I’m certainly not perfect at this! “Almost always, the times when I struggle are when I’ve not been able to prepare and make food in advance. “If over the weekend I’ve managed to batch cook meals and snacks, then that really makes a difference. Likewise, if I make sure I’ve got my water bottle with me, that helps. Then I’m not having to go into a shop so aren’t as tempted.” Slip ups are almost impossible to avoid “None of this is easy. The main thing I would say to anyone struggling with what they’re eating is this: it’s not your fault. “This food that surrounds us, it’s terribly unhealthy and is very aggressively marketed. The current food environment makes it very hard for people to take control of their lives. “I’m very lucky that I have the time and ability on the weekend to prep some food. But for loads of people, that isn’t the case – for instance there are a lot of people in the UK who don’t have a fridge, let alone a freezer. “That’s the caution I’d put on all of it. I don’t want to tell anyone what they should do because most of us are just living in this terrible food environment, having a hard time.” Social media does not have the answer “The way the diet industry and social media works is that there needs to be a high rate of new claims, which you won’t have time to debunk and can spread rapidly. They are only exciting if they’re new. “Even if you’ve tried the last 10 and they didn’t work, you feel compelled to move on to number 11.” Chlorophyll water is just one of the quick-fix social media trends Dr Xand has discussed on Con or Cure This turns social media into a hotbed of new and seemingly magic solutions for health and weight management, often fuelled by people hungry for clicks and views. “We emphasise on the show that you cannot get your health information from social media in a way that will truly help you. Social media needs to deliver a quick-fix culture and it and it cannot give you high-quality information that is good for you or tailored to your needs.” Originally published April 2025. Watch series three of BBC One’s Con or Cure weekdays at 10.15am. Or catch up on BBC iPlayer. Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer.
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"content": "Dr Xand Van Tulleken is back debunking health claims in the food industry on a new series of Con or Cure. Here, he reveals the lessons that have had the biggest impact on his own health and food philosophy. https://ichef.bbci.co.uk/images/ic/480xn/p0l2xtlc.jpg BBC One’s Con or Cure is back for a third series weekdays at 10.15am. Once again, Dr Xand Van Tulleken and journalist Ashley John-Baptiste will be investigating popular health-related claims and revealing whether there are any truths to be found. “One of the things I love most about Con or Cure is that, when we work on it, we start to see patterns emerge in health myths,” says Xand. “With consumer health products, you start to spot the price point, the claims, the targeting, the subscription model… They all have similar characteristics even if they seem different.” Even though Xand is a doctor with many years of experience, he is often surprised by the science (or lack of it) around some of the myths he busts on the show – as well as how widely they can be accepted as facts. Here are five key truths he’s learnt over the years that have changed the way he eats and thinks about food. It pays to look beyond the labels “A myth I once believed was that that you can buy ultra-processed food that is made in a factory with lots of ingredients and it can still be good for you. That’s because on the packet it’ll say things like ‘low in fat,’ ‘high in protein’, or ‘no artificial flavouring’.” Xand and his twin brother Chris have been very vocal about the impact ultra-processed foods have had on their weight and health. But it took Xand longer to come around to the idea of avoiding UPFs. Chris had declared he no longer wanted them in his life and then, with the two embarking on the podcast A Thorough Examination: Addicted to Food, Xand was convinced by the science. He changed his diet by removing UPFs and lost a considerable amount of weight. “Now I won’t really buy anything with a health claim on the packet. These labels very strongly suggest that a marketing team has been involved in selling it to me and I’m likely not buying it because it’s ‘real’ food.” To help work out if something is a UPF, he tries to look out for unfamiliar ingredients. “I always read the ingredients on the packet to the point where, sometimes, when they’re in really small print, I have to use my phone camera to zoom in on them. The whole thing’s a bit undignified, but it’s vital.” Headlines will always contradict each other “Core messages about what’s good and bad for you can seem muddled. I’d see a headline saying that saturated fat is bad, another that said the problem was seed oils. Then perhaps one telling me that I should be following a low carb diet and another that veganism is important. It was endless.” Despite knowing that headlines should be taken with a pinch of salt, Xand found it frustrating to see so much contradiction and confusion in the media. “But that all just fell away when I decided I was only going to eat non-ultra-processed foods that I’ve made myself. That makes things far more straightforward.” The key to avoiding UPFs is preparation “Like many people, I struggle with [the temptation of UPFs] enormously. It’s not like I never have a takeaway or a bar of chocolate – I’m certainly not perfect at this! “Almost always, the times when I struggle are when I’ve not been able to prepare and make food in advance. “If over the weekend I’ve managed to batch cook meals and snacks, then that really makes a difference. Likewise, if I make sure I’ve got my water bottle with me, that helps. Then I’m not having to go into a shop so aren’t as tempted.” Slip ups are almost impossible to avoid “None of this is easy. The main thing I would say to anyone struggling with what they’re eating is this: it’s not your fault. “This food that surrounds us, it’s terribly unhealthy and is very aggressively marketed. The current food environment makes it very hard for people to take control of their lives. “I’m very lucky that I have the time and ability on the weekend to prep some food. But for loads of people, that isn’t the case – for instance there are a lot of people in the UK who don’t have a fridge, let alone a freezer. “That’s the caution I’d put on all of it. I don’t want to tell anyone what they should do because most of us are just living in this terrible food environment, having a hard time.” Social media does not have the answer “The way the diet industry and social media works is that there needs to be a high rate of new claims, which you won’t have time to debunk and can spread rapidly. They are only exciting if they’re new. “Even if you’ve tried the last 10 and they didn’t work, you feel compelled to move on to number 11.” Chlorophyll water is just one of the quick-fix social media trends Dr Xand has discussed on Con or Cure This turns social media into a hotbed of new and seemingly magic solutions for health and weight management, often fuelled by people hungry for clicks and views. “We emphasise on the show that you cannot get your health information from social media in a way that will truly help you. Social media needs to deliver a quick-fix culture and it and it cannot give you high-quality information that is good for you or tailored to your needs.” Originally published April 2025. Watch series three of BBC One’s Con or Cure weekdays at 10.15am. Or catch up on BBC iPlayer. Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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UPF-free family meal plan
Reducing the amount of ultra-processed food (UPF) your family eats can feel overwhelming. It takes so many convenience foods that busy families rely on (and kids love to eat) off the table. To make it easier, we have developed this meal plan packed with UPF-free versions of classic family meals the kids will love. Great for weeknight dinners, most of the recipes are quick to make or can be batch cooked and frozen. More meal plan inspiration Budget family meal plan for sixFamily slow cooker meal planFamily vegetarian slow cooker meal plan Budget family meal plan for six Family slow cooker meal plan Family vegetarian slow cooker meal plan There's no agreement on exactly what constitutes a UPF, so, for the purposes of this meal plan, we have defined UPF as something that contains ingredients you wouldn't find in a domestic kitchen. That’s not to say other ingredients are unsafe, but this definition is clear and easy to follow without needing to check charts or tables. Cooking more meals from scratch is a great way to improve your diet and reduce consumption of UPFs, but there are a few store cupboard ingredients that can trip you up. Stock cubes and sauces are typically UPFs, so we have omitted them from this meal plan. However, as these tend to be used in small quantities, you may decide to be more relaxed and include these convenient ingredients. Shopping list Meat, fish and poultry□ 400g/14oz thick skinless fish fillets, such as cod loin□ 2 fresh salmon fillets (around 280g/10oz)□ 10–12 boneless, skinless chicken thigh fillets□ 500g/1lb 2oz pork mince (12% fat)□ 800g/1lb 12oz beef topside, tied (often labelled as a beef roasting joint) Dairy, eggs and chilled□ 1 large free-range egg□ 110g/4oz butter□ 75g/2½oz Parmesan□ 175g/6oz mature cheddar□ 700ml/1¼ pint milk□ 150g/5½oz soured cream (optional, for dip with chicken traybake)□ 4 tbsp fresh orange juice Fruit and vegetables□ 3kg/6lb 8oz floury potatoes, preferably Maris Piper□ 5 medium sweet potatoes (around 850g/1lb 14oz)□ 3 carrots (2 medium and 1 large)□ 300g/10½oz broccoli□ 4 fresh sweetcorn cobettes□ 175g/6oz baby corn□ 1 medium courgette□ 4 peppers (1 large yellow pepper, 1 large red pepper and 2 medium of any colour)□ 2 celery sticks□ 8–10 spring onions□ mixed salad leaves (for 2 meals)□ 2½ medium onions (each around 75g/2½oz)□ 1 medium-large red onion□ 1 large garlic bulb□ 15g/½oz fresh root ginger□ small bunch (around 10g) fresh dill (optional)□ small bunch basil□ 2–3 bushy sprigs fresh thyme (or ½ tsp dried thyme)□ 1 tablespoon finely sliced fresh chives (optional, for dip with chicken traybake)□ 2 unwaxed lemons Tins, packets and jars□ 100g/3½oz plain flour□ 2 tsp cornflour□ 500g/1lb 2oz passata□ 300g/10½oz dried pasta shapes, such as rigatoni or penne□ 200g/7oz rice (any type of long-grain rice) Cooking ingredients□ 100ml/3½fl oz cold-pressed rapeseed oil□ 175ml/6fl oz extra virgin olive oil□ 3 tbsp tomato purée□ 3 tbsp naturally brewed dark soy sauce□ 3 tbsp runny honey□ 75g/2½oz ground almonds□ 2 tbsp pine nuts (optional)□ 1 tsp paprika (not smoked)□ 1 tsp dried mixed herbs□ ¼ tsp dried thyme□ 1½ tsp dried oregano□ pinch dried chilli flakes□ 2 large bay leaves□ sea salt and freshly ground black pepper Other□ frozen peas or mixed vegetables (to serve with 2 meals) Originally published May 2025
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"title": "UPF-free family meal plan",
"content": "Reducing the amount of ultra-processed food (UPF) your family eats can feel overwhelming. It takes so many convenience foods that busy families rely on (and kids love to eat) off the table. To make it easier, we have developed this meal plan packed with UPF-free versions of classic family meals the kids will love. Great for weeknight dinners, most of the recipes are quick to make or can be batch cooked and frozen. More meal plan inspiration Budget family meal plan for sixFamily slow cooker meal planFamily vegetarian slow cooker meal plan Budget family meal plan for six Family slow cooker meal plan Family vegetarian slow cooker meal plan There's no agreement on exactly what constitutes a UPF, so, for the purposes of this meal plan, we have defined UPF as something that contains ingredients you wouldn't find in a domestic kitchen. That’s not to say other ingredients are unsafe, but this definition is clear and easy to follow without needing to check charts or tables. Cooking more meals from scratch is a great way to improve your diet and reduce consumption of UPFs, but there are a few store cupboard ingredients that can trip you up. Stock cubes and sauces are typically UPFs, so we have omitted them from this meal plan. However, as these tend to be used in small quantities, you may decide to be more relaxed and include these convenient ingredients. Shopping list Meat, fish and poultry□ 400g/14oz thick skinless fish fillets, such as cod loin□ 2 fresh salmon fillets (around 280g/10oz)□ 10–12 boneless, skinless chicken thigh fillets□ 500g/1lb 2oz pork mince (12% fat)□ 800g/1lb 12oz beef topside, tied (often labelled as a beef roasting joint) Dairy, eggs and chilled□ 1 large free-range egg□ 110g/4oz butter□ 75g/2½oz Parmesan□ 175g/6oz mature cheddar□ 700ml/1¼ pint milk□ 150g/5½oz soured cream (optional, for dip with chicken traybake)□ 4 tbsp fresh orange juice Fruit and vegetables□ 3kg/6lb 8oz floury potatoes, preferably Maris Piper□ 5 medium sweet potatoes (around 850g/1lb 14oz)□ 3 carrots (2 medium and 1 large)□ 300g/10½oz broccoli□ 4 fresh sweetcorn cobettes□ 175g/6oz baby corn□ 1 medium courgette□ 4 peppers (1 large yellow pepper, 1 large red pepper and 2 medium of any colour)□ 2 celery sticks□ 8–10 spring onions□ mixed salad leaves (for 2 meals)□ 2½ medium onions (each around 75g/2½oz)□ 1 medium-large red onion□ 1 large garlic bulb□ 15g/½oz fresh root ginger□ small bunch (around 10g) fresh dill (optional)□ small bunch basil□ 2–3 bushy sprigs fresh thyme (or ½ tsp dried thyme)□ 1 tablespoon finely sliced fresh chives (optional, for dip with chicken traybake)□ 2 unwaxed lemons Tins, packets and jars□ 100g/3½oz plain flour□ 2 tsp cornflour□ 500g/1lb 2oz passata□ 300g/10½oz dried pasta shapes, such as rigatoni or penne□ 200g/7oz rice (any type of long-grain rice) Cooking ingredients□ 100ml/3½fl oz cold-pressed rapeseed oil□ 175ml/6fl oz extra virgin olive oil□ 3 tbsp tomato purée□ 3 tbsp naturally brewed dark soy sauce□ 3 tbsp runny honey□ 75g/2½oz ground almonds□ 2 tbsp pine nuts (optional)□ 1 tsp paprika (not smoked)□ 1 tsp dried mixed herbs□ ¼ tsp dried thyme□ 1½ tsp dried oregano□ pinch dried chilli flakes□ 2 large bay leaves□ sea salt and freshly ground black pepper Other□ frozen peas or mixed vegetables (to serve with 2 meals) Originally published May 2025"
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The easy ultra-processed food swaps Dr Chris Van Tulleken swears by
UPFs are everywhere and their convenience is hard to beat. But there are easy, healthier food swaps to be had, explains the medical doctor and academic… https://ichef.bbci.co.uk/images/ic/480xn/p0k5bj8x.jpg What classes as ultra-processed food? Defining ultra-processed food can be tricky. There isn’t a single definition, but they generally contain ingredients not used in home cooking. They usually also contain more fat, sugar and salt than homemade versions. “This was explained to me by a scientist who works in the food industry,” says Van Tulleken. “I said ‘but if I'm making a chocolate brownie at home, surely it is basically the same as one I buy in the shop?’ And he explained there are two really important differences. Firstly, the shop-bought one will use much more fat, salt and sugar.” “The second difference is the shop-bought one will use additives which we don’t at home – these are ingredients that aren’t available to us - different fats and sweeteners, emulsifiers, stabilisers, colourings and flavourings.” This clip shows how different the ingredients list for lemon cake can be Ultra-processed food swaps can be simple Having conducted an enormous amount of research on UPFs Van Tulleken now abstains from them most of the time. “I’ll still have some if I’m at a party, people expect me to be a terrible snob and refuse it but I’m not like that,” he says, before adding: “But I genuinely don't want to eat much of it at all. I have a real aversion to it. I was forced to learn how bad it was for me and so it holds no attraction to me.” Van Tulleken talks us through some of the simplest swaps he has made on his mission to eradicate UPFs from his diet. Passata with herbs instead of pasta sauce “It’s better than a pasta sauce and you could have it just as it is. However, as a result of speaking to all these scientists in the food industry, they’ve taught me to also add a bit of salt, oil and vinegar and it’s brilliant and takes just a few extra seconds. If you’ve got an extra couple of minutes, you could also fry up some garlic and onions, then it’s going to be better than anything from the shop. "But if you really want to keep things simple, even just a can of tomatoes with a bit of salt will be fine." Homemade stir-fry sauces instead of packet mixes “You could just use soy sauce, but I’ve found the best formula for stir-fry sauce and it’s incredibly quick to make. It’s one-third water, two-thirds soy sauce, some sugar, sesame oil and a splash of any type of vinegar that you have. It’s the ultimate [stir-fry] dressing. “If you had an extra minute you could elaborate on it and add some spices like star anise,” recommends the scientist, but if time’s not on your side, then the above mix is going to take less than a minute to make – about the same amount of time as it takes to try and open the packet. You could also make a ‘cheat’s teriyaki sauce with just soy sauce and honey Tea or coffee instead of energy drinks “I’m reluctant to give advice to people because I’m not aware of everyone’s circumstances, but the one bit of advice I will give anyone is that human beings should only drink water, or if your culture allows it, milk. “So yeah, if you’re wanting a caffeinated drink, rather than an energy drink, coffee is just, beans and water so that's good and a cup of tea is fine, too.” And, says Van Tulleken, if you are swapping a can of drink for a tea or coffee and want to add a little sugar, treat yourself!“Add sugar and salt to your food if you want and don't feel bad about it. You will definitely add less sugar and salt than the food industry does… If you think a can of cola is nine teaspoons of sugar, in the equivalent sized coffee even if you have a sweet tooth you’re still only going to go for two spoons of sugar, so just enjoy your food.” Frozen fruit and cream or (natural) yoghurt instead of ice cream “If you’re in a rush, one thing I do is just buy good chopped frozen fruit – like mango and then stir it up with yogurt and if it needs it, I add a little sugar. It’s brilliant!” Likewise, instead of having sweetened yoghurt as a snack, Van Tulleken has natural yoghurt with fruit and a little sugar added. If you have frozen bananas you can make ‘ice cream’ in minutes Nuts instead of crisps “What I do is have raw nuts instead of crisps and they will satisfy you. There is the option of salted nuts and they’re a funny thing because they're not quite ultra processed. But I must say, I could eat an entire tub of salted nuts. With raw nuts, you will eat half as many. However, if the reason you’re craving crisps is because you’re craving a salty treat, Van Tulleken’s preference is to “get a little dish of salt and dip your raw nuts in it.” Homemade instead of frozen chips “People talk about how there are frozen chips that are just potato and a bit of oil, but I haven’t found them, the ones I find are covered in maltodextrin and flavourings,” says Van Tulleken. “But I just chop up a potato and cook it in the oven in a bit oil and salt.” It really doesn’t take long, just an extra minute or two to cut the potato into strips.
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"content": "UPFs are everywhere and their convenience is hard to beat. But there are easy, healthier food swaps to be had, explains the medical doctor and academic… https://ichef.bbci.co.uk/images/ic/480xn/p0k5bj8x.jpg What classes as ultra-processed food? Defining ultra-processed food can be tricky. There isn’t a single definition, but they generally contain ingredients not used in home cooking. They usually also contain more fat, sugar and salt than homemade versions. “This was explained to me by a scientist who works in the food industry,” says Van Tulleken. “I said ‘but if I'm making a chocolate brownie at home, surely it is basically the same as one I buy in the shop?’ And he explained there are two really important differences. Firstly, the shop-bought one will use much more fat, salt and sugar.” “The second difference is the shop-bought one will use additives which we don’t at home – these are ingredients that aren’t available to us - different fats and sweeteners, emulsifiers, stabilisers, colourings and flavourings.” This clip shows how different the ingredients list for lemon cake can be Ultra-processed food swaps can be simple Having conducted an enormous amount of research on UPFs Van Tulleken now abstains from them most of the time. “I’ll still have some if I’m at a party, people expect me to be a terrible snob and refuse it but I’m not like that,” he says, before adding: “But I genuinely don't want to eat much of it at all. I have a real aversion to it. I was forced to learn how bad it was for me and so it holds no attraction to me.” Van Tulleken talks us through some of the simplest swaps he has made on his mission to eradicate UPFs from his diet. Passata with herbs instead of pasta sauce “It’s better than a pasta sauce and you could have it just as it is. However, as a result of speaking to all these scientists in the food industry, they’ve taught me to also add a bit of salt, oil and vinegar and it’s brilliant and takes just a few extra seconds. If you’ve got an extra couple of minutes, you could also fry up some garlic and onions, then it’s going to be better than anything from the shop. \"But if you really want to keep things simple, even just a can of tomatoes with a bit of salt will be fine.\" Homemade stir-fry sauces instead of packet mixes “You could just use soy sauce, but I’ve found the best formula for stir-fry sauce and it’s incredibly quick to make. It’s one-third water, two-thirds soy sauce, some sugar, sesame oil and a splash of any type of vinegar that you have. It’s the ultimate [stir-fry] dressing. “If you had an extra minute you could elaborate on it and add some spices like star anise,” recommends the scientist, but if time’s not on your side, then the above mix is going to take less than a minute to make – about the same amount of time as it takes to try and open the packet. You could also make a ‘cheat’s teriyaki sauce with just soy sauce and honey Tea or coffee instead of energy drinks “I’m reluctant to give advice to people because I’m not aware of everyone’s circumstances, but the one bit of advice I will give anyone is that human beings should only drink water, or if your culture allows it, milk. “So yeah, if you’re wanting a caffeinated drink, rather than an energy drink, coffee is just, beans and water so that's good and a cup of tea is fine, too.” And, says Van Tulleken, if you are swapping a can of drink for a tea or coffee and want to add a little sugar, treat yourself!“Add sugar and salt to your food if you want and don't feel bad about it. You will definitely add less sugar and salt than the food industry does… If you think a can of cola is nine teaspoons of sugar, in the equivalent sized coffee even if you have a sweet tooth you’re still only going to go for two spoons of sugar, so just enjoy your food.” Frozen fruit and cream or (natural) yoghurt instead of ice cream “If you’re in a rush, one thing I do is just buy good chopped frozen fruit – like mango and then stir it up with yogurt and if it needs it, I add a little sugar. It’s brilliant!” Likewise, instead of having sweetened yoghurt as a snack, Van Tulleken has natural yoghurt with fruit and a little sugar added. If you have frozen bananas you can make ‘ice cream’ in minutes Nuts instead of crisps “What I do is have raw nuts instead of crisps and they will satisfy you. There is the option of salted nuts and they’re a funny thing because they're not quite ultra processed. But I must say, I could eat an entire tub of salted nuts. With raw nuts, you will eat half as many. However, if the reason you’re craving crisps is because you’re craving a salty treat, Van Tulleken’s preference is to “get a little dish of salt and dip your raw nuts in it.” Homemade instead of frozen chips “People talk about how there are frozen chips that are just potato and a bit of oil, but I haven’t found them, the ones I find are covered in maltodextrin and flavourings,” says Van Tulleken. “But I just chop up a potato and cook it in the oven in a bit oil and salt.” It really doesn’t take long, just an extra minute or two to cut the potato into strips."
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Easy Eton mess recipe
An average of 3.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/etonmess_67916_16x9.jpg This quintessential strawberries and cream dessert. Make it in seconds with AWT’s easy Eton mess recipe. By Antony Worrall Thompson From Saturday Kitchen Shopping list Ingredients 1 punnet strawberriesa dash of sugara dash of portmeringues, broken upcream, softly whipped 1 punnet strawberries a dash of sugar a dash of port meringues, broken up cream, softly whipped Method Mash the strawberries with a little sugar and port, and fold in broken meringues and softly whipped cream. Mash the strawberries with a little sugar and port, and fold in broken meringues and softly whipped cream. Mash the strawberries with a little sugar and port, and fold in broken meringues and softly whipped cream. Related recipes No-bake strawberry cheesecake. By Annie Rigg Strawberry desserts recipes (28) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/no-bake_strawberry_30276_16x9.jpg Clementine, pomegranate and vanilla mess. By Matt Tebbutt eton mess recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clementine_pomegranate_36573_16x9.jpg Lighter Eton mess eton mess recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eton_mess_57705_16x9.jpg Lemon and blueberry yoghurt pots. By Tom Kerridge eton mess recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_blueberry_28793_16x9.jpg Eton mess ice cream sundae eton mess recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/naval_mess_sundae_69850_16x9.jpg Eton mess with ginger cordial. By James Martin strawberry recipes (174) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/etonmess_81082_16x9.jpg Milkshake. By Annie Rigg strawberry recipes (174) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/milkshake_19447_16x9.jpg Fruit tarts. By Michel Roux Jr. strawberry recipes (174) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruit_tarts_77282_16x9.jpg
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"content": "An average of 3.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/etonmess_67916_16x9.jpg This quintessential strawberries and cream dessert. Make it in seconds with AWT’s easy Eton mess recipe. By Antony Worrall Thompson From Saturday Kitchen Shopping list Ingredients 1 punnet strawberriesa dash of sugara dash of portmeringues, broken upcream, softly whipped 1 punnet strawberries a dash of sugar a dash of port meringues, broken up cream, softly whipped Method Mash the strawberries with a little sugar and port, and fold in broken meringues and softly whipped cream. Mash the strawberries with a little sugar and port, and fold in broken meringues and softly whipped cream. Mash the strawberries with a little sugar and port, and fold in broken meringues and softly whipped cream. Related recipes No-bake strawberry cheesecake. By Annie Rigg Strawberry desserts recipes (28) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/no-bake_strawberry_30276_16x9.jpg Clementine, pomegranate and vanilla mess. By Matt Tebbutt eton mess recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clementine_pomegranate_36573_16x9.jpg Lighter Eton mess eton mess recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eton_mess_57705_16x9.jpg Lemon and blueberry yoghurt pots. By Tom Kerridge eton mess recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_blueberry_28793_16x9.jpg Eton mess ice cream sundae eton mess recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/naval_mess_sundae_69850_16x9.jpg Eton mess with ginger cordial. By James Martin strawberry recipes (174) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/etonmess_81082_16x9.jpg Milkshake. By Annie Rigg strawberry recipes (174) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/milkshake_19447_16x9.jpg Fruit tarts. By Michel Roux Jr. strawberry recipes (174) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruit_tarts_77282_16x9.jpg"
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Eton mess with ginger cordial recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/etonmess_81082_16x9.jpg A splash of ginger cordial adds a twist to this classic Eton mess recipe. Each serving provides 584 kcal, 3g protein, 18.5g carbohydrates (of which 18g sugars), 54g fat (of which 33.5g saturates), 5g fibre and trace salt. 500g/1lb 2oz strawberries, hulls removed400ml/14fl oz double cream3 x 7.5cm/3in ready-made meringue nests, crushed1 tbsp ginger cordial (optional)sprigs of fresh mint, to garnish 500g/1lb 2oz strawberries, hulls removed 400ml/14fl oz double cream 3 x 7.5cm/3in ready-made meringue nests, crushed 1 tbsp ginger cordial (optional) sprigs of fresh mint, to garnish Method Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using. Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint. Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration. Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration. Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using. Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using. Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint. Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint.
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"delivery_version": "v1.0",
"title": "Eton mess with ginger cordial 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/etonmess_81082_16x9.jpg A splash of ginger cordial adds a twist to this classic Eton mess recipe. Each serving provides 584 kcal, 3g protein, 18.5g carbohydrates (of which 18g sugars), 54g fat (of which 33.5g saturates), 5g fibre and trace salt. 500g/1lb 2oz strawberries, hulls removed400ml/14fl oz double cream3 x 7.5cm/3in ready-made meringue nests, crushed1 tbsp ginger cordial (optional)sprigs of fresh mint, to garnish 500g/1lb 2oz strawberries, hulls removed 400ml/14fl oz double cream 3 x 7.5cm/3in ready-made meringue nests, crushed 1 tbsp ginger cordial (optional) sprigs of fresh mint, to garnish Method Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using. Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint. Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration. Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration. Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using. Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using. Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint. Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint."
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f2a076ee363642e7bbad852c4a96f08e5975eff06db08bf91e78bc2ee73f801f
|
Lighter Eton mess recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eton_mess_57705_16x9.jpg This dessert could not be simpler - swapping yoghurt for cream makes it deliciously lower in calories. 4 meringue nests300g/10½oz strawberries, halved 300ml/10fl oz plain yoghurt 4 meringue nests 300g/10½oz strawberries, halved 300ml/10fl oz plain yoghurt Method Pop the meringue nests into a freezer bag and scrunch them up until broken into pieces. Mash half of the strawberries with the back of a fork until almost smooth.Layer the ingredients into serving glasses. Start with some strawberries, along with a spoonful of their juices. Mix half of the crushed meringues through the yoghurt and add some of this.Top with a bit more fruit and some of the crushed meringues. Repeat until all the ingredients are used up and the glasses are full. Serve immediately. Pop the meringue nests into a freezer bag and scrunch them up until broken into pieces. Pop the meringue nests into a freezer bag and scrunch them up until broken into pieces. Mash half of the strawberries with the back of a fork until almost smooth. Mash half of the strawberries with the back of a fork until almost smooth. Layer the ingredients into serving glasses. Start with some strawberries, along with a spoonful of their juices. Mix half of the crushed meringues through the yoghurt and add some of this. Layer the ingredients into serving glasses. Start with some strawberries, along with a spoonful of their juices. Mix half of the crushed meringues through the yoghurt and add some of this. Top with a bit more fruit and some of the crushed meringues. Repeat until all the ingredients are used up and the glasses are full. Serve immediately. Top with a bit more fruit and some of the crushed meringues. Repeat until all the ingredients are used up and the glasses are full. Serve immediately. Recipe tips Replace the strawberries in this recipe with any fruit you like. It works really well with raspberries or stone fruit such as peaches, as well as almost everything else. Using frozen, rather than fresh fruit in the recipe is a great way to get an even prettier and cheaper dish. When the frozen fruit has been defrosted it is really lovely and juicy, creating beautiful swirls in the finished Eton mess. You can often find meringues that have broken in the reduced section at the supermarket. These are perfect for Eton mess and also save you money.
|
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lighter Eton mess recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eton_mess_57705_16x9.jpg This dessert could not be simpler - swapping yoghurt for cream makes it deliciously lower in calories. 4 meringue nests300g/10½oz strawberries, halved 300ml/10fl oz plain yoghurt 4 meringue nests 300g/10½oz strawberries, halved 300ml/10fl oz plain yoghurt Method Pop the meringue nests into a freezer bag and scrunch them up until broken into pieces. Mash half of the strawberries with the back of a fork until almost smooth.Layer the ingredients into serving glasses. Start with some strawberries, along with a spoonful of their juices. Mix half of the crushed meringues through the yoghurt and add some of this.Top with a bit more fruit and some of the crushed meringues. Repeat until all the ingredients are used up and the glasses are full. Serve immediately. Pop the meringue nests into a freezer bag and scrunch them up until broken into pieces. Pop the meringue nests into a freezer bag and scrunch them up until broken into pieces. Mash half of the strawberries with the back of a fork until almost smooth. Mash half of the strawberries with the back of a fork until almost smooth. Layer the ingredients into serving glasses. Start with some strawberries, along with a spoonful of their juices. Mix half of the crushed meringues through the yoghurt and add some of this. Layer the ingredients into serving glasses. Start with some strawberries, along with a spoonful of their juices. Mix half of the crushed meringues through the yoghurt and add some of this. Top with a bit more fruit and some of the crushed meringues. Repeat until all the ingredients are used up and the glasses are full. Serve immediately. Top with a bit more fruit and some of the crushed meringues. Repeat until all the ingredients are used up and the glasses are full. Serve immediately. Recipe tips Replace the strawberries in this recipe with any fruit you like. It works really well with raspberries or stone fruit such as peaches, as well as almost everything else. Using frozen, rather than fresh fruit in the recipe is a great way to get an even prettier and cheaper dish. When the frozen fruit has been defrosted it is really lovely and juicy, creating beautiful swirls in the finished Eton mess. You can often find meringues that have broken in the reduced section at the supermarket. These are perfect for Eton mess and also save you money."
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2818ad66a5a7943c1c16d9fbd8b752449f2da2d97c97213cc5e05661cc5f4ae9
|
Chocolate olive oil mousse recipe
An average of 4.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_olive_oil_60450_16x9.jpg I first came across a version of this voluptuously soft, rich chocolate mousse at one of my favourite places to eat in London. Then – as these things tend to happen – I started finding it everywhere. The olive oil doesn’t just bring its resonant flavour to the mousse, it creates its smooth, soft texture. Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil, and use the absolute best quality you can. Equipment: you will need 6 x 100ml/3½fl oz ramekins or espresso cups 150g/5½oz dark chocolate, 70% cocoa solids, roughly chopped100ml/3½fl oz extra virgin olive oil 4 large free-range eggs, at room temperature, separated¼ tsp sea salt flakes, plus a pinch50g/1¾oz caster sugar 150g/5½oz dark chocolate, 70% cocoa solids, roughly chopped 100ml/3½fl oz extra virgin olive oil 4 large free-range eggs, at room temperature, separated ¼ tsp sea salt flakes, plus a pinch 50g/1¾oz caster sugar Method Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil and set aside.Whisk the egg whites with a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Set aside.Whisk the yolks, sugar and ¼ teaspoon of sea salt flakes in a separate large bowl until pale, thick and about doubled in volume. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible.Gently spoon the mousse into your ramekins or cups. To get the right texture – soft and satiny, rather than set like a more traditional mousse – you can either refrigerate for 20 minutes then eat straight away, or for an hour and then take out to come to room temperature for 40 minutes before eating. Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil and set aside. Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil and set aside. Whisk the egg whites with a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Set aside. Whisk the egg whites with a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Set aside. Whisk the yolks, sugar and ¼ teaspoon of sea salt flakes in a separate large bowl until pale, thick and about doubled in volume. Whisk the yolks, sugar and ¼ teaspoon of sea salt flakes in a separate large bowl until pale, thick and about doubled in volume. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible. Gently spoon the mousse into your ramekins or cups. To get the right texture – soft and satiny, rather than set like a more traditional mousse – you can either refrigerate for 20 minutes then eat straight away, or for an hour and then take out to come to room temperature for 40 minutes before eating. Gently spoon the mousse into your ramekins or cups. To get the right texture – soft and satiny, rather than set like a more traditional mousse – you can either refrigerate for 20 minutes then eat straight away, or for an hour and then take out to come to room temperature for 40 minutes before eating.
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"title": "Chocolate olive oil mousse recipe",
"content": "An average of 4.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_olive_oil_60450_16x9.jpg I first came across a version of this voluptuously soft, rich chocolate mousse at one of my favourite places to eat in London. Then – as these things tend to happen – I started finding it everywhere. The olive oil doesn’t just bring its resonant flavour to the mousse, it creates its smooth, soft texture. Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil, and use the absolute best quality you can. Equipment: you will need 6 x 100ml/3½fl oz ramekins or espresso cups 150g/5½oz dark chocolate, 70% cocoa solids, roughly chopped100ml/3½fl oz extra virgin olive oil 4 large free-range eggs, at room temperature, separated¼ tsp sea salt flakes, plus a pinch50g/1¾oz caster sugar 150g/5½oz dark chocolate, 70% cocoa solids, roughly chopped 100ml/3½fl oz extra virgin olive oil 4 large free-range eggs, at room temperature, separated ¼ tsp sea salt flakes, plus a pinch 50g/1¾oz caster sugar Method Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil and set aside.Whisk the egg whites with a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Set aside.Whisk the yolks, sugar and ¼ teaspoon of sea salt flakes in a separate large bowl until pale, thick and about doubled in volume. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible.Gently spoon the mousse into your ramekins or cups. To get the right texture – soft and satiny, rather than set like a more traditional mousse – you can either refrigerate for 20 minutes then eat straight away, or for an hour and then take out to come to room temperature for 40 minutes before eating. Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil and set aside. Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil and set aside. Whisk the egg whites with a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Set aside. Whisk the egg whites with a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Set aside. Whisk the yolks, sugar and ¼ teaspoon of sea salt flakes in a separate large bowl until pale, thick and about doubled in volume. Whisk the yolks, sugar and ¼ teaspoon of sea salt flakes in a separate large bowl until pale, thick and about doubled in volume. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible. Gently spoon the mousse into your ramekins or cups. To get the right texture – soft and satiny, rather than set like a more traditional mousse – you can either refrigerate for 20 minutes then eat straight away, or for an hour and then take out to come to room temperature for 40 minutes before eating. Gently spoon the mousse into your ramekins or cups. To get the right texture – soft and satiny, rather than set like a more traditional mousse – you can either refrigerate for 20 minutes then eat straight away, or for an hour and then take out to come to room temperature for 40 minutes before eating."
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65e9e4f86968913d57b62d4db330273872b68294a662213c1f2e7d61fc9cfcac
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Fruit kebabs recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kazimas_fruity_kebabs_62555_16x9.jpg Get on your way to five-a-day with these fruity kebabs. This is a great dessert to dish up if you are new to cooking as it's so easy to make, and especially good if you want something the kids can help you make. For this recipe you will need 8 wooden skewers. 8 strawberries, washed 2 kiwi fruits2 bananas1 mango16 grapes, washed 8 strawberries, washed 2 kiwi fruits 2 bananas 1 mango 16 grapes, washed 50g/1¾oz good-quality dark chocolate (at least 70% cocoa solids)25g/1oz butter125ml/4fl oz double cream1 tsp orange zest1 tbsp orange juice 50g/1¾oz good-quality dark chocolate (at least 70% cocoa solids) 25g/1oz butter 125ml/4fl oz double cream 1 tsp orange zest 1 tbsp orange juice Method Start by preparing the fruit, for the strawberries remove the stalk and cut in half if they are big. For the kiwis, peel with either a potato peeler or a small sharp knife. Cut off the top and bottom of the kiwi and cut into 4 pieces. For the banana, peel the bananas and cut into chunks. If you are preparing the banana beforehand you will need to drizzle it with lemon juice or it will go brown.For the mango, stand the mango so the pointed end is facing away from you and the cheeks either side. Slice using a small sharp knife downwards to remove the mango cheeks either side of the stone. Score along the length of the cheek with the tip of the knife. Turn 90 degrees and score along again to make a crisscross pattern. The squares should be bite size. Gently push out the flesh, slice off the cubes and throw away the skin. Thread the fruit onto wooden kebab skewers, alternating the fruit. To make the chocolate sauce, break the chocolate and put it in a heatproof bowl. Sit the bowl over a pan of barely simmering water, making sure the base of the bowl doesn't touch the water.Allow the chocolate to melt slowly, stirring occasionally. The melted chocolate should be smooth and glossy.Heat all the remaining ingredients in a small saucepan until evenly combined. Do not let the cream boil. Remove from the heat and stir through the melted chocolate. Stir until well combined and the sauce is smooth and glossy. Pour the chocolate sauce into a small bowl and serve as a dipping sauce for the kebabs. Start by preparing the fruit, for the strawberries remove the stalk and cut in half if they are big. Start by preparing the fruit, for the strawberries remove the stalk and cut in half if they are big. For the kiwis, peel with either a potato peeler or a small sharp knife. Cut off the top and bottom of the kiwi and cut into 4 pieces. For the kiwis, peel with either a potato peeler or a small sharp knife. Cut off the top and bottom of the kiwi and cut into 4 pieces. For the banana, peel the bananas and cut into chunks. If you are preparing the banana beforehand you will need to drizzle it with lemon juice or it will go brown. For the banana, peel the bananas and cut into chunks. If you are preparing the banana beforehand you will need to drizzle it with lemon juice or it will go brown. For the mango, stand the mango so the pointed end is facing away from you and the cheeks either side. Slice using a small sharp knife downwards to remove the mango cheeks either side of the stone. Score along the length of the cheek with the tip of the knife. Turn 90 degrees and score along again to make a crisscross pattern. The squares should be bite size. Gently push out the flesh, slice off the cubes and throw away the skin. For the mango, stand the mango so the pointed end is facing away from you and the cheeks either side. Slice using a small sharp knife downwards to remove the mango cheeks either side of the stone. Score along the length of the cheek with the tip of the knife. Turn 90 degrees and score along again to make a crisscross pattern. The squares should be bite size. Gently push out the flesh, slice off the cubes and throw away the skin. Thread the fruit onto wooden kebab skewers, alternating the fruit. Thread the fruit onto wooden kebab skewers, alternating the fruit. To make the chocolate sauce, break the chocolate and put it in a heatproof bowl. Sit the bowl over a pan of barely simmering water, making sure the base of the bowl doesn't touch the water. To make the chocolate sauce, break the chocolate and put it in a heatproof bowl. Sit the bowl over a pan of barely simmering water, making sure the base of the bowl doesn't touch the water. Allow the chocolate to melt slowly, stirring occasionally. The melted chocolate should be smooth and glossy. Allow the chocolate to melt slowly, stirring occasionally. The melted chocolate should be smooth and glossy. Heat all the remaining ingredients in a small saucepan until evenly combined. Do not let the cream boil. Remove from the heat and stir through the melted chocolate. Stir until well combined and the sauce is smooth and glossy. Heat all the remaining ingredients in a small saucepan until evenly combined. Do not let the cream boil. Remove from the heat and stir through the melted chocolate. Stir until well combined and the sauce is smooth and glossy. Pour the chocolate sauce into a small bowl and serve as a dipping sauce for the kebabs. Pour the chocolate sauce into a small bowl and serve as a dipping sauce for the kebabs.
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"title": "Fruit kebabs recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kazimas_fruity_kebabs_62555_16x9.jpg Get on your way to five-a-day with these fruity kebabs. This is a great dessert to dish up if you are new to cooking as it's so easy to make, and especially good if you want something the kids can help you make. For this recipe you will need 8 wooden skewers. 8 strawberries, washed 2 kiwi fruits2 bananas1 mango16 grapes, washed 8 strawberries, washed 2 kiwi fruits 2 bananas 1 mango 16 grapes, washed 50g/1¾oz good-quality dark chocolate (at least 70% cocoa solids)25g/1oz butter125ml/4fl oz double cream1 tsp orange zest1 tbsp orange juice 50g/1¾oz good-quality dark chocolate (at least 70% cocoa solids) 25g/1oz butter 125ml/4fl oz double cream 1 tsp orange zest 1 tbsp orange juice Method Start by preparing the fruit, for the strawberries remove the stalk and cut in half if they are big. For the kiwis, peel with either a potato peeler or a small sharp knife. Cut off the top and bottom of the kiwi and cut into 4 pieces. For the banana, peel the bananas and cut into chunks. If you are preparing the banana beforehand you will need to drizzle it with lemon juice or it will go brown.For the mango, stand the mango so the pointed end is facing away from you and the cheeks either side. Slice using a small sharp knife downwards to remove the mango cheeks either side of the stone. Score along the length of the cheek with the tip of the knife. Turn 90 degrees and score along again to make a crisscross pattern. The squares should be bite size. Gently push out the flesh, slice off the cubes and throw away the skin. Thread the fruit onto wooden kebab skewers, alternating the fruit. To make the chocolate sauce, break the chocolate and put it in a heatproof bowl. Sit the bowl over a pan of barely simmering water, making sure the base of the bowl doesn't touch the water.Allow the chocolate to melt slowly, stirring occasionally. The melted chocolate should be smooth and glossy.Heat all the remaining ingredients in a small saucepan until evenly combined. Do not let the cream boil. Remove from the heat and stir through the melted chocolate. Stir until well combined and the sauce is smooth and glossy. Pour the chocolate sauce into a small bowl and serve as a dipping sauce for the kebabs. Start by preparing the fruit, for the strawberries remove the stalk and cut in half if they are big. Start by preparing the fruit, for the strawberries remove the stalk and cut in half if they are big. For the kiwis, peel with either a potato peeler or a small sharp knife. Cut off the top and bottom of the kiwi and cut into 4 pieces. For the kiwis, peel with either a potato peeler or a small sharp knife. Cut off the top and bottom of the kiwi and cut into 4 pieces. For the banana, peel the bananas and cut into chunks. If you are preparing the banana beforehand you will need to drizzle it with lemon juice or it will go brown. For the banana, peel the bananas and cut into chunks. If you are preparing the banana beforehand you will need to drizzle it with lemon juice or it will go brown. For the mango, stand the mango so the pointed end is facing away from you and the cheeks either side. Slice using a small sharp knife downwards to remove the mango cheeks either side of the stone. Score along the length of the cheek with the tip of the knife. Turn 90 degrees and score along again to make a crisscross pattern. The squares should be bite size. Gently push out the flesh, slice off the cubes and throw away the skin. For the mango, stand the mango so the pointed end is facing away from you and the cheeks either side. Slice using a small sharp knife downwards to remove the mango cheeks either side of the stone. Score along the length of the cheek with the tip of the knife. Turn 90 degrees and score along again to make a crisscross pattern. The squares should be bite size. Gently push out the flesh, slice off the cubes and throw away the skin. Thread the fruit onto wooden kebab skewers, alternating the fruit. Thread the fruit onto wooden kebab skewers, alternating the fruit. To make the chocolate sauce, break the chocolate and put it in a heatproof bowl. Sit the bowl over a pan of barely simmering water, making sure the base of the bowl doesn't touch the water. To make the chocolate sauce, break the chocolate and put it in a heatproof bowl. Sit the bowl over a pan of barely simmering water, making sure the base of the bowl doesn't touch the water. Allow the chocolate to melt slowly, stirring occasionally. The melted chocolate should be smooth and glossy. Allow the chocolate to melt slowly, stirring occasionally. The melted chocolate should be smooth and glossy. Heat all the remaining ingredients in a small saucepan until evenly combined. Do not let the cream boil. Remove from the heat and stir through the melted chocolate. Stir until well combined and the sauce is smooth and glossy. Heat all the remaining ingredients in a small saucepan until evenly combined. Do not let the cream boil. Remove from the heat and stir through the melted chocolate. Stir until well combined and the sauce is smooth and glossy. Pour the chocolate sauce into a small bowl and serve as a dipping sauce for the kebabs. Pour the chocolate sauce into a small bowl and serve as a dipping sauce for the kebabs."
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53e623aa3658571314d248515475fb5e6aedbbcb2e870683e6c98138129b0018
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Crumpet "churros" recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crumpet_churros_05394_16x9.jpg Make the most of any crumpets you have in your cupboard, with this fun and easy air fryer twist on churros. It's inauthentic, but it's speedy! 4 crumpets, sliced into thin fingers1 tbsp unsalted butter, melted2 tbsp golden caster sugar, plus extra for serving2 tsp ground cinnamon, plus extra for serving 4 crumpets, sliced into thin fingers 1 tbsp unsalted butter, melted 2 tbsp golden caster sugar, plus extra for serving 2 tsp ground cinnamon, plus extra for serving 200ml/7fl oz milk1½ tbsp golden caster sugar1 heaped tsp cocoa powder1 heaped tsp plain flourpinch of salt 200ml/7fl oz milk 1½ tbsp golden caster sugar 1 heaped tsp cocoa powder 1 heaped tsp plain flour pinch of salt Method Place the crumpet fingers in a bowl, drizzle over the melted butter and stir to coat the crumpets.Mix the sugar and cinnamon together in a separate bowl, and then sprinkle onto the crumpet fingers.Mix everything together then place in the air fryer for 5–6 minutes at 180C.To make the sauce, whisk all of the ingredients in a pan and heat until it thickens, around 5 minutes.Add extra sugar and cinnamon to the churros to taste, and serve alongside the chocolate sauce for dipping. Place the crumpet fingers in a bowl, drizzle over the melted butter and stir to coat the crumpets. Place the crumpet fingers in a bowl, drizzle over the melted butter and stir to coat the crumpets. Mix the sugar and cinnamon together in a separate bowl, and then sprinkle onto the crumpet fingers. Mix the sugar and cinnamon together in a separate bowl, and then sprinkle onto the crumpet fingers. Mix everything together then place in the air fryer for 5–6 minutes at 180C. Mix everything together then place in the air fryer for 5–6 minutes at 180C. To make the sauce, whisk all of the ingredients in a pan and heat until it thickens, around 5 minutes. To make the sauce, whisk all of the ingredients in a pan and heat until it thickens, around 5 minutes. Add extra sugar and cinnamon to the churros to taste, and serve alongside the chocolate sauce for dipping. Add extra sugar and cinnamon to the churros to taste, and serve alongside the chocolate sauce for dipping.
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"title": "Crumpet \"churros\" 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/crumpet_churros_05394_16x9.jpg Make the most of any crumpets you have in your cupboard, with this fun and easy air fryer twist on churros. It's inauthentic, but it's speedy! 4 crumpets, sliced into thin fingers1 tbsp unsalted butter, melted2 tbsp golden caster sugar, plus extra for serving2 tsp ground cinnamon, plus extra for serving 4 crumpets, sliced into thin fingers 1 tbsp unsalted butter, melted 2 tbsp golden caster sugar, plus extra for serving 2 tsp ground cinnamon, plus extra for serving 200ml/7fl oz milk1½ tbsp golden caster sugar1 heaped tsp cocoa powder1 heaped tsp plain flourpinch of salt 200ml/7fl oz milk 1½ tbsp golden caster sugar 1 heaped tsp cocoa powder 1 heaped tsp plain flour pinch of salt Method Place the crumpet fingers in a bowl, drizzle over the melted butter and stir to coat the crumpets.Mix the sugar and cinnamon together in a separate bowl, and then sprinkle onto the crumpet fingers.Mix everything together then place in the air fryer for 5–6 minutes at 180C.To make the sauce, whisk all of the ingredients in a pan and heat until it thickens, around 5 minutes.Add extra sugar and cinnamon to the churros to taste, and serve alongside the chocolate sauce for dipping. Place the crumpet fingers in a bowl, drizzle over the melted butter and stir to coat the crumpets. Place the crumpet fingers in a bowl, drizzle over the melted butter and stir to coat the crumpets. Mix the sugar and cinnamon together in a separate bowl, and then sprinkle onto the crumpet fingers. Mix the sugar and cinnamon together in a separate bowl, and then sprinkle onto the crumpet fingers. Mix everything together then place in the air fryer for 5–6 minutes at 180C. Mix everything together then place in the air fryer for 5–6 minutes at 180C. To make the sauce, whisk all of the ingredients in a pan and heat until it thickens, around 5 minutes. To make the sauce, whisk all of the ingredients in a pan and heat until it thickens, around 5 minutes. Add extra sugar and cinnamon to the churros to taste, and serve alongside the chocolate sauce for dipping. Add extra sugar and cinnamon to the churros to taste, and serve alongside the chocolate sauce for dipping."
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10d817b15f14a1f7ac8c404afa0ccfc797c07dc6b877e9e9205fc467ab4f7803
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Caramel soufflé with instant banana ice cream recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramel_souffl_with_81590_16x9.jpg A delicately flavoured caramel soufflé makes an impressive dessert and the banana ice cream is a doddle – as long as you have some sliced bananas in the freezer. melted butter, for greasing 90g/3¼oz light soft brown sugar, plus extra for the ramekins 100ml/3½fl oz double cream 1 tbsp plain flour 2 tbsp cornflour pinch salt 100ml/3½fl oz full-fat milk 3 free-range eggs, separated icing sugar, for dusting melted butter, for greasing 90g/3¼oz light soft brown sugar, plus extra for the ramekins 100ml/3½fl oz double cream 1 tbsp plain flour 2 tbsp cornflour pinch salt 100ml/3½fl oz full-fat milk 3 free-range eggs, separated icing sugar, for dusting 2 ripe bananas, sliced and frozen 1 tbsp maple syrup 3 tbsp double cream 2 ripe bananas, sliced and frozen 1 tbsp maple syrup 3 tbsp double cream Method Preheat the oven to 180C/160C Fan/Gas 4 and place a baking tray in the middle of the oven.Brush the insides of four 9cm/3½in ramekins with melted butter, brushing upwards to help the soufflé rise. Add a little brown sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge. Put the cream, flour, cornflour and a pinch of salt into a bowl and whisk to a smooth paste. Warm the milk in a large saucepan over a medium heat until just boiling. Gradually whisk the hot milk into the cream mixture, stirring until smooth. Pour the mixture back into the saucepan over a gentle heat and beat vigorously with a whisk until it’s thickened. Remove from the heat. Using a wooden spoon, vigorously beat the egg yolks with 70g/2½oz of the sugar until they form a thick paste. Add this paste to the mixture in the saucepan and mix well until smooth. Put the pan back over a gentle heat and whisk until it is like very thick custard, then remove from the heat. Pour into a bowl to cool rapidly at room temperature. Using an electric hand whisk, whisk the egg whites in a large bowl until soft peaks form. Gradually add the remaining 20g/¾oz of sugar and continue to beat until stiff peaks form. Beat one large spoonful of this mixture into the cooled custard, then gently fold in the remainder, one third at a time, until there is no trace of egg white. Fill the ramekins with the mixture and level off with a palette knife. Run your thumb around the inside rim of the ramekins to help them rise evenly. Place the ramekins on the hot baking tray and bake for about 14 minutes, until risen and turning golden. Don’t open the oven during cooking – watch the soufflés very carefully and take them out as soon as they’ve risen. While the soufflés are baking, make the ice cream. Put the frozen bananas in a food processor with the maple syrup and a pinch of salt, then blend while gradually adding the cream, until smooth and frozen. Remove from the food processor and freeze rapidly until ready to serve. Place the cooked soufflés on individual serving plates, dust the tops with icing sugar and serve a quenelle of ice cream on the side. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4 and place a baking tray in the middle of the oven. Preheat the oven to 180C/160C Fan/Gas 4 and place a baking tray in the middle of the oven. Brush the insides of four 9cm/3½in ramekins with melted butter, brushing upwards to help the soufflé rise. Add a little brown sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge. Brush the insides of four 9cm/3½in ramekins with melted butter, brushing upwards to help the soufflé rise. Add a little brown sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge. Put the cream, flour, cornflour and a pinch of salt into a bowl and whisk to a smooth paste. Put the cream, flour, cornflour and a pinch of salt into a bowl and whisk to a smooth paste. Warm the milk in a large saucepan over a medium heat until just boiling. Gradually whisk the hot milk into the cream mixture, stirring until smooth. Warm the milk in a large saucepan over a medium heat until just boiling. Gradually whisk the hot milk into the cream mixture, stirring until smooth. Pour the mixture back into the saucepan over a gentle heat and beat vigorously with a whisk until it’s thickened. Remove from the heat. Pour the mixture back into the saucepan over a gentle heat and beat vigorously with a whisk until it’s thickened. Remove from the heat. Using a wooden spoon, vigorously beat the egg yolks with 70g/2½oz of the sugar until they form a thick paste. Add this paste to the mixture in the saucepan and mix well until smooth. Put the pan back over a gentle heat and whisk until it is like very thick custard, then remove from the heat. Pour into a bowl to cool rapidly at room temperature. Using a wooden spoon, vigorously beat the egg yolks with 70g/2½oz of the sugar until they form a thick paste. Add this paste to the mixture in the saucepan and mix well until smooth. Put the pan back over a gentle heat and whisk until it is like very thick custard, then remove from the heat. Pour into a bowl to cool rapidly at room temperature. Using an electric hand whisk, whisk the egg whites in a large bowl until soft peaks form. Gradually add the remaining 20g/¾oz of sugar and continue to beat until stiff peaks form. Beat one large spoonful of this mixture into the cooled custard, then gently fold in the remainder, one third at a time, until there is no trace of egg white. Using an electric hand whisk, whisk the egg whites in a large bowl until soft peaks form. Gradually add the remaining 20g/¾oz of sugar and continue to beat until stiff peaks form. Beat one large spoonful of this mixture into the cooled custard, then gently fold in the remainder, one third at a time, until there is no trace of egg white. Fill the ramekins with the mixture and level off with a palette knife. Run your thumb around the inside rim of the ramekins to help them rise evenly. Place the ramekins on the hot baking tray and bake for about 14 minutes, until risen and turning golden. Don’t open the oven during cooking – watch the soufflés very carefully and take them out as soon as they’ve risen. Fill the ramekins with the mixture and level off with a palette knife. Run your thumb around the inside rim of the ramekins to help them rise evenly. Place the ramekins on the hot baking tray and bake for about 14 minutes, until risen and turning golden. Don’t open the oven during cooking – watch the soufflés very carefully and take them out as soon as they’ve risen. While the soufflés are baking, make the ice cream. Put the frozen bananas in a food processor with the maple syrup and a pinch of salt, then blend while gradually adding the cream, until smooth and frozen. Remove from the food processor and freeze rapidly until ready to serve. While the soufflés are baking, make the ice cream. Put the frozen bananas in a food processor with the maple syrup and a pinch of salt, then blend while gradually adding the cream, until smooth and frozen. Remove from the food processor and freeze rapidly until ready to serve. Place the cooked soufflés on individual serving plates, dust the tops with icing sugar and serve a quenelle of ice cream on the side. Serve immediately. Place the cooked soufflés on individual serving plates, dust the tops with icing sugar and serve a quenelle of ice cream on the side. Serve immediately.
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"url": "https://www.bbc.co.uk/food/recipes/caramel_souffl_with_81590",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Caramel soufflé with instant banana ice cream recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramel_souffl_with_81590_16x9.jpg A delicately flavoured caramel soufflé makes an impressive dessert and the banana ice cream is a doddle – as long as you have some sliced bananas in the freezer. melted butter, for greasing 90g/3¼oz light soft brown sugar, plus extra for the ramekins 100ml/3½fl oz double cream 1 tbsp plain flour 2 tbsp cornflour pinch salt 100ml/3½fl oz full-fat milk 3 free-range eggs, separated icing sugar, for dusting melted butter, for greasing 90g/3¼oz light soft brown sugar, plus extra for the ramekins 100ml/3½fl oz double cream 1 tbsp plain flour 2 tbsp cornflour pinch salt 100ml/3½fl oz full-fat milk 3 free-range eggs, separated icing sugar, for dusting 2 ripe bananas, sliced and frozen 1 tbsp maple syrup 3 tbsp double cream 2 ripe bananas, sliced and frozen 1 tbsp maple syrup 3 tbsp double cream Method Preheat the oven to 180C/160C Fan/Gas 4 and place a baking tray in the middle of the oven.Brush the insides of four 9cm/3½in ramekins with melted butter, brushing upwards to help the soufflé rise. Add a little brown sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge. Put the cream, flour, cornflour and a pinch of salt into a bowl and whisk to a smooth paste. Warm the milk in a large saucepan over a medium heat until just boiling. Gradually whisk the hot milk into the cream mixture, stirring until smooth. Pour the mixture back into the saucepan over a gentle heat and beat vigorously with a whisk until it’s thickened. Remove from the heat. Using a wooden spoon, vigorously beat the egg yolks with 70g/2½oz of the sugar until they form a thick paste. Add this paste to the mixture in the saucepan and mix well until smooth. Put the pan back over a gentle heat and whisk until it is like very thick custard, then remove from the heat. Pour into a bowl to cool rapidly at room temperature. Using an electric hand whisk, whisk the egg whites in a large bowl until soft peaks form. Gradually add the remaining 20g/¾oz of sugar and continue to beat until stiff peaks form. Beat one large spoonful of this mixture into the cooled custard, then gently fold in the remainder, one third at a time, until there is no trace of egg white. Fill the ramekins with the mixture and level off with a palette knife. Run your thumb around the inside rim of the ramekins to help them rise evenly. Place the ramekins on the hot baking tray and bake for about 14 minutes, until risen and turning golden. Don’t open the oven during cooking – watch the soufflés very carefully and take them out as soon as they’ve risen. While the soufflés are baking, make the ice cream. Put the frozen bananas in a food processor with the maple syrup and a pinch of salt, then blend while gradually adding the cream, until smooth and frozen. Remove from the food processor and freeze rapidly until ready to serve. Place the cooked soufflés on individual serving plates, dust the tops with icing sugar and serve a quenelle of ice cream on the side. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4 and place a baking tray in the middle of the oven. Preheat the oven to 180C/160C Fan/Gas 4 and place a baking tray in the middle of the oven. Brush the insides of four 9cm/3½in ramekins with melted butter, brushing upwards to help the soufflé rise. Add a little brown sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge. Brush the insides of four 9cm/3½in ramekins with melted butter, brushing upwards to help the soufflé rise. Add a little brown sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge. Put the cream, flour, cornflour and a pinch of salt into a bowl and whisk to a smooth paste. Put the cream, flour, cornflour and a pinch of salt into a bowl and whisk to a smooth paste. Warm the milk in a large saucepan over a medium heat until just boiling. Gradually whisk the hot milk into the cream mixture, stirring until smooth. Warm the milk in a large saucepan over a medium heat until just boiling. Gradually whisk the hot milk into the cream mixture, stirring until smooth. Pour the mixture back into the saucepan over a gentle heat and beat vigorously with a whisk until it’s thickened. Remove from the heat. Pour the mixture back into the saucepan over a gentle heat and beat vigorously with a whisk until it’s thickened. Remove from the heat. Using a wooden spoon, vigorously beat the egg yolks with 70g/2½oz of the sugar until they form a thick paste. Add this paste to the mixture in the saucepan and mix well until smooth. Put the pan back over a gentle heat and whisk until it is like very thick custard, then remove from the heat. Pour into a bowl to cool rapidly at room temperature. Using a wooden spoon, vigorously beat the egg yolks with 70g/2½oz of the sugar until they form a thick paste. Add this paste to the mixture in the saucepan and mix well until smooth. Put the pan back over a gentle heat and whisk until it is like very thick custard, then remove from the heat. Pour into a bowl to cool rapidly at room temperature. Using an electric hand whisk, whisk the egg whites in a large bowl until soft peaks form. Gradually add the remaining 20g/¾oz of sugar and continue to beat until stiff peaks form. Beat one large spoonful of this mixture into the cooled custard, then gently fold in the remainder, one third at a time, until there is no trace of egg white. Using an electric hand whisk, whisk the egg whites in a large bowl until soft peaks form. Gradually add the remaining 20g/¾oz of sugar and continue to beat until stiff peaks form. Beat one large spoonful of this mixture into the cooled custard, then gently fold in the remainder, one third at a time, until there is no trace of egg white. Fill the ramekins with the mixture and level off with a palette knife. Run your thumb around the inside rim of the ramekins to help them rise evenly. Place the ramekins on the hot baking tray and bake for about 14 minutes, until risen and turning golden. Don’t open the oven during cooking – watch the soufflés very carefully and take them out as soon as they’ve risen. Fill the ramekins with the mixture and level off with a palette knife. Run your thumb around the inside rim of the ramekins to help them rise evenly. Place the ramekins on the hot baking tray and bake for about 14 minutes, until risen and turning golden. Don’t open the oven during cooking – watch the soufflés very carefully and take them out as soon as they’ve risen. While the soufflés are baking, make the ice cream. Put the frozen bananas in a food processor with the maple syrup and a pinch of salt, then blend while gradually adding the cream, until smooth and frozen. Remove from the food processor and freeze rapidly until ready to serve. While the soufflés are baking, make the ice cream. Put the frozen bananas in a food processor with the maple syrup and a pinch of salt, then blend while gradually adding the cream, until smooth and frozen. Remove from the food processor and freeze rapidly until ready to serve. Place the cooked soufflés on individual serving plates, dust the tops with icing sugar and serve a quenelle of ice cream on the side. Serve immediately. Place the cooked soufflés on individual serving plates, dust the tops with icing sugar and serve a quenelle of ice cream on the side. Serve immediately."
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68f3b697c9a31801b8ba8bc32ef83a7c02a80564d4e9ab3c947dde1baa378bfb
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Instant frozen yoghurt recipe
An average of 5.0 out of 5 stars from 2 ratings This is the quickest way to make your own frozen yoghurt using fresh fruit. The sealable bag method is so simple kids can make it themselves. It's quite cold on your hands though so make sure to wear rubber gloves! 50g/1¾oz soft fruit, such as raspberries, blueberries, banana, strawberries, peaches and mango, chopped into bite-sized pieces if needed300g/10½oz Greek-style yoghurt1 tbsp caster sugar (optional)350g/9oz ice cubes3 tbsp salt 50g/1¾oz soft fruit, such as raspberries, blueberries, banana, strawberries, peaches and mango, chopped into bite-sized pieces if needed 300g/10½oz Greek-style yoghurt 1 tbsp caster sugar (optional) 350g/9oz ice cubes 3 tbsp salt Method If using blueberries or strawberries, place them into a microwave-safe bowl and microwave for 30 seconds. Leave to cool. Other soft fruit won’t need this step. See tip below for more advice.Place the fruit, yoghurt and sugar, if using, into a medium-sized zip-lock bag and make sure it is sealed well.Wearing rubber gloves, tip the ice cubes into a large sealable bag, add the salt and place the sealed ice cream bag inside. Seal the large bag.Shake the bag of ice cubes around or gently roll over a surface for 5-10 minutes until the yoghurt starts to look like ice cream.Take the ice cream bag out of the ice cube bag. Give the outside of the bag a wipe to remove the salty water, then open it and spoon the frozen yoghurt into bowls to serve. If using blueberries or strawberries, place them into a microwave-safe bowl and microwave for 30 seconds. Leave to cool. Other soft fruit won’t need this step. See tip below for more advice. If using blueberries or strawberries, place them into a microwave-safe bowl and microwave for 30 seconds. Leave to cool. Other soft fruit won’t need this step. See tip below for more advice. Place the fruit, yoghurt and sugar, if using, into a medium-sized zip-lock bag and make sure it is sealed well. Place the fruit, yoghurt and sugar, if using, into a medium-sized zip-lock bag and make sure it is sealed well. Wearing rubber gloves, tip the ice cubes into a large sealable bag, add the salt and place the sealed ice cream bag inside. Seal the large bag. Wearing rubber gloves, tip the ice cubes into a large sealable bag, add the salt and place the sealed ice cream bag inside. Seal the large bag. Shake the bag of ice cubes around or gently roll over a surface for 5-10 minutes until the yoghurt starts to look like ice cream. Shake the bag of ice cubes around or gently roll over a surface for 5-10 minutes until the yoghurt starts to look like ice cream. Take the ice cream bag out of the ice cube bag. Give the outside of the bag a wipe to remove the salty water, then open it and spoon the frozen yoghurt into bowls to serve. Take the ice cream bag out of the ice cube bag. Give the outside of the bag a wipe to remove the salty water, then open it and spoon the frozen yoghurt into bowls to serve. Recipe tips Many soft fruits will work in this frozen yoghurt, but if they are on the firmer side, such as blueberries and strawberries, you may need to microwave them for 30 seconds to soften the outer skin. You won't need to do this for very soft fruits such as raspberries. You can even use tinned soft fruits, such as peaches or mango and frozen berries work well too.
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"title": "Instant frozen yoghurt recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This is the quickest way to make your own frozen yoghurt using fresh fruit. The sealable bag method is so simple kids can make it themselves. It's quite cold on your hands though so make sure to wear rubber gloves! 50g/1¾oz soft fruit, such as raspberries, blueberries, banana, strawberries, peaches and mango, chopped into bite-sized pieces if needed300g/10½oz Greek-style yoghurt1 tbsp caster sugar (optional)350g/9oz ice cubes3 tbsp salt 50g/1¾oz soft fruit, such as raspberries, blueberries, banana, strawberries, peaches and mango, chopped into bite-sized pieces if needed 300g/10½oz Greek-style yoghurt 1 tbsp caster sugar (optional) 350g/9oz ice cubes 3 tbsp salt Method If using blueberries or strawberries, place them into a microwave-safe bowl and microwave for 30 seconds. Leave to cool. Other soft fruit won’t need this step. See tip below for more advice.Place the fruit, yoghurt and sugar, if using, into a medium-sized zip-lock bag and make sure it is sealed well.Wearing rubber gloves, tip the ice cubes into a large sealable bag, add the salt and place the sealed ice cream bag inside. Seal the large bag.Shake the bag of ice cubes around or gently roll over a surface for 5-10 minutes until the yoghurt starts to look like ice cream.Take the ice cream bag out of the ice cube bag. Give the outside of the bag a wipe to remove the salty water, then open it and spoon the frozen yoghurt into bowls to serve. If using blueberries or strawberries, place them into a microwave-safe bowl and microwave for 30 seconds. Leave to cool. Other soft fruit won’t need this step. See tip below for more advice. If using blueberries or strawberries, place them into a microwave-safe bowl and microwave for 30 seconds. Leave to cool. Other soft fruit won’t need this step. See tip below for more advice. Place the fruit, yoghurt and sugar, if using, into a medium-sized zip-lock bag and make sure it is sealed well. Place the fruit, yoghurt and sugar, if using, into a medium-sized zip-lock bag and make sure it is sealed well. Wearing rubber gloves, tip the ice cubes into a large sealable bag, add the salt and place the sealed ice cream bag inside. Seal the large bag. Wearing rubber gloves, tip the ice cubes into a large sealable bag, add the salt and place the sealed ice cream bag inside. Seal the large bag. Shake the bag of ice cubes around or gently roll over a surface for 5-10 minutes until the yoghurt starts to look like ice cream. Shake the bag of ice cubes around or gently roll over a surface for 5-10 minutes until the yoghurt starts to look like ice cream. Take the ice cream bag out of the ice cube bag. Give the outside of the bag a wipe to remove the salty water, then open it and spoon the frozen yoghurt into bowls to serve. Take the ice cream bag out of the ice cube bag. Give the outside of the bag a wipe to remove the salty water, then open it and spoon the frozen yoghurt into bowls to serve. Recipe tips Many soft fruits will work in this frozen yoghurt, but if they are on the firmer side, such as blueberries and strawberries, you may need to microwave them for 30 seconds to soften the outer skin. You won't need to do this for very soft fruits such as raspberries. You can even use tinned soft fruits, such as peaches or mango and frozen berries work well too."
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99d601bbe32c8514de1591295284728f04bc1367460a39dc0ac0bf54707679aa
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Vegan cheesecake recipe
Lemon and blueberry vegan cheesecake An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_cheesecake_83062_16x9.jpg A delicious fruity and lemony frozen vegan cheesecake perfect for family gatherings or sunny days. You will need a 20cm/8inch cake tin with a loose base. 300g/10½oz vegan digestive biscuits120g/4½oz vegan butter, melted 300g/10½oz vegan digestive biscuits 120g/4½oz vegan butter, melted 200g/7oz vegan cream cheese200g/7oz icing sugar1 small lemon, juiced and half finely zested200ml/7fl oz vegan crème fraîche 200g/7oz vegan cream cheese 200g/7oz icing sugar 1 small lemon, juiced and half finely zested 200ml/7fl oz vegan crème fraîche 300g/10½oz frozen or fresh blueberries (or other berries)90g/3¼oz caster sugar½ lime or lemon, juice only 300g/10½oz frozen or fresh blueberries (or other berries) 90g/3¼oz caster sugar ½ lime or lemon, juice only Method To make the base, blend the biscuits in a food processor until fine crumbs. Add the melted vegan butter and blitz again until combined. Press the crumbs into a 20cm/8inch cake tin with a loose base. Use the back of a spoon to compact the crumbs as much as you can in an even layer, pushing up at the sides to create the border for the filling. Refrigerate while making the filling.To make the filling, mix together the vegan cream cheese, sugar, lemon juice and zest, then fold in the crème fraîche. Pour onto the cheesecake base and freeze for at least 2 hours or until firm.To make the compôte, place the blueberries, sugar and squeeze of lemon or lime juice into a saucepan and simmer over a medium heat until the sugar dissolves and the blueberries start to split. Add a splash of water and continue to heat for a minute or two. You can either pour this on top of the cheesecake and re-freeze until needed, or pour over just before serving.Let the cheesecake stand at room temperature for 10 minutes before serving or, if it’s a hot day, enjoy straight from the freezer. To make the base, blend the biscuits in a food processor until fine crumbs. Add the melted vegan butter and blitz again until combined. Press the crumbs into a 20cm/8inch cake tin with a loose base. Use the back of a spoon to compact the crumbs as much as you can in an even layer, pushing up at the sides to create the border for the filling. Refrigerate while making the filling. To make the base, blend the biscuits in a food processor until fine crumbs. Add the melted vegan butter and blitz again until combined. Press the crumbs into a 20cm/8inch cake tin with a loose base. Use the back of a spoon to compact the crumbs as much as you can in an even layer, pushing up at the sides to create the border for the filling. Refrigerate while making the filling. To make the filling, mix together the vegan cream cheese, sugar, lemon juice and zest, then fold in the crème fraîche. Pour onto the cheesecake base and freeze for at least 2 hours or until firm. To make the filling, mix together the vegan cream cheese, sugar, lemon juice and zest, then fold in the crème fraîche. Pour onto the cheesecake base and freeze for at least 2 hours or until firm. To make the compôte, place the blueberries, sugar and squeeze of lemon or lime juice into a saucepan and simmer over a medium heat until the sugar dissolves and the blueberries start to split. Add a splash of water and continue to heat for a minute or two. You can either pour this on top of the cheesecake and re-freeze until needed, or pour over just before serving. To make the compôte, place the blueberries, sugar and squeeze of lemon or lime juice into a saucepan and simmer over a medium heat until the sugar dissolves and the blueberries start to split. Add a splash of water and continue to heat for a minute or two. You can either pour this on top of the cheesecake and re-freeze until needed, or pour over just before serving. Let the cheesecake stand at room temperature for 10 minutes before serving or, if it’s a hot day, enjoy straight from the freezer. Let the cheesecake stand at room temperature for 10 minutes before serving or, if it’s a hot day, enjoy straight from the freezer.
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"title": "Vegan cheesecake recipe",
"content": "Lemon and blueberry vegan cheesecake An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_cheesecake_83062_16x9.jpg A delicious fruity and lemony frozen vegan cheesecake perfect for family gatherings or sunny days. You will need a 20cm/8inch cake tin with a loose base. 300g/10½oz vegan digestive biscuits120g/4½oz vegan butter, melted 300g/10½oz vegan digestive biscuits 120g/4½oz vegan butter, melted 200g/7oz vegan cream cheese200g/7oz icing sugar1 small lemon, juiced and half finely zested200ml/7fl oz vegan crème fraîche 200g/7oz vegan cream cheese 200g/7oz icing sugar 1 small lemon, juiced and half finely zested 200ml/7fl oz vegan crème fraîche 300g/10½oz frozen or fresh blueberries (or other berries)90g/3¼oz caster sugar½ lime or lemon, juice only 300g/10½oz frozen or fresh blueberries (or other berries) 90g/3¼oz caster sugar ½ lime or lemon, juice only Method To make the base, blend the biscuits in a food processor until fine crumbs. Add the melted vegan butter and blitz again until combined. Press the crumbs into a 20cm/8inch cake tin with a loose base. Use the back of a spoon to compact the crumbs as much as you can in an even layer, pushing up at the sides to create the border for the filling. Refrigerate while making the filling.To make the filling, mix together the vegan cream cheese, sugar, lemon juice and zest, then fold in the crème fraîche. Pour onto the cheesecake base and freeze for at least 2 hours or until firm.To make the compôte, place the blueberries, sugar and squeeze of lemon or lime juice into a saucepan and simmer over a medium heat until the sugar dissolves and the blueberries start to split. Add a splash of water and continue to heat for a minute or two. You can either pour this on top of the cheesecake and re-freeze until needed, or pour over just before serving.Let the cheesecake stand at room temperature for 10 minutes before serving or, if it’s a hot day, enjoy straight from the freezer. To make the base, blend the biscuits in a food processor until fine crumbs. Add the melted vegan butter and blitz again until combined. Press the crumbs into a 20cm/8inch cake tin with a loose base. Use the back of a spoon to compact the crumbs as much as you can in an even layer, pushing up at the sides to create the border for the filling. Refrigerate while making the filling. To make the base, blend the biscuits in a food processor until fine crumbs. Add the melted vegan butter and blitz again until combined. Press the crumbs into a 20cm/8inch cake tin with a loose base. Use the back of a spoon to compact the crumbs as much as you can in an even layer, pushing up at the sides to create the border for the filling. Refrigerate while making the filling. To make the filling, mix together the vegan cream cheese, sugar, lemon juice and zest, then fold in the crème fraîche. Pour onto the cheesecake base and freeze for at least 2 hours or until firm. To make the filling, mix together the vegan cream cheese, sugar, lemon juice and zest, then fold in the crème fraîche. Pour onto the cheesecake base and freeze for at least 2 hours or until firm. To make the compôte, place the blueberries, sugar and squeeze of lemon or lime juice into a saucepan and simmer over a medium heat until the sugar dissolves and the blueberries start to split. Add a splash of water and continue to heat for a minute or two. You can either pour this on top of the cheesecake and re-freeze until needed, or pour over just before serving. To make the compôte, place the blueberries, sugar and squeeze of lemon or lime juice into a saucepan and simmer over a medium heat until the sugar dissolves and the blueberries start to split. Add a splash of water and continue to heat for a minute or two. You can either pour this on top of the cheesecake and re-freeze until needed, or pour over just before serving. Let the cheesecake stand at room temperature for 10 minutes before serving or, if it’s a hot day, enjoy straight from the freezer. Let the cheesecake stand at room temperature for 10 minutes before serving or, if it’s a hot day, enjoy straight from the freezer."
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0125ec37863aab039a96f5a51fb00e310f0c45a282090981bb728d355b19b675
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Vegan lemon cheesecake recipe
An average of 3.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/zesty_tofu_cheesecake_84103_16x9.jpg Tofu is used to great effect in vegan cheesecakes, but here Aldo mixes it with coconut cream to make a light no-bake cheesecake. 200g/7oz digestive biscuits, crushed75g/3oz butter or vegan margarine, melted1 lemon, zest and juice 200ml/7fl oz limoncello liqueur3 tbsp agar-agar 400g/14oz firm tofu1 tbsp vegan cream cheese400g/14oz coconut creamfew drops vanilla essence115g/4oz caster sugarfresh berries or berry sauce, to serve 200g/7oz digestive biscuits, crushed 75g/3oz butter or vegan margarine, melted 1 lemon, zest and juice 200ml/7fl oz limoncello liqueur 3 tbsp agar-agar 400g/14oz firm tofu 1 tbsp vegan cream cheese 400g/14oz coconut cream few drops vanilla essence 115g/4oz caster sugar fresh berries or berry sauce, to serve Method In a bowl, mix the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm/8in round springform cake tin.In a pan set over a very low heat, add the lemon juice, limoncello, a splash of water and the agar-agar. Stir until the agar-agar has dissolved.In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth.Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set. Serve with fresh berries or a berry sauce. In a bowl, mix the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm/8in round springform cake tin. In a bowl, mix the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm/8in round springform cake tin. In a pan set over a very low heat, add the lemon juice, limoncello, a splash of water and the agar-agar. Stir until the agar-agar has dissolved. In a pan set over a very low heat, add the lemon juice, limoncello, a splash of water and the agar-agar. Stir until the agar-agar has dissolved. In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth. In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth. Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set. Serve with fresh berries or a berry sauce. Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set. Serve with fresh berries or a berry sauce.
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"title": "Vegan lemon cheesecake recipe",
"content": "An average of 3.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/zesty_tofu_cheesecake_84103_16x9.jpg Tofu is used to great effect in vegan cheesecakes, but here Aldo mixes it with coconut cream to make a light no-bake cheesecake. 200g/7oz digestive biscuits, crushed75g/3oz butter or vegan margarine, melted1 lemon, zest and juice 200ml/7fl oz limoncello liqueur3 tbsp agar-agar 400g/14oz firm tofu1 tbsp vegan cream cheese400g/14oz coconut creamfew drops vanilla essence115g/4oz caster sugarfresh berries or berry sauce, to serve 200g/7oz digestive biscuits, crushed 75g/3oz butter or vegan margarine, melted 1 lemon, zest and juice 200ml/7fl oz limoncello liqueur 3 tbsp agar-agar 400g/14oz firm tofu 1 tbsp vegan cream cheese 400g/14oz coconut cream few drops vanilla essence 115g/4oz caster sugar fresh berries or berry sauce, to serve Method In a bowl, mix the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm/8in round springform cake tin.In a pan set over a very low heat, add the lemon juice, limoncello, a splash of water and the agar-agar. Stir until the agar-agar has dissolved.In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth.Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set. Serve with fresh berries or a berry sauce. In a bowl, mix the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm/8in round springform cake tin. In a bowl, mix the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm/8in round springform cake tin. In a pan set over a very low heat, add the lemon juice, limoncello, a splash of water and the agar-agar. Stir until the agar-agar has dissolved. In a pan set over a very low heat, add the lemon juice, limoncello, a splash of water and the agar-agar. Stir until the agar-agar has dissolved. In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth. In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth. Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set. Serve with fresh berries or a berry sauce. Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set. Serve with fresh berries or a berry sauce."
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218985f923e546336539855a5b9453f2a288b703a4de7a074466cb267b289465
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Chocolate mousse recipe
An average of 4.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/basicchocolatemousse_93648_16x9.jpg Raymond Blanc shows you how to make chocolate mousse in this classic recipe that only uses 4 ingredients and can be made up to a day ahead. Perfect for a dinner party or special occasion. 170g/6oz good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped (dairy free, if necessary)7 free-range egg whites (use pasteurised egg white from a carton if you have concerns about raw eggs)¼ tsp lemon juice40g/1½oz caster sugar 170g/6oz good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped (dairy free, if necessary) 7 free-range egg whites (use pasteurised egg white from a carton if you have concerns about raw eggs) ¼ tsp lemon juice 40g/1½oz caster sugar Method Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking.Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage – the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in.When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined. If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2–3 hours, or until set. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage – the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage – the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined. If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined. If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2–3 hours, or until set. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2–3 hours, or until set. Recipe tips This chocolate mousse can be made up to 24 hours ahead. Instead of chilling the mousse, you can make a hot chocolate soup. Preheat the oven to 180C/160C Fan/Gas 4. Divide the mousse among four small ovenproof pudding bowls or ramekins. Place the pudding bowls into the oven and bake the chocolate mousses for 3–5 minutes, or until puffed slightly and warmed through.
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"title": "Chocolate mousse recipe",
"content": "An average of 4.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/basicchocolatemousse_93648_16x9.jpg Raymond Blanc shows you how to make chocolate mousse in this classic recipe that only uses 4 ingredients and can be made up to a day ahead. Perfect for a dinner party or special occasion. 170g/6oz good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped (dairy free, if necessary)7 free-range egg whites (use pasteurised egg white from a carton if you have concerns about raw eggs)¼ tsp lemon juice40g/1½oz caster sugar 170g/6oz good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped (dairy free, if necessary) 7 free-range egg whites (use pasteurised egg white from a carton if you have concerns about raw eggs) ¼ tsp lemon juice 40g/1½oz caster sugar Method Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking.Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage – the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in.When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined. If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2–3 hours, or until set. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage – the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage – the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined. If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined. If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2–3 hours, or until set. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2–3 hours, or until set. Recipe tips This chocolate mousse can be made up to 24 hours ahead. Instead of chilling the mousse, you can make a hot chocolate soup. Preheat the oven to 180C/160C Fan/Gas 4. Divide the mousse among four small ovenproof pudding bowls or ramekins. Place the pudding bowls into the oven and bake the chocolate mousses for 3–5 minutes, or until puffed slightly and warmed through."
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e48a26a2531fc5920022f1392d3f6b1756219a185abd3721497f5f058e7e8093
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The Hairy Bikers' summer fruit pavlova recipe
An average of 4.5 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pavlova_53849_16x9.jpg The Hairy Bikers' pavlova recipe uses ripe summer strawberries, but you can try making it with stewed fruits in winter. Pavlova is a great make-ahead dessert that's gluten-free, too. 4 large free-range egg whites225g/8oz caster sugar½ tsp vanilla extract1 tbsp cornflour 4 large free-range egg whites 225g/8oz caster sugar ½ tsp vanilla extract 1 tbsp cornflour 400ml/14fl oz double cream400g/14oz strawberries, hulled, halved if large200g/7oz raspberries150g/5oz blueberriesCape gooseberries (optional)3 passion fruit (optional)mint sprigs, to decoratesifted icing sugar, to decorate 400ml/14fl oz double cream 400g/14oz strawberries, hulled, halved if large 200g/7oz raspberries 150g/5oz blueberries Cape gooseberries (optional) 3 passion fruit (optional) mint sprigs, to decorate sifted icing sugar, to decorate Method Preheat the oven to 150C/Fan 130F/Gas 2. Place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it. Put the egg whites in a large, clean bowl and whisk with an electric hand whisk until stiff but not dry. They are ready when you can turn the bowl upside down without the eggs sliding out.Gradually whisk in the sugar, a tablespoonful at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up volume in the meringue and make it stiff and shiny. Finally, whisk in the vanilla extract and cornflour until well combined.Dab a small amount of the meringue in the corners of a large, sturdy baking tray or sheet. Position the baking parchment, drawn side down, on the baking sheet, using the meringue dabs to secure it to the tray. You should be able to see the circle through the paper.Spoon the meringue into the circle and shape with the back of a serving spoon or rubber spatula to create a large meringue nest, with soft peaks rising on all sides. Place in the centre of the oven and bake for 1 hour until very lightly coloured and crisp on the outside. (If the meringue seems to be becoming too brown, reduce the temperature of the oven). Turn the oven off and leave the meringue for a further hour.Remove from the oven and leave to cool completely.Up to 2 hours before serving, carefully release the meringue from the baking parchment, using a spatula if necessary, and place onto a large serving plate. Whip the cream until soft peaks form and spoon into the centre of the meringue. Top with the strawberries, raspberries and blueberries, and the Cape gooseberries if using. Cut the passion fruit and scrape the pulp over. Decorate with sprigs of mint and dust with sifted icing sugar to serve. Preheat the oven to 150C/Fan 130F/Gas 2. Place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it. Preheat the oven to 150C/Fan 130F/Gas 2. Place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it. Put the egg whites in a large, clean bowl and whisk with an electric hand whisk until stiff but not dry. They are ready when you can turn the bowl upside down without the eggs sliding out. Put the egg whites in a large, clean bowl and whisk with an electric hand whisk until stiff but not dry. They are ready when you can turn the bowl upside down without the eggs sliding out. Gradually whisk in the sugar, a tablespoonful at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up volume in the meringue and make it stiff and shiny. Finally, whisk in the vanilla extract and cornflour until well combined. Gradually whisk in the sugar, a tablespoonful at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up volume in the meringue and make it stiff and shiny. Finally, whisk in the vanilla extract and cornflour until well combined. Dab a small amount of the meringue in the corners of a large, sturdy baking tray or sheet. Position the baking parchment, drawn side down, on the baking sheet, using the meringue dabs to secure it to the tray. You should be able to see the circle through the paper. Dab a small amount of the meringue in the corners of a large, sturdy baking tray or sheet. Position the baking parchment, drawn side down, on the baking sheet, using the meringue dabs to secure it to the tray. You should be able to see the circle through the paper. Spoon the meringue into the circle and shape with the back of a serving spoon or rubber spatula to create a large meringue nest, with soft peaks rising on all sides. Spoon the meringue into the circle and shape with the back of a serving spoon or rubber spatula to create a large meringue nest, with soft peaks rising on all sides. Place in the centre of the oven and bake for 1 hour until very lightly coloured and crisp on the outside. (If the meringue seems to be becoming too brown, reduce the temperature of the oven). Turn the oven off and leave the meringue for a further hour. Place in the centre of the oven and bake for 1 hour until very lightly coloured and crisp on the outside. (If the meringue seems to be becoming too brown, reduce the temperature of the oven). Turn the oven off and leave the meringue for a further hour. Remove from the oven and leave to cool completely. Remove from the oven and leave to cool completely. Up to 2 hours before serving, carefully release the meringue from the baking parchment, using a spatula if necessary, and place onto a large serving plate. Whip the cream until soft peaks form and spoon into the centre of the meringue. Up to 2 hours before serving, carefully release the meringue from the baking parchment, using a spatula if necessary, and place onto a large serving plate. Whip the cream until soft peaks form and spoon into the centre of the meringue. Top with the strawberries, raspberries and blueberries, and the Cape gooseberries if using. Cut the passion fruit and scrape the pulp over. Top with the strawberries, raspberries and blueberries, and the Cape gooseberries if using. Cut the passion fruit and scrape the pulp over. Decorate with sprigs of mint and dust with sifted icing sugar to serve. Decorate with sprigs of mint and dust with sifted icing sugar to serve. Recipe tips The meringue base for this pavlova can be made up to 24 hours in advance, if you keep it in an airtight container. Simply top with cream and fruit just before serving.
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"title": "The Hairy Bikers' summer fruit pavlova recipe",
"content": "An average of 4.5 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pavlova_53849_16x9.jpg The Hairy Bikers' pavlova recipe uses ripe summer strawberries, but you can try making it with stewed fruits in winter. Pavlova is a great make-ahead dessert that's gluten-free, too. 4 large free-range egg whites225g/8oz caster sugar½ tsp vanilla extract1 tbsp cornflour 4 large free-range egg whites 225g/8oz caster sugar ½ tsp vanilla extract 1 tbsp cornflour 400ml/14fl oz double cream400g/14oz strawberries, hulled, halved if large200g/7oz raspberries150g/5oz blueberriesCape gooseberries (optional)3 passion fruit (optional)mint sprigs, to decoratesifted icing sugar, to decorate 400ml/14fl oz double cream 400g/14oz strawberries, hulled, halved if large 200g/7oz raspberries 150g/5oz blueberries Cape gooseberries (optional) 3 passion fruit (optional) mint sprigs, to decorate sifted icing sugar, to decorate Method Preheat the oven to 150C/Fan 130F/Gas 2. Place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it. Put the egg whites in a large, clean bowl and whisk with an electric hand whisk until stiff but not dry. They are ready when you can turn the bowl upside down without the eggs sliding out.Gradually whisk in the sugar, a tablespoonful at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up volume in the meringue and make it stiff and shiny. Finally, whisk in the vanilla extract and cornflour until well combined.Dab a small amount of the meringue in the corners of a large, sturdy baking tray or sheet. Position the baking parchment, drawn side down, on the baking sheet, using the meringue dabs to secure it to the tray. You should be able to see the circle through the paper.Spoon the meringue into the circle and shape with the back of a serving spoon or rubber spatula to create a large meringue nest, with soft peaks rising on all sides. Place in the centre of the oven and bake for 1 hour until very lightly coloured and crisp on the outside. (If the meringue seems to be becoming too brown, reduce the temperature of the oven). Turn the oven off and leave the meringue for a further hour.Remove from the oven and leave to cool completely.Up to 2 hours before serving, carefully release the meringue from the baking parchment, using a spatula if necessary, and place onto a large serving plate. Whip the cream until soft peaks form and spoon into the centre of the meringue. Top with the strawberries, raspberries and blueberries, and the Cape gooseberries if using. Cut the passion fruit and scrape the pulp over. Decorate with sprigs of mint and dust with sifted icing sugar to serve. Preheat the oven to 150C/Fan 130F/Gas 2. Place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it. Preheat the oven to 150C/Fan 130F/Gas 2. Place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it. Put the egg whites in a large, clean bowl and whisk with an electric hand whisk until stiff but not dry. They are ready when you can turn the bowl upside down without the eggs sliding out. Put the egg whites in a large, clean bowl and whisk with an electric hand whisk until stiff but not dry. They are ready when you can turn the bowl upside down without the eggs sliding out. Gradually whisk in the sugar, a tablespoonful at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up volume in the meringue and make it stiff and shiny. Finally, whisk in the vanilla extract and cornflour until well combined. Gradually whisk in the sugar, a tablespoonful at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up volume in the meringue and make it stiff and shiny. Finally, whisk in the vanilla extract and cornflour until well combined. Dab a small amount of the meringue in the corners of a large, sturdy baking tray or sheet. Position the baking parchment, drawn side down, on the baking sheet, using the meringue dabs to secure it to the tray. You should be able to see the circle through the paper. Dab a small amount of the meringue in the corners of a large, sturdy baking tray or sheet. Position the baking parchment, drawn side down, on the baking sheet, using the meringue dabs to secure it to the tray. You should be able to see the circle through the paper. Spoon the meringue into the circle and shape with the back of a serving spoon or rubber spatula to create a large meringue nest, with soft peaks rising on all sides. Spoon the meringue into the circle and shape with the back of a serving spoon or rubber spatula to create a large meringue nest, with soft peaks rising on all sides. Place in the centre of the oven and bake for 1 hour until very lightly coloured and crisp on the outside. (If the meringue seems to be becoming too brown, reduce the temperature of the oven). Turn the oven off and leave the meringue for a further hour. Place in the centre of the oven and bake for 1 hour until very lightly coloured and crisp on the outside. (If the meringue seems to be becoming too brown, reduce the temperature of the oven). Turn the oven off and leave the meringue for a further hour. Remove from the oven and leave to cool completely. Remove from the oven and leave to cool completely. Up to 2 hours before serving, carefully release the meringue from the baking parchment, using a spatula if necessary, and place onto a large serving plate. Whip the cream until soft peaks form and spoon into the centre of the meringue. Up to 2 hours before serving, carefully release the meringue from the baking parchment, using a spatula if necessary, and place onto a large serving plate. Whip the cream until soft peaks form and spoon into the centre of the meringue. Top with the strawberries, raspberries and blueberries, and the Cape gooseberries if using. Cut the passion fruit and scrape the pulp over. Top with the strawberries, raspberries and blueberries, and the Cape gooseberries if using. Cut the passion fruit and scrape the pulp over. Decorate with sprigs of mint and dust with sifted icing sugar to serve. Decorate with sprigs of mint and dust with sifted icing sugar to serve. Recipe tips The meringue base for this pavlova can be made up to 24 hours in advance, if you keep it in an airtight container. Simply top with cream and fruit just before serving."
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40cb15d7565f116b452ea863352fe9904ee082d0af9613ae14f69727ace2ab16
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Giant pavlova recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/giant_pavlova_91173_16x9.jpg The Hairy Bikers don't do anything by halves, and this generous dessert is no exception. Just add friends. 8 free-range egg whites475g/1lb 1oz caster sugar3 tsp cornflour2 tsp white wine vinegar800g/11lb 12oz seasonal mixed berries, such as raspberries, strawberries, gooseberries, blackberries or redcurrants2 oranges, juice and grated zest600ml/1 pint 1fl oz double creamIcing sugar, for dusting 8 free-range egg whites 475g/1lb 1oz caster sugar 3 tsp cornflour 2 tsp white wine vinegar 800g/11lb 12oz seasonal mixed berries, such as raspberries, strawberries, gooseberries, blackberries or redcurrants 2 oranges, juice and grated zest 600ml/1 pint 1fl oz double cream Icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4.Line two baking trays with baking parchment.Whisk the egg whites in a large bowl until stiff, shiny peaks form when the whisk is removed.Add the sugar a few spoonfuls at a time, whisking well after each addition. When all of the sugar has been whisked into the egg whites, continue to whisk for 6-7 minutes or until the meringue mixture is stiff and glossy and stands up in peaks. Finally, whisk in the cornflour and white wine vinegar.Divide the meringue mixture equally between the two lined baking trays, spooning the mixture into the centre and spreading it into circles that are roughly 25cm/10in in diameter, using a palette knife.Reduce the oven temperature to 120C/250F/Gas ½, then bake the meringues for 1½ hours. After 1½ hours, turn off the oven and leave the meringues inside until they have completely cooledMeanwhile, place the berries, orange juice and orange zest into a saucepan. Bring the mixture to the boil, then reduce the heat until the fruit is simmering gently and continue to simmer for 10-15 minutes, or until the fruit is starting to break down. Remove the pan from the heat and set aside, covered, until the stewed fruit has completely cooled.Whip the cream in a large bowl until soft peaks form when the whisk is removed. Fold in the cooled stewed fruit to create a marbled effect.When the meringues have cooked, gently peel off the baking parchment.To serve, place one of the meringues onto a serving plate or cake stand. Spoon half of the cream and fruit mixture on top of it. Top with the second meringue and spoon over the remaining cream and fruit mixture. Dust with icing sugar and serve immediately. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment. Line two baking trays with baking parchment. Whisk the egg whites in a large bowl until stiff, shiny peaks form when the whisk is removed. Whisk the egg whites in a large bowl until stiff, shiny peaks form when the whisk is removed. Add the sugar a few spoonfuls at a time, whisking well after each addition. When all of the sugar has been whisked into the egg whites, continue to whisk for 6-7 minutes or until the meringue mixture is stiff and glossy and stands up in peaks. Finally, whisk in the cornflour and white wine vinegar. Add the sugar a few spoonfuls at a time, whisking well after each addition. When all of the sugar has been whisked into the egg whites, continue to whisk for 6-7 minutes or until the meringue mixture is stiff and glossy and stands up in peaks. Finally, whisk in the cornflour and white wine vinegar. Divide the meringue mixture equally between the two lined baking trays, spooning the mixture into the centre and spreading it into circles that are roughly 25cm/10in in diameter, using a palette knife. Divide the meringue mixture equally between the two lined baking trays, spooning the mixture into the centre and spreading it into circles that are roughly 25cm/10in in diameter, using a palette knife. Reduce the oven temperature to 120C/250F/Gas ½, then bake the meringues for 1½ hours. After 1½ hours, turn off the oven and leave the meringues inside until they have completely cooled Reduce the oven temperature to 120C/250F/Gas ½, then bake the meringues for 1½ hours. After 1½ hours, turn off the oven and leave the meringues inside until they have completely cooled Meanwhile, place the berries, orange juice and orange zest into a saucepan. Bring the mixture to the boil, then reduce the heat until the fruit is simmering gently and continue to simmer for 10-15 minutes, or until the fruit is starting to break down. Remove the pan from the heat and set aside, covered, until the stewed fruit has completely cooled. Meanwhile, place the berries, orange juice and orange zest into a saucepan. Bring the mixture to the boil, then reduce the heat until the fruit is simmering gently and continue to simmer for 10-15 minutes, or until the fruit is starting to break down. Remove the pan from the heat and set aside, covered, until the stewed fruit has completely cooled. Whip the cream in a large bowl until soft peaks form when the whisk is removed. Fold in the cooled stewed fruit to create a marbled effect. Whip the cream in a large bowl until soft peaks form when the whisk is removed. Fold in the cooled stewed fruit to create a marbled effect. When the meringues have cooked, gently peel off the baking parchment. When the meringues have cooked, gently peel off the baking parchment. To serve, place one of the meringues onto a serving plate or cake stand. Spoon half of the cream and fruit mixture on top of it. Top with the second meringue and spoon over the remaining cream and fruit mixture. Dust with icing sugar and serve immediately. To serve, place one of the meringues onto a serving plate or cake stand. Spoon half of the cream and fruit mixture on top of it. Top with the second meringue and spoon over the remaining cream and fruit mixture. Dust with icing sugar and serve immediately.
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"title": "Giant pavlova recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/giant_pavlova_91173_16x9.jpg The Hairy Bikers don't do anything by halves, and this generous dessert is no exception. Just add friends. 8 free-range egg whites475g/1lb 1oz caster sugar3 tsp cornflour2 tsp white wine vinegar800g/11lb 12oz seasonal mixed berries, such as raspberries, strawberries, gooseberries, blackberries or redcurrants2 oranges, juice and grated zest600ml/1 pint 1fl oz double creamIcing sugar, for dusting 8 free-range egg whites 475g/1lb 1oz caster sugar 3 tsp cornflour 2 tsp white wine vinegar 800g/11lb 12oz seasonal mixed berries, such as raspberries, strawberries, gooseberries, blackberries or redcurrants 2 oranges, juice and grated zest 600ml/1 pint 1fl oz double cream Icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4.Line two baking trays with baking parchment.Whisk the egg whites in a large bowl until stiff, shiny peaks form when the whisk is removed.Add the sugar a few spoonfuls at a time, whisking well after each addition. When all of the sugar has been whisked into the egg whites, continue to whisk for 6-7 minutes or until the meringue mixture is stiff and glossy and stands up in peaks. Finally, whisk in the cornflour and white wine vinegar.Divide the meringue mixture equally between the two lined baking trays, spooning the mixture into the centre and spreading it into circles that are roughly 25cm/10in in diameter, using a palette knife.Reduce the oven temperature to 120C/250F/Gas ½, then bake the meringues for 1½ hours. After 1½ hours, turn off the oven and leave the meringues inside until they have completely cooledMeanwhile, place the berries, orange juice and orange zest into a saucepan. Bring the mixture to the boil, then reduce the heat until the fruit is simmering gently and continue to simmer for 10-15 minutes, or until the fruit is starting to break down. Remove the pan from the heat and set aside, covered, until the stewed fruit has completely cooled.Whip the cream in a large bowl until soft peaks form when the whisk is removed. Fold in the cooled stewed fruit to create a marbled effect.When the meringues have cooked, gently peel off the baking parchment.To serve, place one of the meringues onto a serving plate or cake stand. Spoon half of the cream and fruit mixture on top of it. Top with the second meringue and spoon over the remaining cream and fruit mixture. Dust with icing sugar and serve immediately. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment. Line two baking trays with baking parchment. Whisk the egg whites in a large bowl until stiff, shiny peaks form when the whisk is removed. Whisk the egg whites in a large bowl until stiff, shiny peaks form when the whisk is removed. Add the sugar a few spoonfuls at a time, whisking well after each addition. When all of the sugar has been whisked into the egg whites, continue to whisk for 6-7 minutes or until the meringue mixture is stiff and glossy and stands up in peaks. Finally, whisk in the cornflour and white wine vinegar. Add the sugar a few spoonfuls at a time, whisking well after each addition. When all of the sugar has been whisked into the egg whites, continue to whisk for 6-7 minutes or until the meringue mixture is stiff and glossy and stands up in peaks. Finally, whisk in the cornflour and white wine vinegar. Divide the meringue mixture equally between the two lined baking trays, spooning the mixture into the centre and spreading it into circles that are roughly 25cm/10in in diameter, using a palette knife. Divide the meringue mixture equally between the two lined baking trays, spooning the mixture into the centre and spreading it into circles that are roughly 25cm/10in in diameter, using a palette knife. Reduce the oven temperature to 120C/250F/Gas ½, then bake the meringues for 1½ hours. After 1½ hours, turn off the oven and leave the meringues inside until they have completely cooled Reduce the oven temperature to 120C/250F/Gas ½, then bake the meringues for 1½ hours. After 1½ hours, turn off the oven and leave the meringues inside until they have completely cooled Meanwhile, place the berries, orange juice and orange zest into a saucepan. Bring the mixture to the boil, then reduce the heat until the fruit is simmering gently and continue to simmer for 10-15 minutes, or until the fruit is starting to break down. Remove the pan from the heat and set aside, covered, until the stewed fruit has completely cooled. Meanwhile, place the berries, orange juice and orange zest into a saucepan. Bring the mixture to the boil, then reduce the heat until the fruit is simmering gently and continue to simmer for 10-15 minutes, or until the fruit is starting to break down. Remove the pan from the heat and set aside, covered, until the stewed fruit has completely cooled. Whip the cream in a large bowl until soft peaks form when the whisk is removed. Fold in the cooled stewed fruit to create a marbled effect. Whip the cream in a large bowl until soft peaks form when the whisk is removed. Fold in the cooled stewed fruit to create a marbled effect. When the meringues have cooked, gently peel off the baking parchment. When the meringues have cooked, gently peel off the baking parchment. To serve, place one of the meringues onto a serving plate or cake stand. Spoon half of the cream and fruit mixture on top of it. Top with the second meringue and spoon over the remaining cream and fruit mixture. Dust with icing sugar and serve immediately. To serve, place one of the meringues onto a serving plate or cake stand. Spoon half of the cream and fruit mixture on top of it. Top with the second meringue and spoon over the remaining cream and fruit mixture. Dust with icing sugar and serve immediately."
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080fc883d09e7a152771c0273e602c42ded36395ccc3e7f8219175f790105232
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Caribbean pavlova recipe
Preheat the oven to 120C/100C Fan/Gas ½. Draw a 20cm/8in circle (I draw round a pan lid) on a sheet of baking paper, turn the paper upside down and place on a baking sheet (you should still be able to see the circle).Using an electric hand mixer at a medium speed, whisk the egg whites and vinegar until soft peaks form. Gradually whisk in the sugar, a large spoonful at a time, increasing the speed to high. Continue whisking at high speed until the peaks are firm and glossy. Spoon the mixture into the circle on the baking sheet to make a messy mound. Bake for 4–5 hours until the meringue is bone dry. Let it cool slightly, then gently lift it from the baking paper onto a serving plate. (See the recipe tips for a reduced cooking time.)To make the toffee sauce, put the sugar into a heavy-bottomed saucepan over a medium heat and leave it to dissolve, without stirring – swirl the pan to help the sugar dissolve evenly. The sugar will turn a dark caramel colour. Turn the heat to low. Add the butter and when it has melted, gently whisk until it is combined. Using the whisk, stir in the double cream. Turn the heat back to medium until the sauce comes to the boil; when bubbles appear, remove from the heat. CAUTION: this will be extremely hot. Set aside to cool.Heat a large griddle pan until very hot. Add the pineapple wedges and sear for a minute, until griddle marks appear. Sprinkle with the sugar, turn and sear on the other side. Set aside.Cut the mango into wedges and squeeze lime juice over the mango. Set aside.Heat a frying pan over a medium heat. Grate shavings of coconut into the pan and toast until golden brown. Set aside.Whisk the cream until soft peaks form. If the toffee sauce has become too thick to drizzle, gently heat it through, then leave to cool slightly. To assemble, place a spoon into the middle of the pavlova and break down the top layer of meringue. Remove the broken pieces and set aside. Spoon the whipped cream into the pavlova. Arrange the grilled pineapple and mango wedges on the cream. Roughly crunch the shards of broken pavlova on top, then add the roasted coconut. Drizzle the passion fruit around the top and the sides. Using a spoon, drizzle some of the toffee sauce over the pavlova – not too much or it will be too sweet.Put the remaining toffee sauce in a jug and serve alongside the pavlova. Preheat the oven to 120C/100C Fan/Gas ½. Draw a 20cm/8in circle (I draw round a pan lid) on a sheet of baking paper, turn the paper upside down and place on a baking sheet (you should still be able to see the circle). Preheat the oven to 120C/100C Fan/Gas ½. Draw a 20cm/8in circle (I draw round a pan lid) on a sheet of baking paper, turn the paper upside down and place on a baking sheet (you should still be able to see the circle). Using an electric hand mixer at a medium speed, whisk the egg whites and vinegar until soft peaks form. Gradually whisk in the sugar, a large spoonful at a time, increasing the speed to high. Continue whisking at high speed until the peaks are firm and glossy. Using an electric hand mixer at a medium speed, whisk the egg whites and vinegar until soft peaks form. Gradually whisk in the sugar, a large spoonful at a time, increasing the speed to high. Continue whisking at high speed until the peaks are firm and glossy. Spoon the mixture into the circle on the baking sheet to make a messy mound. Bake for 4–5 hours until the meringue is bone dry. Let it cool slightly, then gently lift it from the baking paper onto a serving plate. (See the recipe tips for a reduced cooking time.) Spoon the mixture into the circle on the baking sheet to make a messy mound. Bake for 4–5 hours until the meringue is bone dry. Let it cool slightly, then gently lift it from the baking paper onto a serving plate. (See the recipe tips for a reduced cooking time.) To make the toffee sauce, put the sugar into a heavy-bottomed saucepan over a medium heat and leave it to dissolve, without stirring – swirl the pan to help the sugar dissolve evenly. The sugar will turn a dark caramel colour. Turn the heat to low. To make the toffee sauce, put the sugar into a heavy-bottomed saucepan over a medium heat and leave it to dissolve, without stirring – swirl the pan to help the sugar dissolve evenly. The sugar will turn a dark caramel colour. Turn the heat to low. Add the butter and when it has melted, gently whisk until it is combined. Using the whisk, stir in the double cream. Turn the heat back to medium until the sauce comes to the boil; when bubbles appear, remove from the heat. CAUTION: this will be extremely hot. Set aside to cool. Add the butter and when it has melted, gently whisk until it is combined. Using the whisk, stir in the double cream. Turn the heat back to medium until the sauce comes to the boil; when bubbles appear, remove from the heat. CAUTION: this will be extremely hot. Set aside to cool. Heat a large griddle pan until very hot. Add the pineapple wedges and sear for a minute, until griddle marks appear. Sprinkle with the sugar, turn and sear on the other side. Set aside. Heat a large griddle pan until very hot. Add the pineapple wedges and sear for a minute, until griddle marks appear. Sprinkle with the sugar, turn and sear on the other side. Set aside. Cut the mango into wedges and squeeze lime juice over the mango. Set aside. Cut the mango into wedges and squeeze lime juice over the mango. Set aside. Heat a frying pan over a medium heat. Grate shavings of coconut into the pan and toast until golden brown. Set aside. Heat a frying pan over a medium heat. Grate shavings of coconut into the pan and toast until golden brown. Set aside. Whisk the cream until soft peaks form. Whisk the cream until soft peaks form. If the toffee sauce has become too thick to drizzle, gently heat it through, then leave to cool slightly. If the toffee sauce has become too thick to drizzle, gently heat it through, then leave to cool slightly. To assemble, place a spoon into the middle of the pavlova and break down the top layer of meringue. Remove the broken pieces and set aside. To assemble, place a spoon into the middle of the pavlova and break down the top layer of meringue. Remove the broken pieces and set aside. Spoon the whipped cream into the pavlova. Arrange the grilled pineapple and mango wedges on the cream. Roughly crunch the shards of broken pavlova on top, then add the roasted coconut. Drizzle the passion fruit around the top and the sides. Using a spoon, drizzle some of the toffee sauce over the pavlova – not too much or it will be too sweet. Spoon the whipped cream into the pavlova. Arrange the grilled pineapple and mango wedges on the cream. Roughly crunch the shards of broken pavlova on top, then add the roasted coconut. Drizzle the passion fruit around the top and the sides. Using a spoon, drizzle some of the toffee sauce over the pavlova – not too much or it will be too sweet. Put the remaining toffee sauce in a jug and serve alongside the pavlova. Put the remaining toffee sauce in a jug and serve alongside the pavlova.
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"title": "Caribbean pavlova recipe",
"content": "Preheat the oven to 120C/100C Fan/Gas ½. Draw a 20cm/8in circle (I draw round a pan lid) on a sheet of baking paper, turn the paper upside down and place on a baking sheet (you should still be able to see the circle).Using an electric hand mixer at a medium speed, whisk the egg whites and vinegar until soft peaks form. Gradually whisk in the sugar, a large spoonful at a time, increasing the speed to high. Continue whisking at high speed until the peaks are firm and glossy. Spoon the mixture into the circle on the baking sheet to make a messy mound. Bake for 4–5 hours until the meringue is bone dry. Let it cool slightly, then gently lift it from the baking paper onto a serving plate. (See the recipe tips for a reduced cooking time.)To make the toffee sauce, put the sugar into a heavy-bottomed saucepan over a medium heat and leave it to dissolve, without stirring – swirl the pan to help the sugar dissolve evenly. The sugar will turn a dark caramel colour. Turn the heat to low. Add the butter and when it has melted, gently whisk until it is combined. Using the whisk, stir in the double cream. Turn the heat back to medium until the sauce comes to the boil; when bubbles appear, remove from the heat. CAUTION: this will be extremely hot. Set aside to cool.Heat a large griddle pan until very hot. Add the pineapple wedges and sear for a minute, until griddle marks appear. Sprinkle with the sugar, turn and sear on the other side. Set aside.Cut the mango into wedges and squeeze lime juice over the mango. Set aside.Heat a frying pan over a medium heat. Grate shavings of coconut into the pan and toast until golden brown. Set aside.Whisk the cream until soft peaks form. If the toffee sauce has become too thick to drizzle, gently heat it through, then leave to cool slightly. To assemble, place a spoon into the middle of the pavlova and break down the top layer of meringue. Remove the broken pieces and set aside. Spoon the whipped cream into the pavlova. Arrange the grilled pineapple and mango wedges on the cream. Roughly crunch the shards of broken pavlova on top, then add the roasted coconut. Drizzle the passion fruit around the top and the sides. Using a spoon, drizzle some of the toffee sauce over the pavlova – not too much or it will be too sweet.Put the remaining toffee sauce in a jug and serve alongside the pavlova. Preheat the oven to 120C/100C Fan/Gas ½. Draw a 20cm/8in circle (I draw round a pan lid) on a sheet of baking paper, turn the paper upside down and place on a baking sheet (you should still be able to see the circle). Preheat the oven to 120C/100C Fan/Gas ½. Draw a 20cm/8in circle (I draw round a pan lid) on a sheet of baking paper, turn the paper upside down and place on a baking sheet (you should still be able to see the circle). Using an electric hand mixer at a medium speed, whisk the egg whites and vinegar until soft peaks form. Gradually whisk in the sugar, a large spoonful at a time, increasing the speed to high. Continue whisking at high speed until the peaks are firm and glossy. Using an electric hand mixer at a medium speed, whisk the egg whites and vinegar until soft peaks form. Gradually whisk in the sugar, a large spoonful at a time, increasing the speed to high. Continue whisking at high speed until the peaks are firm and glossy. Spoon the mixture into the circle on the baking sheet to make a messy mound. Bake for 4–5 hours until the meringue is bone dry. Let it cool slightly, then gently lift it from the baking paper onto a serving plate. (See the recipe tips for a reduced cooking time.) Spoon the mixture into the circle on the baking sheet to make a messy mound. Bake for 4–5 hours until the meringue is bone dry. Let it cool slightly, then gently lift it from the baking paper onto a serving plate. (See the recipe tips for a reduced cooking time.) To make the toffee sauce, put the sugar into a heavy-bottomed saucepan over a medium heat and leave it to dissolve, without stirring – swirl the pan to help the sugar dissolve evenly. The sugar will turn a dark caramel colour. Turn the heat to low. To make the toffee sauce, put the sugar into a heavy-bottomed saucepan over a medium heat and leave it to dissolve, without stirring – swirl the pan to help the sugar dissolve evenly. The sugar will turn a dark caramel colour. Turn the heat to low. Add the butter and when it has melted, gently whisk until it is combined. Using the whisk, stir in the double cream. Turn the heat back to medium until the sauce comes to the boil; when bubbles appear, remove from the heat. CAUTION: this will be extremely hot. Set aside to cool. Add the butter and when it has melted, gently whisk until it is combined. Using the whisk, stir in the double cream. Turn the heat back to medium until the sauce comes to the boil; when bubbles appear, remove from the heat. CAUTION: this will be extremely hot. Set aside to cool. Heat a large griddle pan until very hot. Add the pineapple wedges and sear for a minute, until griddle marks appear. Sprinkle with the sugar, turn and sear on the other side. Set aside. Heat a large griddle pan until very hot. Add the pineapple wedges and sear for a minute, until griddle marks appear. Sprinkle with the sugar, turn and sear on the other side. Set aside. Cut the mango into wedges and squeeze lime juice over the mango. Set aside. Cut the mango into wedges and squeeze lime juice over the mango. Set aside. Heat a frying pan over a medium heat. Grate shavings of coconut into the pan and toast until golden brown. Set aside. Heat a frying pan over a medium heat. Grate shavings of coconut into the pan and toast until golden brown. Set aside. Whisk the cream until soft peaks form. Whisk the cream until soft peaks form. If the toffee sauce has become too thick to drizzle, gently heat it through, then leave to cool slightly. If the toffee sauce has become too thick to drizzle, gently heat it through, then leave to cool slightly. To assemble, place a spoon into the middle of the pavlova and break down the top layer of meringue. Remove the broken pieces and set aside. To assemble, place a spoon into the middle of the pavlova and break down the top layer of meringue. Remove the broken pieces and set aside. Spoon the whipped cream into the pavlova. Arrange the grilled pineapple and mango wedges on the cream. Roughly crunch the shards of broken pavlova on top, then add the roasted coconut. Drizzle the passion fruit around the top and the sides. Using a spoon, drizzle some of the toffee sauce over the pavlova – not too much or it will be too sweet. Spoon the whipped cream into the pavlova. Arrange the grilled pineapple and mango wedges on the cream. Roughly crunch the shards of broken pavlova on top, then add the roasted coconut. Drizzle the passion fruit around the top and the sides. Using a spoon, drizzle some of the toffee sauce over the pavlova – not too much or it will be too sweet. Put the remaining toffee sauce in a jug and serve alongside the pavlova. Put the remaining toffee sauce in a jug and serve alongside the pavlova."
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d6f95da3ca4a0db80ed1d4e62bfedf4aab7c469b84e8b4e8a738d39050958698
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Lemon pavlova recipe
An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_pavlova_50340_16x9.jpg Ever since my first pav in 'How To Eat', I have been something of a pavaholic. For me, acidity is key. I never understood why anyone would pile sweet fruit on top of something that is essentially – and dreamily – a cross between a marshmallow and a meringue. I had the idea – yes, really – from the actor Michael Sheen. I saw him create a great pile of lemony pavs on The Great Comic Relief Bake Off, and it inspired me. Diolch Michael (if I may). 6 free-range egg whites (feel free to use egg whites from a carton if wished)375g/13oz caster sugar2½ tsp cornflour2 unwaxed lemons300ml/10½fl oz double cream325g/11½oz jar lemon curd 50g/1¾oz flaked almonds, toasted 6 free-range egg whites (feel free to use egg whites from a carton if wished) 375g/13oz caster sugar 2½ tsp cornflour 2 unwaxed lemons 300ml/10½fl oz double cream 325g/11½oz jar lemon curd 50g/1¾oz flaked almonds, toasted Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.Beat the egg whites using an electric mixer until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.Sprinkle the cornflour over the meringue, then grate in the zest – a fine microplane is best for this – of 1 lemon and add 2 teaspoons of lemon juice.Gently fold until everything is thoroughly mixed in. Mound onto the lined baking tray in a fat circle approximately 23cm/9in in diameter, smoothing the sides and the top with a knife or spatula. Place in the oven, then immediately reduce the temperature to 150C/130C Fan/Gas 2, and cook for 1 hour.Remove from the oven and leave to cool, but don’t leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you’re ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost – I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping.Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a moment.Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it’s shop-bought) and add some lemon zest and a spritz of juice if it’s too sweet.With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon – you can grate this finely or coarsely as you wish – followed by the flaked almonds, and serve triumphantly. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Beat the egg whites using an electric mixer until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Beat the egg whites using an electric mixer until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle the cornflour over the meringue, then grate in the zest – a fine microplane is best for this – of 1 lemon and add 2 teaspoons of lemon juice. Sprinkle the cornflour over the meringue, then grate in the zest – a fine microplane is best for this – of 1 lemon and add 2 teaspoons of lemon juice. Gently fold until everything is thoroughly mixed in. Mound onto the lined baking tray in a fat circle approximately 23cm/9in in diameter, smoothing the sides and the top with a knife or spatula. Place in the oven, then immediately reduce the temperature to 150C/130C Fan/Gas 2, and cook for 1 hour. Gently fold until everything is thoroughly mixed in. Mound onto the lined baking tray in a fat circle approximately 23cm/9in in diameter, smoothing the sides and the top with a knife or spatula. Place in the oven, then immediately reduce the temperature to 150C/130C Fan/Gas 2, and cook for 1 hour. Remove from the oven and leave to cool, but don’t leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you’re ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost – I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping. Remove from the oven and leave to cool, but don’t leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you’re ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost – I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping. Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a moment. Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a moment. Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it’s shop-bought) and add some lemon zest and a spritz of juice if it’s too sweet. Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it’s shop-bought) and add some lemon zest and a spritz of juice if it’s too sweet. With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon – you can grate this finely or coarsely as you wish – followed by the flaked almonds, and serve triumphantly. With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon – you can grate this finely or coarsely as you wish – followed by the flaked almonds, and serve triumphantly. Recipe tips You will note there are a lot of flaked almonds required: that is because they are the topping of the pav and not mere decoration; the crunch they offer is essential. The meringue base can be made 1 day ahead. Store in an airtight container until needed. Assemble the pavlova about 1 hour ahead of serving. Leftovers can be stored in fridge, loosely covered with clingfilm, for up to 1 day.
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"title": "Lemon pavlova recipe",
"content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_pavlova_50340_16x9.jpg Ever since my first pav in 'How To Eat', I have been something of a pavaholic. For me, acidity is key. I never understood why anyone would pile sweet fruit on top of something that is essentially – and dreamily – a cross between a marshmallow and a meringue. I had the idea – yes, really – from the actor Michael Sheen. I saw him create a great pile of lemony pavs on The Great Comic Relief Bake Off, and it inspired me. Diolch Michael (if I may). 6 free-range egg whites (feel free to use egg whites from a carton if wished)375g/13oz caster sugar2½ tsp cornflour2 unwaxed lemons300ml/10½fl oz double cream325g/11½oz jar lemon curd 50g/1¾oz flaked almonds, toasted 6 free-range egg whites (feel free to use egg whites from a carton if wished) 375g/13oz caster sugar 2½ tsp cornflour 2 unwaxed lemons 300ml/10½fl oz double cream 325g/11½oz jar lemon curd 50g/1¾oz flaked almonds, toasted Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.Beat the egg whites using an electric mixer until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.Sprinkle the cornflour over the meringue, then grate in the zest – a fine microplane is best for this – of 1 lemon and add 2 teaspoons of lemon juice.Gently fold until everything is thoroughly mixed in. Mound onto the lined baking tray in a fat circle approximately 23cm/9in in diameter, smoothing the sides and the top with a knife or spatula. Place in the oven, then immediately reduce the temperature to 150C/130C Fan/Gas 2, and cook for 1 hour.Remove from the oven and leave to cool, but don’t leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you’re ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost – I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping.Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a moment.Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it’s shop-bought) and add some lemon zest and a spritz of juice if it’s too sweet.With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon – you can grate this finely or coarsely as you wish – followed by the flaked almonds, and serve triumphantly. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Beat the egg whites using an electric mixer until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Beat the egg whites using an electric mixer until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle the cornflour over the meringue, then grate in the zest – a fine microplane is best for this – of 1 lemon and add 2 teaspoons of lemon juice. Sprinkle the cornflour over the meringue, then grate in the zest – a fine microplane is best for this – of 1 lemon and add 2 teaspoons of lemon juice. Gently fold until everything is thoroughly mixed in. Mound onto the lined baking tray in a fat circle approximately 23cm/9in in diameter, smoothing the sides and the top with a knife or spatula. Place in the oven, then immediately reduce the temperature to 150C/130C Fan/Gas 2, and cook for 1 hour. Gently fold until everything is thoroughly mixed in. Mound onto the lined baking tray in a fat circle approximately 23cm/9in in diameter, smoothing the sides and the top with a knife or spatula. Place in the oven, then immediately reduce the temperature to 150C/130C Fan/Gas 2, and cook for 1 hour. Remove from the oven and leave to cool, but don’t leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you’re ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost – I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping. Remove from the oven and leave to cool, but don’t leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you’re ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost – I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping. Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a moment. Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a moment. Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it’s shop-bought) and add some lemon zest and a spritz of juice if it’s too sweet. Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it’s shop-bought) and add some lemon zest and a spritz of juice if it’s too sweet. With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon – you can grate this finely or coarsely as you wish – followed by the flaked almonds, and serve triumphantly. With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon – you can grate this finely or coarsely as you wish – followed by the flaked almonds, and serve triumphantly. Recipe tips You will note there are a lot of flaked almonds required: that is because they are the topping of the pav and not mere decoration; the crunch they offer is essential. The meringue base can be made 1 day ahead. Store in an airtight container until needed. Assemble the pavlova about 1 hour ahead of serving. Leftovers can be stored in fridge, loosely covered with clingfilm, for up to 1 day."
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Vegan pavlovas recipe
An average of 3.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_meringues_28772_16x9.jpg Vegan meringues are easy to make and require little hands on time. These contain relatively cheap ingredients so you can make them all the time. Each serving provides 163 kcal, 1.5g protein, 13g carbohydrates (of which 12g sugars), 12g fat (of which 10g saturates), 0.7g fibre and trace salt. 100ml/3½fl oz liquid from canned chickpeas (aquafaba), chilled¼ tsp cream of tartar100g/3½oz caster sugar1 tbsp lemon juice1 tsp vanilla bean pastedrop of red food colouring (optional) 100ml/3½fl oz liquid from canned chickpeas (aquafaba), chilled ¼ tsp cream of tartar 100g/3½oz caster sugar 1 tbsp lemon juice 1 tsp vanilla bean paste drop of red food colouring (optional) coconut cream (readymade or refrigerate a 400ml can of full-fat coconut milk overnight, then carefully scoop out the thick, white cream from the top, reserving the coconut water for another time), chilled3 tbsp agave syrup½ tsp vanilla bean pastesmall punnet of strawberries, halved (optional)handful of passion fruit, halved (optional) coconut cream (readymade or refrigerate a 400ml can of full-fat coconut milk overnight, then carefully scoop out the thick, white cream from the top, reserving the coconut water for another time), chilled 3 tbsp agave syrup ½ tsp vanilla bean paste small punnet of strawberries, halved (optional) handful of passion fruit, halved (optional) Method Preheat the oven to 100C/80C Fan/Gas ¼. Line a large baking sheet with baking paper. To make the meringues, put a large bowl into the freezer. When it is very cold, pour the aquafaba into the bowl and add the cream of tartar. Whisk using an electric whisk with a balloon attachment for 2 minutes. Slowly begin to add the caster sugar a spoonful at a time, whilst continually mixing on a medium speed. Add the lemon juice and vanilla bean paste and whisk on full speed for at least 8 minutes, until the mixture has more than doubled in volume and holds stiff peaks. You should be able to hold the bowl upside down without it tipping out. Stir in the food colouring, if using, until swirled into the mixture.Use the chickpea can to draw circles onto the baking paper. Pack the meringue mixture into a piping bag and pipe into the middle of each circle until it gets close to the edges. Put the baking tray in the oven straight away and bake for 2 hours. Leave the meringues to cool on the baking sheet. To make the topping, put the coconut cream into a chilled bowl and whisk until fluffy. Add the agave syrup and vanilla bean paste, and whisk again for 1 minute to incorporate. Use immediately or store in a lidded container the fridge.When ready to serve, spoon the coconut cream over each meringue, then top with strawberries and squeeze over passionfruit, if using. Preheat the oven to 100C/80C Fan/Gas ¼. Line a large baking sheet with baking paper. Preheat the oven to 100C/80C Fan/Gas ¼. Line a large baking sheet with baking paper. To make the meringues, put a large bowl into the freezer. When it is very cold, pour the aquafaba into the bowl and add the cream of tartar. Whisk using an electric whisk with a balloon attachment for 2 minutes. Slowly begin to add the caster sugar a spoonful at a time, whilst continually mixing on a medium speed. Add the lemon juice and vanilla bean paste and whisk on full speed for at least 8 minutes, until the mixture has more than doubled in volume and holds stiff peaks. You should be able to hold the bowl upside down without it tipping out. To make the meringues, put a large bowl into the freezer. When it is very cold, pour the aquafaba into the bowl and add the cream of tartar. Whisk using an electric whisk with a balloon attachment for 2 minutes. Slowly begin to add the caster sugar a spoonful at a time, whilst continually mixing on a medium speed. Add the lemon juice and vanilla bean paste and whisk on full speed for at least 8 minutes, until the mixture has more than doubled in volume and holds stiff peaks. You should be able to hold the bowl upside down without it tipping out. Stir in the food colouring, if using, until swirled into the mixture. Stir in the food colouring, if using, until swirled into the mixture. Use the chickpea can to draw circles onto the baking paper. Pack the meringue mixture into a piping bag and pipe into the middle of each circle until it gets close to the edges. Put the baking tray in the oven straight away and bake for 2 hours. Leave the meringues to cool on the baking sheet. Use the chickpea can to draw circles onto the baking paper. Pack the meringue mixture into a piping bag and pipe into the middle of each circle until it gets close to the edges. Put the baking tray in the oven straight away and bake for 2 hours. Leave the meringues to cool on the baking sheet. To make the topping, put the coconut cream into a chilled bowl and whisk until fluffy. Add the agave syrup and vanilla bean paste, and whisk again for 1 minute to incorporate. Use immediately or store in a lidded container the fridge. To make the topping, put the coconut cream into a chilled bowl and whisk until fluffy. Add the agave syrup and vanilla bean paste, and whisk again for 1 minute to incorporate. Use immediately or store in a lidded container the fridge. When ready to serve, spoon the coconut cream over each meringue, then top with strawberries and squeeze over passionfruit, if using. When ready to serve, spoon the coconut cream over each meringue, then top with strawberries and squeeze over passionfruit, if using.
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"title": "Vegan pavlovas recipe",
"content": "An average of 3.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_meringues_28772_16x9.jpg Vegan meringues are easy to make and require little hands on time. These contain relatively cheap ingredients so you can make them all the time. Each serving provides 163 kcal, 1.5g protein, 13g carbohydrates (of which 12g sugars), 12g fat (of which 10g saturates), 0.7g fibre and trace salt. 100ml/3½fl oz liquid from canned chickpeas (aquafaba), chilled¼ tsp cream of tartar100g/3½oz caster sugar1 tbsp lemon juice1 tsp vanilla bean pastedrop of red food colouring (optional) 100ml/3½fl oz liquid from canned chickpeas (aquafaba), chilled ¼ tsp cream of tartar 100g/3½oz caster sugar 1 tbsp lemon juice 1 tsp vanilla bean paste drop of red food colouring (optional) coconut cream (readymade or refrigerate a 400ml can of full-fat coconut milk overnight, then carefully scoop out the thick, white cream from the top, reserving the coconut water for another time), chilled3 tbsp agave syrup½ tsp vanilla bean pastesmall punnet of strawberries, halved (optional)handful of passion fruit, halved (optional) coconut cream (readymade or refrigerate a 400ml can of full-fat coconut milk overnight, then carefully scoop out the thick, white cream from the top, reserving the coconut water for another time), chilled 3 tbsp agave syrup ½ tsp vanilla bean paste small punnet of strawberries, halved (optional) handful of passion fruit, halved (optional) Method Preheat the oven to 100C/80C Fan/Gas ¼. Line a large baking sheet with baking paper. To make the meringues, put a large bowl into the freezer. When it is very cold, pour the aquafaba into the bowl and add the cream of tartar. Whisk using an electric whisk with a balloon attachment for 2 minutes. Slowly begin to add the caster sugar a spoonful at a time, whilst continually mixing on a medium speed. Add the lemon juice and vanilla bean paste and whisk on full speed for at least 8 minutes, until the mixture has more than doubled in volume and holds stiff peaks. You should be able to hold the bowl upside down without it tipping out. Stir in the food colouring, if using, until swirled into the mixture.Use the chickpea can to draw circles onto the baking paper. Pack the meringue mixture into a piping bag and pipe into the middle of each circle until it gets close to the edges. Put the baking tray in the oven straight away and bake for 2 hours. Leave the meringues to cool on the baking sheet. To make the topping, put the coconut cream into a chilled bowl and whisk until fluffy. Add the agave syrup and vanilla bean paste, and whisk again for 1 minute to incorporate. Use immediately or store in a lidded container the fridge.When ready to serve, spoon the coconut cream over each meringue, then top with strawberries and squeeze over passionfruit, if using. Preheat the oven to 100C/80C Fan/Gas ¼. Line a large baking sheet with baking paper. Preheat the oven to 100C/80C Fan/Gas ¼. Line a large baking sheet with baking paper. To make the meringues, put a large bowl into the freezer. When it is very cold, pour the aquafaba into the bowl and add the cream of tartar. Whisk using an electric whisk with a balloon attachment for 2 minutes. Slowly begin to add the caster sugar a spoonful at a time, whilst continually mixing on a medium speed. Add the lemon juice and vanilla bean paste and whisk on full speed for at least 8 minutes, until the mixture has more than doubled in volume and holds stiff peaks. You should be able to hold the bowl upside down without it tipping out. To make the meringues, put a large bowl into the freezer. When it is very cold, pour the aquafaba into the bowl and add the cream of tartar. Whisk using an electric whisk with a balloon attachment for 2 minutes. Slowly begin to add the caster sugar a spoonful at a time, whilst continually mixing on a medium speed. Add the lemon juice and vanilla bean paste and whisk on full speed for at least 8 minutes, until the mixture has more than doubled in volume and holds stiff peaks. You should be able to hold the bowl upside down without it tipping out. Stir in the food colouring, if using, until swirled into the mixture. Stir in the food colouring, if using, until swirled into the mixture. Use the chickpea can to draw circles onto the baking paper. Pack the meringue mixture into a piping bag and pipe into the middle of each circle until it gets close to the edges. Put the baking tray in the oven straight away and bake for 2 hours. Leave the meringues to cool on the baking sheet. Use the chickpea can to draw circles onto the baking paper. Pack the meringue mixture into a piping bag and pipe into the middle of each circle until it gets close to the edges. Put the baking tray in the oven straight away and bake for 2 hours. Leave the meringues to cool on the baking sheet. To make the topping, put the coconut cream into a chilled bowl and whisk until fluffy. Add the agave syrup and vanilla bean paste, and whisk again for 1 minute to incorporate. Use immediately or store in a lidded container the fridge. To make the topping, put the coconut cream into a chilled bowl and whisk until fluffy. Add the agave syrup and vanilla bean paste, and whisk again for 1 minute to incorporate. Use immediately or store in a lidded container the fridge. When ready to serve, spoon the coconut cream over each meringue, then top with strawberries and squeeze over passionfruit, if using. When ready to serve, spoon the coconut cream over each meringue, then top with strawberries and squeeze over passionfruit, if using."
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Easy no-churn ice cream recipe
An average of 4.5 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/no-churn_ice_cream_72012_16x9.jpg Try Mary Berry’s recipe for an easy, no-churn homemade ice cream with plenty of flavours to choose from. Try them all! 4 free-range eggs, separated100g/3½oz caster sugar300ml/½pint double cream 4 free-range eggs, separated 100g/3½oz caster sugar 300ml/½pint double cream 1 tsp vanilla extract 1 tsp vanilla extract 100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar 100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar 2-3 tbsp coffee essence2 tbsp brandy 2-3 tbsp coffee essence 2 tbsp brandy 150ml/5fl oz sieved raspberry purée (you could also use strawberry) 150ml/5fl oz sieved raspberry purée (you could also use strawberry) 100g/3½oz raisins soaked in 4 tbsp rum for 2 hours 100g/3½oz raisins soaked in 4 tbsp rum for 2 hours Method Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.Whisk the cream in a separate bowl until soft peaks form when the whisk is removed. Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.Pour into a plastic container and freeze for at least two hours. Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed. Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed. Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy. Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy. Whisk the cream in a separate bowl until soft peaks form when the whisk is removed. Whisk the cream in a separate bowl until soft peaks form when the whisk is removed. Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined. Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined. Pour into a plastic container and freeze for at least two hours. Pour into a plastic container and freeze for at least two hours. Recipe tips I like to use this ice cream in my Knickerbocker glory. I make it in a classic tall Sundae glass, using three scoops of ice cream layered with crushed fresh pineapple, raspberry purée and whipped cream decorated with fresh raspberries of cherries.
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"title": "Easy no-churn ice cream recipe",
"content": "An average of 4.5 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/no-churn_ice_cream_72012_16x9.jpg Try Mary Berry’s recipe for an easy, no-churn homemade ice cream with plenty of flavours to choose from. Try them all! 4 free-range eggs, separated100g/3½oz caster sugar300ml/½pint double cream 4 free-range eggs, separated 100g/3½oz caster sugar 300ml/½pint double cream 1 tsp vanilla extract 1 tsp vanilla extract 100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar 100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar 2-3 tbsp coffee essence2 tbsp brandy 2-3 tbsp coffee essence 2 tbsp brandy 150ml/5fl oz sieved raspberry purée (you could also use strawberry) 150ml/5fl oz sieved raspberry purée (you could also use strawberry) 100g/3½oz raisins soaked in 4 tbsp rum for 2 hours 100g/3½oz raisins soaked in 4 tbsp rum for 2 hours Method Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.Whisk the cream in a separate bowl until soft peaks form when the whisk is removed. Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.Pour into a plastic container and freeze for at least two hours. Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed. Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed. Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy. Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy. Whisk the cream in a separate bowl until soft peaks form when the whisk is removed. Whisk the cream in a separate bowl until soft peaks form when the whisk is removed. Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined. Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined. Pour into a plastic container and freeze for at least two hours. Pour into a plastic container and freeze for at least two hours. Recipe tips I like to use this ice cream in my Knickerbocker glory. I make it in a classic tall Sundae glass, using three scoops of ice cream layered with crushed fresh pineapple, raspberry purée and whipped cream decorated with fresh raspberries of cherries."
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No-churn berry ice cream recipe
An average of 4.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/berry_ice_cream_03943_16x9.jpg Easy homemade ice cream is a real treat. You don’t need an ice cream maker for this recipe, you only need a bowl, a whisk and a tub to freeze it in. ½ unwaxed lemon, finely grated zest and juice450g/1lb mixture of berries (e.g. strawberries, raspberries, blackcurrants, blackberries)397g tin condensed milk 600ml/1 pint whipping cream ½ unwaxed lemon, finely grated zest and juice 450g/1lb mixture of berries (e.g. strawberries, raspberries, blackcurrants, blackberries) 397g tin condensed milk 600ml/1 pint whipping cream Method Put the lemon zest and juice in a large bowl, making sure you remove any pips. Add the berries and mash into a purée using a potato masher. Pour in the condensed milk.In a separate large bowl, pour in the cream and whisk using an electric hand whisk or balloon whisk, until soft peaks form and curl over a little when you lift the whisk out of the mixture. Make sure you don’t whisk past this point.Pour the fruit purée into the cream and carefully mix together using a big spoon, until the mixture is all the same colour.Spoon the mixture into a large tub and cover with a lid or cling film. Freeze for at least 4 hours, or overnight. Put the lemon zest and juice in a large bowl, making sure you remove any pips. Add the berries and mash into a purée using a potato masher. Pour in the condensed milk. Put the lemon zest and juice in a large bowl, making sure you remove any pips. Add the berries and mash into a purée using a potato masher. Pour in the condensed milk. In a separate large bowl, pour in the cream and whisk using an electric hand whisk or balloon whisk, until soft peaks form and curl over a little when you lift the whisk out of the mixture. Make sure you don’t whisk past this point. In a separate large bowl, pour in the cream and whisk using an electric hand whisk or balloon whisk, until soft peaks form and curl over a little when you lift the whisk out of the mixture. Make sure you don’t whisk past this point. Pour the fruit purée into the cream and carefully mix together using a big spoon, until the mixture is all the same colour. Pour the fruit purée into the cream and carefully mix together using a big spoon, until the mixture is all the same colour. Spoon the mixture into a large tub and cover with a lid or cling film. Freeze for at least 4 hours, or overnight. Spoon the mixture into a large tub and cover with a lid or cling film. Freeze for at least 4 hours, or overnight. Recipe tips When first learning to whisk cream to soft peaks, start with whipping cream rather than double cream as it’s easier to tell when it’s ready. To grate lemon zest, hold the handle of the grater with one hand and then push the lemon downwards over the grater ‘teeth’. Always keep your fingers away from the grater ‘teeth’, as they are very sharp. Children should always be supervised while grating. The lid of a tin is very sharp, so watch those fingers!
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"title": "No-churn berry ice cream recipe",
"content": "An average of 4.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/berry_ice_cream_03943_16x9.jpg Easy homemade ice cream is a real treat. You don’t need an ice cream maker for this recipe, you only need a bowl, a whisk and a tub to freeze it in. ½ unwaxed lemon, finely grated zest and juice450g/1lb mixture of berries (e.g. strawberries, raspberries, blackcurrants, blackberries)397g tin condensed milk 600ml/1 pint whipping cream ½ unwaxed lemon, finely grated zest and juice 450g/1lb mixture of berries (e.g. strawberries, raspberries, blackcurrants, blackberries) 397g tin condensed milk 600ml/1 pint whipping cream Method Put the lemon zest and juice in a large bowl, making sure you remove any pips. Add the berries and mash into a purée using a potato masher. Pour in the condensed milk.In a separate large bowl, pour in the cream and whisk using an electric hand whisk or balloon whisk, until soft peaks form and curl over a little when you lift the whisk out of the mixture. Make sure you don’t whisk past this point.Pour the fruit purée into the cream and carefully mix together using a big spoon, until the mixture is all the same colour.Spoon the mixture into a large tub and cover with a lid or cling film. Freeze for at least 4 hours, or overnight. Put the lemon zest and juice in a large bowl, making sure you remove any pips. Add the berries and mash into a purée using a potato masher. Pour in the condensed milk. Put the lemon zest and juice in a large bowl, making sure you remove any pips. Add the berries and mash into a purée using a potato masher. Pour in the condensed milk. In a separate large bowl, pour in the cream and whisk using an electric hand whisk or balloon whisk, until soft peaks form and curl over a little when you lift the whisk out of the mixture. Make sure you don’t whisk past this point. In a separate large bowl, pour in the cream and whisk using an electric hand whisk or balloon whisk, until soft peaks form and curl over a little when you lift the whisk out of the mixture. Make sure you don’t whisk past this point. Pour the fruit purée into the cream and carefully mix together using a big spoon, until the mixture is all the same colour. Pour the fruit purée into the cream and carefully mix together using a big spoon, until the mixture is all the same colour. Spoon the mixture into a large tub and cover with a lid or cling film. Freeze for at least 4 hours, or overnight. Spoon the mixture into a large tub and cover with a lid or cling film. Freeze for at least 4 hours, or overnight. Recipe tips When first learning to whisk cream to soft peaks, start with whipping cream rather than double cream as it’s easier to tell when it’s ready. To grate lemon zest, hold the handle of the grater with one hand and then push the lemon downwards over the grater ‘teeth’. Always keep your fingers away from the grater ‘teeth’, as they are very sharp. Children should always be supervised while grating. The lid of a tin is very sharp, so watch those fingers!"
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Kulfi ice cream bars recipe
An average of 3.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/kulfi_ice_cream_bars_86223_16x9.jpg Kulfi ice cream needs nothing else, but when you make an easy, no-churn kulfi ice cream with cardamom and sandwich it between soft biscuits, kulfi just got better. You will need a 23cm/9in square cake tin. 400g/14oz custard cream biscuits 100g/3½oz unsalted butter, plus extra for greasingpinch of salt 400g/14oz custard cream biscuits 100g/3½oz unsalted butter, plus extra for greasing pinch of salt 4 cardamom pods600ml/20fl oz double cream 200g/7oz condensed milk 2 tsp vanilla extract 200g/7oz raspberries, halved 100g/3½oz pistachios, roughly chopped 4 cardamom pods 600ml/20fl oz double cream 200g/7oz condensed milk 2 tsp vanilla extract 200g/7oz raspberries, halved 100g/3½oz pistachios, roughly chopped Method Line and grease the base and sides of a 23cm/9in square cake tin. To make the biscuit base and top that makes the sandwich, blitz the custard cream biscuits to a fine crumb using a food processor and put in a bowl. Melt the butter either in a small pan over a low heat or in the microwave. Add the melted butter and a pinch of salt to the biscuit crumbs. Mix well. Take half the mixture and spread into an even layer in the base of the tin. Put into the freezer to set. To make the ice cream, crack the cardamom pods, discard the husks and crush the little black seeds to a fine powder using a pestle and mortar. Pour the double cream into a bowl along with the condensed milk, vanilla extract and the crushed cardamom seeds and whisk until soft peaks are formed when the whisk is removed. Take the tin out of the freezer. Add half the cream mixture and top with an even layer of the raspberries and pistachios. Put the remaining cream in a piping bag and pipe the cream mixture in an even layer, ensuring that the fruits and nuts don’t move and stay in their even layer. Gently smooth the top. Sprinkle over the remaining biscuit mixture. Leave in the freezer for at least 4 hours. When you are ready to eat, take out of the freezer 10 minutes before to soften a little, then cut into 12 squares and serve. Line and grease the base and sides of a 23cm/9in square cake tin. Line and grease the base and sides of a 23cm/9in square cake tin. To make the biscuit base and top that makes the sandwich, blitz the custard cream biscuits to a fine crumb using a food processor and put in a bowl. To make the biscuit base and top that makes the sandwich, blitz the custard cream biscuits to a fine crumb using a food processor and put in a bowl. Melt the butter either in a small pan over a low heat or in the microwave. Add the melted butter and a pinch of salt to the biscuit crumbs. Mix well. Take half the mixture and spread into an even layer in the base of the tin. Put into the freezer to set. Melt the butter either in a small pan over a low heat or in the microwave. Add the melted butter and a pinch of salt to the biscuit crumbs. Mix well. Take half the mixture and spread into an even layer in the base of the tin. Put into the freezer to set. To make the ice cream, crack the cardamom pods, discard the husks and crush the little black seeds to a fine powder using a pestle and mortar. Pour the double cream into a bowl along with the condensed milk, vanilla extract and the crushed cardamom seeds and whisk until soft peaks are formed when the whisk is removed. To make the ice cream, crack the cardamom pods, discard the husks and crush the little black seeds to a fine powder using a pestle and mortar. Pour the double cream into a bowl along with the condensed milk, vanilla extract and the crushed cardamom seeds and whisk until soft peaks are formed when the whisk is removed. Take the tin out of the freezer. Add half the cream mixture and top with an even layer of the raspberries and pistachios. Take the tin out of the freezer. Add half the cream mixture and top with an even layer of the raspberries and pistachios. Put the remaining cream in a piping bag and pipe the cream mixture in an even layer, ensuring that the fruits and nuts don’t move and stay in their even layer. Gently smooth the top. Put the remaining cream in a piping bag and pipe the cream mixture in an even layer, ensuring that the fruits and nuts don’t move and stay in their even layer. Gently smooth the top. Sprinkle over the remaining biscuit mixture. Leave in the freezer for at least 4 hours. When you are ready to eat, take out of the freezer 10 minutes before to soften a little, then cut into 12 squares and serve. Sprinkle over the remaining biscuit mixture. Leave in the freezer for at least 4 hours. When you are ready to eat, take out of the freezer 10 minutes before to soften a little, then cut into 12 squares and serve.
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"content": "An average of 3.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/kulfi_ice_cream_bars_86223_16x9.jpg Kulfi ice cream needs nothing else, but when you make an easy, no-churn kulfi ice cream with cardamom and sandwich it between soft biscuits, kulfi just got better. You will need a 23cm/9in square cake tin. 400g/14oz custard cream biscuits 100g/3½oz unsalted butter, plus extra for greasingpinch of salt 400g/14oz custard cream biscuits 100g/3½oz unsalted butter, plus extra for greasing pinch of salt 4 cardamom pods600ml/20fl oz double cream 200g/7oz condensed milk 2 tsp vanilla extract 200g/7oz raspberries, halved 100g/3½oz pistachios, roughly chopped 4 cardamom pods 600ml/20fl oz double cream 200g/7oz condensed milk 2 tsp vanilla extract 200g/7oz raspberries, halved 100g/3½oz pistachios, roughly chopped Method Line and grease the base and sides of a 23cm/9in square cake tin. To make the biscuit base and top that makes the sandwich, blitz the custard cream biscuits to a fine crumb using a food processor and put in a bowl. Melt the butter either in a small pan over a low heat or in the microwave. Add the melted butter and a pinch of salt to the biscuit crumbs. Mix well. Take half the mixture and spread into an even layer in the base of the tin. Put into the freezer to set. To make the ice cream, crack the cardamom pods, discard the husks and crush the little black seeds to a fine powder using a pestle and mortar. Pour the double cream into a bowl along with the condensed milk, vanilla extract and the crushed cardamom seeds and whisk until soft peaks are formed when the whisk is removed. Take the tin out of the freezer. Add half the cream mixture and top with an even layer of the raspberries and pistachios. Put the remaining cream in a piping bag and pipe the cream mixture in an even layer, ensuring that the fruits and nuts don’t move and stay in their even layer. Gently smooth the top. Sprinkle over the remaining biscuit mixture. Leave in the freezer for at least 4 hours. When you are ready to eat, take out of the freezer 10 minutes before to soften a little, then cut into 12 squares and serve. Line and grease the base and sides of a 23cm/9in square cake tin. Line and grease the base and sides of a 23cm/9in square cake tin. To make the biscuit base and top that makes the sandwich, blitz the custard cream biscuits to a fine crumb using a food processor and put in a bowl. To make the biscuit base and top that makes the sandwich, blitz the custard cream biscuits to a fine crumb using a food processor and put in a bowl. Melt the butter either in a small pan over a low heat or in the microwave. Add the melted butter and a pinch of salt to the biscuit crumbs. Mix well. Take half the mixture and spread into an even layer in the base of the tin. Put into the freezer to set. Melt the butter either in a small pan over a low heat or in the microwave. Add the melted butter and a pinch of salt to the biscuit crumbs. Mix well. Take half the mixture and spread into an even layer in the base of the tin. Put into the freezer to set. To make the ice cream, crack the cardamom pods, discard the husks and crush the little black seeds to a fine powder using a pestle and mortar. Pour the double cream into a bowl along with the condensed milk, vanilla extract and the crushed cardamom seeds and whisk until soft peaks are formed when the whisk is removed. To make the ice cream, crack the cardamom pods, discard the husks and crush the little black seeds to a fine powder using a pestle and mortar. Pour the double cream into a bowl along with the condensed milk, vanilla extract and the crushed cardamom seeds and whisk until soft peaks are formed when the whisk is removed. Take the tin out of the freezer. Add half the cream mixture and top with an even layer of the raspberries and pistachios. Take the tin out of the freezer. Add half the cream mixture and top with an even layer of the raspberries and pistachios. Put the remaining cream in a piping bag and pipe the cream mixture in an even layer, ensuring that the fruits and nuts don’t move and stay in their even layer. Gently smooth the top. Put the remaining cream in a piping bag and pipe the cream mixture in an even layer, ensuring that the fruits and nuts don’t move and stay in their even layer. Gently smooth the top. Sprinkle over the remaining biscuit mixture. Leave in the freezer for at least 4 hours. When you are ready to eat, take out of the freezer 10 minutes before to soften a little, then cut into 12 squares and serve. Sprinkle over the remaining biscuit mixture. Leave in the freezer for at least 4 hours. When you are ready to eat, take out of the freezer 10 minutes before to soften a little, then cut into 12 squares and serve."
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One-step no-churn coffee ice cream recipe
An average of 4.6 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/one-step_no-churn_coffee_88525_16x9.jpg I’m almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling. 300ml/10fl oz double cream175g/6oz condensed milk2 tbsp instant espresso powder2 tbsp espresso liqueur (or coffee liqueur) 300ml/10fl oz double cream 175g/6oz condensed milk 2 tbsp instant espresso powder 2 tbsp espresso liqueur (or coffee liqueur) Method Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight. Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight. Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight. Recipe tips I have never tried using regular instant coffee granules in place of the instant espresso powder stipulated, though I dare say if you boosted quantities and dissolved the granules in a little boiling water first, you could make it work for you.
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"title": "One-step no-churn coffee ice cream recipe",
"content": "An average of 4.6 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/one-step_no-churn_coffee_88525_16x9.jpg I’m almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling. 300ml/10fl oz double cream175g/6oz condensed milk2 tbsp instant espresso powder2 tbsp espresso liqueur (or coffee liqueur) 300ml/10fl oz double cream 175g/6oz condensed milk 2 tbsp instant espresso powder 2 tbsp espresso liqueur (or coffee liqueur) Method Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight. Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight. Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight. Recipe tips I have never tried using regular instant coffee granules in place of the instant espresso powder stipulated, though I dare say if you boosted quantities and dissolved the granules in a little boiling water first, you could make it work for you."
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Lemon and lavender posset recipe
Lemon and lavender posset with lavender biscuits An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_lavender_79937_16x9.jpg A posset is a very simple pudding that dates back to the middle ages. Some possets can be very heavy on the cream, but I’ve used lemon juice and fragrant lavender to cut the richness. 600ml/20fl oz double cream150g/5½oz caster sugar1 tbsp edible lavender2 lemons, juice only, strained 600ml/20fl oz double cream 150g/5½oz caster sugar 1 tbsp edible lavender 2 lemons, juice only, strained 100g/3½oz soft, unsalted butter2 tsp lavender (fresh buds and leaves or edible dried lavender)50g/1¾oz caster sugar175g/6oz plain flour 100g/3½oz soft, unsalted butter 2 tsp lavender (fresh buds and leaves or edible dried lavender) 50g/1¾oz caster sugar 175g/6oz plain flour Method To make the posset, put the cream, sugar and lavender in a pan. Gradually bring to the boil, stirring all the time to dissolve the sugar. Reduce the heat a little and simmer for 2-3 minutes, stirring often so that the cream doesn’t stick and burn.Remove the pan from the heat and stir in the lemon juice. Leave to cool for five minutes, then pour into four glass tumblers or small dishes, or six espresso cups. Leave to cool completely then cover with cling film and chill in the fridge for at least three hours, or until set. Remove from the fridge 20 minutes before serving.To make the biscuits, place the butter and lavender in a bowl and beat together. This helps release the flavour of the lavender. Add the caster sugar and beat until pale and fluffy. Work in the flour with a fork or wooden spoon. Don’t worry if it seems like there is too much flour at this point - it is supposed to be a fairly dry mix. Use your hands to bring the mixture together into a smooth dough.Form the mixture into a cylinder shape, about 4cm/1½in in diameter and 18cm/7in long, and wrap in greaseproof paper or cling film. Put in the fridge for at least a couple of hours, until firm.When you are ready to bake the biscuits, preheat the oven to 160C/325F/Gas 3 and line a large baking tray with parchment.Unwrap the dough and use a sharp, serrated knife to cut 5mm thick discs from the cylinder. Place these onto the lined tray, allowing room for the biscuits to spread a little when they bake. (You’ll need to bake them in batches.) Bake for about 15 minutes, or until the edges of the biscuits are just starting to turn golden-brown. Transfer to a wire rack to cool.Serve the lemon posset with the lavender biscuits. Any leftover biscuits will keep in an airtight container for a few days. To make the posset, put the cream, sugar and lavender in a pan. Gradually bring to the boil, stirring all the time to dissolve the sugar. Reduce the heat a little and simmer for 2-3 minutes, stirring often so that the cream doesn’t stick and burn. To make the posset, put the cream, sugar and lavender in a pan. Gradually bring to the boil, stirring all the time to dissolve the sugar. Reduce the heat a little and simmer for 2-3 minutes, stirring often so that the cream doesn’t stick and burn. Remove the pan from the heat and stir in the lemon juice. Leave to cool for five minutes, then pour into four glass tumblers or small dishes, or six espresso cups. Leave to cool completely then cover with cling film and chill in the fridge for at least three hours, or until set. Remove the pan from the heat and stir in the lemon juice. Leave to cool for five minutes, then pour into four glass tumblers or small dishes, or six espresso cups. Leave to cool completely then cover with cling film and chill in the fridge for at least three hours, or until set. Remove from the fridge 20 minutes before serving. Remove from the fridge 20 minutes before serving. To make the biscuits, place the butter and lavender in a bowl and beat together. This helps release the flavour of the lavender. Add the caster sugar and beat until pale and fluffy. Work in the flour with a fork or wooden spoon. Don’t worry if it seems like there is too much flour at this point - it is supposed to be a fairly dry mix. Use your hands to bring the mixture together into a smooth dough. To make the biscuits, place the butter and lavender in a bowl and beat together. This helps release the flavour of the lavender. Add the caster sugar and beat until pale and fluffy. Work in the flour with a fork or wooden spoon. Don’t worry if it seems like there is too much flour at this point - it is supposed to be a fairly dry mix. Use your hands to bring the mixture together into a smooth dough. Form the mixture into a cylinder shape, about 4cm/1½in in diameter and 18cm/7in long, and wrap in greaseproof paper or cling film. Put in the fridge for at least a couple of hours, until firm. Form the mixture into a cylinder shape, about 4cm/1½in in diameter and 18cm/7in long, and wrap in greaseproof paper or cling film. Put in the fridge for at least a couple of hours, until firm. When you are ready to bake the biscuits, preheat the oven to 160C/325F/Gas 3 and line a large baking tray with parchment. When you are ready to bake the biscuits, preheat the oven to 160C/325F/Gas 3 and line a large baking tray with parchment. Unwrap the dough and use a sharp, serrated knife to cut 5mm thick discs from the cylinder. Place these onto the lined tray, allowing room for the biscuits to spread a little when they bake. (You’ll need to bake them in batches.) Bake for about 15 minutes, or until the edges of the biscuits are just starting to turn golden-brown. Transfer to a wire rack to cool. Unwrap the dough and use a sharp, serrated knife to cut 5mm thick discs from the cylinder. Place these onto the lined tray, allowing room for the biscuits to spread a little when they bake. (You’ll need to bake them in batches.) Bake for about 15 minutes, or until the edges of the biscuits are just starting to turn golden-brown. Transfer to a wire rack to cool. Serve the lemon posset with the lavender biscuits. Any leftover biscuits will keep in an airtight container for a few days. Serve the lemon posset with the lavender biscuits. Any leftover biscuits will keep in an airtight container for a few days.
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"title": "Lemon and lavender posset recipe",
"content": "Lemon and lavender posset with lavender biscuits An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_lavender_79937_16x9.jpg A posset is a very simple pudding that dates back to the middle ages. Some possets can be very heavy on the cream, but I’ve used lemon juice and fragrant lavender to cut the richness. 600ml/20fl oz double cream150g/5½oz caster sugar1 tbsp edible lavender2 lemons, juice only, strained 600ml/20fl oz double cream 150g/5½oz caster sugar 1 tbsp edible lavender 2 lemons, juice only, strained 100g/3½oz soft, unsalted butter2 tsp lavender (fresh buds and leaves or edible dried lavender)50g/1¾oz caster sugar175g/6oz plain flour 100g/3½oz soft, unsalted butter 2 tsp lavender (fresh buds and leaves or edible dried lavender) 50g/1¾oz caster sugar 175g/6oz plain flour Method To make the posset, put the cream, sugar and lavender in a pan. Gradually bring to the boil, stirring all the time to dissolve the sugar. Reduce the heat a little and simmer for 2-3 minutes, stirring often so that the cream doesn’t stick and burn.Remove the pan from the heat and stir in the lemon juice. Leave to cool for five minutes, then pour into four glass tumblers or small dishes, or six espresso cups. Leave to cool completely then cover with cling film and chill in the fridge for at least three hours, or until set. Remove from the fridge 20 minutes before serving.To make the biscuits, place the butter and lavender in a bowl and beat together. This helps release the flavour of the lavender. Add the caster sugar and beat until pale and fluffy. Work in the flour with a fork or wooden spoon. Don’t worry if it seems like there is too much flour at this point - it is supposed to be a fairly dry mix. Use your hands to bring the mixture together into a smooth dough.Form the mixture into a cylinder shape, about 4cm/1½in in diameter and 18cm/7in long, and wrap in greaseproof paper or cling film. Put in the fridge for at least a couple of hours, until firm.When you are ready to bake the biscuits, preheat the oven to 160C/325F/Gas 3 and line a large baking tray with parchment.Unwrap the dough and use a sharp, serrated knife to cut 5mm thick discs from the cylinder. Place these onto the lined tray, allowing room for the biscuits to spread a little when they bake. (You’ll need to bake them in batches.) Bake for about 15 minutes, or until the edges of the biscuits are just starting to turn golden-brown. Transfer to a wire rack to cool.Serve the lemon posset with the lavender biscuits. Any leftover biscuits will keep in an airtight container for a few days. To make the posset, put the cream, sugar and lavender in a pan. Gradually bring to the boil, stirring all the time to dissolve the sugar. Reduce the heat a little and simmer for 2-3 minutes, stirring often so that the cream doesn’t stick and burn. To make the posset, put the cream, sugar and lavender in a pan. Gradually bring to the boil, stirring all the time to dissolve the sugar. Reduce the heat a little and simmer for 2-3 minutes, stirring often so that the cream doesn’t stick and burn. Remove the pan from the heat and stir in the lemon juice. Leave to cool for five minutes, then pour into four glass tumblers or small dishes, or six espresso cups. Leave to cool completely then cover with cling film and chill in the fridge for at least three hours, or until set. Remove the pan from the heat and stir in the lemon juice. Leave to cool for five minutes, then pour into four glass tumblers or small dishes, or six espresso cups. Leave to cool completely then cover with cling film and chill in the fridge for at least three hours, or until set. Remove from the fridge 20 minutes before serving. Remove from the fridge 20 minutes before serving. To make the biscuits, place the butter and lavender in a bowl and beat together. This helps release the flavour of the lavender. Add the caster sugar and beat until pale and fluffy. Work in the flour with a fork or wooden spoon. Don’t worry if it seems like there is too much flour at this point - it is supposed to be a fairly dry mix. Use your hands to bring the mixture together into a smooth dough. To make the biscuits, place the butter and lavender in a bowl and beat together. This helps release the flavour of the lavender. Add the caster sugar and beat until pale and fluffy. Work in the flour with a fork or wooden spoon. Don’t worry if it seems like there is too much flour at this point - it is supposed to be a fairly dry mix. Use your hands to bring the mixture together into a smooth dough. Form the mixture into a cylinder shape, about 4cm/1½in in diameter and 18cm/7in long, and wrap in greaseproof paper or cling film. Put in the fridge for at least a couple of hours, until firm. Form the mixture into a cylinder shape, about 4cm/1½in in diameter and 18cm/7in long, and wrap in greaseproof paper or cling film. Put in the fridge for at least a couple of hours, until firm. When you are ready to bake the biscuits, preheat the oven to 160C/325F/Gas 3 and line a large baking tray with parchment. When you are ready to bake the biscuits, preheat the oven to 160C/325F/Gas 3 and line a large baking tray with parchment. Unwrap the dough and use a sharp, serrated knife to cut 5mm thick discs from the cylinder. Place these onto the lined tray, allowing room for the biscuits to spread a little when they bake. (You’ll need to bake them in batches.) Bake for about 15 minutes, or until the edges of the biscuits are just starting to turn golden-brown. Transfer to a wire rack to cool. Unwrap the dough and use a sharp, serrated knife to cut 5mm thick discs from the cylinder. Place these onto the lined tray, allowing room for the biscuits to spread a little when they bake. (You’ll need to bake them in batches.) Bake for about 15 minutes, or until the edges of the biscuits are just starting to turn golden-brown. Transfer to a wire rack to cool. Serve the lemon posset with the lavender biscuits. Any leftover biscuits will keep in an airtight container for a few days. Serve the lemon posset with the lavender biscuits. Any leftover biscuits will keep in an airtight container for a few days."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
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