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} | 2577fb3e51353dd242db7b818553b0e291c2f22d12a017e6fb16d1c7ae0f639c | Cauliflower tacos with slaw and pineapple salsa recipe
An average of 4.7 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_tacos_45767_16x9.jpg Load up roasted cauliflower pieces, salsa, slaw and avocado in a soft shell taco for a sumptuous plant-based supper. Don't be put off by the long list of ingredients; it's mostly an assembly job. 4 tbsp sunflower oil 2 tsp smoked paprika1 tsp chilli powder½ tsp ground cumin1 tbsp tomato purée1 tbsp maple syrup1 lime, juice onlypinch of salt 4 tbsp sunflower oil 2 tsp smoked paprika 1 tsp chilli powder ½ tsp ground cumin 1 tbsp tomato purée 1 tbsp maple syrup 1 lime, juice only pinch of salt 2 small cauliflowers, cut into bite-sized pieces 2 avocados, chopped1 lime, juice only8 small soft flour tortillas 2 small cauliflowers, cut into bite-sized pieces 2 avocados, chopped 1 lime, juice only 8 small soft flour tortillas 250g/7oz fresh pineapple, chopped1 small red onion, chopped1 lime, juice only1 tbsp chopped fresh mint1 tbsp chopped fresh coriander leaves1 red fresh chilli, chopped 250g/7oz fresh pineapple, chopped 1 small red onion, chopped 1 lime, juice only 1 tbsp chopped fresh mint 1 tbsp chopped fresh coriander leaves 1 red fresh chilli, chopped 2 tbsp sesame seeds 1 small head cabbage, thinly sliced1 carrot, grated (optional)1 small sweet onion, thinly slicedsmall bunch coriander, chopped small bunch spring onions, sliced2 garlic cloves, finely chopped2 tbsp soy sauce or tamari2 tbsp rice vinegar2 tbsp caster sugar2 tbsp gochugaru (Korean red pepper flakes) 1 tbsp sesame oil 2 tbsp sesame seeds 1 small head cabbage, thinly sliced 1 carrot, grated (optional) 1 small sweet onion, thinly sliced small bunch coriander, chopped small bunch spring onions, sliced 2 garlic cloves, finely chopped 2 tbsp soy sauce or tamari 2 tbsp rice vinegar 2 tbsp caster sugar 2 tbsp gochugaru (Korean red pepper flakes) 1 tbsp sesame oil 1 small bunch fresh coriander, chopped ½ small red chilli, seeds removed, finely chopped2.5cm/1in fresh root ginger, finely chopped 1 small bunch fresh coriander, chopped ½ small red chilli, seeds removed, finely chopped 2.5cm/1in fresh root ginger, finely chopped Method Preheat the oven to 210C/200C Fan/Gas 6 and line a baking tray with greaseproof paper.For the marinade, in a bowl, whisk together all the marinade ingredients.For the cauliflower tacos, add the cauliflower pieces to the marinade and toss to coat. Place on the lined baking tray and roast for about 20 minutes, or until cooked and golden-brown.For the pineapple salsa, combine all the salsa ingredients in a bowl and leave to one side.For the slaw, dry fry the sesame seeds in a pan over a medium heat until browned. Remove from the heat and leave to cool.Mix all the other slaw ingredients together in a bowl, adding grated carrot if liked, and top with the seeds.To finish the cauliflower tacos, mash the chopped avocado in a small bowl and stir in the lime juice. Warm the tacos for a few minutes in the warm oven. To serve, arrange the cauliflower pieces, salsa, slaw and avocado on the table in bowls, along with a bowl of the coriander, chilli and ginger and build your own tacos. (I like to spread the mashed avocado on a taco, load with the roasted cauliflower and a large spoonful of the pineapple salsa and top with the coriander, chilli and garlic garnish.) Preheat the oven to 210C/200C Fan/Gas 6 and line a baking tray with greaseproof paper. Preheat the oven to 210C/200C Fan/Gas 6 and line a baking tray with greaseproof paper. For the marinade, in a bowl, whisk together all the marinade ingredients. For the marinade, in a bowl, whisk together all the marinade ingredients. For the cauliflower tacos, add the cauliflower pieces to the marinade and toss to coat. Place on the lined baking tray and roast for about 20 minutes, or until cooked and golden-brown. For the cauliflower tacos, add the cauliflower pieces to the marinade and toss to coat. Place on the lined baking tray and roast for about 20 minutes, or until cooked and golden-brown. For the pineapple salsa, combine all the salsa ingredients in a bowl and leave to one side. For the pineapple salsa, combine all the salsa ingredients in a bowl and leave to one side. For the slaw, dry fry the sesame seeds in a pan over a medium heat until browned. Remove from the heat and leave to cool. For the slaw, dry fry the sesame seeds in a pan over a medium heat until browned. Remove from the heat and leave to cool. Mix all the other slaw ingredients together in a bowl, adding grated carrot if liked, and top with the seeds. Mix all the other slaw ingredients together in a bowl, adding grated carrot if liked, and top with the seeds. To finish the cauliflower tacos, mash the chopped avocado in a small bowl and stir in the lime juice. Warm the tacos for a few minutes in the warm oven. To finish the cauliflower tacos, mash the chopped avocado in a small bowl and stir in the lime juice. Warm the tacos for a few minutes in the warm oven. To serve, arrange the cauliflower pieces, salsa, slaw and avocado on the table in bowls, along with a bowl of the coriander, chilli and ginger and build your own tacos. (I like to spread the mashed avocado on a taco, load with the roasted cauliflower and a large spoonful of the pineapple salsa and top with the coriander, chilli and garlic garnish.) To serve, arrange the cauliflower pieces, salsa, slaw and avocado on the table in bowls, along with a bowl of the coriander, chilli and ginger and build your own tacos. (I like to spread the mashed avocado on a taco, load with the roasted cauliflower and a large spoonful of the pineapple salsa and top with the coriander, chilli and garlic garnish.) | {
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"content": "An average of 4.7 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_tacos_45767_16x9.jpg Load up roasted cauliflower pieces, salsa, slaw and avocado in a soft shell taco for a sumptuous plant-based supper. Don't be put off by the long list of ingredients; it's mostly an assembly job. 4 tbsp sunflower oil 2 tsp smoked paprika1 tsp chilli powder½ tsp ground cumin1 tbsp tomato purée1 tbsp maple syrup1 lime, juice onlypinch of salt 4 tbsp sunflower oil 2 tsp smoked paprika 1 tsp chilli powder ½ tsp ground cumin 1 tbsp tomato purée 1 tbsp maple syrup 1 lime, juice only pinch of salt 2 small cauliflowers, cut into bite-sized pieces 2 avocados, chopped1 lime, juice only8 small soft flour tortillas 2 small cauliflowers, cut into bite-sized pieces 2 avocados, chopped 1 lime, juice only 8 small soft flour tortillas 250g/7oz fresh pineapple, chopped1 small red onion, chopped1 lime, juice only1 tbsp chopped fresh mint1 tbsp chopped fresh coriander leaves1 red fresh chilli, chopped 250g/7oz fresh pineapple, chopped 1 small red onion, chopped 1 lime, juice only 1 tbsp chopped fresh mint 1 tbsp chopped fresh coriander leaves 1 red fresh chilli, chopped 2 tbsp sesame seeds 1 small head cabbage, thinly sliced1 carrot, grated (optional)1 small sweet onion, thinly slicedsmall bunch coriander, chopped small bunch spring onions, sliced2 garlic cloves, finely chopped2 tbsp soy sauce or tamari2 tbsp rice vinegar2 tbsp caster sugar2 tbsp gochugaru (Korean red pepper flakes) 1 tbsp sesame oil 2 tbsp sesame seeds 1 small head cabbage, thinly sliced 1 carrot, grated (optional) 1 small sweet onion, thinly sliced small bunch coriander, chopped small bunch spring onions, sliced 2 garlic cloves, finely chopped 2 tbsp soy sauce or tamari 2 tbsp rice vinegar 2 tbsp caster sugar 2 tbsp gochugaru (Korean red pepper flakes) 1 tbsp sesame oil 1 small bunch fresh coriander, chopped ½ small red chilli, seeds removed, finely chopped2.5cm/1in fresh root ginger, finely chopped 1 small bunch fresh coriander, chopped ½ small red chilli, seeds removed, finely chopped 2.5cm/1in fresh root ginger, finely chopped Method Preheat the oven to 210C/200C Fan/Gas 6 and line a baking tray with greaseproof paper.For the marinade, in a bowl, whisk together all the marinade ingredients.For the cauliflower tacos, add the cauliflower pieces to the marinade and toss to coat. Place on the lined baking tray and roast for about 20 minutes, or until cooked and golden-brown.For the pineapple salsa, combine all the salsa ingredients in a bowl and leave to one side.For the slaw, dry fry the sesame seeds in a pan over a medium heat until browned. Remove from the heat and leave to cool.Mix all the other slaw ingredients together in a bowl, adding grated carrot if liked, and top with the seeds.To finish the cauliflower tacos, mash the chopped avocado in a small bowl and stir in the lime juice. Warm the tacos for a few minutes in the warm oven. To serve, arrange the cauliflower pieces, salsa, slaw and avocado on the table in bowls, along with a bowl of the coriander, chilli and ginger and build your own tacos. (I like to spread the mashed avocado on a taco, load with the roasted cauliflower and a large spoonful of the pineapple salsa and top with the coriander, chilli and garlic garnish.) Preheat the oven to 210C/200C Fan/Gas 6 and line a baking tray with greaseproof paper. Preheat the oven to 210C/200C Fan/Gas 6 and line a baking tray with greaseproof paper. For the marinade, in a bowl, whisk together all the marinade ingredients. For the marinade, in a bowl, whisk together all the marinade ingredients. For the cauliflower tacos, add the cauliflower pieces to the marinade and toss to coat. Place on the lined baking tray and roast for about 20 minutes, or until cooked and golden-brown. For the cauliflower tacos, add the cauliflower pieces to the marinade and toss to coat. Place on the lined baking tray and roast for about 20 minutes, or until cooked and golden-brown. For the pineapple salsa, combine all the salsa ingredients in a bowl and leave to one side. For the pineapple salsa, combine all the salsa ingredients in a bowl and leave to one side. For the slaw, dry fry the sesame seeds in a pan over a medium heat until browned. Remove from the heat and leave to cool. For the slaw, dry fry the sesame seeds in a pan over a medium heat until browned. Remove from the heat and leave to cool. Mix all the other slaw ingredients together in a bowl, adding grated carrot if liked, and top with the seeds. Mix all the other slaw ingredients together in a bowl, adding grated carrot if liked, and top with the seeds. To finish the cauliflower tacos, mash the chopped avocado in a small bowl and stir in the lime juice. Warm the tacos for a few minutes in the warm oven. To finish the cauliflower tacos, mash the chopped avocado in a small bowl and stir in the lime juice. Warm the tacos for a few minutes in the warm oven. To serve, arrange the cauliflower pieces, salsa, slaw and avocado on the table in bowls, along with a bowl of the coriander, chilli and ginger and build your own tacos. (I like to spread the mashed avocado on a taco, load with the roasted cauliflower and a large spoonful of the pineapple salsa and top with the coriander, chilli and garlic garnish.) To serve, arrange the cauliflower pieces, salsa, slaw and avocado on the table in bowls, along with a bowl of the coriander, chilli and ginger and build your own tacos. (I like to spread the mashed avocado on a taco, load with the roasted cauliflower and a large spoonful of the pineapple salsa and top with the coriander, chilli and garlic garnish.)"
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} | e44f6a206b1c2e3f29ba8a64a944a2638a7f47648ab19cc0680a5f3ab57f7bf6 | Guacamole recipe
An average of 4.4 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/guacamoleandtortilla_84510_16x9.jpg Ask any two people and very few will agree how to make guacamole. That's ok! This is an easy guacamole recipe, but you can build on it to suit your tastes. 3 ripe avocadoes, roughly chopped½ red onion, finely choppedhandful coriander, finely chopped1 lime, juice only 1 red chilli, finely chopped (optional) 3 ripe avocadoes, roughly chopped ½ red onion, finely chopped handful coriander, finely chopped 1 lime, juice only 1 red chilli, finely chopped (optional) Method Put the avocado in a wide, flat-bottomed bowl and mash with a fork until almost all the avocado is smooth leaving a few chunkier pieces for texture.Add the onion, coriander and lime juice and season with salt and pepper then mix together. Taste and adjust the seasoning, adding more lime juice if you like. Stir in the chopped red chilli, if using. Serve immediately. Put the avocado in a wide, flat-bottomed bowl and mash with a fork until almost all the avocado is smooth leaving a few chunkier pieces for texture. Put the avocado in a wide, flat-bottomed bowl and mash with a fork until almost all the avocado is smooth leaving a few chunkier pieces for texture. Add the onion, coriander and lime juice and season with salt and pepper then mix together. Taste and adjust the seasoning, adding more lime juice if you like. Stir in the chopped red chilli, if using. Serve immediately. Add the onion, coriander and lime juice and season with salt and pepper then mix together. Taste and adjust the seasoning, adding more lime juice if you like. Stir in the chopped red chilli, if using. Serve immediately. | {
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"type": "HowTo",
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"title": "Guacamole recipe",
"content": "An average of 4.4 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/guacamoleandtortilla_84510_16x9.jpg Ask any two people and very few will agree how to make guacamole. That's ok! This is an easy guacamole recipe, but you can build on it to suit your tastes. 3 ripe avocadoes, roughly chopped½ red onion, finely choppedhandful coriander, finely chopped1 lime, juice only 1 red chilli, finely chopped (optional) 3 ripe avocadoes, roughly chopped ½ red onion, finely chopped handful coriander, finely chopped 1 lime, juice only 1 red chilli, finely chopped (optional) Method Put the avocado in a wide, flat-bottomed bowl and mash with a fork until almost all the avocado is smooth leaving a few chunkier pieces for texture.Add the onion, coriander and lime juice and season with salt and pepper then mix together. Taste and adjust the seasoning, adding more lime juice if you like. Stir in the chopped red chilli, if using. Serve immediately. Put the avocado in a wide, flat-bottomed bowl and mash with a fork until almost all the avocado is smooth leaving a few chunkier pieces for texture. Put the avocado in a wide, flat-bottomed bowl and mash with a fork until almost all the avocado is smooth leaving a few chunkier pieces for texture. Add the onion, coriander and lime juice and season with salt and pepper then mix together. Taste and adjust the seasoning, adding more lime juice if you like. Stir in the chopped red chilli, if using. Serve immediately. Add the onion, coriander and lime juice and season with salt and pepper then mix together. Taste and adjust the seasoning, adding more lime juice if you like. Stir in the chopped red chilli, if using. Serve immediately."
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} | 5e22b8e01619e3469d79e66a1ee55beb7210a496ad7b9b59d3323058b0a92fcc | Whole roasted baby pineapple with rum and chilli recipe
An average of 0.0 out of 5 stars from 0 ratings This fruity, sticky dessert packed with flavour – including chilli! – is served with frozen Greek yoghurt to cut through the sweetness. 500g/1lb 2oz Greek yoghurt 50g/1¾oz caster sugar 1 lemon, juice only6 finely sliced mint leaves, blanched and dipped in cold water 500g/1lb 2oz Greek yoghurt 50g/1¾oz caster sugar 1 lemon, juice only 6 finely sliced mint leaves, blanched and dipped in cold water 1 baby pineapple, peeled and cored, spiky top reserved250g/9oz caster sugar 100ml/3½fl oz dark rum 1 star anise1 small cinnamon stick1 vanilla pod, split and seeds removed, reserve the pod 1 red chilli, chopped 2cm/1in piece fresh ginger, peeled and grated3 lime leaves, finely sliced1 lime, juice only 1 baby pineapple, peeled and cored, spiky top reserved 250g/9oz caster sugar 100ml/3½fl oz dark rum 1 star anise 1 small cinnamon stick 1 vanilla pod, split and seeds removed, reserve the pod 1 red chilli, chopped 2cm/1in piece fresh ginger, peeled and grated 3 lime leaves, finely sliced 1 lime, juice only Method To make the frozen yoghurt, whisk the yoghurt with the sugar and lemon juice to taste. Stir in the mint leaves. Churn until smooth and freeze in an ice cream machine according to manufacturer’s instructions.To make the roasted pineapple, preheat the oven to 160C/140C Fan/Gas 3.Heat the sugar in a medium frying pan, until dark and caramelised. Do not stir while caramelising the sugar – hold the handle of the pan and gently tilt the pan off the heat to distribute colour evenly as the sugar caramelises.Add the rest of the ingredients to the pan and stir well. Put the pineapple in a small roasting dish and pour over the caramel. Cover with foil and roast (basting from time to time) for 60–80 minutes, or until soft. To serve, remove the pineapple from the oven and stick the green spiky bit back on top with the frozen Greek yoghurt alongside. To make the frozen yoghurt, whisk the yoghurt with the sugar and lemon juice to taste. Stir in the mint leaves. Churn until smooth and freeze in an ice cream machine according to manufacturer’s instructions. To make the frozen yoghurt, whisk the yoghurt with the sugar and lemon juice to taste. Stir in the mint leaves. Churn until smooth and freeze in an ice cream machine according to manufacturer’s instructions. To make the roasted pineapple, preheat the oven to 160C/140C Fan/Gas 3. To make the roasted pineapple, preheat the oven to 160C/140C Fan/Gas 3. Heat the sugar in a medium frying pan, until dark and caramelised. Do not stir while caramelising the sugar – hold the handle of the pan and gently tilt the pan off the heat to distribute colour evenly as the sugar caramelises. Heat the sugar in a medium frying pan, until dark and caramelised. Do not stir while caramelising the sugar – hold the handle of the pan and gently tilt the pan off the heat to distribute colour evenly as the sugar caramelises. Add the rest of the ingredients to the pan and stir well. Put the pineapple in a small roasting dish and pour over the caramel. Cover with foil and roast (basting from time to time) for 60–80 minutes, or until soft. Add the rest of the ingredients to the pan and stir well. Put the pineapple in a small roasting dish and pour over the caramel. Cover with foil and roast (basting from time to time) for 60–80 minutes, or until soft. To serve, remove the pineapple from the oven and stick the green spiky bit back on top with the frozen Greek yoghurt alongside. To serve, remove the pineapple from the oven and stick the green spiky bit back on top with the frozen Greek yoghurt alongside. | {
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"url": "https://www.bbc.co.uk/food/recipes/whole_roasted_baby_83934",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Whole roasted baby pineapple with rum and chilli recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This fruity, sticky dessert packed with flavour – including chilli! – is served with frozen Greek yoghurt to cut through the sweetness. 500g/1lb 2oz Greek yoghurt 50g/1¾oz caster sugar 1 lemon, juice only6 finely sliced mint leaves, blanched and dipped in cold water 500g/1lb 2oz Greek yoghurt 50g/1¾oz caster sugar 1 lemon, juice only 6 finely sliced mint leaves, blanched and dipped in cold water 1 baby pineapple, peeled and cored, spiky top reserved250g/9oz caster sugar 100ml/3½fl oz dark rum 1 star anise1 small cinnamon stick1 vanilla pod, split and seeds removed, reserve the pod 1 red chilli, chopped 2cm/1in piece fresh ginger, peeled and grated3 lime leaves, finely sliced1 lime, juice only 1 baby pineapple, peeled and cored, spiky top reserved 250g/9oz caster sugar 100ml/3½fl oz dark rum 1 star anise 1 small cinnamon stick 1 vanilla pod, split and seeds removed, reserve the pod 1 red chilli, chopped 2cm/1in piece fresh ginger, peeled and grated 3 lime leaves, finely sliced 1 lime, juice only Method To make the frozen yoghurt, whisk the yoghurt with the sugar and lemon juice to taste. Stir in the mint leaves. Churn until smooth and freeze in an ice cream machine according to manufacturer’s instructions.To make the roasted pineapple, preheat the oven to 160C/140C Fan/Gas 3.Heat the sugar in a medium frying pan, until dark and caramelised. Do not stir while caramelising the sugar – hold the handle of the pan and gently tilt the pan off the heat to distribute colour evenly as the sugar caramelises.Add the rest of the ingredients to the pan and stir well. Put the pineapple in a small roasting dish and pour over the caramel. Cover with foil and roast (basting from time to time) for 60–80 minutes, or until soft. To serve, remove the pineapple from the oven and stick the green spiky bit back on top with the frozen Greek yoghurt alongside. To make the frozen yoghurt, whisk the yoghurt with the sugar and lemon juice to taste. Stir in the mint leaves. Churn until smooth and freeze in an ice cream machine according to manufacturer’s instructions. To make the frozen yoghurt, whisk the yoghurt with the sugar and lemon juice to taste. Stir in the mint leaves. Churn until smooth and freeze in an ice cream machine according to manufacturer’s instructions. To make the roasted pineapple, preheat the oven to 160C/140C Fan/Gas 3. To make the roasted pineapple, preheat the oven to 160C/140C Fan/Gas 3. Heat the sugar in a medium frying pan, until dark and caramelised. Do not stir while caramelising the sugar – hold the handle of the pan and gently tilt the pan off the heat to distribute colour evenly as the sugar caramelises. Heat the sugar in a medium frying pan, until dark and caramelised. Do not stir while caramelising the sugar – hold the handle of the pan and gently tilt the pan off the heat to distribute colour evenly as the sugar caramelises. Add the rest of the ingredients to the pan and stir well. Put the pineapple in a small roasting dish and pour over the caramel. Cover with foil and roast (basting from time to time) for 60–80 minutes, or until soft. Add the rest of the ingredients to the pan and stir well. Put the pineapple in a small roasting dish and pour over the caramel. Cover with foil and roast (basting from time to time) for 60–80 minutes, or until soft. To serve, remove the pineapple from the oven and stick the green spiky bit back on top with the frozen Greek yoghurt alongside. To serve, remove the pineapple from the oven and stick the green spiky bit back on top with the frozen Greek yoghurt alongside."
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} | 3f9b67ab498410ce5a553da8ae50cfd822eafe9188fc4053a73b1d53558c5d4f | Roasted pineapple with chilli and lime recipe
An average of 4.8 out of 5 stars from 4 ratings A super-simple dessert that’ll take you somewhere sunny! 1 small-medium pineapple (about 1.2kg/2Ib 10oz)1 tbsp vegetable oil100g/3½oz caster sugar2 limes, juice and finely grated zest½ vanilla pod, halved lengthways and seeds scraped out1 cinnamon stick1 red chilli, deseeded and finely choppedwhipped cream or coconut yoghurt, to serve 1 small-medium pineapple (about 1.2kg/2Ib 10oz) 1 tbsp vegetable oil 100g/3½oz caster sugar 2 limes, juice and finely grated zest ½ vanilla pod, halved lengthways and seeds scraped out 1 cinnamon stick 1 red chilli, deseeded and finely chopped whipped cream or coconut yoghurt, to serve Method Preheat the oven to 220C/200C Fan/Gas 7.Put the pineapple on a board and cut off both ends. Stand the pineapple up and cut off the skin, working your way around the fruit. Dig out any prickly ‘eyes’, cut the pineapple in half and then into 8 wedges. Trim the pale central core out of each wedge.Put the pineapple on a baking tray, toss with the oil and roast for 20–30 minutes, or until softened and nicely browned. This will bring out the sweetness in the fruit.While the pineapple is cooking, put the sugar in a small saucepan and stir in 2 tablespoons of water, the lime juice, vanilla seeds and cinnamon stick. Bring to a simmer, stirring regularly, until the sugar has dissolved. Add the chilli and lime zest and remove from the heat.Divide the hot pineapple between warmed plates and spoon over the chilli and lime syrup. Serve with whipped cream or coconut yoghurt. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the pineapple on a board and cut off both ends. Stand the pineapple up and cut off the skin, working your way around the fruit. Dig out any prickly ‘eyes’, cut the pineapple in half and then into 8 wedges. Trim the pale central core out of each wedge. Put the pineapple on a board and cut off both ends. Stand the pineapple up and cut off the skin, working your way around the fruit. Dig out any prickly ‘eyes’, cut the pineapple in half and then into 8 wedges. Trim the pale central core out of each wedge. Put the pineapple on a baking tray, toss with the oil and roast for 20–30 minutes, or until softened and nicely browned. This will bring out the sweetness in the fruit. Put the pineapple on a baking tray, toss with the oil and roast for 20–30 minutes, or until softened and nicely browned. This will bring out the sweetness in the fruit. While the pineapple is cooking, put the sugar in a small saucepan and stir in 2 tablespoons of water, the lime juice, vanilla seeds and cinnamon stick. Bring to a simmer, stirring regularly, until the sugar has dissolved. Add the chilli and lime zest and remove from the heat. While the pineapple is cooking, put the sugar in a small saucepan and stir in 2 tablespoons of water, the lime juice, vanilla seeds and cinnamon stick. Bring to a simmer, stirring regularly, until the sugar has dissolved. Add the chilli and lime zest and remove from the heat. Divide the hot pineapple between warmed plates and spoon over the chilli and lime syrup. Serve with whipped cream or coconut yoghurt. Divide the hot pineapple between warmed plates and spoon over the chilli and lime syrup. Serve with whipped cream or coconut yoghurt. Recipe tips You can barbecue or grill the pineapple wedges instead of roasting, if you'd prefer. You can also char the roasted pineapple with a chef’s blow torch for a little more colour. | {
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"title": "Roasted pineapple with chilli and lime recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings A super-simple dessert that’ll take you somewhere sunny! 1 small-medium pineapple (about 1.2kg/2Ib 10oz)1 tbsp vegetable oil100g/3½oz caster sugar2 limes, juice and finely grated zest½ vanilla pod, halved lengthways and seeds scraped out1 cinnamon stick1 red chilli, deseeded and finely choppedwhipped cream or coconut yoghurt, to serve 1 small-medium pineapple (about 1.2kg/2Ib 10oz) 1 tbsp vegetable oil 100g/3½oz caster sugar 2 limes, juice and finely grated zest ½ vanilla pod, halved lengthways and seeds scraped out 1 cinnamon stick 1 red chilli, deseeded and finely chopped whipped cream or coconut yoghurt, to serve Method Preheat the oven to 220C/200C Fan/Gas 7.Put the pineapple on a board and cut off both ends. Stand the pineapple up and cut off the skin, working your way around the fruit. Dig out any prickly ‘eyes’, cut the pineapple in half and then into 8 wedges. Trim the pale central core out of each wedge.Put the pineapple on a baking tray, toss with the oil and roast for 20–30 minutes, or until softened and nicely browned. This will bring out the sweetness in the fruit.While the pineapple is cooking, put the sugar in a small saucepan and stir in 2 tablespoons of water, the lime juice, vanilla seeds and cinnamon stick. Bring to a simmer, stirring regularly, until the sugar has dissolved. Add the chilli and lime zest and remove from the heat.Divide the hot pineapple between warmed plates and spoon over the chilli and lime syrup. Serve with whipped cream or coconut yoghurt. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the pineapple on a board and cut off both ends. Stand the pineapple up and cut off the skin, working your way around the fruit. Dig out any prickly ‘eyes’, cut the pineapple in half and then into 8 wedges. Trim the pale central core out of each wedge. Put the pineapple on a board and cut off both ends. Stand the pineapple up and cut off the skin, working your way around the fruit. Dig out any prickly ‘eyes’, cut the pineapple in half and then into 8 wedges. Trim the pale central core out of each wedge. Put the pineapple on a baking tray, toss with the oil and roast for 20–30 minutes, or until softened and nicely browned. This will bring out the sweetness in the fruit. Put the pineapple on a baking tray, toss with the oil and roast for 20–30 minutes, or until softened and nicely browned. This will bring out the sweetness in the fruit. While the pineapple is cooking, put the sugar in a small saucepan and stir in 2 tablespoons of water, the lime juice, vanilla seeds and cinnamon stick. Bring to a simmer, stirring regularly, until the sugar has dissolved. Add the chilli and lime zest and remove from the heat. While the pineapple is cooking, put the sugar in a small saucepan and stir in 2 tablespoons of water, the lime juice, vanilla seeds and cinnamon stick. Bring to a simmer, stirring regularly, until the sugar has dissolved. Add the chilli and lime zest and remove from the heat. Divide the hot pineapple between warmed plates and spoon over the chilli and lime syrup. Serve with whipped cream or coconut yoghurt. Divide the hot pineapple between warmed plates and spoon over the chilli and lime syrup. Serve with whipped cream or coconut yoghurt. Recipe tips You can barbecue or grill the pineapple wedges instead of roasting, if you'd prefer. You can also char the roasted pineapple with a chef’s blow torch for a little more colour."
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} | 72291223dd4ac65effdb6e9685aac0990b9f2f92857b121680481a5252d5cc1f | Vegan hot ‘honey’ tempeh tacos recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hot_vegan_honey_tempeh_11878_16x9.jpg Golden tempeh pieces glazed with agave and sriracha are served with avocado to make simple vegan tacos. Tempeh is a great source of protein for anyone who doesn't eat meat and using an air fryer ensures it's nice and crisp. Each serving (excluding the mayonnaise) provides 879 kcal, 33g protein, 93g carbohydrate (of which 23g sugars), 39g fat (of which 8.9g saturates), 12g fibre and 5.3g salt. For this recipe you will need an air fryer. 500ml/18fl oz vegetable stock200g/7oz tempeh, cut into thin strips1 tbsp vegetable oil 500ml/18fl oz vegetable stock 200g/7oz tempeh, cut into thin strips 1 tbsp vegetable oil 1½ tbsp light soy sauce 1 tbsp sesame oil 2 tbsp agave syrup1 tbsp sriracha 2 garlic cloves, crushed 1½ tbsp light soy sauce 1 tbsp sesame oil 2 tbsp agave syrup 1 tbsp sriracha 2 garlic cloves, crushed 8 mini flour tortillas handful shredded lettuce1 avocado, sliced 2 tbsp vegan mayonnaise (optional)1 lime, sliced into wedges (optional)drizzle of sriracha 8 mini flour tortillas handful shredded lettuce 1 avocado, sliced 2 tbsp vegan mayonnaise (optional) 1 lime, sliced into wedges (optional) drizzle of sriracha Method To cook the tempeh, bring the vegetable stock to the boil in a small saucepan. Add the tempeh strips and cook for 5 minutes. Drain well. For the marinade, combine the soy sauce, sesame oil, agave, sriracha and garlic in a large shallow bowl. Add the tempeh to the marinade and stir to make sure each piece has been fully coated. Leave to marinate for 30 minutes if possible. Place the tempeh in an air fryer basket and baste with half the marinade. Put into an air fryer at 200C for 12–15 minutes until golden and crisp on the edges, turn half way through and baste with the remaining marinade.Layer the vegan mayonnaise (if using), lettuce, avocado and tempeh onto the tortillas, add a squeeze of lime (if using) and a drizzle of sriracha to finish. To cook the tempeh, bring the vegetable stock to the boil in a small saucepan. Add the tempeh strips and cook for 5 minutes. Drain well. To cook the tempeh, bring the vegetable stock to the boil in a small saucepan. Add the tempeh strips and cook for 5 minutes. Drain well. For the marinade, combine the soy sauce, sesame oil, agave, sriracha and garlic in a large shallow bowl. Add the tempeh to the marinade and stir to make sure each piece has been fully coated. Leave to marinate for 30 minutes if possible. For the marinade, combine the soy sauce, sesame oil, agave, sriracha and garlic in a large shallow bowl. Add the tempeh to the marinade and stir to make sure each piece has been fully coated. Leave to marinate for 30 minutes if possible. Place the tempeh in an air fryer basket and baste with half the marinade. Put into an air fryer at 200C for 12–15 minutes until golden and crisp on the edges, turn half way through and baste with the remaining marinade. Place the tempeh in an air fryer basket and baste with half the marinade. Put into an air fryer at 200C for 12–15 minutes until golden and crisp on the edges, turn half way through and baste with the remaining marinade. Layer the vegan mayonnaise (if using), lettuce, avocado and tempeh onto the tortillas, add a squeeze of lime (if using) and a drizzle of sriracha to finish. Layer the vegan mayonnaise (if using), lettuce, avocado and tempeh onto the tortillas, add a squeeze of lime (if using) and a drizzle of sriracha to finish. Recipe tips If you don't have an air fryer, you can cook the tempeh in a pan instead. In step 3, preheat a frying pan over a medium heat and add a tablespoon of vegetable oil. Cook the tempeh for 3 minutes on each side or until browned and golden. Pour in the remaining marinade and allow to reduce so that it sticks to the tempeh. | {
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"title": "Vegan hot ‘honey’ tempeh tacos 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/hot_vegan_honey_tempeh_11878_16x9.jpg Golden tempeh pieces glazed with agave and sriracha are served with avocado to make simple vegan tacos. Tempeh is a great source of protein for anyone who doesn't eat meat and using an air fryer ensures it's nice and crisp. Each serving (excluding the mayonnaise) provides 879 kcal, 33g protein, 93g carbohydrate (of which 23g sugars), 39g fat (of which 8.9g saturates), 12g fibre and 5.3g salt. For this recipe you will need an air fryer. 500ml/18fl oz vegetable stock200g/7oz tempeh, cut into thin strips1 tbsp vegetable oil 500ml/18fl oz vegetable stock 200g/7oz tempeh, cut into thin strips 1 tbsp vegetable oil 1½ tbsp light soy sauce 1 tbsp sesame oil 2 tbsp agave syrup1 tbsp sriracha 2 garlic cloves, crushed 1½ tbsp light soy sauce 1 tbsp sesame oil 2 tbsp agave syrup 1 tbsp sriracha 2 garlic cloves, crushed 8 mini flour tortillas handful shredded lettuce1 avocado, sliced 2 tbsp vegan mayonnaise (optional)1 lime, sliced into wedges (optional)drizzle of sriracha 8 mini flour tortillas handful shredded lettuce 1 avocado, sliced 2 tbsp vegan mayonnaise (optional) 1 lime, sliced into wedges (optional) drizzle of sriracha Method To cook the tempeh, bring the vegetable stock to the boil in a small saucepan. Add the tempeh strips and cook for 5 minutes. Drain well. For the marinade, combine the soy sauce, sesame oil, agave, sriracha and garlic in a large shallow bowl. Add the tempeh to the marinade and stir to make sure each piece has been fully coated. Leave to marinate for 30 minutes if possible. Place the tempeh in an air fryer basket and baste with half the marinade. Put into an air fryer at 200C for 12–15 minutes until golden and crisp on the edges, turn half way through and baste with the remaining marinade.Layer the vegan mayonnaise (if using), lettuce, avocado and tempeh onto the tortillas, add a squeeze of lime (if using) and a drizzle of sriracha to finish. To cook the tempeh, bring the vegetable stock to the boil in a small saucepan. Add the tempeh strips and cook for 5 minutes. Drain well. To cook the tempeh, bring the vegetable stock to the boil in a small saucepan. Add the tempeh strips and cook for 5 minutes. Drain well. For the marinade, combine the soy sauce, sesame oil, agave, sriracha and garlic in a large shallow bowl. Add the tempeh to the marinade and stir to make sure each piece has been fully coated. Leave to marinate for 30 minutes if possible. For the marinade, combine the soy sauce, sesame oil, agave, sriracha and garlic in a large shallow bowl. Add the tempeh to the marinade and stir to make sure each piece has been fully coated. Leave to marinate for 30 minutes if possible. Place the tempeh in an air fryer basket and baste with half the marinade. Put into an air fryer at 200C for 12–15 minutes until golden and crisp on the edges, turn half way through and baste with the remaining marinade. Place the tempeh in an air fryer basket and baste with half the marinade. Put into an air fryer at 200C for 12–15 minutes until golden and crisp on the edges, turn half way through and baste with the remaining marinade. Layer the vegan mayonnaise (if using), lettuce, avocado and tempeh onto the tortillas, add a squeeze of lime (if using) and a drizzle of sriracha to finish. Layer the vegan mayonnaise (if using), lettuce, avocado and tempeh onto the tortillas, add a squeeze of lime (if using) and a drizzle of sriracha to finish. Recipe tips If you don't have an air fryer, you can cook the tempeh in a pan instead. In step 3, preheat a frying pan over a medium heat and add a tablespoon of vegetable oil. Cook the tempeh for 3 minutes on each side or until browned and golden. Pour in the remaining marinade and allow to reduce so that it sticks to the tempeh."
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} | a2f197a9cb8dcc2d438f1fa8f42a56dc331afdaf1fcc2e53902ffd8fbc1a4df1 | Avocado and bacon 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/caesarsaladwithavoca_84116_16x9.jpg Try James Martin's super easy salad - avocado will help you on your way to 5-a-day and make you feel fuller for longer. 2 back bacon slices, fat trimmed1 Little Gem lettuce, leaves separated, chopped1 avocado, peeled, stone removed, chopped 2 back bacon slices, fat trimmed 1 Little Gem lettuce, leaves separated, chopped 1 avocado, peeled, stone removed, chopped squeeze of lemon juice 2 tbsp olive oil¼ garlic clove, crushed¼ tsp Dijon mustard squeeze of lemon juice 2 tbsp olive oil ¼ garlic clove, crushed ¼ tsp Dijon mustard 2 thick slices bread, cut into chunks1 tbsp oil 2 thick slices bread, cut into chunks 1 tbsp oil Method Heat a large frying pan and fry the bacon until it is crisp and browned on both sides. When the bacon is cool enough to handle slice into thin pieces, trimming any visible fat off. Put all of the salad ingredients in a bowl and set aside.For the dressing, put all the dressing ingredients in a bowl and combine thoroughly to form a smooth dressing. For the croutons, heat the oil in a frying pan and, when hot, add the bread cubes. Cook 2-3 minutes, or until golden. Add the croutons to the salad bowl and drizzle over the salad dressing. Heat a large frying pan and fry the bacon until it is crisp and browned on both sides. When the bacon is cool enough to handle slice into thin pieces, trimming any visible fat off. Heat a large frying pan and fry the bacon until it is crisp and browned on both sides. When the bacon is cool enough to handle slice into thin pieces, trimming any visible fat off. Put all of the salad ingredients in a bowl and set aside. Put all of the salad ingredients in a bowl and set aside. For the dressing, put all the dressing ingredients in a bowl and combine thoroughly to form a smooth dressing. For the dressing, put all the dressing ingredients in a bowl and combine thoroughly to form a smooth dressing. For the croutons, heat the oil in a frying pan and, when hot, add the bread cubes. Cook 2-3 minutes, or until golden. For the croutons, heat the oil in a frying pan and, when hot, add the bread cubes. Cook 2-3 minutes, or until golden. Add the croutons to the salad bowl and drizzle over the salad dressing. Add the croutons to the salad bowl and drizzle over the salad dressing. | {
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"title": "Avocado and bacon salad recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caesarsaladwithavoca_84116_16x9.jpg Try James Martin's super easy salad - avocado will help you on your way to 5-a-day and make you feel fuller for longer. 2 back bacon slices, fat trimmed1 Little Gem lettuce, leaves separated, chopped1 avocado, peeled, stone removed, chopped 2 back bacon slices, fat trimmed 1 Little Gem lettuce, leaves separated, chopped 1 avocado, peeled, stone removed, chopped squeeze of lemon juice 2 tbsp olive oil¼ garlic clove, crushed¼ tsp Dijon mustard squeeze of lemon juice 2 tbsp olive oil ¼ garlic clove, crushed ¼ tsp Dijon mustard 2 thick slices bread, cut into chunks1 tbsp oil 2 thick slices bread, cut into chunks 1 tbsp oil Method Heat a large frying pan and fry the bacon until it is crisp and browned on both sides. When the bacon is cool enough to handle slice into thin pieces, trimming any visible fat off. Put all of the salad ingredients in a bowl and set aside.For the dressing, put all the dressing ingredients in a bowl and combine thoroughly to form a smooth dressing. For the croutons, heat the oil in a frying pan and, when hot, add the bread cubes. Cook 2-3 minutes, or until golden. Add the croutons to the salad bowl and drizzle over the salad dressing. Heat a large frying pan and fry the bacon until it is crisp and browned on both sides. When the bacon is cool enough to handle slice into thin pieces, trimming any visible fat off. Heat a large frying pan and fry the bacon until it is crisp and browned on both sides. When the bacon is cool enough to handle slice into thin pieces, trimming any visible fat off. Put all of the salad ingredients in a bowl and set aside. Put all of the salad ingredients in a bowl and set aside. For the dressing, put all the dressing ingredients in a bowl and combine thoroughly to form a smooth dressing. For the dressing, put all the dressing ingredients in a bowl and combine thoroughly to form a smooth dressing. For the croutons, heat the oil in a frying pan and, when hot, add the bread cubes. Cook 2-3 minutes, or until golden. For the croutons, heat the oil in a frying pan and, when hot, add the bread cubes. Cook 2-3 minutes, or until golden. Add the croutons to the salad bowl and drizzle over the salad dressing. Add the croutons to the salad bowl and drizzle over the salad dressing."
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} | 8b6a65f860a2df703e33d88252987fda1efc0509fc571448395eabe1e6a1bde0 | Anna Jones' carrot burgers recipe
Smoky roast carrot burgers An average of 4.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_roast_carrot_00838_16x9.jpg These delicious carrot and tofu veggie burgers can be fried, baked or barbecued. Each serving provides 677kcal, 12g protein, 48g carbohydrate (of which 11g sugars), 46g fat (of which 8g saturates), 9g fibre and 1.1g salt. 600g/1lb 5oz carrots, peeled and cut into 1–2cm/½–¾in rounds1 tsp smoked sweet paprika1 tsp cumin seeds, roughly bashed in a pestle and mortar4 tbsp olive oil 200g/7oz smoked tofu 100g/3½oz rye breadcrumbssmall bunch fresh flatleaf parsley, finely chopped1 lemon, zest only50g/1¾oz Parmesan (or a similar vegetarian alternative), grated50g/1¾oz sesame seeds, toastedsalt and freshly ground black pepper 600g/1lb 5oz carrots, peeled and cut into 1–2cm/½–¾in rounds 1 tsp smoked sweet paprika 1 tsp cumin seeds, roughly bashed in a pestle and mortar 4 tbsp olive oil 200g/7oz smoked tofu 100g/3½oz rye breadcrumbs small bunch fresh flatleaf parsley, finely chopped 1 lemon, zest only 50g/1¾oz Parmesan (or a similar vegetarian alternative), grated 50g/1¾oz sesame seeds, toasted salt and freshly ground black pepper 6 burger buns or slices rye bread6 tbsp mayonnaise6 pinches smoked paprika12 small lettuce leaves2 avocados, slicedpunnet salad cress, picked 6 burger buns or slices rye bread 6 tbsp mayonnaise 6 pinches smoked paprika 12 small lettuce leaves 2 avocados, sliced punnet salad cress, picked Method Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots in a roasting tin and coat in the spices and 2 tablespoons of olive oil. Season with salt and pepper and cover with foil. Roast for 20 minutes, then remove the foil and roast for another 10 minutes, until soft and starting to brown. Meanwhile, crumble half the tofu into a bowl and stir in the breadcrumbs, parsley, lemon zest, Parmesan and sesame seeds.Blend the carrots with the remaining tofu in a food processor, until well combined and pretty smooth. Leave to cool. Mash the carrot and breadcrumb mixtures until they come together. If your mixture looks a little dry, add a couple of tablespoons of olive oil or water. Shape the mixture into six patties and put them into the fridge for 20 minutes. Heat the remaining olive oil in a large frying pan and cook the burgers for 3–4 minutes on each side, flipping them once they are well coloured.To serve, toast the burger buns. Spread each bun with a tablespoon of mayonnaise, add a pinch of paprika, then top with the lettuce leaves, avocado, burger and a handful of cress. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots in a roasting tin and coat in the spices and 2 tablespoons of olive oil. Season with salt and pepper and cover with foil. Roast for 20 minutes, then remove the foil and roast for another 10 minutes, until soft and starting to brown. Put the carrots in a roasting tin and coat in the spices and 2 tablespoons of olive oil. Season with salt and pepper and cover with foil. Roast for 20 minutes, then remove the foil and roast for another 10 minutes, until soft and starting to brown. Meanwhile, crumble half the tofu into a bowl and stir in the breadcrumbs, parsley, lemon zest, Parmesan and sesame seeds. Meanwhile, crumble half the tofu into a bowl and stir in the breadcrumbs, parsley, lemon zest, Parmesan and sesame seeds. Blend the carrots with the remaining tofu in a food processor, until well combined and pretty smooth. Leave to cool. Blend the carrots with the remaining tofu in a food processor, until well combined and pretty smooth. Leave to cool. Mash the carrot and breadcrumb mixtures until they come together. If your mixture looks a little dry, add a couple of tablespoons of olive oil or water. Mash the carrot and breadcrumb mixtures until they come together. If your mixture looks a little dry, add a couple of tablespoons of olive oil or water. Shape the mixture into six patties and put them into the fridge for 20 minutes. Shape the mixture into six patties and put them into the fridge for 20 minutes. Heat the remaining olive oil in a large frying pan and cook the burgers for 3–4 minutes on each side, flipping them once they are well coloured. Heat the remaining olive oil in a large frying pan and cook the burgers for 3–4 minutes on each side, flipping them once they are well coloured. To serve, toast the burger buns. Spread each bun with a tablespoon of mayonnaise, add a pinch of paprika, then top with the lettuce leaves, avocado, burger and a handful of cress. To serve, toast the burger buns. Spread each bun with a tablespoon of mayonnaise, add a pinch of paprika, then top with the lettuce leaves, avocado, burger and a handful of cress. Recipe tips Alternatively you could cook them in the hot oven for 25–30 minutes. If you are barbecuing the burgers, brush them with oil before cooking on one side, flipping only when they are coloured and crisp enough to come away from the bars easily. | {
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"title": "Anna Jones' carrot burgers recipe",
"content": "Smoky roast carrot burgers An average of 4.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_roast_carrot_00838_16x9.jpg These delicious carrot and tofu veggie burgers can be fried, baked or barbecued. Each serving provides 677kcal, 12g protein, 48g carbohydrate (of which 11g sugars), 46g fat (of which 8g saturates), 9g fibre and 1.1g salt. 600g/1lb 5oz carrots, peeled and cut into 1–2cm/½–¾in rounds1 tsp smoked sweet paprika1 tsp cumin seeds, roughly bashed in a pestle and mortar4 tbsp olive oil 200g/7oz smoked tofu 100g/3½oz rye breadcrumbssmall bunch fresh flatleaf parsley, finely chopped1 lemon, zest only50g/1¾oz Parmesan (or a similar vegetarian alternative), grated50g/1¾oz sesame seeds, toastedsalt and freshly ground black pepper 600g/1lb 5oz carrots, peeled and cut into 1–2cm/½–¾in rounds 1 tsp smoked sweet paprika 1 tsp cumin seeds, roughly bashed in a pestle and mortar 4 tbsp olive oil 200g/7oz smoked tofu 100g/3½oz rye breadcrumbs small bunch fresh flatleaf parsley, finely chopped 1 lemon, zest only 50g/1¾oz Parmesan (or a similar vegetarian alternative), grated 50g/1¾oz sesame seeds, toasted salt and freshly ground black pepper 6 burger buns or slices rye bread6 tbsp mayonnaise6 pinches smoked paprika12 small lettuce leaves2 avocados, slicedpunnet salad cress, picked 6 burger buns or slices rye bread 6 tbsp mayonnaise 6 pinches smoked paprika 12 small lettuce leaves 2 avocados, sliced punnet salad cress, picked Method Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots in a roasting tin and coat in the spices and 2 tablespoons of olive oil. Season with salt and pepper and cover with foil. Roast for 20 minutes, then remove the foil and roast for another 10 minutes, until soft and starting to brown. Meanwhile, crumble half the tofu into a bowl and stir in the breadcrumbs, parsley, lemon zest, Parmesan and sesame seeds.Blend the carrots with the remaining tofu in a food processor, until well combined and pretty smooth. Leave to cool. Mash the carrot and breadcrumb mixtures until they come together. If your mixture looks a little dry, add a couple of tablespoons of olive oil or water. Shape the mixture into six patties and put them into the fridge for 20 minutes. Heat the remaining olive oil in a large frying pan and cook the burgers for 3–4 minutes on each side, flipping them once they are well coloured.To serve, toast the burger buns. Spread each bun with a tablespoon of mayonnaise, add a pinch of paprika, then top with the lettuce leaves, avocado, burger and a handful of cress. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots in a roasting tin and coat in the spices and 2 tablespoons of olive oil. Season with salt and pepper and cover with foil. Roast for 20 minutes, then remove the foil and roast for another 10 minutes, until soft and starting to brown. Put the carrots in a roasting tin and coat in the spices and 2 tablespoons of olive oil. Season with salt and pepper and cover with foil. Roast for 20 minutes, then remove the foil and roast for another 10 minutes, until soft and starting to brown. Meanwhile, crumble half the tofu into a bowl and stir in the breadcrumbs, parsley, lemon zest, Parmesan and sesame seeds. Meanwhile, crumble half the tofu into a bowl and stir in the breadcrumbs, parsley, lemon zest, Parmesan and sesame seeds. Blend the carrots with the remaining tofu in a food processor, until well combined and pretty smooth. Leave to cool. Blend the carrots with the remaining tofu in a food processor, until well combined and pretty smooth. Leave to cool. Mash the carrot and breadcrumb mixtures until they come together. If your mixture looks a little dry, add a couple of tablespoons of olive oil or water. Mash the carrot and breadcrumb mixtures until they come together. If your mixture looks a little dry, add a couple of tablespoons of olive oil or water. Shape the mixture into six patties and put them into the fridge for 20 minutes. Shape the mixture into six patties and put them into the fridge for 20 minutes. Heat the remaining olive oil in a large frying pan and cook the burgers for 3–4 minutes on each side, flipping them once they are well coloured. Heat the remaining olive oil in a large frying pan and cook the burgers for 3–4 minutes on each side, flipping them once they are well coloured. To serve, toast the burger buns. Spread each bun with a tablespoon of mayonnaise, add a pinch of paprika, then top with the lettuce leaves, avocado, burger and a handful of cress. To serve, toast the burger buns. Spread each bun with a tablespoon of mayonnaise, add a pinch of paprika, then top with the lettuce leaves, avocado, burger and a handful of cress. Recipe tips Alternatively you could cook them in the hot oven for 25–30 minutes. If you are barbecuing the burgers, brush them with oil before cooking on one side, flipping only when they are coloured and crisp enough to come away from the bars easily."
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} | 555be0b86ee7a16165b03b95d504efc1715b6d9e90a9aa34e509dbbbeb50ba41 | Shrimp tacos recipe
To make the salsa verde, heat a large heavy skillet over a medium heat for about 4 minutes until it’s very hot. Add the whole tomatillos and jalapeño. They should sizzle when they hit the dry hot pan. Cook for 5–7 minutes until they are black and blistered in spots and soft on one side. Use tongs to turn the tomatillos and jalapeño over. Add the garlic cloves. Cook the tomatillos, jalapeño and garlic for 5–7 minutes until the tomatillos and jalapeño are blistered but not burnt. Remove the pan from the heat and let them cool to room temperature. Transfer the tomatillos, jalapeño and garlic to a blender or food processor and add the onion, coriander, lime juice and salt. Blend until completely smooth. Taste and add more salt or lime juice if desired. Transfer the coleslaw sauce to a bowl and chill before serving or chill in an airtight container for up to five days.To make the coleslaw, put the white cabbage and carrot in a bowl. Add 42g/1½oz salsa verde and ½ teaspoon salt and pepper. Mix well.To make the crema, put the avocados, coconut cream and 4–6 tbsp salsa verde in a blender and blend until smooth. Use immediately or store in an airtight container for up to three days.Preheat the oven to 200C/180C Fan/Gas 6.To make the diablo sauce, toss the garlic cloves with 2 tablespoons olive oil on a rimmed baking tray. Roast, stirring halfway through, until the garlic is soft and medium-brown, but not too dark. Check at 30 minutes – if it’s getting too dark, remove. If not, cook for up to 45 minutes.Put the roasting oil, roasted garlic, remaining olive oil, chipotle chillies, 2 tablespoons of the tinned adobo sauce, and garlic powder in a blender and blend. While the blender is running, slowly drizzle in the honey. Add the lime juice and salt, then blend until smooth.Transfer the diablo sauce to a large bowl, add the shrimp, mix until well coated. Chill and marinate the shrimp for at least 10 minutes, or up to 1 hour.Put a large frying pan over high heat. Once hot put 1 tablespoon oil in the pan, add the shrimp and cook for 3 minutes until pink and fully cooked. Add any diablo sauce remaining in the bowl to the pan and cook for a further 1 minute.To serve, warm the tortillas and place on a serving plate. Spoon or squeezy the avocado crema on top, then top with the coleslaw and cooked shrimp in diablo sauce. Garnish with the sliced radishes, fresh coriander, pickled red onions and lime wedges. To make the salsa verde, heat a large heavy skillet over a medium heat for about 4 minutes until it’s very hot. Add the whole tomatillos and jalapeño. They should sizzle when they hit the dry hot pan. Cook for 5–7 minutes until they are black and blistered in spots and soft on one side. Use tongs to turn the tomatillos and jalapeño over. Add the garlic cloves. Cook the tomatillos, jalapeño and garlic for 5–7 minutes until the tomatillos and jalapeño are blistered but not burnt. Remove the pan from the heat and let them cool to room temperature. To make the salsa verde, heat a large heavy skillet over a medium heat for about 4 minutes until it’s very hot. Add the whole tomatillos and jalapeño. They should sizzle when they hit the dry hot pan. Cook for 5–7 minutes until they are black and blistered in spots and soft on one side. Use tongs to turn the tomatillos and jalapeño over. Add the garlic cloves. Cook the tomatillos, jalapeño and garlic for 5–7 minutes until the tomatillos and jalapeño are blistered but not burnt. Remove the pan from the heat and let them cool to room temperature. Transfer the tomatillos, jalapeño and garlic to a blender or food processor and add the onion, coriander, lime juice and salt. Blend until completely smooth. Taste and add more salt or lime juice if desired. Transfer the coleslaw sauce to a bowl and chill before serving or chill in an airtight container for up to five days. Transfer the tomatillos, jalapeño and garlic to a blender or food processor and add the onion, coriander, lime juice and salt. Blend until completely smooth. Taste and add more salt or lime juice if desired. Transfer the coleslaw sauce to a bowl and chill before serving or chill in an airtight container for up to five days. To make the coleslaw, put the white cabbage and carrot in a bowl. Add 42g/1½oz salsa verde and ½ teaspoon salt and pepper. Mix well. To make the coleslaw, put the white cabbage and carrot in a bowl. Add 42g/1½oz salsa verde and ½ teaspoon salt and pepper. Mix well. To make the crema, put the avocados, coconut cream and 4–6 tbsp salsa verde in a blender and blend until smooth. Use immediately or store in an airtight container for up to three days. To make the crema, put the avocados, coconut cream and 4–6 tbsp salsa verde in a blender and blend until smooth. Use immediately or store in an airtight container for up to three days. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the diablo sauce, toss the garlic cloves with 2 tablespoons olive oil on a rimmed baking tray. Roast, stirring halfway through, until the garlic is soft and medium-brown, but not too dark. Check at 30 minutes – if it’s getting too dark, remove. If not, cook for up to 45 minutes. To make the diablo sauce, toss the garlic cloves with 2 tablespoons olive oil on a rimmed baking tray. Roast, stirring halfway through, until the garlic is soft and medium-brown, but not too dark. Check at 30 minutes – if it’s getting too dark, remove. If not, cook for up to 45 minutes. Put the roasting oil, roasted garlic, remaining olive oil, chipotle chillies, 2 tablespoons of the tinned adobo sauce, and garlic powder in a blender and blend. While the blender is running, slowly drizzle in the honey. Add the lime juice and salt, then blend until smooth. Put the roasting oil, roasted garlic, remaining olive oil, chipotle chillies, 2 tablespoons of the tinned adobo sauce, and garlic powder in a blender and blend. While the blender is running, slowly drizzle in the honey. Add the lime juice and salt, then blend until smooth. Transfer the diablo sauce to a large bowl, add the shrimp, mix until well coated. Chill and marinate the shrimp for at least 10 minutes, or up to 1 hour. Transfer the diablo sauce to a large bowl, add the shrimp, mix until well coated. Chill and marinate the shrimp for at least 10 minutes, or up to 1 hour. Put a large frying pan over high heat. Once hot put 1 tablespoon oil in the pan, add the shrimp and cook for 3 minutes until pink and fully cooked. Add any diablo sauce remaining in the bowl to the pan and cook for a further 1 minute. Put a large frying pan over high heat. Once hot put 1 tablespoon oil in the pan, add the shrimp and cook for 3 minutes until pink and fully cooked. Add any diablo sauce remaining in the bowl to the pan and cook for a further 1 minute. To serve, warm the tortillas and place on a serving plate. Spoon or squeezy the avocado crema on top, then top with the coleslaw and cooked shrimp in diablo sauce. Garnish with the sliced radishes, fresh coriander, pickled red onions and lime wedges. To serve, warm the tortillas and place on a serving plate. Spoon or squeezy the avocado crema on top, then top with the coleslaw and cooked shrimp in diablo sauce. Garnish with the sliced radishes, fresh coriander, pickled red onions and lime wedges. | {
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"title": "Shrimp tacos recipe",
"content": "To make the salsa verde, heat a large heavy skillet over a medium heat for about 4 minutes until it’s very hot. Add the whole tomatillos and jalapeño. They should sizzle when they hit the dry hot pan. Cook for 5–7 minutes until they are black and blistered in spots and soft on one side. Use tongs to turn the tomatillos and jalapeño over. Add the garlic cloves. Cook the tomatillos, jalapeño and garlic for 5–7 minutes until the tomatillos and jalapeño are blistered but not burnt. Remove the pan from the heat and let them cool to room temperature. Transfer the tomatillos, jalapeño and garlic to a blender or food processor and add the onion, coriander, lime juice and salt. Blend until completely smooth. Taste and add more salt or lime juice if desired. Transfer the coleslaw sauce to a bowl and chill before serving or chill in an airtight container for up to five days.To make the coleslaw, put the white cabbage and carrot in a bowl. Add 42g/1½oz salsa verde and ½ teaspoon salt and pepper. Mix well.To make the crema, put the avocados, coconut cream and 4–6 tbsp salsa verde in a blender and blend until smooth. Use immediately or store in an airtight container for up to three days.Preheat the oven to 200C/180C Fan/Gas 6.To make the diablo sauce, toss the garlic cloves with 2 tablespoons olive oil on a rimmed baking tray. Roast, stirring halfway through, until the garlic is soft and medium-brown, but not too dark. Check at 30 minutes – if it’s getting too dark, remove. If not, cook for up to 45 minutes.Put the roasting oil, roasted garlic, remaining olive oil, chipotle chillies, 2 tablespoons of the tinned adobo sauce, and garlic powder in a blender and blend. While the blender is running, slowly drizzle in the honey. Add the lime juice and salt, then blend until smooth.Transfer the diablo sauce to a large bowl, add the shrimp, mix until well coated. Chill and marinate the shrimp for at least 10 minutes, or up to 1 hour.Put a large frying pan over high heat. Once hot put 1 tablespoon oil in the pan, add the shrimp and cook for 3 minutes until pink and fully cooked. Add any diablo sauce remaining in the bowl to the pan and cook for a further 1 minute.To serve, warm the tortillas and place on a serving plate. Spoon or squeezy the avocado crema on top, then top with the coleslaw and cooked shrimp in diablo sauce. Garnish with the sliced radishes, fresh coriander, pickled red onions and lime wedges. To make the salsa verde, heat a large heavy skillet over a medium heat for about 4 minutes until it’s very hot. Add the whole tomatillos and jalapeño. They should sizzle when they hit the dry hot pan. Cook for 5–7 minutes until they are black and blistered in spots and soft on one side. Use tongs to turn the tomatillos and jalapeño over. Add the garlic cloves. Cook the tomatillos, jalapeño and garlic for 5–7 minutes until the tomatillos and jalapeño are blistered but not burnt. Remove the pan from the heat and let them cool to room temperature. To make the salsa verde, heat a large heavy skillet over a medium heat for about 4 minutes until it’s very hot. Add the whole tomatillos and jalapeño. They should sizzle when they hit the dry hot pan. Cook for 5–7 minutes until they are black and blistered in spots and soft on one side. Use tongs to turn the tomatillos and jalapeño over. Add the garlic cloves. Cook the tomatillos, jalapeño and garlic for 5–7 minutes until the tomatillos and jalapeño are blistered but not burnt. Remove the pan from the heat and let them cool to room temperature. Transfer the tomatillos, jalapeño and garlic to a blender or food processor and add the onion, coriander, lime juice and salt. Blend until completely smooth. Taste and add more salt or lime juice if desired. Transfer the coleslaw sauce to a bowl and chill before serving or chill in an airtight container for up to five days. Transfer the tomatillos, jalapeño and garlic to a blender or food processor and add the onion, coriander, lime juice and salt. Blend until completely smooth. Taste and add more salt or lime juice if desired. Transfer the coleslaw sauce to a bowl and chill before serving or chill in an airtight container for up to five days. To make the coleslaw, put the white cabbage and carrot in a bowl. Add 42g/1½oz salsa verde and ½ teaspoon salt and pepper. Mix well. To make the coleslaw, put the white cabbage and carrot in a bowl. Add 42g/1½oz salsa verde and ½ teaspoon salt and pepper. Mix well. To make the crema, put the avocados, coconut cream and 4–6 tbsp salsa verde in a blender and blend until smooth. Use immediately or store in an airtight container for up to three days. To make the crema, put the avocados, coconut cream and 4–6 tbsp salsa verde in a blender and blend until smooth. Use immediately or store in an airtight container for up to three days. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the diablo sauce, toss the garlic cloves with 2 tablespoons olive oil on a rimmed baking tray. Roast, stirring halfway through, until the garlic is soft and medium-brown, but not too dark. Check at 30 minutes – if it’s getting too dark, remove. If not, cook for up to 45 minutes. To make the diablo sauce, toss the garlic cloves with 2 tablespoons olive oil on a rimmed baking tray. Roast, stirring halfway through, until the garlic is soft and medium-brown, but not too dark. Check at 30 minutes – if it’s getting too dark, remove. If not, cook for up to 45 minutes. Put the roasting oil, roasted garlic, remaining olive oil, chipotle chillies, 2 tablespoons of the tinned adobo sauce, and garlic powder in a blender and blend. While the blender is running, slowly drizzle in the honey. Add the lime juice and salt, then blend until smooth. Put the roasting oil, roasted garlic, remaining olive oil, chipotle chillies, 2 tablespoons of the tinned adobo sauce, and garlic powder in a blender and blend. While the blender is running, slowly drizzle in the honey. Add the lime juice and salt, then blend until smooth. Transfer the diablo sauce to a large bowl, add the shrimp, mix until well coated. Chill and marinate the shrimp for at least 10 minutes, or up to 1 hour. Transfer the diablo sauce to a large bowl, add the shrimp, mix until well coated. Chill and marinate the shrimp for at least 10 minutes, or up to 1 hour. Put a large frying pan over high heat. Once hot put 1 tablespoon oil in the pan, add the shrimp and cook for 3 minutes until pink and fully cooked. Add any diablo sauce remaining in the bowl to the pan and cook for a further 1 minute. Put a large frying pan over high heat. Once hot put 1 tablespoon oil in the pan, add the shrimp and cook for 3 minutes until pink and fully cooked. Add any diablo sauce remaining in the bowl to the pan and cook for a further 1 minute. To serve, warm the tortillas and place on a serving plate. Spoon or squeezy the avocado crema on top, then top with the coleslaw and cooked shrimp in diablo sauce. Garnish with the sliced radishes, fresh coriander, pickled red onions and lime wedges. To serve, warm the tortillas and place on a serving plate. Spoon or squeezy the avocado crema on top, then top with the coleslaw and cooked shrimp in diablo sauce. Garnish with the sliced radishes, fresh coriander, pickled red onions and lime wedges."
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} | cec4ee3592079e804f940532bb1cccff3f77ef065a83dd92bdded633b9fa7f50 | Pesto lemon chicken salad recipe
An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pesto_lemon_chicken_88391_16x9.jpg Mary's Mediterranean-inspired salad is full of good things - creamy avocado, juicy tomatoes and tender chicken in a quick pesto dressing. It's perfect for making ahead, with a quick assembly before serving. Each serving provides 382kcal, 27g protein, 12g carbohydrate (of which 10g sugars), 24g fat (of which 4g saturates), 6g fibre and 0.6g salt. 3 cooked chicken breasts, skinned, boned, halved horizontally and sliced into thin strips 2 large ripe avocados, peeled and sliced ½ lemon, juice only½ cucumber18 baby plum tomatoes, halved lengthways 3 cooked chicken breasts, skinned, boned, halved horizontally and sliced into thin strips 2 large ripe avocados, peeled and sliced ½ lemon, juice only ½ cucumber 18 baby plum tomatoes, halved lengthways 4 tbsp fresh green basil pesto6 tbsp light mayonnaise½ lemon, juice onlysalt and freshly ground black pepper 4 tbsp fresh green basil pesto 6 tbsp light mayonnaise ½ lemon, juice only salt and freshly ground black pepper 25g/1oz pine nuts, toasted micro saladbasil leaves 25g/1oz pine nuts, toasted micro salad basil leaves Method To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to combine. Add the chicken and stir again. If possible, leave it to marinate for several hours or overnight.Place the avocado slices in a separate bowl, pour over the lemon juice and toss so the avocado is completely coated.Cut the cucumber in half lengthways, use a teaspoon to remove and discard the seeds and then peel using a potato peeler. Cut into crescent-shaped slices and arrange these in layers with the avocado slices, tomato halves and pesto chicken. Season with salt and pepper. (If assembling ahead, do not add salt until just before serving.)Scatter over the toasted pine nuts, micro salad and basil leaves to finish. To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to combine. Add the chicken and stir again. If possible, leave it to marinate for several hours or overnight. To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to combine. Add the chicken and stir again. If possible, leave it to marinate for several hours or overnight. Place the avocado slices in a separate bowl, pour over the lemon juice and toss so the avocado is completely coated. Place the avocado slices in a separate bowl, pour over the lemon juice and toss so the avocado is completely coated. Cut the cucumber in half lengthways, use a teaspoon to remove and discard the seeds and then peel using a potato peeler. Cut into crescent-shaped slices and arrange these in layers with the avocado slices, tomato halves and pesto chicken. Season with salt and pepper. (If assembling ahead, do not add salt until just before serving.) Cut the cucumber in half lengthways, use a teaspoon to remove and discard the seeds and then peel using a potato peeler. Cut into crescent-shaped slices and arrange these in layers with the avocado slices, tomato halves and pesto chicken. Season with salt and pepper. (If assembling ahead, do not add salt until just before serving.) Scatter over the toasted pine nuts, micro salad and basil leaves to finish. Scatter over the toasted pine nuts, micro salad and basil leaves to finish. Recipe tips Tip 1: The chicken is best mixed in the dressing a day ahead to allow the flavours to infuse, while the salad should be made fresh on the day. Tip 2: Micro salad is as it sounds – mini leaves that are pretty and full of flavour. If you can’t get hold of micro salad, then a bag of mixed salad leaves or even watercress would make a good alternative. Tip 3: Freeze any leftover fresh pesto and use within one month. | {
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"title": "Pesto lemon chicken salad recipe",
"content": "An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pesto_lemon_chicken_88391_16x9.jpg Mary's Mediterranean-inspired salad is full of good things - creamy avocado, juicy tomatoes and tender chicken in a quick pesto dressing. It's perfect for making ahead, with a quick assembly before serving. Each serving provides 382kcal, 27g protein, 12g carbohydrate (of which 10g sugars), 24g fat (of which 4g saturates), 6g fibre and 0.6g salt. 3 cooked chicken breasts, skinned, boned, halved horizontally and sliced into thin strips 2 large ripe avocados, peeled and sliced ½ lemon, juice only½ cucumber18 baby plum tomatoes, halved lengthways 3 cooked chicken breasts, skinned, boned, halved horizontally and sliced into thin strips 2 large ripe avocados, peeled and sliced ½ lemon, juice only ½ cucumber 18 baby plum tomatoes, halved lengthways 4 tbsp fresh green basil pesto6 tbsp light mayonnaise½ lemon, juice onlysalt and freshly ground black pepper 4 tbsp fresh green basil pesto 6 tbsp light mayonnaise ½ lemon, juice only salt and freshly ground black pepper 25g/1oz pine nuts, toasted micro saladbasil leaves 25g/1oz pine nuts, toasted micro salad basil leaves Method To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to combine. Add the chicken and stir again. If possible, leave it to marinate for several hours or overnight.Place the avocado slices in a separate bowl, pour over the lemon juice and toss so the avocado is completely coated.Cut the cucumber in half lengthways, use a teaspoon to remove and discard the seeds and then peel using a potato peeler. Cut into crescent-shaped slices and arrange these in layers with the avocado slices, tomato halves and pesto chicken. Season with salt and pepper. (If assembling ahead, do not add salt until just before serving.)Scatter over the toasted pine nuts, micro salad and basil leaves to finish. To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to combine. Add the chicken and stir again. If possible, leave it to marinate for several hours or overnight. To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to combine. Add the chicken and stir again. If possible, leave it to marinate for several hours or overnight. Place the avocado slices in a separate bowl, pour over the lemon juice and toss so the avocado is completely coated. Place the avocado slices in a separate bowl, pour over the lemon juice and toss so the avocado is completely coated. Cut the cucumber in half lengthways, use a teaspoon to remove and discard the seeds and then peel using a potato peeler. Cut into crescent-shaped slices and arrange these in layers with the avocado slices, tomato halves and pesto chicken. Season with salt and pepper. (If assembling ahead, do not add salt until just before serving.) Cut the cucumber in half lengthways, use a teaspoon to remove and discard the seeds and then peel using a potato peeler. Cut into crescent-shaped slices and arrange these in layers with the avocado slices, tomato halves and pesto chicken. Season with salt and pepper. (If assembling ahead, do not add salt until just before serving.) Scatter over the toasted pine nuts, micro salad and basil leaves to finish. Scatter over the toasted pine nuts, micro salad and basil leaves to finish. Recipe tips Tip 1: The chicken is best mixed in the dressing a day ahead to allow the flavours to infuse, while the salad should be made fresh on the day. Tip 2: Micro salad is as it sounds – mini leaves that are pretty and full of flavour. If you can’t get hold of micro salad, then a bag of mixed salad leaves or even watercress would make a good alternative. Tip 3: Freeze any leftover fresh pesto and use within one month."
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} | 7815f3654aff998fa9840019b7a6631c1a57233165db455cd8a132994c43d13d | Chipotle chicken burrito with curtido recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_black_bean_87181_16x9.jpg Fermented vegetables feature in Central American cooking as ‘curtido’ – a white cabbage, carrot and onion mix flavoured with coriander. The sour crunchy flavour of the ferment really complements the rest of the ingredients in this recipe. You can buy your own chipotles in adobo or make your own. 2 boneless chicken breasts, skin on vegetable oil, for frying 30g/1oz lard1 onion, chopped1 large garlic clove, chopped ½ tsp dried oregano 400g tin black beans or kidney beans, drained and rinsed 4 large flour tortillas handful finely shredded cabbage or lettuce1 ripe avocado, sliced2 tbsp chipotles in adobo 4 tsp soured cream, plus extra to serve 2 tomatoes, sliced or chopped small handful fresh coriander, roughly chopped 70g/2½oz Lancashire cheese, crumbled4 tbsp kimchi or curtido, plus extra to serve salt and black pepper 2 boneless chicken breasts, skin on vegetable oil, for frying 30g/1oz lard 1 onion, chopped 1 large garlic clove, chopped ½ tsp dried oregano 400g tin black beans or kidney beans, drained and rinsed 4 large flour tortillas handful finely shredded cabbage or lettuce 1 ripe avocado, sliced 2 tbsp chipotles in adobo 4 tsp soured cream, plus extra to serve 2 tomatoes, sliced or chopped small handful fresh coriander, roughly chopped 70g/2½oz Lancashire cheese, crumbled 4 tbsp kimchi or curtido, plus extra to serve salt and black pepper Method Preheat a barbecue or griddle pan. Brush the chicken with a little oil and season well with salt and pepper. Grill the chicken until cooked through – the internal temperature at the thickest part should be at least 70C. Keep the chicken warm. While the chicken is cooking, heat the lard in a frying pan and fry the onion and garlic until softened. Stir in the oregano, then add the black beans and warm them through thoroughly. Season with salt and pepper, then roughly mash the beans with the back of a wooden spoon or potato masher, if you like. Set aside the bean mixture to keep warm. Briefly soften the tortillas on the barbecue or griddle to make them pliable. Alternatively, wrap them in foil and warm them in a 150C/130C Fan/Gas 2 oven for 5–10 minutes or in a microwave for 30 seconds. Cut the chicken into slices 3–4mm thick. To assemble the burrito, lay the tortillas out on a worktop. Divide the bean mix, cabbage, chicken slices, avocado, chipotles in adobo, soured cream, tomato and coriander between the tortillas, placing the ingredients on the half nearest you. Top with crumbled cheese and curtido or kimchi. Fold in the sides, then fold up the bottom and roll tightly tucking the sides in. Cut in half on an angle and serve with extra soured cream and kimchi or curtido. Preheat a barbecue or griddle pan. Brush the chicken with a little oil and season well with salt and pepper. Grill the chicken until cooked through – the internal temperature at the thickest part should be at least 70C. Keep the chicken warm. Preheat a barbecue or griddle pan. Brush the chicken with a little oil and season well with salt and pepper. Grill the chicken until cooked through – the internal temperature at the thickest part should be at least 70C. Keep the chicken warm. While the chicken is cooking, heat the lard in a frying pan and fry the onion and garlic until softened. Stir in the oregano, then add the black beans and warm them through thoroughly. Season with salt and pepper, then roughly mash the beans with the back of a wooden spoon or potato masher, if you like. Set aside the bean mixture to keep warm. While the chicken is cooking, heat the lard in a frying pan and fry the onion and garlic until softened. Stir in the oregano, then add the black beans and warm them through thoroughly. Season with salt and pepper, then roughly mash the beans with the back of a wooden spoon or potato masher, if you like. Set aside the bean mixture to keep warm. Briefly soften the tortillas on the barbecue or griddle to make them pliable. Alternatively, wrap them in foil and warm them in a 150C/130C Fan/Gas 2 oven for 5–10 minutes or in a microwave for 30 seconds. Briefly soften the tortillas on the barbecue or griddle to make them pliable. Alternatively, wrap them in foil and warm them in a 150C/130C Fan/Gas 2 oven for 5–10 minutes or in a microwave for 30 seconds. Cut the chicken into slices 3–4mm thick. To assemble the burrito, lay the tortillas out on a worktop. Divide the bean mix, cabbage, chicken slices, avocado, chipotles in adobo, soured cream, tomato and coriander between the tortillas, placing the ingredients on the half nearest you. Top with crumbled cheese and curtido or kimchi. Fold in the sides, then fold up the bottom and roll tightly tucking the sides in. Cut in half on an angle and serve with extra soured cream and kimchi or curtido. Cut the chicken into slices 3–4mm thick. To assemble the burrito, lay the tortillas out on a worktop. Divide the bean mix, cabbage, chicken slices, avocado, chipotles in adobo, soured cream, tomato and coriander between the tortillas, placing the ingredients on the half nearest you. Top with crumbled cheese and curtido or kimchi. Fold in the sides, then fold up the bottom and roll tightly tucking the sides in. Cut in half on an angle and serve with extra soured cream and kimchi or curtido. | {
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"title": "Chipotle chicken burrito with curtido recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_black_bean_87181_16x9.jpg Fermented vegetables feature in Central American cooking as ‘curtido’ – a white cabbage, carrot and onion mix flavoured with coriander. The sour crunchy flavour of the ferment really complements the rest of the ingredients in this recipe. You can buy your own chipotles in adobo or make your own. 2 boneless chicken breasts, skin on vegetable oil, for frying 30g/1oz lard1 onion, chopped1 large garlic clove, chopped ½ tsp dried oregano 400g tin black beans or kidney beans, drained and rinsed 4 large flour tortillas handful finely shredded cabbage or lettuce1 ripe avocado, sliced2 tbsp chipotles in adobo 4 tsp soured cream, plus extra to serve 2 tomatoes, sliced or chopped small handful fresh coriander, roughly chopped 70g/2½oz Lancashire cheese, crumbled4 tbsp kimchi or curtido, plus extra to serve salt and black pepper 2 boneless chicken breasts, skin on vegetable oil, for frying 30g/1oz lard 1 onion, chopped 1 large garlic clove, chopped ½ tsp dried oregano 400g tin black beans or kidney beans, drained and rinsed 4 large flour tortillas handful finely shredded cabbage or lettuce 1 ripe avocado, sliced 2 tbsp chipotles in adobo 4 tsp soured cream, plus extra to serve 2 tomatoes, sliced or chopped small handful fresh coriander, roughly chopped 70g/2½oz Lancashire cheese, crumbled 4 tbsp kimchi or curtido, plus extra to serve salt and black pepper Method Preheat a barbecue or griddle pan. Brush the chicken with a little oil and season well with salt and pepper. Grill the chicken until cooked through – the internal temperature at the thickest part should be at least 70C. Keep the chicken warm. While the chicken is cooking, heat the lard in a frying pan and fry the onion and garlic until softened. Stir in the oregano, then add the black beans and warm them through thoroughly. Season with salt and pepper, then roughly mash the beans with the back of a wooden spoon or potato masher, if you like. Set aside the bean mixture to keep warm. Briefly soften the tortillas on the barbecue or griddle to make them pliable. Alternatively, wrap them in foil and warm them in a 150C/130C Fan/Gas 2 oven for 5–10 minutes or in a microwave for 30 seconds. Cut the chicken into slices 3–4mm thick. To assemble the burrito, lay the tortillas out on a worktop. Divide the bean mix, cabbage, chicken slices, avocado, chipotles in adobo, soured cream, tomato and coriander between the tortillas, placing the ingredients on the half nearest you. Top with crumbled cheese and curtido or kimchi. Fold in the sides, then fold up the bottom and roll tightly tucking the sides in. Cut in half on an angle and serve with extra soured cream and kimchi or curtido. Preheat a barbecue or griddle pan. Brush the chicken with a little oil and season well with salt and pepper. Grill the chicken until cooked through – the internal temperature at the thickest part should be at least 70C. Keep the chicken warm. Preheat a barbecue or griddle pan. Brush the chicken with a little oil and season well with salt and pepper. Grill the chicken until cooked through – the internal temperature at the thickest part should be at least 70C. Keep the chicken warm. While the chicken is cooking, heat the lard in a frying pan and fry the onion and garlic until softened. Stir in the oregano, then add the black beans and warm them through thoroughly. Season with salt and pepper, then roughly mash the beans with the back of a wooden spoon or potato masher, if you like. Set aside the bean mixture to keep warm. While the chicken is cooking, heat the lard in a frying pan and fry the onion and garlic until softened. Stir in the oregano, then add the black beans and warm them through thoroughly. Season with salt and pepper, then roughly mash the beans with the back of a wooden spoon or potato masher, if you like. Set aside the bean mixture to keep warm. Briefly soften the tortillas on the barbecue or griddle to make them pliable. Alternatively, wrap them in foil and warm them in a 150C/130C Fan/Gas 2 oven for 5–10 minutes or in a microwave for 30 seconds. Briefly soften the tortillas on the barbecue or griddle to make them pliable. Alternatively, wrap them in foil and warm them in a 150C/130C Fan/Gas 2 oven for 5–10 minutes or in a microwave for 30 seconds. Cut the chicken into slices 3–4mm thick. To assemble the burrito, lay the tortillas out on a worktop. Divide the bean mix, cabbage, chicken slices, avocado, chipotles in adobo, soured cream, tomato and coriander between the tortillas, placing the ingredients on the half nearest you. Top with crumbled cheese and curtido or kimchi. Fold in the sides, then fold up the bottom and roll tightly tucking the sides in. Cut in half on an angle and serve with extra soured cream and kimchi or curtido. Cut the chicken into slices 3–4mm thick. To assemble the burrito, lay the tortillas out on a worktop. Divide the bean mix, cabbage, chicken slices, avocado, chipotles in adobo, soured cream, tomato and coriander between the tortillas, placing the ingredients on the half nearest you. Top with crumbled cheese and curtido or kimchi. Fold in the sides, then fold up the bottom and roll tightly tucking the sides in. Cut in half on an angle and serve with extra soured cream and kimchi or curtido."
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} | b663bcd2487f84095fcac508db1d97b978b4c4181504227b3bbc65cb639e8c24 | Black bean and watercress salad recipe
An average of 5.0 out of 5 stars from 3 ratings This avocado black bean salad with a Bloody Mary inspired dressing and chopped tomatoes is a great side for a barbecue feast. 1 red onion, finely sliced1 avocado, chopped1 lime, zest and juice 100g/3½oz watercress or similar salad leaves400g/14oz tin black beans, drained and rinsed2 sticks celery, very finely sliced250g/9oz mixed tomatoes, roughly choppedhandful freshly chopped herbs, such as coriander, mint, basilsalt and freshly ground pepper 1 red onion, finely sliced 1 avocado, chopped 1 lime, zest and juice 100g/3½oz watercress or similar salad leaves 400g/14oz tin black beans, drained and rinsed 2 sticks celery, very finely sliced 250g/9oz mixed tomatoes, roughly chopped handful freshly chopped herbs, such as coriander, mint, basil salt and freshly ground pepper 50g/1¾oz tomatoes2 tbsp olive oil1 tsp sherry vinegar1 tsp chipotle chilli pastesplash Worcestershire sauce (or a similar vegetarian alternative – see tip) 50g/1¾oz tomatoes 2 tbsp olive oil 1 tsp sherry vinegar 1 tsp chipotle chilli paste splash Worcestershire sauce (or a similar vegetarian alternative – see tip) Method Put the red onion in one bowl and the avocado in another. Sprinkle both with salt, then add the juice of half a lime to each bowl and the lime zest to the avocado. Mix thoroughly and set aside for half an hour.To make the dressing, put the tomatoes in a food processor and blend until smooth. Add the remaining ingredients and process again. Drain the red onions and add the liquid to the dressing. Taste, then add salt and pepper as needed.To assemble, put the salad leaves in a large bowl. Add the black beans, celery and tomatoes. Add the avocado and herbs then pour over half the dressing and mix thoroughly.Sprinkle with the red onions and serve, drizzled with the remaining dressing. Put the red onion in one bowl and the avocado in another. Sprinkle both with salt, then add the juice of half a lime to each bowl and the lime zest to the avocado. Mix thoroughly and set aside for half an hour. Put the red onion in one bowl and the avocado in another. Sprinkle both with salt, then add the juice of half a lime to each bowl and the lime zest to the avocado. Mix thoroughly and set aside for half an hour. To make the dressing, put the tomatoes in a food processor and blend until smooth. Add the remaining ingredients and process again. To make the dressing, put the tomatoes in a food processor and blend until smooth. Add the remaining ingredients and process again. Drain the red onions and add the liquid to the dressing. Taste, then add salt and pepper as needed. Drain the red onions and add the liquid to the dressing. Taste, then add salt and pepper as needed. To assemble, put the salad leaves in a large bowl. Add the black beans, celery and tomatoes. Add the avocado and herbs then pour over half the dressing and mix thoroughly. To assemble, put the salad leaves in a large bowl. Add the black beans, celery and tomatoes. Add the avocado and herbs then pour over half the dressing and mix thoroughly. Sprinkle with the red onions and serve, drizzled with the remaining dressing. Sprinkle with the red onions and serve, drizzled with the remaining dressing. Recipe tips Most Worcestershire sauce contains anchovies so it's not suitable for vegetarians and vegans, but some less-common brands are vegetarian, so it's worth checking the label. | {
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"title": "Black bean and watercress salad recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This avocado black bean salad with a Bloody Mary inspired dressing and chopped tomatoes is a great side for a barbecue feast. 1 red onion, finely sliced1 avocado, chopped1 lime, zest and juice 100g/3½oz watercress or similar salad leaves400g/14oz tin black beans, drained and rinsed2 sticks celery, very finely sliced250g/9oz mixed tomatoes, roughly choppedhandful freshly chopped herbs, such as coriander, mint, basilsalt and freshly ground pepper 1 red onion, finely sliced 1 avocado, chopped 1 lime, zest and juice 100g/3½oz watercress or similar salad leaves 400g/14oz tin black beans, drained and rinsed 2 sticks celery, very finely sliced 250g/9oz mixed tomatoes, roughly chopped handful freshly chopped herbs, such as coriander, mint, basil salt and freshly ground pepper 50g/1¾oz tomatoes2 tbsp olive oil1 tsp sherry vinegar1 tsp chipotle chilli pastesplash Worcestershire sauce (or a similar vegetarian alternative – see tip) 50g/1¾oz tomatoes 2 tbsp olive oil 1 tsp sherry vinegar 1 tsp chipotle chilli paste splash Worcestershire sauce (or a similar vegetarian alternative – see tip) Method Put the red onion in one bowl and the avocado in another. Sprinkle both with salt, then add the juice of half a lime to each bowl and the lime zest to the avocado. Mix thoroughly and set aside for half an hour.To make the dressing, put the tomatoes in a food processor and blend until smooth. Add the remaining ingredients and process again. Drain the red onions and add the liquid to the dressing. Taste, then add salt and pepper as needed.To assemble, put the salad leaves in a large bowl. Add the black beans, celery and tomatoes. Add the avocado and herbs then pour over half the dressing and mix thoroughly.Sprinkle with the red onions and serve, drizzled with the remaining dressing. Put the red onion in one bowl and the avocado in another. Sprinkle both with salt, then add the juice of half a lime to each bowl and the lime zest to the avocado. Mix thoroughly and set aside for half an hour. Put the red onion in one bowl and the avocado in another. Sprinkle both with salt, then add the juice of half a lime to each bowl and the lime zest to the avocado. Mix thoroughly and set aside for half an hour. To make the dressing, put the tomatoes in a food processor and blend until smooth. Add the remaining ingredients and process again. To make the dressing, put the tomatoes in a food processor and blend until smooth. Add the remaining ingredients and process again. Drain the red onions and add the liquid to the dressing. Taste, then add salt and pepper as needed. Drain the red onions and add the liquid to the dressing. Taste, then add salt and pepper as needed. To assemble, put the salad leaves in a large bowl. Add the black beans, celery and tomatoes. Add the avocado and herbs then pour over half the dressing and mix thoroughly. To assemble, put the salad leaves in a large bowl. Add the black beans, celery and tomatoes. Add the avocado and herbs then pour over half the dressing and mix thoroughly. Sprinkle with the red onions and serve, drizzled with the remaining dressing. Sprinkle with the red onions and serve, drizzled with the remaining dressing. Recipe tips Most Worcestershire sauce contains anchovies so it's not suitable for vegetarians and vegans, but some less-common brands are vegetarian, so it's worth checking the label."
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} | be12f6068afe55c3e43bda7c0c3cafcfde5bc1ccb6f8439c1ec12476aea0bb9f | Cobb salad recipe
Put the olive oil in a sealable bag or container, then add the sea salt flakes, paprika, ground coriander and garlic granules and mix to combine. Add the chicken breasts and rub in the spicy mixture. Seal the bag or container and set aside for at least 20 minutes, or in the fridge for up to 8 hours. Heat a large frying pan over a medium–high heat. Add the pancetta and turn down the heat, then fry, turning once, until deep golden-brown and crisp. Drain on kitchen paper and leave to cool. With the pan still over a low heat, add the chicken to the fat that’s rendered from the pancetta (if there isn’t enough, add a little olive oil). Place a plate on the chicken breasts to weigh them down, and fry for 7 minutes, then turn and cook for another 3–4 minutes, or until fully cooked through. Meanwhile, bring a small pan of water to the boil. Gently lower in the eggs and simmer for 7 minutes, then transfer to a bowl of cold water. When the pancetta is cool enough to handle, crumble it and set aside. Lift the chicken out of the pan onto a plate lined with kitchen paper. Leave to cool slightly, then cut into small cubes.Add the shallots to the pan with a pinch of salt and fry, stirring frequently, until deep golden and caramelised. Peel and chop the hardboiled eggs. Chop the avocado.Put all the chopped leaves on a large platter. Scatter over about two-thirds of the fried shallots. Arrange the chicken down the centre, then add the tomatoes, avocado, eggs, pancetta and Roquefort in rows either side of the chicken. Sprinkle the chives in between the ingredients. Transfer the remaining fried shallots to a jug. Add the oil, vinegar and mustard, a good pinch of salt and a good grinding of pepper. Whisk well, then taste and adjust the oil, vinegar or seasoning as needed. Dress the salad at the table, or serve the dressing separately. Put the olive oil in a sealable bag or container, then add the sea salt flakes, paprika, ground coriander and garlic granules and mix to combine. Add the chicken breasts and rub in the spicy mixture. Seal the bag or container and set aside for at least 20 minutes, or in the fridge for up to 8 hours. Put the olive oil in a sealable bag or container, then add the sea salt flakes, paprika, ground coriander and garlic granules and mix to combine. Add the chicken breasts and rub in the spicy mixture. Seal the bag or container and set aside for at least 20 minutes, or in the fridge for up to 8 hours. Heat a large frying pan over a medium–high heat. Add the pancetta and turn down the heat, then fry, turning once, until deep golden-brown and crisp. Drain on kitchen paper and leave to cool. Heat a large frying pan over a medium–high heat. Add the pancetta and turn down the heat, then fry, turning once, until deep golden-brown and crisp. Drain on kitchen paper and leave to cool. With the pan still over a low heat, add the chicken to the fat that’s rendered from the pancetta (if there isn’t enough, add a little olive oil). Place a plate on the chicken breasts to weigh them down, and fry for 7 minutes, then turn and cook for another 3–4 minutes, or until fully cooked through. With the pan still over a low heat, add the chicken to the fat that’s rendered from the pancetta (if there isn’t enough, add a little olive oil). Place a plate on the chicken breasts to weigh them down, and fry for 7 minutes, then turn and cook for another 3–4 minutes, or until fully cooked through. Meanwhile, bring a small pan of water to the boil. Gently lower in the eggs and simmer for 7 minutes, then transfer to a bowl of cold water. Meanwhile, bring a small pan of water to the boil. Gently lower in the eggs and simmer for 7 minutes, then transfer to a bowl of cold water. When the pancetta is cool enough to handle, crumble it and set aside. When the pancetta is cool enough to handle, crumble it and set aside. Lift the chicken out of the pan onto a plate lined with kitchen paper. Leave to cool slightly, then cut into small cubes. Lift the chicken out of the pan onto a plate lined with kitchen paper. Leave to cool slightly, then cut into small cubes. Add the shallots to the pan with a pinch of salt and fry, stirring frequently, until deep golden and caramelised. Add the shallots to the pan with a pinch of salt and fry, stirring frequently, until deep golden and caramelised. Peel and chop the hardboiled eggs. Chop the avocado. Peel and chop the hardboiled eggs. Chop the avocado. Put all the chopped leaves on a large platter. Scatter over about two-thirds of the fried shallots. Arrange the chicken down the centre, then add the tomatoes, avocado, eggs, pancetta and Roquefort in rows either side of the chicken. Sprinkle the chives in between the ingredients. Put all the chopped leaves on a large platter. Scatter over about two-thirds of the fried shallots. Arrange the chicken down the centre, then add the tomatoes, avocado, eggs, pancetta and Roquefort in rows either side of the chicken. Sprinkle the chives in between the ingredients. Transfer the remaining fried shallots to a jug. Add the oil, vinegar and mustard, a good pinch of salt and a good grinding of pepper. Whisk well, then taste and adjust the oil, vinegar or seasoning as needed. Transfer the remaining fried shallots to a jug. Add the oil, vinegar and mustard, a good pinch of salt and a good grinding of pepper. Whisk well, then taste and adjust the oil, vinegar or seasoning as needed. Dress the salad at the table, or serve the dressing separately. Dress the salad at the table, or serve the dressing separately. | {
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"title": "Cobb salad recipe",
"content": "Put the olive oil in a sealable bag or container, then add the sea salt flakes, paprika, ground coriander and garlic granules and mix to combine. Add the chicken breasts and rub in the spicy mixture. Seal the bag or container and set aside for at least 20 minutes, or in the fridge for up to 8 hours. Heat a large frying pan over a medium–high heat. Add the pancetta and turn down the heat, then fry, turning once, until deep golden-brown and crisp. Drain on kitchen paper and leave to cool. With the pan still over a low heat, add the chicken to the fat that’s rendered from the pancetta (if there isn’t enough, add a little olive oil). Place a plate on the chicken breasts to weigh them down, and fry for 7 minutes, then turn and cook for another 3–4 minutes, or until fully cooked through. Meanwhile, bring a small pan of water to the boil. Gently lower in the eggs and simmer for 7 minutes, then transfer to a bowl of cold water. When the pancetta is cool enough to handle, crumble it and set aside. Lift the chicken out of the pan onto a plate lined with kitchen paper. Leave to cool slightly, then cut into small cubes.Add the shallots to the pan with a pinch of salt and fry, stirring frequently, until deep golden and caramelised. Peel and chop the hardboiled eggs. Chop the avocado.Put all the chopped leaves on a large platter. Scatter over about two-thirds of the fried shallots. Arrange the chicken down the centre, then add the tomatoes, avocado, eggs, pancetta and Roquefort in rows either side of the chicken. Sprinkle the chives in between the ingredients. Transfer the remaining fried shallots to a jug. Add the oil, vinegar and mustard, a good pinch of salt and a good grinding of pepper. Whisk well, then taste and adjust the oil, vinegar or seasoning as needed. Dress the salad at the table, or serve the dressing separately. Put the olive oil in a sealable bag or container, then add the sea salt flakes, paprika, ground coriander and garlic granules and mix to combine. Add the chicken breasts and rub in the spicy mixture. Seal the bag or container and set aside for at least 20 minutes, or in the fridge for up to 8 hours. Put the olive oil in a sealable bag or container, then add the sea salt flakes, paprika, ground coriander and garlic granules and mix to combine. Add the chicken breasts and rub in the spicy mixture. Seal the bag or container and set aside for at least 20 minutes, or in the fridge for up to 8 hours. Heat a large frying pan over a medium–high heat. Add the pancetta and turn down the heat, then fry, turning once, until deep golden-brown and crisp. Drain on kitchen paper and leave to cool. Heat a large frying pan over a medium–high heat. Add the pancetta and turn down the heat, then fry, turning once, until deep golden-brown and crisp. Drain on kitchen paper and leave to cool. With the pan still over a low heat, add the chicken to the fat that’s rendered from the pancetta (if there isn’t enough, add a little olive oil). Place a plate on the chicken breasts to weigh them down, and fry for 7 minutes, then turn and cook for another 3–4 minutes, or until fully cooked through. With the pan still over a low heat, add the chicken to the fat that’s rendered from the pancetta (if there isn’t enough, add a little olive oil). Place a plate on the chicken breasts to weigh them down, and fry for 7 minutes, then turn and cook for another 3–4 minutes, or until fully cooked through. Meanwhile, bring a small pan of water to the boil. Gently lower in the eggs and simmer for 7 minutes, then transfer to a bowl of cold water. Meanwhile, bring a small pan of water to the boil. Gently lower in the eggs and simmer for 7 minutes, then transfer to a bowl of cold water. When the pancetta is cool enough to handle, crumble it and set aside. When the pancetta is cool enough to handle, crumble it and set aside. Lift the chicken out of the pan onto a plate lined with kitchen paper. Leave to cool slightly, then cut into small cubes. Lift the chicken out of the pan onto a plate lined with kitchen paper. Leave to cool slightly, then cut into small cubes. Add the shallots to the pan with a pinch of salt and fry, stirring frequently, until deep golden and caramelised. Add the shallots to the pan with a pinch of salt and fry, stirring frequently, until deep golden and caramelised. Peel and chop the hardboiled eggs. Chop the avocado. Peel and chop the hardboiled eggs. Chop the avocado. Put all the chopped leaves on a large platter. Scatter over about two-thirds of the fried shallots. Arrange the chicken down the centre, then add the tomatoes, avocado, eggs, pancetta and Roquefort in rows either side of the chicken. Sprinkle the chives in between the ingredients. Put all the chopped leaves on a large platter. Scatter over about two-thirds of the fried shallots. Arrange the chicken down the centre, then add the tomatoes, avocado, eggs, pancetta and Roquefort in rows either side of the chicken. Sprinkle the chives in between the ingredients. Transfer the remaining fried shallots to a jug. Add the oil, vinegar and mustard, a good pinch of salt and a good grinding of pepper. Whisk well, then taste and adjust the oil, vinegar or seasoning as needed. Transfer the remaining fried shallots to a jug. Add the oil, vinegar and mustard, a good pinch of salt and a good grinding of pepper. Whisk well, then taste and adjust the oil, vinegar or seasoning as needed. Dress the salad at the table, or serve the dressing separately. Dress the salad at the table, or serve the dressing separately."
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} | 1793b8501d97c82b4c7d2e184fee04773d5169de4370f98abd017909a4e40ee1 | Squash and sweet potato quesadilla recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squash_and_sweet_potato_47679_16x9.jpg Soured cream is added to roasted, spiced sweet potato and squash for an extra creamy filling, topped with cheese and roasted seeds. Serve these veggie quesadillas with salsa and guacamole. This recipe is based on the squash and sweet potato quesadilla served at La Choza in Brighton. It has been adapted to make it easier to cook in a domestic kitchen. 1 small butternut squash, peeled, seeds removed and cut into 2cm/¾in pieces2 small sweet potatoes, peeled and cut into 2cm/¾in pieces2 tbsp smoked paprika4 tbsp olive oil4–5 fresh thyme sprigs, leaves picked30g/1oz sunflower seeds30g/1oz pumpkin seeds4 heaped tbsp soured cream 200g/7oz feta, crumbled200g/7oz cheddar, gratedsalt and black pepper 1 small butternut squash, peeled, seeds removed and cut into 2cm/¾in pieces 2 small sweet potatoes, peeled and cut into 2cm/¾in pieces 2 tbsp smoked paprika 4 tbsp olive oil 4–5 fresh thyme sprigs, leaves picked 30g/1oz sunflower seeds 30g/1oz pumpkin seeds 4 heaped tbsp soured cream 200g/7oz feta, crumbled 200g/7oz cheddar, grated salt and black pepper 50g/1¾oz whole blanched almonds, toasted2 medium vine tomatoes, roughly choppedpinch caster sugar, to taste1 tsp red wine vinegar1 garlic clove, roughly chopped1 flame-roasted red pepper, de-seeded and choppeddrizzle olive oil 50g/1¾oz whole blanched almonds, toasted 2 medium vine tomatoes, roughly chopped pinch caster sugar, to taste 1 tsp red wine vinegar 1 garlic clove, roughly chopped 1 flame-roasted red pepper, de-seeded and chopped drizzle olive oil 2 ripe avocadoes, peeled, stone removed and roughly chopped1 lime, juice onlysmall handful coriander, choppeddrizzle olive oil 2 ripe avocadoes, peeled, stone removed and roughly chopped 1 lime, juice only small handful coriander, chopped drizzle olive oil 8 large tortilla wraps4 tbsp chipotle salsa 8 large tortilla wraps 4 tbsp chipotle salsa Method Preheat the oven to 200C/180C Fan/Gas 6.Put the chopped squash and sweet potatoes in a large roasting tray and add the smoked paprika and olive oil. Scatter over the thyme leaves and season well with salt and pepper. Toss together to evenly coat. Roast for around 30–35 minutes, turning occasionally until softened and browning at the edges.Heat a small frying pan over a medium-high heat and tip in the seeds. Toast for a few minutes, shaking the pan to evenly cook until starting to colour. Remove from the heat and set aside. To make the salsa, place all the ingredients in a blender and blitz until finely chopped and combined. Check the seasoning, adding salt and pepper and a little extra sugar if needed. Transfer to a serving bowl.To make the guacamole, mash the avocado in a large bowl with a fork until smooth, but still with a little texture. Add the lime juice, coriander, a little drizzle of oil and some salt and pepper. Mix to combine. Transfer to a serving dish.To make the filling, place the cooked squash and potato into a large bowl. Add the toasted seeds, soured cream, feta and cheddar. Season with salt and pepper and mix to combine. To assemble, arrange four tortillas on a flat surface. Spread each with a tablespoon of chipotle salsa, then divide the filling evenly between them, spreading to almost reach the edges. Place another tortilla on top of each and gently press down to sandwich the filling. Heat a large griddle or non-stick frying pan over a medium-high heat. Once hot, lower one of the quesadillas into the pan and cook for around 2–3 minutes on each side, until golden-brown and crisp. Keep warm whilst you repeat with the remaining quesadillas.To serve, cut the quesadillas into wedges. Serve with the guacamole and almond salsa alongside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the chopped squash and sweet potatoes in a large roasting tray and add the smoked paprika and olive oil. Scatter over the thyme leaves and season well with salt and pepper. Toss together to evenly coat. Roast for around 30–35 minutes, turning occasionally until softened and browning at the edges. Put the chopped squash and sweet potatoes in a large roasting tray and add the smoked paprika and olive oil. Scatter over the thyme leaves and season well with salt and pepper. Toss together to evenly coat. Roast for around 30–35 minutes, turning occasionally until softened and browning at the edges. Heat a small frying pan over a medium-high heat and tip in the seeds. Toast for a few minutes, shaking the pan to evenly cook until starting to colour. Remove from the heat and set aside. Heat a small frying pan over a medium-high heat and tip in the seeds. Toast for a few minutes, shaking the pan to evenly cook until starting to colour. Remove from the heat and set aside. To make the salsa, place all the ingredients in a blender and blitz until finely chopped and combined. Check the seasoning, adding salt and pepper and a little extra sugar if needed. Transfer to a serving bowl. To make the salsa, place all the ingredients in a blender and blitz until finely chopped and combined. Check the seasoning, adding salt and pepper and a little extra sugar if needed. Transfer to a serving bowl. To make the guacamole, mash the avocado in a large bowl with a fork until smooth, but still with a little texture. Add the lime juice, coriander, a little drizzle of oil and some salt and pepper. Mix to combine. Transfer to a serving dish. To make the guacamole, mash the avocado in a large bowl with a fork until smooth, but still with a little texture. Add the lime juice, coriander, a little drizzle of oil and some salt and pepper. Mix to combine. Transfer to a serving dish. To make the filling, place the cooked squash and potato into a large bowl. Add the toasted seeds, soured cream, feta and cheddar. Season with salt and pepper and mix to combine. To make the filling, place the cooked squash and potato into a large bowl. Add the toasted seeds, soured cream, feta and cheddar. Season with salt and pepper and mix to combine. To assemble, arrange four tortillas on a flat surface. Spread each with a tablespoon of chipotle salsa, then divide the filling evenly between them, spreading to almost reach the edges. Place another tortilla on top of each and gently press down to sandwich the filling. To assemble, arrange four tortillas on a flat surface. Spread each with a tablespoon of chipotle salsa, then divide the filling evenly between them, spreading to almost reach the edges. Place another tortilla on top of each and gently press down to sandwich the filling. Heat a large griddle or non-stick frying pan over a medium-high heat. Once hot, lower one of the quesadillas into the pan and cook for around 2–3 minutes on each side, until golden-brown and crisp. Keep warm whilst you repeat with the remaining quesadillas. Heat a large griddle or non-stick frying pan over a medium-high heat. Once hot, lower one of the quesadillas into the pan and cook for around 2–3 minutes on each side, until golden-brown and crisp. Keep warm whilst you repeat with the remaining quesadillas. To serve, cut the quesadillas into wedges. Serve with the guacamole and almond salsa alongside. To serve, cut the quesadillas into wedges. Serve with the guacamole and almond salsa alongside. | {
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"title": "Squash and sweet potato quesadilla 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/squash_and_sweet_potato_47679_16x9.jpg Soured cream is added to roasted, spiced sweet potato and squash for an extra creamy filling, topped with cheese and roasted seeds. Serve these veggie quesadillas with salsa and guacamole. This recipe is based on the squash and sweet potato quesadilla served at La Choza in Brighton. It has been adapted to make it easier to cook in a domestic kitchen. 1 small butternut squash, peeled, seeds removed and cut into 2cm/¾in pieces2 small sweet potatoes, peeled and cut into 2cm/¾in pieces2 tbsp smoked paprika4 tbsp olive oil4–5 fresh thyme sprigs, leaves picked30g/1oz sunflower seeds30g/1oz pumpkin seeds4 heaped tbsp soured cream 200g/7oz feta, crumbled200g/7oz cheddar, gratedsalt and black pepper 1 small butternut squash, peeled, seeds removed and cut into 2cm/¾in pieces 2 small sweet potatoes, peeled and cut into 2cm/¾in pieces 2 tbsp smoked paprika 4 tbsp olive oil 4–5 fresh thyme sprigs, leaves picked 30g/1oz sunflower seeds 30g/1oz pumpkin seeds 4 heaped tbsp soured cream 200g/7oz feta, crumbled 200g/7oz cheddar, grated salt and black pepper 50g/1¾oz whole blanched almonds, toasted2 medium vine tomatoes, roughly choppedpinch caster sugar, to taste1 tsp red wine vinegar1 garlic clove, roughly chopped1 flame-roasted red pepper, de-seeded and choppeddrizzle olive oil 50g/1¾oz whole blanched almonds, toasted 2 medium vine tomatoes, roughly chopped pinch caster sugar, to taste 1 tsp red wine vinegar 1 garlic clove, roughly chopped 1 flame-roasted red pepper, de-seeded and chopped drizzle olive oil 2 ripe avocadoes, peeled, stone removed and roughly chopped1 lime, juice onlysmall handful coriander, choppeddrizzle olive oil 2 ripe avocadoes, peeled, stone removed and roughly chopped 1 lime, juice only small handful coriander, chopped drizzle olive oil 8 large tortilla wraps4 tbsp chipotle salsa 8 large tortilla wraps 4 tbsp chipotle salsa Method Preheat the oven to 200C/180C Fan/Gas 6.Put the chopped squash and sweet potatoes in a large roasting tray and add the smoked paprika and olive oil. Scatter over the thyme leaves and season well with salt and pepper. Toss together to evenly coat. Roast for around 30–35 minutes, turning occasionally until softened and browning at the edges.Heat a small frying pan over a medium-high heat and tip in the seeds. Toast for a few minutes, shaking the pan to evenly cook until starting to colour. Remove from the heat and set aside. To make the salsa, place all the ingredients in a blender and blitz until finely chopped and combined. Check the seasoning, adding salt and pepper and a little extra sugar if needed. Transfer to a serving bowl.To make the guacamole, mash the avocado in a large bowl with a fork until smooth, but still with a little texture. Add the lime juice, coriander, a little drizzle of oil and some salt and pepper. Mix to combine. Transfer to a serving dish.To make the filling, place the cooked squash and potato into a large bowl. Add the toasted seeds, soured cream, feta and cheddar. Season with salt and pepper and mix to combine. To assemble, arrange four tortillas on a flat surface. Spread each with a tablespoon of chipotle salsa, then divide the filling evenly between them, spreading to almost reach the edges. Place another tortilla on top of each and gently press down to sandwich the filling. Heat a large griddle or non-stick frying pan over a medium-high heat. Once hot, lower one of the quesadillas into the pan and cook for around 2–3 minutes on each side, until golden-brown and crisp. Keep warm whilst you repeat with the remaining quesadillas.To serve, cut the quesadillas into wedges. Serve with the guacamole and almond salsa alongside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the chopped squash and sweet potatoes in a large roasting tray and add the smoked paprika and olive oil. Scatter over the thyme leaves and season well with salt and pepper. Toss together to evenly coat. Roast for around 30–35 minutes, turning occasionally until softened and browning at the edges. Put the chopped squash and sweet potatoes in a large roasting tray and add the smoked paprika and olive oil. Scatter over the thyme leaves and season well with salt and pepper. Toss together to evenly coat. Roast for around 30–35 minutes, turning occasionally until softened and browning at the edges. Heat a small frying pan over a medium-high heat and tip in the seeds. Toast for a few minutes, shaking the pan to evenly cook until starting to colour. Remove from the heat and set aside. Heat a small frying pan over a medium-high heat and tip in the seeds. Toast for a few minutes, shaking the pan to evenly cook until starting to colour. Remove from the heat and set aside. To make the salsa, place all the ingredients in a blender and blitz until finely chopped and combined. Check the seasoning, adding salt and pepper and a little extra sugar if needed. Transfer to a serving bowl. To make the salsa, place all the ingredients in a blender and blitz until finely chopped and combined. Check the seasoning, adding salt and pepper and a little extra sugar if needed. Transfer to a serving bowl. To make the guacamole, mash the avocado in a large bowl with a fork until smooth, but still with a little texture. Add the lime juice, coriander, a little drizzle of oil and some salt and pepper. Mix to combine. Transfer to a serving dish. To make the guacamole, mash the avocado in a large bowl with a fork until smooth, but still with a little texture. Add the lime juice, coriander, a little drizzle of oil and some salt and pepper. Mix to combine. Transfer to a serving dish. To make the filling, place the cooked squash and potato into a large bowl. Add the toasted seeds, soured cream, feta and cheddar. Season with salt and pepper and mix to combine. To make the filling, place the cooked squash and potato into a large bowl. Add the toasted seeds, soured cream, feta and cheddar. Season with salt and pepper and mix to combine. To assemble, arrange four tortillas on a flat surface. Spread each with a tablespoon of chipotle salsa, then divide the filling evenly between them, spreading to almost reach the edges. Place another tortilla on top of each and gently press down to sandwich the filling. To assemble, arrange four tortillas on a flat surface. Spread each with a tablespoon of chipotle salsa, then divide the filling evenly between them, spreading to almost reach the edges. Place another tortilla on top of each and gently press down to sandwich the filling. Heat a large griddle or non-stick frying pan over a medium-high heat. Once hot, lower one of the quesadillas into the pan and cook for around 2–3 minutes on each side, until golden-brown and crisp. Keep warm whilst you repeat with the remaining quesadillas. Heat a large griddle or non-stick frying pan over a medium-high heat. Once hot, lower one of the quesadillas into the pan and cook for around 2–3 minutes on each side, until golden-brown and crisp. Keep warm whilst you repeat with the remaining quesadillas. To serve, cut the quesadillas into wedges. Serve with the guacamole and almond salsa alongside. To serve, cut the quesadillas into wedges. Serve with the guacamole and almond salsa alongside."
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} | 317fb306a4ddda25ca9cabab2b9b4596d384c27fe825f7ab058f18205d697c7e | Coconut French toast with mango coulis recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_french_toast_93063_16x9.jpg This coconut French toast is inspired by the tropical flavours of mango sticky rice. Brioche slices are soaked in a coconutty custard, cooked to golden perfection and topped with a fresh mango coulis. 4 free-range eggs200ml/7fl oz coconut milk2 tbsp sugar½ tsp coconut extract (optional)vegetable oil, for frying4 thick slices (2–3cm/about 1in) day-old brioche 4 free-range eggs 200ml/7fl oz coconut milk 2 tbsp sugar ½ tsp coconut extract (optional) vegetable oil, for frying 4 thick slices (2–3cm/about 1in) day-old brioche 200g/7oz ripe mango flesh, cut into chunks2 tbsp icing sugar1 tbsp fresh lemon juice 200g/7oz ripe mango flesh, cut into chunks 2 tbsp icing sugar 1 tbsp fresh lemon juice Method Preheat the oven to 120C/100C Fan/Gas ½.To make the mango coulis, put all the ingredients in a blender and blitz until smooth. Add enough water to make a thick pouring consistency, then set aside.In a bowl, briefly whisk the eggs, then add the coconut milk, sugar and coconut extract (if using). Whisk again until the sugar is dissolved. Heat a little oil in a large non-stick frying pan over a medium heat.Dip two of the brioche slices into the coconut mixture for 1 minute then flip, pressing down gently until the brioche is soaked but not soggy.Carefully lift the brioche from the coconut mixture, letting the excess drip back into the dish. Fry for about 2 minutes on each side, until golden-brown and the middle of the toast springs back when pressed.Keep warm in the oven while you cook the remaining brioche slices in the same way.To serve, stack up the French toast and top with the mango coulis. Preheat the oven to 120C/100C Fan/Gas ½. Preheat the oven to 120C/100C Fan/Gas ½. To make the mango coulis, put all the ingredients in a blender and blitz until smooth. Add enough water to make a thick pouring consistency, then set aside. To make the mango coulis, put all the ingredients in a blender and blitz until smooth. Add enough water to make a thick pouring consistency, then set aside. In a bowl, briefly whisk the eggs, then add the coconut milk, sugar and coconut extract (if using). Whisk again until the sugar is dissolved. In a bowl, briefly whisk the eggs, then add the coconut milk, sugar and coconut extract (if using). Whisk again until the sugar is dissolved. Heat a little oil in a large non-stick frying pan over a medium heat. Heat a little oil in a large non-stick frying pan over a medium heat. Dip two of the brioche slices into the coconut mixture for 1 minute then flip, pressing down gently until the brioche is soaked but not soggy. Dip two of the brioche slices into the coconut mixture for 1 minute then flip, pressing down gently until the brioche is soaked but not soggy. Carefully lift the brioche from the coconut mixture, letting the excess drip back into the dish. Fry for about 2 minutes on each side, until golden-brown and the middle of the toast springs back when pressed. Carefully lift the brioche from the coconut mixture, letting the excess drip back into the dish. Fry for about 2 minutes on each side, until golden-brown and the middle of the toast springs back when pressed. Keep warm in the oven while you cook the remaining brioche slices in the same way. Keep warm in the oven while you cook the remaining brioche slices in the same way. To serve, stack up the French toast and top with the mango coulis. To serve, stack up the French toast and top with the mango coulis. Recipe tips The best coconut milks contain at least 70% coconut extract. You can use any type of sugar, but caster sugar is best as it dissolves easily. | {
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"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_french_toast_93063_16x9.jpg This coconut French toast is inspired by the tropical flavours of mango sticky rice. Brioche slices are soaked in a coconutty custard, cooked to golden perfection and topped with a fresh mango coulis. 4 free-range eggs200ml/7fl oz coconut milk2 tbsp sugar½ tsp coconut extract (optional)vegetable oil, for frying4 thick slices (2–3cm/about 1in) day-old brioche 4 free-range eggs 200ml/7fl oz coconut milk 2 tbsp sugar ½ tsp coconut extract (optional) vegetable oil, for frying 4 thick slices (2–3cm/about 1in) day-old brioche 200g/7oz ripe mango flesh, cut into chunks2 tbsp icing sugar1 tbsp fresh lemon juice 200g/7oz ripe mango flesh, cut into chunks 2 tbsp icing sugar 1 tbsp fresh lemon juice Method Preheat the oven to 120C/100C Fan/Gas ½.To make the mango coulis, put all the ingredients in a blender and blitz until smooth. Add enough water to make a thick pouring consistency, then set aside.In a bowl, briefly whisk the eggs, then add the coconut milk, sugar and coconut extract (if using). Whisk again until the sugar is dissolved. Heat a little oil in a large non-stick frying pan over a medium heat.Dip two of the brioche slices into the coconut mixture for 1 minute then flip, pressing down gently until the brioche is soaked but not soggy.Carefully lift the brioche from the coconut mixture, letting the excess drip back into the dish. Fry for about 2 minutes on each side, until golden-brown and the middle of the toast springs back when pressed.Keep warm in the oven while you cook the remaining brioche slices in the same way.To serve, stack up the French toast and top with the mango coulis. Preheat the oven to 120C/100C Fan/Gas ½. Preheat the oven to 120C/100C Fan/Gas ½. To make the mango coulis, put all the ingredients in a blender and blitz until smooth. Add enough water to make a thick pouring consistency, then set aside. To make the mango coulis, put all the ingredients in a blender and blitz until smooth. Add enough water to make a thick pouring consistency, then set aside. In a bowl, briefly whisk the eggs, then add the coconut milk, sugar and coconut extract (if using). Whisk again until the sugar is dissolved. In a bowl, briefly whisk the eggs, then add the coconut milk, sugar and coconut extract (if using). Whisk again until the sugar is dissolved. Heat a little oil in a large non-stick frying pan over a medium heat. Heat a little oil in a large non-stick frying pan over a medium heat. Dip two of the brioche slices into the coconut mixture for 1 minute then flip, pressing down gently until the brioche is soaked but not soggy. Dip two of the brioche slices into the coconut mixture for 1 minute then flip, pressing down gently until the brioche is soaked but not soggy. Carefully lift the brioche from the coconut mixture, letting the excess drip back into the dish. Fry for about 2 minutes on each side, until golden-brown and the middle of the toast springs back when pressed. Carefully lift the brioche from the coconut mixture, letting the excess drip back into the dish. Fry for about 2 minutes on each side, until golden-brown and the middle of the toast springs back when pressed. Keep warm in the oven while you cook the remaining brioche slices in the same way. Keep warm in the oven while you cook the remaining brioche slices in the same way. To serve, stack up the French toast and top with the mango coulis. To serve, stack up the French toast and top with the mango coulis. Recipe tips The best coconut milks contain at least 70% coconut extract. You can use any type of sugar, but caster sugar is best as it dissolves easily."
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} | 4036fc899014bf4bd512eb09bd9662ee1582c40306716e1c7007a468ed0ae321 | Mango chutney recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_chutney_88644_16x9.jpg Unripe mangoes make a better chutney than ripe ones. I remember my dad saying that their sourness improves the texture and taste of the chutney. 2 tbsp rapeseed or sunflower oil ½ tsp nigella seeds 1 tsp fennel seeds, crushed1 tsp dried chilli flakes 1 tsp ground ginger 3 unripe mangoes (supermarket mangoes are fine), about 200g/7oz each, peeled and cut into small cubes½ tsp salt 50g/1¾oz demerara sugar 4 tbsp white pickling vinegar 2 tbsp rapeseed or sunflower oil ½ tsp nigella seeds 1 tsp fennel seeds, crushed 1 tsp dried chilli flakes 1 tsp ground ginger 3 unripe mangoes (supermarket mangoes are fine), about 200g/7oz each, peeled and cut into small cubes ½ tsp salt 50g/1¾oz demerara sugar 4 tbsp white pickling vinegar Method Heat the oil in a pan over a medium heat. Once hot, add the nigella and fennel seeds. When they start to sizzle, add the chilli flakes and ginger and mix well. Add the diced mangoes and cook for 5 minutes, stirring occasionally. Add the salt, sugar and vinegar and cook for 15 minutes or until the mangoes are tender but not mushy – you may need to cook for a little longer. If you like a smoother chutney, you can mash it with a potato masher. Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip). Heat the oil in a pan over a medium heat. Once hot, add the nigella and fennel seeds. When they start to sizzle, add the chilli flakes and ginger and mix well. Heat the oil in a pan over a medium heat. Once hot, add the nigella and fennel seeds. When they start to sizzle, add the chilli flakes and ginger and mix well. Add the diced mangoes and cook for 5 minutes, stirring occasionally. Add the diced mangoes and cook for 5 minutes, stirring occasionally. Add the salt, sugar and vinegar and cook for 15 minutes or until the mangoes are tender but not mushy – you may need to cook for a little longer. If you like a smoother chutney, you can mash it with a potato masher. Add the salt, sugar and vinegar and cook for 15 minutes or until the mangoes are tender but not mushy – you may need to cook for a little longer. If you like a smoother chutney, you can mash it with a potato masher. Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip). Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip). Recipe tips If you plan to keep the chutney for longer than a few days, you need to use a sterilised jar. To sterilse, you can run it through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. | {
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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/mango_chutney_88644_16x9.jpg Unripe mangoes make a better chutney than ripe ones. I remember my dad saying that their sourness improves the texture and taste of the chutney. 2 tbsp rapeseed or sunflower oil ½ tsp nigella seeds 1 tsp fennel seeds, crushed1 tsp dried chilli flakes 1 tsp ground ginger 3 unripe mangoes (supermarket mangoes are fine), about 200g/7oz each, peeled and cut into small cubes½ tsp salt 50g/1¾oz demerara sugar 4 tbsp white pickling vinegar 2 tbsp rapeseed or sunflower oil ½ tsp nigella seeds 1 tsp fennel seeds, crushed 1 tsp dried chilli flakes 1 tsp ground ginger 3 unripe mangoes (supermarket mangoes are fine), about 200g/7oz each, peeled and cut into small cubes ½ tsp salt 50g/1¾oz demerara sugar 4 tbsp white pickling vinegar Method Heat the oil in a pan over a medium heat. Once hot, add the nigella and fennel seeds. When they start to sizzle, add the chilli flakes and ginger and mix well. Add the diced mangoes and cook for 5 minutes, stirring occasionally. Add the salt, sugar and vinegar and cook for 15 minutes or until the mangoes are tender but not mushy – you may need to cook for a little longer. If you like a smoother chutney, you can mash it with a potato masher. Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip). Heat the oil in a pan over a medium heat. Once hot, add the nigella and fennel seeds. When they start to sizzle, add the chilli flakes and ginger and mix well. Heat the oil in a pan over a medium heat. Once hot, add the nigella and fennel seeds. When they start to sizzle, add the chilli flakes and ginger and mix well. Add the diced mangoes and cook for 5 minutes, stirring occasionally. Add the diced mangoes and cook for 5 minutes, stirring occasionally. Add the salt, sugar and vinegar and cook for 15 minutes or until the mangoes are tender but not mushy – you may need to cook for a little longer. If you like a smoother chutney, you can mash it with a potato masher. Add the salt, sugar and vinegar and cook for 15 minutes or until the mangoes are tender but not mushy – you may need to cook for a little longer. If you like a smoother chutney, you can mash it with a potato masher. Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip). Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip). Recipe tips If you plan to keep the chutney for longer than a few days, you need to use a sterilised jar. To sterilse, you can run it through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes."
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} | 7613079c6e0fc3d720f00d4a2d6259b56dd05c4f7a2d987e8e2550cea179e887 | Cheesecake with mango and passion fruit salsa recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/party_cheesecake_with_25170_16x9.jpg This cheesecake is a super way of feeding a crowd. Made in a traybake tin, it is very easy to cut into 18 small squares – the perfect amount for a gathering or party. 100g/3½oz butter, melted, plus extra for greasing200g/7oz digestive biscuits, finely crushed 100g/3½oz butter, melted, plus extra for greasing 200g/7oz digestive biscuits, finely crushed 700g/1lb 9oz full-fat cream cheese 125g/4½oz caster sugar 1 tbsp plain flour 2 tsp vanilla extract ½ lemon, zest and juice 2 free-range eggs, beaten 150g/5½oz soured cream 700g/1lb 9oz full-fat cream cheese 125g/4½oz caster sugar 1 tbsp plain flour 2 tsp vanilla extract ½ lemon, zest and juice 2 free-range eggs, beaten 150g/5½oz soured cream 2 passion fruit, halved and pulp and seeds scooped out350g/12oz mango, peeled and flesh cut into small cubes (prepared weight)½ lime, juice only2 tbsp icing sugar 2 passion fruit, halved and pulp and seeds scooped out 350g/12oz mango, peeled and flesh cut into small cubes (prepared weight) ½ lime, juice only 2 tbsp icing sugar Method Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 30x23cm/12x9in traybake tin with baking paper. To make the base, place the butter and biscuits in a large bowl and mix well. Spoon into the base of the tin and press down with the back of a spoon until level. Leave to chill in the fridge. Meanwhile, to make the filling, place the cream cheese in a large bowl. Whisk on a gentle speed using an electric hand-held whisk. Add the caster sugar, flour, vanilla extract, lemon zest and lemon juice. Whisk again. Slowly whisk in the eggs and soured cream. Spoon the filling into the tin and level the top. Bake for about 40 minutes, then turn the oven off and leave in the oven for 2 hours until completely set. Once cool, leave to chill in the fridge overnight. To make the salsa, place all of the ingredients in a large bowl and mix together. When ready to serve, slice the edges from the cheesecake to neaten, then cut into 18 squares and spoon the salsa evenly on top of each square. Serve on a platter. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 30x23cm/12x9in traybake tin with baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 30x23cm/12x9in traybake tin with baking paper. To make the base, place the butter and biscuits in a large bowl and mix well. Spoon into the base of the tin and press down with the back of a spoon until level. Leave to chill in the fridge. To make the base, place the butter and biscuits in a large bowl and mix well. Spoon into the base of the tin and press down with the back of a spoon until level. Leave to chill in the fridge. Meanwhile, to make the filling, place the cream cheese in a large bowl. Whisk on a gentle speed using an electric hand-held whisk. Meanwhile, to make the filling, place the cream cheese in a large bowl. Whisk on a gentle speed using an electric hand-held whisk. Add the caster sugar, flour, vanilla extract, lemon zest and lemon juice. Whisk again. Slowly whisk in the eggs and soured cream. Add the caster sugar, flour, vanilla extract, lemon zest and lemon juice. Whisk again. Slowly whisk in the eggs and soured cream. Spoon the filling into the tin and level the top. Bake for about 40 minutes, then turn the oven off and leave in the oven for 2 hours until completely set. Once cool, leave to chill in the fridge overnight. Spoon the filling into the tin and level the top. Bake for about 40 minutes, then turn the oven off and leave in the oven for 2 hours until completely set. Once cool, leave to chill in the fridge overnight. To make the salsa, place all of the ingredients in a large bowl and mix together. To make the salsa, place all of the ingredients in a large bowl and mix together. When ready to serve, slice the edges from the cheesecake to neaten, then cut into 18 squares and spoon the salsa evenly on top of each square. Serve on a platter. When ready to serve, slice the edges from the cheesecake to neaten, then cut into 18 squares and spoon the salsa evenly on top of each square. Serve on a platter. Recipe tips Avoid using low fat cream cheese, this won't set as well. This dessert can be made up to 1 day ahead, then chill in the fridge until ready to use. Spoon the salsa over the top to serve. The cheesecake freezes well. | {
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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/party_cheesecake_with_25170_16x9.jpg This cheesecake is a super way of feeding a crowd. Made in a traybake tin, it is very easy to cut into 18 small squares – the perfect amount for a gathering or party. 100g/3½oz butter, melted, plus extra for greasing200g/7oz digestive biscuits, finely crushed 100g/3½oz butter, melted, plus extra for greasing 200g/7oz digestive biscuits, finely crushed 700g/1lb 9oz full-fat cream cheese 125g/4½oz caster sugar 1 tbsp plain flour 2 tsp vanilla extract ½ lemon, zest and juice 2 free-range eggs, beaten 150g/5½oz soured cream 700g/1lb 9oz full-fat cream cheese 125g/4½oz caster sugar 1 tbsp plain flour 2 tsp vanilla extract ½ lemon, zest and juice 2 free-range eggs, beaten 150g/5½oz soured cream 2 passion fruit, halved and pulp and seeds scooped out350g/12oz mango, peeled and flesh cut into small cubes (prepared weight)½ lime, juice only2 tbsp icing sugar 2 passion fruit, halved and pulp and seeds scooped out 350g/12oz mango, peeled and flesh cut into small cubes (prepared weight) ½ lime, juice only 2 tbsp icing sugar Method Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 30x23cm/12x9in traybake tin with baking paper. To make the base, place the butter and biscuits in a large bowl and mix well. Spoon into the base of the tin and press down with the back of a spoon until level. Leave to chill in the fridge. Meanwhile, to make the filling, place the cream cheese in a large bowl. Whisk on a gentle speed using an electric hand-held whisk. Add the caster sugar, flour, vanilla extract, lemon zest and lemon juice. Whisk again. Slowly whisk in the eggs and soured cream. Spoon the filling into the tin and level the top. Bake for about 40 minutes, then turn the oven off and leave in the oven for 2 hours until completely set. Once cool, leave to chill in the fridge overnight. To make the salsa, place all of the ingredients in a large bowl and mix together. When ready to serve, slice the edges from the cheesecake to neaten, then cut into 18 squares and spoon the salsa evenly on top of each square. Serve on a platter. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 30x23cm/12x9in traybake tin with baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 30x23cm/12x9in traybake tin with baking paper. To make the base, place the butter and biscuits in a large bowl and mix well. Spoon into the base of the tin and press down with the back of a spoon until level. Leave to chill in the fridge. To make the base, place the butter and biscuits in a large bowl and mix well. Spoon into the base of the tin and press down with the back of a spoon until level. Leave to chill in the fridge. Meanwhile, to make the filling, place the cream cheese in a large bowl. Whisk on a gentle speed using an electric hand-held whisk. Meanwhile, to make the filling, place the cream cheese in a large bowl. Whisk on a gentle speed using an electric hand-held whisk. Add the caster sugar, flour, vanilla extract, lemon zest and lemon juice. Whisk again. Slowly whisk in the eggs and soured cream. Add the caster sugar, flour, vanilla extract, lemon zest and lemon juice. Whisk again. Slowly whisk in the eggs and soured cream. Spoon the filling into the tin and level the top. Bake for about 40 minutes, then turn the oven off and leave in the oven for 2 hours until completely set. Once cool, leave to chill in the fridge overnight. Spoon the filling into the tin and level the top. Bake for about 40 minutes, then turn the oven off and leave in the oven for 2 hours until completely set. Once cool, leave to chill in the fridge overnight. To make the salsa, place all of the ingredients in a large bowl and mix together. To make the salsa, place all of the ingredients in a large bowl and mix together. When ready to serve, slice the edges from the cheesecake to neaten, then cut into 18 squares and spoon the salsa evenly on top of each square. Serve on a platter. When ready to serve, slice the edges from the cheesecake to neaten, then cut into 18 squares and spoon the salsa evenly on top of each square. Serve on a platter. Recipe tips Avoid using low fat cream cheese, this won't set as well. This dessert can be made up to 1 day ahead, then chill in the fridge until ready to use. Spoon the salsa over the top to serve. The cheesecake freezes well."
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} | df7128eea1ad92a471eeaf72cb3ea0f4942fecd19fbb1ef5172e55b1c60c8f1f | Mango lassi chia pudding recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_lassi_chia_pudding_92285_16x9.jpg This mango lassi chia pudding is the perfect grab-and-go breakfast. It’s delicious, nutritious and refreshing – perfect for a hot summer’s morning. 150g/5½oz ripe mango flesh, preferably the Alphonso variety, plus extra slices to serve100g/3½oz natural yoghurt 200ml/7fl oz milk or water2–3 tbsp agave nectar, to taste¼ tsp ground cardamom (optional)4 tbsp chia seedsa few mint leaves, to garnish (optional) 150g/5½oz ripe mango flesh, preferably the Alphonso variety, plus extra slices to serve 100g/3½oz natural yoghurt 200ml/7fl oz milk or water 2–3 tbsp agave nectar, to taste ¼ tsp ground cardamom (optional) 4 tbsp chia seeds a few mint leaves, to garnish (optional) Method Put the mango flesh, yoghurt, milk, agave nectar and ground cardamom (if using) in a blender and blitz until completely smooth.Pour the mixture into a bowl and stir in the chia seeds. Cover and chill overnight, or for at least 8 hours. Serve in glasses or bowls, topped with extra mango slices and some mint leaves, if you like. Put the mango flesh, yoghurt, milk, agave nectar and ground cardamom (if using) in a blender and blitz until completely smooth. Put the mango flesh, yoghurt, milk, agave nectar and ground cardamom (if using) in a blender and blitz until completely smooth. Pour the mixture into a bowl and stir in the chia seeds. Cover and chill overnight, or for at least 8 hours. Serve in glasses or bowls, topped with extra mango slices and some mint leaves, if you like. Pour the mixture into a bowl and stir in the chia seeds. Cover and chill overnight, or for at least 8 hours. Serve in glasses or bowls, topped with extra mango slices and some mint leaves, if you like. Recipe tips Alphonso mangoes are the finest variety – soft, creamy and sweet – and they work especially well in this recipe. If you can’t find them, you can use other mango varieties – just make sure that they’re very ripe. Tinned alphonso mango pulp is readily available year-round but normally contains added sugar syrup, so you won't need the agave nectar. Feel free to use any milk (dairy or otherwise) for this recipe. It's best to use normal natural yoghurt as Greek-style yoghurts are too thick. If you only have Greek yoghurt available, use about 70g/2½oz and mix it with 30ml/1fl oz water to thin it out. | {
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"title": "Mango lassi chia pudding recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_lassi_chia_pudding_92285_16x9.jpg This mango lassi chia pudding is the perfect grab-and-go breakfast. It’s delicious, nutritious and refreshing – perfect for a hot summer’s morning. 150g/5½oz ripe mango flesh, preferably the Alphonso variety, plus extra slices to serve100g/3½oz natural yoghurt 200ml/7fl oz milk or water2–3 tbsp agave nectar, to taste¼ tsp ground cardamom (optional)4 tbsp chia seedsa few mint leaves, to garnish (optional) 150g/5½oz ripe mango flesh, preferably the Alphonso variety, plus extra slices to serve 100g/3½oz natural yoghurt 200ml/7fl oz milk or water 2–3 tbsp agave nectar, to taste ¼ tsp ground cardamom (optional) 4 tbsp chia seeds a few mint leaves, to garnish (optional) Method Put the mango flesh, yoghurt, milk, agave nectar and ground cardamom (if using) in a blender and blitz until completely smooth.Pour the mixture into a bowl and stir in the chia seeds. Cover and chill overnight, or for at least 8 hours. Serve in glasses or bowls, topped with extra mango slices and some mint leaves, if you like. Put the mango flesh, yoghurt, milk, agave nectar and ground cardamom (if using) in a blender and blitz until completely smooth. Put the mango flesh, yoghurt, milk, agave nectar and ground cardamom (if using) in a blender and blitz until completely smooth. Pour the mixture into a bowl and stir in the chia seeds. Cover and chill overnight, or for at least 8 hours. Serve in glasses or bowls, topped with extra mango slices and some mint leaves, if you like. Pour the mixture into a bowl and stir in the chia seeds. Cover and chill overnight, or for at least 8 hours. Serve in glasses or bowls, topped with extra mango slices and some mint leaves, if you like. Recipe tips Alphonso mangoes are the finest variety – soft, creamy and sweet – and they work especially well in this recipe. If you can’t find them, you can use other mango varieties – just make sure that they’re very ripe. Tinned alphonso mango pulp is readily available year-round but normally contains added sugar syrup, so you won't need the agave nectar. Feel free to use any milk (dairy or otherwise) for this recipe. It's best to use normal natural yoghurt as Greek-style yoghurts are too thick. If you only have Greek yoghurt available, use about 70g/2½oz and mix it with 30ml/1fl oz water to thin it out."
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} | f3323d5a577991ae5098a772b0c3431a960a44aaa8f43b3f6b7ce067d22c9cf9 | Fresh mango sorbet recipe
An average of 4.2 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/freshmangosorbet_86116_16x9.jpg Bring the sunshine in with this easy mango sorbet to tantalise those tastebuds! James Martin's three-ingredient recipe is great, even if you don't have an ice cream maker. Just make sure your mangoes are really ripe. 3 fresh mangoes, peeled, stones removed250g/8¾oz icing sugar, sifted2 lemons, juice only 3 fresh mangoes, peeled, stones removed 250g/8¾oz icing sugar, sifted 2 lemons, juice only Method Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée.Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions.Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months. Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée. Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée. Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions. Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions. Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months. Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months. Recipe tips If you don't have an ice cream maker, pour the mixture into a plastic freezer box, cover with a lid and freeze for 1 hour. Remove from the freezer and whisk the half-frozen sorbet to break up the ice crystals, and return to the freezer for a further 40 minutes. | {
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"title": "Fresh mango sorbet recipe",
"content": "An average of 4.2 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/freshmangosorbet_86116_16x9.jpg Bring the sunshine in with this easy mango sorbet to tantalise those tastebuds! James Martin's three-ingredient recipe is great, even if you don't have an ice cream maker. Just make sure your mangoes are really ripe. 3 fresh mangoes, peeled, stones removed250g/8¾oz icing sugar, sifted2 lemons, juice only 3 fresh mangoes, peeled, stones removed 250g/8¾oz icing sugar, sifted 2 lemons, juice only Method Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée.Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions.Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months. Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée. Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée. Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions. Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions. Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months. Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months. Recipe tips If you don't have an ice cream maker, pour the mixture into a plastic freezer box, cover with a lid and freeze for 1 hour. Remove from the freezer and whisk the half-frozen sorbet to break up the ice crystals, and return to the freezer for a further 40 minutes."
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} | 151e7d495f0a1ba654f28e14c90635a5858683011778bc49f6b17ff6c0af9f65 | Mango 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/mango_salad_01151_16x9.jpg Unripe mangoes pair with a zingy lime and chilli dressing in this vibrant mango salad. Serve with grilled chicken for a delicious lunch or supper. 1 lime, grated zest of ½, juice of whole lime½ tsp dried chilli flakes or 1–2 red fresh chillies, seeds removed, chopped½ tsp sea salt1 tsp honey1 heaped tsp ground black pepper 4 tsp olive oil2 unripe mangoes 6 spring onions, cut into 3cm/1¼in pieces, sliced lengthways1 pointed red pepper, white pith and seeds removed, thinly sliced 20g/¾oz fresh coriander, roughly chopped 30g/1oz unsalted peanuts, toasted and roughly chopped 1 lime, grated zest of ½, juice of whole lime ½ tsp dried chilli flakes or 1–2 red fresh chillies, seeds removed, chopped ½ tsp sea salt 1 tsp honey 1 heaped tsp ground black pepper 4 tsp olive oil 2 unripe mangoes 6 spring onions, cut into 3cm/1¼in pieces, sliced lengthways 1 pointed red pepper, white pith and seeds removed, thinly sliced 20g/¾oz fresh coriander, roughly chopped 30g/1oz unsalted peanuts, toasted and roughly chopped Method Whisk together the lime juice, chillies, salt, honey, black pepper and olive oil. Set aside.Cut off the top and bottom of the mangoes. Peel, then cut the mango away from the flat sides of the pit, keeping the knife close to the pit.Cut the mango into thin strips, about 5cm/2in long; take care, as mangoes can be slippery. Combine the mango, spring onions, red pepper and coriander in a large bowl, add the lime dressing and gently mix until combined. To serve, sprinkle over the roasted peanuts. Whisk together the lime juice, chillies, salt, honey, black pepper and olive oil. Set aside. Whisk together the lime juice, chillies, salt, honey, black pepper and olive oil. Set aside. Cut off the top and bottom of the mangoes. Peel, then cut the mango away from the flat sides of the pit, keeping the knife close to the pit. Cut off the top and bottom of the mangoes. Peel, then cut the mango away from the flat sides of the pit, keeping the knife close to the pit. Cut the mango into thin strips, about 5cm/2in long; take care, as mangoes can be slippery. Cut the mango into thin strips, about 5cm/2in long; take care, as mangoes can be slippery. Combine the mango, spring onions, red pepper and coriander in a large bowl, add the lime dressing and gently mix until combined. Combine the mango, spring onions, red pepper and coriander in a large bowl, add the lime dressing and gently mix until combined. To serve, sprinkle over the roasted peanuts. To serve, sprinkle over the roasted peanuts. | {
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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/mango_salad_01151_16x9.jpg Unripe mangoes pair with a zingy lime and chilli dressing in this vibrant mango salad. Serve with grilled chicken for a delicious lunch or supper. 1 lime, grated zest of ½, juice of whole lime½ tsp dried chilli flakes or 1–2 red fresh chillies, seeds removed, chopped½ tsp sea salt1 tsp honey1 heaped tsp ground black pepper 4 tsp olive oil2 unripe mangoes 6 spring onions, cut into 3cm/1¼in pieces, sliced lengthways1 pointed red pepper, white pith and seeds removed, thinly sliced 20g/¾oz fresh coriander, roughly chopped 30g/1oz unsalted peanuts, toasted and roughly chopped 1 lime, grated zest of ½, juice of whole lime ½ tsp dried chilli flakes or 1–2 red fresh chillies, seeds removed, chopped ½ tsp sea salt 1 tsp honey 1 heaped tsp ground black pepper 4 tsp olive oil 2 unripe mangoes 6 spring onions, cut into 3cm/1¼in pieces, sliced lengthways 1 pointed red pepper, white pith and seeds removed, thinly sliced 20g/¾oz fresh coriander, roughly chopped 30g/1oz unsalted peanuts, toasted and roughly chopped Method Whisk together the lime juice, chillies, salt, honey, black pepper and olive oil. Set aside.Cut off the top and bottom of the mangoes. Peel, then cut the mango away from the flat sides of the pit, keeping the knife close to the pit.Cut the mango into thin strips, about 5cm/2in long; take care, as mangoes can be slippery. Combine the mango, spring onions, red pepper and coriander in a large bowl, add the lime dressing and gently mix until combined. To serve, sprinkle over the roasted peanuts. Whisk together the lime juice, chillies, salt, honey, black pepper and olive oil. Set aside. Whisk together the lime juice, chillies, salt, honey, black pepper and olive oil. Set aside. Cut off the top and bottom of the mangoes. Peel, then cut the mango away from the flat sides of the pit, keeping the knife close to the pit. Cut off the top and bottom of the mangoes. Peel, then cut the mango away from the flat sides of the pit, keeping the knife close to the pit. Cut the mango into thin strips, about 5cm/2in long; take care, as mangoes can be slippery. Cut the mango into thin strips, about 5cm/2in long; take care, as mangoes can be slippery. Combine the mango, spring onions, red pepper and coriander in a large bowl, add the lime dressing and gently mix until combined. Combine the mango, spring onions, red pepper and coriander in a large bowl, add the lime dressing and gently mix until combined. To serve, sprinkle over the roasted peanuts. To serve, sprinkle over the roasted peanuts."
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} | cc67d0fa8f31db7d178a5edddcecfede5e86d1bc8b7aa5b51e18888251db06bb | Breakfast quesadillas recipe
An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/breakfast_quesadillas_82028_16x9.jpg For a leisurely weekend brunch or a light meal any day of the week, these breakfast quesadillas are filled with bacon and scrambled eggs and served with colourful salsas, guacamole and refried beans. unsalted butter, for cooking 6 rashers unsmoked bacon, chopped 6 large free-range eggssplash milk4 flour tortillas½ small red onion, finely chopped4 tbsp cheddar or Monterey Jack cheese, gratedsmall handful chopped fresh coriandercayenne pepper unsalted butter, for cooking 6 rashers unsmoked bacon, chopped 6 large free-range eggs splash milk 4 flour tortillas ½ small red onion, finely chopped 4 tbsp cheddar or Monterey Jack cheese, grated small handful chopped fresh coriander cayenne pepper 150g/5½oz small cherry tomatoes, chopped½ red onion, finely chopped1–2 tsp finely chopped hot green jalapeño chillies (from a jar)1 tbsp honey1 lime, juice onlypinch cayenne pepper¼ tsp saltpinch freshly ground black pepper4 tbsp chopped fresh coriander 150g/5½oz small cherry tomatoes, chopped ½ red onion, finely chopped 1–2 tsp finely chopped hot green jalapeño chillies (from a jar) 1 tbsp honey 1 lime, juice only pinch cayenne pepper ¼ tsp salt pinch freshly ground black pepper 4 tbsp chopped fresh coriander 1 ripe mango, peeled, stone removed, finely chopped½ red onion, finely chopped1–2 tsp finely chopped hot green jalapeño chillies (from a jar)1 lime, juice onlypinch cayenne pepper¼ tsp saltpinch freshly ground black pepper4 tbsp chopped fresh coriander 1 ripe mango, peeled, stone removed, finely chopped ½ red onion, finely chopped 1–2 tsp finely chopped hot green jalapeño chillies (from a jar) 1 lime, juice only pinch cayenne pepper ¼ tsp salt pinch freshly ground black pepper 4 tbsp chopped fresh coriander 4 tbsp soured creamguacamolerefried beans 4 tbsp soured cream guacamole refried beans Method First make the salsas. For the tomato salsa, put the tomatoes in a bowl. Mix in the onion and jalapeños. Add the honey, lime juice, cayenne pepper, salt and pepper and mix well. Add the coriander and set aside for 30 minutes. Make the mango salsa in the same way, in a separate bowl.Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a large baking sheet.Heat a frying pan over a high heat and add a knob of butter. Cook the bacon for a few minutes until crisp. Remove from the heat and leave to cool a little. Whisk the eggs together with salt and pepper and a splash of milk. Melt a large knob of butter in a non-stick saucepan. Add the eggs and cook over a low heat, stirring until the eggs are softly scrambled. Remove from the heat.To assemble, melt a little more butter. Lay the tortillas on a board and lightly brush with the melted butter. Place a quarter of the bacon on one half of each tortilla. Top with the scrambled egg, and a couple of tablespoons of tomato salsa. Sprinkle on some chopped red onion, grated cheese and a little chopped coriander; don’t overfill.Fold over the tortilla to make a semicircle shape, brush the top with more melted butter and sprinkle over a pinch of cayenne pepper. Cut each tortilla in half and carefully place on the baking sheet. Bake for 10 minutes. Leave to cool slightly and serve with the mango salsa, soured cream, guacamole, refried beans and any remaining tomato salsa. First make the salsas. For the tomato salsa, put the tomatoes in a bowl. Mix in the onion and jalapeños. Add the honey, lime juice, cayenne pepper, salt and pepper and mix well. Add the coriander and set aside for 30 minutes. First make the salsas. For the tomato salsa, put the tomatoes in a bowl. Mix in the onion and jalapeños. Add the honey, lime juice, cayenne pepper, salt and pepper and mix well. Add the coriander and set aside for 30 minutes. Make the mango salsa in the same way, in a separate bowl. Make the mango salsa in the same way, in a separate bowl. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a large baking sheet. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a large baking sheet. Heat a frying pan over a high heat and add a knob of butter. Cook the bacon for a few minutes until crisp. Remove from the heat and leave to cool a little. Heat a frying pan over a high heat and add a knob of butter. Cook the bacon for a few minutes until crisp. Remove from the heat and leave to cool a little. Whisk the eggs together with salt and pepper and a splash of milk. Melt a large knob of butter in a non-stick saucepan. Add the eggs and cook over a low heat, stirring until the eggs are softly scrambled. Remove from the heat. Whisk the eggs together with salt and pepper and a splash of milk. Melt a large knob of butter in a non-stick saucepan. Add the eggs and cook over a low heat, stirring until the eggs are softly scrambled. Remove from the heat. To assemble, melt a little more butter. Lay the tortillas on a board and lightly brush with the melted butter. Place a quarter of the bacon on one half of each tortilla. Top with the scrambled egg, and a couple of tablespoons of tomato salsa. Sprinkle on some chopped red onion, grated cheese and a little chopped coriander; don’t overfill. To assemble, melt a little more butter. Lay the tortillas on a board and lightly brush with the melted butter. Place a quarter of the bacon on one half of each tortilla. Top with the scrambled egg, and a couple of tablespoons of tomato salsa. Sprinkle on some chopped red onion, grated cheese and a little chopped coriander; don’t overfill. Fold over the tortilla to make a semicircle shape, brush the top with more melted butter and sprinkle over a pinch of cayenne pepper. Cut each tortilla in half and carefully place on the baking sheet. Fold over the tortilla to make a semicircle shape, brush the top with more melted butter and sprinkle over a pinch of cayenne pepper. Cut each tortilla in half and carefully place on the baking sheet. Bake for 10 minutes. Leave to cool slightly and serve with the mango salsa, soured cream, guacamole, refried beans and any remaining tomato salsa. Bake for 10 minutes. Leave to cool slightly and serve with the mango salsa, soured cream, guacamole, refried beans and any remaining tomato salsa. | {
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"content": "An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/breakfast_quesadillas_82028_16x9.jpg For a leisurely weekend brunch or a light meal any day of the week, these breakfast quesadillas are filled with bacon and scrambled eggs and served with colourful salsas, guacamole and refried beans. unsalted butter, for cooking 6 rashers unsmoked bacon, chopped 6 large free-range eggssplash milk4 flour tortillas½ small red onion, finely chopped4 tbsp cheddar or Monterey Jack cheese, gratedsmall handful chopped fresh coriandercayenne pepper unsalted butter, for cooking 6 rashers unsmoked bacon, chopped 6 large free-range eggs splash milk 4 flour tortillas ½ small red onion, finely chopped 4 tbsp cheddar or Monterey Jack cheese, grated small handful chopped fresh coriander cayenne pepper 150g/5½oz small cherry tomatoes, chopped½ red onion, finely chopped1–2 tsp finely chopped hot green jalapeño chillies (from a jar)1 tbsp honey1 lime, juice onlypinch cayenne pepper¼ tsp saltpinch freshly ground black pepper4 tbsp chopped fresh coriander 150g/5½oz small cherry tomatoes, chopped ½ red onion, finely chopped 1–2 tsp finely chopped hot green jalapeño chillies (from a jar) 1 tbsp honey 1 lime, juice only pinch cayenne pepper ¼ tsp salt pinch freshly ground black pepper 4 tbsp chopped fresh coriander 1 ripe mango, peeled, stone removed, finely chopped½ red onion, finely chopped1–2 tsp finely chopped hot green jalapeño chillies (from a jar)1 lime, juice onlypinch cayenne pepper¼ tsp saltpinch freshly ground black pepper4 tbsp chopped fresh coriander 1 ripe mango, peeled, stone removed, finely chopped ½ red onion, finely chopped 1–2 tsp finely chopped hot green jalapeño chillies (from a jar) 1 lime, juice only pinch cayenne pepper ¼ tsp salt pinch freshly ground black pepper 4 tbsp chopped fresh coriander 4 tbsp soured creamguacamolerefried beans 4 tbsp soured cream guacamole refried beans Method First make the salsas. For the tomato salsa, put the tomatoes in a bowl. Mix in the onion and jalapeños. Add the honey, lime juice, cayenne pepper, salt and pepper and mix well. Add the coriander and set aside for 30 minutes. Make the mango salsa in the same way, in a separate bowl.Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a large baking sheet.Heat a frying pan over a high heat and add a knob of butter. Cook the bacon for a few minutes until crisp. Remove from the heat and leave to cool a little. Whisk the eggs together with salt and pepper and a splash of milk. Melt a large knob of butter in a non-stick saucepan. Add the eggs and cook over a low heat, stirring until the eggs are softly scrambled. Remove from the heat.To assemble, melt a little more butter. Lay the tortillas on a board and lightly brush with the melted butter. Place a quarter of the bacon on one half of each tortilla. Top with the scrambled egg, and a couple of tablespoons of tomato salsa. Sprinkle on some chopped red onion, grated cheese and a little chopped coriander; don’t overfill.Fold over the tortilla to make a semicircle shape, brush the top with more melted butter and sprinkle over a pinch of cayenne pepper. Cut each tortilla in half and carefully place on the baking sheet. Bake for 10 minutes. Leave to cool slightly and serve with the mango salsa, soured cream, guacamole, refried beans and any remaining tomato salsa. First make the salsas. For the tomato salsa, put the tomatoes in a bowl. Mix in the onion and jalapeños. Add the honey, lime juice, cayenne pepper, salt and pepper and mix well. Add the coriander and set aside for 30 minutes. First make the salsas. For the tomato salsa, put the tomatoes in a bowl. Mix in the onion and jalapeños. Add the honey, lime juice, cayenne pepper, salt and pepper and mix well. Add the coriander and set aside for 30 minutes. Make the mango salsa in the same way, in a separate bowl. Make the mango salsa in the same way, in a separate bowl. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a large baking sheet. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a large baking sheet. Heat a frying pan over a high heat and add a knob of butter. Cook the bacon for a few minutes until crisp. Remove from the heat and leave to cool a little. Heat a frying pan over a high heat and add a knob of butter. Cook the bacon for a few minutes until crisp. Remove from the heat and leave to cool a little. Whisk the eggs together with salt and pepper and a splash of milk. Melt a large knob of butter in a non-stick saucepan. Add the eggs and cook over a low heat, stirring until the eggs are softly scrambled. Remove from the heat. Whisk the eggs together with salt and pepper and a splash of milk. Melt a large knob of butter in a non-stick saucepan. Add the eggs and cook over a low heat, stirring until the eggs are softly scrambled. Remove from the heat. To assemble, melt a little more butter. Lay the tortillas on a board and lightly brush with the melted butter. Place a quarter of the bacon on one half of each tortilla. Top with the scrambled egg, and a couple of tablespoons of tomato salsa. Sprinkle on some chopped red onion, grated cheese and a little chopped coriander; don’t overfill. To assemble, melt a little more butter. Lay the tortillas on a board and lightly brush with the melted butter. Place a quarter of the bacon on one half of each tortilla. Top with the scrambled egg, and a couple of tablespoons of tomato salsa. Sprinkle on some chopped red onion, grated cheese and a little chopped coriander; don’t overfill. Fold over the tortilla to make a semicircle shape, brush the top with more melted butter and sprinkle over a pinch of cayenne pepper. Cut each tortilla in half and carefully place on the baking sheet. Fold over the tortilla to make a semicircle shape, brush the top with more melted butter and sprinkle over a pinch of cayenne pepper. Cut each tortilla in half and carefully place on the baking sheet. Bake for 10 minutes. Leave to cool slightly and serve with the mango salsa, soured cream, guacamole, refried beans and any remaining tomato salsa. Bake for 10 minutes. Leave to cool slightly and serve with the mango salsa, soured cream, guacamole, refried beans and any remaining tomato salsa."
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} | 0d3ac9762ff15c97be45d28657180b93deb92a839b5b670d61dbb1d6502d3c9e | Mango, passion fruit and limoncello pavlova recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_passion_fruit_and_55667_16x9.jpg Mary Berry’s mango, passion fruit and limoncello pavlova is an impressive tropical fruit dessert guaranteed to wow family and friends. For this recipe you will need a large piping bag fitted with a large star nozzle. 6 large free-range egg whites350g/12oz caster sugar 1 tsp cornflour1 tsp white wine vinegar 6 large free-range egg whites 350g/12oz caster sugar 1 tsp cornflour 1 tsp white wine vinegar 2 ripe mangoes, peeled and halved, stone removed5 passion fruit, sliced in half300ml/½ pint double cream 3 tbsp limoncello liqueur25g/1oz pistachio nuts, chopped icing sugar, for dusting (optional) 2 ripe mangoes, peeled and halved, stone removed 5 passion fruit, sliced in half 300ml/½ pint double cream 3 tbsp limoncello liqueur 25g/1oz pistachio nuts, chopped icing sugar, for dusting (optional) Method Preheat the oven to 160C/140C Fan/Gas 3. Draw a 40x10cm/16x4in rectangle on a sheet of baking paper and place the paper (pencil-side down on a large baking sheet or shallow baking tray. Whisk the egg whites in a large mixing bowl with an electric whisk on full speed, until soft peaks form (see the recipe tip and technique video below). Add the sugar, a little at a time, whisking on full speed until stiff and glossy. Mix the cornflour and vinegar in a cup until smooth, then stir into the egg white mixture.Use four small blobs of the meringue to stick the prepared baking paper to the tray. Spoon just over half of the meringue onto the rectangle drawn on the baking paper. Using the back of a spoon, spread out the meringue to make a neat rectangle.Make a trench in the centre and build up the sides. If necessary, use a small palette knife to add more of the meringue to the outsides to make a smooth rectangle.Spoon the remaining meringue into a piping bag fitted with a large star nozzle. Pipe eight small round nests on top of both sides of the meringue rectangle, making a little hole in the middle of each nest.Put in the oven and immediately reduce the temperature to 130C/120C Fan/Gas 1. Bake for 1–1¼ hours until the outside is crisp but still white. Turn the oven off and leave the pavlova in the oven for at least an hour until completely cool. To make the filling, chop one mango into small cubes. Slice the second mango into thin strips. Scoop out the pulp and seeds from the passion fruit. Whip the cream until soft peaks form, then lift out 1 heaped tablespoon and set aside. Fold the limoncello and three-quarters of the passion fruit pulp into the whipped cream, then fold in the cubed mango. Spoon the cream mixture along the centre of the pavlova. Spoon a little of the reserved cream into each nest and top with the chopped pistachios. Arrange the sliced mango along the centre, on top of the cream, and drizzle over the remaining passion fruit pulp. Preheat the oven to 160C/140C Fan/Gas 3. Draw a 40x10cm/16x4in rectangle on a sheet of baking paper and place the paper (pencil-side down on a large baking sheet or shallow baking tray. Preheat the oven to 160C/140C Fan/Gas 3. Draw a 40x10cm/16x4in rectangle on a sheet of baking paper and place the paper (pencil-side down on a large baking sheet or shallow baking tray. Whisk the egg whites in a large mixing bowl with an electric whisk on full speed, until soft peaks form (see the recipe tip and technique video below). Add the sugar, a little at a time, whisking on full speed until stiff and glossy. Mix the cornflour and vinegar in a cup until smooth, then stir into the egg white mixture. Whisk the egg whites in a large mixing bowl with an electric whisk on full speed, until soft peaks form (see the recipe tip and technique video below). Add the sugar, a little at a time, whisking on full speed until stiff and glossy. Mix the cornflour and vinegar in a cup until smooth, then stir into the egg white mixture. Use four small blobs of the meringue to stick the prepared baking paper to the tray. Spoon just over half of the meringue onto the rectangle drawn on the baking paper. Using the back of a spoon, spread out the meringue to make a neat rectangle. Use four small blobs of the meringue to stick the prepared baking paper to the tray. Spoon just over half of the meringue onto the rectangle drawn on the baking paper. Using the back of a spoon, spread out the meringue to make a neat rectangle. Make a trench in the centre and build up the sides. If necessary, use a small palette knife to add more of the meringue to the outsides to make a smooth rectangle. Make a trench in the centre and build up the sides. If necessary, use a small palette knife to add more of the meringue to the outsides to make a smooth rectangle. Spoon the remaining meringue into a piping bag fitted with a large star nozzle. Pipe eight small round nests on top of both sides of the meringue rectangle, making a little hole in the middle of each nest. Spoon the remaining meringue into a piping bag fitted with a large star nozzle. Pipe eight small round nests on top of both sides of the meringue rectangle, making a little hole in the middle of each nest. Put in the oven and immediately reduce the temperature to 130C/120C Fan/Gas 1. Bake for 1–1¼ hours until the outside is crisp but still white. Turn the oven off and leave the pavlova in the oven for at least an hour until completely cool. Put in the oven and immediately reduce the temperature to 130C/120C Fan/Gas 1. Bake for 1–1¼ hours until the outside is crisp but still white. Turn the oven off and leave the pavlova in the oven for at least an hour until completely cool. To make the filling, chop one mango into small cubes. Slice the second mango into thin strips. Scoop out the pulp and seeds from the passion fruit. To make the filling, chop one mango into small cubes. Slice the second mango into thin strips. Scoop out the pulp and seeds from the passion fruit. Whip the cream until soft peaks form, then lift out 1 heaped tablespoon and set aside. Fold the limoncello and three-quarters of the passion fruit pulp into the whipped cream, then fold in the cubed mango. Whip the cream until soft peaks form, then lift out 1 heaped tablespoon and set aside. Fold the limoncello and three-quarters of the passion fruit pulp into the whipped cream, then fold in the cubed mango. Spoon the cream mixture along the centre of the pavlova. Spoon a little of the reserved cream into each nest and top with the chopped pistachios. Arrange the sliced mango along the centre, on top of the cream, and drizzle over the remaining passion fruit pulp. Spoon the cream mixture along the centre of the pavlova. Spoon a little of the reserved cream into each nest and top with the chopped pistachios. Arrange the sliced mango along the centre, on top of the cream, and drizzle over the remaining passion fruit pulp. Recipe tips When whisking the egg whites, it's crucial your bowl is clean with no traces of grease. Also, when separating the eggs take sure to ensure no yolk gets in with the whites. | {
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"title": "Mango, passion fruit and limoncello pavlova 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/mango_passion_fruit_and_55667_16x9.jpg Mary Berry’s mango, passion fruit and limoncello pavlova is an impressive tropical fruit dessert guaranteed to wow family and friends. For this recipe you will need a large piping bag fitted with a large star nozzle. 6 large free-range egg whites350g/12oz caster sugar 1 tsp cornflour1 tsp white wine vinegar 6 large free-range egg whites 350g/12oz caster sugar 1 tsp cornflour 1 tsp white wine vinegar 2 ripe mangoes, peeled and halved, stone removed5 passion fruit, sliced in half300ml/½ pint double cream 3 tbsp limoncello liqueur25g/1oz pistachio nuts, chopped icing sugar, for dusting (optional) 2 ripe mangoes, peeled and halved, stone removed 5 passion fruit, sliced in half 300ml/½ pint double cream 3 tbsp limoncello liqueur 25g/1oz pistachio nuts, chopped icing sugar, for dusting (optional) Method Preheat the oven to 160C/140C Fan/Gas 3. Draw a 40x10cm/16x4in rectangle on a sheet of baking paper and place the paper (pencil-side down on a large baking sheet or shallow baking tray. Whisk the egg whites in a large mixing bowl with an electric whisk on full speed, until soft peaks form (see the recipe tip and technique video below). Add the sugar, a little at a time, whisking on full speed until stiff and glossy. Mix the cornflour and vinegar in a cup until smooth, then stir into the egg white mixture.Use four small blobs of the meringue to stick the prepared baking paper to the tray. Spoon just over half of the meringue onto the rectangle drawn on the baking paper. Using the back of a spoon, spread out the meringue to make a neat rectangle.Make a trench in the centre and build up the sides. If necessary, use a small palette knife to add more of the meringue to the outsides to make a smooth rectangle.Spoon the remaining meringue into a piping bag fitted with a large star nozzle. Pipe eight small round nests on top of both sides of the meringue rectangle, making a little hole in the middle of each nest.Put in the oven and immediately reduce the temperature to 130C/120C Fan/Gas 1. Bake for 1–1¼ hours until the outside is crisp but still white. Turn the oven off and leave the pavlova in the oven for at least an hour until completely cool. To make the filling, chop one mango into small cubes. Slice the second mango into thin strips. Scoop out the pulp and seeds from the passion fruit. Whip the cream until soft peaks form, then lift out 1 heaped tablespoon and set aside. Fold the limoncello and three-quarters of the passion fruit pulp into the whipped cream, then fold in the cubed mango. Spoon the cream mixture along the centre of the pavlova. Spoon a little of the reserved cream into each nest and top with the chopped pistachios. Arrange the sliced mango along the centre, on top of the cream, and drizzle over the remaining passion fruit pulp. Preheat the oven to 160C/140C Fan/Gas 3. Draw a 40x10cm/16x4in rectangle on a sheet of baking paper and place the paper (pencil-side down on a large baking sheet or shallow baking tray. Preheat the oven to 160C/140C Fan/Gas 3. Draw a 40x10cm/16x4in rectangle on a sheet of baking paper and place the paper (pencil-side down on a large baking sheet or shallow baking tray. Whisk the egg whites in a large mixing bowl with an electric whisk on full speed, until soft peaks form (see the recipe tip and technique video below). Add the sugar, a little at a time, whisking on full speed until stiff and glossy. Mix the cornflour and vinegar in a cup until smooth, then stir into the egg white mixture. Whisk the egg whites in a large mixing bowl with an electric whisk on full speed, until soft peaks form (see the recipe tip and technique video below). Add the sugar, a little at a time, whisking on full speed until stiff and glossy. Mix the cornflour and vinegar in a cup until smooth, then stir into the egg white mixture. Use four small blobs of the meringue to stick the prepared baking paper to the tray. Spoon just over half of the meringue onto the rectangle drawn on the baking paper. Using the back of a spoon, spread out the meringue to make a neat rectangle. Use four small blobs of the meringue to stick the prepared baking paper to the tray. Spoon just over half of the meringue onto the rectangle drawn on the baking paper. Using the back of a spoon, spread out the meringue to make a neat rectangle. Make a trench in the centre and build up the sides. If necessary, use a small palette knife to add more of the meringue to the outsides to make a smooth rectangle. Make a trench in the centre and build up the sides. If necessary, use a small palette knife to add more of the meringue to the outsides to make a smooth rectangle. Spoon the remaining meringue into a piping bag fitted with a large star nozzle. Pipe eight small round nests on top of both sides of the meringue rectangle, making a little hole in the middle of each nest. Spoon the remaining meringue into a piping bag fitted with a large star nozzle. Pipe eight small round nests on top of both sides of the meringue rectangle, making a little hole in the middle of each nest. Put in the oven and immediately reduce the temperature to 130C/120C Fan/Gas 1. Bake for 1–1¼ hours until the outside is crisp but still white. Turn the oven off and leave the pavlova in the oven for at least an hour until completely cool. Put in the oven and immediately reduce the temperature to 130C/120C Fan/Gas 1. Bake for 1–1¼ hours until the outside is crisp but still white. Turn the oven off and leave the pavlova in the oven for at least an hour until completely cool. To make the filling, chop one mango into small cubes. Slice the second mango into thin strips. Scoop out the pulp and seeds from the passion fruit. To make the filling, chop one mango into small cubes. Slice the second mango into thin strips. Scoop out the pulp and seeds from the passion fruit. Whip the cream until soft peaks form, then lift out 1 heaped tablespoon and set aside. Fold the limoncello and three-quarters of the passion fruit pulp into the whipped cream, then fold in the cubed mango. Whip the cream until soft peaks form, then lift out 1 heaped tablespoon and set aside. Fold the limoncello and three-quarters of the passion fruit pulp into the whipped cream, then fold in the cubed mango. Spoon the cream mixture along the centre of the pavlova. Spoon a little of the reserved cream into each nest and top with the chopped pistachios. Arrange the sliced mango along the centre, on top of the cream, and drizzle over the remaining passion fruit pulp. Spoon the cream mixture along the centre of the pavlova. Spoon a little of the reserved cream into each nest and top with the chopped pistachios. Arrange the sliced mango along the centre, on top of the cream, and drizzle over the remaining passion fruit pulp. Recipe tips When whisking the egg whites, it's crucial your bowl is clean with no traces of grease. Also, when separating the eggs take sure to ensure no yolk gets in with the whites."
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} | 217cb037f11592c6d9d501d83905dc5bae54dd169f3664f4287bd1b07d226da2 | Cauliflower rice recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_rice_04124_16x9.jpg Cauliflower rice makes a really easy low-carb, low-calorie side for your favourite curries, chilli con carne and anything else you might serve with rice. It's also cheap and quick to make, especially if you have a food processor. Use the freshest cauliflower for this recipe as older ones will be softer (so harder to grate) and have a stronger brassica flavour. Salt really helps the flavour so do take your time to get the seasoning right. ½ medium cauliflower, leaves and stalk discarded1 tbsp vegetable oil or cooking oil of your choicesalt, to taste ½ medium cauliflower, leaves and stalk discarded 1 tbsp vegetable oil or cooking oil of your choice salt, to taste Method Cut the cauliflower into smaller pieces and finely grate or pulse in a food processor until broken into rice-sized pieces (you may need to do this in batches depending on the size of your food processor).Transfer the cauliflower rice to a clean tea towel, and gently squeeze out any excess water, this will produce a fluffier texture once it’s cooked, but it's not essential.Heat a tablespoon of olive oil in a non-stick frying pan over a medium heat, then add the cauliflower rice. Stir to coat in the oil and cook for around 5 minutes, until heated through and lightly browned. As it cooks, gently stir it occasionally so the cauliflower cooks evenly (it could get mushy if you stir it too often).Season with salt, to taste, and serve hot. Cut the cauliflower into smaller pieces and finely grate or pulse in a food processor until broken into rice-sized pieces (you may need to do this in batches depending on the size of your food processor). Cut the cauliflower into smaller pieces and finely grate or pulse in a food processor until broken into rice-sized pieces (you may need to do this in batches depending on the size of your food processor). Transfer the cauliflower rice to a clean tea towel, and gently squeeze out any excess water, this will produce a fluffier texture once it’s cooked, but it's not essential. Transfer the cauliflower rice to a clean tea towel, and gently squeeze out any excess water, this will produce a fluffier texture once it’s cooked, but it's not essential. Heat a tablespoon of olive oil in a non-stick frying pan over a medium heat, then add the cauliflower rice. Stir to coat in the oil and cook for around 5 minutes, until heated through and lightly browned. As it cooks, gently stir it occasionally so the cauliflower cooks evenly (it could get mushy if you stir it too often). Heat a tablespoon of olive oil in a non-stick frying pan over a medium heat, then add the cauliflower rice. Stir to coat in the oil and cook for around 5 minutes, until heated through and lightly browned. As it cooks, gently stir it occasionally so the cauliflower cooks evenly (it could get mushy if you stir it too often). Season with salt, to taste, and serve hot. Season with salt, to taste, and serve hot. Recipe tips You can store the cauliflower rice in a sealed container in the fridge for up to 3 days or freeze it for up to 2 months. | {
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"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_rice_04124_16x9.jpg Cauliflower rice makes a really easy low-carb, low-calorie side for your favourite curries, chilli con carne and anything else you might serve with rice. It's also cheap and quick to make, especially if you have a food processor. Use the freshest cauliflower for this recipe as older ones will be softer (so harder to grate) and have a stronger brassica flavour. Salt really helps the flavour so do take your time to get the seasoning right. ½ medium cauliflower, leaves and stalk discarded1 tbsp vegetable oil or cooking oil of your choicesalt, to taste ½ medium cauliflower, leaves and stalk discarded 1 tbsp vegetable oil or cooking oil of your choice salt, to taste Method Cut the cauliflower into smaller pieces and finely grate or pulse in a food processor until broken into rice-sized pieces (you may need to do this in batches depending on the size of your food processor).Transfer the cauliflower rice to a clean tea towel, and gently squeeze out any excess water, this will produce a fluffier texture once it’s cooked, but it's not essential.Heat a tablespoon of olive oil in a non-stick frying pan over a medium heat, then add the cauliflower rice. Stir to coat in the oil and cook for around 5 minutes, until heated through and lightly browned. As it cooks, gently stir it occasionally so the cauliflower cooks evenly (it could get mushy if you stir it too often).Season with salt, to taste, and serve hot. Cut the cauliflower into smaller pieces and finely grate or pulse in a food processor until broken into rice-sized pieces (you may need to do this in batches depending on the size of your food processor). Cut the cauliflower into smaller pieces and finely grate or pulse in a food processor until broken into rice-sized pieces (you may need to do this in batches depending on the size of your food processor). Transfer the cauliflower rice to a clean tea towel, and gently squeeze out any excess water, this will produce a fluffier texture once it’s cooked, but it's not essential. Transfer the cauliflower rice to a clean tea towel, and gently squeeze out any excess water, this will produce a fluffier texture once it’s cooked, but it's not essential. Heat a tablespoon of olive oil in a non-stick frying pan over a medium heat, then add the cauliflower rice. Stir to coat in the oil and cook for around 5 minutes, until heated through and lightly browned. As it cooks, gently stir it occasionally so the cauliflower cooks evenly (it could get mushy if you stir it too often). Heat a tablespoon of olive oil in a non-stick frying pan over a medium heat, then add the cauliflower rice. Stir to coat in the oil and cook for around 5 minutes, until heated through and lightly browned. As it cooks, gently stir it occasionally so the cauliflower cooks evenly (it could get mushy if you stir it too often). Season with salt, to taste, and serve hot. Season with salt, to taste, and serve hot. Recipe tips You can store the cauliflower rice in a sealed container in the fridge for up to 3 days or freeze it for up to 2 months."
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} | d052890bd7c31e392c106b7eb3aad850816b0a2d0665661a3b90ec1fe96bdbfb | Sweet potato mash recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_mash_38587_16x9.jpg Learn how to make this simple side dish of sweet potato mash – a great alternative to traditional mashed potato. 2–3 medium sweet potatoes50g/1¾oz butter75–100ml/2½–3½fl oz milksalt and freshly ground pepperchopped fresh flatleaf parsley, to serve (optional) 2–3 medium sweet potatoes 50g/1¾oz butter 75–100ml/2½–3½fl oz milk salt and freshly ground pepper chopped fresh flatleaf parsley, to serve (optional) Method Peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 20 minutes, until the tip of a knife easily slides through a chunk of sweet potato.Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper.Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. Peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 20 minutes, until the tip of a knife easily slides through a chunk of sweet potato. Peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 20 minutes, until the tip of a knife easily slides through a chunk of sweet potato. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. Recipe tips To make a vegan version, simply swap the butter and milk for dairy-free alternatives. | {
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"title": "Sweet potato mash 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/sweet_potato_mash_38587_16x9.jpg Learn how to make this simple side dish of sweet potato mash – a great alternative to traditional mashed potato. 2–3 medium sweet potatoes50g/1¾oz butter75–100ml/2½–3½fl oz milksalt and freshly ground pepperchopped fresh flatleaf parsley, to serve (optional) 2–3 medium sweet potatoes 50g/1¾oz butter 75–100ml/2½–3½fl oz milk salt and freshly ground pepper chopped fresh flatleaf parsley, to serve (optional) Method Peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 20 minutes, until the tip of a knife easily slides through a chunk of sweet potato.Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper.Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. Peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 20 minutes, until the tip of a knife easily slides through a chunk of sweet potato. Peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 20 minutes, until the tip of a knife easily slides through a chunk of sweet potato. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. Recipe tips To make a vegan version, simply swap the butter and milk for dairy-free alternatives."
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} | 1a0a769654ea589034b5856018ea57e312d7e5643bac1e601e7fc06494926314 | Sausage and mash pie recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_mash_pie_94920_16x9.jpg A classic British combo in the form of a comforting pie, boasting chunky pieces of sausage covered with lashings of rich onion gravy. 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into large chunks50ml/2fl oz milk 40g/1½oz butter 25g/1oz cheddar, grated 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into large chunks 50ml/2fl oz milk 40g/1½oz butter 25g/1oz cheddar, grated ½ tbsp oil, for frying 8 pork sausages (we used Cumberland)1 tbsp butter 1 large onion, sliced 1 garlic clove, crushed 1 tbsp dried mixed herbs 2 tbsp apple chutney 1 tsp wholegrain mustard 2 tbsp plain flour 1 tbsp cider vinegar 500ml/18fl oz hot beef stock salt and cracked black pepper ½ tbsp oil, for frying 8 pork sausages (we used Cumberland) 1 tbsp butter 1 large onion, sliced 1 garlic clove, crushed 1 tbsp dried mixed herbs 2 tbsp apple chutney 1 tsp wholegrain mustard 2 tbsp plain flour 1 tbsp cider vinegar 500ml/18fl oz hot beef stock salt and cracked black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the potatoes in a large saucepan of salted water. Bring to the boil, then turn down the heat to medium and allow to simmer for 10–15 minutes until the potato is soft when tested with a sharp knife. Drain the cooked potatoes into a colander, then return them to the warm pan along with the milk, butter and some salt and pepper. Mash the potatoes until smooth and fluffy. Set aside ready for assembly. Meanwhile, make the filling. Warm the oil in a pan over a medium heat then add the sausages. Fry for 8–10 minutes, browning the sausages on all sides. Remove the sausages from the pan and transfer to a plate. In the same pan, melt the butter then add the onion. Fry the onions for 4–5 minutes until they start to soften and brown. Add a pinch of salt and the garlic. Fry for a further 1–2 minutes. Sprinkle in the herbs and stir through the chutney and mustard. Sprinkle in the flour, stir to coat the onions, then add any juices from the sausage plate along with the cider vinegar and stock. Bring everything in the pan to the boil before reducing the heat to a rapid simmer. Cook for 5–8 minutes until the liquid is reduced and a thick, glossy gravy is created. Chop the cooked sausages into chunky pieces and add to the gravy. Taste and season as necessary with salt and pepper. Carefully pour the sausage mixture into an ovenproof dish before spooning over the prepared mashed potatoes. Sprinkle with the grated cheese and place in the oven for 25–30 minutes until the potato is golden and crispy. Remove from the oven and allow to rest for 5 minutes before serving alongside seasonal greens. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the potatoes in a large saucepan of salted water. Bring to the boil, then turn down the heat to medium and allow to simmer for 10–15 minutes until the potato is soft when tested with a sharp knife. Place the potatoes in a large saucepan of salted water. Bring to the boil, then turn down the heat to medium and allow to simmer for 10–15 minutes until the potato is soft when tested with a sharp knife. Drain the cooked potatoes into a colander, then return them to the warm pan along with the milk, butter and some salt and pepper. Mash the potatoes until smooth and fluffy. Set aside ready for assembly. Drain the cooked potatoes into a colander, then return them to the warm pan along with the milk, butter and some salt and pepper. Mash the potatoes until smooth and fluffy. Set aside ready for assembly. Meanwhile, make the filling. Warm the oil in a pan over a medium heat then add the sausages. Fry for 8–10 minutes, browning the sausages on all sides. Remove the sausages from the pan and transfer to a plate. Meanwhile, make the filling. Warm the oil in a pan over a medium heat then add the sausages. Fry for 8–10 minutes, browning the sausages on all sides. Remove the sausages from the pan and transfer to a plate. In the same pan, melt the butter then add the onion. Fry the onions for 4–5 minutes until they start to soften and brown. Add a pinch of salt and the garlic. Fry for a further 1–2 minutes. In the same pan, melt the butter then add the onion. Fry the onions for 4–5 minutes until they start to soften and brown. Add a pinch of salt and the garlic. Fry for a further 1–2 minutes. Sprinkle in the herbs and stir through the chutney and mustard. Sprinkle in the flour, stir to coat the onions, then add any juices from the sausage plate along with the cider vinegar and stock. Sprinkle in the herbs and stir through the chutney and mustard. Sprinkle in the flour, stir to coat the onions, then add any juices from the sausage plate along with the cider vinegar and stock. Bring everything in the pan to the boil before reducing the heat to a rapid simmer. Cook for 5–8 minutes until the liquid is reduced and a thick, glossy gravy is created. Chop the cooked sausages into chunky pieces and add to the gravy. Taste and season as necessary with salt and pepper. Bring everything in the pan to the boil before reducing the heat to a rapid simmer. Cook for 5–8 minutes until the liquid is reduced and a thick, glossy gravy is created. Chop the cooked sausages into chunky pieces and add to the gravy. Taste and season as necessary with salt and pepper. Carefully pour the sausage mixture into an ovenproof dish before spooning over the prepared mashed potatoes. Sprinkle with the grated cheese and place in the oven for 25–30 minutes until the potato is golden and crispy. Carefully pour the sausage mixture into an ovenproof dish before spooning over the prepared mashed potatoes. Sprinkle with the grated cheese and place in the oven for 25–30 minutes until the potato is golden and crispy. Remove from the oven and allow to rest for 5 minutes before serving alongside seasonal greens. Remove from the oven and allow to rest for 5 minutes before serving alongside seasonal greens. Recipe tips This sausage and mash pie can be made vegetarian by using veggie sausages and veggie stock. Make sure to check the sausages and stock for gluten, if you need this dish to be gluten-free. | {
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"title": "Sausage and mash pie 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/sausage_and_mash_pie_94920_16x9.jpg A classic British combo in the form of a comforting pie, boasting chunky pieces of sausage covered with lashings of rich onion gravy. 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into large chunks50ml/2fl oz milk 40g/1½oz butter 25g/1oz cheddar, grated 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into large chunks 50ml/2fl oz milk 40g/1½oz butter 25g/1oz cheddar, grated ½ tbsp oil, for frying 8 pork sausages (we used Cumberland)1 tbsp butter 1 large onion, sliced 1 garlic clove, crushed 1 tbsp dried mixed herbs 2 tbsp apple chutney 1 tsp wholegrain mustard 2 tbsp plain flour 1 tbsp cider vinegar 500ml/18fl oz hot beef stock salt and cracked black pepper ½ tbsp oil, for frying 8 pork sausages (we used Cumberland) 1 tbsp butter 1 large onion, sliced 1 garlic clove, crushed 1 tbsp dried mixed herbs 2 tbsp apple chutney 1 tsp wholegrain mustard 2 tbsp plain flour 1 tbsp cider vinegar 500ml/18fl oz hot beef stock salt and cracked black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the potatoes in a large saucepan of salted water. Bring to the boil, then turn down the heat to medium and allow to simmer for 10–15 minutes until the potato is soft when tested with a sharp knife. Drain the cooked potatoes into a colander, then return them to the warm pan along with the milk, butter and some salt and pepper. Mash the potatoes until smooth and fluffy. Set aside ready for assembly. Meanwhile, make the filling. Warm the oil in a pan over a medium heat then add the sausages. Fry for 8–10 minutes, browning the sausages on all sides. Remove the sausages from the pan and transfer to a plate. In the same pan, melt the butter then add the onion. Fry the onions for 4–5 minutes until they start to soften and brown. Add a pinch of salt and the garlic. Fry for a further 1–2 minutes. Sprinkle in the herbs and stir through the chutney and mustard. Sprinkle in the flour, stir to coat the onions, then add any juices from the sausage plate along with the cider vinegar and stock. Bring everything in the pan to the boil before reducing the heat to a rapid simmer. Cook for 5–8 minutes until the liquid is reduced and a thick, glossy gravy is created. Chop the cooked sausages into chunky pieces and add to the gravy. Taste and season as necessary with salt and pepper. Carefully pour the sausage mixture into an ovenproof dish before spooning over the prepared mashed potatoes. Sprinkle with the grated cheese and place in the oven for 25–30 minutes until the potato is golden and crispy. Remove from the oven and allow to rest for 5 minutes before serving alongside seasonal greens. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the potatoes in a large saucepan of salted water. Bring to the boil, then turn down the heat to medium and allow to simmer for 10–15 minutes until the potato is soft when tested with a sharp knife. Place the potatoes in a large saucepan of salted water. Bring to the boil, then turn down the heat to medium and allow to simmer for 10–15 minutes until the potato is soft when tested with a sharp knife. Drain the cooked potatoes into a colander, then return them to the warm pan along with the milk, butter and some salt and pepper. Mash the potatoes until smooth and fluffy. Set aside ready for assembly. Drain the cooked potatoes into a colander, then return them to the warm pan along with the milk, butter and some salt and pepper. Mash the potatoes until smooth and fluffy. Set aside ready for assembly. Meanwhile, make the filling. Warm the oil in a pan over a medium heat then add the sausages. Fry for 8–10 minutes, browning the sausages on all sides. Remove the sausages from the pan and transfer to a plate. Meanwhile, make the filling. Warm the oil in a pan over a medium heat then add the sausages. Fry for 8–10 minutes, browning the sausages on all sides. Remove the sausages from the pan and transfer to a plate. In the same pan, melt the butter then add the onion. Fry the onions for 4–5 minutes until they start to soften and brown. Add a pinch of salt and the garlic. Fry for a further 1–2 minutes. In the same pan, melt the butter then add the onion. Fry the onions for 4–5 minutes until they start to soften and brown. Add a pinch of salt and the garlic. Fry for a further 1–2 minutes. Sprinkle in the herbs and stir through the chutney and mustard. Sprinkle in the flour, stir to coat the onions, then add any juices from the sausage plate along with the cider vinegar and stock. Sprinkle in the herbs and stir through the chutney and mustard. Sprinkle in the flour, stir to coat the onions, then add any juices from the sausage plate along with the cider vinegar and stock. Bring everything in the pan to the boil before reducing the heat to a rapid simmer. Cook for 5–8 minutes until the liquid is reduced and a thick, glossy gravy is created. Chop the cooked sausages into chunky pieces and add to the gravy. Taste and season as necessary with salt and pepper. Bring everything in the pan to the boil before reducing the heat to a rapid simmer. Cook for 5–8 minutes until the liquid is reduced and a thick, glossy gravy is created. Chop the cooked sausages into chunky pieces and add to the gravy. Taste and season as necessary with salt and pepper. Carefully pour the sausage mixture into an ovenproof dish before spooning over the prepared mashed potatoes. Sprinkle with the grated cheese and place in the oven for 25–30 minutes until the potato is golden and crispy. Carefully pour the sausage mixture into an ovenproof dish before spooning over the prepared mashed potatoes. Sprinkle with the grated cheese and place in the oven for 25–30 minutes until the potato is golden and crispy. Remove from the oven and allow to rest for 5 minutes before serving alongside seasonal greens. Remove from the oven and allow to rest for 5 minutes before serving alongside seasonal greens. Recipe tips This sausage and mash pie can be made vegetarian by using veggie sausages and veggie stock. Make sure to check the sausages and stock for gluten, if you need this dish to be gluten-free."
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} | 06ff15cd1915508ae229938f142ddf71de49e2116955930a907fa4c5c1597bdb | Gluten-free toad in the hole with gravy recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_toad_in_the_42599_16x9.jpg Juicy sausages nestled in a gluten-free crisp, golden batter, with velvety gravy on the side… perfect for a cosy weekend dinner. Serve with plenty of buttery mash. 1 tbsp vegetable oil6 gluten-free sausages100g/3½oz cornflour or tapioca starch½ tbsp dried rosemary (optional)3 free-range eggs150ml/¼ pint milksalt and freshly ground black peppermashed potatoes and vegetables, to serve 1 tbsp vegetable oil 6 gluten-free sausages 100g/3½oz cornflour or tapioca starch ½ tbsp dried rosemary (optional) 3 free-range eggs 150ml/¼ pint milk salt and freshly ground black pepper mashed potatoes and vegetables, to serve 50g/1¾oz butter3 tbsp gluten-free plain flour500ml/18fl oz gluten-free beef or chicken stock½ tsp gravy browning ½ tsp black pepper 50g/1¾oz butter 3 tbsp gluten-free plain flour 500ml/18fl oz gluten-free beef or chicken stock ½ tsp gravy browning ½ tsp black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a 20x30cm/8x12in roasting tin. Arrange the sausages in the tin, then roast in the oven for 10 minutes until the sausages are showing very slight signs of browning.Meanwhile, combine the cornflour, rosemary and eggs in a large mixing bowl and season with salt and pepper. Whisk together until smooth, then add half the milk and whisk again until smooth and lump-free. Whisk in the remaining milk.Remove the roasting tin from the oven, quickly pour the batter on top of the sausages and immediately return to the oven.Cook for about 25 minutes until the sausages have browned and the batter is crispy, golden and risen. Don’t open the oven during cooking to check on it, as this will cause it to instantly deflate!Meanwhile, make the gravy. Add the butter to a small saucepan over a low–medium heat. Once melted, add the flour and whisk until it forms a smooth paste. Add the stock, gravy browning and black pepper and stir well. Bring to the boil and simmer until it thickens. Allow to cool for 5 minutes – the gravy will thicken a little more as it cools.Serve the toad in the hole with mashed potato, veggies and gravy on the side. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a 20x30cm/8x12in roasting tin. Arrange the sausages in the tin, then roast in the oven for 10 minutes until the sausages are showing very slight signs of browning. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a 20x30cm/8x12in roasting tin. Arrange the sausages in the tin, then roast in the oven for 10 minutes until the sausages are showing very slight signs of browning. Meanwhile, combine the cornflour, rosemary and eggs in a large mixing bowl and season with salt and pepper. Whisk together until smooth, then add half the milk and whisk again until smooth and lump-free. Whisk in the remaining milk. Meanwhile, combine the cornflour, rosemary and eggs in a large mixing bowl and season with salt and pepper. Whisk together until smooth, then add half the milk and whisk again until smooth and lump-free. Whisk in the remaining milk. Remove the roasting tin from the oven, quickly pour the batter on top of the sausages and immediately return to the oven. Remove the roasting tin from the oven, quickly pour the batter on top of the sausages and immediately return to the oven. Cook for about 25 minutes until the sausages have browned and the batter is crispy, golden and risen. Don’t open the oven during cooking to check on it, as this will cause it to instantly deflate! Cook for about 25 minutes until the sausages have browned and the batter is crispy, golden and risen. Don’t open the oven during cooking to check on it, as this will cause it to instantly deflate! Meanwhile, make the gravy. Add the butter to a small saucepan over a low–medium heat. Once melted, add the flour and whisk until it forms a smooth paste. Add the stock, gravy browning and black pepper and stir well. Bring to the boil and simmer until it thickens. Allow to cool for 5 minutes – the gravy will thicken a little more as it cools. Meanwhile, make the gravy. Add the butter to a small saucepan over a low–medium heat. Once melted, add the flour and whisk until it forms a smooth paste. Add the stock, gravy browning and black pepper and stir well. Bring to the boil and simmer until it thickens. Allow to cool for 5 minutes – the gravy will thicken a little more as it cools. Serve the toad in the hole with mashed potato, veggies and gravy on the side. Serve the toad in the hole with mashed potato, veggies and gravy on the side. | {
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"title": "Gluten-free toad in the hole with gravy 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/gluten-free_toad_in_the_42599_16x9.jpg Juicy sausages nestled in a gluten-free crisp, golden batter, with velvety gravy on the side… perfect for a cosy weekend dinner. Serve with plenty of buttery mash. 1 tbsp vegetable oil6 gluten-free sausages100g/3½oz cornflour or tapioca starch½ tbsp dried rosemary (optional)3 free-range eggs150ml/¼ pint milksalt and freshly ground black peppermashed potatoes and vegetables, to serve 1 tbsp vegetable oil 6 gluten-free sausages 100g/3½oz cornflour or tapioca starch ½ tbsp dried rosemary (optional) 3 free-range eggs 150ml/¼ pint milk salt and freshly ground black pepper mashed potatoes and vegetables, to serve 50g/1¾oz butter3 tbsp gluten-free plain flour500ml/18fl oz gluten-free beef or chicken stock½ tsp gravy browning ½ tsp black pepper 50g/1¾oz butter 3 tbsp gluten-free plain flour 500ml/18fl oz gluten-free beef or chicken stock ½ tsp gravy browning ½ tsp black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a 20x30cm/8x12in roasting tin. Arrange the sausages in the tin, then roast in the oven for 10 minutes until the sausages are showing very slight signs of browning.Meanwhile, combine the cornflour, rosemary and eggs in a large mixing bowl and season with salt and pepper. Whisk together until smooth, then add half the milk and whisk again until smooth and lump-free. Whisk in the remaining milk.Remove the roasting tin from the oven, quickly pour the batter on top of the sausages and immediately return to the oven.Cook for about 25 minutes until the sausages have browned and the batter is crispy, golden and risen. Don’t open the oven during cooking to check on it, as this will cause it to instantly deflate!Meanwhile, make the gravy. Add the butter to a small saucepan over a low–medium heat. Once melted, add the flour and whisk until it forms a smooth paste. Add the stock, gravy browning and black pepper and stir well. Bring to the boil and simmer until it thickens. Allow to cool for 5 minutes – the gravy will thicken a little more as it cools.Serve the toad in the hole with mashed potato, veggies and gravy on the side. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a 20x30cm/8x12in roasting tin. Arrange the sausages in the tin, then roast in the oven for 10 minutes until the sausages are showing very slight signs of browning. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a 20x30cm/8x12in roasting tin. Arrange the sausages in the tin, then roast in the oven for 10 minutes until the sausages are showing very slight signs of browning. Meanwhile, combine the cornflour, rosemary and eggs in a large mixing bowl and season with salt and pepper. Whisk together until smooth, then add half the milk and whisk again until smooth and lump-free. Whisk in the remaining milk. Meanwhile, combine the cornflour, rosemary and eggs in a large mixing bowl and season with salt and pepper. Whisk together until smooth, then add half the milk and whisk again until smooth and lump-free. Whisk in the remaining milk. Remove the roasting tin from the oven, quickly pour the batter on top of the sausages and immediately return to the oven. Remove the roasting tin from the oven, quickly pour the batter on top of the sausages and immediately return to the oven. Cook for about 25 minutes until the sausages have browned and the batter is crispy, golden and risen. Don’t open the oven during cooking to check on it, as this will cause it to instantly deflate! Cook for about 25 minutes until the sausages have browned and the batter is crispy, golden and risen. Don’t open the oven during cooking to check on it, as this will cause it to instantly deflate! Meanwhile, make the gravy. Add the butter to a small saucepan over a low–medium heat. Once melted, add the flour and whisk until it forms a smooth paste. Add the stock, gravy browning and black pepper and stir well. Bring to the boil and simmer until it thickens. Allow to cool for 5 minutes – the gravy will thicken a little more as it cools. Meanwhile, make the gravy. Add the butter to a small saucepan over a low–medium heat. Once melted, add the flour and whisk until it forms a smooth paste. Add the stock, gravy browning and black pepper and stir well. Bring to the boil and simmer until it thickens. Allow to cool for 5 minutes – the gravy will thicken a little more as it cools. Serve the toad in the hole with mashed potato, veggies and gravy on the side. Serve the toad in the hole with mashed potato, veggies and gravy on the side."
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} | 3c99b48d0a9112dbe8c6ed9957e611ab155058904d9b4d6b9f53399c134720e2 | Sausages with braised lentils, mash and eggs recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausages_braised_lentils_98613_16x9.jpg Try this comforting sausage supper for a cosy autumn date night dinner. 2 tbsp olive oil4 pork and fennel sausages 150g/5½oz smoked pancetta, diced1 onion, finely chopped1 carrot, peeled and diced2 celery sticks, diced3 garlic cloves, crushed 400g/14oz cooked green or brown lentilssmall bunch fresh thyme 1 bay leaf 150ml/¼ pint red wine 300ml/½ pint hot chicken stock 2 tbsp olive oil 4 pork and fennel sausages 150g/5½oz smoked pancetta, diced 1 onion, finely chopped 1 carrot, peeled and diced 2 celery sticks, diced 3 garlic cloves, crushed 400g/14oz cooked green or brown lentils small bunch fresh thyme 1 bay leaf 150ml/¼ pint red wine 300ml/½ pint hot chicken stock 1 tbsp chopped fresh chivessoft mashed potato2 soft poached eggs 1 tbsp chopped fresh chives soft mashed potato 2 soft poached eggs Method Place a frying pan over a high heat then add the sausages and pancetta and cook until brown on all sides. Remove and set aside. This will take 4–5 minutes.Add the onions, carrots, celery and garlic to the same pan, reduce the heat and sweat for 10 minutes until soft. Add the lentils, thyme and bay leaf.Pour in the red wine and reduce by half, then add the stock and reduce by half again. This will take 5–8 minutes.Add the sausages and bacon back to the pan and simmer for a few minutes until cooked through. To serve, add a big spoonful of soft mash to a plate, top with the lentils and sausages and then the poached egg and chives. Place a frying pan over a high heat then add the sausages and pancetta and cook until brown on all sides. Remove and set aside. This will take 4–5 minutes. Place a frying pan over a high heat then add the sausages and pancetta and cook until brown on all sides. Remove and set aside. This will take 4–5 minutes. Add the onions, carrots, celery and garlic to the same pan, reduce the heat and sweat for 10 minutes until soft. Add the onions, carrots, celery and garlic to the same pan, reduce the heat and sweat for 10 minutes until soft. Add the lentils, thyme and bay leaf. Add the lentils, thyme and bay leaf. Pour in the red wine and reduce by half, then add the stock and reduce by half again. This will take 5–8 minutes. Pour in the red wine and reduce by half, then add the stock and reduce by half again. This will take 5–8 minutes. Add the sausages and bacon back to the pan and simmer for a few minutes until cooked through. Add the sausages and bacon back to the pan and simmer for a few minutes until cooked through. To serve, add a big spoonful of soft mash to a plate, top with the lentils and sausages and then the poached egg and chives. To serve, add a big spoonful of soft mash to a plate, top with the lentils and sausages and then the poached egg and chives. | {
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"title": "Sausages with braised lentils, mash and eggs recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausages_braised_lentils_98613_16x9.jpg Try this comforting sausage supper for a cosy autumn date night dinner. 2 tbsp olive oil4 pork and fennel sausages 150g/5½oz smoked pancetta, diced1 onion, finely chopped1 carrot, peeled and diced2 celery sticks, diced3 garlic cloves, crushed 400g/14oz cooked green or brown lentilssmall bunch fresh thyme 1 bay leaf 150ml/¼ pint red wine 300ml/½ pint hot chicken stock 2 tbsp olive oil 4 pork and fennel sausages 150g/5½oz smoked pancetta, diced 1 onion, finely chopped 1 carrot, peeled and diced 2 celery sticks, diced 3 garlic cloves, crushed 400g/14oz cooked green or brown lentils small bunch fresh thyme 1 bay leaf 150ml/¼ pint red wine 300ml/½ pint hot chicken stock 1 tbsp chopped fresh chivessoft mashed potato2 soft poached eggs 1 tbsp chopped fresh chives soft mashed potato 2 soft poached eggs Method Place a frying pan over a high heat then add the sausages and pancetta and cook until brown on all sides. Remove and set aside. This will take 4–5 minutes.Add the onions, carrots, celery and garlic to the same pan, reduce the heat and sweat for 10 minutes until soft. Add the lentils, thyme and bay leaf.Pour in the red wine and reduce by half, then add the stock and reduce by half again. This will take 5–8 minutes.Add the sausages and bacon back to the pan and simmer for a few minutes until cooked through. To serve, add a big spoonful of soft mash to a plate, top with the lentils and sausages and then the poached egg and chives. Place a frying pan over a high heat then add the sausages and pancetta and cook until brown on all sides. Remove and set aside. This will take 4–5 minutes. Place a frying pan over a high heat then add the sausages and pancetta and cook until brown on all sides. Remove and set aside. This will take 4–5 minutes. Add the onions, carrots, celery and garlic to the same pan, reduce the heat and sweat for 10 minutes until soft. Add the onions, carrots, celery and garlic to the same pan, reduce the heat and sweat for 10 minutes until soft. Add the lentils, thyme and bay leaf. Add the lentils, thyme and bay leaf. Pour in the red wine and reduce by half, then add the stock and reduce by half again. This will take 5–8 minutes. Pour in the red wine and reduce by half, then add the stock and reduce by half again. This will take 5–8 minutes. Add the sausages and bacon back to the pan and simmer for a few minutes until cooked through. Add the sausages and bacon back to the pan and simmer for a few minutes until cooked through. To serve, add a big spoonful of soft mash to a plate, top with the lentils and sausages and then the poached egg and chives. To serve, add a big spoonful of soft mash to a plate, top with the lentils and sausages and then the poached egg and chives."
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} | 30d116ca87c93312e3a6837de348d42bcb4dfd20dab78e9250ac74bfa4d53444 | Smoked mackerel fish cakes recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokedmackerelandhor_81884_16x9.jpg These smoked mackerel fish cakes are bold with horseradish, spring onions and herbs. If you fancy even more punchy, fiery flavour, then use the peppered smoked mackerel fillets. A sweet and earthy beetroot salad with soured cream mellows things out a bit. 500g/1lb 2oz medium-sized potatoes, peeled and halved3 tbsp horseradish sauce500g/1lb 2oz smoked mackerel fillets1 bunch spring onions, finely chopped1 tbsp chopped fresh tarragon or flatleaf parsley2 tbsp plain flour, seasoned with salt and freshly ground black pepper2 free-range eggs, beaten200g/7oz fresh breadcrumbssunflower or vegetable oil, for shallow frying 500g/1lb 2oz medium-sized potatoes, peeled and halved 3 tbsp horseradish sauce 500g/1lb 2oz smoked mackerel fillets 1 bunch spring onions, finely chopped 1 tbsp chopped fresh tarragon or flatleaf parsley 2 tbsp plain flour, seasoned with salt and freshly ground black pepper 2 free-range eggs, beaten 200g/7oz fresh breadcrumbs sunflower or vegetable oil, for shallow frying 2 tbsp olive oil1 small red onion, finely chopped200g/7oz cooked beetroot (vacuum-packed is good, but not pickled)salt and freshly ground black pepper2 tbsp capers, drained 1 lemon, finely grated zest only1 tbsp chopped fresh chivessoured cream, to serve 2 tbsp olive oil 1 small red onion, finely chopped 200g/7oz cooked beetroot (vacuum-packed is good, but not pickled) salt and freshly ground black pepper 2 tbsp capers, drained 1 lemon, finely grated zest only 1 tbsp chopped fresh chives soured cream, to serve Method Boil the potatoes in salted water until they are cooked through, then drain and mash them with the horseradish.Peel away the skin from the mackerel fillets and discard. Flake the fillets into the mashed potato, removing any bones if you come across any.Add the spring onions, tarragon or parsley and season with freshly ground black pepper. You shouldn't need to add any extra salt as the mackerel is naturally salty. Gently bind everything together and shape the mixture into eight flat cakes.Lightly dust the cakes in the seasoned flour, then dip into the egg and finally coat evenly in the breadcrumbs. The fish cakes are now best put in the fridge for about 30 minutes to firm up, but can be cooked straight away if necessary.Meanwhile, make the beetroot salad. Heat the olive oil in a small saucepan and then gently cook the onion for about five minutes until it has softened but not coloured.While the onion is cooking, cut the beetroot into small cubes. Add the capers and lemon zest to the frying onions and season with salt and freshly ground black pepper. Gently cook until the beetroot is heated through then stir in the chives.To cook the fishcakes, heat about 1cm/½in of oil in a large frying pan over a low-medium heat for shallow frying. Fry the fishcakes for 3-4 minutes on each side, until they are golden, crispy and heated through. To avoid overcrowding the pan, you will probably need to do this in two batches.Remove the cooked fishcakes from the frying pan, sit on kitchen paper to absorb any excess oil and keep warm in a low oven while you cook the rest.Once they are all cooked and wonderfully crispy, serve straight away with the beetroot salad and a dollop of sour cream. Boil the potatoes in salted water until they are cooked through, then drain and mash them with the horseradish. Boil the potatoes in salted water until they are cooked through, then drain and mash them with the horseradish. Peel away the skin from the mackerel fillets and discard. Flake the fillets into the mashed potato, removing any bones if you come across any. Peel away the skin from the mackerel fillets and discard. Flake the fillets into the mashed potato, removing any bones if you come across any. Add the spring onions, tarragon or parsley and season with freshly ground black pepper. You shouldn't need to add any extra salt as the mackerel is naturally salty. Gently bind everything together and shape the mixture into eight flat cakes. Add the spring onions, tarragon or parsley and season with freshly ground black pepper. You shouldn't need to add any extra salt as the mackerel is naturally salty. Gently bind everything together and shape the mixture into eight flat cakes. Lightly dust the cakes in the seasoned flour, then dip into the egg and finally coat evenly in the breadcrumbs. The fish cakes are now best put in the fridge for about 30 minutes to firm up, but can be cooked straight away if necessary. Lightly dust the cakes in the seasoned flour, then dip into the egg and finally coat evenly in the breadcrumbs. The fish cakes are now best put in the fridge for about 30 minutes to firm up, but can be cooked straight away if necessary. Meanwhile, make the beetroot salad. Heat the olive oil in a small saucepan and then gently cook the onion for about five minutes until it has softened but not coloured. Meanwhile, make the beetroot salad. Heat the olive oil in a small saucepan and then gently cook the onion for about five minutes until it has softened but not coloured. While the onion is cooking, cut the beetroot into small cubes. Add the capers and lemon zest to the frying onions and season with salt and freshly ground black pepper. While the onion is cooking, cut the beetroot into small cubes. Add the capers and lemon zest to the frying onions and season with salt and freshly ground black pepper. Gently cook until the beetroot is heated through then stir in the chives. Gently cook until the beetroot is heated through then stir in the chives. To cook the fishcakes, heat about 1cm/½in of oil in a large frying pan over a low-medium heat for shallow frying. Fry the fishcakes for 3-4 minutes on each side, until they are golden, crispy and heated through. To avoid overcrowding the pan, you will probably need to do this in two batches. To cook the fishcakes, heat about 1cm/½in of oil in a large frying pan over a low-medium heat for shallow frying. Fry the fishcakes for 3-4 minutes on each side, until they are golden, crispy and heated through. To avoid overcrowding the pan, you will probably need to do this in two batches. Remove the cooked fishcakes from the frying pan, sit on kitchen paper to absorb any excess oil and keep warm in a low oven while you cook the rest. Remove the cooked fishcakes from the frying pan, sit on kitchen paper to absorb any excess oil and keep warm in a low oven while you cook the rest. Once they are all cooked and wonderfully crispy, serve straight away with the beetroot salad and a dollop of sour cream. Once they are all cooked and wonderfully crispy, serve straight away with the beetroot salad and a dollop of sour cream. | {
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"title": "Smoked mackerel fish cakes recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokedmackerelandhor_81884_16x9.jpg These smoked mackerel fish cakes are bold with horseradish, spring onions and herbs. If you fancy even more punchy, fiery flavour, then use the peppered smoked mackerel fillets. A sweet and earthy beetroot salad with soured cream mellows things out a bit. 500g/1lb 2oz medium-sized potatoes, peeled and halved3 tbsp horseradish sauce500g/1lb 2oz smoked mackerel fillets1 bunch spring onions, finely chopped1 tbsp chopped fresh tarragon or flatleaf parsley2 tbsp plain flour, seasoned with salt and freshly ground black pepper2 free-range eggs, beaten200g/7oz fresh breadcrumbssunflower or vegetable oil, for shallow frying 500g/1lb 2oz medium-sized potatoes, peeled and halved 3 tbsp horseradish sauce 500g/1lb 2oz smoked mackerel fillets 1 bunch spring onions, finely chopped 1 tbsp chopped fresh tarragon or flatleaf parsley 2 tbsp plain flour, seasoned with salt and freshly ground black pepper 2 free-range eggs, beaten 200g/7oz fresh breadcrumbs sunflower or vegetable oil, for shallow frying 2 tbsp olive oil1 small red onion, finely chopped200g/7oz cooked beetroot (vacuum-packed is good, but not pickled)salt and freshly ground black pepper2 tbsp capers, drained 1 lemon, finely grated zest only1 tbsp chopped fresh chivessoured cream, to serve 2 tbsp olive oil 1 small red onion, finely chopped 200g/7oz cooked beetroot (vacuum-packed is good, but not pickled) salt and freshly ground black pepper 2 tbsp capers, drained 1 lemon, finely grated zest only 1 tbsp chopped fresh chives soured cream, to serve Method Boil the potatoes in salted water until they are cooked through, then drain and mash them with the horseradish.Peel away the skin from the mackerel fillets and discard. Flake the fillets into the mashed potato, removing any bones if you come across any.Add the spring onions, tarragon or parsley and season with freshly ground black pepper. You shouldn't need to add any extra salt as the mackerel is naturally salty. Gently bind everything together and shape the mixture into eight flat cakes.Lightly dust the cakes in the seasoned flour, then dip into the egg and finally coat evenly in the breadcrumbs. The fish cakes are now best put in the fridge for about 30 minutes to firm up, but can be cooked straight away if necessary.Meanwhile, make the beetroot salad. Heat the olive oil in a small saucepan and then gently cook the onion for about five minutes until it has softened but not coloured.While the onion is cooking, cut the beetroot into small cubes. Add the capers and lemon zest to the frying onions and season with salt and freshly ground black pepper. Gently cook until the beetroot is heated through then stir in the chives.To cook the fishcakes, heat about 1cm/½in of oil in a large frying pan over a low-medium heat for shallow frying. Fry the fishcakes for 3-4 minutes on each side, until they are golden, crispy and heated through. To avoid overcrowding the pan, you will probably need to do this in two batches.Remove the cooked fishcakes from the frying pan, sit on kitchen paper to absorb any excess oil and keep warm in a low oven while you cook the rest.Once they are all cooked and wonderfully crispy, serve straight away with the beetroot salad and a dollop of sour cream. Boil the potatoes in salted water until they are cooked through, then drain and mash them with the horseradish. Boil the potatoes in salted water until they are cooked through, then drain and mash them with the horseradish. Peel away the skin from the mackerel fillets and discard. Flake the fillets into the mashed potato, removing any bones if you come across any. Peel away the skin from the mackerel fillets and discard. Flake the fillets into the mashed potato, removing any bones if you come across any. Add the spring onions, tarragon or parsley and season with freshly ground black pepper. You shouldn't need to add any extra salt as the mackerel is naturally salty. Gently bind everything together and shape the mixture into eight flat cakes. Add the spring onions, tarragon or parsley and season with freshly ground black pepper. You shouldn't need to add any extra salt as the mackerel is naturally salty. Gently bind everything together and shape the mixture into eight flat cakes. Lightly dust the cakes in the seasoned flour, then dip into the egg and finally coat evenly in the breadcrumbs. The fish cakes are now best put in the fridge for about 30 minutes to firm up, but can be cooked straight away if necessary. Lightly dust the cakes in the seasoned flour, then dip into the egg and finally coat evenly in the breadcrumbs. The fish cakes are now best put in the fridge for about 30 minutes to firm up, but can be cooked straight away if necessary. Meanwhile, make the beetroot salad. Heat the olive oil in a small saucepan and then gently cook the onion for about five minutes until it has softened but not coloured. Meanwhile, make the beetroot salad. Heat the olive oil in a small saucepan and then gently cook the onion for about five minutes until it has softened but not coloured. While the onion is cooking, cut the beetroot into small cubes. Add the capers and lemon zest to the frying onions and season with salt and freshly ground black pepper. While the onion is cooking, cut the beetroot into small cubes. Add the capers and lemon zest to the frying onions and season with salt and freshly ground black pepper. Gently cook until the beetroot is heated through then stir in the chives. Gently cook until the beetroot is heated through then stir in the chives. To cook the fishcakes, heat about 1cm/½in of oil in a large frying pan over a low-medium heat for shallow frying. Fry the fishcakes for 3-4 minutes on each side, until they are golden, crispy and heated through. To avoid overcrowding the pan, you will probably need to do this in two batches. To cook the fishcakes, heat about 1cm/½in of oil in a large frying pan over a low-medium heat for shallow frying. Fry the fishcakes for 3-4 minutes on each side, until they are golden, crispy and heated through. To avoid overcrowding the pan, you will probably need to do this in two batches. Remove the cooked fishcakes from the frying pan, sit on kitchen paper to absorb any excess oil and keep warm in a low oven while you cook the rest. Remove the cooked fishcakes from the frying pan, sit on kitchen paper to absorb any excess oil and keep warm in a low oven while you cook the rest. Once they are all cooked and wonderfully crispy, serve straight away with the beetroot salad and a dollop of sour cream. Once they are all cooked and wonderfully crispy, serve straight away with the beetroot salad and a dollop of sour cream."
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} | 0557e1b130561359adc65bc93a1608f0239b0f146e8c3793bf8b8b1eba58be31 | Calf's liver with mash, bacon and spinach recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/calfs_liver_mash_bacon_18757_16x9.jpg Liver is packed full of iron and vitamins – make yourself a warming winter supper with creamy mash and greens alongside. 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 100g/3½oz unsalted butter 1 bay leaf small bunch fresh thyme 2 garlic cloves, smashed300g/10½oz red potatoes, peeled and halved 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 100g/3½oz unsalted butter 1 bay leaf small bunch fresh thyme 2 garlic cloves, smashed 300g/10½oz red potatoes, peeled and halved 50g/1¾oz plain flour 4 slices calf’s liver, 5mm/¼in thick 25g/1oz unsalted butter 3 sage leavessalt and freshly ground black pepper 50g/1¾oz plain flour 4 slices calf’s liver, 5mm/¼in thick 25g/1oz unsalted butter 3 sage leaves salt and freshly ground black pepper 2 tbsp olive oil 3 rashers smoked streaky bacon 25g/1oz unsalted butter handful broad leaf spinach salt and freshly ground black pepper 2 tbsp olive oil 3 rashers smoked streaky bacon 25g/1oz unsalted butter handful broad leaf spinach salt and freshly ground black pepper Method To make the mash, place the milk, cream, butter, bay, thyme and garlic in a saucepan and heat until steaming. Turn off the heat and allow to infuse for 30 minutes. Meanwhile, cook the potatoes in a large pan of salted water. Bring to the boil then simmer for 15–20 minutes, or until the potatoes are cooked through. Strain and mash the potatoes. Strain the milk and beat the infused milk into the mash. Push through a sieve to smooth out. Keep warm. To make the calf’s liver, season the flour with salt and pepper. Dust the liver in the seasoned flour, then set aside. Place a frying pan over a medium heat, then add the butter and sage. Wait until the butter turns brown and the sage crisps up, then add the liver. Cook on one side until it turns golden then turn over. Cook for a further 1–2 minutes then remove from the heat. Baste in the sage butter. To make the bacon and buttered spinach, heat the olive oil in a frying pan then add the bacon and sauté until crisp on both sides. Remove the bacon and set aside. Add the butter to the pan and, when starting to brown, add the spinach. Season with salt and pepper and cook until wilted. Keep warm. To serve, spoon the mash onto a plate, add the spinach and liver, then top with the crispy bacon, sage and brown butter. To make the mash, place the milk, cream, butter, bay, thyme and garlic in a saucepan and heat until steaming. Turn off the heat and allow to infuse for 30 minutes. To make the mash, place the milk, cream, butter, bay, thyme and garlic in a saucepan and heat until steaming. Turn off the heat and allow to infuse for 30 minutes. Meanwhile, cook the potatoes in a large pan of salted water. Bring to the boil then simmer for 15–20 minutes, or until the potatoes are cooked through. Strain and mash the potatoes. Strain the milk and beat the infused milk into the mash. Push through a sieve to smooth out. Keep warm. Meanwhile, cook the potatoes in a large pan of salted water. Bring to the boil then simmer for 15–20 minutes, or until the potatoes are cooked through. Strain and mash the potatoes. Strain the milk and beat the infused milk into the mash. Push through a sieve to smooth out. Keep warm. To make the calf’s liver, season the flour with salt and pepper. Dust the liver in the seasoned flour, then set aside. To make the calf’s liver, season the flour with salt and pepper. Dust the liver in the seasoned flour, then set aside. Place a frying pan over a medium heat, then add the butter and sage. Wait until the butter turns brown and the sage crisps up, then add the liver. Cook on one side until it turns golden then turn over. Cook for a further 1–2 minutes then remove from the heat. Baste in the sage butter. Place a frying pan over a medium heat, then add the butter and sage. Wait until the butter turns brown and the sage crisps up, then add the liver. Cook on one side until it turns golden then turn over. Cook for a further 1–2 minutes then remove from the heat. Baste in the sage butter. To make the bacon and buttered spinach, heat the olive oil in a frying pan then add the bacon and sauté until crisp on both sides. Remove the bacon and set aside. Add the butter to the pan and, when starting to brown, add the spinach. Season with salt and pepper and cook until wilted. Keep warm. To make the bacon and buttered spinach, heat the olive oil in a frying pan then add the bacon and sauté until crisp on both sides. Remove the bacon and set aside. Add the butter to the pan and, when starting to brown, add the spinach. Season with salt and pepper and cook until wilted. Keep warm. To serve, spoon the mash onto a plate, add the spinach and liver, then top with the crispy bacon, sage and brown butter. To serve, spoon the mash onto a plate, add the spinach and liver, then top with the crispy bacon, sage and brown butter. | {
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"title": "Calf's liver with mash, bacon and spinach recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/calfs_liver_mash_bacon_18757_16x9.jpg Liver is packed full of iron and vitamins – make yourself a warming winter supper with creamy mash and greens alongside. 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 100g/3½oz unsalted butter 1 bay leaf small bunch fresh thyme 2 garlic cloves, smashed300g/10½oz red potatoes, peeled and halved 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 100g/3½oz unsalted butter 1 bay leaf small bunch fresh thyme 2 garlic cloves, smashed 300g/10½oz red potatoes, peeled and halved 50g/1¾oz plain flour 4 slices calf’s liver, 5mm/¼in thick 25g/1oz unsalted butter 3 sage leavessalt and freshly ground black pepper 50g/1¾oz plain flour 4 slices calf’s liver, 5mm/¼in thick 25g/1oz unsalted butter 3 sage leaves salt and freshly ground black pepper 2 tbsp olive oil 3 rashers smoked streaky bacon 25g/1oz unsalted butter handful broad leaf spinach salt and freshly ground black pepper 2 tbsp olive oil 3 rashers smoked streaky bacon 25g/1oz unsalted butter handful broad leaf spinach salt and freshly ground black pepper Method To make the mash, place the milk, cream, butter, bay, thyme and garlic in a saucepan and heat until steaming. Turn off the heat and allow to infuse for 30 minutes. Meanwhile, cook the potatoes in a large pan of salted water. Bring to the boil then simmer for 15–20 minutes, or until the potatoes are cooked through. Strain and mash the potatoes. Strain the milk and beat the infused milk into the mash. Push through a sieve to smooth out. Keep warm. To make the calf’s liver, season the flour with salt and pepper. Dust the liver in the seasoned flour, then set aside. Place a frying pan over a medium heat, then add the butter and sage. Wait until the butter turns brown and the sage crisps up, then add the liver. Cook on one side until it turns golden then turn over. Cook for a further 1–2 minutes then remove from the heat. Baste in the sage butter. To make the bacon and buttered spinach, heat the olive oil in a frying pan then add the bacon and sauté until crisp on both sides. Remove the bacon and set aside. Add the butter to the pan and, when starting to brown, add the spinach. Season with salt and pepper and cook until wilted. Keep warm. To serve, spoon the mash onto a plate, add the spinach and liver, then top with the crispy bacon, sage and brown butter. To make the mash, place the milk, cream, butter, bay, thyme and garlic in a saucepan and heat until steaming. Turn off the heat and allow to infuse for 30 minutes. To make the mash, place the milk, cream, butter, bay, thyme and garlic in a saucepan and heat until steaming. Turn off the heat and allow to infuse for 30 minutes. Meanwhile, cook the potatoes in a large pan of salted water. Bring to the boil then simmer for 15–20 minutes, or until the potatoes are cooked through. Strain and mash the potatoes. Strain the milk and beat the infused milk into the mash. Push through a sieve to smooth out. Keep warm. Meanwhile, cook the potatoes in a large pan of salted water. Bring to the boil then simmer for 15–20 minutes, or until the potatoes are cooked through. Strain and mash the potatoes. Strain the milk and beat the infused milk into the mash. Push through a sieve to smooth out. Keep warm. To make the calf’s liver, season the flour with salt and pepper. Dust the liver in the seasoned flour, then set aside. To make the calf’s liver, season the flour with salt and pepper. Dust the liver in the seasoned flour, then set aside. Place a frying pan over a medium heat, then add the butter and sage. Wait until the butter turns brown and the sage crisps up, then add the liver. Cook on one side until it turns golden then turn over. Cook for a further 1–2 minutes then remove from the heat. Baste in the sage butter. Place a frying pan over a medium heat, then add the butter and sage. Wait until the butter turns brown and the sage crisps up, then add the liver. Cook on one side until it turns golden then turn over. Cook for a further 1–2 minutes then remove from the heat. Baste in the sage butter. To make the bacon and buttered spinach, heat the olive oil in a frying pan then add the bacon and sauté until crisp on both sides. Remove the bacon and set aside. Add the butter to the pan and, when starting to brown, add the spinach. Season with salt and pepper and cook until wilted. Keep warm. To make the bacon and buttered spinach, heat the olive oil in a frying pan then add the bacon and sauté until crisp on both sides. Remove the bacon and set aside. Add the butter to the pan and, when starting to brown, add the spinach. Season with salt and pepper and cook until wilted. Keep warm. To serve, spoon the mash onto a plate, add the spinach and liver, then top with the crispy bacon, sage and brown butter. To serve, spoon the mash onto a plate, add the spinach and liver, then top with the crispy bacon, sage and brown butter."
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} | 415f920e98f1ba2b73e2a01a03f10205223184bc765f068965101cd513a6a3b6 | Jaffa cake tarts recipe
To make the chocolate pâte sucrée, beat the butter in a mixing bowl until soft and smooth. Add the icing sugar and beat until smooth. Gradually incorporate the eggs and mix until fully emulsified. Mix in the flour, cocoa powder and salt until smooth. Turn the dough out onto a work surface, shape it into a block and wrap in cling film. Leave to rest in the fridge for 2–3 hours.Meanwhile, to make the almond cream, beat together the butter and sugar in a mixing bowl until smooth. Gradually beat in the eggs until combined. Fold in the ground almonds and flour and mix until smooth.To make the orange marmalade, use a peeler to remove the orange peel in long strips, then thinly slice it and place in a muslin bag. Seal. Roughly chop the oranges and lemon, put in a saucepan with the sugars, the muslin bag and 250ml/9fl oz of water. Simmer over a low heat, uncovered, for 2 hours, or until the fruit is tender. Remove the muslin bag and set aside to drain. Line a colander with layers of muslin and set over a bowl. Strain the contents of the pan through the muslin and leave to drain for 30 minutes. Squeeze out the remaining liquid by twisting the cloth. Discard the pulp.Return the strained liquid and the peel from the muslin bag to a clean saucepan, bring to the boil and boil until it reaches 104°C, stirring continuously. To test the marmalade is setting, spoon a small amount onto a cold plate and leave to cool. If it sets, remove the pan from heat and spoon the marmalade into a sterilized jar. Leave to cool, then seal. To make the orange syrup, put the sugar, lemon peel and vanilla in a saucepan with 225ml/8fl oz of water and bring to the boil. Cook for 2–3 minutes. Remove from the heat and allow to cool. Once cool, add the liqueur. To make the chocolate mousse, put the milk and 75ml/2½fl oz of whipping cream in a saucepan and bring to the boil. Meanwhile, whisk together the egg yolks and sugar in a large mixing bowl for 2–3 minutes, or until light and pale. Pour half the boiled milk and cream into the egg mixture and mix well. Pour this back into the pan, mix and cook over a low heat, stirring continuously, until it is thick enough to coat the back of a spoon. Put the chopped chocolate into a large bowl. Take the egg and cream mixture off the heat and pass through a fine sieve onto the chocolate. Use a spatula to mix until the chocolate has fully melted and the mixture has emulsified. Allow to cool. Whisk the remaining 200ml/7fl oz of whipping cream in a large mixing bowl until soft peaks form. Carefully fold the whipped cream into the chocolate mixture and use immediately.To make the chocolate glaçage, soak the gelatine in a bowl of iced water for a few minutes, until soft. Squeeze to remove any excess water. Put the sugar in a saucepan with 225ml/8fl oz of water, bring to the boil and simmer on a low heat for 2–3 minutes. Add the cocoa powder and cream. Bring back to the boil and simmer for 4–5 minutes. Take the pan off the heat, add the soaked gelatine and stir until dissolved. Strain and allow to cool.To assemble, fill the mince pie tins with the chocolate mousse. Flatten the tops with a small stepped palette knife, cover and place in the freezer to set for at least 2 hours.Roll out the pastry to 3mm thickness and line the tartlet cases. Cover and rest in the fridge for 1 hour.Preheat the oven to 200C/180C Fan/Gas 6. Remove the tarts from the fridge and pipe 10g/⅓oz of marmalade into the base of each one. Pipe a bulb of almond cream on the top, cover and leave to rest in the fridge for 30 minutes.Bake the tarts for 15 minutes. Allow to cool, then remove them from their cases. If necessary, level off the tops using a serrated knife.Take the set mousses out of the mince pie moulds and place on a glazing rack. Glaze with the glaçage and place one on top of each tartlet. To serve, decorate with dried orange zest, a chocolate stick and gold leaf. To make the chocolate pâte sucrée, beat the butter in a mixing bowl until soft and smooth. Add the icing sugar and beat until smooth. Gradually incorporate the eggs and mix until fully emulsified. Mix in the flour, cocoa powder and salt until smooth. Turn the dough out onto a work surface, shape it into a block and wrap in cling film. Leave to rest in the fridge for 2–3 hours. To make the chocolate pâte sucrée, beat the butter in a mixing bowl until soft and smooth. Add the icing sugar and beat until smooth. Gradually incorporate the eggs and mix until fully emulsified. Mix in the flour, cocoa powder and salt until smooth. Turn the dough out onto a work surface, shape it into a block and wrap in cling film. Leave to rest in the fridge for 2–3 hours. Meanwhile, to make the almond cream, beat together the butter and sugar in a mixing bowl until smooth. Gradually beat in the eggs until combined. Fold in the ground almonds and flour and mix until smooth. Meanwhile, to make the almond cream, beat together the butter and sugar in a mixing bowl until smooth. Gradually beat in the eggs until combined. Fold in the ground almonds and flour and mix until smooth. To make the orange marmalade, use a peeler to remove the orange peel in long strips, then thinly slice it and place in a muslin bag. Seal. Roughly chop the oranges and lemon, put in a saucepan with the sugars, the muslin bag and 250ml/9fl oz of water. Simmer over a low heat, uncovered, for 2 hours, or until the fruit is tender. To make the orange marmalade, use a peeler to remove the orange peel in long strips, then thinly slice it and place in a muslin bag. Seal. Roughly chop the oranges and lemon, put in a saucepan with the sugars, the muslin bag and 250ml/9fl oz of water. Simmer over a low heat, uncovered, for 2 hours, or until the fruit is tender. Remove the muslin bag and set aside to drain. Line a colander with layers of muslin and set over a bowl. Strain the contents of the pan through the muslin and leave to drain for 30 minutes. Squeeze out the remaining liquid by twisting the cloth. Discard the pulp. Remove the muslin bag and set aside to drain. Line a colander with layers of muslin and set over a bowl. Strain the contents of the pan through the muslin and leave to drain for 30 minutes. Squeeze out the remaining liquid by twisting the cloth. Discard the pulp. Return the strained liquid and the peel from the muslin bag to a clean saucepan, bring to the boil and boil until it reaches 104°C, stirring continuously. To test the marmalade is setting, spoon a small amount onto a cold plate and leave to cool. If it sets, remove the pan from heat and spoon the marmalade into a sterilized jar. Leave to cool, then seal. Return the strained liquid and the peel from the muslin bag to a clean saucepan, bring to the boil and boil until it reaches 104°C, stirring continuously. To test the marmalade is setting, spoon a small amount onto a cold plate and leave to cool. If it sets, remove the pan from heat and spoon the marmalade into a sterilized jar. Leave to cool, then seal. To make the orange syrup, put the sugar, lemon peel and vanilla in a saucepan with 225ml/8fl oz of water and bring to the boil. Cook for 2–3 minutes. Remove from the heat and allow to cool. Once cool, add the liqueur. To make the orange syrup, put the sugar, lemon peel and vanilla in a saucepan with 225ml/8fl oz of water and bring to the boil. Cook for 2–3 minutes. Remove from the heat and allow to cool. Once cool, add the liqueur. To make the chocolate mousse, put the milk and 75ml/2½fl oz of whipping cream in a saucepan and bring to the boil. Meanwhile, whisk together the egg yolks and sugar in a large mixing bowl for 2–3 minutes, or until light and pale. Pour half the boiled milk and cream into the egg mixture and mix well. Pour this back into the pan, mix and cook over a low heat, stirring continuously, until it is thick enough to coat the back of a spoon. To make the chocolate mousse, put the milk and 75ml/2½fl oz of whipping cream in a saucepan and bring to the boil. Meanwhile, whisk together the egg yolks and sugar in a large mixing bowl for 2–3 minutes, or until light and pale. Pour half the boiled milk and cream into the egg mixture and mix well. Pour this back into the pan, mix and cook over a low heat, stirring continuously, until it is thick enough to coat the back of a spoon. Put the chopped chocolate into a large bowl. Take the egg and cream mixture off the heat and pass through a fine sieve onto the chocolate. Use a spatula to mix until the chocolate has fully melted and the mixture has emulsified. Allow to cool. Put the chopped chocolate into a large bowl. Take the egg and cream mixture off the heat and pass through a fine sieve onto the chocolate. Use a spatula to mix until the chocolate has fully melted and the mixture has emulsified. Allow to cool. Whisk the remaining 200ml/7fl oz of whipping cream in a large mixing bowl until soft peaks form. Carefully fold the whipped cream into the chocolate mixture and use immediately. Whisk the remaining 200ml/7fl oz of whipping cream in a large mixing bowl until soft peaks form. Carefully fold the whipped cream into the chocolate mixture and use immediately. To make the chocolate glaçage, soak the gelatine in a bowl of iced water for a few minutes, until soft. Squeeze to remove any excess water. Put the sugar in a saucepan with 225ml/8fl oz of water, bring to the boil and simmer on a low heat for 2–3 minutes. Add the cocoa powder and cream. Bring back to the boil and simmer for 4–5 minutes. Take the pan off the heat, add the soaked gelatine and stir until dissolved. Strain and allow to cool. To make the chocolate glaçage, soak the gelatine in a bowl of iced water for a few minutes, until soft. Squeeze to remove any excess water. Put the sugar in a saucepan with 225ml/8fl oz of water, bring to the boil and simmer on a low heat for 2–3 minutes. Add the cocoa powder and cream. Bring back to the boil and simmer for 4–5 minutes. Take the pan off the heat, add the soaked gelatine and stir until dissolved. Strain and allow to cool. To assemble, fill the mince pie tins with the chocolate mousse. Flatten the tops with a small stepped palette knife, cover and place in the freezer to set for at least 2 hours. To assemble, fill the mince pie tins with the chocolate mousse. Flatten the tops with a small stepped palette knife, cover and place in the freezer to set for at least 2 hours. Roll out the pastry to 3mm thickness and line the tartlet cases. Cover and rest in the fridge for 1 hour. Roll out the pastry to 3mm thickness and line the tartlet cases. Cover and rest in the fridge for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Remove the tarts from the fridge and pipe 10g/⅓oz of marmalade into the base of each one. Pipe a bulb of almond cream on the top, cover and leave to rest in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Remove the tarts from the fridge and pipe 10g/⅓oz of marmalade into the base of each one. Pipe a bulb of almond cream on the top, cover and leave to rest in the fridge for 30 minutes. Bake the tarts for 15 minutes. Allow to cool, then remove them from their cases. If necessary, level off the tops using a serrated knife. Bake the tarts for 15 minutes. Allow to cool, then remove them from their cases. If necessary, level off the tops using a serrated knife. Take the set mousses out of the mince pie moulds and place on a glazing rack. Glaze with the glaçage and place one on top of each tartlet. To serve, decorate with dried orange zest, a chocolate stick and gold leaf. Take the set mousses out of the mince pie moulds and place on a glazing rack. Glaze with the glaçage and place one on top of each tartlet. To serve, decorate with dried orange zest, a chocolate stick and gold leaf. | {
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"title": "Jaffa cake tarts recipe",
"content": "To make the chocolate pâte sucrée, beat the butter in a mixing bowl until soft and smooth. Add the icing sugar and beat until smooth. Gradually incorporate the eggs and mix until fully emulsified. Mix in the flour, cocoa powder and salt until smooth. Turn the dough out onto a work surface, shape it into a block and wrap in cling film. Leave to rest in the fridge for 2–3 hours.Meanwhile, to make the almond cream, beat together the butter and sugar in a mixing bowl until smooth. Gradually beat in the eggs until combined. Fold in the ground almonds and flour and mix until smooth.To make the orange marmalade, use a peeler to remove the orange peel in long strips, then thinly slice it and place in a muslin bag. Seal. Roughly chop the oranges and lemon, put in a saucepan with the sugars, the muslin bag and 250ml/9fl oz of water. Simmer over a low heat, uncovered, for 2 hours, or until the fruit is tender. Remove the muslin bag and set aside to drain. Line a colander with layers of muslin and set over a bowl. Strain the contents of the pan through the muslin and leave to drain for 30 minutes. Squeeze out the remaining liquid by twisting the cloth. Discard the pulp.Return the strained liquid and the peel from the muslin bag to a clean saucepan, bring to the boil and boil until it reaches 104°C, stirring continuously. To test the marmalade is setting, spoon a small amount onto a cold plate and leave to cool. If it sets, remove the pan from heat and spoon the marmalade into a sterilized jar. Leave to cool, then seal. To make the orange syrup, put the sugar, lemon peel and vanilla in a saucepan with 225ml/8fl oz of water and bring to the boil. Cook for 2–3 minutes. Remove from the heat and allow to cool. Once cool, add the liqueur. To make the chocolate mousse, put the milk and 75ml/2½fl oz of whipping cream in a saucepan and bring to the boil. Meanwhile, whisk together the egg yolks and sugar in a large mixing bowl for 2–3 minutes, or until light and pale. Pour half the boiled milk and cream into the egg mixture and mix well. Pour this back into the pan, mix and cook over a low heat, stirring continuously, until it is thick enough to coat the back of a spoon. Put the chopped chocolate into a large bowl. Take the egg and cream mixture off the heat and pass through a fine sieve onto the chocolate. Use a spatula to mix until the chocolate has fully melted and the mixture has emulsified. Allow to cool. Whisk the remaining 200ml/7fl oz of whipping cream in a large mixing bowl until soft peaks form. Carefully fold the whipped cream into the chocolate mixture and use immediately.To make the chocolate glaçage, soak the gelatine in a bowl of iced water for a few minutes, until soft. Squeeze to remove any excess water. Put the sugar in a saucepan with 225ml/8fl oz of water, bring to the boil and simmer on a low heat for 2–3 minutes. Add the cocoa powder and cream. Bring back to the boil and simmer for 4–5 minutes. Take the pan off the heat, add the soaked gelatine and stir until dissolved. Strain and allow to cool.To assemble, fill the mince pie tins with the chocolate mousse. Flatten the tops with a small stepped palette knife, cover and place in the freezer to set for at least 2 hours.Roll out the pastry to 3mm thickness and line the tartlet cases. Cover and rest in the fridge for 1 hour.Preheat the oven to 200C/180C Fan/Gas 6. Remove the tarts from the fridge and pipe 10g/⅓oz of marmalade into the base of each one. Pipe a bulb of almond cream on the top, cover and leave to rest in the fridge for 30 minutes.Bake the tarts for 15 minutes. Allow to cool, then remove them from their cases. If necessary, level off the tops using a serrated knife.Take the set mousses out of the mince pie moulds and place on a glazing rack. Glaze with the glaçage and place one on top of each tartlet. To serve, decorate with dried orange zest, a chocolate stick and gold leaf. To make the chocolate pâte sucrée, beat the butter in a mixing bowl until soft and smooth. Add the icing sugar and beat until smooth. Gradually incorporate the eggs and mix until fully emulsified. Mix in the flour, cocoa powder and salt until smooth. Turn the dough out onto a work surface, shape it into a block and wrap in cling film. Leave to rest in the fridge for 2–3 hours. To make the chocolate pâte sucrée, beat the butter in a mixing bowl until soft and smooth. Add the icing sugar and beat until smooth. Gradually incorporate the eggs and mix until fully emulsified. Mix in the flour, cocoa powder and salt until smooth. Turn the dough out onto a work surface, shape it into a block and wrap in cling film. Leave to rest in the fridge for 2–3 hours. Meanwhile, to make the almond cream, beat together the butter and sugar in a mixing bowl until smooth. Gradually beat in the eggs until combined. Fold in the ground almonds and flour and mix until smooth. Meanwhile, to make the almond cream, beat together the butter and sugar in a mixing bowl until smooth. Gradually beat in the eggs until combined. Fold in the ground almonds and flour and mix until smooth. To make the orange marmalade, use a peeler to remove the orange peel in long strips, then thinly slice it and place in a muslin bag. Seal. Roughly chop the oranges and lemon, put in a saucepan with the sugars, the muslin bag and 250ml/9fl oz of water. Simmer over a low heat, uncovered, for 2 hours, or until the fruit is tender. To make the orange marmalade, use a peeler to remove the orange peel in long strips, then thinly slice it and place in a muslin bag. Seal. Roughly chop the oranges and lemon, put in a saucepan with the sugars, the muslin bag and 250ml/9fl oz of water. Simmer over a low heat, uncovered, for 2 hours, or until the fruit is tender. Remove the muslin bag and set aside to drain. Line a colander with layers of muslin and set over a bowl. Strain the contents of the pan through the muslin and leave to drain for 30 minutes. Squeeze out the remaining liquid by twisting the cloth. Discard the pulp. Remove the muslin bag and set aside to drain. Line a colander with layers of muslin and set over a bowl. Strain the contents of the pan through the muslin and leave to drain for 30 minutes. Squeeze out the remaining liquid by twisting the cloth. Discard the pulp. Return the strained liquid and the peel from the muslin bag to a clean saucepan, bring to the boil and boil until it reaches 104°C, stirring continuously. To test the marmalade is setting, spoon a small amount onto a cold plate and leave to cool. If it sets, remove the pan from heat and spoon the marmalade into a sterilized jar. Leave to cool, then seal. Return the strained liquid and the peel from the muslin bag to a clean saucepan, bring to the boil and boil until it reaches 104°C, stirring continuously. To test the marmalade is setting, spoon a small amount onto a cold plate and leave to cool. If it sets, remove the pan from heat and spoon the marmalade into a sterilized jar. Leave to cool, then seal. To make the orange syrup, put the sugar, lemon peel and vanilla in a saucepan with 225ml/8fl oz of water and bring to the boil. Cook for 2–3 minutes. Remove from the heat and allow to cool. Once cool, add the liqueur. To make the orange syrup, put the sugar, lemon peel and vanilla in a saucepan with 225ml/8fl oz of water and bring to the boil. Cook for 2–3 minutes. Remove from the heat and allow to cool. Once cool, add the liqueur. To make the chocolate mousse, put the milk and 75ml/2½fl oz of whipping cream in a saucepan and bring to the boil. Meanwhile, whisk together the egg yolks and sugar in a large mixing bowl for 2–3 minutes, or until light and pale. Pour half the boiled milk and cream into the egg mixture and mix well. Pour this back into the pan, mix and cook over a low heat, stirring continuously, until it is thick enough to coat the back of a spoon. To make the chocolate mousse, put the milk and 75ml/2½fl oz of whipping cream in a saucepan and bring to the boil. Meanwhile, whisk together the egg yolks and sugar in a large mixing bowl for 2–3 minutes, or until light and pale. Pour half the boiled milk and cream into the egg mixture and mix well. Pour this back into the pan, mix and cook over a low heat, stirring continuously, until it is thick enough to coat the back of a spoon. Put the chopped chocolate into a large bowl. Take the egg and cream mixture off the heat and pass through a fine sieve onto the chocolate. Use a spatula to mix until the chocolate has fully melted and the mixture has emulsified. Allow to cool. Put the chopped chocolate into a large bowl. Take the egg and cream mixture off the heat and pass through a fine sieve onto the chocolate. Use a spatula to mix until the chocolate has fully melted and the mixture has emulsified. Allow to cool. Whisk the remaining 200ml/7fl oz of whipping cream in a large mixing bowl until soft peaks form. Carefully fold the whipped cream into the chocolate mixture and use immediately. Whisk the remaining 200ml/7fl oz of whipping cream in a large mixing bowl until soft peaks form. Carefully fold the whipped cream into the chocolate mixture and use immediately. To make the chocolate glaçage, soak the gelatine in a bowl of iced water for a few minutes, until soft. Squeeze to remove any excess water. Put the sugar in a saucepan with 225ml/8fl oz of water, bring to the boil and simmer on a low heat for 2–3 minutes. Add the cocoa powder and cream. Bring back to the boil and simmer for 4–5 minutes. Take the pan off the heat, add the soaked gelatine and stir until dissolved. Strain and allow to cool. To make the chocolate glaçage, soak the gelatine in a bowl of iced water for a few minutes, until soft. Squeeze to remove any excess water. Put the sugar in a saucepan with 225ml/8fl oz of water, bring to the boil and simmer on a low heat for 2–3 minutes. Add the cocoa powder and cream. Bring back to the boil and simmer for 4–5 minutes. Take the pan off the heat, add the soaked gelatine and stir until dissolved. Strain and allow to cool. To assemble, fill the mince pie tins with the chocolate mousse. Flatten the tops with a small stepped palette knife, cover and place in the freezer to set for at least 2 hours. To assemble, fill the mince pie tins with the chocolate mousse. Flatten the tops with a small stepped palette knife, cover and place in the freezer to set for at least 2 hours. Roll out the pastry to 3mm thickness and line the tartlet cases. Cover and rest in the fridge for 1 hour. Roll out the pastry to 3mm thickness and line the tartlet cases. Cover and rest in the fridge for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Remove the tarts from the fridge and pipe 10g/⅓oz of marmalade into the base of each one. Pipe a bulb of almond cream on the top, cover and leave to rest in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Remove the tarts from the fridge and pipe 10g/⅓oz of marmalade into the base of each one. Pipe a bulb of almond cream on the top, cover and leave to rest in the fridge for 30 minutes. Bake the tarts for 15 minutes. Allow to cool, then remove them from their cases. If necessary, level off the tops using a serrated knife. Bake the tarts for 15 minutes. Allow to cool, then remove them from their cases. If necessary, level off the tops using a serrated knife. Take the set mousses out of the mince pie moulds and place on a glazing rack. Glaze with the glaçage and place one on top of each tartlet. To serve, decorate with dried orange zest, a chocolate stick and gold leaf. Take the set mousses out of the mince pie moulds and place on a glazing rack. Glaze with the glaçage and place one on top of each tartlet. To serve, decorate with dried orange zest, a chocolate stick and gold leaf."
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} | 82986f65a1e3a2dbb9fc0d5395d9d0a0542013dd93d692556bbccc2e98971af1 | Greek-style potatoes recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greek_potatoes_84488_16x9.jpg Made with lashings of olive oil, plenty of lemon and herbs and a whole head of garlic, these golden Greek-style potatoes make a bold and delicious side dish. 1kg/2lb 4oz all-rounder potatoes, such as Maris Piper or King Edwards1 unwaxed lemon1 garlic bulb, sliced in half horizontally 2 heaped tsp dried oregano 100ml/3½fl oz olive oil 100ml/3½fl oz just boiled water 1kg/2lb 4oz all-rounder potatoes, such as Maris Piper or King Edwards 1 unwaxed lemon 1 garlic bulb, sliced in half horizontally 2 heaped tsp dried oregano 100ml/3½fl oz olive oil 100ml/3½fl oz just boiled water Method Peel and chop your potatoes into medium-sized chunks then soak in bowl of cold water for 30 minutes to get rid of some of the starch. Preheat the oven to 220C/200C Fan/Gas 7.Drain the potatoes, pat dry using a clean tea towel, then tip into a roasting tin. Using a peeler, zest the lemon in large strips then juice. Add both the zest and juice to the tin, along with the garlic, oregano and oil. Season generously with salt and pepper and mix well. Spread the potatoes in a single layer across the tin, nestling under the strips of lemon zest and placing the garlic cut-side down. Carefully pour the hot water into a corner and gently tip the tin to spread. Roast the potatoes on the middle shelf for 30 minutes then take out, gently mix around and turn the garlic cut-side up. Return to the oven and cook for a further 10–20 minutes or until the potatoes are cooked through and golden. Serve the potatoes hot along with the cooked garlic which should now be tender, sweet and soft. Peel and chop your potatoes into medium-sized chunks then soak in bowl of cold water for 30 minutes to get rid of some of the starch. Peel and chop your potatoes into medium-sized chunks then soak in bowl of cold water for 30 minutes to get rid of some of the starch. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Drain the potatoes, pat dry using a clean tea towel, then tip into a roasting tin. Drain the potatoes, pat dry using a clean tea towel, then tip into a roasting tin. Using a peeler, zest the lemon in large strips then juice. Add both the zest and juice to the tin, along with the garlic, oregano and oil. Season generously with salt and pepper and mix well. Using a peeler, zest the lemon in large strips then juice. Add both the zest and juice to the tin, along with the garlic, oregano and oil. Season generously with salt and pepper and mix well. Spread the potatoes in a single layer across the tin, nestling under the strips of lemon zest and placing the garlic cut-side down. Carefully pour the hot water into a corner and gently tip the tin to spread. Spread the potatoes in a single layer across the tin, nestling under the strips of lemon zest and placing the garlic cut-side down. Carefully pour the hot water into a corner and gently tip the tin to spread. Roast the potatoes on the middle shelf for 30 minutes then take out, gently mix around and turn the garlic cut-side up. Return to the oven and cook for a further 10–20 minutes or until the potatoes are cooked through and golden. Roast the potatoes on the middle shelf for 30 minutes then take out, gently mix around and turn the garlic cut-side up. Return to the oven and cook for a further 10–20 minutes or until the potatoes are cooked through and golden. Serve the potatoes hot along with the cooked garlic which should now be tender, sweet and soft. Serve the potatoes hot along with the cooked garlic which should now be tender, sweet and soft. | {
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"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greek_potatoes_84488_16x9.jpg Made with lashings of olive oil, plenty of lemon and herbs and a whole head of garlic, these golden Greek-style potatoes make a bold and delicious side dish. 1kg/2lb 4oz all-rounder potatoes, such as Maris Piper or King Edwards1 unwaxed lemon1 garlic bulb, sliced in half horizontally 2 heaped tsp dried oregano 100ml/3½fl oz olive oil 100ml/3½fl oz just boiled water 1kg/2lb 4oz all-rounder potatoes, such as Maris Piper or King Edwards 1 unwaxed lemon 1 garlic bulb, sliced in half horizontally 2 heaped tsp dried oregano 100ml/3½fl oz olive oil 100ml/3½fl oz just boiled water Method Peel and chop your potatoes into medium-sized chunks then soak in bowl of cold water for 30 minutes to get rid of some of the starch. Preheat the oven to 220C/200C Fan/Gas 7.Drain the potatoes, pat dry using a clean tea towel, then tip into a roasting tin. Using a peeler, zest the lemon in large strips then juice. Add both the zest and juice to the tin, along with the garlic, oregano and oil. Season generously with salt and pepper and mix well. Spread the potatoes in a single layer across the tin, nestling under the strips of lemon zest and placing the garlic cut-side down. Carefully pour the hot water into a corner and gently tip the tin to spread. Roast the potatoes on the middle shelf for 30 minutes then take out, gently mix around and turn the garlic cut-side up. Return to the oven and cook for a further 10–20 minutes or until the potatoes are cooked through and golden. Serve the potatoes hot along with the cooked garlic which should now be tender, sweet and soft. Peel and chop your potatoes into medium-sized chunks then soak in bowl of cold water for 30 minutes to get rid of some of the starch. Peel and chop your potatoes into medium-sized chunks then soak in bowl of cold water for 30 minutes to get rid of some of the starch. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Drain the potatoes, pat dry using a clean tea towel, then tip into a roasting tin. Drain the potatoes, pat dry using a clean tea towel, then tip into a roasting tin. Using a peeler, zest the lemon in large strips then juice. Add both the zest and juice to the tin, along with the garlic, oregano and oil. Season generously with salt and pepper and mix well. Using a peeler, zest the lemon in large strips then juice. Add both the zest and juice to the tin, along with the garlic, oregano and oil. Season generously with salt and pepper and mix well. Spread the potatoes in a single layer across the tin, nestling under the strips of lemon zest and placing the garlic cut-side down. Carefully pour the hot water into a corner and gently tip the tin to spread. Spread the potatoes in a single layer across the tin, nestling under the strips of lemon zest and placing the garlic cut-side down. Carefully pour the hot water into a corner and gently tip the tin to spread. Roast the potatoes on the middle shelf for 30 minutes then take out, gently mix around and turn the garlic cut-side up. Return to the oven and cook for a further 10–20 minutes or until the potatoes are cooked through and golden. Roast the potatoes on the middle shelf for 30 minutes then take out, gently mix around and turn the garlic cut-side up. Return to the oven and cook for a further 10–20 minutes or until the potatoes are cooked through and golden. Serve the potatoes hot along with the cooked garlic which should now be tender, sweet and soft. Serve the potatoes hot along with the cooked garlic which should now be tender, sweet and soft."
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} | 03f1b6bdf74c6084a4aa18af9942a8ebae487f4d7be3ec2c0fff2b02f48b36a4 | Pickled onions recipe
Sweet pickled onions An average of 3.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pickledonions_7719_16x9.jpg A step away from traditional pickled onions, these lightly sweet onions or shallots are appetisingly succulent. Serve as an antipasti or hors d’oeuvres with platters of charcuterie meats and/or cheese, or sauté in a frying pan until well caramelised to serve with sausages or lamb cutlets. For this recipe you will need two 500ml/18fl oz sterilised jars. For information on sterilising see the Recipe Tips. 1kg/2lb 4oz small pickling onions or shallots 125ml/4fl oz white wine vinegar125ml/4fl oz balsamic vinegar 100g/3½oz demerara sugar 2 tsp sea salt 4 strips pared orange peel (strips of orange peel with no pith)1–2 tsp fennel seeds 1 tsp pink peppercorns 1 tbsp olive oil 2 sprigs rosemary or thyme 1kg/2lb 4oz small pickling onions or shallots 125ml/4fl oz white wine vinegar 125ml/4fl oz balsamic vinegar 100g/3½oz demerara sugar 2 tsp sea salt 4 strips pared orange peel (strips of orange peel with no pith) 1–2 tsp fennel seeds 1 tsp pink peppercorns 1 tbsp olive oil 2 sprigs rosemary or thyme Method Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle, peel the onions or shallots. After peeling, cut a small cross into the root end – this helps to prevent the centres popping out during cooking. Put the vinegars, sugar, salt, pared orange peel, fennel seeds, peppercorns and oil in a large saucepan with 350ml/12oz water. Place over a medium heat and stir until the sugar is dissolved. Bring to a simmer, then add the onions or shallots and cook for 6–7 minutes, or until they are just tender but still hold their shape. Remove from the heat. Using a slotted spoon, pack the onions into the prepared jars and tuck the orange zest and the rosemary or thyme down the side of the jars. Return the pan of liquid to the heat and bring to a fast boil for a couple of minutes. Pour the liquid over the shallots and fill the jars to the brim. Seal immediately with vinegar-proof lids. Invert the jars for a minute or so before turning the right way and leaving to cool.Store in a cool, dark, dry place for up to a year. Keep in the fridge once opened and use within 8 weeks. Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle, peel the onions or shallots. After peeling, cut a small cross into the root end – this helps to prevent the centres popping out during cooking. Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle, peel the onions or shallots. After peeling, cut a small cross into the root end – this helps to prevent the centres popping out during cooking. Put the vinegars, sugar, salt, pared orange peel, fennel seeds, peppercorns and oil in a large saucepan with 350ml/12oz water. Place over a medium heat and stir until the sugar is dissolved. Bring to a simmer, then add the onions or shallots and cook for 6–7 minutes, or until they are just tender but still hold their shape. Remove from the heat. Using a slotted spoon, pack the onions into the prepared jars and tuck the orange zest and the rosemary or thyme down the side of the jars. Put the vinegars, sugar, salt, pared orange peel, fennel seeds, peppercorns and oil in a large saucepan with 350ml/12oz water. Place over a medium heat and stir until the sugar is dissolved. Bring to a simmer, then add the onions or shallots and cook for 6–7 minutes, or until they are just tender but still hold their shape. Remove from the heat. Using a slotted spoon, pack the onions into the prepared jars and tuck the orange zest and the rosemary or thyme down the side of the jars. Return the pan of liquid to the heat and bring to a fast boil for a couple of minutes. Pour the liquid over the shallots and fill the jars to the brim. Seal immediately with vinegar-proof lids. Invert the jars for a minute or so before turning the right way and leaving to cool. Return the pan of liquid to the heat and bring to a fast boil for a couple of minutes. Pour the liquid over the shallots and fill the jars to the brim. Seal immediately with vinegar-proof lids. Invert the jars for a minute or so before turning the right way and leaving to cool. Store in a cool, dark, dry place for up to a year. Keep in the fridge once opened and use within 8 weeks. Store in a cool, dark, dry place for up to a year. Keep in the fridge once opened and use within 8 weeks. Recipe tips Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes, next remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – pair of bottling tongs makes this job easy, but otherwise use ordinary tongs. | {
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"title": "Pickled onions recipe",
"content": "Sweet pickled onions An average of 3.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pickledonions_7719_16x9.jpg A step away from traditional pickled onions, these lightly sweet onions or shallots are appetisingly succulent. Serve as an antipasti or hors d’oeuvres with platters of charcuterie meats and/or cheese, or sauté in a frying pan until well caramelised to serve with sausages or lamb cutlets. For this recipe you will need two 500ml/18fl oz sterilised jars. For information on sterilising see the Recipe Tips. 1kg/2lb 4oz small pickling onions or shallots 125ml/4fl oz white wine vinegar125ml/4fl oz balsamic vinegar 100g/3½oz demerara sugar 2 tsp sea salt 4 strips pared orange peel (strips of orange peel with no pith)1–2 tsp fennel seeds 1 tsp pink peppercorns 1 tbsp olive oil 2 sprigs rosemary or thyme 1kg/2lb 4oz small pickling onions or shallots 125ml/4fl oz white wine vinegar 125ml/4fl oz balsamic vinegar 100g/3½oz demerara sugar 2 tsp sea salt 4 strips pared orange peel (strips of orange peel with no pith) 1–2 tsp fennel seeds 1 tsp pink peppercorns 1 tbsp olive oil 2 sprigs rosemary or thyme Method Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle, peel the onions or shallots. After peeling, cut a small cross into the root end – this helps to prevent the centres popping out during cooking. Put the vinegars, sugar, salt, pared orange peel, fennel seeds, peppercorns and oil in a large saucepan with 350ml/12oz water. Place over a medium heat and stir until the sugar is dissolved. Bring to a simmer, then add the onions or shallots and cook for 6–7 minutes, or until they are just tender but still hold their shape. Remove from the heat. Using a slotted spoon, pack the onions into the prepared jars and tuck the orange zest and the rosemary or thyme down the side of the jars. Return the pan of liquid to the heat and bring to a fast boil for a couple of minutes. Pour the liquid over the shallots and fill the jars to the brim. Seal immediately with vinegar-proof lids. Invert the jars for a minute or so before turning the right way and leaving to cool.Store in a cool, dark, dry place for up to a year. Keep in the fridge once opened and use within 8 weeks. Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle, peel the onions or shallots. After peeling, cut a small cross into the root end – this helps to prevent the centres popping out during cooking. Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle, peel the onions or shallots. After peeling, cut a small cross into the root end – this helps to prevent the centres popping out during cooking. Put the vinegars, sugar, salt, pared orange peel, fennel seeds, peppercorns and oil in a large saucepan with 350ml/12oz water. Place over a medium heat and stir until the sugar is dissolved. Bring to a simmer, then add the onions or shallots and cook for 6–7 minutes, or until they are just tender but still hold their shape. Remove from the heat. Using a slotted spoon, pack the onions into the prepared jars and tuck the orange zest and the rosemary or thyme down the side of the jars. Put the vinegars, sugar, salt, pared orange peel, fennel seeds, peppercorns and oil in a large saucepan with 350ml/12oz water. Place over a medium heat and stir until the sugar is dissolved. Bring to a simmer, then add the onions or shallots and cook for 6–7 minutes, or until they are just tender but still hold their shape. Remove from the heat. Using a slotted spoon, pack the onions into the prepared jars and tuck the orange zest and the rosemary or thyme down the side of the jars. Return the pan of liquid to the heat and bring to a fast boil for a couple of minutes. Pour the liquid over the shallots and fill the jars to the brim. Seal immediately with vinegar-proof lids. Invert the jars for a minute or so before turning the right way and leaving to cool. Return the pan of liquid to the heat and bring to a fast boil for a couple of minutes. Pour the liquid over the shallots and fill the jars to the brim. Seal immediately with vinegar-proof lids. Invert the jars for a minute or so before turning the right way and leaving to cool. Store in a cool, dark, dry place for up to a year. Keep in the fridge once opened and use within 8 weeks. Store in a cool, dark, dry place for up to a year. Keep in the fridge once opened and use within 8 weeks. Recipe tips Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes, next remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – pair of bottling tongs makes this job easy, but otherwise use ordinary tongs."
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} | 41ff47e4a15a53673a69a6b8ae1a0812078f94a82d6c3c2b88fe7eb53e120a90 | Orange cheesecake with honey and pistachios recipe
Very lightly grease the base and sides of a 23cm/9in springform cake tin approximately 5cm/2in deep. Stand the tin on a baking sheet. Melt the butter in a small saucepan and allow to cool.Preheat the oven to 190C/170C Fan/Gas 5.Crush the biscuits to fine crumbs in a food processor, or place in a strong plastic bag and bash with a rolling pin. In a bowl, mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into the prepared tin and spread it out to form an even layer, pressing it firmly and uniformly with flattened knuckles.Bake for 12 minutes, or until the base has firmed up like a pastry layer. Set aside on the baking sheet to cool. Lower the oven temperature to 160C/140C Fan/Gas 3.Using a swivel peeler, finely pare the zest of one orange in strips, then cut these into long, thin julienne.In a small saucepan, dissolve 75g/2½oz of sugar in 100ml/3½fl oz of water over a medium heat, then bring to the boil.Add the julienned orange zest, reduce the heat to a simmer and poach the zest in the syrup for 10 minutes. Remove from the heat and set aside to cool completely. One cooled, drain the julienned zest and discard the syrup.Rub the skins of the remaining oranges against the finest grating surface of a box grater to produce a wet zest purée. Scrape into a small bowl and set aside.Juice all the oranges, then strain the juice through a fine chinois or sieve.Put the cream cheese, curd cheese, soured cream and remaining sugar in a large bowl and mix until smooth. In another bowl, whisk the eggs until light and foamy, then strain through a fine chinois or sieve into the cream cheese mixture. Mix well with a wooden spoon, then add the orange juice and zest purée and mix to combine.Spoon the mixture over the cooled biscuit base and bake for 1½ hours. Turn off the oven and leave the cheesecake inside for a further hour, with the door very slightly open. Remove the cheesecake from the oven and leave to cool completely. Once cooled, refrigerate for at least 2–3 hours before serving, When you’re ready to serve, run a knife around the inside of the tin and gently release the sides of the tin. Carefully transfer the cheesecake to a serving plate.Using a palette knife, spread the honey over the cheesecake. Sprinkle a little of the candied orange zest julienne on top and scatter over the pistachios.Use a very sharp knife dipped in hot water to cut the cheesecake into slices, returning the knife to the hot water in between slices. Very lightly grease the base and sides of a 23cm/9in springform cake tin approximately 5cm/2in deep. Stand the tin on a baking sheet. Very lightly grease the base and sides of a 23cm/9in springform cake tin approximately 5cm/2in deep. Stand the tin on a baking sheet. Melt the butter in a small saucepan and allow to cool. Melt the butter in a small saucepan and allow to cool. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Crush the biscuits to fine crumbs in a food processor, or place in a strong plastic bag and bash with a rolling pin. Crush the biscuits to fine crumbs in a food processor, or place in a strong plastic bag and bash with a rolling pin. In a bowl, mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into the prepared tin and spread it out to form an even layer, pressing it firmly and uniformly with flattened knuckles. In a bowl, mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into the prepared tin and spread it out to form an even layer, pressing it firmly and uniformly with flattened knuckles. Bake for 12 minutes, or until the base has firmed up like a pastry layer. Set aside on the baking sheet to cool. Bake for 12 minutes, or until the base has firmed up like a pastry layer. Set aside on the baking sheet to cool. Lower the oven temperature to 160C/140C Fan/Gas 3. Lower the oven temperature to 160C/140C Fan/Gas 3. Using a swivel peeler, finely pare the zest of one orange in strips, then cut these into long, thin julienne. Using a swivel peeler, finely pare the zest of one orange in strips, then cut these into long, thin julienne. In a small saucepan, dissolve 75g/2½oz of sugar in 100ml/3½fl oz of water over a medium heat, then bring to the boil. In a small saucepan, dissolve 75g/2½oz of sugar in 100ml/3½fl oz of water over a medium heat, then bring to the boil. Add the julienned orange zest, reduce the heat to a simmer and poach the zest in the syrup for 10 minutes. Remove from the heat and set aside to cool completely. One cooled, drain the julienned zest and discard the syrup. Add the julienned orange zest, reduce the heat to a simmer and poach the zest in the syrup for 10 minutes. Remove from the heat and set aside to cool completely. One cooled, drain the julienned zest and discard the syrup. Rub the skins of the remaining oranges against the finest grating surface of a box grater to produce a wet zest purée. Scrape into a small bowl and set aside. Rub the skins of the remaining oranges against the finest grating surface of a box grater to produce a wet zest purée. Scrape into a small bowl and set aside. Juice all the oranges, then strain the juice through a fine chinois or sieve. Juice all the oranges, then strain the juice through a fine chinois or sieve. Put the cream cheese, curd cheese, soured cream and remaining sugar in a large bowl and mix until smooth. Put the cream cheese, curd cheese, soured cream and remaining sugar in a large bowl and mix until smooth. In another bowl, whisk the eggs until light and foamy, then strain through a fine chinois or sieve into the cream cheese mixture. Mix well with a wooden spoon, then add the orange juice and zest purée and mix to combine. In another bowl, whisk the eggs until light and foamy, then strain through a fine chinois or sieve into the cream cheese mixture. Mix well with a wooden spoon, then add the orange juice and zest purée and mix to combine. Spoon the mixture over the cooled biscuit base and bake for 1½ hours. Turn off the oven and leave the cheesecake inside for a further hour, with the door very slightly open. Remove the cheesecake from the oven and leave to cool completely. Once cooled, refrigerate for at least 2–3 hours before serving, Spoon the mixture over the cooled biscuit base and bake for 1½ hours. Turn off the oven and leave the cheesecake inside for a further hour, with the door very slightly open. Remove the cheesecake from the oven and leave to cool completely. Once cooled, refrigerate for at least 2–3 hours before serving, When you’re ready to serve, run a knife around the inside of the tin and gently release the sides of the tin. Carefully transfer the cheesecake to a serving plate. When you’re ready to serve, run a knife around the inside of the tin and gently release the sides of the tin. Carefully transfer the cheesecake to a serving plate. Using a palette knife, spread the honey over the cheesecake. Sprinkle a little of the candied orange zest julienne on top and scatter over the pistachios. Using a palette knife, spread the honey over the cheesecake. Sprinkle a little of the candied orange zest julienne on top and scatter over the pistachios. Use a very sharp knife dipped in hot water to cut the cheesecake into slices, returning the knife to the hot water in between slices. Use a very sharp knife dipped in hot water to cut the cheesecake into slices, returning the knife to the hot water in between slices. | {
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"title": "Orange cheesecake with honey and pistachios recipe",
"content": "Very lightly grease the base and sides of a 23cm/9in springform cake tin approximately 5cm/2in deep. Stand the tin on a baking sheet. Melt the butter in a small saucepan and allow to cool.Preheat the oven to 190C/170C Fan/Gas 5.Crush the biscuits to fine crumbs in a food processor, or place in a strong plastic bag and bash with a rolling pin. In a bowl, mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into the prepared tin and spread it out to form an even layer, pressing it firmly and uniformly with flattened knuckles.Bake for 12 minutes, or until the base has firmed up like a pastry layer. Set aside on the baking sheet to cool. Lower the oven temperature to 160C/140C Fan/Gas 3.Using a swivel peeler, finely pare the zest of one orange in strips, then cut these into long, thin julienne.In a small saucepan, dissolve 75g/2½oz of sugar in 100ml/3½fl oz of water over a medium heat, then bring to the boil.Add the julienned orange zest, reduce the heat to a simmer and poach the zest in the syrup for 10 minutes. Remove from the heat and set aside to cool completely. One cooled, drain the julienned zest and discard the syrup.Rub the skins of the remaining oranges against the finest grating surface of a box grater to produce a wet zest purée. Scrape into a small bowl and set aside.Juice all the oranges, then strain the juice through a fine chinois or sieve.Put the cream cheese, curd cheese, soured cream and remaining sugar in a large bowl and mix until smooth. In another bowl, whisk the eggs until light and foamy, then strain through a fine chinois or sieve into the cream cheese mixture. Mix well with a wooden spoon, then add the orange juice and zest purée and mix to combine.Spoon the mixture over the cooled biscuit base and bake for 1½ hours. Turn off the oven and leave the cheesecake inside for a further hour, with the door very slightly open. Remove the cheesecake from the oven and leave to cool completely. Once cooled, refrigerate for at least 2–3 hours before serving, When you’re ready to serve, run a knife around the inside of the tin and gently release the sides of the tin. Carefully transfer the cheesecake to a serving plate.Using a palette knife, spread the honey over the cheesecake. Sprinkle a little of the candied orange zest julienne on top and scatter over the pistachios.Use a very sharp knife dipped in hot water to cut the cheesecake into slices, returning the knife to the hot water in between slices. Very lightly grease the base and sides of a 23cm/9in springform cake tin approximately 5cm/2in deep. Stand the tin on a baking sheet. Very lightly grease the base and sides of a 23cm/9in springform cake tin approximately 5cm/2in deep. Stand the tin on a baking sheet. Melt the butter in a small saucepan and allow to cool. Melt the butter in a small saucepan and allow to cool. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Crush the biscuits to fine crumbs in a food processor, or place in a strong plastic bag and bash with a rolling pin. Crush the biscuits to fine crumbs in a food processor, or place in a strong plastic bag and bash with a rolling pin. In a bowl, mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into the prepared tin and spread it out to form an even layer, pressing it firmly and uniformly with flattened knuckles. In a bowl, mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into the prepared tin and spread it out to form an even layer, pressing it firmly and uniformly with flattened knuckles. Bake for 12 minutes, or until the base has firmed up like a pastry layer. Set aside on the baking sheet to cool. Bake for 12 minutes, or until the base has firmed up like a pastry layer. Set aside on the baking sheet to cool. Lower the oven temperature to 160C/140C Fan/Gas 3. Lower the oven temperature to 160C/140C Fan/Gas 3. Using a swivel peeler, finely pare the zest of one orange in strips, then cut these into long, thin julienne. Using a swivel peeler, finely pare the zest of one orange in strips, then cut these into long, thin julienne. In a small saucepan, dissolve 75g/2½oz of sugar in 100ml/3½fl oz of water over a medium heat, then bring to the boil. In a small saucepan, dissolve 75g/2½oz of sugar in 100ml/3½fl oz of water over a medium heat, then bring to the boil. Add the julienned orange zest, reduce the heat to a simmer and poach the zest in the syrup for 10 minutes. Remove from the heat and set aside to cool completely. One cooled, drain the julienned zest and discard the syrup. Add the julienned orange zest, reduce the heat to a simmer and poach the zest in the syrup for 10 minutes. Remove from the heat and set aside to cool completely. One cooled, drain the julienned zest and discard the syrup. Rub the skins of the remaining oranges against the finest grating surface of a box grater to produce a wet zest purée. Scrape into a small bowl and set aside. Rub the skins of the remaining oranges against the finest grating surface of a box grater to produce a wet zest purée. Scrape into a small bowl and set aside. Juice all the oranges, then strain the juice through a fine chinois or sieve. Juice all the oranges, then strain the juice through a fine chinois or sieve. Put the cream cheese, curd cheese, soured cream and remaining sugar in a large bowl and mix until smooth. Put the cream cheese, curd cheese, soured cream and remaining sugar in a large bowl and mix until smooth. In another bowl, whisk the eggs until light and foamy, then strain through a fine chinois or sieve into the cream cheese mixture. Mix well with a wooden spoon, then add the orange juice and zest purée and mix to combine. In another bowl, whisk the eggs until light and foamy, then strain through a fine chinois or sieve into the cream cheese mixture. Mix well with a wooden spoon, then add the orange juice and zest purée and mix to combine. Spoon the mixture over the cooled biscuit base and bake for 1½ hours. Turn off the oven and leave the cheesecake inside for a further hour, with the door very slightly open. Remove the cheesecake from the oven and leave to cool completely. Once cooled, refrigerate for at least 2–3 hours before serving, Spoon the mixture over the cooled biscuit base and bake for 1½ hours. Turn off the oven and leave the cheesecake inside for a further hour, with the door very slightly open. Remove the cheesecake from the oven and leave to cool completely. Once cooled, refrigerate for at least 2–3 hours before serving, When you’re ready to serve, run a knife around the inside of the tin and gently release the sides of the tin. Carefully transfer the cheesecake to a serving plate. When you’re ready to serve, run a knife around the inside of the tin and gently release the sides of the tin. Carefully transfer the cheesecake to a serving plate. Using a palette knife, spread the honey over the cheesecake. Sprinkle a little of the candied orange zest julienne on top and scatter over the pistachios. Using a palette knife, spread the honey over the cheesecake. Sprinkle a little of the candied orange zest julienne on top and scatter over the pistachios. Use a very sharp knife dipped in hot water to cut the cheesecake into slices, returning the knife to the hot water in between slices. Use a very sharp knife dipped in hot water to cut the cheesecake into slices, returning the knife to the hot water in between slices."
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} | 163a782ed4eaa7a5871b27f151f8b2d0d497a9e63254e9f4eef6e084111061b5 | Caramelised oranges with honeyed ricotta recipe
Pare the zest from two oranges and cut into very fine shreds (or use a zester). Set aside.Peel all the oranges by cutting the skin and white pith away, to reveal the naked orange flesh.Using a small, very sharp knife, cut the first segment out of the orange, sliding the knife down between its fine papery skin and its flesh on either side, then easing it out. Carry on working your way around the orange, cutting out the segments.Put the segments and any juice from the oranges into a shallow serving bowl. Repeat the process with the remaining oranges until all are segmented.Heat a small pan of water until boiling. When boiling, drop the orange zest into the water, simmer for two minutes then drain well through a sieve into a small bowl. Set aside.Heat a wide, heavy-based pan (preferably one with a pale-coloured bottom) over a moderate heat. Add the sugar and leave for a few minutes, keeping a careful eye over it, until the sugar begins to melt. Don't stir. Restrain yourself and do no more than tip and tilt the pan to get the sugar to melt evenly.Once the sugar is liquid, let it bubble gently, then more strongly, until it begins to brown (this may take as little as 2-3 minutes), still tilting and swirling the pan occasionally.Once the sugar has caramelised to a hazelnut brown, pour the measured hot water into the pan. Do this at arm's length, wearing an oven glove. Be very careful, as the caramel will spit and hiss when you first add the water.Swirl and stir the caramel syrup and turn the heat to low. Drop in the blanched shreds of orange zest and leave to simmer for 5-10 minutes, until the zest is translucent. You may need to add a bit more water if the caramel thickens too much.Pour the hot syrup and shreds over the orange segments and leave to cool.Meanwhile, make the honeyed ricotta. In a clean bowl, beat the ricotta with the honey, then taste. If you'd like it sweeter add either a little icing sugar, if the honey has a strong flavour, or a little more honey if it's mild. Fold two-thirds of the almonds into the mixture and scatter the rest on top.Serve the caramelised oranges with the honeyed ricotta on the side. Pare the zest from two oranges and cut into very fine shreds (or use a zester). Set aside. Pare the zest from two oranges and cut into very fine shreds (or use a zester). Set aside. Peel all the oranges by cutting the skin and white pith away, to reveal the naked orange flesh. Peel all the oranges by cutting the skin and white pith away, to reveal the naked orange flesh. Using a small, very sharp knife, cut the first segment out of the orange, sliding the knife down between its fine papery skin and its flesh on either side, then easing it out. Carry on working your way around the orange, cutting out the segments. Using a small, very sharp knife, cut the first segment out of the orange, sliding the knife down between its fine papery skin and its flesh on either side, then easing it out. Carry on working your way around the orange, cutting out the segments. Put the segments and any juice from the oranges into a shallow serving bowl. Repeat the process with the remaining oranges until all are segmented. Put the segments and any juice from the oranges into a shallow serving bowl. Repeat the process with the remaining oranges until all are segmented. Heat a small pan of water until boiling. When boiling, drop the orange zest into the water, simmer for two minutes then drain well through a sieve into a small bowl. Set aside. Heat a small pan of water until boiling. When boiling, drop the orange zest into the water, simmer for two minutes then drain well through a sieve into a small bowl. Set aside. Heat a wide, heavy-based pan (preferably one with a pale-coloured bottom) over a moderate heat. Add the sugar and leave for a few minutes, keeping a careful eye over it, until the sugar begins to melt. Don't stir. Restrain yourself and do no more than tip and tilt the pan to get the sugar to melt evenly. Heat a wide, heavy-based pan (preferably one with a pale-coloured bottom) over a moderate heat. Add the sugar and leave for a few minutes, keeping a careful eye over it, until the sugar begins to melt. Don't stir. Restrain yourself and do no more than tip and tilt the pan to get the sugar to melt evenly. Once the sugar is liquid, let it bubble gently, then more strongly, until it begins to brown (this may take as little as 2-3 minutes), still tilting and swirling the pan occasionally. Once the sugar is liquid, let it bubble gently, then more strongly, until it begins to brown (this may take as little as 2-3 minutes), still tilting and swirling the pan occasionally. Once the sugar has caramelised to a hazelnut brown, pour the measured hot water into the pan. Do this at arm's length, wearing an oven glove. Be very careful, as the caramel will spit and hiss when you first add the water. Once the sugar has caramelised to a hazelnut brown, pour the measured hot water into the pan. Do this at arm's length, wearing an oven glove. Be very careful, as the caramel will spit and hiss when you first add the water. Swirl and stir the caramel syrup and turn the heat to low. Drop in the blanched shreds of orange zest and leave to simmer for 5-10 minutes, until the zest is translucent. You may need to add a bit more water if the caramel thickens too much. Swirl and stir the caramel syrup and turn the heat to low. Drop in the blanched shreds of orange zest and leave to simmer for 5-10 minutes, until the zest is translucent. You may need to add a bit more water if the caramel thickens too much. Pour the hot syrup and shreds over the orange segments and leave to cool. Pour the hot syrup and shreds over the orange segments and leave to cool. Meanwhile, make the honeyed ricotta. In a clean bowl, beat the ricotta with the honey, then taste. If you'd like it sweeter add either a little icing sugar, if the honey has a strong flavour, or a little more honey if it's mild. Fold two-thirds of the almonds into the mixture and scatter the rest on top. Meanwhile, make the honeyed ricotta. In a clean bowl, beat the ricotta with the honey, then taste. If you'd like it sweeter add either a little icing sugar, if the honey has a strong flavour, or a little more honey if it's mild. Fold two-thirds of the almonds into the mixture and scatter the rest on top. Serve the caramelised oranges with the honeyed ricotta on the side. Serve the caramelised oranges with the honeyed ricotta on the side. | {
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"title": "Caramelised oranges with honeyed ricotta recipe",
"content": "Pare the zest from two oranges and cut into very fine shreds (or use a zester). Set aside.Peel all the oranges by cutting the skin and white pith away, to reveal the naked orange flesh.Using a small, very sharp knife, cut the first segment out of the orange, sliding the knife down between its fine papery skin and its flesh on either side, then easing it out. Carry on working your way around the orange, cutting out the segments.Put the segments and any juice from the oranges into a shallow serving bowl. Repeat the process with the remaining oranges until all are segmented.Heat a small pan of water until boiling. When boiling, drop the orange zest into the water, simmer for two minutes then drain well through a sieve into a small bowl. Set aside.Heat a wide, heavy-based pan (preferably one with a pale-coloured bottom) over a moderate heat. Add the sugar and leave for a few minutes, keeping a careful eye over it, until the sugar begins to melt. Don't stir. Restrain yourself and do no more than tip and tilt the pan to get the sugar to melt evenly.Once the sugar is liquid, let it bubble gently, then more strongly, until it begins to brown (this may take as little as 2-3 minutes), still tilting and swirling the pan occasionally.Once the sugar has caramelised to a hazelnut brown, pour the measured hot water into the pan. Do this at arm's length, wearing an oven glove. Be very careful, as the caramel will spit and hiss when you first add the water.Swirl and stir the caramel syrup and turn the heat to low. Drop in the blanched shreds of orange zest and leave to simmer for 5-10 minutes, until the zest is translucent. You may need to add a bit more water if the caramel thickens too much.Pour the hot syrup and shreds over the orange segments and leave to cool.Meanwhile, make the honeyed ricotta. In a clean bowl, beat the ricotta with the honey, then taste. If you'd like it sweeter add either a little icing sugar, if the honey has a strong flavour, or a little more honey if it's mild. Fold two-thirds of the almonds into the mixture and scatter the rest on top.Serve the caramelised oranges with the honeyed ricotta on the side. Pare the zest from two oranges and cut into very fine shreds (or use a zester). Set aside. Pare the zest from two oranges and cut into very fine shreds (or use a zester). Set aside. Peel all the oranges by cutting the skin and white pith away, to reveal the naked orange flesh. Peel all the oranges by cutting the skin and white pith away, to reveal the naked orange flesh. Using a small, very sharp knife, cut the first segment out of the orange, sliding the knife down between its fine papery skin and its flesh on either side, then easing it out. Carry on working your way around the orange, cutting out the segments. Using a small, very sharp knife, cut the first segment out of the orange, sliding the knife down between its fine papery skin and its flesh on either side, then easing it out. Carry on working your way around the orange, cutting out the segments. Put the segments and any juice from the oranges into a shallow serving bowl. Repeat the process with the remaining oranges until all are segmented. Put the segments and any juice from the oranges into a shallow serving bowl. Repeat the process with the remaining oranges until all are segmented. Heat a small pan of water until boiling. When boiling, drop the orange zest into the water, simmer for two minutes then drain well through a sieve into a small bowl. Set aside. Heat a small pan of water until boiling. When boiling, drop the orange zest into the water, simmer for two minutes then drain well through a sieve into a small bowl. Set aside. Heat a wide, heavy-based pan (preferably one with a pale-coloured bottom) over a moderate heat. Add the sugar and leave for a few minutes, keeping a careful eye over it, until the sugar begins to melt. Don't stir. Restrain yourself and do no more than tip and tilt the pan to get the sugar to melt evenly. Heat a wide, heavy-based pan (preferably one with a pale-coloured bottom) over a moderate heat. Add the sugar and leave for a few minutes, keeping a careful eye over it, until the sugar begins to melt. Don't stir. Restrain yourself and do no more than tip and tilt the pan to get the sugar to melt evenly. Once the sugar is liquid, let it bubble gently, then more strongly, until it begins to brown (this may take as little as 2-3 minutes), still tilting and swirling the pan occasionally. Once the sugar is liquid, let it bubble gently, then more strongly, until it begins to brown (this may take as little as 2-3 minutes), still tilting and swirling the pan occasionally. Once the sugar has caramelised to a hazelnut brown, pour the measured hot water into the pan. Do this at arm's length, wearing an oven glove. Be very careful, as the caramel will spit and hiss when you first add the water. Once the sugar has caramelised to a hazelnut brown, pour the measured hot water into the pan. Do this at arm's length, wearing an oven glove. Be very careful, as the caramel will spit and hiss when you first add the water. Swirl and stir the caramel syrup and turn the heat to low. Drop in the blanched shreds of orange zest and leave to simmer for 5-10 minutes, until the zest is translucent. You may need to add a bit more water if the caramel thickens too much. Swirl and stir the caramel syrup and turn the heat to low. Drop in the blanched shreds of orange zest and leave to simmer for 5-10 minutes, until the zest is translucent. You may need to add a bit more water if the caramel thickens too much. Pour the hot syrup and shreds over the orange segments and leave to cool. Pour the hot syrup and shreds over the orange segments and leave to cool. Meanwhile, make the honeyed ricotta. In a clean bowl, beat the ricotta with the honey, then taste. If you'd like it sweeter add either a little icing sugar, if the honey has a strong flavour, or a little more honey if it's mild. Fold two-thirds of the almonds into the mixture and scatter the rest on top. Meanwhile, make the honeyed ricotta. In a clean bowl, beat the ricotta with the honey, then taste. If you'd like it sweeter add either a little icing sugar, if the honey has a strong flavour, or a little more honey if it's mild. Fold two-thirds of the almonds into the mixture and scatter the rest on top. Serve the caramelised oranges with the honeyed ricotta on the side. Serve the caramelised oranges with the honeyed ricotta on the side."
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} | 9ac6b9b67ce96aeb06a44da0efadb6be30ef686ecf95806802f7b24f3430cb54 | Sherbet dipper recipe
An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sherbet_dipper_22751_16x9.jpg For a super sweet treat, share out these lemon lollies dipped in homemade zingy lemon sherbet. Equipment and preparation: you will need a sugar thermometer. vegetable oil, for greasing150g/5½oz granulated sugar½ lemon, juice only1 tbsp liquid glucose4 lolly sticks vegetable oil, for greasing 150g/5½oz granulated sugar ½ lemon, juice only 1 tbsp liquid glucose 4 lolly sticks 1 lemon100g/3½oz caster sugar1 tsp powdered citric acid (from the chemist) 1 lemon 100g/3½oz caster sugar 1 tsp powdered citric acid (from the chemist) Method To make the lollies, draw four 6cm/2½in circles on a piece of baking parchment. Lightly grease the circles with vegetable oil.Put the sugar, lemon juice, liquid glucose and a tablespoon of boiling water in a small heavy-based pan and heat gently to dissolve the sugar. Add a sugar thermometer and increase the heat until the syrup is simmering steadily. Watch the temperature carefully and cook until it reaches 150C/300F (the ‘hard crack’ stage). (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid boiling over.)Quickly dip the base of the pan into cold water to stop it cooking any further. Take a teaspoon and carefully spoon some of the syrup into each circle on the parchment. Push in the sticks and spoon some more syrup onto each lolly. Set aside to cool. While the lollies are setting make the sherbet. Preheat the oven to 150C/300F/Gas 2. Use a vegetable peeler to pare the yellow peel from the lemon, leaving as much white pith as possible on the fruit. Put the peelings on a baking sheet and bake for 15–20 minutes in the preheated oven until dried out and golden-brown. Allow to cool.Blend the lemon peel in a blender, or use a knife, until finely chopped. Add the caster sugar and citric acid and blend again briefly to combine.Eat the lollies with the sherbet. To make the lollies, draw four 6cm/2½in circles on a piece of baking parchment. Lightly grease the circles with vegetable oil. To make the lollies, draw four 6cm/2½in circles on a piece of baking parchment. Lightly grease the circles with vegetable oil. Put the sugar, lemon juice, liquid glucose and a tablespoon of boiling water in a small heavy-based pan and heat gently to dissolve the sugar. Add a sugar thermometer and increase the heat until the syrup is simmering steadily. Watch the temperature carefully and cook until it reaches 150C/300F (the ‘hard crack’ stage). (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid boiling over.) Put the sugar, lemon juice, liquid glucose and a tablespoon of boiling water in a small heavy-based pan and heat gently to dissolve the sugar. Add a sugar thermometer and increase the heat until the syrup is simmering steadily. Watch the temperature carefully and cook until it reaches 150C/300F (the ‘hard crack’ stage). (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid boiling over.) Quickly dip the base of the pan into cold water to stop it cooking any further. Quickly dip the base of the pan into cold water to stop it cooking any further. Take a teaspoon and carefully spoon some of the syrup into each circle on the parchment. Push in the sticks and spoon some more syrup onto each lolly. Set aside to cool. Take a teaspoon and carefully spoon some of the syrup into each circle on the parchment. Push in the sticks and spoon some more syrup onto each lolly. Set aside to cool. While the lollies are setting make the sherbet. Preheat the oven to 150C/300F/Gas 2. Use a vegetable peeler to pare the yellow peel from the lemon, leaving as much white pith as possible on the fruit. Put the peelings on a baking sheet and bake for 15–20 minutes in the preheated oven until dried out and golden-brown. Allow to cool. While the lollies are setting make the sherbet. Preheat the oven to 150C/300F/Gas 2. Use a vegetable peeler to pare the yellow peel from the lemon, leaving as much white pith as possible on the fruit. Put the peelings on a baking sheet and bake for 15–20 minutes in the preheated oven until dried out and golden-brown. Allow to cool. Blend the lemon peel in a blender, or use a knife, until finely chopped. Add the caster sugar and citric acid and blend again briefly to combine. Blend the lemon peel in a blender, or use a knife, until finely chopped. Add the caster sugar and citric acid and blend again briefly to combine. Eat the lollies with the sherbet. Eat the lollies with the sherbet. | {
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"content": "An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sherbet_dipper_22751_16x9.jpg For a super sweet treat, share out these lemon lollies dipped in homemade zingy lemon sherbet. Equipment and preparation: you will need a sugar thermometer. vegetable oil, for greasing150g/5½oz granulated sugar½ lemon, juice only1 tbsp liquid glucose4 lolly sticks vegetable oil, for greasing 150g/5½oz granulated sugar ½ lemon, juice only 1 tbsp liquid glucose 4 lolly sticks 1 lemon100g/3½oz caster sugar1 tsp powdered citric acid (from the chemist) 1 lemon 100g/3½oz caster sugar 1 tsp powdered citric acid (from the chemist) Method To make the lollies, draw four 6cm/2½in circles on a piece of baking parchment. Lightly grease the circles with vegetable oil.Put the sugar, lemon juice, liquid glucose and a tablespoon of boiling water in a small heavy-based pan and heat gently to dissolve the sugar. Add a sugar thermometer and increase the heat until the syrup is simmering steadily. Watch the temperature carefully and cook until it reaches 150C/300F (the ‘hard crack’ stage). (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid boiling over.)Quickly dip the base of the pan into cold water to stop it cooking any further. Take a teaspoon and carefully spoon some of the syrup into each circle on the parchment. Push in the sticks and spoon some more syrup onto each lolly. Set aside to cool. While the lollies are setting make the sherbet. Preheat the oven to 150C/300F/Gas 2. Use a vegetable peeler to pare the yellow peel from the lemon, leaving as much white pith as possible on the fruit. Put the peelings on a baking sheet and bake for 15–20 minutes in the preheated oven until dried out and golden-brown. Allow to cool.Blend the lemon peel in a blender, or use a knife, until finely chopped. Add the caster sugar and citric acid and blend again briefly to combine.Eat the lollies with the sherbet. To make the lollies, draw four 6cm/2½in circles on a piece of baking parchment. Lightly grease the circles with vegetable oil. To make the lollies, draw four 6cm/2½in circles on a piece of baking parchment. Lightly grease the circles with vegetable oil. Put the sugar, lemon juice, liquid glucose and a tablespoon of boiling water in a small heavy-based pan and heat gently to dissolve the sugar. Add a sugar thermometer and increase the heat until the syrup is simmering steadily. Watch the temperature carefully and cook until it reaches 150C/300F (the ‘hard crack’ stage). (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid boiling over.) Put the sugar, lemon juice, liquid glucose and a tablespoon of boiling water in a small heavy-based pan and heat gently to dissolve the sugar. Add a sugar thermometer and increase the heat until the syrup is simmering steadily. Watch the temperature carefully and cook until it reaches 150C/300F (the ‘hard crack’ stage). (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid boiling over.) Quickly dip the base of the pan into cold water to stop it cooking any further. Quickly dip the base of the pan into cold water to stop it cooking any further. Take a teaspoon and carefully spoon some of the syrup into each circle on the parchment. Push in the sticks and spoon some more syrup onto each lolly. Set aside to cool. Take a teaspoon and carefully spoon some of the syrup into each circle on the parchment. Push in the sticks and spoon some more syrup onto each lolly. Set aside to cool. While the lollies are setting make the sherbet. Preheat the oven to 150C/300F/Gas 2. Use a vegetable peeler to pare the yellow peel from the lemon, leaving as much white pith as possible on the fruit. Put the peelings on a baking sheet and bake for 15–20 minutes in the preheated oven until dried out and golden-brown. Allow to cool. While the lollies are setting make the sherbet. Preheat the oven to 150C/300F/Gas 2. Use a vegetable peeler to pare the yellow peel from the lemon, leaving as much white pith as possible on the fruit. Put the peelings on a baking sheet and bake for 15–20 minutes in the preheated oven until dried out and golden-brown. Allow to cool. Blend the lemon peel in a blender, or use a knife, until finely chopped. Add the caster sugar and citric acid and blend again briefly to combine. Blend the lemon peel in a blender, or use a knife, until finely chopped. Add the caster sugar and citric acid and blend again briefly to combine. Eat the lollies with the sherbet. Eat the lollies with the sherbet."
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} | 3177a4b017f43596341d136aee5faf93e39410b129367a5a4d7f94cc1b4212aa | Brioche pain perdu with figs and quince recipe
Brioche pain perdu with figs and quince poached in red wine An average of 0.0 out of 5 stars from 0 ratings Think fancy brioche French toast and you're not far off! Matt serves golden slices of brioche with red wine-poached fruits to make this elegant dessert. 500ml/18fl oz red wine 1 cinnamon stick 1 star anise 1 orange, pared zest and juice 150ml/5fl oz honey2 cloves 3 peppercorns 1 small quince, peeled and cut into chunks 3 ripe figs, cut in half 500ml/18fl oz red wine 1 cinnamon stick 1 star anise 1 orange, pared zest and juice 150ml/5fl oz honey 2 cloves 3 peppercorns 1 small quince, peeled and cut into chunks 3 ripe figs, cut in half 3 medium free-range eggs 1 vanilla pod, seeds reserved300ml/10fl oz double cream 300ml/10fl oz full-fat milk 80g/2¾oz caster sugar2 thick cut slices brioche, preferably stale100g/3½oz salted butter 90g/3¼oz caster sugar 3 medium free-range eggs 1 vanilla pod, seeds reserved 300ml/10fl oz double cream 300ml/10fl oz full-fat milk 80g/2¾oz caster sugar 2 thick cut slices brioche, preferably stale 100g/3½oz salted butter 90g/3¼oz caster sugar crème fraîche crème fraîche Method To make the poached quince, put all the ingredients except the quince and figs in a saucepan and bring to the boil. Add the quince to the pan, then cover with a cartouche, followed by a small plate to weigh it down. Poach for around 2 hours until soft, adding the figs after 1½ hours. Allow the fruit to cool in the liquid.Pour half of the poaching liquid into a separate pan and cook on the hob until reduced to a syrup. Set aside. Meanwhile, make the brioche pain perdu. Whisk together the eggs, vanilla seeds, cream, milk, and sugar in a bowl. Add the bread, coating on both sides, and leave to soak for at least 10 minutes. Heat the butter in a large frying pan until foaming, then dust the soaked brioche liberally in the sugar and fry on both sides until golden. Pat dry with kitchen paper. Serve the pain perdu with the poached fruit and a scoop of crème fraîche. Drizzle over the red wine syrup to finish. To make the poached quince, put all the ingredients except the quince and figs in a saucepan and bring to the boil. Add the quince to the pan, then cover with a cartouche, followed by a small plate to weigh it down. Poach for around 2 hours until soft, adding the figs after 1½ hours. Allow the fruit to cool in the liquid. To make the poached quince, put all the ingredients except the quince and figs in a saucepan and bring to the boil. Add the quince to the pan, then cover with a cartouche, followed by a small plate to weigh it down. Poach for around 2 hours until soft, adding the figs after 1½ hours. Allow the fruit to cool in the liquid. Pour half of the poaching liquid into a separate pan and cook on the hob until reduced to a syrup. Set aside. Pour half of the poaching liquid into a separate pan and cook on the hob until reduced to a syrup. Set aside. Meanwhile, make the brioche pain perdu. Whisk together the eggs, vanilla seeds, cream, milk, and sugar in a bowl. Add the bread, coating on both sides, and leave to soak for at least 10 minutes. Meanwhile, make the brioche pain perdu. Whisk together the eggs, vanilla seeds, cream, milk, and sugar in a bowl. Add the bread, coating on both sides, and leave to soak for at least 10 minutes. Heat the butter in a large frying pan until foaming, then dust the soaked brioche liberally in the sugar and fry on both sides until golden. Pat dry with kitchen paper. Heat the butter in a large frying pan until foaming, then dust the soaked brioche liberally in the sugar and fry on both sides until golden. Pat dry with kitchen paper. Serve the pain perdu with the poached fruit and a scoop of crème fraîche. Drizzle over the red wine syrup to finish. Serve the pain perdu with the poached fruit and a scoop of crème fraîche. Drizzle over the red wine syrup to finish. | {
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"content": "Brioche pain perdu with figs and quince poached in red wine An average of 0.0 out of 5 stars from 0 ratings Think fancy brioche French toast and you're not far off! Matt serves golden slices of brioche with red wine-poached fruits to make this elegant dessert. 500ml/18fl oz red wine 1 cinnamon stick 1 star anise 1 orange, pared zest and juice 150ml/5fl oz honey2 cloves 3 peppercorns 1 small quince, peeled and cut into chunks 3 ripe figs, cut in half 500ml/18fl oz red wine 1 cinnamon stick 1 star anise 1 orange, pared zest and juice 150ml/5fl oz honey 2 cloves 3 peppercorns 1 small quince, peeled and cut into chunks 3 ripe figs, cut in half 3 medium free-range eggs 1 vanilla pod, seeds reserved300ml/10fl oz double cream 300ml/10fl oz full-fat milk 80g/2¾oz caster sugar2 thick cut slices brioche, preferably stale100g/3½oz salted butter 90g/3¼oz caster sugar 3 medium free-range eggs 1 vanilla pod, seeds reserved 300ml/10fl oz double cream 300ml/10fl oz full-fat milk 80g/2¾oz caster sugar 2 thick cut slices brioche, preferably stale 100g/3½oz salted butter 90g/3¼oz caster sugar crème fraîche crème fraîche Method To make the poached quince, put all the ingredients except the quince and figs in a saucepan and bring to the boil. Add the quince to the pan, then cover with a cartouche, followed by a small plate to weigh it down. Poach for around 2 hours until soft, adding the figs after 1½ hours. Allow the fruit to cool in the liquid.Pour half of the poaching liquid into a separate pan and cook on the hob until reduced to a syrup. Set aside. Meanwhile, make the brioche pain perdu. Whisk together the eggs, vanilla seeds, cream, milk, and sugar in a bowl. Add the bread, coating on both sides, and leave to soak for at least 10 minutes. Heat the butter in a large frying pan until foaming, then dust the soaked brioche liberally in the sugar and fry on both sides until golden. Pat dry with kitchen paper. Serve the pain perdu with the poached fruit and a scoop of crème fraîche. Drizzle over the red wine syrup to finish. To make the poached quince, put all the ingredients except the quince and figs in a saucepan and bring to the boil. Add the quince to the pan, then cover with a cartouche, followed by a small plate to weigh it down. Poach for around 2 hours until soft, adding the figs after 1½ hours. Allow the fruit to cool in the liquid. To make the poached quince, put all the ingredients except the quince and figs in a saucepan and bring to the boil. Add the quince to the pan, then cover with a cartouche, followed by a small plate to weigh it down. Poach for around 2 hours until soft, adding the figs after 1½ hours. Allow the fruit to cool in the liquid. Pour half of the poaching liquid into a separate pan and cook on the hob until reduced to a syrup. Set aside. Pour half of the poaching liquid into a separate pan and cook on the hob until reduced to a syrup. Set aside. Meanwhile, make the brioche pain perdu. Whisk together the eggs, vanilla seeds, cream, milk, and sugar in a bowl. Add the bread, coating on both sides, and leave to soak for at least 10 minutes. Meanwhile, make the brioche pain perdu. Whisk together the eggs, vanilla seeds, cream, milk, and sugar in a bowl. Add the bread, coating on both sides, and leave to soak for at least 10 minutes. Heat the butter in a large frying pan until foaming, then dust the soaked brioche liberally in the sugar and fry on both sides until golden. Pat dry with kitchen paper. Heat the butter in a large frying pan until foaming, then dust the soaked brioche liberally in the sugar and fry on both sides until golden. Pat dry with kitchen paper. Serve the pain perdu with the poached fruit and a scoop of crème fraîche. Drizzle over the red wine syrup to finish. Serve the pain perdu with the poached fruit and a scoop of crème fraîche. Drizzle over the red wine syrup to finish."
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} | e7ef7d2b5ddb231250fdf783bef6e360d39f2334e446fdbffe11883f1edd37ba | Boeuf en daube provençale recipe
An average of 3.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beouf_en_daube_provenale_77740_16x9.jpg Any leftovers from this makes really good beef ragù – just shred the beef and cook it down with some tomatoes. Equipment: You will need to small patches of muslin to make the bouquet garnis. 1.5kg/3lb 5oz beef brisket, trimmed of excess fat and cut into large 6cm/2½in chunkssalt, to taste2 large onions, finely sliced4 carrots, peeled and cut into 1cm/½in rounds2 sticks celery, cut into 1cm/½in slices6 garlic cloves, finely chopped1 bottle red wine100ml/3½fl oz brandy or cognac50ml/2fl oz red wine vinegar 1.5kg/3lb 5oz beef brisket, trimmed of excess fat and cut into large 6cm/2½in chunks salt, to taste 2 large onions, finely sliced 4 carrots, peeled and cut into 1cm/½in rounds 2 sticks celery, cut into 1cm/½in slices 6 garlic cloves, finely chopped 1 bottle red wine 100ml/3½fl oz brandy or cognac 50ml/2fl oz red wine vinegar 4 bay leaves2 large sprigs thymefew sprigs parsley2 pieces pared orange zest4 cloves1 tsp black peppercorns2 x 4cm/1½in pieces cinnamon stick 4 bay leaves 2 large sprigs thyme few sprigs parsley 2 pieces pared orange zest 4 cloves 1 tsp black peppercorns 2 x 4cm/1½in pieces cinnamon stick 4 tbsp olive oil150g/5½oz bacon lardons1 onion, finely chopped2 tbsp tomato purée600ml/20fl oz beef stock150g/5½oz black olives 4 tbsp olive oil 150g/5½oz bacon lardons 1 onion, finely chopped 2 tbsp tomato purée 600ml/20fl oz beef stock 150g/5½oz black olives 300g/10½oz red camargue rice, cooked according to packet instructions 300g/10½oz red camargue rice, cooked according to packet instructions Method Put the beef into a large fridge-friendly container. Sprinkle with salt, then add all the marinade ingredients. Divide the ingredients for the bouquet garnis in half and tie into two separate parcels of muslin. Add one of these to the marinade and set the other one aside. Cover and put in the fridge. Leave for at least six hours, but preferably overnight.For the casserole, drain the meat, reserving the liquid and the rest of the marinade ingredients. Pat the meat dry and brush off any garlic. Heat half of the olive oil in a large frying pan and fry the meat in batches until well browned. Deglaze the base of the frying pan with a little of the marinade liquid and set aside. In a large casserole, add the remaining olive oil. Add the lardons and fry on a high heat for a few minutes until crisp and brown. Add the onion and reduce the heat to medium. Fry for around 10 minutes, or until the onion has softened and lightly coloured. Stir in the tomato purée. Add the beef to the casserole and stir to coat.Strain the marinade and pour over the liquid along with the deglazing liquid from the frying pan and the second bouquet garni. Bring to the boil and simmer until the volume of liquid has reduced by around a third. Add enough beef stock so that the beef is just covered. Return to the boil, then turn down the heat to low. Cover, and simmer for around three hours. If you are able to, leave overnight – cool and leave in the fridge to chill. Once chilled, it will make skimming off any fat much easier. Otherwise, just skim off some of the fat which will collect at the top. Add the olives, then simmer uncovered for a further hour to reduce down the sauce. Serve with red camargue rice. Put the beef into a large fridge-friendly container. Sprinkle with salt, then add all the marinade ingredients. Put the beef into a large fridge-friendly container. Sprinkle with salt, then add all the marinade ingredients. Divide the ingredients for the bouquet garnis in half and tie into two separate parcels of muslin. Add one of these to the marinade and set the other one aside. Cover and put in the fridge. Leave for at least six hours, but preferably overnight. Divide the ingredients for the bouquet garnis in half and tie into two separate parcels of muslin. Add one of these to the marinade and set the other one aside. Cover and put in the fridge. Leave for at least six hours, but preferably overnight. For the casserole, drain the meat, reserving the liquid and the rest of the marinade ingredients. Pat the meat dry and brush off any garlic. For the casserole, drain the meat, reserving the liquid and the rest of the marinade ingredients. Pat the meat dry and brush off any garlic. Heat half of the olive oil in a large frying pan and fry the meat in batches until well browned. Deglaze the base of the frying pan with a little of the marinade liquid and set aside. Heat half of the olive oil in a large frying pan and fry the meat in batches until well browned. Deglaze the base of the frying pan with a little of the marinade liquid and set aside. In a large casserole, add the remaining olive oil. Add the lardons and fry on a high heat for a few minutes until crisp and brown. Add the onion and reduce the heat to medium. Fry for around 10 minutes, or until the onion has softened and lightly coloured. Stir in the tomato purée. Add the beef to the casserole and stir to coat. In a large casserole, add the remaining olive oil. Add the lardons and fry on a high heat for a few minutes until crisp and brown. Add the onion and reduce the heat to medium. Fry for around 10 minutes, or until the onion has softened and lightly coloured. Stir in the tomato purée. Add the beef to the casserole and stir to coat. Strain the marinade and pour over the liquid along with the deglazing liquid from the frying pan and the second bouquet garni. Strain the marinade and pour over the liquid along with the deglazing liquid from the frying pan and the second bouquet garni. Bring to the boil and simmer until the volume of liquid has reduced by around a third. Bring to the boil and simmer until the volume of liquid has reduced by around a third. Add enough beef stock so that the beef is just covered. Return to the boil, then turn down the heat to low. Cover, and simmer for around three hours. Add enough beef stock so that the beef is just covered. Return to the boil, then turn down the heat to low. Cover, and simmer for around three hours. If you are able to, leave overnight – cool and leave in the fridge to chill. Once chilled, it will make skimming off any fat much easier. Otherwise, just skim off some of the fat which will collect at the top. If you are able to, leave overnight – cool and leave in the fridge to chill. Once chilled, it will make skimming off any fat much easier. Otherwise, just skim off some of the fat which will collect at the top. Add the olives, then simmer uncovered for a further hour to reduce down the sauce. Serve with red camargue rice. Add the olives, then simmer uncovered for a further hour to reduce down the sauce. Serve with red camargue rice. Recipe tips Traditionally, a sticky paste (pâte à luter) is used to seal the casserole: mix 100g/3½oz plain flour and one free-range egg white with just enough water to create a fairly sticky paste. Use this to coat the rim of the casserole, then place the lid on top. This will create a seal that you can leave in place for the duration of the slow cooking. You will have to break the seal once the three hours of cooking is up. | {
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"title": "Boeuf en daube provençale recipe",
"content": "An average of 3.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beouf_en_daube_provenale_77740_16x9.jpg Any leftovers from this makes really good beef ragù – just shred the beef and cook it down with some tomatoes. Equipment: You will need to small patches of muslin to make the bouquet garnis. 1.5kg/3lb 5oz beef brisket, trimmed of excess fat and cut into large 6cm/2½in chunkssalt, to taste2 large onions, finely sliced4 carrots, peeled and cut into 1cm/½in rounds2 sticks celery, cut into 1cm/½in slices6 garlic cloves, finely chopped1 bottle red wine100ml/3½fl oz brandy or cognac50ml/2fl oz red wine vinegar 1.5kg/3lb 5oz beef brisket, trimmed of excess fat and cut into large 6cm/2½in chunks salt, to taste 2 large onions, finely sliced 4 carrots, peeled and cut into 1cm/½in rounds 2 sticks celery, cut into 1cm/½in slices 6 garlic cloves, finely chopped 1 bottle red wine 100ml/3½fl oz brandy or cognac 50ml/2fl oz red wine vinegar 4 bay leaves2 large sprigs thymefew sprigs parsley2 pieces pared orange zest4 cloves1 tsp black peppercorns2 x 4cm/1½in pieces cinnamon stick 4 bay leaves 2 large sprigs thyme few sprigs parsley 2 pieces pared orange zest 4 cloves 1 tsp black peppercorns 2 x 4cm/1½in pieces cinnamon stick 4 tbsp olive oil150g/5½oz bacon lardons1 onion, finely chopped2 tbsp tomato purée600ml/20fl oz beef stock150g/5½oz black olives 4 tbsp olive oil 150g/5½oz bacon lardons 1 onion, finely chopped 2 tbsp tomato purée 600ml/20fl oz beef stock 150g/5½oz black olives 300g/10½oz red camargue rice, cooked according to packet instructions 300g/10½oz red camargue rice, cooked according to packet instructions Method Put the beef into a large fridge-friendly container. Sprinkle with salt, then add all the marinade ingredients. Divide the ingredients for the bouquet garnis in half and tie into two separate parcels of muslin. Add one of these to the marinade and set the other one aside. Cover and put in the fridge. Leave for at least six hours, but preferably overnight.For the casserole, drain the meat, reserving the liquid and the rest of the marinade ingredients. Pat the meat dry and brush off any garlic. Heat half of the olive oil in a large frying pan and fry the meat in batches until well browned. Deglaze the base of the frying pan with a little of the marinade liquid and set aside. In a large casserole, add the remaining olive oil. Add the lardons and fry on a high heat for a few minutes until crisp and brown. Add the onion and reduce the heat to medium. Fry for around 10 minutes, or until the onion has softened and lightly coloured. Stir in the tomato purée. Add the beef to the casserole and stir to coat.Strain the marinade and pour over the liquid along with the deglazing liquid from the frying pan and the second bouquet garni. Bring to the boil and simmer until the volume of liquid has reduced by around a third. Add enough beef stock so that the beef is just covered. Return to the boil, then turn down the heat to low. Cover, and simmer for around three hours. If you are able to, leave overnight – cool and leave in the fridge to chill. Once chilled, it will make skimming off any fat much easier. Otherwise, just skim off some of the fat which will collect at the top. Add the olives, then simmer uncovered for a further hour to reduce down the sauce. Serve with red camargue rice. Put the beef into a large fridge-friendly container. Sprinkle with salt, then add all the marinade ingredients. Put the beef into a large fridge-friendly container. Sprinkle with salt, then add all the marinade ingredients. Divide the ingredients for the bouquet garnis in half and tie into two separate parcels of muslin. Add one of these to the marinade and set the other one aside. Cover and put in the fridge. Leave for at least six hours, but preferably overnight. Divide the ingredients for the bouquet garnis in half and tie into two separate parcels of muslin. Add one of these to the marinade and set the other one aside. Cover and put in the fridge. Leave for at least six hours, but preferably overnight. For the casserole, drain the meat, reserving the liquid and the rest of the marinade ingredients. Pat the meat dry and brush off any garlic. For the casserole, drain the meat, reserving the liquid and the rest of the marinade ingredients. Pat the meat dry and brush off any garlic. Heat half of the olive oil in a large frying pan and fry the meat in batches until well browned. Deglaze the base of the frying pan with a little of the marinade liquid and set aside. Heat half of the olive oil in a large frying pan and fry the meat in batches until well browned. Deglaze the base of the frying pan with a little of the marinade liquid and set aside. In a large casserole, add the remaining olive oil. Add the lardons and fry on a high heat for a few minutes until crisp and brown. Add the onion and reduce the heat to medium. Fry for around 10 minutes, or until the onion has softened and lightly coloured. Stir in the tomato purée. Add the beef to the casserole and stir to coat. In a large casserole, add the remaining olive oil. Add the lardons and fry on a high heat for a few minutes until crisp and brown. Add the onion and reduce the heat to medium. Fry for around 10 minutes, or until the onion has softened and lightly coloured. Stir in the tomato purée. Add the beef to the casserole and stir to coat. Strain the marinade and pour over the liquid along with the deglazing liquid from the frying pan and the second bouquet garni. Strain the marinade and pour over the liquid along with the deglazing liquid from the frying pan and the second bouquet garni. Bring to the boil and simmer until the volume of liquid has reduced by around a third. Bring to the boil and simmer until the volume of liquid has reduced by around a third. Add enough beef stock so that the beef is just covered. Return to the boil, then turn down the heat to low. Cover, and simmer for around three hours. Add enough beef stock so that the beef is just covered. Return to the boil, then turn down the heat to low. Cover, and simmer for around three hours. If you are able to, leave overnight – cool and leave in the fridge to chill. Once chilled, it will make skimming off any fat much easier. Otherwise, just skim off some of the fat which will collect at the top. If you are able to, leave overnight – cool and leave in the fridge to chill. Once chilled, it will make skimming off any fat much easier. Otherwise, just skim off some of the fat which will collect at the top. Add the olives, then simmer uncovered for a further hour to reduce down the sauce. Serve with red camargue rice. Add the olives, then simmer uncovered for a further hour to reduce down the sauce. Serve with red camargue rice. Recipe tips Traditionally, a sticky paste (pâte à luter) is used to seal the casserole: mix 100g/3½oz plain flour and one free-range egg white with just enough water to create a fairly sticky paste. Use this to coat the rim of the casserole, then place the lid on top. This will create a seal that you can leave in place for the duration of the slow cooking. You will have to break the seal once the three hours of cooking is up."
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} | 7e10ec04f55e813a486f0aa22c61cbb07727091b257daaaa1a13edc20eb5aec9 | Almond cake with pears poached in red wine recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/almond_cake_and_pears_45958_16x9.jpg A luxurious prep-ahead dessert. 110g/3½oz butter, softened, plus extra for greasing280g/9½oz caster sugar3 free-range eggs, beaten2–3 drops almond extract110g/3½oz ground almonds40g/1½oz plain flour2 oranges, rind only, cut into thin strips, to decorate50g/1¾oz flaked almonds, to decorate50g/1¾oz mixed nuts, to decoratecrème fraîche, to serve 110g/3½oz butter, softened, plus extra for greasing 280g/9½oz caster sugar 3 free-range eggs, beaten 2–3 drops almond extract 110g/3½oz ground almonds 40g/1½oz plain flour 2 oranges, rind only, cut into thin strips, to decorate 50g/1¾oz flaked almonds, to decorate 50g/1¾oz mixed nuts, to decorate crème fraîche, to serve 300ml/10fl oz red wine 130g/4½oz caster sugarpared rind of 1 unwaxed lemon 1 cinnamon stick4 dessert pears 300ml/10fl oz red wine 130g/4½oz caster sugar pared rind of 1 unwaxed lemon 1 cinnamon stick 4 dessert pears Method Preheat the oven to 160C/140C Fan/Gas 3. Lightly butter and line a 20cm/8in loose-bottomed sandwich tin.Beat the butter with a wooden spoon or in a food processor to soften. Add 130g/4½oz sugar gradually, beating constantly, until soft and light. Add the eggs and almond extract and beat well. Fold in the ground almonds and flour.Tip the cake mixture into the prepared tin and bake for 35 minutes. Test if the cake is cooked by inserting a skewer into the centre; if it comes out clean the cake is ready. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack. Turn the oven temperature up to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.Meanwhile, for the poached pears, place a large saucepan over a medium heat. Pour in the wine and 300ml/10fl oz water. Stir in the sugar, lemon rind and cinnamon stick. Bring to the boil and allow to bubble for 1 minute.Keeping the stalks on the pears, peel and remove the eye from the base of each pear. Place the pears in the wine syrup and poach for 30 minutes, or until tender to the point of a knife.To make the cake decoration, put the orange rind in a saucepan of water over a high heat. Bring to the boil, change the water and bring back to the boil. Meanwhile, make a sugar syrup by heating 50g/1¾oz sugar and 100ml/3½fl oz water in a saucepan. Place the rind in the sugar syrup and boil for 20 minutes. Transfer to the prepared baking tray and bake for 15 minutes.To make the nut brittle for the cake, put the remaining 100g/3½oz sugar in a saucepan over a low heat and slowly melt until it caramelises. Stir in the nuts, then pour the mixture onto baking paper to cool. Chop up into brittle. Decorate the cake with the orange strips and nut brittle and serve with the poached pears and crème fraîche. Preheat the oven to 160C/140C Fan/Gas 3. Lightly butter and line a 20cm/8in loose-bottomed sandwich tin. Preheat the oven to 160C/140C Fan/Gas 3. Lightly butter and line a 20cm/8in loose-bottomed sandwich tin. Beat the butter with a wooden spoon or in a food processor to soften. Add 130g/4½oz sugar gradually, beating constantly, until soft and light. Add the eggs and almond extract and beat well. Fold in the ground almonds and flour. Beat the butter with a wooden spoon or in a food processor to soften. Add 130g/4½oz sugar gradually, beating constantly, until soft and light. Add the eggs and almond extract and beat well. Fold in the ground almonds and flour. Tip the cake mixture into the prepared tin and bake for 35 minutes. Test if the cake is cooked by inserting a skewer into the centre; if it comes out clean the cake is ready. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack. Tip the cake mixture into the prepared tin and bake for 35 minutes. Test if the cake is cooked by inserting a skewer into the centre; if it comes out clean the cake is ready. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack. Turn the oven temperature up to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Turn the oven temperature up to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Meanwhile, for the poached pears, place a large saucepan over a medium heat. Pour in the wine and 300ml/10fl oz water. Stir in the sugar, lemon rind and cinnamon stick. Bring to the boil and allow to bubble for 1 minute. Meanwhile, for the poached pears, place a large saucepan over a medium heat. Pour in the wine and 300ml/10fl oz water. Stir in the sugar, lemon rind and cinnamon stick. Bring to the boil and allow to bubble for 1 minute. Keeping the stalks on the pears, peel and remove the eye from the base of each pear. Place the pears in the wine syrup and poach for 30 minutes, or until tender to the point of a knife. Keeping the stalks on the pears, peel and remove the eye from the base of each pear. Place the pears in the wine syrup and poach for 30 minutes, or until tender to the point of a knife. To make the cake decoration, put the orange rind in a saucepan of water over a high heat. Bring to the boil, change the water and bring back to the boil. Meanwhile, make a sugar syrup by heating 50g/1¾oz sugar and 100ml/3½fl oz water in a saucepan. Place the rind in the sugar syrup and boil for 20 minutes. Transfer to the prepared baking tray and bake for 15 minutes. To make the cake decoration, put the orange rind in a saucepan of water over a high heat. Bring to the boil, change the water and bring back to the boil. Meanwhile, make a sugar syrup by heating 50g/1¾oz sugar and 100ml/3½fl oz water in a saucepan. Place the rind in the sugar syrup and boil for 20 minutes. Transfer to the prepared baking tray and bake for 15 minutes. To make the nut brittle for the cake, put the remaining 100g/3½oz sugar in a saucepan over a low heat and slowly melt until it caramelises. Stir in the nuts, then pour the mixture onto baking paper to cool. Chop up into brittle. To make the nut brittle for the cake, put the remaining 100g/3½oz sugar in a saucepan over a low heat and slowly melt until it caramelises. Stir in the nuts, then pour the mixture onto baking paper to cool. Chop up into brittle. Decorate the cake with the orange strips and nut brittle and serve with the poached pears and crème fraîche. Decorate the cake with the orange strips and nut brittle and serve with the poached pears and crème fraîche. | {
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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/almond_cake_and_pears_45958_16x9.jpg A luxurious prep-ahead dessert. 110g/3½oz butter, softened, plus extra for greasing280g/9½oz caster sugar3 free-range eggs, beaten2–3 drops almond extract110g/3½oz ground almonds40g/1½oz plain flour2 oranges, rind only, cut into thin strips, to decorate50g/1¾oz flaked almonds, to decorate50g/1¾oz mixed nuts, to decoratecrème fraîche, to serve 110g/3½oz butter, softened, plus extra for greasing 280g/9½oz caster sugar 3 free-range eggs, beaten 2–3 drops almond extract 110g/3½oz ground almonds 40g/1½oz plain flour 2 oranges, rind only, cut into thin strips, to decorate 50g/1¾oz flaked almonds, to decorate 50g/1¾oz mixed nuts, to decorate crème fraîche, to serve 300ml/10fl oz red wine 130g/4½oz caster sugarpared rind of 1 unwaxed lemon 1 cinnamon stick4 dessert pears 300ml/10fl oz red wine 130g/4½oz caster sugar pared rind of 1 unwaxed lemon 1 cinnamon stick 4 dessert pears Method Preheat the oven to 160C/140C Fan/Gas 3. Lightly butter and line a 20cm/8in loose-bottomed sandwich tin.Beat the butter with a wooden spoon or in a food processor to soften. Add 130g/4½oz sugar gradually, beating constantly, until soft and light. Add the eggs and almond extract and beat well. Fold in the ground almonds and flour.Tip the cake mixture into the prepared tin and bake for 35 minutes. Test if the cake is cooked by inserting a skewer into the centre; if it comes out clean the cake is ready. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack. Turn the oven temperature up to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.Meanwhile, for the poached pears, place a large saucepan over a medium heat. Pour in the wine and 300ml/10fl oz water. Stir in the sugar, lemon rind and cinnamon stick. Bring to the boil and allow to bubble for 1 minute.Keeping the stalks on the pears, peel and remove the eye from the base of each pear. Place the pears in the wine syrup and poach for 30 minutes, or until tender to the point of a knife.To make the cake decoration, put the orange rind in a saucepan of water over a high heat. Bring to the boil, change the water and bring back to the boil. Meanwhile, make a sugar syrup by heating 50g/1¾oz sugar and 100ml/3½fl oz water in a saucepan. Place the rind in the sugar syrup and boil for 20 minutes. Transfer to the prepared baking tray and bake for 15 minutes.To make the nut brittle for the cake, put the remaining 100g/3½oz sugar in a saucepan over a low heat and slowly melt until it caramelises. Stir in the nuts, then pour the mixture onto baking paper to cool. Chop up into brittle. Decorate the cake with the orange strips and nut brittle and serve with the poached pears and crème fraîche. Preheat the oven to 160C/140C Fan/Gas 3. Lightly butter and line a 20cm/8in loose-bottomed sandwich tin. Preheat the oven to 160C/140C Fan/Gas 3. Lightly butter and line a 20cm/8in loose-bottomed sandwich tin. Beat the butter with a wooden spoon or in a food processor to soften. Add 130g/4½oz sugar gradually, beating constantly, until soft and light. Add the eggs and almond extract and beat well. Fold in the ground almonds and flour. Beat the butter with a wooden spoon or in a food processor to soften. Add 130g/4½oz sugar gradually, beating constantly, until soft and light. Add the eggs and almond extract and beat well. Fold in the ground almonds and flour. Tip the cake mixture into the prepared tin and bake for 35 minutes. Test if the cake is cooked by inserting a skewer into the centre; if it comes out clean the cake is ready. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack. Tip the cake mixture into the prepared tin and bake for 35 minutes. Test if the cake is cooked by inserting a skewer into the centre; if it comes out clean the cake is ready. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack. Turn the oven temperature up to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Turn the oven temperature up to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Meanwhile, for the poached pears, place a large saucepan over a medium heat. Pour in the wine and 300ml/10fl oz water. Stir in the sugar, lemon rind and cinnamon stick. Bring to the boil and allow to bubble for 1 minute. Meanwhile, for the poached pears, place a large saucepan over a medium heat. Pour in the wine and 300ml/10fl oz water. Stir in the sugar, lemon rind and cinnamon stick. Bring to the boil and allow to bubble for 1 minute. Keeping the stalks on the pears, peel and remove the eye from the base of each pear. Place the pears in the wine syrup and poach for 30 minutes, or until tender to the point of a knife. Keeping the stalks on the pears, peel and remove the eye from the base of each pear. Place the pears in the wine syrup and poach for 30 minutes, or until tender to the point of a knife. To make the cake decoration, put the orange rind in a saucepan of water over a high heat. Bring to the boil, change the water and bring back to the boil. Meanwhile, make a sugar syrup by heating 50g/1¾oz sugar and 100ml/3½fl oz water in a saucepan. Place the rind in the sugar syrup and boil for 20 minutes. Transfer to the prepared baking tray and bake for 15 minutes. To make the cake decoration, put the orange rind in a saucepan of water over a high heat. Bring to the boil, change the water and bring back to the boil. Meanwhile, make a sugar syrup by heating 50g/1¾oz sugar and 100ml/3½fl oz water in a saucepan. Place the rind in the sugar syrup and boil for 20 minutes. Transfer to the prepared baking tray and bake for 15 minutes. To make the nut brittle for the cake, put the remaining 100g/3½oz sugar in a saucepan over a low heat and slowly melt until it caramelises. Stir in the nuts, then pour the mixture onto baking paper to cool. Chop up into brittle. To make the nut brittle for the cake, put the remaining 100g/3½oz sugar in a saucepan over a low heat and slowly melt until it caramelises. Stir in the nuts, then pour the mixture onto baking paper to cool. Chop up into brittle. Decorate the cake with the orange strips and nut brittle and serve with the poached pears and crème fraîche. Decorate the cake with the orange strips and nut brittle and serve with the poached pears and crème fraîche."
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} | 3719f14bb5941ec8c7855f3e388fe1e39762187e3e29438f8a7654cd9471d450 | Poached pears in Sauternes recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poachedpearsinsauter_65555_16x9.jpg This classy dessert from Michel Roux is delicious, low in fat, and counts as one of your 5-a-day! 6-12 ripe pears, depending on size (preferably William or Conference) 1 orange, juice and pared zest 400ml/14fl oz Sauternes, or other medium sweet white wine 750ml/1¼ pints water 55g/2oz honey 200g/7oz sugar 2 lemons, juice only 1 vanilla pod, split 1 cinnamon stick, broken into short lengths 4 cloves 6-12 ripe pears, depending on size (preferably William or Conference) 1 orange, juice and pared zest 400ml/14fl oz Sauternes, or other medium sweet white wine 750ml/1¼ pints water 55g/2oz honey 200g/7oz sugar 2 lemons, juice only 1 vanilla pod, split 1 cinnamon stick, broken into short lengths 4 cloves Method Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape. Remove the core from the base using a corer or small melon baller. Cut the orange zest into thin strips. Combine all the ingredients in a saucepan big enough to hold everything, including the pears. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering. The cooking time will vary according to the ripeness of the pears. Very ripe pears will only take 5 minutes, much less ripe fruit will need up to 15 minutes. As soon as they are ready, turn off the heat. Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some of the syrup. Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape. Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape. Remove the core from the base using a corer or small melon baller. Cut the orange zest into thin strips. Remove the core from the base using a corer or small melon baller. Cut the orange zest into thin strips. Combine all the ingredients in a saucepan big enough to hold everything, including the pears. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering. The cooking time will vary according to the ripeness of the pears. Very ripe pears will only take 5 minutes, much less ripe fruit will need up to 15 minutes. As soon as they are ready, turn off the heat. Combine all the ingredients in a saucepan big enough to hold everything, including the pears. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering. The cooking time will vary according to the ripeness of the pears. Very ripe pears will only take 5 minutes, much less ripe fruit will need up to 15 minutes. As soon as they are ready, turn off the heat. Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some of the syrup. Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some of the syrup. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poachedpearsinsauter_65555_16x9.jpg This classy dessert from Michel Roux is delicious, low in fat, and counts as one of your 5-a-day! 6-12 ripe pears, depending on size (preferably William or Conference) 1 orange, juice and pared zest 400ml/14fl oz Sauternes, or other medium sweet white wine 750ml/1¼ pints water 55g/2oz honey 200g/7oz sugar 2 lemons, juice only 1 vanilla pod, split 1 cinnamon stick, broken into short lengths 4 cloves 6-12 ripe pears, depending on size (preferably William or Conference) 1 orange, juice and pared zest 400ml/14fl oz Sauternes, or other medium sweet white wine 750ml/1¼ pints water 55g/2oz honey 200g/7oz sugar 2 lemons, juice only 1 vanilla pod, split 1 cinnamon stick, broken into short lengths 4 cloves Method Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape. Remove the core from the base using a corer or small melon baller. Cut the orange zest into thin strips. Combine all the ingredients in a saucepan big enough to hold everything, including the pears. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering. The cooking time will vary according to the ripeness of the pears. Very ripe pears will only take 5 minutes, much less ripe fruit will need up to 15 minutes. As soon as they are ready, turn off the heat. Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some of the syrup. Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape. Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape. Remove the core from the base using a corer or small melon baller. Cut the orange zest into thin strips. Remove the core from the base using a corer or small melon baller. Cut the orange zest into thin strips. Combine all the ingredients in a saucepan big enough to hold everything, including the pears. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering. The cooking time will vary according to the ripeness of the pears. Very ripe pears will only take 5 minutes, much less ripe fruit will need up to 15 minutes. As soon as they are ready, turn off the heat. Combine all the ingredients in a saucepan big enough to hold everything, including the pears. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering. The cooking time will vary according to the ripeness of the pears. Very ripe pears will only take 5 minutes, much less ripe fruit will need up to 15 minutes. As soon as they are ready, turn off the heat. Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some of the syrup. Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate with a little orange zest and some of the syrup."
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} | 339920ef0bbe5377ff114181df1dd041deebacbfbd36bd63eb71d41f4906142d | Tuna steak, orange and potato salad recipe
An average of 4.7 out of 5 stars from 3 ratings A wonderful summer lunch that is packed with citrusy flavours and protein-packed tuna steak. 2 tbsp golden raisins 100ml/3½fl oz orange juice 1 large orange, pared zest only1 jalapeño chilli, chopped 2 tbsp balsamic vinegar2 red onions, cut into thick rings 1 handful Jersey Royal potatoes, scrubbed well and cooked4 tbsp olive oil, plus extra for brushing2 x 200g/7oz tuna steaks1 large handful fresh flatleaf parsley, roughly chopped1 Little Gem lettuce, leaves separated 2 tbsp golden raisins 100ml/3½fl oz orange juice 1 large orange, pared zest only 1 jalapeño chilli, chopped 2 tbsp balsamic vinegar 2 red onions, cut into thick rings 1 handful Jersey Royal potatoes, scrubbed well and cooked 4 tbsp olive oil, plus extra for brushing 2 x 200g/7oz tuna steaks 1 large handful fresh flatleaf parsley, roughly chopped 1 Little Gem lettuce, leaves separated 1 free-range egg and 1 free-range egg yolk, beaten100–200ml/3½–7fl oz light olive oil 3 garlic cloves, finely chopped1 lemon, juice onlysalt and freshly ground black pepper 1 free-range egg and 1 free-range egg yolk, beaten 100–200ml/3½–7fl oz light olive oil 3 garlic cloves, finely chopped 1 lemon, juice only salt and freshly ground black pepper Method Mix the raisins with the orange juice and zest, chilli and vinegar in a large bowl and leave to soak for 1 hour.Brush the onions and potatoes with oil and chargrill in a griddle pan for a few minutes on each side until lightly charred. Add to the raisin mixture and stir in 2 tablespoons of olive oil. Heat the remaining olive oil in a griddle pan and cook the tuna steak for a few minutes on each side until cooked rare. To make the aïoli, place the egg yolks in a food processor and, while the motor is running, pour the oil in very gradually, making sure each drop of oil is incorporated before adding more. Process until the mixture is thick and glossy. Add the garlic and lemon juice gradually. Season with salt and pepper. To serve, add the parsley to the raisin mixture and scatter on plates. Cut or tear the tuna into chunks and add to the plates. Scatter the lettuce leaves over the top and serve with the aïoli. Mix the raisins with the orange juice and zest, chilli and vinegar in a large bowl and leave to soak for 1 hour. Mix the raisins with the orange juice and zest, chilli and vinegar in a large bowl and leave to soak for 1 hour. Brush the onions and potatoes with oil and chargrill in a griddle pan for a few minutes on each side until lightly charred. Add to the raisin mixture and stir in 2 tablespoons of olive oil. Brush the onions and potatoes with oil and chargrill in a griddle pan for a few minutes on each side until lightly charred. Add to the raisin mixture and stir in 2 tablespoons of olive oil. Heat the remaining olive oil in a griddle pan and cook the tuna steak for a few minutes on each side until cooked rare. Heat the remaining olive oil in a griddle pan and cook the tuna steak for a few minutes on each side until cooked rare. To make the aïoli, place the egg yolks in a food processor and, while the motor is running, pour the oil in very gradually, making sure each drop of oil is incorporated before adding more. Process until the mixture is thick and glossy. Add the garlic and lemon juice gradually. Season with salt and pepper. To make the aïoli, place the egg yolks in a food processor and, while the motor is running, pour the oil in very gradually, making sure each drop of oil is incorporated before adding more. Process until the mixture is thick and glossy. Add the garlic and lemon juice gradually. Season with salt and pepper. To serve, add the parsley to the raisin mixture and scatter on plates. Cut or tear the tuna into chunks and add to the plates. Scatter the lettuce leaves over the top and serve with the aïoli. To serve, add the parsley to the raisin mixture and scatter on plates. Cut or tear the tuna into chunks and add to the plates. Scatter the lettuce leaves over the top and serve with the aïoli. | {
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"title": "Tuna steak, orange and potato salad recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings A wonderful summer lunch that is packed with citrusy flavours and protein-packed tuna steak. 2 tbsp golden raisins 100ml/3½fl oz orange juice 1 large orange, pared zest only1 jalapeño chilli, chopped 2 tbsp balsamic vinegar2 red onions, cut into thick rings 1 handful Jersey Royal potatoes, scrubbed well and cooked4 tbsp olive oil, plus extra for brushing2 x 200g/7oz tuna steaks1 large handful fresh flatleaf parsley, roughly chopped1 Little Gem lettuce, leaves separated 2 tbsp golden raisins 100ml/3½fl oz orange juice 1 large orange, pared zest only 1 jalapeño chilli, chopped 2 tbsp balsamic vinegar 2 red onions, cut into thick rings 1 handful Jersey Royal potatoes, scrubbed well and cooked 4 tbsp olive oil, plus extra for brushing 2 x 200g/7oz tuna steaks 1 large handful fresh flatleaf parsley, roughly chopped 1 Little Gem lettuce, leaves separated 1 free-range egg and 1 free-range egg yolk, beaten100–200ml/3½–7fl oz light olive oil 3 garlic cloves, finely chopped1 lemon, juice onlysalt and freshly ground black pepper 1 free-range egg and 1 free-range egg yolk, beaten 100–200ml/3½–7fl oz light olive oil 3 garlic cloves, finely chopped 1 lemon, juice only salt and freshly ground black pepper Method Mix the raisins with the orange juice and zest, chilli and vinegar in a large bowl and leave to soak for 1 hour.Brush the onions and potatoes with oil and chargrill in a griddle pan for a few minutes on each side until lightly charred. Add to the raisin mixture and stir in 2 tablespoons of olive oil. Heat the remaining olive oil in a griddle pan and cook the tuna steak for a few minutes on each side until cooked rare. To make the aïoli, place the egg yolks in a food processor and, while the motor is running, pour the oil in very gradually, making sure each drop of oil is incorporated before adding more. Process until the mixture is thick and glossy. Add the garlic and lemon juice gradually. Season with salt and pepper. To serve, add the parsley to the raisin mixture and scatter on plates. Cut or tear the tuna into chunks and add to the plates. Scatter the lettuce leaves over the top and serve with the aïoli. Mix the raisins with the orange juice and zest, chilli and vinegar in a large bowl and leave to soak for 1 hour. Mix the raisins with the orange juice and zest, chilli and vinegar in a large bowl and leave to soak for 1 hour. Brush the onions and potatoes with oil and chargrill in a griddle pan for a few minutes on each side until lightly charred. Add to the raisin mixture and stir in 2 tablespoons of olive oil. Brush the onions and potatoes with oil and chargrill in a griddle pan for a few minutes on each side until lightly charred. Add to the raisin mixture and stir in 2 tablespoons of olive oil. Heat the remaining olive oil in a griddle pan and cook the tuna steak for a few minutes on each side until cooked rare. Heat the remaining olive oil in a griddle pan and cook the tuna steak for a few minutes on each side until cooked rare. To make the aïoli, place the egg yolks in a food processor and, while the motor is running, pour the oil in very gradually, making sure each drop of oil is incorporated before adding more. Process until the mixture is thick and glossy. Add the garlic and lemon juice gradually. Season with salt and pepper. To make the aïoli, place the egg yolks in a food processor and, while the motor is running, pour the oil in very gradually, making sure each drop of oil is incorporated before adding more. Process until the mixture is thick and glossy. Add the garlic and lemon juice gradually. Season with salt and pepper. To serve, add the parsley to the raisin mixture and scatter on plates. Cut or tear the tuna into chunks and add to the plates. Scatter the lettuce leaves over the top and serve with the aïoli. To serve, add the parsley to the raisin mixture and scatter on plates. Cut or tear the tuna into chunks and add to the plates. Scatter the lettuce leaves over the top and serve with the aïoli."
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} | 1fbc8a664da868fcf75d93f7ff5cf6f6fa9cc7d19e9e6440f2f213d924e72a4b | Poached chicken with green harissa recipe
An average of 5.0 out of 5 stars from 2 ratings Matt's spiced, poached chicken is topped with a vibrant, herby and spicy green sauce. Tastes delicious with rice, roast vegetables or couscous. 500ml/18fl oz chicken stock150ml/5fl oz dry sherry 1 tbsp soy sauce4cm/2in knob fresh ginger 4 garlic cloves, crushed1 star anise 1 onion, quartered 1 orange, pared zest only1 tbsp coriander seeds, crushedhandful coriander and parsley stalks 1 red or green chillipinch salt 2 chicken breasts100g/3½oz radishes, thinly sliced4 spring onions, thinly sliced 500ml/18fl oz chicken stock 150ml/5fl oz dry sherry 1 tbsp soy sauce 4cm/2in knob fresh ginger 4 garlic cloves, crushed 1 star anise 1 onion, quartered 1 orange, pared zest only 1 tbsp coriander seeds, crushed handful coriander and parsley stalks 1 red or green chilli pinch salt 2 chicken breasts 100g/3½oz radishes, thinly sliced 4 spring onions, thinly sliced 1 small bunch coriander 1 small bunch parsley 1 Thai red or green chilli olive oil 1 lime, juice only 1 small bunch coriander 1 small bunch parsley 1 Thai red or green chilli olive oil 1 lime, juice only 1 bunch watercress 1 bunch watercress Method To make the chicken, put all the ingredients into a saucepan, apart from the chicken breast, and bring to the boil. Add the chicken, radishes and spring onions and turn the heat off. Cover with a lid and set aside for 10–15 minutes or until cooked through. Remove from the stock and rest for a few minutes before thinly slicing.Blend together the green harissa ingredients in a food processor.Divide the watercress between two bowls, top with some chicken and ladle over some broth. Spoon over the green harissa and serve. To make the chicken, put all the ingredients into a saucepan, apart from the chicken breast, and bring to the boil. Add the chicken, radishes and spring onions and turn the heat off. Cover with a lid and set aside for 10–15 minutes or until cooked through. Remove from the stock and rest for a few minutes before thinly slicing. To make the chicken, put all the ingredients into a saucepan, apart from the chicken breast, and bring to the boil. Add the chicken, radishes and spring onions and turn the heat off. Cover with a lid and set aside for 10–15 minutes or until cooked through. Remove from the stock and rest for a few minutes before thinly slicing. Blend together the green harissa ingredients in a food processor. Blend together the green harissa ingredients in a food processor. Divide the watercress between two bowls, top with some chicken and ladle over some broth. Spoon over the green harissa and serve. Divide the watercress between two bowls, top with some chicken and ladle over some broth. Spoon over the green harissa and serve. | {
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"title": "Poached chicken with green harissa recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Matt's spiced, poached chicken is topped with a vibrant, herby and spicy green sauce. Tastes delicious with rice, roast vegetables or couscous. 500ml/18fl oz chicken stock150ml/5fl oz dry sherry 1 tbsp soy sauce4cm/2in knob fresh ginger 4 garlic cloves, crushed1 star anise 1 onion, quartered 1 orange, pared zest only1 tbsp coriander seeds, crushedhandful coriander and parsley stalks 1 red or green chillipinch salt 2 chicken breasts100g/3½oz radishes, thinly sliced4 spring onions, thinly sliced 500ml/18fl oz chicken stock 150ml/5fl oz dry sherry 1 tbsp soy sauce 4cm/2in knob fresh ginger 4 garlic cloves, crushed 1 star anise 1 onion, quartered 1 orange, pared zest only 1 tbsp coriander seeds, crushed handful coriander and parsley stalks 1 red or green chilli pinch salt 2 chicken breasts 100g/3½oz radishes, thinly sliced 4 spring onions, thinly sliced 1 small bunch coriander 1 small bunch parsley 1 Thai red or green chilli olive oil 1 lime, juice only 1 small bunch coriander 1 small bunch parsley 1 Thai red or green chilli olive oil 1 lime, juice only 1 bunch watercress 1 bunch watercress Method To make the chicken, put all the ingredients into a saucepan, apart from the chicken breast, and bring to the boil. Add the chicken, radishes and spring onions and turn the heat off. Cover with a lid and set aside for 10–15 minutes or until cooked through. Remove from the stock and rest for a few minutes before thinly slicing.Blend together the green harissa ingredients in a food processor.Divide the watercress between two bowls, top with some chicken and ladle over some broth. Spoon over the green harissa and serve. To make the chicken, put all the ingredients into a saucepan, apart from the chicken breast, and bring to the boil. Add the chicken, radishes and spring onions and turn the heat off. Cover with a lid and set aside for 10–15 minutes or until cooked through. Remove from the stock and rest for a few minutes before thinly slicing. To make the chicken, put all the ingredients into a saucepan, apart from the chicken breast, and bring to the boil. Add the chicken, radishes and spring onions and turn the heat off. Cover with a lid and set aside for 10–15 minutes or until cooked through. Remove from the stock and rest for a few minutes before thinly slicing. Blend together the green harissa ingredients in a food processor. Blend together the green harissa ingredients in a food processor. Divide the watercress between two bowls, top with some chicken and ladle over some broth. Spoon over the green harissa and serve. Divide the watercress between two bowls, top with some chicken and ladle over some broth. Spoon over the green harissa and serve."
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} | 903987823c6177d9bb1bdb567ab9f8e5433a84909d6e642a5f582cbf2b8a34b7 | Hairy Bikers' chocolate and chilli mousse pie recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_chilli_91304_16x9.jpg This is an American-style pie with a spicy chilli twist! With salted caramel and chocolate mousse in the centre, this makes a showstopper dessert. 250g/9oz dark chocolate biscuits, such as Oreos, broken into quarters50g/1¾oz butter, melted 250g/9oz dark chocolate biscuits, such as Oreos, broken into quarters 50g/1¾oz butter, melted 150g/5½oz butter175g/6oz soft light brown sugar½ tsp sea salt 150g/5½oz butter 175g/6oz soft light brown sugar ½ tsp sea salt 200g/7oz dark chocolate, broken into small pieces2 dried red chillies, soaked in boiling water and thinly sliced, water reserved 450ml/16fl oz double or whipping cream50g/1¾oz cocoa nibs 200g/7oz dark chocolate, broken into small pieces 2 dried red chillies, soaked in boiling water and thinly sliced, water reserved 450ml/16fl oz double or whipping cream 50g/1¾oz cocoa nibs 150g/5½oz golden caster sugar1–2 tbsp water from soaked chillies (see above)75g/2¾oz macadamia nuts, chopped 150g/5½oz golden caster sugar 1–2 tbsp water from soaked chillies (see above) 75g/2¾oz macadamia nuts, chopped 200ml/7fl oz double cream1 tbsp icing sugar1 lime, finely pared zest onlysprinkle Mexican chilli powder 200ml/7fl oz double cream 1 tbsp icing sugar 1 lime, finely pared zest only sprinkle Mexican chilli powder Method For the biscuit base, blitz the biscuits in a blender or food processor (or put in a bag and bash with a rolling pin) until it forms the texture of fine breadcrumbs and transfer to a bowl. Stir the butter into the biscuit crumbs. Press the mixture into the base of a 23cm/9in loose-bottomed, preferably springform, round cake tin. Put in the freezer to set while you make the caramel.For the salted caramel filling, place the butter, sugar and salt in a saucepan. Melt over a medium heat, stirring constantly until it starts to bubble. Allow to bubble for a minute, then remove from the heat and leave to cool for a few minutes. Pour over the biscuit base and return to the freezer for about 30 minutes, or until it is set. For the chocolate mousse, put the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave to melt, stirring occasionally. Once melted, stir in the chillies, remove from the heat and leave to cool a little. Whisk the cream in a large bowl until it forms soft peaks and pour the chocolate into the cream, along with the cocoa nibs. Mix thoroughly until it is no longer streaky, then spoon over the caramel, making the top as smooth as possible. Freeze for a further 30 minutes or transfer to the fridge and leave until ready to serve.For the praline, line a baking tray with baking paper. Put the sugar into a saucepan over a medium heat and stir constantly until the sugar has melted. Carefully add the water from the chillies and mix well. Stir in the nuts. Pour onto the baking tray, spreading it out as quickly as possible as it will continue to cook off the heat. Leave to cool until hard and brittle. Break into shards.For the topping, whisk the cream with the icing sugar until it forms soft peaks. Swirl the cream over the chocolate mousse with the back of a spoon and top with shards of praline. Sprinkle over the lime zest and finish with sprinkle of Mexican chilli powder. For the biscuit base, blitz the biscuits in a blender or food processor (or put in a bag and bash with a rolling pin) until it forms the texture of fine breadcrumbs and transfer to a bowl. Stir the butter into the biscuit crumbs. Press the mixture into the base of a 23cm/9in loose-bottomed, preferably springform, round cake tin. Put in the freezer to set while you make the caramel. For the biscuit base, blitz the biscuits in a blender or food processor (or put in a bag and bash with a rolling pin) until it forms the texture of fine breadcrumbs and transfer to a bowl. Stir the butter into the biscuit crumbs. Press the mixture into the base of a 23cm/9in loose-bottomed, preferably springform, round cake tin. Put in the freezer to set while you make the caramel. For the salted caramel filling, place the butter, sugar and salt in a saucepan. Melt over a medium heat, stirring constantly until it starts to bubble. Allow to bubble for a minute, then remove from the heat and leave to cool for a few minutes. Pour over the biscuit base and return to the freezer for about 30 minutes, or until it is set. For the salted caramel filling, place the butter, sugar and salt in a saucepan. Melt over a medium heat, stirring constantly until it starts to bubble. Allow to bubble for a minute, then remove from the heat and leave to cool for a few minutes. Pour over the biscuit base and return to the freezer for about 30 minutes, or until it is set. For the chocolate mousse, put the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave to melt, stirring occasionally. Once melted, stir in the chillies, remove from the heat and leave to cool a little. Whisk the cream in a large bowl until it forms soft peaks and pour the chocolate into the cream, along with the cocoa nibs. Mix thoroughly until it is no longer streaky, then spoon over the caramel, making the top as smooth as possible. Freeze for a further 30 minutes or transfer to the fridge and leave until ready to serve. For the chocolate mousse, put the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave to melt, stirring occasionally. Once melted, stir in the chillies, remove from the heat and leave to cool a little. Whisk the cream in a large bowl until it forms soft peaks and pour the chocolate into the cream, along with the cocoa nibs. Mix thoroughly until it is no longer streaky, then spoon over the caramel, making the top as smooth as possible. Freeze for a further 30 minutes or transfer to the fridge and leave until ready to serve. For the praline, line a baking tray with baking paper. Put the sugar into a saucepan over a medium heat and stir constantly until the sugar has melted. Carefully add the water from the chillies and mix well. Stir in the nuts. Pour onto the baking tray, spreading it out as quickly as possible as it will continue to cook off the heat. Leave to cool until hard and brittle. Break into shards. For the praline, line a baking tray with baking paper. Put the sugar into a saucepan over a medium heat and stir constantly until the sugar has melted. Carefully add the water from the chillies and mix well. Stir in the nuts. Pour onto the baking tray, spreading it out as quickly as possible as it will continue to cook off the heat. Leave to cool until hard and brittle. Break into shards. For the topping, whisk the cream with the icing sugar until it forms soft peaks. Swirl the cream over the chocolate mousse with the back of a spoon and top with shards of praline. Sprinkle over the lime zest and finish with sprinkle of Mexican chilli powder. For the topping, whisk the cream with the icing sugar until it forms soft peaks. Swirl the cream over the chocolate mousse with the back of a spoon and top with shards of praline. Sprinkle over the lime zest and finish with sprinkle of Mexican chilli powder. | {
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"title": "Hairy Bikers' chocolate and chilli mousse pie 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/chocolate_and_chilli_91304_16x9.jpg This is an American-style pie with a spicy chilli twist! With salted caramel and chocolate mousse in the centre, this makes a showstopper dessert. 250g/9oz dark chocolate biscuits, such as Oreos, broken into quarters50g/1¾oz butter, melted 250g/9oz dark chocolate biscuits, such as Oreos, broken into quarters 50g/1¾oz butter, melted 150g/5½oz butter175g/6oz soft light brown sugar½ tsp sea salt 150g/5½oz butter 175g/6oz soft light brown sugar ½ tsp sea salt 200g/7oz dark chocolate, broken into small pieces2 dried red chillies, soaked in boiling water and thinly sliced, water reserved 450ml/16fl oz double or whipping cream50g/1¾oz cocoa nibs 200g/7oz dark chocolate, broken into small pieces 2 dried red chillies, soaked in boiling water and thinly sliced, water reserved 450ml/16fl oz double or whipping cream 50g/1¾oz cocoa nibs 150g/5½oz golden caster sugar1–2 tbsp water from soaked chillies (see above)75g/2¾oz macadamia nuts, chopped 150g/5½oz golden caster sugar 1–2 tbsp water from soaked chillies (see above) 75g/2¾oz macadamia nuts, chopped 200ml/7fl oz double cream1 tbsp icing sugar1 lime, finely pared zest onlysprinkle Mexican chilli powder 200ml/7fl oz double cream 1 tbsp icing sugar 1 lime, finely pared zest only sprinkle Mexican chilli powder Method For the biscuit base, blitz the biscuits in a blender or food processor (or put in a bag and bash with a rolling pin) until it forms the texture of fine breadcrumbs and transfer to a bowl. Stir the butter into the biscuit crumbs. Press the mixture into the base of a 23cm/9in loose-bottomed, preferably springform, round cake tin. Put in the freezer to set while you make the caramel.For the salted caramel filling, place the butter, sugar and salt in a saucepan. Melt over a medium heat, stirring constantly until it starts to bubble. Allow to bubble for a minute, then remove from the heat and leave to cool for a few minutes. Pour over the biscuit base and return to the freezer for about 30 minutes, or until it is set. For the chocolate mousse, put the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave to melt, stirring occasionally. Once melted, stir in the chillies, remove from the heat and leave to cool a little. Whisk the cream in a large bowl until it forms soft peaks and pour the chocolate into the cream, along with the cocoa nibs. Mix thoroughly until it is no longer streaky, then spoon over the caramel, making the top as smooth as possible. Freeze for a further 30 minutes or transfer to the fridge and leave until ready to serve.For the praline, line a baking tray with baking paper. Put the sugar into a saucepan over a medium heat and stir constantly until the sugar has melted. Carefully add the water from the chillies and mix well. Stir in the nuts. Pour onto the baking tray, spreading it out as quickly as possible as it will continue to cook off the heat. Leave to cool until hard and brittle. Break into shards.For the topping, whisk the cream with the icing sugar until it forms soft peaks. Swirl the cream over the chocolate mousse with the back of a spoon and top with shards of praline. Sprinkle over the lime zest and finish with sprinkle of Mexican chilli powder. For the biscuit base, blitz the biscuits in a blender or food processor (or put in a bag and bash with a rolling pin) until it forms the texture of fine breadcrumbs and transfer to a bowl. Stir the butter into the biscuit crumbs. Press the mixture into the base of a 23cm/9in loose-bottomed, preferably springform, round cake tin. Put in the freezer to set while you make the caramel. For the biscuit base, blitz the biscuits in a blender or food processor (or put in a bag and bash with a rolling pin) until it forms the texture of fine breadcrumbs and transfer to a bowl. Stir the butter into the biscuit crumbs. Press the mixture into the base of a 23cm/9in loose-bottomed, preferably springform, round cake tin. Put in the freezer to set while you make the caramel. For the salted caramel filling, place the butter, sugar and salt in a saucepan. Melt over a medium heat, stirring constantly until it starts to bubble. Allow to bubble for a minute, then remove from the heat and leave to cool for a few minutes. Pour over the biscuit base and return to the freezer for about 30 minutes, or until it is set. For the salted caramel filling, place the butter, sugar and salt in a saucepan. Melt over a medium heat, stirring constantly until it starts to bubble. Allow to bubble for a minute, then remove from the heat and leave to cool for a few minutes. Pour over the biscuit base and return to the freezer for about 30 minutes, or until it is set. For the chocolate mousse, put the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave to melt, stirring occasionally. Once melted, stir in the chillies, remove from the heat and leave to cool a little. Whisk the cream in a large bowl until it forms soft peaks and pour the chocolate into the cream, along with the cocoa nibs. Mix thoroughly until it is no longer streaky, then spoon over the caramel, making the top as smooth as possible. Freeze for a further 30 minutes or transfer to the fridge and leave until ready to serve. For the chocolate mousse, put the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave to melt, stirring occasionally. Once melted, stir in the chillies, remove from the heat and leave to cool a little. Whisk the cream in a large bowl until it forms soft peaks and pour the chocolate into the cream, along with the cocoa nibs. Mix thoroughly until it is no longer streaky, then spoon over the caramel, making the top as smooth as possible. Freeze for a further 30 minutes or transfer to the fridge and leave until ready to serve. For the praline, line a baking tray with baking paper. Put the sugar into a saucepan over a medium heat and stir constantly until the sugar has melted. Carefully add the water from the chillies and mix well. Stir in the nuts. Pour onto the baking tray, spreading it out as quickly as possible as it will continue to cook off the heat. Leave to cool until hard and brittle. Break into shards. For the praline, line a baking tray with baking paper. Put the sugar into a saucepan over a medium heat and stir constantly until the sugar has melted. Carefully add the water from the chillies and mix well. Stir in the nuts. Pour onto the baking tray, spreading it out as quickly as possible as it will continue to cook off the heat. Leave to cool until hard and brittle. Break into shards. For the topping, whisk the cream with the icing sugar until it forms soft peaks. Swirl the cream over the chocolate mousse with the back of a spoon and top with shards of praline. Sprinkle over the lime zest and finish with sprinkle of Mexican chilli powder. For the topping, whisk the cream with the icing sugar until it forms soft peaks. Swirl the cream over the chocolate mousse with the back of a spoon and top with shards of praline. Sprinkle over the lime zest and finish with sprinkle of Mexican chilli powder."
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} | c85a215b575da64a90dd411de75319b4c218f3212c1b188e172a114ce5d5004b | Veal and olive stew recipe
An average of 5.0 out of 5 stars from 1 rating British rose veal shoulder works really well for this stew, but you could also use stewing steak. In Corsica this is generally served with pasta. 1 kg/2lb 4oz rose veal shoulder, cut into 4cm/1½in chunks1 tbsp plain flour3 tbsp olive oil100g/3½oz pancetta, bacon lardons, or similar2 onions, finely chopped2 sticks celery, finely chopped3 carrots, thinly sliced4 garlic cloves, finely chopped 500ml/18fl oz white wine100ml/3½fl oz chicken stock1 piece pared lemon zest2 bay leaves1 large sprig thyme2 sprigs rosemary200g/7oz fresh tomatoes, peeled and finely chopped or puréed150g/5½oz green olivessalt and freshly ground black pepper 1 kg/2lb 4oz rose veal shoulder, cut into 4cm/1½in chunks 1 tbsp plain flour 3 tbsp olive oil 100g/3½oz pancetta, bacon lardons, or similar 2 onions, finely chopped 2 sticks celery, finely chopped 3 carrots, thinly sliced 4 garlic cloves, finely chopped 500ml/18fl oz white wine 100ml/3½fl oz chicken stock 1 piece pared lemon zest 2 bay leaves 1 large sprig thyme 2 sprigs rosemary 200g/7oz fresh tomatoes, peeled and finely chopped or puréed 150g/5½oz green olives salt and freshly ground black pepper Method Dust the veal pieces in the flour and season with salt and pepper. Heat a tablespoon of the olive oil in a large frying pan and fry the veal on both sides. Do this in two batches, using another tablespoon of olive oil for the second batch. Set the veal aside.Heat the remaining tablespoon of olive oil in a large casserole. Add the pancetta and fry on a medium–high heat until crisp and brown and the the fat should has started to render out. Add the onions, celery and carrot and reduce the heat. Fry until the vegetables have taken on some colour and softened slightly – around 10 minutes.Add the garlic and cook for a couple of minutes, then add the veal to the casserole. Deglaze the frying pan with some of the white wine and pour this over the veal, then add the rest of the wine to the casserole, along with the chicken stock. Add the lemon zest and herbs and season with salt and pepper. Bring to the boil, then turn down and cover. Simmer for 45 minutes.Add the tomatoes and olives and cook for a further half an hour, uncovered, to allow the sauce to reduce down a little. Serve. Dust the veal pieces in the flour and season with salt and pepper. Heat a tablespoon of the olive oil in a large frying pan and fry the veal on both sides. Do this in two batches, using another tablespoon of olive oil for the second batch. Set the veal aside. Dust the veal pieces in the flour and season with salt and pepper. Heat a tablespoon of the olive oil in a large frying pan and fry the veal on both sides. Do this in two batches, using another tablespoon of olive oil for the second batch. Set the veal aside. Heat the remaining tablespoon of olive oil in a large casserole. Add the pancetta and fry on a medium–high heat until crisp and brown and the the fat should has started to render out. Heat the remaining tablespoon of olive oil in a large casserole. Add the pancetta and fry on a medium–high heat until crisp and brown and the the fat should has started to render out. Add the onions, celery and carrot and reduce the heat. Fry until the vegetables have taken on some colour and softened slightly – around 10 minutes. Add the onions, celery and carrot and reduce the heat. Fry until the vegetables have taken on some colour and softened slightly – around 10 minutes. Add the garlic and cook for a couple of minutes, then add the veal to the casserole. Deglaze the frying pan with some of the white wine and pour this over the veal, then add the rest of the wine to the casserole, along with the chicken stock. Add the garlic and cook for a couple of minutes, then add the veal to the casserole. Deglaze the frying pan with some of the white wine and pour this over the veal, then add the rest of the wine to the casserole, along with the chicken stock. Add the lemon zest and herbs and season with salt and pepper. Bring to the boil, then turn down and cover. Simmer for 45 minutes. Add the lemon zest and herbs and season with salt and pepper. Bring to the boil, then turn down and cover. Simmer for 45 minutes. Add the tomatoes and olives and cook for a further half an hour, uncovered, to allow the sauce to reduce down a little. Serve. Add the tomatoes and olives and cook for a further half an hour, uncovered, to allow the sauce to reduce down a little. Serve. | {
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"title": "Veal and olive stew recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating British rose veal shoulder works really well for this stew, but you could also use stewing steak. In Corsica this is generally served with pasta. 1 kg/2lb 4oz rose veal shoulder, cut into 4cm/1½in chunks1 tbsp plain flour3 tbsp olive oil100g/3½oz pancetta, bacon lardons, or similar2 onions, finely chopped2 sticks celery, finely chopped3 carrots, thinly sliced4 garlic cloves, finely chopped 500ml/18fl oz white wine100ml/3½fl oz chicken stock1 piece pared lemon zest2 bay leaves1 large sprig thyme2 sprigs rosemary200g/7oz fresh tomatoes, peeled and finely chopped or puréed150g/5½oz green olivessalt and freshly ground black pepper 1 kg/2lb 4oz rose veal shoulder, cut into 4cm/1½in chunks 1 tbsp plain flour 3 tbsp olive oil 100g/3½oz pancetta, bacon lardons, or similar 2 onions, finely chopped 2 sticks celery, finely chopped 3 carrots, thinly sliced 4 garlic cloves, finely chopped 500ml/18fl oz white wine 100ml/3½fl oz chicken stock 1 piece pared lemon zest 2 bay leaves 1 large sprig thyme 2 sprigs rosemary 200g/7oz fresh tomatoes, peeled and finely chopped or puréed 150g/5½oz green olives salt and freshly ground black pepper Method Dust the veal pieces in the flour and season with salt and pepper. Heat a tablespoon of the olive oil in a large frying pan and fry the veal on both sides. Do this in two batches, using another tablespoon of olive oil for the second batch. Set the veal aside.Heat the remaining tablespoon of olive oil in a large casserole. Add the pancetta and fry on a medium–high heat until crisp and brown and the the fat should has started to render out. Add the onions, celery and carrot and reduce the heat. Fry until the vegetables have taken on some colour and softened slightly – around 10 minutes.Add the garlic and cook for a couple of minutes, then add the veal to the casserole. Deglaze the frying pan with some of the white wine and pour this over the veal, then add the rest of the wine to the casserole, along with the chicken stock. Add the lemon zest and herbs and season with salt and pepper. Bring to the boil, then turn down and cover. Simmer for 45 minutes.Add the tomatoes and olives and cook for a further half an hour, uncovered, to allow the sauce to reduce down a little. Serve. Dust the veal pieces in the flour and season with salt and pepper. Heat a tablespoon of the olive oil in a large frying pan and fry the veal on both sides. Do this in two batches, using another tablespoon of olive oil for the second batch. Set the veal aside. Dust the veal pieces in the flour and season with salt and pepper. Heat a tablespoon of the olive oil in a large frying pan and fry the veal on both sides. Do this in two batches, using another tablespoon of olive oil for the second batch. Set the veal aside. Heat the remaining tablespoon of olive oil in a large casserole. Add the pancetta and fry on a medium–high heat until crisp and brown and the the fat should has started to render out. Heat the remaining tablespoon of olive oil in a large casserole. Add the pancetta and fry on a medium–high heat until crisp and brown and the the fat should has started to render out. Add the onions, celery and carrot and reduce the heat. Fry until the vegetables have taken on some colour and softened slightly – around 10 minutes. Add the onions, celery and carrot and reduce the heat. Fry until the vegetables have taken on some colour and softened slightly – around 10 minutes. Add the garlic and cook for a couple of minutes, then add the veal to the casserole. Deglaze the frying pan with some of the white wine and pour this over the veal, then add the rest of the wine to the casserole, along with the chicken stock. Add the garlic and cook for a couple of minutes, then add the veal to the casserole. Deglaze the frying pan with some of the white wine and pour this over the veal, then add the rest of the wine to the casserole, along with the chicken stock. Add the lemon zest and herbs and season with salt and pepper. Bring to the boil, then turn down and cover. Simmer for 45 minutes. Add the lemon zest and herbs and season with salt and pepper. Bring to the boil, then turn down and cover. Simmer for 45 minutes. Add the tomatoes and olives and cook for a further half an hour, uncovered, to allow the sauce to reduce down a little. Serve. Add the tomatoes and olives and cook for a further half an hour, uncovered, to allow the sauce to reduce down a little. Serve."
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} | f25181095031b5c3387e4991cb418a3e4c3814c31cd978648fbd4f9464cc90f1 | Pineapple with star anise recipe
An average of 0.0 out of 5 stars from 0 ratings Star anise brings out the sweetness in pineapple. You could also add sliced red chillies for an extra kick. 1 large pineapple, peeled and cut into thick slices200g/7oz demerara sugar50g/1¾oz butterfew star anise, broken up1 lemongrass, roughly chopped1 piece pared lime zest100ml/3½fl oz rum 1 large pineapple, peeled and cut into thick slices 200g/7oz demerara sugar 50g/1¾oz butter few star anise, broken up 1 lemongrass, roughly chopped 1 piece pared lime zest 100ml/3½fl oz rum crème fraîche, ice cream or coconut-flavoured dairy-free ice cream crème fraîche, ice cream or coconut-flavoured dairy-free ice cream Method Spread the demerara sugar over a plate and dip the pineapple in it, coating both sides. Melt the butter in a large heavy frying pan over a medium heat. When the butter is foaming, add the pineapple, star anise, lemongrass and lime zest and cook until browned on both sides – you want the sugar to melt onto the pineapple and turn a dark brown/almost black colour.Heat the rum in a ladle, carefully set alight, and pour over the pineapple. Wait for the rum to burn off – keep on the heat until the contents of the pan look syrupy. Serve the pineapple with the syrupy juices poured over, with crème fraîche, ice cream or coconut-flavoured dairy-free ice cream on the side. Spread the demerara sugar over a plate and dip the pineapple in it, coating both sides. Melt the butter in a large heavy frying pan over a medium heat. When the butter is foaming, add the pineapple, star anise, lemongrass and lime zest and cook until browned on both sides – you want the sugar to melt onto the pineapple and turn a dark brown/almost black colour. Spread the demerara sugar over a plate and dip the pineapple in it, coating both sides. Melt the butter in a large heavy frying pan over a medium heat. When the butter is foaming, add the pineapple, star anise, lemongrass and lime zest and cook until browned on both sides – you want the sugar to melt onto the pineapple and turn a dark brown/almost black colour. Heat the rum in a ladle, carefully set alight, and pour over the pineapple. Wait for the rum to burn off – keep on the heat until the contents of the pan look syrupy. Serve the pineapple with the syrupy juices poured over, with crème fraîche, ice cream or coconut-flavoured dairy-free ice cream on the side. Heat the rum in a ladle, carefully set alight, and pour over the pineapple. Wait for the rum to burn off – keep on the heat until the contents of the pan look syrupy. Serve the pineapple with the syrupy juices poured over, with crème fraîche, ice cream or coconut-flavoured dairy-free ice cream on the side. | {
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"title": "Pineapple with star anise recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Star anise brings out the sweetness in pineapple. You could also add sliced red chillies for an extra kick. 1 large pineapple, peeled and cut into thick slices200g/7oz demerara sugar50g/1¾oz butterfew star anise, broken up1 lemongrass, roughly chopped1 piece pared lime zest100ml/3½fl oz rum 1 large pineapple, peeled and cut into thick slices 200g/7oz demerara sugar 50g/1¾oz butter few star anise, broken up 1 lemongrass, roughly chopped 1 piece pared lime zest 100ml/3½fl oz rum crème fraîche, ice cream or coconut-flavoured dairy-free ice cream crème fraîche, ice cream or coconut-flavoured dairy-free ice cream Method Spread the demerara sugar over a plate and dip the pineapple in it, coating both sides. Melt the butter in a large heavy frying pan over a medium heat. When the butter is foaming, add the pineapple, star anise, lemongrass and lime zest and cook until browned on both sides – you want the sugar to melt onto the pineapple and turn a dark brown/almost black colour.Heat the rum in a ladle, carefully set alight, and pour over the pineapple. Wait for the rum to burn off – keep on the heat until the contents of the pan look syrupy. Serve the pineapple with the syrupy juices poured over, with crème fraîche, ice cream or coconut-flavoured dairy-free ice cream on the side. Spread the demerara sugar over a plate and dip the pineapple in it, coating both sides. Melt the butter in a large heavy frying pan over a medium heat. When the butter is foaming, add the pineapple, star anise, lemongrass and lime zest and cook until browned on both sides – you want the sugar to melt onto the pineapple and turn a dark brown/almost black colour. Spread the demerara sugar over a plate and dip the pineapple in it, coating both sides. Melt the butter in a large heavy frying pan over a medium heat. When the butter is foaming, add the pineapple, star anise, lemongrass and lime zest and cook until browned on both sides – you want the sugar to melt onto the pineapple and turn a dark brown/almost black colour. Heat the rum in a ladle, carefully set alight, and pour over the pineapple. Wait for the rum to burn off – keep on the heat until the contents of the pan look syrupy. Serve the pineapple with the syrupy juices poured over, with crème fraîche, ice cream or coconut-flavoured dairy-free ice cream on the side. Heat the rum in a ladle, carefully set alight, and pour over the pineapple. Wait for the rum to burn off – keep on the heat until the contents of the pan look syrupy. Serve the pineapple with the syrupy juices poured over, with crème fraîche, ice cream or coconut-flavoured dairy-free ice cream on the side."
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} | 547c2b67fc0be977a9ae0525bdb7863006c026c46eeb4f848a2da094df95a028 | Sardinian lamb with fennel recipe
An average of 4.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sardinian_lamb_with_85780_16x9.jpg Packed with flavour, this slow-cooked lamb dish can be served with couscous or good-quality bread. 1kg/2lb 4oz lamb (neck fillet or shoulder), cut into 6cm/2½in chunks1 tbsp plain flour1 tbsp fennel seeds, groundpinch saffron, ground4 tbsp olive oil1 large onion, finely chopped4 garlic cloves, finely chopped½–1 tsp dried red chilli flakes, to taste2 pieces pared orange zest300ml/10fl oz dry white wine300ml/10fl oz lamb stock2 large tomatoes, skinned and roughly choppedbouquet garni, made from 2 bay leaves, sprig parsley, sprig rosemary2 fennel bulbssqueeze lemon juice (optional)salt and freshly ground black pepper 1kg/2lb 4oz lamb (neck fillet or shoulder), cut into 6cm/2½in chunks 1 tbsp plain flour 1 tbsp fennel seeds, ground pinch saffron, ground 4 tbsp olive oil 1 large onion, finely chopped 4 garlic cloves, finely chopped ½–1 tsp dried red chilli flakes, to taste 2 pieces pared orange zest 300ml/10fl oz dry white wine 300ml/10fl oz lamb stock 2 large tomatoes, skinned and roughly chopped bouquet garni, made from 2 bay leaves, sprig parsley, sprig rosemary 2 fennel bulbs squeeze lemon juice (optional) salt and freshly ground black pepper small bunch fresh parsley, finely choppedsmall bunch fresh basil, shredded small bunch fresh parsley, finely chopped small bunch fresh basil, shredded Method Put the lamb in a large bowl. Season with salt and pepper, then sprinkle over the flour, fennel and saffron. Turn over to coat. Heat a tablespoon of the oil in a large casserole dish. Add the lamb and fry on all sides, making sure you get a good, deep brown crust. Do this in two batches if necessary – do not crowd the pan as this will stop them from browning properly.Remove the lamb from the casserole and set aside. Add a little more oil if necessary and fry the onion on a lower heat until soft and translucent. Add the garlic and cook for a further minute or two, then add the chilli flakes and orange zest. Turn up the heat and pour in the wine. Stir, scraping up any brown bits from the base of the pan. Return the lamb to the casserole, then pour in enough stock to just cover the lamb. Add the tomatoes and the bouquet garni.Bring to the boil, then turn down the heat to a low simmer. Cover and cook for an hour. Meanwhile, prepare the fennel bulbs. Trim the tops, cutting off any fronds and reserving for later. Trim the bare minimum from the bases, then cut each bulb in half lengthways. Cut each half into three wedges, also lengthways. You should find these hold together, although the outer layers may come away from the root. Heat the remaining olive oil in a large frying pan, then fry the fennel until caramelised round the edges. Set aside.When the lamb has cooked for an hour, add the fennel. Continue to cook, uncovered, for 20 minutes, until the fennel is very tender and the liquid has reduced down a little further. Taste for seasoning, and add the lemon juice if using.To serve, remove the orange zest and bouquet garni. Stir through the parsley and basil and leave to stand off the heat for 2 minutes. Finely chop any reserved fennel fronds and sprinkle over the casserole. Serve in large, shallow bowls. Put the lamb in a large bowl. Season with salt and pepper, then sprinkle over the flour, fennel and saffron. Turn over to coat. Put the lamb in a large bowl. Season with salt and pepper, then sprinkle over the flour, fennel and saffron. Turn over to coat. Heat a tablespoon of the oil in a large casserole dish. Add the lamb and fry on all sides, making sure you get a good, deep brown crust. Do this in two batches if necessary – do not crowd the pan as this will stop them from browning properly. Heat a tablespoon of the oil in a large casserole dish. Add the lamb and fry on all sides, making sure you get a good, deep brown crust. Do this in two batches if necessary – do not crowd the pan as this will stop them from browning properly. Remove the lamb from the casserole and set aside. Add a little more oil if necessary and fry the onion on a lower heat until soft and translucent. Add the garlic and cook for a further minute or two, then add the chilli flakes and orange zest. Remove the lamb from the casserole and set aside. Add a little more oil if necessary and fry the onion on a lower heat until soft and translucent. Add the garlic and cook for a further minute or two, then add the chilli flakes and orange zest. Turn up the heat and pour in the wine. Stir, scraping up any brown bits from the base of the pan. Return the lamb to the casserole, then pour in enough stock to just cover the lamb. Add the tomatoes and the bouquet garni. Turn up the heat and pour in the wine. Stir, scraping up any brown bits from the base of the pan. Return the lamb to the casserole, then pour in enough stock to just cover the lamb. Add the tomatoes and the bouquet garni. Bring to the boil, then turn down the heat to a low simmer. Cover and cook for an hour. Bring to the boil, then turn down the heat to a low simmer. Cover and cook for an hour. Meanwhile, prepare the fennel bulbs. Trim the tops, cutting off any fronds and reserving for later. Trim the bare minimum from the bases, then cut each bulb in half lengthways. Cut each half into three wedges, also lengthways. You should find these hold together, although the outer layers may come away from the root. Heat the remaining olive oil in a large frying pan, then fry the fennel until caramelised round the edges. Set aside. Meanwhile, prepare the fennel bulbs. Trim the tops, cutting off any fronds and reserving for later. Trim the bare minimum from the bases, then cut each bulb in half lengthways. Cut each half into three wedges, also lengthways. You should find these hold together, although the outer layers may come away from the root. Heat the remaining olive oil in a large frying pan, then fry the fennel until caramelised round the edges. Set aside. When the lamb has cooked for an hour, add the fennel. Continue to cook, uncovered, for 20 minutes, until the fennel is very tender and the liquid has reduced down a little further. Taste for seasoning, and add the lemon juice if using. When the lamb has cooked for an hour, add the fennel. Continue to cook, uncovered, for 20 minutes, until the fennel is very tender and the liquid has reduced down a little further. Taste for seasoning, and add the lemon juice if using. To serve, remove the orange zest and bouquet garni. Stir through the parsley and basil and leave to stand off the heat for 2 minutes. Finely chop any reserved fennel fronds and sprinkle over the casserole. Serve in large, shallow bowls. To serve, remove the orange zest and bouquet garni. Stir through the parsley and basil and leave to stand off the heat for 2 minutes. Finely chop any reserved fennel fronds and sprinkle over the casserole. Serve in large, shallow bowls. | {
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"title": "Sardinian lamb with fennel recipe",
"content": "An average of 4.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sardinian_lamb_with_85780_16x9.jpg Packed with flavour, this slow-cooked lamb dish can be served with couscous or good-quality bread. 1kg/2lb 4oz lamb (neck fillet or shoulder), cut into 6cm/2½in chunks1 tbsp plain flour1 tbsp fennel seeds, groundpinch saffron, ground4 tbsp olive oil1 large onion, finely chopped4 garlic cloves, finely chopped½–1 tsp dried red chilli flakes, to taste2 pieces pared orange zest300ml/10fl oz dry white wine300ml/10fl oz lamb stock2 large tomatoes, skinned and roughly choppedbouquet garni, made from 2 bay leaves, sprig parsley, sprig rosemary2 fennel bulbssqueeze lemon juice (optional)salt and freshly ground black pepper 1kg/2lb 4oz lamb (neck fillet or shoulder), cut into 6cm/2½in chunks 1 tbsp plain flour 1 tbsp fennel seeds, ground pinch saffron, ground 4 tbsp olive oil 1 large onion, finely chopped 4 garlic cloves, finely chopped ½–1 tsp dried red chilli flakes, to taste 2 pieces pared orange zest 300ml/10fl oz dry white wine 300ml/10fl oz lamb stock 2 large tomatoes, skinned and roughly chopped bouquet garni, made from 2 bay leaves, sprig parsley, sprig rosemary 2 fennel bulbs squeeze lemon juice (optional) salt and freshly ground black pepper small bunch fresh parsley, finely choppedsmall bunch fresh basil, shredded small bunch fresh parsley, finely chopped small bunch fresh basil, shredded Method Put the lamb in a large bowl. Season with salt and pepper, then sprinkle over the flour, fennel and saffron. Turn over to coat. Heat a tablespoon of the oil in a large casserole dish. Add the lamb and fry on all sides, making sure you get a good, deep brown crust. Do this in two batches if necessary – do not crowd the pan as this will stop them from browning properly.Remove the lamb from the casserole and set aside. Add a little more oil if necessary and fry the onion on a lower heat until soft and translucent. Add the garlic and cook for a further minute or two, then add the chilli flakes and orange zest. Turn up the heat and pour in the wine. Stir, scraping up any brown bits from the base of the pan. Return the lamb to the casserole, then pour in enough stock to just cover the lamb. Add the tomatoes and the bouquet garni.Bring to the boil, then turn down the heat to a low simmer. Cover and cook for an hour. Meanwhile, prepare the fennel bulbs. Trim the tops, cutting off any fronds and reserving for later. Trim the bare minimum from the bases, then cut each bulb in half lengthways. Cut each half into three wedges, also lengthways. You should find these hold together, although the outer layers may come away from the root. Heat the remaining olive oil in a large frying pan, then fry the fennel until caramelised round the edges. Set aside.When the lamb has cooked for an hour, add the fennel. Continue to cook, uncovered, for 20 minutes, until the fennel is very tender and the liquid has reduced down a little further. Taste for seasoning, and add the lemon juice if using.To serve, remove the orange zest and bouquet garni. Stir through the parsley and basil and leave to stand off the heat for 2 minutes. Finely chop any reserved fennel fronds and sprinkle over the casserole. Serve in large, shallow bowls. Put the lamb in a large bowl. Season with salt and pepper, then sprinkle over the flour, fennel and saffron. Turn over to coat. Put the lamb in a large bowl. Season with salt and pepper, then sprinkle over the flour, fennel and saffron. Turn over to coat. Heat a tablespoon of the oil in a large casserole dish. Add the lamb and fry on all sides, making sure you get a good, deep brown crust. Do this in two batches if necessary – do not crowd the pan as this will stop them from browning properly. Heat a tablespoon of the oil in a large casserole dish. Add the lamb and fry on all sides, making sure you get a good, deep brown crust. Do this in two batches if necessary – do not crowd the pan as this will stop them from browning properly. Remove the lamb from the casserole and set aside. Add a little more oil if necessary and fry the onion on a lower heat until soft and translucent. Add the garlic and cook for a further minute or two, then add the chilli flakes and orange zest. Remove the lamb from the casserole and set aside. Add a little more oil if necessary and fry the onion on a lower heat until soft and translucent. Add the garlic and cook for a further minute or two, then add the chilli flakes and orange zest. Turn up the heat and pour in the wine. Stir, scraping up any brown bits from the base of the pan. Return the lamb to the casserole, then pour in enough stock to just cover the lamb. Add the tomatoes and the bouquet garni. Turn up the heat and pour in the wine. Stir, scraping up any brown bits from the base of the pan. Return the lamb to the casserole, then pour in enough stock to just cover the lamb. Add the tomatoes and the bouquet garni. Bring to the boil, then turn down the heat to a low simmer. Cover and cook for an hour. Bring to the boil, then turn down the heat to a low simmer. Cover and cook for an hour. Meanwhile, prepare the fennel bulbs. Trim the tops, cutting off any fronds and reserving for later. Trim the bare minimum from the bases, then cut each bulb in half lengthways. Cut each half into three wedges, also lengthways. You should find these hold together, although the outer layers may come away from the root. Heat the remaining olive oil in a large frying pan, then fry the fennel until caramelised round the edges. Set aside. Meanwhile, prepare the fennel bulbs. Trim the tops, cutting off any fronds and reserving for later. Trim the bare minimum from the bases, then cut each bulb in half lengthways. Cut each half into three wedges, also lengthways. You should find these hold together, although the outer layers may come away from the root. Heat the remaining olive oil in a large frying pan, then fry the fennel until caramelised round the edges. Set aside. When the lamb has cooked for an hour, add the fennel. Continue to cook, uncovered, for 20 minutes, until the fennel is very tender and the liquid has reduced down a little further. Taste for seasoning, and add the lemon juice if using. When the lamb has cooked for an hour, add the fennel. Continue to cook, uncovered, for 20 minutes, until the fennel is very tender and the liquid has reduced down a little further. Taste for seasoning, and add the lemon juice if using. To serve, remove the orange zest and bouquet garni. Stir through the parsley and basil and leave to stand off the heat for 2 minutes. Finely chop any reserved fennel fronds and sprinkle over the casserole. Serve in large, shallow bowls. To serve, remove the orange zest and bouquet garni. Stir through the parsley and basil and leave to stand off the heat for 2 minutes. Finely chop any reserved fennel fronds and sprinkle over the casserole. Serve in large, shallow bowls."
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} | fc5065bfafcd172ebde6a23b55bb144e9166ea3bc2880caee2cb63f5290da0b7 | Harissa salmon and cardamom squash recipe
To make the squash, preheat the oven to 200C/180C Fan/Gas 6.Use a pestle and mortar to crush the peppercorns and cardamom seeds to a consistency between coarse and fine.Tip them into a roasting tin with the squash, onion, ginger, cumin, sugar, oil and salt and mix well to coat.Roast on the top shelf of the oven for 45 minutes. Meanwhile, to make the bulgur wheat, mix together the bulgur wheat and vegetable stock in a small roasting tin. Add the broccoli, cover tightly with kitchen foil, then transfer to the lower shelf of the oven and bake for 15 minutes.Meanwhile, to make the salmon, line a baking tray with baking paper. Place the salmon on the tray, skin-side down, and spread evenly with the harissa.Mix the pine nuts, pumpkin seeds, breadcrumbs, oil and salt in a bowl. Sprinkle evenly over the salmon. Cook the salmon in the oven for 15 minutes, or until the salmon is just cooked through.To make the dressing, add the tahini, lemon juice, oil, 4 tablespoons of water, salt and a good grinding of black pepper to a jug and whisk really well. Add more water if needed until it has the consistency of single cream. Taste and season with more salt if needed. Remove the bulgur wheat from the oven, leave to stand for 5 minutes, then fluff through with a fork. Stir through half of the coriander, the lime zest and juice, oil and half of the pomegranate seeds.To serve, mix the bulgur mixture with the butternut squash mixture. Drizzle over the tahini dressing and scatter with the remaining pomegranate seeds and coriander. Serve with the salmon on top. To make the squash, preheat the oven to 200C/180C Fan/Gas 6. To make the squash, preheat the oven to 200C/180C Fan/Gas 6. Use a pestle and mortar to crush the peppercorns and cardamom seeds to a consistency between coarse and fine. Use a pestle and mortar to crush the peppercorns and cardamom seeds to a consistency between coarse and fine. Tip them into a roasting tin with the squash, onion, ginger, cumin, sugar, oil and salt and mix well to coat. Tip them into a roasting tin with the squash, onion, ginger, cumin, sugar, oil and salt and mix well to coat. Roast on the top shelf of the oven for 45 minutes. Roast on the top shelf of the oven for 45 minutes. Meanwhile, to make the bulgur wheat, mix together the bulgur wheat and vegetable stock in a small roasting tin. Add the broccoli, cover tightly with kitchen foil, then transfer to the lower shelf of the oven and bake for 15 minutes. Meanwhile, to make the bulgur wheat, mix together the bulgur wheat and vegetable stock in a small roasting tin. Add the broccoli, cover tightly with kitchen foil, then transfer to the lower shelf of the oven and bake for 15 minutes. Meanwhile, to make the salmon, line a baking tray with baking paper. Meanwhile, to make the salmon, line a baking tray with baking paper. Place the salmon on the tray, skin-side down, and spread evenly with the harissa. Place the salmon on the tray, skin-side down, and spread evenly with the harissa. Mix the pine nuts, pumpkin seeds, breadcrumbs, oil and salt in a bowl. Sprinkle evenly over the salmon. Mix the pine nuts, pumpkin seeds, breadcrumbs, oil and salt in a bowl. Sprinkle evenly over the salmon. Cook the salmon in the oven for 15 minutes, or until the salmon is just cooked through. Cook the salmon in the oven for 15 minutes, or until the salmon is just cooked through. To make the dressing, add the tahini, lemon juice, oil, 4 tablespoons of water, salt and a good grinding of black pepper to a jug and whisk really well. Add more water if needed until it has the consistency of single cream. Taste and season with more salt if needed. To make the dressing, add the tahini, lemon juice, oil, 4 tablespoons of water, salt and a good grinding of black pepper to a jug and whisk really well. Add more water if needed until it has the consistency of single cream. Taste and season with more salt if needed. Remove the bulgur wheat from the oven, leave to stand for 5 minutes, then fluff through with a fork. Stir through half of the coriander, the lime zest and juice, oil and half of the pomegranate seeds. Remove the bulgur wheat from the oven, leave to stand for 5 minutes, then fluff through with a fork. Stir through half of the coriander, the lime zest and juice, oil and half of the pomegranate seeds. To serve, mix the bulgur mixture with the butternut squash mixture. Drizzle over the tahini dressing and scatter with the remaining pomegranate seeds and coriander. Serve with the salmon on top. To serve, mix the bulgur mixture with the butternut squash mixture. Drizzle over the tahini dressing and scatter with the remaining pomegranate seeds and coriander. Serve with the salmon on top. | {
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"title": "Harissa salmon and cardamom squash recipe",
"content": "To make the squash, preheat the oven to 200C/180C Fan/Gas 6.Use a pestle and mortar to crush the peppercorns and cardamom seeds to a consistency between coarse and fine.Tip them into a roasting tin with the squash, onion, ginger, cumin, sugar, oil and salt and mix well to coat.Roast on the top shelf of the oven for 45 minutes. Meanwhile, to make the bulgur wheat, mix together the bulgur wheat and vegetable stock in a small roasting tin. Add the broccoli, cover tightly with kitchen foil, then transfer to the lower shelf of the oven and bake for 15 minutes.Meanwhile, to make the salmon, line a baking tray with baking paper. Place the salmon on the tray, skin-side down, and spread evenly with the harissa.Mix the pine nuts, pumpkin seeds, breadcrumbs, oil and salt in a bowl. Sprinkle evenly over the salmon. Cook the salmon in the oven for 15 minutes, or until the salmon is just cooked through.To make the dressing, add the tahini, lemon juice, oil, 4 tablespoons of water, salt and a good grinding of black pepper to a jug and whisk really well. Add more water if needed until it has the consistency of single cream. Taste and season with more salt if needed. Remove the bulgur wheat from the oven, leave to stand for 5 minutes, then fluff through with a fork. Stir through half of the coriander, the lime zest and juice, oil and half of the pomegranate seeds.To serve, mix the bulgur mixture with the butternut squash mixture. Drizzle over the tahini dressing and scatter with the remaining pomegranate seeds and coriander. Serve with the salmon on top. To make the squash, preheat the oven to 200C/180C Fan/Gas 6. To make the squash, preheat the oven to 200C/180C Fan/Gas 6. Use a pestle and mortar to crush the peppercorns and cardamom seeds to a consistency between coarse and fine. Use a pestle and mortar to crush the peppercorns and cardamom seeds to a consistency between coarse and fine. Tip them into a roasting tin with the squash, onion, ginger, cumin, sugar, oil and salt and mix well to coat. Tip them into a roasting tin with the squash, onion, ginger, cumin, sugar, oil and salt and mix well to coat. Roast on the top shelf of the oven for 45 minutes. Roast on the top shelf of the oven for 45 minutes. Meanwhile, to make the bulgur wheat, mix together the bulgur wheat and vegetable stock in a small roasting tin. Add the broccoli, cover tightly with kitchen foil, then transfer to the lower shelf of the oven and bake for 15 minutes. Meanwhile, to make the bulgur wheat, mix together the bulgur wheat and vegetable stock in a small roasting tin. Add the broccoli, cover tightly with kitchen foil, then transfer to the lower shelf of the oven and bake for 15 minutes. Meanwhile, to make the salmon, line a baking tray with baking paper. Meanwhile, to make the salmon, line a baking tray with baking paper. Place the salmon on the tray, skin-side down, and spread evenly with the harissa. Place the salmon on the tray, skin-side down, and spread evenly with the harissa. Mix the pine nuts, pumpkin seeds, breadcrumbs, oil and salt in a bowl. Sprinkle evenly over the salmon. Mix the pine nuts, pumpkin seeds, breadcrumbs, oil and salt in a bowl. Sprinkle evenly over the salmon. Cook the salmon in the oven for 15 minutes, or until the salmon is just cooked through. Cook the salmon in the oven for 15 minutes, or until the salmon is just cooked through. To make the dressing, add the tahini, lemon juice, oil, 4 tablespoons of water, salt and a good grinding of black pepper to a jug and whisk really well. Add more water if needed until it has the consistency of single cream. Taste and season with more salt if needed. To make the dressing, add the tahini, lemon juice, oil, 4 tablespoons of water, salt and a good grinding of black pepper to a jug and whisk really well. Add more water if needed until it has the consistency of single cream. Taste and season with more salt if needed. Remove the bulgur wheat from the oven, leave to stand for 5 minutes, then fluff through with a fork. Stir through half of the coriander, the lime zest and juice, oil and half of the pomegranate seeds. Remove the bulgur wheat from the oven, leave to stand for 5 minutes, then fluff through with a fork. Stir through half of the coriander, the lime zest and juice, oil and half of the pomegranate seeds. To serve, mix the bulgur mixture with the butternut squash mixture. Drizzle over the tahini dressing and scatter with the remaining pomegranate seeds and coriander. Serve with the salmon on top. To serve, mix the bulgur mixture with the butternut squash mixture. Drizzle over the tahini dressing and scatter with the remaining pomegranate seeds and coriander. Serve with the salmon on top."
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} | 5c2da72cdea33bce5ef7423780b01548e5ef2b4976e3a949b10d9b332195b45f | Spicy squash and feta frittata recipe
An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_squash_and_feta_45773_16x9.jpg This spiced frittata is great for a weekend brunch. You can roast the onion and squash in advance if you like and then add the eggs before serving. Each serving provides 410 kcal, 26g protein, 21.5g carbohydrates (of which 14g sugars), 23g fat (of which 9g saturates), 6.5g fibre and 2.8g salt. 2 onions, thinly sliced680g/1lb 8oz butternut squash, peeled, very thinly sliced 2 garlic cloves, grated5cm/2in fresh root ginger, peeled and finely grated1 tsp ground cumin2 tsp smoked paprika½ tsp ground chilli1 tbsp olive oil½ tsp sea salt flakes 8 free-range eggs, beaten 160g/5¾oz feta, crumbledfreshly ground black pepper 2 onions, thinly sliced 680g/1lb 8oz butternut squash, peeled, very thinly sliced 2 garlic cloves, grated 5cm/2in fresh root ginger, peeled and finely grated 1 tsp ground cumin 2 tsp smoked paprika ½ tsp ground chilli 1 tbsp olive oil ½ tsp sea salt flakes 8 free-range eggs, beaten 160g/5¾oz feta, crumbled freshly ground black pepper 25g/1oz fresh mint leaves ½ green chilli, roughly chopped1 lime, juice and finely grated zest4 tbsp low-fat plain yoghurt½ tsp sea salt flakes 25g/1oz fresh mint leaves ½ green chilli, roughly chopped 1 lime, juice and finely grated zest 4 tbsp low-fat plain yoghurt ½ tsp sea salt flakes Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the onions and squash into a roasting tin. Add the garlic, ginger, spices, oil, salt and a pinch of pepper. Mix well and cover tightly with kitchen foil. Bake for 35 minutes.Meanwhile, to make the mint yoghurt, put the mint, chilli, lime juice and zest, yoghurt and salt in a blender and blend well. Set aside.Stir the squash, then pour over the eggs. Scatter over the feta and bake for 20 minutes, or until the eggs are just set in the middle. Cut the frittata into squares and serve hot or at room temperature with the mint yoghurt. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Tip the onions and squash into a roasting tin. Add the garlic, ginger, spices, oil, salt and a pinch of pepper. Mix well and cover tightly with kitchen foil. Bake for 35 minutes. Tip the onions and squash into a roasting tin. Add the garlic, ginger, spices, oil, salt and a pinch of pepper. Mix well and cover tightly with kitchen foil. Bake for 35 minutes. Meanwhile, to make the mint yoghurt, put the mint, chilli, lime juice and zest, yoghurt and salt in a blender and blend well. Set aside. Meanwhile, to make the mint yoghurt, put the mint, chilli, lime juice and zest, yoghurt and salt in a blender and blend well. Set aside. Stir the squash, then pour over the eggs. Scatter over the feta and bake for 20 minutes, or until the eggs are just set in the middle. Stir the squash, then pour over the eggs. Scatter over the feta and bake for 20 minutes, or until the eggs are just set in the middle. Cut the frittata into squares and serve hot or at room temperature with the mint yoghurt. Cut the frittata into squares and serve hot or at room temperature with the mint yoghurt. | {
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"title": "Spicy squash and feta frittata recipe",
"content": "An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_squash_and_feta_45773_16x9.jpg This spiced frittata is great for a weekend brunch. You can roast the onion and squash in advance if you like and then add the eggs before serving. Each serving provides 410 kcal, 26g protein, 21.5g carbohydrates (of which 14g sugars), 23g fat (of which 9g saturates), 6.5g fibre and 2.8g salt. 2 onions, thinly sliced680g/1lb 8oz butternut squash, peeled, very thinly sliced 2 garlic cloves, grated5cm/2in fresh root ginger, peeled and finely grated1 tsp ground cumin2 tsp smoked paprika½ tsp ground chilli1 tbsp olive oil½ tsp sea salt flakes 8 free-range eggs, beaten 160g/5¾oz feta, crumbledfreshly ground black pepper 2 onions, thinly sliced 680g/1lb 8oz butternut squash, peeled, very thinly sliced 2 garlic cloves, grated 5cm/2in fresh root ginger, peeled and finely grated 1 tsp ground cumin 2 tsp smoked paprika ½ tsp ground chilli 1 tbsp olive oil ½ tsp sea salt flakes 8 free-range eggs, beaten 160g/5¾oz feta, crumbled freshly ground black pepper 25g/1oz fresh mint leaves ½ green chilli, roughly chopped1 lime, juice and finely grated zest4 tbsp low-fat plain yoghurt½ tsp sea salt flakes 25g/1oz fresh mint leaves ½ green chilli, roughly chopped 1 lime, juice and finely grated zest 4 tbsp low-fat plain yoghurt ½ tsp sea salt flakes Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the onions and squash into a roasting tin. Add the garlic, ginger, spices, oil, salt and a pinch of pepper. Mix well and cover tightly with kitchen foil. Bake for 35 minutes.Meanwhile, to make the mint yoghurt, put the mint, chilli, lime juice and zest, yoghurt and salt in a blender and blend well. Set aside.Stir the squash, then pour over the eggs. Scatter over the feta and bake for 20 minutes, or until the eggs are just set in the middle. Cut the frittata into squares and serve hot or at room temperature with the mint yoghurt. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Tip the onions and squash into a roasting tin. Add the garlic, ginger, spices, oil, salt and a pinch of pepper. Mix well and cover tightly with kitchen foil. Bake for 35 minutes. Tip the onions and squash into a roasting tin. Add the garlic, ginger, spices, oil, salt and a pinch of pepper. Mix well and cover tightly with kitchen foil. Bake for 35 minutes. Meanwhile, to make the mint yoghurt, put the mint, chilli, lime juice and zest, yoghurt and salt in a blender and blend well. Set aside. Meanwhile, to make the mint yoghurt, put the mint, chilli, lime juice and zest, yoghurt and salt in a blender and blend well. Set aside. Stir the squash, then pour over the eggs. Scatter over the feta and bake for 20 minutes, or until the eggs are just set in the middle. Stir the squash, then pour over the eggs. Scatter over the feta and bake for 20 minutes, or until the eggs are just set in the middle. Cut the frittata into squares and serve hot or at room temperature with the mint yoghurt. Cut the frittata into squares and serve hot or at room temperature with the mint yoghurt."
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} | a9cb7e37d452e79bf14ec58389d9dc83a86fd9a263c06c015cb7f20892f24e90 | Butternut squash pasta recipe
An average of 4.5 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_pasta_32947_16x9.jpg An easy butternut squash pasta sauce for any pasta shape, but ideally tagliatelle. This luxurious, creamy pasta is gently spiced with a hint of nutmeg, cinnamon and cloves. 50g/1¾oz unsalted butter½ tbsp olive oil3 shallots, very finely chopped100–200ml/3½–7fl oz hot vegetable stock350g/12oz peeled and deseeded butternut squash, cut into 1cm/½in cubes2 pinches grated nutmeg2 pinches ground cinnamon2 pinches ground clovespinch ground black pepper6–8 young sage leaves, torn 150g/5½oz tagliatelle150ml/5fl oz single creamfreshly grated Parmesan (or alternative vegetarian hard cheese), to servesalt 50g/1¾oz unsalted butter ½ tbsp olive oil 3 shallots, very finely chopped 100–200ml/3½–7fl oz hot vegetable stock 350g/12oz peeled and deseeded butternut squash, cut into 1cm/½in cubes 2 pinches grated nutmeg 2 pinches ground cinnamon 2 pinches ground cloves pinch ground black pepper 6–8 young sage leaves, torn 150g/5½oz tagliatelle 150ml/5fl oz single cream freshly grated Parmesan (or alternative vegetarian hard cheese), to serve salt Method Melt a third of the butter with the oil in a large frying pan and sauté the shallots for 2–3 minutes. Add a tablespoon of the stock and a pinch of salt and cover the pan with a lid. Cook gently for 10 minutes, keeping an eye on the sauce and adding a little more stock when necessary. Add the squash and cook for 40 minutes, stirring often, adding a little more stock whenever the pan looks dry. Once the squash is soft, break it up with a fork to make a mash. Add the spices and sage and continue cooking slowly. Cook the tagliatelle in a saucepan of boiling salted water according to the packet instructions. When the pasta is done, reserve a cupful of the water and drain. Add the tagliatelle to the sauce a little at a time, mixing well after each addition. Add a little cream, the remaining butter and the pasta water. Keep adding slowly until everything is incorporated. Serve topped with grated Parmesan. Melt a third of the butter with the oil in a large frying pan and sauté the shallots for 2–3 minutes. Add a tablespoon of the stock and a pinch of salt and cover the pan with a lid. Cook gently for 10 minutes, keeping an eye on the sauce and adding a little more stock when necessary. Melt a third of the butter with the oil in a large frying pan and sauté the shallots for 2–3 minutes. Add a tablespoon of the stock and a pinch of salt and cover the pan with a lid. Cook gently for 10 minutes, keeping an eye on the sauce and adding a little more stock when necessary. Add the squash and cook for 40 minutes, stirring often, adding a little more stock whenever the pan looks dry. Add the squash and cook for 40 minutes, stirring often, adding a little more stock whenever the pan looks dry. Once the squash is soft, break it up with a fork to make a mash. Add the spices and sage and continue cooking slowly. Once the squash is soft, break it up with a fork to make a mash. Add the spices and sage and continue cooking slowly. Cook the tagliatelle in a saucepan of boiling salted water according to the packet instructions. Cook the tagliatelle in a saucepan of boiling salted water according to the packet instructions. When the pasta is done, reserve a cupful of the water and drain. Add the tagliatelle to the sauce a little at a time, mixing well after each addition. Add a little cream, the remaining butter and the pasta water. Keep adding slowly until everything is incorporated. When the pasta is done, reserve a cupful of the water and drain. Add the tagliatelle to the sauce a little at a time, mixing well after each addition. Add a little cream, the remaining butter and the pasta water. Keep adding slowly until everything is incorporated. Serve topped with grated Parmesan. Serve topped with grated Parmesan. Recipe tips Skin and de-seed the butternut squash before you weigh it. | {
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"title": "Butternut squash pasta recipe",
"content": "An average of 4.5 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_pasta_32947_16x9.jpg An easy butternut squash pasta sauce for any pasta shape, but ideally tagliatelle. This luxurious, creamy pasta is gently spiced with a hint of nutmeg, cinnamon and cloves. 50g/1¾oz unsalted butter½ tbsp olive oil3 shallots, very finely chopped100–200ml/3½–7fl oz hot vegetable stock350g/12oz peeled and deseeded butternut squash, cut into 1cm/½in cubes2 pinches grated nutmeg2 pinches ground cinnamon2 pinches ground clovespinch ground black pepper6–8 young sage leaves, torn 150g/5½oz tagliatelle150ml/5fl oz single creamfreshly grated Parmesan (or alternative vegetarian hard cheese), to servesalt 50g/1¾oz unsalted butter ½ tbsp olive oil 3 shallots, very finely chopped 100–200ml/3½–7fl oz hot vegetable stock 350g/12oz peeled and deseeded butternut squash, cut into 1cm/½in cubes 2 pinches grated nutmeg 2 pinches ground cinnamon 2 pinches ground cloves pinch ground black pepper 6–8 young sage leaves, torn 150g/5½oz tagliatelle 150ml/5fl oz single cream freshly grated Parmesan (or alternative vegetarian hard cheese), to serve salt Method Melt a third of the butter with the oil in a large frying pan and sauté the shallots for 2–3 minutes. Add a tablespoon of the stock and a pinch of salt and cover the pan with a lid. Cook gently for 10 minutes, keeping an eye on the sauce and adding a little more stock when necessary. Add the squash and cook for 40 minutes, stirring often, adding a little more stock whenever the pan looks dry. Once the squash is soft, break it up with a fork to make a mash. Add the spices and sage and continue cooking slowly. Cook the tagliatelle in a saucepan of boiling salted water according to the packet instructions. When the pasta is done, reserve a cupful of the water and drain. Add the tagliatelle to the sauce a little at a time, mixing well after each addition. Add a little cream, the remaining butter and the pasta water. Keep adding slowly until everything is incorporated. Serve topped with grated Parmesan. Melt a third of the butter with the oil in a large frying pan and sauté the shallots for 2–3 minutes. Add a tablespoon of the stock and a pinch of salt and cover the pan with a lid. Cook gently for 10 minutes, keeping an eye on the sauce and adding a little more stock when necessary. Melt a third of the butter with the oil in a large frying pan and sauté the shallots for 2–3 minutes. Add a tablespoon of the stock and a pinch of salt and cover the pan with a lid. Cook gently for 10 minutes, keeping an eye on the sauce and adding a little more stock when necessary. Add the squash and cook for 40 minutes, stirring often, adding a little more stock whenever the pan looks dry. Add the squash and cook for 40 minutes, stirring often, adding a little more stock whenever the pan looks dry. Once the squash is soft, break it up with a fork to make a mash. Add the spices and sage and continue cooking slowly. Once the squash is soft, break it up with a fork to make a mash. Add the spices and sage and continue cooking slowly. Cook the tagliatelle in a saucepan of boiling salted water according to the packet instructions. Cook the tagliatelle in a saucepan of boiling salted water according to the packet instructions. When the pasta is done, reserve a cupful of the water and drain. Add the tagliatelle to the sauce a little at a time, mixing well after each addition. Add a little cream, the remaining butter and the pasta water. Keep adding slowly until everything is incorporated. When the pasta is done, reserve a cupful of the water and drain. Add the tagliatelle to the sauce a little at a time, mixing well after each addition. Add a little cream, the remaining butter and the pasta water. Keep adding slowly until everything is incorporated. Serve topped with grated Parmesan. Serve topped with grated Parmesan. Recipe tips Skin and de-seed the butternut squash before you weigh it."
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} | 6d52b10f878a0177ec801a8760e9c74a86e63229bd4ed2cda589f1e1306b53d1 | Mushroom wild rice salad with pomegranate recipe
Mushroom wild rice salad with pomegranate and spring onion An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_wild_rice_salad_47495_16x9.jpg This is a lovely all-in-one dinner. The mushrooms cook with the rice in the oven, leaving you free to get on with something else. Stir through the punchy lemon and coriander dressing and top with crisp pomegranate seeds and peppery watercress for 3 of your 5-a-day. Each serving provides 487 kcal, 14.5g protein, 70g carbohydrates (of which 14g sugars), 14.5g fat (of which 2.5g saturates), 9g fibre and 3.6g salt. 250g/9oz chestnut mushrooms, halved1 onion, finely chopped2 garlic cloves, crushed1 unwaxed lemon, finely grated zest only150g/5½oz mix of brown basmati and wild rice, rinsed375ml/13fl oz hot vegetable stock1 pomegranate, seeds only5 spring onions, finely chopped100g/3½oz watercress, roughly chopped 250g/9oz chestnut mushrooms, halved 1 onion, finely chopped 2 garlic cloves, crushed 1 unwaxed lemon, finely grated zest only 150g/5½oz mix of brown basmati and wild rice, rinsed 375ml/13fl oz hot vegetable stock 1 pomegranate, seeds only 5 spring onions, finely chopped 100g/3½oz watercress, roughly chopped 2 tbsp extra virgin olive oil15g/½oz fresh coriander, roughly chopped2 tbsp lemon juicesea salt and freshly ground black pepper 2 tbsp extra virgin olive oil 15g/½oz fresh coriander, roughly chopped 2 tbsp lemon juice sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the mushrooms, onion, garlic, lemon zest, rice and vegetable stock in a casserole dish or small, deep roasting tin. Cover tightly with kitchen foil or a lid and cook for 1 hour.Meanwhile, to make the lemon and coriander dressing, mix all the ingredients together in a small bowl. Set aside. Stir the dressing, half the pomegranate seeds, half the spring onions and the watercress into the rice. Taste and adjust the seasoning, if needed. Garnish with the remaining pomegranate seeds and spring onions. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the mushrooms, onion, garlic, lemon zest, rice and vegetable stock in a casserole dish or small, deep roasting tin. Cover tightly with kitchen foil or a lid and cook for 1 hour. Place the mushrooms, onion, garlic, lemon zest, rice and vegetable stock in a casserole dish or small, deep roasting tin. Cover tightly with kitchen foil or a lid and cook for 1 hour. Meanwhile, to make the lemon and coriander dressing, mix all the ingredients together in a small bowl. Set aside. Meanwhile, to make the lemon and coriander dressing, mix all the ingredients together in a small bowl. Set aside. Stir the dressing, half the pomegranate seeds, half the spring onions and the watercress into the rice. Taste and adjust the seasoning, if needed. Garnish with the remaining pomegranate seeds and spring onions. Serve immediately. Stir the dressing, half the pomegranate seeds, half the spring onions and the watercress into the rice. Taste and adjust the seasoning, if needed. Garnish with the remaining pomegranate seeds and spring onions. Serve immediately. | {
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"title": "Mushroom wild rice salad with pomegranate recipe",
"content": "Mushroom wild rice salad with pomegranate and spring onion An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_wild_rice_salad_47495_16x9.jpg This is a lovely all-in-one dinner. The mushrooms cook with the rice in the oven, leaving you free to get on with something else. Stir through the punchy lemon and coriander dressing and top with crisp pomegranate seeds and peppery watercress for 3 of your 5-a-day. Each serving provides 487 kcal, 14.5g protein, 70g carbohydrates (of which 14g sugars), 14.5g fat (of which 2.5g saturates), 9g fibre and 3.6g salt. 250g/9oz chestnut mushrooms, halved1 onion, finely chopped2 garlic cloves, crushed1 unwaxed lemon, finely grated zest only150g/5½oz mix of brown basmati and wild rice, rinsed375ml/13fl oz hot vegetable stock1 pomegranate, seeds only5 spring onions, finely chopped100g/3½oz watercress, roughly chopped 250g/9oz chestnut mushrooms, halved 1 onion, finely chopped 2 garlic cloves, crushed 1 unwaxed lemon, finely grated zest only 150g/5½oz mix of brown basmati and wild rice, rinsed 375ml/13fl oz hot vegetable stock 1 pomegranate, seeds only 5 spring onions, finely chopped 100g/3½oz watercress, roughly chopped 2 tbsp extra virgin olive oil15g/½oz fresh coriander, roughly chopped2 tbsp lemon juicesea salt and freshly ground black pepper 2 tbsp extra virgin olive oil 15g/½oz fresh coriander, roughly chopped 2 tbsp lemon juice sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the mushrooms, onion, garlic, lemon zest, rice and vegetable stock in a casserole dish or small, deep roasting tin. Cover tightly with kitchen foil or a lid and cook for 1 hour.Meanwhile, to make the lemon and coriander dressing, mix all the ingredients together in a small bowl. Set aside. Stir the dressing, half the pomegranate seeds, half the spring onions and the watercress into the rice. Taste and adjust the seasoning, if needed. Garnish with the remaining pomegranate seeds and spring onions. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the mushrooms, onion, garlic, lemon zest, rice and vegetable stock in a casserole dish or small, deep roasting tin. Cover tightly with kitchen foil or a lid and cook for 1 hour. Place the mushrooms, onion, garlic, lemon zest, rice and vegetable stock in a casserole dish or small, deep roasting tin. Cover tightly with kitchen foil or a lid and cook for 1 hour. Meanwhile, to make the lemon and coriander dressing, mix all the ingredients together in a small bowl. Set aside. Meanwhile, to make the lemon and coriander dressing, mix all the ingredients together in a small bowl. Set aside. Stir the dressing, half the pomegranate seeds, half the spring onions and the watercress into the rice. Taste and adjust the seasoning, if needed. Garnish with the remaining pomegranate seeds and spring onions. Serve immediately. Stir the dressing, half the pomegranate seeds, half the spring onions and the watercress into the rice. Taste and adjust the seasoning, if needed. Garnish with the remaining pomegranate seeds and spring onions. Serve immediately."
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} | 77812718f7c91303b4bee2ebbcc1198ea7eb7164de358a4ef66bdb68b6643abf | Chicken korma with festival rice recipe
To make the chicken korma, heat the oil in a heavy-based pan over a medium-high heat. Once hot, add the mustard seeds and fry until they fizz and pop. Add the onion, and cook for 6 minutes, then add the ginger, garlic, and curry leaves. Cook for a further 2 minutes or until golden brown.Lower the heat and add the creamed coconut, coconut milk and 100ml/3½fl oz water, stir well to mix. Add the green chilli, the salt and sugar. Stir well and bring to a simmer.Add the diced chicken and cook for a few minutes. Then add the turmeric, chilli and garam masala, stirring well so that it is coated in all the spices. Cook for 15–20 minutes, until the chicken is cooked through. Once cooked, stir in the crème fraiche.Just before serving, garnish with the chopped fresh coriander and pomegranate seeds.To make the festive rice, add the oil to a deep saucepan (one that has a fitted lid), over medium heat. Add the cumin seeds and fry them until they become dark brown and fragrant. Add the pine nuts, cardamom pods and the cinnamon and fry for approximately 10 seconds, making sure the cumin seeds do not burn.Add the apricot pieces and the rice. Toss together.Add the boiling water and the ground turmeric powder. Simmer on a medium-low heat until the rice is almost dry. This will take 15–20 minutes. Then put on the tight lid, switch off the heat and leave for 10 minutes to allow the rice to finish cooking. Just before serving, sprinkle the rice with the rose petals, goji berries and sliced almonds, and serve alongside the korma. To make the chicken korma, heat the oil in a heavy-based pan over a medium-high heat. Once hot, add the mustard seeds and fry until they fizz and pop. Add the onion, and cook for 6 minutes, then add the ginger, garlic, and curry leaves. Cook for a further 2 minutes or until golden brown. To make the chicken korma, heat the oil in a heavy-based pan over a medium-high heat. Once hot, add the mustard seeds and fry until they fizz and pop. Add the onion, and cook for 6 minutes, then add the ginger, garlic, and curry leaves. Cook for a further 2 minutes or until golden brown. Lower the heat and add the creamed coconut, coconut milk and 100ml/3½fl oz water, stir well to mix. Add the green chilli, the salt and sugar. Stir well and bring to a simmer. Lower the heat and add the creamed coconut, coconut milk and 100ml/3½fl oz water, stir well to mix. Add the green chilli, the salt and sugar. Stir well and bring to a simmer. Add the diced chicken and cook for a few minutes. Then add the turmeric, chilli and garam masala, stirring well so that it is coated in all the spices. Cook for 15–20 minutes, until the chicken is cooked through. Once cooked, stir in the crème fraiche. Add the diced chicken and cook for a few minutes. Then add the turmeric, chilli and garam masala, stirring well so that it is coated in all the spices. Cook for 15–20 minutes, until the chicken is cooked through. Once cooked, stir in the crème fraiche. Just before serving, garnish with the chopped fresh coriander and pomegranate seeds. Just before serving, garnish with the chopped fresh coriander and pomegranate seeds. To make the festive rice, add the oil to a deep saucepan (one that has a fitted lid), over medium heat. Add the cumin seeds and fry them until they become dark brown and fragrant. To make the festive rice, add the oil to a deep saucepan (one that has a fitted lid), over medium heat. Add the cumin seeds and fry them until they become dark brown and fragrant. Add the pine nuts, cardamom pods and the cinnamon and fry for approximately 10 seconds, making sure the cumin seeds do not burn. Add the pine nuts, cardamom pods and the cinnamon and fry for approximately 10 seconds, making sure the cumin seeds do not burn. Add the apricot pieces and the rice. Toss together. Add the apricot pieces and the rice. Toss together. Add the boiling water and the ground turmeric powder. Simmer on a medium-low heat until the rice is almost dry. This will take 15–20 minutes. Then put on the tight lid, switch off the heat and leave for 10 minutes to allow the rice to finish cooking. Add the boiling water and the ground turmeric powder. Simmer on a medium-low heat until the rice is almost dry. This will take 15–20 minutes. Then put on the tight lid, switch off the heat and leave for 10 minutes to allow the rice to finish cooking. Just before serving, sprinkle the rice with the rose petals, goji berries and sliced almonds, and serve alongside the korma. Just before serving, sprinkle the rice with the rose petals, goji berries and sliced almonds, and serve alongside the korma. | {
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"title": "Chicken korma with festival rice recipe",
"content": "To make the chicken korma, heat the oil in a heavy-based pan over a medium-high heat. Once hot, add the mustard seeds and fry until they fizz and pop. Add the onion, and cook for 6 minutes, then add the ginger, garlic, and curry leaves. Cook for a further 2 minutes or until golden brown.Lower the heat and add the creamed coconut, coconut milk and 100ml/3½fl oz water, stir well to mix. Add the green chilli, the salt and sugar. Stir well and bring to a simmer.Add the diced chicken and cook for a few minutes. Then add the turmeric, chilli and garam masala, stirring well so that it is coated in all the spices. Cook for 15–20 minutes, until the chicken is cooked through. Once cooked, stir in the crème fraiche.Just before serving, garnish with the chopped fresh coriander and pomegranate seeds.To make the festive rice, add the oil to a deep saucepan (one that has a fitted lid), over medium heat. Add the cumin seeds and fry them until they become dark brown and fragrant. Add the pine nuts, cardamom pods and the cinnamon and fry for approximately 10 seconds, making sure the cumin seeds do not burn.Add the apricot pieces and the rice. Toss together.Add the boiling water and the ground turmeric powder. Simmer on a medium-low heat until the rice is almost dry. This will take 15–20 minutes. Then put on the tight lid, switch off the heat and leave for 10 minutes to allow the rice to finish cooking. Just before serving, sprinkle the rice with the rose petals, goji berries and sliced almonds, and serve alongside the korma. To make the chicken korma, heat the oil in a heavy-based pan over a medium-high heat. Once hot, add the mustard seeds and fry until they fizz and pop. Add the onion, and cook for 6 minutes, then add the ginger, garlic, and curry leaves. Cook for a further 2 minutes or until golden brown. To make the chicken korma, heat the oil in a heavy-based pan over a medium-high heat. Once hot, add the mustard seeds and fry until they fizz and pop. Add the onion, and cook for 6 minutes, then add the ginger, garlic, and curry leaves. Cook for a further 2 minutes or until golden brown. Lower the heat and add the creamed coconut, coconut milk and 100ml/3½fl oz water, stir well to mix. Add the green chilli, the salt and sugar. Stir well and bring to a simmer. Lower the heat and add the creamed coconut, coconut milk and 100ml/3½fl oz water, stir well to mix. Add the green chilli, the salt and sugar. Stir well and bring to a simmer. Add the diced chicken and cook for a few minutes. Then add the turmeric, chilli and garam masala, stirring well so that it is coated in all the spices. Cook for 15–20 minutes, until the chicken is cooked through. Once cooked, stir in the crème fraiche. Add the diced chicken and cook for a few minutes. Then add the turmeric, chilli and garam masala, stirring well so that it is coated in all the spices. Cook for 15–20 minutes, until the chicken is cooked through. Once cooked, stir in the crème fraiche. Just before serving, garnish with the chopped fresh coriander and pomegranate seeds. Just before serving, garnish with the chopped fresh coriander and pomegranate seeds. To make the festive rice, add the oil to a deep saucepan (one that has a fitted lid), over medium heat. Add the cumin seeds and fry them until they become dark brown and fragrant. To make the festive rice, add the oil to a deep saucepan (one that has a fitted lid), over medium heat. Add the cumin seeds and fry them until they become dark brown and fragrant. Add the pine nuts, cardamom pods and the cinnamon and fry for approximately 10 seconds, making sure the cumin seeds do not burn. Add the pine nuts, cardamom pods and the cinnamon and fry for approximately 10 seconds, making sure the cumin seeds do not burn. Add the apricot pieces and the rice. Toss together. Add the apricot pieces and the rice. Toss together. Add the boiling water and the ground turmeric powder. Simmer on a medium-low heat until the rice is almost dry. This will take 15–20 minutes. Then put on the tight lid, switch off the heat and leave for 10 minutes to allow the rice to finish cooking. Add the boiling water and the ground turmeric powder. Simmer on a medium-low heat until the rice is almost dry. This will take 15–20 minutes. Then put on the tight lid, switch off the heat and leave for 10 minutes to allow the rice to finish cooking. Just before serving, sprinkle the rice with the rose petals, goji berries and sliced almonds, and serve alongside the korma. Just before serving, sprinkle the rice with the rose petals, goji berries and sliced almonds, and serve alongside the korma."
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} | 19ddacc240f4b818bc0c0ffe746ae1c9a582c86f0b30402c4b655695a0b6f7cc | Tom Kerridge's crispy duck salad recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_duck_salad_03934_16x9.jpg Enjoy fantastic contrasts in this zingy salad - salt, sweet and sour flavours combine with warm duck and chilled fruit. 4 large duck legs½ chilled watermelon, skin removed, flesh chopped1 fresh pomegranate, seeds only½ bunch fresh mint, leaves picked and roughly tornlarge bunch coriander, leaves picked and stalks chopped1-2 red chillies (to taste)2 tbsp dark soy sauce2 tbsp Thai fish sauce2 limes, juice only½ tsp ground Sichuan pepper 4 large duck legs ½ chilled watermelon, skin removed, flesh chopped 1 fresh pomegranate, seeds only ½ bunch fresh mint, leaves picked and roughly torn large bunch coriander, leaves picked and stalks chopped 1-2 red chillies (to taste) 2 tbsp dark soy sauce 2 tbsp Thai fish sauce 2 limes, juice only ½ tsp ground Sichuan pepper Method Preheat the oven to 160C/350F/Gas 4.Place a wire rack on a roasting tin and place the duck legs on top, skin-side up. Roast the duck legs on the rack for 1¾-2 hours, or until the skin is crisp and the meat is cooked through (when the duck is cooked, the juices should run clear when a skewer is inserted into the thickest part of the leg). Set aside to cool for 10-15 minutes, reserving the duck fat on the baking tray.In a large bowl, mix together the chopped watermelon and pomegranate seeds. Stir in the mint leaves and coriander and the sliced chillies, to taste.When the duck legs have cooled, flake the meat from the bone and add it to the watermelon and pomegranate mixture. Add the soy sauce, fish sauce, lime juice and a little of the reserved duck fat, to taste, if desired. Season with Sichuan pepper and gently toss.Serve the salad immediately, while the watermelon is cold and the duck meat still warm. Preheat the oven to 160C/350F/Gas 4. Preheat the oven to 160C/350F/Gas 4. Place a wire rack on a roasting tin and place the duck legs on top, skin-side up. Roast the duck legs on the rack for 1¾-2 hours, or until the skin is crisp and the meat is cooked through (when the duck is cooked, the juices should run clear when a skewer is inserted into the thickest part of the leg). Set aside to cool for 10-15 minutes, reserving the duck fat on the baking tray. Place a wire rack on a roasting tin and place the duck legs on top, skin-side up. Roast the duck legs on the rack for 1¾-2 hours, or until the skin is crisp and the meat is cooked through (when the duck is cooked, the juices should run clear when a skewer is inserted into the thickest part of the leg). Set aside to cool for 10-15 minutes, reserving the duck fat on the baking tray. In a large bowl, mix together the chopped watermelon and pomegranate seeds. Stir in the mint leaves and coriander and the sliced chillies, to taste. In a large bowl, mix together the chopped watermelon and pomegranate seeds. Stir in the mint leaves and coriander and the sliced chillies, to taste. When the duck legs have cooled, flake the meat from the bone and add it to the watermelon and pomegranate mixture. Add the soy sauce, fish sauce, lime juice and a little of the reserved duck fat, to taste, if desired. Season with Sichuan pepper and gently toss. When the duck legs have cooled, flake the meat from the bone and add it to the watermelon and pomegranate mixture. Add the soy sauce, fish sauce, lime juice and a little of the reserved duck fat, to taste, if desired. Season with Sichuan pepper and gently toss. Serve the salad immediately, while the watermelon is cold and the duck meat still warm. Serve the salad immediately, while the watermelon is cold and the duck meat still warm. Recipe tips Tip: To remove the seeds from the pomegranate, cut the fruit in half. Hold the seeded side against your palm over a large bowl, then bash the skin with a wooden spoon until the seeds fall out. | {
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"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_duck_salad_03934_16x9.jpg Enjoy fantastic contrasts in this zingy salad - salt, sweet and sour flavours combine with warm duck and chilled fruit. 4 large duck legs½ chilled watermelon, skin removed, flesh chopped1 fresh pomegranate, seeds only½ bunch fresh mint, leaves picked and roughly tornlarge bunch coriander, leaves picked and stalks chopped1-2 red chillies (to taste)2 tbsp dark soy sauce2 tbsp Thai fish sauce2 limes, juice only½ tsp ground Sichuan pepper 4 large duck legs ½ chilled watermelon, skin removed, flesh chopped 1 fresh pomegranate, seeds only ½ bunch fresh mint, leaves picked and roughly torn large bunch coriander, leaves picked and stalks chopped 1-2 red chillies (to taste) 2 tbsp dark soy sauce 2 tbsp Thai fish sauce 2 limes, juice only ½ tsp ground Sichuan pepper Method Preheat the oven to 160C/350F/Gas 4.Place a wire rack on a roasting tin and place the duck legs on top, skin-side up. Roast the duck legs on the rack for 1¾-2 hours, or until the skin is crisp and the meat is cooked through (when the duck is cooked, the juices should run clear when a skewer is inserted into the thickest part of the leg). Set aside to cool for 10-15 minutes, reserving the duck fat on the baking tray.In a large bowl, mix together the chopped watermelon and pomegranate seeds. Stir in the mint leaves and coriander and the sliced chillies, to taste.When the duck legs have cooled, flake the meat from the bone and add it to the watermelon and pomegranate mixture. Add the soy sauce, fish sauce, lime juice and a little of the reserved duck fat, to taste, if desired. Season with Sichuan pepper and gently toss.Serve the salad immediately, while the watermelon is cold and the duck meat still warm. Preheat the oven to 160C/350F/Gas 4. Preheat the oven to 160C/350F/Gas 4. Place a wire rack on a roasting tin and place the duck legs on top, skin-side up. Roast the duck legs on the rack for 1¾-2 hours, or until the skin is crisp and the meat is cooked through (when the duck is cooked, the juices should run clear when a skewer is inserted into the thickest part of the leg). Set aside to cool for 10-15 minutes, reserving the duck fat on the baking tray. Place a wire rack on a roasting tin and place the duck legs on top, skin-side up. Roast the duck legs on the rack for 1¾-2 hours, or until the skin is crisp and the meat is cooked through (when the duck is cooked, the juices should run clear when a skewer is inserted into the thickest part of the leg). Set aside to cool for 10-15 minutes, reserving the duck fat on the baking tray. In a large bowl, mix together the chopped watermelon and pomegranate seeds. Stir in the mint leaves and coriander and the sliced chillies, to taste. In a large bowl, mix together the chopped watermelon and pomegranate seeds. Stir in the mint leaves and coriander and the sliced chillies, to taste. When the duck legs have cooled, flake the meat from the bone and add it to the watermelon and pomegranate mixture. Add the soy sauce, fish sauce, lime juice and a little of the reserved duck fat, to taste, if desired. Season with Sichuan pepper and gently toss. When the duck legs have cooled, flake the meat from the bone and add it to the watermelon and pomegranate mixture. Add the soy sauce, fish sauce, lime juice and a little of the reserved duck fat, to taste, if desired. Season with Sichuan pepper and gently toss. Serve the salad immediately, while the watermelon is cold and the duck meat still warm. Serve the salad immediately, while the watermelon is cold and the duck meat still warm. Recipe tips Tip: To remove the seeds from the pomegranate, cut the fruit in half. Hold the seeded side against your palm over a large bowl, then bash the skin with a wooden spoon until the seeds fall out."
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} | 172a0d530fc73b3b3268eb185ee7f58522d57912eb87186069278b6ab5fcbdd7 | Roast chicken with beetroot and halloumi salad recipe
An average of 5.0 out of 5 stars from 2 ratings Spice up your weekend roast chicken with fragrant harissa paste. Serve with a gloriously pink beetroot bulgur salad. 2 tsp cumin seeds2 tsp ground caraway seeds1 red chilli, roughly chopped1 tbsp sweet smoked paprika2 garlic cloves2 tbsp tomato purée3 tbsp red wine vinegar1 large chicken, spatchcocked2 tbsp olive oilsalt and pepper 2 tsp cumin seeds 2 tsp ground caraway seeds 1 red chilli, roughly chopped 1 tbsp sweet smoked paprika 2 garlic cloves 2 tbsp tomato purée 3 tbsp red wine vinegar 1 large chicken, spatchcocked 2 tbsp olive oil salt and pepper 125g/4½oz bulgur wheat400ml/14fl oz beetroot juice1 tbsp olive oil150g/5½oz halloumi, sliced100g/3½oz cooked beetroot, chopped100g/3½oz shelled pistachios, roughly choppedsmall bunch mint, choppedsmall bunch coriander, chopped1 pomegranate, seeds only1 lemon, zest and juice50ml/2fl oz olive oil 125g/4½oz bulgur wheat 400ml/14fl oz beetroot juice 1 tbsp olive oil 150g/5½oz halloumi, sliced 100g/3½oz cooked beetroot, chopped 100g/3½oz shelled pistachios, roughly chopped small bunch mint, chopped small bunch coriander, chopped 1 pomegranate, seeds only 1 lemon, zest and juice 50ml/2fl oz olive oil Method Preheat the oven to 200C/4000F/Gas 6. For the roast chicken, heat a small frying pan and add the cumin and caraway seeds. Once they start to release their oils add them to a small food processor. Add the chilli, smoked paprika, garlic, tomato purée and red wine vinegar to the food processor and blend until smooth. Set aside.Heat a large flat griddle and drizzle oil over the spatchcocked chicken and season with salt and pepper. Place breast-side down and cook for a couple of minutes, then transfer the chicken to a large baking tray. Roast in the oven for 30 minutes.Remove the chicken from the oven and spread the spice mixture over the chicken and place back in the oven for 20-30 minutes, or until the chicken is cooked through.Meanwhile for beetroot and halloumi salad, place the bulgur wheat and beetroot juice in a medium saucepan and cook for 15-20 minutes, or until just tender.Heat a ridged griddle pan until hot. Oil the sliced halloumi and cook on the griddle for 1-2 minutes each side until nicely browned.Place the cooked bulgur wheat in a bowl and add the cooked beetroot, pistachios, mint, coriander, pomegranate, lemon zest and juice and olive oil and mix. Add the cooked halloumi to the top.Remove the chicken from the oven and allow to rest in a warm place for 15-20 minutes. Carve the chicken into pieces and place on a plate along with the beetroot and halloumi salad. Preheat the oven to 200C/4000F/Gas 6. Preheat the oven to 200C/4000F/Gas 6. For the roast chicken, heat a small frying pan and add the cumin and caraway seeds. Once they start to release their oils add them to a small food processor. Add the chilli, smoked paprika, garlic, tomato purée and red wine vinegar to the food processor and blend until smooth. Set aside. For the roast chicken, heat a small frying pan and add the cumin and caraway seeds. Once they start to release their oils add them to a small food processor. Add the chilli, smoked paprika, garlic, tomato purée and red wine vinegar to the food processor and blend until smooth. Set aside. Heat a large flat griddle and drizzle oil over the spatchcocked chicken and season with salt and pepper. Place breast-side down and cook for a couple of minutes, then transfer the chicken to a large baking tray. Roast in the oven for 30 minutes. Heat a large flat griddle and drizzle oil over the spatchcocked chicken and season with salt and pepper. Place breast-side down and cook for a couple of minutes, then transfer the chicken to a large baking tray. Roast in the oven for 30 minutes. Remove the chicken from the oven and spread the spice mixture over the chicken and place back in the oven for 20-30 minutes, or until the chicken is cooked through. Remove the chicken from the oven and spread the spice mixture over the chicken and place back in the oven for 20-30 minutes, or until the chicken is cooked through. Meanwhile for beetroot and halloumi salad, place the bulgur wheat and beetroot juice in a medium saucepan and cook for 15-20 minutes, or until just tender. Meanwhile for beetroot and halloumi salad, place the bulgur wheat and beetroot juice in a medium saucepan and cook for 15-20 minutes, or until just tender. Heat a ridged griddle pan until hot. Oil the sliced halloumi and cook on the griddle for 1-2 minutes each side until nicely browned. Heat a ridged griddle pan until hot. Oil the sliced halloumi and cook on the griddle for 1-2 minutes each side until nicely browned. Place the cooked bulgur wheat in a bowl and add the cooked beetroot, pistachios, mint, coriander, pomegranate, lemon zest and juice and olive oil and mix. Add the cooked halloumi to the top. Place the cooked bulgur wheat in a bowl and add the cooked beetroot, pistachios, mint, coriander, pomegranate, lemon zest and juice and olive oil and mix. Add the cooked halloumi to the top. Remove the chicken from the oven and allow to rest in a warm place for 15-20 minutes. Carve the chicken into pieces and place on a plate along with the beetroot and halloumi salad. Remove the chicken from the oven and allow to rest in a warm place for 15-20 minutes. Carve the chicken into pieces and place on a plate along with the beetroot and halloumi salad. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings Spice up your weekend roast chicken with fragrant harissa paste. Serve with a gloriously pink beetroot bulgur salad. 2 tsp cumin seeds2 tsp ground caraway seeds1 red chilli, roughly chopped1 tbsp sweet smoked paprika2 garlic cloves2 tbsp tomato purée3 tbsp red wine vinegar1 large chicken, spatchcocked2 tbsp olive oilsalt and pepper 2 tsp cumin seeds 2 tsp ground caraway seeds 1 red chilli, roughly chopped 1 tbsp sweet smoked paprika 2 garlic cloves 2 tbsp tomato purée 3 tbsp red wine vinegar 1 large chicken, spatchcocked 2 tbsp olive oil salt and pepper 125g/4½oz bulgur wheat400ml/14fl oz beetroot juice1 tbsp olive oil150g/5½oz halloumi, sliced100g/3½oz cooked beetroot, chopped100g/3½oz shelled pistachios, roughly choppedsmall bunch mint, choppedsmall bunch coriander, chopped1 pomegranate, seeds only1 lemon, zest and juice50ml/2fl oz olive oil 125g/4½oz bulgur wheat 400ml/14fl oz beetroot juice 1 tbsp olive oil 150g/5½oz halloumi, sliced 100g/3½oz cooked beetroot, chopped 100g/3½oz shelled pistachios, roughly chopped small bunch mint, chopped small bunch coriander, chopped 1 pomegranate, seeds only 1 lemon, zest and juice 50ml/2fl oz olive oil Method Preheat the oven to 200C/4000F/Gas 6. For the roast chicken, heat a small frying pan and add the cumin and caraway seeds. Once they start to release their oils add them to a small food processor. Add the chilli, smoked paprika, garlic, tomato purée and red wine vinegar to the food processor and blend until smooth. Set aside.Heat a large flat griddle and drizzle oil over the spatchcocked chicken and season with salt and pepper. Place breast-side down and cook for a couple of minutes, then transfer the chicken to a large baking tray. Roast in the oven for 30 minutes.Remove the chicken from the oven and spread the spice mixture over the chicken and place back in the oven for 20-30 minutes, or until the chicken is cooked through.Meanwhile for beetroot and halloumi salad, place the bulgur wheat and beetroot juice in a medium saucepan and cook for 15-20 minutes, or until just tender.Heat a ridged griddle pan until hot. Oil the sliced halloumi and cook on the griddle for 1-2 minutes each side until nicely browned.Place the cooked bulgur wheat in a bowl and add the cooked beetroot, pistachios, mint, coriander, pomegranate, lemon zest and juice and olive oil and mix. Add the cooked halloumi to the top.Remove the chicken from the oven and allow to rest in a warm place for 15-20 minutes. Carve the chicken into pieces and place on a plate along with the beetroot and halloumi salad. Preheat the oven to 200C/4000F/Gas 6. Preheat the oven to 200C/4000F/Gas 6. For the roast chicken, heat a small frying pan and add the cumin and caraway seeds. Once they start to release their oils add them to a small food processor. Add the chilli, smoked paprika, garlic, tomato purée and red wine vinegar to the food processor and blend until smooth. Set aside. For the roast chicken, heat a small frying pan and add the cumin and caraway seeds. Once they start to release their oils add them to a small food processor. Add the chilli, smoked paprika, garlic, tomato purée and red wine vinegar to the food processor and blend until smooth. Set aside. Heat a large flat griddle and drizzle oil over the spatchcocked chicken and season with salt and pepper. Place breast-side down and cook for a couple of minutes, then transfer the chicken to a large baking tray. Roast in the oven for 30 minutes. Heat a large flat griddle and drizzle oil over the spatchcocked chicken and season with salt and pepper. Place breast-side down and cook for a couple of minutes, then transfer the chicken to a large baking tray. Roast in the oven for 30 minutes. Remove the chicken from the oven and spread the spice mixture over the chicken and place back in the oven for 20-30 minutes, or until the chicken is cooked through. Remove the chicken from the oven and spread the spice mixture over the chicken and place back in the oven for 20-30 minutes, or until the chicken is cooked through. Meanwhile for beetroot and halloumi salad, place the bulgur wheat and beetroot juice in a medium saucepan and cook for 15-20 minutes, or until just tender. Meanwhile for beetroot and halloumi salad, place the bulgur wheat and beetroot juice in a medium saucepan and cook for 15-20 minutes, or until just tender. Heat a ridged griddle pan until hot. Oil the sliced halloumi and cook on the griddle for 1-2 minutes each side until nicely browned. Heat a ridged griddle pan until hot. Oil the sliced halloumi and cook on the griddle for 1-2 minutes each side until nicely browned. Place the cooked bulgur wheat in a bowl and add the cooked beetroot, pistachios, mint, coriander, pomegranate, lemon zest and juice and olive oil and mix. Add the cooked halloumi to the top. Place the cooked bulgur wheat in a bowl and add the cooked beetroot, pistachios, mint, coriander, pomegranate, lemon zest and juice and olive oil and mix. Add the cooked halloumi to the top. Remove the chicken from the oven and allow to rest in a warm place for 15-20 minutes. Carve the chicken into pieces and place on a plate along with the beetroot and halloumi salad. Remove the chicken from the oven and allow to rest in a warm place for 15-20 minutes. Carve the chicken into pieces and place on a plate along with the beetroot and halloumi salad."
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} | 043fcea788fab1420a5d50eaf04d14d2b7b00c91da502c6825778e9aa16e880e | Vanilla and yoghurt panna cotta with pomegranate jelly recipe
For the panna cotta, put the gelatine in a bowl of cold water and leave to soak for five minutes. Place the double cream, milk, sugar and vanilla seeds into a small pan and heat though gently, just enough for the sugar to dissolve, stirring from time to time. Meanwhile, put the yoghurt in a large jug, stirring to loosen it up and set aside. Remove the creamy mixture from the heat once ready.The gelatine should be soft by now, so lift it out of the water and squeeze the excess water out. Drop the gelatine into the creamy mixture and stir until dissolved. Leave to cool to body temperature for about 10-15 minutes. Meanwhile, prepare your glasses. You will need 6 x 200ml/7fl oz pretty glasses for serving, but as the layers are set at a slant, the glasses will need to be propped to one side. Depending on the shape or type of glass, you may find egg cartons or even crumpled tea towels perfect to help prop the glasses. They could also tilt perfectly sitting in individual ramekins. Whatever you use, set them on a large tray or trays that will easily fit in the fridge.Once cool, pour the creamy mixture over the yoghurt and then gently whisk everything together. Carefully pour the mixture into the six glasses, dividing it evenly, without allowing any to spill out. Carefully place the tray in the fridge and leave to set for 1-2 hours, or until nice and firm. To start the setting process off quickly, you can always put them in the freezer for 20 minutes or so before popping them in the fridge to finish setting.Meanwhile, for the jelly layer, place the raspberry jelly into a measuring jug. Pour over 200ml/7fl oz of just-boiled water and stir until the jelly dissolves. Stir in the pomegranate juice, then leave the liquid to cool to room temperature - make sure it is really cool so as to not melt the panna cotta on impact. Remove the set panna cottas from the fridge and stand the glasses upright, removing any props. Pour the cool jelly over each one, dividing it evenly. Return the glasses back to the fridge for about two hours, or until the jelly is set firm.When you are ready to serve, top each panna cotta with pomegranate seeds and sit on a serving plate with a small spoon. These will keep for a few days in the fridge. For the panna cotta, put the gelatine in a bowl of cold water and leave to soak for five minutes. For the panna cotta, put the gelatine in a bowl of cold water and leave to soak for five minutes. Place the double cream, milk, sugar and vanilla seeds into a small pan and heat though gently, just enough for the sugar to dissolve, stirring from time to time. Place the double cream, milk, sugar and vanilla seeds into a small pan and heat though gently, just enough for the sugar to dissolve, stirring from time to time. Meanwhile, put the yoghurt in a large jug, stirring to loosen it up and set aside. Remove the creamy mixture from the heat once ready. Meanwhile, put the yoghurt in a large jug, stirring to loosen it up and set aside. Remove the creamy mixture from the heat once ready. The gelatine should be soft by now, so lift it out of the water and squeeze the excess water out. Drop the gelatine into the creamy mixture and stir until dissolved. Leave to cool to body temperature for about 10-15 minutes. The gelatine should be soft by now, so lift it out of the water and squeeze the excess water out. Drop the gelatine into the creamy mixture and stir until dissolved. Leave to cool to body temperature for about 10-15 minutes. Meanwhile, prepare your glasses. You will need 6 x 200ml/7fl oz pretty glasses for serving, but as the layers are set at a slant, the glasses will need to be propped to one side. Depending on the shape or type of glass, you may find egg cartons or even crumpled tea towels perfect to help prop the glasses. They could also tilt perfectly sitting in individual ramekins. Whatever you use, set them on a large tray or trays that will easily fit in the fridge. Meanwhile, prepare your glasses. You will need 6 x 200ml/7fl oz pretty glasses for serving, but as the layers are set at a slant, the glasses will need to be propped to one side. Depending on the shape or type of glass, you may find egg cartons or even crumpled tea towels perfect to help prop the glasses. They could also tilt perfectly sitting in individual ramekins. Whatever you use, set them on a large tray or trays that will easily fit in the fridge. Once cool, pour the creamy mixture over the yoghurt and then gently whisk everything together. Once cool, pour the creamy mixture over the yoghurt and then gently whisk everything together. Carefully pour the mixture into the six glasses, dividing it evenly, without allowing any to spill out. Carefully place the tray in the fridge and leave to set for 1-2 hours, or until nice and firm. To start the setting process off quickly, you can always put them in the freezer for 20 minutes or so before popping them in the fridge to finish setting. Carefully pour the mixture into the six glasses, dividing it evenly, without allowing any to spill out. Carefully place the tray in the fridge and leave to set for 1-2 hours, or until nice and firm. To start the setting process off quickly, you can always put them in the freezer for 20 minutes or so before popping them in the fridge to finish setting. Meanwhile, for the jelly layer, place the raspberry jelly into a measuring jug. Pour over 200ml/7fl oz of just-boiled water and stir until the jelly dissolves. Stir in the pomegranate juice, then leave the liquid to cool to room temperature - make sure it is really cool so as to not melt the panna cotta on impact. Meanwhile, for the jelly layer, place the raspberry jelly into a measuring jug. Pour over 200ml/7fl oz of just-boiled water and stir until the jelly dissolves. Stir in the pomegranate juice, then leave the liquid to cool to room temperature - make sure it is really cool so as to not melt the panna cotta on impact. Remove the set panna cottas from the fridge and stand the glasses upright, removing any props. Pour the cool jelly over each one, dividing it evenly. Return the glasses back to the fridge for about two hours, or until the jelly is set firm. Remove the set panna cottas from the fridge and stand the glasses upright, removing any props. Pour the cool jelly over each one, dividing it evenly. Return the glasses back to the fridge for about two hours, or until the jelly is set firm. When you are ready to serve, top each panna cotta with pomegranate seeds and sit on a serving plate with a small spoon. These will keep for a few days in the fridge. When you are ready to serve, top each panna cotta with pomegranate seeds and sit on a serving plate with a small spoon. These will keep for a few days in the fridge. | {
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"content": "For the panna cotta, put the gelatine in a bowl of cold water and leave to soak for five minutes. Place the double cream, milk, sugar and vanilla seeds into a small pan and heat though gently, just enough for the sugar to dissolve, stirring from time to time. Meanwhile, put the yoghurt in a large jug, stirring to loosen it up and set aside. Remove the creamy mixture from the heat once ready.The gelatine should be soft by now, so lift it out of the water and squeeze the excess water out. Drop the gelatine into the creamy mixture and stir until dissolved. Leave to cool to body temperature for about 10-15 minutes. Meanwhile, prepare your glasses. You will need 6 x 200ml/7fl oz pretty glasses for serving, but as the layers are set at a slant, the glasses will need to be propped to one side. Depending on the shape or type of glass, you may find egg cartons or even crumpled tea towels perfect to help prop the glasses. They could also tilt perfectly sitting in individual ramekins. Whatever you use, set them on a large tray or trays that will easily fit in the fridge.Once cool, pour the creamy mixture over the yoghurt and then gently whisk everything together. Carefully pour the mixture into the six glasses, dividing it evenly, without allowing any to spill out. Carefully place the tray in the fridge and leave to set for 1-2 hours, or until nice and firm. To start the setting process off quickly, you can always put them in the freezer for 20 minutes or so before popping them in the fridge to finish setting.Meanwhile, for the jelly layer, place the raspberry jelly into a measuring jug. Pour over 200ml/7fl oz of just-boiled water and stir until the jelly dissolves. Stir in the pomegranate juice, then leave the liquid to cool to room temperature - make sure it is really cool so as to not melt the panna cotta on impact. Remove the set panna cottas from the fridge and stand the glasses upright, removing any props. Pour the cool jelly over each one, dividing it evenly. Return the glasses back to the fridge for about two hours, or until the jelly is set firm.When you are ready to serve, top each panna cotta with pomegranate seeds and sit on a serving plate with a small spoon. These will keep for a few days in the fridge. For the panna cotta, put the gelatine in a bowl of cold water and leave to soak for five minutes. For the panna cotta, put the gelatine in a bowl of cold water and leave to soak for five minutes. Place the double cream, milk, sugar and vanilla seeds into a small pan and heat though gently, just enough for the sugar to dissolve, stirring from time to time. Place the double cream, milk, sugar and vanilla seeds into a small pan and heat though gently, just enough for the sugar to dissolve, stirring from time to time. Meanwhile, put the yoghurt in a large jug, stirring to loosen it up and set aside. Remove the creamy mixture from the heat once ready. Meanwhile, put the yoghurt in a large jug, stirring to loosen it up and set aside. Remove the creamy mixture from the heat once ready. The gelatine should be soft by now, so lift it out of the water and squeeze the excess water out. Drop the gelatine into the creamy mixture and stir until dissolved. Leave to cool to body temperature for about 10-15 minutes. The gelatine should be soft by now, so lift it out of the water and squeeze the excess water out. Drop the gelatine into the creamy mixture and stir until dissolved. Leave to cool to body temperature for about 10-15 minutes. Meanwhile, prepare your glasses. You will need 6 x 200ml/7fl oz pretty glasses for serving, but as the layers are set at a slant, the glasses will need to be propped to one side. Depending on the shape or type of glass, you may find egg cartons or even crumpled tea towels perfect to help prop the glasses. They could also tilt perfectly sitting in individual ramekins. Whatever you use, set them on a large tray or trays that will easily fit in the fridge. Meanwhile, prepare your glasses. You will need 6 x 200ml/7fl oz pretty glasses for serving, but as the layers are set at a slant, the glasses will need to be propped to one side. Depending on the shape or type of glass, you may find egg cartons or even crumpled tea towels perfect to help prop the glasses. They could also tilt perfectly sitting in individual ramekins. Whatever you use, set them on a large tray or trays that will easily fit in the fridge. Once cool, pour the creamy mixture over the yoghurt and then gently whisk everything together. Once cool, pour the creamy mixture over the yoghurt and then gently whisk everything together. Carefully pour the mixture into the six glasses, dividing it evenly, without allowing any to spill out. Carefully place the tray in the fridge and leave to set for 1-2 hours, or until nice and firm. To start the setting process off quickly, you can always put them in the freezer for 20 minutes or so before popping them in the fridge to finish setting. Carefully pour the mixture into the six glasses, dividing it evenly, without allowing any to spill out. Carefully place the tray in the fridge and leave to set for 1-2 hours, or until nice and firm. To start the setting process off quickly, you can always put them in the freezer for 20 minutes or so before popping them in the fridge to finish setting. Meanwhile, for the jelly layer, place the raspberry jelly into a measuring jug. Pour over 200ml/7fl oz of just-boiled water and stir until the jelly dissolves. Stir in the pomegranate juice, then leave the liquid to cool to room temperature - make sure it is really cool so as to not melt the panna cotta on impact. Meanwhile, for the jelly layer, place the raspberry jelly into a measuring jug. Pour over 200ml/7fl oz of just-boiled water and stir until the jelly dissolves. Stir in the pomegranate juice, then leave the liquid to cool to room temperature - make sure it is really cool so as to not melt the panna cotta on impact. Remove the set panna cottas from the fridge and stand the glasses upright, removing any props. Pour the cool jelly over each one, dividing it evenly. Return the glasses back to the fridge for about two hours, or until the jelly is set firm. Remove the set panna cottas from the fridge and stand the glasses upright, removing any props. Pour the cool jelly over each one, dividing it evenly. Return the glasses back to the fridge for about two hours, or until the jelly is set firm. When you are ready to serve, top each panna cotta with pomegranate seeds and sit on a serving plate with a small spoon. These will keep for a few days in the fridge. When you are ready to serve, top each panna cotta with pomegranate seeds and sit on a serving plate with a small spoon. These will keep for a few days in the fridge."
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} | f5aa51912d8c030d9edb5034b6e309fa13d75915662073e877e9f81b902a5d4e | Feta and pomegranate salad recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leafysaladwithfetaan_83561_16x9.jpg Salty feta combines brilliantly with bitter leaves and fresh, slighly sour, pomegranate. A feta and pomegranate salad to impress. 200g/7oz fetasplash lemon juice1-2 garlic cloves, crushed100g/3½oz flaked almonds, toasted120g bag mixed rocket, spinach and watercress3 tbsp olive oilsalt and freshly ground black pepper2 pomegranates, seeds only 200g/7oz feta splash lemon juice 1-2 garlic cloves, crushed 100g/3½oz flaked almonds, toasted 120g bag mixed rocket, spinach and watercress 3 tbsp olive oil salt and freshly ground black pepper 2 pomegranates, seeds only Method Put the feta in a shallow dish, squeeze over the lemon juice and scatter over the garlic. Leave to marinate while you prepare the rest of the salad.Toast the almonds under a medium grill until lightly browned, then leave to cool. Cut the pomegranate in half and pop the seeds out into a bowl by bashing the skin with a spoon.Toss together the rocket, spinach and watercress in a large salad bowl with the olive oil, and salt and freshly ground pepper. Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve immediately. Put the feta in a shallow dish, squeeze over the lemon juice and scatter over the garlic. Leave to marinate while you prepare the rest of the salad. Put the feta in a shallow dish, squeeze over the lemon juice and scatter over the garlic. Leave to marinate while you prepare the rest of the salad. Toast the almonds under a medium grill until lightly browned, then leave to cool. Cut the pomegranate in half and pop the seeds out into a bowl by bashing the skin with a spoon. Toast the almonds under a medium grill until lightly browned, then leave to cool. Cut the pomegranate in half and pop the seeds out into a bowl by bashing the skin with a spoon. Toss together the rocket, spinach and watercress in a large salad bowl with the olive oil, and salt and freshly ground pepper. Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve immediately. Toss together the rocket, spinach and watercress in a large salad bowl with the olive oil, and salt and freshly ground pepper. Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve immediately. | {
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"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leafysaladwithfetaan_83561_16x9.jpg Salty feta combines brilliantly with bitter leaves and fresh, slighly sour, pomegranate. A feta and pomegranate salad to impress. 200g/7oz fetasplash lemon juice1-2 garlic cloves, crushed100g/3½oz flaked almonds, toasted120g bag mixed rocket, spinach and watercress3 tbsp olive oilsalt and freshly ground black pepper2 pomegranates, seeds only 200g/7oz feta splash lemon juice 1-2 garlic cloves, crushed 100g/3½oz flaked almonds, toasted 120g bag mixed rocket, spinach and watercress 3 tbsp olive oil salt and freshly ground black pepper 2 pomegranates, seeds only Method Put the feta in a shallow dish, squeeze over the lemon juice and scatter over the garlic. Leave to marinate while you prepare the rest of the salad.Toast the almonds under a medium grill until lightly browned, then leave to cool. Cut the pomegranate in half and pop the seeds out into a bowl by bashing the skin with a spoon.Toss together the rocket, spinach and watercress in a large salad bowl with the olive oil, and salt and freshly ground pepper. Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve immediately. Put the feta in a shallow dish, squeeze over the lemon juice and scatter over the garlic. Leave to marinate while you prepare the rest of the salad. Put the feta in a shallow dish, squeeze over the lemon juice and scatter over the garlic. Leave to marinate while you prepare the rest of the salad. Toast the almonds under a medium grill until lightly browned, then leave to cool. Cut the pomegranate in half and pop the seeds out into a bowl by bashing the skin with a spoon. Toast the almonds under a medium grill until lightly browned, then leave to cool. Cut the pomegranate in half and pop the seeds out into a bowl by bashing the skin with a spoon. Toss together the rocket, spinach and watercress in a large salad bowl with the olive oil, and salt and freshly ground pepper. Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve immediately. Toss together the rocket, spinach and watercress in a large salad bowl with the olive oil, and salt and freshly ground pepper. Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve immediately."
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} | d77f308e84857dad3f2a585fae3317cf991f1590059e88829644ffa2e1f3a9ce | Citrus and pomegranate salad with chilli-honey dressing recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/citrusandpomegranate_92667_16x9.jpg Levi's colourful starter with a zingy chilli-honey dressing is a light and refreshing start to a meal. 5 tsp white wine vinegar4 tsp clear honeysalt and freshly ground black pepper5 tbsp extra virgin olive oil1 small red chilli, cut in half, seeds removed, finely chopped 5 tsp white wine vinegar 4 tsp clear honey salt and freshly ground black pepper 5 tbsp extra virgin olive oil 1 small red chilli, cut in half, seeds removed, finely chopped 4 small oranges, peeled, pith removed, segmented2 ruby grapefruit, peeled, pith removed, segmented1 plain grapefruit, peeled, pith removed, segmented1 small red onion, peeled, very finely slicedbunch fresh mint leaves, torn1 pomegranate, seeds only, to serve 4 small oranges, peeled, pith removed, segmented 2 ruby grapefruit, peeled, pith removed, segmented 1 plain grapefruit, peeled, pith removed, segmented 1 small red onion, peeled, very finely sliced bunch fresh mint leaves, torn 1 pomegranate, seeds only, to serve Method For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste.For the salad, arrange the segmented fruit in a broad shallow bowl.Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad.Just before serving, sprinkle the pomegranate seeds over the salad. For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste. For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste. For the salad, arrange the segmented fruit in a broad shallow bowl. For the salad, arrange the segmented fruit in a broad shallow bowl. Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad. Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad. Just before serving, sprinkle the pomegranate seeds over the salad. Just before serving, sprinkle the pomegranate seeds over the salad. | {
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"title": "Citrus and pomegranate salad with chilli-honey dressing recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/citrusandpomegranate_92667_16x9.jpg Levi's colourful starter with a zingy chilli-honey dressing is a light and refreshing start to a meal. 5 tsp white wine vinegar4 tsp clear honeysalt and freshly ground black pepper5 tbsp extra virgin olive oil1 small red chilli, cut in half, seeds removed, finely chopped 5 tsp white wine vinegar 4 tsp clear honey salt and freshly ground black pepper 5 tbsp extra virgin olive oil 1 small red chilli, cut in half, seeds removed, finely chopped 4 small oranges, peeled, pith removed, segmented2 ruby grapefruit, peeled, pith removed, segmented1 plain grapefruit, peeled, pith removed, segmented1 small red onion, peeled, very finely slicedbunch fresh mint leaves, torn1 pomegranate, seeds only, to serve 4 small oranges, peeled, pith removed, segmented 2 ruby grapefruit, peeled, pith removed, segmented 1 plain grapefruit, peeled, pith removed, segmented 1 small red onion, peeled, very finely sliced bunch fresh mint leaves, torn 1 pomegranate, seeds only, to serve Method For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste.For the salad, arrange the segmented fruit in a broad shallow bowl.Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad.Just before serving, sprinkle the pomegranate seeds over the salad. For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste. For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste. For the salad, arrange the segmented fruit in a broad shallow bowl. For the salad, arrange the segmented fruit in a broad shallow bowl. Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad. Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad. Just before serving, sprinkle the pomegranate seeds over the salad. Just before serving, sprinkle the pomegranate seeds over the salad."
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} | 397d2ed3cb1d6f6d85405c8c914d0cb8f1d7565742c56d3828a273e174c7fc4b | Tagliatelle with mushrooms and pancetta recipe
An average of 4.7 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tagliatelle_with_23536_16x9.jpg A simple pasta dish made with porcini and wild mushrooms for an extra special touch. Stir in a little cream at the end if you are feeling indulgent. 5g/¼oz dried porcini mushrooms2 tbsp olive oil, plus extra for drizzling70g/2½oz pancetta lardons¼ red chilli, thinly sliced1 large garlic clove, thinly sliced200g/7oz tagliatelle pasta¼ beef tomato or 1 whole plum tomato, deseeded and finely chopped150g/5½oz mixed wild mushrooms1 handful flatleaf parsley, roughly chopped50g/1¾oz unsalted butter50g/1¾oz Parmesan, grated 5g/¼oz dried porcini mushrooms 2 tbsp olive oil, plus extra for drizzling 70g/2½oz pancetta lardons ¼ red chilli, thinly sliced 1 large garlic clove, thinly sliced 200g/7oz tagliatelle pasta ¼ beef tomato or 1 whole plum tomato, deseeded and finely chopped 150g/5½oz mixed wild mushrooms 1 handful flatleaf parsley, roughly chopped 50g/1¾oz unsalted butter 50g/1¾oz Parmesan, grated Method Cover the porcini mushrooms in cold water and leave to soak for 10 minutes. Heat 2 tablespoons of olive oil in a large sauté pan, add the pancetta and cook for 5–7 minutes, or until crisp. Add the chilli and garlic and cook for a further 2–3 minutes.Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Meanwhile, drain the porcini mushrooms, reserving the soaking liquor, and add the porcini to the sauté pan. Strain the soaking liquor into the pan and allow to bubble until reduced by half. Add the tomato and wild mushrooms and cook for 2 minutes. Scatter over the parsley. Drain the tagliatelle and add to the sauce. Stir in the butter and cheese until the sauce emulsifies. Divide between four bowls, drizzle with olive oil and serve. Cover the porcini mushrooms in cold water and leave to soak for 10 minutes. Cover the porcini mushrooms in cold water and leave to soak for 10 minutes. Heat 2 tablespoons of olive oil in a large sauté pan, add the pancetta and cook for 5–7 minutes, or until crisp. Add the chilli and garlic and cook for a further 2–3 minutes. Heat 2 tablespoons of olive oil in a large sauté pan, add the pancetta and cook for 5–7 minutes, or until crisp. Add the chilli and garlic and cook for a further 2–3 minutes. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Meanwhile, drain the porcini mushrooms, reserving the soaking liquor, and add the porcini to the sauté pan. Strain the soaking liquor into the pan and allow to bubble until reduced by half. Add the tomato and wild mushrooms and cook for 2 minutes. Scatter over the parsley. Meanwhile, drain the porcini mushrooms, reserving the soaking liquor, and add the porcini to the sauté pan. Strain the soaking liquor into the pan and allow to bubble until reduced by half. Add the tomato and wild mushrooms and cook for 2 minutes. Scatter over the parsley. Drain the tagliatelle and add to the sauce. Stir in the butter and cheese until the sauce emulsifies. Drain the tagliatelle and add to the sauce. Stir in the butter and cheese until the sauce emulsifies. Divide between four bowls, drizzle with olive oil and serve. Divide between four bowls, drizzle with olive oil and serve. | {
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"title": "Tagliatelle with mushrooms and pancetta recipe",
"content": "An average of 4.7 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tagliatelle_with_23536_16x9.jpg A simple pasta dish made with porcini and wild mushrooms for an extra special touch. Stir in a little cream at the end if you are feeling indulgent. 5g/¼oz dried porcini mushrooms2 tbsp olive oil, plus extra for drizzling70g/2½oz pancetta lardons¼ red chilli, thinly sliced1 large garlic clove, thinly sliced200g/7oz tagliatelle pasta¼ beef tomato or 1 whole plum tomato, deseeded and finely chopped150g/5½oz mixed wild mushrooms1 handful flatleaf parsley, roughly chopped50g/1¾oz unsalted butter50g/1¾oz Parmesan, grated 5g/¼oz dried porcini mushrooms 2 tbsp olive oil, plus extra for drizzling 70g/2½oz pancetta lardons ¼ red chilli, thinly sliced 1 large garlic clove, thinly sliced 200g/7oz tagliatelle pasta ¼ beef tomato or 1 whole plum tomato, deseeded and finely chopped 150g/5½oz mixed wild mushrooms 1 handful flatleaf parsley, roughly chopped 50g/1¾oz unsalted butter 50g/1¾oz Parmesan, grated Method Cover the porcini mushrooms in cold water and leave to soak for 10 minutes. Heat 2 tablespoons of olive oil in a large sauté pan, add the pancetta and cook for 5–7 minutes, or until crisp. Add the chilli and garlic and cook for a further 2–3 minutes.Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Meanwhile, drain the porcini mushrooms, reserving the soaking liquor, and add the porcini to the sauté pan. Strain the soaking liquor into the pan and allow to bubble until reduced by half. Add the tomato and wild mushrooms and cook for 2 minutes. Scatter over the parsley. Drain the tagliatelle and add to the sauce. Stir in the butter and cheese until the sauce emulsifies. Divide between four bowls, drizzle with olive oil and serve. Cover the porcini mushrooms in cold water and leave to soak for 10 minutes. Cover the porcini mushrooms in cold water and leave to soak for 10 minutes. Heat 2 tablespoons of olive oil in a large sauté pan, add the pancetta and cook for 5–7 minutes, or until crisp. Add the chilli and garlic and cook for a further 2–3 minutes. Heat 2 tablespoons of olive oil in a large sauté pan, add the pancetta and cook for 5–7 minutes, or until crisp. Add the chilli and garlic and cook for a further 2–3 minutes. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Meanwhile, drain the porcini mushrooms, reserving the soaking liquor, and add the porcini to the sauté pan. Strain the soaking liquor into the pan and allow to bubble until reduced by half. Add the tomato and wild mushrooms and cook for 2 minutes. Scatter over the parsley. Meanwhile, drain the porcini mushrooms, reserving the soaking liquor, and add the porcini to the sauté pan. Strain the soaking liquor into the pan and allow to bubble until reduced by half. Add the tomato and wild mushrooms and cook for 2 minutes. Scatter over the parsley. Drain the tagliatelle and add to the sauce. Stir in the butter and cheese until the sauce emulsifies. Drain the tagliatelle and add to the sauce. Stir in the butter and cheese until the sauce emulsifies. Divide between four bowls, drizzle with olive oil and serve. Divide between four bowls, drizzle with olive oil and serve."
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} | fa5abb48b2a815258741d619a3e487f92ac5ab51a2b5b1d663ef07c778444701 | Sage-roasted mushroom and chard pasta bake recipe
An average of 3.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage-roasted_mushroom_77456_16x9.jpg An easy bright and colourful vegetarian pasta bake. Full of flavour and very hands off. Perfect for weekday dinners. Each serving provides 521 kcal, 24g protein, 73g carbohydrates (of which 7g sugars), 14g fat (of which 7.5g saturates), 5g fibre and 3g salt. 400g/14oz chestnut mushrooms, halved200g/7oz rainbow or swiss chard, roughly chopped2 tsp olive oil4 garlic cloves, whole and unpeeled½ tsp chilli flakes1 tsp sea salt flakes20g/¾oz fresh sage leaves300g/10½oz pasta shapes, such as conchiglie400g tin chopped tomatoes200g/7oz feta cheese, crumbled75g/2¾oz white or panko breadcrumbs 400g/14oz chestnut mushrooms, halved 200g/7oz rainbow or swiss chard, roughly chopped 2 tsp olive oil 4 garlic cloves, whole and unpeeled ½ tsp chilli flakes 1 tsp sea salt flakes 20g/¾oz fresh sage leaves 300g/10½oz pasta shapes, such as conchiglie 400g tin chopped tomatoes 200g/7oz feta cheese, crumbled 75g/2¾oz white or panko breadcrumbs Method Preheat the oven to 200C/180C Fan/Gas 6.Put the mushrooms, chard, oil, garlic, chilli, sea salt and half the sage leaves into a large roasting tin and mix well. Bake for 20 minutes.Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes, or according to the packet instructions. Drain well. Add the drained pasta and chopped tomatoes to the roasting tin and mix well. Scatter over the remaining sage, feta and breadcrumbs and bake for a further 30 minutes, or until golden and bubbling. Serve hot. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms, chard, oil, garlic, chilli, sea salt and half the sage leaves into a large roasting tin and mix well. Bake for 20 minutes. Put the mushrooms, chard, oil, garlic, chilli, sea salt and half the sage leaves into a large roasting tin and mix well. Bake for 20 minutes. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes, or according to the packet instructions. Drain well. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes, or according to the packet instructions. Drain well. Add the drained pasta and chopped tomatoes to the roasting tin and mix well. Scatter over the remaining sage, feta and breadcrumbs and bake for a further 30 minutes, or until golden and bubbling. Serve hot. Add the drained pasta and chopped tomatoes to the roasting tin and mix well. Scatter over the remaining sage, feta and breadcrumbs and bake for a further 30 minutes, or until golden and bubbling. Serve hot. | {
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"title": "Sage-roasted mushroom and chard pasta bake recipe",
"content": "An average of 3.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage-roasted_mushroom_77456_16x9.jpg An easy bright and colourful vegetarian pasta bake. Full of flavour and very hands off. Perfect for weekday dinners. Each serving provides 521 kcal, 24g protein, 73g carbohydrates (of which 7g sugars), 14g fat (of which 7.5g saturates), 5g fibre and 3g salt. 400g/14oz chestnut mushrooms, halved200g/7oz rainbow or swiss chard, roughly chopped2 tsp olive oil4 garlic cloves, whole and unpeeled½ tsp chilli flakes1 tsp sea salt flakes20g/¾oz fresh sage leaves300g/10½oz pasta shapes, such as conchiglie400g tin chopped tomatoes200g/7oz feta cheese, crumbled75g/2¾oz white or panko breadcrumbs 400g/14oz chestnut mushrooms, halved 200g/7oz rainbow or swiss chard, roughly chopped 2 tsp olive oil 4 garlic cloves, whole and unpeeled ½ tsp chilli flakes 1 tsp sea salt flakes 20g/¾oz fresh sage leaves 300g/10½oz pasta shapes, such as conchiglie 400g tin chopped tomatoes 200g/7oz feta cheese, crumbled 75g/2¾oz white or panko breadcrumbs Method Preheat the oven to 200C/180C Fan/Gas 6.Put the mushrooms, chard, oil, garlic, chilli, sea salt and half the sage leaves into a large roasting tin and mix well. Bake for 20 minutes.Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes, or according to the packet instructions. Drain well. Add the drained pasta and chopped tomatoes to the roasting tin and mix well. Scatter over the remaining sage, feta and breadcrumbs and bake for a further 30 minutes, or until golden and bubbling. Serve hot. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms, chard, oil, garlic, chilli, sea salt and half the sage leaves into a large roasting tin and mix well. Bake for 20 minutes. Put the mushrooms, chard, oil, garlic, chilli, sea salt and half the sage leaves into a large roasting tin and mix well. Bake for 20 minutes. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes, or according to the packet instructions. Drain well. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes, or according to the packet instructions. Drain well. Add the drained pasta and chopped tomatoes to the roasting tin and mix well. Scatter over the remaining sage, feta and breadcrumbs and bake for a further 30 minutes, or until golden and bubbling. Serve hot. Add the drained pasta and chopped tomatoes to the roasting tin and mix well. Scatter over the remaining sage, feta and breadcrumbs and bake for a further 30 minutes, or until golden and bubbling. Serve hot."
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} | a7681608167578ea6b319ba87d5468771699028ccbdd5878a47f6695ab401ed5 | Mushroom bourguignon recipe
An average of 4.8 out of 5 stars from 81 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_bourguignon_36900_16x9.jpg This vegan casserole is full of rich flavour and is much quicker to make than the traditional beef bourguignon. Serve with creamy mashed potatoes or crusty bread. 1½ tsp olive oil3 shallots, peeled, quartered and layers separated1 large carrot, peeled and cut into slices on an angle 100g/3½oz button mushrooms, quartered50g/1¾oz chestnut mushrooms, quartered3 Portobello mushrooms, roughly chopped7 fresh thyme sprigs, leaves only, or 1½ tsp dried thyme3 garlic cloves, finely chopped150ml/¼ pint fruity vegan red wine200ml/7fl oz vegetable stock2 bay leaves1 tbsp tomato purée1 tsp yeast extract1 tbsp cornflour, or plain floursalt and freshly ground black pepper 1½ tsp olive oil 3 shallots, peeled, quartered and layers separated 1 large carrot, peeled and cut into slices on an angle 100g/3½oz button mushrooms, quartered 50g/1¾oz chestnut mushrooms, quartered 3 Portobello mushrooms, roughly chopped 7 fresh thyme sprigs, leaves only, or 1½ tsp dried thyme 3 garlic cloves, finely chopped 150ml/¼ pint fruity vegan red wine 200ml/7fl oz vegetable stock 2 bay leaves 1 tbsp tomato purée 1 tsp yeast extract 1 tbsp cornflour, or plain flour salt and freshly ground black pepper Method Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes.Add all the mushrooms and most of the thyme and cook for 5–6 minutes. Add the garlic and fry for a further minute.Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well.Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme if preferred.Serve with creamy mashed potatoes or a crunchy slice of crusty bread. Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes. Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes. Add all the mushrooms and most of the thyme and cook for 5–6 minutes. Add the garlic and fry for a further minute. Add all the mushrooms and most of the thyme and cook for 5–6 minutes. Add the garlic and fry for a further minute. Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well. Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well. Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme if preferred. Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme if preferred. Serve with creamy mashed potatoes or a crunchy slice of crusty bread. Serve with creamy mashed potatoes or a crunchy slice of crusty bread. Recipe tips You don’t need to splash out on expensive wine to make a beautiful pot of bourguignon. Buying seasonal mushrooms will help keep costs down and if you can substitute the fresh thyme for dried if needed | {
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"title": "Mushroom bourguignon recipe",
"content": "An average of 4.8 out of 5 stars from 81 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_bourguignon_36900_16x9.jpg This vegan casserole is full of rich flavour and is much quicker to make than the traditional beef bourguignon. Serve with creamy mashed potatoes or crusty bread. 1½ tsp olive oil3 shallots, peeled, quartered and layers separated1 large carrot, peeled and cut into slices on an angle 100g/3½oz button mushrooms, quartered50g/1¾oz chestnut mushrooms, quartered3 Portobello mushrooms, roughly chopped7 fresh thyme sprigs, leaves only, or 1½ tsp dried thyme3 garlic cloves, finely chopped150ml/¼ pint fruity vegan red wine200ml/7fl oz vegetable stock2 bay leaves1 tbsp tomato purée1 tsp yeast extract1 tbsp cornflour, or plain floursalt and freshly ground black pepper 1½ tsp olive oil 3 shallots, peeled, quartered and layers separated 1 large carrot, peeled and cut into slices on an angle 100g/3½oz button mushrooms, quartered 50g/1¾oz chestnut mushrooms, quartered 3 Portobello mushrooms, roughly chopped 7 fresh thyme sprigs, leaves only, or 1½ tsp dried thyme 3 garlic cloves, finely chopped 150ml/¼ pint fruity vegan red wine 200ml/7fl oz vegetable stock 2 bay leaves 1 tbsp tomato purée 1 tsp yeast extract 1 tbsp cornflour, or plain flour salt and freshly ground black pepper Method Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes.Add all the mushrooms and most of the thyme and cook for 5–6 minutes. Add the garlic and fry for a further minute.Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well.Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme if preferred.Serve with creamy mashed potatoes or a crunchy slice of crusty bread. Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes. Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes. Add all the mushrooms and most of the thyme and cook for 5–6 minutes. Add the garlic and fry for a further minute. Add all the mushrooms and most of the thyme and cook for 5–6 minutes. Add the garlic and fry for a further minute. Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well. Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well. Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme if preferred. Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme if preferred. Serve with creamy mashed potatoes or a crunchy slice of crusty bread. Serve with creamy mashed potatoes or a crunchy slice of crusty bread. Recipe tips You don’t need to splash out on expensive wine to make a beautiful pot of bourguignon. Buying seasonal mushrooms will help keep costs down and if you can substitute the fresh thyme for dried if needed"
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} | e3bc6ad6d76d6dec4423cb04f52bf68a0f778a99d4a34783a8bd5a4e1d522c1c | Mushroom stroganoff recipe
An average of 4.7 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_stroganoff_80260_16x9.jpg Try this quick, creamy and comforting vegetarian casserole with brown or basmati rice. 25g/1oz butter1 tbsp oil160g/5¾oz sliced onions550g/1lb 4oz medium mushrooms, sliced½ tsp garlic purée1 tsp ground paprikaa good pinch chilli powder50ml/2fl oz white wine30g/1oz tomato purée1 tsp vegetable stock granules, dissolved in 100ml/3½fl oz water100ml/3½fl oz cream½ tsp chopped parsleyboiled rice, to serve 25g/1oz butter 1 tbsp oil 160g/5¾oz sliced onions 550g/1lb 4oz medium mushrooms, sliced ½ tsp garlic purée 1 tsp ground paprika a good pinch chilli powder 50ml/2fl oz white wine 30g/1oz tomato purée 1 tsp vegetable stock granules, dissolved in 100ml/3½fl oz water 100ml/3½fl oz cream ½ tsp chopped parsley boiled rice, to serve Method Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes. Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley.If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency. Serve with boiled rice. Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes. Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes. Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley. Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley. If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency. If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency. Serve with boiled rice. Serve with boiled rice. | {
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"title": "Mushroom stroganoff recipe",
"content": "An average of 4.7 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_stroganoff_80260_16x9.jpg Try this quick, creamy and comforting vegetarian casserole with brown or basmati rice. 25g/1oz butter1 tbsp oil160g/5¾oz sliced onions550g/1lb 4oz medium mushrooms, sliced½ tsp garlic purée1 tsp ground paprikaa good pinch chilli powder50ml/2fl oz white wine30g/1oz tomato purée1 tsp vegetable stock granules, dissolved in 100ml/3½fl oz water100ml/3½fl oz cream½ tsp chopped parsleyboiled rice, to serve 25g/1oz butter 1 tbsp oil 160g/5¾oz sliced onions 550g/1lb 4oz medium mushrooms, sliced ½ tsp garlic purée 1 tsp ground paprika a good pinch chilli powder 50ml/2fl oz white wine 30g/1oz tomato purée 1 tsp vegetable stock granules, dissolved in 100ml/3½fl oz water 100ml/3½fl oz cream ½ tsp chopped parsley boiled rice, to serve Method Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes. Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley.If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency. Serve with boiled rice. Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes. Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes. Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley. Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley. If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency. If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency. Serve with boiled rice. Serve with boiled rice."
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} | 8148a07c16e30ce9f72709061d31730907cb02a231ebc36b6d98e6b8c230aca3 | Pork with a creamy mushroom sauce recipe
An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_with_a_creamy_59984_16x9.jpg Lean pork contains around 4% fat, so is a good choice if you’re on a diet. The pork medallion is quick to cook and makes a good alternative to chicken. Each serving provides 315 kcal, 29g protein, 8.5g carbohydrate (of which 7g sugars), 18g fat (of which 7g saturates), 3.5g fibre and 0.3g salt. 2 tsp rapeseed oil1 very small onion (50g/1¾oz peeled weight), finely chopped100g/3½oz lean pork medallion, roughly chopped 1 garlic clove, crushed (optional)100g/3½oz mushrooms, roughly chopped100ml/3½fl oz chicken stock3 level tbsp half-fat crème fraîche1 tbsp chopped fresh chives (optional)salt and freshly ground black pepper150g/5½oz courgetti or butternut squash noodles, to serve 2 tsp rapeseed oil 1 very small onion (50g/1¾oz peeled weight), finely chopped 100g/3½oz lean pork medallion, roughly chopped 1 garlic clove, crushed (optional) 100g/3½oz mushrooms, roughly chopped 100ml/3½fl oz chicken stock 3 level tbsp half-fat crème fraîche 1 tbsp chopped fresh chives (optional) salt and freshly ground black pepper 150g/5½oz courgetti or butternut squash noodles, to serve Method Heat the oil in small frying pan. Add the onion and cook for 3–4 minutes. Add the pork, garlic (if using) and mushrooms and cook for 2–3 minutes. Pour in the stock, cover with a lid and cook over a low heat for 5–10 minutes, or until the pork is cooked through.Remove from the heat, stir in the crème fraîche and chives, if using, and season to taste. Cook the courgetti in a microwave on high for 2 minutes. Leave to stand for 1 minute. Serve the pork and sauce with the courgetti. Heat the oil in small frying pan. Add the onion and cook for 3–4 minutes. Heat the oil in small frying pan. Add the onion and cook for 3–4 minutes. Add the pork, garlic (if using) and mushrooms and cook for 2–3 minutes. Add the pork, garlic (if using) and mushrooms and cook for 2–3 minutes. Pour in the stock, cover with a lid and cook over a low heat for 5–10 minutes, or until the pork is cooked through. Pour in the stock, cover with a lid and cook over a low heat for 5–10 minutes, or until the pork is cooked through. Remove from the heat, stir in the crème fraîche and chives, if using, and season to taste. Remove from the heat, stir in the crème fraîche and chives, if using, and season to taste. Cook the courgetti in a microwave on high for 2 minutes. Leave to stand for 1 minute. Cook the courgetti in a microwave on high for 2 minutes. Leave to stand for 1 minute. Serve the pork and sauce with the courgetti. Serve the pork and sauce with the courgetti. Recipe tips For 400 kcal, increase the pork to 150g/5½oz and the crème fraîche to 4 tablespoons. You can buy courgetti already prepared from most supermarkets, but if you have a spiraliser you can make your own – one large courgette (about 175g/6oz) should give you around 150g/5½oz courgetti. If you don’t have a spiraliser, you can use a vegetable peeler to cut thin ribbons, about 3mm thick, from a courgette, then use a sharp knife to slice them into long, thin strips. Sprinkle the courgetti with a little salt and place in a colander for 10 minutes to allow some of the liquid to drain. Either cook the courgetti in a microwave on high for 2 minutes or steam over a pan of boiling water. | {
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"title": "Pork with a creamy mushroom sauce recipe",
"content": "An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_with_a_creamy_59984_16x9.jpg Lean pork contains around 4% fat, so is a good choice if you’re on a diet. The pork medallion is quick to cook and makes a good alternative to chicken. Each serving provides 315 kcal, 29g protein, 8.5g carbohydrate (of which 7g sugars), 18g fat (of which 7g saturates), 3.5g fibre and 0.3g salt. 2 tsp rapeseed oil1 very small onion (50g/1¾oz peeled weight), finely chopped100g/3½oz lean pork medallion, roughly chopped 1 garlic clove, crushed (optional)100g/3½oz mushrooms, roughly chopped100ml/3½fl oz chicken stock3 level tbsp half-fat crème fraîche1 tbsp chopped fresh chives (optional)salt and freshly ground black pepper150g/5½oz courgetti or butternut squash noodles, to serve 2 tsp rapeseed oil 1 very small onion (50g/1¾oz peeled weight), finely chopped 100g/3½oz lean pork medallion, roughly chopped 1 garlic clove, crushed (optional) 100g/3½oz mushrooms, roughly chopped 100ml/3½fl oz chicken stock 3 level tbsp half-fat crème fraîche 1 tbsp chopped fresh chives (optional) salt and freshly ground black pepper 150g/5½oz courgetti or butternut squash noodles, to serve Method Heat the oil in small frying pan. Add the onion and cook for 3–4 minutes. Add the pork, garlic (if using) and mushrooms and cook for 2–3 minutes. Pour in the stock, cover with a lid and cook over a low heat for 5–10 minutes, or until the pork is cooked through.Remove from the heat, stir in the crème fraîche and chives, if using, and season to taste. Cook the courgetti in a microwave on high for 2 minutes. Leave to stand for 1 minute. Serve the pork and sauce with the courgetti. Heat the oil in small frying pan. Add the onion and cook for 3–4 minutes. Heat the oil in small frying pan. Add the onion and cook for 3–4 minutes. Add the pork, garlic (if using) and mushrooms and cook for 2–3 minutes. Add the pork, garlic (if using) and mushrooms and cook for 2–3 minutes. Pour in the stock, cover with a lid and cook over a low heat for 5–10 minutes, or until the pork is cooked through. Pour in the stock, cover with a lid and cook over a low heat for 5–10 minutes, or until the pork is cooked through. Remove from the heat, stir in the crème fraîche and chives, if using, and season to taste. Remove from the heat, stir in the crème fraîche and chives, if using, and season to taste. Cook the courgetti in a microwave on high for 2 minutes. Leave to stand for 1 minute. Cook the courgetti in a microwave on high for 2 minutes. Leave to stand for 1 minute. Serve the pork and sauce with the courgetti. Serve the pork and sauce with the courgetti. Recipe tips For 400 kcal, increase the pork to 150g/5½oz and the crème fraîche to 4 tablespoons. You can buy courgetti already prepared from most supermarkets, but if you have a spiraliser you can make your own – one large courgette (about 175g/6oz) should give you around 150g/5½oz courgetti. If you don’t have a spiraliser, you can use a vegetable peeler to cut thin ribbons, about 3mm thick, from a courgette, then use a sharp knife to slice them into long, thin strips. Sprinkle the courgetti with a little salt and place in a colander for 10 minutes to allow some of the liquid to drain. Either cook the courgetti in a microwave on high for 2 minutes or steam over a pan of boiling water."
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} | e52fbfea8b60d43a057a57af0f05f8b9dc59eee0b934f3a961df7da02d014831 | Mushroom casserole recipe
An average of 4.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_casserole_29067_16x9.jpg This quick, creamy mushroom casserole is sure to become a family favourite. Serve for a midweek meal with pasta, rice or a hunk of crusty bread. 50g/1¾oz unsalted butter, plus extra to finish1 leek, sliced3 rashers smoked streaky bacon, diced100ml/3½fl oz dry white wine5 portobello mushrooms, chopped350–400ml/12–14fl oz beef stock100ml/3½fl oz crème fraîche ¼ tsp paprikasalt and pepper small handful of freshly chopped flatleaf parsley, to garnish 50g/1¾oz unsalted butter, plus extra to finish 1 leek, sliced 3 rashers smoked streaky bacon, diced 100ml/3½fl oz dry white wine 5 portobello mushrooms, chopped 350–400ml/12–14fl oz beef stock 100ml/3½fl oz crème fraîche ¼ tsp paprika salt and pepper small handful of freshly chopped flatleaf parsley, to garnish Method Heat a deep non-stick frying pan over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon crispy.Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml/12fl oz beef stock and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed.Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes.Check the seasoning and serve garnished with chopped parsley. Heat a deep non-stick frying pan over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon crispy. Heat a deep non-stick frying pan over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon crispy. Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml/12fl oz beef stock and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed. Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml/12fl oz beef stock and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed. Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes. Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes. Check the seasoning and serve garnished with chopped parsley. Check the seasoning and serve garnished with chopped parsley. | {
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"title": "Mushroom casserole recipe",
"content": "An average of 4.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_casserole_29067_16x9.jpg This quick, creamy mushroom casserole is sure to become a family favourite. Serve for a midweek meal with pasta, rice or a hunk of crusty bread. 50g/1¾oz unsalted butter, plus extra to finish1 leek, sliced3 rashers smoked streaky bacon, diced100ml/3½fl oz dry white wine5 portobello mushrooms, chopped350–400ml/12–14fl oz beef stock100ml/3½fl oz crème fraîche ¼ tsp paprikasalt and pepper small handful of freshly chopped flatleaf parsley, to garnish 50g/1¾oz unsalted butter, plus extra to finish 1 leek, sliced 3 rashers smoked streaky bacon, diced 100ml/3½fl oz dry white wine 5 portobello mushrooms, chopped 350–400ml/12–14fl oz beef stock 100ml/3½fl oz crème fraîche ¼ tsp paprika salt and pepper small handful of freshly chopped flatleaf parsley, to garnish Method Heat a deep non-stick frying pan over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon crispy.Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml/12fl oz beef stock and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed.Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes.Check the seasoning and serve garnished with chopped parsley. Heat a deep non-stick frying pan over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon crispy. Heat a deep non-stick frying pan over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon crispy. Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml/12fl oz beef stock and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed. Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml/12fl oz beef stock and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed. Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes. Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes. Check the seasoning and serve garnished with chopped parsley. Check the seasoning and serve garnished with chopped parsley."
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} | 8eb3381711039616e83b0a5d1184afd7b052085c0a73ea17b14974d07ed6892f | Vegan creamy mushroom pasta recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_mushroom_pasta_28266_16x9.jpg Choose your favourite pasta shapes and mushrooms to use in this creamy and comforting vegan mushroom pasta. 200g/7oz dried pasta shapes, such as penne or fusilli 2 tbsp rapeseed oil200g/7oz small closed cup mushrooms, white or chestnut, sliced2 banana shallots, or 1 onion, finely sliced1 garlic clove, finely chopped100ml/3½fl oz vegan white wine200ml/7fl oz soya plant-based single cream alternative30g/1oz vegan hard ‘cheese’, finely gratedfresh basil leaves, to serve (optional)flaked sea salt and ground black pepper 200g/7oz dried pasta shapes, such as penne or fusilli 2 tbsp rapeseed oil 200g/7oz small closed cup mushrooms, white or chestnut, sliced 2 banana shallots, or 1 onion, finely sliced 1 garlic clove, finely chopped 100ml/3½fl oz vegan white wine 200ml/7fl oz soya plant-based single cream alternative 30g/1oz vegan hard ‘cheese’, finely grated fresh basil leaves, to serve (optional) flaked sea salt and ground black pepper Method Bring a pan of salted water to the boil, add the pasta and cook for 10–12 minutes, or according to the packet instructions, until just tender, stirring occasionally. Heat the oil in a large frying pan and fry the mushrooms for 2–3 minutes over a high heat, or until golden-brown, stirring regularly.Reduce the heat, add the sliced shallots (or onion) and garlic and cook for 3 minutes more, stirring. Pour over the wine and bring to the boil. Cook for 1–2 minutes, or until reduced in volume by half. Stir in the soya cream alternative and return to a gentle simmer. Season with salt and pepper to taste.Drain the pasta in a colander and stir into the mushroom sauce. Divide between two warmed, shallow bowls sprinkle with the vegan ‘cheese’ and, if liked, garnish with fresh basil to serve. Bring a pan of salted water to the boil, add the pasta and cook for 10–12 minutes, or according to the packet instructions, until just tender, stirring occasionally. Bring a pan of salted water to the boil, add the pasta and cook for 10–12 minutes, or according to the packet instructions, until just tender, stirring occasionally. Heat the oil in a large frying pan and fry the mushrooms for 2–3 minutes over a high heat, or until golden-brown, stirring regularly. Heat the oil in a large frying pan and fry the mushrooms for 2–3 minutes over a high heat, or until golden-brown, stirring regularly. Reduce the heat, add the sliced shallots (or onion) and garlic and cook for 3 minutes more, stirring. Pour over the wine and bring to the boil. Cook for 1–2 minutes, or until reduced in volume by half. Stir in the soya cream alternative and return to a gentle simmer. Season with salt and pepper to taste. Reduce the heat, add the sliced shallots (or onion) and garlic and cook for 3 minutes more, stirring. Pour over the wine and bring to the boil. Cook for 1–2 minutes, or until reduced in volume by half. Stir in the soya cream alternative and return to a gentle simmer. Season with salt and pepper to taste. Drain the pasta in a colander and stir into the mushroom sauce. Divide between two warmed, shallow bowls sprinkle with the vegan ‘cheese’ and, if liked, garnish with fresh basil to serve. Drain the pasta in a colander and stir into the mushroom sauce. Divide between two warmed, shallow bowls sprinkle with the vegan ‘cheese’ and, if liked, garnish with fresh basil to serve. | {
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"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_mushroom_pasta_28266_16x9.jpg Choose your favourite pasta shapes and mushrooms to use in this creamy and comforting vegan mushroom pasta. 200g/7oz dried pasta shapes, such as penne or fusilli 2 tbsp rapeseed oil200g/7oz small closed cup mushrooms, white or chestnut, sliced2 banana shallots, or 1 onion, finely sliced1 garlic clove, finely chopped100ml/3½fl oz vegan white wine200ml/7fl oz soya plant-based single cream alternative30g/1oz vegan hard ‘cheese’, finely gratedfresh basil leaves, to serve (optional)flaked sea salt and ground black pepper 200g/7oz dried pasta shapes, such as penne or fusilli 2 tbsp rapeseed oil 200g/7oz small closed cup mushrooms, white or chestnut, sliced 2 banana shallots, or 1 onion, finely sliced 1 garlic clove, finely chopped 100ml/3½fl oz vegan white wine 200ml/7fl oz soya plant-based single cream alternative 30g/1oz vegan hard ‘cheese’, finely grated fresh basil leaves, to serve (optional) flaked sea salt and ground black pepper Method Bring a pan of salted water to the boil, add the pasta and cook for 10–12 minutes, or according to the packet instructions, until just tender, stirring occasionally. Heat the oil in a large frying pan and fry the mushrooms for 2–3 minutes over a high heat, or until golden-brown, stirring regularly.Reduce the heat, add the sliced shallots (or onion) and garlic and cook for 3 minutes more, stirring. Pour over the wine and bring to the boil. Cook for 1–2 minutes, or until reduced in volume by half. Stir in the soya cream alternative and return to a gentle simmer. Season with salt and pepper to taste.Drain the pasta in a colander and stir into the mushroom sauce. Divide between two warmed, shallow bowls sprinkle with the vegan ‘cheese’ and, if liked, garnish with fresh basil to serve. Bring a pan of salted water to the boil, add the pasta and cook for 10–12 minutes, or according to the packet instructions, until just tender, stirring occasionally. Bring a pan of salted water to the boil, add the pasta and cook for 10–12 minutes, or according to the packet instructions, until just tender, stirring occasionally. Heat the oil in a large frying pan and fry the mushrooms for 2–3 minutes over a high heat, or until golden-brown, stirring regularly. Heat the oil in a large frying pan and fry the mushrooms for 2–3 minutes over a high heat, or until golden-brown, stirring regularly. Reduce the heat, add the sliced shallots (or onion) and garlic and cook for 3 minutes more, stirring. Pour over the wine and bring to the boil. Cook for 1–2 minutes, or until reduced in volume by half. Stir in the soya cream alternative and return to a gentle simmer. Season with salt and pepper to taste. Reduce the heat, add the sliced shallots (or onion) and garlic and cook for 3 minutes more, stirring. Pour over the wine and bring to the boil. Cook for 1–2 minutes, or until reduced in volume by half. Stir in the soya cream alternative and return to a gentle simmer. Season with salt and pepper to taste. Drain the pasta in a colander and stir into the mushroom sauce. Divide between two warmed, shallow bowls sprinkle with the vegan ‘cheese’ and, if liked, garnish with fresh basil to serve. Drain the pasta in a colander and stir into the mushroom sauce. Divide between two warmed, shallow bowls sprinkle with the vegan ‘cheese’ and, if liked, garnish with fresh basil to serve."
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} | 820d6073be3cb89d04147c616bab04135275c5076817de13e99e9e8c724a42c4 | Mushroom tagliatelle recipe
Mushroom and spinach tagliatelle An average of 4.0 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_and_spinach_09065_16x9.jpg A quick and easy mushroom tagliatelle. Rich with garlic, mushrooms, crème fraîche and spinach, it's a super tasty mid-week meal. The dried pasta could easily be subsituted for fresh pasta. 1 tbsp olive oilbunch spring onions, finely sliced2 garlic cloves, finely chopped10 button or chestnut mushrooms, finely sliced200g/7oz fresh spinach, washed1 x 200ml7fl oz tub crème fraîchesalt and freshly ground black pepper300g/10½oz dried tagliatelle 1 tbsp olive oil bunch spring onions, finely sliced 2 garlic cloves, finely chopped 10 button or chestnut mushrooms, finely sliced 200g/7oz fresh spinach, washed 1 x 200ml7fl oz tub crème fraîche salt and freshly ground black pepper 300g/10½oz dried tagliatelle Method Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately. Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated. Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated. Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper. Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper. Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately. Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately. | {
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"content": "Mushroom and spinach tagliatelle An average of 4.0 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_and_spinach_09065_16x9.jpg A quick and easy mushroom tagliatelle. Rich with garlic, mushrooms, crème fraîche and spinach, it's a super tasty mid-week meal. The dried pasta could easily be subsituted for fresh pasta. 1 tbsp olive oilbunch spring onions, finely sliced2 garlic cloves, finely chopped10 button or chestnut mushrooms, finely sliced200g/7oz fresh spinach, washed1 x 200ml7fl oz tub crème fraîchesalt and freshly ground black pepper300g/10½oz dried tagliatelle 1 tbsp olive oil bunch spring onions, finely sliced 2 garlic cloves, finely chopped 10 button or chestnut mushrooms, finely sliced 200g/7oz fresh spinach, washed 1 x 200ml7fl oz tub crème fraîche salt and freshly ground black pepper 300g/10½oz dried tagliatelle Method Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately. Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated. Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated. Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper. Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper. Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately. Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately."
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} | 60d2c5197cd2b9e01d9261ffb98584beac1bddad78e78f0302d2ee24ead66566 | Roasted aubergine curry recipe
An average of 4.6 out of 5 stars from 5 ratings Aubergines are roasted with spices before being added to a simple curry sauce. We’ve used fresh tomatoes as they give a better, sweeter flavour, but you can substitute tinned if you prefer. The mint works brilliantly in aubergine curry, but coriander is also good, if you prefer that. 3 tbsp rapeseed oil (or vegetable oil)½ tsp turmeric½ tsp cinnamon½ tsp ground coriander2 large aubergines, cut into bite-sized chunkssalt and freshly ground black pepper 3 tbsp rapeseed oil (or vegetable oil) ½ tsp turmeric ½ tsp cinnamon ½ tsp ground coriander 2 large aubergines, cut into bite-sized chunks salt and freshly ground black pepper 1 tbsp coconut or rapeseed oil1 large onion, finely chopped1 tsp mustard seeds1 tsp cumin seeds½ tsp nigella seeds½ tsp fennel seeds3 garlic cloves, finely chopped½ tsp chilli flakes½ tsp turmeric½ tsp cinnamon½ tsp sweet paprika500g/1lb 2oz fresh tomatoes, chopped (or a 400g tin chopped tomatoes)salt and freshly ground black pepper 1 tbsp coconut or rapeseed oil 1 large onion, finely chopped 1 tsp mustard seeds 1 tsp cumin seeds ½ tsp nigella seeds ½ tsp fennel seeds 3 garlic cloves, finely chopped ½ tsp chilli flakes ½ tsp turmeric ½ tsp cinnamon ½ tsp sweet paprika 500g/1lb 2oz fresh tomatoes, chopped (or a 400g tin chopped tomatoes) salt and freshly ground black pepper fresh mint leavesfresh green chilli, sliced (optional) fresh mint leaves fresh green chilli, sliced (optional) Method Preheat the oven to 200C/180C Fan/Gas 4. To make the aubergines, put the oil and spices in a large bowl then toss the aubergine in them, mixing with your hands so the aubergine is well coated. Spread the aubergine out over a large roasting tray and sprinkle with plenty of salt and pepper. Roast in the oven for around 20 minutes until the aubergines are well browned and softened.Meanwhile, make the curry sauce. Heat the oil in a large saucepan or casserole. Add the onion and seeds and fry over a medium–high heat until the onion is softened and lightly golden.Add the garlic and fry for a couple of minutes, then stir in the remaining spices and tomatoes with 150ml/¼ pint water. Season with salt and pepper. Bring to the boil and reduce the heat. Simmer for 10 minutes, then add the roasted aubergines and continue to simmer until the aubergines are tender.Garnish with mint leaves and a little chopped green chilli if you like. Preheat the oven to 200C/180C Fan/Gas 4. Preheat the oven to 200C/180C Fan/Gas 4. To make the aubergines, put the oil and spices in a large bowl then toss the aubergine in them, mixing with your hands so the aubergine is well coated. To make the aubergines, put the oil and spices in a large bowl then toss the aubergine in them, mixing with your hands so the aubergine is well coated. Spread the aubergine out over a large roasting tray and sprinkle with plenty of salt and pepper. Roast in the oven for around 20 minutes until the aubergines are well browned and softened. Spread the aubergine out over a large roasting tray and sprinkle with plenty of salt and pepper. Roast in the oven for around 20 minutes until the aubergines are well browned and softened. Meanwhile, make the curry sauce. Heat the oil in a large saucepan or casserole. Add the onion and seeds and fry over a medium–high heat until the onion is softened and lightly golden. Meanwhile, make the curry sauce. Heat the oil in a large saucepan or casserole. Add the onion and seeds and fry over a medium–high heat until the onion is softened and lightly golden. Add the garlic and fry for a couple of minutes, then stir in the remaining spices and tomatoes with 150ml/¼ pint water. Season with salt and pepper. Add the garlic and fry for a couple of minutes, then stir in the remaining spices and tomatoes with 150ml/¼ pint water. Season with salt and pepper. Bring to the boil and reduce the heat. Simmer for 10 minutes, then add the roasted aubergines and continue to simmer until the aubergines are tender. Bring to the boil and reduce the heat. Simmer for 10 minutes, then add the roasted aubergines and continue to simmer until the aubergines are tender. Garnish with mint leaves and a little chopped green chilli if you like. Garnish with mint leaves and a little chopped green chilli if you like. Recipe tips If using fresh tomatoes you might want to remove the skin before cooking. | {
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"title": "Roasted aubergine curry recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings Aubergines are roasted with spices before being added to a simple curry sauce. We’ve used fresh tomatoes as they give a better, sweeter flavour, but you can substitute tinned if you prefer. The mint works brilliantly in aubergine curry, but coriander is also good, if you prefer that. 3 tbsp rapeseed oil (or vegetable oil)½ tsp turmeric½ tsp cinnamon½ tsp ground coriander2 large aubergines, cut into bite-sized chunkssalt and freshly ground black pepper 3 tbsp rapeseed oil (or vegetable oil) ½ tsp turmeric ½ tsp cinnamon ½ tsp ground coriander 2 large aubergines, cut into bite-sized chunks salt and freshly ground black pepper 1 tbsp coconut or rapeseed oil1 large onion, finely chopped1 tsp mustard seeds1 tsp cumin seeds½ tsp nigella seeds½ tsp fennel seeds3 garlic cloves, finely chopped½ tsp chilli flakes½ tsp turmeric½ tsp cinnamon½ tsp sweet paprika500g/1lb 2oz fresh tomatoes, chopped (or a 400g tin chopped tomatoes)salt and freshly ground black pepper 1 tbsp coconut or rapeseed oil 1 large onion, finely chopped 1 tsp mustard seeds 1 tsp cumin seeds ½ tsp nigella seeds ½ tsp fennel seeds 3 garlic cloves, finely chopped ½ tsp chilli flakes ½ tsp turmeric ½ tsp cinnamon ½ tsp sweet paprika 500g/1lb 2oz fresh tomatoes, chopped (or a 400g tin chopped tomatoes) salt and freshly ground black pepper fresh mint leavesfresh green chilli, sliced (optional) fresh mint leaves fresh green chilli, sliced (optional) Method Preheat the oven to 200C/180C Fan/Gas 4. To make the aubergines, put the oil and spices in a large bowl then toss the aubergine in them, mixing with your hands so the aubergine is well coated. Spread the aubergine out over a large roasting tray and sprinkle with plenty of salt and pepper. Roast in the oven for around 20 minutes until the aubergines are well browned and softened.Meanwhile, make the curry sauce. Heat the oil in a large saucepan or casserole. Add the onion and seeds and fry over a medium–high heat until the onion is softened and lightly golden.Add the garlic and fry for a couple of minutes, then stir in the remaining spices and tomatoes with 150ml/¼ pint water. Season with salt and pepper. Bring to the boil and reduce the heat. Simmer for 10 minutes, then add the roasted aubergines and continue to simmer until the aubergines are tender.Garnish with mint leaves and a little chopped green chilli if you like. Preheat the oven to 200C/180C Fan/Gas 4. Preheat the oven to 200C/180C Fan/Gas 4. To make the aubergines, put the oil and spices in a large bowl then toss the aubergine in them, mixing with your hands so the aubergine is well coated. To make the aubergines, put the oil and spices in a large bowl then toss the aubergine in them, mixing with your hands so the aubergine is well coated. Spread the aubergine out over a large roasting tray and sprinkle with plenty of salt and pepper. Roast in the oven for around 20 minutes until the aubergines are well browned and softened. Spread the aubergine out over a large roasting tray and sprinkle with plenty of salt and pepper. Roast in the oven for around 20 minutes until the aubergines are well browned and softened. Meanwhile, make the curry sauce. Heat the oil in a large saucepan or casserole. Add the onion and seeds and fry over a medium–high heat until the onion is softened and lightly golden. Meanwhile, make the curry sauce. Heat the oil in a large saucepan or casserole. Add the onion and seeds and fry over a medium–high heat until the onion is softened and lightly golden. Add the garlic and fry for a couple of minutes, then stir in the remaining spices and tomatoes with 150ml/¼ pint water. Season with salt and pepper. Add the garlic and fry for a couple of minutes, then stir in the remaining spices and tomatoes with 150ml/¼ pint water. Season with salt and pepper. Bring to the boil and reduce the heat. Simmer for 10 minutes, then add the roasted aubergines and continue to simmer until the aubergines are tender. Bring to the boil and reduce the heat. Simmer for 10 minutes, then add the roasted aubergines and continue to simmer until the aubergines are tender. Garnish with mint leaves and a little chopped green chilli if you like. Garnish with mint leaves and a little chopped green chilli if you like. Recipe tips If using fresh tomatoes you might want to remove the skin before cooking."
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} | 90381ef7d8eefae2d16e644887ff5d3e81fd1896ce7e9d5fe2c9162b849a13f2 | Chicken with creamy mushroom sauce recipe
An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_with_creamy_07970_16x9.jpg This creamy mushroom sauce has a real depth of flavour that makes a special meal of simply cooked chicken. 2 tbsp unsalted butter3 tbsp olive oil350g/12oz chestnut mushrooms, thinly sliced1 brown onion, finely chopped2 garlic cloves, crushed1 tbsp fresh thyme leaves1 tsp ground coriander1 tsp ground cumin100ml/3½fl oz dry white wine300ml/10fl oz chicken stock150ml/¼ pint double cream100g/3½oz crème fraîche1 tbsp Dijon mustardsmall handful fresh flatleaf parsley leaves, finely choppedsmall handful fresh tarragon leaves, finely chopped4 chicken breasts, skin onsea salt and black peppercooked white rice, to servetenderstem broccoli, to serve 2 tbsp unsalted butter 3 tbsp olive oil 350g/12oz chestnut mushrooms, thinly sliced 1 brown onion, finely chopped 2 garlic cloves, crushed 1 tbsp fresh thyme leaves 1 tsp ground coriander 1 tsp ground cumin 100ml/3½fl oz dry white wine 300ml/10fl oz chicken stock 150ml/¼ pint double cream 100g/3½oz crème fraîche 1 tbsp Dijon mustard small handful fresh flatleaf parsley leaves, finely chopped small handful fresh tarragon leaves, finely chopped 4 chicken breasts, skin on sea salt and black pepper cooked white rice, to serve tenderstem broccoli, to serve Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the butter and 2 tablespoons of the olive oil in a large saucepan. When the butter is melted, add the mushrooms and onion and fry for 10–12 minutes, or until the mushrooms are golden and the onions are soft. Add the garlic, thyme, ground coriander and cumin and fry for another 2 minutes, or until aromatic.Turn up the heat, pour in the wine and boil for a minute. Add the stock, cream, crème fraîche and mustard. Bring to the boil, then reduce the heat and simmer for 5 minutes to thicken. Stir through most of the parsley and tarragon and season to taste with salt and pepper. Set aside.To cook the chicken, heat the remaining oil in a heavy, ovenproof frying pan over a high heat. Season the chicken breasts with salt and pepper and fry, skin-side down, for 5 minutes, or until golden brown. Transfer the pan to the oven for 10–15 minutes, or until the juices run clear and the thickest part of the chicken shows no traces of pink. Remove from the oven, cover with baking paper and leave to rest for 6–7 minutes.To serve, gently reheat the sauce and then divide it between four shallow bowls. Slice the chicken breasts on an angle into thick slices and place on top of the sauce. Garnish with the remaining herbs. Serve immediately with rice and broccoli on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the butter and 2 tablespoons of the olive oil in a large saucepan. When the butter is melted, add the mushrooms and onion and fry for 10–12 minutes, or until the mushrooms are golden and the onions are soft. Add the garlic, thyme, ground coriander and cumin and fry for another 2 minutes, or until aromatic. Heat the butter and 2 tablespoons of the olive oil in a large saucepan. When the butter is melted, add the mushrooms and onion and fry for 10–12 minutes, or until the mushrooms are golden and the onions are soft. Add the garlic, thyme, ground coriander and cumin and fry for another 2 minutes, or until aromatic. Turn up the heat, pour in the wine and boil for a minute. Add the stock, cream, crème fraîche and mustard. Bring to the boil, then reduce the heat and simmer for 5 minutes to thicken. Stir through most of the parsley and tarragon and season to taste with salt and pepper. Set aside. Turn up the heat, pour in the wine and boil for a minute. Add the stock, cream, crème fraîche and mustard. Bring to the boil, then reduce the heat and simmer for 5 minutes to thicken. Stir through most of the parsley and tarragon and season to taste with salt and pepper. Set aside. To cook the chicken, heat the remaining oil in a heavy, ovenproof frying pan over a high heat. Season the chicken breasts with salt and pepper and fry, skin-side down, for 5 minutes, or until golden brown. Transfer the pan to the oven for 10–15 minutes, or until the juices run clear and the thickest part of the chicken shows no traces of pink. Remove from the oven, cover with baking paper and leave to rest for 6–7 minutes. To cook the chicken, heat the remaining oil in a heavy, ovenproof frying pan over a high heat. Season the chicken breasts with salt and pepper and fry, skin-side down, for 5 minutes, or until golden brown. Transfer the pan to the oven for 10–15 minutes, or until the juices run clear and the thickest part of the chicken shows no traces of pink. Remove from the oven, cover with baking paper and leave to rest for 6–7 minutes. To serve, gently reheat the sauce and then divide it between four shallow bowls. Slice the chicken breasts on an angle into thick slices and place on top of the sauce. Garnish with the remaining herbs. Serve immediately with rice and broccoli on the side. To serve, gently reheat the sauce and then divide it between four shallow bowls. Slice the chicken breasts on an angle into thick slices and place on top of the sauce. Garnish with the remaining herbs. Serve immediately with rice and broccoli on the side. | {
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"title": "Chicken with creamy mushroom sauce recipe",
"content": "An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_with_creamy_07970_16x9.jpg This creamy mushroom sauce has a real depth of flavour that makes a special meal of simply cooked chicken. 2 tbsp unsalted butter3 tbsp olive oil350g/12oz chestnut mushrooms, thinly sliced1 brown onion, finely chopped2 garlic cloves, crushed1 tbsp fresh thyme leaves1 tsp ground coriander1 tsp ground cumin100ml/3½fl oz dry white wine300ml/10fl oz chicken stock150ml/¼ pint double cream100g/3½oz crème fraîche1 tbsp Dijon mustardsmall handful fresh flatleaf parsley leaves, finely choppedsmall handful fresh tarragon leaves, finely chopped4 chicken breasts, skin onsea salt and black peppercooked white rice, to servetenderstem broccoli, to serve 2 tbsp unsalted butter 3 tbsp olive oil 350g/12oz chestnut mushrooms, thinly sliced 1 brown onion, finely chopped 2 garlic cloves, crushed 1 tbsp fresh thyme leaves 1 tsp ground coriander 1 tsp ground cumin 100ml/3½fl oz dry white wine 300ml/10fl oz chicken stock 150ml/¼ pint double cream 100g/3½oz crème fraîche 1 tbsp Dijon mustard small handful fresh flatleaf parsley leaves, finely chopped small handful fresh tarragon leaves, finely chopped 4 chicken breasts, skin on sea salt and black pepper cooked white rice, to serve tenderstem broccoli, to serve Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the butter and 2 tablespoons of the olive oil in a large saucepan. When the butter is melted, add the mushrooms and onion and fry for 10–12 minutes, or until the mushrooms are golden and the onions are soft. Add the garlic, thyme, ground coriander and cumin and fry for another 2 minutes, or until aromatic.Turn up the heat, pour in the wine and boil for a minute. Add the stock, cream, crème fraîche and mustard. Bring to the boil, then reduce the heat and simmer for 5 minutes to thicken. Stir through most of the parsley and tarragon and season to taste with salt and pepper. Set aside.To cook the chicken, heat the remaining oil in a heavy, ovenproof frying pan over a high heat. Season the chicken breasts with salt and pepper and fry, skin-side down, for 5 minutes, or until golden brown. Transfer the pan to the oven for 10–15 minutes, or until the juices run clear and the thickest part of the chicken shows no traces of pink. Remove from the oven, cover with baking paper and leave to rest for 6–7 minutes.To serve, gently reheat the sauce and then divide it between four shallow bowls. Slice the chicken breasts on an angle into thick slices and place on top of the sauce. Garnish with the remaining herbs. Serve immediately with rice and broccoli on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the butter and 2 tablespoons of the olive oil in a large saucepan. When the butter is melted, add the mushrooms and onion and fry for 10–12 minutes, or until the mushrooms are golden and the onions are soft. Add the garlic, thyme, ground coriander and cumin and fry for another 2 minutes, or until aromatic. Heat the butter and 2 tablespoons of the olive oil in a large saucepan. When the butter is melted, add the mushrooms and onion and fry for 10–12 minutes, or until the mushrooms are golden and the onions are soft. Add the garlic, thyme, ground coriander and cumin and fry for another 2 minutes, or until aromatic. Turn up the heat, pour in the wine and boil for a minute. Add the stock, cream, crème fraîche and mustard. Bring to the boil, then reduce the heat and simmer for 5 minutes to thicken. Stir through most of the parsley and tarragon and season to taste with salt and pepper. Set aside. Turn up the heat, pour in the wine and boil for a minute. Add the stock, cream, crème fraîche and mustard. Bring to the boil, then reduce the heat and simmer for 5 minutes to thicken. Stir through most of the parsley and tarragon and season to taste with salt and pepper. Set aside. To cook the chicken, heat the remaining oil in a heavy, ovenproof frying pan over a high heat. Season the chicken breasts with salt and pepper and fry, skin-side down, for 5 minutes, or until golden brown. Transfer the pan to the oven for 10–15 minutes, or until the juices run clear and the thickest part of the chicken shows no traces of pink. Remove from the oven, cover with baking paper and leave to rest for 6–7 minutes. To cook the chicken, heat the remaining oil in a heavy, ovenproof frying pan over a high heat. Season the chicken breasts with salt and pepper and fry, skin-side down, for 5 minutes, or until golden brown. Transfer the pan to the oven for 10–15 minutes, or until the juices run clear and the thickest part of the chicken shows no traces of pink. Remove from the oven, cover with baking paper and leave to rest for 6–7 minutes. To serve, gently reheat the sauce and then divide it between four shallow bowls. Slice the chicken breasts on an angle into thick slices and place on top of the sauce. Garnish with the remaining herbs. Serve immediately with rice and broccoli on the side. To serve, gently reheat the sauce and then divide it between four shallow bowls. Slice the chicken breasts on an angle into thick slices and place on top of the sauce. Garnish with the remaining herbs. Serve immediately with rice and broccoli on the side."
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} | 799052201b7e7556b5124c3469b0a0a94dd453b51d741b0bd26a4b765dd12f97 | Baked cabbage rolls with braised red cabbage recipe
To make the seed mix, preheat the oven to 160C/140C Fan/Gas 3. Add each type of seed to a separate baking tray and roast separately, as the larger seeds will take longer than the smaller ones. Check the seeds after 10 minutes and remove from the oven. When all are lightly roasted, leave to cool. Mix all the seeds together and store in an airtight container for up to four weeks. To make the baked cabbage rolls, bring a large pan of salted water to the boil. Blanch the whole cabbage in boiling water for 2–3 minutes.Drain the cabbage and refresh under cold running water. Remove 12 of the larger leaves and set aside. Roughly chop the smaller leaves.Spread half of the sauerkraut over the base of an ovenproof dish along with the chopped cabbage. In a bowl, mix the turkey mince with the ricotta and beaten egg. In a small pan, heat half the olive oil with half the onions and garlic for 5 minutes to soften. Allow to cool, then add to the turkey mixture along with the herbs, allspice and nutmeg. Season with salt and pepper and mix well. Lay out the 12 cabbage leaves on a chopping board or clean work surface. Divide the turkey mix between each leaf and roll each leaf into a small parcel. Place each parcel on top of the chopped cabbage in the baking dish. Preheat the oven to 180C/160C Fan/Gas 4. In the same pan as before, cook the remaining onion and garlic in the remaining oil for 5 minutes. Add the tomatoes along with the caraway seeds, paprika and red pepper paste. Mix well and simmer for 10 minutes, then add the stock and the remaining sauerkraut. Season with salt and pepper and pour over the cabbage parcels. Bake for 40 minutes.Meanwhile, make the braised red cabbage. Heat the olive oil in a large pan and gently cook the red onion for a few minutes. Add the garlic and vinegar and turn up the heat. Tip in the red cabbage and stir well. Cook over a high heat, stirring constantly, until the red cabbage has wilted. Season well with salt and pepper and add the radicchio. Cook for another 5 minutes.Check the seasoning and stir through the apple, nuts, blue cheese and parsley. Add a little brown sugar and more vinegar, if needed. Serve the baked cabbage rolls with the yoghurt and top with seed mix, and the braised red cabbage alongside. To make the seed mix, preheat the oven to 160C/140C Fan/Gas 3. Add each type of seed to a separate baking tray and roast separately, as the larger seeds will take longer than the smaller ones. Check the seeds after 10 minutes and remove from the oven. When all are lightly roasted, leave to cool. Mix all the seeds together and store in an airtight container for up to four weeks. To make the seed mix, preheat the oven to 160C/140C Fan/Gas 3. Add each type of seed to a separate baking tray and roast separately, as the larger seeds will take longer than the smaller ones. Check the seeds after 10 minutes and remove from the oven. When all are lightly roasted, leave to cool. Mix all the seeds together and store in an airtight container for up to four weeks. To make the baked cabbage rolls, bring a large pan of salted water to the boil. Blanch the whole cabbage in boiling water for 2–3 minutes. To make the baked cabbage rolls, bring a large pan of salted water to the boil. Blanch the whole cabbage in boiling water for 2–3 minutes. Drain the cabbage and refresh under cold running water. Remove 12 of the larger leaves and set aside. Roughly chop the smaller leaves. Drain the cabbage and refresh under cold running water. Remove 12 of the larger leaves and set aside. Roughly chop the smaller leaves. Spread half of the sauerkraut over the base of an ovenproof dish along with the chopped cabbage. In a bowl, mix the turkey mince with the ricotta and beaten egg. In a small pan, heat half the olive oil with half the onions and garlic for 5 minutes to soften. Allow to cool, then add to the turkey mixture along with the herbs, allspice and nutmeg. Season with salt and pepper and mix well. Spread half of the sauerkraut over the base of an ovenproof dish along with the chopped cabbage. In a bowl, mix the turkey mince with the ricotta and beaten egg. In a small pan, heat half the olive oil with half the onions and garlic for 5 minutes to soften. Allow to cool, then add to the turkey mixture along with the herbs, allspice and nutmeg. Season with salt and pepper and mix well. Lay out the 12 cabbage leaves on a chopping board or clean work surface. Divide the turkey mix between each leaf and roll each leaf into a small parcel. Place each parcel on top of the chopped cabbage in the baking dish. Lay out the 12 cabbage leaves on a chopping board or clean work surface. Divide the turkey mix between each leaf and roll each leaf into a small parcel. Place each parcel on top of the chopped cabbage in the baking dish. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In the same pan as before, cook the remaining onion and garlic in the remaining oil for 5 minutes. Add the tomatoes along with the caraway seeds, paprika and red pepper paste. Mix well and simmer for 10 minutes, then add the stock and the remaining sauerkraut. Season with salt and pepper and pour over the cabbage parcels. Bake for 40 minutes. In the same pan as before, cook the remaining onion and garlic in the remaining oil for 5 minutes. Add the tomatoes along with the caraway seeds, paprika and red pepper paste. Mix well and simmer for 10 minutes, then add the stock and the remaining sauerkraut. Season with salt and pepper and pour over the cabbage parcels. Bake for 40 minutes. Meanwhile, make the braised red cabbage. Heat the olive oil in a large pan and gently cook the red onion for a few minutes. Add the garlic and vinegar and turn up the heat. Tip in the red cabbage and stir well. Cook over a high heat, stirring constantly, until the red cabbage has wilted. Season well with salt and pepper and add the radicchio. Cook for another 5 minutes. Meanwhile, make the braised red cabbage. Heat the olive oil in a large pan and gently cook the red onion for a few minutes. Add the garlic and vinegar and turn up the heat. Tip in the red cabbage and stir well. Cook over a high heat, stirring constantly, until the red cabbage has wilted. Season well with salt and pepper and add the radicchio. Cook for another 5 minutes. Check the seasoning and stir through the apple, nuts, blue cheese and parsley. Add a little brown sugar and more vinegar, if needed. Check the seasoning and stir through the apple, nuts, blue cheese and parsley. Add a little brown sugar and more vinegar, if needed. Serve the baked cabbage rolls with the yoghurt and top with seed mix, and the braised red cabbage alongside. Serve the baked cabbage rolls with the yoghurt and top with seed mix, and the braised red cabbage alongside. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked cabbage rolls with braised red cabbage recipe",
"content": "To make the seed mix, preheat the oven to 160C/140C Fan/Gas 3. Add each type of seed to a separate baking tray and roast separately, as the larger seeds will take longer than the smaller ones. Check the seeds after 10 minutes and remove from the oven. When all are lightly roasted, leave to cool. Mix all the seeds together and store in an airtight container for up to four weeks. To make the baked cabbage rolls, bring a large pan of salted water to the boil. Blanch the whole cabbage in boiling water for 2–3 minutes.Drain the cabbage and refresh under cold running water. Remove 12 of the larger leaves and set aside. Roughly chop the smaller leaves.Spread half of the sauerkraut over the base of an ovenproof dish along with the chopped cabbage. In a bowl, mix the turkey mince with the ricotta and beaten egg. In a small pan, heat half the olive oil with half the onions and garlic for 5 minutes to soften. Allow to cool, then add to the turkey mixture along with the herbs, allspice and nutmeg. Season with salt and pepper and mix well. Lay out the 12 cabbage leaves on a chopping board or clean work surface. Divide the turkey mix between each leaf and roll each leaf into a small parcel. Place each parcel on top of the chopped cabbage in the baking dish. Preheat the oven to 180C/160C Fan/Gas 4. In the same pan as before, cook the remaining onion and garlic in the remaining oil for 5 minutes. Add the tomatoes along with the caraway seeds, paprika and red pepper paste. Mix well and simmer for 10 minutes, then add the stock and the remaining sauerkraut. Season with salt and pepper and pour over the cabbage parcels. Bake for 40 minutes.Meanwhile, make the braised red cabbage. Heat the olive oil in a large pan and gently cook the red onion for a few minutes. Add the garlic and vinegar and turn up the heat. Tip in the red cabbage and stir well. Cook over a high heat, stirring constantly, until the red cabbage has wilted. Season well with salt and pepper and add the radicchio. Cook for another 5 minutes.Check the seasoning and stir through the apple, nuts, blue cheese and parsley. Add a little brown sugar and more vinegar, if needed. Serve the baked cabbage rolls with the yoghurt and top with seed mix, and the braised red cabbage alongside. To make the seed mix, preheat the oven to 160C/140C Fan/Gas 3. Add each type of seed to a separate baking tray and roast separately, as the larger seeds will take longer than the smaller ones. Check the seeds after 10 minutes and remove from the oven. When all are lightly roasted, leave to cool. Mix all the seeds together and store in an airtight container for up to four weeks. To make the seed mix, preheat the oven to 160C/140C Fan/Gas 3. Add each type of seed to a separate baking tray and roast separately, as the larger seeds will take longer than the smaller ones. Check the seeds after 10 minutes and remove from the oven. When all are lightly roasted, leave to cool. Mix all the seeds together and store in an airtight container for up to four weeks. To make the baked cabbage rolls, bring a large pan of salted water to the boil. Blanch the whole cabbage in boiling water for 2–3 minutes. To make the baked cabbage rolls, bring a large pan of salted water to the boil. Blanch the whole cabbage in boiling water for 2–3 minutes. Drain the cabbage and refresh under cold running water. Remove 12 of the larger leaves and set aside. Roughly chop the smaller leaves. Drain the cabbage and refresh under cold running water. Remove 12 of the larger leaves and set aside. Roughly chop the smaller leaves. Spread half of the sauerkraut over the base of an ovenproof dish along with the chopped cabbage. In a bowl, mix the turkey mince with the ricotta and beaten egg. In a small pan, heat half the olive oil with half the onions and garlic for 5 minutes to soften. Allow to cool, then add to the turkey mixture along with the herbs, allspice and nutmeg. Season with salt and pepper and mix well. Spread half of the sauerkraut over the base of an ovenproof dish along with the chopped cabbage. In a bowl, mix the turkey mince with the ricotta and beaten egg. In a small pan, heat half the olive oil with half the onions and garlic for 5 minutes to soften. Allow to cool, then add to the turkey mixture along with the herbs, allspice and nutmeg. Season with salt and pepper and mix well. Lay out the 12 cabbage leaves on a chopping board or clean work surface. Divide the turkey mix between each leaf and roll each leaf into a small parcel. Place each parcel on top of the chopped cabbage in the baking dish. Lay out the 12 cabbage leaves on a chopping board or clean work surface. Divide the turkey mix between each leaf and roll each leaf into a small parcel. Place each parcel on top of the chopped cabbage in the baking dish. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In the same pan as before, cook the remaining onion and garlic in the remaining oil for 5 minutes. Add the tomatoes along with the caraway seeds, paprika and red pepper paste. Mix well and simmer for 10 minutes, then add the stock and the remaining sauerkraut. Season with salt and pepper and pour over the cabbage parcels. Bake for 40 minutes. In the same pan as before, cook the remaining onion and garlic in the remaining oil for 5 minutes. Add the tomatoes along with the caraway seeds, paprika and red pepper paste. Mix well and simmer for 10 minutes, then add the stock and the remaining sauerkraut. Season with salt and pepper and pour over the cabbage parcels. Bake for 40 minutes. Meanwhile, make the braised red cabbage. Heat the olive oil in a large pan and gently cook the red onion for a few minutes. Add the garlic and vinegar and turn up the heat. Tip in the red cabbage and stir well. Cook over a high heat, stirring constantly, until the red cabbage has wilted. Season well with salt and pepper and add the radicchio. Cook for another 5 minutes. Meanwhile, make the braised red cabbage. Heat the olive oil in a large pan and gently cook the red onion for a few minutes. Add the garlic and vinegar and turn up the heat. Tip in the red cabbage and stir well. Cook over a high heat, stirring constantly, until the red cabbage has wilted. Season well with salt and pepper and add the radicchio. Cook for another 5 minutes. Check the seasoning and stir through the apple, nuts, blue cheese and parsley. Add a little brown sugar and more vinegar, if needed. Check the seasoning and stir through the apple, nuts, blue cheese and parsley. Add a little brown sugar and more vinegar, if needed. Serve the baked cabbage rolls with the yoghurt and top with seed mix, and the braised red cabbage alongside. Serve the baked cabbage rolls with the yoghurt and top with seed mix, and the braised red cabbage alongside."
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} | 65a4959177ae2fb40f0cfb5216da94d30ab3a9a1f8979f68f7d0bd2a576fe8e3 | Roasted vegetable quiche recipe
An average of 4.5 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetable_quiche_25657_16x9.jpg Filled with colourful chunky vegetables and large enough to serve a crowd, this would make a decorative addition to an Easter feast. Roasting the vegetables, and including Gruyère with its distinctive flavour, ensures that it is very moreish too. For this recipe you will need a 28cm/11in loose-bottomed fluted tart tin and some baking beans. 225g/8oz plain flour, plus extra for dusting175g/6oz cold butter, cubed1 free-range egg, beaten 225g/8oz plain flour, plus extra for dusting 175g/6oz cold butter, cubed 1 free-range egg, beaten 2 onions, quartered, then halve each quarter lenghtways200g/7oz baby courgettes, halved lengthways260g/9½oz spinach 1-2 tbsp olive oil300ml/10fl oz double cream4 free-range eggs180g/6½oz gruyère cheese (or vegetarian alternative), gratedsalt and freshly ground black pepper 2 onions, quartered, then halve each quarter lenghtways 200g/7oz baby courgettes, halved lengthways 260g/9½oz spinach 1-2 tbsp olive oil 300ml/10fl oz double cream 4 free-range eggs 180g/6½oz gruyère cheese (or vegetarian alternative), grated salt and freshly ground black pepper Method Put the flour and butter in a food processor and pulse until they take on the texture of bread crumbs. (Or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the egg and 1 tablespoon cold water and pulse until combined and a dough forms (or mix by hand).Roll the dough on a lightly floured, cold work surface into a circle large enough to line the tart tin and roughly 3mm thick, leaving a generous edge to allow for shrinking in the oven. Lay the pastry in the tin and push it gently into the corners where the base meets the sides. Prick the base and sides of the pastry with a fork and chill in the fridge for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4.Line the chilled pastry with baking paper and fill with baking beans. Bake for 10 minutes. Remove the beans and paper and put the pastry case back in the oven for another 10-15 minutes. Remove from the oven and set aside to cool. Increase the oven temperature to 200C/180C Fan/Gas 6.Put the onions and courgettes in a large sandwich bag, drizzle with olive oil and season generously with salt and pepper and shake the bag to coat. Tip onto a large baking tray. Roast for 30–40 minutes, turning the vegetables over halfway through cooking, until tender and golden-brown. Remove from the oven. Reduce the oven temperature to 180C/160C/Gas 4.Meanwhile, bring a small amount of water to the boil in a wide lidded pan. Once boiling add the spinach, clamp down the lid and turn off the heat. After 5 minutes, drain the spinach and leave to cool. Gather the spinach into a ball and using a clean tea towel squeeze as much water out as possible. Once the spinach is as dry as you can get place it on a chopping board and roughly chop. Whisk together the cream, eggs and half the cheese and season well with salt and pepper. Once the vegetables are roasted you are ready to assemble the quiche. Sprinkle the remaining cheese onto the base of the pastry case. Pile in the vegetables, spreading them out so that they are evenly distributed, and pour over the cream mixture.Bake the quiche for 25–35 minutes or until the filling is set and golden-brown on top. Take out of the oven and leave to cool slightly before removing from the tin and transferring to a serving plate. Serve warm. Put the flour and butter in a food processor and pulse until they take on the texture of bread crumbs. (Or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the egg and 1 tablespoon cold water and pulse until combined and a dough forms (or mix by hand). Put the flour and butter in a food processor and pulse until they take on the texture of bread crumbs. (Or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the egg and 1 tablespoon cold water and pulse until combined and a dough forms (or mix by hand). Roll the dough on a lightly floured, cold work surface into a circle large enough to line the tart tin and roughly 3mm thick, leaving a generous edge to allow for shrinking in the oven. Lay the pastry in the tin and push it gently into the corners where the base meets the sides. Prick the base and sides of the pastry with a fork and chill in the fridge for 15 minutes. Roll the dough on a lightly floured, cold work surface into a circle large enough to line the tart tin and roughly 3mm thick, leaving a generous edge to allow for shrinking in the oven. Lay the pastry in the tin and push it gently into the corners where the base meets the sides. Prick the base and sides of the pastry with a fork and chill in the fridge for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line the chilled pastry with baking paper and fill with baking beans. Bake for 10 minutes. Remove the beans and paper and put the pastry case back in the oven for another 10-15 minutes. Remove from the oven and set aside to cool. Line the chilled pastry with baking paper and fill with baking beans. Bake for 10 minutes. Remove the beans and paper and put the pastry case back in the oven for another 10-15 minutes. Remove from the oven and set aside to cool. Increase the oven temperature to 200C/180C Fan/Gas 6. Increase the oven temperature to 200C/180C Fan/Gas 6. Put the onions and courgettes in a large sandwich bag, drizzle with olive oil and season generously with salt and pepper and shake the bag to coat. Tip onto a large baking tray. Roast for 30–40 minutes, turning the vegetables over halfway through cooking, until tender and golden-brown. Remove from the oven. Reduce the oven temperature to 180C/160C/Gas 4. Put the onions and courgettes in a large sandwich bag, drizzle with olive oil and season generously with salt and pepper and shake the bag to coat. Tip onto a large baking tray. Roast for 30–40 minutes, turning the vegetables over halfway through cooking, until tender and golden-brown. Remove from the oven. Reduce the oven temperature to 180C/160C/Gas 4. Meanwhile, bring a small amount of water to the boil in a wide lidded pan. Once boiling add the spinach, clamp down the lid and turn off the heat. After 5 minutes, drain the spinach and leave to cool. Gather the spinach into a ball and using a clean tea towel squeeze as much water out as possible. Once the spinach is as dry as you can get place it on a chopping board and roughly chop. Whisk together the cream, eggs and half the cheese and season well with salt and pepper. Meanwhile, bring a small amount of water to the boil in a wide lidded pan. Once boiling add the spinach, clamp down the lid and turn off the heat. After 5 minutes, drain the spinach and leave to cool. Gather the spinach into a ball and using a clean tea towel squeeze as much water out as possible. Once the spinach is as dry as you can get place it on a chopping board and roughly chop. Whisk together the cream, eggs and half the cheese and season well with salt and pepper. Once the vegetables are roasted you are ready to assemble the quiche. Sprinkle the remaining cheese onto the base of the pastry case. Pile in the vegetables, spreading them out so that they are evenly distributed, and pour over the cream mixture. Once the vegetables are roasted you are ready to assemble the quiche. Sprinkle the remaining cheese onto the base of the pastry case. Pile in the vegetables, spreading them out so that they are evenly distributed, and pour over the cream mixture. Bake the quiche for 25–35 minutes or until the filling is set and golden-brown on top. Take out of the oven and leave to cool slightly before removing from the tin and transferring to a serving plate. Serve warm. Bake the quiche for 25–35 minutes or until the filling is set and golden-brown on top. Take out of the oven and leave to cool slightly before removing from the tin and transferring to a serving plate. Serve warm. | {
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"title": "Roasted vegetable quiche recipe",
"content": "An average of 4.5 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetable_quiche_25657_16x9.jpg Filled with colourful chunky vegetables and large enough to serve a crowd, this would make a decorative addition to an Easter feast. Roasting the vegetables, and including Gruyère with its distinctive flavour, ensures that it is very moreish too. For this recipe you will need a 28cm/11in loose-bottomed fluted tart tin and some baking beans. 225g/8oz plain flour, plus extra for dusting175g/6oz cold butter, cubed1 free-range egg, beaten 225g/8oz plain flour, plus extra for dusting 175g/6oz cold butter, cubed 1 free-range egg, beaten 2 onions, quartered, then halve each quarter lenghtways200g/7oz baby courgettes, halved lengthways260g/9½oz spinach 1-2 tbsp olive oil300ml/10fl oz double cream4 free-range eggs180g/6½oz gruyère cheese (or vegetarian alternative), gratedsalt and freshly ground black pepper 2 onions, quartered, then halve each quarter lenghtways 200g/7oz baby courgettes, halved lengthways 260g/9½oz spinach 1-2 tbsp olive oil 300ml/10fl oz double cream 4 free-range eggs 180g/6½oz gruyère cheese (or vegetarian alternative), grated salt and freshly ground black pepper Method Put the flour and butter in a food processor and pulse until they take on the texture of bread crumbs. (Or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the egg and 1 tablespoon cold water and pulse until combined and a dough forms (or mix by hand).Roll the dough on a lightly floured, cold work surface into a circle large enough to line the tart tin and roughly 3mm thick, leaving a generous edge to allow for shrinking in the oven. Lay the pastry in the tin and push it gently into the corners where the base meets the sides. Prick the base and sides of the pastry with a fork and chill in the fridge for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4.Line the chilled pastry with baking paper and fill with baking beans. Bake for 10 minutes. Remove the beans and paper and put the pastry case back in the oven for another 10-15 minutes. Remove from the oven and set aside to cool. Increase the oven temperature to 200C/180C Fan/Gas 6.Put the onions and courgettes in a large sandwich bag, drizzle with olive oil and season generously with salt and pepper and shake the bag to coat. Tip onto a large baking tray. Roast for 30–40 minutes, turning the vegetables over halfway through cooking, until tender and golden-brown. Remove from the oven. Reduce the oven temperature to 180C/160C/Gas 4.Meanwhile, bring a small amount of water to the boil in a wide lidded pan. Once boiling add the spinach, clamp down the lid and turn off the heat. After 5 minutes, drain the spinach and leave to cool. Gather the spinach into a ball and using a clean tea towel squeeze as much water out as possible. Once the spinach is as dry as you can get place it on a chopping board and roughly chop. Whisk together the cream, eggs and half the cheese and season well with salt and pepper. Once the vegetables are roasted you are ready to assemble the quiche. Sprinkle the remaining cheese onto the base of the pastry case. Pile in the vegetables, spreading them out so that they are evenly distributed, and pour over the cream mixture.Bake the quiche for 25–35 minutes or until the filling is set and golden-brown on top. Take out of the oven and leave to cool slightly before removing from the tin and transferring to a serving plate. Serve warm. Put the flour and butter in a food processor and pulse until they take on the texture of bread crumbs. (Or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the egg and 1 tablespoon cold water and pulse until combined and a dough forms (or mix by hand). Put the flour and butter in a food processor and pulse until they take on the texture of bread crumbs. (Or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the egg and 1 tablespoon cold water and pulse until combined and a dough forms (or mix by hand). Roll the dough on a lightly floured, cold work surface into a circle large enough to line the tart tin and roughly 3mm thick, leaving a generous edge to allow for shrinking in the oven. Lay the pastry in the tin and push it gently into the corners where the base meets the sides. Prick the base and sides of the pastry with a fork and chill in the fridge for 15 minutes. Roll the dough on a lightly floured, cold work surface into a circle large enough to line the tart tin and roughly 3mm thick, leaving a generous edge to allow for shrinking in the oven. Lay the pastry in the tin and push it gently into the corners where the base meets the sides. Prick the base and sides of the pastry with a fork and chill in the fridge for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line the chilled pastry with baking paper and fill with baking beans. Bake for 10 minutes. Remove the beans and paper and put the pastry case back in the oven for another 10-15 minutes. Remove from the oven and set aside to cool. Line the chilled pastry with baking paper and fill with baking beans. Bake for 10 minutes. Remove the beans and paper and put the pastry case back in the oven for another 10-15 minutes. Remove from the oven and set aside to cool. Increase the oven temperature to 200C/180C Fan/Gas 6. Increase the oven temperature to 200C/180C Fan/Gas 6. Put the onions and courgettes in a large sandwich bag, drizzle with olive oil and season generously with salt and pepper and shake the bag to coat. Tip onto a large baking tray. Roast for 30–40 minutes, turning the vegetables over halfway through cooking, until tender and golden-brown. Remove from the oven. Reduce the oven temperature to 180C/160C/Gas 4. Put the onions and courgettes in a large sandwich bag, drizzle with olive oil and season generously with salt and pepper and shake the bag to coat. Tip onto a large baking tray. Roast for 30–40 minutes, turning the vegetables over halfway through cooking, until tender and golden-brown. Remove from the oven. Reduce the oven temperature to 180C/160C/Gas 4. Meanwhile, bring a small amount of water to the boil in a wide lidded pan. Once boiling add the spinach, clamp down the lid and turn off the heat. After 5 minutes, drain the spinach and leave to cool. Gather the spinach into a ball and using a clean tea towel squeeze as much water out as possible. Once the spinach is as dry as you can get place it on a chopping board and roughly chop. Whisk together the cream, eggs and half the cheese and season well with salt and pepper. Meanwhile, bring a small amount of water to the boil in a wide lidded pan. Once boiling add the spinach, clamp down the lid and turn off the heat. After 5 minutes, drain the spinach and leave to cool. Gather the spinach into a ball and using a clean tea towel squeeze as much water out as possible. Once the spinach is as dry as you can get place it on a chopping board and roughly chop. Whisk together the cream, eggs and half the cheese and season well with salt and pepper. Once the vegetables are roasted you are ready to assemble the quiche. Sprinkle the remaining cheese onto the base of the pastry case. Pile in the vegetables, spreading them out so that they are evenly distributed, and pour over the cream mixture. Once the vegetables are roasted you are ready to assemble the quiche. Sprinkle the remaining cheese onto the base of the pastry case. Pile in the vegetables, spreading them out so that they are evenly distributed, and pour over the cream mixture. Bake the quiche for 25–35 minutes or until the filling is set and golden-brown on top. Take out of the oven and leave to cool slightly before removing from the tin and transferring to a serving plate. Serve warm. Bake the quiche for 25–35 minutes or until the filling is set and golden-brown on top. Take out of the oven and leave to cool slightly before removing from the tin and transferring to a serving plate. Serve warm."
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} | 9c356d2fc6625722968f23e4888d30fcf8e9e74b0baaf856afb3c4b2f560bd2d | Roasted summer vegetable and feta quiche recipe
An average of 4.2 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_summer_vegetable_82276_16x9.jpg A colourful veggie quiche that's best served warm. Try it with a side of green beans or a tomato salad and keep any leftovers for packed lunches. Each serving provides 354 kcal, 9.5g protein, 25g carbohydrate (of which 3g sugars), 23.5g fat (of which 12.5g saturates), 2.5g fibre and 0.8g salt. 225g/8oz plain flour, plus extra for dustingpinch salt85g/3oz cold unsalted butter, cubed, plus extra for greasing40g/1½oz cold vegetable shortening 225g/8oz plain flour, plus extra for dusting pinch salt 85g/3oz cold unsalted butter, cubed, plus extra for greasing 40g/1½oz cold vegetable shortening 1 large red pepper, deseeded and cut into bite-sized pieces1 large orange pepper, deseeded and cut into bite-sized pieces1 courgette, cut into bite-sized pieces½ tbsp extra virgin olive oil2 large free-range eggs2 large free-range egg yolks50ml/2fl oz full-fat milk150ml/¼ pint single cream120g/4⅓oz fetasalt and freshly ground black pepper 1 large red pepper, deseeded and cut into bite-sized pieces 1 large orange pepper, deseeded and cut into bite-sized pieces 1 courgette, cut into bite-sized pieces ½ tbsp extra virgin olive oil 2 large free-range eggs 2 large free-range egg yolks 50ml/2fl oz full-fat milk 150ml/¼ pint single cream 120g/4⅓oz feta salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in diameter quiche tin. Put a baking tray big enough to hold the quiche tin into the oven to preheat.To make the pastry, mix the flour and salt in a large bowl. Rub in the butter and the vegetable shortening until the mixture resembles breadcrumbs. Bring the pastry together using a table knife, adding cold water a tablespoon at a time – you might need up to 6 tablespoons – until it forms a dough. Shape the dough into a flat disc, wrap in cling film and place in the fridge for 20–30 minutes.Meanwhile, to make the filling, spread the peppers and courgette over a large baking tray. Add the oil and a generous amount of seasoning and stir well. Roast for about 30 minutes, or until tender and just starting to char. Remove from the oven, leaving the vegetables on the baking tray to cool. Leave the oven on. Roll out the pastry on a well-floured surface until you have a disc large enough to line the dish. Use the pastry to line the tin, pushing it gently into the corners. Trim excess pastry from around the rim and use it to patch up any cracks if necessary. Return the pastry case to the fridge for 20 minutes.Whisk together the eggs, egg yolks, milk, cream and a generous amount of seasoning in a large bowl and set aside. Remove the pastry case from the fridge and scatter the cooked vegetables over the base. Crumble over the feta, then pour over the egg mixture. Put the quiche tin on the hot baking sheet and bake for 40–45 minutes, or until the filling is golden, just set and slightly puffy. (If you do not preheat the baking sheet you will need to blind bake the pastry case before filling it – see the tip for information on how to do this.)Leave the quiche to rest for at least 10 minutes before slicing. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in diameter quiche tin. Put a baking tray big enough to hold the quiche tin into the oven to preheat. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in diameter quiche tin. Put a baking tray big enough to hold the quiche tin into the oven to preheat. To make the pastry, mix the flour and salt in a large bowl. Rub in the butter and the vegetable shortening until the mixture resembles breadcrumbs. To make the pastry, mix the flour and salt in a large bowl. Rub in the butter and the vegetable shortening until the mixture resembles breadcrumbs. Bring the pastry together using a table knife, adding cold water a tablespoon at a time – you might need up to 6 tablespoons – until it forms a dough. Shape the dough into a flat disc, wrap in cling film and place in the fridge for 20–30 minutes. Bring the pastry together using a table knife, adding cold water a tablespoon at a time – you might need up to 6 tablespoons – until it forms a dough. Shape the dough into a flat disc, wrap in cling film and place in the fridge for 20–30 minutes. Meanwhile, to make the filling, spread the peppers and courgette over a large baking tray. Add the oil and a generous amount of seasoning and stir well. Roast for about 30 minutes, or until tender and just starting to char. Remove from the oven, leaving the vegetables on the baking tray to cool. Leave the oven on. Meanwhile, to make the filling, spread the peppers and courgette over a large baking tray. Add the oil and a generous amount of seasoning and stir well. Roast for about 30 minutes, or until tender and just starting to char. Remove from the oven, leaving the vegetables on the baking tray to cool. Leave the oven on. Roll out the pastry on a well-floured surface until you have a disc large enough to line the dish. Use the pastry to line the tin, pushing it gently into the corners. Roll out the pastry on a well-floured surface until you have a disc large enough to line the dish. Use the pastry to line the tin, pushing it gently into the corners. Trim excess pastry from around the rim and use it to patch up any cracks if necessary. Return the pastry case to the fridge for 20 minutes. Trim excess pastry from around the rim and use it to patch up any cracks if necessary. Return the pastry case to the fridge for 20 minutes. Whisk together the eggs, egg yolks, milk, cream and a generous amount of seasoning in a large bowl and set aside. Whisk together the eggs, egg yolks, milk, cream and a generous amount of seasoning in a large bowl and set aside. Remove the pastry case from the fridge and scatter the cooked vegetables over the base. Crumble over the feta, then pour over the egg mixture. Remove the pastry case from the fridge and scatter the cooked vegetables over the base. Crumble over the feta, then pour over the egg mixture. Put the quiche tin on the hot baking sheet and bake for 40–45 minutes, or until the filling is golden, just set and slightly puffy. (If you do not preheat the baking sheet you will need to blind bake the pastry case before filling it – see the tip for information on how to do this.) Put the quiche tin on the hot baking sheet and bake for 40–45 minutes, or until the filling is golden, just set and slightly puffy. (If you do not preheat the baking sheet you will need to blind bake the pastry case before filling it – see the tip for information on how to do this.) Leave the quiche to rest for at least 10 minutes before slicing. Leave the quiche to rest for at least 10 minutes before slicing. Recipe tips If you use all butter rather than a mixture of butter and vegetable shortening in your pastry base, blind bake it (lined with baking paper and baking beans) at 200C/180C Fan/Gas 5 for 15 minutes, then remove the paper and beans and bake for a further 10 minutes. Feel free to try different roasted veg in this recipe. You could try roasted squash, sweet potato or even cauliflower. Quiches can be frozen in portions if you have leftovers. | {
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"title": "Roasted summer vegetable and feta quiche recipe",
"content": "An average of 4.2 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_summer_vegetable_82276_16x9.jpg A colourful veggie quiche that's best served warm. Try it with a side of green beans or a tomato salad and keep any leftovers for packed lunches. Each serving provides 354 kcal, 9.5g protein, 25g carbohydrate (of which 3g sugars), 23.5g fat (of which 12.5g saturates), 2.5g fibre and 0.8g salt. 225g/8oz plain flour, plus extra for dustingpinch salt85g/3oz cold unsalted butter, cubed, plus extra for greasing40g/1½oz cold vegetable shortening 225g/8oz plain flour, plus extra for dusting pinch salt 85g/3oz cold unsalted butter, cubed, plus extra for greasing 40g/1½oz cold vegetable shortening 1 large red pepper, deseeded and cut into bite-sized pieces1 large orange pepper, deseeded and cut into bite-sized pieces1 courgette, cut into bite-sized pieces½ tbsp extra virgin olive oil2 large free-range eggs2 large free-range egg yolks50ml/2fl oz full-fat milk150ml/¼ pint single cream120g/4⅓oz fetasalt and freshly ground black pepper 1 large red pepper, deseeded and cut into bite-sized pieces 1 large orange pepper, deseeded and cut into bite-sized pieces 1 courgette, cut into bite-sized pieces ½ tbsp extra virgin olive oil 2 large free-range eggs 2 large free-range egg yolks 50ml/2fl oz full-fat milk 150ml/¼ pint single cream 120g/4⅓oz feta salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in diameter quiche tin. Put a baking tray big enough to hold the quiche tin into the oven to preheat.To make the pastry, mix the flour and salt in a large bowl. Rub in the butter and the vegetable shortening until the mixture resembles breadcrumbs. Bring the pastry together using a table knife, adding cold water a tablespoon at a time – you might need up to 6 tablespoons – until it forms a dough. Shape the dough into a flat disc, wrap in cling film and place in the fridge for 20–30 minutes.Meanwhile, to make the filling, spread the peppers and courgette over a large baking tray. Add the oil and a generous amount of seasoning and stir well. Roast for about 30 minutes, or until tender and just starting to char. Remove from the oven, leaving the vegetables on the baking tray to cool. Leave the oven on. Roll out the pastry on a well-floured surface until you have a disc large enough to line the dish. Use the pastry to line the tin, pushing it gently into the corners. Trim excess pastry from around the rim and use it to patch up any cracks if necessary. Return the pastry case to the fridge for 20 minutes.Whisk together the eggs, egg yolks, milk, cream and a generous amount of seasoning in a large bowl and set aside. Remove the pastry case from the fridge and scatter the cooked vegetables over the base. Crumble over the feta, then pour over the egg mixture. Put the quiche tin on the hot baking sheet and bake for 40–45 minutes, or until the filling is golden, just set and slightly puffy. (If you do not preheat the baking sheet you will need to blind bake the pastry case before filling it – see the tip for information on how to do this.)Leave the quiche to rest for at least 10 minutes before slicing. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in diameter quiche tin. Put a baking tray big enough to hold the quiche tin into the oven to preheat. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in diameter quiche tin. Put a baking tray big enough to hold the quiche tin into the oven to preheat. To make the pastry, mix the flour and salt in a large bowl. Rub in the butter and the vegetable shortening until the mixture resembles breadcrumbs. To make the pastry, mix the flour and salt in a large bowl. Rub in the butter and the vegetable shortening until the mixture resembles breadcrumbs. Bring the pastry together using a table knife, adding cold water a tablespoon at a time – you might need up to 6 tablespoons – until it forms a dough. Shape the dough into a flat disc, wrap in cling film and place in the fridge for 20–30 minutes. Bring the pastry together using a table knife, adding cold water a tablespoon at a time – you might need up to 6 tablespoons – until it forms a dough. Shape the dough into a flat disc, wrap in cling film and place in the fridge for 20–30 minutes. Meanwhile, to make the filling, spread the peppers and courgette over a large baking tray. Add the oil and a generous amount of seasoning and stir well. Roast for about 30 minutes, or until tender and just starting to char. Remove from the oven, leaving the vegetables on the baking tray to cool. Leave the oven on. Meanwhile, to make the filling, spread the peppers and courgette over a large baking tray. Add the oil and a generous amount of seasoning and stir well. Roast for about 30 minutes, or until tender and just starting to char. Remove from the oven, leaving the vegetables on the baking tray to cool. Leave the oven on. Roll out the pastry on a well-floured surface until you have a disc large enough to line the dish. Use the pastry to line the tin, pushing it gently into the corners. Roll out the pastry on a well-floured surface until you have a disc large enough to line the dish. Use the pastry to line the tin, pushing it gently into the corners. Trim excess pastry from around the rim and use it to patch up any cracks if necessary. Return the pastry case to the fridge for 20 minutes. Trim excess pastry from around the rim and use it to patch up any cracks if necessary. Return the pastry case to the fridge for 20 minutes. Whisk together the eggs, egg yolks, milk, cream and a generous amount of seasoning in a large bowl and set aside. Whisk together the eggs, egg yolks, milk, cream and a generous amount of seasoning in a large bowl and set aside. Remove the pastry case from the fridge and scatter the cooked vegetables over the base. Crumble over the feta, then pour over the egg mixture. Remove the pastry case from the fridge and scatter the cooked vegetables over the base. Crumble over the feta, then pour over the egg mixture. Put the quiche tin on the hot baking sheet and bake for 40–45 minutes, or until the filling is golden, just set and slightly puffy. (If you do not preheat the baking sheet you will need to blind bake the pastry case before filling it – see the tip for information on how to do this.) Put the quiche tin on the hot baking sheet and bake for 40–45 minutes, or until the filling is golden, just set and slightly puffy. (If you do not preheat the baking sheet you will need to blind bake the pastry case before filling it – see the tip for information on how to do this.) Leave the quiche to rest for at least 10 minutes before slicing. Leave the quiche to rest for at least 10 minutes before slicing. Recipe tips If you use all butter rather than a mixture of butter and vegetable shortening in your pastry base, blind bake it (lined with baking paper and baking beans) at 200C/180C Fan/Gas 5 for 15 minutes, then remove the paper and beans and bake for a further 10 minutes. Feel free to try different roasted veg in this recipe. You could try roasted squash, sweet potato or even cauliflower. Quiches can be frozen in portions if you have leftovers."
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} | 8762fa514a6994b02029ebde4882e6cb009665addd2b8228cc465172a4a67af9 | Mary Berry's salmon en croûte with red pesto recipe
Salmon en croûte with red pesto and roasted vegetables An average of 4.9 out of 5 stars from 15 ratings This is perfect to serve for a summer buffet, for a Sunday lunch or for a stylish dinner party. It is full of flavour, easy to prepare ahead and easy to serve. Just add new potatoes and a side salad. 3 red peppers2 red onions3 courgettes3 tbsp olive oil 3 red peppers 2 red onions 3 courgettes 3 tbsp olive oil 2 x 320g/11½oz packs ready-rolled puff pastry 1kg/2lb 4oz side of salmon, cut from the centre3 tbsp red sundried tomato pesto1 free-range egg, beaten 2 x 320g/11½oz packs ready-rolled puff pastry 1kg/2lb 4oz side of salmon, cut from the centre 3 tbsp red sundried tomato pesto 1 free-range egg, beaten 600ml/1 pint pouring double cream1 lemon, juice only4 tbsp red sundried tomato pesto4 tbsp chopped fresh basil 600ml/1 pint pouring double cream 1 lemon, juice only 4 tbsp red sundried tomato pesto 4 tbsp chopped fresh basil Method Preheat the oven to 220C/425F/Gas 7. For the roasted vegetables, cut the red peppers in half, discarding the core and seeds, and place in a large roasting tin. Peel and cut the onions into eight wedges, and cut the courgettes into 1cm/½in thick slices lengthwise. Add the onion and courgette to the roasting tin with the olive oil and roast for 20-25 minutes, or until the vegetables are charred and tender. Allow to cool, then peel away, and discard the skin from the red peppers and cut into bite-sized pieces.For the salmon en croute, preheat a large baking tray in the oven.Unroll one pack of pastry and roll a little longer until it is about 2cm/¾in larger all around than the piece of fish (check that it will fit on the baking tray, you may have to place it diagonally.) Place the pastry on top of a sheet of baking parchment so that you can easily slide the pie onto the hot baking tray. Place the salmon on the centre of the pastry and spread with the pesto, top with the courgettes and onion and lay the red pepper on top. Brush the edge of the pastry with beaten egg.Roll out the second pack of the pastry to a rectangle slightly larger than the first one so that it drapes over the fish and filling. Carefully lift it over the salmon, trim off any excess and press the edges well to seal. Re-roll the pastry trimmings thinly and cut out pastry decorations if liked – such as little fishes. Brush the pastry with beaten egg.Carefully slide the pie onto the preheated baking tray on the non-stick baking paper, and bake for 35-40 minutes, or until golden-brown both on top and underneath. Allow to rest for 10 minutes while you make the sauce.For the sauce, gently heat the cream in a pan, and stir in the lemon juice and pesto. Remove from the heat and then stir in the basil just before serving. Serve the salmon cut into slices, with the sauce. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. For the roasted vegetables, cut the red peppers in half, discarding the core and seeds, and place in a large roasting tin. Peel and cut the onions into eight wedges, and cut the courgettes into 1cm/½in thick slices lengthwise. For the roasted vegetables, cut the red peppers in half, discarding the core and seeds, and place in a large roasting tin. Peel and cut the onions into eight wedges, and cut the courgettes into 1cm/½in thick slices lengthwise. Add the onion and courgette to the roasting tin with the olive oil and roast for 20-25 minutes, or until the vegetables are charred and tender. Allow to cool, then peel away, and discard the skin from the red peppers and cut into bite-sized pieces. Add the onion and courgette to the roasting tin with the olive oil and roast for 20-25 minutes, or until the vegetables are charred and tender. Allow to cool, then peel away, and discard the skin from the red peppers and cut into bite-sized pieces. For the salmon en croute, preheat a large baking tray in the oven. For the salmon en croute, preheat a large baking tray in the oven. Unroll one pack of pastry and roll a little longer until it is about 2cm/¾in larger all around than the piece of fish (check that it will fit on the baking tray, you may have to place it diagonally.) Place the pastry on top of a sheet of baking parchment so that you can easily slide the pie onto the hot baking tray. Place the salmon on the centre of the pastry and spread with the pesto, top with the courgettes and onion and lay the red pepper on top. Brush the edge of the pastry with beaten egg. Unroll one pack of pastry and roll a little longer until it is about 2cm/¾in larger all around than the piece of fish (check that it will fit on the baking tray, you may have to place it diagonally.) Place the pastry on top of a sheet of baking parchment so that you can easily slide the pie onto the hot baking tray. Place the salmon on the centre of the pastry and spread with the pesto, top with the courgettes and onion and lay the red pepper on top. Brush the edge of the pastry with beaten egg. Roll out the second pack of the pastry to a rectangle slightly larger than the first one so that it drapes over the fish and filling. Carefully lift it over the salmon, trim off any excess and press the edges well to seal. Re-roll the pastry trimmings thinly and cut out pastry decorations if liked – such as little fishes. Brush the pastry with beaten egg. Roll out the second pack of the pastry to a rectangle slightly larger than the first one so that it drapes over the fish and filling. Carefully lift it over the salmon, trim off any excess and press the edges well to seal. Re-roll the pastry trimmings thinly and cut out pastry decorations if liked – such as little fishes. Brush the pastry with beaten egg. Carefully slide the pie onto the preheated baking tray on the non-stick baking paper, and bake for 35-40 minutes, or until golden-brown both on top and underneath. Allow to rest for 10 minutes while you make the sauce. Carefully slide the pie onto the preheated baking tray on the non-stick baking paper, and bake for 35-40 minutes, or until golden-brown both on top and underneath. Allow to rest for 10 minutes while you make the sauce. For the sauce, gently heat the cream in a pan, and stir in the lemon juice and pesto. Remove from the heat and then stir in the basil just before serving. For the sauce, gently heat the cream in a pan, and stir in the lemon juice and pesto. Remove from the heat and then stir in the basil just before serving. Serve the salmon cut into slices, with the sauce. Serve the salmon cut into slices, with the sauce. Recipe tips Try to buy a wide piece of fish rather than a long thin fillet, as it will fit in the oven better. It is essential to heat a baking tray in the oven as this instantly starts to cook the pastry preventing a soggy bottom! Use green basil pesto if you prefer. | {
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"title": "Mary Berry's salmon en croûte with red pesto recipe",
"content": "Salmon en croûte with red pesto and roasted vegetables An average of 4.9 out of 5 stars from 15 ratings This is perfect to serve for a summer buffet, for a Sunday lunch or for a stylish dinner party. It is full of flavour, easy to prepare ahead and easy to serve. Just add new potatoes and a side salad. 3 red peppers2 red onions3 courgettes3 tbsp olive oil 3 red peppers 2 red onions 3 courgettes 3 tbsp olive oil 2 x 320g/11½oz packs ready-rolled puff pastry 1kg/2lb 4oz side of salmon, cut from the centre3 tbsp red sundried tomato pesto1 free-range egg, beaten 2 x 320g/11½oz packs ready-rolled puff pastry 1kg/2lb 4oz side of salmon, cut from the centre 3 tbsp red sundried tomato pesto 1 free-range egg, beaten 600ml/1 pint pouring double cream1 lemon, juice only4 tbsp red sundried tomato pesto4 tbsp chopped fresh basil 600ml/1 pint pouring double cream 1 lemon, juice only 4 tbsp red sundried tomato pesto 4 tbsp chopped fresh basil Method Preheat the oven to 220C/425F/Gas 7. For the roasted vegetables, cut the red peppers in half, discarding the core and seeds, and place in a large roasting tin. Peel and cut the onions into eight wedges, and cut the courgettes into 1cm/½in thick slices lengthwise. Add the onion and courgette to the roasting tin with the olive oil and roast for 20-25 minutes, or until the vegetables are charred and tender. Allow to cool, then peel away, and discard the skin from the red peppers and cut into bite-sized pieces.For the salmon en croute, preheat a large baking tray in the oven.Unroll one pack of pastry and roll a little longer until it is about 2cm/¾in larger all around than the piece of fish (check that it will fit on the baking tray, you may have to place it diagonally.) Place the pastry on top of a sheet of baking parchment so that you can easily slide the pie onto the hot baking tray. Place the salmon on the centre of the pastry and spread with the pesto, top with the courgettes and onion and lay the red pepper on top. Brush the edge of the pastry with beaten egg.Roll out the second pack of the pastry to a rectangle slightly larger than the first one so that it drapes over the fish and filling. Carefully lift it over the salmon, trim off any excess and press the edges well to seal. Re-roll the pastry trimmings thinly and cut out pastry decorations if liked – such as little fishes. Brush the pastry with beaten egg.Carefully slide the pie onto the preheated baking tray on the non-stick baking paper, and bake for 35-40 minutes, or until golden-brown both on top and underneath. Allow to rest for 10 minutes while you make the sauce.For the sauce, gently heat the cream in a pan, and stir in the lemon juice and pesto. Remove from the heat and then stir in the basil just before serving. Serve the salmon cut into slices, with the sauce. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. For the roasted vegetables, cut the red peppers in half, discarding the core and seeds, and place in a large roasting tin. Peel and cut the onions into eight wedges, and cut the courgettes into 1cm/½in thick slices lengthwise. For the roasted vegetables, cut the red peppers in half, discarding the core and seeds, and place in a large roasting tin. Peel and cut the onions into eight wedges, and cut the courgettes into 1cm/½in thick slices lengthwise. Add the onion and courgette to the roasting tin with the olive oil and roast for 20-25 minutes, or until the vegetables are charred and tender. Allow to cool, then peel away, and discard the skin from the red peppers and cut into bite-sized pieces. Add the onion and courgette to the roasting tin with the olive oil and roast for 20-25 minutes, or until the vegetables are charred and tender. Allow to cool, then peel away, and discard the skin from the red peppers and cut into bite-sized pieces. For the salmon en croute, preheat a large baking tray in the oven. For the salmon en croute, preheat a large baking tray in the oven. Unroll one pack of pastry and roll a little longer until it is about 2cm/¾in larger all around than the piece of fish (check that it will fit on the baking tray, you may have to place it diagonally.) Place the pastry on top of a sheet of baking parchment so that you can easily slide the pie onto the hot baking tray. Place the salmon on the centre of the pastry and spread with the pesto, top with the courgettes and onion and lay the red pepper on top. Brush the edge of the pastry with beaten egg. Unroll one pack of pastry and roll a little longer until it is about 2cm/¾in larger all around than the piece of fish (check that it will fit on the baking tray, you may have to place it diagonally.) Place the pastry on top of a sheet of baking parchment so that you can easily slide the pie onto the hot baking tray. Place the salmon on the centre of the pastry and spread with the pesto, top with the courgettes and onion and lay the red pepper on top. Brush the edge of the pastry with beaten egg. Roll out the second pack of the pastry to a rectangle slightly larger than the first one so that it drapes over the fish and filling. Carefully lift it over the salmon, trim off any excess and press the edges well to seal. Re-roll the pastry trimmings thinly and cut out pastry decorations if liked – such as little fishes. Brush the pastry with beaten egg. Roll out the second pack of the pastry to a rectangle slightly larger than the first one so that it drapes over the fish and filling. Carefully lift it over the salmon, trim off any excess and press the edges well to seal. Re-roll the pastry trimmings thinly and cut out pastry decorations if liked – such as little fishes. Brush the pastry with beaten egg. Carefully slide the pie onto the preheated baking tray on the non-stick baking paper, and bake for 35-40 minutes, or until golden-brown both on top and underneath. Allow to rest for 10 minutes while you make the sauce. Carefully slide the pie onto the preheated baking tray on the non-stick baking paper, and bake for 35-40 minutes, or until golden-brown both on top and underneath. Allow to rest for 10 minutes while you make the sauce. For the sauce, gently heat the cream in a pan, and stir in the lemon juice and pesto. Remove from the heat and then stir in the basil just before serving. For the sauce, gently heat the cream in a pan, and stir in the lemon juice and pesto. Remove from the heat and then stir in the basil just before serving. Serve the salmon cut into slices, with the sauce. Serve the salmon cut into slices, with the sauce. Recipe tips Try to buy a wide piece of fish rather than a long thin fillet, as it will fit in the oven better. It is essential to heat a baking tray in the oven as this instantly starts to cook the pastry preventing a soggy bottom! Use green basil pesto if you prefer."
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} | acde3b0cbff5f2765de8f9f2c6b287988203c356f5325444a6d278ecff89afea | Roast beetroot recipe
An average of 4.4 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastbeetroot_72797_16x9.jpg A really simple and delicious way to cook beetroot. The sweet and mellow flavours complement roast chicken perfectly. 6 beetroots, unpeeled 3 medium unpeeled red onions4 unpeeled whole garlic cloves4 tbsp olive oil 6 beetroots, unpeeled 3 medium unpeeled red onions 4 unpeeled whole garlic cloves 4 tbsp olive oil 50ml/2fl oz vegetable stock2 tbsp balsamic vinegar1 sprigs of thyme, leaves picked and chopped salt and freshly ground black pepper 50ml/2fl oz vegetable stock 2 tbsp balsamic vinegar 1 sprigs of thyme, leaves picked and chopped salt and freshly ground black pepper Method Preheat the oven to 180C/360F/Gas 4.Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side. To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thymeBring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season.Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil. Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side. To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season. Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season. Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately. Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately. | {
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"content": "An average of 4.4 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastbeetroot_72797_16x9.jpg A really simple and delicious way to cook beetroot. The sweet and mellow flavours complement roast chicken perfectly. 6 beetroots, unpeeled 3 medium unpeeled red onions4 unpeeled whole garlic cloves4 tbsp olive oil 6 beetroots, unpeeled 3 medium unpeeled red onions 4 unpeeled whole garlic cloves 4 tbsp olive oil 50ml/2fl oz vegetable stock2 tbsp balsamic vinegar1 sprigs of thyme, leaves picked and chopped salt and freshly ground black pepper 50ml/2fl oz vegetable stock 2 tbsp balsamic vinegar 1 sprigs of thyme, leaves picked and chopped salt and freshly ground black pepper Method Preheat the oven to 180C/360F/Gas 4.Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side. To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thymeBring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season.Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil. Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side. To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season. Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season. Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately. Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately."
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} | b77dba191efda3f908f5c27804f2689e3375a0b2f852c184ed13dc71afe88884 | Quick pizza dough recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_parma_ham_pizza_22119_16x9.jpg This quick pizza dough recipe is a real life-saver. The base is made with self-raising flour and yoghurt and the whole dish can be made in under half an hour. Top with halloumi and parma ham, or whatever you like. 125g/4½oz self-raising flour, plus extra for rollingpinch fine sea salt125g/4½oz Greek-style yoghurt125g/4½oz halloumi, cut into 6 slices4 slices Parma ham1 heaped tbsp finely shredded fresh basil, plus a few whole basil leaves to garnish1 tbsp extra virgin olive oilfreshly ground black pepper 125g/4½oz self-raising flour, plus extra for rolling pinch fine sea salt 125g/4½oz Greek-style yoghurt 125g/4½oz halloumi, cut into 6 slices 4 slices Parma ham 1 heaped tbsp finely shredded fresh basil, plus a few whole basil leaves to garnish 1 tbsp extra virgin olive oil freshly ground black pepper 150g/5½oz tinned chopped tomatoes2 tbsp fresh white breadcrumbs25g/1oz Parmesan, finely grated1 heaped tbsp finely shredded fresh basil 1 tsp Worcestershire saucepinch salt and freshly ground black pepper 150g/5½oz tinned chopped tomatoes 2 tbsp fresh white breadcrumbs 25g/1oz Parmesan, finely grated 1 heaped tbsp finely shredded fresh basil 1 tsp Worcestershire sauce pinch salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Place a large baking tray in the oven.Mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead to a soft elastic dough. Using a floured rolling pin, roll the dough into a 25cm/10in round, turning regularly. Place a large non-stick, ovenproof frying pan over a high heat. Put the dough into the pan and cook for 1½–2 minutes. Flip over and cook on the other side for a further 1½–2 minutes, or until puffed up and lightly browned. Remove from the heat.To make the tomato sauce, mix all the ingredients together. Fry the halloumi for 15–20 seconds on each side over a high heat.Carefully remove the hot tray from the oven. Place the pizza base on top and spread over the tomato mixture. Top with the fried halloumi.Bake for 8–10 minutes, or until the pizza dough is cooked through and the topping is hot. Drape the Parma ham over the pizza. Scatter over the chopped basil, drizzle with the olive oil, season with pepper. Top with the whole basil leaves and serve. Preheat the oven to 220C/200C Fan/Gas 7. Place a large baking tray in the oven. Preheat the oven to 220C/200C Fan/Gas 7. Place a large baking tray in the oven. Mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead to a soft elastic dough. Using a floured rolling pin, roll the dough into a 25cm/10in round, turning regularly. Mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead to a soft elastic dough. Using a floured rolling pin, roll the dough into a 25cm/10in round, turning regularly. Place a large non-stick, ovenproof frying pan over a high heat. Put the dough into the pan and cook for 1½–2 minutes. Flip over and cook on the other side for a further 1½–2 minutes, or until puffed up and lightly browned. Remove from the heat. Place a large non-stick, ovenproof frying pan over a high heat. Put the dough into the pan and cook for 1½–2 minutes. Flip over and cook on the other side for a further 1½–2 minutes, or until puffed up and lightly browned. Remove from the heat. To make the tomato sauce, mix all the ingredients together. To make the tomato sauce, mix all the ingredients together. Fry the halloumi for 15–20 seconds on each side over a high heat. Fry the halloumi for 15–20 seconds on each side over a high heat. Carefully remove the hot tray from the oven. Place the pizza base on top and spread over the tomato mixture. Top with the fried halloumi. Carefully remove the hot tray from the oven. Place the pizza base on top and spread over the tomato mixture. Top with the fried halloumi. Bake for 8–10 minutes, or until the pizza dough is cooked through and the topping is hot. Drape the Parma ham over the pizza. Scatter over the chopped basil, drizzle with the olive oil, season with pepper. Top with the whole basil leaves and serve. Bake for 8–10 minutes, or until the pizza dough is cooked through and the topping is hot. Drape the Parma ham over the pizza. Scatter over the chopped basil, drizzle with the olive oil, season with pepper. Top with the whole basil leaves and serve. | {
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"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_parma_ham_pizza_22119_16x9.jpg This quick pizza dough recipe is a real life-saver. The base is made with self-raising flour and yoghurt and the whole dish can be made in under half an hour. Top with halloumi and parma ham, or whatever you like. 125g/4½oz self-raising flour, plus extra for rollingpinch fine sea salt125g/4½oz Greek-style yoghurt125g/4½oz halloumi, cut into 6 slices4 slices Parma ham1 heaped tbsp finely shredded fresh basil, plus a few whole basil leaves to garnish1 tbsp extra virgin olive oilfreshly ground black pepper 125g/4½oz self-raising flour, plus extra for rolling pinch fine sea salt 125g/4½oz Greek-style yoghurt 125g/4½oz halloumi, cut into 6 slices 4 slices Parma ham 1 heaped tbsp finely shredded fresh basil, plus a few whole basil leaves to garnish 1 tbsp extra virgin olive oil freshly ground black pepper 150g/5½oz tinned chopped tomatoes2 tbsp fresh white breadcrumbs25g/1oz Parmesan, finely grated1 heaped tbsp finely shredded fresh basil 1 tsp Worcestershire saucepinch salt and freshly ground black pepper 150g/5½oz tinned chopped tomatoes 2 tbsp fresh white breadcrumbs 25g/1oz Parmesan, finely grated 1 heaped tbsp finely shredded fresh basil 1 tsp Worcestershire sauce pinch salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Place a large baking tray in the oven.Mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead to a soft elastic dough. Using a floured rolling pin, roll the dough into a 25cm/10in round, turning regularly. Place a large non-stick, ovenproof frying pan over a high heat. Put the dough into the pan and cook for 1½–2 minutes. Flip over and cook on the other side for a further 1½–2 minutes, or until puffed up and lightly browned. Remove from the heat.To make the tomato sauce, mix all the ingredients together. Fry the halloumi for 15–20 seconds on each side over a high heat.Carefully remove the hot tray from the oven. Place the pizza base on top and spread over the tomato mixture. Top with the fried halloumi.Bake for 8–10 minutes, or until the pizza dough is cooked through and the topping is hot. Drape the Parma ham over the pizza. Scatter over the chopped basil, drizzle with the olive oil, season with pepper. Top with the whole basil leaves and serve. Preheat the oven to 220C/200C Fan/Gas 7. Place a large baking tray in the oven. Preheat the oven to 220C/200C Fan/Gas 7. Place a large baking tray in the oven. Mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead to a soft elastic dough. Using a floured rolling pin, roll the dough into a 25cm/10in round, turning regularly. Mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead to a soft elastic dough. Using a floured rolling pin, roll the dough into a 25cm/10in round, turning regularly. Place a large non-stick, ovenproof frying pan over a high heat. Put the dough into the pan and cook for 1½–2 minutes. Flip over and cook on the other side for a further 1½–2 minutes, or until puffed up and lightly browned. Remove from the heat. Place a large non-stick, ovenproof frying pan over a high heat. Put the dough into the pan and cook for 1½–2 minutes. Flip over and cook on the other side for a further 1½–2 minutes, or until puffed up and lightly browned. Remove from the heat. To make the tomato sauce, mix all the ingredients together. To make the tomato sauce, mix all the ingredients together. Fry the halloumi for 15–20 seconds on each side over a high heat. Fry the halloumi for 15–20 seconds on each side over a high heat. Carefully remove the hot tray from the oven. Place the pizza base on top and spread over the tomato mixture. Top with the fried halloumi. Carefully remove the hot tray from the oven. Place the pizza base on top and spread over the tomato mixture. Top with the fried halloumi. Bake for 8–10 minutes, or until the pizza dough is cooked through and the topping is hot. Drape the Parma ham over the pizza. Scatter over the chopped basil, drizzle with the olive oil, season with pepper. Top with the whole basil leaves and serve. Bake for 8–10 minutes, or until the pizza dough is cooked through and the topping is hot. Drape the Parma ham over the pizza. Scatter over the chopped basil, drizzle with the olive oil, season with pepper. Top with the whole basil leaves and serve."
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} | 6796345932e6fa07174c7222752a3fd54f4e95e3cb8aaa7cb465dc3266e6c578 | Chicken meatballs recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hotchickencakeswithh_92226_16x9.jpg Deeply savoury meatballs with chicken, bacon and Parmesan make a great snack with drinks or an incredible sandwich. 70g/2½oz fresh white breadcrumbs500g/17½oz chicken mince6 rashers streaky bacon, finely chopped1 lemon, zest and juice6 sprigs fresh thyme, leaves only, roughly chopped3 heaped tbsp freshly grated Parmesansalt and freshly ground black pepper1-2 tbsp olive oil 70g/2½oz fresh white breadcrumbs 500g/17½oz chicken mince 6 rashers streaky bacon, finely chopped 1 lemon, zest and juice 6 sprigs fresh thyme, leaves only, roughly chopped 3 heaped tbsp freshly grated Parmesan salt and freshly ground black pepper 1-2 tbsp olive oil mayonnaiselettuce leaves mayonnaise lettuce leaves Method Place the breadcrumbs, chicken and chopped bacon into a mixing bowl. Grate the lemon zest in with the chicken and bacon, then halve and squeeze the lemon. Add the lemon juice to the mixture with the roughly chopped thyme leaves. Tip in the grated parmesan. Season the mixture with a little salt, then more generously with black pepper. Mix thoroughly.Shape the mixture into small balls or patties. Warm the olive oil in a non-stick pan. Fry them in the oil, about eight at a time, for 4-5 minutes until they are crisp and golden-brown on all sides. Lower the heat and leave to cook through to the middle, about 6-8 minutes more. I tend to turn them no more than once or twice during cooking so they develop a crisp, slightly sticky exterior.Remove the cakes from the pan and place on large, crisp lettuce leaves, add a dollop of mayonnaise and wrap the cakes in the leaves. Place the breadcrumbs, chicken and chopped bacon into a mixing bowl. Grate the lemon zest in with the chicken and bacon, then halve and squeeze the lemon. Add the lemon juice to the mixture with the roughly chopped thyme leaves. Tip in the grated parmesan. Season the mixture with a little salt, then more generously with black pepper. Mix thoroughly. Place the breadcrumbs, chicken and chopped bacon into a mixing bowl. Grate the lemon zest in with the chicken and bacon, then halve and squeeze the lemon. Add the lemon juice to the mixture with the roughly chopped thyme leaves. Tip in the grated parmesan. Season the mixture with a little salt, then more generously with black pepper. Mix thoroughly. Shape the mixture into small balls or patties. Warm the olive oil in a non-stick pan. Fry them in the oil, about eight at a time, for 4-5 minutes until they are crisp and golden-brown on all sides. Lower the heat and leave to cook through to the middle, about 6-8 minutes more. I tend to turn them no more than once or twice during cooking so they develop a crisp, slightly sticky exterior. Shape the mixture into small balls or patties. Warm the olive oil in a non-stick pan. Fry them in the oil, about eight at a time, for 4-5 minutes until they are crisp and golden-brown on all sides. Lower the heat and leave to cook through to the middle, about 6-8 minutes more. I tend to turn them no more than once or twice during cooking so they develop a crisp, slightly sticky exterior. Remove the cakes from the pan and place on large, crisp lettuce leaves, add a dollop of mayonnaise and wrap the cakes in the leaves. Remove the cakes from the pan and place on large, crisp lettuce leaves, add a dollop of mayonnaise and wrap the cakes in the leaves. | {
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"title": "Chicken meatballs recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hotchickencakeswithh_92226_16x9.jpg Deeply savoury meatballs with chicken, bacon and Parmesan make a great snack with drinks or an incredible sandwich. 70g/2½oz fresh white breadcrumbs500g/17½oz chicken mince6 rashers streaky bacon, finely chopped1 lemon, zest and juice6 sprigs fresh thyme, leaves only, roughly chopped3 heaped tbsp freshly grated Parmesansalt and freshly ground black pepper1-2 tbsp olive oil 70g/2½oz fresh white breadcrumbs 500g/17½oz chicken mince 6 rashers streaky bacon, finely chopped 1 lemon, zest and juice 6 sprigs fresh thyme, leaves only, roughly chopped 3 heaped tbsp freshly grated Parmesan salt and freshly ground black pepper 1-2 tbsp olive oil mayonnaiselettuce leaves mayonnaise lettuce leaves Method Place the breadcrumbs, chicken and chopped bacon into a mixing bowl. Grate the lemon zest in with the chicken and bacon, then halve and squeeze the lemon. Add the lemon juice to the mixture with the roughly chopped thyme leaves. Tip in the grated parmesan. Season the mixture with a little salt, then more generously with black pepper. Mix thoroughly.Shape the mixture into small balls or patties. Warm the olive oil in a non-stick pan. Fry them in the oil, about eight at a time, for 4-5 minutes until they are crisp and golden-brown on all sides. Lower the heat and leave to cook through to the middle, about 6-8 minutes more. I tend to turn them no more than once or twice during cooking so they develop a crisp, slightly sticky exterior.Remove the cakes from the pan and place on large, crisp lettuce leaves, add a dollop of mayonnaise and wrap the cakes in the leaves. Place the breadcrumbs, chicken and chopped bacon into a mixing bowl. Grate the lemon zest in with the chicken and bacon, then halve and squeeze the lemon. Add the lemon juice to the mixture with the roughly chopped thyme leaves. Tip in the grated parmesan. Season the mixture with a little salt, then more generously with black pepper. Mix thoroughly. Place the breadcrumbs, chicken and chopped bacon into a mixing bowl. Grate the lemon zest in with the chicken and bacon, then halve and squeeze the lemon. Add the lemon juice to the mixture with the roughly chopped thyme leaves. Tip in the grated parmesan. Season the mixture with a little salt, then more generously with black pepper. Mix thoroughly. Shape the mixture into small balls or patties. Warm the olive oil in a non-stick pan. Fry them in the oil, about eight at a time, for 4-5 minutes until they are crisp and golden-brown on all sides. Lower the heat and leave to cook through to the middle, about 6-8 minutes more. I tend to turn them no more than once or twice during cooking so they develop a crisp, slightly sticky exterior. Shape the mixture into small balls or patties. Warm the olive oil in a non-stick pan. Fry them in the oil, about eight at a time, for 4-5 minutes until they are crisp and golden-brown on all sides. Lower the heat and leave to cook through to the middle, about 6-8 minutes more. I tend to turn them no more than once or twice during cooking so they develop a crisp, slightly sticky exterior. Remove the cakes from the pan and place on large, crisp lettuce leaves, add a dollop of mayonnaise and wrap the cakes in the leaves. Remove the cakes from the pan and place on large, crisp lettuce leaves, add a dollop of mayonnaise and wrap the cakes in the leaves."
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} | 66779a72607c69dcde8edb69d6b87cd6cee7f0d90d9c4c5da27c74af89615a92 | Pineapple barbecued chicken with pineapple salsa recipe
To make the spicy barbecue rub, mix all the ingredients together.Dust the chicken all over with 5 tablespoons of the rub, making sure to season the inside cavity too. Cover and set aside in the fridge for a minimum of 30 minutes, or overnight if you’re making this the next day.Next, use a sharp knife to slice off the leafy top of the pineapple about 2cm/¾in from its leafy root, then set this aside as we’ll need it for our presentation. Make a round incision around the base of the pineapple, making sure you don’t cut through the core (the core is what you’re going to use to prop up the chicken). Now, cut pineapple wedges down against the core and set these aside for the burned pineapple salsa.Check that the pineapple base stands up on its own without tilting; if it does tilt, trim away a little of the base so it balances evenly. Set the chicken on the core, legs facing downward. Feel free to take a moment here to not only admire your handiwork but to smile to at the thought of your guests seeing this extravagant chicken centrepiece!If your barbecue has a lid, set for indirect cooking and preheat to 165C or preheat your oven to 200C/180C Fan/Gas 6. If cooking in the oven, you may need to remove all but the bottom shelf of the oven so the bird fits in.Put the chicken upright on its pineapple stand onto a sturdy roasting tin with a folded sheet of greaseproof paper underneath the pineapple base. Cook on the barbecue or in the oven for about 1–1½ hours or until the internal temperature of the chicken, at its thickest part in the thigh, reaches 74C.While your chicken is cooking, make the barbecue sauce. In a medium-sized saucepan over a medium heat, melt the butter and add the shallot and ginger and garlic paste. Cook for a few minutes until softened, but not browned, then add the rum. When the alcohol has burned off add the tomato ketchup, brown sugar, Worcestershire sauce or mushroom ketchup, and cider vinegar. Whisk well and bring the sauce to a simmer. Add in the pineapple juice, tamarind and spices and whisk to combine. Reduce the heat to low and simmer the sauce for around about 10 minutes, stirring occasionally. When the sauce is reduced, remove from the heat and set aside.Brush the chicken in a little barbecue sauce around 10 minutes before you remove it from the heat. Allow the chicken to rest for at least 10–15 mins before carving.For the burned pineapple salsa, brush a little olive oil on the reserved pineapple wedges and either grill over the direct heat of the barbecue or pan-fry until dark and caramelised all over the yellow flesh sides. Chop the pineapple with its skin on and mix in a bowl with the red onion, jalapeño, red pepper and coriander. Add the salt and lime zest and juice, then drizzle over the olive oil. Mix the ingredients together and set aside.To present the chicken, cut the base of reserved the leafy top into a V, and pin with small skewers so it stays in place at the top of the bird. Serve with an extra pot of the pineapple barbecue sauce for dipping, some soft wheat tortillas, if you like, and your zesty burnt pineapple salsa on the side. To make the spicy barbecue rub, mix all the ingredients together. To make the spicy barbecue rub, mix all the ingredients together. Dust the chicken all over with 5 tablespoons of the rub, making sure to season the inside cavity too. Cover and set aside in the fridge for a minimum of 30 minutes, or overnight if you’re making this the next day. Dust the chicken all over with 5 tablespoons of the rub, making sure to season the inside cavity too. Cover and set aside in the fridge for a minimum of 30 minutes, or overnight if you’re making this the next day. Next, use a sharp knife to slice off the leafy top of the pineapple about 2cm/¾in from its leafy root, then set this aside as we’ll need it for our presentation. Next, use a sharp knife to slice off the leafy top of the pineapple about 2cm/¾in from its leafy root, then set this aside as we’ll need it for our presentation. Make a round incision around the base of the pineapple, making sure you don’t cut through the core (the core is what you’re going to use to prop up the chicken). Now, cut pineapple wedges down against the core and set these aside for the burned pineapple salsa. Make a round incision around the base of the pineapple, making sure you don’t cut through the core (the core is what you’re going to use to prop up the chicken). Now, cut pineapple wedges down against the core and set these aside for the burned pineapple salsa. Check that the pineapple base stands up on its own without tilting; if it does tilt, trim away a little of the base so it balances evenly. Set the chicken on the core, legs facing downward. Feel free to take a moment here to not only admire your handiwork but to smile to at the thought of your guests seeing this extravagant chicken centrepiece! Check that the pineapple base stands up on its own without tilting; if it does tilt, trim away a little of the base so it balances evenly. Set the chicken on the core, legs facing downward. Feel free to take a moment here to not only admire your handiwork but to smile to at the thought of your guests seeing this extravagant chicken centrepiece! If your barbecue has a lid, set for indirect cooking and preheat to 165C or preheat your oven to 200C/180C Fan/Gas 6. If cooking in the oven, you may need to remove all but the bottom shelf of the oven so the bird fits in. If your barbecue has a lid, set for indirect cooking and preheat to 165C or preheat your oven to 200C/180C Fan/Gas 6. If cooking in the oven, you may need to remove all but the bottom shelf of the oven so the bird fits in. Put the chicken upright on its pineapple stand onto a sturdy roasting tin with a folded sheet of greaseproof paper underneath the pineapple base. Cook on the barbecue or in the oven for about 1–1½ hours or until the internal temperature of the chicken, at its thickest part in the thigh, reaches 74C. Put the chicken upright on its pineapple stand onto a sturdy roasting tin with a folded sheet of greaseproof paper underneath the pineapple base. Cook on the barbecue or in the oven for about 1–1½ hours or until the internal temperature of the chicken, at its thickest part in the thigh, reaches 74C. While your chicken is cooking, make the barbecue sauce. In a medium-sized saucepan over a medium heat, melt the butter and add the shallot and ginger and garlic paste. Cook for a few minutes until softened, but not browned, then add the rum. While your chicken is cooking, make the barbecue sauce. In a medium-sized saucepan over a medium heat, melt the butter and add the shallot and ginger and garlic paste. Cook for a few minutes until softened, but not browned, then add the rum. When the alcohol has burned off add the tomato ketchup, brown sugar, Worcestershire sauce or mushroom ketchup, and cider vinegar. Whisk well and bring the sauce to a simmer. When the alcohol has burned off add the tomato ketchup, brown sugar, Worcestershire sauce or mushroom ketchup, and cider vinegar. Whisk well and bring the sauce to a simmer. Add in the pineapple juice, tamarind and spices and whisk to combine. Reduce the heat to low and simmer the sauce for around about 10 minutes, stirring occasionally. When the sauce is reduced, remove from the heat and set aside. Add in the pineapple juice, tamarind and spices and whisk to combine. Reduce the heat to low and simmer the sauce for around about 10 minutes, stirring occasionally. When the sauce is reduced, remove from the heat and set aside. Brush the chicken in a little barbecue sauce around 10 minutes before you remove it from the heat. Allow the chicken to rest for at least 10–15 mins before carving. Brush the chicken in a little barbecue sauce around 10 minutes before you remove it from the heat. Allow the chicken to rest for at least 10–15 mins before carving. For the burned pineapple salsa, brush a little olive oil on the reserved pineapple wedges and either grill over the direct heat of the barbecue or pan-fry until dark and caramelised all over the yellow flesh sides. For the burned pineapple salsa, brush a little olive oil on the reserved pineapple wedges and either grill over the direct heat of the barbecue or pan-fry until dark and caramelised all over the yellow flesh sides. Chop the pineapple with its skin on and mix in a bowl with the red onion, jalapeño, red pepper and coriander. Add the salt and lime zest and juice, then drizzle over the olive oil. Mix the ingredients together and set aside. Chop the pineapple with its skin on and mix in a bowl with the red onion, jalapeño, red pepper and coriander. Add the salt and lime zest and juice, then drizzle over the olive oil. Mix the ingredients together and set aside. To present the chicken, cut the base of reserved the leafy top into a V, and pin with small skewers so it stays in place at the top of the bird. Serve with an extra pot of the pineapple barbecue sauce for dipping, some soft wheat tortillas, if you like, and your zesty burnt pineapple salsa on the side. To present the chicken, cut the base of reserved the leafy top into a V, and pin with small skewers so it stays in place at the top of the bird. Serve with an extra pot of the pineapple barbecue sauce for dipping, some soft wheat tortillas, if you like, and your zesty burnt pineapple salsa on the side. | {
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"title": "Pineapple barbecued chicken with pineapple salsa recipe",
"content": "To make the spicy barbecue rub, mix all the ingredients together.Dust the chicken all over with 5 tablespoons of the rub, making sure to season the inside cavity too. Cover and set aside in the fridge for a minimum of 30 minutes, or overnight if you’re making this the next day.Next, use a sharp knife to slice off the leafy top of the pineapple about 2cm/¾in from its leafy root, then set this aside as we’ll need it for our presentation. Make a round incision around the base of the pineapple, making sure you don’t cut through the core (the core is what you’re going to use to prop up the chicken). Now, cut pineapple wedges down against the core and set these aside for the burned pineapple salsa.Check that the pineapple base stands up on its own without tilting; if it does tilt, trim away a little of the base so it balances evenly. Set the chicken on the core, legs facing downward. Feel free to take a moment here to not only admire your handiwork but to smile to at the thought of your guests seeing this extravagant chicken centrepiece!If your barbecue has a lid, set for indirect cooking and preheat to 165C or preheat your oven to 200C/180C Fan/Gas 6. If cooking in the oven, you may need to remove all but the bottom shelf of the oven so the bird fits in.Put the chicken upright on its pineapple stand onto a sturdy roasting tin with a folded sheet of greaseproof paper underneath the pineapple base. Cook on the barbecue or in the oven for about 1–1½ hours or until the internal temperature of the chicken, at its thickest part in the thigh, reaches 74C.While your chicken is cooking, make the barbecue sauce. In a medium-sized saucepan over a medium heat, melt the butter and add the shallot and ginger and garlic paste. Cook for a few minutes until softened, but not browned, then add the rum. When the alcohol has burned off add the tomato ketchup, brown sugar, Worcestershire sauce or mushroom ketchup, and cider vinegar. Whisk well and bring the sauce to a simmer. Add in the pineapple juice, tamarind and spices and whisk to combine. Reduce the heat to low and simmer the sauce for around about 10 minutes, stirring occasionally. When the sauce is reduced, remove from the heat and set aside.Brush the chicken in a little barbecue sauce around 10 minutes before you remove it from the heat. Allow the chicken to rest for at least 10–15 mins before carving.For the burned pineapple salsa, brush a little olive oil on the reserved pineapple wedges and either grill over the direct heat of the barbecue or pan-fry until dark and caramelised all over the yellow flesh sides. Chop the pineapple with its skin on and mix in a bowl with the red onion, jalapeño, red pepper and coriander. Add the salt and lime zest and juice, then drizzle over the olive oil. Mix the ingredients together and set aside.To present the chicken, cut the base of reserved the leafy top into a V, and pin with small skewers so it stays in place at the top of the bird. Serve with an extra pot of the pineapple barbecue sauce for dipping, some soft wheat tortillas, if you like, and your zesty burnt pineapple salsa on the side. To make the spicy barbecue rub, mix all the ingredients together. To make the spicy barbecue rub, mix all the ingredients together. Dust the chicken all over with 5 tablespoons of the rub, making sure to season the inside cavity too. Cover and set aside in the fridge for a minimum of 30 minutes, or overnight if you’re making this the next day. Dust the chicken all over with 5 tablespoons of the rub, making sure to season the inside cavity too. Cover and set aside in the fridge for a minimum of 30 minutes, or overnight if you’re making this the next day. Next, use a sharp knife to slice off the leafy top of the pineapple about 2cm/¾in from its leafy root, then set this aside as we’ll need it for our presentation. Next, use a sharp knife to slice off the leafy top of the pineapple about 2cm/¾in from its leafy root, then set this aside as we’ll need it for our presentation. Make a round incision around the base of the pineapple, making sure you don’t cut through the core (the core is what you’re going to use to prop up the chicken). Now, cut pineapple wedges down against the core and set these aside for the burned pineapple salsa. Make a round incision around the base of the pineapple, making sure you don’t cut through the core (the core is what you’re going to use to prop up the chicken). Now, cut pineapple wedges down against the core and set these aside for the burned pineapple salsa. Check that the pineapple base stands up on its own without tilting; if it does tilt, trim away a little of the base so it balances evenly. Set the chicken on the core, legs facing downward. Feel free to take a moment here to not only admire your handiwork but to smile to at the thought of your guests seeing this extravagant chicken centrepiece! Check that the pineapple base stands up on its own without tilting; if it does tilt, trim away a little of the base so it balances evenly. Set the chicken on the core, legs facing downward. Feel free to take a moment here to not only admire your handiwork but to smile to at the thought of your guests seeing this extravagant chicken centrepiece! If your barbecue has a lid, set for indirect cooking and preheat to 165C or preheat your oven to 200C/180C Fan/Gas 6. If cooking in the oven, you may need to remove all but the bottom shelf of the oven so the bird fits in. If your barbecue has a lid, set for indirect cooking and preheat to 165C or preheat your oven to 200C/180C Fan/Gas 6. If cooking in the oven, you may need to remove all but the bottom shelf of the oven so the bird fits in. Put the chicken upright on its pineapple stand onto a sturdy roasting tin with a folded sheet of greaseproof paper underneath the pineapple base. Cook on the barbecue or in the oven for about 1–1½ hours or until the internal temperature of the chicken, at its thickest part in the thigh, reaches 74C. Put the chicken upright on its pineapple stand onto a sturdy roasting tin with a folded sheet of greaseproof paper underneath the pineapple base. Cook on the barbecue or in the oven for about 1–1½ hours or until the internal temperature of the chicken, at its thickest part in the thigh, reaches 74C. While your chicken is cooking, make the barbecue sauce. In a medium-sized saucepan over a medium heat, melt the butter and add the shallot and ginger and garlic paste. Cook for a few minutes until softened, but not browned, then add the rum. While your chicken is cooking, make the barbecue sauce. In a medium-sized saucepan over a medium heat, melt the butter and add the shallot and ginger and garlic paste. Cook for a few minutes until softened, but not browned, then add the rum. When the alcohol has burned off add the tomato ketchup, brown sugar, Worcestershire sauce or mushroom ketchup, and cider vinegar. Whisk well and bring the sauce to a simmer. When the alcohol has burned off add the tomato ketchup, brown sugar, Worcestershire sauce or mushroom ketchup, and cider vinegar. Whisk well and bring the sauce to a simmer. Add in the pineapple juice, tamarind and spices and whisk to combine. Reduce the heat to low and simmer the sauce for around about 10 minutes, stirring occasionally. When the sauce is reduced, remove from the heat and set aside. Add in the pineapple juice, tamarind and spices and whisk to combine. Reduce the heat to low and simmer the sauce for around about 10 minutes, stirring occasionally. When the sauce is reduced, remove from the heat and set aside. Brush the chicken in a little barbecue sauce around 10 minutes before you remove it from the heat. Allow the chicken to rest for at least 10–15 mins before carving. Brush the chicken in a little barbecue sauce around 10 minutes before you remove it from the heat. Allow the chicken to rest for at least 10–15 mins before carving. For the burned pineapple salsa, brush a little olive oil on the reserved pineapple wedges and either grill over the direct heat of the barbecue or pan-fry until dark and caramelised all over the yellow flesh sides. For the burned pineapple salsa, brush a little olive oil on the reserved pineapple wedges and either grill over the direct heat of the barbecue or pan-fry until dark and caramelised all over the yellow flesh sides. Chop the pineapple with its skin on and mix in a bowl with the red onion, jalapeño, red pepper and coriander. Add the salt and lime zest and juice, then drizzle over the olive oil. Mix the ingredients together and set aside. Chop the pineapple with its skin on and mix in a bowl with the red onion, jalapeño, red pepper and coriander. Add the salt and lime zest and juice, then drizzle over the olive oil. Mix the ingredients together and set aside. To present the chicken, cut the base of reserved the leafy top into a V, and pin with small skewers so it stays in place at the top of the bird. Serve with an extra pot of the pineapple barbecue sauce for dipping, some soft wheat tortillas, if you like, and your zesty burnt pineapple salsa on the side. To present the chicken, cut the base of reserved the leafy top into a V, and pin with small skewers so it stays in place at the top of the bird. Serve with an extra pot of the pineapple barbecue sauce for dipping, some soft wheat tortillas, if you like, and your zesty burnt pineapple salsa on the side."
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} | 8ce3cf6fd5e2345a2303a14cedb1e4a5d23b1c7ba04f2c262a3fa715a2335aa1 | Leek and mushroom risotto recipe
An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leekandmushroomrisot_84317_16x9.jpg This creamy leek and earthy mushroom risotto is the perfect dinner for one. 25g/1oz unsalted butter1 tbsp olive oil½ onion, finely chopped1 clove garlic, finely chopped1 leek (white only), chopped50g/1¾oz chestnut mushrooms, chopped100g/3½oz risotto rice50ml/2fl oz white wine300ml/10fl oz hot chicken stock (or vegetable stock)50g/1¾oz Dolcelattesalt and freshly ground black pepper 25g/1oz unsalted butter 1 tbsp olive oil ½ onion, finely chopped 1 clove garlic, finely chopped 1 leek (white only), chopped 50g/1¾oz chestnut mushrooms, chopped 100g/3½oz risotto rice 50ml/2fl oz white wine 300ml/10fl oz hot chicken stock (or vegetable stock) 50g/1¾oz Dolcelatte salt and freshly ground black pepper Method Heat the butter and oil in a saucepan over a medium heat.Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft.Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed.Add the stock gradually, stirring regularly and simmer for 12 minutes, or until the stock is absorbed and the rice is completely cooked through.Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper.To serve, spoon onto a serving plate. Heat the butter and oil in a saucepan over a medium heat. Heat the butter and oil in a saucepan over a medium heat. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed. Add the stock gradually, stirring regularly and simmer for 12 minutes, or until the stock is absorbed and the rice is completely cooked through. Add the stock gradually, stirring regularly and simmer for 12 minutes, or until the stock is absorbed and the rice is completely cooked through. Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper. Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper. To serve, spoon onto a serving plate. To serve, spoon onto a serving plate. | {
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"title": "Leek and mushroom risotto recipe",
"content": "An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leekandmushroomrisot_84317_16x9.jpg This creamy leek and earthy mushroom risotto is the perfect dinner for one. 25g/1oz unsalted butter1 tbsp olive oil½ onion, finely chopped1 clove garlic, finely chopped1 leek (white only), chopped50g/1¾oz chestnut mushrooms, chopped100g/3½oz risotto rice50ml/2fl oz white wine300ml/10fl oz hot chicken stock (or vegetable stock)50g/1¾oz Dolcelattesalt and freshly ground black pepper 25g/1oz unsalted butter 1 tbsp olive oil ½ onion, finely chopped 1 clove garlic, finely chopped 1 leek (white only), chopped 50g/1¾oz chestnut mushrooms, chopped 100g/3½oz risotto rice 50ml/2fl oz white wine 300ml/10fl oz hot chicken stock (or vegetable stock) 50g/1¾oz Dolcelatte salt and freshly ground black pepper Method Heat the butter and oil in a saucepan over a medium heat.Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft.Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed.Add the stock gradually, stirring regularly and simmer for 12 minutes, or until the stock is absorbed and the rice is completely cooked through.Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper.To serve, spoon onto a serving plate. Heat the butter and oil in a saucepan over a medium heat. Heat the butter and oil in a saucepan over a medium heat. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed. Add the stock gradually, stirring regularly and simmer for 12 minutes, or until the stock is absorbed and the rice is completely cooked through. Add the stock gradually, stirring regularly and simmer for 12 minutes, or until the stock is absorbed and the rice is completely cooked through. Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper. Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper. To serve, spoon onto a serving plate. To serve, spoon onto a serving plate."
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} | 44eedf469b25e2da831201c4354c1b1d5243ea8b30e22c2a61d3242af7d2508b | Baked chicken, prawn and chorizo rice recipe
An average of 4.7 out of 5 stars from 159 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedspanishrisotto_70241_16x9.jpg This dish is inspired by the Spanish classic paella and is cooked from raw in the oven. The rice can be a little soft, cooking it this way but it's absolutely delicious and so easy! Each serving provides 784 kcal, 53g protein, 66g carbohydrate (of which 6.4g sugars), 33g fat (of which 9.2g saturates), 3.4g fibre and 4g salt. 250g/9oz cherry tomatoes1 red onion, finely chopped2 garlic cloves, finely chopped2 tbsp olive oil300g/10½oz risotto rice4 chicken thigh fillets, halved200g/7oz chorizo, thickly sliced2 tsp chopped fresh rosemary1 litre/1¾ pints hot chicken stockpinch saffron strands8 large, raw prawnssalt and freshly ground black pepper 250g/9oz cherry tomatoes 1 red onion, finely chopped 2 garlic cloves, finely chopped 2 tbsp olive oil 300g/10½oz risotto rice 4 chicken thigh fillets, halved 200g/7oz chorizo, thickly sliced 2 tsp chopped fresh rosemary 1 litre/1¾ pints hot chicken stock pinch saffron strands 8 large, raw prawns salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 minutes.Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened. Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened. Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 minutes. Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 minutes. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through. | {
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"title": "Baked chicken, prawn and chorizo rice recipe",
"content": "An average of 4.7 out of 5 stars from 159 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedspanishrisotto_70241_16x9.jpg This dish is inspired by the Spanish classic paella and is cooked from raw in the oven. The rice can be a little soft, cooking it this way but it's absolutely delicious and so easy! Each serving provides 784 kcal, 53g protein, 66g carbohydrate (of which 6.4g sugars), 33g fat (of which 9.2g saturates), 3.4g fibre and 4g salt. 250g/9oz cherry tomatoes1 red onion, finely chopped2 garlic cloves, finely chopped2 tbsp olive oil300g/10½oz risotto rice4 chicken thigh fillets, halved200g/7oz chorizo, thickly sliced2 tsp chopped fresh rosemary1 litre/1¾ pints hot chicken stockpinch saffron strands8 large, raw prawnssalt and freshly ground black pepper 250g/9oz cherry tomatoes 1 red onion, finely chopped 2 garlic cloves, finely chopped 2 tbsp olive oil 300g/10½oz risotto rice 4 chicken thigh fillets, halved 200g/7oz chorizo, thickly sliced 2 tsp chopped fresh rosemary 1 litre/1¾ pints hot chicken stock pinch saffron strands 8 large, raw prawns salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 minutes.Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened. Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened. Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 minutes. Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 minutes. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through."
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} | ce62e89355ff6a08d164916ddc55203f313069f665ddfc1cd2f696003da40a01 | Southern-fried chicken and coleslaw recipe
An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/southernfriedchicken_83647_16x9.jpg To make the best southern-fried chicken, marinate the chicken thighs overnight in buttermilk. The result will be juicy, succulent chicken pieces with a crispy, peppery coating. 600ml/1 pint buttermilk6 tbsp coriander, chopped6 garlic cloves, finely chopped2 shallots, finely chopped½ tsp dried chilli flakes1 tbsp salt4 chicken thighs, skinless 600ml/1 pint buttermilk 6 tbsp coriander, chopped 6 garlic cloves, finely chopped 2 shallots, finely chopped ½ tsp dried chilli flakes 1 tbsp salt 4 chicken thighs, skinless 6 tbsp plain flour½ tsp celery salt½ tsp cayenne pepper½ tsp ground black pepper½ tsp paprika 6 tbsp plain flour ½ tsp celery salt ½ tsp cayenne pepper ½ tsp ground black pepper ½ tsp paprika 200ml vegetable oil 200ml vegetable oil ¼ red cabbage, finely shredded¼ white cabbage, finely shredded3 carrots, shredded4 spring onions, chopped1 tbsp caraway seeds1 tbsp chilli sauce100g/4oz mayonnaisesalt and freshly ground black pepper ¼ red cabbage, finely shredded ¼ white cabbage, finely shredded 3 carrots, shredded 4 spring onions, chopped 1 tbsp caraway seeds 1 tbsp chilli sauce 100g/4oz mayonnaise salt and freshly ground black pepper Method For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge.Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. Coat thoroughly and return to the fridge for a further 45 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!). Add the chicken and fry until golden all over. Remove and place on a baking sheet.Transfer to the oven and cook for 15-20 minutes until cooked through.For the coleslaw, mix all of the ingredients together and season to taste. For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge. For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge. Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. Coat thoroughly and return to the fridge for a further 45 minutes. Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. Coat thoroughly and return to the fridge for a further 45 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!). Add the chicken and fry until golden all over. Remove and place on a baking sheet. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!). Add the chicken and fry until golden all over. Remove and place on a baking sheet. Transfer to the oven and cook for 15-20 minutes until cooked through. Transfer to the oven and cook for 15-20 minutes until cooked through. For the coleslaw, mix all of the ingredients together and season to taste. For the coleslaw, mix all of the ingredients together and season to taste. Recipe tips You can use chicken drumsticks instead of chicken thighs, or a mix, if you'd like. | {
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"content": "An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/southernfriedchicken_83647_16x9.jpg To make the best southern-fried chicken, marinate the chicken thighs overnight in buttermilk. The result will be juicy, succulent chicken pieces with a crispy, peppery coating. 600ml/1 pint buttermilk6 tbsp coriander, chopped6 garlic cloves, finely chopped2 shallots, finely chopped½ tsp dried chilli flakes1 tbsp salt4 chicken thighs, skinless 600ml/1 pint buttermilk 6 tbsp coriander, chopped 6 garlic cloves, finely chopped 2 shallots, finely chopped ½ tsp dried chilli flakes 1 tbsp salt 4 chicken thighs, skinless 6 tbsp plain flour½ tsp celery salt½ tsp cayenne pepper½ tsp ground black pepper½ tsp paprika 6 tbsp plain flour ½ tsp celery salt ½ tsp cayenne pepper ½ tsp ground black pepper ½ tsp paprika 200ml vegetable oil 200ml vegetable oil ¼ red cabbage, finely shredded¼ white cabbage, finely shredded3 carrots, shredded4 spring onions, chopped1 tbsp caraway seeds1 tbsp chilli sauce100g/4oz mayonnaisesalt and freshly ground black pepper ¼ red cabbage, finely shredded ¼ white cabbage, finely shredded 3 carrots, shredded 4 spring onions, chopped 1 tbsp caraway seeds 1 tbsp chilli sauce 100g/4oz mayonnaise salt and freshly ground black pepper Method For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge.Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. Coat thoroughly and return to the fridge for a further 45 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!). Add the chicken and fry until golden all over. Remove and place on a baking sheet.Transfer to the oven and cook for 15-20 minutes until cooked through.For the coleslaw, mix all of the ingredients together and season to taste. For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge. For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge. Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. Coat thoroughly and return to the fridge for a further 45 minutes. Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. Coat thoroughly and return to the fridge for a further 45 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!). Add the chicken and fry until golden all over. Remove and place on a baking sheet. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!). Add the chicken and fry until golden all over. Remove and place on a baking sheet. Transfer to the oven and cook for 15-20 minutes until cooked through. Transfer to the oven and cook for 15-20 minutes until cooked through. For the coleslaw, mix all of the ingredients together and season to taste. For the coleslaw, mix all of the ingredients together and season to taste. Recipe tips You can use chicken drumsticks instead of chicken thighs, or a mix, if you'd like."
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} | 814734a9f6d576cf7c06a14c0b3940d52f912bf9ad092962f9f5047e8b29dad5 | Mary Berry's Lemon meringue roulade recipe
Lemon meringue roulade with pistachio An average of 4.3 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_curd_and_pistachio_20948_16x9.jpg This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over after making meringue, but here they’re used to make lemon curd and to give a luxurious filling. This recipe makes more lemon curd than you need to fill the roulade. The extra can be stored in a jar, and given as a homemade Easter present. Equipment: You will need an electric mixer. 5 free-range egg whites280g/10oz caster sugar50g/1¾ oz shelled pistachio nuts, finely choppedicing sugar, for dusting 5 free-range egg whites 280g/10oz caster sugar 50g/1¾ oz shelled pistachio nuts, finely chopped icing sugar, for dusting 100g/3½oz butter, softened225g/8oz caster sugar5 free-range egg yolks3 large lemons, juice and finely grated zest300ml/10fl oz double cream, lightly whipped 100g/3½oz butter, softened 225g/8oz caster sugar 5 free-range egg yolks 3 large lemons, juice and finely grated zest 300ml/10fl oz double cream, lightly whipped Method Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes. To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks. To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.To serve, dust with icing sugar and decorate with Easter chicks. Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper. Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added. Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added. Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes. Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes. To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd. To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd. Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks. Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks. To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath. To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath. To serve, dust with icing sugar and decorate with Easter chicks. To serve, dust with icing sugar and decorate with Easter chicks. | {
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"title": "Mary Berry's Lemon meringue roulade recipe",
"content": "Lemon meringue roulade with pistachio An average of 4.3 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_curd_and_pistachio_20948_16x9.jpg This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over after making meringue, but here they’re used to make lemon curd and to give a luxurious filling. This recipe makes more lemon curd than you need to fill the roulade. The extra can be stored in a jar, and given as a homemade Easter present. Equipment: You will need an electric mixer. 5 free-range egg whites280g/10oz caster sugar50g/1¾ oz shelled pistachio nuts, finely choppedicing sugar, for dusting 5 free-range egg whites 280g/10oz caster sugar 50g/1¾ oz shelled pistachio nuts, finely chopped icing sugar, for dusting 100g/3½oz butter, softened225g/8oz caster sugar5 free-range egg yolks3 large lemons, juice and finely grated zest300ml/10fl oz double cream, lightly whipped 100g/3½oz butter, softened 225g/8oz caster sugar 5 free-range egg yolks 3 large lemons, juice and finely grated zest 300ml/10fl oz double cream, lightly whipped Method Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes. To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks. To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.To serve, dust with icing sugar and decorate with Easter chicks. Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper. Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added. Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added. Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes. Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes. To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd. To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd. Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks. Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks. To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath. To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath. To serve, dust with icing sugar and decorate with Easter chicks. To serve, dust with icing sugar and decorate with Easter chicks."
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} | bd9e839f3e3aa75583a69e1efa629f2936697b66353e18fb9abed1e40e78027c | Creamy mushroom sauce recipe
An average of 4.3 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamymushroomsauce_1308_16x9.jpg An easy mushroom sauce is a great recipe to have in your repertoire because it's so versatile, see the tips section below for ideas. 1 tbsp olive oil15g/½oz butter1 brown onion, finely chopped1 clove garlic, peeled and crushed225g/8oz button mushrooms, wiped and sliced150ml/5fl oz dry white wine150ml/5fl oz crème fraîche1 tbsp freshly chopped parsleysalt and freshly ground black pepper 1 tbsp olive oil 15g/½oz butter 1 brown onion, finely chopped 1 clove garlic, peeled and crushed 225g/8oz button mushrooms, wiped and sliced 150ml/5fl oz dry white wine 150ml/5fl oz crème fraîche 1 tbsp freshly chopped parsley salt and freshly ground black pepper Method Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured.Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices.Add the wine and reduce the volume of liquid by half.Stir in the crème fraîche and parsley and heat through. Season to taste and serve. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured. Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices. Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices. Add the wine and reduce the volume of liquid by half. Add the wine and reduce the volume of liquid by half. Stir in the crème fraîche and parsley and heat through. Season to taste and serve. Stir in the crème fraîche and parsley and heat through. Season to taste and serve. Recipe tips Mushroom sauce can be used in so many different ways. Serve it with rice or stirred into pasta. Mix it with leftover roast chicken for a quick pie filling. Make simply grilled meats, such as pork, chicken and beef a little bit special. Or try it as an easy starter served on top of toasted sourdough with a few slices of crisp streaky bacon or pancetta. | {
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"content": "An average of 4.3 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamymushroomsauce_1308_16x9.jpg An easy mushroom sauce is a great recipe to have in your repertoire because it's so versatile, see the tips section below for ideas. 1 tbsp olive oil15g/½oz butter1 brown onion, finely chopped1 clove garlic, peeled and crushed225g/8oz button mushrooms, wiped and sliced150ml/5fl oz dry white wine150ml/5fl oz crème fraîche1 tbsp freshly chopped parsleysalt and freshly ground black pepper 1 tbsp olive oil 15g/½oz butter 1 brown onion, finely chopped 1 clove garlic, peeled and crushed 225g/8oz button mushrooms, wiped and sliced 150ml/5fl oz dry white wine 150ml/5fl oz crème fraîche 1 tbsp freshly chopped parsley salt and freshly ground black pepper Method Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured.Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices.Add the wine and reduce the volume of liquid by half.Stir in the crème fraîche and parsley and heat through. Season to taste and serve. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured. Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices. Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices. Add the wine and reduce the volume of liquid by half. Add the wine and reduce the volume of liquid by half. Stir in the crème fraîche and parsley and heat through. Season to taste and serve. Stir in the crème fraîche and parsley and heat through. Season to taste and serve. Recipe tips Mushroom sauce can be used in so many different ways. Serve it with rice or stirred into pasta. Mix it with leftover roast chicken for a quick pie filling. Make simply grilled meats, such as pork, chicken and beef a little bit special. Or try it as an easy starter served on top of toasted sourdough with a few slices of crisp streaky bacon or pancetta."
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} | de9a10279b0a89fad98b17eb064f32fb79c598cb9d2fd395834f145fc5fff662 | Mushroom and parsnip rösti pie recipe
An average of 3.8 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_and_parsnip_91300_16x9.jpg A hearty, warming vegetarian mushroom pie that would satisfy the richest and most lavish tastebuds, but light enough that it won’t send you to sleep. olive or rapeseed oil750g/1lb 10oz mixed mushrooms (preferably portobello, chestnut and wild mushrooms), roughly chopped into chunks3 garlic cloves, slicedsmall bunch thyme, leaves picked2 red onions, sliced2 carrots, finely chopped250g/9oz swede, finely chopped200ml/7fl oz white wine or vegetable stock1 tbsp vegetarian Worcestershire sauce 1 tbsp Dijon mustard2 tbsp wholegrain mustardsmall bunch fresh flatleaf parsley, roughly chopped2-4 tbsp crème fraîche (optional)3 small parsnips, gratedsea salt and freshly ground black pepper olive or rapeseed oil 750g/1lb 10oz mixed mushrooms (preferably portobello, chestnut and wild mushrooms), roughly chopped into chunks 3 garlic cloves, sliced small bunch thyme, leaves picked 2 red onions, sliced 2 carrots, finely chopped 250g/9oz swede, finely chopped 200ml/7fl oz white wine or vegetable stock 1 tbsp vegetarian Worcestershire sauce 1 tbsp Dijon mustard 2 tbsp wholegrain mustard small bunch fresh flatleaf parsley, roughly chopped 2-4 tbsp crème fraîche (optional) 3 small parsnips, grated sea salt and freshly ground black pepper Method Place a large ovenproof frying pan over a high heat and add a good glug of oil. Add enough mushrooms to cover the base of the pan, season with salt and pepper, and sauté until nicely brown and beginning to crisp at the edges. Transfer to a bowl and fry the remaining mushrooms in batches.Put the pan back on the heat and add another glug of oil. Add the garlic, thyme, onions, carrots and swede, season with a good pinch of salt and pepper and cook over a medium heat for 10 minutes, until softened and starting to brown. Preheat the oven to 200C/180C Fan/Gas 6.Add the mushrooms and the wine or stock, and simmer until almost all the liquid has evaporated. Add the Worcestershire sauce, mustards, parsley and crème fraîche, if using, and cook gently for a few more minutes, until you have a rich gravy. Taste and add more salt and pepper if needed. Season the parnsips with salt and pepper and pile on top of the mushroom mixture, leaving a little gap around the edge. Drizzle generously with oil and bake for 40 minutes, until golden brown and crisp.Serve with some cheerful greens. Place a large ovenproof frying pan over a high heat and add a good glug of oil. Add enough mushrooms to cover the base of the pan, season with salt and pepper, and sauté until nicely brown and beginning to crisp at the edges. Transfer to a bowl and fry the remaining mushrooms in batches. Place a large ovenproof frying pan over a high heat and add a good glug of oil. Add enough mushrooms to cover the base of the pan, season with salt and pepper, and sauté until nicely brown and beginning to crisp at the edges. Transfer to a bowl and fry the remaining mushrooms in batches. Put the pan back on the heat and add another glug of oil. Add the garlic, thyme, onions, carrots and swede, season with a good pinch of salt and pepper and cook over a medium heat for 10 minutes, until softened and starting to brown. Put the pan back on the heat and add another glug of oil. Add the garlic, thyme, onions, carrots and swede, season with a good pinch of salt and pepper and cook over a medium heat for 10 minutes, until softened and starting to brown. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add the mushrooms and the wine or stock, and simmer until almost all the liquid has evaporated. Add the Worcestershire sauce, mustards, parsley and crème fraîche, if using, and cook gently for a few more minutes, until you have a rich gravy. Taste and add more salt and pepper if needed. Add the mushrooms and the wine or stock, and simmer until almost all the liquid has evaporated. Add the Worcestershire sauce, mustards, parsley and crème fraîche, if using, and cook gently for a few more minutes, until you have a rich gravy. Taste and add more salt and pepper if needed. Season the parnsips with salt and pepper and pile on top of the mushroom mixture, leaving a little gap around the edge. Drizzle generously with oil and bake for 40 minutes, until golden brown and crisp. Season the parnsips with salt and pepper and pile on top of the mushroom mixture, leaving a little gap around the edge. Drizzle generously with oil and bake for 40 minutes, until golden brown and crisp. Serve with some cheerful greens. Serve with some cheerful greens. Recipe tips If you don't have an overproof frying pan, use a regular pan and transfer the murshroom mixture to a wide oven dish before topping with the parsnip. Frying the mushrooms separately makes sure they stay crisp, woody and golden as the pie cooks. The parsnip topping is a little lighter, with more crunch and texture than a traditional mash topping, but sometimes after a long walk I top it off with a 50/50 parsnip/potato and olive oil mash – a really filling dinner that will serve nearer eight. I often make this without the crème fraiche – you’ll need to simmer for a couple of minutes extra to thicken. | {
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"title": "Mushroom and parsnip rösti pie recipe",
"content": "An average of 3.8 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_and_parsnip_91300_16x9.jpg A hearty, warming vegetarian mushroom pie that would satisfy the richest and most lavish tastebuds, but light enough that it won’t send you to sleep. olive or rapeseed oil750g/1lb 10oz mixed mushrooms (preferably portobello, chestnut and wild mushrooms), roughly chopped into chunks3 garlic cloves, slicedsmall bunch thyme, leaves picked2 red onions, sliced2 carrots, finely chopped250g/9oz swede, finely chopped200ml/7fl oz white wine or vegetable stock1 tbsp vegetarian Worcestershire sauce 1 tbsp Dijon mustard2 tbsp wholegrain mustardsmall bunch fresh flatleaf parsley, roughly chopped2-4 tbsp crème fraîche (optional)3 small parsnips, gratedsea salt and freshly ground black pepper olive or rapeseed oil 750g/1lb 10oz mixed mushrooms (preferably portobello, chestnut and wild mushrooms), roughly chopped into chunks 3 garlic cloves, sliced small bunch thyme, leaves picked 2 red onions, sliced 2 carrots, finely chopped 250g/9oz swede, finely chopped 200ml/7fl oz white wine or vegetable stock 1 tbsp vegetarian Worcestershire sauce 1 tbsp Dijon mustard 2 tbsp wholegrain mustard small bunch fresh flatleaf parsley, roughly chopped 2-4 tbsp crème fraîche (optional) 3 small parsnips, grated sea salt and freshly ground black pepper Method Place a large ovenproof frying pan over a high heat and add a good glug of oil. Add enough mushrooms to cover the base of the pan, season with salt and pepper, and sauté until nicely brown and beginning to crisp at the edges. Transfer to a bowl and fry the remaining mushrooms in batches.Put the pan back on the heat and add another glug of oil. Add the garlic, thyme, onions, carrots and swede, season with a good pinch of salt and pepper and cook over a medium heat for 10 minutes, until softened and starting to brown. Preheat the oven to 200C/180C Fan/Gas 6.Add the mushrooms and the wine or stock, and simmer until almost all the liquid has evaporated. Add the Worcestershire sauce, mustards, parsley and crème fraîche, if using, and cook gently for a few more minutes, until you have a rich gravy. Taste and add more salt and pepper if needed. Season the parnsips with salt and pepper and pile on top of the mushroom mixture, leaving a little gap around the edge. Drizzle generously with oil and bake for 40 minutes, until golden brown and crisp.Serve with some cheerful greens. Place a large ovenproof frying pan over a high heat and add a good glug of oil. Add enough mushrooms to cover the base of the pan, season with salt and pepper, and sauté until nicely brown and beginning to crisp at the edges. Transfer to a bowl and fry the remaining mushrooms in batches. Place a large ovenproof frying pan over a high heat and add a good glug of oil. Add enough mushrooms to cover the base of the pan, season with salt and pepper, and sauté until nicely brown and beginning to crisp at the edges. Transfer to a bowl and fry the remaining mushrooms in batches. Put the pan back on the heat and add another glug of oil. Add the garlic, thyme, onions, carrots and swede, season with a good pinch of salt and pepper and cook over a medium heat for 10 minutes, until softened and starting to brown. Put the pan back on the heat and add another glug of oil. Add the garlic, thyme, onions, carrots and swede, season with a good pinch of salt and pepper and cook over a medium heat for 10 minutes, until softened and starting to brown. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add the mushrooms and the wine or stock, and simmer until almost all the liquid has evaporated. Add the Worcestershire sauce, mustards, parsley and crème fraîche, if using, and cook gently for a few more minutes, until you have a rich gravy. Taste and add more salt and pepper if needed. Add the mushrooms and the wine or stock, and simmer until almost all the liquid has evaporated. Add the Worcestershire sauce, mustards, parsley and crème fraîche, if using, and cook gently for a few more minutes, until you have a rich gravy. Taste and add more salt and pepper if needed. Season the parnsips with salt and pepper and pile on top of the mushroom mixture, leaving a little gap around the edge. Drizzle generously with oil and bake for 40 minutes, until golden brown and crisp. Season the parnsips with salt and pepper and pile on top of the mushroom mixture, leaving a little gap around the edge. Drizzle generously with oil and bake for 40 minutes, until golden brown and crisp. Serve with some cheerful greens. Serve with some cheerful greens. Recipe tips If you don't have an overproof frying pan, use a regular pan and transfer the murshroom mixture to a wide oven dish before topping with the parsnip. Frying the mushrooms separately makes sure they stay crisp, woody and golden as the pie cooks. The parsnip topping is a little lighter, with more crunch and texture than a traditional mash topping, but sometimes after a long walk I top it off with a 50/50 parsnip/potato and olive oil mash – a really filling dinner that will serve nearer eight. I often make this without the crème fraiche – you’ll need to simmer for a couple of minutes extra to thicken."
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} | c775fa27930d61b73710493a83b79718d839d099c2a083c5afd731013bf30295 | Mushroom risotto recipe
Really easy mushroom risotto An average of 4.7 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/reallyeasymushroomri_70240_16x9.jpg This classic mushroom risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. Each serving provides 480kcal, 10g protein, 75g carbohydrate (of which 4g sugars), 12g fat (of which 4g saturates), 3g fibre and 1.96g salt. 1 tbsp dried porcini mushrooms2 tbsp olive oil1 onion, chopped2 garlic cloves, finely chopped225g/8oz chestnut mushrooms, sliced350g/12oz arborio rice150ml/¼ pint dry white wine1.2 litres/2 pints hot vegetable stock2 tbsp chopped fresh parsley25g/1oz buttersalt and freshly ground black pepperfreshly grated Parmesan (or similar vegetarian hard cheese), to serve 1 tbsp dried porcini mushrooms 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, finely chopped 225g/8oz chestnut mushrooms, sliced 350g/12oz arborio rice 150ml/¼ pint dry white wine 1.2 litres/2 pints hot vegetable stock 2 tbsp chopped fresh parsley 25g/1oz butter salt and freshly ground black pepper freshly grated Parmesan (or similar vegetarian hard cheese), to serve Method Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan. Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned. Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan. Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan. | {
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"content": "Really easy mushroom risotto An average of 4.7 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/reallyeasymushroomri_70240_16x9.jpg This classic mushroom risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. Each serving provides 480kcal, 10g protein, 75g carbohydrate (of which 4g sugars), 12g fat (of which 4g saturates), 3g fibre and 1.96g salt. 1 tbsp dried porcini mushrooms2 tbsp olive oil1 onion, chopped2 garlic cloves, finely chopped225g/8oz chestnut mushrooms, sliced350g/12oz arborio rice150ml/¼ pint dry white wine1.2 litres/2 pints hot vegetable stock2 tbsp chopped fresh parsley25g/1oz buttersalt and freshly ground black pepperfreshly grated Parmesan (or similar vegetarian hard cheese), to serve 1 tbsp dried porcini mushrooms 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, finely chopped 225g/8oz chestnut mushrooms, sliced 350g/12oz arborio rice 150ml/¼ pint dry white wine 1.2 litres/2 pints hot vegetable stock 2 tbsp chopped fresh parsley 25g/1oz butter salt and freshly ground black pepper freshly grated Parmesan (or similar vegetarian hard cheese), to serve Method Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan. Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned. Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan. Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan."
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} | 800a04988654f3b8f5205be6e72e7be73516440de26a52d5b48c431940b1066f | Bulgur wheat balls recipe
An average of 3.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bulgur_wheat_balls_57026_16x9.jpg These easy patties have a Persian feel with the gentle spices and fresh herbs. Sabrina serves hers on sticks for a fun party snack, but you could put them in wraps, or a mezze-style platter. 200g/7oz bulgur wheat 2 medium free-range eggs1 small red onion, finely chopped2 heaped tsp turmeric2 heaped tsp ground cumin1 tsp ground cinnamon½ tsp cayenne pepper20g/½oz fresh coriander, chopped80g/3oz dried cranberriessalt and pepper, to taste4 tbsp olive oil 200g/7oz bulgur wheat 2 medium free-range eggs 1 small red onion, finely chopped 2 heaped tsp turmeric 2 heaped tsp ground cumin 1 tsp ground cinnamon ½ tsp cayenne pepper 20g/½oz fresh coriander, chopped 80g/3oz dried cranberries salt and pepper, to taste 4 tbsp olive oil 200g/7oz Greek yoghurt150g/5½oz sweet tamarind sauce25g/1oz nigella seeds4 tbsp fresh coriander, chopped 200g/7oz Greek yoghurt 150g/5½oz sweet tamarind sauce 25g/1oz nigella seeds 4 tbsp fresh coriander, chopped Method Cook the bulgur wheat for a little longer than the packet instructions say, so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle. Preheat the oven to 180C/160C Fan/Gas 4.Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don't worry about making them into perfect balls. Place in the fridge for 30 minutes.Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like.Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander. Cook the bulgur wheat for a little longer than the packet instructions say, so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle. Cook the bulgur wheat for a little longer than the packet instructions say, so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don't worry about making them into perfect balls. Place in the fridge for 30 minutes. Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don't worry about making them into perfect balls. Place in the fridge for 30 minutes. Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like. Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like. Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander. Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander. | {
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"content": "An average of 3.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bulgur_wheat_balls_57026_16x9.jpg These easy patties have a Persian feel with the gentle spices and fresh herbs. Sabrina serves hers on sticks for a fun party snack, but you could put them in wraps, or a mezze-style platter. 200g/7oz bulgur wheat 2 medium free-range eggs1 small red onion, finely chopped2 heaped tsp turmeric2 heaped tsp ground cumin1 tsp ground cinnamon½ tsp cayenne pepper20g/½oz fresh coriander, chopped80g/3oz dried cranberriessalt and pepper, to taste4 tbsp olive oil 200g/7oz bulgur wheat 2 medium free-range eggs 1 small red onion, finely chopped 2 heaped tsp turmeric 2 heaped tsp ground cumin 1 tsp ground cinnamon ½ tsp cayenne pepper 20g/½oz fresh coriander, chopped 80g/3oz dried cranberries salt and pepper, to taste 4 tbsp olive oil 200g/7oz Greek yoghurt150g/5½oz sweet tamarind sauce25g/1oz nigella seeds4 tbsp fresh coriander, chopped 200g/7oz Greek yoghurt 150g/5½oz sweet tamarind sauce 25g/1oz nigella seeds 4 tbsp fresh coriander, chopped Method Cook the bulgur wheat for a little longer than the packet instructions say, so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle. Preheat the oven to 180C/160C Fan/Gas 4.Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don't worry about making them into perfect balls. Place in the fridge for 30 minutes.Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like.Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander. Cook the bulgur wheat for a little longer than the packet instructions say, so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle. Cook the bulgur wheat for a little longer than the packet instructions say, so it’s very puffy (about 20 minutes). Rinse under cold water to remove the starch and leave to drain until cool enough to handle. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don't worry about making them into perfect balls. Place in the fridge for 30 minutes. Mix all the ingredients, except the oil, for the bulgur wheat balls together. Squeeze the mixture using your hands so it sticks together. Shape the mixture into golf-ball sized balls or patties, don't worry about making them into perfect balls. Place in the fridge for 30 minutes. Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like. Heat a large frying pan and add the oil, once hot add the balls and fry or 3-4 minutes. Finish them in the oven for 5-10 minutes if you like. Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander. Serve on sticks with a drizzle of Greek style yoghurt, sweet tamarind sauce, a sprinkle of nigella seeds and more fresh coriander."
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} | ddebedf4d1abddb999dac5ca06621df07cc9b7d30e4a5b5ae3004c790e607595 | Meatballs with tomato sauce recipe
Instead of beef mince, try making these meatballs with lamb or turkey mince instead. If choosing turkey mince, go for one with a good mix of dark and light meat rather than minced turkey breast – the additional fat will to help make the meatballs extra juicy. If you don’t have fresh herbs handy, use 1 heaped teaspoon dried mixed herbs, or dried oregano instead. Check they haven’t been in the cupboard too long as they lose their flavour over time. Use within six months of opening if you can. Add a pinch of dried chilli flakes for a little extra spice. If you are finding it difficult to form the meatballs, try wetting your hands or dusting in a little plain flour. Make sure to turn them regularly as you fry them to help keep their shape. Ideally choose good quality tinned tomatoes for the sauce. You can save time by using ready chopped tomatoes as there isn’t usually a price difference. If using value tomatoes, add a couple of heaped tablespoons of tomato purée to enrich the flavour of the sauce. A splash of red wine is also good. Cook the tomato sauce for at least 30 minutes, but longer if you can, so the flavour really develops. Stir regularly so it doesn’t catch on the bottom of the pan. If you have time, add the browned meatballs to the pan with the sauce and cook together for 10–20 minutes before transferring to the ovenproof dish. Mozzarella sold for cooking rather than eating in salads is perfect for this dish. It’s known as mozzarella cucina and has a firmer texture. Sold in blocks, or ready grated, it contains a lot less moisture. You’ll find it in the cheese section of the supermarket. You can assemble the meatballs and sauce a day or two ahead if you like. Leave to cool, cover and chill until 20-30 minutes before serving. Reheat in a large, shallow casserole or saute pan over a low heat until piping hot throughout, then sprinkle with mozzarella and pop under the grill as above. Leftover meatballs and sauce can be frozen for up to three months. Decant into a lidded container, cover, label and freeze. Defrost overnight in the fridge the reheat thoroughly in a large shallow casserole or saute pan. You can also freeze the meatballs and sauce in individual portions. Use toughened glass dishes, such as Pyrex, for the best results. Reheat from frozen in the microwave for around 10 minutes on HIGH (full power), stirring regularly, or until hot throughout. If in doubt, test meatballs with a food thermometer. They should be at least 75C in the centre. Instead of serving with pasta, try using the meatballs and sauce as a filling for warmed ciabatta bread, topped with the grated mozzarella and fresh basil. | {
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"title": "Meatballs with tomato sauce recipe",
"content": "Instead of beef mince, try making these meatballs with lamb or turkey mince instead. If choosing turkey mince, go for one with a good mix of dark and light meat rather than minced turkey breast – the additional fat will to help make the meatballs extra juicy. If you don’t have fresh herbs handy, use 1 heaped teaspoon dried mixed herbs, or dried oregano instead. Check they haven’t been in the cupboard too long as they lose their flavour over time. Use within six months of opening if you can. Add a pinch of dried chilli flakes for a little extra spice. If you are finding it difficult to form the meatballs, try wetting your hands or dusting in a little plain flour. Make sure to turn them regularly as you fry them to help keep their shape. Ideally choose good quality tinned tomatoes for the sauce. You can save time by using ready chopped tomatoes as there isn’t usually a price difference. If using value tomatoes, add a couple of heaped tablespoons of tomato purée to enrich the flavour of the sauce. A splash of red wine is also good. Cook the tomato sauce for at least 30 minutes, but longer if you can, so the flavour really develops. Stir regularly so it doesn’t catch on the bottom of the pan. If you have time, add the browned meatballs to the pan with the sauce and cook together for 10–20 minutes before transferring to the ovenproof dish. Mozzarella sold for cooking rather than eating in salads is perfect for this dish. It’s known as mozzarella cucina and has a firmer texture. Sold in blocks, or ready grated, it contains a lot less moisture. You’ll find it in the cheese section of the supermarket. You can assemble the meatballs and sauce a day or two ahead if you like. Leave to cool, cover and chill until 20-30 minutes before serving. Reheat in a large, shallow casserole or saute pan over a low heat until piping hot throughout, then sprinkle with mozzarella and pop under the grill as above. Leftover meatballs and sauce can be frozen for up to three months. Decant into a lidded container, cover, label and freeze. Defrost overnight in the fridge the reheat thoroughly in a large shallow casserole or saute pan. You can also freeze the meatballs and sauce in individual portions. Use toughened glass dishes, such as Pyrex, for the best results. Reheat from frozen in the microwave for around 10 minutes on HIGH (full power), stirring regularly, or until hot throughout. If in doubt, test meatballs with a food thermometer. They should be at least 75C in the centre. Instead of serving with pasta, try using the meatballs and sauce as a filling for warmed ciabatta bread, topped with the grated mozzarella and fresh basil."
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} | 53d756825271ddd01001d0b389466c1b2009ab458d2552ce5a3cd6a938e38f56 | Cauliflower mash recipe
An average of 4.6 out of 5 stars from 5 ratings A simple low-carb alternative to potatoes. Use the freshest cauliflower as they have the mildest flavour (as cauliflowers get old you get a stronger brassica flavour which can get a bit funky). Frozen cauliflower also works well. For this recipe you will need a food processor. 25g/1oz butter ½ onion, thinly sliced1 cauliflower, cut into florets 100g/3½oz mature cheddar, grated75ml/2½fl oz double creamsalt and freshly ground white pepper pinch nutmeg (optional) 25g/1oz butter ½ onion, thinly sliced 1 cauliflower, cut into florets 100g/3½oz mature cheddar, grated 75ml/2½fl oz double cream salt and freshly ground white pepper pinch nutmeg (optional) Method Melt the butter in a saucepan. Add the onion and gently fry for 1–2 minutes until softened.Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil then reduce the heat and simmer for 8–10 minutes or until the cauliflower is tender.Drain through a colander and place the cauliflower mixture in a food processor. Add the cheese and cream and blend until you have a thick purée. (You can mash by hand, but you get a much smoother texture using a food processor.)Season with salt, freshly ground white pepper and pinch of nutmeg. Serve warm. Melt the butter in a saucepan. Add the onion and gently fry for 1–2 minutes until softened. Melt the butter in a saucepan. Add the onion and gently fry for 1–2 minutes until softened. Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil then reduce the heat and simmer for 8–10 minutes or until the cauliflower is tender. Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil then reduce the heat and simmer for 8–10 minutes or until the cauliflower is tender. Drain through a colander and place the cauliflower mixture in a food processor. Add the cheese and cream and blend until you have a thick purée. (You can mash by hand, but you get a much smoother texture using a food processor.) Drain through a colander and place the cauliflower mixture in a food processor. Add the cheese and cream and blend until you have a thick purée. (You can mash by hand, but you get a much smoother texture using a food processor.) Season with salt, freshly ground white pepper and pinch of nutmeg. Serve warm. Season with salt, freshly ground white pepper and pinch of nutmeg. Serve warm. | {
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"url": "https://www.bbc.co.uk/food/recipes/cauliflowermash_76888",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Cauliflower mash recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings A simple low-carb alternative to potatoes. Use the freshest cauliflower as they have the mildest flavour (as cauliflowers get old you get a stronger brassica flavour which can get a bit funky). Frozen cauliflower also works well. For this recipe you will need a food processor. 25g/1oz butter ½ onion, thinly sliced1 cauliflower, cut into florets 100g/3½oz mature cheddar, grated75ml/2½fl oz double creamsalt and freshly ground white pepper pinch nutmeg (optional) 25g/1oz butter ½ onion, thinly sliced 1 cauliflower, cut into florets 100g/3½oz mature cheddar, grated 75ml/2½fl oz double cream salt and freshly ground white pepper pinch nutmeg (optional) Method Melt the butter in a saucepan. Add the onion and gently fry for 1–2 minutes until softened.Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil then reduce the heat and simmer for 8–10 minutes or until the cauliflower is tender.Drain through a colander and place the cauliflower mixture in a food processor. Add the cheese and cream and blend until you have a thick purée. (You can mash by hand, but you get a much smoother texture using a food processor.)Season with salt, freshly ground white pepper and pinch of nutmeg. Serve warm. Melt the butter in a saucepan. Add the onion and gently fry for 1–2 minutes until softened. Melt the butter in a saucepan. Add the onion and gently fry for 1–2 minutes until softened. Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil then reduce the heat and simmer for 8–10 minutes or until the cauliflower is tender. Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil then reduce the heat and simmer for 8–10 minutes or until the cauliflower is tender. Drain through a colander and place the cauliflower mixture in a food processor. Add the cheese and cream and blend until you have a thick purée. (You can mash by hand, but you get a much smoother texture using a food processor.) Drain through a colander and place the cauliflower mixture in a food processor. Add the cheese and cream and blend until you have a thick purée. (You can mash by hand, but you get a much smoother texture using a food processor.) Season with salt, freshly ground white pepper and pinch of nutmeg. Serve warm. Season with salt, freshly ground white pepper and pinch of nutmeg. Serve warm."
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} | 7a195ebfc2beeebe9780c05e6e76128cc154f2cc724536e1e1aae5f2d77d473a | Easy chicken fajitas recipe
An average of 4.3 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fajitaswithguacamole_90524_16x9.jpg Easy chicken fajitas make a really easy dinner and the toppings can be tailored according to who is eating and what is in the fridge. So simple! Each serving provides 564 kcal, 31g protein, 68g carbohydrate (of which 9.8g sugars), 7.6g fat (of which 4.5g saturates), 7.6g fibre and 2.1g salt. 6 flour tortillas 2 chicken breasts, cut into strips2 garlic cloves, finely chopped ½ tsp ground cumin 1 tsp chilli powder 1 lime, juice only2 tbsp olive oil 1 red onion, thinly sliced2 peppers, preferably different colours, thinly slicedsalt and freshly ground black pepper 6 flour tortillas 2 chicken breasts, cut into strips 2 garlic cloves, finely chopped ½ tsp ground cumin 1 tsp chilli powder 1 lime, juice only 2 tbsp olive oil 1 red onion, thinly sliced 2 peppers, preferably different colours, thinly sliced salt and freshly ground black pepper 1 avocado, peeled, de-stoned and mashed handful shredded iceberg lettucehandful fresh coriander, leaves pickedsalsa, shop-bought or homemadesoured creamgrated cheddar 1 avocado, peeled, de-stoned and mashed handful shredded iceberg lettuce handful fresh coriander, leaves picked salsa, shop-bought or homemade soured cream grated cheddar Method Heat the oven to 120C/100C Fan/Gas ½. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use. Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken strips and cook for 5 minutes, until cooked through, golden-brown and slightly catching on the edges.Add the remaining 1 tablespoon of oil to the pan, add the onion and peppers and fry for 5 minutes, or until almost soft. Increase the heat until the vegetables char slightly on the edges.To assemble the fajitas, top the warmed tortillas with the chicken and vegetable mix. Top with your chosen toppings. Heat the oven to 120C/100C Fan/Gas ½. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use. Heat the oven to 120C/100C Fan/Gas ½. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use. Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes. Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken strips and cook for 5 minutes, until cooked through, golden-brown and slightly catching on the edges. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken strips and cook for 5 minutes, until cooked through, golden-brown and slightly catching on the edges. Add the remaining 1 tablespoon of oil to the pan, add the onion and peppers and fry for 5 minutes, or until almost soft. Increase the heat until the vegetables char slightly on the edges. Add the remaining 1 tablespoon of oil to the pan, add the onion and peppers and fry for 5 minutes, or until almost soft. Increase the heat until the vegetables char slightly on the edges. To assemble the fajitas, top the warmed tortillas with the chicken and vegetable mix. Top with your chosen toppings. To assemble the fajitas, top the warmed tortillas with the chicken and vegetable mix. Top with your chosen toppings. Recipe tips If you don't want to shell out for chicken breast, these fajitas can be made with chicken thighs, or with slices of tofu. If you don't have any foil, you can heat the tortillas up in a dry frying pan over a medium-high heat, turning once, until it is hot through and pliable. | {
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"content": "An average of 4.3 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fajitaswithguacamole_90524_16x9.jpg Easy chicken fajitas make a really easy dinner and the toppings can be tailored according to who is eating and what is in the fridge. So simple! Each serving provides 564 kcal, 31g protein, 68g carbohydrate (of which 9.8g sugars), 7.6g fat (of which 4.5g saturates), 7.6g fibre and 2.1g salt. 6 flour tortillas 2 chicken breasts, cut into strips2 garlic cloves, finely chopped ½ tsp ground cumin 1 tsp chilli powder 1 lime, juice only2 tbsp olive oil 1 red onion, thinly sliced2 peppers, preferably different colours, thinly slicedsalt and freshly ground black pepper 6 flour tortillas 2 chicken breasts, cut into strips 2 garlic cloves, finely chopped ½ tsp ground cumin 1 tsp chilli powder 1 lime, juice only 2 tbsp olive oil 1 red onion, thinly sliced 2 peppers, preferably different colours, thinly sliced salt and freshly ground black pepper 1 avocado, peeled, de-stoned and mashed handful shredded iceberg lettucehandful fresh coriander, leaves pickedsalsa, shop-bought or homemadesoured creamgrated cheddar 1 avocado, peeled, de-stoned and mashed handful shredded iceberg lettuce handful fresh coriander, leaves picked salsa, shop-bought or homemade soured cream grated cheddar Method Heat the oven to 120C/100C Fan/Gas ½. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use. Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken strips and cook for 5 minutes, until cooked through, golden-brown and slightly catching on the edges.Add the remaining 1 tablespoon of oil to the pan, add the onion and peppers and fry for 5 minutes, or until almost soft. Increase the heat until the vegetables char slightly on the edges.To assemble the fajitas, top the warmed tortillas with the chicken and vegetable mix. Top with your chosen toppings. Heat the oven to 120C/100C Fan/Gas ½. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use. Heat the oven to 120C/100C Fan/Gas ½. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use. Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes. Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken strips and cook for 5 minutes, until cooked through, golden-brown and slightly catching on the edges. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken strips and cook for 5 minutes, until cooked through, golden-brown and slightly catching on the edges. Add the remaining 1 tablespoon of oil to the pan, add the onion and peppers and fry for 5 minutes, or until almost soft. Increase the heat until the vegetables char slightly on the edges. Add the remaining 1 tablespoon of oil to the pan, add the onion and peppers and fry for 5 minutes, or until almost soft. Increase the heat until the vegetables char slightly on the edges. To assemble the fajitas, top the warmed tortillas with the chicken and vegetable mix. Top with your chosen toppings. To assemble the fajitas, top the warmed tortillas with the chicken and vegetable mix. Top with your chosen toppings. Recipe tips If you don't want to shell out for chicken breast, these fajitas can be made with chicken thighs, or with slices of tofu. If you don't have any foil, you can heat the tortillas up in a dry frying pan over a medium-high heat, turning once, until it is hot through and pliable."
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} | ca07541a37fa3fe51318bcfd3cd04efb194796b94cf228ab296115362721b466 | Chicken cacciatore recipe
An average of 4.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenalocacciatore_70349_16x9.jpg This chicken cacciatore recipe cooks up a big pot of stew – it's a Mediterranean midweek marvel! 8 tbsp olive oil1 onion, thinly sliced2 celery stalks, roughly chopped2 medium carrots, roughly chopped6 chicken breasts, or chicken thighs, bones removed175ml/6fl oz white wine3 tbsp tomato purée500ml/17fl oz chicken stock2 bay leaf2–3 sage leaves1 rosemary sprigsalt and freshly ground black pepper 8 tbsp olive oil 1 onion, thinly sliced 2 celery stalks, roughly chopped 2 medium carrots, roughly chopped 6 chicken breasts, or chicken thighs, bones removed 175ml/6fl oz white wine 3 tbsp tomato purée 500ml/17fl oz chicken stock 2 bay leaf 2–3 sage leaves 1 rosemary sprig salt and freshly ground black pepper 250g/9oz easy-cook polentaknob of butter25g/1oz Parmesan 250g/9oz easy-cook polenta knob of butter 25g/1oz Parmesan Method Heat the oil in a frying pan and fry the onion, celery and carrots for 4–5 minutes, or until softened. Add the chicken pieces and continue to cook for 2–3 minutes or until they have browned a little.Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock. Add the herbs, season with salt and freshly ground black pepper then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through.Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined. To serve, spoon the polenta onto serving plates and top with the chicken. Heat the oil in a frying pan and fry the onion, celery and carrots for 4–5 minutes, or until softened. Add the chicken pieces and continue to cook for 2–3 minutes or until they have browned a little. Heat the oil in a frying pan and fry the onion, celery and carrots for 4–5 minutes, or until softened. Add the chicken pieces and continue to cook for 2–3 minutes or until they have browned a little. Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock. Add the herbs, season with salt and freshly ground black pepper then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through. Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock. Add the herbs, season with salt and freshly ground black pepper then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through. Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined. Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined. To serve, spoon the polenta onto serving plates and top with the chicken. To serve, spoon the polenta onto serving plates and top with the chicken. Recipe tips Chicken cacciatore refers to a stew often made by hunters, who would stew whatever they had caught that day. As such, you can easily switch the chicken for other poultry or even rabbit. | {
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"title": "Chicken cacciatore recipe",
"content": "An average of 4.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenalocacciatore_70349_16x9.jpg This chicken cacciatore recipe cooks up a big pot of stew – it's a Mediterranean midweek marvel! 8 tbsp olive oil1 onion, thinly sliced2 celery stalks, roughly chopped2 medium carrots, roughly chopped6 chicken breasts, or chicken thighs, bones removed175ml/6fl oz white wine3 tbsp tomato purée500ml/17fl oz chicken stock2 bay leaf2–3 sage leaves1 rosemary sprigsalt and freshly ground black pepper 8 tbsp olive oil 1 onion, thinly sliced 2 celery stalks, roughly chopped 2 medium carrots, roughly chopped 6 chicken breasts, or chicken thighs, bones removed 175ml/6fl oz white wine 3 tbsp tomato purée 500ml/17fl oz chicken stock 2 bay leaf 2–3 sage leaves 1 rosemary sprig salt and freshly ground black pepper 250g/9oz easy-cook polentaknob of butter25g/1oz Parmesan 250g/9oz easy-cook polenta knob of butter 25g/1oz Parmesan Method Heat the oil in a frying pan and fry the onion, celery and carrots for 4–5 minutes, or until softened. Add the chicken pieces and continue to cook for 2–3 minutes or until they have browned a little.Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock. Add the herbs, season with salt and freshly ground black pepper then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through.Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined. To serve, spoon the polenta onto serving plates and top with the chicken. Heat the oil in a frying pan and fry the onion, celery and carrots for 4–5 minutes, or until softened. Add the chicken pieces and continue to cook for 2–3 minutes or until they have browned a little. Heat the oil in a frying pan and fry the onion, celery and carrots for 4–5 minutes, or until softened. Add the chicken pieces and continue to cook for 2–3 minutes or until they have browned a little. Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock. Add the herbs, season with salt and freshly ground black pepper then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through. Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock. Add the herbs, season with salt and freshly ground black pepper then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through. Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined. Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined. To serve, spoon the polenta onto serving plates and top with the chicken. To serve, spoon the polenta onto serving plates and top with the chicken. Recipe tips Chicken cacciatore refers to a stew often made by hunters, who would stew whatever they had caught that day. As such, you can easily switch the chicken for other poultry or even rabbit."
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} | 8b0a9440c786c6e8b3852336d7f502127f1a7242abd975551aa3bdbd5a910061 | Red cabbage recipe
The red cabbage should be cooked for 15–20 minutes more if it isn’t finely shredded. Freezing and reheating This dish freezes well. Let the cooked cabbage cool completely, then transfer to a freezer-safe container (it will keep in the freezer for 3 months). Defrost in the microwave or overnight in the fridge. Reheat in a microwave or in a saucepan on the hob. Tips for microwave cooking Braised red cabbage can be cooked in the microwave too. Follow the recipe above, placing the butter, oil and onion in a deep, wide-based microwavable dish. Cover and cook on HIGH (full power) for 4–5 minutes. Stir in the spices and cabbage, cover and cook on HIGH (full power) for 4–5 minutes. Stir in the sugar, apples and vinegar. Season with salt and pepper. Cover and cook on MEDIUM (around 400W) for around 15 minutes, stirring after 10 minutes, or until the cabbage is tender. Stir in 2 tsp redcurrant jelly, cover and cook for a further 1–2 minutes, or until glossy. Ingredients swaps Adding red wine vinegar to cooked cabbage is what makes it such a vibrant colour. If you don’t have it to hand, you can use white wine vinegar, cider vinegar or malt vinegar instead. You may need to adjust the sweetness a little. One and a half teaspoons of ground mixed spice can be used instead of the cinnamon and nutmeg. Soft brown sugar can be swapped for demerara sugar and even white sugar at a pinch. What does red cabbage go well with? The tangy flavour of braised red cabbage helps balance more rich, more fatty, roasted meats such as goose, duck and pork. But it also goes well with roast turkey and all the trimmings. How to cut red cabbage? First remove any damaged, browned or wilted outer leaves and discard. Place the cabbage on a board and carefully cut in half from the rounded crown (or top) through the stalk end with a large knife. Turn onto each flat side and cut in half in the same direction again to make four quarters. Next, cut out the tough and fibrous white ‘core’ of the cabbage, where you can see the stem joining the leaves. One at a time, slice each cabbage quarter lengthways into fine shreds. The thinner the shreds, the quicker the cabbage will cook. This is also the point at which you could shred using a food processor, although you may need to cut your cabbage into eight wedges first, so it fits through the feed tube. Put the cabbage in a colander or sieve and rinse under cold water, then drain well. Why is red cabbage better than green for this recipe? Red cabbage works well for this recipe as its crunchy leaves hold up well to the long cooking process, allowing it to absorb the flavours from the spices, vinegar and sugar. Green cabbage softens more quickly than red and the leaves could go limp and soggy rather than holding their shape. The closest alternative is white cabbage, with its similar densely packed leaves, but it’s missing the glorious, rich red colour which makes braised red cabbage so appetising. Which type of cabbage is usually eaten for Christmas in the UK? Braised red cabbage is usually eaten at Christmas in the UK. It is braised slowly with spices, sugar and vinegar for a sweet and sour flavour that cuts through and compliments rich Christmas dishes. Is red cabbage in season? Red cabbages are in season through late autumn and winter. | {
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"title": "Red cabbage recipe",
"content": "The red cabbage should be cooked for 15–20 minutes more if it isn’t finely shredded. Freezing and reheating This dish freezes well. Let the cooked cabbage cool completely, then transfer to a freezer-safe container (it will keep in the freezer for 3 months). Defrost in the microwave or overnight in the fridge. Reheat in a microwave or in a saucepan on the hob. Tips for microwave cooking Braised red cabbage can be cooked in the microwave too. Follow the recipe above, placing the butter, oil and onion in a deep, wide-based microwavable dish. Cover and cook on HIGH (full power) for 4–5 minutes. Stir in the spices and cabbage, cover and cook on HIGH (full power) for 4–5 minutes. Stir in the sugar, apples and vinegar. Season with salt and pepper. Cover and cook on MEDIUM (around 400W) for around 15 minutes, stirring after 10 minutes, or until the cabbage is tender. Stir in 2 tsp redcurrant jelly, cover and cook for a further 1–2 minutes, or until glossy. Ingredients swaps Adding red wine vinegar to cooked cabbage is what makes it such a vibrant colour. If you don’t have it to hand, you can use white wine vinegar, cider vinegar or malt vinegar instead. You may need to adjust the sweetness a little. One and a half teaspoons of ground mixed spice can be used instead of the cinnamon and nutmeg. Soft brown sugar can be swapped for demerara sugar and even white sugar at a pinch. What does red cabbage go well with? The tangy flavour of braised red cabbage helps balance more rich, more fatty, roasted meats such as goose, duck and pork. But it also goes well with roast turkey and all the trimmings. How to cut red cabbage? First remove any damaged, browned or wilted outer leaves and discard. Place the cabbage on a board and carefully cut in half from the rounded crown (or top) through the stalk end with a large knife. Turn onto each flat side and cut in half in the same direction again to make four quarters. Next, cut out the tough and fibrous white ‘core’ of the cabbage, where you can see the stem joining the leaves. One at a time, slice each cabbage quarter lengthways into fine shreds. The thinner the shreds, the quicker the cabbage will cook. This is also the point at which you could shred using a food processor, although you may need to cut your cabbage into eight wedges first, so it fits through the feed tube. Put the cabbage in a colander or sieve and rinse under cold water, then drain well. Why is red cabbage better than green for this recipe? Red cabbage works well for this recipe as its crunchy leaves hold up well to the long cooking process, allowing it to absorb the flavours from the spices, vinegar and sugar. Green cabbage softens more quickly than red and the leaves could go limp and soggy rather than holding their shape. The closest alternative is white cabbage, with its similar densely packed leaves, but it’s missing the glorious, rich red colour which makes braised red cabbage so appetising. Which type of cabbage is usually eaten for Christmas in the UK? Braised red cabbage is usually eaten at Christmas in the UK. It is braised slowly with spices, sugar and vinegar for a sweet and sour flavour that cuts through and compliments rich Christmas dishes. Is red cabbage in season? Red cabbages are in season through late autumn and winter."
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} | 2afc2206708cef437e57badfcaee54e99e7d11fb0b472bd4bc3383c0d6efc4af | Pan-roasted sea bass with basil butter sauce recipe
An average of 5.0 out of 5 stars from 2 ratings Wild sea bass is served with a rich herby sauce and deep-fried seafood and courgette. 300g/10½oz wild sea bass fillet, skin onplain flour, for dusting1 tbsp olive oil 300g/10½oz wild sea bass fillet, skin on plain flour, for dusting 1 tbsp olive oil 100ml/3½fl oz vermouth 1–2 tbsp white wine vinegar 1 banana shallot, finely diced200g/7oz salted butter, diced and chilled10g/⅓oz basil, leaves picked and chiffonadedsalt and freshly ground black pepper 100ml/3½fl oz vermouth 1–2 tbsp white wine vinegar 1 banana shallot, finely diced 200g/7oz salted butter, diced and chilled 10g/⅓oz basil, leaves picked and chiffonaded salt and freshly ground black pepper oil, for deep frying25g/1oz cornflour 25g/1oz plain flour ½ courgette, finely shredded 50ml/2fl oz full-fat milk1 small handful shelled cockles1 small handful chipirones (tiny whole baby squid), cleaned and prepared1 lemon, juice only oil, for deep frying 25g/1oz cornflour 25g/1oz plain flour ½ courgette, finely shredded 50ml/2fl oz full-fat milk 1 small handful shelled cockles 1 small handful chipirones (tiny whole baby squid), cleaned and prepared 1 lemon, juice only few sprigs monk’s beard few sprigs monk’s beard Method To make the sea bass, slit the skin several times and dust lightly in flour. Fry the sea bass skin-side down for 6–8 minutes, until almost cooked. Flip over and finish on the other side for a minute or so until cooked through. Leave to rest. To make the basil butter sauce, place the vermouth, vinegar and shallot in a small saucepan. Cook until reduced, with just a tablespoon of liquid left. Keep the sauce over a very low heat and whisk in the cold butter cube by cube until all the butter has been emulsified into the sauce. Season with salt and pepper and add the basil. Keep the sauce warm whilst you make the rest of the dish.To make the deep-fried topping, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Combine the cornflour and flour, season with salt and pepper and split between two wide bowls. Toss the courgette in the milk, then toss in half the seasoned flour. Toss the cockles and squid in the rest of the seasoned flour. Deep fry in batches for a minute or two until crisp. Transfer to kitchen paper to drain then season with salt and pepper and squeeze over a few drops of lemon juice. Bring a small pan of water to the boil. Season the water, then blanch the monks' beard for 1–2 minutes. Refresh in cold water and set aside until ready to serve.To serve, place the sea bass on two plates, spoon the sauce around the fish and pile over the deep-fried topping. Garnish with the monk’s beard and serve. To make the sea bass, slit the skin several times and dust lightly in flour. Fry the sea bass skin-side down for 6–8 minutes, until almost cooked. Flip over and finish on the other side for a minute or so until cooked through. Leave to rest. To make the sea bass, slit the skin several times and dust lightly in flour. Fry the sea bass skin-side down for 6–8 minutes, until almost cooked. Flip over and finish on the other side for a minute or so until cooked through. Leave to rest. To make the basil butter sauce, place the vermouth, vinegar and shallot in a small saucepan. Cook until reduced, with just a tablespoon of liquid left. Keep the sauce over a very low heat and whisk in the cold butter cube by cube until all the butter has been emulsified into the sauce. Season with salt and pepper and add the basil. Keep the sauce warm whilst you make the rest of the dish. To make the basil butter sauce, place the vermouth, vinegar and shallot in a small saucepan. Cook until reduced, with just a tablespoon of liquid left. Keep the sauce over a very low heat and whisk in the cold butter cube by cube until all the butter has been emulsified into the sauce. Season with salt and pepper and add the basil. Keep the sauce warm whilst you make the rest of the dish. To make the deep-fried topping, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Combine the cornflour and flour, season with salt and pepper and split between two wide bowls. Toss the courgette in the milk, then toss in half the seasoned flour. Toss the cockles and squid in the rest of the seasoned flour. Deep fry in batches for a minute or two until crisp. Transfer to kitchen paper to drain then season with salt and pepper and squeeze over a few drops of lemon juice. To make the deep-fried topping, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Combine the cornflour and flour, season with salt and pepper and split between two wide bowls. Toss the courgette in the milk, then toss in half the seasoned flour. Toss the cockles and squid in the rest of the seasoned flour. Deep fry in batches for a minute or two until crisp. Transfer to kitchen paper to drain then season with salt and pepper and squeeze over a few drops of lemon juice. Bring a small pan of water to the boil. Season the water, then blanch the monks' beard for 1–2 minutes. Refresh in cold water and set aside until ready to serve. Bring a small pan of water to the boil. Season the water, then blanch the monks' beard for 1–2 minutes. Refresh in cold water and set aside until ready to serve. To serve, place the sea bass on two plates, spoon the sauce around the fish and pile over the deep-fried topping. Garnish with the monk’s beard and serve. To serve, place the sea bass on two plates, spoon the sauce around the fish and pile over the deep-fried topping. Garnish with the monk’s beard and serve. | {
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"title": "Pan-roasted sea bass with basil butter sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Wild sea bass is served with a rich herby sauce and deep-fried seafood and courgette. 300g/10½oz wild sea bass fillet, skin onplain flour, for dusting1 tbsp olive oil 300g/10½oz wild sea bass fillet, skin on plain flour, for dusting 1 tbsp olive oil 100ml/3½fl oz vermouth 1–2 tbsp white wine vinegar 1 banana shallot, finely diced200g/7oz salted butter, diced and chilled10g/⅓oz basil, leaves picked and chiffonadedsalt and freshly ground black pepper 100ml/3½fl oz vermouth 1–2 tbsp white wine vinegar 1 banana shallot, finely diced 200g/7oz salted butter, diced and chilled 10g/⅓oz basil, leaves picked and chiffonaded salt and freshly ground black pepper oil, for deep frying25g/1oz cornflour 25g/1oz plain flour ½ courgette, finely shredded 50ml/2fl oz full-fat milk1 small handful shelled cockles1 small handful chipirones (tiny whole baby squid), cleaned and prepared1 lemon, juice only oil, for deep frying 25g/1oz cornflour 25g/1oz plain flour ½ courgette, finely shredded 50ml/2fl oz full-fat milk 1 small handful shelled cockles 1 small handful chipirones (tiny whole baby squid), cleaned and prepared 1 lemon, juice only few sprigs monk’s beard few sprigs monk’s beard Method To make the sea bass, slit the skin several times and dust lightly in flour. Fry the sea bass skin-side down for 6–8 minutes, until almost cooked. Flip over and finish on the other side for a minute or so until cooked through. Leave to rest. To make the basil butter sauce, place the vermouth, vinegar and shallot in a small saucepan. Cook until reduced, with just a tablespoon of liquid left. Keep the sauce over a very low heat and whisk in the cold butter cube by cube until all the butter has been emulsified into the sauce. Season with salt and pepper and add the basil. Keep the sauce warm whilst you make the rest of the dish.To make the deep-fried topping, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Combine the cornflour and flour, season with salt and pepper and split between two wide bowls. Toss the courgette in the milk, then toss in half the seasoned flour. Toss the cockles and squid in the rest of the seasoned flour. Deep fry in batches for a minute or two until crisp. Transfer to kitchen paper to drain then season with salt and pepper and squeeze over a few drops of lemon juice. Bring a small pan of water to the boil. Season the water, then blanch the monks' beard for 1–2 minutes. Refresh in cold water and set aside until ready to serve.To serve, place the sea bass on two plates, spoon the sauce around the fish and pile over the deep-fried topping. Garnish with the monk’s beard and serve. To make the sea bass, slit the skin several times and dust lightly in flour. Fry the sea bass skin-side down for 6–8 minutes, until almost cooked. Flip over and finish on the other side for a minute or so until cooked through. Leave to rest. To make the sea bass, slit the skin several times and dust lightly in flour. Fry the sea bass skin-side down for 6–8 minutes, until almost cooked. Flip over and finish on the other side for a minute or so until cooked through. Leave to rest. To make the basil butter sauce, place the vermouth, vinegar and shallot in a small saucepan. Cook until reduced, with just a tablespoon of liquid left. Keep the sauce over a very low heat and whisk in the cold butter cube by cube until all the butter has been emulsified into the sauce. Season with salt and pepper and add the basil. Keep the sauce warm whilst you make the rest of the dish. To make the basil butter sauce, place the vermouth, vinegar and shallot in a small saucepan. Cook until reduced, with just a tablespoon of liquid left. Keep the sauce over a very low heat and whisk in the cold butter cube by cube until all the butter has been emulsified into the sauce. Season with salt and pepper and add the basil. Keep the sauce warm whilst you make the rest of the dish. To make the deep-fried topping, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Combine the cornflour and flour, season with salt and pepper and split between two wide bowls. Toss the courgette in the milk, then toss in half the seasoned flour. Toss the cockles and squid in the rest of the seasoned flour. Deep fry in batches for a minute or two until crisp. Transfer to kitchen paper to drain then season with salt and pepper and squeeze over a few drops of lemon juice. To make the deep-fried topping, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Combine the cornflour and flour, season with salt and pepper and split between two wide bowls. Toss the courgette in the milk, then toss in half the seasoned flour. Toss the cockles and squid in the rest of the seasoned flour. Deep fry in batches for a minute or two until crisp. Transfer to kitchen paper to drain then season with salt and pepper and squeeze over a few drops of lemon juice. Bring a small pan of water to the boil. Season the water, then blanch the monks' beard for 1–2 minutes. Refresh in cold water and set aside until ready to serve. Bring a small pan of water to the boil. Season the water, then blanch the monks' beard for 1–2 minutes. Refresh in cold water and set aside until ready to serve. To serve, place the sea bass on two plates, spoon the sauce around the fish and pile over the deep-fried topping. Garnish with the monk’s beard and serve. To serve, place the sea bass on two plates, spoon the sauce around the fish and pile over the deep-fried topping. Garnish with the monk’s beard and serve."
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} | 3ea4c9bc3405d4cf2b03e439f2cef85fe9773504aaf3005852e211dd62473bd1 | How to make Christmas pudding recipe
An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmaspudding_87598_16x9.jpg This really is a figgy pudding as it includes dried figs, as well as all the usual dried fruit. The fig seeds bring a hint of a crunch to the finished pudding, which makes for a first-rate texture. Make and steam it at least a month in advance, so that it has time to mature. 275g/10oz soft brown or white breadcrumbs100g/4oz dried apricots, chopped (to about the same size as the raisins)100g/4oz dried figs, chopped (to about the same size as the raisins)225g/8oz currants225g/8oz seedless raisins225g/8oz sultanas75g/3oz high quality candied peel, finely chopped50g/2oz almonds, finely chopped225g/8oz light or dark muscovado sugar225g/8oz shredded suet½ tsp salt1 tsp ground mixed spice1 tsp ground cinnamon½ tsp freshly grated nutmeg 275g/10oz soft brown or white breadcrumbs 100g/4oz dried apricots, chopped (to about the same size as the raisins) 100g/4oz dried figs, chopped (to about the same size as the raisins) 225g/8oz currants 225g/8oz seedless raisins 225g/8oz sultanas 75g/3oz high quality candied peel, finely chopped 50g/2oz almonds, finely chopped 225g/8oz light or dark muscovado sugar 225g/8oz shredded suet ½ tsp salt 1 tsp ground mixed spice 1 tsp ground cinnamon ½ tsp freshly grated nutmeg 1 orange, zest and juice1 lemon, zest and juice1 eating apple, cored and grated3 free-range eggs, lightly beaten150ml/5fl oz stout or similar dark beer150ml/5fl oz milk4 tbsp brandybutter, for greasing pudding bowls 1 orange, zest and juice 1 lemon, zest and juice 1 eating apple, cored and grated 3 free-range eggs, lightly beaten 150ml/5fl oz stout or similar dark beer 150ml/5fl oz milk 4 tbsp brandy butter, for greasing pudding bowls Method Place all the dry ingredients into a large bowl and mix together thoroughly. Add the wet ingredients and mix together well with your hands (a spoon doesn't do the job half as well). Divide the mixture between two greased 1½ litre/2½ pint heatproof pudding bowls, filling almost to the rim, then smooth down the surface.Cover each bowl with a large square of greaseproof paper, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim with string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water. Leave the puddings somewhere cool overnight before cooking.To cook, stand both puddings on a trivet in a large, deep, heavy-based pan (or each pudding in a separate pan). Pour boiling water into the pan(s), enough to come about halfway up the sides of the bowls.Cover the pan(s) with a lid or a dome of foil and boil for seven hours. Check the water level regularly, topping it up with more boiling water as necessary to keep the bowls half submerged.After seven hours, remove the bowls from the pan and leave to cool. Untie and remove the foil and greaseproof sheets and replace with clean, dry sheets of both greaseproof paper and foil.Store in a cool, dry place (or freeze if you prefer, though they will keep perfectly well for a year or more unfrozen). To reheat at Christmas-time, return to a pan containing a few inches of boiling water, cover and steam for two hours, checking the water levels now and then, until completely heated through. Place all the dry ingredients into a large bowl and mix together thoroughly. Place all the dry ingredients into a large bowl and mix together thoroughly. Add the wet ingredients and mix together well with your hands (a spoon doesn't do the job half as well). Add the wet ingredients and mix together well with your hands (a spoon doesn't do the job half as well). Divide the mixture between two greased 1½ litre/2½ pint heatproof pudding bowls, filling almost to the rim, then smooth down the surface. Divide the mixture between two greased 1½ litre/2½ pint heatproof pudding bowls, filling almost to the rim, then smooth down the surface. Cover each bowl with a large square of greaseproof paper, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim with string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water. Cover each bowl with a large square of greaseproof paper, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim with string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water. Leave the puddings somewhere cool overnight before cooking. Leave the puddings somewhere cool overnight before cooking. To cook, stand both puddings on a trivet in a large, deep, heavy-based pan (or each pudding in a separate pan). Pour boiling water into the pan(s), enough to come about halfway up the sides of the bowls. To cook, stand both puddings on a trivet in a large, deep, heavy-based pan (or each pudding in a separate pan). Pour boiling water into the pan(s), enough to come about halfway up the sides of the bowls. Cover the pan(s) with a lid or a dome of foil and boil for seven hours. Check the water level regularly, topping it up with more boiling water as necessary to keep the bowls half submerged. Cover the pan(s) with a lid or a dome of foil and boil for seven hours. Check the water level regularly, topping it up with more boiling water as necessary to keep the bowls half submerged. After seven hours, remove the bowls from the pan and leave to cool. Untie and remove the foil and greaseproof sheets and replace with clean, dry sheets of both greaseproof paper and foil. After seven hours, remove the bowls from the pan and leave to cool. Untie and remove the foil and greaseproof sheets and replace with clean, dry sheets of both greaseproof paper and foil. Store in a cool, dry place (or freeze if you prefer, though they will keep perfectly well for a year or more unfrozen). To reheat at Christmas-time, return to a pan containing a few inches of boiling water, cover and steam for two hours, checking the water levels now and then, until completely heated through. Store in a cool, dry place (or freeze if you prefer, though they will keep perfectly well for a year or more unfrozen). To reheat at Christmas-time, return to a pan containing a few inches of boiling water, cover and steam for two hours, checking the water levels now and then, until completely heated through. | {
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"title": "How to make Christmas pudding recipe",
"content": "An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmaspudding_87598_16x9.jpg This really is a figgy pudding as it includes dried figs, as well as all the usual dried fruit. The fig seeds bring a hint of a crunch to the finished pudding, which makes for a first-rate texture. Make and steam it at least a month in advance, so that it has time to mature. 275g/10oz soft brown or white breadcrumbs100g/4oz dried apricots, chopped (to about the same size as the raisins)100g/4oz dried figs, chopped (to about the same size as the raisins)225g/8oz currants225g/8oz seedless raisins225g/8oz sultanas75g/3oz high quality candied peel, finely chopped50g/2oz almonds, finely chopped225g/8oz light or dark muscovado sugar225g/8oz shredded suet½ tsp salt1 tsp ground mixed spice1 tsp ground cinnamon½ tsp freshly grated nutmeg 275g/10oz soft brown or white breadcrumbs 100g/4oz dried apricots, chopped (to about the same size as the raisins) 100g/4oz dried figs, chopped (to about the same size as the raisins) 225g/8oz currants 225g/8oz seedless raisins 225g/8oz sultanas 75g/3oz high quality candied peel, finely chopped 50g/2oz almonds, finely chopped 225g/8oz light or dark muscovado sugar 225g/8oz shredded suet ½ tsp salt 1 tsp ground mixed spice 1 tsp ground cinnamon ½ tsp freshly grated nutmeg 1 orange, zest and juice1 lemon, zest and juice1 eating apple, cored and grated3 free-range eggs, lightly beaten150ml/5fl oz stout or similar dark beer150ml/5fl oz milk4 tbsp brandybutter, for greasing pudding bowls 1 orange, zest and juice 1 lemon, zest and juice 1 eating apple, cored and grated 3 free-range eggs, lightly beaten 150ml/5fl oz stout or similar dark beer 150ml/5fl oz milk 4 tbsp brandy butter, for greasing pudding bowls Method Place all the dry ingredients into a large bowl and mix together thoroughly. Add the wet ingredients and mix together well with your hands (a spoon doesn't do the job half as well). Divide the mixture between two greased 1½ litre/2½ pint heatproof pudding bowls, filling almost to the rim, then smooth down the surface.Cover each bowl with a large square of greaseproof paper, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim with string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water. Leave the puddings somewhere cool overnight before cooking.To cook, stand both puddings on a trivet in a large, deep, heavy-based pan (or each pudding in a separate pan). Pour boiling water into the pan(s), enough to come about halfway up the sides of the bowls.Cover the pan(s) with a lid or a dome of foil and boil for seven hours. Check the water level regularly, topping it up with more boiling water as necessary to keep the bowls half submerged.After seven hours, remove the bowls from the pan and leave to cool. Untie and remove the foil and greaseproof sheets and replace with clean, dry sheets of both greaseproof paper and foil.Store in a cool, dry place (or freeze if you prefer, though they will keep perfectly well for a year or more unfrozen). To reheat at Christmas-time, return to a pan containing a few inches of boiling water, cover and steam for two hours, checking the water levels now and then, until completely heated through. Place all the dry ingredients into a large bowl and mix together thoroughly. Place all the dry ingredients into a large bowl and mix together thoroughly. Add the wet ingredients and mix together well with your hands (a spoon doesn't do the job half as well). Add the wet ingredients and mix together well with your hands (a spoon doesn't do the job half as well). Divide the mixture between two greased 1½ litre/2½ pint heatproof pudding bowls, filling almost to the rim, then smooth down the surface. Divide the mixture between two greased 1½ litre/2½ pint heatproof pudding bowls, filling almost to the rim, then smooth down the surface. Cover each bowl with a large square of greaseproof paper, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim with string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water. Cover each bowl with a large square of greaseproof paper, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim with string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water. Leave the puddings somewhere cool overnight before cooking. Leave the puddings somewhere cool overnight before cooking. To cook, stand both puddings on a trivet in a large, deep, heavy-based pan (or each pudding in a separate pan). Pour boiling water into the pan(s), enough to come about halfway up the sides of the bowls. To cook, stand both puddings on a trivet in a large, deep, heavy-based pan (or each pudding in a separate pan). Pour boiling water into the pan(s), enough to come about halfway up the sides of the bowls. Cover the pan(s) with a lid or a dome of foil and boil for seven hours. Check the water level regularly, topping it up with more boiling water as necessary to keep the bowls half submerged. Cover the pan(s) with a lid or a dome of foil and boil for seven hours. Check the water level regularly, topping it up with more boiling water as necessary to keep the bowls half submerged. After seven hours, remove the bowls from the pan and leave to cool. Untie and remove the foil and greaseproof sheets and replace with clean, dry sheets of both greaseproof paper and foil. After seven hours, remove the bowls from the pan and leave to cool. Untie and remove the foil and greaseproof sheets and replace with clean, dry sheets of both greaseproof paper and foil. Store in a cool, dry place (or freeze if you prefer, though they will keep perfectly well for a year or more unfrozen). To reheat at Christmas-time, return to a pan containing a few inches of boiling water, cover and steam for two hours, checking the water levels now and then, until completely heated through. Store in a cool, dry place (or freeze if you prefer, though they will keep perfectly well for a year or more unfrozen). To reheat at Christmas-time, return to a pan containing a few inches of boiling water, cover and steam for two hours, checking the water levels now and then, until completely heated through."
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} | 75665b1a084e79a0c41f4677887a30eff04b30d576f3873165d4a1741d594251 | Prawn cocktail with grapefruit recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawncocktail_87595_16x9.jpg Use a mixture of king prawns and smaller prawns for the maximum texture and taste in this classic starter. 275g/10oz mayonnaise2 small garlic cloves, crushed6 tbsp roughly chopped fresh coriander2 tbsp lime juice2 tsp apricot jam1 red chilli, deseeded and choppedsalt and freshly ground black pepper 275g/10oz mayonnaise 2 small garlic cloves, crushed 6 tbsp roughly chopped fresh coriander 2 tbsp lime juice 2 tsp apricot jam 1 red chilli, deseeded and chopped salt and freshly ground black pepper 900g/2lb mixed cooked unpeeled prawns, shells removed2 firm pink grapefruit, peeled and segmented½ small white cabbage, cored and shredded2 fennel bulbs, trimmed, quartered and thinly sliced2 Little Gem lettuces, thinly sliced 900g/2lb mixed cooked unpeeled prawns, shells removed 2 firm pink grapefruit, peeled and segmented ½ small white cabbage, cored and shredded 2 fennel bulbs, trimmed, quartered and thinly sliced 2 Little Gem lettuces, thinly sliced ½ lime, thinly slicedsmall handful fresh coriander leaves½ red chilli, deseeded and cut into thin strips ½ lime, thinly sliced small handful fresh coriander leaves ½ red chilli, deseeded and cut into thin strips Method Place all of the dressing ingredients into a food processor and blend until combined and smooth, then season to taste with salt and freshly ground black pepper. Place into a bowl and store in the fridge until ready to serve.To make the prawn cocktail, place the prawns and dressing into a bowl and mix together gently. Tear the grapefruit segments into chunks and add them to the prawn mixture, stirring to combine.Place the cabbage, fennel and lettuce into a separate large bowl and mix together well.Divide the salad mixture among eight flat sundae glasses or bowls.Spoon equal portions of the prawn and grapefruit mixture over the top of each.Garnish with a slice of lime, a few coriander leaves and a few shreds of red chilli and serve. Place all of the dressing ingredients into a food processor and blend until combined and smooth, then season to taste with salt and freshly ground black pepper. Place into a bowl and store in the fridge until ready to serve. Place all of the dressing ingredients into a food processor and blend until combined and smooth, then season to taste with salt and freshly ground black pepper. Place into a bowl and store in the fridge until ready to serve. To make the prawn cocktail, place the prawns and dressing into a bowl and mix together gently. To make the prawn cocktail, place the prawns and dressing into a bowl and mix together gently. Tear the grapefruit segments into chunks and add them to the prawn mixture, stirring to combine. Tear the grapefruit segments into chunks and add them to the prawn mixture, stirring to combine. Place the cabbage, fennel and lettuce into a separate large bowl and mix together well. Place the cabbage, fennel and lettuce into a separate large bowl and mix together well. Divide the salad mixture among eight flat sundae glasses or bowls. Divide the salad mixture among eight flat sundae glasses or bowls. Spoon equal portions of the prawn and grapefruit mixture over the top of each. Spoon equal portions of the prawn and grapefruit mixture over the top of each. Garnish with a slice of lime, a few coriander leaves and a few shreds of red chilli and serve. Garnish with a slice of lime, a few coriander leaves and a few shreds of red chilli and serve. | {
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"title": "Prawn cocktail with grapefruit recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawncocktail_87595_16x9.jpg Use a mixture of king prawns and smaller prawns for the maximum texture and taste in this classic starter. 275g/10oz mayonnaise2 small garlic cloves, crushed6 tbsp roughly chopped fresh coriander2 tbsp lime juice2 tsp apricot jam1 red chilli, deseeded and choppedsalt and freshly ground black pepper 275g/10oz mayonnaise 2 small garlic cloves, crushed 6 tbsp roughly chopped fresh coriander 2 tbsp lime juice 2 tsp apricot jam 1 red chilli, deseeded and chopped salt and freshly ground black pepper 900g/2lb mixed cooked unpeeled prawns, shells removed2 firm pink grapefruit, peeled and segmented½ small white cabbage, cored and shredded2 fennel bulbs, trimmed, quartered and thinly sliced2 Little Gem lettuces, thinly sliced 900g/2lb mixed cooked unpeeled prawns, shells removed 2 firm pink grapefruit, peeled and segmented ½ small white cabbage, cored and shredded 2 fennel bulbs, trimmed, quartered and thinly sliced 2 Little Gem lettuces, thinly sliced ½ lime, thinly slicedsmall handful fresh coriander leaves½ red chilli, deseeded and cut into thin strips ½ lime, thinly sliced small handful fresh coriander leaves ½ red chilli, deseeded and cut into thin strips Method Place all of the dressing ingredients into a food processor and blend until combined and smooth, then season to taste with salt and freshly ground black pepper. Place into a bowl and store in the fridge until ready to serve.To make the prawn cocktail, place the prawns and dressing into a bowl and mix together gently. Tear the grapefruit segments into chunks and add them to the prawn mixture, stirring to combine.Place the cabbage, fennel and lettuce into a separate large bowl and mix together well.Divide the salad mixture among eight flat sundae glasses or bowls.Spoon equal portions of the prawn and grapefruit mixture over the top of each.Garnish with a slice of lime, a few coriander leaves and a few shreds of red chilli and serve. Place all of the dressing ingredients into a food processor and blend until combined and smooth, then season to taste with salt and freshly ground black pepper. Place into a bowl and store in the fridge until ready to serve. Place all of the dressing ingredients into a food processor and blend until combined and smooth, then season to taste with salt and freshly ground black pepper. Place into a bowl and store in the fridge until ready to serve. To make the prawn cocktail, place the prawns and dressing into a bowl and mix together gently. To make the prawn cocktail, place the prawns and dressing into a bowl and mix together gently. Tear the grapefruit segments into chunks and add them to the prawn mixture, stirring to combine. Tear the grapefruit segments into chunks and add them to the prawn mixture, stirring to combine. Place the cabbage, fennel and lettuce into a separate large bowl and mix together well. Place the cabbage, fennel and lettuce into a separate large bowl and mix together well. Divide the salad mixture among eight flat sundae glasses or bowls. Divide the salad mixture among eight flat sundae glasses or bowls. Spoon equal portions of the prawn and grapefruit mixture over the top of each. Spoon equal portions of the prawn and grapefruit mixture over the top of each. Garnish with a slice of lime, a few coriander leaves and a few shreds of red chilli and serve. Garnish with a slice of lime, a few coriander leaves and a few shreds of red chilli and serve."
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} | f32e3bfbfdc2bab2a3383d1da847de2060352f41483cebc85a9fa8993c5cf252 | Greek pulled duck burger recipe
To make the brine, stir the salt, sugar, vinegar and 1 litre/1¾ pints water in a saucepan over medium heat to dissolve the sugar and salt. Remove 6 strips of zest from the oranges using a vegetable peeler, add to the pan with the orange juice, garlic and spices, and bring to a simmer. Turn off the heat and transfer to a container large enough to fit the duck. Add 2 litres of cold water and allow the brine to cool before adding the duck, pushing it down to submerge it. Refrigerate for at least 8 hours, or overnight.When you are ready to cook, remove the duck from the brine and pat dry, leave in a cool place for one hour to dry out. Preheat the oven to 180C/160C Fan/Gas 4.Place the onions in a roasting tray adding the garlic cloves, cinnamon stick, bay leaves and orange juice and zest. Mix together the coriander, cumin, fennel seeds and chilli and sprinkle a little on the underside of the duck. Lay the duck on top of the onions and sprinkle the remaining spice evenly over the duck. Add 1.5 litres/2½ pints of water to the tray and cover securely with foil. Roast for 4-4½ hours, then check for tenderness. The flesh should be easily pierced with the point of a knife.Remove foil, baste and return to the oven for a further 30 minutes to crisp the skin. Transfer the duck to a tray and leave to cool. Carefully skim off the surface fat and set it aside. (If making ahead of time pour off the duck cooking liquor into a container, leave to cool and refrigerate overnight. The following day, skim off the solidified fat and set aside.)Remove the cinnamon sticks and orange strips and place the cooking liquor and onions in a small pan and bring to the boil, lower heat to a simmer and reduce in volume until the sauce has thickened. Meanwhile carefully pick the crispy skin and meat from the duck into a large bowl. Add the reduced duck sauce to the skin and meat and mix well. Season to taste, although it usually doesn’t need any seasoning since it’s been brined. Divide the mixture into six patties and place on one half of a tray lined with parchment paper. Fold the paper over the patties, folding edges over to secure. Place in the oven and gently reheat for 10-12 minutes while you griddle the bread before serving, drizzled with some olive oil.For the slaw, mix the ingredients together, season with sea salt, freshly ground black pepper add lemon juice to taste. Cover and refrigerate until serving.For the popcorn, heat the oil in a large saucepan with a tight-fitting lid. Add the corn and cover immediately. Cook over a medium heat, moving the pan continuously until the popping has just about stopped, about 2-3 minutes. Remove the pan from the heat and leave covered for a minute until the popping stops completely. Carefully remove the lid, add the reserved duck fat, fennel seeds and chilli and mix well. The popcorn can be made ahead of time and stored in an airtight container. To serve, carefully lift the duck patties off the paper and serve sandwiched between bread topped with slaw, watercress and pickles. Serve with a bowl of the popcorn. To make the brine, stir the salt, sugar, vinegar and 1 litre/1¾ pints water in a saucepan over medium heat to dissolve the sugar and salt. Remove 6 strips of zest from the oranges using a vegetable peeler, add to the pan with the orange juice, garlic and spices, and bring to a simmer. Turn off the heat and transfer to a container large enough to fit the duck. Add 2 litres of cold water and allow the brine to cool before adding the duck, pushing it down to submerge it. Refrigerate for at least 8 hours, or overnight. To make the brine, stir the salt, sugar, vinegar and 1 litre/1¾ pints water in a saucepan over medium heat to dissolve the sugar and salt. Remove 6 strips of zest from the oranges using a vegetable peeler, add to the pan with the orange juice, garlic and spices, and bring to a simmer. Turn off the heat and transfer to a container large enough to fit the duck. Add 2 litres of cold water and allow the brine to cool before adding the duck, pushing it down to submerge it. Refrigerate for at least 8 hours, or overnight. When you are ready to cook, remove the duck from the brine and pat dry, leave in a cool place for one hour to dry out. Preheat the oven to 180C/160C Fan/Gas 4. When you are ready to cook, remove the duck from the brine and pat dry, leave in a cool place for one hour to dry out. Preheat the oven to 180C/160C Fan/Gas 4. Place the onions in a roasting tray adding the garlic cloves, cinnamon stick, bay leaves and orange juice and zest. Mix together the coriander, cumin, fennel seeds and chilli and sprinkle a little on the underside of the duck. Lay the duck on top of the onions and sprinkle the remaining spice evenly over the duck. Add 1.5 litres/2½ pints of water to the tray and cover securely with foil. Roast for 4-4½ hours, then check for tenderness. The flesh should be easily pierced with the point of a knife. Place the onions in a roasting tray adding the garlic cloves, cinnamon stick, bay leaves and orange juice and zest. Mix together the coriander, cumin, fennel seeds and chilli and sprinkle a little on the underside of the duck. Lay the duck on top of the onions and sprinkle the remaining spice evenly over the duck. Add 1.5 litres/2½ pints of water to the tray and cover securely with foil. Roast for 4-4½ hours, then check for tenderness. The flesh should be easily pierced with the point of a knife. Remove foil, baste and return to the oven for a further 30 minutes to crisp the skin. Transfer the duck to a tray and leave to cool. Remove foil, baste and return to the oven for a further 30 minutes to crisp the skin. Transfer the duck to a tray and leave to cool. Carefully skim off the surface fat and set it aside. (If making ahead of time pour off the duck cooking liquor into a container, leave to cool and refrigerate overnight. The following day, skim off the solidified fat and set aside.) Carefully skim off the surface fat and set it aside. (If making ahead of time pour off the duck cooking liquor into a container, leave to cool and refrigerate overnight. The following day, skim off the solidified fat and set aside.) Remove the cinnamon sticks and orange strips and place the cooking liquor and onions in a small pan and bring to the boil, lower heat to a simmer and reduce in volume until the sauce has thickened. Meanwhile carefully pick the crispy skin and meat from the duck into a large bowl. Remove the cinnamon sticks and orange strips and place the cooking liquor and onions in a small pan and bring to the boil, lower heat to a simmer and reduce in volume until the sauce has thickened. Meanwhile carefully pick the crispy skin and meat from the duck into a large bowl. Add the reduced duck sauce to the skin and meat and mix well. Season to taste, although it usually doesn’t need any seasoning since it’s been brined. Divide the mixture into six patties and place on one half of a tray lined with parchment paper. Fold the paper over the patties, folding edges over to secure. Place in the oven and gently reheat for 10-12 minutes while you griddle the bread before serving, drizzled with some olive oil. Add the reduced duck sauce to the skin and meat and mix well. Season to taste, although it usually doesn’t need any seasoning since it’s been brined. Divide the mixture into six patties and place on one half of a tray lined with parchment paper. Fold the paper over the patties, folding edges over to secure. Place in the oven and gently reheat for 10-12 minutes while you griddle the bread before serving, drizzled with some olive oil. For the slaw, mix the ingredients together, season with sea salt, freshly ground black pepper add lemon juice to taste. Cover and refrigerate until serving. For the slaw, mix the ingredients together, season with sea salt, freshly ground black pepper add lemon juice to taste. Cover and refrigerate until serving. For the popcorn, heat the oil in a large saucepan with a tight-fitting lid. Add the corn and cover immediately. Cook over a medium heat, moving the pan continuously until the popping has just about stopped, about 2-3 minutes. Remove the pan from the heat and leave covered for a minute until the popping stops completely. Carefully remove the lid, add the reserved duck fat, fennel seeds and chilli and mix well. The popcorn can be made ahead of time and stored in an airtight container. For the popcorn, heat the oil in a large saucepan with a tight-fitting lid. Add the corn and cover immediately. Cook over a medium heat, moving the pan continuously until the popping has just about stopped, about 2-3 minutes. Remove the pan from the heat and leave covered for a minute until the popping stops completely. Carefully remove the lid, add the reserved duck fat, fennel seeds and chilli and mix well. The popcorn can be made ahead of time and stored in an airtight container. To serve, carefully lift the duck patties off the paper and serve sandwiched between bread topped with slaw, watercress and pickles. Serve with a bowl of the popcorn. To serve, carefully lift the duck patties off the paper and serve sandwiched between bread topped with slaw, watercress and pickles. Serve with a bowl of the popcorn. | {
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"title": "Greek pulled duck burger recipe",
"content": "To make the brine, stir the salt, sugar, vinegar and 1 litre/1¾ pints water in a saucepan over medium heat to dissolve the sugar and salt. Remove 6 strips of zest from the oranges using a vegetable peeler, add to the pan with the orange juice, garlic and spices, and bring to a simmer. Turn off the heat and transfer to a container large enough to fit the duck. Add 2 litres of cold water and allow the brine to cool before adding the duck, pushing it down to submerge it. Refrigerate for at least 8 hours, or overnight.When you are ready to cook, remove the duck from the brine and pat dry, leave in a cool place for one hour to dry out. Preheat the oven to 180C/160C Fan/Gas 4.Place the onions in a roasting tray adding the garlic cloves, cinnamon stick, bay leaves and orange juice and zest. Mix together the coriander, cumin, fennel seeds and chilli and sprinkle a little on the underside of the duck. Lay the duck on top of the onions and sprinkle the remaining spice evenly over the duck. Add 1.5 litres/2½ pints of water to the tray and cover securely with foil. Roast for 4-4½ hours, then check for tenderness. The flesh should be easily pierced with the point of a knife.Remove foil, baste and return to the oven for a further 30 minutes to crisp the skin. Transfer the duck to a tray and leave to cool. Carefully skim off the surface fat and set it aside. (If making ahead of time pour off the duck cooking liquor into a container, leave to cool and refrigerate overnight. The following day, skim off the solidified fat and set aside.)Remove the cinnamon sticks and orange strips and place the cooking liquor and onions in a small pan and bring to the boil, lower heat to a simmer and reduce in volume until the sauce has thickened. Meanwhile carefully pick the crispy skin and meat from the duck into a large bowl. Add the reduced duck sauce to the skin and meat and mix well. Season to taste, although it usually doesn’t need any seasoning since it’s been brined. Divide the mixture into six patties and place on one half of a tray lined with parchment paper. Fold the paper over the patties, folding edges over to secure. Place in the oven and gently reheat for 10-12 minutes while you griddle the bread before serving, drizzled with some olive oil.For the slaw, mix the ingredients together, season with sea salt, freshly ground black pepper add lemon juice to taste. Cover and refrigerate until serving.For the popcorn, heat the oil in a large saucepan with a tight-fitting lid. Add the corn and cover immediately. Cook over a medium heat, moving the pan continuously until the popping has just about stopped, about 2-3 minutes. Remove the pan from the heat and leave covered for a minute until the popping stops completely. Carefully remove the lid, add the reserved duck fat, fennel seeds and chilli and mix well. The popcorn can be made ahead of time and stored in an airtight container. To serve, carefully lift the duck patties off the paper and serve sandwiched between bread topped with slaw, watercress and pickles. Serve with a bowl of the popcorn. To make the brine, stir the salt, sugar, vinegar and 1 litre/1¾ pints water in a saucepan over medium heat to dissolve the sugar and salt. Remove 6 strips of zest from the oranges using a vegetable peeler, add to the pan with the orange juice, garlic and spices, and bring to a simmer. Turn off the heat and transfer to a container large enough to fit the duck. Add 2 litres of cold water and allow the brine to cool before adding the duck, pushing it down to submerge it. Refrigerate for at least 8 hours, or overnight. To make the brine, stir the salt, sugar, vinegar and 1 litre/1¾ pints water in a saucepan over medium heat to dissolve the sugar and salt. Remove 6 strips of zest from the oranges using a vegetable peeler, add to the pan with the orange juice, garlic and spices, and bring to a simmer. Turn off the heat and transfer to a container large enough to fit the duck. Add 2 litres of cold water and allow the brine to cool before adding the duck, pushing it down to submerge it. Refrigerate for at least 8 hours, or overnight. When you are ready to cook, remove the duck from the brine and pat dry, leave in a cool place for one hour to dry out. Preheat the oven to 180C/160C Fan/Gas 4. When you are ready to cook, remove the duck from the brine and pat dry, leave in a cool place for one hour to dry out. Preheat the oven to 180C/160C Fan/Gas 4. Place the onions in a roasting tray adding the garlic cloves, cinnamon stick, bay leaves and orange juice and zest. Mix together the coriander, cumin, fennel seeds and chilli and sprinkle a little on the underside of the duck. Lay the duck on top of the onions and sprinkle the remaining spice evenly over the duck. Add 1.5 litres/2½ pints of water to the tray and cover securely with foil. Roast for 4-4½ hours, then check for tenderness. The flesh should be easily pierced with the point of a knife. Place the onions in a roasting tray adding the garlic cloves, cinnamon stick, bay leaves and orange juice and zest. Mix together the coriander, cumin, fennel seeds and chilli and sprinkle a little on the underside of the duck. Lay the duck on top of the onions and sprinkle the remaining spice evenly over the duck. Add 1.5 litres/2½ pints of water to the tray and cover securely with foil. Roast for 4-4½ hours, then check for tenderness. The flesh should be easily pierced with the point of a knife. Remove foil, baste and return to the oven for a further 30 minutes to crisp the skin. Transfer the duck to a tray and leave to cool. Remove foil, baste and return to the oven for a further 30 minutes to crisp the skin. Transfer the duck to a tray and leave to cool. Carefully skim off the surface fat and set it aside. (If making ahead of time pour off the duck cooking liquor into a container, leave to cool and refrigerate overnight. The following day, skim off the solidified fat and set aside.) Carefully skim off the surface fat and set it aside. (If making ahead of time pour off the duck cooking liquor into a container, leave to cool and refrigerate overnight. The following day, skim off the solidified fat and set aside.) Remove the cinnamon sticks and orange strips and place the cooking liquor and onions in a small pan and bring to the boil, lower heat to a simmer and reduce in volume until the sauce has thickened. Meanwhile carefully pick the crispy skin and meat from the duck into a large bowl. Remove the cinnamon sticks and orange strips and place the cooking liquor and onions in a small pan and bring to the boil, lower heat to a simmer and reduce in volume until the sauce has thickened. Meanwhile carefully pick the crispy skin and meat from the duck into a large bowl. Add the reduced duck sauce to the skin and meat and mix well. Season to taste, although it usually doesn’t need any seasoning since it’s been brined. Divide the mixture into six patties and place on one half of a tray lined with parchment paper. Fold the paper over the patties, folding edges over to secure. Place in the oven and gently reheat for 10-12 minutes while you griddle the bread before serving, drizzled with some olive oil. Add the reduced duck sauce to the skin and meat and mix well. Season to taste, although it usually doesn’t need any seasoning since it’s been brined. Divide the mixture into six patties and place on one half of a tray lined with parchment paper. Fold the paper over the patties, folding edges over to secure. Place in the oven and gently reheat for 10-12 minutes while you griddle the bread before serving, drizzled with some olive oil. For the slaw, mix the ingredients together, season with sea salt, freshly ground black pepper add lemon juice to taste. Cover and refrigerate until serving. For the slaw, mix the ingredients together, season with sea salt, freshly ground black pepper add lemon juice to taste. Cover and refrigerate until serving. For the popcorn, heat the oil in a large saucepan with a tight-fitting lid. Add the corn and cover immediately. Cook over a medium heat, moving the pan continuously until the popping has just about stopped, about 2-3 minutes. Remove the pan from the heat and leave covered for a minute until the popping stops completely. Carefully remove the lid, add the reserved duck fat, fennel seeds and chilli and mix well. The popcorn can be made ahead of time and stored in an airtight container. For the popcorn, heat the oil in a large saucepan with a tight-fitting lid. Add the corn and cover immediately. Cook over a medium heat, moving the pan continuously until the popping has just about stopped, about 2-3 minutes. Remove the pan from the heat and leave covered for a minute until the popping stops completely. Carefully remove the lid, add the reserved duck fat, fennel seeds and chilli and mix well. The popcorn can be made ahead of time and stored in an airtight container. To serve, carefully lift the duck patties off the paper and serve sandwiched between bread topped with slaw, watercress and pickles. Serve with a bowl of the popcorn. To serve, carefully lift the duck patties off the paper and serve sandwiched between bread topped with slaw, watercress and pickles. Serve with a bowl of the popcorn."
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} | 68aeda439b2271f70beb014a9e2c1f2677df5fa7d502f60581a17aa5604c103a | John Dory with beer, bacon and lettuce recipe
An average of 5.0 out of 5 stars from 2 ratings I’m very fond of this simple treatment for a great fish like John Dory, which is perfectly complemented by the bitterness of the beer, the smokiness of the bacon and the lightly cooked lettuce. 4 John Dory or gurnard fillets (175g/6oz each), skin on 50g/1¾oz butter, melted75g/2¾oz rindless smoked streaky bacon, chopped1 onion or leek, finely chopped1 garlic clove, finely chopped or grated 300ml/½ pint good chicken stock 300ml/½ pint pale ale2 tbsp sunflower oil750g/1lb 10oz Cos lettuce, shredded small handful fresh flatleaf parsley, chopped salt and freshly ground black pepper 4 John Dory or gurnard fillets (175g/6oz each), skin on 50g/1¾oz butter, melted 75g/2¾oz rindless smoked streaky bacon, chopped 1 onion or leek, finely chopped 1 garlic clove, finely chopped or grated 300ml/½ pint good chicken stock 300ml/½ pint pale ale 2 tbsp sunflower oil 750g/1lb 10oz Cos lettuce, shredded small handful fresh flatleaf parsley, chopped salt and freshly ground black pepper Method Place the fish fillets on a plate and sprinkle them generously with salt. Leave them for about 15–20 minutes, then rinse off the salt and pat the fish dry with kitchen paper. Brush the fish with a little of the butter and season with pepper, then set aside. Heat a little of the butter in a frying pan, add the bacon and fry until golden and crisp. Add the remaining butter and gently fry the onion and garlic for 5 minutes until softened. Add the chicken stock and beer to the pan and cook over a high heat until the liquid has reduced by three-quarters. Turn the heat down as much as possible, cover the pan and leave over low heat while you cook the fish. In a separate frying pan, heat the oil over a medium heat and cook the fish skin-side down for about 6–7 minutes until the skin is crisp and the fish is opaque. Stir the lettuce into the sauce and allow it to wilt, then stir in the parsley and season if needed with salt and pepper. Divide the lettuce and bacon between four plates and top with a fillet of fish. Spoon over the sauce and serve immediately. Place the fish fillets on a plate and sprinkle them generously with salt. Leave them for about 15–20 minutes, then rinse off the salt and pat the fish dry with kitchen paper. Brush the fish with a little of the butter and season with pepper, then set aside. Place the fish fillets on a plate and sprinkle them generously with salt. Leave them for about 15–20 minutes, then rinse off the salt and pat the fish dry with kitchen paper. Brush the fish with a little of the butter and season with pepper, then set aside. Heat a little of the butter in a frying pan, add the bacon and fry until golden and crisp. Add the remaining butter and gently fry the onion and garlic for 5 minutes until softened. Add the chicken stock and beer to the pan and cook over a high heat until the liquid has reduced by three-quarters. Turn the heat down as much as possible, cover the pan and leave over low heat while you cook the fish. Heat a little of the butter in a frying pan, add the bacon and fry until golden and crisp. Add the remaining butter and gently fry the onion and garlic for 5 minutes until softened. Add the chicken stock and beer to the pan and cook over a high heat until the liquid has reduced by three-quarters. Turn the heat down as much as possible, cover the pan and leave over low heat while you cook the fish. In a separate frying pan, heat the oil over a medium heat and cook the fish skin-side down for about 6–7 minutes until the skin is crisp and the fish is opaque. In a separate frying pan, heat the oil over a medium heat and cook the fish skin-side down for about 6–7 minutes until the skin is crisp and the fish is opaque. Stir the lettuce into the sauce and allow it to wilt, then stir in the parsley and season if needed with salt and pepper. Divide the lettuce and bacon between four plates and top with a fillet of fish. Spoon over the sauce and serve immediately. Stir the lettuce into the sauce and allow it to wilt, then stir in the parsley and season if needed with salt and pepper. Divide the lettuce and bacon between four plates and top with a fillet of fish. Spoon over the sauce and serve immediately. | {
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"title": "John Dory with beer, bacon and lettuce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings I’m very fond of this simple treatment for a great fish like John Dory, which is perfectly complemented by the bitterness of the beer, the smokiness of the bacon and the lightly cooked lettuce. 4 John Dory or gurnard fillets (175g/6oz each), skin on 50g/1¾oz butter, melted75g/2¾oz rindless smoked streaky bacon, chopped1 onion or leek, finely chopped1 garlic clove, finely chopped or grated 300ml/½ pint good chicken stock 300ml/½ pint pale ale2 tbsp sunflower oil750g/1lb 10oz Cos lettuce, shredded small handful fresh flatleaf parsley, chopped salt and freshly ground black pepper 4 John Dory or gurnard fillets (175g/6oz each), skin on 50g/1¾oz butter, melted 75g/2¾oz rindless smoked streaky bacon, chopped 1 onion or leek, finely chopped 1 garlic clove, finely chopped or grated 300ml/½ pint good chicken stock 300ml/½ pint pale ale 2 tbsp sunflower oil 750g/1lb 10oz Cos lettuce, shredded small handful fresh flatleaf parsley, chopped salt and freshly ground black pepper Method Place the fish fillets on a plate and sprinkle them generously with salt. Leave them for about 15–20 minutes, then rinse off the salt and pat the fish dry with kitchen paper. Brush the fish with a little of the butter and season with pepper, then set aside. Heat a little of the butter in a frying pan, add the bacon and fry until golden and crisp. Add the remaining butter and gently fry the onion and garlic for 5 minutes until softened. Add the chicken stock and beer to the pan and cook over a high heat until the liquid has reduced by three-quarters. Turn the heat down as much as possible, cover the pan and leave over low heat while you cook the fish. In a separate frying pan, heat the oil over a medium heat and cook the fish skin-side down for about 6–7 minutes until the skin is crisp and the fish is opaque. Stir the lettuce into the sauce and allow it to wilt, then stir in the parsley and season if needed with salt and pepper. Divide the lettuce and bacon between four plates and top with a fillet of fish. Spoon over the sauce and serve immediately. Place the fish fillets on a plate and sprinkle them generously with salt. Leave them for about 15–20 minutes, then rinse off the salt and pat the fish dry with kitchen paper. Brush the fish with a little of the butter and season with pepper, then set aside. Place the fish fillets on a plate and sprinkle them generously with salt. Leave them for about 15–20 minutes, then rinse off the salt and pat the fish dry with kitchen paper. Brush the fish with a little of the butter and season with pepper, then set aside. Heat a little of the butter in a frying pan, add the bacon and fry until golden and crisp. Add the remaining butter and gently fry the onion and garlic for 5 minutes until softened. Add the chicken stock and beer to the pan and cook over a high heat until the liquid has reduced by three-quarters. Turn the heat down as much as possible, cover the pan and leave over low heat while you cook the fish. Heat a little of the butter in a frying pan, add the bacon and fry until golden and crisp. Add the remaining butter and gently fry the onion and garlic for 5 minutes until softened. Add the chicken stock and beer to the pan and cook over a high heat until the liquid has reduced by three-quarters. Turn the heat down as much as possible, cover the pan and leave over low heat while you cook the fish. In a separate frying pan, heat the oil over a medium heat and cook the fish skin-side down for about 6–7 minutes until the skin is crisp and the fish is opaque. In a separate frying pan, heat the oil over a medium heat and cook the fish skin-side down for about 6–7 minutes until the skin is crisp and the fish is opaque. Stir the lettuce into the sauce and allow it to wilt, then stir in the parsley and season if needed with salt and pepper. Divide the lettuce and bacon between four plates and top with a fillet of fish. Spoon over the sauce and serve immediately. Stir the lettuce into the sauce and allow it to wilt, then stir in the parsley and season if needed with salt and pepper. Divide the lettuce and bacon between four plates and top with a fillet of fish. Spoon over the sauce and serve immediately."
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} | 7bf4f05b9d2a1294b7a104615c9ba2fc5cf17690a54fb12fad55092e90743e39 | Stuffed aubergine recipe
Baked stuffed aubergine with walnut and Roquefort An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedstuffedaubergin_71986_16x9.jpg Blue cheese and walnuts add a festive note to this delicious veggie stuffed aubergine. The dish can be mostly made it in advance - just add the topping and reheat before serving. 4 large aubergines2 garlic cloves, chopped 1 small white onion, diced6 tomatoes, diced1 small sprig of fresh rosemary1 small sprig of fresh thymevirgin olive oilsalt and freshly ground black pepper60g/2½oz walnuts50g/2oz toasted fresh breadcrumbs200g/8oz Roquefort (or similar blue raw milk sheep’s cheese) 4 large aubergines 2 garlic cloves, chopped 1 small white onion, diced 6 tomatoes, diced 1 small sprig of fresh rosemary 1 small sprig of fresh thyme virgin olive oil salt and freshly ground black pepper 60g/2½oz walnuts 50g/2oz toasted fresh breadcrumbs 200g/8oz Roquefort (or similar blue raw milk sheep’s cheese) 4 tbsp olive oil1 medium onion, very finely sliced1 garlic clove, coarsely chopped 1 x 400g tin good-quality tomatoes10 small fresh basil leaves, shreddedfresh chopped oregano 4 tbsp olive oil 1 medium onion, very finely sliced 1 garlic clove, coarsely chopped 1 x 400g tin good-quality tomatoes 10 small fresh basil leaves, shredded fresh chopped oregano Method Preheat the oven to 200C/440F/Gas 6.Cut the aubergines in half, leaving the tops on and score the surface of the flesh with a knife.Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft.While the aubergines are cooking, gently fry the onions and garlic in oil for a few minutes. Add the tomatoes and herbs and cook to softenRemove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes.Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage). Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill until the cheese is melted, the breadcrumbs crisp and the flesh warmed through.For the tomato sauce, heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves.When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.Serve the hot aubergines with the hot tomato sauce on the side. Preheat the oven to 200C/440F/Gas 6. Preheat the oven to 200C/440F/Gas 6. Cut the aubergines in half, leaving the tops on and score the surface of the flesh with a knife. Cut the aubergines in half, leaving the tops on and score the surface of the flesh with a knife. Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft. Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft. While the aubergines are cooking, gently fry the onions and garlic in oil for a few minutes. Add the tomatoes and herbs and cook to soften While the aubergines are cooking, gently fry the onions and garlic in oil for a few minutes. Add the tomatoes and herbs and cook to soften Remove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes. Remove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes. Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage). Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage). Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill until the cheese is melted, the breadcrumbs crisp and the flesh warmed through. Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill until the cheese is melted, the breadcrumbs crisp and the flesh warmed through. For the tomato sauce, heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves. For the tomato sauce, heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves. When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made. When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made. Serve the hot aubergines with the hot tomato sauce on the side. Serve the hot aubergines with the hot tomato sauce on the side. Recipe tips The blue cheese isn't overpowering, so people who are less keen on strong cheeses will still enjoy this dish. | {
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"title": "Stuffed aubergine recipe",
"content": "Baked stuffed aubergine with walnut and Roquefort An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedstuffedaubergin_71986_16x9.jpg Blue cheese and walnuts add a festive note to this delicious veggie stuffed aubergine. The dish can be mostly made it in advance - just add the topping and reheat before serving. 4 large aubergines2 garlic cloves, chopped 1 small white onion, diced6 tomatoes, diced1 small sprig of fresh rosemary1 small sprig of fresh thymevirgin olive oilsalt and freshly ground black pepper60g/2½oz walnuts50g/2oz toasted fresh breadcrumbs200g/8oz Roquefort (or similar blue raw milk sheep’s cheese) 4 large aubergines 2 garlic cloves, chopped 1 small white onion, diced 6 tomatoes, diced 1 small sprig of fresh rosemary 1 small sprig of fresh thyme virgin olive oil salt and freshly ground black pepper 60g/2½oz walnuts 50g/2oz toasted fresh breadcrumbs 200g/8oz Roquefort (or similar blue raw milk sheep’s cheese) 4 tbsp olive oil1 medium onion, very finely sliced1 garlic clove, coarsely chopped 1 x 400g tin good-quality tomatoes10 small fresh basil leaves, shreddedfresh chopped oregano 4 tbsp olive oil 1 medium onion, very finely sliced 1 garlic clove, coarsely chopped 1 x 400g tin good-quality tomatoes 10 small fresh basil leaves, shredded fresh chopped oregano Method Preheat the oven to 200C/440F/Gas 6.Cut the aubergines in half, leaving the tops on and score the surface of the flesh with a knife.Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft.While the aubergines are cooking, gently fry the onions and garlic in oil for a few minutes. Add the tomatoes and herbs and cook to softenRemove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes.Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage). Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill until the cheese is melted, the breadcrumbs crisp and the flesh warmed through.For the tomato sauce, heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves.When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.Serve the hot aubergines with the hot tomato sauce on the side. Preheat the oven to 200C/440F/Gas 6. Preheat the oven to 200C/440F/Gas 6. Cut the aubergines in half, leaving the tops on and score the surface of the flesh with a knife. Cut the aubergines in half, leaving the tops on and score the surface of the flesh with a knife. Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft. Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft. While the aubergines are cooking, gently fry the onions and garlic in oil for a few minutes. Add the tomatoes and herbs and cook to soften While the aubergines are cooking, gently fry the onions and garlic in oil for a few minutes. Add the tomatoes and herbs and cook to soften Remove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes. Remove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes. Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage). Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage). Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill until the cheese is melted, the breadcrumbs crisp and the flesh warmed through. Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill until the cheese is melted, the breadcrumbs crisp and the flesh warmed through. For the tomato sauce, heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves. For the tomato sauce, heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves. When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made. When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made. Serve the hot aubergines with the hot tomato sauce on the side. Serve the hot aubergines with the hot tomato sauce on the side. Recipe tips The blue cheese isn't overpowering, so people who are less keen on strong cheeses will still enjoy this dish."
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} | d6ee623c2e487dc1dba93bda83797f30679a9fdb98488a54bf62c391ee2cd97f | Healthy tuna pasta bake recipe
An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_tuna_pasta_bake_20071_16x9.jpg With its rich sauce and cheese topping, you’d never guess this was a healthy tuna pasta bake, but it’s packed full of veggies and is perfect for a hearty midweek family meal. Each serving provides 363 kcal, 28.5g protein, 38.5g carbohydrates (of which 10.5g sugars), 8.5g fat (of which 4.5g saturates), 9g fibre and 1.7g salt. 1 vegetable stock cube250g/9oz whole wheat pasta shapes, such as fusilli or penne350g/12oz broccoli florets50g/1¾oz baby spinach leaves50g/1¾oz spring greens, shredded1 tsp olive oil1 large onion, roughly chopped4 garlic cloves, crushed or finely chopped1 tsp dried chilli flakes (optional)500g carton passata with garlic and herbs6 tbsp extra 'light' cream cheese120g/4¼oz reduced-fat cheddar, grated400g tin cherry tomatoes 2 x 145g tins tinned tuna in spring water, drained1 tbsp sliced green jalapeño peppers in brine, drained and roughly choppedsmall handful fresh dill, roughly chopped, plus extra to garnish50g/1¾oz reduced-fat mozzarella, dicedsalt and freshly ground black pepper 1 vegetable stock cube 250g/9oz whole wheat pasta shapes, such as fusilli or penne 350g/12oz broccoli florets 50g/1¾oz baby spinach leaves 50g/1¾oz spring greens, shredded 1 tsp olive oil 1 large onion, roughly chopped 4 garlic cloves, crushed or finely chopped 1 tsp dried chilli flakes (optional) 500g carton passata with garlic and herbs 6 tbsp extra 'light' cream cheese 120g/4¼oz reduced-fat cheddar, grated 400g tin cherry tomatoes 2 x 145g tins tinned tuna in spring water, drained 1 tbsp sliced green jalapeño peppers in brine, drained and roughly chopped small handful fresh dill, roughly chopped, plus extra to garnish 50g/1¾oz reduced-fat mozzarella, diced salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside.Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened.Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well.Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside. Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside. Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened. Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened. Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well. Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill. Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill. | {
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"title": "Healthy tuna pasta bake recipe",
"content": "An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_tuna_pasta_bake_20071_16x9.jpg With its rich sauce and cheese topping, you’d never guess this was a healthy tuna pasta bake, but it’s packed full of veggies and is perfect for a hearty midweek family meal. Each serving provides 363 kcal, 28.5g protein, 38.5g carbohydrates (of which 10.5g sugars), 8.5g fat (of which 4.5g saturates), 9g fibre and 1.7g salt. 1 vegetable stock cube250g/9oz whole wheat pasta shapes, such as fusilli or penne350g/12oz broccoli florets50g/1¾oz baby spinach leaves50g/1¾oz spring greens, shredded1 tsp olive oil1 large onion, roughly chopped4 garlic cloves, crushed or finely chopped1 tsp dried chilli flakes (optional)500g carton passata with garlic and herbs6 tbsp extra 'light' cream cheese120g/4¼oz reduced-fat cheddar, grated400g tin cherry tomatoes 2 x 145g tins tinned tuna in spring water, drained1 tbsp sliced green jalapeño peppers in brine, drained and roughly choppedsmall handful fresh dill, roughly chopped, plus extra to garnish50g/1¾oz reduced-fat mozzarella, dicedsalt and freshly ground black pepper 1 vegetable stock cube 250g/9oz whole wheat pasta shapes, such as fusilli or penne 350g/12oz broccoli florets 50g/1¾oz baby spinach leaves 50g/1¾oz spring greens, shredded 1 tsp olive oil 1 large onion, roughly chopped 4 garlic cloves, crushed or finely chopped 1 tsp dried chilli flakes (optional) 500g carton passata with garlic and herbs 6 tbsp extra 'light' cream cheese 120g/4¼oz reduced-fat cheddar, grated 400g tin cherry tomatoes 2 x 145g tins tinned tuna in spring water, drained 1 tbsp sliced green jalapeño peppers in brine, drained and roughly chopped small handful fresh dill, roughly chopped, plus extra to garnish 50g/1¾oz reduced-fat mozzarella, diced salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside.Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened.Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well.Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside. Bring a large saucepan of water to the boil. Add the stock cube and stir to dissolve. Add the pasta and cook according to the packet instructions, adding the broccoli to the pan for the last 4 minutes of cooking time. Drain, return to the pan and stir in the spinach and spring greens. Cover and set aside. Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened. Meanwhile, heat the oil in a saucepan. Add the onion, garlic and chilli and stir-fry over a medium heat for 4–5 minutes, or until just softened. Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Place half the passata in a bowl with the cream cheese and whisk until fairly well combined. Stir into the drained pasta and vegetables. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well. Add in the onion and garlic mixture, the remaining passata, half the grated cheese, the tinned cherry tomatoes, tuna, jalapeños and dill. Season well. Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill. Tip the mixture to an ovenproof dish (approx. 20 x 30cm/8 x 12in) and sprinkle over the remaining cheddar and the mozzarella. Bake for 20–30 minutes, or until the cheese has melted. Serve immediately, garnished with dill."
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} | b73832824b881b0e1d54a5e197edee3c31651d83698ea4b54e3e0ea3e27228a1 | Quick noodle soup recipe
Quick hot and sour noodle soup An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quickhotandsournoodl_89280_16x9.jpg Make your own version of this Chinese hot and sour noodle soup. It's a generous main course with noodles and chicken. 1 tbsp groundnut oil2.5cm/1in piece fresh root ginger, peeled and thinly sliced2 handfuls fresh shiitake mushrooms, sliced 1 red chilli, de-seeded, finely chopped 1 tbsp Shaoxing rice wine or dry sherry700ml/1 pint 5fl oz vegetable stock 220g/8oz canned bamboo shoots, drained and rinsed1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp Chinese black rice vinegar or balsamic vinegar pinch ground white pepper 1 tbsp cornflour mixed with 2 tbsp cold water 1 tbsp groundnut oil 2.5cm/1in piece fresh root ginger, peeled and thinly sliced 2 handfuls fresh shiitake mushrooms, sliced 1 red chilli, de-seeded, finely chopped 1 tbsp Shaoxing rice wine or dry sherry 700ml/1 pint 5fl oz vegetable stock 220g/8oz canned bamboo shoots, drained and rinsed 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp Chinese black rice vinegar or balsamic vinegar pinch ground white pepper 1 tbsp cornflour mixed with 2 tbsp cold water 200g/7oz cooked egg noodles2 small handfuls beansprouts8 baby corn, sliced1 spring onion, sliced100g/3½oz cooked chicken, shredded 200g/7oz cooked egg noodles 2 small handfuls beansprouts 8 baby corn, sliced 1 spring onion, sliced 100g/3½oz cooked chicken, shredded Method For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat. For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately. For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat. For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately. For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately. | {
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"content": "Quick hot and sour noodle soup An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quickhotandsournoodl_89280_16x9.jpg Make your own version of this Chinese hot and sour noodle soup. It's a generous main course with noodles and chicken. 1 tbsp groundnut oil2.5cm/1in piece fresh root ginger, peeled and thinly sliced2 handfuls fresh shiitake mushrooms, sliced 1 red chilli, de-seeded, finely chopped 1 tbsp Shaoxing rice wine or dry sherry700ml/1 pint 5fl oz vegetable stock 220g/8oz canned bamboo shoots, drained and rinsed1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp Chinese black rice vinegar or balsamic vinegar pinch ground white pepper 1 tbsp cornflour mixed with 2 tbsp cold water 1 tbsp groundnut oil 2.5cm/1in piece fresh root ginger, peeled and thinly sliced 2 handfuls fresh shiitake mushrooms, sliced 1 red chilli, de-seeded, finely chopped 1 tbsp Shaoxing rice wine or dry sherry 700ml/1 pint 5fl oz vegetable stock 220g/8oz canned bamboo shoots, drained and rinsed 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp Chinese black rice vinegar or balsamic vinegar pinch ground white pepper 1 tbsp cornflour mixed with 2 tbsp cold water 200g/7oz cooked egg noodles2 small handfuls beansprouts8 baby corn, sliced1 spring onion, sliced100g/3½oz cooked chicken, shredded 200g/7oz cooked egg noodles 2 small handfuls beansprouts 8 baby corn, sliced 1 spring onion, sliced 100g/3½oz cooked chicken, shredded Method For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat. For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately. For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat. For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately. For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately."
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} | 4a9c381a1b1a0afaa23c4cd1df55edf8eb6f4fa11a9c1223c28a4db5a5e01d84 | Peking-style duck with udon noodle soup recipe
An average of 4.5 out of 5 stars from 2 ratings Sweet, sticky Peking-style duck with a lovely light broth. You'll need to marinate the meat overnight, but it's worth it. ½ tsp Chinese five-spice powder1 tbsp sesame oil3 tbsp hoisin sauce3 tbsp brown sugar3 tbsp water1 tbsp dark soy sauce2 x 175g/6 oz duck fillets, skin on ½ tsp Chinese five-spice powder 1 tbsp sesame oil 3 tbsp hoisin sauce 3 tbsp brown sugar 3 tbsp water 1 tbsp dark soy sauce 2 x 175g/6 oz duck fillets, skin on 1 litre/35fl oz chicken stock2 dried shiitake mushrooms, soaked in 200ml hot water for 20 minutes100g/4oz Chinese leaf, shredded1 tbsp light soy sauce1 tbsp rice wine1 tbsp rice vinegar200g/8oz flat udon noodles, cooked 3 spring onions, sliced on the diagonal40g/2oz beansprouts1 large handful coriander, roughly choppedsalt and freshly ground black pepper 1 litre/35fl oz chicken stock 2 dried shiitake mushrooms, soaked in 200ml hot water for 20 minutes 100g/4oz Chinese leaf, shredded 1 tbsp light soy sauce 1 tbsp rice wine 1 tbsp rice vinegar 200g/8oz flat udon noodles, cooked 3 spring onions, sliced on the diagonal 40g/2oz beansprouts 1 large handful coriander, roughly chopped salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place all of the marinade ingredients into a shallow bowl and mix well to coat the duck. Marinate for as long as you can - preferably overnight, but anything more than 20 minutes will do.Heat a dry frying pan until just warm. Place the duck skin-side down and cook for 8-10 minutes, until golden brown.Turn up the heat, turn over the duck and cook for a further minute until crisp.Transfer to the oven and cook for 10-15 minutes.Remove from the oven and rest for five minutes, before slicing.For the noodle soup, pour the chicken stock into a saucepan and bring to a gentle simmer. Add the shiitake mushrooms and their soaking liquid, and the Chinese leaf.Add the light soy sauce, rice wine, rice vinegar and udon noodles to the pan. Bring to the boil.Scatter over the chopped spring onions, bean sprouts and coriander. Season to taste.To serve, ladle some of the noodle soup into a bowl, place the duck breast on top and serve straightaway. Preheat the oven to 200C/180C Fan/Gas 6. Place all of the marinade ingredients into a shallow bowl and mix well to coat the duck. Marinate for as long as you can - preferably overnight, but anything more than 20 minutes will do. Preheat the oven to 200C/180C Fan/Gas 6. Place all of the marinade ingredients into a shallow bowl and mix well to coat the duck. Marinate for as long as you can - preferably overnight, but anything more than 20 minutes will do. Heat a dry frying pan until just warm. Place the duck skin-side down and cook for 8-10 minutes, until golden brown. Heat a dry frying pan until just warm. Place the duck skin-side down and cook for 8-10 minutes, until golden brown. Turn up the heat, turn over the duck and cook for a further minute until crisp. Turn up the heat, turn over the duck and cook for a further minute until crisp. Transfer to the oven and cook for 10-15 minutes. Transfer to the oven and cook for 10-15 minutes. Remove from the oven and rest for five minutes, before slicing. Remove from the oven and rest for five minutes, before slicing. For the noodle soup, pour the chicken stock into a saucepan and bring to a gentle simmer. Add the shiitake mushrooms and their soaking liquid, and the Chinese leaf. For the noodle soup, pour the chicken stock into a saucepan and bring to a gentle simmer. Add the shiitake mushrooms and their soaking liquid, and the Chinese leaf. Add the light soy sauce, rice wine, rice vinegar and udon noodles to the pan. Bring to the boil. Add the light soy sauce, rice wine, rice vinegar and udon noodles to the pan. Bring to the boil. Scatter over the chopped spring onions, bean sprouts and coriander. Season to taste. Scatter over the chopped spring onions, bean sprouts and coriander. Season to taste. To serve, ladle some of the noodle soup into a bowl, place the duck breast on top and serve straightaway. To serve, ladle some of the noodle soup into a bowl, place the duck breast on top and serve straightaway. | {
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"title": "Peking-style duck with udon noodle soup recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Sweet, sticky Peking-style duck with a lovely light broth. You'll need to marinate the meat overnight, but it's worth it. ½ tsp Chinese five-spice powder1 tbsp sesame oil3 tbsp hoisin sauce3 tbsp brown sugar3 tbsp water1 tbsp dark soy sauce2 x 175g/6 oz duck fillets, skin on ½ tsp Chinese five-spice powder 1 tbsp sesame oil 3 tbsp hoisin sauce 3 tbsp brown sugar 3 tbsp water 1 tbsp dark soy sauce 2 x 175g/6 oz duck fillets, skin on 1 litre/35fl oz chicken stock2 dried shiitake mushrooms, soaked in 200ml hot water for 20 minutes100g/4oz Chinese leaf, shredded1 tbsp light soy sauce1 tbsp rice wine1 tbsp rice vinegar200g/8oz flat udon noodles, cooked 3 spring onions, sliced on the diagonal40g/2oz beansprouts1 large handful coriander, roughly choppedsalt and freshly ground black pepper 1 litre/35fl oz chicken stock 2 dried shiitake mushrooms, soaked in 200ml hot water for 20 minutes 100g/4oz Chinese leaf, shredded 1 tbsp light soy sauce 1 tbsp rice wine 1 tbsp rice vinegar 200g/8oz flat udon noodles, cooked 3 spring onions, sliced on the diagonal 40g/2oz beansprouts 1 large handful coriander, roughly chopped salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place all of the marinade ingredients into a shallow bowl and mix well to coat the duck. Marinate for as long as you can - preferably overnight, but anything more than 20 minutes will do.Heat a dry frying pan until just warm. Place the duck skin-side down and cook for 8-10 minutes, until golden brown.Turn up the heat, turn over the duck and cook for a further minute until crisp.Transfer to the oven and cook for 10-15 minutes.Remove from the oven and rest for five minutes, before slicing.For the noodle soup, pour the chicken stock into a saucepan and bring to a gentle simmer. Add the shiitake mushrooms and their soaking liquid, and the Chinese leaf.Add the light soy sauce, rice wine, rice vinegar and udon noodles to the pan. Bring to the boil.Scatter over the chopped spring onions, bean sprouts and coriander. Season to taste.To serve, ladle some of the noodle soup into a bowl, place the duck breast on top and serve straightaway. Preheat the oven to 200C/180C Fan/Gas 6. Place all of the marinade ingredients into a shallow bowl and mix well to coat the duck. Marinate for as long as you can - preferably overnight, but anything more than 20 minutes will do. Preheat the oven to 200C/180C Fan/Gas 6. Place all of the marinade ingredients into a shallow bowl and mix well to coat the duck. Marinate for as long as you can - preferably overnight, but anything more than 20 minutes will do. Heat a dry frying pan until just warm. Place the duck skin-side down and cook for 8-10 minutes, until golden brown. Heat a dry frying pan until just warm. Place the duck skin-side down and cook for 8-10 minutes, until golden brown. Turn up the heat, turn over the duck and cook for a further minute until crisp. Turn up the heat, turn over the duck and cook for a further minute until crisp. Transfer to the oven and cook for 10-15 minutes. Transfer to the oven and cook for 10-15 minutes. Remove from the oven and rest for five minutes, before slicing. Remove from the oven and rest for five minutes, before slicing. For the noodle soup, pour the chicken stock into a saucepan and bring to a gentle simmer. Add the shiitake mushrooms and their soaking liquid, and the Chinese leaf. For the noodle soup, pour the chicken stock into a saucepan and bring to a gentle simmer. Add the shiitake mushrooms and their soaking liquid, and the Chinese leaf. Add the light soy sauce, rice wine, rice vinegar and udon noodles to the pan. Bring to the boil. Add the light soy sauce, rice wine, rice vinegar and udon noodles to the pan. Bring to the boil. Scatter over the chopped spring onions, bean sprouts and coriander. Season to taste. Scatter over the chopped spring onions, bean sprouts and coriander. Season to taste. To serve, ladle some of the noodle soup into a bowl, place the duck breast on top and serve straightaway. To serve, ladle some of the noodle soup into a bowl, place the duck breast on top and serve straightaway."
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} | 42f7c6dd1f2d85ce3f3103398d51a8ec0ef725d14ae4a56e22c78cfe76e12ab7 | The best Christmas pudding recipe
An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmaspudding_71054_16x9.jpg A classic Christmas pudding recipe with dark, rich fruit and a hidden surprise. Quinces add a delicious fragrance if you can get hold of them. 350g/12¼oz sultanas350g/12¼oz raisins or currants150g/5¼oz dried figs, chopped125g/4½oz candied peel100g/3½oz dried apricots75g/2½oz dark glacé cherries, halved150ml/5fl oz brandy100g/3½oz ginger in syrup, chopped, plus 2 tbsp of the syrup2 apples or quinces, grated2 oranges, juice and zest6 eggs, beaten250g/8¾oz shredded suet350g/12¼oz soft muscovado sugar250g/8¾oz fresh breadcrumbs175g/6¼oz self-raising flour1 tsp mixed spice2 old sixpences or coins (optional) 350g/12¼oz sultanas 350g/12¼oz raisins or currants 150g/5¼oz dried figs, chopped 125g/4½oz candied peel 100g/3½oz dried apricots 75g/2½oz dark glacé cherries, halved 150ml/5fl oz brandy 100g/3½oz ginger in syrup, chopped, plus 2 tbsp of the syrup 2 apples or quinces, grated 2 oranges, juice and zest 6 eggs, beaten 250g/8¾oz shredded suet 350g/12¼oz soft muscovado sugar 250g/8¾oz fresh breadcrumbs 175g/6¼oz self-raising flour 1 tsp mixed spice 2 old sixpences or coins (optional) Method For this recipe you will need two 1.5 litre(2½ pint) plastic pudding basins with lids.Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again.The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour.Stir in the soaked fruit and spice.Grease the two pudding basins and divide the mix between them. Add coins now if using.Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand.Put lids on the basins and steam puddings for 3½ hours.Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas.To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy. For this recipe you will need two 1.5 litre(2½ pint) plastic pudding basins with lids. For this recipe you will need two 1.5 litre(2½ pint) plastic pudding basins with lids. Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again. Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again. The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour. The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour. Stir in the soaked fruit and spice. Stir in the soaked fruit and spice. Grease the two pudding basins and divide the mix between them. Add coins now if using. Grease the two pudding basins and divide the mix between them. Add coins now if using. Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand. Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand. Put lids on the basins and steam puddings for 3½ hours. Put lids on the basins and steam puddings for 3½ hours. Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas. Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas. To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy. To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy. Recipe tips If you are making this as a dairy-free pudding, take care to ensure the breadcrumbs are dairy free. Although many breads contain dairy, free-from options are widely available - just check the label. | {
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"title": "The best Christmas pudding recipe",
"content": "An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmaspudding_71054_16x9.jpg A classic Christmas pudding recipe with dark, rich fruit and a hidden surprise. Quinces add a delicious fragrance if you can get hold of them. 350g/12¼oz sultanas350g/12¼oz raisins or currants150g/5¼oz dried figs, chopped125g/4½oz candied peel100g/3½oz dried apricots75g/2½oz dark glacé cherries, halved150ml/5fl oz brandy100g/3½oz ginger in syrup, chopped, plus 2 tbsp of the syrup2 apples or quinces, grated2 oranges, juice and zest6 eggs, beaten250g/8¾oz shredded suet350g/12¼oz soft muscovado sugar250g/8¾oz fresh breadcrumbs175g/6¼oz self-raising flour1 tsp mixed spice2 old sixpences or coins (optional) 350g/12¼oz sultanas 350g/12¼oz raisins or currants 150g/5¼oz dried figs, chopped 125g/4½oz candied peel 100g/3½oz dried apricots 75g/2½oz dark glacé cherries, halved 150ml/5fl oz brandy 100g/3½oz ginger in syrup, chopped, plus 2 tbsp of the syrup 2 apples or quinces, grated 2 oranges, juice and zest 6 eggs, beaten 250g/8¾oz shredded suet 350g/12¼oz soft muscovado sugar 250g/8¾oz fresh breadcrumbs 175g/6¼oz self-raising flour 1 tsp mixed spice 2 old sixpences or coins (optional) Method For this recipe you will need two 1.5 litre(2½ pint) plastic pudding basins with lids.Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again.The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour.Stir in the soaked fruit and spice.Grease the two pudding basins and divide the mix between them. Add coins now if using.Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand.Put lids on the basins and steam puddings for 3½ hours.Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas.To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy. For this recipe you will need two 1.5 litre(2½ pint) plastic pudding basins with lids. For this recipe you will need two 1.5 litre(2½ pint) plastic pudding basins with lids. Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again. Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again. The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour. The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour. Stir in the soaked fruit and spice. Stir in the soaked fruit and spice. Grease the two pudding basins and divide the mix between them. Add coins now if using. Grease the two pudding basins and divide the mix between them. Add coins now if using. Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand. Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand. Put lids on the basins and steam puddings for 3½ hours. Put lids on the basins and steam puddings for 3½ hours. Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas. Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas. To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy. To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy. Recipe tips If you are making this as a dairy-free pudding, take care to ensure the breadcrumbs are dairy free. Although many breads contain dairy, free-from options are widely available - just check the label."
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} | 8a30ff10ce081911b698fca367c0b470d43467afe9723322f4fd39f19861cb6d | Festive duck breast with pancetta recipe
For the duck, score a diamond pattern across the duck skin then season both sides with salt and freshly ground black pepper.Heat a frying pan until hot and add the duck breasts, skin-side down.Turn the heat down to low and cook for six minutes on each side for pink (or eight minutes on both sides for well-done).Remove the duck from the pan and rest on a warm plate, covered with aluminium foil.Pour off most of the excess duck fat from the pan and turn up the heat (the duck fat can be reserved for roasting potatoes).Add the star anise, cinnamon, cloves and orange zest to the pan and fry for one minute.Add the port and bring to a simmer, stirring to remove any residual duck juices from the pan. Add the chicken stock and boil for three minutes over a high heat, until the sauce has reduced and thickened.Season with salt and freshly ground black pepper, to taste.Heat a separate frying pan until hot and add the butter, black pudding and pear and fry for 1-2 minutes on each side until golden-brown. Keep warm while you prepare the potatoes.For the mash, place the potatoes into a saucepan and cover with water, then add a pinch of salt. Bring to the boil, reduce the heat and simmer for 15-18 minutes, until tender.Drain the potatoes and return them to the pan over a low heat to remove any excess moisture.Using a potato masher or ricer, mash the potatoes well. Fold in the butter and milk and season with salt and freshly ground black pepper, to taste. Cover to keep warm while you prepare the cabbage.For the cabbage, heat a frying pan until hot, add the pancetta and cook for two minutes until golden-brown.Add the maple syrup and stir to coat the pancetta. Add the cabbage and stir again. Cook for 2-3 minutes, until the cabbage has wilted. Season with salt and freshly ground black pepper, to taste. Keep warm.To serve, carve the duck into thick diagonal slices. Spoon the mash onto each plate and top with the duck. Spoon a pile of cabbage alongside. Top the cabbage with the black pudding and pear and spoon the sauce over. For the duck, score a diamond pattern across the duck skin then season both sides with salt and freshly ground black pepper. For the duck, score a diamond pattern across the duck skin then season both sides with salt and freshly ground black pepper. Heat a frying pan until hot and add the duck breasts, skin-side down. Heat a frying pan until hot and add the duck breasts, skin-side down. Turn the heat down to low and cook for six minutes on each side for pink (or eight minutes on both sides for well-done). Turn the heat down to low and cook for six minutes on each side for pink (or eight minutes on both sides for well-done). Remove the duck from the pan and rest on a warm plate, covered with aluminium foil. Remove the duck from the pan and rest on a warm plate, covered with aluminium foil. Pour off most of the excess duck fat from the pan and turn up the heat (the duck fat can be reserved for roasting potatoes). Pour off most of the excess duck fat from the pan and turn up the heat (the duck fat can be reserved for roasting potatoes). Add the star anise, cinnamon, cloves and orange zest to the pan and fry for one minute. Add the star anise, cinnamon, cloves and orange zest to the pan and fry for one minute. Add the port and bring to a simmer, stirring to remove any residual duck juices from the pan. Add the chicken stock and boil for three minutes over a high heat, until the sauce has reduced and thickened. Add the port and bring to a simmer, stirring to remove any residual duck juices from the pan. Add the chicken stock and boil for three minutes over a high heat, until the sauce has reduced and thickened. Season with salt and freshly ground black pepper, to taste. Season with salt and freshly ground black pepper, to taste. Heat a separate frying pan until hot and add the butter, black pudding and pear and fry for 1-2 minutes on each side until golden-brown. Keep warm while you prepare the potatoes. Heat a separate frying pan until hot and add the butter, black pudding and pear and fry for 1-2 minutes on each side until golden-brown. Keep warm while you prepare the potatoes. For the mash, place the potatoes into a saucepan and cover with water, then add a pinch of salt. Bring to the boil, reduce the heat and simmer for 15-18 minutes, until tender. For the mash, place the potatoes into a saucepan and cover with water, then add a pinch of salt. Bring to the boil, reduce the heat and simmer for 15-18 minutes, until tender. Drain the potatoes and return them to the pan over a low heat to remove any excess moisture. Drain the potatoes and return them to the pan over a low heat to remove any excess moisture. Using a potato masher or ricer, mash the potatoes well. Fold in the butter and milk and season with salt and freshly ground black pepper, to taste. Cover to keep warm while you prepare the cabbage. Using a potato masher or ricer, mash the potatoes well. Fold in the butter and milk and season with salt and freshly ground black pepper, to taste. Cover to keep warm while you prepare the cabbage. For the cabbage, heat a frying pan until hot, add the pancetta and cook for two minutes until golden-brown. For the cabbage, heat a frying pan until hot, add the pancetta and cook for two minutes until golden-brown. Add the maple syrup and stir to coat the pancetta. Add the cabbage and stir again. Cook for 2-3 minutes, until the cabbage has wilted. Season with salt and freshly ground black pepper, to taste. Keep warm. Add the maple syrup and stir to coat the pancetta. Add the cabbage and stir again. Cook for 2-3 minutes, until the cabbage has wilted. Season with salt and freshly ground black pepper, to taste. Keep warm. To serve, carve the duck into thick diagonal slices. Spoon the mash onto each plate and top with the duck. Spoon a pile of cabbage alongside. Top the cabbage with the black pudding and pear and spoon the sauce over. To serve, carve the duck into thick diagonal slices. Spoon the mash onto each plate and top with the duck. Spoon a pile of cabbage alongside. Top the cabbage with the black pudding and pear and spoon the sauce over. | {
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"title": "Festive duck breast with pancetta recipe",
"content": "For the duck, score a diamond pattern across the duck skin then season both sides with salt and freshly ground black pepper.Heat a frying pan until hot and add the duck breasts, skin-side down.Turn the heat down to low and cook for six minutes on each side for pink (or eight minutes on both sides for well-done).Remove the duck from the pan and rest on a warm plate, covered with aluminium foil.Pour off most of the excess duck fat from the pan and turn up the heat (the duck fat can be reserved for roasting potatoes).Add the star anise, cinnamon, cloves and orange zest to the pan and fry for one minute.Add the port and bring to a simmer, stirring to remove any residual duck juices from the pan. Add the chicken stock and boil for three minutes over a high heat, until the sauce has reduced and thickened.Season with salt and freshly ground black pepper, to taste.Heat a separate frying pan until hot and add the butter, black pudding and pear and fry for 1-2 minutes on each side until golden-brown. Keep warm while you prepare the potatoes.For the mash, place the potatoes into a saucepan and cover with water, then add a pinch of salt. Bring to the boil, reduce the heat and simmer for 15-18 minutes, until tender.Drain the potatoes and return them to the pan over a low heat to remove any excess moisture.Using a potato masher or ricer, mash the potatoes well. Fold in the butter and milk and season with salt and freshly ground black pepper, to taste. Cover to keep warm while you prepare the cabbage.For the cabbage, heat a frying pan until hot, add the pancetta and cook for two minutes until golden-brown.Add the maple syrup and stir to coat the pancetta. Add the cabbage and stir again. Cook for 2-3 minutes, until the cabbage has wilted. Season with salt and freshly ground black pepper, to taste. Keep warm.To serve, carve the duck into thick diagonal slices. Spoon the mash onto each plate and top with the duck. Spoon a pile of cabbage alongside. Top the cabbage with the black pudding and pear and spoon the sauce over. For the duck, score a diamond pattern across the duck skin then season both sides with salt and freshly ground black pepper. For the duck, score a diamond pattern across the duck skin then season both sides with salt and freshly ground black pepper. Heat a frying pan until hot and add the duck breasts, skin-side down. Heat a frying pan until hot and add the duck breasts, skin-side down. Turn the heat down to low and cook for six minutes on each side for pink (or eight minutes on both sides for well-done). Turn the heat down to low and cook for six minutes on each side for pink (or eight minutes on both sides for well-done). Remove the duck from the pan and rest on a warm plate, covered with aluminium foil. Remove the duck from the pan and rest on a warm plate, covered with aluminium foil. Pour off most of the excess duck fat from the pan and turn up the heat (the duck fat can be reserved for roasting potatoes). Pour off most of the excess duck fat from the pan and turn up the heat (the duck fat can be reserved for roasting potatoes). Add the star anise, cinnamon, cloves and orange zest to the pan and fry for one minute. Add the star anise, cinnamon, cloves and orange zest to the pan and fry for one minute. Add the port and bring to a simmer, stirring to remove any residual duck juices from the pan. Add the chicken stock and boil for three minutes over a high heat, until the sauce has reduced and thickened. Add the port and bring to a simmer, stirring to remove any residual duck juices from the pan. Add the chicken stock and boil for three minutes over a high heat, until the sauce has reduced and thickened. Season with salt and freshly ground black pepper, to taste. Season with salt and freshly ground black pepper, to taste. Heat a separate frying pan until hot and add the butter, black pudding and pear and fry for 1-2 minutes on each side until golden-brown. Keep warm while you prepare the potatoes. Heat a separate frying pan until hot and add the butter, black pudding and pear and fry for 1-2 minutes on each side until golden-brown. Keep warm while you prepare the potatoes. For the mash, place the potatoes into a saucepan and cover with water, then add a pinch of salt. Bring to the boil, reduce the heat and simmer for 15-18 minutes, until tender. For the mash, place the potatoes into a saucepan and cover with water, then add a pinch of salt. Bring to the boil, reduce the heat and simmer for 15-18 minutes, until tender. Drain the potatoes and return them to the pan over a low heat to remove any excess moisture. Drain the potatoes and return them to the pan over a low heat to remove any excess moisture. Using a potato masher or ricer, mash the potatoes well. Fold in the butter and milk and season with salt and freshly ground black pepper, to taste. Cover to keep warm while you prepare the cabbage. Using a potato masher or ricer, mash the potatoes well. Fold in the butter and milk and season with salt and freshly ground black pepper, to taste. Cover to keep warm while you prepare the cabbage. For the cabbage, heat a frying pan until hot, add the pancetta and cook for two minutes until golden-brown. For the cabbage, heat a frying pan until hot, add the pancetta and cook for two minutes until golden-brown. Add the maple syrup and stir to coat the pancetta. Add the cabbage and stir again. Cook for 2-3 minutes, until the cabbage has wilted. Season with salt and freshly ground black pepper, to taste. Keep warm. Add the maple syrup and stir to coat the pancetta. Add the cabbage and stir again. Cook for 2-3 minutes, until the cabbage has wilted. Season with salt and freshly ground black pepper, to taste. Keep warm. To serve, carve the duck into thick diagonal slices. Spoon the mash onto each plate and top with the duck. Spoon a pile of cabbage alongside. Top the cabbage with the black pudding and pear and spoon the sauce over. To serve, carve the duck into thick diagonal slices. Spoon the mash onto each plate and top with the duck. Spoon a pile of cabbage alongside. Top the cabbage with the black pudding and pear and spoon the sauce over."
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} | bd7ae9b8b35b3f1b5fbd91202031c59053bbca4b065d5eab637544d4d14827d2 | Barbecue ribs recipe
For the ribs, place the rib racks into a large, wide, heavy-based saucepan with the celery, onion, chillies, garlic and apple juice. Pour over just enough water to cover the pan contents. Bring the mixture to the boil, then reduce the heat until the mixture is just simmering. Simmer very gently for 1-1½ hours, or until the meat is tender. From time to time, skim off any scum that rises to the surface during cooking.Meanwhile, for the barbecue sauce, heat the ketchup and muscovado sugar in a frying pan over a medium heat for 2-3 minutes, or until the sugar has dissolved into the ketchup. Add the Worcestershire sauce, smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering and cook for 4-5 minutes, or until thickened. Stir in the bourbon, then remove from the heat and set aside. Refrigerate when cool.For the slaw, whisk together the egg yolks, mustard and vinegar in a large bowl until well combined. Gradually add the oil in a very thin stream, whisking continuously, until the mixture has thickened to a light mayonnaise and all of the oil has been fully incorporated into it.Drain the celeriac thoroughly and remove any excess moisture using kitchen paper. Stir the celeriac and parsley into the mayonnaise and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed.When the ribs are poached, preheat the oven to 240C/220C Fan/Gas 9, or as hot as it will go.Remove the ribs from the poaching liquor using a slotted spoon and transfer to a large roasting tray. Brush the ribs all over with the barbecue sauce, then roast in the oven for 10-15 minutes, turning every five minutes, until the ribs are sticky and charred around the edges.To serve, pile the ribs on a serving platter and serve the celeriac slaw and the remaining barbecue sauce alongside. For the ribs, place the rib racks into a large, wide, heavy-based saucepan with the celery, onion, chillies, garlic and apple juice. Pour over just enough water to cover the pan contents. Bring the mixture to the boil, then reduce the heat until the mixture is just simmering. Simmer very gently for 1-1½ hours, or until the meat is tender. From time to time, skim off any scum that rises to the surface during cooking. For the ribs, place the rib racks into a large, wide, heavy-based saucepan with the celery, onion, chillies, garlic and apple juice. Pour over just enough water to cover the pan contents. Bring the mixture to the boil, then reduce the heat until the mixture is just simmering. Simmer very gently for 1-1½ hours, or until the meat is tender. From time to time, skim off any scum that rises to the surface during cooking. Meanwhile, for the barbecue sauce, heat the ketchup and muscovado sugar in a frying pan over a medium heat for 2-3 minutes, or until the sugar has dissolved into the ketchup. Meanwhile, for the barbecue sauce, heat the ketchup and muscovado sugar in a frying pan over a medium heat for 2-3 minutes, or until the sugar has dissolved into the ketchup. Add the Worcestershire sauce, smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering and cook for 4-5 minutes, or until thickened. Stir in the bourbon, then remove from the heat and set aside. Refrigerate when cool. Add the Worcestershire sauce, smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering and cook for 4-5 minutes, or until thickened. Stir in the bourbon, then remove from the heat and set aside. Refrigerate when cool. For the slaw, whisk together the egg yolks, mustard and vinegar in a large bowl until well combined. Gradually add the oil in a very thin stream, whisking continuously, until the mixture has thickened to a light mayonnaise and all of the oil has been fully incorporated into it. For the slaw, whisk together the egg yolks, mustard and vinegar in a large bowl until well combined. Gradually add the oil in a very thin stream, whisking continuously, until the mixture has thickened to a light mayonnaise and all of the oil has been fully incorporated into it. Drain the celeriac thoroughly and remove any excess moisture using kitchen paper. Stir the celeriac and parsley into the mayonnaise and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed. Drain the celeriac thoroughly and remove any excess moisture using kitchen paper. Stir the celeriac and parsley into the mayonnaise and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed. When the ribs are poached, preheat the oven to 240C/220C Fan/Gas 9, or as hot as it will go. When the ribs are poached, preheat the oven to 240C/220C Fan/Gas 9, or as hot as it will go. Remove the ribs from the poaching liquor using a slotted spoon and transfer to a large roasting tray. Brush the ribs all over with the barbecue sauce, then roast in the oven for 10-15 minutes, turning every five minutes, until the ribs are sticky and charred around the edges. Remove the ribs from the poaching liquor using a slotted spoon and transfer to a large roasting tray. Brush the ribs all over with the barbecue sauce, then roast in the oven for 10-15 minutes, turning every five minutes, until the ribs are sticky and charred around the edges. To serve, pile the ribs on a serving platter and serve the celeriac slaw and the remaining barbecue sauce alongside. To serve, pile the ribs on a serving platter and serve the celeriac slaw and the remaining barbecue sauce alongside. | {
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"title": "Barbecue ribs recipe",
"content": "For the ribs, place the rib racks into a large, wide, heavy-based saucepan with the celery, onion, chillies, garlic and apple juice. Pour over just enough water to cover the pan contents. Bring the mixture to the boil, then reduce the heat until the mixture is just simmering. Simmer very gently for 1-1½ hours, or until the meat is tender. From time to time, skim off any scum that rises to the surface during cooking.Meanwhile, for the barbecue sauce, heat the ketchup and muscovado sugar in a frying pan over a medium heat for 2-3 minutes, or until the sugar has dissolved into the ketchup. Add the Worcestershire sauce, smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering and cook for 4-5 minutes, or until thickened. Stir in the bourbon, then remove from the heat and set aside. Refrigerate when cool.For the slaw, whisk together the egg yolks, mustard and vinegar in a large bowl until well combined. Gradually add the oil in a very thin stream, whisking continuously, until the mixture has thickened to a light mayonnaise and all of the oil has been fully incorporated into it.Drain the celeriac thoroughly and remove any excess moisture using kitchen paper. Stir the celeriac and parsley into the mayonnaise and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed.When the ribs are poached, preheat the oven to 240C/220C Fan/Gas 9, or as hot as it will go.Remove the ribs from the poaching liquor using a slotted spoon and transfer to a large roasting tray. Brush the ribs all over with the barbecue sauce, then roast in the oven for 10-15 minutes, turning every five minutes, until the ribs are sticky and charred around the edges.To serve, pile the ribs on a serving platter and serve the celeriac slaw and the remaining barbecue sauce alongside. For the ribs, place the rib racks into a large, wide, heavy-based saucepan with the celery, onion, chillies, garlic and apple juice. Pour over just enough water to cover the pan contents. Bring the mixture to the boil, then reduce the heat until the mixture is just simmering. Simmer very gently for 1-1½ hours, or until the meat is tender. From time to time, skim off any scum that rises to the surface during cooking. For the ribs, place the rib racks into a large, wide, heavy-based saucepan with the celery, onion, chillies, garlic and apple juice. Pour over just enough water to cover the pan contents. Bring the mixture to the boil, then reduce the heat until the mixture is just simmering. Simmer very gently for 1-1½ hours, or until the meat is tender. From time to time, skim off any scum that rises to the surface during cooking. Meanwhile, for the barbecue sauce, heat the ketchup and muscovado sugar in a frying pan over a medium heat for 2-3 minutes, or until the sugar has dissolved into the ketchup. Meanwhile, for the barbecue sauce, heat the ketchup and muscovado sugar in a frying pan over a medium heat for 2-3 minutes, or until the sugar has dissolved into the ketchup. Add the Worcestershire sauce, smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering and cook for 4-5 minutes, or until thickened. Stir in the bourbon, then remove from the heat and set aside. Refrigerate when cool. Add the Worcestershire sauce, smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering and cook for 4-5 minutes, or until thickened. Stir in the bourbon, then remove from the heat and set aside. Refrigerate when cool. For the slaw, whisk together the egg yolks, mustard and vinegar in a large bowl until well combined. Gradually add the oil in a very thin stream, whisking continuously, until the mixture has thickened to a light mayonnaise and all of the oil has been fully incorporated into it. For the slaw, whisk together the egg yolks, mustard and vinegar in a large bowl until well combined. Gradually add the oil in a very thin stream, whisking continuously, until the mixture has thickened to a light mayonnaise and all of the oil has been fully incorporated into it. Drain the celeriac thoroughly and remove any excess moisture using kitchen paper. Stir the celeriac and parsley into the mayonnaise and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed. Drain the celeriac thoroughly and remove any excess moisture using kitchen paper. Stir the celeriac and parsley into the mayonnaise and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed. When the ribs are poached, preheat the oven to 240C/220C Fan/Gas 9, or as hot as it will go. When the ribs are poached, preheat the oven to 240C/220C Fan/Gas 9, or as hot as it will go. Remove the ribs from the poaching liquor using a slotted spoon and transfer to a large roasting tray. Brush the ribs all over with the barbecue sauce, then roast in the oven for 10-15 minutes, turning every five minutes, until the ribs are sticky and charred around the edges. Remove the ribs from the poaching liquor using a slotted spoon and transfer to a large roasting tray. Brush the ribs all over with the barbecue sauce, then roast in the oven for 10-15 minutes, turning every five minutes, until the ribs are sticky and charred around the edges. To serve, pile the ribs on a serving platter and serve the celeriac slaw and the remaining barbecue sauce alongside. To serve, pile the ribs on a serving platter and serve the celeriac slaw and the remaining barbecue sauce alongside."
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} | 66fdf68ce4de16a60c550b8a4883581036b0d7d6af79aca8db5e2aa16b34b7cb | Sweet and sour tofu recipe
An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_tofu_83952_16x9.jpg An epic, easy sweet and sour tofu recipe so good you'll want to print it off and stick it on the wall. A veggie family favourite and easy enough to cook on a week-night. This sweet and sour sauce has a couple of different spices than you might be used to. Leave the tofu to marinate for about 15 minutes to let the magic happen. 2 garlic cloves, finely grated2 tsp finely grated fresh root ginger2 tbsp dark soy sauce1 tbsp ketchup1 tbsp soft light brown sugar 1 tsp fennel seeds1 tsp cumin seeds1 tsp nigella seeds½ tsp dried flaked chillies½ tsp yellow mustard seeds½ tsp flaked sea salt 2 garlic cloves, finely grated 2 tsp finely grated fresh root ginger 2 tbsp dark soy sauce 1 tbsp ketchup 1 tbsp soft light brown sugar 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp nigella seeds ½ tsp dried flaked chillies ½ tsp yellow mustard seeds ½ tsp flaked sea salt 150g/5½oz very firm tofu, drained and cut into 2cm/¾in cubes2 tbsp sunflower or rapeseed oil100g/3½oz broccoli florets, halved or quartered if large1 carrot, thinly slicedfreshly cooked rice, to serve 150g/5½oz very firm tofu, drained and cut into 2cm/¾in cubes 2 tbsp sunflower or rapeseed oil 100g/3½oz broccoli florets, halved or quartered if large 1 carrot, thinly sliced freshly cooked rice, to serve Method To make the marinade, mix all the ingredients in a bowl. Add the tofu cubes and marinate for 15 minutes.Heat the oil in a large non-stick frying pan or wok over a medium-high heat. Stir-fry the broccoli and carrot slices for 2 minutes. Add the tofu and its marinade, adding a splash of cold water occasionally to make sure it doesn't stick. Cook for 4–5 minutes, or until the tofu is hot and the sauce is thickened and glossy, stirring regularly. Serve with freshly cooked rice. To make the marinade, mix all the ingredients in a bowl. Add the tofu cubes and marinate for 15 minutes. To make the marinade, mix all the ingredients in a bowl. Add the tofu cubes and marinate for 15 minutes. Heat the oil in a large non-stick frying pan or wok over a medium-high heat. Stir-fry the broccoli and carrot slices for 2 minutes. Add the tofu and its marinade, adding a splash of cold water occasionally to make sure it doesn't stick. Cook for 4–5 minutes, or until the tofu is hot and the sauce is thickened and glossy, stirring regularly. Heat the oil in a large non-stick frying pan or wok over a medium-high heat. Stir-fry the broccoli and carrot slices for 2 minutes. Add the tofu and its marinade, adding a splash of cold water occasionally to make sure it doesn't stick. Cook for 4–5 minutes, or until the tofu is hot and the sauce is thickened and glossy, stirring regularly. Serve with freshly cooked rice. Serve with freshly cooked rice. | {
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"title": "Sweet and sour tofu recipe",
"content": "An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_tofu_83952_16x9.jpg An epic, easy sweet and sour tofu recipe so good you'll want to print it off and stick it on the wall. A veggie family favourite and easy enough to cook on a week-night. This sweet and sour sauce has a couple of different spices than you might be used to. Leave the tofu to marinate for about 15 minutes to let the magic happen. 2 garlic cloves, finely grated2 tsp finely grated fresh root ginger2 tbsp dark soy sauce1 tbsp ketchup1 tbsp soft light brown sugar 1 tsp fennel seeds1 tsp cumin seeds1 tsp nigella seeds½ tsp dried flaked chillies½ tsp yellow mustard seeds½ tsp flaked sea salt 2 garlic cloves, finely grated 2 tsp finely grated fresh root ginger 2 tbsp dark soy sauce 1 tbsp ketchup 1 tbsp soft light brown sugar 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp nigella seeds ½ tsp dried flaked chillies ½ tsp yellow mustard seeds ½ tsp flaked sea salt 150g/5½oz very firm tofu, drained and cut into 2cm/¾in cubes2 tbsp sunflower or rapeseed oil100g/3½oz broccoli florets, halved or quartered if large1 carrot, thinly slicedfreshly cooked rice, to serve 150g/5½oz very firm tofu, drained and cut into 2cm/¾in cubes 2 tbsp sunflower or rapeseed oil 100g/3½oz broccoli florets, halved or quartered if large 1 carrot, thinly sliced freshly cooked rice, to serve Method To make the marinade, mix all the ingredients in a bowl. Add the tofu cubes and marinate for 15 minutes.Heat the oil in a large non-stick frying pan or wok over a medium-high heat. Stir-fry the broccoli and carrot slices for 2 minutes. Add the tofu and its marinade, adding a splash of cold water occasionally to make sure it doesn't stick. Cook for 4–5 minutes, or until the tofu is hot and the sauce is thickened and glossy, stirring regularly. Serve with freshly cooked rice. To make the marinade, mix all the ingredients in a bowl. Add the tofu cubes and marinate for 15 minutes. To make the marinade, mix all the ingredients in a bowl. Add the tofu cubes and marinate for 15 minutes. Heat the oil in a large non-stick frying pan or wok over a medium-high heat. Stir-fry the broccoli and carrot slices for 2 minutes. Add the tofu and its marinade, adding a splash of cold water occasionally to make sure it doesn't stick. Cook for 4–5 minutes, or until the tofu is hot and the sauce is thickened and glossy, stirring regularly. Heat the oil in a large non-stick frying pan or wok over a medium-high heat. Stir-fry the broccoli and carrot slices for 2 minutes. Add the tofu and its marinade, adding a splash of cold water occasionally to make sure it doesn't stick. Cook for 4–5 minutes, or until the tofu is hot and the sauce is thickened and glossy, stirring regularly. Serve with freshly cooked rice. Serve with freshly cooked rice."
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} | eb4f556dd27752403ddbfa75f8f899eafd29103ccfa5eb9b618266c2cce88e1e | Celeriac soup recipe
Creamy celeriac soup An average of 4.7 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cream_of_celeriac_soup_59784_16x9.jpg Celeriac is a great winter vegetable and it’s put to wonderful use in James Martin’s creamy soup. Serve with crispy pancetta and croûtons for a touch of luxury. 75g/3oz butter1 onion, finely chopped50g/2oz streaky bacon, cut into small pieces (optional)2 garlic cloves, finely chopped1 leek, white only, finely chopped1 stick celery, finely chopped2 thyme sprigs, leaves picked700g/1lb 8oz celeriac, peeled and cut into small cubes1 litre/1¾ pint vegetable stock200ml/7floz double creamsalt and white pepper 75g/3oz butter 1 onion, finely chopped 50g/2oz streaky bacon, cut into small pieces (optional) 2 garlic cloves, finely chopped 1 leek, white only, finely chopped 1 stick celery, finely chopped 2 thyme sprigs, leaves picked 700g/1lb 8oz celeriac, peeled and cut into small cubes 1 litre/1¾ pint vegetable stock 200ml/7floz double cream salt and white pepper 4 rashers pancetta25g/1oz butter1 tbsp olive oil50g/2oz celeriac, peeled and finely julienned1 slice white bread, cut into 1cm/¼ dicesalt and freshly ground black pepper2 tbsp extra virgin olive oil2 tbsp double cream 4 rashers pancetta 25g/1oz butter 1 tbsp olive oil 50g/2oz celeriac, peeled and finely julienned 1 slice white bread, cut into 1cm/¼ dice salt and freshly ground black pepper 2 tbsp extra virgin olive oil 2 tbsp double cream Method For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish.For the optional garnish, fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienned celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream. For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender. For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender. Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter. Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish. Season with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish. For the optional garnish, fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienned celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream. For the optional garnish, fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienned celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream. | {
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"title": "Celeriac soup recipe",
"content": "Creamy celeriac soup An average of 4.7 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cream_of_celeriac_soup_59784_16x9.jpg Celeriac is a great winter vegetable and it’s put to wonderful use in James Martin’s creamy soup. Serve with crispy pancetta and croûtons for a touch of luxury. 75g/3oz butter1 onion, finely chopped50g/2oz streaky bacon, cut into small pieces (optional)2 garlic cloves, finely chopped1 leek, white only, finely chopped1 stick celery, finely chopped2 thyme sprigs, leaves picked700g/1lb 8oz celeriac, peeled and cut into small cubes1 litre/1¾ pint vegetable stock200ml/7floz double creamsalt and white pepper 75g/3oz butter 1 onion, finely chopped 50g/2oz streaky bacon, cut into small pieces (optional) 2 garlic cloves, finely chopped 1 leek, white only, finely chopped 1 stick celery, finely chopped 2 thyme sprigs, leaves picked 700g/1lb 8oz celeriac, peeled and cut into small cubes 1 litre/1¾ pint vegetable stock 200ml/7floz double cream salt and white pepper 4 rashers pancetta25g/1oz butter1 tbsp olive oil50g/2oz celeriac, peeled and finely julienned1 slice white bread, cut into 1cm/¼ dicesalt and freshly ground black pepper2 tbsp extra virgin olive oil2 tbsp double cream 4 rashers pancetta 25g/1oz butter 1 tbsp olive oil 50g/2oz celeriac, peeled and finely julienned 1 slice white bread, cut into 1cm/¼ dice salt and freshly ground black pepper 2 tbsp extra virgin olive oil 2 tbsp double cream Method For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish.For the optional garnish, fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienned celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream. For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender. For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender. Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter. Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish. Season with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish. For the optional garnish, fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienned celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream. For the optional garnish, fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienned celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream."
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} | a8d8c32bb76bd323852990eabf2f4d1530691c85dbf0cd35c23840027ffa5963 | Chilli-fried tofu with egg-fried rice recipe
An average of 4.8 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chillifriedtofuwithe_93035_16x9.jpg Spice up crispy tofu with a fiery chilli sauce. Serve alongside egg-fried rice for a quick vegetarian stir-fry that is packed full of flavour. Each serving provides 713 kcal, 22.3g protein, 71.3g carbohydrate (of which 48.7g sugars), 35.1g fat (of which 4.7g saturates), 6.3g fibre and 2.48g salt. 2 tbsp vegetable oil, plus extra for shallow frying500g/1lb 2oz firm tofu, drained, patted dry with kitchen paper, cut into 1.5cm/½in cubes4 tbsp cornflour2 tbsp Sichuan peppercorns, crushed75g/3oz cashew nuts 2 tbsp vegetable oil, plus extra for shallow frying 500g/1lb 2oz firm tofu, drained, patted dry with kitchen paper, cut into 1.5cm/½in cubes 4 tbsp cornflour 2 tbsp Sichuan peppercorns, crushed 75g/3oz cashew nuts 150ml/5fl oz rice wine vinegar150g/5oz caster sugar4 tbsp soy sauce2 red chillies, finely diced2 tsp dried chilli flakes10cm/4in piece fresh root ginger, peeled, finely grated2 carrots, peeled, julienned 150ml/5fl oz rice wine vinegar 150g/5oz caster sugar 4 tbsp soy sauce 2 red chillies, finely diced 2 tsp dried chilli flakes 10cm/4in piece fresh root ginger, peeled, finely grated 2 carrots, peeled, julienned 2 tbsp groundnut oil2 large free-range eggs, lightly beaten2 tsp sesame oil200g/7oz cooked basmati rice, cooledsalt and freshly ground black pepper4 spring onions, finely sliced3 tbsp chopped fresh coriander leaves 2 tbsp groundnut oil 2 large free-range eggs, lightly beaten 2 tsp sesame oil 200g/7oz cooked basmati rice, cooled salt and freshly ground black pepper 4 spring onions, finely sliced 3 tbsp chopped fresh coriander leaves Method Mix the tofu with two tablespoons of vegetable oil.To make the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1–2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.)Fry the cashew nuts in the hot oil for 1 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.For the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies, chilli flakes and ginger and cook for a further 2 minutes, or until the volume of the liquid had reduced.Add the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 2 minutes, or until the carrots have softened.To make the egg-fried rice, beat together the eggs and sesame oil in a bowl and add to the wok. Allow to set a little and move around the pan to scramble. Remove from the pan, add a little more oil and stir-fry the rice for 3 minutes, or until the rice is completely warmed through. Season, to taste, with salt and freshly ground black pepper then stir through the egg, spring onions and coriander.To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu. Mix the tofu with two tablespoons of vegetable oil. Mix the tofu with two tablespoons of vegetable oil. To make the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1–2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.) Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1–2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.) Fry the cashew nuts in the hot oil for 1 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Fry the cashew nuts in the hot oil for 1 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. For the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies, chilli flakes and ginger and cook for a further 2 minutes, or until the volume of the liquid had reduced. For the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies, chilli flakes and ginger and cook for a further 2 minutes, or until the volume of the liquid had reduced. Add the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 2 minutes, or until the carrots have softened. Add the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 2 minutes, or until the carrots have softened. To make the egg-fried rice, beat together the eggs and sesame oil in a bowl and add to the wok. Allow to set a little and move around the pan to scramble. Remove from the pan, add a little more oil and stir-fry the rice for 3 minutes, or until the rice is completely warmed through. Season, to taste, with salt and freshly ground black pepper then stir through the egg, spring onions and coriander. To make the egg-fried rice, beat together the eggs and sesame oil in a bowl and add to the wok. Allow to set a little and move around the pan to scramble. Remove from the pan, add a little more oil and stir-fry the rice for 3 minutes, or until the rice is completely warmed through. Season, to taste, with salt and freshly ground black pepper then stir through the egg, spring onions and coriander. To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu. To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu. | {
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"title": "Chilli-fried tofu with egg-fried rice recipe",
"content": "An average of 4.8 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chillifriedtofuwithe_93035_16x9.jpg Spice up crispy tofu with a fiery chilli sauce. Serve alongside egg-fried rice for a quick vegetarian stir-fry that is packed full of flavour. Each serving provides 713 kcal, 22.3g protein, 71.3g carbohydrate (of which 48.7g sugars), 35.1g fat (of which 4.7g saturates), 6.3g fibre and 2.48g salt. 2 tbsp vegetable oil, plus extra for shallow frying500g/1lb 2oz firm tofu, drained, patted dry with kitchen paper, cut into 1.5cm/½in cubes4 tbsp cornflour2 tbsp Sichuan peppercorns, crushed75g/3oz cashew nuts 2 tbsp vegetable oil, plus extra for shallow frying 500g/1lb 2oz firm tofu, drained, patted dry with kitchen paper, cut into 1.5cm/½in cubes 4 tbsp cornflour 2 tbsp Sichuan peppercorns, crushed 75g/3oz cashew nuts 150ml/5fl oz rice wine vinegar150g/5oz caster sugar4 tbsp soy sauce2 red chillies, finely diced2 tsp dried chilli flakes10cm/4in piece fresh root ginger, peeled, finely grated2 carrots, peeled, julienned 150ml/5fl oz rice wine vinegar 150g/5oz caster sugar 4 tbsp soy sauce 2 red chillies, finely diced 2 tsp dried chilli flakes 10cm/4in piece fresh root ginger, peeled, finely grated 2 carrots, peeled, julienned 2 tbsp groundnut oil2 large free-range eggs, lightly beaten2 tsp sesame oil200g/7oz cooked basmati rice, cooledsalt and freshly ground black pepper4 spring onions, finely sliced3 tbsp chopped fresh coriander leaves 2 tbsp groundnut oil 2 large free-range eggs, lightly beaten 2 tsp sesame oil 200g/7oz cooked basmati rice, cooled salt and freshly ground black pepper 4 spring onions, finely sliced 3 tbsp chopped fresh coriander leaves Method Mix the tofu with two tablespoons of vegetable oil.To make the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1–2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.)Fry the cashew nuts in the hot oil for 1 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.For the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies, chilli flakes and ginger and cook for a further 2 minutes, or until the volume of the liquid had reduced.Add the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 2 minutes, or until the carrots have softened.To make the egg-fried rice, beat together the eggs and sesame oil in a bowl and add to the wok. Allow to set a little and move around the pan to scramble. Remove from the pan, add a little more oil and stir-fry the rice for 3 minutes, or until the rice is completely warmed through. Season, to taste, with salt and freshly ground black pepper then stir through the egg, spring onions and coriander.To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu. Mix the tofu with two tablespoons of vegetable oil. Mix the tofu with two tablespoons of vegetable oil. To make the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1–2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.) Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1–2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.) Fry the cashew nuts in the hot oil for 1 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Fry the cashew nuts in the hot oil for 1 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. For the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies, chilli flakes and ginger and cook for a further 2 minutes, or until the volume of the liquid had reduced. For the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies, chilli flakes and ginger and cook for a further 2 minutes, or until the volume of the liquid had reduced. Add the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 2 minutes, or until the carrots have softened. Add the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 2 minutes, or until the carrots have softened. To make the egg-fried rice, beat together the eggs and sesame oil in a bowl and add to the wok. Allow to set a little and move around the pan to scramble. Remove from the pan, add a little more oil and stir-fry the rice for 3 minutes, or until the rice is completely warmed through. Season, to taste, with salt and freshly ground black pepper then stir through the egg, spring onions and coriander. To make the egg-fried rice, beat together the eggs and sesame oil in a bowl and add to the wok. Allow to set a little and move around the pan to scramble. Remove from the pan, add a little more oil and stir-fry the rice for 3 minutes, or until the rice is completely warmed through. Season, to taste, with salt and freshly ground black pepper then stir through the egg, spring onions and coriander. To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu. To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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