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} | 45764f61d7122ec9da1f30f3b7cb6201273777f8096700e40207b47350f688b6 | Seychelles fish curry recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seychellesfishcurry_66231_16x9.jpg The special blend of spices need a little preparation, but once done this fragrant fish curry is quick to make. 2 tbsp coriander seeds2 tsp cumin seeds2 tsp black peppercorns1 tsp cardamom pods1 tsp clovessmall piece of cinnamon1 tsp ground chilli1 tsp grated nutmeg 2 tbsp coriander seeds 2 tsp cumin seeds 2 tsp black peppercorns 1 tsp cardamom pods 1 tsp cloves small piece of cinnamon 1 tsp ground chilli 1 tsp grated nutmeg 900g/2lb red snapper or monkfishsalt and freshly ground black pepper2 tbsp sunflower oil2 onions, chopped2 tbsp massalé (see above)½ tsp ground turmeric2 cloves garlic, choppedsmall piece ginger, chopped3 tbsp tamarind waterleaves from 2 sprigs thyme½ tsp anise450ml/¾ pint fish stock or water 900g/2lb red snapper or monkfish salt and freshly ground black pepper 2 tbsp sunflower oil 2 onions, chopped 2 tbsp massalé (see above) ½ tsp ground turmeric 2 cloves garlic, chopped small piece ginger, chopped 3 tbsp tamarind water leaves from 2 sprigs thyme ½ tsp anise 450ml/¾ pint fish stock or water Method Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar.Cut the fish into bite-sized pieces, season with salt and pepper, and set aside.Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready. Serve with rice. Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar. Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar. Cut the fish into bite-sized pieces, season with salt and pepper, and set aside. Cut the fish into bite-sized pieces, season with salt and pepper, and set aside. Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready. Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready. Serve with rice. Serve with rice. | {
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"title": "Seychelles fish curry recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seychellesfishcurry_66231_16x9.jpg The special blend of spices need a little preparation, but once done this fragrant fish curry is quick to make. 2 tbsp coriander seeds2 tsp cumin seeds2 tsp black peppercorns1 tsp cardamom pods1 tsp clovessmall piece of cinnamon1 tsp ground chilli1 tsp grated nutmeg 2 tbsp coriander seeds 2 tsp cumin seeds 2 tsp black peppercorns 1 tsp cardamom pods 1 tsp cloves small piece of cinnamon 1 tsp ground chilli 1 tsp grated nutmeg 900g/2lb red snapper or monkfishsalt and freshly ground black pepper2 tbsp sunflower oil2 onions, chopped2 tbsp massalé (see above)½ tsp ground turmeric2 cloves garlic, choppedsmall piece ginger, chopped3 tbsp tamarind waterleaves from 2 sprigs thyme½ tsp anise450ml/¾ pint fish stock or water 900g/2lb red snapper or monkfish salt and freshly ground black pepper 2 tbsp sunflower oil 2 onions, chopped 2 tbsp massalé (see above) ½ tsp ground turmeric 2 cloves garlic, chopped small piece ginger, chopped 3 tbsp tamarind water leaves from 2 sprigs thyme ½ tsp anise 450ml/¾ pint fish stock or water Method Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar.Cut the fish into bite-sized pieces, season with salt and pepper, and set aside.Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready. Serve with rice. Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar. Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar. Cut the fish into bite-sized pieces, season with salt and pepper, and set aside. Cut the fish into bite-sized pieces, season with salt and pepper, and set aside. Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready. Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready. Serve with rice. Serve with rice."
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} | 6e74182e9336bc718af9105b6b549a3426391217867a84cb5b5e96fe672c1177 | Salmon in puff pastry recipe
Preheat the oven to 200C/400F/Gas 6.Prepare the base of the pie. Cut off one-third of the pastry. Wrap the larger piece in cling film and place in the fridge (this will be used to make the top of the pie later). On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Reserve the trimmings and place in layers that can be rolled out to make the decoration later.Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray and prick all over with a fork. This will stop it from rising too much in the oven. Bake in the oven for 12-15 minutes until cooked and golden. Set aside to cool.For the filling, heat half of the butter in a frying pan until foaming. Finely chop the shallots and fry until soft and golden-brown. Add the sliced mushrooms to the shallots and fry until just cooked. Remove from the heat and leave to cool.Place the salmon fillets into a bowl. Squeeze over the lemon juice. Tear the dill into pieces and scatter over the salmon. Drizzle over the olive oil, then season with freshly ground black pepper and gently combine. Don't prepare the filling more than an hour in advance, or the lemon will be begin to 'cook' the salmon.In a bowl, combine the cooled shallot and mushroom mixture with the cooled rice. Season to taste with salt and freshly ground black pepper. Spoon the mixture over the cooked pastry base and, using the back of a spoon, press the mixture out toward the edges.Place the salmon slices and dill on top of the rice (discard the juices from the bowl). Splash over some white wine and dot over the remaining butter.On a clean, floured surface, roll out the remaining pastry until it's slightly larger than the base. It should be large enough to cover the mixture and the cooked pastry with a little room to spare. Using a rolling pin, gently lift and place the pastry over the salmon and trim off the corners of the raw pastry. Reserve for later.Using a palette knife gently tuck the raw pastry underneath the base (a bit like making a bed).Make an egg wash by beating together the egg and salt in a bowl. Using a pastry brush, brush the whole pie with the beaten egg. Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Brush over these with beaten egg.Bake the pie for about 30-35 minutes, or until golden-brown. Remove from the oven and allow to cool for 5-10 minutes before serving.Meanwhile, make the soured cream. Place the cream into a bowl. Pour over the lemon juice and stir thoroughly as the cream thickens. Season with freshly ground black pepper.Serve slices of the salmon en croûte with the soured cream on the side. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Prepare the base of the pie. Cut off one-third of the pastry. Wrap the larger piece in cling film and place in the fridge (this will be used to make the top of the pie later). On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Reserve the trimmings and place in layers that can be rolled out to make the decoration later. Prepare the base of the pie. Cut off one-third of the pastry. Wrap the larger piece in cling film and place in the fridge (this will be used to make the top of the pie later). On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Reserve the trimmings and place in layers that can be rolled out to make the decoration later. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray and prick all over with a fork. This will stop it from rising too much in the oven. Bake in the oven for 12-15 minutes until cooked and golden. Set aside to cool. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray and prick all over with a fork. This will stop it from rising too much in the oven. Bake in the oven for 12-15 minutes until cooked and golden. Set aside to cool. For the filling, heat half of the butter in a frying pan until foaming. Finely chop the shallots and fry until soft and golden-brown. Add the sliced mushrooms to the shallots and fry until just cooked. Remove from the heat and leave to cool. For the filling, heat half of the butter in a frying pan until foaming. Finely chop the shallots and fry until soft and golden-brown. Add the sliced mushrooms to the shallots and fry until just cooked. Remove from the heat and leave to cool. Place the salmon fillets into a bowl. Squeeze over the lemon juice. Tear the dill into pieces and scatter over the salmon. Drizzle over the olive oil, then season with freshly ground black pepper and gently combine. Don't prepare the filling more than an hour in advance, or the lemon will be begin to 'cook' the salmon. Place the salmon fillets into a bowl. Squeeze over the lemon juice. Tear the dill into pieces and scatter over the salmon. Drizzle over the olive oil, then season with freshly ground black pepper and gently combine. Don't prepare the filling more than an hour in advance, or the lemon will be begin to 'cook' the salmon. In a bowl, combine the cooled shallot and mushroom mixture with the cooled rice. Season to taste with salt and freshly ground black pepper. Spoon the mixture over the cooked pastry base and, using the back of a spoon, press the mixture out toward the edges. In a bowl, combine the cooled shallot and mushroom mixture with the cooled rice. Season to taste with salt and freshly ground black pepper. Spoon the mixture over the cooked pastry base and, using the back of a spoon, press the mixture out toward the edges. Place the salmon slices and dill on top of the rice (discard the juices from the bowl). Splash over some white wine and dot over the remaining butter. Place the salmon slices and dill on top of the rice (discard the juices from the bowl). Splash over some white wine and dot over the remaining butter. On a clean, floured surface, roll out the remaining pastry until it's slightly larger than the base. It should be large enough to cover the mixture and the cooked pastry with a little room to spare. Using a rolling pin, gently lift and place the pastry over the salmon and trim off the corners of the raw pastry. Reserve for later. On a clean, floured surface, roll out the remaining pastry until it's slightly larger than the base. It should be large enough to cover the mixture and the cooked pastry with a little room to spare. Using a rolling pin, gently lift and place the pastry over the salmon and trim off the corners of the raw pastry. Reserve for later. Using a palette knife gently tuck the raw pastry underneath the base (a bit like making a bed). Using a palette knife gently tuck the raw pastry underneath the base (a bit like making a bed). Make an egg wash by beating together the egg and salt in a bowl. Using a pastry brush, brush the whole pie with the beaten egg. Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Brush over these with beaten egg. Make an egg wash by beating together the egg and salt in a bowl. Using a pastry brush, brush the whole pie with the beaten egg. Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Brush over these with beaten egg. Bake the pie for about 30-35 minutes, or until golden-brown. Remove from the oven and allow to cool for 5-10 minutes before serving. Bake the pie for about 30-35 minutes, or until golden-brown. Remove from the oven and allow to cool for 5-10 minutes before serving. Meanwhile, make the soured cream. Place the cream into a bowl. Pour over the lemon juice and stir thoroughly as the cream thickens. Season with freshly ground black pepper. Meanwhile, make the soured cream. Place the cream into a bowl. Pour over the lemon juice and stir thoroughly as the cream thickens. Season with freshly ground black pepper. Serve slices of the salmon en croûte with the soured cream on the side. Serve slices of the salmon en croûte with the soured cream on the side. | {
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"title": "Salmon in puff pastry recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.Prepare the base of the pie. Cut off one-third of the pastry. Wrap the larger piece in cling film and place in the fridge (this will be used to make the top of the pie later). On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Reserve the trimmings and place in layers that can be rolled out to make the decoration later.Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray and prick all over with a fork. This will stop it from rising too much in the oven. Bake in the oven for 12-15 minutes until cooked and golden. Set aside to cool.For the filling, heat half of the butter in a frying pan until foaming. Finely chop the shallots and fry until soft and golden-brown. Add the sliced mushrooms to the shallots and fry until just cooked. Remove from the heat and leave to cool.Place the salmon fillets into a bowl. Squeeze over the lemon juice. Tear the dill into pieces and scatter over the salmon. Drizzle over the olive oil, then season with freshly ground black pepper and gently combine. Don't prepare the filling more than an hour in advance, or the lemon will be begin to 'cook' the salmon.In a bowl, combine the cooled shallot and mushroom mixture with the cooled rice. Season to taste with salt and freshly ground black pepper. Spoon the mixture over the cooked pastry base and, using the back of a spoon, press the mixture out toward the edges.Place the salmon slices and dill on top of the rice (discard the juices from the bowl). Splash over some white wine and dot over the remaining butter.On a clean, floured surface, roll out the remaining pastry until it's slightly larger than the base. It should be large enough to cover the mixture and the cooked pastry with a little room to spare. Using a rolling pin, gently lift and place the pastry over the salmon and trim off the corners of the raw pastry. Reserve for later.Using a palette knife gently tuck the raw pastry underneath the base (a bit like making a bed).Make an egg wash by beating together the egg and salt in a bowl. Using a pastry brush, brush the whole pie with the beaten egg. Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Brush over these with beaten egg.Bake the pie for about 30-35 minutes, or until golden-brown. Remove from the oven and allow to cool for 5-10 minutes before serving.Meanwhile, make the soured cream. Place the cream into a bowl. Pour over the lemon juice and stir thoroughly as the cream thickens. Season with freshly ground black pepper.Serve slices of the salmon en croûte with the soured cream on the side. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Prepare the base of the pie. Cut off one-third of the pastry. Wrap the larger piece in cling film and place in the fridge (this will be used to make the top of the pie later). On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Reserve the trimmings and place in layers that can be rolled out to make the decoration later. Prepare the base of the pie. Cut off one-third of the pastry. Wrap the larger piece in cling film and place in the fridge (this will be used to make the top of the pie later). On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Reserve the trimmings and place in layers that can be rolled out to make the decoration later. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray and prick all over with a fork. This will stop it from rising too much in the oven. Bake in the oven for 12-15 minutes until cooked and golden. Set aside to cool. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray and prick all over with a fork. This will stop it from rising too much in the oven. Bake in the oven for 12-15 minutes until cooked and golden. Set aside to cool. For the filling, heat half of the butter in a frying pan until foaming. Finely chop the shallots and fry until soft and golden-brown. Add the sliced mushrooms to the shallots and fry until just cooked. Remove from the heat and leave to cool. For the filling, heat half of the butter in a frying pan until foaming. Finely chop the shallots and fry until soft and golden-brown. Add the sliced mushrooms to the shallots and fry until just cooked. Remove from the heat and leave to cool. Place the salmon fillets into a bowl. Squeeze over the lemon juice. Tear the dill into pieces and scatter over the salmon. Drizzle over the olive oil, then season with freshly ground black pepper and gently combine. Don't prepare the filling more than an hour in advance, or the lemon will be begin to 'cook' the salmon. Place the salmon fillets into a bowl. Squeeze over the lemon juice. Tear the dill into pieces and scatter over the salmon. Drizzle over the olive oil, then season with freshly ground black pepper and gently combine. Don't prepare the filling more than an hour in advance, or the lemon will be begin to 'cook' the salmon. In a bowl, combine the cooled shallot and mushroom mixture with the cooled rice. Season to taste with salt and freshly ground black pepper. Spoon the mixture over the cooked pastry base and, using the back of a spoon, press the mixture out toward the edges. In a bowl, combine the cooled shallot and mushroom mixture with the cooled rice. Season to taste with salt and freshly ground black pepper. Spoon the mixture over the cooked pastry base and, using the back of a spoon, press the mixture out toward the edges. Place the salmon slices and dill on top of the rice (discard the juices from the bowl). Splash over some white wine and dot over the remaining butter. Place the salmon slices and dill on top of the rice (discard the juices from the bowl). Splash over some white wine and dot over the remaining butter. On a clean, floured surface, roll out the remaining pastry until it's slightly larger than the base. It should be large enough to cover the mixture and the cooked pastry with a little room to spare. Using a rolling pin, gently lift and place the pastry over the salmon and trim off the corners of the raw pastry. Reserve for later. On a clean, floured surface, roll out the remaining pastry until it's slightly larger than the base. It should be large enough to cover the mixture and the cooked pastry with a little room to spare. Using a rolling pin, gently lift and place the pastry over the salmon and trim off the corners of the raw pastry. Reserve for later. Using a palette knife gently tuck the raw pastry underneath the base (a bit like making a bed). Using a palette knife gently tuck the raw pastry underneath the base (a bit like making a bed). Make an egg wash by beating together the egg and salt in a bowl. Using a pastry brush, brush the whole pie with the beaten egg. Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Brush over these with beaten egg. Make an egg wash by beating together the egg and salt in a bowl. Using a pastry brush, brush the whole pie with the beaten egg. Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Brush over these with beaten egg. Bake the pie for about 30-35 minutes, or until golden-brown. Remove from the oven and allow to cool for 5-10 minutes before serving. Bake the pie for about 30-35 minutes, or until golden-brown. Remove from the oven and allow to cool for 5-10 minutes before serving. Meanwhile, make the soured cream. Place the cream into a bowl. Pour over the lemon juice and stir thoroughly as the cream thickens. Season with freshly ground black pepper. Meanwhile, make the soured cream. Place the cream into a bowl. Pour over the lemon juice and stir thoroughly as the cream thickens. Season with freshly ground black pepper. Serve slices of the salmon en croûte with the soured cream on the side. Serve slices of the salmon en croûte with the soured cream on the side."
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} | a88a97bfcaae3c6bcdea95e1a32ed7f17bc58fd4df0b4e6010f08ab8f52403f3 | Spicy sausage rolls recipe
An average of 4.0 out of 5 stars from 1 rating Add a kick to this picnic favourite with chilli-spiced sausages. 1 tsp nigella seeds1 tsp sesame seeds½ tsp coarsely ground black pepper½ tsp flaked sea salt 1 tsp nigella seeds 1 tsp sesame seeds ½ tsp coarsely ground black pepper ½ tsp flaked sea salt 150g/5½oz butter450g/1lb plain flour, plus extra for rolling6 chilli pork sausages, or fresh Italian sausages (about 400g/14oz)1 free-range egg, beaten 150g/5½oz butter 450g/1lb plain flour, plus extra for rolling 6 chilli pork sausages, or fresh Italian sausages (about 400g/14oz) 1 free-range egg, beaten Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking parchment.Mix together the ingredients for the seed mix in a bowl and set aside.To make the pastry, melt the butter with 150g/5½oz water in a medium saucepan over a low heat. Once melted, bring to a gentle simmer, remove from the heat and add the flour, stirring until the mixture forms a ball. Put the pastry on a lightly floured board and leave for 3–5 minutes, or until cool enough to handle. Lightly knead until smooth.Divide the pastry into two balls. Form one into a fat sausage shape and roll out on a lightly floured surface into a 30cmx18cm/12inx7in rectangle. Squeeze three of the sausages out of their skins and down the length of the pastry sheet, about 2cm/¾in from the edge.Brush one long pastry edge with a little beaten egg, then fold the other side over the sausagemeat onto the egg-washed edge. Press firmly to seal. Trim off all but around 1cm/½in of the excess pastry edge. Slice the roll into 3cm/1¼in lengths with a sharp knife. Move to the prepared baking tray and score the top of each roll 2–3 times with the tip of a knife. Repeat with the remaining sausages and pastry.Brush the tops of the sausage rolls with beaten egg and sprinkle with the seed mixture. Bake for about 20 minutes, until golden and cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking parchment. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking parchment. Mix together the ingredients for the seed mix in a bowl and set aside. Mix together the ingredients for the seed mix in a bowl and set aside. To make the pastry, melt the butter with 150g/5½oz water in a medium saucepan over a low heat. Once melted, bring to a gentle simmer, remove from the heat and add the flour, stirring until the mixture forms a ball. Put the pastry on a lightly floured board and leave for 3–5 minutes, or until cool enough to handle. Lightly knead until smooth. To make the pastry, melt the butter with 150g/5½oz water in a medium saucepan over a low heat. Once melted, bring to a gentle simmer, remove from the heat and add the flour, stirring until the mixture forms a ball. Put the pastry on a lightly floured board and leave for 3–5 minutes, or until cool enough to handle. Lightly knead until smooth. Divide the pastry into two balls. Form one into a fat sausage shape and roll out on a lightly floured surface into a 30cmx18cm/12inx7in rectangle. Squeeze three of the sausages out of their skins and down the length of the pastry sheet, about 2cm/¾in from the edge. Divide the pastry into two balls. Form one into a fat sausage shape and roll out on a lightly floured surface into a 30cmx18cm/12inx7in rectangle. Squeeze three of the sausages out of their skins and down the length of the pastry sheet, about 2cm/¾in from the edge. Brush one long pastry edge with a little beaten egg, then fold the other side over the sausagemeat onto the egg-washed edge. Press firmly to seal. Trim off all but around 1cm/½in of the excess pastry edge. Slice the roll into 3cm/1¼in lengths with a sharp knife. Move to the prepared baking tray and score the top of each roll 2–3 times with the tip of a knife. Repeat with the remaining sausages and pastry. Brush one long pastry edge with a little beaten egg, then fold the other side over the sausagemeat onto the egg-washed edge. Press firmly to seal. Trim off all but around 1cm/½in of the excess pastry edge. Slice the roll into 3cm/1¼in lengths with a sharp knife. Move to the prepared baking tray and score the top of each roll 2–3 times with the tip of a knife. Repeat with the remaining sausages and pastry. Brush the tops of the sausage rolls with beaten egg and sprinkle with the seed mixture. Bake for about 20 minutes, until golden and cooked through. Brush the tops of the sausage rolls with beaten egg and sprinkle with the seed mixture. Bake for about 20 minutes, until golden and cooked through. | {
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"title": "Spicy sausage rolls recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Add a kick to this picnic favourite with chilli-spiced sausages. 1 tsp nigella seeds1 tsp sesame seeds½ tsp coarsely ground black pepper½ tsp flaked sea salt 1 tsp nigella seeds 1 tsp sesame seeds ½ tsp coarsely ground black pepper ½ tsp flaked sea salt 150g/5½oz butter450g/1lb plain flour, plus extra for rolling6 chilli pork sausages, or fresh Italian sausages (about 400g/14oz)1 free-range egg, beaten 150g/5½oz butter 450g/1lb plain flour, plus extra for rolling 6 chilli pork sausages, or fresh Italian sausages (about 400g/14oz) 1 free-range egg, beaten Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking parchment.Mix together the ingredients for the seed mix in a bowl and set aside.To make the pastry, melt the butter with 150g/5½oz water in a medium saucepan over a low heat. Once melted, bring to a gentle simmer, remove from the heat and add the flour, stirring until the mixture forms a ball. Put the pastry on a lightly floured board and leave for 3–5 minutes, or until cool enough to handle. Lightly knead until smooth.Divide the pastry into two balls. Form one into a fat sausage shape and roll out on a lightly floured surface into a 30cmx18cm/12inx7in rectangle. Squeeze three of the sausages out of their skins and down the length of the pastry sheet, about 2cm/¾in from the edge.Brush one long pastry edge with a little beaten egg, then fold the other side over the sausagemeat onto the egg-washed edge. Press firmly to seal. Trim off all but around 1cm/½in of the excess pastry edge. Slice the roll into 3cm/1¼in lengths with a sharp knife. Move to the prepared baking tray and score the top of each roll 2–3 times with the tip of a knife. Repeat with the remaining sausages and pastry.Brush the tops of the sausage rolls with beaten egg and sprinkle with the seed mixture. Bake for about 20 minutes, until golden and cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking parchment. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking parchment. Mix together the ingredients for the seed mix in a bowl and set aside. Mix together the ingredients for the seed mix in a bowl and set aside. To make the pastry, melt the butter with 150g/5½oz water in a medium saucepan over a low heat. Once melted, bring to a gentle simmer, remove from the heat and add the flour, stirring until the mixture forms a ball. Put the pastry on a lightly floured board and leave for 3–5 minutes, or until cool enough to handle. Lightly knead until smooth. To make the pastry, melt the butter with 150g/5½oz water in a medium saucepan over a low heat. Once melted, bring to a gentle simmer, remove from the heat and add the flour, stirring until the mixture forms a ball. Put the pastry on a lightly floured board and leave for 3–5 minutes, or until cool enough to handle. Lightly knead until smooth. Divide the pastry into two balls. Form one into a fat sausage shape and roll out on a lightly floured surface into a 30cmx18cm/12inx7in rectangle. Squeeze three of the sausages out of their skins and down the length of the pastry sheet, about 2cm/¾in from the edge. Divide the pastry into two balls. Form one into a fat sausage shape and roll out on a lightly floured surface into a 30cmx18cm/12inx7in rectangle. Squeeze three of the sausages out of their skins and down the length of the pastry sheet, about 2cm/¾in from the edge. Brush one long pastry edge with a little beaten egg, then fold the other side over the sausagemeat onto the egg-washed edge. Press firmly to seal. Trim off all but around 1cm/½in of the excess pastry edge. Slice the roll into 3cm/1¼in lengths with a sharp knife. Move to the prepared baking tray and score the top of each roll 2–3 times with the tip of a knife. Repeat with the remaining sausages and pastry. Brush one long pastry edge with a little beaten egg, then fold the other side over the sausagemeat onto the egg-washed edge. Press firmly to seal. Trim off all but around 1cm/½in of the excess pastry edge. Slice the roll into 3cm/1¼in lengths with a sharp knife. Move to the prepared baking tray and score the top of each roll 2–3 times with the tip of a knife. Repeat with the remaining sausages and pastry. Brush the tops of the sausage rolls with beaten egg and sprinkle with the seed mixture. Bake for about 20 minutes, until golden and cooked through. Brush the tops of the sausage rolls with beaten egg and sprinkle with the seed mixture. Bake for about 20 minutes, until golden and cooked through."
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} | 6f2caf1e78d27284e23634596e001f6577477238a637733db06d51ca4775a05e | Fish moilee recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/malaysian-style_fish_67115_16x9.jpg A rich and luxurious fish curry on the table in just half an hour - what more could you want?! This one is made with white fish, so even fussy eaters will love it. 3 tbsp sunflower or rapeseed oil2 banana shallots, or 1 onion, finely chopped2 tsp finely grated fresh root ginger2 garlic cloves, finely grated4 fresh or frozen lime leaves1 long red chilli, trimmed and roughly chopped1½ tsp ground coriander1 tsp ground turmeric400g can full-fat coconut milk½ tsp flaked sea salt 3 tbsp sunflower or rapeseed oil 2 banana shallots, or 1 onion, finely chopped 2 tsp finely grated fresh root ginger 2 garlic cloves, finely grated 4 fresh or frozen lime leaves 1 long red chilli, trimmed and roughly chopped 1½ tsp ground coriander 1 tsp ground turmeric 400g can full-fat coconut milk ½ tsp flaked sea salt 2 x 175g/7oz fillets fresh halibut, or any other thick white fish fillets, with skin2 tsp fresh lemon juice½ tsp ground turmericgood pinch flaked sea salt1 tbsp sunflower or rapeseed oil1 tsp yellow or black mustard seeds5–6 fresh or frozen kaffir lime leaves, to serve½ small red chilli, seeds removed, finely chopped, to garnishhandful fresh coriander, finely chopped, to garnishfreshly cooked rice, to serve (optional) 2 x 175g/7oz fillets fresh halibut, or any other thick white fish fillets, with skin 2 tsp fresh lemon juice ½ tsp ground turmeric good pinch flaked sea salt 1 tbsp sunflower or rapeseed oil 1 tsp yellow or black mustard seeds 5–6 fresh or frozen kaffir lime leaves, to serve ½ small red chilli, seeds removed, finely chopped, to garnish handful fresh coriander, finely chopped, to garnish freshly cooked rice, to serve (optional) Method To make the sauce, heat the oil in a saucepan over a medium heat. Add the shallots, ginger, garlic and lime leaves. Cook for 8–10 minutes, or until softened, stirring regularly.Stir in the chilli, coriander and turmeric and cook for 1 minute. Stir in the coconut milk, salt and 100ml/3½fl oz cold water and bring to a simmer. Cook for 5 minutes, then remove from the heat and blend with a stick blender until smooth. Alternatively, cool it little and transfer it to a food processor or blender to blend. (For a really smooth sauce, pass through a fine sieve.) Set aside.Put the fish in a bowl, add the lemon juice, turmeric and salt and toss to coat.Heat the oil in a frying pan over a medium heat. Add the fish, skin-side down, and cook for 3 minutes. Turn it over and cook on the other side for 2 minutes. Add the mustard seeds for the last minute of cooking.Pour the sauce into the pan with the fish and bring to a gentle simmer. Add the lime leaves. Simmer gently for 3–4 minutes, or until the fish is cooked through and just beginning to flake. Serve the moilee, with freshly cooked rice if using, garnished with the red chilli and coriander. To make the sauce, heat the oil in a saucepan over a medium heat. Add the shallots, ginger, garlic and lime leaves. Cook for 8–10 minutes, or until softened, stirring regularly. To make the sauce, heat the oil in a saucepan over a medium heat. Add the shallots, ginger, garlic and lime leaves. Cook for 8–10 minutes, or until softened, stirring regularly. Stir in the chilli, coriander and turmeric and cook for 1 minute. Stir in the coconut milk, salt and 100ml/3½fl oz cold water and bring to a simmer. Cook for 5 minutes, then remove from the heat and blend with a stick blender until smooth. Alternatively, cool it little and transfer it to a food processor or blender to blend. (For a really smooth sauce, pass through a fine sieve.) Set aside. Stir in the chilli, coriander and turmeric and cook for 1 minute. Stir in the coconut milk, salt and 100ml/3½fl oz cold water and bring to a simmer. Cook for 5 minutes, then remove from the heat and blend with a stick blender until smooth. Alternatively, cool it little and transfer it to a food processor or blender to blend. (For a really smooth sauce, pass through a fine sieve.) Set aside. Put the fish in a bowl, add the lemon juice, turmeric and salt and toss to coat. Put the fish in a bowl, add the lemon juice, turmeric and salt and toss to coat. Heat the oil in a frying pan over a medium heat. Add the fish, skin-side down, and cook for 3 minutes. Turn it over and cook on the other side for 2 minutes. Add the mustard seeds for the last minute of cooking. Heat the oil in a frying pan over a medium heat. Add the fish, skin-side down, and cook for 3 minutes. Turn it over and cook on the other side for 2 minutes. Add the mustard seeds for the last minute of cooking. Pour the sauce into the pan with the fish and bring to a gentle simmer. Add the lime leaves. Simmer gently for 3–4 minutes, or until the fish is cooked through and just beginning to flake. Pour the sauce into the pan with the fish and bring to a gentle simmer. Add the lime leaves. Simmer gently for 3–4 minutes, or until the fish is cooked through and just beginning to flake. Serve the moilee, with freshly cooked rice if using, garnished with the red chilli and coriander. Serve the moilee, with freshly cooked rice if using, garnished with the red chilli and coriander. | {
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"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/malaysian-style_fish_67115_16x9.jpg A rich and luxurious fish curry on the table in just half an hour - what more could you want?! This one is made with white fish, so even fussy eaters will love it. 3 tbsp sunflower or rapeseed oil2 banana shallots, or 1 onion, finely chopped2 tsp finely grated fresh root ginger2 garlic cloves, finely grated4 fresh or frozen lime leaves1 long red chilli, trimmed and roughly chopped1½ tsp ground coriander1 tsp ground turmeric400g can full-fat coconut milk½ tsp flaked sea salt 3 tbsp sunflower or rapeseed oil 2 banana shallots, or 1 onion, finely chopped 2 tsp finely grated fresh root ginger 2 garlic cloves, finely grated 4 fresh or frozen lime leaves 1 long red chilli, trimmed and roughly chopped 1½ tsp ground coriander 1 tsp ground turmeric 400g can full-fat coconut milk ½ tsp flaked sea salt 2 x 175g/7oz fillets fresh halibut, or any other thick white fish fillets, with skin2 tsp fresh lemon juice½ tsp ground turmericgood pinch flaked sea salt1 tbsp sunflower or rapeseed oil1 tsp yellow or black mustard seeds5–6 fresh or frozen kaffir lime leaves, to serve½ small red chilli, seeds removed, finely chopped, to garnishhandful fresh coriander, finely chopped, to garnishfreshly cooked rice, to serve (optional) 2 x 175g/7oz fillets fresh halibut, or any other thick white fish fillets, with skin 2 tsp fresh lemon juice ½ tsp ground turmeric good pinch flaked sea salt 1 tbsp sunflower or rapeseed oil 1 tsp yellow or black mustard seeds 5–6 fresh or frozen kaffir lime leaves, to serve ½ small red chilli, seeds removed, finely chopped, to garnish handful fresh coriander, finely chopped, to garnish freshly cooked rice, to serve (optional) Method To make the sauce, heat the oil in a saucepan over a medium heat. Add the shallots, ginger, garlic and lime leaves. Cook for 8–10 minutes, or until softened, stirring regularly.Stir in the chilli, coriander and turmeric and cook for 1 minute. Stir in the coconut milk, salt and 100ml/3½fl oz cold water and bring to a simmer. Cook for 5 minutes, then remove from the heat and blend with a stick blender until smooth. Alternatively, cool it little and transfer it to a food processor or blender to blend. (For a really smooth sauce, pass through a fine sieve.) Set aside.Put the fish in a bowl, add the lemon juice, turmeric and salt and toss to coat.Heat the oil in a frying pan over a medium heat. Add the fish, skin-side down, and cook for 3 minutes. Turn it over and cook on the other side for 2 minutes. Add the mustard seeds for the last minute of cooking.Pour the sauce into the pan with the fish and bring to a gentle simmer. Add the lime leaves. Simmer gently for 3–4 minutes, or until the fish is cooked through and just beginning to flake. Serve the moilee, with freshly cooked rice if using, garnished with the red chilli and coriander. To make the sauce, heat the oil in a saucepan over a medium heat. Add the shallots, ginger, garlic and lime leaves. Cook for 8–10 minutes, or until softened, stirring regularly. To make the sauce, heat the oil in a saucepan over a medium heat. Add the shallots, ginger, garlic and lime leaves. Cook for 8–10 minutes, or until softened, stirring regularly. Stir in the chilli, coriander and turmeric and cook for 1 minute. Stir in the coconut milk, salt and 100ml/3½fl oz cold water and bring to a simmer. Cook for 5 minutes, then remove from the heat and blend with a stick blender until smooth. Alternatively, cool it little and transfer it to a food processor or blender to blend. (For a really smooth sauce, pass through a fine sieve.) Set aside. Stir in the chilli, coriander and turmeric and cook for 1 minute. Stir in the coconut milk, salt and 100ml/3½fl oz cold water and bring to a simmer. Cook for 5 minutes, then remove from the heat and blend with a stick blender until smooth. Alternatively, cool it little and transfer it to a food processor or blender to blend. (For a really smooth sauce, pass through a fine sieve.) Set aside. Put the fish in a bowl, add the lemon juice, turmeric and salt and toss to coat. Put the fish in a bowl, add the lemon juice, turmeric and salt and toss to coat. Heat the oil in a frying pan over a medium heat. Add the fish, skin-side down, and cook for 3 minutes. Turn it over and cook on the other side for 2 minutes. Add the mustard seeds for the last minute of cooking. Heat the oil in a frying pan over a medium heat. Add the fish, skin-side down, and cook for 3 minutes. Turn it over and cook on the other side for 2 minutes. Add the mustard seeds for the last minute of cooking. Pour the sauce into the pan with the fish and bring to a gentle simmer. Add the lime leaves. Simmer gently for 3–4 minutes, or until the fish is cooked through and just beginning to flake. Pour the sauce into the pan with the fish and bring to a gentle simmer. Add the lime leaves. Simmer gently for 3–4 minutes, or until the fish is cooked through and just beginning to flake. Serve the moilee, with freshly cooked rice if using, garnished with the red chilli and coriander. Serve the moilee, with freshly cooked rice if using, garnished with the red chilli and coriander."
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} | 2b9a7aa6c0ceea5eefc2c29a846e928eb2b070aa43c00998b26a1f928bfd4879 | Clementine and cod curry recipe
An average of 3.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clementine_and_cod_curry_32911_16x9.jpg We used to eat this fragrant curry as children – it's one of my earliest memories – and it's on the table in 30 minutes. 2 tbsp vegetable oil2 garlic cloves, crushed1 small onion, chopped2 green chillies, split lengthways1 tbsp tomato purée1 tsp turmeric½ tsp chilli powder½ tsp curry powder3 clementines, peel only400g/14oz cod fillet, cut into bite-size chunkslarge handful fresh coriander leavesfine sea salt 2 tbsp vegetable oil 2 garlic cloves, crushed 1 small onion, chopped 2 green chillies, split lengthways 1 tbsp tomato purée 1 tsp turmeric ½ tsp chilli powder ½ tsp curry powder 3 clementines, peel only 400g/14oz cod fillet, cut into bite-size chunks large handful fresh coriander leaves fine sea salt 180g/6oz spinach, rinsed2 cloves crushed garlic 180g/6oz spinach, rinsed 2 cloves crushed garlic Method For the curry, place a large lidded pan over a medium heat and add the oil. Add the garlic and onion and cook until softened. Add 1 teaspoon salt and if the onions stick to the pan add splashes of water. Add the chillies and tomato purée and cook for 2 minutes. Add the turmeric, chilli powder and curry powder. Add a little water and cook for 5–7 minutes, or until the oil rises to the surface.Meanwhile, thinly slice the clementine peel and add it to the pan with the 200ml/7fl oz water (or clementine juice). Cook for 10 minutes, or until the peel has melted down. Add the cod, stir and put the lid on. Cook for a few minutes, or until firm, white and cooked through. Remove from the heat and add the coriander.Put the spinach in a large pot with the garlic and a pinch of salt. Dry steam on a low heat for 3 minutes, until wilted right down; it should keep its bright-green colour. Dry steaming is cooking without any oil; rinsed spinach has enough moisture on it to steam it and cook the garlic. Serve the fish curry with the spinach on the side. For the curry, place a large lidded pan over a medium heat and add the oil. Add the garlic and onion and cook until softened. Add 1 teaspoon salt and if the onions stick to the pan add splashes of water. For the curry, place a large lidded pan over a medium heat and add the oil. Add the garlic and onion and cook until softened. Add 1 teaspoon salt and if the onions stick to the pan add splashes of water. Add the chillies and tomato purée and cook for 2 minutes. Add the turmeric, chilli powder and curry powder. Add a little water and cook for 5–7 minutes, or until the oil rises to the surface. Add the chillies and tomato purée and cook for 2 minutes. Add the turmeric, chilli powder and curry powder. Add a little water and cook for 5–7 minutes, or until the oil rises to the surface. Meanwhile, thinly slice the clementine peel and add it to the pan with the 200ml/7fl oz water (or clementine juice). Cook for 10 minutes, or until the peel has melted down. Meanwhile, thinly slice the clementine peel and add it to the pan with the 200ml/7fl oz water (or clementine juice). Cook for 10 minutes, or until the peel has melted down. Add the cod, stir and put the lid on. Cook for a few minutes, or until firm, white and cooked through. Remove from the heat and add the coriander. Add the cod, stir and put the lid on. Cook for a few minutes, or until firm, white and cooked through. Remove from the heat and add the coriander. Put the spinach in a large pot with the garlic and a pinch of salt. Dry steam on a low heat for 3 minutes, until wilted right down; it should keep its bright-green colour. Dry steaming is cooking without any oil; rinsed spinach has enough moisture on it to steam it and cook the garlic. Put the spinach in a large pot with the garlic and a pinch of salt. Dry steam on a low heat for 3 minutes, until wilted right down; it should keep its bright-green colour. Dry steaming is cooking without any oil; rinsed spinach has enough moisture on it to steam it and cook the garlic. Serve the fish curry with the spinach on the side. Serve the fish curry with the spinach on the side. | {
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"title": "Clementine and cod curry recipe",
"content": "An average of 3.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clementine_and_cod_curry_32911_16x9.jpg We used to eat this fragrant curry as children – it's one of my earliest memories – and it's on the table in 30 minutes. 2 tbsp vegetable oil2 garlic cloves, crushed1 small onion, chopped2 green chillies, split lengthways1 tbsp tomato purée1 tsp turmeric½ tsp chilli powder½ tsp curry powder3 clementines, peel only400g/14oz cod fillet, cut into bite-size chunkslarge handful fresh coriander leavesfine sea salt 2 tbsp vegetable oil 2 garlic cloves, crushed 1 small onion, chopped 2 green chillies, split lengthways 1 tbsp tomato purée 1 tsp turmeric ½ tsp chilli powder ½ tsp curry powder 3 clementines, peel only 400g/14oz cod fillet, cut into bite-size chunks large handful fresh coriander leaves fine sea salt 180g/6oz spinach, rinsed2 cloves crushed garlic 180g/6oz spinach, rinsed 2 cloves crushed garlic Method For the curry, place a large lidded pan over a medium heat and add the oil. Add the garlic and onion and cook until softened. Add 1 teaspoon salt and if the onions stick to the pan add splashes of water. Add the chillies and tomato purée and cook for 2 minutes. Add the turmeric, chilli powder and curry powder. Add a little water and cook for 5–7 minutes, or until the oil rises to the surface.Meanwhile, thinly slice the clementine peel and add it to the pan with the 200ml/7fl oz water (or clementine juice). Cook for 10 minutes, or until the peel has melted down. Add the cod, stir and put the lid on. Cook for a few minutes, or until firm, white and cooked through. Remove from the heat and add the coriander.Put the spinach in a large pot with the garlic and a pinch of salt. Dry steam on a low heat for 3 minutes, until wilted right down; it should keep its bright-green colour. Dry steaming is cooking without any oil; rinsed spinach has enough moisture on it to steam it and cook the garlic. Serve the fish curry with the spinach on the side. For the curry, place a large lidded pan over a medium heat and add the oil. Add the garlic and onion and cook until softened. Add 1 teaspoon salt and if the onions stick to the pan add splashes of water. For the curry, place a large lidded pan over a medium heat and add the oil. Add the garlic and onion and cook until softened. Add 1 teaspoon salt and if the onions stick to the pan add splashes of water. Add the chillies and tomato purée and cook for 2 minutes. Add the turmeric, chilli powder and curry powder. Add a little water and cook for 5–7 minutes, or until the oil rises to the surface. Add the chillies and tomato purée and cook for 2 minutes. Add the turmeric, chilli powder and curry powder. Add a little water and cook for 5–7 minutes, or until the oil rises to the surface. Meanwhile, thinly slice the clementine peel and add it to the pan with the 200ml/7fl oz water (or clementine juice). Cook for 10 minutes, or until the peel has melted down. Meanwhile, thinly slice the clementine peel and add it to the pan with the 200ml/7fl oz water (or clementine juice). Cook for 10 minutes, or until the peel has melted down. Add the cod, stir and put the lid on. Cook for a few minutes, or until firm, white and cooked through. Remove from the heat and add the coriander. Add the cod, stir and put the lid on. Cook for a few minutes, or until firm, white and cooked through. Remove from the heat and add the coriander. Put the spinach in a large pot with the garlic and a pinch of salt. Dry steam on a low heat for 3 minutes, until wilted right down; it should keep its bright-green colour. Dry steaming is cooking without any oil; rinsed spinach has enough moisture on it to steam it and cook the garlic. Put the spinach in a large pot with the garlic and a pinch of salt. Dry steam on a low heat for 3 minutes, until wilted right down; it should keep its bright-green colour. Dry steaming is cooking without any oil; rinsed spinach has enough moisture on it to steam it and cook the garlic. Serve the fish curry with the spinach on the side. Serve the fish curry with the spinach on the side."
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} | 3a6433a49e51fdc0eb308bae4017d840d4b7679e80548b74500452c3941956fe | Coconut chicken curry recipe
An average of 4.1 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthier_coconut_38904_16x9.jpg A lighter coconut chicken curry that still packs a flavour-punch! The richness is reduced by only using a little of the coconut cream from a tin of coconut milk, but you still get the wonderful flavour. Serve with freshly cooked rice or cauli rice. Each serving provides 538 kcal, 35g protein, 11g carbohydrates (of which 7g sugars), 39g fat (of which 20g saturates), 3g fibre and 1.6g salt. 4 boneless, skinless chicken thighs, cut into quarters1 tsp ground turmeric1 tsp ground cumin1 tbsp fresh lime or lemon juice1½ tbsp sunflower oil½ tsp fine sea salt 4 boneless, skinless chicken thighs, cut into quarters 1 tsp ground turmeric 1 tsp ground cumin 1 tbsp fresh lime or lemon juice 1½ tbsp sunflower oil ½ tsp fine sea salt 1 tbsp sunflower oil1 tsp cumin seeds1 medium onion, thinly sliced15g/½oz fresh root ginger, peeled and finely grated2 garlic cloves, finely grated½ x 400g tin coconut milk, watery liquid (around 250ml/9fl oz) and 2 tbsp of the coconut cream from the top½ red chilli, finely chopped50g/1¾oz baby spinach or pak choi, thickly shredded 1 tbsp sunflower oil 1 tsp cumin seeds 1 medium onion, thinly sliced 15g/½oz fresh root ginger, peeled and finely grated 2 garlic cloves, finely grated ½ x 400g tin coconut milk, watery liquid (around 250ml/9fl oz) and 2 tbsp of the coconut cream from the top ½ red chilli, finely chopped 50g/1¾oz baby spinach or pak choi, thickly shredded Method Put the quartered chicken thighs into a bowl with the spices, lime or lemon juice and salt. Toss together well.Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4–5 minutes, or until lightly browned and cooked through, stirring regularly. Set aside.To make the sauce, heat the oil in a medium non-stick frying pan. Add the cumin seeds and cook for 10–15 seconds, then stir in the onion. Reduce the heat to low and cook for 5–6 minutes, or until softened, stirring regularly. Add the ginger and garlic and cook for 2–3 minutes more, stirring constantly. Pour the coconut water and coconut cream into the pan and bring to a simmer. Add the chicken to the pan and simmer for 3–4 minutes, or until cooked through. Stir in the chilli and spinach (or pak choi) and allow to wilt for 1–2 minutes.Divide the curry between 2 plates and serve with basmati rice. Put the quartered chicken thighs into a bowl with the spices, lime or lemon juice and salt. Toss together well. Put the quartered chicken thighs into a bowl with the spices, lime or lemon juice and salt. Toss together well. Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4–5 minutes, or until lightly browned and cooked through, stirring regularly. Set aside. Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4–5 minutes, or until lightly browned and cooked through, stirring regularly. Set aside. To make the sauce, heat the oil in a medium non-stick frying pan. Add the cumin seeds and cook for 10–15 seconds, then stir in the onion. Reduce the heat to low and cook for 5–6 minutes, or until softened, stirring regularly. Add the ginger and garlic and cook for 2–3 minutes more, stirring constantly. Pour the coconut water and coconut cream into the pan and bring to a simmer. Add the chicken to the pan and simmer for 3–4 minutes, or until cooked through. Stir in the chilli and spinach (or pak choi) and allow to wilt for 1–2 minutes. To make the sauce, heat the oil in a medium non-stick frying pan. Add the cumin seeds and cook for 10–15 seconds, then stir in the onion. Reduce the heat to low and cook for 5–6 minutes, or until softened, stirring regularly. Add the ginger and garlic and cook for 2–3 minutes more, stirring constantly. Pour the coconut water and coconut cream into the pan and bring to a simmer. Add the chicken to the pan and simmer for 3–4 minutes, or until cooked through. Stir in the chilli and spinach (or pak choi) and allow to wilt for 1–2 minutes. Divide the curry between 2 plates and serve with basmati rice. Divide the curry between 2 plates and serve with basmati rice. Recipe tips Any leftover coconut milk or coconut cream freezes well for use in other recipes. Buy good-quality, full-fat coconut milk as the coconut cream doesn't separate in some (look for a high percentage of coconut extract in the ingredients list). Chilling the tin in fridge before using will also encourage separation. | {
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"title": "Coconut chicken curry recipe",
"content": "An average of 4.1 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthier_coconut_38904_16x9.jpg A lighter coconut chicken curry that still packs a flavour-punch! The richness is reduced by only using a little of the coconut cream from a tin of coconut milk, but you still get the wonderful flavour. Serve with freshly cooked rice or cauli rice. Each serving provides 538 kcal, 35g protein, 11g carbohydrates (of which 7g sugars), 39g fat (of which 20g saturates), 3g fibre and 1.6g salt. 4 boneless, skinless chicken thighs, cut into quarters1 tsp ground turmeric1 tsp ground cumin1 tbsp fresh lime or lemon juice1½ tbsp sunflower oil½ tsp fine sea salt 4 boneless, skinless chicken thighs, cut into quarters 1 tsp ground turmeric 1 tsp ground cumin 1 tbsp fresh lime or lemon juice 1½ tbsp sunflower oil ½ tsp fine sea salt 1 tbsp sunflower oil1 tsp cumin seeds1 medium onion, thinly sliced15g/½oz fresh root ginger, peeled and finely grated2 garlic cloves, finely grated½ x 400g tin coconut milk, watery liquid (around 250ml/9fl oz) and 2 tbsp of the coconut cream from the top½ red chilli, finely chopped50g/1¾oz baby spinach or pak choi, thickly shredded 1 tbsp sunflower oil 1 tsp cumin seeds 1 medium onion, thinly sliced 15g/½oz fresh root ginger, peeled and finely grated 2 garlic cloves, finely grated ½ x 400g tin coconut milk, watery liquid (around 250ml/9fl oz) and 2 tbsp of the coconut cream from the top ½ red chilli, finely chopped 50g/1¾oz baby spinach or pak choi, thickly shredded Method Put the quartered chicken thighs into a bowl with the spices, lime or lemon juice and salt. Toss together well.Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4–5 minutes, or until lightly browned and cooked through, stirring regularly. Set aside.To make the sauce, heat the oil in a medium non-stick frying pan. Add the cumin seeds and cook for 10–15 seconds, then stir in the onion. Reduce the heat to low and cook for 5–6 minutes, or until softened, stirring regularly. Add the ginger and garlic and cook for 2–3 minutes more, stirring constantly. Pour the coconut water and coconut cream into the pan and bring to a simmer. Add the chicken to the pan and simmer for 3–4 minutes, or until cooked through. Stir in the chilli and spinach (or pak choi) and allow to wilt for 1–2 minutes.Divide the curry between 2 plates and serve with basmati rice. Put the quartered chicken thighs into a bowl with the spices, lime or lemon juice and salt. Toss together well. Put the quartered chicken thighs into a bowl with the spices, lime or lemon juice and salt. Toss together well. Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4–5 minutes, or until lightly browned and cooked through, stirring regularly. Set aside. Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4–5 minutes, or until lightly browned and cooked through, stirring regularly. Set aside. To make the sauce, heat the oil in a medium non-stick frying pan. Add the cumin seeds and cook for 10–15 seconds, then stir in the onion. Reduce the heat to low and cook for 5–6 minutes, or until softened, stirring regularly. Add the ginger and garlic and cook for 2–3 minutes more, stirring constantly. Pour the coconut water and coconut cream into the pan and bring to a simmer. Add the chicken to the pan and simmer for 3–4 minutes, or until cooked through. Stir in the chilli and spinach (or pak choi) and allow to wilt for 1–2 minutes. To make the sauce, heat the oil in a medium non-stick frying pan. Add the cumin seeds and cook for 10–15 seconds, then stir in the onion. Reduce the heat to low and cook for 5–6 minutes, or until softened, stirring regularly. Add the ginger and garlic and cook for 2–3 minutes more, stirring constantly. Pour the coconut water and coconut cream into the pan and bring to a simmer. Add the chicken to the pan and simmer for 3–4 minutes, or until cooked through. Stir in the chilli and spinach (or pak choi) and allow to wilt for 1–2 minutes. Divide the curry between 2 plates and serve with basmati rice. Divide the curry between 2 plates and serve with basmati rice. Recipe tips Any leftover coconut milk or coconut cream freezes well for use in other recipes. Buy good-quality, full-fat coconut milk as the coconut cream doesn't separate in some (look for a high percentage of coconut extract in the ingredients list). Chilling the tin in fridge before using will also encourage separation."
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} | b200275e8b4facb6da56389fda4248545631f46e065aa0b86eb6561f95b2daf7 | Cook-up rice recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cook-up_rice_51603_16x9.jpg Cook-up rice is a comforting Caribbean one-pot of rice, vegetables and pigeon peas, cooked with coconut milk. Similar to a biryani, it's full of texture, colour and flavour. 300g/10½oz basmati rice1 tbsp vegetable or rapeseed oil1 tbsp dark brown muscovado sugar2–3 garlic cloves1 onion, finely chopped1 tsp grated ginger1 x 400g/14oz tin cooked pigeon peas (or black eyed beans or red kidney beans), drained200g/7oz pumpkin or seasonal squash, peeled and chopped into chunks2 carrots, peeled and cubed2 okra, sliced150g/5½oz baby spinach250ml/9fl oz coconut milkfew sprigs thyme1 Scotch bonnet chilli, finely chopped2 tsp salt1 tsp freshly ground black pepper15g/½oz coriander, roughly chopped 300g/10½oz basmati rice 1 tbsp vegetable or rapeseed oil 1 tbsp dark brown muscovado sugar 2–3 garlic cloves 1 onion, finely chopped 1 tsp grated ginger 1 x 400g/14oz tin cooked pigeon peas (or black eyed beans or red kidney beans), drained 200g/7oz pumpkin or seasonal squash, peeled and chopped into chunks 2 carrots, peeled and cubed 2 okra, sliced 150g/5½oz baby spinach 250ml/9fl oz coconut milk few sprigs thyme 1 Scotch bonnet chilli, finely chopped 2 tsp salt 1 tsp freshly ground black pepper 15g/½oz coriander, roughly chopped Method Tip the rice into a bowl and rinse with cold water. Drain, then set aside.Heat the oil in a pan over a low heat and add the sugar. Keep the heat on low and wait for the sugar to caramelise. Once the sugar starts to bubble, stir in the garlic, onion and ginger. Add the drained peas, pumpkin, carrots, okra and baby spinach. Mix well to make sure the vegetables don’t stick to the pan.Before the spinach starts to wilt, add 250ml/9fl oz water with the coconut milk, thyme sprigs and Scotch bonnet. Increase the heat to medium-high and bring to a simmer.Season with the salt and pepper, then add the rice. Stir until everything is mixed together and the veg is evenly distributed throughout the rice. Reduce the heat to low, cover and leave to simmer for 20 minutes or until all the liquid has evaporated.Turn off the heat and leave the pan covered for a further 20 minutes. The steam will finish cooking the rice.Scatter over the roughly chopped coriander, and serve. Tip the rice into a bowl and rinse with cold water. Drain, then set aside. Tip the rice into a bowl and rinse with cold water. Drain, then set aside. Heat the oil in a pan over a low heat and add the sugar. Keep the heat on low and wait for the sugar to caramelise. Once the sugar starts to bubble, stir in the garlic, onion and ginger. Heat the oil in a pan over a low heat and add the sugar. Keep the heat on low and wait for the sugar to caramelise. Once the sugar starts to bubble, stir in the garlic, onion and ginger. Add the drained peas, pumpkin, carrots, okra and baby spinach. Mix well to make sure the vegetables don’t stick to the pan. Add the drained peas, pumpkin, carrots, okra and baby spinach. Mix well to make sure the vegetables don’t stick to the pan. Before the spinach starts to wilt, add 250ml/9fl oz water with the coconut milk, thyme sprigs and Scotch bonnet. Increase the heat to medium-high and bring to a simmer. Before the spinach starts to wilt, add 250ml/9fl oz water with the coconut milk, thyme sprigs and Scotch bonnet. Increase the heat to medium-high and bring to a simmer. Season with the salt and pepper, then add the rice. Stir until everything is mixed together and the veg is evenly distributed throughout the rice. Reduce the heat to low, cover and leave to simmer for 20 minutes or until all the liquid has evaporated. Season with the salt and pepper, then add the rice. Stir until everything is mixed together and the veg is evenly distributed throughout the rice. Reduce the heat to low, cover and leave to simmer for 20 minutes or until all the liquid has evaporated. Turn off the heat and leave the pan covered for a further 20 minutes. The steam will finish cooking the rice. Turn off the heat and leave the pan covered for a further 20 minutes. The steam will finish cooking the rice. Scatter over the roughly chopped coriander, and serve. Scatter over the roughly chopped coriander, and serve. Recipe tips Leave the Scotch bonnet chilli whole if you'd like less heat. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cook-up_rice_51603_16x9.jpg Cook-up rice is a comforting Caribbean one-pot of rice, vegetables and pigeon peas, cooked with coconut milk. Similar to a biryani, it's full of texture, colour and flavour. 300g/10½oz basmati rice1 tbsp vegetable or rapeseed oil1 tbsp dark brown muscovado sugar2–3 garlic cloves1 onion, finely chopped1 tsp grated ginger1 x 400g/14oz tin cooked pigeon peas (or black eyed beans or red kidney beans), drained200g/7oz pumpkin or seasonal squash, peeled and chopped into chunks2 carrots, peeled and cubed2 okra, sliced150g/5½oz baby spinach250ml/9fl oz coconut milkfew sprigs thyme1 Scotch bonnet chilli, finely chopped2 tsp salt1 tsp freshly ground black pepper15g/½oz coriander, roughly chopped 300g/10½oz basmati rice 1 tbsp vegetable or rapeseed oil 1 tbsp dark brown muscovado sugar 2–3 garlic cloves 1 onion, finely chopped 1 tsp grated ginger 1 x 400g/14oz tin cooked pigeon peas (or black eyed beans or red kidney beans), drained 200g/7oz pumpkin or seasonal squash, peeled and chopped into chunks 2 carrots, peeled and cubed 2 okra, sliced 150g/5½oz baby spinach 250ml/9fl oz coconut milk few sprigs thyme 1 Scotch bonnet chilli, finely chopped 2 tsp salt 1 tsp freshly ground black pepper 15g/½oz coriander, roughly chopped Method Tip the rice into a bowl and rinse with cold water. Drain, then set aside.Heat the oil in a pan over a low heat and add the sugar. Keep the heat on low and wait for the sugar to caramelise. Once the sugar starts to bubble, stir in the garlic, onion and ginger. Add the drained peas, pumpkin, carrots, okra and baby spinach. Mix well to make sure the vegetables don’t stick to the pan.Before the spinach starts to wilt, add 250ml/9fl oz water with the coconut milk, thyme sprigs and Scotch bonnet. Increase the heat to medium-high and bring to a simmer.Season with the salt and pepper, then add the rice. Stir until everything is mixed together and the veg is evenly distributed throughout the rice. Reduce the heat to low, cover and leave to simmer for 20 minutes or until all the liquid has evaporated.Turn off the heat and leave the pan covered for a further 20 minutes. The steam will finish cooking the rice.Scatter over the roughly chopped coriander, and serve. Tip the rice into a bowl and rinse with cold water. Drain, then set aside. Tip the rice into a bowl and rinse with cold water. Drain, then set aside. Heat the oil in a pan over a low heat and add the sugar. Keep the heat on low and wait for the sugar to caramelise. Once the sugar starts to bubble, stir in the garlic, onion and ginger. Heat the oil in a pan over a low heat and add the sugar. Keep the heat on low and wait for the sugar to caramelise. Once the sugar starts to bubble, stir in the garlic, onion and ginger. Add the drained peas, pumpkin, carrots, okra and baby spinach. Mix well to make sure the vegetables don’t stick to the pan. Add the drained peas, pumpkin, carrots, okra and baby spinach. Mix well to make sure the vegetables don’t stick to the pan. Before the spinach starts to wilt, add 250ml/9fl oz water with the coconut milk, thyme sprigs and Scotch bonnet. Increase the heat to medium-high and bring to a simmer. Before the spinach starts to wilt, add 250ml/9fl oz water with the coconut milk, thyme sprigs and Scotch bonnet. Increase the heat to medium-high and bring to a simmer. Season with the salt and pepper, then add the rice. Stir until everything is mixed together and the veg is evenly distributed throughout the rice. Reduce the heat to low, cover and leave to simmer for 20 minutes or until all the liquid has evaporated. Season with the salt and pepper, then add the rice. Stir until everything is mixed together and the veg is evenly distributed throughout the rice. Reduce the heat to low, cover and leave to simmer for 20 minutes or until all the liquid has evaporated. Turn off the heat and leave the pan covered for a further 20 minutes. The steam will finish cooking the rice. Turn off the heat and leave the pan covered for a further 20 minutes. The steam will finish cooking the rice. Scatter over the roughly chopped coriander, and serve. Scatter over the roughly chopped coriander, and serve. Recipe tips Leave the Scotch bonnet chilli whole if you'd like less heat."
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} | 8bf4fbe1aa08795b5d7e2172fa6c70e27898a2794ebb3f0d14363bcafc23e886 | Bhindi bhaji recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bhindi_bhaji_90685_16x9.jpg Bhindi bhaji is an easy okra sabzi (vegetable curry). This one is rich with coconut milk and very quick to make, so perfect for weeknight meals or as a vegetable side dish that's part of a wider spread. 2 tbsp sunflower oil 1 tsp cumin seeds 8 large garlic cloves, thinly sliced15g/½oz fresh root ginger, peeled and thinly sliced 500g/1lb 2oz bhindi (okra), trimmed and cut into 4cm/1½in slices 2–3 green chillies (bird’s eye or similar), sliced in half lengthways 2 tsp tomato purée 1 tsp turmeric 1 tsp salt 1 tsp amchoor (mango powder)2 tsp ground coriander 175ml/6fl oz coconut milk 2 tbsp sunflower oil 1 tsp cumin seeds 8 large garlic cloves, thinly sliced 15g/½oz fresh root ginger, peeled and thinly sliced 500g/1lb 2oz bhindi (okra), trimmed and cut into 4cm/1½in slices 2–3 green chillies (bird’s eye or similar), sliced in half lengthways 2 tsp tomato purée 1 tsp turmeric 1 tsp salt 1 tsp amchoor (mango powder) 2 tsp ground coriander 175ml/6fl oz coconut milk Method Heat a large wok or frying pan over a medium heat and then add the oil. Once the oil is hot, add the cumin seeds. As soon as the seeds start to sizzle, add the garlic and ginger and cook for 1 minute. Add the bhindi (okra) and green chillies and cook for 8 minutes, stirring occasionally. Add the tomato purée, turmeric, salt, amchoor and coriander. Mix well and cook for another 2 minutes. Stir in the coconut milk and cook for another 8 minutes, or until the bhindi is cooked but still has bite. Serve immediately. Heat a large wok or frying pan over a medium heat and then add the oil. Once the oil is hot, add the cumin seeds. As soon as the seeds start to sizzle, add the garlic and ginger and cook for 1 minute. Add the bhindi (okra) and green chillies and cook for 8 minutes, stirring occasionally. Heat a large wok or frying pan over a medium heat and then add the oil. Once the oil is hot, add the cumin seeds. As soon as the seeds start to sizzle, add the garlic and ginger and cook for 1 minute. Add the bhindi (okra) and green chillies and cook for 8 minutes, stirring occasionally. Add the tomato purée, turmeric, salt, amchoor and coriander. Mix well and cook for another 2 minutes. Stir in the coconut milk and cook for another 8 minutes, or until the bhindi is cooked but still has bite. Serve immediately. Add the tomato purée, turmeric, salt, amchoor and coriander. Mix well and cook for another 2 minutes. Stir in the coconut milk and cook for another 8 minutes, or until the bhindi is cooked but still has bite. Serve immediately. | {
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"title": "Bhindi bhaji recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bhindi_bhaji_90685_16x9.jpg Bhindi bhaji is an easy okra sabzi (vegetable curry). This one is rich with coconut milk and very quick to make, so perfect for weeknight meals or as a vegetable side dish that's part of a wider spread. 2 tbsp sunflower oil 1 tsp cumin seeds 8 large garlic cloves, thinly sliced15g/½oz fresh root ginger, peeled and thinly sliced 500g/1lb 2oz bhindi (okra), trimmed and cut into 4cm/1½in slices 2–3 green chillies (bird’s eye or similar), sliced in half lengthways 2 tsp tomato purée 1 tsp turmeric 1 tsp salt 1 tsp amchoor (mango powder)2 tsp ground coriander 175ml/6fl oz coconut milk 2 tbsp sunflower oil 1 tsp cumin seeds 8 large garlic cloves, thinly sliced 15g/½oz fresh root ginger, peeled and thinly sliced 500g/1lb 2oz bhindi (okra), trimmed and cut into 4cm/1½in slices 2–3 green chillies (bird’s eye or similar), sliced in half lengthways 2 tsp tomato purée 1 tsp turmeric 1 tsp salt 1 tsp amchoor (mango powder) 2 tsp ground coriander 175ml/6fl oz coconut milk Method Heat a large wok or frying pan over a medium heat and then add the oil. Once the oil is hot, add the cumin seeds. As soon as the seeds start to sizzle, add the garlic and ginger and cook for 1 minute. Add the bhindi (okra) and green chillies and cook for 8 minutes, stirring occasionally. Add the tomato purée, turmeric, salt, amchoor and coriander. Mix well and cook for another 2 minutes. Stir in the coconut milk and cook for another 8 minutes, or until the bhindi is cooked but still has bite. Serve immediately. Heat a large wok or frying pan over a medium heat and then add the oil. Once the oil is hot, add the cumin seeds. As soon as the seeds start to sizzle, add the garlic and ginger and cook for 1 minute. Add the bhindi (okra) and green chillies and cook for 8 minutes, stirring occasionally. Heat a large wok or frying pan over a medium heat and then add the oil. Once the oil is hot, add the cumin seeds. As soon as the seeds start to sizzle, add the garlic and ginger and cook for 1 minute. Add the bhindi (okra) and green chillies and cook for 8 minutes, stirring occasionally. Add the tomato purée, turmeric, salt, amchoor and coriander. Mix well and cook for another 2 minutes. Stir in the coconut milk and cook for another 8 minutes, or until the bhindi is cooked but still has bite. Serve immediately. Add the tomato purée, turmeric, salt, amchoor and coriander. Mix well and cook for another 2 minutes. Stir in the coconut milk and cook for another 8 minutes, or until the bhindi is cooked but still has bite. Serve immediately."
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} | 07f4587236f84c3363db030ab01703ea200dc36e356fd689037e96e3f0c2ffa6 | Chilli chicken recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_chicken_55870_16x9.jpg Adjust the chilli content to your taste but it's fair to say this chicken will always pack a punch. Best served with freshly-steamed rice to soak up all the juices. 4 tbsp vegetable oil8–10 whole bird’s-eye chillies2 tbsp finely grated fresh root ginger2 garlic cloves, finely chopped 2 onions, finely chopped 8 chicken thighs, boneless and skin removed, cut into chunks2–3 tbsp dark soy sauce 2–3 tbsp white vinegarpinch salt 1 spring onion, finely sliced, to garnishfreshly steamed rice, to serve 4 tbsp vegetable oil 8–10 whole bird’s-eye chillies 2 tbsp finely grated fresh root ginger 2 garlic cloves, finely chopped 2 onions, finely chopped 8 chicken thighs, boneless and skin removed, cut into chunks 2–3 tbsp dark soy sauce 2–3 tbsp white vinegar pinch salt 1 spring onion, finely sliced, to garnish freshly steamed rice, to serve Method Heat the oil in a large frying pan or wok over a medium heat. Add the chillies, cover and cook for 3–4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic.Add the chicken and cook for 8–10 minutes, or until just cooked through. Stir in the soy sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute.Place the chicken on a serving platter, sprinkle over the spring onions and serve alongside freshly-steamed rice. Heat the oil in a large frying pan or wok over a medium heat. Add the chillies, cover and cook for 3–4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic. Heat the oil in a large frying pan or wok over a medium heat. Add the chillies, cover and cook for 3–4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic. Add the chicken and cook for 8–10 minutes, or until just cooked through. Stir in the soy sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute. Add the chicken and cook for 8–10 minutes, or until just cooked through. Stir in the soy sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute. Place the chicken on a serving platter, sprinkle over the spring onions and serve alongside freshly-steamed rice. Place the chicken on a serving platter, sprinkle over the spring onions and serve alongside freshly-steamed rice. | {
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"title": "Chilli chicken recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_chicken_55870_16x9.jpg Adjust the chilli content to your taste but it's fair to say this chicken will always pack a punch. Best served with freshly-steamed rice to soak up all the juices. 4 tbsp vegetable oil8–10 whole bird’s-eye chillies2 tbsp finely grated fresh root ginger2 garlic cloves, finely chopped 2 onions, finely chopped 8 chicken thighs, boneless and skin removed, cut into chunks2–3 tbsp dark soy sauce 2–3 tbsp white vinegarpinch salt 1 spring onion, finely sliced, to garnishfreshly steamed rice, to serve 4 tbsp vegetable oil 8–10 whole bird’s-eye chillies 2 tbsp finely grated fresh root ginger 2 garlic cloves, finely chopped 2 onions, finely chopped 8 chicken thighs, boneless and skin removed, cut into chunks 2–3 tbsp dark soy sauce 2–3 tbsp white vinegar pinch salt 1 spring onion, finely sliced, to garnish freshly steamed rice, to serve Method Heat the oil in a large frying pan or wok over a medium heat. Add the chillies, cover and cook for 3–4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic.Add the chicken and cook for 8–10 minutes, or until just cooked through. Stir in the soy sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute.Place the chicken on a serving platter, sprinkle over the spring onions and serve alongside freshly-steamed rice. Heat the oil in a large frying pan or wok over a medium heat. Add the chillies, cover and cook for 3–4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic. Heat the oil in a large frying pan or wok over a medium heat. Add the chillies, cover and cook for 3–4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic. Add the chicken and cook for 8–10 minutes, or until just cooked through. Stir in the soy sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute. Add the chicken and cook for 8–10 minutes, or until just cooked through. Stir in the soy sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute. Place the chicken on a serving platter, sprinkle over the spring onions and serve alongside freshly-steamed rice. Place the chicken on a serving platter, sprinkle over the spring onions and serve alongside freshly-steamed rice."
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} | a09037afd649b86bc56c61683800e9c913daf0f5493f7564625a58f4a53c6cb0 | Kheer recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kheer_71573_16x9.jpg This Indian rice pudding is made with almonds and sultanas and scented with cardamom. It's absolute comfort in a bowl. 75g/2½oz basmati rice, washed1 litre/1¾ pints whole milk8 cardamom pods (or 1 tsp ground cardamom), lightly crushed50g/1¾oz slivered almonds75g/2½oz sultanas 2 tbsp caster sugar handful pistachios, chopped, to decorate gold leaf, to decorate (optional) 75g/2½oz basmati rice, washed 1 litre/1¾ pints whole milk 8 cardamom pods (or 1 tsp ground cardamom), lightly crushed 50g/1¾oz slivered almonds 75g/2½oz sultanas 2 tbsp caster sugar handful pistachios, chopped, to decorate gold leaf, to decorate (optional) Method Tip the rice into a large saucepan and toast over a low heat for a few minutes.Stir in the milk, cardamom and almonds. Bring to a simmer and cook, uncovered, for 40 minutes.Stir in the sultanas and simmer for 15–20 minutes, or until the liquid has reduced by half and the mixture has thickened. Stir in the sugar, to taste, remove from the heat and allow to cool. Pour into a large bowl, cover with cling film and chill in the fridge for 1–2 hours, or overnight. Pick out the cardamom pods. Serve in four bowls decorated with crushed pistachios and gold leaf (if using). Tip the rice into a large saucepan and toast over a low heat for a few minutes. Tip the rice into a large saucepan and toast over a low heat for a few minutes. Stir in the milk, cardamom and almonds. Bring to a simmer and cook, uncovered, for 40 minutes. Stir in the milk, cardamom and almonds. Bring to a simmer and cook, uncovered, for 40 minutes. Stir in the sultanas and simmer for 15–20 minutes, or until the liquid has reduced by half and the mixture has thickened. Stir in the sultanas and simmer for 15–20 minutes, or until the liquid has reduced by half and the mixture has thickened. Stir in the sugar, to taste, remove from the heat and allow to cool. Stir in the sugar, to taste, remove from the heat and allow to cool. Pour into a large bowl, cover with cling film and chill in the fridge for 1–2 hours, or overnight. Pick out the cardamom pods. Pour into a large bowl, cover with cling film and chill in the fridge for 1–2 hours, or overnight. Pick out the cardamom pods. Serve in four bowls decorated with crushed pistachios and gold leaf (if using). Serve in four bowls decorated with crushed pistachios and gold leaf (if using). | {
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"title": "Kheer 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/kheer_71573_16x9.jpg This Indian rice pudding is made with almonds and sultanas and scented with cardamom. It's absolute comfort in a bowl. 75g/2½oz basmati rice, washed1 litre/1¾ pints whole milk8 cardamom pods (or 1 tsp ground cardamom), lightly crushed50g/1¾oz slivered almonds75g/2½oz sultanas 2 tbsp caster sugar handful pistachios, chopped, to decorate gold leaf, to decorate (optional) 75g/2½oz basmati rice, washed 1 litre/1¾ pints whole milk 8 cardamom pods (or 1 tsp ground cardamom), lightly crushed 50g/1¾oz slivered almonds 75g/2½oz sultanas 2 tbsp caster sugar handful pistachios, chopped, to decorate gold leaf, to decorate (optional) Method Tip the rice into a large saucepan and toast over a low heat for a few minutes.Stir in the milk, cardamom and almonds. Bring to a simmer and cook, uncovered, for 40 minutes.Stir in the sultanas and simmer for 15–20 minutes, or until the liquid has reduced by half and the mixture has thickened. Stir in the sugar, to taste, remove from the heat and allow to cool. Pour into a large bowl, cover with cling film and chill in the fridge for 1–2 hours, or overnight. Pick out the cardamom pods. Serve in four bowls decorated with crushed pistachios and gold leaf (if using). Tip the rice into a large saucepan and toast over a low heat for a few minutes. Tip the rice into a large saucepan and toast over a low heat for a few minutes. Stir in the milk, cardamom and almonds. Bring to a simmer and cook, uncovered, for 40 minutes. Stir in the milk, cardamom and almonds. Bring to a simmer and cook, uncovered, for 40 minutes. Stir in the sultanas and simmer for 15–20 minutes, or until the liquid has reduced by half and the mixture has thickened. Stir in the sultanas and simmer for 15–20 minutes, or until the liquid has reduced by half and the mixture has thickened. Stir in the sugar, to taste, remove from the heat and allow to cool. Stir in the sugar, to taste, remove from the heat and allow to cool. Pour into a large bowl, cover with cling film and chill in the fridge for 1–2 hours, or overnight. Pick out the cardamom pods. Pour into a large bowl, cover with cling film and chill in the fridge for 1–2 hours, or overnight. Pick out the cardamom pods. Serve in four bowls decorated with crushed pistachios and gold leaf (if using). Serve in four bowls decorated with crushed pistachios and gold leaf (if using)."
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} | 699cfcc463edf37dbc6f1b82cc0248d6917296036719921a650ef62a1baa5fcc | Espresso martini tiramisu recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/espresso_martini_85728_16x9.jpg A boozy twist on the classic tiramisu makes a jolly good after-dinner treat. 4 free-range eggs, separated1 tsp vanilla extract125g/4½oz caster sugarpinch salt115g/4oz plain flour1 tbsp instant espresso coffee powder400ml/14fl oz double cream250g/9oz mascarpone4 tbsp vodka4 tbsp coffee liqueur60g/2oz amaretti biscuits20g/¾oz cocoa powder 4 free-range eggs, separated 1 tsp vanilla extract 125g/4½oz caster sugar pinch salt 115g/4oz plain flour 1 tbsp instant espresso coffee powder 400ml/14fl oz double cream 250g/9oz mascarpone 4 tbsp vodka 4 tbsp coffee liqueur 60g/2oz amaretti biscuits 20g/¾oz cocoa powder Method Preheat the oven to 190C/170C Fan/Gas 5 and line three 18cm/7in cake tins with greaseproof paper. In a large bowl, whisk the egg yolks, vanilla and half the sugar together for 5 minutes, or until very pale. In a large, glass bowl, whisk the egg whites using an electric whisk, slowly adding the remaining sugar and the salt until they hold soft peaks. Gently fold the whites into the yolks. Sift and fold in the flour.Fill the tins equally with the mixture and bake for 15 minutes, or until firm to the touch and golden-brown. Carefully remove the cakes from their tins, discard the paper and leave to cool on a wire rack. Mix the espresso powder with 200ml/7fl oz boiling water, leave to cool, then brush both sides of the sponge with the coffee.In a medium bowl, using a handheld whisk, mix a little of the cream with the mascarpone until smooth. Add the remaining cream, vodka and coffee liqueur, whisking until slightly stiffened. Place the amaretti biscuits with half the cocoa powder in a food processor and blend to make a crumb.To serve, place a layer of sponge in an 18cm/7in glass trifle bowl, spread with a half the cream mixture and top with half the amaretti-cocoa crumbs. Repeat this process with a second layer of sponge, cream and crumbs. Finish with the final sponge and a dusting of cocoa powder. Preheat the oven to 190C/170C Fan/Gas 5 and line three 18cm/7in cake tins with greaseproof paper. Preheat the oven to 190C/170C Fan/Gas 5 and line three 18cm/7in cake tins with greaseproof paper. In a large bowl, whisk the egg yolks, vanilla and half the sugar together for 5 minutes, or until very pale. In a large bowl, whisk the egg yolks, vanilla and half the sugar together for 5 minutes, or until very pale. In a large, glass bowl, whisk the egg whites using an electric whisk, slowly adding the remaining sugar and the salt until they hold soft peaks. Gently fold the whites into the yolks. Sift and fold in the flour. In a large, glass bowl, whisk the egg whites using an electric whisk, slowly adding the remaining sugar and the salt until they hold soft peaks. Gently fold the whites into the yolks. Sift and fold in the flour. Fill the tins equally with the mixture and bake for 15 minutes, or until firm to the touch and golden-brown. Fill the tins equally with the mixture and bake for 15 minutes, or until firm to the touch and golden-brown. Carefully remove the cakes from their tins, discard the paper and leave to cool on a wire rack. Carefully remove the cakes from their tins, discard the paper and leave to cool on a wire rack. Mix the espresso powder with 200ml/7fl oz boiling water, leave to cool, then brush both sides of the sponge with the coffee. Mix the espresso powder with 200ml/7fl oz boiling water, leave to cool, then brush both sides of the sponge with the coffee. In a medium bowl, using a handheld whisk, mix a little of the cream with the mascarpone until smooth. Add the remaining cream, vodka and coffee liqueur, whisking until slightly stiffened. In a medium bowl, using a handheld whisk, mix a little of the cream with the mascarpone until smooth. Add the remaining cream, vodka and coffee liqueur, whisking until slightly stiffened. Place the amaretti biscuits with half the cocoa powder in a food processor and blend to make a crumb. Place the amaretti biscuits with half the cocoa powder in a food processor and blend to make a crumb. To serve, place a layer of sponge in an 18cm/7in glass trifle bowl, spread with a half the cream mixture and top with half the amaretti-cocoa crumbs. Repeat this process with a second layer of sponge, cream and crumbs. Finish with the final sponge and a dusting of cocoa powder. To serve, place a layer of sponge in an 18cm/7in glass trifle bowl, spread with a half the cream mixture and top with half the amaretti-cocoa crumbs. Repeat this process with a second layer of sponge, cream and crumbs. Finish with the final sponge and a dusting of cocoa powder. | {
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"title": "Espresso martini tiramisu recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/espresso_martini_85728_16x9.jpg A boozy twist on the classic tiramisu makes a jolly good after-dinner treat. 4 free-range eggs, separated1 tsp vanilla extract125g/4½oz caster sugarpinch salt115g/4oz plain flour1 tbsp instant espresso coffee powder400ml/14fl oz double cream250g/9oz mascarpone4 tbsp vodka4 tbsp coffee liqueur60g/2oz amaretti biscuits20g/¾oz cocoa powder 4 free-range eggs, separated 1 tsp vanilla extract 125g/4½oz caster sugar pinch salt 115g/4oz plain flour 1 tbsp instant espresso coffee powder 400ml/14fl oz double cream 250g/9oz mascarpone 4 tbsp vodka 4 tbsp coffee liqueur 60g/2oz amaretti biscuits 20g/¾oz cocoa powder Method Preheat the oven to 190C/170C Fan/Gas 5 and line three 18cm/7in cake tins with greaseproof paper. In a large bowl, whisk the egg yolks, vanilla and half the sugar together for 5 minutes, or until very pale. In a large, glass bowl, whisk the egg whites using an electric whisk, slowly adding the remaining sugar and the salt until they hold soft peaks. Gently fold the whites into the yolks. Sift and fold in the flour.Fill the tins equally with the mixture and bake for 15 minutes, or until firm to the touch and golden-brown. Carefully remove the cakes from their tins, discard the paper and leave to cool on a wire rack. Mix the espresso powder with 200ml/7fl oz boiling water, leave to cool, then brush both sides of the sponge with the coffee.In a medium bowl, using a handheld whisk, mix a little of the cream with the mascarpone until smooth. Add the remaining cream, vodka and coffee liqueur, whisking until slightly stiffened. Place the amaretti biscuits with half the cocoa powder in a food processor and blend to make a crumb.To serve, place a layer of sponge in an 18cm/7in glass trifle bowl, spread with a half the cream mixture and top with half the amaretti-cocoa crumbs. Repeat this process with a second layer of sponge, cream and crumbs. Finish with the final sponge and a dusting of cocoa powder. Preheat the oven to 190C/170C Fan/Gas 5 and line three 18cm/7in cake tins with greaseproof paper. Preheat the oven to 190C/170C Fan/Gas 5 and line three 18cm/7in cake tins with greaseproof paper. In a large bowl, whisk the egg yolks, vanilla and half the sugar together for 5 minutes, or until very pale. In a large bowl, whisk the egg yolks, vanilla and half the sugar together for 5 minutes, or until very pale. In a large, glass bowl, whisk the egg whites using an electric whisk, slowly adding the remaining sugar and the salt until they hold soft peaks. Gently fold the whites into the yolks. Sift and fold in the flour. In a large, glass bowl, whisk the egg whites using an electric whisk, slowly adding the remaining sugar and the salt until they hold soft peaks. Gently fold the whites into the yolks. Sift and fold in the flour. Fill the tins equally with the mixture and bake for 15 minutes, or until firm to the touch and golden-brown. Fill the tins equally with the mixture and bake for 15 minutes, or until firm to the touch and golden-brown. Carefully remove the cakes from their tins, discard the paper and leave to cool on a wire rack. Carefully remove the cakes from their tins, discard the paper and leave to cool on a wire rack. Mix the espresso powder with 200ml/7fl oz boiling water, leave to cool, then brush both sides of the sponge with the coffee. Mix the espresso powder with 200ml/7fl oz boiling water, leave to cool, then brush both sides of the sponge with the coffee. In a medium bowl, using a handheld whisk, mix a little of the cream with the mascarpone until smooth. Add the remaining cream, vodka and coffee liqueur, whisking until slightly stiffened. In a medium bowl, using a handheld whisk, mix a little of the cream with the mascarpone until smooth. Add the remaining cream, vodka and coffee liqueur, whisking until slightly stiffened. Place the amaretti biscuits with half the cocoa powder in a food processor and blend to make a crumb. Place the amaretti biscuits with half the cocoa powder in a food processor and blend to make a crumb. To serve, place a layer of sponge in an 18cm/7in glass trifle bowl, spread with a half the cream mixture and top with half the amaretti-cocoa crumbs. Repeat this process with a second layer of sponge, cream and crumbs. Finish with the final sponge and a dusting of cocoa powder. To serve, place a layer of sponge in an 18cm/7in glass trifle bowl, spread with a half the cream mixture and top with half the amaretti-cocoa crumbs. Repeat this process with a second layer of sponge, cream and crumbs. Finish with the final sponge and a dusting of cocoa powder."
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} | fcf4d1ab2f4933727128c9826bb067c8f349d2541ac8fefd3bb99fe14fa642f7 | Chipotle pork tacos recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_chilli_pork_tacos_17209_16x9.jpg These smoky chipotle pork tacos with fresh salsa are great for a casual party or Saturday night family feast. 2 tbsp unsalted butter 1 large red onion, finely chopped1 large carrot, finely chopped½ red pepper, finely chopped2 fresh bay leaves2 tsp cumin seeds½ cinnamon stick25g/1oz light brown sugar500g/1lb 2oz pork mince1 large bunch fresh coriander, roughly chopped4 garlic cloves1 green chilli2 tbsp smoked paprika1 tsp ground allspice3 tbsp chipotle paste2 tbsp cider vinegar1 large unwaxed lemon, finely grated zest and juice500ml/18fl oz passatasalt and freshly ground black pepper50g/1¾oz manchego, grated, to serve 2 tbsp unsalted butter 1 large red onion, finely chopped 1 large carrot, finely chopped ½ red pepper, finely chopped 2 fresh bay leaves 2 tsp cumin seeds ½ cinnamon stick 25g/1oz light brown sugar 500g/1lb 2oz pork mince 1 large bunch fresh coriander, roughly chopped 4 garlic cloves 1 green chilli 2 tbsp smoked paprika 1 tsp ground allspice 3 tbsp chipotle paste 2 tbsp cider vinegar 1 large unwaxed lemon, finely grated zest and juice 500ml/18fl oz passata salt and freshly ground black pepper 50g/1¾oz manchego, grated, to serve vegetable oil, for frying 4 flour tortillas vegetable oil, for frying 4 flour tortillas 4 spring onions, roughly chopped1 green chilli, roughly chopped1 Granny Smith apple, peeled, cored and finely chopped2 avocados, skin and stone removed, roughly chopped1 lemon, juice onlysmall bunch fresh coriander, roughly chopped 4 spring onions, roughly chopped 1 green chilli, roughly chopped 1 Granny Smith apple, peeled, cored and finely chopped 2 avocados, skin and stone removed, roughly chopped 1 lemon, juice only small bunch fresh coriander, roughly chopped Method Put the butter in a large saucepan placed over a low heat. Add the onion, carrot, red pepper, bay, cumin, cinnamon and sugar and cook for 10 minutes. Increase the heat, add the pork mince and cook until browned, breaking up any large pieces with a woodon spoon. Meanwhile, put half the coriander, the garlic, green chilli, smoked paprika, allspice, chipotle paste, vinegar and lemon zest in a food processor. Blend, while slowly pouring in just enough water to create a paste. Add the paste to the pork and stir in the passata. Bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by at least half. Season with salt and pepper and add the lemon juice and remaining coriander. To make the salsa, combine all the ingredients in a large bowl and season with salt and pepper. When ready to serve, heat a little oil in a frying pan placed over a medium heat. Fry the tortillas for 30 seconds on each siden until golden and crisp. Divide the crispy tortillas between four plates and top with the pork, manchego and salsa. Serve immediately. Put the butter in a large saucepan placed over a low heat. Add the onion, carrot, red pepper, bay, cumin, cinnamon and sugar and cook for 10 minutes. Increase the heat, add the pork mince and cook until browned, breaking up any large pieces with a woodon spoon. Put the butter in a large saucepan placed over a low heat. Add the onion, carrot, red pepper, bay, cumin, cinnamon and sugar and cook for 10 minutes. Increase the heat, add the pork mince and cook until browned, breaking up any large pieces with a woodon spoon. Meanwhile, put half the coriander, the garlic, green chilli, smoked paprika, allspice, chipotle paste, vinegar and lemon zest in a food processor. Blend, while slowly pouring in just enough water to create a paste. Meanwhile, put half the coriander, the garlic, green chilli, smoked paprika, allspice, chipotle paste, vinegar and lemon zest in a food processor. Blend, while slowly pouring in just enough water to create a paste. Add the paste to the pork and stir in the passata. Bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by at least half. Season with salt and pepper and add the lemon juice and remaining coriander. Add the paste to the pork and stir in the passata. Bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by at least half. Season with salt and pepper and add the lemon juice and remaining coriander. To make the salsa, combine all the ingredients in a large bowl and season with salt and pepper. To make the salsa, combine all the ingredients in a large bowl and season with salt and pepper. When ready to serve, heat a little oil in a frying pan placed over a medium heat. Fry the tortillas for 30 seconds on each siden until golden and crisp. When ready to serve, heat a little oil in a frying pan placed over a medium heat. Fry the tortillas for 30 seconds on each siden until golden and crisp. Divide the crispy tortillas between four plates and top with the pork, manchego and salsa. Serve immediately. Divide the crispy tortillas between four plates and top with the pork, manchego and salsa. Serve immediately. | {
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"title": "Chipotle pork tacos 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/smoked_chilli_pork_tacos_17209_16x9.jpg These smoky chipotle pork tacos with fresh salsa are great for a casual party or Saturday night family feast. 2 tbsp unsalted butter 1 large red onion, finely chopped1 large carrot, finely chopped½ red pepper, finely chopped2 fresh bay leaves2 tsp cumin seeds½ cinnamon stick25g/1oz light brown sugar500g/1lb 2oz pork mince1 large bunch fresh coriander, roughly chopped4 garlic cloves1 green chilli2 tbsp smoked paprika1 tsp ground allspice3 tbsp chipotle paste2 tbsp cider vinegar1 large unwaxed lemon, finely grated zest and juice500ml/18fl oz passatasalt and freshly ground black pepper50g/1¾oz manchego, grated, to serve 2 tbsp unsalted butter 1 large red onion, finely chopped 1 large carrot, finely chopped ½ red pepper, finely chopped 2 fresh bay leaves 2 tsp cumin seeds ½ cinnamon stick 25g/1oz light brown sugar 500g/1lb 2oz pork mince 1 large bunch fresh coriander, roughly chopped 4 garlic cloves 1 green chilli 2 tbsp smoked paprika 1 tsp ground allspice 3 tbsp chipotle paste 2 tbsp cider vinegar 1 large unwaxed lemon, finely grated zest and juice 500ml/18fl oz passata salt and freshly ground black pepper 50g/1¾oz manchego, grated, to serve vegetable oil, for frying 4 flour tortillas vegetable oil, for frying 4 flour tortillas 4 spring onions, roughly chopped1 green chilli, roughly chopped1 Granny Smith apple, peeled, cored and finely chopped2 avocados, skin and stone removed, roughly chopped1 lemon, juice onlysmall bunch fresh coriander, roughly chopped 4 spring onions, roughly chopped 1 green chilli, roughly chopped 1 Granny Smith apple, peeled, cored and finely chopped 2 avocados, skin and stone removed, roughly chopped 1 lemon, juice only small bunch fresh coriander, roughly chopped Method Put the butter in a large saucepan placed over a low heat. Add the onion, carrot, red pepper, bay, cumin, cinnamon and sugar and cook for 10 minutes. Increase the heat, add the pork mince and cook until browned, breaking up any large pieces with a woodon spoon. Meanwhile, put half the coriander, the garlic, green chilli, smoked paprika, allspice, chipotle paste, vinegar and lemon zest in a food processor. Blend, while slowly pouring in just enough water to create a paste. Add the paste to the pork and stir in the passata. Bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by at least half. Season with salt and pepper and add the lemon juice and remaining coriander. To make the salsa, combine all the ingredients in a large bowl and season with salt and pepper. When ready to serve, heat a little oil in a frying pan placed over a medium heat. Fry the tortillas for 30 seconds on each siden until golden and crisp. Divide the crispy tortillas between four plates and top with the pork, manchego and salsa. Serve immediately. Put the butter in a large saucepan placed over a low heat. Add the onion, carrot, red pepper, bay, cumin, cinnamon and sugar and cook for 10 minutes. Increase the heat, add the pork mince and cook until browned, breaking up any large pieces with a woodon spoon. Put the butter in a large saucepan placed over a low heat. Add the onion, carrot, red pepper, bay, cumin, cinnamon and sugar and cook for 10 minutes. Increase the heat, add the pork mince and cook until browned, breaking up any large pieces with a woodon spoon. Meanwhile, put half the coriander, the garlic, green chilli, smoked paprika, allspice, chipotle paste, vinegar and lemon zest in a food processor. Blend, while slowly pouring in just enough water to create a paste. Meanwhile, put half the coriander, the garlic, green chilli, smoked paprika, allspice, chipotle paste, vinegar and lemon zest in a food processor. Blend, while slowly pouring in just enough water to create a paste. Add the paste to the pork and stir in the passata. Bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by at least half. Season with salt and pepper and add the lemon juice and remaining coriander. Add the paste to the pork and stir in the passata. Bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by at least half. Season with salt and pepper and add the lemon juice and remaining coriander. To make the salsa, combine all the ingredients in a large bowl and season with salt and pepper. To make the salsa, combine all the ingredients in a large bowl and season with salt and pepper. When ready to serve, heat a little oil in a frying pan placed over a medium heat. Fry the tortillas for 30 seconds on each siden until golden and crisp. When ready to serve, heat a little oil in a frying pan placed over a medium heat. Fry the tortillas for 30 seconds on each siden until golden and crisp. Divide the crispy tortillas between four plates and top with the pork, manchego and salsa. Serve immediately. Divide the crispy tortillas between four plates and top with the pork, manchego and salsa. Serve immediately."
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} | f5cd16c56b7c7f8aa516564dfce300c9a599328c729a9b67d82aa29f517e0131 | Chicken cacciatore with white bean mash recipe
An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_cacciatori_with_31318_16x9.jpg Warming and comforting, this classic Italian chicken casserole gets extra flavour from wild mushrooms and chianti. 4 chicken legs (alternatively use thighs or drumsticks)15g/½oz plain flour2 tbsp olive oil70g/2½oz pancetta, diced1 onion, finely chopped1 carrot, finely chopped1 celery stick, finely chopped2 garlic cloves, finely chopped2 fresh rosemary sprigs 200g/7oz mixed wild mushrooms, sliced200ml/7fl oz red wine, preferably chianti2 tbsp tomato purée400–500ml/16–18fl oz fresh chicken stock2 dried chillies1 tbsp baby capers100g/3½oz black olives, pittedsalt and freshly ground black pepperhandful fresh flat-leaf parsley, chopped, to serve 4 chicken legs (alternatively use thighs or drumsticks) 15g/½oz plain flour 2 tbsp olive oil 70g/2½oz pancetta, diced 1 onion, finely chopped 1 carrot, finely chopped 1 celery stick, finely chopped 2 garlic cloves, finely chopped 2 fresh rosemary sprigs 200g/7oz mixed wild mushrooms, sliced 200ml/7fl oz red wine, preferably chianti 2 tbsp tomato purée 400–500ml/16–18fl oz fresh chicken stock 2 dried chillies 1 tbsp baby capers 100g/3½oz black olives, pitted salt and freshly ground black pepper handful fresh flat-leaf parsley, chopped, to serve 4 tbsp olive oil2 garlic cloves, crushed1 fresh rosemary sprig 1 unwaxed lemon, finely grated zest only2 x 400g tins butter, cannellini or haricot beans, drained and rinsedextra-virgin olive oil, for drizzling 4 tbsp olive oil 2 garlic cloves, crushed 1 fresh rosemary sprig 1 unwaxed lemon, finely grated zest only 2 x 400g tins butter, cannellini or haricot beans, drained and rinsed extra-virgin olive oil, for drizzling 300g/10½oz green beans30g/1oz butter1 garlic clove, thinly slicedpinch chilli flakes 300g/10½oz green beans 30g/1oz butter 1 garlic clove, thinly sliced pinch chilli flakes Method Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper and dust with flour. Heat the olive oil in an ovenproof casserole over a medium heat and colour the chicken on all sides. Transfer to a plate and set aside.Add the pancetta, onion, carrot, celery, garlic and rosemary to the pan and gently fry, allowing the veg to soften in the fat released from the pancetta. Add the mushrooms and fry for 5 minutes, or until brown and softened. Pour in the wine and simmer until it has reduced by two-thirds. Add the tomato purée and stock, then return the chicken to the pan along with the dried chillies, capers and olives. Season and bring to the boil. Cover with a lid and bake for 45–50 minutes, or until the chicken is cooked through. Remove the lid for last 10 minutes if the liquid is too saucy. Meanwhile, to make the white bean mash, heat the olive oil in a saucepan over a low heat. Add the garlic, rosemary and lemon zest and cook for 2–3 minutes. Remove the rosemary and place to one side. Add the beans to the pan and warm through, stirring and squishing using a wide, flat spoon so they become a bumpy mash. Season, garnish with the saved rosemary and drizzle with extra-virgin olive oil.To make the green beans, bring a large saucepan of salted water to the boil and blanch the beans for 3 minutes. Drain and dry. Melt the butter in a pan over a low heat and add the garlic. Tip in the beans and toss with salt and a pinch of chilli flakes.Serve the chicken in its sauce, scattered with parsley, alongside the bean mash and garlic green beans. Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper and dust with flour. Heat the olive oil in an ovenproof casserole over a medium heat and colour the chicken on all sides. Transfer to a plate and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper and dust with flour. Heat the olive oil in an ovenproof casserole over a medium heat and colour the chicken on all sides. Transfer to a plate and set aside. Add the pancetta, onion, carrot, celery, garlic and rosemary to the pan and gently fry, allowing the veg to soften in the fat released from the pancetta. Add the mushrooms and fry for 5 minutes, or until brown and softened. Add the pancetta, onion, carrot, celery, garlic and rosemary to the pan and gently fry, allowing the veg to soften in the fat released from the pancetta. Add the mushrooms and fry for 5 minutes, or until brown and softened. Pour in the wine and simmer until it has reduced by two-thirds. Add the tomato purée and stock, then return the chicken to the pan along with the dried chillies, capers and olives. Season and bring to the boil. Cover with a lid and bake for 45–50 minutes, or until the chicken is cooked through. Remove the lid for last 10 minutes if the liquid is too saucy. Pour in the wine and simmer until it has reduced by two-thirds. Add the tomato purée and stock, then return the chicken to the pan along with the dried chillies, capers and olives. Season and bring to the boil. Cover with a lid and bake for 45–50 minutes, or until the chicken is cooked through. Remove the lid for last 10 minutes if the liquid is too saucy. Meanwhile, to make the white bean mash, heat the olive oil in a saucepan over a low heat. Add the garlic, rosemary and lemon zest and cook for 2–3 minutes. Remove the rosemary and place to one side. Add the beans to the pan and warm through, stirring and squishing using a wide, flat spoon so they become a bumpy mash. Season, garnish with the saved rosemary and drizzle with extra-virgin olive oil. Meanwhile, to make the white bean mash, heat the olive oil in a saucepan over a low heat. Add the garlic, rosemary and lemon zest and cook for 2–3 minutes. Remove the rosemary and place to one side. Add the beans to the pan and warm through, stirring and squishing using a wide, flat spoon so they become a bumpy mash. Season, garnish with the saved rosemary and drizzle with extra-virgin olive oil. To make the green beans, bring a large saucepan of salted water to the boil and blanch the beans for 3 minutes. Drain and dry. Melt the butter in a pan over a low heat and add the garlic. Tip in the beans and toss with salt and a pinch of chilli flakes. To make the green beans, bring a large saucepan of salted water to the boil and blanch the beans for 3 minutes. Drain and dry. Melt the butter in a pan over a low heat and add the garlic. Tip in the beans and toss with salt and a pinch of chilli flakes. Serve the chicken in its sauce, scattered with parsley, alongside the bean mash and garlic green beans. Serve the chicken in its sauce, scattered with parsley, alongside the bean mash and garlic green beans. | {
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"title": "Chicken cacciatore with white bean mash recipe",
"content": "An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_cacciatori_with_31318_16x9.jpg Warming and comforting, this classic Italian chicken casserole gets extra flavour from wild mushrooms and chianti. 4 chicken legs (alternatively use thighs or drumsticks)15g/½oz plain flour2 tbsp olive oil70g/2½oz pancetta, diced1 onion, finely chopped1 carrot, finely chopped1 celery stick, finely chopped2 garlic cloves, finely chopped2 fresh rosemary sprigs 200g/7oz mixed wild mushrooms, sliced200ml/7fl oz red wine, preferably chianti2 tbsp tomato purée400–500ml/16–18fl oz fresh chicken stock2 dried chillies1 tbsp baby capers100g/3½oz black olives, pittedsalt and freshly ground black pepperhandful fresh flat-leaf parsley, chopped, to serve 4 chicken legs (alternatively use thighs or drumsticks) 15g/½oz plain flour 2 tbsp olive oil 70g/2½oz pancetta, diced 1 onion, finely chopped 1 carrot, finely chopped 1 celery stick, finely chopped 2 garlic cloves, finely chopped 2 fresh rosemary sprigs 200g/7oz mixed wild mushrooms, sliced 200ml/7fl oz red wine, preferably chianti 2 tbsp tomato purée 400–500ml/16–18fl oz fresh chicken stock 2 dried chillies 1 tbsp baby capers 100g/3½oz black olives, pitted salt and freshly ground black pepper handful fresh flat-leaf parsley, chopped, to serve 4 tbsp olive oil2 garlic cloves, crushed1 fresh rosemary sprig 1 unwaxed lemon, finely grated zest only2 x 400g tins butter, cannellini or haricot beans, drained and rinsedextra-virgin olive oil, for drizzling 4 tbsp olive oil 2 garlic cloves, crushed 1 fresh rosemary sprig 1 unwaxed lemon, finely grated zest only 2 x 400g tins butter, cannellini or haricot beans, drained and rinsed extra-virgin olive oil, for drizzling 300g/10½oz green beans30g/1oz butter1 garlic clove, thinly slicedpinch chilli flakes 300g/10½oz green beans 30g/1oz butter 1 garlic clove, thinly sliced pinch chilli flakes Method Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper and dust with flour. Heat the olive oil in an ovenproof casserole over a medium heat and colour the chicken on all sides. Transfer to a plate and set aside.Add the pancetta, onion, carrot, celery, garlic and rosemary to the pan and gently fry, allowing the veg to soften in the fat released from the pancetta. Add the mushrooms and fry for 5 minutes, or until brown and softened. Pour in the wine and simmer until it has reduced by two-thirds. Add the tomato purée and stock, then return the chicken to the pan along with the dried chillies, capers and olives. Season and bring to the boil. Cover with a lid and bake for 45–50 minutes, or until the chicken is cooked through. Remove the lid for last 10 minutes if the liquid is too saucy. Meanwhile, to make the white bean mash, heat the olive oil in a saucepan over a low heat. Add the garlic, rosemary and lemon zest and cook for 2–3 minutes. Remove the rosemary and place to one side. Add the beans to the pan and warm through, stirring and squishing using a wide, flat spoon so they become a bumpy mash. Season, garnish with the saved rosemary and drizzle with extra-virgin olive oil.To make the green beans, bring a large saucepan of salted water to the boil and blanch the beans for 3 minutes. Drain and dry. Melt the butter in a pan over a low heat and add the garlic. Tip in the beans and toss with salt and a pinch of chilli flakes.Serve the chicken in its sauce, scattered with parsley, alongside the bean mash and garlic green beans. Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper and dust with flour. Heat the olive oil in an ovenproof casserole over a medium heat and colour the chicken on all sides. Transfer to a plate and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper and dust with flour. Heat the olive oil in an ovenproof casserole over a medium heat and colour the chicken on all sides. Transfer to a plate and set aside. Add the pancetta, onion, carrot, celery, garlic and rosemary to the pan and gently fry, allowing the veg to soften in the fat released from the pancetta. Add the mushrooms and fry for 5 minutes, or until brown and softened. Add the pancetta, onion, carrot, celery, garlic and rosemary to the pan and gently fry, allowing the veg to soften in the fat released from the pancetta. Add the mushrooms and fry for 5 minutes, or until brown and softened. Pour in the wine and simmer until it has reduced by two-thirds. Add the tomato purée and stock, then return the chicken to the pan along with the dried chillies, capers and olives. Season and bring to the boil. Cover with a lid and bake for 45–50 minutes, or until the chicken is cooked through. Remove the lid for last 10 minutes if the liquid is too saucy. Pour in the wine and simmer until it has reduced by two-thirds. Add the tomato purée and stock, then return the chicken to the pan along with the dried chillies, capers and olives. Season and bring to the boil. Cover with a lid and bake for 45–50 minutes, or until the chicken is cooked through. Remove the lid for last 10 minutes if the liquid is too saucy. Meanwhile, to make the white bean mash, heat the olive oil in a saucepan over a low heat. Add the garlic, rosemary and lemon zest and cook for 2–3 minutes. Remove the rosemary and place to one side. Add the beans to the pan and warm through, stirring and squishing using a wide, flat spoon so they become a bumpy mash. Season, garnish with the saved rosemary and drizzle with extra-virgin olive oil. Meanwhile, to make the white bean mash, heat the olive oil in a saucepan over a low heat. Add the garlic, rosemary and lemon zest and cook for 2–3 minutes. Remove the rosemary and place to one side. Add the beans to the pan and warm through, stirring and squishing using a wide, flat spoon so they become a bumpy mash. Season, garnish with the saved rosemary and drizzle with extra-virgin olive oil. To make the green beans, bring a large saucepan of salted water to the boil and blanch the beans for 3 minutes. Drain and dry. Melt the butter in a pan over a low heat and add the garlic. Tip in the beans and toss with salt and a pinch of chilli flakes. To make the green beans, bring a large saucepan of salted water to the boil and blanch the beans for 3 minutes. Drain and dry. Melt the butter in a pan over a low heat and add the garlic. Tip in the beans and toss with salt and a pinch of chilli flakes. Serve the chicken in its sauce, scattered with parsley, alongside the bean mash and garlic green beans. Serve the chicken in its sauce, scattered with parsley, alongside the bean mash and garlic green beans."
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} | 5cb867649460cf15a620c0a6fed70051231b7b3dedca3d570e43539453f5ea3b | Batata vada with tamarind sauce recipe
An average of 0.0 out of 5 stars from 0 ratings Little balls of battered, spiced, fried mash - who doesn't want this?! With a sweet and sour tamarind dip they're irresistable. 4 floury potatoes, left whole1 tbsp vegetable oil100g/3½oz urid dal1 tsp black mustard seeds8–10 curry leavespinch ground turmeric1 tbsp finely grated fresh root ginger2 garlic cloves, crushed1 green chilli, finely choppedpinch saltsqueeze lemon juice 4 floury potatoes, left whole 1 tbsp vegetable oil 100g/3½oz urid dal 1 tsp black mustard seeds 8–10 curry leaves pinch ground turmeric 1 tbsp finely grated fresh root ginger 2 garlic cloves, crushed 1 green chilli, finely chopped pinch salt squeeze lemon juice 100g/3½ gram flour (chickpea flour)pinch salt¼ tsp ground turmeric1 tsp baking powder ½ tsp chilli powdersunflower oil, for deep frying 100g/3½ gram flour (chickpea flour) pinch salt ¼ tsp ground turmeric 1 tsp baking powder ½ tsp chilli powder sunflower oil, for deep frying 50g/1¾oz tamarind purée1 tsp ground cumin, roasted½ tsp hot red chilli powderpinch ground ginger pinch salt4–5 tbsp jaggery 50g/1¾oz tamarind purée 1 tsp ground cumin, roasted ½ tsp hot red chilli powder pinch ground ginger pinch salt 4–5 tbsp jaggery Method Bring a large saucepan of water to the boil and cook the potatoes for 20 minutes, or until tender to the point of a knife. Allow to cool. Remove the skins and mash the flesh, then set aside.Add the vegetable oil to a large saucepan over a low heat and stir in the urad dal to toast for a few minutes. Add the mustard seeds, curry leaves, turmeric, ginger, garlic and chilli and cook for 30 seconds.Add the mashed potatoes, mix well and season with salt and lemon juice. Remove from the heat and make 12–16 balls using a mini ice-cream scoop. Cover and refrigerate until firm.Meanwhile, to make the batter, mix everything together with 110ml/4fl oz water in a bowl. Cover and chill until ready to use.To make sauce, put all the ingredients except the jaggery, in a large saucepan with 100ml/3½fl oz water. Bring to the boil over a high heat, simmer for 1 minute then add the jaggery and bubble until thickened. Heat the oil in a deep saucepan to 170C or until a cube of bread browns in 30 seconds. Taking one ball at a time, dip into the batter, shake off any excess and deep-fry for 4–5 minutes, or until golden. Serve with the tamarind sauce. Bring a large saucepan of water to the boil and cook the potatoes for 20 minutes, or until tender to the point of a knife. Allow to cool. Remove the skins and mash the flesh, then set aside. Bring a large saucepan of water to the boil and cook the potatoes for 20 minutes, or until tender to the point of a knife. Allow to cool. Remove the skins and mash the flesh, then set aside. Add the vegetable oil to a large saucepan over a low heat and stir in the urad dal to toast for a few minutes. Add the mustard seeds, curry leaves, turmeric, ginger, garlic and chilli and cook for 30 seconds. Add the vegetable oil to a large saucepan over a low heat and stir in the urad dal to toast for a few minutes. Add the mustard seeds, curry leaves, turmeric, ginger, garlic and chilli and cook for 30 seconds. Add the mashed potatoes, mix well and season with salt and lemon juice. Remove from the heat and make 12–16 balls using a mini ice-cream scoop. Cover and refrigerate until firm. Add the mashed potatoes, mix well and season with salt and lemon juice. Remove from the heat and make 12–16 balls using a mini ice-cream scoop. Cover and refrigerate until firm. Meanwhile, to make the batter, mix everything together with 110ml/4fl oz water in a bowl. Cover and chill until ready to use. Meanwhile, to make the batter, mix everything together with 110ml/4fl oz water in a bowl. Cover and chill until ready to use. To make sauce, put all the ingredients except the jaggery, in a large saucepan with 100ml/3½fl oz water. Bring to the boil over a high heat, simmer for 1 minute then add the jaggery and bubble until thickened. To make sauce, put all the ingredients except the jaggery, in a large saucepan with 100ml/3½fl oz water. Bring to the boil over a high heat, simmer for 1 minute then add the jaggery and bubble until thickened. Heat the oil in a deep saucepan to 170C or until a cube of bread browns in 30 seconds. Taking one ball at a time, dip into the batter, shake off any excess and deep-fry for 4–5 minutes, or until golden. Serve with the tamarind sauce. Heat the oil in a deep saucepan to 170C or until a cube of bread browns in 30 seconds. Taking one ball at a time, dip into the batter, shake off any excess and deep-fry for 4–5 minutes, or until golden. Serve with the tamarind sauce. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Little balls of battered, spiced, fried mash - who doesn't want this?! With a sweet and sour tamarind dip they're irresistable. 4 floury potatoes, left whole1 tbsp vegetable oil100g/3½oz urid dal1 tsp black mustard seeds8–10 curry leavespinch ground turmeric1 tbsp finely grated fresh root ginger2 garlic cloves, crushed1 green chilli, finely choppedpinch saltsqueeze lemon juice 4 floury potatoes, left whole 1 tbsp vegetable oil 100g/3½oz urid dal 1 tsp black mustard seeds 8–10 curry leaves pinch ground turmeric 1 tbsp finely grated fresh root ginger 2 garlic cloves, crushed 1 green chilli, finely chopped pinch salt squeeze lemon juice 100g/3½ gram flour (chickpea flour)pinch salt¼ tsp ground turmeric1 tsp baking powder ½ tsp chilli powdersunflower oil, for deep frying 100g/3½ gram flour (chickpea flour) pinch salt ¼ tsp ground turmeric 1 tsp baking powder ½ tsp chilli powder sunflower oil, for deep frying 50g/1¾oz tamarind purée1 tsp ground cumin, roasted½ tsp hot red chilli powderpinch ground ginger pinch salt4–5 tbsp jaggery 50g/1¾oz tamarind purée 1 tsp ground cumin, roasted ½ tsp hot red chilli powder pinch ground ginger pinch salt 4–5 tbsp jaggery Method Bring a large saucepan of water to the boil and cook the potatoes for 20 minutes, or until tender to the point of a knife. Allow to cool. Remove the skins and mash the flesh, then set aside.Add the vegetable oil to a large saucepan over a low heat and stir in the urad dal to toast for a few minutes. Add the mustard seeds, curry leaves, turmeric, ginger, garlic and chilli and cook for 30 seconds.Add the mashed potatoes, mix well and season with salt and lemon juice. Remove from the heat and make 12–16 balls using a mini ice-cream scoop. Cover and refrigerate until firm.Meanwhile, to make the batter, mix everything together with 110ml/4fl oz water in a bowl. Cover and chill until ready to use.To make sauce, put all the ingredients except the jaggery, in a large saucepan with 100ml/3½fl oz water. Bring to the boil over a high heat, simmer for 1 minute then add the jaggery and bubble until thickened. Heat the oil in a deep saucepan to 170C or until a cube of bread browns in 30 seconds. Taking one ball at a time, dip into the batter, shake off any excess and deep-fry for 4–5 minutes, or until golden. Serve with the tamarind sauce. Bring a large saucepan of water to the boil and cook the potatoes for 20 minutes, or until tender to the point of a knife. Allow to cool. Remove the skins and mash the flesh, then set aside. Bring a large saucepan of water to the boil and cook the potatoes for 20 minutes, or until tender to the point of a knife. Allow to cool. Remove the skins and mash the flesh, then set aside. Add the vegetable oil to a large saucepan over a low heat and stir in the urad dal to toast for a few minutes. Add the mustard seeds, curry leaves, turmeric, ginger, garlic and chilli and cook for 30 seconds. Add the vegetable oil to a large saucepan over a low heat and stir in the urad dal to toast for a few minutes. Add the mustard seeds, curry leaves, turmeric, ginger, garlic and chilli and cook for 30 seconds. Add the mashed potatoes, mix well and season with salt and lemon juice. Remove from the heat and make 12–16 balls using a mini ice-cream scoop. Cover and refrigerate until firm. Add the mashed potatoes, mix well and season with salt and lemon juice. Remove from the heat and make 12–16 balls using a mini ice-cream scoop. Cover and refrigerate until firm. Meanwhile, to make the batter, mix everything together with 110ml/4fl oz water in a bowl. Cover and chill until ready to use. Meanwhile, to make the batter, mix everything together with 110ml/4fl oz water in a bowl. Cover and chill until ready to use. To make sauce, put all the ingredients except the jaggery, in a large saucepan with 100ml/3½fl oz water. Bring to the boil over a high heat, simmer for 1 minute then add the jaggery and bubble until thickened. To make sauce, put all the ingredients except the jaggery, in a large saucepan with 100ml/3½fl oz water. Bring to the boil over a high heat, simmer for 1 minute then add the jaggery and bubble until thickened. Heat the oil in a deep saucepan to 170C or until a cube of bread browns in 30 seconds. Taking one ball at a time, dip into the batter, shake off any excess and deep-fry for 4–5 minutes, or until golden. Serve with the tamarind sauce. Heat the oil in a deep saucepan to 170C or until a cube of bread browns in 30 seconds. Taking one ball at a time, dip into the batter, shake off any excess and deep-fry for 4–5 minutes, or until golden. Serve with the tamarind sauce."
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} | 0f6bc38595e3a481b2af74e21fca3ea683a496642c4e2422853c47b005a936ba | Low-FODMAP chicken curry recipe
An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_chicken_curry_65136_16x9.jpg Proof that you can make a delicious curry without onion and garlic! This low-FODMAP chicken curry is quick, simple and full of flavour. 3 tbsp garlic infused oil40g/1½oz fresh root ginger, peeled and finely grated1 long green chilli, deseeded and finely chopped (optional)4 spring onions, green tops only, finely sliced2 tsp garam masala2 tsp ground cumin¼ tsp hot chilli powder (optional)6 boneless, skinless chicken thighs, trimmed of excess fat and quartered1 red pepper, deseeded and cut into roughly 3cm/1¼in chunks1 green pepper, deseeded and cut into roughly 3cm/1¼in chunks400g tin chopped tomatoes 1 tsp caster sugar4-5 tbsp non-dairy yoghurt, ideally unsweetened coconut milk yoghurt1 tsp flaked sea salt 3 tbsp garlic infused oil 40g/1½oz fresh root ginger, peeled and finely grated 1 long green chilli, deseeded and finely chopped (optional) 4 spring onions, green tops only, finely sliced 2 tsp garam masala 2 tsp ground cumin ¼ tsp hot chilli powder (optional) 6 boneless, skinless chicken thighs, trimmed of excess fat and quartered 1 red pepper, deseeded and cut into roughly 3cm/1¼in chunks 1 green pepper, deseeded and cut into roughly 3cm/1¼in chunks 400g tin chopped tomatoes 1 tsp caster sugar 4-5 tbsp non-dairy yoghurt, ideally unsweetened coconut milk yoghurt 1 tsp flaked sea salt Method Heat the oil in a large frying pan and add the ginger, green chilli, if using, spring onions and spices. Fry gently for 1 minute, stirring constantly. Add the chicken pieces and peppers and cook with the spices over a medium heat for 2 minutes, turning, until lightly coated. Pour the tomatoes into the pan, add the sugar and salt and bring to a simmer. Cook over a medium heat for 15 minutes, or until the tomatoes are very thick and the chicken is tender, stirring regularly. Add a splash of water to the pan if the sauce begins to stick.Stir in the yoghurt, warm through for a few seconds and serve with freshly cooked basmati rice and more yoghurt. Heat the oil in a large frying pan and add the ginger, green chilli, if using, spring onions and spices. Fry gently for 1 minute, stirring constantly. Heat the oil in a large frying pan and add the ginger, green chilli, if using, spring onions and spices. Fry gently for 1 minute, stirring constantly. Add the chicken pieces and peppers and cook with the spices over a medium heat for 2 minutes, turning, until lightly coated. Add the chicken pieces and peppers and cook with the spices over a medium heat for 2 minutes, turning, until lightly coated. Pour the tomatoes into the pan, add the sugar and salt and bring to a simmer. Pour the tomatoes into the pan, add the sugar and salt and bring to a simmer. Cook over a medium heat for 15 minutes, or until the tomatoes are very thick and the chicken is tender, stirring regularly. Add a splash of water to the pan if the sauce begins to stick. Cook over a medium heat for 15 minutes, or until the tomatoes are very thick and the chicken is tender, stirring regularly. Add a splash of water to the pan if the sauce begins to stick. Stir in the yoghurt, warm through for a few seconds and serve with freshly cooked basmati rice and more yoghurt. Stir in the yoghurt, warm through for a few seconds and serve with freshly cooked basmati rice and more yoghurt. Recipe tips Avoid the white part of the spring onions if you are in the restriction phase of the low-FODMAP diet. A small amount of spice can often be tolerated by IBS sufferers, but omit the chillies from the recipe if you know them to be a trigger food. Use a non-dairy or lactose-free yoghurt, ideally a good-quality coconut milk yoghurt, but check to see whether is it thickened or stabilised with pectin, which could be a trigger food in larger quantities. | {
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"content": "An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_chicken_curry_65136_16x9.jpg Proof that you can make a delicious curry without onion and garlic! This low-FODMAP chicken curry is quick, simple and full of flavour. 3 tbsp garlic infused oil40g/1½oz fresh root ginger, peeled and finely grated1 long green chilli, deseeded and finely chopped (optional)4 spring onions, green tops only, finely sliced2 tsp garam masala2 tsp ground cumin¼ tsp hot chilli powder (optional)6 boneless, skinless chicken thighs, trimmed of excess fat and quartered1 red pepper, deseeded and cut into roughly 3cm/1¼in chunks1 green pepper, deseeded and cut into roughly 3cm/1¼in chunks400g tin chopped tomatoes 1 tsp caster sugar4-5 tbsp non-dairy yoghurt, ideally unsweetened coconut milk yoghurt1 tsp flaked sea salt 3 tbsp garlic infused oil 40g/1½oz fresh root ginger, peeled and finely grated 1 long green chilli, deseeded and finely chopped (optional) 4 spring onions, green tops only, finely sliced 2 tsp garam masala 2 tsp ground cumin ¼ tsp hot chilli powder (optional) 6 boneless, skinless chicken thighs, trimmed of excess fat and quartered 1 red pepper, deseeded and cut into roughly 3cm/1¼in chunks 1 green pepper, deseeded and cut into roughly 3cm/1¼in chunks 400g tin chopped tomatoes 1 tsp caster sugar 4-5 tbsp non-dairy yoghurt, ideally unsweetened coconut milk yoghurt 1 tsp flaked sea salt Method Heat the oil in a large frying pan and add the ginger, green chilli, if using, spring onions and spices. Fry gently for 1 minute, stirring constantly. Add the chicken pieces and peppers and cook with the spices over a medium heat for 2 minutes, turning, until lightly coated. Pour the tomatoes into the pan, add the sugar and salt and bring to a simmer. Cook over a medium heat for 15 minutes, or until the tomatoes are very thick and the chicken is tender, stirring regularly. Add a splash of water to the pan if the sauce begins to stick.Stir in the yoghurt, warm through for a few seconds and serve with freshly cooked basmati rice and more yoghurt. Heat the oil in a large frying pan and add the ginger, green chilli, if using, spring onions and spices. Fry gently for 1 minute, stirring constantly. Heat the oil in a large frying pan and add the ginger, green chilli, if using, spring onions and spices. Fry gently for 1 minute, stirring constantly. Add the chicken pieces and peppers and cook with the spices over a medium heat for 2 minutes, turning, until lightly coated. Add the chicken pieces and peppers and cook with the spices over a medium heat for 2 minutes, turning, until lightly coated. Pour the tomatoes into the pan, add the sugar and salt and bring to a simmer. Pour the tomatoes into the pan, add the sugar and salt and bring to a simmer. Cook over a medium heat for 15 minutes, or until the tomatoes are very thick and the chicken is tender, stirring regularly. Add a splash of water to the pan if the sauce begins to stick. Cook over a medium heat for 15 minutes, or until the tomatoes are very thick and the chicken is tender, stirring regularly. Add a splash of water to the pan if the sauce begins to stick. Stir in the yoghurt, warm through for a few seconds and serve with freshly cooked basmati rice and more yoghurt. Stir in the yoghurt, warm through for a few seconds and serve with freshly cooked basmati rice and more yoghurt. Recipe tips Avoid the white part of the spring onions if you are in the restriction phase of the low-FODMAP diet. A small amount of spice can often be tolerated by IBS sufferers, but omit the chillies from the recipe if you know them to be a trigger food. Use a non-dairy or lactose-free yoghurt, ideally a good-quality coconut milk yoghurt, but check to see whether is it thickened or stabilised with pectin, which could be a trigger food in larger quantities."
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} | f948ab039faaf991a27f0b182ac8e40711da22568090d124dc0fa18c26fa0ae7 | Easter lamb with peas recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_lamb_with_peas_10766_16x9.jpg The secret of success in this recipe is to leave the lamb to cook on a very low heat. Serve this springtime dish with plenty of bread to mop up the sauce. 1kg/2lb 4oz boned lamb shoulder, cut into large chunks 150ml/5fl oz extra virgin olive oil 2 onions, roughly chopped1 large carrot, sliced 1 celery stalk, roughly chopped5 garlic cloves, crushed ½ x 50g/2oz tin anchovy fillets handful thyme sprigs1 red chilli, sliced 250ml/9fl oz white wine 25ml/1fl oz white wine vinegar 250g/9oz fresh or frozen peas 400g/14oz potatoes, cut into quarters 200g/7oz cherry tomatoes, halved salt and freshly ground black pepper 6 portions fresh bread, to serve 1kg/2lb 4oz boned lamb shoulder, cut into large chunks 150ml/5fl oz extra virgin olive oil 2 onions, roughly chopped 1 large carrot, sliced 1 celery stalk, roughly chopped 5 garlic cloves, crushed ½ x 50g/2oz tin anchovy fillets handful thyme sprigs 1 red chilli, sliced 250ml/9fl oz white wine 25ml/1fl oz white wine vinegar 250g/9oz fresh or frozen peas 400g/14oz potatoes, cut into quarters 200g/7oz cherry tomatoes, halved salt and freshly ground black pepper 6 portions fresh bread, to serve Method Season the lamb chunks with salt and black pepper. Set aside. Heat the olive oil in a large lidded pan and fry the onions, carrot and celery for 4–5 minutes, or until softened. Add the garlic, anchovies, thyme and chilli, and continue to cook, stirring, until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for a further 4–5 minutes, or until browned all over. Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes. Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half. Serve hot with plenty of bread to mop up the sauce. Season the lamb chunks with salt and black pepper. Set aside. Season the lamb chunks with salt and black pepper. Set aside. Heat the olive oil in a large lidded pan and fry the onions, carrot and celery for 4–5 minutes, or until softened. Add the garlic, anchovies, thyme and chilli, and continue to cook, stirring, until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for a further 4–5 minutes, or until browned all over. Heat the olive oil in a large lidded pan and fry the onions, carrot and celery for 4–5 minutes, or until softened. Add the garlic, anchovies, thyme and chilli, and continue to cook, stirring, until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for a further 4–5 minutes, or until browned all over. Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes. Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes. Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half. Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half. Serve hot with plenty of bread to mop up the sauce. Serve hot with plenty of bread to mop up the sauce. | {
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"title": "Easter lamb with peas recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_lamb_with_peas_10766_16x9.jpg The secret of success in this recipe is to leave the lamb to cook on a very low heat. Serve this springtime dish with plenty of bread to mop up the sauce. 1kg/2lb 4oz boned lamb shoulder, cut into large chunks 150ml/5fl oz extra virgin olive oil 2 onions, roughly chopped1 large carrot, sliced 1 celery stalk, roughly chopped5 garlic cloves, crushed ½ x 50g/2oz tin anchovy fillets handful thyme sprigs1 red chilli, sliced 250ml/9fl oz white wine 25ml/1fl oz white wine vinegar 250g/9oz fresh or frozen peas 400g/14oz potatoes, cut into quarters 200g/7oz cherry tomatoes, halved salt and freshly ground black pepper 6 portions fresh bread, to serve 1kg/2lb 4oz boned lamb shoulder, cut into large chunks 150ml/5fl oz extra virgin olive oil 2 onions, roughly chopped 1 large carrot, sliced 1 celery stalk, roughly chopped 5 garlic cloves, crushed ½ x 50g/2oz tin anchovy fillets handful thyme sprigs 1 red chilli, sliced 250ml/9fl oz white wine 25ml/1fl oz white wine vinegar 250g/9oz fresh or frozen peas 400g/14oz potatoes, cut into quarters 200g/7oz cherry tomatoes, halved salt and freshly ground black pepper 6 portions fresh bread, to serve Method Season the lamb chunks with salt and black pepper. Set aside. Heat the olive oil in a large lidded pan and fry the onions, carrot and celery for 4–5 minutes, or until softened. Add the garlic, anchovies, thyme and chilli, and continue to cook, stirring, until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for a further 4–5 minutes, or until browned all over. Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes. Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half. Serve hot with plenty of bread to mop up the sauce. Season the lamb chunks with salt and black pepper. Set aside. Season the lamb chunks with salt and black pepper. Set aside. Heat the olive oil in a large lidded pan and fry the onions, carrot and celery for 4–5 minutes, or until softened. Add the garlic, anchovies, thyme and chilli, and continue to cook, stirring, until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for a further 4–5 minutes, or until browned all over. Heat the olive oil in a large lidded pan and fry the onions, carrot and celery for 4–5 minutes, or until softened. Add the garlic, anchovies, thyme and chilli, and continue to cook, stirring, until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for a further 4–5 minutes, or until browned all over. Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes. Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes. Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half. Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half. Serve hot with plenty of bread to mop up the sauce. Serve hot with plenty of bread to mop up the sauce."
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} | f393fda66365f7e71a9932b7e960a23a65517e35dd577f5b0945de264ac65c28 | Beef ribs with barbecue sauce recipe
An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_ribs_with_bbq_sauce_80391_16x9.jpg Try James' gently spicy, sticky beef ribs for the authentic taste of the deep-south. You could finish the ribs off on a barbecue instead of the oven if you prefer. 4 Jacob’s ladder beef ribs1 onion, chopped1 head of garlic, cut in half horizontally1 tsp fennel seeds2 star anise4 baking potatoesa little oilsea salt and freshly ground black pepper200ml/7fl oz double cream1 lemon, juice only3 tbsp chives, finely sliced 4 Jacob’s ladder beef ribs 1 onion, chopped 1 head of garlic, cut in half horizontally 1 tsp fennel seeds 2 star anise 4 baking potatoes a little oil sea salt and freshly ground black pepper 200ml/7fl oz double cream 1 lemon, juice only 3 tbsp chives, finely sliced 25g/1oz butter, plus extra to serve1 onion, roughly chopped1 garlic clove, crushed2 red chillies, finely sliced1 tsp fennel seeds, crushed2 star anise150g/5½oz light muscovado sugar300g/10½oz tomato ketchup150g/5½oz chipotle chilli ketchup150ml/5fl oz dark soy sauce 25g/1oz butter, plus extra to serve 1 onion, roughly chopped 1 garlic clove, crushed 2 red chillies, finely sliced 1 tsp fennel seeds, crushed 2 star anise 150g/5½oz light muscovado sugar 300g/10½oz tomato ketchup 150g/5½oz chipotle chilli ketchup 150ml/5fl oz dark soy sauce Method Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise.Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally.Preheat the oven to 200C/400F/Gas 6.Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours, or until tender.Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened.Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved. Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened.Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé.Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky. While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened.Serve the ribs with the jacket potato topped with a dollop of butter and soured cream. Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise. Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise. Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally. Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours, or until tender. Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours, or until tender. Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened. Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened. Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved. Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved. Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened. Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened. Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé. Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé. Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky. Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky. While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened. While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened. Serve the ribs with the jacket potato topped with a dollop of butter and soured cream. Serve the ribs with the jacket potato topped with a dollop of butter and soured cream. | {
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"title": "Beef ribs with barbecue sauce recipe",
"content": "An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_ribs_with_bbq_sauce_80391_16x9.jpg Try James' gently spicy, sticky beef ribs for the authentic taste of the deep-south. You could finish the ribs off on a barbecue instead of the oven if you prefer. 4 Jacob’s ladder beef ribs1 onion, chopped1 head of garlic, cut in half horizontally1 tsp fennel seeds2 star anise4 baking potatoesa little oilsea salt and freshly ground black pepper200ml/7fl oz double cream1 lemon, juice only3 tbsp chives, finely sliced 4 Jacob’s ladder beef ribs 1 onion, chopped 1 head of garlic, cut in half horizontally 1 tsp fennel seeds 2 star anise 4 baking potatoes a little oil sea salt and freshly ground black pepper 200ml/7fl oz double cream 1 lemon, juice only 3 tbsp chives, finely sliced 25g/1oz butter, plus extra to serve1 onion, roughly chopped1 garlic clove, crushed2 red chillies, finely sliced1 tsp fennel seeds, crushed2 star anise150g/5½oz light muscovado sugar300g/10½oz tomato ketchup150g/5½oz chipotle chilli ketchup150ml/5fl oz dark soy sauce 25g/1oz butter, plus extra to serve 1 onion, roughly chopped 1 garlic clove, crushed 2 red chillies, finely sliced 1 tsp fennel seeds, crushed 2 star anise 150g/5½oz light muscovado sugar 300g/10½oz tomato ketchup 150g/5½oz chipotle chilli ketchup 150ml/5fl oz dark soy sauce Method Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise.Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally.Preheat the oven to 200C/400F/Gas 6.Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours, or until tender.Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened.Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved. Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened.Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé.Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky. While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened.Serve the ribs with the jacket potato topped with a dollop of butter and soured cream. Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise. Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise. Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally. Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours, or until tender. Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours, or until tender. Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened. Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened. Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved. Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved. Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened. Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened. Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé. Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé. Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky. Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky. While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened. While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened. Serve the ribs with the jacket potato topped with a dollop of butter and soured cream. Serve the ribs with the jacket potato topped with a dollop of butter and soured cream."
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} | 70b1f73f8d07f3f0aa13a6b51c02e4aed35022749f9cdac544f934e812041a4d | Spaghetti Bolognese recipe
An average of 4.8 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettibolognese_67868_16x9.jpg Once you’ve got this grown-up spag bol going the hob will do the rest. Any leftovers will taste even better the next day. 2 tbsp olive oil or sun-dried tomato oil from the jar6 rashers of smoked streaky bacon, chopped2 large onions, chopped3 garlic cloves, crushed1kg/2¼lb lean minced beef2 large glasses of red wine2x400g cans chopped tomatoes1x290g jar antipasti marinated mushrooms, drained2 fresh or dried bay leaves1 tsp dried oregano or a small handful of fresh leaves, chopped1 tsp dried thyme or a small handful of fresh leaves, choppedDrizzle balsamic vinegar12-14 sun-dried tomato halves, in oilSalt and freshly ground black pepperA good handful of fresh basil leaves, torn into small pieces800g-1kg/1¾-2¼lb dried spaghettiLots of freshly grated parmesan, to serve 2 tbsp olive oil or sun-dried tomato oil from the jar 6 rashers of smoked streaky bacon, chopped 2 large onions, chopped 3 garlic cloves, crushed 1kg/2¼lb lean minced beef 2 large glasses of red wine 2x400g cans chopped tomatoes 1x290g jar antipasti marinated mushrooms, drained 2 fresh or dried bay leaves 1 tsp dried oregano or a small handful of fresh leaves, chopped 1 tsp dried thyme or a small handful of fresh leaves, chopped Drizzle balsamic vinegar 12-14 sun-dried tomato halves, in oil Salt and freshly ground black pepper A good handful of fresh basil leaves, torn into small pieces 800g-1kg/1¾-2¼lb dried spaghetti Lots of freshly grated parmesan, to serve Method Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary. Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper. Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper. Recipe tips You can make a veggie version of this recipe by substituting soya mince or Quorn for the meat, adding it to the sauce halfway through cooking. Or simply add lots of diced vegetables to the onions, such as courgettes, carrots, peppers and aubergines. | {
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"title": "Spaghetti Bolognese recipe",
"content": "An average of 4.8 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettibolognese_67868_16x9.jpg Once you’ve got this grown-up spag bol going the hob will do the rest. Any leftovers will taste even better the next day. 2 tbsp olive oil or sun-dried tomato oil from the jar6 rashers of smoked streaky bacon, chopped2 large onions, chopped3 garlic cloves, crushed1kg/2¼lb lean minced beef2 large glasses of red wine2x400g cans chopped tomatoes1x290g jar antipasti marinated mushrooms, drained2 fresh or dried bay leaves1 tsp dried oregano or a small handful of fresh leaves, chopped1 tsp dried thyme or a small handful of fresh leaves, choppedDrizzle balsamic vinegar12-14 sun-dried tomato halves, in oilSalt and freshly ground black pepperA good handful of fresh basil leaves, torn into small pieces800g-1kg/1¾-2¼lb dried spaghettiLots of freshly grated parmesan, to serve 2 tbsp olive oil or sun-dried tomato oil from the jar 6 rashers of smoked streaky bacon, chopped 2 large onions, chopped 3 garlic cloves, crushed 1kg/2¼lb lean minced beef 2 large glasses of red wine 2x400g cans chopped tomatoes 1x290g jar antipasti marinated mushrooms, drained 2 fresh or dried bay leaves 1 tsp dried oregano or a small handful of fresh leaves, chopped 1 tsp dried thyme or a small handful of fresh leaves, chopped Drizzle balsamic vinegar 12-14 sun-dried tomato halves, in oil Salt and freshly ground black pepper A good handful of fresh basil leaves, torn into small pieces 800g-1kg/1¾-2¼lb dried spaghetti Lots of freshly grated parmesan, to serve Method Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary. Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper. Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper. Recipe tips You can make a veggie version of this recipe by substituting soya mince or Quorn for the meat, adding it to the sauce halfway through cooking. Or simply add lots of diced vegetables to the onions, such as courgettes, carrots, peppers and aubergines."
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} | d43db78a108ad9ab0792648f95ee23ddc1b3a2b4a6337f65be0dbf182265b79c | The ultimate veggie burger recipe
First, firm up the tofu. Wrap the block in a double sheet of kitchen paper, place a plate on top and weigh down with a weight (such as a tin of tomatoes); put in the fridge for at least 1 hour.Meanwhile, soak the dried mushrooms in hot water for 30 minutes to 1 hour. Drain, squeezing out as much liquid as you can — reserve it to use in a soup or sauce. Finely chop the soaked mushrooms. Heat the oil in a pan over a medium–high heat. Add the fresh mushrooms, onion and a pinch of salt and fry for about 15 minutes, stirring occasionally, until they release their water and start to brown.Meanwhile, roughly chop half the tofu and finely chop the other half.Blend half of the fried mushroom mixture with the roughly chopped tofu and yeast extract in a food processor until very finely chopped. Tip into a large bowl and add the soy sauce, halloumi, rice, breadcrumbs, flour and onion or garlic powder (or seaweed), if using. Mix thoroughly, taste and add more salt if necessary. Mix in the egg.Form into six equal balls and press the mixture together firmly in your palms to flatten slightly. Put the burgers in the fridge, covered, overnight. When you are ready to cook, sprinkle the polenta or cornmeal onto a plate. Press the burgers into firmer, flatter shapes and dip in the polenta or cornmeal to coat on both sides. Use your hands to form them into neat shapes as you coat, so they hold together well and cook evenly. To serve, slice the burger buns in half. Spread with butter or drizzle oil over the cut halves and place, cut-side down, in a large frying pan (or on a griddle or barbecue), until lightly crisp and patched with brown. Keep an eye on them as they brown quickly. Heat 1 tablespoon of oil in the pan and fry the burgers over a medium–high heat for about 3 minutes on each side, pressing down with a spatula, until browned on the outside and heated all the way through. Turn and cook for 1 minute more on the first side. Serve in the burger buns with your choice of salads and sauces. First, firm up the tofu. Wrap the block in a double sheet of kitchen paper, place a plate on top and weigh down with a weight (such as a tin of tomatoes); put in the fridge for at least 1 hour. First, firm up the tofu. Wrap the block in a double sheet of kitchen paper, place a plate on top and weigh down with a weight (such as a tin of tomatoes); put in the fridge for at least 1 hour. Meanwhile, soak the dried mushrooms in hot water for 30 minutes to 1 hour. Drain, squeezing out as much liquid as you can — reserve it to use in a soup or sauce. Finely chop the soaked mushrooms. Meanwhile, soak the dried mushrooms in hot water for 30 minutes to 1 hour. Drain, squeezing out as much liquid as you can — reserve it to use in a soup or sauce. Finely chop the soaked mushrooms. Heat the oil in a pan over a medium–high heat. Add the fresh mushrooms, onion and a pinch of salt and fry for about 15 minutes, stirring occasionally, until they release their water and start to brown. Heat the oil in a pan over a medium–high heat. Add the fresh mushrooms, onion and a pinch of salt and fry for about 15 minutes, stirring occasionally, until they release their water and start to brown. Meanwhile, roughly chop half the tofu and finely chop the other half. Meanwhile, roughly chop half the tofu and finely chop the other half. Blend half of the fried mushroom mixture with the roughly chopped tofu and yeast extract in a food processor until very finely chopped. Tip into a large bowl and add the soy sauce, halloumi, rice, breadcrumbs, flour and onion or garlic powder (or seaweed), if using. Mix thoroughly, taste and add more salt if necessary. Mix in the egg. Blend half of the fried mushroom mixture with the roughly chopped tofu and yeast extract in a food processor until very finely chopped. Tip into a large bowl and add the soy sauce, halloumi, rice, breadcrumbs, flour and onion or garlic powder (or seaweed), if using. Mix thoroughly, taste and add more salt if necessary. Mix in the egg. Form into six equal balls and press the mixture together firmly in your palms to flatten slightly. Put the burgers in the fridge, covered, overnight. Form into six equal balls and press the mixture together firmly in your palms to flatten slightly. Put the burgers in the fridge, covered, overnight. When you are ready to cook, sprinkle the polenta or cornmeal onto a plate. Press the burgers into firmer, flatter shapes and dip in the polenta or cornmeal to coat on both sides. Use your hands to form them into neat shapes as you coat, so they hold together well and cook evenly. When you are ready to cook, sprinkle the polenta or cornmeal onto a plate. Press the burgers into firmer, flatter shapes and dip in the polenta or cornmeal to coat on both sides. Use your hands to form them into neat shapes as you coat, so they hold together well and cook evenly. To serve, slice the burger buns in half. Spread with butter or drizzle oil over the cut halves and place, cut-side down, in a large frying pan (or on a griddle or barbecue), until lightly crisp and patched with brown. Keep an eye on them as they brown quickly. To serve, slice the burger buns in half. Spread with butter or drizzle oil over the cut halves and place, cut-side down, in a large frying pan (or on a griddle or barbecue), until lightly crisp and patched with brown. Keep an eye on them as they brown quickly. Heat 1 tablespoon of oil in the pan and fry the burgers over a medium–high heat for about 3 minutes on each side, pressing down with a spatula, until browned on the outside and heated all the way through. Turn and cook for 1 minute more on the first side. Heat 1 tablespoon of oil in the pan and fry the burgers over a medium–high heat for about 3 minutes on each side, pressing down with a spatula, until browned on the outside and heated all the way through. Turn and cook for 1 minute more on the first side. Serve in the burger buns with your choice of salads and sauces. Serve in the burger buns with your choice of salads and sauces. | {
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"url": "https://www.bbc.co.uk/food/recipes/ultimate_umami_burgers_38893",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The ultimate veggie burger recipe",
"content": "First, firm up the tofu. Wrap the block in a double sheet of kitchen paper, place a plate on top and weigh down with a weight (such as a tin of tomatoes); put in the fridge for at least 1 hour.Meanwhile, soak the dried mushrooms in hot water for 30 minutes to 1 hour. Drain, squeezing out as much liquid as you can — reserve it to use in a soup or sauce. Finely chop the soaked mushrooms. Heat the oil in a pan over a medium–high heat. Add the fresh mushrooms, onion and a pinch of salt and fry for about 15 minutes, stirring occasionally, until they release their water and start to brown.Meanwhile, roughly chop half the tofu and finely chop the other half.Blend half of the fried mushroom mixture with the roughly chopped tofu and yeast extract in a food processor until very finely chopped. Tip into a large bowl and add the soy sauce, halloumi, rice, breadcrumbs, flour and onion or garlic powder (or seaweed), if using. Mix thoroughly, taste and add more salt if necessary. Mix in the egg.Form into six equal balls and press the mixture together firmly in your palms to flatten slightly. Put the burgers in the fridge, covered, overnight. When you are ready to cook, sprinkle the polenta or cornmeal onto a plate. Press the burgers into firmer, flatter shapes and dip in the polenta or cornmeal to coat on both sides. Use your hands to form them into neat shapes as you coat, so they hold together well and cook evenly. To serve, slice the burger buns in half. Spread with butter or drizzle oil over the cut halves and place, cut-side down, in a large frying pan (or on a griddle or barbecue), until lightly crisp and patched with brown. Keep an eye on them as they brown quickly. Heat 1 tablespoon of oil in the pan and fry the burgers over a medium–high heat for about 3 minutes on each side, pressing down with a spatula, until browned on the outside and heated all the way through. Turn and cook for 1 minute more on the first side. Serve in the burger buns with your choice of salads and sauces. First, firm up the tofu. Wrap the block in a double sheet of kitchen paper, place a plate on top and weigh down with a weight (such as a tin of tomatoes); put in the fridge for at least 1 hour. First, firm up the tofu. Wrap the block in a double sheet of kitchen paper, place a plate on top and weigh down with a weight (such as a tin of tomatoes); put in the fridge for at least 1 hour. Meanwhile, soak the dried mushrooms in hot water for 30 minutes to 1 hour. Drain, squeezing out as much liquid as you can — reserve it to use in a soup or sauce. Finely chop the soaked mushrooms. Meanwhile, soak the dried mushrooms in hot water for 30 minutes to 1 hour. Drain, squeezing out as much liquid as you can — reserve it to use in a soup or sauce. Finely chop the soaked mushrooms. Heat the oil in a pan over a medium–high heat. Add the fresh mushrooms, onion and a pinch of salt and fry for about 15 minutes, stirring occasionally, until they release their water and start to brown. Heat the oil in a pan over a medium–high heat. Add the fresh mushrooms, onion and a pinch of salt and fry for about 15 minutes, stirring occasionally, until they release their water and start to brown. Meanwhile, roughly chop half the tofu and finely chop the other half. Meanwhile, roughly chop half the tofu and finely chop the other half. Blend half of the fried mushroom mixture with the roughly chopped tofu and yeast extract in a food processor until very finely chopped. Tip into a large bowl and add the soy sauce, halloumi, rice, breadcrumbs, flour and onion or garlic powder (or seaweed), if using. Mix thoroughly, taste and add more salt if necessary. Mix in the egg. Blend half of the fried mushroom mixture with the roughly chopped tofu and yeast extract in a food processor until very finely chopped. Tip into a large bowl and add the soy sauce, halloumi, rice, breadcrumbs, flour and onion or garlic powder (or seaweed), if using. Mix thoroughly, taste and add more salt if necessary. Mix in the egg. Form into six equal balls and press the mixture together firmly in your palms to flatten slightly. Put the burgers in the fridge, covered, overnight. Form into six equal balls and press the mixture together firmly in your palms to flatten slightly. Put the burgers in the fridge, covered, overnight. When you are ready to cook, sprinkle the polenta or cornmeal onto a plate. Press the burgers into firmer, flatter shapes and dip in the polenta or cornmeal to coat on both sides. Use your hands to form them into neat shapes as you coat, so they hold together well and cook evenly. When you are ready to cook, sprinkle the polenta or cornmeal onto a plate. Press the burgers into firmer, flatter shapes and dip in the polenta or cornmeal to coat on both sides. Use your hands to form them into neat shapes as you coat, so they hold together well and cook evenly. To serve, slice the burger buns in half. Spread with butter or drizzle oil over the cut halves and place, cut-side down, in a large frying pan (or on a griddle or barbecue), until lightly crisp and patched with brown. Keep an eye on them as they brown quickly. To serve, slice the burger buns in half. Spread with butter or drizzle oil over the cut halves and place, cut-side down, in a large frying pan (or on a griddle or barbecue), until lightly crisp and patched with brown. Keep an eye on them as they brown quickly. Heat 1 tablespoon of oil in the pan and fry the burgers over a medium–high heat for about 3 minutes on each side, pressing down with a spatula, until browned on the outside and heated all the way through. Turn and cook for 1 minute more on the first side. Heat 1 tablespoon of oil in the pan and fry the burgers over a medium–high heat for about 3 minutes on each side, pressing down with a spatula, until browned on the outside and heated all the way through. Turn and cook for 1 minute more on the first side. Serve in the burger buns with your choice of salads and sauces. Serve in the burger buns with your choice of salads and sauces."
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} | 76ca0884cfb99ba1dd04ab1cfb938669ec423be9141f0f3b1d8356d89cf127a2 | Pappardelle with slow-cooked beef and mushrooms recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pappardellewithslowc_92023_16x9.jpg This rich meat pasta recipe is perfect for bringing a bit of luxury to your mid-week meals. 2 tbsp olive oil400g/14oz stewing beef, cubed 700ml/1¼ pints hot water or beef stock300g/10½oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly slicedsalt and freshly ground black pepper 2 tbsp olive oil 400g/14oz stewing beef, cubed 700ml/1¼ pints hot water or beef stock 300g/10½oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly sliced salt and freshly ground black pepper 400g/14oz vine-ripened tomatoes, each cut into eight wedges handful chopped fresh basil leaveshandful chopped fresh flatleaf parsley leaves1½ tsp red wine vinegarsalt and freshly ground black pepper 400g/14oz vine-ripened tomatoes, each cut into eight wedges handful chopped fresh basil leaves handful chopped fresh flatleaf parsley leaves 1½ tsp red wine vinegar salt and freshly ground black pepper 250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve1 heaped tbsp butter, softened40g/1½oz freshly grated parmesan 250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve 1 heaped tbsp butter, softened 40g/1½oz freshly grated parmesan Method Heat the oil in a heavy-based pan. Add the beef and brown all over, stirring regularly.Add the mushrooms and pour over the water or beef stock. Bring the mixture to a simmer. Half-cover the pan with a lid and continue to cook the mixture over a high heat, stirring regularly, for 30-45 minutes, or until the volume of liquid has reduced, the sauce has thickened and the meat is tender enough to break down using a wooden spoon. For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined. Add the cooked, drained pasta, softened butter and half of the grated parmesan to the slow-cooked beef and mushrooms, stirring well until the pasta is coated in the sauce and the butter has melted.Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Spoon over the tomato salsa and sprinkle over the remaining parmesan. Heat the oil in a heavy-based pan. Add the beef and brown all over, stirring regularly. Heat the oil in a heavy-based pan. Add the beef and brown all over, stirring regularly. Add the mushrooms and pour over the water or beef stock. Bring the mixture to a simmer. Half-cover the pan with a lid and continue to cook the mixture over a high heat, stirring regularly, for 30-45 minutes, or until the volume of liquid has reduced, the sauce has thickened and the meat is tender enough to break down using a wooden spoon. Add the mushrooms and pour over the water or beef stock. Bring the mixture to a simmer. Half-cover the pan with a lid and continue to cook the mixture over a high heat, stirring regularly, for 30-45 minutes, or until the volume of liquid has reduced, the sauce has thickened and the meat is tender enough to break down using a wooden spoon. For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined. For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined. Add the cooked, drained pasta, softened butter and half of the grated parmesan to the slow-cooked beef and mushrooms, stirring well until the pasta is coated in the sauce and the butter has melted. Add the cooked, drained pasta, softened butter and half of the grated parmesan to the slow-cooked beef and mushrooms, stirring well until the pasta is coated in the sauce and the butter has melted. Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Spoon over the tomato salsa and sprinkle over the remaining parmesan. Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Spoon over the tomato salsa and sprinkle over the remaining parmesan. | {
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"url": "https://www.bbc.co.uk/food/recipes/pappardellewithslowc_92023",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pappardelle with slow-cooked beef and mushrooms recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pappardellewithslowc_92023_16x9.jpg This rich meat pasta recipe is perfect for bringing a bit of luxury to your mid-week meals. 2 tbsp olive oil400g/14oz stewing beef, cubed 700ml/1¼ pints hot water or beef stock300g/10½oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly slicedsalt and freshly ground black pepper 2 tbsp olive oil 400g/14oz stewing beef, cubed 700ml/1¼ pints hot water or beef stock 300g/10½oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly sliced salt and freshly ground black pepper 400g/14oz vine-ripened tomatoes, each cut into eight wedges handful chopped fresh basil leaveshandful chopped fresh flatleaf parsley leaves1½ tsp red wine vinegarsalt and freshly ground black pepper 400g/14oz vine-ripened tomatoes, each cut into eight wedges handful chopped fresh basil leaves handful chopped fresh flatleaf parsley leaves 1½ tsp red wine vinegar salt and freshly ground black pepper 250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve1 heaped tbsp butter, softened40g/1½oz freshly grated parmesan 250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve 1 heaped tbsp butter, softened 40g/1½oz freshly grated parmesan Method Heat the oil in a heavy-based pan. Add the beef and brown all over, stirring regularly.Add the mushrooms and pour over the water or beef stock. Bring the mixture to a simmer. Half-cover the pan with a lid and continue to cook the mixture over a high heat, stirring regularly, for 30-45 minutes, or until the volume of liquid has reduced, the sauce has thickened and the meat is tender enough to break down using a wooden spoon. For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined. Add the cooked, drained pasta, softened butter and half of the grated parmesan to the slow-cooked beef and mushrooms, stirring well until the pasta is coated in the sauce and the butter has melted.Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Spoon over the tomato salsa and sprinkle over the remaining parmesan. Heat the oil in a heavy-based pan. Add the beef and brown all over, stirring regularly. Heat the oil in a heavy-based pan. Add the beef and brown all over, stirring regularly. Add the mushrooms and pour over the water or beef stock. Bring the mixture to a simmer. Half-cover the pan with a lid and continue to cook the mixture over a high heat, stirring regularly, for 30-45 minutes, or until the volume of liquid has reduced, the sauce has thickened and the meat is tender enough to break down using a wooden spoon. Add the mushrooms and pour over the water or beef stock. Bring the mixture to a simmer. Half-cover the pan with a lid and continue to cook the mixture over a high heat, stirring regularly, for 30-45 minutes, or until the volume of liquid has reduced, the sauce has thickened and the meat is tender enough to break down using a wooden spoon. For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined. For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined. Add the cooked, drained pasta, softened butter and half of the grated parmesan to the slow-cooked beef and mushrooms, stirring well until the pasta is coated in the sauce and the butter has melted. Add the cooked, drained pasta, softened butter and half of the grated parmesan to the slow-cooked beef and mushrooms, stirring well until the pasta is coated in the sauce and the butter has melted. Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Spoon over the tomato salsa and sprinkle over the remaining parmesan. Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Spoon over the tomato salsa and sprinkle over the remaining parmesan."
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"subdomain": "Recipes"
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"$oid": "68bacfefeb3bdbfd0cc0070d"
} | 20e0c40b3ffb12308d842075fa734a1b97f7124e6f7b220c101135eb20b2d496 | Mustard and lemon sausages with carrot mash recipe
An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mustard_and_lemon_49577_16x9.jpg Nigel Slater’s version of bangers and mash is quick, easy and full of flavour. Try it today and taste the difference. 8 plump pork sausages2 tbsp grain mustarda tbsp smooth Dijon mustard3 heaped tbsp runny honey2 tbsp lemon juice 8 plump pork sausages 2 tbsp grain mustard a tbsp smooth Dijon mustard 3 heaped tbsp runny honey 2 tbsp lemon juice 750g/1lb 10oz carrotsa large knob of butter 750g/1lb 10oz carrots a large knob of butter Method Set the oven at 200C/400F/Gas 6. Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap, they won’t cook properly. In a bowl mix the mustards, honey and lemon juice. Stir well and pour over all the sausages. Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture once or twice during cooking, so that they eventually take on a sticky, glossy coat. Meanwhile, to make the mash, trim and scrub the carrots, slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam, covered, for 15-20 minutes or until just tender. Remove the carrots from the steamer and mash with a generous knob of butter. Divide the mash between 4 plates and pop the sausages on top. Set the oven at 200C/400F/Gas 6. Set the oven at 200C/400F/Gas 6. Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap, they won’t cook properly. Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap, they won’t cook properly. In a bowl mix the mustards, honey and lemon juice. Stir well and pour over all the sausages. Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture once or twice during cooking, so that they eventually take on a sticky, glossy coat. In a bowl mix the mustards, honey and lemon juice. Stir well and pour over all the sausages. Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture once or twice during cooking, so that they eventually take on a sticky, glossy coat. Meanwhile, to make the mash, trim and scrub the carrots, slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam, covered, for 15-20 minutes or until just tender. Meanwhile, to make the mash, trim and scrub the carrots, slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam, covered, for 15-20 minutes or until just tender. Remove the carrots from the steamer and mash with a generous knob of butter. Divide the mash between 4 plates and pop the sausages on top. Remove the carrots from the steamer and mash with a generous knob of butter. Divide the mash between 4 plates and pop the sausages on top. | {
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"url": "https://www.bbc.co.uk/food/recipes/mustard_and_lemon_49577",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mustard and lemon sausages with carrot mash recipe",
"content": "An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mustard_and_lemon_49577_16x9.jpg Nigel Slater’s version of bangers and mash is quick, easy and full of flavour. Try it today and taste the difference. 8 plump pork sausages2 tbsp grain mustarda tbsp smooth Dijon mustard3 heaped tbsp runny honey2 tbsp lemon juice 8 plump pork sausages 2 tbsp grain mustard a tbsp smooth Dijon mustard 3 heaped tbsp runny honey 2 tbsp lemon juice 750g/1lb 10oz carrotsa large knob of butter 750g/1lb 10oz carrots a large knob of butter Method Set the oven at 200C/400F/Gas 6. Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap, they won’t cook properly. In a bowl mix the mustards, honey and lemon juice. Stir well and pour over all the sausages. Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture once or twice during cooking, so that they eventually take on a sticky, glossy coat. Meanwhile, to make the mash, trim and scrub the carrots, slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam, covered, for 15-20 minutes or until just tender. Remove the carrots from the steamer and mash with a generous knob of butter. Divide the mash between 4 plates and pop the sausages on top. Set the oven at 200C/400F/Gas 6. Set the oven at 200C/400F/Gas 6. Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap, they won’t cook properly. Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap, they won’t cook properly. In a bowl mix the mustards, honey and lemon juice. Stir well and pour over all the sausages. Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture once or twice during cooking, so that they eventually take on a sticky, glossy coat. In a bowl mix the mustards, honey and lemon juice. Stir well and pour over all the sausages. Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture once or twice during cooking, so that they eventually take on a sticky, glossy coat. Meanwhile, to make the mash, trim and scrub the carrots, slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam, covered, for 15-20 minutes or until just tender. Meanwhile, to make the mash, trim and scrub the carrots, slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam, covered, for 15-20 minutes or until just tender. Remove the carrots from the steamer and mash with a generous knob of butter. Divide the mash between 4 plates and pop the sausages on top. Remove the carrots from the steamer and mash with a generous knob of butter. Divide the mash between 4 plates and pop the sausages on top."
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} | e956621879df915c9c823c6a2496ae968cfcd102f5bb69e207be1d4dc7c4e638 | Simple chicken chow mein recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_chicken_chow_mein_92733_16x9.jpg This speedy stir fry makes for the perfect weekday dinner. Ready in under 15 minutes, that's what we call fast food. 2 tbsp vegetable oil50g/1¾oz beansprouts200g/7oz cooked chicken, sliced½ white onion, sliced200g/7oz soft egg noodles, blanched1 tsp dark soy sauce1 tsp light soy sauce1 tsp oyster saucepinch white pepper1 tsp sesame oil1 spring onion, chopped 2 tbsp vegetable oil 50g/1¾oz beansprouts 200g/7oz cooked chicken, sliced ½ white onion, sliced 200g/7oz soft egg noodles, blanched 1 tsp dark soy sauce 1 tsp light soy sauce 1 tsp oyster sauce pinch white pepper 1 tsp sesame oil 1 spring onion, chopped Method Place a wok over a high heat. Once hot, add the vegetable oil and reduce the heat to medium. Add the beansprouts, cooked chicken and onion, and stir-fry for 1 minuteAdd the blanched noodles and stir-fry for a further 30 seconds.Add the dark and light soy sauce, oyster sauce and a pinch of white pepper. Toss in the pan to coat the noodles, chicken and vegetables. Stir-fry for a further 2 minutes, until the noodles become slightly crisp.Take the pan off the heat and stir in the sesame oil and spring onions, then serve. Place a wok over a high heat. Once hot, add the vegetable oil and reduce the heat to medium. Add the beansprouts, cooked chicken and onion, and stir-fry for 1 minute Place a wok over a high heat. Once hot, add the vegetable oil and reduce the heat to medium. Add the beansprouts, cooked chicken and onion, and stir-fry for 1 minute Add the blanched noodles and stir-fry for a further 30 seconds. Add the blanched noodles and stir-fry for a further 30 seconds. Add the dark and light soy sauce, oyster sauce and a pinch of white pepper. Toss in the pan to coat the noodles, chicken and vegetables. Add the dark and light soy sauce, oyster sauce and a pinch of white pepper. Toss in the pan to coat the noodles, chicken and vegetables. Stir-fry for a further 2 minutes, until the noodles become slightly crisp. Stir-fry for a further 2 minutes, until the noodles become slightly crisp. Take the pan off the heat and stir in the sesame oil and spring onions, then serve. Take the pan off the heat and stir in the sesame oil and spring onions, then serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/simple_chicken_chow_mein_92733",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Simple chicken chow mein recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_chicken_chow_mein_92733_16x9.jpg This speedy stir fry makes for the perfect weekday dinner. Ready in under 15 minutes, that's what we call fast food. 2 tbsp vegetable oil50g/1¾oz beansprouts200g/7oz cooked chicken, sliced½ white onion, sliced200g/7oz soft egg noodles, blanched1 tsp dark soy sauce1 tsp light soy sauce1 tsp oyster saucepinch white pepper1 tsp sesame oil1 spring onion, chopped 2 tbsp vegetable oil 50g/1¾oz beansprouts 200g/7oz cooked chicken, sliced ½ white onion, sliced 200g/7oz soft egg noodles, blanched 1 tsp dark soy sauce 1 tsp light soy sauce 1 tsp oyster sauce pinch white pepper 1 tsp sesame oil 1 spring onion, chopped Method Place a wok over a high heat. Once hot, add the vegetable oil and reduce the heat to medium. Add the beansprouts, cooked chicken and onion, and stir-fry for 1 minuteAdd the blanched noodles and stir-fry for a further 30 seconds.Add the dark and light soy sauce, oyster sauce and a pinch of white pepper. Toss in the pan to coat the noodles, chicken and vegetables. Stir-fry for a further 2 minutes, until the noodles become slightly crisp.Take the pan off the heat and stir in the sesame oil and spring onions, then serve. Place a wok over a high heat. Once hot, add the vegetable oil and reduce the heat to medium. Add the beansprouts, cooked chicken and onion, and stir-fry for 1 minute Place a wok over a high heat. Once hot, add the vegetable oil and reduce the heat to medium. Add the beansprouts, cooked chicken and onion, and stir-fry for 1 minute Add the blanched noodles and stir-fry for a further 30 seconds. Add the blanched noodles and stir-fry for a further 30 seconds. Add the dark and light soy sauce, oyster sauce and a pinch of white pepper. Toss in the pan to coat the noodles, chicken and vegetables. Add the dark and light soy sauce, oyster sauce and a pinch of white pepper. Toss in the pan to coat the noodles, chicken and vegetables. Stir-fry for a further 2 minutes, until the noodles become slightly crisp. Stir-fry for a further 2 minutes, until the noodles become slightly crisp. Take the pan off the heat and stir in the sesame oil and spring onions, then serve. Take the pan off the heat and stir in the sesame oil and spring onions, then serve."
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} | df70ccd3dbd16e9bdb8b56bdae1a81a58adb2664f3318aac96aab85e44c62998 | Singapore-style noodles recipe
An average of 4.1 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/singaporestylenoodle_89281_16x9.jpg Make this takeaway favourite at home with our quick and easy Singapore noodle recipe. 2 tbsp groundnut oil1 tbsp grated fresh root ginger1 red chilli, de-seeded, finely chopped5 fresh shiitake mushrooms, sliced2 tsp ground turmeric 100g/3½oz smoked bacon, finely chopped1 red pepper, de-seeded and sliced1 handful julienned carrot strips1 handful beansprouts100g/3½oz leftover chicken, shredded250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained1 tsp crushed dried chillies2 tbsp light soy sauce2 tbsp oyster sauce1 tbsp clear rice vinegar or cider vinegar1 free-range egg, beatendash toasted sesame oil2 spring onions, sliced lengthways 2 tbsp groundnut oil 1 tbsp grated fresh root ginger 1 red chilli, de-seeded, finely chopped 5 fresh shiitake mushrooms, sliced 2 tsp ground turmeric 100g/3½oz smoked bacon, finely chopped 1 red pepper, de-seeded and sliced 1 handful julienned carrot strips 1 handful beansprouts 100g/3½oz leftover chicken, shredded 250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained 1 tsp crushed dried chillies 2 tbsp light soy sauce 2 tbsp oyster sauce 1 tbsp clear rice vinegar or cider vinegar 1 free-range egg, beaten dash toasted sesame oil 2 spring onions, sliced lengthways Method Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions. Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds. Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds. Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute. Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute. Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine. Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions. | {
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"content": "An average of 4.1 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/singaporestylenoodle_89281_16x9.jpg Make this takeaway favourite at home with our quick and easy Singapore noodle recipe. 2 tbsp groundnut oil1 tbsp grated fresh root ginger1 red chilli, de-seeded, finely chopped5 fresh shiitake mushrooms, sliced2 tsp ground turmeric 100g/3½oz smoked bacon, finely chopped1 red pepper, de-seeded and sliced1 handful julienned carrot strips1 handful beansprouts100g/3½oz leftover chicken, shredded250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained1 tsp crushed dried chillies2 tbsp light soy sauce2 tbsp oyster sauce1 tbsp clear rice vinegar or cider vinegar1 free-range egg, beatendash toasted sesame oil2 spring onions, sliced lengthways 2 tbsp groundnut oil 1 tbsp grated fresh root ginger 1 red chilli, de-seeded, finely chopped 5 fresh shiitake mushrooms, sliced 2 tsp ground turmeric 100g/3½oz smoked bacon, finely chopped 1 red pepper, de-seeded and sliced 1 handful julienned carrot strips 1 handful beansprouts 100g/3½oz leftover chicken, shredded 250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained 1 tsp crushed dried chillies 2 tbsp light soy sauce 2 tbsp oyster sauce 1 tbsp clear rice vinegar or cider vinegar 1 free-range egg, beaten dash toasted sesame oil 2 spring onions, sliced lengthways Method Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute.Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions. Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds. Heat a wok until smoking and add the groundnut oil, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds. Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute. Add the bacon and cook for 15-20 seconds, then add the red pepper, carrots, beansprouts and cooked chicken. Stir-fry for one minute. Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine. Add the noodles to the wok and toss for 1-2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir well to combine. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Season with a dash of sesame oil, then pile the stir-fry onto a serving plate and garnish with the sliced spring onions."
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} | 4519b14fd93c464b76fc77cd0262d6f1f27c6110cf3f8cfe5856abdc9e0fb737 | Saag paneer pilau recipe
An average of 3.5 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saag_paneer_pilau_79132_16x9.jpg Traditionally saag paneer is cooked as a curry, here I have added rice to the mix to make a one-pot easy pilau, giving you the most vibrant-green and flavourful pot of rice. For this recipe you will need a blender. 6 tbsp ghee4 tsp cumin seeds 4 garlic cloves, minced 1 brown onion, grated225g/8oz paneer, cut into cubes 150g/5½oz spinach 1 lemon, juice only 2 tsp salt 400g/14oz basmati rice 800ml/1⅓ pints hot water 6 tbsp ghee 4 tsp cumin seeds 4 garlic cloves, minced 1 brown onion, grated 225g/8oz paneer, cut into cubes 150g/5½oz spinach 1 lemon, juice only 2 tsp salt 400g/14oz basmati rice 800ml/1⅓ pints hot water 6 large free-range eggs, at room temperature pickled red cabbage 6 large free-range eggs, at room temperature pickled red cabbage Method Start by putting the ghee in a large non-stick pan that has a lid. As soon as the ghee is hot, add the cumin seeds and let them bubble away for 1 minute. Add the garlic and onion and cook over a medium to high heat for around 5 minutes until golden. Add the paneer and cook for 2–3 minutes until it takes on a golden colour. Blend the spinach to a paste with a splash of water. Add the spinach and lemon juice to the pan, season well with the salt and cook until the mixture is dry. Add the rice and cook for 1–2 minutes, or until you see it start to get a brighter white in the centre of the grains (if you look hard you will see the change, just ever so slightly). Pour in the hot water and bring to the boil. As it boils, the liquid will reduce. When the water is thick and the rice visible (about 5 minutes), reduce the heat to the lowest you can get it, cover and leave to steam for 30 minutes. Meanwhile, soft-boil the eggs by dropping them into a pan of simmering water and cooking for 6 minutes.After 30 minutes, take the lid off the pilau, leave for 10 minutes and it’s ready to serve. I like to serve this with a sprinkling of pickled red cabbage and the soft-boiled eggs cut in half. Start by putting the ghee in a large non-stick pan that has a lid. As soon as the ghee is hot, add the cumin seeds and let them bubble away for 1 minute. Add the garlic and onion and cook over a medium to high heat for around 5 minutes until golden. Add the paneer and cook for 2–3 minutes until it takes on a golden colour. Start by putting the ghee in a large non-stick pan that has a lid. As soon as the ghee is hot, add the cumin seeds and let them bubble away for 1 minute. Add the garlic and onion and cook over a medium to high heat for around 5 minutes until golden. Add the paneer and cook for 2–3 minutes until it takes on a golden colour. Blend the spinach to a paste with a splash of water. Add the spinach and lemon juice to the pan, season well with the salt and cook until the mixture is dry. Blend the spinach to a paste with a splash of water. Add the spinach and lemon juice to the pan, season well with the salt and cook until the mixture is dry. Add the rice and cook for 1–2 minutes, or until you see it start to get a brighter white in the centre of the grains (if you look hard you will see the change, just ever so slightly). Pour in the hot water and bring to the boil. As it boils, the liquid will reduce. When the water is thick and the rice visible (about 5 minutes), reduce the heat to the lowest you can get it, cover and leave to steam for 30 minutes. Add the rice and cook for 1–2 minutes, or until you see it start to get a brighter white in the centre of the grains (if you look hard you will see the change, just ever so slightly). Pour in the hot water and bring to the boil. As it boils, the liquid will reduce. When the water is thick and the rice visible (about 5 minutes), reduce the heat to the lowest you can get it, cover and leave to steam for 30 minutes. Meanwhile, soft-boil the eggs by dropping them into a pan of simmering water and cooking for 6 minutes. Meanwhile, soft-boil the eggs by dropping them into a pan of simmering water and cooking for 6 minutes. After 30 minutes, take the lid off the pilau, leave for 10 minutes and it’s ready to serve. I like to serve this with a sprinkling of pickled red cabbage and the soft-boiled eggs cut in half. After 30 minutes, take the lid off the pilau, leave for 10 minutes and it’s ready to serve. I like to serve this with a sprinkling of pickled red cabbage and the soft-boiled eggs cut in half. | {
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"title": "Saag paneer pilau recipe",
"content": "An average of 3.5 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saag_paneer_pilau_79132_16x9.jpg Traditionally saag paneer is cooked as a curry, here I have added rice to the mix to make a one-pot easy pilau, giving you the most vibrant-green and flavourful pot of rice. For this recipe you will need a blender. 6 tbsp ghee4 tsp cumin seeds 4 garlic cloves, minced 1 brown onion, grated225g/8oz paneer, cut into cubes 150g/5½oz spinach 1 lemon, juice only 2 tsp salt 400g/14oz basmati rice 800ml/1⅓ pints hot water 6 tbsp ghee 4 tsp cumin seeds 4 garlic cloves, minced 1 brown onion, grated 225g/8oz paneer, cut into cubes 150g/5½oz spinach 1 lemon, juice only 2 tsp salt 400g/14oz basmati rice 800ml/1⅓ pints hot water 6 large free-range eggs, at room temperature pickled red cabbage 6 large free-range eggs, at room temperature pickled red cabbage Method Start by putting the ghee in a large non-stick pan that has a lid. As soon as the ghee is hot, add the cumin seeds and let them bubble away for 1 minute. Add the garlic and onion and cook over a medium to high heat for around 5 minutes until golden. Add the paneer and cook for 2–3 minutes until it takes on a golden colour. Blend the spinach to a paste with a splash of water. Add the spinach and lemon juice to the pan, season well with the salt and cook until the mixture is dry. Add the rice and cook for 1–2 minutes, or until you see it start to get a brighter white in the centre of the grains (if you look hard you will see the change, just ever so slightly). Pour in the hot water and bring to the boil. As it boils, the liquid will reduce. When the water is thick and the rice visible (about 5 minutes), reduce the heat to the lowest you can get it, cover and leave to steam for 30 minutes. Meanwhile, soft-boil the eggs by dropping them into a pan of simmering water and cooking for 6 minutes.After 30 minutes, take the lid off the pilau, leave for 10 minutes and it’s ready to serve. I like to serve this with a sprinkling of pickled red cabbage and the soft-boiled eggs cut in half. Start by putting the ghee in a large non-stick pan that has a lid. As soon as the ghee is hot, add the cumin seeds and let them bubble away for 1 minute. Add the garlic and onion and cook over a medium to high heat for around 5 minutes until golden. Add the paneer and cook for 2–3 minutes until it takes on a golden colour. Start by putting the ghee in a large non-stick pan that has a lid. As soon as the ghee is hot, add the cumin seeds and let them bubble away for 1 minute. Add the garlic and onion and cook over a medium to high heat for around 5 minutes until golden. Add the paneer and cook for 2–3 minutes until it takes on a golden colour. Blend the spinach to a paste with a splash of water. Add the spinach and lemon juice to the pan, season well with the salt and cook until the mixture is dry. Blend the spinach to a paste with a splash of water. Add the spinach and lemon juice to the pan, season well with the salt and cook until the mixture is dry. Add the rice and cook for 1–2 minutes, or until you see it start to get a brighter white in the centre of the grains (if you look hard you will see the change, just ever so slightly). Pour in the hot water and bring to the boil. As it boils, the liquid will reduce. When the water is thick and the rice visible (about 5 minutes), reduce the heat to the lowest you can get it, cover and leave to steam for 30 minutes. Add the rice and cook for 1–2 minutes, or until you see it start to get a brighter white in the centre of the grains (if you look hard you will see the change, just ever so slightly). Pour in the hot water and bring to the boil. As it boils, the liquid will reduce. When the water is thick and the rice visible (about 5 minutes), reduce the heat to the lowest you can get it, cover and leave to steam for 30 minutes. Meanwhile, soft-boil the eggs by dropping them into a pan of simmering water and cooking for 6 minutes. Meanwhile, soft-boil the eggs by dropping them into a pan of simmering water and cooking for 6 minutes. After 30 minutes, take the lid off the pilau, leave for 10 minutes and it’s ready to serve. I like to serve this with a sprinkling of pickled red cabbage and the soft-boiled eggs cut in half. After 30 minutes, take the lid off the pilau, leave for 10 minutes and it’s ready to serve. I like to serve this with a sprinkling of pickled red cabbage and the soft-boiled eggs cut in half."
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} | 69ecaf1cc4e84d517238c13af8861c5a6edf391af9a8df22768f04fea57187a0 | Sichuan haggis and aubergine stir fry recipe
To make the rice, rinse the rice thoroughly under cold water until the water runs clear.Place the rice and 300ml/10fl oz water in a large non-stick saucepan. Bring to a gentle boil over a medium–high heat with the lid off.Cook for about 15 minutes, or until the water has evaporated. Once the water is fully absorbed, remove the saucepan from the heat.Cover the saucepan with a lid and leave the rice to steam for 5–10 minutes. This ensures the grains finish cooking and remain tender. Set aside and keep warm. To make the stir fry, place the aubergine in a bowl of salted water and leave to soak for 10 minutes. Drain thoroughly and pat dry with kitchen paper. This imparts the flavour into the aubergine. It is very important to make sure they are completely dry before frying.Heat 2–3 tablespoons vegetable oil in a large wok or frying pan over a medium–high heat. Fry the aubergine, in batches if necessary, for about 3–4 minutes, or until softened and golden. Transfer to kitchen paper to drain. Add 1 tablespoon vegetable oil to the wok. Add the Sichuan peppercorns and dried chilli and stir-fry for 30 seconds until fragrant.Stir in the garlic, ginger, shallot and white parts of the spring onions. Cook for 1–2 minutes, stirring frequently, until softened and aromatic.Add the chilli bean paste to the wok and stir-fry for 30 seconds to release its flavour.Add the haggis to the wok and mix well. Once the haggis is fully incorporated and sizzling, gently fold in the cooked aubergines, being careful not to break them apart. Cook for 2–3 minutes to combine the flavours. To make the sauce, mix together the light soy sauce, dark soy sauce, rice vinegar, sugar, sesame oil, chilli oil (if using) and 50ml/2fl oz water in a bowl. Pour the sauce into the wok and stir well to coat all of the ingredients. Simmer for 1–2 minutes until the sauce thickens slightly. Transfer the stir fry to a serving dish. Garnish with the green parts of the spring onions, sesame seeds, coriander, crushed peanuts and chilli oil. Fluff the rice with a fork to separate the grains and serve the rice with the stir fry. To make the rice, rinse the rice thoroughly under cold water until the water runs clear. To make the rice, rinse the rice thoroughly under cold water until the water runs clear. Place the rice and 300ml/10fl oz water in a large non-stick saucepan. Bring to a gentle boil over a medium–high heat with the lid off. Place the rice and 300ml/10fl oz water in a large non-stick saucepan. Bring to a gentle boil over a medium–high heat with the lid off. Cook for about 15 minutes, or until the water has evaporated. Once the water is fully absorbed, remove the saucepan from the heat. Cook for about 15 minutes, or until the water has evaporated. Once the water is fully absorbed, remove the saucepan from the heat. Cover the saucepan with a lid and leave the rice to steam for 5–10 minutes. This ensures the grains finish cooking and remain tender. Set aside and keep warm. Cover the saucepan with a lid and leave the rice to steam for 5–10 minutes. This ensures the grains finish cooking and remain tender. Set aside and keep warm. To make the stir fry, place the aubergine in a bowl of salted water and leave to soak for 10 minutes. Drain thoroughly and pat dry with kitchen paper. This imparts the flavour into the aubergine. It is very important to make sure they are completely dry before frying. To make the stir fry, place the aubergine in a bowl of salted water and leave to soak for 10 minutes. Drain thoroughly and pat dry with kitchen paper. This imparts the flavour into the aubergine. It is very important to make sure they are completely dry before frying. Heat 2–3 tablespoons vegetable oil in a large wok or frying pan over a medium–high heat. Fry the aubergine, in batches if necessary, for about 3–4 minutes, or until softened and golden. Transfer to kitchen paper to drain. Heat 2–3 tablespoons vegetable oil in a large wok or frying pan over a medium–high heat. Fry the aubergine, in batches if necessary, for about 3–4 minutes, or until softened and golden. Transfer to kitchen paper to drain. Add 1 tablespoon vegetable oil to the wok. Add the Sichuan peppercorns and dried chilli and stir-fry for 30 seconds until fragrant. Add 1 tablespoon vegetable oil to the wok. Add the Sichuan peppercorns and dried chilli and stir-fry for 30 seconds until fragrant. Stir in the garlic, ginger, shallot and white parts of the spring onions. Cook for 1–2 minutes, stirring frequently, until softened and aromatic. Stir in the garlic, ginger, shallot and white parts of the spring onions. Cook for 1–2 minutes, stirring frequently, until softened and aromatic. Add the chilli bean paste to the wok and stir-fry for 30 seconds to release its flavour. Add the chilli bean paste to the wok and stir-fry for 30 seconds to release its flavour. Add the haggis to the wok and mix well. Once the haggis is fully incorporated and sizzling, gently fold in the cooked aubergines, being careful not to break them apart. Cook for 2–3 minutes to combine the flavours. Add the haggis to the wok and mix well. Once the haggis is fully incorporated and sizzling, gently fold in the cooked aubergines, being careful not to break them apart. Cook for 2–3 minutes to combine the flavours. To make the sauce, mix together the light soy sauce, dark soy sauce, rice vinegar, sugar, sesame oil, chilli oil (if using) and 50ml/2fl oz water in a bowl. Pour the sauce into the wok and stir well to coat all of the ingredients. Simmer for 1–2 minutes until the sauce thickens slightly. To make the sauce, mix together the light soy sauce, dark soy sauce, rice vinegar, sugar, sesame oil, chilli oil (if using) and 50ml/2fl oz water in a bowl. Pour the sauce into the wok and stir well to coat all of the ingredients. Simmer for 1–2 minutes until the sauce thickens slightly. Transfer the stir fry to a serving dish. Garnish with the green parts of the spring onions, sesame seeds, coriander, crushed peanuts and chilli oil. Fluff the rice with a fork to separate the grains and serve the rice with the stir fry. Transfer the stir fry to a serving dish. Garnish with the green parts of the spring onions, sesame seeds, coriander, crushed peanuts and chilli oil. Fluff the rice with a fork to separate the grains and serve the rice with the stir fry. | {
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"title": "Sichuan haggis and aubergine stir fry recipe",
"content": "To make the rice, rinse the rice thoroughly under cold water until the water runs clear.Place the rice and 300ml/10fl oz water in a large non-stick saucepan. Bring to a gentle boil over a medium–high heat with the lid off.Cook for about 15 minutes, or until the water has evaporated. Once the water is fully absorbed, remove the saucepan from the heat.Cover the saucepan with a lid and leave the rice to steam for 5–10 minutes. This ensures the grains finish cooking and remain tender. Set aside and keep warm. To make the stir fry, place the aubergine in a bowl of salted water and leave to soak for 10 minutes. Drain thoroughly and pat dry with kitchen paper. This imparts the flavour into the aubergine. It is very important to make sure they are completely dry before frying.Heat 2–3 tablespoons vegetable oil in a large wok or frying pan over a medium–high heat. Fry the aubergine, in batches if necessary, for about 3–4 minutes, or until softened and golden. Transfer to kitchen paper to drain. Add 1 tablespoon vegetable oil to the wok. Add the Sichuan peppercorns and dried chilli and stir-fry for 30 seconds until fragrant.Stir in the garlic, ginger, shallot and white parts of the spring onions. Cook for 1–2 minutes, stirring frequently, until softened and aromatic.Add the chilli bean paste to the wok and stir-fry for 30 seconds to release its flavour.Add the haggis to the wok and mix well. Once the haggis is fully incorporated and sizzling, gently fold in the cooked aubergines, being careful not to break them apart. Cook for 2–3 minutes to combine the flavours. To make the sauce, mix together the light soy sauce, dark soy sauce, rice vinegar, sugar, sesame oil, chilli oil (if using) and 50ml/2fl oz water in a bowl. Pour the sauce into the wok and stir well to coat all of the ingredients. Simmer for 1–2 minutes until the sauce thickens slightly. Transfer the stir fry to a serving dish. Garnish with the green parts of the spring onions, sesame seeds, coriander, crushed peanuts and chilli oil. Fluff the rice with a fork to separate the grains and serve the rice with the stir fry. To make the rice, rinse the rice thoroughly under cold water until the water runs clear. To make the rice, rinse the rice thoroughly under cold water until the water runs clear. Place the rice and 300ml/10fl oz water in a large non-stick saucepan. Bring to a gentle boil over a medium–high heat with the lid off. Place the rice and 300ml/10fl oz water in a large non-stick saucepan. Bring to a gentle boil over a medium–high heat with the lid off. Cook for about 15 minutes, or until the water has evaporated. Once the water is fully absorbed, remove the saucepan from the heat. Cook for about 15 minutes, or until the water has evaporated. Once the water is fully absorbed, remove the saucepan from the heat. Cover the saucepan with a lid and leave the rice to steam for 5–10 minutes. This ensures the grains finish cooking and remain tender. Set aside and keep warm. Cover the saucepan with a lid and leave the rice to steam for 5–10 minutes. This ensures the grains finish cooking and remain tender. Set aside and keep warm. To make the stir fry, place the aubergine in a bowl of salted water and leave to soak for 10 minutes. Drain thoroughly and pat dry with kitchen paper. This imparts the flavour into the aubergine. It is very important to make sure they are completely dry before frying. To make the stir fry, place the aubergine in a bowl of salted water and leave to soak for 10 minutes. Drain thoroughly and pat dry with kitchen paper. This imparts the flavour into the aubergine. It is very important to make sure they are completely dry before frying. Heat 2–3 tablespoons vegetable oil in a large wok or frying pan over a medium–high heat. Fry the aubergine, in batches if necessary, for about 3–4 minutes, or until softened and golden. Transfer to kitchen paper to drain. Heat 2–3 tablespoons vegetable oil in a large wok or frying pan over a medium–high heat. Fry the aubergine, in batches if necessary, for about 3–4 minutes, or until softened and golden. Transfer to kitchen paper to drain. Add 1 tablespoon vegetable oil to the wok. Add the Sichuan peppercorns and dried chilli and stir-fry for 30 seconds until fragrant. Add 1 tablespoon vegetable oil to the wok. Add the Sichuan peppercorns and dried chilli and stir-fry for 30 seconds until fragrant. Stir in the garlic, ginger, shallot and white parts of the spring onions. Cook for 1–2 minutes, stirring frequently, until softened and aromatic. Stir in the garlic, ginger, shallot and white parts of the spring onions. Cook for 1–2 minutes, stirring frequently, until softened and aromatic. Add the chilli bean paste to the wok and stir-fry for 30 seconds to release its flavour. Add the chilli bean paste to the wok and stir-fry for 30 seconds to release its flavour. Add the haggis to the wok and mix well. Once the haggis is fully incorporated and sizzling, gently fold in the cooked aubergines, being careful not to break them apart. Cook for 2–3 minutes to combine the flavours. Add the haggis to the wok and mix well. Once the haggis is fully incorporated and sizzling, gently fold in the cooked aubergines, being careful not to break them apart. Cook for 2–3 minutes to combine the flavours. To make the sauce, mix together the light soy sauce, dark soy sauce, rice vinegar, sugar, sesame oil, chilli oil (if using) and 50ml/2fl oz water in a bowl. Pour the sauce into the wok and stir well to coat all of the ingredients. Simmer for 1–2 minutes until the sauce thickens slightly. To make the sauce, mix together the light soy sauce, dark soy sauce, rice vinegar, sugar, sesame oil, chilli oil (if using) and 50ml/2fl oz water in a bowl. Pour the sauce into the wok and stir well to coat all of the ingredients. Simmer for 1–2 minutes until the sauce thickens slightly. Transfer the stir fry to a serving dish. Garnish with the green parts of the spring onions, sesame seeds, coriander, crushed peanuts and chilli oil. Fluff the rice with a fork to separate the grains and serve the rice with the stir fry. Transfer the stir fry to a serving dish. Garnish with the green parts of the spring onions, sesame seeds, coriander, crushed peanuts and chilli oil. Fluff the rice with a fork to separate the grains and serve the rice with the stir fry."
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} | 7bd6978cab83f81188f99ccf54ba08e9542b38abe3c329dd231447fc37ef223b | Coconut fish curry recipe
An average of 4.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconutfishcurry_89979_16x9.jpg A creamy fish curry with just enough spice, power it up with sweet potato and spinach to get you on your way to five a day. 1 green chilli, roughly choppedpinch dried chilli flakes2 tbsp vegetable oil½ lemon, juice onlyhandful fresh coriander, plus extra for garnish 1 green chilli, roughly chopped pinch dried chilli flakes 2 tbsp vegetable oil ½ lemon, juice only handful fresh coriander, plus extra for garnish 1 tbsp vegetable oil1 onion, sliced1 garlic clove, crushed1 large sweet potato, peeled and chopped 1 tsp curry powder1 tsp cumin 150/5oz cod or pollack fillet, skinned and chopped (frozen is fine)½ tin coconut milk1 handful spinach leaves, or 2 blocks frozen spinach, defrosted and liquid squeezed out½ lime, juice onlysalt, to taste 1 tbsp vegetable oil 1 onion, sliced 1 garlic clove, crushed 1 large sweet potato, peeled and chopped 1 tsp curry powder 1 tsp cumin 150/5oz cod or pollack fillet, skinned and chopped (frozen is fine) ½ tin coconut milk 1 handful spinach leaves, or 2 blocks frozen spinach, defrosted and liquid squeezed out ½ lime, juice only salt, to taste Method For the spice paste, place all of the spice paste ingredients into a food processor and blend until smooth. (You can use a pestle and mortar for this, too.)For the curry, heat the vegetable oil in a wok and gently fry the onion and garlic for 4-5 minutes, or until softened. Add the sweet potato, curry powder and cumin and continue to fry for further 5-10 minutes, until the sweet potato has softened, then add the fish and two tablespoons of the spice paste. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer.Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 minutes, then stir in the coriander.Spoon the curry into a bowl and serve. For the spice paste, place all of the spice paste ingredients into a food processor and blend until smooth. (You can use a pestle and mortar for this, too.) For the spice paste, place all of the spice paste ingredients into a food processor and blend until smooth. (You can use a pestle and mortar for this, too.) For the curry, heat the vegetable oil in a wok and gently fry the onion and garlic for 4-5 minutes, or until softened. Add the sweet potato, curry powder and cumin and continue to fry for further 5-10 minutes, until the sweet potato has softened, then add the fish and two tablespoons of the spice paste. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer. For the curry, heat the vegetable oil in a wok and gently fry the onion and garlic for 4-5 minutes, or until softened. Add the sweet potato, curry powder and cumin and continue to fry for further 5-10 minutes, until the sweet potato has softened, then add the fish and two tablespoons of the spice paste. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer. Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 minutes, then stir in the coriander. Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 minutes, then stir in the coriander. Spoon the curry into a bowl and serve. Spoon the curry into a bowl and serve. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Coconut fish curry recipe",
"content": "An average of 4.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconutfishcurry_89979_16x9.jpg A creamy fish curry with just enough spice, power it up with sweet potato and spinach to get you on your way to five a day. 1 green chilli, roughly choppedpinch dried chilli flakes2 tbsp vegetable oil½ lemon, juice onlyhandful fresh coriander, plus extra for garnish 1 green chilli, roughly chopped pinch dried chilli flakes 2 tbsp vegetable oil ½ lemon, juice only handful fresh coriander, plus extra for garnish 1 tbsp vegetable oil1 onion, sliced1 garlic clove, crushed1 large sweet potato, peeled and chopped 1 tsp curry powder1 tsp cumin 150/5oz cod or pollack fillet, skinned and chopped (frozen is fine)½ tin coconut milk1 handful spinach leaves, or 2 blocks frozen spinach, defrosted and liquid squeezed out½ lime, juice onlysalt, to taste 1 tbsp vegetable oil 1 onion, sliced 1 garlic clove, crushed 1 large sweet potato, peeled and chopped 1 tsp curry powder 1 tsp cumin 150/5oz cod or pollack fillet, skinned and chopped (frozen is fine) ½ tin coconut milk 1 handful spinach leaves, or 2 blocks frozen spinach, defrosted and liquid squeezed out ½ lime, juice only salt, to taste Method For the spice paste, place all of the spice paste ingredients into a food processor and blend until smooth. (You can use a pestle and mortar for this, too.)For the curry, heat the vegetable oil in a wok and gently fry the onion and garlic for 4-5 minutes, or until softened. Add the sweet potato, curry powder and cumin and continue to fry for further 5-10 minutes, until the sweet potato has softened, then add the fish and two tablespoons of the spice paste. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer.Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 minutes, then stir in the coriander.Spoon the curry into a bowl and serve. For the spice paste, place all of the spice paste ingredients into a food processor and blend until smooth. (You can use a pestle and mortar for this, too.) For the spice paste, place all of the spice paste ingredients into a food processor and blend until smooth. (You can use a pestle and mortar for this, too.) For the curry, heat the vegetable oil in a wok and gently fry the onion and garlic for 4-5 minutes, or until softened. Add the sweet potato, curry powder and cumin and continue to fry for further 5-10 minutes, until the sweet potato has softened, then add the fish and two tablespoons of the spice paste. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer. For the curry, heat the vegetable oil in a wok and gently fry the onion and garlic for 4-5 minutes, or until softened. Add the sweet potato, curry powder and cumin and continue to fry for further 5-10 minutes, until the sweet potato has softened, then add the fish and two tablespoons of the spice paste. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer. Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 minutes, then stir in the coriander. Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 minutes, then stir in the coriander. Spoon the curry into a bowl and serve. Spoon the curry into a bowl and serve."
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} | 64b4985ed8b57b89cdab01efc4fa0305b4cfd2d44e2404b23a3119a29957c144 | Lemon rice recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemonrice_86737_16x9.jpg This South Indian dish goes well with seafood and vegetables. Curry leaves are used frequently in this part of India. When you find a fresh bunch, put them to dry on a towel on top of the boiler, then place them in an airtight jar to use as needed. 2½ tbsp vegetable oil½ tsp mustard seedspinch fenugreek seeds1 tsp split chana dal1 tsp urid dal2-3 dried red chillies, left whole 1 rounded tsp chopped fresh ginger¼ tsp ground turmeric4 tbsp roasted peanuts10 curry leaves, torn in halfsalt, to taste3 tbsp lemon juice, or to taste350g/12oz freshly cooked basmati rice 2½ tbsp vegetable oil ½ tsp mustard seeds pinch fenugreek seeds 1 tsp split chana dal 1 tsp urid dal 2-3 dried red chillies, left whole 1 rounded tsp chopped fresh ginger ¼ tsp ground turmeric 4 tbsp roasted peanuts 10 curry leaves, torn in half salt, to taste 3 tbsp lemon juice, or to taste 350g/12oz freshly cooked basmati rice Method Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned.Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds.Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much.To serve, place the rice onto serving plates. Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned. Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned. Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds. Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds. Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much. Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much. To serve, place the rice onto serving plates. To serve, place the rice onto serving plates. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lemonrice_86737",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lemon rice recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemonrice_86737_16x9.jpg This South Indian dish goes well with seafood and vegetables. Curry leaves are used frequently in this part of India. When you find a fresh bunch, put them to dry on a towel on top of the boiler, then place them in an airtight jar to use as needed. 2½ tbsp vegetable oil½ tsp mustard seedspinch fenugreek seeds1 tsp split chana dal1 tsp urid dal2-3 dried red chillies, left whole 1 rounded tsp chopped fresh ginger¼ tsp ground turmeric4 tbsp roasted peanuts10 curry leaves, torn in halfsalt, to taste3 tbsp lemon juice, or to taste350g/12oz freshly cooked basmati rice 2½ tbsp vegetable oil ½ tsp mustard seeds pinch fenugreek seeds 1 tsp split chana dal 1 tsp urid dal 2-3 dried red chillies, left whole 1 rounded tsp chopped fresh ginger ¼ tsp ground turmeric 4 tbsp roasted peanuts 10 curry leaves, torn in half salt, to taste 3 tbsp lemon juice, or to taste 350g/12oz freshly cooked basmati rice Method Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned.Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds.Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much.To serve, place the rice onto serving plates. Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned. Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned. Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds. Add the ginger, ground turmeric, peanuts, curry leaves and salt, to taste, and cook for about 40 seconds. Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much. Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much. To serve, place the rice onto serving plates. To serve, place the rice onto serving plates."
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"$oid": "68bacff1eb3bdbfd0cc00714"
} | 142333058c80d37407316f686fa6e938acbdaede74f50695ec906cb6bbaac7ab | Spiced crabcakes with tamarind mayonnaise recipe
An average of 5.0 out of 5 stars from 1 rating The peppery tamarind mayonnaise complements the crabcakes wonderfully and a lightly dressed salad helps to make it a lovely lunch. 4 tbsp vegetable oil1 small onion, finely choppedthumb-sized piece fresh ginger, peeled and finely chopped2 small garlic cloves, finely chopped2 tsp ground coriander¼-½ tsp red chilli powdersalt, to taste1 tsp garam masala2 tbsp lemon juice25g/1oz fresh coriander leaves and stalks, chopped 400g/14oz prepared crab meat1 large free-range egg2½ tbsp mayonnaise 9-10 pieces of thick bread, made into crumbs in a food processor 4 tbsp vegetable oil 1 small onion, finely chopped thumb-sized piece fresh ginger, peeled and finely chopped 2 small garlic cloves, finely chopped 2 tsp ground coriander ¼-½ tsp red chilli powder salt, to taste 1 tsp garam masala 2 tbsp lemon juice 25g/1oz fresh coriander leaves and stalks, chopped 400g/14oz prepared crab meat 1 large free-range egg 2½ tbsp mayonnaise 9-10 pieces of thick bread, made into crumbs in a food processor 80g/3oz mayonnaise50ml/2fl oz milksalt, to taste¼ tsp freshly ground black pepper1 tbsp tamarind paste, or to tastehandful fresh coriander leaves and stalks, choppedlightly dressed salad leaves, to serve 80g/3oz mayonnaise 50ml/2fl oz milk salt, to taste ¼ tsp freshly ground black pepper 1 tbsp tamarind paste, or to taste handful fresh coriander leaves and stalks, chopped lightly dressed salad leaves, to serve Method Preheat the oven to 170C/325F/Gas 3.Heat half the oil in a non-stick pan and fry the onion for about four minutes, or until soft. Add the ginger and garlic and cook for another 40 seconds. Stir in the coriander, red chilli powder, salt and garam masala and cook for another 20 seconds then take off the heat. Place into a large bowl.Add the lemon juice, fresh coriander, crab, egg and mayonnaise to the onion mixture in the bowl. Stir well and add the breadcrumbs. Divide into eight equal portions and form each into a circular shape.Heat one tbsp of oil in a non-stick pan and cook the crabcakes in batches over a low moderate heat for about two minutes on each side, or until golden brown adding more oil as needed. Place the cooked crabcakes on a baking tray and place them into the oven to stay warm while you cook the others.For the tamarind mayonnaise, place all the tamarind mayonnaise ingredients into a bowl and whisk together. Season to taste.To serve, take the warm crabcakes out of the oven, put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Heat half the oil in a non-stick pan and fry the onion for about four minutes, or until soft. Add the ginger and garlic and cook for another 40 seconds. Stir in the coriander, red chilli powder, salt and garam masala and cook for another 20 seconds then take off the heat. Place into a large bowl. Heat half the oil in a non-stick pan and fry the onion for about four minutes, or until soft. Add the ginger and garlic and cook for another 40 seconds. Stir in the coriander, red chilli powder, salt and garam masala and cook for another 20 seconds then take off the heat. Place into a large bowl. Add the lemon juice, fresh coriander, crab, egg and mayonnaise to the onion mixture in the bowl. Stir well and add the breadcrumbs. Divide into eight equal portions and form each into a circular shape. Add the lemon juice, fresh coriander, crab, egg and mayonnaise to the onion mixture in the bowl. Stir well and add the breadcrumbs. Divide into eight equal portions and form each into a circular shape. Heat one tbsp of oil in a non-stick pan and cook the crabcakes in batches over a low moderate heat for about two minutes on each side, or until golden brown adding more oil as needed. Heat one tbsp of oil in a non-stick pan and cook the crabcakes in batches over a low moderate heat for about two minutes on each side, or until golden brown adding more oil as needed. Place the cooked crabcakes on a baking tray and place them into the oven to stay warm while you cook the others. Place the cooked crabcakes on a baking tray and place them into the oven to stay warm while you cook the others. For the tamarind mayonnaise, place all the tamarind mayonnaise ingredients into a bowl and whisk together. Season to taste. For the tamarind mayonnaise, place all the tamarind mayonnaise ingredients into a bowl and whisk together. Season to taste. To serve, take the warm crabcakes out of the oven, put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side. To serve, take the warm crabcakes out of the oven, put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side. | {
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"url": "https://www.bbc.co.uk/food/recipes/spicedcrabcakeswitht_86739",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced crabcakes with tamarind mayonnaise recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating The peppery tamarind mayonnaise complements the crabcakes wonderfully and a lightly dressed salad helps to make it a lovely lunch. 4 tbsp vegetable oil1 small onion, finely choppedthumb-sized piece fresh ginger, peeled and finely chopped2 small garlic cloves, finely chopped2 tsp ground coriander¼-½ tsp red chilli powdersalt, to taste1 tsp garam masala2 tbsp lemon juice25g/1oz fresh coriander leaves and stalks, chopped 400g/14oz prepared crab meat1 large free-range egg2½ tbsp mayonnaise 9-10 pieces of thick bread, made into crumbs in a food processor 4 tbsp vegetable oil 1 small onion, finely chopped thumb-sized piece fresh ginger, peeled and finely chopped 2 small garlic cloves, finely chopped 2 tsp ground coriander ¼-½ tsp red chilli powder salt, to taste 1 tsp garam masala 2 tbsp lemon juice 25g/1oz fresh coriander leaves and stalks, chopped 400g/14oz prepared crab meat 1 large free-range egg 2½ tbsp mayonnaise 9-10 pieces of thick bread, made into crumbs in a food processor 80g/3oz mayonnaise50ml/2fl oz milksalt, to taste¼ tsp freshly ground black pepper1 tbsp tamarind paste, or to tastehandful fresh coriander leaves and stalks, choppedlightly dressed salad leaves, to serve 80g/3oz mayonnaise 50ml/2fl oz milk salt, to taste ¼ tsp freshly ground black pepper 1 tbsp tamarind paste, or to taste handful fresh coriander leaves and stalks, chopped lightly dressed salad leaves, to serve Method Preheat the oven to 170C/325F/Gas 3.Heat half the oil in a non-stick pan and fry the onion for about four minutes, or until soft. Add the ginger and garlic and cook for another 40 seconds. Stir in the coriander, red chilli powder, salt and garam masala and cook for another 20 seconds then take off the heat. Place into a large bowl.Add the lemon juice, fresh coriander, crab, egg and mayonnaise to the onion mixture in the bowl. Stir well and add the breadcrumbs. Divide into eight equal portions and form each into a circular shape.Heat one tbsp of oil in a non-stick pan and cook the crabcakes in batches over a low moderate heat for about two minutes on each side, or until golden brown adding more oil as needed. Place the cooked crabcakes on a baking tray and place them into the oven to stay warm while you cook the others.For the tamarind mayonnaise, place all the tamarind mayonnaise ingredients into a bowl and whisk together. Season to taste.To serve, take the warm crabcakes out of the oven, put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Heat half the oil in a non-stick pan and fry the onion for about four minutes, or until soft. Add the ginger and garlic and cook for another 40 seconds. Stir in the coriander, red chilli powder, salt and garam masala and cook for another 20 seconds then take off the heat. Place into a large bowl. Heat half the oil in a non-stick pan and fry the onion for about four minutes, or until soft. Add the ginger and garlic and cook for another 40 seconds. Stir in the coriander, red chilli powder, salt and garam masala and cook for another 20 seconds then take off the heat. Place into a large bowl. Add the lemon juice, fresh coriander, crab, egg and mayonnaise to the onion mixture in the bowl. Stir well and add the breadcrumbs. Divide into eight equal portions and form each into a circular shape. Add the lemon juice, fresh coriander, crab, egg and mayonnaise to the onion mixture in the bowl. Stir well and add the breadcrumbs. Divide into eight equal portions and form each into a circular shape. Heat one tbsp of oil in a non-stick pan and cook the crabcakes in batches over a low moderate heat for about two minutes on each side, or until golden brown adding more oil as needed. Heat one tbsp of oil in a non-stick pan and cook the crabcakes in batches over a low moderate heat for about two minutes on each side, or until golden brown adding more oil as needed. Place the cooked crabcakes on a baking tray and place them into the oven to stay warm while you cook the others. Place the cooked crabcakes on a baking tray and place them into the oven to stay warm while you cook the others. For the tamarind mayonnaise, place all the tamarind mayonnaise ingredients into a bowl and whisk together. Season to taste. For the tamarind mayonnaise, place all the tamarind mayonnaise ingredients into a bowl and whisk together. Season to taste. To serve, take the warm crabcakes out of the oven, put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side. To serve, take the warm crabcakes out of the oven, put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side."
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"$oid": "68bacff2eb3bdbfd0cc00715"
} | 3e4a725ce9a37f08c0362371fd5f8e746d6c868d94765ae2495f86d81bff41bf | British beef Raj curry recipe
An average of 4.5 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/british_beef_raj_curry_70957_16x9.jpg This beef curry is a version of a childhood memory of one of Rick Stein’s mum’s curries. The curry is finished with sultanas and desiccated coconut. Serve with chutney, salted fish and poppadoms. 25g/1oz butter750g/1lb 10oz chuck steak, cut into 4cm/1½in cubes2 medium onions, sliced3 garlic cloves, crushed1 tsp Kashmiri chilli powder1 tsp ground turmeric1½ tbsp garam masala1½ tsp salt600ml/20fl oz beef stock50g/1¾oz desiccated coconut100g/3½oz sultanas 25g/1oz butter 750g/1lb 10oz chuck steak, cut into 4cm/1½in cubes 2 medium onions, sliced 3 garlic cloves, crushed 1 tsp Kashmiri chilli powder 1 tsp ground turmeric 1½ tbsp garam masala 1½ tsp salt 600ml/20fl oz beef stock 50g/1¾oz desiccated coconut 100g/3½oz sultanas choose from: Bombay duck (or any dried, salted fish such as dried anchovies, available from Asian shops), apple chutney, tamarind chutney, sliced bananas, grated coconut and/or poppadoms choose from: Bombay duck (or any dried, salted fish such as dried anchovies, available from Asian shops), apple chutney, tamarind chutney, sliced bananas, grated coconut and/or poppadoms Method Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute.Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve. Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute. Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute. Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve. Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/british_beef_raj_curry_70957",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "British beef Raj curry recipe",
"content": "An average of 4.5 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/british_beef_raj_curry_70957_16x9.jpg This beef curry is a version of a childhood memory of one of Rick Stein’s mum’s curries. The curry is finished with sultanas and desiccated coconut. Serve with chutney, salted fish and poppadoms. 25g/1oz butter750g/1lb 10oz chuck steak, cut into 4cm/1½in cubes2 medium onions, sliced3 garlic cloves, crushed1 tsp Kashmiri chilli powder1 tsp ground turmeric1½ tbsp garam masala1½ tsp salt600ml/20fl oz beef stock50g/1¾oz desiccated coconut100g/3½oz sultanas 25g/1oz butter 750g/1lb 10oz chuck steak, cut into 4cm/1½in cubes 2 medium onions, sliced 3 garlic cloves, crushed 1 tsp Kashmiri chilli powder 1 tsp ground turmeric 1½ tbsp garam masala 1½ tsp salt 600ml/20fl oz beef stock 50g/1¾oz desiccated coconut 100g/3½oz sultanas choose from: Bombay duck (or any dried, salted fish such as dried anchovies, available from Asian shops), apple chutney, tamarind chutney, sliced bananas, grated coconut and/or poppadoms choose from: Bombay duck (or any dried, salted fish such as dried anchovies, available from Asian shops), apple chutney, tamarind chutney, sliced bananas, grated coconut and/or poppadoms Method Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute.Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve. Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry for a few minutes until browned and then remove to a plate. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute. Add the garlic and fry for one minute, then return the meat to the pan, along with any juices on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the salt, and cook for one minute. Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve. Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam masala and serve."
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"$oid": "68bacff2eb3bdbfd0cc00716"
} | abe0f7490d23580176cf787d1410112cd66b298a538abeb7e5c99c808c923196 | Salmon pasta recipe
An average of 4.4 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_pasta_36158_16x9.jpg For such a simple dish, this salmon pasta tastes really special. Slowly cooking the leeks and spring onions brings out their sweetness which complements the salmon so well. A good recipe for date night! Each serving provides 669 kcal, 36g protein, 25.9g carbohydrate (of which 3.1g sugars), 46.1g fat (of which 17.4g saturates), 1.3g fibre and 0.19g salt. 160g/5¾oz short pasta, such as penne 25g/1oz butter 1 tbsp olive oil 1 large leek, thinly sliced 4 spring onions, thinly sliced 1 tbsp fresh thyme leaves 2 x 120g/4¼oz salmon fillets, skin removed1 lemon, zest and juice3 tbsp full-fat crème fraîchesalt and freshly ground black pepper 160g/5¾oz short pasta, such as penne 25g/1oz butter 1 tbsp olive oil 1 large leek, thinly sliced 4 spring onions, thinly sliced 1 tbsp fresh thyme leaves 2 x 120g/4¼oz salmon fillets, skin removed 1 lemon, zest and juice 3 tbsp full-fat crème fraîche salt and freshly ground black pepper Method Cook the pasta in a saucepan of boiling water according to the packet instructions until just tender (al dente). Drain and reserve 100ml/3½fl oz cooking water. Meanwhile, heat the butter and oil in a shallow casserole dish or frying pan with a lid over a medium–low heat. Fry the leek, spring onion and thyme leaves for 5 minutes, stirring regularly until starting to soften. Do not allow the leeks to take on any colour – keep an eye on them and reduce the temperature if necessary. Place the salmon fillets on top of the leeks, season really well with salt and pepper and add the lemon zest and juice. Cover with a lid and continue to cook for 5 minutes. Remove the lid, flip the salmon over, cover and cook for a further 3 minutes. Transfer the salmon to a plate and set aside. Stir the crème fraîche into the leek mixture then slowly add the reserved pasta water. Bring to a bubble and season to taste with salt and pepper. Stir in the pasta and allow to heat through. Divide between two plates and flake a salmon fillet over each plate. Cook the pasta in a saucepan of boiling water according to the packet instructions until just tender (al dente). Drain and reserve 100ml/3½fl oz cooking water. Cook the pasta in a saucepan of boiling water according to the packet instructions until just tender (al dente). Drain and reserve 100ml/3½fl oz cooking water. Meanwhile, heat the butter and oil in a shallow casserole dish or frying pan with a lid over a medium–low heat. Fry the leek, spring onion and thyme leaves for 5 minutes, stirring regularly until starting to soften. Do not allow the leeks to take on any colour – keep an eye on them and reduce the temperature if necessary. Meanwhile, heat the butter and oil in a shallow casserole dish or frying pan with a lid over a medium–low heat. Fry the leek, spring onion and thyme leaves for 5 minutes, stirring regularly until starting to soften. Do not allow the leeks to take on any colour – keep an eye on them and reduce the temperature if necessary. Place the salmon fillets on top of the leeks, season really well with salt and pepper and add the lemon zest and juice. Cover with a lid and continue to cook for 5 minutes. Remove the lid, flip the salmon over, cover and cook for a further 3 minutes. Place the salmon fillets on top of the leeks, season really well with salt and pepper and add the lemon zest and juice. Cover with a lid and continue to cook for 5 minutes. Remove the lid, flip the salmon over, cover and cook for a further 3 minutes. Transfer the salmon to a plate and set aside. Stir the crème fraîche into the leek mixture then slowly add the reserved pasta water. Bring to a bubble and season to taste with salt and pepper. Transfer the salmon to a plate and set aside. Stir the crème fraîche into the leek mixture then slowly add the reserved pasta water. Bring to a bubble and season to taste with salt and pepper. Stir in the pasta and allow to heat through. Divide between two plates and flake a salmon fillet over each plate. Stir in the pasta and allow to heat through. Divide between two plates and flake a salmon fillet over each plate. | {
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"content": "An average of 4.4 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_pasta_36158_16x9.jpg For such a simple dish, this salmon pasta tastes really special. Slowly cooking the leeks and spring onions brings out their sweetness which complements the salmon so well. A good recipe for date night! Each serving provides 669 kcal, 36g protein, 25.9g carbohydrate (of which 3.1g sugars), 46.1g fat (of which 17.4g saturates), 1.3g fibre and 0.19g salt. 160g/5¾oz short pasta, such as penne 25g/1oz butter 1 tbsp olive oil 1 large leek, thinly sliced 4 spring onions, thinly sliced 1 tbsp fresh thyme leaves 2 x 120g/4¼oz salmon fillets, skin removed1 lemon, zest and juice3 tbsp full-fat crème fraîchesalt and freshly ground black pepper 160g/5¾oz short pasta, such as penne 25g/1oz butter 1 tbsp olive oil 1 large leek, thinly sliced 4 spring onions, thinly sliced 1 tbsp fresh thyme leaves 2 x 120g/4¼oz salmon fillets, skin removed 1 lemon, zest and juice 3 tbsp full-fat crème fraîche salt and freshly ground black pepper Method Cook the pasta in a saucepan of boiling water according to the packet instructions until just tender (al dente). Drain and reserve 100ml/3½fl oz cooking water. Meanwhile, heat the butter and oil in a shallow casserole dish or frying pan with a lid over a medium–low heat. Fry the leek, spring onion and thyme leaves for 5 minutes, stirring regularly until starting to soften. Do not allow the leeks to take on any colour – keep an eye on them and reduce the temperature if necessary. Place the salmon fillets on top of the leeks, season really well with salt and pepper and add the lemon zest and juice. Cover with a lid and continue to cook for 5 minutes. Remove the lid, flip the salmon over, cover and cook for a further 3 minutes. Transfer the salmon to a plate and set aside. Stir the crème fraîche into the leek mixture then slowly add the reserved pasta water. Bring to a bubble and season to taste with salt and pepper. Stir in the pasta and allow to heat through. Divide between two plates and flake a salmon fillet over each plate. Cook the pasta in a saucepan of boiling water according to the packet instructions until just tender (al dente). Drain and reserve 100ml/3½fl oz cooking water. Cook the pasta in a saucepan of boiling water according to the packet instructions until just tender (al dente). Drain and reserve 100ml/3½fl oz cooking water. Meanwhile, heat the butter and oil in a shallow casserole dish or frying pan with a lid over a medium–low heat. Fry the leek, spring onion and thyme leaves for 5 minutes, stirring regularly until starting to soften. Do not allow the leeks to take on any colour – keep an eye on them and reduce the temperature if necessary. Meanwhile, heat the butter and oil in a shallow casserole dish or frying pan with a lid over a medium–low heat. Fry the leek, spring onion and thyme leaves for 5 minutes, stirring regularly until starting to soften. Do not allow the leeks to take on any colour – keep an eye on them and reduce the temperature if necessary. Place the salmon fillets on top of the leeks, season really well with salt and pepper and add the lemon zest and juice. Cover with a lid and continue to cook for 5 minutes. Remove the lid, flip the salmon over, cover and cook for a further 3 minutes. Place the salmon fillets on top of the leeks, season really well with salt and pepper and add the lemon zest and juice. Cover with a lid and continue to cook for 5 minutes. Remove the lid, flip the salmon over, cover and cook for a further 3 minutes. Transfer the salmon to a plate and set aside. Stir the crème fraîche into the leek mixture then slowly add the reserved pasta water. Bring to a bubble and season to taste with salt and pepper. Transfer the salmon to a plate and set aside. Stir the crème fraîche into the leek mixture then slowly add the reserved pasta water. Bring to a bubble and season to taste with salt and pepper. Stir in the pasta and allow to heat through. Divide between two plates and flake a salmon fillet over each plate. Stir in the pasta and allow to heat through. Divide between two plates and flake a salmon fillet over each plate."
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} | 6cdaab42d5133d81bae809729788edd7c8dd99fbea1630988269a918ccdd5267 | Beef and lentil meatball subs recipe
Beef and lentil meatball subs with tomato sauce and ricotta An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_and_lentil_meatball_89965_16x9.jpg Stuff split baguettes with homemade meatballs, add ricotta for creaminess and finish with herby tomato sauce on top. 50ml/2fl oz milk80g/3oz breadcrumbs500g/1lb 2oz beef or pork mince150g/5½oz cooked small green or black lentils 1 free-range egg30g/1oz parmesan, gratedbig pinch dried oregano 4 tbsp olive oil2 small onions, chopped3 garlic cloves, finely chopped 1 large sprig fresh thyme, leaves only, 2 fresh bay leaves or 4 fresh sage leaves 400g tin chopped tomatoes 50ml/2fl oz milk 80g/3oz breadcrumbs 500g/1lb 2oz beef or pork mince 150g/5½oz cooked small green or black lentils 1 free-range egg 30g/1oz parmesan, grated big pinch dried oregano 4 tbsp olive oil 2 small onions, chopped 3 garlic cloves, finely chopped 1 large sprig fresh thyme, leaves only, 2 fresh bay leaves or 4 fresh sage leaves 400g tin chopped tomatoes 1 large baguette 100g/3½oz ricottasalt and freshly ground black pepper 1 large baguette 100g/3½oz ricotta salt and freshly ground black pepper Method Combine the milk and breadcrumbs in a large mixing bowl. Set aside to soak for 5 minutes.Add the mince, lentils, egg, parmesan and oregano to the bowl. Season generously with salt and pepper, then knead the mixture for around 3 minutes until cohesive and sticky. Wet your hands and roll the mixture into little balls about the size of ping-pong balls, compressing them as much as you can. Set aside.Heat 2 tablespoons oil in a large, lidded frying pan over a medium heat. Add the meatballs and fry in a single layer, in batches if necessary, for 5–8 minutes until nicely browned, then set aside on a plate.Add the remaining 2 tablespoons oil and the onion to the same pan, then cook over a medium heat for around 8 minutes. Add the garlic and thyme leaves and cook for 2 minutes until aromatic. Add the chopped tomatoes and season well with salt and pepper. Bring the sauce to a simmer and add the meatballs to the pan, spooning some of the tomato sauce over them. Put the lid on and gently simmer over a low-medium heat for around 25–30 minutes, until the meatballs are piping hot and fully cooked through. Remove the pan from the heat.Slice a baguette in half lengthways, slather with the ricotta, add the meatballs along the length of the baguette, spooning over some of the sauce, then sandwich the baguette shut and cut into four sandwiches to serve. Combine the milk and breadcrumbs in a large mixing bowl. Set aside to soak for 5 minutes. Combine the milk and breadcrumbs in a large mixing bowl. Set aside to soak for 5 minutes. Add the mince, lentils, egg, parmesan and oregano to the bowl. Season generously with salt and pepper, then knead the mixture for around 3 minutes until cohesive and sticky. Wet your hands and roll the mixture into little balls about the size of ping-pong balls, compressing them as much as you can. Set aside. Add the mince, lentils, egg, parmesan and oregano to the bowl. Season generously with salt and pepper, then knead the mixture for around 3 minutes until cohesive and sticky. Wet your hands and roll the mixture into little balls about the size of ping-pong balls, compressing them as much as you can. Set aside. Heat 2 tablespoons oil in a large, lidded frying pan over a medium heat. Add the meatballs and fry in a single layer, in batches if necessary, for 5–8 minutes until nicely browned, then set aside on a plate. Heat 2 tablespoons oil in a large, lidded frying pan over a medium heat. Add the meatballs and fry in a single layer, in batches if necessary, for 5–8 minutes until nicely browned, then set aside on a plate. Add the remaining 2 tablespoons oil and the onion to the same pan, then cook over a medium heat for around 8 minutes. Add the garlic and thyme leaves and cook for 2 minutes until aromatic. Add the chopped tomatoes and season well with salt and pepper. Add the remaining 2 tablespoons oil and the onion to the same pan, then cook over a medium heat for around 8 minutes. Add the garlic and thyme leaves and cook for 2 minutes until aromatic. Add the chopped tomatoes and season well with salt and pepper. Bring the sauce to a simmer and add the meatballs to the pan, spooning some of the tomato sauce over them. Put the lid on and gently simmer over a low-medium heat for around 25–30 minutes, until the meatballs are piping hot and fully cooked through. Remove the pan from the heat. Bring the sauce to a simmer and add the meatballs to the pan, spooning some of the tomato sauce over them. Put the lid on and gently simmer over a low-medium heat for around 25–30 minutes, until the meatballs are piping hot and fully cooked through. Remove the pan from the heat. Slice a baguette in half lengthways, slather with the ricotta, add the meatballs along the length of the baguette, spooning over some of the sauce, then sandwich the baguette shut and cut into four sandwiches to serve. Slice a baguette in half lengthways, slather with the ricotta, add the meatballs along the length of the baguette, spooning over some of the sauce, then sandwich the baguette shut and cut into four sandwiches to serve. Recipe tips Eat warm or wrap in greaseproof paper twisted at each end to secure tightly for later. | {
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"title": "Beef and lentil meatball subs recipe",
"content": "Beef and lentil meatball subs with tomato sauce and ricotta An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_and_lentil_meatball_89965_16x9.jpg Stuff split baguettes with homemade meatballs, add ricotta for creaminess and finish with herby tomato sauce on top. 50ml/2fl oz milk80g/3oz breadcrumbs500g/1lb 2oz beef or pork mince150g/5½oz cooked small green or black lentils 1 free-range egg30g/1oz parmesan, gratedbig pinch dried oregano 4 tbsp olive oil2 small onions, chopped3 garlic cloves, finely chopped 1 large sprig fresh thyme, leaves only, 2 fresh bay leaves or 4 fresh sage leaves 400g tin chopped tomatoes 50ml/2fl oz milk 80g/3oz breadcrumbs 500g/1lb 2oz beef or pork mince 150g/5½oz cooked small green or black lentils 1 free-range egg 30g/1oz parmesan, grated big pinch dried oregano 4 tbsp olive oil 2 small onions, chopped 3 garlic cloves, finely chopped 1 large sprig fresh thyme, leaves only, 2 fresh bay leaves or 4 fresh sage leaves 400g tin chopped tomatoes 1 large baguette 100g/3½oz ricottasalt and freshly ground black pepper 1 large baguette 100g/3½oz ricotta salt and freshly ground black pepper Method Combine the milk and breadcrumbs in a large mixing bowl. Set aside to soak for 5 minutes.Add the mince, lentils, egg, parmesan and oregano to the bowl. Season generously with salt and pepper, then knead the mixture for around 3 minutes until cohesive and sticky. Wet your hands and roll the mixture into little balls about the size of ping-pong balls, compressing them as much as you can. Set aside.Heat 2 tablespoons oil in a large, lidded frying pan over a medium heat. Add the meatballs and fry in a single layer, in batches if necessary, for 5–8 minutes until nicely browned, then set aside on a plate.Add the remaining 2 tablespoons oil and the onion to the same pan, then cook over a medium heat for around 8 minutes. Add the garlic and thyme leaves and cook for 2 minutes until aromatic. Add the chopped tomatoes and season well with salt and pepper. Bring the sauce to a simmer and add the meatballs to the pan, spooning some of the tomato sauce over them. Put the lid on and gently simmer over a low-medium heat for around 25–30 minutes, until the meatballs are piping hot and fully cooked through. Remove the pan from the heat.Slice a baguette in half lengthways, slather with the ricotta, add the meatballs along the length of the baguette, spooning over some of the sauce, then sandwich the baguette shut and cut into four sandwiches to serve. Combine the milk and breadcrumbs in a large mixing bowl. Set aside to soak for 5 minutes. Combine the milk and breadcrumbs in a large mixing bowl. Set aside to soak for 5 minutes. Add the mince, lentils, egg, parmesan and oregano to the bowl. Season generously with salt and pepper, then knead the mixture for around 3 minutes until cohesive and sticky. Wet your hands and roll the mixture into little balls about the size of ping-pong balls, compressing them as much as you can. Set aside. Add the mince, lentils, egg, parmesan and oregano to the bowl. Season generously with salt and pepper, then knead the mixture for around 3 minutes until cohesive and sticky. Wet your hands and roll the mixture into little balls about the size of ping-pong balls, compressing them as much as you can. Set aside. Heat 2 tablespoons oil in a large, lidded frying pan over a medium heat. Add the meatballs and fry in a single layer, in batches if necessary, for 5–8 minutes until nicely browned, then set aside on a plate. Heat 2 tablespoons oil in a large, lidded frying pan over a medium heat. Add the meatballs and fry in a single layer, in batches if necessary, for 5–8 minutes until nicely browned, then set aside on a plate. Add the remaining 2 tablespoons oil and the onion to the same pan, then cook over a medium heat for around 8 minutes. Add the garlic and thyme leaves and cook for 2 minutes until aromatic. Add the chopped tomatoes and season well with salt and pepper. Add the remaining 2 tablespoons oil and the onion to the same pan, then cook over a medium heat for around 8 minutes. Add the garlic and thyme leaves and cook for 2 minutes until aromatic. Add the chopped tomatoes and season well with salt and pepper. Bring the sauce to a simmer and add the meatballs to the pan, spooning some of the tomato sauce over them. Put the lid on and gently simmer over a low-medium heat for around 25–30 minutes, until the meatballs are piping hot and fully cooked through. Remove the pan from the heat. Bring the sauce to a simmer and add the meatballs to the pan, spooning some of the tomato sauce over them. Put the lid on and gently simmer over a low-medium heat for around 25–30 minutes, until the meatballs are piping hot and fully cooked through. Remove the pan from the heat. Slice a baguette in half lengthways, slather with the ricotta, add the meatballs along the length of the baguette, spooning over some of the sauce, then sandwich the baguette shut and cut into four sandwiches to serve. Slice a baguette in half lengthways, slather with the ricotta, add the meatballs along the length of the baguette, spooning over some of the sauce, then sandwich the baguette shut and cut into four sandwiches to serve. Recipe tips Eat warm or wrap in greaseproof paper twisted at each end to secure tightly for later."
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} | 72b0cd74e4701219979a1f267e69bde1698cb2ee205635450317d4d521f5f473 | Mary's beef burgers recipe
Beef burgers with beetroot and carrot slaw An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_burger_with_98749_16x9.jpg You must make Mary Berry's burger recipe. The crunchy, fiery slaw is perfect alongside or served separately as a salad. 500g/1lb 2oz lean beef mince50g/1¾oz fresh white breadcrumbs2 tsp Dijon mustard1 tbsp sun-dried tomato paste1 small onion, finely chopped1 tbsp chopped fresh marjoram3 tbsp chopped flatleaf parsley1 free-range egg yolk2 tbsp oilsalt and freshly ground black pepper 500g/1lb 2oz lean beef mince 50g/1¾oz fresh white breadcrumbs 2 tsp Dijon mustard 1 tbsp sun-dried tomato paste 1 small onion, finely chopped 1 tbsp chopped fresh marjoram 3 tbsp chopped flatleaf parsley 1 free-range egg yolk 2 tbsp oil salt and freshly ground black pepper 4 tbsp full-fat mayonnaise½ lemon, juice onlydash sugar1 tbsp hot horseradish sauce1 large carrot, peeled and coarsely grated150g/5½oz raw beetroot, peeled and grated2 sticks celery, very finely chopped2 spring onions, chopped3 tbsp chopped flatleaf parsley2 tsp Dijon mustardsalt and freshly ground black pepper 4 tbsp full-fat mayonnaise ½ lemon, juice only dash sugar 1 tbsp hot horseradish sauce 1 large carrot, peeled and coarsely grated 150g/5½oz raw beetroot, peeled and grated 2 sticks celery, very finely chopped 2 spring onions, chopped 3 tbsp chopped flatleaf parsley 2 tsp Dijon mustard salt and freshly ground black pepper 6 burger or brioche buns, cut in half2 large beefsteak tomatoes, thickly sliced1 Little Gem, leaves separated6 large gherkins, thinly sliced 6 burger or brioche buns, cut in half 2 large beefsteak tomatoes, thickly sliced 1 Little Gem, leaves separated 6 large gherkins, thinly sliced Method To make the burgers, measure all the ingredients except the oil into a large bowl, season with salt and pepper and mix with your hands to combine. Shape into six fairly flat burgers. Place in the fridge until needed.To make the slaw, measure out the mayonnaise, mustard, a squeeze of lemon juice, sugar and horseradish into a salad bowl, season with salt and pepper and stir to combine. Add the carrot, beetroot, celery, spring onion and parsley and stir until coated in the sauce.Heat the oil in a large frying pan until piping hot. Fry the burgers for 3–5 minutes on each side, or until browned and just cooked through.Griddle the flat side of the buns on the griddle pan until toasted, top with a burger, a slice of tomato, lettuce, gherkins and any sauces or chutney of your choice. Serve the slaw on the side. To make the burgers, measure all the ingredients except the oil into a large bowl, season with salt and pepper and mix with your hands to combine. Shape into six fairly flat burgers. Place in the fridge until needed. To make the burgers, measure all the ingredients except the oil into a large bowl, season with salt and pepper and mix with your hands to combine. Shape into six fairly flat burgers. Place in the fridge until needed. To make the slaw, measure out the mayonnaise, mustard, a squeeze of lemon juice, sugar and horseradish into a salad bowl, season with salt and pepper and stir to combine. Add the carrot, beetroot, celery, spring onion and parsley and stir until coated in the sauce. To make the slaw, measure out the mayonnaise, mustard, a squeeze of lemon juice, sugar and horseradish into a salad bowl, season with salt and pepper and stir to combine. Add the carrot, beetroot, celery, spring onion and parsley and stir until coated in the sauce. Heat the oil in a large frying pan until piping hot. Fry the burgers for 3–5 minutes on each side, or until browned and just cooked through. Heat the oil in a large frying pan until piping hot. Fry the burgers for 3–5 minutes on each side, or until browned and just cooked through. Griddle the flat side of the buns on the griddle pan until toasted, top with a burger, a slice of tomato, lettuce, gherkins and any sauces or chutney of your choice. Serve the slaw on the side. Griddle the flat side of the buns on the griddle pan until toasted, top with a burger, a slice of tomato, lettuce, gherkins and any sauces or chutney of your choice. Serve the slaw on the side. Recipe tips The burgers can be made and kept for up to a day ahead. They also freeze well raw. The slaw can be made up to 8 hours ahead. | {
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"content": "Beef burgers with beetroot and carrot slaw An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_burger_with_98749_16x9.jpg You must make Mary Berry's burger recipe. The crunchy, fiery slaw is perfect alongside or served separately as a salad. 500g/1lb 2oz lean beef mince50g/1¾oz fresh white breadcrumbs2 tsp Dijon mustard1 tbsp sun-dried tomato paste1 small onion, finely chopped1 tbsp chopped fresh marjoram3 tbsp chopped flatleaf parsley1 free-range egg yolk2 tbsp oilsalt and freshly ground black pepper 500g/1lb 2oz lean beef mince 50g/1¾oz fresh white breadcrumbs 2 tsp Dijon mustard 1 tbsp sun-dried tomato paste 1 small onion, finely chopped 1 tbsp chopped fresh marjoram 3 tbsp chopped flatleaf parsley 1 free-range egg yolk 2 tbsp oil salt and freshly ground black pepper 4 tbsp full-fat mayonnaise½ lemon, juice onlydash sugar1 tbsp hot horseradish sauce1 large carrot, peeled and coarsely grated150g/5½oz raw beetroot, peeled and grated2 sticks celery, very finely chopped2 spring onions, chopped3 tbsp chopped flatleaf parsley2 tsp Dijon mustardsalt and freshly ground black pepper 4 tbsp full-fat mayonnaise ½ lemon, juice only dash sugar 1 tbsp hot horseradish sauce 1 large carrot, peeled and coarsely grated 150g/5½oz raw beetroot, peeled and grated 2 sticks celery, very finely chopped 2 spring onions, chopped 3 tbsp chopped flatleaf parsley 2 tsp Dijon mustard salt and freshly ground black pepper 6 burger or brioche buns, cut in half2 large beefsteak tomatoes, thickly sliced1 Little Gem, leaves separated6 large gherkins, thinly sliced 6 burger or brioche buns, cut in half 2 large beefsteak tomatoes, thickly sliced 1 Little Gem, leaves separated 6 large gherkins, thinly sliced Method To make the burgers, measure all the ingredients except the oil into a large bowl, season with salt and pepper and mix with your hands to combine. Shape into six fairly flat burgers. Place in the fridge until needed.To make the slaw, measure out the mayonnaise, mustard, a squeeze of lemon juice, sugar and horseradish into a salad bowl, season with salt and pepper and stir to combine. Add the carrot, beetroot, celery, spring onion and parsley and stir until coated in the sauce.Heat the oil in a large frying pan until piping hot. Fry the burgers for 3–5 minutes on each side, or until browned and just cooked through.Griddle the flat side of the buns on the griddle pan until toasted, top with a burger, a slice of tomato, lettuce, gherkins and any sauces or chutney of your choice. Serve the slaw on the side. To make the burgers, measure all the ingredients except the oil into a large bowl, season with salt and pepper and mix with your hands to combine. Shape into six fairly flat burgers. Place in the fridge until needed. To make the burgers, measure all the ingredients except the oil into a large bowl, season with salt and pepper and mix with your hands to combine. Shape into six fairly flat burgers. Place in the fridge until needed. To make the slaw, measure out the mayonnaise, mustard, a squeeze of lemon juice, sugar and horseradish into a salad bowl, season with salt and pepper and stir to combine. Add the carrot, beetroot, celery, spring onion and parsley and stir until coated in the sauce. To make the slaw, measure out the mayonnaise, mustard, a squeeze of lemon juice, sugar and horseradish into a salad bowl, season with salt and pepper and stir to combine. Add the carrot, beetroot, celery, spring onion and parsley and stir until coated in the sauce. Heat the oil in a large frying pan until piping hot. Fry the burgers for 3–5 minutes on each side, or until browned and just cooked through. Heat the oil in a large frying pan until piping hot. Fry the burgers for 3–5 minutes on each side, or until browned and just cooked through. Griddle the flat side of the buns on the griddle pan until toasted, top with a burger, a slice of tomato, lettuce, gherkins and any sauces or chutney of your choice. Serve the slaw on the side. Griddle the flat side of the buns on the griddle pan until toasted, top with a burger, a slice of tomato, lettuce, gherkins and any sauces or chutney of your choice. Serve the slaw on the side. Recipe tips The burgers can be made and kept for up to a day ahead. They also freeze well raw. The slaw can be made up to 8 hours ahead."
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} | 1ab0100abcd6715fc7aaa4cdaeb9701a70a9bedb3793a055d4ab78b6e32edbd3 | Paneer and vegetable skewers recipe
An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneerandvegetablesk_86440_16x9.jpg Paneer is the main vegetarian protein eaten in India and it is a perfect foil for Indian flavours. 125ml/4½fl oz Greek-style yoghurtsmall knob fresh ginger, peeled and roughly chopped2-3 garlic cloves, peeled and finely choppedsalt, to taste½ tsp chilli powder, or to taste1 tsp garam masala2 tbsp lemon juice, or to taste2 tbsp vegetable oil1 tbsp gram flour (chickpea flour)1 tsp cumin powderseeds of 6 green cardamom, ground 125ml/4½fl oz Greek-style yoghurt small knob fresh ginger, peeled and roughly chopped 2-3 garlic cloves, peeled and finely chopped salt, to taste ½ tsp chilli powder, or to taste 1 tsp garam masala 2 tbsp lemon juice, or to taste 2 tbsp vegetable oil 1 tbsp gram flour (chickpea flour) 1 tsp cumin powder seeds of 6 green cardamom, ground 300g/10½oz paneer, cut into 2.5cm/1in cubes 1 large onion, cut into 2.5cm/1in cubes1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubesoil, for greasing6 wooden skewers, soaked for an hour2 tbsp butter, melted, for drizzlingchaat masala (a dried spice mixture available from Asian grocers), to sprinkle 300g/10½oz paneer, cut into 2.5cm/1in cubes 1 large onion, cut into 2.5cm/1in cubes 1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubes oil, for greasing 6 wooden skewers, soaked for an hour 2 tbsp butter, melted, for drizzling chaat masala (a dried spice mixture available from Asian grocers), to sprinkle Method For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge.Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet. Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges.Sprinkle with chaat masala and serve. They are also great served with a green chutney. For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge. For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet. Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges. Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges. Sprinkle with chaat masala and serve. They are also great served with a green chutney. Sprinkle with chaat masala and serve. They are also great served with a green chutney. | {
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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/paneerandvegetablesk_86440_16x9.jpg Paneer is the main vegetarian protein eaten in India and it is a perfect foil for Indian flavours. 125ml/4½fl oz Greek-style yoghurtsmall knob fresh ginger, peeled and roughly chopped2-3 garlic cloves, peeled and finely choppedsalt, to taste½ tsp chilli powder, or to taste1 tsp garam masala2 tbsp lemon juice, or to taste2 tbsp vegetable oil1 tbsp gram flour (chickpea flour)1 tsp cumin powderseeds of 6 green cardamom, ground 125ml/4½fl oz Greek-style yoghurt small knob fresh ginger, peeled and roughly chopped 2-3 garlic cloves, peeled and finely chopped salt, to taste ½ tsp chilli powder, or to taste 1 tsp garam masala 2 tbsp lemon juice, or to taste 2 tbsp vegetable oil 1 tbsp gram flour (chickpea flour) 1 tsp cumin powder seeds of 6 green cardamom, ground 300g/10½oz paneer, cut into 2.5cm/1in cubes 1 large onion, cut into 2.5cm/1in cubes1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubesoil, for greasing6 wooden skewers, soaked for an hour2 tbsp butter, melted, for drizzlingchaat masala (a dried spice mixture available from Asian grocers), to sprinkle 300g/10½oz paneer, cut into 2.5cm/1in cubes 1 large onion, cut into 2.5cm/1in cubes 1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubes oil, for greasing 6 wooden skewers, soaked for an hour 2 tbsp butter, melted, for drizzling chaat masala (a dried spice mixture available from Asian grocers), to sprinkle Method For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge.Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet. Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges.Sprinkle with chaat masala and serve. They are also great served with a green chutney. For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge. For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet. Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges. Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges. Sprinkle with chaat masala and serve. They are also great served with a green chutney. Sprinkle with chaat masala and serve. They are also great served with a green chutney."
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} | 033ac384f3bd1fc975c4afaa136821a315237c98b56c9d910da786b623aef7e9 | Goan lamb curry recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goan_mutton_curry_with_54906_16x9.jpg James Martin's easy Goan lamb curry is hot, sour and coconutty. Serve with an easy pilau rice. 1 tsp cumin seeds1 tsp coriander seeds1 stick cinnamon1kg/2lb 2oz leg of lamb or mutton, boned and cut into 2.5cm/1in cubes2 onions, finely sliced2 garlic cloves, crushed2.5cm/1in piece fresh root ginger, finely grated2 long red chillies, sliced3 tbsp tamarind paste1 tsp amchoor (mango powder)500ml/18fl oz beef stock90g/3½oz desiccated coconut1 x 400ml/14fl oz can coconut milk2 tbsp fresh coriander leaves 1 tsp cumin seeds 1 tsp coriander seeds 1 stick cinnamon 1kg/2lb 2oz leg of lamb or mutton, boned and cut into 2.5cm/1in cubes 2 onions, finely sliced 2 garlic cloves, crushed 2.5cm/1in piece fresh root ginger, finely grated 2 long red chillies, sliced 3 tbsp tamarind paste 1 tsp amchoor (mango powder) 500ml/18fl oz beef stock 90g/3½oz desiccated coconut 1 x 400ml/14fl oz can coconut milk 2 tbsp fresh coriander leaves 2 tbsp vegetable oil1 onion, finely diced1 garlic clove, crushed3 green cardamom pods, split1 tsp ground coriander1 tsp ground cumin1 tsp turmeric3 cloves1 cinnamon stick8 curry leaves400g/14oz basmati rice½ lemon, juice only 2 tbsp vegetable oil 1 onion, finely diced 1 garlic clove, crushed 3 green cardamom pods, split 1 tsp ground coriander 1 tsp ground cumin 1 tsp turmeric 3 cloves 1 cinnamon stick 8 curry leaves 400g/14oz basmati rice ½ lemon, juice only 200g/7oz Greek-style yoghurt200g/7oz mango chutney 200g/7oz Greek-style yoghurt 200g/7oz mango chutney Method For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder.Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside.Add the onions and cook for 10 minutes, or until soft and golden-brown.Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute.Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid.Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper.For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes. Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves.Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney. For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder. For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder. Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside. Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside. Add the onions and cook for 10 minutes, or until soft and golden-brown. Add the onions and cook for 10 minutes, or until soft and golden-brown. Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute. Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute. Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid. Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid. Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper. Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper. For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes. For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes. Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves. Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves. Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney. Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney. | {
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"title": "Goan lamb curry recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goan_mutton_curry_with_54906_16x9.jpg James Martin's easy Goan lamb curry is hot, sour and coconutty. Serve with an easy pilau rice. 1 tsp cumin seeds1 tsp coriander seeds1 stick cinnamon1kg/2lb 2oz leg of lamb or mutton, boned and cut into 2.5cm/1in cubes2 onions, finely sliced2 garlic cloves, crushed2.5cm/1in piece fresh root ginger, finely grated2 long red chillies, sliced3 tbsp tamarind paste1 tsp amchoor (mango powder)500ml/18fl oz beef stock90g/3½oz desiccated coconut1 x 400ml/14fl oz can coconut milk2 tbsp fresh coriander leaves 1 tsp cumin seeds 1 tsp coriander seeds 1 stick cinnamon 1kg/2lb 2oz leg of lamb or mutton, boned and cut into 2.5cm/1in cubes 2 onions, finely sliced 2 garlic cloves, crushed 2.5cm/1in piece fresh root ginger, finely grated 2 long red chillies, sliced 3 tbsp tamarind paste 1 tsp amchoor (mango powder) 500ml/18fl oz beef stock 90g/3½oz desiccated coconut 1 x 400ml/14fl oz can coconut milk 2 tbsp fresh coriander leaves 2 tbsp vegetable oil1 onion, finely diced1 garlic clove, crushed3 green cardamom pods, split1 tsp ground coriander1 tsp ground cumin1 tsp turmeric3 cloves1 cinnamon stick8 curry leaves400g/14oz basmati rice½ lemon, juice only 2 tbsp vegetable oil 1 onion, finely diced 1 garlic clove, crushed 3 green cardamom pods, split 1 tsp ground coriander 1 tsp ground cumin 1 tsp turmeric 3 cloves 1 cinnamon stick 8 curry leaves 400g/14oz basmati rice ½ lemon, juice only 200g/7oz Greek-style yoghurt200g/7oz mango chutney 200g/7oz Greek-style yoghurt 200g/7oz mango chutney Method For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder.Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside.Add the onions and cook for 10 minutes, or until soft and golden-brown.Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute.Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid.Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper.For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes. Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves.Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney. For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder. For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder. Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside. Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside. Add the onions and cook for 10 minutes, or until soft and golden-brown. Add the onions and cook for 10 minutes, or until soft and golden-brown. Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute. Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute. Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid. Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid. Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper. Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper. For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes. For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes. Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves. Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves. Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney. Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney."
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} | 1c236c63262b48962b4e67baeb75f9dee1ed05ddadf01fa91c2ce0c47d5586b2 | Indian chicken stew recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/koliishtewchickenste_87479_16x9.jpg This delicious spicy chicken dish is packed with fresh Indian flavours such as mace, curry leaves and other spices. 3 tbsp vegetable oil2 boneless chicken breast, cut into four pieces, dusted with little flour, salt, freshly ground black pepper and ground cinnamon2 star anise2.5cm/1in cinnamon stick2-3 green cardamom pods, lightly crushed4 cloves4-6 black peppercorns1 blade mace1 green chilli, slit open20g/¾oz fresh ginger, peeled, sliced into matchsticks2 medium onions, thinly sliced8-10 fresh curry leaves1 tsp ground turmeric2 tsp ground coriander½ tsp ground black pepper¼ tsp ground cinnamon400ml/14fl oz coconut milk10-12 baby plum or cherry tomatoes 3 tbsp vegetable oil 2 boneless chicken breast, cut into four pieces, dusted with little flour, salt, freshly ground black pepper and ground cinnamon 2 star anise 2.5cm/1in cinnamon stick 2-3 green cardamom pods, lightly crushed 4 cloves 4-6 black peppercorns 1 blade mace 1 green chilli, slit open 20g/¾oz fresh ginger, peeled, sliced into matchsticks 2 medium onions, thinly sliced 8-10 fresh curry leaves 1 tsp ground turmeric 2 tsp ground coriander ½ tsp ground black pepper ¼ tsp ground cinnamon 400ml/14fl oz coconut milk 10-12 baby plum or cherry tomatoes steamed ricechopped celery leavesshiso cress (or punnet cress if unavailable) steamed rice chopped celery leaves shiso cress (or punnet cress if unavailable) Method Heat one tablespoon of the vegetable oil in a large pan over a low heat. When the oil is hot, add the chicken breast pieces and fry gently, but do not allow to colour. When the chicken pieces are almost cooked through, remove from the pan and set aside until required.Heat the remaining two tablespoons of vegetable oil and add the cinnamon stick, cardamom pods, cloves, peppercorns and mace. Fry until the spices start to crackle, then add the chilli, ginger, onions and curry leaves.Fry the spices and onions for 4-5 minutes, or until onions are translucent.Add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes.Add the coconut milk and heat to a gentle simmer. Add the cooked chicken pieces and the tomatoes and simmer for 3-4 minutes, or until the chicken is completely cooked through (no pink should remain when the chicken is cut into).To serve, place a spoonful of steamed rice onto each plate and then place a spoonful of the chicken stew alongside. Garnish with celery and shisho cress. Heat one tablespoon of the vegetable oil in a large pan over a low heat. When the oil is hot, add the chicken breast pieces and fry gently, but do not allow to colour. When the chicken pieces are almost cooked through, remove from the pan and set aside until required. Heat one tablespoon of the vegetable oil in a large pan over a low heat. When the oil is hot, add the chicken breast pieces and fry gently, but do not allow to colour. When the chicken pieces are almost cooked through, remove from the pan and set aside until required. Heat the remaining two tablespoons of vegetable oil and add the cinnamon stick, cardamom pods, cloves, peppercorns and mace. Fry until the spices start to crackle, then add the chilli, ginger, onions and curry leaves. Heat the remaining two tablespoons of vegetable oil and add the cinnamon stick, cardamom pods, cloves, peppercorns and mace. Fry until the spices start to crackle, then add the chilli, ginger, onions and curry leaves. Fry the spices and onions for 4-5 minutes, or until onions are translucent. Fry the spices and onions for 4-5 minutes, or until onions are translucent. Add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes. Add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes. Add the coconut milk and heat to a gentle simmer. Add the coconut milk and heat to a gentle simmer. Add the cooked chicken pieces and the tomatoes and simmer for 3-4 minutes, or until the chicken is completely cooked through (no pink should remain when the chicken is cut into). Add the cooked chicken pieces and the tomatoes and simmer for 3-4 minutes, or until the chicken is completely cooked through (no pink should remain when the chicken is cut into). To serve, place a spoonful of steamed rice onto each plate and then place a spoonful of the chicken stew alongside. Garnish with celery and shisho cress. To serve, place a spoonful of steamed rice onto each plate and then place a spoonful of the chicken stew alongside. Garnish with celery and shisho cress. | {
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"title": "Indian chicken stew recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/koliishtewchickenste_87479_16x9.jpg This delicious spicy chicken dish is packed with fresh Indian flavours such as mace, curry leaves and other spices. 3 tbsp vegetable oil2 boneless chicken breast, cut into four pieces, dusted with little flour, salt, freshly ground black pepper and ground cinnamon2 star anise2.5cm/1in cinnamon stick2-3 green cardamom pods, lightly crushed4 cloves4-6 black peppercorns1 blade mace1 green chilli, slit open20g/¾oz fresh ginger, peeled, sliced into matchsticks2 medium onions, thinly sliced8-10 fresh curry leaves1 tsp ground turmeric2 tsp ground coriander½ tsp ground black pepper¼ tsp ground cinnamon400ml/14fl oz coconut milk10-12 baby plum or cherry tomatoes 3 tbsp vegetable oil 2 boneless chicken breast, cut into four pieces, dusted with little flour, salt, freshly ground black pepper and ground cinnamon 2 star anise 2.5cm/1in cinnamon stick 2-3 green cardamom pods, lightly crushed 4 cloves 4-6 black peppercorns 1 blade mace 1 green chilli, slit open 20g/¾oz fresh ginger, peeled, sliced into matchsticks 2 medium onions, thinly sliced 8-10 fresh curry leaves 1 tsp ground turmeric 2 tsp ground coriander ½ tsp ground black pepper ¼ tsp ground cinnamon 400ml/14fl oz coconut milk 10-12 baby plum or cherry tomatoes steamed ricechopped celery leavesshiso cress (or punnet cress if unavailable) steamed rice chopped celery leaves shiso cress (or punnet cress if unavailable) Method Heat one tablespoon of the vegetable oil in a large pan over a low heat. When the oil is hot, add the chicken breast pieces and fry gently, but do not allow to colour. When the chicken pieces are almost cooked through, remove from the pan and set aside until required.Heat the remaining two tablespoons of vegetable oil and add the cinnamon stick, cardamom pods, cloves, peppercorns and mace. Fry until the spices start to crackle, then add the chilli, ginger, onions and curry leaves.Fry the spices and onions for 4-5 minutes, or until onions are translucent.Add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes.Add the coconut milk and heat to a gentle simmer. Add the cooked chicken pieces and the tomatoes and simmer for 3-4 minutes, or until the chicken is completely cooked through (no pink should remain when the chicken is cut into).To serve, place a spoonful of steamed rice onto each plate and then place a spoonful of the chicken stew alongside. Garnish with celery and shisho cress. Heat one tablespoon of the vegetable oil in a large pan over a low heat. When the oil is hot, add the chicken breast pieces and fry gently, but do not allow to colour. When the chicken pieces are almost cooked through, remove from the pan and set aside until required. Heat one tablespoon of the vegetable oil in a large pan over a low heat. When the oil is hot, add the chicken breast pieces and fry gently, but do not allow to colour. When the chicken pieces are almost cooked through, remove from the pan and set aside until required. Heat the remaining two tablespoons of vegetable oil and add the cinnamon stick, cardamom pods, cloves, peppercorns and mace. Fry until the spices start to crackle, then add the chilli, ginger, onions and curry leaves. Heat the remaining two tablespoons of vegetable oil and add the cinnamon stick, cardamom pods, cloves, peppercorns and mace. Fry until the spices start to crackle, then add the chilli, ginger, onions and curry leaves. Fry the spices and onions for 4-5 minutes, or until onions are translucent. Fry the spices and onions for 4-5 minutes, or until onions are translucent. Add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes. Add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes. Add the coconut milk and heat to a gentle simmer. Add the coconut milk and heat to a gentle simmer. Add the cooked chicken pieces and the tomatoes and simmer for 3-4 minutes, or until the chicken is completely cooked through (no pink should remain when the chicken is cut into). Add the cooked chicken pieces and the tomatoes and simmer for 3-4 minutes, or until the chicken is completely cooked through (no pink should remain when the chicken is cut into). To serve, place a spoonful of steamed rice onto each plate and then place a spoonful of the chicken stew alongside. Garnish with celery and shisho cress. To serve, place a spoonful of steamed rice onto each plate and then place a spoonful of the chicken stew alongside. Garnish with celery and shisho cress."
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} | 9e143a6f3baf83904c4cb389c34b9dc001fe63c221af93c23f8b98a8aed03a42 | Art masala (eight-spice mix) recipe
An average of 4.0 out of 5 stars from 8 ratings Nadiya's own masala blend – to her own taste, as a family garam masala should be. 28g/1oz cardamom pods2 bay leaves34g/1¼oz fennel seeds100g/3½oz cumin seeds or ground cumin38g/1½oz ground cinnamon100g/3½oz ground turmeric44g/1½oz chilli powder200g/7oz curry powder 28g/1oz cardamom pods 2 bay leaves 34g/1¼oz fennel seeds 100g/3½oz cumin seeds or ground cumin 38g/1½oz ground cinnamon 100g/3½oz ground turmeric 44g/1½oz chilli powder 200g/7oz curry powder Method Start by using a spice grinder, if you can, which is the best tool for the job. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices.Put the cardamom pods in the grinder, husk and all. Blend to a fine powder, then pour out into a large bowl.Put the bay leaves, fennel and cumin into the grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds. They need the seeds to get them moving enough to crush to a powder. Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well blended.Add the ground cinnamon and turmeric to the bowl and mix. Add the chilli powder, mix again. Lastly, add the curry powder and give everything a good stir.That’s it. Now you have your very own nine spice. Transfer into a jar or jars and you are ready to go! Start by using a spice grinder, if you can, which is the best tool for the job. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices. Start by using a spice grinder, if you can, which is the best tool for the job. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices. Put the cardamom pods in the grinder, husk and all. Blend to a fine powder, then pour out into a large bowl. Put the cardamom pods in the grinder, husk and all. Blend to a fine powder, then pour out into a large bowl. Put the bay leaves, fennel and cumin into the grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds. They need the seeds to get them moving enough to crush to a powder. Put the bay leaves, fennel and cumin into the grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds. They need the seeds to get them moving enough to crush to a powder. Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well blended. Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well blended. Add the ground cinnamon and turmeric to the bowl and mix. Add the ground cinnamon and turmeric to the bowl and mix. Add the chilli powder, mix again. Add the chilli powder, mix again. Lastly, add the curry powder and give everything a good stir. Lastly, add the curry powder and give everything a good stir. That’s it. Now you have your very own nine spice. Transfer into a jar or jars and you are ready to go! That’s it. Now you have your very own nine spice. Transfer into a jar or jars and you are ready to go! | {
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"title": "Art masala (eight-spice mix) recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings Nadiya's own masala blend – to her own taste, as a family garam masala should be. 28g/1oz cardamom pods2 bay leaves34g/1¼oz fennel seeds100g/3½oz cumin seeds or ground cumin38g/1½oz ground cinnamon100g/3½oz ground turmeric44g/1½oz chilli powder200g/7oz curry powder 28g/1oz cardamom pods 2 bay leaves 34g/1¼oz fennel seeds 100g/3½oz cumin seeds or ground cumin 38g/1½oz ground cinnamon 100g/3½oz ground turmeric 44g/1½oz chilli powder 200g/7oz curry powder Method Start by using a spice grinder, if you can, which is the best tool for the job. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices.Put the cardamom pods in the grinder, husk and all. Blend to a fine powder, then pour out into a large bowl.Put the bay leaves, fennel and cumin into the grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds. They need the seeds to get them moving enough to crush to a powder. Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well blended.Add the ground cinnamon and turmeric to the bowl and mix. Add the chilli powder, mix again. Lastly, add the curry powder and give everything a good stir.That’s it. Now you have your very own nine spice. Transfer into a jar or jars and you are ready to go! Start by using a spice grinder, if you can, which is the best tool for the job. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices. Start by using a spice grinder, if you can, which is the best tool for the job. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices. Put the cardamom pods in the grinder, husk and all. Blend to a fine powder, then pour out into a large bowl. Put the cardamom pods in the grinder, husk and all. Blend to a fine powder, then pour out into a large bowl. Put the bay leaves, fennel and cumin into the grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds. They need the seeds to get them moving enough to crush to a powder. Put the bay leaves, fennel and cumin into the grinder and blitz to a powder. If your grinder is small, you can do each spice alone, but just note that when doing the bay leaves, always blend them with the fennel seeds. They need the seeds to get them moving enough to crush to a powder. Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well blended. Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important to make sure that the mix is well blended. Add the ground cinnamon and turmeric to the bowl and mix. Add the ground cinnamon and turmeric to the bowl and mix. Add the chilli powder, mix again. Add the chilli powder, mix again. Lastly, add the curry powder and give everything a good stir. Lastly, add the curry powder and give everything a good stir. That’s it. Now you have your very own nine spice. Transfer into a jar or jars and you are ready to go! That’s it. Now you have your very own nine spice. Transfer into a jar or jars and you are ready to go!"
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} | 7a78d5395e0d5201b482b8df547f31398d7be9ff4a03e7d8138a53eb0aaa5d64 | Honey-roasted spicy leg of lamb recipe
An average of 4.7 out of 5 stars from 7 ratings This leg of lamb is slightly spicy, lemony, and at first bite, a little sweet. Honey and lemon is a fantastic combination and the spices just add to it. As with all roast lamb, it needs time to marinate properly and takes time to cook. 2.2kg/41b 13½oz leg of lamb 2.2kg/41b 13½oz leg of lamb 2 tbsp vegetable oil5 tbsp lemon juice15g/½oz fresh ginger, peeled and roughly chopped6 large cloves garlic, peeled and roughly chopped1 tbsp ground cumin 1 tbsp ground coriander ¼tsp red chilli powdersalt, to taste 1 tbsp garam masala½tsp freshly ground black pepper2 tbsp water 2 tbsp vegetable oil 5 tbsp lemon juice 15g/½oz fresh ginger, peeled and roughly chopped 6 large cloves garlic, peeled and roughly chopped 1 tbsp ground cumin 1 tbsp ground coriander ¼tsp red chilli powder salt, to taste 1 tbsp garam masala ½tsp freshly ground black pepper 2 tbsp water 100g/3½oz almonds, blanched100ml/3½fl oz Greek yoghurt1½ tbsp honey 100g/3½oz almonds, blanched 100ml/3½fl oz Greek yoghurt 1½ tbsp honey Method Blend together all the ingredients for the marinade in a blender or food processor.Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a short, sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Place the lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a minimum of 6-8 hours. For the honey rub, blend together 70g/2½oz of the almonds, the yoghurt and half the honey in a blender or food processor. Take the lamb out of the fridge and remove the plastic bag. Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking. Preheat the oven to 225C/425F/Gas 7 and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C/350F/Gas 4 and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20-30 minutes.Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130-150C. The higher the temperature the more well cooked the meat will be. Remove the lamb from the oven. Cover it with foil and allow to rest for 15 minutes. Pour out the juices, spoon off any excess fat, and serve it on the side. Serve the lamb with roasted potatoes and a vegetable of your choice. Blend together all the ingredients for the marinade in a blender or food processor. Blend together all the ingredients for the marinade in a blender or food processor. Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a short, sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Place the lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a minimum of 6-8 hours. Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a short, sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Place the lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a minimum of 6-8 hours. For the honey rub, blend together 70g/2½oz of the almonds, the yoghurt and half the honey in a blender or food processor. Take the lamb out of the fridge and remove the plastic bag. Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking. For the honey rub, blend together 70g/2½oz of the almonds, the yoghurt and half the honey in a blender or food processor. Take the lamb out of the fridge and remove the plastic bag. Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking. Preheat the oven to 225C/425F/Gas 7 and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C/350F/Gas 4 and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20-30 minutes. Preheat the oven to 225C/425F/Gas 7 and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C/350F/Gas 4 and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20-30 minutes. Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130-150C. The higher the temperature the more well cooked the meat will be. Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130-150C. The higher the temperature the more well cooked the meat will be. Remove the lamb from the oven. Cover it with foil and allow to rest for 15 minutes. Pour out the juices, spoon off any excess fat, and serve it on the side. Serve the lamb with roasted potatoes and a vegetable of your choice. Remove the lamb from the oven. Cover it with foil and allow to rest for 15 minutes. Pour out the juices, spoon off any excess fat, and serve it on the side. Serve the lamb with roasted potatoes and a vegetable of your choice. | {
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"title": "Honey-roasted spicy leg of lamb recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings This leg of lamb is slightly spicy, lemony, and at first bite, a little sweet. Honey and lemon is a fantastic combination and the spices just add to it. As with all roast lamb, it needs time to marinate properly and takes time to cook. 2.2kg/41b 13½oz leg of lamb 2.2kg/41b 13½oz leg of lamb 2 tbsp vegetable oil5 tbsp lemon juice15g/½oz fresh ginger, peeled and roughly chopped6 large cloves garlic, peeled and roughly chopped1 tbsp ground cumin 1 tbsp ground coriander ¼tsp red chilli powdersalt, to taste 1 tbsp garam masala½tsp freshly ground black pepper2 tbsp water 2 tbsp vegetable oil 5 tbsp lemon juice 15g/½oz fresh ginger, peeled and roughly chopped 6 large cloves garlic, peeled and roughly chopped 1 tbsp ground cumin 1 tbsp ground coriander ¼tsp red chilli powder salt, to taste 1 tbsp garam masala ½tsp freshly ground black pepper 2 tbsp water 100g/3½oz almonds, blanched100ml/3½fl oz Greek yoghurt1½ tbsp honey 100g/3½oz almonds, blanched 100ml/3½fl oz Greek yoghurt 1½ tbsp honey Method Blend together all the ingredients for the marinade in a blender or food processor.Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a short, sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Place the lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a minimum of 6-8 hours. For the honey rub, blend together 70g/2½oz of the almonds, the yoghurt and half the honey in a blender or food processor. Take the lamb out of the fridge and remove the plastic bag. Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking. Preheat the oven to 225C/425F/Gas 7 and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C/350F/Gas 4 and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20-30 minutes.Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130-150C. The higher the temperature the more well cooked the meat will be. Remove the lamb from the oven. Cover it with foil and allow to rest for 15 minutes. Pour out the juices, spoon off any excess fat, and serve it on the side. Serve the lamb with roasted potatoes and a vegetable of your choice. Blend together all the ingredients for the marinade in a blender or food processor. Blend together all the ingredients for the marinade in a blender or food processor. Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a short, sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Place the lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a minimum of 6-8 hours. Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a short, sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Place the lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a minimum of 6-8 hours. For the honey rub, blend together 70g/2½oz of the almonds, the yoghurt and half the honey in a blender or food processor. Take the lamb out of the fridge and remove the plastic bag. Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking. For the honey rub, blend together 70g/2½oz of the almonds, the yoghurt and half the honey in a blender or food processor. Take the lamb out of the fridge and remove the plastic bag. Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking. Preheat the oven to 225C/425F/Gas 7 and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C/350F/Gas 4 and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20-30 minutes. Preheat the oven to 225C/425F/Gas 7 and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C/350F/Gas 4 and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20-30 minutes. Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130-150C. The higher the temperature the more well cooked the meat will be. Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130-150C. The higher the temperature the more well cooked the meat will be. Remove the lamb from the oven. Cover it with foil and allow to rest for 15 minutes. Pour out the juices, spoon off any excess fat, and serve it on the side. Serve the lamb with roasted potatoes and a vegetable of your choice. Remove the lamb from the oven. Cover it with foil and allow to rest for 15 minutes. Pour out the juices, spoon off any excess fat, and serve it on the side. Serve the lamb with roasted potatoes and a vegetable of your choice."
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} | 70b856935b2213190b2b162951d17b0f4e55a62240319b9290392f881d97680c | Wild mushroom pilaff recipe
An average of 4.5 out of 5 stars from 2 ratings Whole spices add flavour but if you don't have any, substitute one rounded tablespoon of garam masala when you add the mushrooms. If you can't get fresh wild mushrooms, use half the amount of dried and soak in hot water for 20 minutes. Drain and rinse. 3 tbsp vegetable oil1 tsp cumin seeds2 bay leaves1 large piece cinnamon stick2 black cardamom pods, lightly crushed6 black peppercorns 6 green cardamom pods, lightly crushed4 cloves1 small onion, roughly choppedlarge handful raw cashew nuts, whole200g/7oz fresh wild mushrooms (girolles, morels, ceps, oyster mushrooms, etc, wiped clean with damp kitchen towel, and cleaned of any grit)2 garlic cloves, finely choppedsalt, to taste300g/10½oz basmati rice, washed well and soaked (soak the rice while you chop the mushrooms)390ml/13¾fl oz water1 tsp lemon juice, or to taste 3 tbsp vegetable oil 1 tsp cumin seeds 2 bay leaves 1 large piece cinnamon stick 2 black cardamom pods, lightly crushed 6 black peppercorns 6 green cardamom pods, lightly crushed 4 cloves 1 small onion, roughly chopped large handful raw cashew nuts, whole 200g/7oz fresh wild mushrooms (girolles, morels, ceps, oyster mushrooms, etc, wiped clean with damp kitchen towel, and cleaned of any grit) 2 garlic cloves, finely chopped salt, to taste 300g/10½oz basmati rice, washed well and soaked (soak the rice while you chop the mushrooms) 390ml/13¾fl oz water 1 tsp lemon juice, or to taste Method Heat the oil in a large wide saucepan. Add the whole spices, cook for 20 seconds then add the onion and cashew nuts. Be careful as they may splater a bit. Fry for about 4-5 minutes, until the onions are soft and browning at the edges.Add the mushrooms, garlic and salt and sauté over a high heat for 4-5 minutes. Drain the rice that's been soaking and add to the pan along with the 390ml/13¾fl oz water, bring to the boil then cover and lower the heat to very low and cook for ten minutes. After ten minutes, check a grain of rice to see if it is tender. If not, leave for another minute. Take off the heat, remove the lid and allow any excess moisture to evaporate. Gently stir in the lemon juice, taste and adjust seasoning if necessary and stir gently with a fork. Heat the oil in a large wide saucepan. Add the whole spices, cook for 20 seconds then add the onion and cashew nuts. Be careful as they may splater a bit. Fry for about 4-5 minutes, until the onions are soft and browning at the edges. Heat the oil in a large wide saucepan. Add the whole spices, cook for 20 seconds then add the onion and cashew nuts. Be careful as they may splater a bit. Fry for about 4-5 minutes, until the onions are soft and browning at the edges. Add the mushrooms, garlic and salt and sauté over a high heat for 4-5 minutes. Drain the rice that's been soaking and add to the pan along with the 390ml/13¾fl oz water, bring to the boil then cover and lower the heat to very low and cook for ten minutes. Add the mushrooms, garlic and salt and sauté over a high heat for 4-5 minutes. Drain the rice that's been soaking and add to the pan along with the 390ml/13¾fl oz water, bring to the boil then cover and lower the heat to very low and cook for ten minutes. After ten minutes, check a grain of rice to see if it is tender. If not, leave for another minute. Take off the heat, remove the lid and allow any excess moisture to evaporate. Gently stir in the lemon juice, taste and adjust seasoning if necessary and stir gently with a fork. After ten minutes, check a grain of rice to see if it is tender. If not, leave for another minute. Take off the heat, remove the lid and allow any excess moisture to evaporate. Gently stir in the lemon juice, taste and adjust seasoning if necessary and stir gently with a fork. | {
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"content": "An average of 4.5 out of 5 stars from 2 ratings Whole spices add flavour but if you don't have any, substitute one rounded tablespoon of garam masala when you add the mushrooms. If you can't get fresh wild mushrooms, use half the amount of dried and soak in hot water for 20 minutes. Drain and rinse. 3 tbsp vegetable oil1 tsp cumin seeds2 bay leaves1 large piece cinnamon stick2 black cardamom pods, lightly crushed6 black peppercorns 6 green cardamom pods, lightly crushed4 cloves1 small onion, roughly choppedlarge handful raw cashew nuts, whole200g/7oz fresh wild mushrooms (girolles, morels, ceps, oyster mushrooms, etc, wiped clean with damp kitchen towel, and cleaned of any grit)2 garlic cloves, finely choppedsalt, to taste300g/10½oz basmati rice, washed well and soaked (soak the rice while you chop the mushrooms)390ml/13¾fl oz water1 tsp lemon juice, or to taste 3 tbsp vegetable oil 1 tsp cumin seeds 2 bay leaves 1 large piece cinnamon stick 2 black cardamom pods, lightly crushed 6 black peppercorns 6 green cardamom pods, lightly crushed 4 cloves 1 small onion, roughly chopped large handful raw cashew nuts, whole 200g/7oz fresh wild mushrooms (girolles, morels, ceps, oyster mushrooms, etc, wiped clean with damp kitchen towel, and cleaned of any grit) 2 garlic cloves, finely chopped salt, to taste 300g/10½oz basmati rice, washed well and soaked (soak the rice while you chop the mushrooms) 390ml/13¾fl oz water 1 tsp lemon juice, or to taste Method Heat the oil in a large wide saucepan. Add the whole spices, cook for 20 seconds then add the onion and cashew nuts. Be careful as they may splater a bit. Fry for about 4-5 minutes, until the onions are soft and browning at the edges.Add the mushrooms, garlic and salt and sauté over a high heat for 4-5 minutes. Drain the rice that's been soaking and add to the pan along with the 390ml/13¾fl oz water, bring to the boil then cover and lower the heat to very low and cook for ten minutes. After ten minutes, check a grain of rice to see if it is tender. If not, leave for another minute. Take off the heat, remove the lid and allow any excess moisture to evaporate. Gently stir in the lemon juice, taste and adjust seasoning if necessary and stir gently with a fork. Heat the oil in a large wide saucepan. Add the whole spices, cook for 20 seconds then add the onion and cashew nuts. Be careful as they may splater a bit. Fry for about 4-5 minutes, until the onions are soft and browning at the edges. Heat the oil in a large wide saucepan. Add the whole spices, cook for 20 seconds then add the onion and cashew nuts. Be careful as they may splater a bit. Fry for about 4-5 minutes, until the onions are soft and browning at the edges. Add the mushrooms, garlic and salt and sauté over a high heat for 4-5 minutes. Drain the rice that's been soaking and add to the pan along with the 390ml/13¾fl oz water, bring to the boil then cover and lower the heat to very low and cook for ten minutes. Add the mushrooms, garlic and salt and sauté over a high heat for 4-5 minutes. Drain the rice that's been soaking and add to the pan along with the 390ml/13¾fl oz water, bring to the boil then cover and lower the heat to very low and cook for ten minutes. After ten minutes, check a grain of rice to see if it is tender. If not, leave for another minute. Take off the heat, remove the lid and allow any excess moisture to evaporate. Gently stir in the lemon juice, taste and adjust seasoning if necessary and stir gently with a fork. After ten minutes, check a grain of rice to see if it is tender. If not, leave for another minute. Take off the heat, remove the lid and allow any excess moisture to evaporate. Gently stir in the lemon juice, taste and adjust seasoning if necessary and stir gently with a fork."
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} | 921cbe336a8c7f1b8ce5f1f7098a82c5047a9c0477ae4129e3341933fe72e4bb | Easy Chinese chicken curry recipe
An average of 4.5 out of 5 stars from 152 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chinese_chicken_curry_90700_16x9.jpg A crowd-pleasing easy chicken curry, packed with Chinese flavours. The sauce is really easy using two popular spice blends: curry powder and five-spice. Serve over rice. Each serving provides 487 kcal, 37g protein, 66g carbohydrates (of which 10.5g sugars), 7g fat (of which 1.5g saturates), 4.5g fibre and 2g salt. 250g/9oz long grain or basmati rice500g/1lb 2oz skinless, boneless chicken thighs, cut into bite-sized pieces3 tbsp dark soy sauce1 tbsp cornflour1 tsp Chinese five-spice powder1 tbsp vegetable oil2 brown onions, thickly sliced1 tbsp finely grated ginger1 tbsp finely grated garlic3 tbsp mild curry powder600ml/20fl oz chicken stock200g/7oz fresh pineapple chunks225g tin sliced water chestnuts in water, drained (140g drained weight)2 mixed peppers, thickly sliced 250g/9oz long grain or basmati rice 500g/1lb 2oz skinless, boneless chicken thighs, cut into bite-sized pieces 3 tbsp dark soy sauce 1 tbsp cornflour 1 tsp Chinese five-spice powder 1 tbsp vegetable oil 2 brown onions, thickly sliced 1 tbsp finely grated ginger 1 tbsp finely grated garlic 3 tbsp mild curry powder 600ml/20fl oz chicken stock 200g/7oz fresh pineapple chunks 225g tin sliced water chestnuts in water, drained (140g drained weight) 2 mixed peppers, thickly sliced Method Cook the rice according to the packet instructions and keep warm.Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned.Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened.Serve in warmed bowls, ladled over the rice. Cook the rice according to the packet instructions and keep warm. Cook the rice according to the packet instructions and keep warm. Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly. Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly. Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned. Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned. Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened. Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened. Serve in warmed bowls, ladled over the rice. Serve in warmed bowls, ladled over the rice. | {
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"title": "Easy Chinese chicken curry recipe",
"content": "An average of 4.5 out of 5 stars from 152 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chinese_chicken_curry_90700_16x9.jpg A crowd-pleasing easy chicken curry, packed with Chinese flavours. The sauce is really easy using two popular spice blends: curry powder and five-spice. Serve over rice. Each serving provides 487 kcal, 37g protein, 66g carbohydrates (of which 10.5g sugars), 7g fat (of which 1.5g saturates), 4.5g fibre and 2g salt. 250g/9oz long grain or basmati rice500g/1lb 2oz skinless, boneless chicken thighs, cut into bite-sized pieces3 tbsp dark soy sauce1 tbsp cornflour1 tsp Chinese five-spice powder1 tbsp vegetable oil2 brown onions, thickly sliced1 tbsp finely grated ginger1 tbsp finely grated garlic3 tbsp mild curry powder600ml/20fl oz chicken stock200g/7oz fresh pineapple chunks225g tin sliced water chestnuts in water, drained (140g drained weight)2 mixed peppers, thickly sliced 250g/9oz long grain or basmati rice 500g/1lb 2oz skinless, boneless chicken thighs, cut into bite-sized pieces 3 tbsp dark soy sauce 1 tbsp cornflour 1 tsp Chinese five-spice powder 1 tbsp vegetable oil 2 brown onions, thickly sliced 1 tbsp finely grated ginger 1 tbsp finely grated garlic 3 tbsp mild curry powder 600ml/20fl oz chicken stock 200g/7oz fresh pineapple chunks 225g tin sliced water chestnuts in water, drained (140g drained weight) 2 mixed peppers, thickly sliced Method Cook the rice according to the packet instructions and keep warm.Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned.Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened.Serve in warmed bowls, ladled over the rice. Cook the rice according to the packet instructions and keep warm. Cook the rice according to the packet instructions and keep warm. Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly. Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly. Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned. Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned. Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened. Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened. Serve in warmed bowls, ladled over the rice. Serve in warmed bowls, ladled over the rice."
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} | dc2134c3cde331b9332904666d402a06f4918a73bd25a8a1215c3e0c6ee84fac | Woolton pie recipe
An average of 4.3 out of 5 stars from 6 ratings Woolton pie is a comforting dish, which was widely eaten during World War Two. It's a great way to use up root veg and mashed potato. 225g/8oz wholemeal flour2 tsp baking powderpinch salt85g/3oz margarine or lard110g/4oz cold mashed potatomilk, for glazing 225g/8oz wholemeal flour 2 tsp baking powder pinch salt 85g/3oz margarine or lard 110g/4oz cold mashed potato milk, for glazing 400g/14oz cauliflower, roughly chopped400g/14oz parsnips, peeled and roughly chopped400g/14oz carrots, peeled and roughly chopped400g/14oz potatoes, peeled and roughly chopped into bitesize pieces3 spring onions, roughly chopped1-2 tsp yeast extract1 tbsp oatmeal1 tbsp finely chopped fresh parsley (or 1 tsp dried)salt and freshly ground black pepper 400g/14oz cauliflower, roughly chopped 400g/14oz parsnips, peeled and roughly chopped 400g/14oz carrots, peeled and roughly chopped 400g/14oz potatoes, peeled and roughly chopped into bitesize pieces 3 spring onions, roughly chopped 1-2 tsp yeast extract 1 tbsp oatmeal 1 tbsp finely chopped fresh parsley (or 1 tsp dried) salt and freshly ground black pepper Gravy Gravy Method To make the pastry, mix the flour, baking powder and salt in a large bowl. Add the margarine or lard and rub in using your fingertips. Add the mashed potato and bring together to form a dough, add a splash of water, if needed. Wrap in cling film and place in the fridge for at least an hour.Pre-heat the oven to 200C/180C Fan/Gas 6.Place the vegetables, yeast extract, rolled oats, salt and pepper in a large saucepan and just cover with water. Bring to the boil and simmer for 15 minutes or until most of the water has evaporated and the sauce has thickened. Allow to cool.Place the cooled vegetables into a pie dish and top with the parsley. Roll out the pastry until it will cover the top of the pie dish. Place on top and brush with a little milk.Bake for 30 minutes or until golden-brown.To serve, cut a slice of pie and place onto a serving plate and serve with your favourite greens and gravy. To make the pastry, mix the flour, baking powder and salt in a large bowl. Add the margarine or lard and rub in using your fingertips. Add the mashed potato and bring together to form a dough, add a splash of water, if needed. Wrap in cling film and place in the fridge for at least an hour. To make the pastry, mix the flour, baking powder and salt in a large bowl. Add the margarine or lard and rub in using your fingertips. Add the mashed potato and bring together to form a dough, add a splash of water, if needed. Wrap in cling film and place in the fridge for at least an hour. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Place the vegetables, yeast extract, rolled oats, salt and pepper in a large saucepan and just cover with water. Bring to the boil and simmer for 15 minutes or until most of the water has evaporated and the sauce has thickened. Allow to cool. Place the vegetables, yeast extract, rolled oats, salt and pepper in a large saucepan and just cover with water. Bring to the boil and simmer for 15 minutes or until most of the water has evaporated and the sauce has thickened. Allow to cool. Place the cooled vegetables into a pie dish and top with the parsley. Place the cooled vegetables into a pie dish and top with the parsley. Roll out the pastry until it will cover the top of the pie dish. Place on top and brush with a little milk. Roll out the pastry until it will cover the top of the pie dish. Place on top and brush with a little milk. Bake for 30 minutes or until golden-brown. Bake for 30 minutes or until golden-brown. To serve, cut a slice of pie and place onto a serving plate and serve with your favourite greens and gravy. To serve, cut a slice of pie and place onto a serving plate and serve with your favourite greens and gravy. Recipe tips Serve alongside your favourite greens. | {
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"title": "Woolton pie recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings Woolton pie is a comforting dish, which was widely eaten during World War Two. It's a great way to use up root veg and mashed potato. 225g/8oz wholemeal flour2 tsp baking powderpinch salt85g/3oz margarine or lard110g/4oz cold mashed potatomilk, for glazing 225g/8oz wholemeal flour 2 tsp baking powder pinch salt 85g/3oz margarine or lard 110g/4oz cold mashed potato milk, for glazing 400g/14oz cauliflower, roughly chopped400g/14oz parsnips, peeled and roughly chopped400g/14oz carrots, peeled and roughly chopped400g/14oz potatoes, peeled and roughly chopped into bitesize pieces3 spring onions, roughly chopped1-2 tsp yeast extract1 tbsp oatmeal1 tbsp finely chopped fresh parsley (or 1 tsp dried)salt and freshly ground black pepper 400g/14oz cauliflower, roughly chopped 400g/14oz parsnips, peeled and roughly chopped 400g/14oz carrots, peeled and roughly chopped 400g/14oz potatoes, peeled and roughly chopped into bitesize pieces 3 spring onions, roughly chopped 1-2 tsp yeast extract 1 tbsp oatmeal 1 tbsp finely chopped fresh parsley (or 1 tsp dried) salt and freshly ground black pepper Gravy Gravy Method To make the pastry, mix the flour, baking powder and salt in a large bowl. Add the margarine or lard and rub in using your fingertips. Add the mashed potato and bring together to form a dough, add a splash of water, if needed. Wrap in cling film and place in the fridge for at least an hour.Pre-heat the oven to 200C/180C Fan/Gas 6.Place the vegetables, yeast extract, rolled oats, salt and pepper in a large saucepan and just cover with water. Bring to the boil and simmer for 15 minutes or until most of the water has evaporated and the sauce has thickened. Allow to cool.Place the cooled vegetables into a pie dish and top with the parsley. Roll out the pastry until it will cover the top of the pie dish. Place on top and brush with a little milk.Bake for 30 minutes or until golden-brown.To serve, cut a slice of pie and place onto a serving plate and serve with your favourite greens and gravy. To make the pastry, mix the flour, baking powder and salt in a large bowl. Add the margarine or lard and rub in using your fingertips. Add the mashed potato and bring together to form a dough, add a splash of water, if needed. Wrap in cling film and place in the fridge for at least an hour. To make the pastry, mix the flour, baking powder and salt in a large bowl. Add the margarine or lard and rub in using your fingertips. Add the mashed potato and bring together to form a dough, add a splash of water, if needed. Wrap in cling film and place in the fridge for at least an hour. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Place the vegetables, yeast extract, rolled oats, salt and pepper in a large saucepan and just cover with water. Bring to the boil and simmer for 15 minutes or until most of the water has evaporated and the sauce has thickened. Allow to cool. Place the vegetables, yeast extract, rolled oats, salt and pepper in a large saucepan and just cover with water. Bring to the boil and simmer for 15 minutes or until most of the water has evaporated and the sauce has thickened. Allow to cool. Place the cooled vegetables into a pie dish and top with the parsley. Place the cooled vegetables into a pie dish and top with the parsley. Roll out the pastry until it will cover the top of the pie dish. Place on top and brush with a little milk. Roll out the pastry until it will cover the top of the pie dish. Place on top and brush with a little milk. Bake for 30 minutes or until golden-brown. Bake for 30 minutes or until golden-brown. To serve, cut a slice of pie and place onto a serving plate and serve with your favourite greens and gravy. To serve, cut a slice of pie and place onto a serving plate and serve with your favourite greens and gravy. Recipe tips Serve alongside your favourite greens."
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} | c3b36f014f2356f388d5baf22a07da65ce30b0d978975d1e779fbabc02416fe8 | Roasted onion curry recipe
An average of 4.1 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_onion_curry_59657_16x9.jpg In Nadiya’s roasted onion curry, onions are the star of the show, roasted until sweet and baked in a simple curry sauce – all conveniently done in the oven. 50g/1¾oz clarified butter (ghee) 6 medium onions, halved 1 tsp salt 50g/1¾oz clarified butter (ghee) 6 medium onions, halved 1 tsp salt 5 garlic cloves, peeled6 tomatoes, peeled and chopped 1 tbsp tomato purée 2 tbsp tamarind paste 1 tsp salt 1 tbsp curry powder 1 tsp chilli powder 5 garlic cloves, peeled 6 tomatoes, peeled and chopped 1 tbsp tomato purée 2 tbsp tamarind paste 1 tsp salt 1 tbsp curry powder 1 tsp chilli powder basmati rice, parathas or naan breadfresh coriander double cream basmati rice, parathas or naan bread fresh coriander double cream Method Preheat the oven to 190C/180C Fan/Gas 5. Put the clarified butter in a flameproof casserole (with a lid) that’s big enough to hold the onions in a single layer and place over a high heat. As soon as it’s smoking hot, add the onions, cut-side down: they should sizzle. Sprinkle with the salt. Leave the onions over the heat for 5 minutes, then put the casserole into the oven and roast for 20 minutes. To make the curry sauce, put all the ingredients into a food processor and blitz until smooth. Take the casserole out of the oven and turn the oven down to 170C/160C Fan/Gas 3. Flip the onions over onto their rounded sides. Pour in the curry sauce around the onions, put the lid on the casserole and return to the oven for 25 minutes. Meanwhile, cook the rice and chop the coriander. To serve, drizzle the cream over the onions and sprinkle with coriander. Serve with naan bread, parathas or basmati rice. Preheat the oven to 190C/180C Fan/Gas 5. Preheat the oven to 190C/180C Fan/Gas 5. Put the clarified butter in a flameproof casserole (with a lid) that’s big enough to hold the onions in a single layer and place over a high heat. As soon as it’s smoking hot, add the onions, cut-side down: they should sizzle. Sprinkle with the salt. Leave the onions over the heat for 5 minutes, then put the casserole into the oven and roast for 20 minutes. Put the clarified butter in a flameproof casserole (with a lid) that’s big enough to hold the onions in a single layer and place over a high heat. As soon as it’s smoking hot, add the onions, cut-side down: they should sizzle. Sprinkle with the salt. Leave the onions over the heat for 5 minutes, then put the casserole into the oven and roast for 20 minutes. To make the curry sauce, put all the ingredients into a food processor and blitz until smooth. To make the curry sauce, put all the ingredients into a food processor and blitz until smooth. Take the casserole out of the oven and turn the oven down to 170C/160C Fan/Gas 3. Flip the onions over onto their rounded sides. Pour in the curry sauce around the onions, put the lid on the casserole and return to the oven for 25 minutes. Take the casserole out of the oven and turn the oven down to 170C/160C Fan/Gas 3. Flip the onions over onto their rounded sides. Pour in the curry sauce around the onions, put the lid on the casserole and return to the oven for 25 minutes. Meanwhile, cook the rice and chop the coriander. Meanwhile, cook the rice and chop the coriander. To serve, drizzle the cream over the onions and sprinkle with coriander. Serve with naan bread, parathas or basmati rice. To serve, drizzle the cream over the onions and sprinkle with coriander. Serve with naan bread, parathas or basmati rice. | {
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"title": "Roasted onion curry recipe",
"content": "An average of 4.1 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_onion_curry_59657_16x9.jpg In Nadiya’s roasted onion curry, onions are the star of the show, roasted until sweet and baked in a simple curry sauce – all conveniently done in the oven. 50g/1¾oz clarified butter (ghee) 6 medium onions, halved 1 tsp salt 50g/1¾oz clarified butter (ghee) 6 medium onions, halved 1 tsp salt 5 garlic cloves, peeled6 tomatoes, peeled and chopped 1 tbsp tomato purée 2 tbsp tamarind paste 1 tsp salt 1 tbsp curry powder 1 tsp chilli powder 5 garlic cloves, peeled 6 tomatoes, peeled and chopped 1 tbsp tomato purée 2 tbsp tamarind paste 1 tsp salt 1 tbsp curry powder 1 tsp chilli powder basmati rice, parathas or naan breadfresh coriander double cream basmati rice, parathas or naan bread fresh coriander double cream Method Preheat the oven to 190C/180C Fan/Gas 5. Put the clarified butter in a flameproof casserole (with a lid) that’s big enough to hold the onions in a single layer and place over a high heat. As soon as it’s smoking hot, add the onions, cut-side down: they should sizzle. Sprinkle with the salt. Leave the onions over the heat for 5 minutes, then put the casserole into the oven and roast for 20 minutes. To make the curry sauce, put all the ingredients into a food processor and blitz until smooth. Take the casserole out of the oven and turn the oven down to 170C/160C Fan/Gas 3. Flip the onions over onto their rounded sides. Pour in the curry sauce around the onions, put the lid on the casserole and return to the oven for 25 minutes. Meanwhile, cook the rice and chop the coriander. To serve, drizzle the cream over the onions and sprinkle with coriander. Serve with naan bread, parathas or basmati rice. Preheat the oven to 190C/180C Fan/Gas 5. Preheat the oven to 190C/180C Fan/Gas 5. Put the clarified butter in a flameproof casserole (with a lid) that’s big enough to hold the onions in a single layer and place over a high heat. As soon as it’s smoking hot, add the onions, cut-side down: they should sizzle. Sprinkle with the salt. Leave the onions over the heat for 5 minutes, then put the casserole into the oven and roast for 20 minutes. Put the clarified butter in a flameproof casserole (with a lid) that’s big enough to hold the onions in a single layer and place over a high heat. As soon as it’s smoking hot, add the onions, cut-side down: they should sizzle. Sprinkle with the salt. Leave the onions over the heat for 5 minutes, then put the casserole into the oven and roast for 20 minutes. To make the curry sauce, put all the ingredients into a food processor and blitz until smooth. To make the curry sauce, put all the ingredients into a food processor and blitz until smooth. Take the casserole out of the oven and turn the oven down to 170C/160C Fan/Gas 3. Flip the onions over onto their rounded sides. Pour in the curry sauce around the onions, put the lid on the casserole and return to the oven for 25 minutes. Take the casserole out of the oven and turn the oven down to 170C/160C Fan/Gas 3. Flip the onions over onto their rounded sides. Pour in the curry sauce around the onions, put the lid on the casserole and return to the oven for 25 minutes. Meanwhile, cook the rice and chop the coriander. Meanwhile, cook the rice and chop the coriander. To serve, drizzle the cream over the onions and sprinkle with coriander. Serve with naan bread, parathas or basmati rice. To serve, drizzle the cream over the onions and sprinkle with coriander. Serve with naan bread, parathas or basmati rice."
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} | febd3dade4f2143b955dc670e016606e6dec1057b1a8fb9cad8c1978e5c02ea7 | Jack Monroe's flapjacks recipe
An average of 3.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jack_monroes_flapjacks_02126_16x9.jpg Jack Monroe’s flapjack recipe is extremely versatile. You can use whatever seeds and dried fruit you have. They can also be made vegan by using oil rather than butter. 4 tbsp oil, butter or margarine, plus extra for greasing200g/7oz golden syrup, honey or maple syrup300g/10½oz porridge oats1 tsp ground cinnamon or mixed spice70g/2½oz sunflower seeds (or other seeds)30g/1oz pumpkin seeds (or other seeds)200g/7oz dried apricots (or other dried fruit), roughly chopped 4 tbsp oil, butter or margarine, plus extra for greasing 200g/7oz golden syrup, honey or maple syrup 300g/10½oz porridge oats 1 tsp ground cinnamon or mixed spice 70g/2½oz sunflower seeds (or other seeds) 30g/1oz pumpkin seeds (or other seeds) 200g/7oz dried apricots (or other dried fruit), roughly chopped Method Preheat the oven to 210C/190C Fan/Gas 6½. Lightly grease a deep 20cm/8in square cake tin.If using butter or margarine, melt it in a pan. Add the syrup to the melted butter or oil. Mix in all the remaining ingredients. Spoon into the baking tin and flatten with a spoon or spatula.Bake in the centre of the oven for 15-20 minutes, or until golden and starting to firm at the edges. Remove from the oven and allow to cool.Cut into 10 pieces. Preheat the oven to 210C/190C Fan/Gas 6½. Lightly grease a deep 20cm/8in square cake tin. Preheat the oven to 210C/190C Fan/Gas 6½. Lightly grease a deep 20cm/8in square cake tin. If using butter or margarine, melt it in a pan. Add the syrup to the melted butter or oil. Mix in all the remaining ingredients. If using butter or margarine, melt it in a pan. Add the syrup to the melted butter or oil. Mix in all the remaining ingredients. Spoon into the baking tin and flatten with a spoon or spatula. Spoon into the baking tin and flatten with a spoon or spatula. Bake in the centre of the oven for 15-20 minutes, or until golden and starting to firm at the edges. Remove from the oven and allow to cool. Bake in the centre of the oven for 15-20 minutes, or until golden and starting to firm at the edges. Remove from the oven and allow to cool. Cut into 10 pieces. Cut into 10 pieces. Recipe tips These flapjacks can be frozen for three months. You could make a double batch if you have the space. Children can help make this recipe by weighing and measuring the ingredients, mixing the them into a bowl, greasing the tin and spooning the mixture into the tin. An adult should take control of using the oven and cutting the flapjacks. | {
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"title": "Jack Monroe's flapjacks recipe",
"content": "An average of 3.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jack_monroes_flapjacks_02126_16x9.jpg Jack Monroe’s flapjack recipe is extremely versatile. You can use whatever seeds and dried fruit you have. They can also be made vegan by using oil rather than butter. 4 tbsp oil, butter or margarine, plus extra for greasing200g/7oz golden syrup, honey or maple syrup300g/10½oz porridge oats1 tsp ground cinnamon or mixed spice70g/2½oz sunflower seeds (or other seeds)30g/1oz pumpkin seeds (or other seeds)200g/7oz dried apricots (or other dried fruit), roughly chopped 4 tbsp oil, butter or margarine, plus extra for greasing 200g/7oz golden syrup, honey or maple syrup 300g/10½oz porridge oats 1 tsp ground cinnamon or mixed spice 70g/2½oz sunflower seeds (or other seeds) 30g/1oz pumpkin seeds (or other seeds) 200g/7oz dried apricots (or other dried fruit), roughly chopped Method Preheat the oven to 210C/190C Fan/Gas 6½. Lightly grease a deep 20cm/8in square cake tin.If using butter or margarine, melt it in a pan. Add the syrup to the melted butter or oil. Mix in all the remaining ingredients. Spoon into the baking tin and flatten with a spoon or spatula.Bake in the centre of the oven for 15-20 minutes, or until golden and starting to firm at the edges. Remove from the oven and allow to cool.Cut into 10 pieces. Preheat the oven to 210C/190C Fan/Gas 6½. Lightly grease a deep 20cm/8in square cake tin. Preheat the oven to 210C/190C Fan/Gas 6½. Lightly grease a deep 20cm/8in square cake tin. If using butter or margarine, melt it in a pan. Add the syrup to the melted butter or oil. Mix in all the remaining ingredients. If using butter or margarine, melt it in a pan. Add the syrup to the melted butter or oil. Mix in all the remaining ingredients. Spoon into the baking tin and flatten with a spoon or spatula. Spoon into the baking tin and flatten with a spoon or spatula. Bake in the centre of the oven for 15-20 minutes, or until golden and starting to firm at the edges. Remove from the oven and allow to cool. Bake in the centre of the oven for 15-20 minutes, or until golden and starting to firm at the edges. Remove from the oven and allow to cool. Cut into 10 pieces. Cut into 10 pieces. Recipe tips These flapjacks can be frozen for three months. You could make a double batch if you have the space. Children can help make this recipe by weighing and measuring the ingredients, mixing the them into a bowl, greasing the tin and spooning the mixture into the tin. An adult should take control of using the oven and cutting the flapjacks."
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} | 09c9196b6ca5414e3e303efd56cb94e7bddafc9c48af5158fb5c8f64f1bd026b | Steamed aubergine and courgette with chilli oil recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_aubergine_and_88558_16x9.jpg This recipe is a masterclass in adding flavour to veggie dishes and a really quick and healthy way to cook aubergines which are typically cooked in lots of oil. Jeremy gently steams aubergine and courgette with a chilli oil dressing and then serves them with a soy and vinegar sauce. Wonderful with rice or as a side dish. 1 aubergine, peeled and cut into 2–3cm/¾–1¼in thick rounds1 courgette, peeled and cut into 2–3cm/¾–1¼in thick rounds1 tsp salt7 baby plum tomatoes 1 aubergine, peeled and cut into 2–3cm/¾–1¼in thick rounds 1 courgette, peeled and cut into 2–3cm/¾–1¼in thick rounds 1 tsp salt 7 baby plum tomatoes 2 large red chillies, finely chopped1 garlic clove, finely chopped15g/½oz fresh coriander stalks, finely chopped2 spring onions, finely sliced¼ tsp salt1½ tbsp vegetable oil 2 large red chillies, finely chopped 1 garlic clove, finely chopped 15g/½oz fresh coriander stalks, finely chopped 2 spring onions, finely sliced ¼ tsp salt 1½ tbsp vegetable oil 1 tbsp light soy sauce1 tbsp rice vinegar½ tbsp sugar1 tbsp finely chopped spring onion 1 tbsp light soy sauce 1 tbsp rice vinegar ½ tbsp sugar 1 tbsp finely chopped spring onion Method Place the aubergine and courgette in a bowl, cover with cold water and the salt. Set aside until ready to use. To make the dressing, place the chillies, garlic, coriander and spring onions in a heatproof bowl. Mix in the salt. Heat the oil in a small frying pan over a high heat until smoking hot and carefully pour the oil over the ingredients in the bowl. To make the sauce, mix all of the ingredients together with 1 tablespoon of boiling water in a bowl or ramekin and stir until the sugar is fully dissolved.Drain the aubergine and courgette slices and place them in a heatproof shallow bowl with the aubergine on the bottom and the courgette pieces stacked on top. Top with the tomatoes. Pour the fresh chilli oil over the vegetables in the bowl. Place a steam rack in a wok and fill with boiling water a third of the way up the sides. Place the bowl of vegetables on the rack in the wok, cover with a lid and steam for 15 minutes, or until the aubergine is tender. Carefully remove the bowl from the steamer, pour the sauce over the vegetables and serve. Place the aubergine and courgette in a bowl, cover with cold water and the salt. Set aside until ready to use. Place the aubergine and courgette in a bowl, cover with cold water and the salt. Set aside until ready to use. To make the dressing, place the chillies, garlic, coriander and spring onions in a heatproof bowl. Mix in the salt. Heat the oil in a small frying pan over a high heat until smoking hot and carefully pour the oil over the ingredients in the bowl. To make the dressing, place the chillies, garlic, coriander and spring onions in a heatproof bowl. Mix in the salt. Heat the oil in a small frying pan over a high heat until smoking hot and carefully pour the oil over the ingredients in the bowl. To make the sauce, mix all of the ingredients together with 1 tablespoon of boiling water in a bowl or ramekin and stir until the sugar is fully dissolved. To make the sauce, mix all of the ingredients together with 1 tablespoon of boiling water in a bowl or ramekin and stir until the sugar is fully dissolved. Drain the aubergine and courgette slices and place them in a heatproof shallow bowl with the aubergine on the bottom and the courgette pieces stacked on top. Top with the tomatoes. Pour the fresh chilli oil over the vegetables in the bowl. Drain the aubergine and courgette slices and place them in a heatproof shallow bowl with the aubergine on the bottom and the courgette pieces stacked on top. Top with the tomatoes. Pour the fresh chilli oil over the vegetables in the bowl. Place a steam rack in a wok and fill with boiling water a third of the way up the sides. Place the bowl of vegetables on the rack in the wok, cover with a lid and steam for 15 minutes, or until the aubergine is tender. Carefully remove the bowl from the steamer, pour the sauce over the vegetables and serve. Place a steam rack in a wok and fill with boiling water a third of the way up the sides. Place the bowl of vegetables on the rack in the wok, cover with a lid and steam for 15 minutes, or until the aubergine is tender. Carefully remove the bowl from the steamer, pour the sauce over the vegetables and serve. Recipe tips To test whether the aubergine is well cooked through, use a fork and poke into a piece of aubergine. If the fork goes straight through without any trouble, it is ready to serve. | {
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"title": "Steamed aubergine and courgette with chilli oil recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_aubergine_and_88558_16x9.jpg This recipe is a masterclass in adding flavour to veggie dishes and a really quick and healthy way to cook aubergines which are typically cooked in lots of oil. Jeremy gently steams aubergine and courgette with a chilli oil dressing and then serves them with a soy and vinegar sauce. Wonderful with rice or as a side dish. 1 aubergine, peeled and cut into 2–3cm/¾–1¼in thick rounds1 courgette, peeled and cut into 2–3cm/¾–1¼in thick rounds1 tsp salt7 baby plum tomatoes 1 aubergine, peeled and cut into 2–3cm/¾–1¼in thick rounds 1 courgette, peeled and cut into 2–3cm/¾–1¼in thick rounds 1 tsp salt 7 baby plum tomatoes 2 large red chillies, finely chopped1 garlic clove, finely chopped15g/½oz fresh coriander stalks, finely chopped2 spring onions, finely sliced¼ tsp salt1½ tbsp vegetable oil 2 large red chillies, finely chopped 1 garlic clove, finely chopped 15g/½oz fresh coriander stalks, finely chopped 2 spring onions, finely sliced ¼ tsp salt 1½ tbsp vegetable oil 1 tbsp light soy sauce1 tbsp rice vinegar½ tbsp sugar1 tbsp finely chopped spring onion 1 tbsp light soy sauce 1 tbsp rice vinegar ½ tbsp sugar 1 tbsp finely chopped spring onion Method Place the aubergine and courgette in a bowl, cover with cold water and the salt. Set aside until ready to use. To make the dressing, place the chillies, garlic, coriander and spring onions in a heatproof bowl. Mix in the salt. Heat the oil in a small frying pan over a high heat until smoking hot and carefully pour the oil over the ingredients in the bowl. To make the sauce, mix all of the ingredients together with 1 tablespoon of boiling water in a bowl or ramekin and stir until the sugar is fully dissolved.Drain the aubergine and courgette slices and place them in a heatproof shallow bowl with the aubergine on the bottom and the courgette pieces stacked on top. Top with the tomatoes. Pour the fresh chilli oil over the vegetables in the bowl. Place a steam rack in a wok and fill with boiling water a third of the way up the sides. Place the bowl of vegetables on the rack in the wok, cover with a lid and steam for 15 minutes, or until the aubergine is tender. Carefully remove the bowl from the steamer, pour the sauce over the vegetables and serve. Place the aubergine and courgette in a bowl, cover with cold water and the salt. Set aside until ready to use. Place the aubergine and courgette in a bowl, cover with cold water and the salt. Set aside until ready to use. To make the dressing, place the chillies, garlic, coriander and spring onions in a heatproof bowl. Mix in the salt. Heat the oil in a small frying pan over a high heat until smoking hot and carefully pour the oil over the ingredients in the bowl. To make the dressing, place the chillies, garlic, coriander and spring onions in a heatproof bowl. Mix in the salt. Heat the oil in a small frying pan over a high heat until smoking hot and carefully pour the oil over the ingredients in the bowl. To make the sauce, mix all of the ingredients together with 1 tablespoon of boiling water in a bowl or ramekin and stir until the sugar is fully dissolved. To make the sauce, mix all of the ingredients together with 1 tablespoon of boiling water in a bowl or ramekin and stir until the sugar is fully dissolved. Drain the aubergine and courgette slices and place them in a heatproof shallow bowl with the aubergine on the bottom and the courgette pieces stacked on top. Top with the tomatoes. Pour the fresh chilli oil over the vegetables in the bowl. Drain the aubergine and courgette slices and place them in a heatproof shallow bowl with the aubergine on the bottom and the courgette pieces stacked on top. Top with the tomatoes. Pour the fresh chilli oil over the vegetables in the bowl. Place a steam rack in a wok and fill with boiling water a third of the way up the sides. Place the bowl of vegetables on the rack in the wok, cover with a lid and steam for 15 minutes, or until the aubergine is tender. Carefully remove the bowl from the steamer, pour the sauce over the vegetables and serve. Place a steam rack in a wok and fill with boiling water a third of the way up the sides. Place the bowl of vegetables on the rack in the wok, cover with a lid and steam for 15 minutes, or until the aubergine is tender. Carefully remove the bowl from the steamer, pour the sauce over the vegetables and serve. Recipe tips To test whether the aubergine is well cooked through, use a fork and poke into a piece of aubergine. If the fork goes straight through without any trouble, it is ready to serve."
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} | cea174319446ee45aa84a54c26a67022ef20dbbe45772235ddad54d5b438b263 | Roast figs with honey and Marsala recipe
An average of 4.8 out of 5 stars from 5 ratings 8 large fresh figs2 tbsp or so runny honeysplash or two Marsala wine (port or Madeira work equally as well)ready-made vanilla ice cream, to serve 8 large fresh figs 2 tbsp or so runny honey splash or two Marsala wine (port or Madeira work equally as well) ready-made vanilla ice cream, to serve Method Preheat the oven to 200C/400F/Gas 6. Cut a deep cross down into each fig, nearly to the bottom, then squeeze the sides of each fig to expose the juicy flesh. Place the figs into a lidded baking dish. Drizzle over the honey and Marsala wine, ensuring some runs down inside the figs. Cover with the lid and bake in the oven for about 20 minutes. Serve the figs immediately with ice cream and the boozy syrup from the baking dish. Alternatively, serve with cream, custard or mascarpone. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut a deep cross down into each fig, nearly to the bottom, then squeeze the sides of each fig to expose the juicy flesh. Place the figs into a lidded baking dish. Cut a deep cross down into each fig, nearly to the bottom, then squeeze the sides of each fig to expose the juicy flesh. Place the figs into a lidded baking dish. Drizzle over the honey and Marsala wine, ensuring some runs down inside the figs. Cover with the lid and bake in the oven for about 20 minutes. Drizzle over the honey and Marsala wine, ensuring some runs down inside the figs. Cover with the lid and bake in the oven for about 20 minutes. Serve the figs immediately with ice cream and the boozy syrup from the baking dish. Alternatively, serve with cream, custard or mascarpone. Serve the figs immediately with ice cream and the boozy syrup from the baking dish. Alternatively, serve with cream, custard or mascarpone. | {
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"title": "Roast figs with honey and Marsala recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings 8 large fresh figs2 tbsp or so runny honeysplash or two Marsala wine (port or Madeira work equally as well)ready-made vanilla ice cream, to serve 8 large fresh figs 2 tbsp or so runny honey splash or two Marsala wine (port or Madeira work equally as well) ready-made vanilla ice cream, to serve Method Preheat the oven to 200C/400F/Gas 6. Cut a deep cross down into each fig, nearly to the bottom, then squeeze the sides of each fig to expose the juicy flesh. Place the figs into a lidded baking dish. Drizzle over the honey and Marsala wine, ensuring some runs down inside the figs. Cover with the lid and bake in the oven for about 20 minutes. Serve the figs immediately with ice cream and the boozy syrup from the baking dish. Alternatively, serve with cream, custard or mascarpone. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut a deep cross down into each fig, nearly to the bottom, then squeeze the sides of each fig to expose the juicy flesh. Place the figs into a lidded baking dish. Cut a deep cross down into each fig, nearly to the bottom, then squeeze the sides of each fig to expose the juicy flesh. Place the figs into a lidded baking dish. Drizzle over the honey and Marsala wine, ensuring some runs down inside the figs. Cover with the lid and bake in the oven for about 20 minutes. Drizzle over the honey and Marsala wine, ensuring some runs down inside the figs. Cover with the lid and bake in the oven for about 20 minutes. Serve the figs immediately with ice cream and the boozy syrup from the baking dish. Alternatively, serve with cream, custard or mascarpone. Serve the figs immediately with ice cream and the boozy syrup from the baking dish. Alternatively, serve with cream, custard or mascarpone."
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} | 7e586ad67d3585d8dfd33c9321b0b66c2ed5098336505f2fb2dfcc6cbbfb335e | Moroccan-style chicken casserole recipe
An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moroccanstylechicken_92582_16x9.jpg Make a double batch of Nigel's tasty chicken casserole - eat some and freeze the rest. See the top recipe tip below for advice on freezing. 2-3 large, juicy garlic cloves, peeled, roughly choppedpinch sea salt flakes 2-3 good pinches smoked paprika 2-3 good pinches ground turmeric1 tsp cumin seedsglug olive or groundnut oil 2-3 large, juicy garlic cloves, peeled, roughly chopped pinch sea salt flakes 2-3 good pinches smoked paprika 2-3 good pinches ground turmeric 1 tsp cumin seeds glug olive or groundnut oil 6 large chicken thighs, bone in and skin ongood glug fruity olive oil2 onions, peeled, roughly chopped1 lemon, cut in half, thinly slicedpinch saffron strandshandful green olives, pits removedsmall handful fresh coriander, roughly chopped 6 large chicken thighs, bone in and skin on good glug fruity olive oil 2 onions, peeled, roughly chopped 1 lemon, cut in half, thinly sliced pinch saffron strands handful green olives, pits removed small handful fresh coriander, roughly chopped Method For the spice paste, crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive or groundnut oil to make the paste runny enough to pour, but thick enough to coat the chicken. For the casserole, place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge for as long as time allows, overnight if possible.Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve. For the spice paste, crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive or groundnut oil to make the paste runny enough to pour, but thick enough to coat the chicken. For the spice paste, crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive or groundnut oil to make the paste runny enough to pour, but thick enough to coat the chicken. For the casserole, place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge for as long as time allows, overnight if possible. For the casserole, place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge for as long as time allows, overnight if possible. Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve. Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve. Recipe tips To freeze: transfer to a freezerproof container and freeze for up to 3 months. Defrost thoroughly at room temperature, or in the fridge for 24 hours, then reheat until piping hot. | {
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"title": "Moroccan-style chicken casserole recipe",
"content": "An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moroccanstylechicken_92582_16x9.jpg Make a double batch of Nigel's tasty chicken casserole - eat some and freeze the rest. See the top recipe tip below for advice on freezing. 2-3 large, juicy garlic cloves, peeled, roughly choppedpinch sea salt flakes 2-3 good pinches smoked paprika 2-3 good pinches ground turmeric1 tsp cumin seedsglug olive or groundnut oil 2-3 large, juicy garlic cloves, peeled, roughly chopped pinch sea salt flakes 2-3 good pinches smoked paprika 2-3 good pinches ground turmeric 1 tsp cumin seeds glug olive or groundnut oil 6 large chicken thighs, bone in and skin ongood glug fruity olive oil2 onions, peeled, roughly chopped1 lemon, cut in half, thinly slicedpinch saffron strandshandful green olives, pits removedsmall handful fresh coriander, roughly chopped 6 large chicken thighs, bone in and skin on good glug fruity olive oil 2 onions, peeled, roughly chopped 1 lemon, cut in half, thinly sliced pinch saffron strands handful green olives, pits removed small handful fresh coriander, roughly chopped Method For the spice paste, crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive or groundnut oil to make the paste runny enough to pour, but thick enough to coat the chicken. For the casserole, place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge for as long as time allows, overnight if possible.Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve. For the spice paste, crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive or groundnut oil to make the paste runny enough to pour, but thick enough to coat the chicken. For the spice paste, crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive or groundnut oil to make the paste runny enough to pour, but thick enough to coat the chicken. For the casserole, place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge for as long as time allows, overnight if possible. For the casserole, place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge for as long as time allows, overnight if possible. Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve. Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve. Recipe tips To freeze: transfer to a freezerproof container and freeze for up to 3 months. Defrost thoroughly at room temperature, or in the fridge for 24 hours, then reheat until piping hot."
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} | bb9116ca515cc0e7154f6cd8a23b0d0e6dfe478fad9d01be2b118bcc1ce800b6 | Crispy chilli tofu recipe
An average of 5.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_chilli_tofu_55640_16x9.jpg This crowd-pleasing sticky chilli tofu is also delicious served cold in salads or wraps. 280g/10oz block extra firm tofu, drained and cut into 1.5 cm/⅝in sticks25g/1oz plain flour25g/1oz cornflour½ fine sea salt½ tsp ground black pepper½ tsp Chinese five-spice powder (optional)50g/1¾oz sunflower oil1 spring onion, trimmed and finely sliced½ heaped tsp sesame seeds 280g/10oz block extra firm tofu, drained and cut into 1.5 cm/⅝in sticks 25g/1oz plain flour 25g/1oz cornflour ½ fine sea salt ½ tsp ground black pepper ½ tsp Chinese five-spice powder (optional) 50g/1¾oz sunflower oil 1 spring onion, trimmed and finely sliced ½ heaped tsp sesame seeds 3 tbsp maple syrup2 tbsp tomato ketchup1½ tbsp cider vinegar or white wine vinegar1 tbsp soft light brown sugar½ tsp dried chilli flakes 3 tbsp maple syrup 2 tbsp tomato ketchup 1½ tbsp cider vinegar or white wine vinegar 1 tbsp soft light brown sugar ½ tsp dried chilli flakes Method Combine the tofu in a large bowl with the flours, salt, pepper and Chinese five-spice powder (if using) and toss well together until the tofu is coated generously with the mixture.Heat the oil in a large non-stick frying pan and fry the tofu over a medium-high heat for 6–8 minutes, or until golden-brown and crisp on all sides, turning occasionally. Drain on a plate lined with kitchen paper.While the tofu is frying, make the sauce. Put the maple syrup, ketchup, vinegar, sugar and chilli flakes in a small saucepan over a medium heat. Simmer for a few seconds, until glossy and slightly thickened, stirring constantly, then remove from the heat.Drop the fried tofu gently into the saucepan using tongs and turn to coat lightly in the sticky glaze. Spoon into a serving dish and sprinkle with sliced spring onion and sesame seeds. Serve with stir fried vegetables and rice. Combine the tofu in a large bowl with the flours, salt, pepper and Chinese five-spice powder (if using) and toss well together until the tofu is coated generously with the mixture. Combine the tofu in a large bowl with the flours, salt, pepper and Chinese five-spice powder (if using) and toss well together until the tofu is coated generously with the mixture. Heat the oil in a large non-stick frying pan and fry the tofu over a medium-high heat for 6–8 minutes, or until golden-brown and crisp on all sides, turning occasionally. Drain on a plate lined with kitchen paper. Heat the oil in a large non-stick frying pan and fry the tofu over a medium-high heat for 6–8 minutes, or until golden-brown and crisp on all sides, turning occasionally. Drain on a plate lined with kitchen paper. While the tofu is frying, make the sauce. Put the maple syrup, ketchup, vinegar, sugar and chilli flakes in a small saucepan over a medium heat. Simmer for a few seconds, until glossy and slightly thickened, stirring constantly, then remove from the heat. While the tofu is frying, make the sauce. Put the maple syrup, ketchup, vinegar, sugar and chilli flakes in a small saucepan over a medium heat. Simmer for a few seconds, until glossy and slightly thickened, stirring constantly, then remove from the heat. Drop the fried tofu gently into the saucepan using tongs and turn to coat lightly in the sticky glaze. Spoon into a serving dish and sprinkle with sliced spring onion and sesame seeds. Serve with stir fried vegetables and rice. Drop the fried tofu gently into the saucepan using tongs and turn to coat lightly in the sticky glaze. Spoon into a serving dish and sprinkle with sliced spring onion and sesame seeds. Serve with stir fried vegetables and rice. Recipe tips If you are using firm rather than extra firm tofu, squeeze between sheets of kitchen paper to remove some of the excess moisture before slicing. | {
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"content": "An average of 5.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_chilli_tofu_55640_16x9.jpg This crowd-pleasing sticky chilli tofu is also delicious served cold in salads or wraps. 280g/10oz block extra firm tofu, drained and cut into 1.5 cm/⅝in sticks25g/1oz plain flour25g/1oz cornflour½ fine sea salt½ tsp ground black pepper½ tsp Chinese five-spice powder (optional)50g/1¾oz sunflower oil1 spring onion, trimmed and finely sliced½ heaped tsp sesame seeds 280g/10oz block extra firm tofu, drained and cut into 1.5 cm/⅝in sticks 25g/1oz plain flour 25g/1oz cornflour ½ fine sea salt ½ tsp ground black pepper ½ tsp Chinese five-spice powder (optional) 50g/1¾oz sunflower oil 1 spring onion, trimmed and finely sliced ½ heaped tsp sesame seeds 3 tbsp maple syrup2 tbsp tomato ketchup1½ tbsp cider vinegar or white wine vinegar1 tbsp soft light brown sugar½ tsp dried chilli flakes 3 tbsp maple syrup 2 tbsp tomato ketchup 1½ tbsp cider vinegar or white wine vinegar 1 tbsp soft light brown sugar ½ tsp dried chilli flakes Method Combine the tofu in a large bowl with the flours, salt, pepper and Chinese five-spice powder (if using) and toss well together until the tofu is coated generously with the mixture.Heat the oil in a large non-stick frying pan and fry the tofu over a medium-high heat for 6–8 minutes, or until golden-brown and crisp on all sides, turning occasionally. Drain on a plate lined with kitchen paper.While the tofu is frying, make the sauce. Put the maple syrup, ketchup, vinegar, sugar and chilli flakes in a small saucepan over a medium heat. Simmer for a few seconds, until glossy and slightly thickened, stirring constantly, then remove from the heat.Drop the fried tofu gently into the saucepan using tongs and turn to coat lightly in the sticky glaze. Spoon into a serving dish and sprinkle with sliced spring onion and sesame seeds. Serve with stir fried vegetables and rice. Combine the tofu in a large bowl with the flours, salt, pepper and Chinese five-spice powder (if using) and toss well together until the tofu is coated generously with the mixture. Combine the tofu in a large bowl with the flours, salt, pepper and Chinese five-spice powder (if using) and toss well together until the tofu is coated generously with the mixture. Heat the oil in a large non-stick frying pan and fry the tofu over a medium-high heat for 6–8 minutes, or until golden-brown and crisp on all sides, turning occasionally. Drain on a plate lined with kitchen paper. Heat the oil in a large non-stick frying pan and fry the tofu over a medium-high heat for 6–8 minutes, or until golden-brown and crisp on all sides, turning occasionally. Drain on a plate lined with kitchen paper. While the tofu is frying, make the sauce. Put the maple syrup, ketchup, vinegar, sugar and chilli flakes in a small saucepan over a medium heat. Simmer for a few seconds, until glossy and slightly thickened, stirring constantly, then remove from the heat. While the tofu is frying, make the sauce. Put the maple syrup, ketchup, vinegar, sugar and chilli flakes in a small saucepan over a medium heat. Simmer for a few seconds, until glossy and slightly thickened, stirring constantly, then remove from the heat. Drop the fried tofu gently into the saucepan using tongs and turn to coat lightly in the sticky glaze. Spoon into a serving dish and sprinkle with sliced spring onion and sesame seeds. Serve with stir fried vegetables and rice. Drop the fried tofu gently into the saucepan using tongs and turn to coat lightly in the sticky glaze. Spoon into a serving dish and sprinkle with sliced spring onion and sesame seeds. Serve with stir fried vegetables and rice. Recipe tips If you are using firm rather than extra firm tofu, squeeze between sheets of kitchen paper to remove some of the excess moisture before slicing."
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} | 7a88b7e29b9cd2bdb767a24ddcb22b488155660319e8cffe6ff0443f2da46c90 | Honey sesame chicken recipe
An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_sesame_chicken_46463_16x9.jpg Crispy fried chicken coated in a sweet, salty, sticky honey sesame sauce. Serve it with stir-fried or steamed greens, or a pack of stir-fried veg and noodles for a quick and healthy meal. What's not to love about this honey sesame chicken? 2 tbsp runny honey½ tbsp rice wine vinegar2 tsp dark soy sauce1 tsp toasted sesame oil 2 tbsp runny honey ½ tbsp rice wine vinegar 2 tsp dark soy sauce 1 tsp toasted sesame oil 4 chicken thighs, skin removed and boneless, cut into bite-sized pieces1 tbsp vegetable oil, plus extra for frying½ tsp sea salt1 large free-range egg, beaten80g/2¾oz plain flour½ tsp toasted sesame seedscooked rice, to serve 4 chicken thighs, skin removed and boneless, cut into bite-sized pieces 1 tbsp vegetable oil, plus extra for frying ½ tsp sea salt 1 large free-range egg, beaten 80g/2¾oz plain flour ½ tsp toasted sesame seeds cooked rice, to serve Method To make the sauce, whisk together all of the ingredients along with 6 tablespoons cold water in a jug or bowl. Set aside.To make the chicken, toss the chicken pieces, oil and salt together in a bowl. Stir the egg into the bowl, then add the flour and stir with a metal spoon until the chicken is well coated.Heat enough oil to just cover the bottom of a large wok or frying pan over a medium–high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden and cooked through. Set the chicken aside to drain on a plate lined with kitchen paper.Discard all of the oil in the pan. Lower to a medium heat and return the chicken to the pan, heating through until it is sizzling. Add the sauce and cook for 3–4 minutes until the sauce has thickened and reduced to coat the chicken.Stir in the sesame seeds and serve immediately with rice, if you like. To make the sauce, whisk together all of the ingredients along with 6 tablespoons cold water in a jug or bowl. Set aside. To make the sauce, whisk together all of the ingredients along with 6 tablespoons cold water in a jug or bowl. Set aside. To make the chicken, toss the chicken pieces, oil and salt together in a bowl. Stir the egg into the bowl, then add the flour and stir with a metal spoon until the chicken is well coated. To make the chicken, toss the chicken pieces, oil and salt together in a bowl. Stir the egg into the bowl, then add the flour and stir with a metal spoon until the chicken is well coated. Heat enough oil to just cover the bottom of a large wok or frying pan over a medium–high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden and cooked through. Set the chicken aside to drain on a plate lined with kitchen paper. Heat enough oil to just cover the bottom of a large wok or frying pan over a medium–high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden and cooked through. Set the chicken aside to drain on a plate lined with kitchen paper. Discard all of the oil in the pan. Lower to a medium heat and return the chicken to the pan, heating through until it is sizzling. Add the sauce and cook for 3–4 minutes until the sauce has thickened and reduced to coat the chicken. Discard all of the oil in the pan. Lower to a medium heat and return the chicken to the pan, heating through until it is sizzling. Add the sauce and cook for 3–4 minutes until the sauce has thickened and reduced to coat the chicken. Stir in the sesame seeds and serve immediately with rice, if you like. Stir in the sesame seeds and serve immediately with rice, if you like. | {
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"title": "Honey sesame chicken recipe",
"content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_sesame_chicken_46463_16x9.jpg Crispy fried chicken coated in a sweet, salty, sticky honey sesame sauce. Serve it with stir-fried or steamed greens, or a pack of stir-fried veg and noodles for a quick and healthy meal. What's not to love about this honey sesame chicken? 2 tbsp runny honey½ tbsp rice wine vinegar2 tsp dark soy sauce1 tsp toasted sesame oil 2 tbsp runny honey ½ tbsp rice wine vinegar 2 tsp dark soy sauce 1 tsp toasted sesame oil 4 chicken thighs, skin removed and boneless, cut into bite-sized pieces1 tbsp vegetable oil, plus extra for frying½ tsp sea salt1 large free-range egg, beaten80g/2¾oz plain flour½ tsp toasted sesame seedscooked rice, to serve 4 chicken thighs, skin removed and boneless, cut into bite-sized pieces 1 tbsp vegetable oil, plus extra for frying ½ tsp sea salt 1 large free-range egg, beaten 80g/2¾oz plain flour ½ tsp toasted sesame seeds cooked rice, to serve Method To make the sauce, whisk together all of the ingredients along with 6 tablespoons cold water in a jug or bowl. Set aside.To make the chicken, toss the chicken pieces, oil and salt together in a bowl. Stir the egg into the bowl, then add the flour and stir with a metal spoon until the chicken is well coated.Heat enough oil to just cover the bottom of a large wok or frying pan over a medium–high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden and cooked through. Set the chicken aside to drain on a plate lined with kitchen paper.Discard all of the oil in the pan. Lower to a medium heat and return the chicken to the pan, heating through until it is sizzling. Add the sauce and cook for 3–4 minutes until the sauce has thickened and reduced to coat the chicken.Stir in the sesame seeds and serve immediately with rice, if you like. To make the sauce, whisk together all of the ingredients along with 6 tablespoons cold water in a jug or bowl. Set aside. To make the sauce, whisk together all of the ingredients along with 6 tablespoons cold water in a jug or bowl. Set aside. To make the chicken, toss the chicken pieces, oil and salt together in a bowl. Stir the egg into the bowl, then add the flour and stir with a metal spoon until the chicken is well coated. To make the chicken, toss the chicken pieces, oil and salt together in a bowl. Stir the egg into the bowl, then add the flour and stir with a metal spoon until the chicken is well coated. Heat enough oil to just cover the bottom of a large wok or frying pan over a medium–high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden and cooked through. Set the chicken aside to drain on a plate lined with kitchen paper. Heat enough oil to just cover the bottom of a large wok or frying pan over a medium–high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden and cooked through. Set the chicken aside to drain on a plate lined with kitchen paper. Discard all of the oil in the pan. Lower to a medium heat and return the chicken to the pan, heating through until it is sizzling. Add the sauce and cook for 3–4 minutes until the sauce has thickened and reduced to coat the chicken. Discard all of the oil in the pan. Lower to a medium heat and return the chicken to the pan, heating through until it is sizzling. Add the sauce and cook for 3–4 minutes until the sauce has thickened and reduced to coat the chicken. Stir in the sesame seeds and serve immediately with rice, if you like. Stir in the sesame seeds and serve immediately with rice, if you like."
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} | af3cb6cf7972a82fbd51d563aa1f9300729d7c1f473a4c0960eeaca2c464713f | Curried red lentil soup recipe
An average of 4.6 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/curried_red_lentil_soup_32770_16x9.jpg This spicy soup is a filling lunch option that is full of fibre and protein from the lentils. The addition of the Scotch bonnet packs an extra punch of heat. Each serving provides 421 kcal, 15g protein, 57g carbohydrates (of which 16g sugars), 8.3g fibre, 0.34g salt. 1 tbsp coconut or olive oil1 large onion, chopped2 garlic cloves, crushed30g/1oz fresh root ginger, peeled and grated 1 red Scotch bonnet chilli (or a milder red chilli if you prefer), seeds removed and finely chopped2 tsp garam masala or curry powder25g/1oz tomato purée 1 x 400g tin reduced-fat coconut milk150g/5½oz red split lentils2 sweet potatoes, scrubbed and cut into 2cm/¾in cubes1 red pepper, seeds removed and cut into 2cm/¾in chunks200g/7oz baby leaf spinach pinch salt 1 tbsp coconut or olive oil 1 large onion, chopped 2 garlic cloves, crushed 30g/1oz fresh root ginger, peeled and grated 1 red Scotch bonnet chilli (or a milder red chilli if you prefer), seeds removed and finely chopped 2 tsp garam masala or curry powder 25g/1oz tomato purée 1 x 400g tin reduced-fat coconut milk 150g/5½oz red split lentils 2 sweet potatoes, scrubbed and cut into 2cm/¾in cubes 1 red pepper, seeds removed and cut into 2cm/¾in chunks 200g/7oz baby leaf spinach pinch salt Method Heat the oil in a large saucepan, add the onion and fry gently for 5–6 minutes until soft. Add the garlic, ginger, chilli and garam masala, fry for 1 minute and then stir in the tomato purée. Fry for 1 minute then pour in the coconut milk and 1 litre/1¾ pints water. Stir in the lentils, sweet potato and pepper, bring to the boil and then reduce the heat to a gentle simmer.Cover the pan with a lid and cook for 20 minutes until the lentils and sweet potato are soft, but still holding their shape. Stir in the spinach, a handful at a time, until wilted. Remove the pan from the heat and season with the salt. Serve in warmed bowls. Heat the oil in a large saucepan, add the onion and fry gently for 5–6 minutes until soft. Add the garlic, ginger, chilli and garam masala, fry for 1 minute and then stir in the tomato purée. Fry for 1 minute then pour in the coconut milk and 1 litre/1¾ pints water. Stir in the lentils, sweet potato and pepper, bring to the boil and then reduce the heat to a gentle simmer. Heat the oil in a large saucepan, add the onion and fry gently for 5–6 minutes until soft. Add the garlic, ginger, chilli and garam masala, fry for 1 minute and then stir in the tomato purée. Fry for 1 minute then pour in the coconut milk and 1 litre/1¾ pints water. Stir in the lentils, sweet potato and pepper, bring to the boil and then reduce the heat to a gentle simmer. Cover the pan with a lid and cook for 20 minutes until the lentils and sweet potato are soft, but still holding their shape. Stir in the spinach, a handful at a time, until wilted. Remove the pan from the heat and season with the salt. Serve in warmed bowls. Cover the pan with a lid and cook for 20 minutes until the lentils and sweet potato are soft, but still holding their shape. Stir in the spinach, a handful at a time, until wilted. Remove the pan from the heat and season with the salt. Serve in warmed bowls. Recipe tips It’s easy to double the quantities in this recipe if you want to make a large batch. Don’t bother peeling the sweet potatoes – it’s a faff and the skins are packed with fibre. | {
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"title": "Curried red lentil soup recipe",
"content": "An average of 4.6 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/curried_red_lentil_soup_32770_16x9.jpg This spicy soup is a filling lunch option that is full of fibre and protein from the lentils. The addition of the Scotch bonnet packs an extra punch of heat. Each serving provides 421 kcal, 15g protein, 57g carbohydrates (of which 16g sugars), 8.3g fibre, 0.34g salt. 1 tbsp coconut or olive oil1 large onion, chopped2 garlic cloves, crushed30g/1oz fresh root ginger, peeled and grated 1 red Scotch bonnet chilli (or a milder red chilli if you prefer), seeds removed and finely chopped2 tsp garam masala or curry powder25g/1oz tomato purée 1 x 400g tin reduced-fat coconut milk150g/5½oz red split lentils2 sweet potatoes, scrubbed and cut into 2cm/¾in cubes1 red pepper, seeds removed and cut into 2cm/¾in chunks200g/7oz baby leaf spinach pinch salt 1 tbsp coconut or olive oil 1 large onion, chopped 2 garlic cloves, crushed 30g/1oz fresh root ginger, peeled and grated 1 red Scotch bonnet chilli (or a milder red chilli if you prefer), seeds removed and finely chopped 2 tsp garam masala or curry powder 25g/1oz tomato purée 1 x 400g tin reduced-fat coconut milk 150g/5½oz red split lentils 2 sweet potatoes, scrubbed and cut into 2cm/¾in cubes 1 red pepper, seeds removed and cut into 2cm/¾in chunks 200g/7oz baby leaf spinach pinch salt Method Heat the oil in a large saucepan, add the onion and fry gently for 5–6 minutes until soft. Add the garlic, ginger, chilli and garam masala, fry for 1 minute and then stir in the tomato purée. Fry for 1 minute then pour in the coconut milk and 1 litre/1¾ pints water. Stir in the lentils, sweet potato and pepper, bring to the boil and then reduce the heat to a gentle simmer.Cover the pan with a lid and cook for 20 minutes until the lentils and sweet potato are soft, but still holding their shape. Stir in the spinach, a handful at a time, until wilted. Remove the pan from the heat and season with the salt. Serve in warmed bowls. Heat the oil in a large saucepan, add the onion and fry gently for 5–6 minutes until soft. Add the garlic, ginger, chilli and garam masala, fry for 1 minute and then stir in the tomato purée. Fry for 1 minute then pour in the coconut milk and 1 litre/1¾ pints water. Stir in the lentils, sweet potato and pepper, bring to the boil and then reduce the heat to a gentle simmer. Heat the oil in a large saucepan, add the onion and fry gently for 5–6 minutes until soft. Add the garlic, ginger, chilli and garam masala, fry for 1 minute and then stir in the tomato purée. Fry for 1 minute then pour in the coconut milk and 1 litre/1¾ pints water. Stir in the lentils, sweet potato and pepper, bring to the boil and then reduce the heat to a gentle simmer. Cover the pan with a lid and cook for 20 minutes until the lentils and sweet potato are soft, but still holding their shape. Stir in the spinach, a handful at a time, until wilted. Remove the pan from the heat and season with the salt. Serve in warmed bowls. Cover the pan with a lid and cook for 20 minutes until the lentils and sweet potato are soft, but still holding their shape. Stir in the spinach, a handful at a time, until wilted. Remove the pan from the heat and season with the salt. Serve in warmed bowls. Recipe tips It’s easy to double the quantities in this recipe if you want to make a large batch. Don’t bother peeling the sweet potatoes – it’s a faff and the skins are packed with fibre."
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} | b4e09e4ef8c8e68c6567934e9dd2c888c8c3581db7ee9d8a6cd3832ca75a42cb | Chocolate pasta with caramel and pecans recipe
An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_pasta_with_64143_16x9.jpg This is really Anna del Conte’s recipe, only I in slovenly fashion use shop-bought chocolate pasta. The ready-made stuff is not available everywhere, but it is worth tracking down for this unconventional but intriguing sweet treat. 100g/3½oz cocoa or chocolate pastapinch salt50g/1¾oz pecans, roughly broken up50g/1¾oz unsalted butter, softened50g/1¾oz dark brown sugar100ml/3½fl oz double cream, plus extra to serve 100g/3½oz cocoa or chocolate pasta pinch salt 50g/1¾oz pecans, roughly broken up 50g/1¾oz unsalted butter, softened 50g/1¾oz dark brown sugar 100ml/3½fl oz double cream, plus extra to serve Method Put water on to boil for the pasta and, when it’s boiling, add a pinch of salt and cook the pasta, setting a timer for two minutes before the packet instructions say it will be ready.Put a medium-sized, non-stick frying pan on the stove and tumble in the pecans, then toast them over a medium heat. Once you can smell their scent wafting up from the pan, remove them to a cold plate.Now stir the butter and sugar together in the frying pan until you have a hot, treacly syrup. Carefully pour in the cream, stir and let the caramel mixture bubble up, add the toasted pecans and a pinch of salt, then turn off the heat.Just before draining the pasta, lower in a cup to remove a little pasta-cooking water, then toss the drained pasta back into the frying pan with the dark and nutty butterscotch sauce, adding a tablespoon or two of the cooking water if needed to help coat the pasta. Stir to combine before dividing between two bowls. Serve with a little double cream in a small jug to pour over as you eat, if wished. Put water on to boil for the pasta and, when it’s boiling, add a pinch of salt and cook the pasta, setting a timer for two minutes before the packet instructions say it will be ready. Put water on to boil for the pasta and, when it’s boiling, add a pinch of salt and cook the pasta, setting a timer for two minutes before the packet instructions say it will be ready. Put a medium-sized, non-stick frying pan on the stove and tumble in the pecans, then toast them over a medium heat. Once you can smell their scent wafting up from the pan, remove them to a cold plate. Put a medium-sized, non-stick frying pan on the stove and tumble in the pecans, then toast them over a medium heat. Once you can smell their scent wafting up from the pan, remove them to a cold plate. Now stir the butter and sugar together in the frying pan until you have a hot, treacly syrup. Carefully pour in the cream, stir and let the caramel mixture bubble up, add the toasted pecans and a pinch of salt, then turn off the heat. Now stir the butter and sugar together in the frying pan until you have a hot, treacly syrup. Carefully pour in the cream, stir and let the caramel mixture bubble up, add the toasted pecans and a pinch of salt, then turn off the heat. Just before draining the pasta, lower in a cup to remove a little pasta-cooking water, then toss the drained pasta back into the frying pan with the dark and nutty butterscotch sauce, adding a tablespoon or two of the cooking water if needed to help coat the pasta. Stir to combine before dividing between two bowls. Serve with a little double cream in a small jug to pour over as you eat, if wished. Just before draining the pasta, lower in a cup to remove a little pasta-cooking water, then toss the drained pasta back into the frying pan with the dark and nutty butterscotch sauce, adding a tablespoon or two of the cooking water if needed to help coat the pasta. Stir to combine before dividing between two bowls. Serve with a little double cream in a small jug to pour over as you eat, if wished. | {
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"title": "Chocolate pasta with caramel and pecans recipe",
"content": "An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_pasta_with_64143_16x9.jpg This is really Anna del Conte’s recipe, only I in slovenly fashion use shop-bought chocolate pasta. The ready-made stuff is not available everywhere, but it is worth tracking down for this unconventional but intriguing sweet treat. 100g/3½oz cocoa or chocolate pastapinch salt50g/1¾oz pecans, roughly broken up50g/1¾oz unsalted butter, softened50g/1¾oz dark brown sugar100ml/3½fl oz double cream, plus extra to serve 100g/3½oz cocoa or chocolate pasta pinch salt 50g/1¾oz pecans, roughly broken up 50g/1¾oz unsalted butter, softened 50g/1¾oz dark brown sugar 100ml/3½fl oz double cream, plus extra to serve Method Put water on to boil for the pasta and, when it’s boiling, add a pinch of salt and cook the pasta, setting a timer for two minutes before the packet instructions say it will be ready.Put a medium-sized, non-stick frying pan on the stove and tumble in the pecans, then toast them over a medium heat. Once you can smell their scent wafting up from the pan, remove them to a cold plate.Now stir the butter and sugar together in the frying pan until you have a hot, treacly syrup. Carefully pour in the cream, stir and let the caramel mixture bubble up, add the toasted pecans and a pinch of salt, then turn off the heat.Just before draining the pasta, lower in a cup to remove a little pasta-cooking water, then toss the drained pasta back into the frying pan with the dark and nutty butterscotch sauce, adding a tablespoon or two of the cooking water if needed to help coat the pasta. Stir to combine before dividing between two bowls. Serve with a little double cream in a small jug to pour over as you eat, if wished. Put water on to boil for the pasta and, when it’s boiling, add a pinch of salt and cook the pasta, setting a timer for two minutes before the packet instructions say it will be ready. Put water on to boil for the pasta and, when it’s boiling, add a pinch of salt and cook the pasta, setting a timer for two minutes before the packet instructions say it will be ready. Put a medium-sized, non-stick frying pan on the stove and tumble in the pecans, then toast them over a medium heat. Once you can smell their scent wafting up from the pan, remove them to a cold plate. Put a medium-sized, non-stick frying pan on the stove and tumble in the pecans, then toast them over a medium heat. Once you can smell their scent wafting up from the pan, remove them to a cold plate. Now stir the butter and sugar together in the frying pan until you have a hot, treacly syrup. Carefully pour in the cream, stir and let the caramel mixture bubble up, add the toasted pecans and a pinch of salt, then turn off the heat. Now stir the butter and sugar together in the frying pan until you have a hot, treacly syrup. Carefully pour in the cream, stir and let the caramel mixture bubble up, add the toasted pecans and a pinch of salt, then turn off the heat. Just before draining the pasta, lower in a cup to remove a little pasta-cooking water, then toss the drained pasta back into the frying pan with the dark and nutty butterscotch sauce, adding a tablespoon or two of the cooking water if needed to help coat the pasta. Stir to combine before dividing between two bowls. Serve with a little double cream in a small jug to pour over as you eat, if wished. Just before draining the pasta, lower in a cup to remove a little pasta-cooking water, then toss the drained pasta back into the frying pan with the dark and nutty butterscotch sauce, adding a tablespoon or two of the cooking water if needed to help coat the pasta. Stir to combine before dividing between two bowls. Serve with a little double cream in a small jug to pour over as you eat, if wished."
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} | ff62ee2be74722c3ffe49af219764ac3aa6c393218f9baebce99ba9271452663 | No-bake Advocaat and ginger cake recipe
Take your 4 Jamaica ginger cakes and cut each into 12 slices. You’ll need 16 slices per layer, so do sort them out in 3 piles to make life simpler. Either using a freestanding mixer or an electric handwhisk for ease (though you could do this by hand) mix the mascarpone together with the double cream, custard powder and icing sugar, and whisk until it starts thickening, then keep whisking while you slowly pour in the Advocaat, and carry on until it’s lusciously thickened. It needs to be thick enough to hold its shape and be dollopable and spreadable between the layers of cake.Reserve 2 cups’ worth of the rich, egg-noggy cream, or enough to come up to the 500ml-mark on a measuring jug (or about 380g in weight, though it’s easier to go by volume here) and either put in a bowl or leave in the jug if you’ve used that method, then cover and stash in the fridge until the cake is ready to serve the next day.Add the chopped crystallised ginger, dried figs and macadamia nuts to the rest of the cream mixture still in its big bowl, and mix in gently with a spatula.Get out a 23cm/9in springform tin, unclip it, and turn the bottom upside down, that’s to say with the lip facing downwards to give you a smooth base, which’ll make unmoulding the cake easier later. Once you’ve clipped it shut again, line the base of the tin with your first 16 slices of gingerbread, making sure the sticky bits from the top of the loaves are not touching the edge of the tin, to form an even layer; as the gingerbread is so gorgeously squidgy and thus mouldable, you can press on it and bend it to your will easily enough.Spoon half of the nubbly cream on top and, with a cranked spatula for ease, spread it over the ginger cake layer to cover evenly, and then repeat with another round of cake slices – in other words, another 16 small slices of gingerbread – to cover the cream. Crumble in some of the ginger cake if there are holes, to avoid pressing down too firmly on this layer, though a coaxing tap or two should be fine.Spread the rest of the cream over this middle layer of ginger cake, and cover with your final pile of gingerbread slices. Press down gently to smooth the top slightly before covering the tin with cling film, and leave it in the fridge overnight to firm up and fuse together.When you are nearly ready to serve the cake, take it out of the fridge, along with the reserved Advocaat cream. Let the cake stand out of the fridge for 15 minutes then, with a small cranked spatula, gently ease the cake from the sides of the tin.After you’ve given it a few encouraging turns with your little spatula, unclip the tin cautiously. If the cake doesn’t want to spring free, close the tin again, and ease the edges away from the tin again the spatula, then unclip, and remove the sides of the tin with a tender touch, squeezing the cake together gently as needed. If you want to help it more on its way, wrap a warm tea towel around the sides of the tin for a couple of minutes. The removed ring of the springform tin will have some of the cream mixture stuck to it, so you can use this to patch up any gaps around the sides of the cake. Transfer the cake, still on its base, to a flat cake stand or plate – unless, that is, you like living dangerously, in which case by all means try and remove the cake from its base. Give a little stir to the reserved cream, then spread it on top of the cake in an even layer, swirling it a little if you so desire, and then give a celebratory shake of chocolate sprinkles all over the top. Take your 4 Jamaica ginger cakes and cut each into 12 slices. You’ll need 16 slices per layer, so do sort them out in 3 piles to make life simpler. Take your 4 Jamaica ginger cakes and cut each into 12 slices. You’ll need 16 slices per layer, so do sort them out in 3 piles to make life simpler. Either using a freestanding mixer or an electric handwhisk for ease (though you could do this by hand) mix the mascarpone together with the double cream, custard powder and icing sugar, and whisk until it starts thickening, then keep whisking while you slowly pour in the Advocaat, and carry on until it’s lusciously thickened. It needs to be thick enough to hold its shape and be dollopable and spreadable between the layers of cake. Either using a freestanding mixer or an electric handwhisk for ease (though you could do this by hand) mix the mascarpone together with the double cream, custard powder and icing sugar, and whisk until it starts thickening, then keep whisking while you slowly pour in the Advocaat, and carry on until it’s lusciously thickened. It needs to be thick enough to hold its shape and be dollopable and spreadable between the layers of cake. Reserve 2 cups’ worth of the rich, egg-noggy cream, or enough to come up to the 500ml-mark on a measuring jug (or about 380g in weight, though it’s easier to go by volume here) and either put in a bowl or leave in the jug if you’ve used that method, then cover and stash in the fridge until the cake is ready to serve the next day. Reserve 2 cups’ worth of the rich, egg-noggy cream, or enough to come up to the 500ml-mark on a measuring jug (or about 380g in weight, though it’s easier to go by volume here) and either put in a bowl or leave in the jug if you’ve used that method, then cover and stash in the fridge until the cake is ready to serve the next day. Add the chopped crystallised ginger, dried figs and macadamia nuts to the rest of the cream mixture still in its big bowl, and mix in gently with a spatula. Add the chopped crystallised ginger, dried figs and macadamia nuts to the rest of the cream mixture still in its big bowl, and mix in gently with a spatula. Get out a 23cm/9in springform tin, unclip it, and turn the bottom upside down, that’s to say with the lip facing downwards to give you a smooth base, which’ll make unmoulding the cake easier later. Once you’ve clipped it shut again, line the base of the tin with your first 16 slices of gingerbread, making sure the sticky bits from the top of the loaves are not touching the edge of the tin, to form an even layer; as the gingerbread is so gorgeously squidgy and thus mouldable, you can press on it and bend it to your will easily enough. Get out a 23cm/9in springform tin, unclip it, and turn the bottom upside down, that’s to say with the lip facing downwards to give you a smooth base, which’ll make unmoulding the cake easier later. Once you’ve clipped it shut again, line the base of the tin with your first 16 slices of gingerbread, making sure the sticky bits from the top of the loaves are not touching the edge of the tin, to form an even layer; as the gingerbread is so gorgeously squidgy and thus mouldable, you can press on it and bend it to your will easily enough. Spoon half of the nubbly cream on top and, with a cranked spatula for ease, spread it over the ginger cake layer to cover evenly, and then repeat with another round of cake slices – in other words, another 16 small slices of gingerbread – to cover the cream. Crumble in some of the ginger cake if there are holes, to avoid pressing down too firmly on this layer, though a coaxing tap or two should be fine. Spoon half of the nubbly cream on top and, with a cranked spatula for ease, spread it over the ginger cake layer to cover evenly, and then repeat with another round of cake slices – in other words, another 16 small slices of gingerbread – to cover the cream. Crumble in some of the ginger cake if there are holes, to avoid pressing down too firmly on this layer, though a coaxing tap or two should be fine. Spread the rest of the cream over this middle layer of ginger cake, and cover with your final pile of gingerbread slices. Press down gently to smooth the top slightly before covering the tin with cling film, and leave it in the fridge overnight to firm up and fuse together. Spread the rest of the cream over this middle layer of ginger cake, and cover with your final pile of gingerbread slices. Press down gently to smooth the top slightly before covering the tin with cling film, and leave it in the fridge overnight to firm up and fuse together. When you are nearly ready to serve the cake, take it out of the fridge, along with the reserved Advocaat cream. Let the cake stand out of the fridge for 15 minutes then, with a small cranked spatula, gently ease the cake from the sides of the tin. When you are nearly ready to serve the cake, take it out of the fridge, along with the reserved Advocaat cream. Let the cake stand out of the fridge for 15 minutes then, with a small cranked spatula, gently ease the cake from the sides of the tin. After you’ve given it a few encouraging turns with your little spatula, unclip the tin cautiously. If the cake doesn’t want to spring free, close the tin again, and ease the edges away from the tin again the spatula, then unclip, and remove the sides of the tin with a tender touch, squeezing the cake together gently as needed. If you want to help it more on its way, wrap a warm tea towel around the sides of the tin for a couple of minutes. The removed ring of the springform tin will have some of the cream mixture stuck to it, so you can use this to patch up any gaps around the sides of the cake. Transfer the cake, still on its base, to a flat cake stand or plate – unless, that is, you like living dangerously, in which case by all means try and remove the cake from its base. After you’ve given it a few encouraging turns with your little spatula, unclip the tin cautiously. If the cake doesn’t want to spring free, close the tin again, and ease the edges away from the tin again the spatula, then unclip, and remove the sides of the tin with a tender touch, squeezing the cake together gently as needed. If you want to help it more on its way, wrap a warm tea towel around the sides of the tin for a couple of minutes. The removed ring of the springform tin will have some of the cream mixture stuck to it, so you can use this to patch up any gaps around the sides of the cake. Transfer the cake, still on its base, to a flat cake stand or plate – unless, that is, you like living dangerously, in which case by all means try and remove the cake from its base. Give a little stir to the reserved cream, then spread it on top of the cake in an even layer, swirling it a little if you so desire, and then give a celebratory shake of chocolate sprinkles all over the top. Give a little stir to the reserved cream, then spread it on top of the cake in an even layer, swirling it a little if you so desire, and then give a celebratory shake of chocolate sprinkles all over the top. | {
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"title": "No-bake Advocaat and ginger cake recipe",
"content": "Take your 4 Jamaica ginger cakes and cut each into 12 slices. You’ll need 16 slices per layer, so do sort them out in 3 piles to make life simpler. Either using a freestanding mixer or an electric handwhisk for ease (though you could do this by hand) mix the mascarpone together with the double cream, custard powder and icing sugar, and whisk until it starts thickening, then keep whisking while you slowly pour in the Advocaat, and carry on until it’s lusciously thickened. It needs to be thick enough to hold its shape and be dollopable and spreadable between the layers of cake.Reserve 2 cups’ worth of the rich, egg-noggy cream, or enough to come up to the 500ml-mark on a measuring jug (or about 380g in weight, though it’s easier to go by volume here) and either put in a bowl or leave in the jug if you’ve used that method, then cover and stash in the fridge until the cake is ready to serve the next day.Add the chopped crystallised ginger, dried figs and macadamia nuts to the rest of the cream mixture still in its big bowl, and mix in gently with a spatula.Get out a 23cm/9in springform tin, unclip it, and turn the bottom upside down, that’s to say with the lip facing downwards to give you a smooth base, which’ll make unmoulding the cake easier later. Once you’ve clipped it shut again, line the base of the tin with your first 16 slices of gingerbread, making sure the sticky bits from the top of the loaves are not touching the edge of the tin, to form an even layer; as the gingerbread is so gorgeously squidgy and thus mouldable, you can press on it and bend it to your will easily enough.Spoon half of the nubbly cream on top and, with a cranked spatula for ease, spread it over the ginger cake layer to cover evenly, and then repeat with another round of cake slices – in other words, another 16 small slices of gingerbread – to cover the cream. Crumble in some of the ginger cake if there are holes, to avoid pressing down too firmly on this layer, though a coaxing tap or two should be fine.Spread the rest of the cream over this middle layer of ginger cake, and cover with your final pile of gingerbread slices. Press down gently to smooth the top slightly before covering the tin with cling film, and leave it in the fridge overnight to firm up and fuse together.When you are nearly ready to serve the cake, take it out of the fridge, along with the reserved Advocaat cream. Let the cake stand out of the fridge for 15 minutes then, with a small cranked spatula, gently ease the cake from the sides of the tin.After you’ve given it a few encouraging turns with your little spatula, unclip the tin cautiously. If the cake doesn’t want to spring free, close the tin again, and ease the edges away from the tin again the spatula, then unclip, and remove the sides of the tin with a tender touch, squeezing the cake together gently as needed. If you want to help it more on its way, wrap a warm tea towel around the sides of the tin for a couple of minutes. The removed ring of the springform tin will have some of the cream mixture stuck to it, so you can use this to patch up any gaps around the sides of the cake. Transfer the cake, still on its base, to a flat cake stand or plate – unless, that is, you like living dangerously, in which case by all means try and remove the cake from its base. Give a little stir to the reserved cream, then spread it on top of the cake in an even layer, swirling it a little if you so desire, and then give a celebratory shake of chocolate sprinkles all over the top. Take your 4 Jamaica ginger cakes and cut each into 12 slices. You’ll need 16 slices per layer, so do sort them out in 3 piles to make life simpler. Take your 4 Jamaica ginger cakes and cut each into 12 slices. You’ll need 16 slices per layer, so do sort them out in 3 piles to make life simpler. Either using a freestanding mixer or an electric handwhisk for ease (though you could do this by hand) mix the mascarpone together with the double cream, custard powder and icing sugar, and whisk until it starts thickening, then keep whisking while you slowly pour in the Advocaat, and carry on until it’s lusciously thickened. It needs to be thick enough to hold its shape and be dollopable and spreadable between the layers of cake. Either using a freestanding mixer or an electric handwhisk for ease (though you could do this by hand) mix the mascarpone together with the double cream, custard powder and icing sugar, and whisk until it starts thickening, then keep whisking while you slowly pour in the Advocaat, and carry on until it’s lusciously thickened. It needs to be thick enough to hold its shape and be dollopable and spreadable between the layers of cake. Reserve 2 cups’ worth of the rich, egg-noggy cream, or enough to come up to the 500ml-mark on a measuring jug (or about 380g in weight, though it’s easier to go by volume here) and either put in a bowl or leave in the jug if you’ve used that method, then cover and stash in the fridge until the cake is ready to serve the next day. Reserve 2 cups’ worth of the rich, egg-noggy cream, or enough to come up to the 500ml-mark on a measuring jug (or about 380g in weight, though it’s easier to go by volume here) and either put in a bowl or leave in the jug if you’ve used that method, then cover and stash in the fridge until the cake is ready to serve the next day. Add the chopped crystallised ginger, dried figs and macadamia nuts to the rest of the cream mixture still in its big bowl, and mix in gently with a spatula. Add the chopped crystallised ginger, dried figs and macadamia nuts to the rest of the cream mixture still in its big bowl, and mix in gently with a spatula. Get out a 23cm/9in springform tin, unclip it, and turn the bottom upside down, that’s to say with the lip facing downwards to give you a smooth base, which’ll make unmoulding the cake easier later. Once you’ve clipped it shut again, line the base of the tin with your first 16 slices of gingerbread, making sure the sticky bits from the top of the loaves are not touching the edge of the tin, to form an even layer; as the gingerbread is so gorgeously squidgy and thus mouldable, you can press on it and bend it to your will easily enough. Get out a 23cm/9in springform tin, unclip it, and turn the bottom upside down, that’s to say with the lip facing downwards to give you a smooth base, which’ll make unmoulding the cake easier later. Once you’ve clipped it shut again, line the base of the tin with your first 16 slices of gingerbread, making sure the sticky bits from the top of the loaves are not touching the edge of the tin, to form an even layer; as the gingerbread is so gorgeously squidgy and thus mouldable, you can press on it and bend it to your will easily enough. Spoon half of the nubbly cream on top and, with a cranked spatula for ease, spread it over the ginger cake layer to cover evenly, and then repeat with another round of cake slices – in other words, another 16 small slices of gingerbread – to cover the cream. Crumble in some of the ginger cake if there are holes, to avoid pressing down too firmly on this layer, though a coaxing tap or two should be fine. Spoon half of the nubbly cream on top and, with a cranked spatula for ease, spread it over the ginger cake layer to cover evenly, and then repeat with another round of cake slices – in other words, another 16 small slices of gingerbread – to cover the cream. Crumble in some of the ginger cake if there are holes, to avoid pressing down too firmly on this layer, though a coaxing tap or two should be fine. Spread the rest of the cream over this middle layer of ginger cake, and cover with your final pile of gingerbread slices. Press down gently to smooth the top slightly before covering the tin with cling film, and leave it in the fridge overnight to firm up and fuse together. Spread the rest of the cream over this middle layer of ginger cake, and cover with your final pile of gingerbread slices. Press down gently to smooth the top slightly before covering the tin with cling film, and leave it in the fridge overnight to firm up and fuse together. When you are nearly ready to serve the cake, take it out of the fridge, along with the reserved Advocaat cream. Let the cake stand out of the fridge for 15 minutes then, with a small cranked spatula, gently ease the cake from the sides of the tin. When you are nearly ready to serve the cake, take it out of the fridge, along with the reserved Advocaat cream. Let the cake stand out of the fridge for 15 minutes then, with a small cranked spatula, gently ease the cake from the sides of the tin. After you’ve given it a few encouraging turns with your little spatula, unclip the tin cautiously. If the cake doesn’t want to spring free, close the tin again, and ease the edges away from the tin again the spatula, then unclip, and remove the sides of the tin with a tender touch, squeezing the cake together gently as needed. If you want to help it more on its way, wrap a warm tea towel around the sides of the tin for a couple of minutes. The removed ring of the springform tin will have some of the cream mixture stuck to it, so you can use this to patch up any gaps around the sides of the cake. Transfer the cake, still on its base, to a flat cake stand or plate – unless, that is, you like living dangerously, in which case by all means try and remove the cake from its base. After you’ve given it a few encouraging turns with your little spatula, unclip the tin cautiously. If the cake doesn’t want to spring free, close the tin again, and ease the edges away from the tin again the spatula, then unclip, and remove the sides of the tin with a tender touch, squeezing the cake together gently as needed. If you want to help it more on its way, wrap a warm tea towel around the sides of the tin for a couple of minutes. The removed ring of the springform tin will have some of the cream mixture stuck to it, so you can use this to patch up any gaps around the sides of the cake. Transfer the cake, still on its base, to a flat cake stand or plate – unless, that is, you like living dangerously, in which case by all means try and remove the cake from its base. Give a little stir to the reserved cream, then spread it on top of the cake in an even layer, swirling it a little if you so desire, and then give a celebratory shake of chocolate sprinkles all over the top. Give a little stir to the reserved cream, then spread it on top of the cake in an even layer, swirling it a little if you so desire, and then give a celebratory shake of chocolate sprinkles all over the top."
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} | 4f076b6ab06d433438cbe61dcbab7c1be9b4359bee0bc0800dcf6f6baba11eda | Key lime tranche recipe
An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/key_lime_tranche_13268_16x9.jpg Inspired by Key lime pie, the classic American dessert, this is similar to a cheesecake but made with condensed milk. Such an easy, quick pudding that is sweet and sharp from the limes. This version is made in a rectangular tranche tin, which gives a different presentation, but the recipe would also fit in a 23cm/9in round, deep, loose-bottomed flan tin. 115g/4oz digestive biscuits 55g/2oz butter1 tsp demerara sugar 115g/4oz digestive biscuits 55g/2oz butter 1 tsp demerara sugar 115g/4oz full-fat cream cheese397g tin full-fat condensed milk 4 limes, finely grated zest and juice200ml/⅓ pint double cream 115g/4oz full-fat cream cheese 397g tin full-fat condensed milk 4 limes, finely grated zest and juice 200ml/⅓ pint double cream Method First make the base. Crush the biscuits to fine crumbs, then melt the butter and add to the biscuits. Add the sugar and mix well. Spoon the biscuits into the base of a 36x12.5x2.5cm/14x5x1in rectangular, loose-bottomed fluted tin and press down firmly using the back of a spoon. Place in the fridge to chill, for at least 30 minutes. To make the filling, measure the cream cheese into a bowl and mix until smooth using an electric mixer. Add the condensed milk and the zest of two limes and whisk lightly. Add the juice of all four limes and continue to whisk until the mixture has thickened.Pour the filling into the tin and level the surface. Chill in the fridge for 2 hours until firm. Lightly whip the cream to soft peaks. Spread over the lime mixture and lightly swirl the top. Sprinkle with the remaining lime zest to serve. First make the base. Crush the biscuits to fine crumbs, then melt the butter and add to the biscuits. Add the sugar and mix well. First make the base. Crush the biscuits to fine crumbs, then melt the butter and add to the biscuits. Add the sugar and mix well. Spoon the biscuits into the base of a 36x12.5x2.5cm/14x5x1in rectangular, loose-bottomed fluted tin and press down firmly using the back of a spoon. Place in the fridge to chill, for at least 30 minutes. Spoon the biscuits into the base of a 36x12.5x2.5cm/14x5x1in rectangular, loose-bottomed fluted tin and press down firmly using the back of a spoon. Place in the fridge to chill, for at least 30 minutes. To make the filling, measure the cream cheese into a bowl and mix until smooth using an electric mixer. Add the condensed milk and the zest of two limes and whisk lightly. Add the juice of all four limes and continue to whisk until the mixture has thickened. To make the filling, measure the cream cheese into a bowl and mix until smooth using an electric mixer. Add the condensed milk and the zest of two limes and whisk lightly. Add the juice of all four limes and continue to whisk until the mixture has thickened. Pour the filling into the tin and level the surface. Chill in the fridge for 2 hours until firm. Pour the filling into the tin and level the surface. Chill in the fridge for 2 hours until firm. Lightly whip the cream to soft peaks. Spread over the lime mixture and lightly swirl the top. Lightly whip the cream to soft peaks. Spread over the lime mixture and lightly swirl the top. Sprinkle with the remaining lime zest to serve. Sprinkle with the remaining lime zest to serve. Recipe tips This dessert can be made a day ahead. | {
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"content": "An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/key_lime_tranche_13268_16x9.jpg Inspired by Key lime pie, the classic American dessert, this is similar to a cheesecake but made with condensed milk. Such an easy, quick pudding that is sweet and sharp from the limes. This version is made in a rectangular tranche tin, which gives a different presentation, but the recipe would also fit in a 23cm/9in round, deep, loose-bottomed flan tin. 115g/4oz digestive biscuits 55g/2oz butter1 tsp demerara sugar 115g/4oz digestive biscuits 55g/2oz butter 1 tsp demerara sugar 115g/4oz full-fat cream cheese397g tin full-fat condensed milk 4 limes, finely grated zest and juice200ml/⅓ pint double cream 115g/4oz full-fat cream cheese 397g tin full-fat condensed milk 4 limes, finely grated zest and juice 200ml/⅓ pint double cream Method First make the base. Crush the biscuits to fine crumbs, then melt the butter and add to the biscuits. Add the sugar and mix well. Spoon the biscuits into the base of a 36x12.5x2.5cm/14x5x1in rectangular, loose-bottomed fluted tin and press down firmly using the back of a spoon. Place in the fridge to chill, for at least 30 minutes. To make the filling, measure the cream cheese into a bowl and mix until smooth using an electric mixer. Add the condensed milk and the zest of two limes and whisk lightly. Add the juice of all four limes and continue to whisk until the mixture has thickened.Pour the filling into the tin and level the surface. Chill in the fridge for 2 hours until firm. Lightly whip the cream to soft peaks. Spread over the lime mixture and lightly swirl the top. Sprinkle with the remaining lime zest to serve. First make the base. Crush the biscuits to fine crumbs, then melt the butter and add to the biscuits. Add the sugar and mix well. First make the base. Crush the biscuits to fine crumbs, then melt the butter and add to the biscuits. Add the sugar and mix well. Spoon the biscuits into the base of a 36x12.5x2.5cm/14x5x1in rectangular, loose-bottomed fluted tin and press down firmly using the back of a spoon. Place in the fridge to chill, for at least 30 minutes. Spoon the biscuits into the base of a 36x12.5x2.5cm/14x5x1in rectangular, loose-bottomed fluted tin and press down firmly using the back of a spoon. Place in the fridge to chill, for at least 30 minutes. To make the filling, measure the cream cheese into a bowl and mix until smooth using an electric mixer. Add the condensed milk and the zest of two limes and whisk lightly. Add the juice of all four limes and continue to whisk until the mixture has thickened. To make the filling, measure the cream cheese into a bowl and mix until smooth using an electric mixer. Add the condensed milk and the zest of two limes and whisk lightly. Add the juice of all four limes and continue to whisk until the mixture has thickened. Pour the filling into the tin and level the surface. Chill in the fridge for 2 hours until firm. Pour the filling into the tin and level the surface. Chill in the fridge for 2 hours until firm. Lightly whip the cream to soft peaks. Spread over the lime mixture and lightly swirl the top. Lightly whip the cream to soft peaks. Spread over the lime mixture and lightly swirl the top. Sprinkle with the remaining lime zest to serve. Sprinkle with the remaining lime zest to serve. Recipe tips This dessert can be made a day ahead."
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} | 84896f030ca34202b80f0ce9e21c6ab4a41855e89816fcfa01e639ecdcd33b9b | Mary Berry's white chocolate cheesecake recipe
White chocolate and ginger cheesecake An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_white_chocolate_55940_16x9.jpg This wintry ginger and chocolate cheesecake is perfect for jazzing up the dessert selection at Christmas. If you want to make life a little easier for yourself you can simply grate chocolate on top of the cheesecake instead of making the decorations. 50g/1¾oz butter, plus extra for greasing25g/1oz plain chocolate150g/5½oz digestive biscuits, crushed 50g/1¾oz butter, plus extra for greasing 25g/1oz plain chocolate 150g/5½oz digestive biscuits, crushed 300g/10½oz white chocolate buttons, or a bar chopped into pieces400g/14oz full-fat cream cheese150ml/5fl oz soured cream2 free-range eggs1 tsp vanilla extract4 pieces stem ginger (from a jar), finely chopped 300g/10½oz white chocolate buttons, or a bar chopped into pieces 400g/14oz full-fat cream cheese 150ml/5fl oz soured cream 2 free-range eggs 1 tsp vanilla extract 4 pieces stem ginger (from a jar), finely chopped 150g/5½oz plain chocolate, grated or made into curls 150g/5½oz plain chocolate, grated or made into curls Method Preheat the oven to 170C/150C Fan/Gas 3. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. For the base, melt the butter and chocolate in small saucepan over a low heat. Stir in the crushed biscuits.Transfer the base mixture to the cake tin and, using your fingers, press down until it completely covers the bottom of the cake tin in an even layer. Chill in the fridge until needed.For the filling, suspend a heatproof bowl over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Add the white chocolate to the bowl and melt until runny and smooth, stirring occasionally with a wooden spoon.In a large bowl, whisk the cream cheese and soured cream together until smooth and well combined. Whisk in the eggs and vanilla extract until completely smooth, then stir in the melted white chocolate until well combined. Fold in the chopped ginger.Pour the filling mixture on top of the chilled base and level the top using a palette knife. Bake in the oven for 40-45 minutes, or until firm around the edge and just set in the middle. Remove the cheesecake from the oven and rest for 10 minutes, then run a small blunt knife around the inside edge of the cake tin. Set aside until the cheesecake has completely cooled in the tin, then chill in the fridge.Remove the cake-tin ring from the cheesecake and place the cheesecake, still on its base, onto a serving plate. Top with the chocolate curls. Preheat the oven to 170C/150C Fan/Gas 3. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. Preheat the oven to 170C/150C Fan/Gas 3. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. For the base, melt the butter and chocolate in small saucepan over a low heat. Stir in the crushed biscuits. For the base, melt the butter and chocolate in small saucepan over a low heat. Stir in the crushed biscuits. Transfer the base mixture to the cake tin and, using your fingers, press down until it completely covers the bottom of the cake tin in an even layer. Chill in the fridge until needed. Transfer the base mixture to the cake tin and, using your fingers, press down until it completely covers the bottom of the cake tin in an even layer. Chill in the fridge until needed. For the filling, suspend a heatproof bowl over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Add the white chocolate to the bowl and melt until runny and smooth, stirring occasionally with a wooden spoon. For the filling, suspend a heatproof bowl over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Add the white chocolate to the bowl and melt until runny and smooth, stirring occasionally with a wooden spoon. In a large bowl, whisk the cream cheese and soured cream together until smooth and well combined. Whisk in the eggs and vanilla extract until completely smooth, then stir in the melted white chocolate until well combined. Fold in the chopped ginger. In a large bowl, whisk the cream cheese and soured cream together until smooth and well combined. Whisk in the eggs and vanilla extract until completely smooth, then stir in the melted white chocolate until well combined. Fold in the chopped ginger. Pour the filling mixture on top of the chilled base and level the top using a palette knife. Bake in the oven for 40-45 minutes, or until firm around the edge and just set in the middle. Pour the filling mixture on top of the chilled base and level the top using a palette knife. Bake in the oven for 40-45 minutes, or until firm around the edge and just set in the middle. Remove the cheesecake from the oven and rest for 10 minutes, then run a small blunt knife around the inside edge of the cake tin. Set aside until the cheesecake has completely cooled in the tin, then chill in the fridge. Remove the cheesecake from the oven and rest for 10 minutes, then run a small blunt knife around the inside edge of the cake tin. Set aside until the cheesecake has completely cooled in the tin, then chill in the fridge. Remove the cake-tin ring from the cheesecake and place the cheesecake, still on its base, onto a serving plate. Top with the chocolate curls. Remove the cake-tin ring from the cheesecake and place the cheesecake, still on its base, onto a serving plate. Top with the chocolate curls. Recipe tips Preparation is key at Christmas, this dessert can be made three days ahead and kept in the fridge. | {
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"content": "White chocolate and ginger cheesecake An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_white_chocolate_55940_16x9.jpg This wintry ginger and chocolate cheesecake is perfect for jazzing up the dessert selection at Christmas. If you want to make life a little easier for yourself you can simply grate chocolate on top of the cheesecake instead of making the decorations. 50g/1¾oz butter, plus extra for greasing25g/1oz plain chocolate150g/5½oz digestive biscuits, crushed 50g/1¾oz butter, plus extra for greasing 25g/1oz plain chocolate 150g/5½oz digestive biscuits, crushed 300g/10½oz white chocolate buttons, or a bar chopped into pieces400g/14oz full-fat cream cheese150ml/5fl oz soured cream2 free-range eggs1 tsp vanilla extract4 pieces stem ginger (from a jar), finely chopped 300g/10½oz white chocolate buttons, or a bar chopped into pieces 400g/14oz full-fat cream cheese 150ml/5fl oz soured cream 2 free-range eggs 1 tsp vanilla extract 4 pieces stem ginger (from a jar), finely chopped 150g/5½oz plain chocolate, grated or made into curls 150g/5½oz plain chocolate, grated or made into curls Method Preheat the oven to 170C/150C Fan/Gas 3. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. For the base, melt the butter and chocolate in small saucepan over a low heat. Stir in the crushed biscuits.Transfer the base mixture to the cake tin and, using your fingers, press down until it completely covers the bottom of the cake tin in an even layer. Chill in the fridge until needed.For the filling, suspend a heatproof bowl over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Add the white chocolate to the bowl and melt until runny and smooth, stirring occasionally with a wooden spoon.In a large bowl, whisk the cream cheese and soured cream together until smooth and well combined. Whisk in the eggs and vanilla extract until completely smooth, then stir in the melted white chocolate until well combined. Fold in the chopped ginger.Pour the filling mixture on top of the chilled base and level the top using a palette knife. Bake in the oven for 40-45 minutes, or until firm around the edge and just set in the middle. Remove the cheesecake from the oven and rest for 10 minutes, then run a small blunt knife around the inside edge of the cake tin. Set aside until the cheesecake has completely cooled in the tin, then chill in the fridge.Remove the cake-tin ring from the cheesecake and place the cheesecake, still on its base, onto a serving plate. Top with the chocolate curls. Preheat the oven to 170C/150C Fan/Gas 3. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. Preheat the oven to 170C/150C Fan/Gas 3. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. For the base, melt the butter and chocolate in small saucepan over a low heat. Stir in the crushed biscuits. For the base, melt the butter and chocolate in small saucepan over a low heat. Stir in the crushed biscuits. Transfer the base mixture to the cake tin and, using your fingers, press down until it completely covers the bottom of the cake tin in an even layer. Chill in the fridge until needed. Transfer the base mixture to the cake tin and, using your fingers, press down until it completely covers the bottom of the cake tin in an even layer. Chill in the fridge until needed. For the filling, suspend a heatproof bowl over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Add the white chocolate to the bowl and melt until runny and smooth, stirring occasionally with a wooden spoon. For the filling, suspend a heatproof bowl over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Add the white chocolate to the bowl and melt until runny and smooth, stirring occasionally with a wooden spoon. In a large bowl, whisk the cream cheese and soured cream together until smooth and well combined. Whisk in the eggs and vanilla extract until completely smooth, then stir in the melted white chocolate until well combined. Fold in the chopped ginger. In a large bowl, whisk the cream cheese and soured cream together until smooth and well combined. Whisk in the eggs and vanilla extract until completely smooth, then stir in the melted white chocolate until well combined. Fold in the chopped ginger. Pour the filling mixture on top of the chilled base and level the top using a palette knife. Bake in the oven for 40-45 minutes, or until firm around the edge and just set in the middle. Pour the filling mixture on top of the chilled base and level the top using a palette knife. Bake in the oven for 40-45 minutes, or until firm around the edge and just set in the middle. Remove the cheesecake from the oven and rest for 10 minutes, then run a small blunt knife around the inside edge of the cake tin. Set aside until the cheesecake has completely cooled in the tin, then chill in the fridge. Remove the cheesecake from the oven and rest for 10 minutes, then run a small blunt knife around the inside edge of the cake tin. Set aside until the cheesecake has completely cooled in the tin, then chill in the fridge. Remove the cake-tin ring from the cheesecake and place the cheesecake, still on its base, onto a serving plate. Top with the chocolate curls. Remove the cake-tin ring from the cheesecake and place the cheesecake, still on its base, onto a serving plate. Top with the chocolate curls. Recipe tips Preparation is key at Christmas, this dessert can be made three days ahead and kept in the fridge."
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} | 9ab5a09ec68392057e6fe85566ff8d7a8443225352f48e496190de141ce1eafc | Baked white chocolate cheesecake recipe
An average of 3.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whitechocolatecheese_12412_16x9.jpg This classic baked cheesecake with a naughty white chocolate centre is sure to impress your guests. 450g/1lb soft cream cheese4 large free-range eggs1 vanilla pod, seeds scraped out225g/8oz good quality white chocolate225g/8oz crème fraîchebutter, for greasing55g/2oz biscuit crumbs, to dust over the buttered tin (use any type you love - chocolate digestives are good) 450g/1lb soft cream cheese 4 large free-range eggs 1 vanilla pod, seeds scraped out 225g/8oz good quality white chocolate 225g/8oz crème fraîche butter, for greasing 55g/2oz biscuit crumbs, to dust over the buttered tin (use any type you love - chocolate digestives are good) Method Beat the cream cheese in a bowl until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod.Melt the white chocolate in a bowl set over a pan of gently simmering water, then fold in the crème fraîche until smooth.Fold the chocolate mixture into the cream cheese mixture.Grease a 25cm/10in cake tin and sprinkle the base with the biscuit crumbs to cover. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles.Bake in a low oven, 150C/300F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm.Allow to rest for several hours to firm up, before turning out and serving. Beat the cream cheese in a bowl until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod. Beat the cream cheese in a bowl until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod. Melt the white chocolate in a bowl set over a pan of gently simmering water, then fold in the crème fraîche until smooth. Melt the white chocolate in a bowl set over a pan of gently simmering water, then fold in the crème fraîche until smooth. Fold the chocolate mixture into the cream cheese mixture. Fold the chocolate mixture into the cream cheese mixture. Grease a 25cm/10in cake tin and sprinkle the base with the biscuit crumbs to cover. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles. Grease a 25cm/10in cake tin and sprinkle the base with the biscuit crumbs to cover. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles. Bake in a low oven, 150C/300F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm. Bake in a low oven, 150C/300F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm. Allow to rest for several hours to firm up, before turning out and serving. Allow to rest for several hours to firm up, before turning out and serving. | {
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"title": "Baked white chocolate cheesecake recipe",
"content": "An average of 3.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whitechocolatecheese_12412_16x9.jpg This classic baked cheesecake with a naughty white chocolate centre is sure to impress your guests. 450g/1lb soft cream cheese4 large free-range eggs1 vanilla pod, seeds scraped out225g/8oz good quality white chocolate225g/8oz crème fraîchebutter, for greasing55g/2oz biscuit crumbs, to dust over the buttered tin (use any type you love - chocolate digestives are good) 450g/1lb soft cream cheese 4 large free-range eggs 1 vanilla pod, seeds scraped out 225g/8oz good quality white chocolate 225g/8oz crème fraîche butter, for greasing 55g/2oz biscuit crumbs, to dust over the buttered tin (use any type you love - chocolate digestives are good) Method Beat the cream cheese in a bowl until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod.Melt the white chocolate in a bowl set over a pan of gently simmering water, then fold in the crème fraîche until smooth.Fold the chocolate mixture into the cream cheese mixture.Grease a 25cm/10in cake tin and sprinkle the base with the biscuit crumbs to cover. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles.Bake in a low oven, 150C/300F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm.Allow to rest for several hours to firm up, before turning out and serving. Beat the cream cheese in a bowl until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod. Beat the cream cheese in a bowl until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod. Melt the white chocolate in a bowl set over a pan of gently simmering water, then fold in the crème fraîche until smooth. Melt the white chocolate in a bowl set over a pan of gently simmering water, then fold in the crème fraîche until smooth. Fold the chocolate mixture into the cream cheese mixture. Fold the chocolate mixture into the cream cheese mixture. Grease a 25cm/10in cake tin and sprinkle the base with the biscuit crumbs to cover. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles. Grease a 25cm/10in cake tin and sprinkle the base with the biscuit crumbs to cover. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles. Bake in a low oven, 150C/300F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm. Bake in a low oven, 150C/300F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm. Allow to rest for several hours to firm up, before turning out and serving. Allow to rest for several hours to firm up, before turning out and serving."
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} | 28bf73286783db1d2312beeeb465a098f0630c1075fc2b45e59c347e7495a5dc | Nigella's chocolate peanut butter cheesecake recipe
An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_peanut_butter_74370_16x9.jpg I feel a bit apologetic for the overindulgent vulgarity that is this cheesecake here. But, really, why should I be sorry? You won’t be once you’ve eaten it; though perhaps I should warn that it’s not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about. 200g/7oz digestive biscuits50g/2oz salted peanuts100g/3½oz dark chocolate chips50g/2oz unsalted butter, softened 200g/7oz digestive biscuits 50g/2oz salted peanuts 100g/3½oz dark chocolate chips 50g/2oz unsalted butter, softened 500g/1lb 1oz cream cheese3 free-range eggs3 free-range egg yolks200g/7oz caster sugar125ml/4¼fl oz soured cream250g/9oz smooth peanut butter 500g/1lb 1oz cream cheese 3 free-range eggs 3 free-range egg yolks 200g/7oz caster sugar 125ml/4¼fl oz soured cream 250g/9oz smooth peanut butter 250ml/9fl oz soured cream100g/3½oz milk chocolate chips30g/1¼oz soft brown sugar 250ml/9fl oz soured cream 100g/3½oz milk chocolate chips 30g/1¼oz soft brown sugar Method Preheat the oven to 170C/325F/Gas 3. For the base, process the biscuits, peanuts, dark chocolate chips and butter in a food processor. Once the mixture comes together in a clump, turn it out into a 23cm/9in springform tin and press it into the bottom of the tin and up the sides, using your fingers, to make a crunchy crust. Chill in the fridge while you make the filling.For the filling, process the cream cheese, eggs and egg yolks, sugar, soured cream and peanut butter in a food processor, whizzing to a smooth mixture.Pour and scrape the filling mixture into the cheesecake base in the chilled springform tin and cook for 1 hour, checking after 50 minutes. The top – only – should feel set and dry. When cooked, take the cheesecake out of the oven while you make the topping. For the topping, warm the soured cream and chocolate chips with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts. Once the mixture is melted and well combined, take off the heat.Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (Not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes.Once out of the oven, let the cheesecake cool completely in its tin, then cover and put into the fridge overnight. When you are ready to eat the cheesecake, take it out of the fridge slightly in advance, just to take the chill off: this will make it easier to spring from the tin. Don’t let it get too warm, though, as it will become a bit gooey and be hard to slice. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. For the base, process the biscuits, peanuts, dark chocolate chips and butter in a food processor. Once the mixture comes together in a clump, turn it out into a 23cm/9in springform tin and press it into the bottom of the tin and up the sides, using your fingers, to make a crunchy crust. Chill in the fridge while you make the filling. For the base, process the biscuits, peanuts, dark chocolate chips and butter in a food processor. Once the mixture comes together in a clump, turn it out into a 23cm/9in springform tin and press it into the bottom of the tin and up the sides, using your fingers, to make a crunchy crust. Chill in the fridge while you make the filling. For the filling, process the cream cheese, eggs and egg yolks, sugar, soured cream and peanut butter in a food processor, whizzing to a smooth mixture. For the filling, process the cream cheese, eggs and egg yolks, sugar, soured cream and peanut butter in a food processor, whizzing to a smooth mixture. Pour and scrape the filling mixture into the cheesecake base in the chilled springform tin and cook for 1 hour, checking after 50 minutes. The top – only – should feel set and dry. When cooked, take the cheesecake out of the oven while you make the topping. Pour and scrape the filling mixture into the cheesecake base in the chilled springform tin and cook for 1 hour, checking after 50 minutes. The top – only – should feel set and dry. When cooked, take the cheesecake out of the oven while you make the topping. For the topping, warm the soured cream and chocolate chips with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts. Once the mixture is melted and well combined, take off the heat. For the topping, warm the soured cream and chocolate chips with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts. Once the mixture is melted and well combined, take off the heat. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (Not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (Not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Once out of the oven, let the cheesecake cool completely in its tin, then cover and put into the fridge overnight. When you are ready to eat the cheesecake, take it out of the fridge slightly in advance, just to take the chill off: this will make it easier to spring from the tin. Don’t let it get too warm, though, as it will become a bit gooey and be hard to slice. Once out of the oven, let the cheesecake cool completely in its tin, then cover and put into the fridge overnight. When you are ready to eat the cheesecake, take it out of the fridge slightly in advance, just to take the chill off: this will make it easier to spring from the tin. Don’t let it get too warm, though, as it will become a bit gooey and be hard to slice. Recipe tips All ingredients should be at room temperature before you start. The cheesecake can be made up to 2 days ahead. Once made, cool and chill as directed. Do not cover until completely cold, then cover with a plate or cling film, making sure that the covering does not touch the surface of the cheesecake. Chill in the fridge until needed, then unmould and serve as directed. The cheesecake will keep in the fridge for up to 4 days in total. The cheesecake can also be frozen for up to 1 month. To freeze, chill thoroughly, then wrap, still in its tin, in a double layer of cling film and one layer of aluminium foil. Defrost overnight in the fridge and eat within 2 days. Some condensation may appear on the surface of the cheesecake when defrosting but it's fine to eat. | {
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"title": "Nigella's chocolate peanut butter cheesecake recipe",
"content": "An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_peanut_butter_74370_16x9.jpg I feel a bit apologetic for the overindulgent vulgarity that is this cheesecake here. But, really, why should I be sorry? You won’t be once you’ve eaten it; though perhaps I should warn that it’s not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about. 200g/7oz digestive biscuits50g/2oz salted peanuts100g/3½oz dark chocolate chips50g/2oz unsalted butter, softened 200g/7oz digestive biscuits 50g/2oz salted peanuts 100g/3½oz dark chocolate chips 50g/2oz unsalted butter, softened 500g/1lb 1oz cream cheese3 free-range eggs3 free-range egg yolks200g/7oz caster sugar125ml/4¼fl oz soured cream250g/9oz smooth peanut butter 500g/1lb 1oz cream cheese 3 free-range eggs 3 free-range egg yolks 200g/7oz caster sugar 125ml/4¼fl oz soured cream 250g/9oz smooth peanut butter 250ml/9fl oz soured cream100g/3½oz milk chocolate chips30g/1¼oz soft brown sugar 250ml/9fl oz soured cream 100g/3½oz milk chocolate chips 30g/1¼oz soft brown sugar Method Preheat the oven to 170C/325F/Gas 3. For the base, process the biscuits, peanuts, dark chocolate chips and butter in a food processor. Once the mixture comes together in a clump, turn it out into a 23cm/9in springform tin and press it into the bottom of the tin and up the sides, using your fingers, to make a crunchy crust. Chill in the fridge while you make the filling.For the filling, process the cream cheese, eggs and egg yolks, sugar, soured cream and peanut butter in a food processor, whizzing to a smooth mixture.Pour and scrape the filling mixture into the cheesecake base in the chilled springform tin and cook for 1 hour, checking after 50 minutes. The top – only – should feel set and dry. When cooked, take the cheesecake out of the oven while you make the topping. For the topping, warm the soured cream and chocolate chips with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts. Once the mixture is melted and well combined, take off the heat.Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (Not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes.Once out of the oven, let the cheesecake cool completely in its tin, then cover and put into the fridge overnight. When you are ready to eat the cheesecake, take it out of the fridge slightly in advance, just to take the chill off: this will make it easier to spring from the tin. Don’t let it get too warm, though, as it will become a bit gooey and be hard to slice. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. For the base, process the biscuits, peanuts, dark chocolate chips and butter in a food processor. Once the mixture comes together in a clump, turn it out into a 23cm/9in springform tin and press it into the bottom of the tin and up the sides, using your fingers, to make a crunchy crust. Chill in the fridge while you make the filling. For the base, process the biscuits, peanuts, dark chocolate chips and butter in a food processor. Once the mixture comes together in a clump, turn it out into a 23cm/9in springform tin and press it into the bottom of the tin and up the sides, using your fingers, to make a crunchy crust. Chill in the fridge while you make the filling. For the filling, process the cream cheese, eggs and egg yolks, sugar, soured cream and peanut butter in a food processor, whizzing to a smooth mixture. For the filling, process the cream cheese, eggs and egg yolks, sugar, soured cream and peanut butter in a food processor, whizzing to a smooth mixture. Pour and scrape the filling mixture into the cheesecake base in the chilled springform tin and cook for 1 hour, checking after 50 minutes. The top – only – should feel set and dry. When cooked, take the cheesecake out of the oven while you make the topping. Pour and scrape the filling mixture into the cheesecake base in the chilled springform tin and cook for 1 hour, checking after 50 minutes. The top – only – should feel set and dry. When cooked, take the cheesecake out of the oven while you make the topping. For the topping, warm the soured cream and chocolate chips with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts. Once the mixture is melted and well combined, take off the heat. For the topping, warm the soured cream and chocolate chips with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts. Once the mixture is melted and well combined, take off the heat. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (Not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (Not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Once out of the oven, let the cheesecake cool completely in its tin, then cover and put into the fridge overnight. When you are ready to eat the cheesecake, take it out of the fridge slightly in advance, just to take the chill off: this will make it easier to spring from the tin. Don’t let it get too warm, though, as it will become a bit gooey and be hard to slice. Once out of the oven, let the cheesecake cool completely in its tin, then cover and put into the fridge overnight. When you are ready to eat the cheesecake, take it out of the fridge slightly in advance, just to take the chill off: this will make it easier to spring from the tin. Don’t let it get too warm, though, as it will become a bit gooey and be hard to slice. Recipe tips All ingredients should be at room temperature before you start. The cheesecake can be made up to 2 days ahead. Once made, cool and chill as directed. Do not cover until completely cold, then cover with a plate or cling film, making sure that the covering does not touch the surface of the cheesecake. Chill in the fridge until needed, then unmould and serve as directed. The cheesecake will keep in the fridge for up to 4 days in total. The cheesecake can also be frozen for up to 1 month. To freeze, chill thoroughly, then wrap, still in its tin, in a double layer of cling film and one layer of aluminium foil. Defrost overnight in the fridge and eat within 2 days. Some condensation may appear on the surface of the cheesecake when defrosting but it's fine to eat."
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} | 012615e37bc0d7af0be254d3180317d28f6e3a709be5624fd936f6e778ddb0b4 | Chocolate cheesecake recipe
An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/belgian_chocolate_02043_16x9.jpg Oh boy! Chocolate, cheesecake – what’s not to like? And everyone knows that Belgian chocolate is the best in the world. Just thinking about this makes us weak at the knees – not one for the faint hearted. 200g/7oz dark chocolate, broken into pieces500g/1lb 2oz full-fat cream cheese200ml/⅓ pint soured cream150g/5½oz caster sugar3 large free-range eggs 200g/7oz dark chocolate, broken into pieces 500g/1lb 2oz full-fat cream cheese 200ml/⅓ pint soured cream 150g/5½oz caster sugar 3 large free-range eggs sunflower oil, for greasing300g/10½oz chocolate oat biscuits50g/2oz butter, melted sunflower oil, for greasing 300g/10½oz chocolate oat biscuits 50g/2oz butter, melted Belgian chocolate truffles50g/2oz white chocolate, for grating, or icing sugar Belgian chocolate truffles 50g/2oz white chocolate, for grating, or icing sugar Method Lightly oil a 23cm/11in loose-based spring-clip cake tin and line the base with baking parchment.To make the chocolate topping, put the chocolate in a heatproof bowl and place it over a pan of simmering water. Check that the bottom of the bowl isn’t touching the water. When the chocolate has melted, remove it from the heat and stir until smooth, then set aside to cool for a few minutes.To make the base, break up the biscuits roughly, then put them in a food processor and blitz them into crumbs. Add the melted butter and blend until mixed. Tip the mixture into the tin and press it firmly and evenly over the base. Pop the tin into the freezer to harden.Preheat the oven to 180°C/Fan 160°C/Gas 4. Bring a kettle of water to the boil. Put the cheese, soured cream, sugar and eggs in a food processor and blend until smooth. With the motor running, slowly add the melted chocolate and blend until thoroughly combined.Remove the biscuit base from the freezer. Take two large sheets of foil and place them on the work surface, one across the other. Put the tin in the centre of the foil and bring the foil up around it to create a bowl shape. Place the whole thing in a roasting tin. Pour the chocolate mixture on to the biscuit base. Carefully pour hot water from the kettle into the roasting tin until it rises almost halfway up the sides of the cheesecake.Bake the cheesecake in the centre of the oven for 35–45 minutes. It’s ready when the chocolate mixture is almost firm but retains a slight wobble. Turn the oven off, but wedge a folded tea towel in the door and leave the cake to cool in the oven with the door ajar for at least 1 hour. Remove, cover with cling film and chill for at least 4 hours or overnight before serving. To serve, loosen the sides of the tin with a knife and release the spring clip. Slide the dessert off the base of the tin on to a plate. Decorate with the chocolate truffles and dust with grated white chocolate or icing sugar. For utter luxury, serve with some cream. Lightly oil a 23cm/11in loose-based spring-clip cake tin and line the base with baking parchment. Lightly oil a 23cm/11in loose-based spring-clip cake tin and line the base with baking parchment. To make the chocolate topping, put the chocolate in a heatproof bowl and place it over a pan of simmering water. Check that the bottom of the bowl isn’t touching the water. When the chocolate has melted, remove it from the heat and stir until smooth, then set aside to cool for a few minutes. To make the chocolate topping, put the chocolate in a heatproof bowl and place it over a pan of simmering water. Check that the bottom of the bowl isn’t touching the water. When the chocolate has melted, remove it from the heat and stir until smooth, then set aside to cool for a few minutes. To make the base, break up the biscuits roughly, then put them in a food processor and blitz them into crumbs. Add the melted butter and blend until mixed. Tip the mixture into the tin and press it firmly and evenly over the base. Pop the tin into the freezer to harden. To make the base, break up the biscuits roughly, then put them in a food processor and blitz them into crumbs. Add the melted butter and blend until mixed. Tip the mixture into the tin and press it firmly and evenly over the base. Pop the tin into the freezer to harden. Preheat the oven to 180°C/Fan 160°C/Gas 4. Bring a kettle of water to the boil. Preheat the oven to 180°C/Fan 160°C/Gas 4. Bring a kettle of water to the boil. Put the cheese, soured cream, sugar and eggs in a food processor and blend until smooth. With the motor running, slowly add the melted chocolate and blend until thoroughly combined. Put the cheese, soured cream, sugar and eggs in a food processor and blend until smooth. With the motor running, slowly add the melted chocolate and blend until thoroughly combined. Remove the biscuit base from the freezer. Take two large sheets of foil and place them on the work surface, one across the other. Put the tin in the centre of the foil and bring the foil up around it to create a bowl shape. Place the whole thing in a roasting tin. Pour the chocolate mixture on to the biscuit base. Carefully pour hot water from the kettle into the roasting tin until it rises almost halfway up the sides of the cheesecake. Remove the biscuit base from the freezer. Take two large sheets of foil and place them on the work surface, one across the other. Put the tin in the centre of the foil and bring the foil up around it to create a bowl shape. Place the whole thing in a roasting tin. Pour the chocolate mixture on to the biscuit base. Carefully pour hot water from the kettle into the roasting tin until it rises almost halfway up the sides of the cheesecake. Bake the cheesecake in the centre of the oven for 35–45 minutes. It’s ready when the chocolate mixture is almost firm but retains a slight wobble. Bake the cheesecake in the centre of the oven for 35–45 minutes. It’s ready when the chocolate mixture is almost firm but retains a slight wobble. Turn the oven off, but wedge a folded tea towel in the door and leave the cake to cool in the oven with the door ajar for at least 1 hour. Remove, cover with cling film and chill for at least 4 hours or overnight before serving. Turn the oven off, but wedge a folded tea towel in the door and leave the cake to cool in the oven with the door ajar for at least 1 hour. Remove, cover with cling film and chill for at least 4 hours or overnight before serving. To serve, loosen the sides of the tin with a knife and release the spring clip. Slide the dessert off the base of the tin on to a plate. Decorate with the chocolate truffles and dust with grated white chocolate or icing sugar. For utter luxury, serve with some cream. To serve, loosen the sides of the tin with a knife and release the spring clip. Slide the dessert off the base of the tin on to a plate. Decorate with the chocolate truffles and dust with grated white chocolate or icing sugar. For utter luxury, serve with some cream. Recipe tips This cheesecake does not take long to prepare and cook, but will need several hours to cool and set before serving. | {
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"title": "Chocolate cheesecake recipe",
"content": "An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/belgian_chocolate_02043_16x9.jpg Oh boy! Chocolate, cheesecake – what’s not to like? And everyone knows that Belgian chocolate is the best in the world. Just thinking about this makes us weak at the knees – not one for the faint hearted. 200g/7oz dark chocolate, broken into pieces500g/1lb 2oz full-fat cream cheese200ml/⅓ pint soured cream150g/5½oz caster sugar3 large free-range eggs 200g/7oz dark chocolate, broken into pieces 500g/1lb 2oz full-fat cream cheese 200ml/⅓ pint soured cream 150g/5½oz caster sugar 3 large free-range eggs sunflower oil, for greasing300g/10½oz chocolate oat biscuits50g/2oz butter, melted sunflower oil, for greasing 300g/10½oz chocolate oat biscuits 50g/2oz butter, melted Belgian chocolate truffles50g/2oz white chocolate, for grating, or icing sugar Belgian chocolate truffles 50g/2oz white chocolate, for grating, or icing sugar Method Lightly oil a 23cm/11in loose-based spring-clip cake tin and line the base with baking parchment.To make the chocolate topping, put the chocolate in a heatproof bowl and place it over a pan of simmering water. Check that the bottom of the bowl isn’t touching the water. When the chocolate has melted, remove it from the heat and stir until smooth, then set aside to cool for a few minutes.To make the base, break up the biscuits roughly, then put them in a food processor and blitz them into crumbs. Add the melted butter and blend until mixed. Tip the mixture into the tin and press it firmly and evenly over the base. Pop the tin into the freezer to harden.Preheat the oven to 180°C/Fan 160°C/Gas 4. Bring a kettle of water to the boil. Put the cheese, soured cream, sugar and eggs in a food processor and blend until smooth. With the motor running, slowly add the melted chocolate and blend until thoroughly combined.Remove the biscuit base from the freezer. Take two large sheets of foil and place them on the work surface, one across the other. Put the tin in the centre of the foil and bring the foil up around it to create a bowl shape. Place the whole thing in a roasting tin. Pour the chocolate mixture on to the biscuit base. Carefully pour hot water from the kettle into the roasting tin until it rises almost halfway up the sides of the cheesecake.Bake the cheesecake in the centre of the oven for 35–45 minutes. It’s ready when the chocolate mixture is almost firm but retains a slight wobble. Turn the oven off, but wedge a folded tea towel in the door and leave the cake to cool in the oven with the door ajar for at least 1 hour. Remove, cover with cling film and chill for at least 4 hours or overnight before serving. To serve, loosen the sides of the tin with a knife and release the spring clip. Slide the dessert off the base of the tin on to a plate. Decorate with the chocolate truffles and dust with grated white chocolate or icing sugar. For utter luxury, serve with some cream. Lightly oil a 23cm/11in loose-based spring-clip cake tin and line the base with baking parchment. Lightly oil a 23cm/11in loose-based spring-clip cake tin and line the base with baking parchment. To make the chocolate topping, put the chocolate in a heatproof bowl and place it over a pan of simmering water. Check that the bottom of the bowl isn’t touching the water. When the chocolate has melted, remove it from the heat and stir until smooth, then set aside to cool for a few minutes. To make the chocolate topping, put the chocolate in a heatproof bowl and place it over a pan of simmering water. Check that the bottom of the bowl isn’t touching the water. When the chocolate has melted, remove it from the heat and stir until smooth, then set aside to cool for a few minutes. To make the base, break up the biscuits roughly, then put them in a food processor and blitz them into crumbs. Add the melted butter and blend until mixed. Tip the mixture into the tin and press it firmly and evenly over the base. Pop the tin into the freezer to harden. To make the base, break up the biscuits roughly, then put them in a food processor and blitz them into crumbs. Add the melted butter and blend until mixed. Tip the mixture into the tin and press it firmly and evenly over the base. Pop the tin into the freezer to harden. Preheat the oven to 180°C/Fan 160°C/Gas 4. Bring a kettle of water to the boil. Preheat the oven to 180°C/Fan 160°C/Gas 4. Bring a kettle of water to the boil. Put the cheese, soured cream, sugar and eggs in a food processor and blend until smooth. With the motor running, slowly add the melted chocolate and blend until thoroughly combined. Put the cheese, soured cream, sugar and eggs in a food processor and blend until smooth. With the motor running, slowly add the melted chocolate and blend until thoroughly combined. Remove the biscuit base from the freezer. Take two large sheets of foil and place them on the work surface, one across the other. Put the tin in the centre of the foil and bring the foil up around it to create a bowl shape. Place the whole thing in a roasting tin. Pour the chocolate mixture on to the biscuit base. Carefully pour hot water from the kettle into the roasting tin until it rises almost halfway up the sides of the cheesecake. Remove the biscuit base from the freezer. Take two large sheets of foil and place them on the work surface, one across the other. Put the tin in the centre of the foil and bring the foil up around it to create a bowl shape. Place the whole thing in a roasting tin. Pour the chocolate mixture on to the biscuit base. Carefully pour hot water from the kettle into the roasting tin until it rises almost halfway up the sides of the cheesecake. Bake the cheesecake in the centre of the oven for 35–45 minutes. It’s ready when the chocolate mixture is almost firm but retains a slight wobble. Bake the cheesecake in the centre of the oven for 35–45 minutes. It’s ready when the chocolate mixture is almost firm but retains a slight wobble. Turn the oven off, but wedge a folded tea towel in the door and leave the cake to cool in the oven with the door ajar for at least 1 hour. Remove, cover with cling film and chill for at least 4 hours or overnight before serving. Turn the oven off, but wedge a folded tea towel in the door and leave the cake to cool in the oven with the door ajar for at least 1 hour. Remove, cover with cling film and chill for at least 4 hours or overnight before serving. To serve, loosen the sides of the tin with a knife and release the spring clip. Slide the dessert off the base of the tin on to a plate. Decorate with the chocolate truffles and dust with grated white chocolate or icing sugar. For utter luxury, serve with some cream. To serve, loosen the sides of the tin with a knife and release the spring clip. Slide the dessert off the base of the tin on to a plate. Decorate with the chocolate truffles and dust with grated white chocolate or icing sugar. For utter luxury, serve with some cream. Recipe tips This cheesecake does not take long to prepare and cook, but will need several hours to cool and set before serving."
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} | d9f79139d061d3eee8518ba85ff7b6328541b39a18da2cf84c5fb1f04472cdd2 | Tarte tatin with calvados cream recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarte_tatin_with_27177_16x9.jpg This classic French upside-down pastry is a lot easier to make than it looks. Using ready-made puff pastry means it’s on the table in no time. 200g/7oz ready-made puff pastrylittle plain flour, for dusting100g/3½oz caster sugar60g/2¼oz unsalted butter, cubed, plus extra, melted, for brushing600g/1lb 5oz Braeburn apples, peeled, cored and cut into quarters 200g/7oz ready-made puff pastry little plain flour, for dusting 100g/3½oz caster sugar 60g/2¼oz unsalted butter, cubed, plus extra, melted, for brushing 600g/1lb 5oz Braeburn apples, peeled, cored and cut into quarters 175ml/6fl oz double cream½ tbsp icing sugar1 tbsp calvados1 fresh mint sprig, to decorate 175ml/6fl oz double cream ½ tbsp icing sugar 1 tbsp calvados 1 fresh mint sprig, to decorate Method Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface to a circle a little larger than the rim of a 20cm/8in ovenproof frying pan.Place the frying pan over a medium heat, pour in the sugar and cook until it turns light brown and starts to smoke a little. Do not stir, simply move the pan around a little if required – it will take 5 minutes or so. Remove the pan from the heat and add the cubed butter. Stir until combined, then arrange the apples in the pan, starting from the outer edge and working towards the centre. Brush the apples with the melted butter and place the pastry on top, tucking it in at the sides. Prick the pastry several times with a fork. Bake the tart for 20–25 minutes, or until risen and golden brown. Leave to cool for 10 minutes. Meanwhile, make the calvados cream. Place the cream and sugar in a bowl and whisk until it starts to form soft peaks. Add the calvados and stir gently. Serve the tarte tatin with the calvados cream in a small bowl, topped with the mint. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface to a circle a little larger than the rim of a 20cm/8in ovenproof frying pan. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface to a circle a little larger than the rim of a 20cm/8in ovenproof frying pan. Place the frying pan over a medium heat, pour in the sugar and cook until it turns light brown and starts to smoke a little. Do not stir, simply move the pan around a little if required – it will take 5 minutes or so. Place the frying pan over a medium heat, pour in the sugar and cook until it turns light brown and starts to smoke a little. Do not stir, simply move the pan around a little if required – it will take 5 minutes or so. Remove the pan from the heat and add the cubed butter. Stir until combined, then arrange the apples in the pan, starting from the outer edge and working towards the centre. Brush the apples with the melted butter and place the pastry on top, tucking it in at the sides. Prick the pastry several times with a fork. Bake the tart for 20–25 minutes, or until risen and golden brown. Leave to cool for 10 minutes. Remove the pan from the heat and add the cubed butter. Stir until combined, then arrange the apples in the pan, starting from the outer edge and working towards the centre. Brush the apples with the melted butter and place the pastry on top, tucking it in at the sides. Prick the pastry several times with a fork. Bake the tart for 20–25 minutes, or until risen and golden brown. Leave to cool for 10 minutes. Meanwhile, make the calvados cream. Place the cream and sugar in a bowl and whisk until it starts to form soft peaks. Add the calvados and stir gently. Meanwhile, make the calvados cream. Place the cream and sugar in a bowl and whisk until it starts to form soft peaks. Add the calvados and stir gently. Serve the tarte tatin with the calvados cream in a small bowl, topped with the mint. Serve the tarte tatin with the calvados cream in a small bowl, topped with the mint. | {
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"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarte_tatin_with_27177_16x9.jpg This classic French upside-down pastry is a lot easier to make than it looks. Using ready-made puff pastry means it’s on the table in no time. 200g/7oz ready-made puff pastrylittle plain flour, for dusting100g/3½oz caster sugar60g/2¼oz unsalted butter, cubed, plus extra, melted, for brushing600g/1lb 5oz Braeburn apples, peeled, cored and cut into quarters 200g/7oz ready-made puff pastry little plain flour, for dusting 100g/3½oz caster sugar 60g/2¼oz unsalted butter, cubed, plus extra, melted, for brushing 600g/1lb 5oz Braeburn apples, peeled, cored and cut into quarters 175ml/6fl oz double cream½ tbsp icing sugar1 tbsp calvados1 fresh mint sprig, to decorate 175ml/6fl oz double cream ½ tbsp icing sugar 1 tbsp calvados 1 fresh mint sprig, to decorate Method Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface to a circle a little larger than the rim of a 20cm/8in ovenproof frying pan.Place the frying pan over a medium heat, pour in the sugar and cook until it turns light brown and starts to smoke a little. Do not stir, simply move the pan around a little if required – it will take 5 minutes or so. Remove the pan from the heat and add the cubed butter. Stir until combined, then arrange the apples in the pan, starting from the outer edge and working towards the centre. Brush the apples with the melted butter and place the pastry on top, tucking it in at the sides. Prick the pastry several times with a fork. Bake the tart for 20–25 minutes, or until risen and golden brown. Leave to cool for 10 minutes. Meanwhile, make the calvados cream. Place the cream and sugar in a bowl and whisk until it starts to form soft peaks. Add the calvados and stir gently. Serve the tarte tatin with the calvados cream in a small bowl, topped with the mint. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface to a circle a little larger than the rim of a 20cm/8in ovenproof frying pan. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface to a circle a little larger than the rim of a 20cm/8in ovenproof frying pan. Place the frying pan over a medium heat, pour in the sugar and cook until it turns light brown and starts to smoke a little. Do not stir, simply move the pan around a little if required – it will take 5 minutes or so. Place the frying pan over a medium heat, pour in the sugar and cook until it turns light brown and starts to smoke a little. Do not stir, simply move the pan around a little if required – it will take 5 minutes or so. Remove the pan from the heat and add the cubed butter. Stir until combined, then arrange the apples in the pan, starting from the outer edge and working towards the centre. Brush the apples with the melted butter and place the pastry on top, tucking it in at the sides. Prick the pastry several times with a fork. Bake the tart for 20–25 minutes, or until risen and golden brown. Leave to cool for 10 minutes. Remove the pan from the heat and add the cubed butter. Stir until combined, then arrange the apples in the pan, starting from the outer edge and working towards the centre. Brush the apples with the melted butter and place the pastry on top, tucking it in at the sides. Prick the pastry several times with a fork. Bake the tart for 20–25 minutes, or until risen and golden brown. Leave to cool for 10 minutes. Meanwhile, make the calvados cream. Place the cream and sugar in a bowl and whisk until it starts to form soft peaks. Add the calvados and stir gently. Meanwhile, make the calvados cream. Place the cream and sugar in a bowl and whisk until it starts to form soft peaks. Add the calvados and stir gently. Serve the tarte tatin with the calvados cream in a small bowl, topped with the mint. Serve the tarte tatin with the calvados cream in a small bowl, topped with the mint."
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} | 8cd814b19c96dd7bec57d01d343358d2a23eeb05ed09e4b0b0ebcdb1210f9a43 | Upside-down apple pie recipe
Upside-down apple pie with butterscotch sauce An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/upside-down_pie_97366_16x9.jpg No need to make a separate caramel for this tarte tatin, just let the butter and sugar do its thing in the oven. Serve with a creamy butterscotch sauce and good vanilla ice cream. 50g/1¾oz cold unsalted butter, cut into small pieces50g/1¾oz sugar 5 Braeburn apples, peeled, cored and cut into quarters 100g/3½oz good quality all-butter puff pastry 50g/1¾oz cold unsalted butter, cut into small pieces 50g/1¾oz sugar 5 Braeburn apples, peeled, cored and cut into quarters 100g/3½oz good quality all-butter puff pastry 170g/6oz light muscovado sugar 2 tsp Cabernet Sauvignon vinegar 170ml/6fl oz double cream large pinch sea salt20g/¾oz cold butter, cubed 170g/6oz light muscovado sugar 2 tsp Cabernet Sauvignon vinegar 170ml/6fl oz double cream large pinch sea salt 20g/¾oz cold butter, cubed good-quality vanilla ice cream good-quality vanilla ice cream Method Preheat the oven to 180C/160C Fan/Gas 4.In a 20cm/8in ovenproof frying pan, arrange a layer of butter cubes and using a spoon squash the cubes to form an even layer. Sprinkle over the sugar, covering all the butter. Arrange the apples on top. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out a circle slightly bigger than your frying pan. Place the pastry on top of the apples and gently push down at the edges all the way around the pan. Bake for 1 hour, or until the puff pastry is crisp. Remove from the oven and leave to cool. To make the sauce, heat the muscovado sugar with 30g/1oz water in a saucepan, stirring until the sugar has dissolved then stop stirring and boil until a caramel has formed. (CAUTION: Boiling sugar gets very hot. Take care not to burn yourself.) Add the vinegar, cream and salt and whisk to combine. Now add the chilled butter very slowly, whisking between each addition until you have a smooth butterscotch sauce. Remove from the heat and keep warm until ready to serve. To turn out your apple pie, warm the pan in the oven for about 7 minutes and then turn out onto a plate. Spoon over some the butterscotch sauce and serve with a generous amount of vanilla ice cream. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In a 20cm/8in ovenproof frying pan, arrange a layer of butter cubes and using a spoon squash the cubes to form an even layer. Sprinkle over the sugar, covering all the butter. Arrange the apples on top. In a 20cm/8in ovenproof frying pan, arrange a layer of butter cubes and using a spoon squash the cubes to form an even layer. Sprinkle over the sugar, covering all the butter. Arrange the apples on top. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out a circle slightly bigger than your frying pan. Place the pastry on top of the apples and gently push down at the edges all the way around the pan. Bake for 1 hour, or until the puff pastry is crisp. Remove from the oven and leave to cool. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out a circle slightly bigger than your frying pan. Place the pastry on top of the apples and gently push down at the edges all the way around the pan. Bake for 1 hour, or until the puff pastry is crisp. Remove from the oven and leave to cool. To make the sauce, heat the muscovado sugar with 30g/1oz water in a saucepan, stirring until the sugar has dissolved then stop stirring and boil until a caramel has formed. (CAUTION: Boiling sugar gets very hot. Take care not to burn yourself.) Add the vinegar, cream and salt and whisk to combine. Now add the chilled butter very slowly, whisking between each addition until you have a smooth butterscotch sauce. Remove from the heat and keep warm until ready to serve. To make the sauce, heat the muscovado sugar with 30g/1oz water in a saucepan, stirring until the sugar has dissolved then stop stirring and boil until a caramel has formed. (CAUTION: Boiling sugar gets very hot. Take care not to burn yourself.) Add the vinegar, cream and salt and whisk to combine. Now add the chilled butter very slowly, whisking between each addition until you have a smooth butterscotch sauce. Remove from the heat and keep warm until ready to serve. To turn out your apple pie, warm the pan in the oven for about 7 minutes and then turn out onto a plate. Spoon over some the butterscotch sauce and serve with a generous amount of vanilla ice cream. To turn out your apple pie, warm the pan in the oven for about 7 minutes and then turn out onto a plate. Spoon over some the butterscotch sauce and serve with a generous amount of vanilla ice cream. | {
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"content": "Upside-down apple pie with butterscotch sauce An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/upside-down_pie_97366_16x9.jpg No need to make a separate caramel for this tarte tatin, just let the butter and sugar do its thing in the oven. Serve with a creamy butterscotch sauce and good vanilla ice cream. 50g/1¾oz cold unsalted butter, cut into small pieces50g/1¾oz sugar 5 Braeburn apples, peeled, cored and cut into quarters 100g/3½oz good quality all-butter puff pastry 50g/1¾oz cold unsalted butter, cut into small pieces 50g/1¾oz sugar 5 Braeburn apples, peeled, cored and cut into quarters 100g/3½oz good quality all-butter puff pastry 170g/6oz light muscovado sugar 2 tsp Cabernet Sauvignon vinegar 170ml/6fl oz double cream large pinch sea salt20g/¾oz cold butter, cubed 170g/6oz light muscovado sugar 2 tsp Cabernet Sauvignon vinegar 170ml/6fl oz double cream large pinch sea salt 20g/¾oz cold butter, cubed good-quality vanilla ice cream good-quality vanilla ice cream Method Preheat the oven to 180C/160C Fan/Gas 4.In a 20cm/8in ovenproof frying pan, arrange a layer of butter cubes and using a spoon squash the cubes to form an even layer. Sprinkle over the sugar, covering all the butter. Arrange the apples on top. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out a circle slightly bigger than your frying pan. Place the pastry on top of the apples and gently push down at the edges all the way around the pan. Bake for 1 hour, or until the puff pastry is crisp. Remove from the oven and leave to cool. To make the sauce, heat the muscovado sugar with 30g/1oz water in a saucepan, stirring until the sugar has dissolved then stop stirring and boil until a caramel has formed. (CAUTION: Boiling sugar gets very hot. Take care not to burn yourself.) Add the vinegar, cream and salt and whisk to combine. Now add the chilled butter very slowly, whisking between each addition until you have a smooth butterscotch sauce. Remove from the heat and keep warm until ready to serve. To turn out your apple pie, warm the pan in the oven for about 7 minutes and then turn out onto a plate. Spoon over some the butterscotch sauce and serve with a generous amount of vanilla ice cream. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In a 20cm/8in ovenproof frying pan, arrange a layer of butter cubes and using a spoon squash the cubes to form an even layer. Sprinkle over the sugar, covering all the butter. Arrange the apples on top. In a 20cm/8in ovenproof frying pan, arrange a layer of butter cubes and using a spoon squash the cubes to form an even layer. Sprinkle over the sugar, covering all the butter. Arrange the apples on top. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out a circle slightly bigger than your frying pan. Place the pastry on top of the apples and gently push down at the edges all the way around the pan. Bake for 1 hour, or until the puff pastry is crisp. Remove from the oven and leave to cool. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out a circle slightly bigger than your frying pan. Place the pastry on top of the apples and gently push down at the edges all the way around the pan. Bake for 1 hour, or until the puff pastry is crisp. Remove from the oven and leave to cool. To make the sauce, heat the muscovado sugar with 30g/1oz water in a saucepan, stirring until the sugar has dissolved then stop stirring and boil until a caramel has formed. (CAUTION: Boiling sugar gets very hot. Take care not to burn yourself.) Add the vinegar, cream and salt and whisk to combine. Now add the chilled butter very slowly, whisking between each addition until you have a smooth butterscotch sauce. Remove from the heat and keep warm until ready to serve. To make the sauce, heat the muscovado sugar with 30g/1oz water in a saucepan, stirring until the sugar has dissolved then stop stirring and boil until a caramel has formed. (CAUTION: Boiling sugar gets very hot. Take care not to burn yourself.) Add the vinegar, cream and salt and whisk to combine. Now add the chilled butter very slowly, whisking between each addition until you have a smooth butterscotch sauce. Remove from the heat and keep warm until ready to serve. To turn out your apple pie, warm the pan in the oven for about 7 minutes and then turn out onto a plate. Spoon over some the butterscotch sauce and serve with a generous amount of vanilla ice cream. To turn out your apple pie, warm the pan in the oven for about 7 minutes and then turn out onto a plate. Spoon over some the butterscotch sauce and serve with a generous amount of vanilla ice cream."
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} | 8d3a5dd10d27c565aaa2358f8b8a3dc898b1f6d4acdbc8b9627cf55d667be169 | Flapjack apple crumble recipe
An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flapjack_cinnamon_apple_32656_16x9.jpg Since school, apple crumble has been a go-to in Nadiya's house, with the addition of a few spices and the omission of powdered custard. 250g/9oz porridge oats 2 tsp lemon zest 125g/4½oz unsalted butter 100g/3½oz muscovado sugar100g/3½oz golden syrup 250g/9oz porridge oats 2 tsp lemon zest 125g/4½oz unsalted butter 100g/3½oz muscovado sugar 100g/3½oz golden syrup 1kg/2lb 4oz Granny Smith or cooking apples, peeled, cored and cut into chunks 40g/1½ oz unsalted butter 1 tsp cinnamon 1–2 tbsp muscovado sugar 1 lemon, juice only1 tbsp cornflour 150g/5½oz raisins 1kg/2lb 4oz Granny Smith or cooking apples, peeled, cored and cut into chunks 40g/1½ oz unsalted butter 1 tsp cinnamon 1–2 tbsp muscovado sugar 1 lemon, juice only 1 tbsp cornflour 150g/5½oz raisins 600ml/1 pint whole milk 1 tbsp vanilla extract 4 free-range eggs, yolk only (roughly 80g/3oz)20g/¾oz caster sugar 2 tsp cornflour 600ml/1 pint whole milk 1 tbsp vanilla extract 4 free-range eggs, yolk only (roughly 80g/3oz) 20g/¾oz caster sugar 2 tsp cornflour Method Preheat the oven to 150C/130C Fan/Gas 2. For the crumble topping, spread the oats on a large baking tray and bake for 10–15 minutes, stirring once, until they are toasted and golden in colour. Once toasted, put the oats into a bowl and add the lemon zest. Leave the oven on. Melt the butter, sugar and syrup in a saucepan over a medium heat until the sugar has dissolved. Pour over the oats, give it a good mix and set aside.Put the apples, butter, cinnamon, 1 tablespoon of sugar and the lemon juice into a pan. Cook for about 10 minutes on a medium heat, until the apples have softened slightly. Stir in the cornflour and raisins, then tip the mixture into a 25cm/10in square or round ovenproof baking dish. Top with the flapjack mix in an even layer. Bake on the middle shelf of the oven for 40–45 minutes. Meanwhile, for the custard put the milk and vanilla into a pan and bring to the boil, then turn down to a gentle simmer. Put the egg yolks, sugar and cornflour into a bowl and whisk until the mixture is light. Slowly add the warm milk in a steady stream, whisking all the time. Once all the milk is added, pour it back into the pan over a medium heat and stir gently with a spoon till the mixture thickens. Pour straight into a serving jug and, if there is a wait, cover with cling film, making sure the film touches the top of the custard. Unless of course you enjoy the skin, in which case by all means leave it exposed. Serve the crumble with the custard alongside. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. For the crumble topping, spread the oats on a large baking tray and bake for 10–15 minutes, stirring once, until they are toasted and golden in colour. Once toasted, put the oats into a bowl and add the lemon zest. Leave the oven on. For the crumble topping, spread the oats on a large baking tray and bake for 10–15 minutes, stirring once, until they are toasted and golden in colour. Once toasted, put the oats into a bowl and add the lemon zest. Leave the oven on. Melt the butter, sugar and syrup in a saucepan over a medium heat until the sugar has dissolved. Pour over the oats, give it a good mix and set aside. Melt the butter, sugar and syrup in a saucepan over a medium heat until the sugar has dissolved. Pour over the oats, give it a good mix and set aside. Put the apples, butter, cinnamon, 1 tablespoon of sugar and the lemon juice into a pan. Cook for about 10 minutes on a medium heat, until the apples have softened slightly. Stir in the cornflour and raisins, then tip the mixture into a 25cm/10in square or round ovenproof baking dish. Top with the flapjack mix in an even layer. Bake on the middle shelf of the oven for 40–45 minutes. Put the apples, butter, cinnamon, 1 tablespoon of sugar and the lemon juice into a pan. Cook for about 10 minutes on a medium heat, until the apples have softened slightly. Stir in the cornflour and raisins, then tip the mixture into a 25cm/10in square or round ovenproof baking dish. Top with the flapjack mix in an even layer. Bake on the middle shelf of the oven for 40–45 minutes. Meanwhile, for the custard put the milk and vanilla into a pan and bring to the boil, then turn down to a gentle simmer. Put the egg yolks, sugar and cornflour into a bowl and whisk until the mixture is light. Slowly add the warm milk in a steady stream, whisking all the time. Once all the milk is added, pour it back into the pan over a medium heat and stir gently with a spoon till the mixture thickens. Meanwhile, for the custard put the milk and vanilla into a pan and bring to the boil, then turn down to a gentle simmer. Put the egg yolks, sugar and cornflour into a bowl and whisk until the mixture is light. Slowly add the warm milk in a steady stream, whisking all the time. Once all the milk is added, pour it back into the pan over a medium heat and stir gently with a spoon till the mixture thickens. Pour straight into a serving jug and, if there is a wait, cover with cling film, making sure the film touches the top of the custard. Unless of course you enjoy the skin, in which case by all means leave it exposed. Serve the crumble with the custard alongside. Pour straight into a serving jug and, if there is a wait, cover with cling film, making sure the film touches the top of the custard. Unless of course you enjoy the skin, in which case by all means leave it exposed. Serve the crumble with the custard alongside. | {
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"title": "Flapjack apple crumble recipe",
"content": "An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flapjack_cinnamon_apple_32656_16x9.jpg Since school, apple crumble has been a go-to in Nadiya's house, with the addition of a few spices and the omission of powdered custard. 250g/9oz porridge oats 2 tsp lemon zest 125g/4½oz unsalted butter 100g/3½oz muscovado sugar100g/3½oz golden syrup 250g/9oz porridge oats 2 tsp lemon zest 125g/4½oz unsalted butter 100g/3½oz muscovado sugar 100g/3½oz golden syrup 1kg/2lb 4oz Granny Smith or cooking apples, peeled, cored and cut into chunks 40g/1½ oz unsalted butter 1 tsp cinnamon 1–2 tbsp muscovado sugar 1 lemon, juice only1 tbsp cornflour 150g/5½oz raisins 1kg/2lb 4oz Granny Smith or cooking apples, peeled, cored and cut into chunks 40g/1½ oz unsalted butter 1 tsp cinnamon 1–2 tbsp muscovado sugar 1 lemon, juice only 1 tbsp cornflour 150g/5½oz raisins 600ml/1 pint whole milk 1 tbsp vanilla extract 4 free-range eggs, yolk only (roughly 80g/3oz)20g/¾oz caster sugar 2 tsp cornflour 600ml/1 pint whole milk 1 tbsp vanilla extract 4 free-range eggs, yolk only (roughly 80g/3oz) 20g/¾oz caster sugar 2 tsp cornflour Method Preheat the oven to 150C/130C Fan/Gas 2. For the crumble topping, spread the oats on a large baking tray and bake for 10–15 minutes, stirring once, until they are toasted and golden in colour. Once toasted, put the oats into a bowl and add the lemon zest. Leave the oven on. Melt the butter, sugar and syrup in a saucepan over a medium heat until the sugar has dissolved. Pour over the oats, give it a good mix and set aside.Put the apples, butter, cinnamon, 1 tablespoon of sugar and the lemon juice into a pan. Cook for about 10 minutes on a medium heat, until the apples have softened slightly. Stir in the cornflour and raisins, then tip the mixture into a 25cm/10in square or round ovenproof baking dish. Top with the flapjack mix in an even layer. Bake on the middle shelf of the oven for 40–45 minutes. Meanwhile, for the custard put the milk and vanilla into a pan and bring to the boil, then turn down to a gentle simmer. Put the egg yolks, sugar and cornflour into a bowl and whisk until the mixture is light. Slowly add the warm milk in a steady stream, whisking all the time. Once all the milk is added, pour it back into the pan over a medium heat and stir gently with a spoon till the mixture thickens. Pour straight into a serving jug and, if there is a wait, cover with cling film, making sure the film touches the top of the custard. Unless of course you enjoy the skin, in which case by all means leave it exposed. Serve the crumble with the custard alongside. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. For the crumble topping, spread the oats on a large baking tray and bake for 10–15 minutes, stirring once, until they are toasted and golden in colour. Once toasted, put the oats into a bowl and add the lemon zest. Leave the oven on. For the crumble topping, spread the oats on a large baking tray and bake for 10–15 minutes, stirring once, until they are toasted and golden in colour. Once toasted, put the oats into a bowl and add the lemon zest. Leave the oven on. Melt the butter, sugar and syrup in a saucepan over a medium heat until the sugar has dissolved. Pour over the oats, give it a good mix and set aside. Melt the butter, sugar and syrup in a saucepan over a medium heat until the sugar has dissolved. Pour over the oats, give it a good mix and set aside. Put the apples, butter, cinnamon, 1 tablespoon of sugar and the lemon juice into a pan. Cook for about 10 minutes on a medium heat, until the apples have softened slightly. Stir in the cornflour and raisins, then tip the mixture into a 25cm/10in square or round ovenproof baking dish. Top with the flapjack mix in an even layer. Bake on the middle shelf of the oven for 40–45 minutes. Put the apples, butter, cinnamon, 1 tablespoon of sugar and the lemon juice into a pan. Cook for about 10 minutes on a medium heat, until the apples have softened slightly. Stir in the cornflour and raisins, then tip the mixture into a 25cm/10in square or round ovenproof baking dish. Top with the flapjack mix in an even layer. Bake on the middle shelf of the oven for 40–45 minutes. Meanwhile, for the custard put the milk and vanilla into a pan and bring to the boil, then turn down to a gentle simmer. Put the egg yolks, sugar and cornflour into a bowl and whisk until the mixture is light. Slowly add the warm milk in a steady stream, whisking all the time. Once all the milk is added, pour it back into the pan over a medium heat and stir gently with a spoon till the mixture thickens. Meanwhile, for the custard put the milk and vanilla into a pan and bring to the boil, then turn down to a gentle simmer. Put the egg yolks, sugar and cornflour into a bowl and whisk until the mixture is light. Slowly add the warm milk in a steady stream, whisking all the time. Once all the milk is added, pour it back into the pan over a medium heat and stir gently with a spoon till the mixture thickens. Pour straight into a serving jug and, if there is a wait, cover with cling film, making sure the film touches the top of the custard. Unless of course you enjoy the skin, in which case by all means leave it exposed. Serve the crumble with the custard alongside. Pour straight into a serving jug and, if there is a wait, cover with cling film, making sure the film touches the top of the custard. Unless of course you enjoy the skin, in which case by all means leave it exposed. Serve the crumble with the custard alongside."
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} | c4867659de5f94315d562237bc723dea68b20969466a59e785d5b2f637c2e45d | Vegan trifle recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_trifle_07846_16x9.jpg This is an easy crowd-pleasing dessert that is really quick to put together. Non-vegans likely wouldn't even guess they're not eating dairy or egg custard – it tastes so deliciously nostalgic and gets that balance of sweet, soft and indulgent just right. 180g packet vegan sponge cakes (any icing or frosting removed and set aside)200g/7oz frozen raspberries 2 x 175g vegan raspberry jelly pots 525g/1lb 3oz ready-made plant-based custard 250ml/9fl oz whippable plant-based cream1 tbsp caster sugar (or the frosting from the sponge cakes)1 tsp vanilla extract vegan sprinkles or glacé cherries and flaked almonds, to decorate 180g packet vegan sponge cakes (any icing or frosting removed and set aside) 200g/7oz frozen raspberries 2 x 175g vegan raspberry jelly pots 525g/1lb 3oz ready-made plant-based custard 250ml/9fl oz whippable plant-based cream 1 tbsp caster sugar (or the frosting from the sponge cakes) 1 tsp vanilla extract vegan sprinkles or glacé cherries and flaked almonds, to decorate Method Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top. Repeat with the remaining raspberries and then the remaining jelly over the top. Gently level the surface so that the jelly and fruit starts to fall down the gaps in the sponge. Pour the custard over the top. Pour the cream into a bowl with the caster sugar (or frosting) and vanilla extract. Beat with a whisk until holding soft floppy peaks. Pile on top of the custard and transfer the trifle to the fridge for at least 1 hour to set. Decorate with sprinkles or glacé cherries and flaked almonds and serve. Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top. Repeat with the remaining raspberries and then the remaining jelly over the top. Gently level the surface so that the jelly and fruit starts to fall down the gaps in the sponge. Pour the custard over the top. Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top. Repeat with the remaining raspberries and then the remaining jelly over the top. Gently level the surface so that the jelly and fruit starts to fall down the gaps in the sponge. Pour the custard over the top. Pour the cream into a bowl with the caster sugar (or frosting) and vanilla extract. Beat with a whisk until holding soft floppy peaks. Pile on top of the custard and transfer the trifle to the fridge for at least 1 hour to set. Decorate with sprinkles or glacé cherries and flaked almonds and serve. Pour the cream into a bowl with the caster sugar (or frosting) and vanilla extract. Beat with a whisk until holding soft floppy peaks. Pile on top of the custard and transfer the trifle to the fridge for at least 1 hour to set. Decorate with sprinkles or glacé cherries and flaked almonds and serve. Recipe tips You can make your own vegan sponge if you prefer. Just half the quantity of this recipe to make enough for the base of this trifle. There is no sherry in this recipe, but add a splash of vegan sherry on top of the cake layer if desired. It will soak in and add to the flavour. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_trifle_07846_16x9.jpg This is an easy crowd-pleasing dessert that is really quick to put together. Non-vegans likely wouldn't even guess they're not eating dairy or egg custard – it tastes so deliciously nostalgic and gets that balance of sweet, soft and indulgent just right. 180g packet vegan sponge cakes (any icing or frosting removed and set aside)200g/7oz frozen raspberries 2 x 175g vegan raspberry jelly pots 525g/1lb 3oz ready-made plant-based custard 250ml/9fl oz whippable plant-based cream1 tbsp caster sugar (or the frosting from the sponge cakes)1 tsp vanilla extract vegan sprinkles or glacé cherries and flaked almonds, to decorate 180g packet vegan sponge cakes (any icing or frosting removed and set aside) 200g/7oz frozen raspberries 2 x 175g vegan raspberry jelly pots 525g/1lb 3oz ready-made plant-based custard 250ml/9fl oz whippable plant-based cream 1 tbsp caster sugar (or the frosting from the sponge cakes) 1 tsp vanilla extract vegan sprinkles or glacé cherries and flaked almonds, to decorate Method Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top. Repeat with the remaining raspberries and then the remaining jelly over the top. Gently level the surface so that the jelly and fruit starts to fall down the gaps in the sponge. Pour the custard over the top. Pour the cream into a bowl with the caster sugar (or frosting) and vanilla extract. Beat with a whisk until holding soft floppy peaks. Pile on top of the custard and transfer the trifle to the fridge for at least 1 hour to set. Decorate with sprinkles or glacé cherries and flaked almonds and serve. Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top. Repeat with the remaining raspberries and then the remaining jelly over the top. Gently level the surface so that the jelly and fruit starts to fall down the gaps in the sponge. Pour the custard over the top. Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top. Repeat with the remaining raspberries and then the remaining jelly over the top. Gently level the surface so that the jelly and fruit starts to fall down the gaps in the sponge. Pour the custard over the top. Pour the cream into a bowl with the caster sugar (or frosting) and vanilla extract. Beat with a whisk until holding soft floppy peaks. Pile on top of the custard and transfer the trifle to the fridge for at least 1 hour to set. Decorate with sprinkles or glacé cherries and flaked almonds and serve. Pour the cream into a bowl with the caster sugar (or frosting) and vanilla extract. Beat with a whisk until holding soft floppy peaks. Pile on top of the custard and transfer the trifle to the fridge for at least 1 hour to set. Decorate with sprinkles or glacé cherries and flaked almonds and serve. Recipe tips You can make your own vegan sponge if you prefer. Just half the quantity of this recipe to make enough for the base of this trifle. There is no sherry in this recipe, but add a splash of vegan sherry on top of the cake layer if desired. It will soak in and add to the flavour."
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} | fa2621d07adb7a931b1ae8ce157400616b173e2d5678bc7c46a3b515a6f3c358 | Tiramisu trifle recipe
Tiramisu red fruit trifle An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tiramisu_red_fruit_95919_16x9.jpg The addition of red fruit turns a tiramisu into a Christmas trifle bursting with fruit flavours. I like to use brandy for soaking the sponges, but you can use rum, kirsch or Irish cream if you prefer. Frozen berries can be bought year-round and used straight from the freezer. For this recipe, you will need a shallow trifle glass dish about 8cm/3in high and 25cm/1in in diameter. 500g/1lb 2oz frozen red berries, such as raspberries, blackberries and cherries50g/1¾oz caster sugar1 heaped tbsp cornflour 500g/1lb 2oz frozen red berries, such as raspberries, blackberries and cherries 50g/1¾oz caster sugar 1 heaped tbsp cornflour 250g/9oz full-fat mascarpone600ml/21fl oz double cream 6 tbsp icing sugar 1 tbsp vanilla extract 450ml/16fl oz strong coffee40ml/1½fl oz brandy12 trifle sponges, halved through the middle to make 24100g/3½oz plain chocolate, coarsely grated 250g/9oz full-fat mascarpone 600ml/21fl oz double cream 6 tbsp icing sugar 1 tbsp vanilla extract 450ml/16fl oz strong coffee 40ml/1½fl oz brandy 12 trifle sponges, halved through the middle to make 24 100g/3½oz plain chocolate, coarsely grated Method To make the red fruit, heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have just defrosted. Sieve the fruit over a bowl (don’t press the berries, leave them whole). Pour the fruit liquid back into the saucepan.Mix the cornflour with 2 tablespoons cold water in a small bowl until smooth. Add to the pan and mix together. Stir over a medium heat until boiling and thickened, and the sauce coats the back of a spoon. Add the whole fruit back to the saucepan. Set aside to cool completely. To make the trifle, measure the mascarpone, cream, sugar and vanilla into a large bowl. Whisk together using an electric whisk to form light, soft peaks – being careful not to over-whisk.Mix the coffee and brandy together in a shallow dish. Soak half of the sponges in the coffee mixture. Arrange tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate.Spoon all the berries on top in an even layer. Soak the remaining sponges in coffee and brandy and arrange on top in another layer. Spread half of the cream on top and sprinkle over the remaining chocolate. Spoon the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 12 blobs on top around the edge of the trifle. Chill for 1–2 hours before serving. To make the red fruit, heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have just defrosted. Sieve the fruit over a bowl (don’t press the berries, leave them whole). Pour the fruit liquid back into the saucepan. To make the red fruit, heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have just defrosted. Sieve the fruit over a bowl (don’t press the berries, leave them whole). Pour the fruit liquid back into the saucepan. Mix the cornflour with 2 tablespoons cold water in a small bowl until smooth. Add to the pan and mix together. Stir over a medium heat until boiling and thickened, and the sauce coats the back of a spoon. Add the whole fruit back to the saucepan. Set aside to cool completely. Mix the cornflour with 2 tablespoons cold water in a small bowl until smooth. Add to the pan and mix together. Stir over a medium heat until boiling and thickened, and the sauce coats the back of a spoon. Add the whole fruit back to the saucepan. Set aside to cool completely. To make the trifle, measure the mascarpone, cream, sugar and vanilla into a large bowl. Whisk together using an electric whisk to form light, soft peaks – being careful not to over-whisk. To make the trifle, measure the mascarpone, cream, sugar and vanilla into a large bowl. Whisk together using an electric whisk to form light, soft peaks – being careful not to over-whisk. Mix the coffee and brandy together in a shallow dish. Mix the coffee and brandy together in a shallow dish. Soak half of the sponges in the coffee mixture. Arrange tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate. Soak half of the sponges in the coffee mixture. Arrange tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate. Spoon all the berries on top in an even layer. Soak the remaining sponges in coffee and brandy and arrange on top in another layer. Spread half of the cream on top and sprinkle over the remaining chocolate. Spoon all the berries on top in an even layer. Soak the remaining sponges in coffee and brandy and arrange on top in another layer. Spread half of the cream on top and sprinkle over the remaining chocolate. Spoon the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 12 blobs on top around the edge of the trifle. Chill for 1–2 hours before serving. Spoon the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 12 blobs on top around the edge of the trifle. Chill for 1–2 hours before serving. | {
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"content": "Tiramisu red fruit trifle An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tiramisu_red_fruit_95919_16x9.jpg The addition of red fruit turns a tiramisu into a Christmas trifle bursting with fruit flavours. I like to use brandy for soaking the sponges, but you can use rum, kirsch or Irish cream if you prefer. Frozen berries can be bought year-round and used straight from the freezer. For this recipe, you will need a shallow trifle glass dish about 8cm/3in high and 25cm/1in in diameter. 500g/1lb 2oz frozen red berries, such as raspberries, blackberries and cherries50g/1¾oz caster sugar1 heaped tbsp cornflour 500g/1lb 2oz frozen red berries, such as raspberries, blackberries and cherries 50g/1¾oz caster sugar 1 heaped tbsp cornflour 250g/9oz full-fat mascarpone600ml/21fl oz double cream 6 tbsp icing sugar 1 tbsp vanilla extract 450ml/16fl oz strong coffee40ml/1½fl oz brandy12 trifle sponges, halved through the middle to make 24100g/3½oz plain chocolate, coarsely grated 250g/9oz full-fat mascarpone 600ml/21fl oz double cream 6 tbsp icing sugar 1 tbsp vanilla extract 450ml/16fl oz strong coffee 40ml/1½fl oz brandy 12 trifle sponges, halved through the middle to make 24 100g/3½oz plain chocolate, coarsely grated Method To make the red fruit, heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have just defrosted. Sieve the fruit over a bowl (don’t press the berries, leave them whole). Pour the fruit liquid back into the saucepan.Mix the cornflour with 2 tablespoons cold water in a small bowl until smooth. Add to the pan and mix together. Stir over a medium heat until boiling and thickened, and the sauce coats the back of a spoon. Add the whole fruit back to the saucepan. Set aside to cool completely. To make the trifle, measure the mascarpone, cream, sugar and vanilla into a large bowl. Whisk together using an electric whisk to form light, soft peaks – being careful not to over-whisk.Mix the coffee and brandy together in a shallow dish. Soak half of the sponges in the coffee mixture. Arrange tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate.Spoon all the berries on top in an even layer. Soak the remaining sponges in coffee and brandy and arrange on top in another layer. Spread half of the cream on top and sprinkle over the remaining chocolate. Spoon the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 12 blobs on top around the edge of the trifle. Chill for 1–2 hours before serving. To make the red fruit, heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have just defrosted. Sieve the fruit over a bowl (don’t press the berries, leave them whole). Pour the fruit liquid back into the saucepan. To make the red fruit, heat the frozen berries and caster sugar in a saucepan over a medium heat, stirring, until the sugar has dissolved and the berries have just defrosted. Sieve the fruit over a bowl (don’t press the berries, leave them whole). Pour the fruit liquid back into the saucepan. Mix the cornflour with 2 tablespoons cold water in a small bowl until smooth. Add to the pan and mix together. Stir over a medium heat until boiling and thickened, and the sauce coats the back of a spoon. Add the whole fruit back to the saucepan. Set aside to cool completely. Mix the cornflour with 2 tablespoons cold water in a small bowl until smooth. Add to the pan and mix together. Stir over a medium heat until boiling and thickened, and the sauce coats the back of a spoon. Add the whole fruit back to the saucepan. Set aside to cool completely. To make the trifle, measure the mascarpone, cream, sugar and vanilla into a large bowl. Whisk together using an electric whisk to form light, soft peaks – being careful not to over-whisk. To make the trifle, measure the mascarpone, cream, sugar and vanilla into a large bowl. Whisk together using an electric whisk to form light, soft peaks – being careful not to over-whisk. Mix the coffee and brandy together in a shallow dish. Mix the coffee and brandy together in a shallow dish. Soak half of the sponges in the coffee mixture. Arrange tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate. Soak half of the sponges in the coffee mixture. Arrange tightly over the base of the glass dish. Spread a third of the cream mixture on top and sprinkle with half the chocolate. Spoon all the berries on top in an even layer. Soak the remaining sponges in coffee and brandy and arrange on top in another layer. Spread half of the cream on top and sprinkle over the remaining chocolate. Spoon all the berries on top in an even layer. Soak the remaining sponges in coffee and brandy and arrange on top in another layer. Spread half of the cream on top and sprinkle over the remaining chocolate. Spoon the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 12 blobs on top around the edge of the trifle. Chill for 1–2 hours before serving. Spoon the remaining cream mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 12 blobs on top around the edge of the trifle. Chill for 1–2 hours before serving."
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} | 1c46e43be12f3499a11e274793907c1d0f9213f2373ccc98cbfdbda21b881549 | Chocolate salame recipe
In the microwave (following the manufacturer’s instructions) or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the biscuits into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool.Cream the butter and sugar together: I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight.Gradually, and one by one, beat in the eggs. Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later. Then beat in the amaretto liqueur.Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate, and, with a small rubber spatula, stir till combined, then beat this into the egg mixture too.When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed biscuits. Fold these in firmly but patiently to make sure everything is chocolate-covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20-30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape.Unroll and slice off two large pieces of cling film, overlapping them, so that you have a large cling-covered surface to roll the chocolate salame out on. Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salame-like log, approximately 30cm/12in long.Cover the chocolate log completely with the cling film, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the cling film and rolling the sausage-log towards you several times. Then put it in the fridge for at least six hours – though preferably overnight – to set.Now – one it’s set – for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper. Measure out a piece of string at least six times longer than the length of the salame, and tie one end of the string firmly round the twisted knot of cling film at one end of the salame. Then trim away as much cling film as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these.Dust your hands with a little icing sugar and then rub two tablespoons of icing sugar (more if needed) over the unwrapped salame to stop it getting sticky as you string it up. Plus it makes it look more like a salame.Make a loop with the string, a little wider than the salame, and feed it over the end of the salame, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salame, then tie the string firmly round the other twisted nose of cling film.With your remaining length of string, start to feed it back along the salame, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect.Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will need to cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it. In the microwave (following the manufacturer’s instructions) or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the biscuits into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool. In the microwave (following the manufacturer’s instructions) or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the biscuits into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool. Cream the butter and sugar together: I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight. Cream the butter and sugar together: I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight. Gradually, and one by one, beat in the eggs. Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later. Then beat in the amaretto liqueur. Gradually, and one by one, beat in the eggs. Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later. Then beat in the amaretto liqueur. Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate, and, with a small rubber spatula, stir till combined, then beat this into the egg mixture too. Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate, and, with a small rubber spatula, stir till combined, then beat this into the egg mixture too. When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed biscuits. Fold these in firmly but patiently to make sure everything is chocolate-covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20-30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape. When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed biscuits. Fold these in firmly but patiently to make sure everything is chocolate-covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20-30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape. Unroll and slice off two large pieces of cling film, overlapping them, so that you have a large cling-covered surface to roll the chocolate salame out on. Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salame-like log, approximately 30cm/12in long. Unroll and slice off two large pieces of cling film, overlapping them, so that you have a large cling-covered surface to roll the chocolate salame out on. Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salame-like log, approximately 30cm/12in long. Cover the chocolate log completely with the cling film, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the cling film and rolling the sausage-log towards you several times. Then put it in the fridge for at least six hours – though preferably overnight – to set. Cover the chocolate log completely with the cling film, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the cling film and rolling the sausage-log towards you several times. Then put it in the fridge for at least six hours – though preferably overnight – to set. Now – one it’s set – for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper. Measure out a piece of string at least six times longer than the length of the salame, and tie one end of the string firmly round the twisted knot of cling film at one end of the salame. Then trim away as much cling film as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these. Now – one it’s set – for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper. Measure out a piece of string at least six times longer than the length of the salame, and tie one end of the string firmly round the twisted knot of cling film at one end of the salame. Then trim away as much cling film as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these. Dust your hands with a little icing sugar and then rub two tablespoons of icing sugar (more if needed) over the unwrapped salame to stop it getting sticky as you string it up. Plus it makes it look more like a salame. Dust your hands with a little icing sugar and then rub two tablespoons of icing sugar (more if needed) over the unwrapped salame to stop it getting sticky as you string it up. Plus it makes it look more like a salame. Make a loop with the string, a little wider than the salame, and feed it over the end of the salame, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salame, then tie the string firmly round the other twisted nose of cling film. Make a loop with the string, a little wider than the salame, and feed it over the end of the salame, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salame, then tie the string firmly round the other twisted nose of cling film. With your remaining length of string, start to feed it back along the salame, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect. With your remaining length of string, start to feed it back along the salame, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect. Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will need to cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it. Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will need to cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it. | {
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"content": "In the microwave (following the manufacturer’s instructions) or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the biscuits into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool.Cream the butter and sugar together: I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight.Gradually, and one by one, beat in the eggs. Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later. Then beat in the amaretto liqueur.Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate, and, with a small rubber spatula, stir till combined, then beat this into the egg mixture too.When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed biscuits. Fold these in firmly but patiently to make sure everything is chocolate-covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20-30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape.Unroll and slice off two large pieces of cling film, overlapping them, so that you have a large cling-covered surface to roll the chocolate salame out on. Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salame-like log, approximately 30cm/12in long.Cover the chocolate log completely with the cling film, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the cling film and rolling the sausage-log towards you several times. Then put it in the fridge for at least six hours – though preferably overnight – to set.Now – one it’s set – for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper. Measure out a piece of string at least six times longer than the length of the salame, and tie one end of the string firmly round the twisted knot of cling film at one end of the salame. Then trim away as much cling film as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these.Dust your hands with a little icing sugar and then rub two tablespoons of icing sugar (more if needed) over the unwrapped salame to stop it getting sticky as you string it up. Plus it makes it look more like a salame.Make a loop with the string, a little wider than the salame, and feed it over the end of the salame, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salame, then tie the string firmly round the other twisted nose of cling film.With your remaining length of string, start to feed it back along the salame, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect.Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will need to cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it. In the microwave (following the manufacturer’s instructions) or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the biscuits into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool. In the microwave (following the manufacturer’s instructions) or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the biscuits into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool. Cream the butter and sugar together: I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight. Cream the butter and sugar together: I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight. Gradually, and one by one, beat in the eggs. Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later. Then beat in the amaretto liqueur. Gradually, and one by one, beat in the eggs. Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later. Then beat in the amaretto liqueur. Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate, and, with a small rubber spatula, stir till combined, then beat this into the egg mixture too. Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate, and, with a small rubber spatula, stir till combined, then beat this into the egg mixture too. When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed biscuits. Fold these in firmly but patiently to make sure everything is chocolate-covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20-30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape. When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed biscuits. Fold these in firmly but patiently to make sure everything is chocolate-covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20-30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape. Unroll and slice off two large pieces of cling film, overlapping them, so that you have a large cling-covered surface to roll the chocolate salame out on. Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salame-like log, approximately 30cm/12in long. Unroll and slice off two large pieces of cling film, overlapping them, so that you have a large cling-covered surface to roll the chocolate salame out on. Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salame-like log, approximately 30cm/12in long. Cover the chocolate log completely with the cling film, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the cling film and rolling the sausage-log towards you several times. Then put it in the fridge for at least six hours – though preferably overnight – to set. Cover the chocolate log completely with the cling film, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the cling film and rolling the sausage-log towards you several times. Then put it in the fridge for at least six hours – though preferably overnight – to set. Now – one it’s set – for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper. Measure out a piece of string at least six times longer than the length of the salame, and tie one end of the string firmly round the twisted knot of cling film at one end of the salame. Then trim away as much cling film as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these. Now – one it’s set – for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper. Measure out a piece of string at least six times longer than the length of the salame, and tie one end of the string firmly round the twisted knot of cling film at one end of the salame. Then trim away as much cling film as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these. Dust your hands with a little icing sugar and then rub two tablespoons of icing sugar (more if needed) over the unwrapped salame to stop it getting sticky as you string it up. Plus it makes it look more like a salame. Dust your hands with a little icing sugar and then rub two tablespoons of icing sugar (more if needed) over the unwrapped salame to stop it getting sticky as you string it up. Plus it makes it look more like a salame. Make a loop with the string, a little wider than the salame, and feed it over the end of the salame, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salame, then tie the string firmly round the other twisted nose of cling film. Make a loop with the string, a little wider than the salame, and feed it over the end of the salame, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salame, then tie the string firmly round the other twisted nose of cling film. With your remaining length of string, start to feed it back along the salame, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect. With your remaining length of string, start to feed it back along the salame, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect. Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will need to cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it. Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will need to cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it."
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} | a420991e6934036b4cbd2c00d7519157cc9cef5f860f1901468d4025fe0d8099 | Stale bread granola recipe
An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stale_bread_granola_87615_16x9.jpg Leftover bread can be made into a crisp, wholesome granola that you will adore. This is granola with a crunchy, cinnamon-bready twist. 300g/10½oz stale bread slices, cut into 1cm/½in cubes200g/7oz slivered almonds50g/1¾oz sunflower seeds50g/1¾oz oats25g/1oz desiccated coconut 200ml/7fl oz coconut oil, melted 200ml/7fl oz maple syrup2 tsp vanilla extract1 tsp almond extract 3 tsp ground cinnamon 1 orange, zest only200g/7oz dates, chopped 300g/10½oz stale bread slices, cut into 1cm/½in cubes 200g/7oz slivered almonds 50g/1¾oz sunflower seeds 50g/1¾oz oats 25g/1oz desiccated coconut 200ml/7fl oz coconut oil, melted 200ml/7fl oz maple syrup 2 tsp vanilla extract 1 tsp almond extract 3 tsp ground cinnamon 1 orange, zest only 200g/7oz dates, chopped plain yoghurtfresh fruit and berries plain yoghurt fresh fruit and berries Method Preheat the oven to 190C/170C Fan/Gas 5. Place the bread cubes on a large baking tray. Add the almonds, sunflower seeds, oats and desiccated coconut and mix everything together. Mix the coconut oil, maple syrup, vanilla extract and almond extract together in a small jug and drizzle over the almond mixture. Get your hands in and make sure everything is well coated. Sprinkle over the cinnamon, grate over the orange zest and mix again with a spoon. Bake for 30–35 minutes, stirring halfway through to make sure everything is evenly golden. Once everything is crisp and golden, remove from the oven, add the dates and mix through. Leave to cool. Once cooled, store the granola in an airtight container. I love to generously sprinkle the granola on top of yoghurt and eat with fresh fruit and berries. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place the bread cubes on a large baking tray. Add the almonds, sunflower seeds, oats and desiccated coconut and mix everything together. Place the bread cubes on a large baking tray. Add the almonds, sunflower seeds, oats and desiccated coconut and mix everything together. Mix the coconut oil, maple syrup, vanilla extract and almond extract together in a small jug and drizzle over the almond mixture. Get your hands in and make sure everything is well coated. Mix the coconut oil, maple syrup, vanilla extract and almond extract together in a small jug and drizzle over the almond mixture. Get your hands in and make sure everything is well coated. Sprinkle over the cinnamon, grate over the orange zest and mix again with a spoon. Sprinkle over the cinnamon, grate over the orange zest and mix again with a spoon. Bake for 30–35 minutes, stirring halfway through to make sure everything is evenly golden. Once everything is crisp and golden, remove from the oven, add the dates and mix through. Leave to cool. Bake for 30–35 minutes, stirring halfway through to make sure everything is evenly golden. Once everything is crisp and golden, remove from the oven, add the dates and mix through. Leave to cool. Once cooled, store the granola in an airtight container. I love to generously sprinkle the granola on top of yoghurt and eat with fresh fruit and berries. Once cooled, store the granola in an airtight container. I love to generously sprinkle the granola on top of yoghurt and eat with fresh fruit and berries. Recipe tips Slice the oranges when the zest is removed and freeze. The orange slices make instant flavoured ice for drinks. | {
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"content": "An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stale_bread_granola_87615_16x9.jpg Leftover bread can be made into a crisp, wholesome granola that you will adore. This is granola with a crunchy, cinnamon-bready twist. 300g/10½oz stale bread slices, cut into 1cm/½in cubes200g/7oz slivered almonds50g/1¾oz sunflower seeds50g/1¾oz oats25g/1oz desiccated coconut 200ml/7fl oz coconut oil, melted 200ml/7fl oz maple syrup2 tsp vanilla extract1 tsp almond extract 3 tsp ground cinnamon 1 orange, zest only200g/7oz dates, chopped 300g/10½oz stale bread slices, cut into 1cm/½in cubes 200g/7oz slivered almonds 50g/1¾oz sunflower seeds 50g/1¾oz oats 25g/1oz desiccated coconut 200ml/7fl oz coconut oil, melted 200ml/7fl oz maple syrup 2 tsp vanilla extract 1 tsp almond extract 3 tsp ground cinnamon 1 orange, zest only 200g/7oz dates, chopped plain yoghurtfresh fruit and berries plain yoghurt fresh fruit and berries Method Preheat the oven to 190C/170C Fan/Gas 5. Place the bread cubes on a large baking tray. Add the almonds, sunflower seeds, oats and desiccated coconut and mix everything together. Mix the coconut oil, maple syrup, vanilla extract and almond extract together in a small jug and drizzle over the almond mixture. Get your hands in and make sure everything is well coated. Sprinkle over the cinnamon, grate over the orange zest and mix again with a spoon. Bake for 30–35 minutes, stirring halfway through to make sure everything is evenly golden. Once everything is crisp and golden, remove from the oven, add the dates and mix through. Leave to cool. Once cooled, store the granola in an airtight container. I love to generously sprinkle the granola on top of yoghurt and eat with fresh fruit and berries. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place the bread cubes on a large baking tray. Add the almonds, sunflower seeds, oats and desiccated coconut and mix everything together. Place the bread cubes on a large baking tray. Add the almonds, sunflower seeds, oats and desiccated coconut and mix everything together. Mix the coconut oil, maple syrup, vanilla extract and almond extract together in a small jug and drizzle over the almond mixture. Get your hands in and make sure everything is well coated. Mix the coconut oil, maple syrup, vanilla extract and almond extract together in a small jug and drizzle over the almond mixture. Get your hands in and make sure everything is well coated. Sprinkle over the cinnamon, grate over the orange zest and mix again with a spoon. Sprinkle over the cinnamon, grate over the orange zest and mix again with a spoon. Bake for 30–35 minutes, stirring halfway through to make sure everything is evenly golden. Once everything is crisp and golden, remove from the oven, add the dates and mix through. Leave to cool. Bake for 30–35 minutes, stirring halfway through to make sure everything is evenly golden. Once everything is crisp and golden, remove from the oven, add the dates and mix through. Leave to cool. Once cooled, store the granola in an airtight container. I love to generously sprinkle the granola on top of yoghurt and eat with fresh fruit and berries. Once cooled, store the granola in an airtight container. I love to generously sprinkle the granola on top of yoghurt and eat with fresh fruit and berries. Recipe tips Slice the oranges when the zest is removed and freeze. The orange slices make instant flavoured ice for drinks."
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} | e21c9cb36d9b791aba2decd8b09c26d459b70da4dc4f4ec51dcd13da51d77bfd | Panettone bread and butter pudding recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panettone_bread_and_46908_16x9.jpg If you (miraculously!) have a bit of panettone leftover this Christmas and plenty of eggs and cream around, use it to give bread and butter pudding an upgrade. 250g/9oz panettone, cut into 1cm/½in slices 100g/3oz unsalted butter 300ml/10fl oz fruit compôte (blackberry is nice)2 free-range eggs, plus 1 egg yolk200ml/7fl oz full-fat milk 200ml/7fl oz double cream 60g/2oz caster sugar 250g/9oz panettone, cut into 1cm/½in slices 100g/3oz unsalted butter 300ml/10fl oz fruit compôte (blackberry is nice) 2 free-range eggs, plus 1 egg yolk 200ml/7fl oz full-fat milk 200ml/7fl oz double cream 60g/2oz caster sugar icing sugar, for dustingpouring cream (optional) icing sugar, for dusting pouring cream (optional) Method Preheat the oven to 160C/140C Fan/Gas 3.Liberally spread the sliced panettone with the butter and then the fruit compôte. Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you! Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl.Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up.Bake for 25–30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Liberally spread the sliced panettone with the butter and then the fruit compôte. Liberally spread the sliced panettone with the butter and then the fruit compôte. Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you! Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you! Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl. Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl. Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up. Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up. Bake for 25–30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked. Bake for 25–30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked. | {
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"title": "Panettone bread and butter pudding recipe",
"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panettone_bread_and_46908_16x9.jpg If you (miraculously!) have a bit of panettone leftover this Christmas and plenty of eggs and cream around, use it to give bread and butter pudding an upgrade. 250g/9oz panettone, cut into 1cm/½in slices 100g/3oz unsalted butter 300ml/10fl oz fruit compôte (blackberry is nice)2 free-range eggs, plus 1 egg yolk200ml/7fl oz full-fat milk 200ml/7fl oz double cream 60g/2oz caster sugar 250g/9oz panettone, cut into 1cm/½in slices 100g/3oz unsalted butter 300ml/10fl oz fruit compôte (blackberry is nice) 2 free-range eggs, plus 1 egg yolk 200ml/7fl oz full-fat milk 200ml/7fl oz double cream 60g/2oz caster sugar icing sugar, for dustingpouring cream (optional) icing sugar, for dusting pouring cream (optional) Method Preheat the oven to 160C/140C Fan/Gas 3.Liberally spread the sliced panettone with the butter and then the fruit compôte. Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you! Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl.Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up.Bake for 25–30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Liberally spread the sliced panettone with the butter and then the fruit compôte. Liberally spread the sliced panettone with the butter and then the fruit compôte. Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you! Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you! Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl. Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl. Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up. Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up. Bake for 25–30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked. Bake for 25–30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked."
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} | 1e77d9fffbbace49b321533d251e6de6433211db2e9fca61e0aea2af708f49b8 | Mary Berry’s bread and butter pudding recipe
An average of 4.7 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_mothers_97161_16x9.jpg A great family favourite as pudding to follow a weekend lunch. I have to admit, the recipe is not economical – just delicious! Ideally use a rectangular dish simply because the bread fits it better. If you are not keen on sultanas, just leave them out. 150g/5oz mixed sultanas and raisins75g/3oz caster sugar1 lemon or orange, finely grated zest ½ tsp mixed spice8 thin slices white bread, crusts removed100g/4oz butter, melted 150g/5oz mixed sultanas and raisins 75g/3oz caster sugar 1 lemon or orange, finely grated zest ½ tsp mixed spice 8 thin slices white bread, crusts removed 100g/4oz butter, melted 2 free-range eggs300ml/½ pint double cream150ml/¼ pint milk2 tbsp demerara sugar 2 free-range eggs 300ml/½ pint double cream 150ml/¼ pint milk 2 tbsp demerara sugar Method You will need an ovenproof dish about 2½-3 pint/1.4-1.7 litres volume (18 x 23 x 5 cm/7 x 9 x 2 in). Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish.Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well. Cut each bread slice into three strips. Take sufficient slices to cover the base of the dish and dip one side of each one in melted butter. Lay them in the dish, buttered-side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered-side up. Lay the third and final layer of bread strips on top, buttered-side up.For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with demerara sugar, and then leave to stand for about one hour if time allows.Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot, or there are some who insist that it is delicious cold! You will need an ovenproof dish about 2½-3 pint/1.4-1.7 litres volume (18 x 23 x 5 cm/7 x 9 x 2 in). You will need an ovenproof dish about 2½-3 pint/1.4-1.7 litres volume (18 x 23 x 5 cm/7 x 9 x 2 in). Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish. Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish. Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well. Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well. Cut each bread slice into three strips. Take sufficient slices to cover the base of the dish and dip one side of each one in melted butter. Lay them in the dish, buttered-side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered-side up. Lay the third and final layer of bread strips on top, buttered-side up. Cut each bread slice into three strips. Take sufficient slices to cover the base of the dish and dip one side of each one in melted butter. Lay them in the dish, buttered-side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered-side up. Lay the third and final layer of bread strips on top, buttered-side up. For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with demerara sugar, and then leave to stand for about one hour if time allows. For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with demerara sugar, and then leave to stand for about one hour if time allows. Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot, or there are some who insist that it is delicious cold! Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot, or there are some who insist that it is delicious cold! | {
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"title": "Mary Berry’s bread and butter pudding recipe",
"content": "An average of 4.7 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_mothers_97161_16x9.jpg A great family favourite as pudding to follow a weekend lunch. I have to admit, the recipe is not economical – just delicious! Ideally use a rectangular dish simply because the bread fits it better. If you are not keen on sultanas, just leave them out. 150g/5oz mixed sultanas and raisins75g/3oz caster sugar1 lemon or orange, finely grated zest ½ tsp mixed spice8 thin slices white bread, crusts removed100g/4oz butter, melted 150g/5oz mixed sultanas and raisins 75g/3oz caster sugar 1 lemon or orange, finely grated zest ½ tsp mixed spice 8 thin slices white bread, crusts removed 100g/4oz butter, melted 2 free-range eggs300ml/½ pint double cream150ml/¼ pint milk2 tbsp demerara sugar 2 free-range eggs 300ml/½ pint double cream 150ml/¼ pint milk 2 tbsp demerara sugar Method You will need an ovenproof dish about 2½-3 pint/1.4-1.7 litres volume (18 x 23 x 5 cm/7 x 9 x 2 in). Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish.Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well. Cut each bread slice into three strips. Take sufficient slices to cover the base of the dish and dip one side of each one in melted butter. Lay them in the dish, buttered-side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered-side up. Lay the third and final layer of bread strips on top, buttered-side up.For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with demerara sugar, and then leave to stand for about one hour if time allows.Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot, or there are some who insist that it is delicious cold! You will need an ovenproof dish about 2½-3 pint/1.4-1.7 litres volume (18 x 23 x 5 cm/7 x 9 x 2 in). You will need an ovenproof dish about 2½-3 pint/1.4-1.7 litres volume (18 x 23 x 5 cm/7 x 9 x 2 in). Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish. Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish. Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well. Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well. Cut each bread slice into three strips. Take sufficient slices to cover the base of the dish and dip one side of each one in melted butter. Lay them in the dish, buttered-side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered-side up. Lay the third and final layer of bread strips on top, buttered-side up. Cut each bread slice into three strips. Take sufficient slices to cover the base of the dish and dip one side of each one in melted butter. Lay them in the dish, buttered-side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered-side up. Lay the third and final layer of bread strips on top, buttered-side up. For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with demerara sugar, and then leave to stand for about one hour if time allows. For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with demerara sugar, and then leave to stand for about one hour if time allows. Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot, or there are some who insist that it is delicious cold! Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot, or there are some who insist that it is delicious cold!"
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} | 3e395418c35c13658840de5b745cd5237d5c8e57cd81b25620536a041e3b985c | Lime and cranberry bread and butter pudding recipe
For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilised jam jars.For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined.Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread.Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum, if using. Repeat the layering process once more, or until all of the bread, cranberries and rum have been used up. (NB: You should have enough for two layers.)Pour the cream and egg mixture over the bread and set aside to soak for one hour. Preheat the oven to 180C/365F/Gas 4.Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.)Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes.Serve with the whipped cream. For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilised jam jars. For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilised jam jars. For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined. For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined. Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread. Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread. Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum, if using. Repeat the layering process once more, or until all of the bread, cranberries and rum have been used up. (NB: You should have enough for two layers.) Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum, if using. Repeat the layering process once more, or until all of the bread, cranberries and rum have been used up. (NB: You should have enough for two layers.) Pour the cream and egg mixture over the bread and set aside to soak for one hour. Pour the cream and egg mixture over the bread and set aside to soak for one hour. Preheat the oven to 180C/365F/Gas 4. Preheat the oven to 180C/365F/Gas 4. Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.) Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.) Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes. Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes. Serve with the whipped cream. Serve with the whipped cream. | {
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"title": "Lime and cranberry bread and butter pudding recipe",
"content": "For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilised jam jars.For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined.Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread.Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum, if using. Repeat the layering process once more, or until all of the bread, cranberries and rum have been used up. (NB: You should have enough for two layers.)Pour the cream and egg mixture over the bread and set aside to soak for one hour. Preheat the oven to 180C/365F/Gas 4.Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.)Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes.Serve with the whipped cream. For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilised jam jars. For the lime curd, heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes, stirring constantly, until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool, pour into sterilised jam jars. For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined. For the pudding, heat the milk and cream in a separate saucepan until just boiling, then remove the pan from the heat. In a separate bowl, whisk the eggs, salt and sugar together until well combined, then pour the milk and cream mixture over the egg and sugar mixture, whisking until smooth and well combined. Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread. Butter the bread slices and, using about 12 tablespoons of the lime curd, spread curd over both sides of each slice of bread. Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum, if using. Repeat the layering process once more, or until all of the bread, cranberries and rum have been used up. (NB: You should have enough for two layers.) Cover the bottom of a greased ovenproof dish with a layer of the bread slices, overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum, if using. Repeat the layering process once more, or until all of the bread, cranberries and rum have been used up. (NB: You should have enough for two layers.) Pour the cream and egg mixture over the bread and set aside to soak for one hour. Pour the cream and egg mixture over the bread and set aside to soak for one hour. Preheat the oven to 180C/365F/Gas 4. Preheat the oven to 180C/365F/Gas 4. Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.) Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes, uncovered, or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking, pushing any cranberries that float to the surface back under the custard as it sets, using a fork, to prevent the cranberries from burning.) Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes. Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes. Meanwhile, heat the redcurrant jelly in a saucepan with two tablespoons of water, until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture, then set aside to cool for a further 10 minutes. Serve with the whipped cream. Serve with the whipped cream."
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} | fb10b48ca68a8020f8ef42db34878f7456039eef1c16ba7f73b76b11d59d2ab0 | Nigella's steak tartare recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steaktartare_88981_16x9.jpg Buy the best quality ingredients you can afford to make the most of this classic French dish made with raw steak. 100g/3½oz organic beef fillet, finely chopped2 gherkins, finely chopped1 tsp capers, rinsed and drained, finely chopped1 shallot, finely chopped½ tsp Dijon mustard few drops Tabasco sauce½ tsp Worcestershire saucesalt and freshly ground black pepper1 slice dark rye or pumpernickel bread 1 free-range egg yolk 100g/3½oz organic beef fillet, finely chopped 2 gherkins, finely chopped 1 tsp capers, rinsed and drained, finely chopped 1 shallot, finely chopped ½ tsp Dijon mustard few drops Tabasco sauce ½ tsp Worcestershire sauce salt and freshly ground black pepper 1 slice dark rye or pumpernickel bread 1 free-range egg yolk Method Place the chopped beef, gherkins, capers and shallot into a bowl and mix well.Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well. To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread.Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately. Place the chopped beef, gherkins, capers and shallot into a bowl and mix well. Place the chopped beef, gherkins, capers and shallot into a bowl and mix well. Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well. Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well. To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nigella's steak tartare 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/steaktartare_88981_16x9.jpg Buy the best quality ingredients you can afford to make the most of this classic French dish made with raw steak. 100g/3½oz organic beef fillet, finely chopped2 gherkins, finely chopped1 tsp capers, rinsed and drained, finely chopped1 shallot, finely chopped½ tsp Dijon mustard few drops Tabasco sauce½ tsp Worcestershire saucesalt and freshly ground black pepper1 slice dark rye or pumpernickel bread 1 free-range egg yolk 100g/3½oz organic beef fillet, finely chopped 2 gherkins, finely chopped 1 tsp capers, rinsed and drained, finely chopped 1 shallot, finely chopped ½ tsp Dijon mustard few drops Tabasco sauce ½ tsp Worcestershire sauce salt and freshly ground black pepper 1 slice dark rye or pumpernickel bread 1 free-range egg yolk Method Place the chopped beef, gherkins, capers and shallot into a bowl and mix well.Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well. To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread.Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately. Place the chopped beef, gherkins, capers and shallot into a bowl and mix well. Place the chopped beef, gherkins, capers and shallot into a bowl and mix well. Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well. Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well. To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately."
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} | a6c0bccf1191d398417342fefe68e46e99b63cfad202fcaa5f46c21b57f19311 | Sweet eggy bread in custard recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggy_bread_in_custard_03382_16x9.jpg Even eggier eggy bread! Butter-honey drenched French toast served in a bowl of egg custard, topped with caramelised oranges. 2 medium oranges2–3 tbsp icing sugar½ x 400ml/14fl oz tin ready-made custard 40g/1½oz butter2 tsp sunflower oil2 free-range eggs75ml/2½fl oz milk1 tsp vanilla extract3 slices white fluffy bread, crusts removed and cut in half diagonally (around 45g/1½oz per slice before removing the crusts)2 tbsp runny honey 2 medium oranges 2–3 tbsp icing sugar ½ x 400ml/14fl oz tin ready-made custard 40g/1½oz butter 2 tsp sunflower oil 2 free-range eggs 75ml/2½fl oz milk 1 tsp vanilla extract 3 slices white fluffy bread, crusts removed and cut in half diagonally (around 45g/1½oz per slice before removing the crusts) 2 tbsp runny honey Method Place the orange on a board and using a sharp knife, carefully cut off all the peel. Segment the orange and place the pieces on a baking tray. Sprinkle with sifted icing sugar and toast with a chefs’ blow torch until the sugar caramelises. Alternatively, you can heat a grill to very hot and place the orange under it until caramelised. Set aside.Warm the custard in a medium pan over a low heat with 5 tablespoons cold water, stirring regularly.Whisk the eggs, milk and vanilla extract together well in a bowl. Melt half the butter with the oil in a large frying pan over a medium heat. One at a time, dip the bread triangles in the egg mixture for a few seconds. Fry for 2 minutes on each side, or until golden-brown. Pour the custard into two warmed bowls and layer the eggy bread and caramelised orange segments on top. Add the remaining butter and the honey to the hot pan and stir until melted. Spoon the honey-butter over the eggy bread and serve. Place the orange on a board and using a sharp knife, carefully cut off all the peel. Segment the orange and place the pieces on a baking tray. Sprinkle with sifted icing sugar and toast with a chefs’ blow torch until the sugar caramelises. Alternatively, you can heat a grill to very hot and place the orange under it until caramelised. Set aside. Place the orange on a board and using a sharp knife, carefully cut off all the peel. Segment the orange and place the pieces on a baking tray. Sprinkle with sifted icing sugar and toast with a chefs’ blow torch until the sugar caramelises. Alternatively, you can heat a grill to very hot and place the orange under it until caramelised. Set aside. Warm the custard in a medium pan over a low heat with 5 tablespoons cold water, stirring regularly. Warm the custard in a medium pan over a low heat with 5 tablespoons cold water, stirring regularly. Whisk the eggs, milk and vanilla extract together well in a bowl. Whisk the eggs, milk and vanilla extract together well in a bowl. Melt half the butter with the oil in a large frying pan over a medium heat. One at a time, dip the bread triangles in the egg mixture for a few seconds. Fry for 2 minutes on each side, or until golden-brown. Melt half the butter with the oil in a large frying pan over a medium heat. One at a time, dip the bread triangles in the egg mixture for a few seconds. Fry for 2 minutes on each side, or until golden-brown. Pour the custard into two warmed bowls and layer the eggy bread and caramelised orange segments on top. Add the remaining butter and the honey to the hot pan and stir until melted. Spoon the honey-butter over the eggy bread and serve. Pour the custard into two warmed bowls and layer the eggy bread and caramelised orange segments on top. Add the remaining butter and the honey to the hot pan and stir until melted. Spoon the honey-butter over the eggy bread and serve. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggy_bread_in_custard_03382_16x9.jpg Even eggier eggy bread! Butter-honey drenched French toast served in a bowl of egg custard, topped with caramelised oranges. 2 medium oranges2–3 tbsp icing sugar½ x 400ml/14fl oz tin ready-made custard 40g/1½oz butter2 tsp sunflower oil2 free-range eggs75ml/2½fl oz milk1 tsp vanilla extract3 slices white fluffy bread, crusts removed and cut in half diagonally (around 45g/1½oz per slice before removing the crusts)2 tbsp runny honey 2 medium oranges 2–3 tbsp icing sugar ½ x 400ml/14fl oz tin ready-made custard 40g/1½oz butter 2 tsp sunflower oil 2 free-range eggs 75ml/2½fl oz milk 1 tsp vanilla extract 3 slices white fluffy bread, crusts removed and cut in half diagonally (around 45g/1½oz per slice before removing the crusts) 2 tbsp runny honey Method Place the orange on a board and using a sharp knife, carefully cut off all the peel. Segment the orange and place the pieces on a baking tray. Sprinkle with sifted icing sugar and toast with a chefs’ blow torch until the sugar caramelises. Alternatively, you can heat a grill to very hot and place the orange under it until caramelised. Set aside.Warm the custard in a medium pan over a low heat with 5 tablespoons cold water, stirring regularly.Whisk the eggs, milk and vanilla extract together well in a bowl. Melt half the butter with the oil in a large frying pan over a medium heat. One at a time, dip the bread triangles in the egg mixture for a few seconds. Fry for 2 minutes on each side, or until golden-brown. Pour the custard into two warmed bowls and layer the eggy bread and caramelised orange segments on top. Add the remaining butter and the honey to the hot pan and stir until melted. Spoon the honey-butter over the eggy bread and serve. Place the orange on a board and using a sharp knife, carefully cut off all the peel. Segment the orange and place the pieces on a baking tray. Sprinkle with sifted icing sugar and toast with a chefs’ blow torch until the sugar caramelises. Alternatively, you can heat a grill to very hot and place the orange under it until caramelised. Set aside. Place the orange on a board and using a sharp knife, carefully cut off all the peel. Segment the orange and place the pieces on a baking tray. Sprinkle with sifted icing sugar and toast with a chefs’ blow torch until the sugar caramelises. Alternatively, you can heat a grill to very hot and place the orange under it until caramelised. Set aside. Warm the custard in a medium pan over a low heat with 5 tablespoons cold water, stirring regularly. Warm the custard in a medium pan over a low heat with 5 tablespoons cold water, stirring regularly. Whisk the eggs, milk and vanilla extract together well in a bowl. Whisk the eggs, milk and vanilla extract together well in a bowl. Melt half the butter with the oil in a large frying pan over a medium heat. One at a time, dip the bread triangles in the egg mixture for a few seconds. Fry for 2 minutes on each side, or until golden-brown. Melt half the butter with the oil in a large frying pan over a medium heat. One at a time, dip the bread triangles in the egg mixture for a few seconds. Fry for 2 minutes on each side, or until golden-brown. Pour the custard into two warmed bowls and layer the eggy bread and caramelised orange segments on top. Add the remaining butter and the honey to the hot pan and stir until melted. Spoon the honey-butter over the eggy bread and serve. Pour the custard into two warmed bowls and layer the eggy bread and caramelised orange segments on top. Add the remaining butter and the honey to the hot pan and stir until melted. Spoon the honey-butter over the eggy bread and serve."
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} | f16a31eb5fb25156779c0617d6dfbfab1a1a984cbad57d922761eea4c698d086 | Nigella's jam roly-poly recipe
An average of 3.7 out of 5 stars from 3 ratings Nigella's jam roly-poly pudding is complete comfort food. It's baked to make cooking a little less challenging, leaving you with a slightly crisp edge rather than complete steamy stodge. 250g/8oz self-raising flourpinch salt50g/2oz light brown sugar125g/4oz shredded suet (vegetarians may substitute vegetarian suet)6-8 tbsp water5 tbsp raspberry jam, warmedmilk, for brushing1 free-range egg, beaten demerara sugar, to glazecustard, to serve 250g/8oz self-raising flour pinch salt 50g/2oz light brown sugar 125g/4oz shredded suet (vegetarians may substitute vegetarian suet) 6-8 tbsp water 5 tbsp raspberry jam, warmed milk, for brushing 1 free-range egg, beaten demerara sugar, to glaze custard, to serve Method Preheat the oven to 200C/400F/Gas 6.Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough.Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in.Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk.With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well.Place the pastry roll onto a greased baking sheet with the sealed edge underneath.Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar.Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through.Remove from the oven and sprinkle on a little more demerara sugar.To serve, place generous slices of the roly-poly into bowls and serve hot with custard. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough. Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough. Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in. Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in. Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk. Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk. With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well. With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well. Place the pastry roll onto a greased baking sheet with the sealed edge underneath. Place the pastry roll onto a greased baking sheet with the sealed edge underneath. Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar. Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar. Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through. Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through. Remove from the oven and sprinkle on a little more demerara sugar. Remove from the oven and sprinkle on a little more demerara sugar. To serve, place generous slices of the roly-poly into bowls and serve hot with custard. To serve, place generous slices of the roly-poly into bowls and serve hot with custard. | {
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"content": "An average of 3.7 out of 5 stars from 3 ratings Nigella's jam roly-poly pudding is complete comfort food. It's baked to make cooking a little less challenging, leaving you with a slightly crisp edge rather than complete steamy stodge. 250g/8oz self-raising flourpinch salt50g/2oz light brown sugar125g/4oz shredded suet (vegetarians may substitute vegetarian suet)6-8 tbsp water5 tbsp raspberry jam, warmedmilk, for brushing1 free-range egg, beaten demerara sugar, to glazecustard, to serve 250g/8oz self-raising flour pinch salt 50g/2oz light brown sugar 125g/4oz shredded suet (vegetarians may substitute vegetarian suet) 6-8 tbsp water 5 tbsp raspberry jam, warmed milk, for brushing 1 free-range egg, beaten demerara sugar, to glaze custard, to serve Method Preheat the oven to 200C/400F/Gas 6.Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough.Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in.Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk.With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well.Place the pastry roll onto a greased baking sheet with the sealed edge underneath.Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar.Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through.Remove from the oven and sprinkle on a little more demerara sugar.To serve, place generous slices of the roly-poly into bowls and serve hot with custard. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough. Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough. Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in. Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in. Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk. Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk. With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well. With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well. Place the pastry roll onto a greased baking sheet with the sealed edge underneath. Place the pastry roll onto a greased baking sheet with the sealed edge underneath. Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar. Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar. Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through. Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through. Remove from the oven and sprinkle on a little more demerara sugar. Remove from the oven and sprinkle on a little more demerara sugar. To serve, place generous slices of the roly-poly into bowls and serve hot with custard. To serve, place generous slices of the roly-poly into bowls and serve hot with custard."
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} | eb395f28d4cb91efbd90947383436e2a9aafac35b972e88f9de27695000070de | Spaghetti vongole recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettivongole_88988_16x9.jpg Nigella's spaghetti vongole recipe can be a store cupboard staple if you decide to use a jar of clams. Anchovy paste is also a revelation - so useful for adding that little touch of savoury flavour to simple pasta dishes like this. 500g/1lb very small fresh clams, or a small jar of clams in brine3 tbsp olive oil2 garlic cloves, finely chopped1 tsp anchovy paste2 tbsp finely chopped parsley400g/14oz canned chopped tomatoessalt and freshly ground black pepper450g/1lb dried spaghetti 500g/1lb very small fresh clams, or a small jar of clams in brine 3 tbsp olive oil 2 garlic cloves, finely chopped 1 tsp anchovy paste 2 tbsp finely chopped parsley 400g/14oz canned chopped tomatoes salt and freshly ground black pepper 450g/1lb dried spaghetti Method Scrub the clams, discarding any that stay open when tapped sharply.Place the clams into a pan over a high heat. Add two tablespoons of water, cover with a lid and cook for 3-4 minutes, or until all the shells have opened. Discard any clams which have not opened after five minutes.Remove the clam flesh from the shells and dip them quickly into their cooking water to rinse off any sand. Strain the clam juices from the pan through a sieve lined with muslin or kitchen paper and save the liquid.Heat the olive oil in a pan over a medium heat. Add the garlic and fry until the garlic begins to colour, then add the anchovy paste and parsley and stir-fry for about 30 seconds.Add the chopped tomatoes and the strained clam juices (if you are using a jar of clams, use the brine from the jar). Bring to the boil, then reduce the heat and simmer for 20-25 minutes.Cook the spaghetti according to packet instructions and drain.When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti.To serve, spoon the sauce and spaghetti into bowls. Scrub the clams, discarding any that stay open when tapped sharply. Scrub the clams, discarding any that stay open when tapped sharply. Place the clams into a pan over a high heat. Add two tablespoons of water, cover with a lid and cook for 3-4 minutes, or until all the shells have opened. Discard any clams which have not opened after five minutes. Place the clams into a pan over a high heat. Add two tablespoons of water, cover with a lid and cook for 3-4 minutes, or until all the shells have opened. Discard any clams which have not opened after five minutes. Remove the clam flesh from the shells and dip them quickly into their cooking water to rinse off any sand. Strain the clam juices from the pan through a sieve lined with muslin or kitchen paper and save the liquid. Remove the clam flesh from the shells and dip them quickly into their cooking water to rinse off any sand. Strain the clam juices from the pan through a sieve lined with muslin or kitchen paper and save the liquid. Heat the olive oil in a pan over a medium heat. Add the garlic and fry until the garlic begins to colour, then add the anchovy paste and parsley and stir-fry for about 30 seconds. Heat the olive oil in a pan over a medium heat. Add the garlic and fry until the garlic begins to colour, then add the anchovy paste and parsley and stir-fry for about 30 seconds. Add the chopped tomatoes and the strained clam juices (if you are using a jar of clams, use the brine from the jar). Bring to the boil, then reduce the heat and simmer for 20-25 minutes. Add the chopped tomatoes and the strained clam juices (if you are using a jar of clams, use the brine from the jar). Bring to the boil, then reduce the heat and simmer for 20-25 minutes. Cook the spaghetti according to packet instructions and drain. Cook the spaghetti according to packet instructions and drain. When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti. When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti. To serve, spoon the sauce and spaghetti into bowls. To serve, spoon the sauce and spaghetti into bowls. | {
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"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettivongole_88988_16x9.jpg Nigella's spaghetti vongole recipe can be a store cupboard staple if you decide to use a jar of clams. Anchovy paste is also a revelation - so useful for adding that little touch of savoury flavour to simple pasta dishes like this. 500g/1lb very small fresh clams, or a small jar of clams in brine3 tbsp olive oil2 garlic cloves, finely chopped1 tsp anchovy paste2 tbsp finely chopped parsley400g/14oz canned chopped tomatoessalt and freshly ground black pepper450g/1lb dried spaghetti 500g/1lb very small fresh clams, or a small jar of clams in brine 3 tbsp olive oil 2 garlic cloves, finely chopped 1 tsp anchovy paste 2 tbsp finely chopped parsley 400g/14oz canned chopped tomatoes salt and freshly ground black pepper 450g/1lb dried spaghetti Method Scrub the clams, discarding any that stay open when tapped sharply.Place the clams into a pan over a high heat. Add two tablespoons of water, cover with a lid and cook for 3-4 minutes, or until all the shells have opened. Discard any clams which have not opened after five minutes.Remove the clam flesh from the shells and dip them quickly into their cooking water to rinse off any sand. Strain the clam juices from the pan through a sieve lined with muslin or kitchen paper and save the liquid.Heat the olive oil in a pan over a medium heat. Add the garlic and fry until the garlic begins to colour, then add the anchovy paste and parsley and stir-fry for about 30 seconds.Add the chopped tomatoes and the strained clam juices (if you are using a jar of clams, use the brine from the jar). Bring to the boil, then reduce the heat and simmer for 20-25 minutes.Cook the spaghetti according to packet instructions and drain.When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti.To serve, spoon the sauce and spaghetti into bowls. Scrub the clams, discarding any that stay open when tapped sharply. Scrub the clams, discarding any that stay open when tapped sharply. Place the clams into a pan over a high heat. Add two tablespoons of water, cover with a lid and cook for 3-4 minutes, or until all the shells have opened. Discard any clams which have not opened after five minutes. Place the clams into a pan over a high heat. Add two tablespoons of water, cover with a lid and cook for 3-4 minutes, or until all the shells have opened. Discard any clams which have not opened after five minutes. Remove the clam flesh from the shells and dip them quickly into their cooking water to rinse off any sand. Strain the clam juices from the pan through a sieve lined with muslin or kitchen paper and save the liquid. Remove the clam flesh from the shells and dip them quickly into their cooking water to rinse off any sand. Strain the clam juices from the pan through a sieve lined with muslin or kitchen paper and save the liquid. Heat the olive oil in a pan over a medium heat. Add the garlic and fry until the garlic begins to colour, then add the anchovy paste and parsley and stir-fry for about 30 seconds. Heat the olive oil in a pan over a medium heat. Add the garlic and fry until the garlic begins to colour, then add the anchovy paste and parsley and stir-fry for about 30 seconds. Add the chopped tomatoes and the strained clam juices (if you are using a jar of clams, use the brine from the jar). Bring to the boil, then reduce the heat and simmer for 20-25 minutes. Add the chopped tomatoes and the strained clam juices (if you are using a jar of clams, use the brine from the jar). Bring to the boil, then reduce the heat and simmer for 20-25 minutes. Cook the spaghetti according to packet instructions and drain. Cook the spaghetti according to packet instructions and drain. When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti. When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti. To serve, spoon the sauce and spaghetti into bowls. To serve, spoon the sauce and spaghetti into bowls."
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} | 4d8be5589420f46231ab397ff72b2c1f09c75f9934e4e03bb524d7543bdce484 | Sticky toffee pudding with custard recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_toffee_pudding_74117_16x9.jpg The pub classic comes home. Sticky toffee pudding is an easy win at the end of any Sunday roast or on a chilly night. 200g/7oz dates, pitted1 tsp bicarbonate of soda100g/3½oz unsalted butter, plus extra for greasing200g/7oz soft dark brown sugar3 free-range eggs½ tsp vanilla extract200g/7oz plain flour2 tsp baking powder 200g/7oz dates, pitted 1 tsp bicarbonate of soda 100g/3½oz unsalted butter, plus extra for greasing 200g/7oz soft dark brown sugar 3 free-range eggs ½ tsp vanilla extract 200g/7oz plain flour 2 tsp baking powder 120g/4oz unsalted butter130g/4½oz light soft brown sugar100g/3½oz dark soft brown sugar500ml/18fl oz double cream 120g/4oz unsalted butter 130g/4½oz light soft brown sugar 100g/3½oz dark soft brown sugar 500ml/18fl oz double cream 200ml/7fl oz double cream50ml/2fl oz whole milk2 tsp vanilla extract4 free-range egg yolks75g/2½oz caster sugar 200ml/7fl oz double cream 50ml/2fl oz whole milk 2 tsp vanilla extract 4 free-range egg yolks 75g/2½oz caster sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin and line the base with baking paper. Place the dates and 150ml/5fl oz water in a saucepan and simmer for about 5 minutes, until softened and beginning to break down. Allow to cool slightly, then blend to a paste in a food processor. Stir in the bicarbonate of soda and leave to cool. Meanwhile, cream the butter and soft dark brown sugar together until pale and fluffy. Beat the eggs in one at a time, then the vanilla extract. Fold in the flour and baking powder and, finally, the cooled date mixture.Pour the mixture into the prepared tin and bake for 50 minutes, or until cooked through. A skewer inserted into the centre should come out fairly clean.Meanwhile, make the toffee sauce. Slowly melt the butter in a heavy-based saucepan over a gentle heat. Add the sugars and stir until dissolved. Finally, stir in the cream and simmer for 3 minutes.To make the custard, heat the cream, milk and vanilla extract in a small, heavy-bottomed saucepan until bubbles form at the edges. Meanwhile, whisk together the egg yolks and sugar until smooth. Slowly pour a little of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly. Cook, stirring all the time, until thickened (the mixture should coat the back of a spoon). To serve, turn the pudding out onto a plate and pour over half of the toffee sauce, reserving the rest to be served in a jug alongside. Cut into squares and serve with extra toffee sauce and custard. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin and line the base with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin and line the base with baking paper. Place the dates and 150ml/5fl oz water in a saucepan and simmer for about 5 minutes, until softened and beginning to break down. Allow to cool slightly, then blend to a paste in a food processor. Stir in the bicarbonate of soda and leave to cool. Place the dates and 150ml/5fl oz water in a saucepan and simmer for about 5 minutes, until softened and beginning to break down. Allow to cool slightly, then blend to a paste in a food processor. Stir in the bicarbonate of soda and leave to cool. Meanwhile, cream the butter and soft dark brown sugar together until pale and fluffy. Beat the eggs in one at a time, then the vanilla extract. Fold in the flour and baking powder and, finally, the cooled date mixture. Meanwhile, cream the butter and soft dark brown sugar together until pale and fluffy. Beat the eggs in one at a time, then the vanilla extract. Fold in the flour and baking powder and, finally, the cooled date mixture. Pour the mixture into the prepared tin and bake for 50 minutes, or until cooked through. A skewer inserted into the centre should come out fairly clean. Pour the mixture into the prepared tin and bake for 50 minutes, or until cooked through. A skewer inserted into the centre should come out fairly clean. Meanwhile, make the toffee sauce. Slowly melt the butter in a heavy-based saucepan over a gentle heat. Add the sugars and stir until dissolved. Finally, stir in the cream and simmer for 3 minutes. Meanwhile, make the toffee sauce. Slowly melt the butter in a heavy-based saucepan over a gentle heat. Add the sugars and stir until dissolved. Finally, stir in the cream and simmer for 3 minutes. To make the custard, heat the cream, milk and vanilla extract in a small, heavy-bottomed saucepan until bubbles form at the edges. Meanwhile, whisk together the egg yolks and sugar until smooth. Slowly pour a little of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly. Cook, stirring all the time, until thickened (the mixture should coat the back of a spoon). To make the custard, heat the cream, milk and vanilla extract in a small, heavy-bottomed saucepan until bubbles form at the edges. Meanwhile, whisk together the egg yolks and sugar until smooth. Slowly pour a little of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly. Cook, stirring all the time, until thickened (the mixture should coat the back of a spoon). To serve, turn the pudding out onto a plate and pour over half of the toffee sauce, reserving the rest to be served in a jug alongside. Cut into squares and serve with extra toffee sauce and custard. To serve, turn the pudding out onto a plate and pour over half of the toffee sauce, reserving the rest to be served in a jug alongside. Cut into squares and serve with extra toffee sauce and custard. | {
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"title": "Sticky toffee pudding with custard 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/sticky_toffee_pudding_74117_16x9.jpg The pub classic comes home. Sticky toffee pudding is an easy win at the end of any Sunday roast or on a chilly night. 200g/7oz dates, pitted1 tsp bicarbonate of soda100g/3½oz unsalted butter, plus extra for greasing200g/7oz soft dark brown sugar3 free-range eggs½ tsp vanilla extract200g/7oz plain flour2 tsp baking powder 200g/7oz dates, pitted 1 tsp bicarbonate of soda 100g/3½oz unsalted butter, plus extra for greasing 200g/7oz soft dark brown sugar 3 free-range eggs ½ tsp vanilla extract 200g/7oz plain flour 2 tsp baking powder 120g/4oz unsalted butter130g/4½oz light soft brown sugar100g/3½oz dark soft brown sugar500ml/18fl oz double cream 120g/4oz unsalted butter 130g/4½oz light soft brown sugar 100g/3½oz dark soft brown sugar 500ml/18fl oz double cream 200ml/7fl oz double cream50ml/2fl oz whole milk2 tsp vanilla extract4 free-range egg yolks75g/2½oz caster sugar 200ml/7fl oz double cream 50ml/2fl oz whole milk 2 tsp vanilla extract 4 free-range egg yolks 75g/2½oz caster sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin and line the base with baking paper. Place the dates and 150ml/5fl oz water in a saucepan and simmer for about 5 minutes, until softened and beginning to break down. Allow to cool slightly, then blend to a paste in a food processor. Stir in the bicarbonate of soda and leave to cool. Meanwhile, cream the butter and soft dark brown sugar together until pale and fluffy. Beat the eggs in one at a time, then the vanilla extract. Fold in the flour and baking powder and, finally, the cooled date mixture.Pour the mixture into the prepared tin and bake for 50 minutes, or until cooked through. A skewer inserted into the centre should come out fairly clean.Meanwhile, make the toffee sauce. Slowly melt the butter in a heavy-based saucepan over a gentle heat. Add the sugars and stir until dissolved. Finally, stir in the cream and simmer for 3 minutes.To make the custard, heat the cream, milk and vanilla extract in a small, heavy-bottomed saucepan until bubbles form at the edges. Meanwhile, whisk together the egg yolks and sugar until smooth. Slowly pour a little of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly. Cook, stirring all the time, until thickened (the mixture should coat the back of a spoon). To serve, turn the pudding out onto a plate and pour over half of the toffee sauce, reserving the rest to be served in a jug alongside. Cut into squares and serve with extra toffee sauce and custard. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin and line the base with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin and line the base with baking paper. Place the dates and 150ml/5fl oz water in a saucepan and simmer for about 5 minutes, until softened and beginning to break down. Allow to cool slightly, then blend to a paste in a food processor. Stir in the bicarbonate of soda and leave to cool. Place the dates and 150ml/5fl oz water in a saucepan and simmer for about 5 minutes, until softened and beginning to break down. Allow to cool slightly, then blend to a paste in a food processor. Stir in the bicarbonate of soda and leave to cool. Meanwhile, cream the butter and soft dark brown sugar together until pale and fluffy. Beat the eggs in one at a time, then the vanilla extract. Fold in the flour and baking powder and, finally, the cooled date mixture. Meanwhile, cream the butter and soft dark brown sugar together until pale and fluffy. Beat the eggs in one at a time, then the vanilla extract. Fold in the flour and baking powder and, finally, the cooled date mixture. Pour the mixture into the prepared tin and bake for 50 minutes, or until cooked through. A skewer inserted into the centre should come out fairly clean. Pour the mixture into the prepared tin and bake for 50 minutes, or until cooked through. A skewer inserted into the centre should come out fairly clean. Meanwhile, make the toffee sauce. Slowly melt the butter in a heavy-based saucepan over a gentle heat. Add the sugars and stir until dissolved. Finally, stir in the cream and simmer for 3 minutes. Meanwhile, make the toffee sauce. Slowly melt the butter in a heavy-based saucepan over a gentle heat. Add the sugars and stir until dissolved. Finally, stir in the cream and simmer for 3 minutes. To make the custard, heat the cream, milk and vanilla extract in a small, heavy-bottomed saucepan until bubbles form at the edges. Meanwhile, whisk together the egg yolks and sugar until smooth. Slowly pour a little of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly. Cook, stirring all the time, until thickened (the mixture should coat the back of a spoon). To make the custard, heat the cream, milk and vanilla extract in a small, heavy-bottomed saucepan until bubbles form at the edges. Meanwhile, whisk together the egg yolks and sugar until smooth. Slowly pour a little of the hot milk mixture into the egg yolks, whisking constantly. Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly. Cook, stirring all the time, until thickened (the mixture should coat the back of a spoon). To serve, turn the pudding out onto a plate and pour over half of the toffee sauce, reserving the rest to be served in a jug alongside. Cut into squares and serve with extra toffee sauce and custard. To serve, turn the pudding out onto a plate and pour over half of the toffee sauce, reserving the rest to be served in a jug alongside. Cut into squares and serve with extra toffee sauce and custard."
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} | 03f42ef4fa4e54e132c1d3c8fb54ed16c655b04151bd24478e63da77d0ab936d | Fillet steak with peppercorn sauce recipe
An average of 4.4 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_with_peppercorn_07284_16x9.jpg Make a fillet steak that's already special even more special with Mary Berry's classic peppercorn sauce. This make-ahead sauce is a lifesaver if you want to cook a special dinner without spending all night in the kitchen. 4 x 150g/5½oz centre cut fillet steaks50g/1¾oz butter, at room temperaturesalt and freshly ground black pepper 4 x 150g/5½oz centre cut fillet steaks 50g/1¾oz butter, at room temperature salt and freshly ground black pepper 100ml/3½fl oz beef stock ½ garlic clove, crushed2 tbsp brandy1 tbsp Worcestershire sauce1 tbsp Dijon mustard150ml/¼ pint double cream½ tsp crushed black peppercorns2 tbsp chopped fresh parsley 100ml/3½fl oz beef stock ½ garlic clove, crushed 2 tbsp brandy 1 tbsp Worcestershire sauce 1 tbsp Dijon mustard 150ml/¼ pint double cream ½ tsp crushed black peppercorns 2 tbsp chopped fresh parsley Method Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper.Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm.For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley. Divide the steaks between plates, pour over the sauce and serve. Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper. Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper. Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm. Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm. For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley. For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley. Divide the steaks between plates, pour over the sauce and serve. Divide the steaks between plates, pour over the sauce and serve. Recipe tips The sauce can be made up to a day ahead, covered and kept in the fridge. You can just cook two fillet steaks and halve the sauce recipe for a special dinner for two. The steaks can be cooked in advance and reheated just before serving. Once cool, cover and keep in the fridge for up to 12 hours. Reheat on a baking tray with a knob of butter on top in an oven at 220C/200C Fan/Gas 7 for 6 minutes. | {
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"title": "Fillet steak with peppercorn sauce recipe",
"content": "An average of 4.4 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_with_peppercorn_07284_16x9.jpg Make a fillet steak that's already special even more special with Mary Berry's classic peppercorn sauce. This make-ahead sauce is a lifesaver if you want to cook a special dinner without spending all night in the kitchen. 4 x 150g/5½oz centre cut fillet steaks50g/1¾oz butter, at room temperaturesalt and freshly ground black pepper 4 x 150g/5½oz centre cut fillet steaks 50g/1¾oz butter, at room temperature salt and freshly ground black pepper 100ml/3½fl oz beef stock ½ garlic clove, crushed2 tbsp brandy1 tbsp Worcestershire sauce1 tbsp Dijon mustard150ml/¼ pint double cream½ tsp crushed black peppercorns2 tbsp chopped fresh parsley 100ml/3½fl oz beef stock ½ garlic clove, crushed 2 tbsp brandy 1 tbsp Worcestershire sauce 1 tbsp Dijon mustard 150ml/¼ pint double cream ½ tsp crushed black peppercorns 2 tbsp chopped fresh parsley Method Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper.Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm.For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley. Divide the steaks between plates, pour over the sauce and serve. Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper. Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper. Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm. Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm. For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley. For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley. Divide the steaks between plates, pour over the sauce and serve. Divide the steaks between plates, pour over the sauce and serve. Recipe tips The sauce can be made up to a day ahead, covered and kept in the fridge. You can just cook two fillet steaks and halve the sauce recipe for a special dinner for two. The steaks can be cooked in advance and reheated just before serving. Once cool, cover and keep in the fridge for up to 12 hours. Reheat on a baking tray with a knob of butter on top in an oven at 220C/200C Fan/Gas 7 for 6 minutes."
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} | 9382007e6388064346be210a6aa5a6983cb022eca6660180654241c423a16e2d | Steamed sponge pudding, honey butterscotch sauce recipe
An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_sponge_pudding_35587_16x9.jpg This irresistibly light and buttery steamed sponge pudding is easy to make, as is the rich honey butterscotch sauce to serve alongside it. 175g/6oz butter, softened, plus extra for greasing175g/6oz light muscovado sugar1 tbsp honey3 large free-range eggs175g/6oz self-raising flourCornish ice cream, to serve 175g/6oz butter, softened, plus extra for greasing 175g/6oz light muscovado sugar 1 tbsp honey 3 large free-range eggs 175g/6oz self-raising flour Cornish ice cream, to serve 50g/1¾oz butter100g/3½oz light muscovado sugar150g/5½oz honey, plus extra to serve150ml/¼ pint double cream 50g/1¾oz butter 100g/3½oz light muscovado sugar 150g/5½oz honey, plus extra to serve 150ml/¼ pint double cream Method Generously grease a 1 litre/1¾ pint pudding basin with butter. Cream the butter and sugar together until light and fluffy. Beat in the honey, then beat in the eggs, one at a time, adding a spoonful of flour with the last egg. Fold in the remaining flour. Cover the basin with a piece of greased foil, pleated in the centre, and tie in place with string. Place in a steamer basket over a pan of boiling water, cover with the lid, and steam for 2 hours, topping up the pan with boiling water if needed.To make the butterscotch sauce, place the butter, sugar and honey in a pan over a low heat, stirring until all the ingredients have melted and combined. Stir in the cream and keep warm. To serve, remove the foil from the pudding basin and carefully run a knife around the edge of the basin to loosen the pudding. Cover with an inverted plate and turn out. Cut into wedges and serve with the honey butterscotch sauce, Cornish ice cream and more honey if you like. Generously grease a 1 litre/1¾ pint pudding basin with butter. Cream the butter and sugar together until light and fluffy. Beat in the honey, then beat in the eggs, one at a time, adding a spoonful of flour with the last egg. Fold in the remaining flour. Cover the basin with a piece of greased foil, pleated in the centre, and tie in place with string. Generously grease a 1 litre/1¾ pint pudding basin with butter. Cream the butter and sugar together until light and fluffy. Beat in the honey, then beat in the eggs, one at a time, adding a spoonful of flour with the last egg. Fold in the remaining flour. Cover the basin with a piece of greased foil, pleated in the centre, and tie in place with string. Place in a steamer basket over a pan of boiling water, cover with the lid, and steam for 2 hours, topping up the pan with boiling water if needed. Place in a steamer basket over a pan of boiling water, cover with the lid, and steam for 2 hours, topping up the pan with boiling water if needed. To make the butterscotch sauce, place the butter, sugar and honey in a pan over a low heat, stirring until all the ingredients have melted and combined. Stir in the cream and keep warm. To make the butterscotch sauce, place the butter, sugar and honey in a pan over a low heat, stirring until all the ingredients have melted and combined. Stir in the cream and keep warm. To serve, remove the foil from the pudding basin and carefully run a knife around the edge of the basin to loosen the pudding. Cover with an inverted plate and turn out. Cut into wedges and serve with the honey butterscotch sauce, Cornish ice cream and more honey if you like. To serve, remove the foil from the pudding basin and carefully run a knife around the edge of the basin to loosen the pudding. Cover with an inverted plate and turn out. Cut into wedges and serve with the honey butterscotch sauce, Cornish ice cream and more honey if you like. | {
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"title": "Steamed sponge pudding, honey butterscotch sauce recipe",
"content": "An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_sponge_pudding_35587_16x9.jpg This irresistibly light and buttery steamed sponge pudding is easy to make, as is the rich honey butterscotch sauce to serve alongside it. 175g/6oz butter, softened, plus extra for greasing175g/6oz light muscovado sugar1 tbsp honey3 large free-range eggs175g/6oz self-raising flourCornish ice cream, to serve 175g/6oz butter, softened, plus extra for greasing 175g/6oz light muscovado sugar 1 tbsp honey 3 large free-range eggs 175g/6oz self-raising flour Cornish ice cream, to serve 50g/1¾oz butter100g/3½oz light muscovado sugar150g/5½oz honey, plus extra to serve150ml/¼ pint double cream 50g/1¾oz butter 100g/3½oz light muscovado sugar 150g/5½oz honey, plus extra to serve 150ml/¼ pint double cream Method Generously grease a 1 litre/1¾ pint pudding basin with butter. Cream the butter and sugar together until light and fluffy. Beat in the honey, then beat in the eggs, one at a time, adding a spoonful of flour with the last egg. Fold in the remaining flour. Cover the basin with a piece of greased foil, pleated in the centre, and tie in place with string. Place in a steamer basket over a pan of boiling water, cover with the lid, and steam for 2 hours, topping up the pan with boiling water if needed.To make the butterscotch sauce, place the butter, sugar and honey in a pan over a low heat, stirring until all the ingredients have melted and combined. Stir in the cream and keep warm. To serve, remove the foil from the pudding basin and carefully run a knife around the edge of the basin to loosen the pudding. Cover with an inverted plate and turn out. Cut into wedges and serve with the honey butterscotch sauce, Cornish ice cream and more honey if you like. Generously grease a 1 litre/1¾ pint pudding basin with butter. Cream the butter and sugar together until light and fluffy. Beat in the honey, then beat in the eggs, one at a time, adding a spoonful of flour with the last egg. Fold in the remaining flour. Cover the basin with a piece of greased foil, pleated in the centre, and tie in place with string. Generously grease a 1 litre/1¾ pint pudding basin with butter. Cream the butter and sugar together until light and fluffy. Beat in the honey, then beat in the eggs, one at a time, adding a spoonful of flour with the last egg. Fold in the remaining flour. Cover the basin with a piece of greased foil, pleated in the centre, and tie in place with string. Place in a steamer basket over a pan of boiling water, cover with the lid, and steam for 2 hours, topping up the pan with boiling water if needed. Place in a steamer basket over a pan of boiling water, cover with the lid, and steam for 2 hours, topping up the pan with boiling water if needed. To make the butterscotch sauce, place the butter, sugar and honey in a pan over a low heat, stirring until all the ingredients have melted and combined. Stir in the cream and keep warm. To make the butterscotch sauce, place the butter, sugar and honey in a pan over a low heat, stirring until all the ingredients have melted and combined. Stir in the cream and keep warm. To serve, remove the foil from the pudding basin and carefully run a knife around the edge of the basin to loosen the pudding. Cover with an inverted plate and turn out. Cut into wedges and serve with the honey butterscotch sauce, Cornish ice cream and more honey if you like. To serve, remove the foil from the pudding basin and carefully run a knife around the edge of the basin to loosen the pudding. Cover with an inverted plate and turn out. Cut into wedges and serve with the honey butterscotch sauce, Cornish ice cream and more honey if you like."
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} | 45cdd90a49d0233028c4b7ddfd072fec87542f77318c312c90e959bf64ba8bc8 | Mulled wine recipe
An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mulled_wine_46955_16x9.jpg The smell of Mary Berry's mulled wine recipe is enough to make the home feel Christmassy and festive. Mary's tip for how to make mulled wine is to give it a quick boil, then a slow simmer to extract all those lovely spice and citrus flavours. 1 large orange3 lemons12 cloves2 satsumas or clementines2 x 750ml bottles red wine2 cinnamon sticks150g/5½oz caster sugar (optional)brandy, to taste (optional) 1 large orange 3 lemons 12 cloves 2 satsumas or clementines 2 x 750ml bottles red wine 2 cinnamon sticks 150g/5½oz caster sugar (optional) brandy, to taste (optional) Method Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve. Stick the cloves into the satsumas. Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar). Strain the mulled wine and serve hot in cups. Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve. Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve. Stick the cloves into the satsumas. Stick the cloves into the satsumas. Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar). Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar). Strain the mulled wine and serve hot in cups. Strain the mulled wine and serve hot in cups. Recipe tips You can make the mulled wine in a pan and keep it warm in a slow cooker if you're dishing up over the course of the day. | {
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"title": "Mulled wine recipe",
"content": "An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mulled_wine_46955_16x9.jpg The smell of Mary Berry's mulled wine recipe is enough to make the home feel Christmassy and festive. Mary's tip for how to make mulled wine is to give it a quick boil, then a slow simmer to extract all those lovely spice and citrus flavours. 1 large orange3 lemons12 cloves2 satsumas or clementines2 x 750ml bottles red wine2 cinnamon sticks150g/5½oz caster sugar (optional)brandy, to taste (optional) 1 large orange 3 lemons 12 cloves 2 satsumas or clementines 2 x 750ml bottles red wine 2 cinnamon sticks 150g/5½oz caster sugar (optional) brandy, to taste (optional) Method Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve. Stick the cloves into the satsumas. Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar). Strain the mulled wine and serve hot in cups. Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve. Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve. Stick the cloves into the satsumas. Stick the cloves into the satsumas. Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar). Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar). Strain the mulled wine and serve hot in cups. Strain the mulled wine and serve hot in cups. Recipe tips You can make the mulled wine in a pan and keep it warm in a slow cooker if you're dishing up over the course of the day."
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} | 18b9408b759f7d4a6c19475f2c4ffa3147f89ec1c97730fef845ad55cb27283a | Sticky toffee pudding recipe
An average of 4.8 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sticky_toffee_pudding_50947_16x9.jpg A recipe for sticky toffee pudding is sacred in the kitchen of a discerning cook. This one contains plenty of soaked dates for a rich molasses flavour that can't be beaten. 175g/6oz dates, chopped1 rounded tsp bicarbonate of soda50g/2oz salted butter pinch salt75g/2½oz demerara sugar75g/2½oz molasses sugar2 free-range eggs175g/6oz self-raising flour1 tsp vanilla extractbutter, for greasing 175g/6oz dates, chopped 1 rounded tsp bicarbonate of soda 50g/2oz salted butter pinch salt 75g/2½oz demerara sugar 75g/2½oz molasses sugar 2 free-range eggs 175g/6oz self-raising flour 1 tsp vanilla extract butter, for greasing 250ml/9fl oz double cream80g/3oz butter80g/3oz molasses sugar 250ml/9fl oz double cream 80g/3oz butter 80g/3oz molasses sugar 300ml/10fl oz whipping cream50g/2oz molasses sugar50g/2oz salted butterdouble cream, to serve 300ml/10fl oz whipping cream 50g/2oz molasses sugar 50g/2oz salted butter double cream, to serve Method Preheat the oven to 180C/350F/Gas 4.Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile, measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined. Blend the date mixture in a food processor until nearly smooth, but with a few specks of date still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch.Preheat the grill to medium.Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding.Place the sticky toffee pudding under a moderate grill until bubbling.To serve, spoon the pudding into individual bowls and pour around the extra sauce. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile, measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined. Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile, measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined. Blend the date mixture in a food processor until nearly smooth, but with a few specks of date still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch. Blend the date mixture in a food processor until nearly smooth, but with a few specks of date still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch. Preheat the grill to medium. Preheat the grill to medium. Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding. Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding. Place the sticky toffee pudding under a moderate grill until bubbling. Place the sticky toffee pudding under a moderate grill until bubbling. To serve, spoon the pudding into individual bowls and pour around the extra sauce. To serve, spoon the pudding into individual bowls and pour around the extra sauce. | {
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"title": "Sticky toffee pudding recipe",
"content": "An average of 4.8 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sticky_toffee_pudding_50947_16x9.jpg A recipe for sticky toffee pudding is sacred in the kitchen of a discerning cook. This one contains plenty of soaked dates for a rich molasses flavour that can't be beaten. 175g/6oz dates, chopped1 rounded tsp bicarbonate of soda50g/2oz salted butter pinch salt75g/2½oz demerara sugar75g/2½oz molasses sugar2 free-range eggs175g/6oz self-raising flour1 tsp vanilla extractbutter, for greasing 175g/6oz dates, chopped 1 rounded tsp bicarbonate of soda 50g/2oz salted butter pinch salt 75g/2½oz demerara sugar 75g/2½oz molasses sugar 2 free-range eggs 175g/6oz self-raising flour 1 tsp vanilla extract butter, for greasing 250ml/9fl oz double cream80g/3oz butter80g/3oz molasses sugar 250ml/9fl oz double cream 80g/3oz butter 80g/3oz molasses sugar 300ml/10fl oz whipping cream50g/2oz molasses sugar50g/2oz salted butterdouble cream, to serve 300ml/10fl oz whipping cream 50g/2oz molasses sugar 50g/2oz salted butter double cream, to serve Method Preheat the oven to 180C/350F/Gas 4.Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile, measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined. Blend the date mixture in a food processor until nearly smooth, but with a few specks of date still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch.Preheat the grill to medium.Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding.Place the sticky toffee pudding under a moderate grill until bubbling.To serve, spoon the pudding into individual bowls and pour around the extra sauce. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile, measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined. Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile, measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined. Blend the date mixture in a food processor until nearly smooth, but with a few specks of date still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch. Blend the date mixture in a food processor until nearly smooth, but with a few specks of date still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch. Preheat the grill to medium. Preheat the grill to medium. Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding. Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding. Place the sticky toffee pudding under a moderate grill until bubbling. Place the sticky toffee pudding under a moderate grill until bubbling. To serve, spoon the pudding into individual bowls and pour around the extra sauce. To serve, spoon the pudding into individual bowls and pour around the extra sauce."
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"$oid": "68bad000eb3bdbfd0cc00743"
} | 205c79733835f66f584719980ace372554640dbec7011e2c56b68fc4ad3aea78 | Mincemeat and apple tart recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincemeat_and_apple_tart_47302_16x9.jpg This easy 5-ingredient mincemeat and apple tart is the perfect way to use up any leftover mincemeat. It's really quick to throw together, too! 320g/11½oz ready-rolled puff pastry 300g/10½oz mincemeat 2 apples, cored and thinly sliced1 free-range egg, lightly whisked1 tbsp demerara sugar 320g/11½oz ready-rolled puff pastry 300g/10½oz mincemeat 2 apples, cored and thinly sliced 1 free-range egg, lightly whisked 1 tbsp demerara sugar icing sugar clotted cream or ice cream icing sugar clotted cream or ice cream Method Preheat the oven to 200C/180C Fan/Gas 6. Roll the puff pastry out onto a baking tray on its paper (or use a fresh sheet of baking paper). Score a 2cm/¾in rectangular border into the pastry using a sharp knife. Spoon the mincemeat on top and spread evenly, taking care not to go over the border. Place the apple slices fanned out on top of the mincemeat in a decorative pattern. Brush the border pastry with the egg using a pastry brush, then sprinkle the the demerara sugar over the border. Place the tart in the oven for 15 minutes, until the pastry is golden-brown and risen at the edges. Remove from the oven and allow to cool for 5 minutes. Sprinkle with a little icing sugar if you like, then slice into portions and serve as it is or with clotted cream or ice cream. Preheat the oven to 200C/180C Fan/Gas 6. Roll the puff pastry out onto a baking tray on its paper (or use a fresh sheet of baking paper). Preheat the oven to 200C/180C Fan/Gas 6. Roll the puff pastry out onto a baking tray on its paper (or use a fresh sheet of baking paper). Score a 2cm/¾in rectangular border into the pastry using a sharp knife. Spoon the mincemeat on top and spread evenly, taking care not to go over the border. Score a 2cm/¾in rectangular border into the pastry using a sharp knife. Spoon the mincemeat on top and spread evenly, taking care not to go over the border. Place the apple slices fanned out on top of the mincemeat in a decorative pattern. Brush the border pastry with the egg using a pastry brush, then sprinkle the the demerara sugar over the border. Place the apple slices fanned out on top of the mincemeat in a decorative pattern. Brush the border pastry with the egg using a pastry brush, then sprinkle the the demerara sugar over the border. Place the tart in the oven for 15 minutes, until the pastry is golden-brown and risen at the edges. Place the tart in the oven for 15 minutes, until the pastry is golden-brown and risen at the edges. Remove from the oven and allow to cool for 5 minutes. Sprinkle with a little icing sugar if you like, then slice into portions and serve as it is or with clotted cream or ice cream. Remove from the oven and allow to cool for 5 minutes. Sprinkle with a little icing sugar if you like, then slice into portions and serve as it is or with clotted cream or ice cream. Recipe tips If you buy in gluten-free puff pastry and mincemeat, this recipe can easily be made gluten-free. | {
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"title": "Mincemeat and apple tart recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincemeat_and_apple_tart_47302_16x9.jpg This easy 5-ingredient mincemeat and apple tart is the perfect way to use up any leftover mincemeat. It's really quick to throw together, too! 320g/11½oz ready-rolled puff pastry 300g/10½oz mincemeat 2 apples, cored and thinly sliced1 free-range egg, lightly whisked1 tbsp demerara sugar 320g/11½oz ready-rolled puff pastry 300g/10½oz mincemeat 2 apples, cored and thinly sliced 1 free-range egg, lightly whisked 1 tbsp demerara sugar icing sugar clotted cream or ice cream icing sugar clotted cream or ice cream Method Preheat the oven to 200C/180C Fan/Gas 6. Roll the puff pastry out onto a baking tray on its paper (or use a fresh sheet of baking paper). Score a 2cm/¾in rectangular border into the pastry using a sharp knife. Spoon the mincemeat on top and spread evenly, taking care not to go over the border. Place the apple slices fanned out on top of the mincemeat in a decorative pattern. Brush the border pastry with the egg using a pastry brush, then sprinkle the the demerara sugar over the border. Place the tart in the oven for 15 minutes, until the pastry is golden-brown and risen at the edges. Remove from the oven and allow to cool for 5 minutes. Sprinkle with a little icing sugar if you like, then slice into portions and serve as it is or with clotted cream or ice cream. Preheat the oven to 200C/180C Fan/Gas 6. Roll the puff pastry out onto a baking tray on its paper (or use a fresh sheet of baking paper). Preheat the oven to 200C/180C Fan/Gas 6. Roll the puff pastry out onto a baking tray on its paper (or use a fresh sheet of baking paper). Score a 2cm/¾in rectangular border into the pastry using a sharp knife. Spoon the mincemeat on top and spread evenly, taking care not to go over the border. Score a 2cm/¾in rectangular border into the pastry using a sharp knife. Spoon the mincemeat on top and spread evenly, taking care not to go over the border. Place the apple slices fanned out on top of the mincemeat in a decorative pattern. Brush the border pastry with the egg using a pastry brush, then sprinkle the the demerara sugar over the border. Place the apple slices fanned out on top of the mincemeat in a decorative pattern. Brush the border pastry with the egg using a pastry brush, then sprinkle the the demerara sugar over the border. Place the tart in the oven for 15 minutes, until the pastry is golden-brown and risen at the edges. Place the tart in the oven for 15 minutes, until the pastry is golden-brown and risen at the edges. Remove from the oven and allow to cool for 5 minutes. Sprinkle with a little icing sugar if you like, then slice into portions and serve as it is or with clotted cream or ice cream. Remove from the oven and allow to cool for 5 minutes. Sprinkle with a little icing sugar if you like, then slice into portions and serve as it is or with clotted cream or ice cream. Recipe tips If you buy in gluten-free puff pastry and mincemeat, this recipe can easily be made gluten-free."
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} | 8998db845f3e1b3e435e77e44ddfc42430ba26353b40aac7ece7e10533b19608 | Frozen elderflower posset recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frozen_elderflower_07251_16x9.jpg This frozen dessert is so fragrant and so easy to make: the ingredients are just whipped together and frozen and it doesn’t need churning. Serve with summer berries for the perfect summer dessert. 150ml/¼ pint pouring double cream150ml/¼ pint elderflower cordialsummer berries, to servea dusting of icing sugar 150ml/¼ pint pouring double cream 150ml/¼ pint elderflower cordial summer berries, to serve a dusting of icing sugar Method Place the cream in a mixing bowl and whip until it forms soft peaks, then gradually pour in the elderflower cordial, whisking until combined.Freeze in a plastic tub until completely frozen. Scoop into a food processor and blend to remove any ice crystalsTransfer to pretty little dessert glasses or Martini glasses for at least three hours or overnight in the freezer.To serve, place in the fridge for 15-20 minutes to soften slightly, then serve each glass with a few summer berries and decorate with a dusting of icing sugar. Place the cream in a mixing bowl and whip until it forms soft peaks, then gradually pour in the elderflower cordial, whisking until combined. Place the cream in a mixing bowl and whip until it forms soft peaks, then gradually pour in the elderflower cordial, whisking until combined. Freeze in a plastic tub until completely frozen. Scoop into a food processor and blend to remove any ice crystals Freeze in a plastic tub until completely frozen. Scoop into a food processor and blend to remove any ice crystals Transfer to pretty little dessert glasses or Martini glasses for at least three hours or overnight in the freezer. Transfer to pretty little dessert glasses or Martini glasses for at least three hours or overnight in the freezer. To serve, place in the fridge for 15-20 minutes to soften slightly, then serve each glass with a few summer berries and decorate with a dusting of icing sugar. To serve, place in the fridge for 15-20 minutes to soften slightly, then serve each glass with a few summer berries and decorate with a dusting of icing sugar. Recipe tips This could also be made with other fruit cordials. But don’t be tempted to use fruit juice, it is the sugar in the cordial that makes the posset freeze smoothly. | {
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"url": "https://www.bbc.co.uk/food/recipes/frozen_elderflower_07251",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Frozen elderflower posset recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frozen_elderflower_07251_16x9.jpg This frozen dessert is so fragrant and so easy to make: the ingredients are just whipped together and frozen and it doesn’t need churning. Serve with summer berries for the perfect summer dessert. 150ml/¼ pint pouring double cream150ml/¼ pint elderflower cordialsummer berries, to servea dusting of icing sugar 150ml/¼ pint pouring double cream 150ml/¼ pint elderflower cordial summer berries, to serve a dusting of icing sugar Method Place the cream in a mixing bowl and whip until it forms soft peaks, then gradually pour in the elderflower cordial, whisking until combined.Freeze in a plastic tub until completely frozen. Scoop into a food processor and blend to remove any ice crystalsTransfer to pretty little dessert glasses or Martini glasses for at least three hours or overnight in the freezer.To serve, place in the fridge for 15-20 minutes to soften slightly, then serve each glass with a few summer berries and decorate with a dusting of icing sugar. Place the cream in a mixing bowl and whip until it forms soft peaks, then gradually pour in the elderflower cordial, whisking until combined. Place the cream in a mixing bowl and whip until it forms soft peaks, then gradually pour in the elderflower cordial, whisking until combined. Freeze in a plastic tub until completely frozen. Scoop into a food processor and blend to remove any ice crystals Freeze in a plastic tub until completely frozen. Scoop into a food processor and blend to remove any ice crystals Transfer to pretty little dessert glasses or Martini glasses for at least three hours or overnight in the freezer. Transfer to pretty little dessert glasses or Martini glasses for at least three hours or overnight in the freezer. To serve, place in the fridge for 15-20 minutes to soften slightly, then serve each glass with a few summer berries and decorate with a dusting of icing sugar. To serve, place in the fridge for 15-20 minutes to soften slightly, then serve each glass with a few summer berries and decorate with a dusting of icing sugar. Recipe tips This could also be made with other fruit cordials. But don’t be tempted to use fruit juice, it is the sugar in the cordial that makes the posset freeze smoothly."
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} | eaa58df297957ce57b912b4ba8fdae0164e316214527fff47a8f93135ea392d4 | Marshmallow brownies recipe
An average of 3.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marshmallowbrownies_8128_16x9.jpg Chunks of marshmallows make these brownies addictively good. Bake up a batch for Bonfire night. 240g/8oz butter150g/5oz dark chocolate (a spicy one works well)60g/2oz cocoa powder150g/5oz plain flour500g/1lb 2oz caster sugar5 eggs, beaten150g/5oz marshmallows, chopped 240g/8oz butter 150g/5oz dark chocolate (a spicy one works well) 60g/2oz cocoa powder 150g/5oz plain flour 500g/1lb 2oz caster sugar 5 eggs, beaten 150g/5oz marshmallows, chopped Method Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment.Melt the butter and the chocolate together very gently.Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows. Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice. Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment. Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment. Melt the butter and the chocolate together very gently. Melt the butter and the chocolate together very gently. Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows. Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows. Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice. Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice. | {
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"url": "https://www.bbc.co.uk/food/recipes/marshmallowbrownies_8128",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Marshmallow brownies recipe",
"content": "An average of 3.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marshmallowbrownies_8128_16x9.jpg Chunks of marshmallows make these brownies addictively good. Bake up a batch for Bonfire night. 240g/8oz butter150g/5oz dark chocolate (a spicy one works well)60g/2oz cocoa powder150g/5oz plain flour500g/1lb 2oz caster sugar5 eggs, beaten150g/5oz marshmallows, chopped 240g/8oz butter 150g/5oz dark chocolate (a spicy one works well) 60g/2oz cocoa powder 150g/5oz plain flour 500g/1lb 2oz caster sugar 5 eggs, beaten 150g/5oz marshmallows, chopped Method Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment.Melt the butter and the chocolate together very gently.Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows. Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice. Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment. Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment. Melt the butter and the chocolate together very gently. Melt the butter and the chocolate together very gently. Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows. Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows. Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice. Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice."
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} | da63e21446562e54e5f3556932520d17efe487530eea1d7a5c2c6373167a9ad8 | Healthy brownies recipe
Better for you chocolate brownies An average of 3.5 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/better_for_you_chocolate_83771_16x9.jpg A brownie is never healthy, but these ones are better than most! Each serving provides 104 kcal, 2.1g protein, 12.5g carbohydrate (of which 10g sugars), 5g fat (of which 2g saturates), 0.5g fibre and 0.15g salt. 220g/8oz dark cooking chocolate (at least 70% cocoa solids), broken into pieces4 free-range eggs50ml/2fl oz vegetable oil120g/4½oz soft brown sugar1½ tsp almond extract1 tbsp cocoa80g/3oz plain flour1 tsp baking powderpinch salt 220g/8oz dark cooking chocolate (at least 70% cocoa solids), broken into pieces 4 free-range eggs 50ml/2fl oz vegetable oil 120g/4½oz soft brown sugar 1½ tsp almond extract 1 tbsp cocoa 80g/3oz plain flour 1 tsp baking powder pinch salt Method Preheat the oven to 200C/180C Fan/Gas 6.Line the base of a 20cm/8in square cake tin with baking paper.Melt the chocolate in a heatproof bowl placed over a pan of gently simmering water (making sure the base of the bowl is not touching the water). Remove from the heat and set aside.In a large bowl, whisk the eggs, oil, sugar and almond extract with an electric hand-held whisk for 8–10 minutes, or until pale and thick.Sift in the cocoa, flour and baking powder with a pinch of salt. Gently fold in using a large metal spoon.Pour over the melted chocolate and gently fold in until well combined.Spoon into the prepared tin and bake for 20–25 minutes, or until slightly fudgy. When cool, remove from the tin, cut into 4cm squares and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the base of a 20cm/8in square cake tin with baking paper. Line the base of a 20cm/8in square cake tin with baking paper. Melt the chocolate in a heatproof bowl placed over a pan of gently simmering water (making sure the base of the bowl is not touching the water). Remove from the heat and set aside. Melt the chocolate in a heatproof bowl placed over a pan of gently simmering water (making sure the base of the bowl is not touching the water). Remove from the heat and set aside. In a large bowl, whisk the eggs, oil, sugar and almond extract with an electric hand-held whisk for 8–10 minutes, or until pale and thick. In a large bowl, whisk the eggs, oil, sugar and almond extract with an electric hand-held whisk for 8–10 minutes, or until pale and thick. Sift in the cocoa, flour and baking powder with a pinch of salt. Gently fold in using a large metal spoon. Sift in the cocoa, flour and baking powder with a pinch of salt. Gently fold in using a large metal spoon. Pour over the melted chocolate and gently fold in until well combined. Pour over the melted chocolate and gently fold in until well combined. Spoon into the prepared tin and bake for 20–25 minutes, or until slightly fudgy. When cool, remove from the tin, cut into 4cm squares and serve. Spoon into the prepared tin and bake for 20–25 minutes, or until slightly fudgy. When cool, remove from the tin, cut into 4cm squares and serve. | {
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"title": "Healthy brownies recipe",
"content": "Better for you chocolate brownies An average of 3.5 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/better_for_you_chocolate_83771_16x9.jpg A brownie is never healthy, but these ones are better than most! Each serving provides 104 kcal, 2.1g protein, 12.5g carbohydrate (of which 10g sugars), 5g fat (of which 2g saturates), 0.5g fibre and 0.15g salt. 220g/8oz dark cooking chocolate (at least 70% cocoa solids), broken into pieces4 free-range eggs50ml/2fl oz vegetable oil120g/4½oz soft brown sugar1½ tsp almond extract1 tbsp cocoa80g/3oz plain flour1 tsp baking powderpinch salt 220g/8oz dark cooking chocolate (at least 70% cocoa solids), broken into pieces 4 free-range eggs 50ml/2fl oz vegetable oil 120g/4½oz soft brown sugar 1½ tsp almond extract 1 tbsp cocoa 80g/3oz plain flour 1 tsp baking powder pinch salt Method Preheat the oven to 200C/180C Fan/Gas 6.Line the base of a 20cm/8in square cake tin with baking paper.Melt the chocolate in a heatproof bowl placed over a pan of gently simmering water (making sure the base of the bowl is not touching the water). Remove from the heat and set aside.In a large bowl, whisk the eggs, oil, sugar and almond extract with an electric hand-held whisk for 8–10 minutes, or until pale and thick.Sift in the cocoa, flour and baking powder with a pinch of salt. Gently fold in using a large metal spoon.Pour over the melted chocolate and gently fold in until well combined.Spoon into the prepared tin and bake for 20–25 minutes, or until slightly fudgy. When cool, remove from the tin, cut into 4cm squares and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the base of a 20cm/8in square cake tin with baking paper. Line the base of a 20cm/8in square cake tin with baking paper. Melt the chocolate in a heatproof bowl placed over a pan of gently simmering water (making sure the base of the bowl is not touching the water). Remove from the heat and set aside. Melt the chocolate in a heatproof bowl placed over a pan of gently simmering water (making sure the base of the bowl is not touching the water). Remove from the heat and set aside. In a large bowl, whisk the eggs, oil, sugar and almond extract with an electric hand-held whisk for 8–10 minutes, or until pale and thick. In a large bowl, whisk the eggs, oil, sugar and almond extract with an electric hand-held whisk for 8–10 minutes, or until pale and thick. Sift in the cocoa, flour and baking powder with a pinch of salt. Gently fold in using a large metal spoon. Sift in the cocoa, flour and baking powder with a pinch of salt. Gently fold in using a large metal spoon. Pour over the melted chocolate and gently fold in until well combined. Pour over the melted chocolate and gently fold in until well combined. Spoon into the prepared tin and bake for 20–25 minutes, or until slightly fudgy. When cool, remove from the tin, cut into 4cm squares and serve. Spoon into the prepared tin and bake for 20–25 minutes, or until slightly fudgy. When cool, remove from the tin, cut into 4cm squares and serve."
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} | 97f85dd0291131a3ce39f6ca27ae5963779e1c793834b68f3cab5065fb5cef54 | Christmas cupcakes recipe
An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/reindeer_christmas_10412_16x9.jpg Christmas cupcakes are perfect for baking with children or for parties and bake sales. These easy reindeer cupcakes are great for the festive season and will become a family favourite in no time. 125g/4½oz butter, softened175g/6oz caster sugar2 free-range eggs200g/7oz self raising flour2 tbsp cocoa powder100ml/3½fl oz milk100g/3½oz dark chocolate (70% cocoa solids), melted2 tbsp Irish cream liqueur (optional) 125g/4½oz butter, softened 175g/6oz caster sugar 2 free-range eggs 200g/7oz self raising flour 2 tbsp cocoa powder 100ml/3½fl oz milk 100g/3½oz dark chocolate (70% cocoa solids), melted 2 tbsp Irish cream liqueur (optional) 50g dark chocolate, chopped3 tbsp double cream 50g dark chocolate, chopped 3 tbsp double cream giant chocolate buttonscrisp-coated chocolates (such as Smarties or M&Ms)mini pretzelsblack writing icingmini marshmallows, sliced giant chocolate buttons crisp-coated chocolates (such as Smarties or M&Ms) mini pretzels black writing icing mini marshmallows, sliced Method Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, melted chocolate and Irish cream liqueur, if using. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly.To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing into an icing bag fitted with a small nozzle.Press a chocolate button onto the cake as a nose, then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, and use the black writing icing for the pupils. Stick on the pretzels as the ears. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases. Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, melted chocolate and Irish cream liqueur, if using. Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, melted chocolate and Irish cream liqueur, if using. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack. For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly. For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly. To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing into an icing bag fitted with a small nozzle. To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing into an icing bag fitted with a small nozzle. Press a chocolate button onto the cake as a nose, then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, and use the black writing icing for the pupils. Stick on the pretzels as the ears. Press a chocolate button onto the cake as a nose, then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, and use the black writing icing for the pupils. Stick on the pretzels as the ears. | {
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"title": "Christmas cupcakes recipe",
"content": "An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/reindeer_christmas_10412_16x9.jpg Christmas cupcakes are perfect for baking with children or for parties and bake sales. These easy reindeer cupcakes are great for the festive season and will become a family favourite in no time. 125g/4½oz butter, softened175g/6oz caster sugar2 free-range eggs200g/7oz self raising flour2 tbsp cocoa powder100ml/3½fl oz milk100g/3½oz dark chocolate (70% cocoa solids), melted2 tbsp Irish cream liqueur (optional) 125g/4½oz butter, softened 175g/6oz caster sugar 2 free-range eggs 200g/7oz self raising flour 2 tbsp cocoa powder 100ml/3½fl oz milk 100g/3½oz dark chocolate (70% cocoa solids), melted 2 tbsp Irish cream liqueur (optional) 50g dark chocolate, chopped3 tbsp double cream 50g dark chocolate, chopped 3 tbsp double cream giant chocolate buttonscrisp-coated chocolates (such as Smarties or M&Ms)mini pretzelsblack writing icingmini marshmallows, sliced giant chocolate buttons crisp-coated chocolates (such as Smarties or M&Ms) mini pretzels black writing icing mini marshmallows, sliced Method Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, melted chocolate and Irish cream liqueur, if using. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly.To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing into an icing bag fitted with a small nozzle.Press a chocolate button onto the cake as a nose, then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, and use the black writing icing for the pupils. Stick on the pretzels as the ears. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases. Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, melted chocolate and Irish cream liqueur, if using. Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, melted chocolate and Irish cream liqueur, if using. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack. For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly. For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly. To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing into an icing bag fitted with a small nozzle. To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing into an icing bag fitted with a small nozzle. Press a chocolate button onto the cake as a nose, then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, and use the black writing icing for the pupils. Stick on the pretzels as the ears. Press a chocolate button onto the cake as a nose, then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, and use the black writing icing for the pupils. Stick on the pretzels as the ears."
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} | 979a86fb35742283d8ab267c9eecab493e7fe59cd2bd2c08d5cd1ce06c6734a9 | Ginger, pecan and rum chocolate brownies recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerpecanandrumcho_91734_16x9.jpg Give your brownies an Caribbean makeover with this simple recipe from Levi Roots. Of course there's plenty of rum and ginger to liven up an ordinary brownie! 250g/9oz plain chocolate, minimum 70 per cent cocoa solids, broken into pieces250g/9oz butter5 free-range eggs350g/12oz dark muscovado sugar1-2 tbsp rum (optional)150g/5½oz plain flour, sifted125g/4½oz pecan nuts, roughly chopped4 x 2.5cm/1in pieces stem ginger (from a jar), choppedicing sugar, sifted, for dusting (optional) 250g/9oz plain chocolate, minimum 70 per cent cocoa solids, broken into pieces 250g/9oz butter 5 free-range eggs 350g/12oz dark muscovado sugar 1-2 tbsp rum (optional) 150g/5½oz plain flour, sifted 125g/4½oz pecan nuts, roughly chopped 4 x 2.5cm/1in pieces stem ginger (from a jar), chopped icing sugar, sifted, for dusting (optional) Method Preheat the oven to 180C/350F/Gas 4. Line a 30cm x 20cm/12in x 8in, deep-sided cake tin with greaseproof paper.Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and butter to the bowl and stir until melted and glossy. Remove from the heat and set aside to cool slightly.In a separate bowl, beat together the eggs and sugar using an electric whisk until pale, fluffy and thick. Add the melted chocolate mixture and rum, if using, then whisk again until smooth and well combined. Carefully fold in the flour, using a metal spoon. Add the pecan nuts and stem ginger and fold into the mixture, then pour the brownie batter into the prepared cake tin.Transfer the brownies to the oven and bake for 20-25 minutes, or until the top is firm to the touch but a skewer inserted into the centre of the brownies comes out slightly sticky. Remove from the oven and set aside to cool slightly in the tin. When the brownies have cooled slightly, cut them into 18-20 squares or triangles and carefully remove from the tin. Pile onto a plate and dust with icing sugar, if using. Preheat the oven to 180C/350F/Gas 4. Line a 30cm x 20cm/12in x 8in, deep-sided cake tin with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line a 30cm x 20cm/12in x 8in, deep-sided cake tin with greaseproof paper. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and butter to the bowl and stir until melted and glossy. Remove from the heat and set aside to cool slightly. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and butter to the bowl and stir until melted and glossy. Remove from the heat and set aside to cool slightly. In a separate bowl, beat together the eggs and sugar using an electric whisk until pale, fluffy and thick. In a separate bowl, beat together the eggs and sugar using an electric whisk until pale, fluffy and thick. Add the melted chocolate mixture and rum, if using, then whisk again until smooth and well combined. Add the melted chocolate mixture and rum, if using, then whisk again until smooth and well combined. Carefully fold in the flour, using a metal spoon. Add the pecan nuts and stem ginger and fold into the mixture, then pour the brownie batter into the prepared cake tin. Carefully fold in the flour, using a metal spoon. Add the pecan nuts and stem ginger and fold into the mixture, then pour the brownie batter into the prepared cake tin. Transfer the brownies to the oven and bake for 20-25 minutes, or until the top is firm to the touch but a skewer inserted into the centre of the brownies comes out slightly sticky. Remove from the oven and set aside to cool slightly in the tin. Transfer the brownies to the oven and bake for 20-25 minutes, or until the top is firm to the touch but a skewer inserted into the centre of the brownies comes out slightly sticky. Remove from the oven and set aside to cool slightly in the tin. When the brownies have cooled slightly, cut them into 18-20 squares or triangles and carefully remove from the tin. Pile onto a plate and dust with icing sugar, if using. When the brownies have cooled slightly, cut them into 18-20 squares or triangles and carefully remove from the tin. Pile onto a plate and dust with icing sugar, if using. | {
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"title": "Ginger, pecan and rum chocolate brownies recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerpecanandrumcho_91734_16x9.jpg Give your brownies an Caribbean makeover with this simple recipe from Levi Roots. Of course there's plenty of rum and ginger to liven up an ordinary brownie! 250g/9oz plain chocolate, minimum 70 per cent cocoa solids, broken into pieces250g/9oz butter5 free-range eggs350g/12oz dark muscovado sugar1-2 tbsp rum (optional)150g/5½oz plain flour, sifted125g/4½oz pecan nuts, roughly chopped4 x 2.5cm/1in pieces stem ginger (from a jar), choppedicing sugar, sifted, for dusting (optional) 250g/9oz plain chocolate, minimum 70 per cent cocoa solids, broken into pieces 250g/9oz butter 5 free-range eggs 350g/12oz dark muscovado sugar 1-2 tbsp rum (optional) 150g/5½oz plain flour, sifted 125g/4½oz pecan nuts, roughly chopped 4 x 2.5cm/1in pieces stem ginger (from a jar), chopped icing sugar, sifted, for dusting (optional) Method Preheat the oven to 180C/350F/Gas 4. Line a 30cm x 20cm/12in x 8in, deep-sided cake tin with greaseproof paper.Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and butter to the bowl and stir until melted and glossy. Remove from the heat and set aside to cool slightly.In a separate bowl, beat together the eggs and sugar using an electric whisk until pale, fluffy and thick. Add the melted chocolate mixture and rum, if using, then whisk again until smooth and well combined. Carefully fold in the flour, using a metal spoon. Add the pecan nuts and stem ginger and fold into the mixture, then pour the brownie batter into the prepared cake tin.Transfer the brownies to the oven and bake for 20-25 minutes, or until the top is firm to the touch but a skewer inserted into the centre of the brownies comes out slightly sticky. Remove from the oven and set aside to cool slightly in the tin. When the brownies have cooled slightly, cut them into 18-20 squares or triangles and carefully remove from the tin. Pile onto a plate and dust with icing sugar, if using. Preheat the oven to 180C/350F/Gas 4. Line a 30cm x 20cm/12in x 8in, deep-sided cake tin with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line a 30cm x 20cm/12in x 8in, deep-sided cake tin with greaseproof paper. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and butter to the bowl and stir until melted and glossy. Remove from the heat and set aside to cool slightly. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and butter to the bowl and stir until melted and glossy. Remove from the heat and set aside to cool slightly. In a separate bowl, beat together the eggs and sugar using an electric whisk until pale, fluffy and thick. In a separate bowl, beat together the eggs and sugar using an electric whisk until pale, fluffy and thick. Add the melted chocolate mixture and rum, if using, then whisk again until smooth and well combined. Add the melted chocolate mixture and rum, if using, then whisk again until smooth and well combined. Carefully fold in the flour, using a metal spoon. Add the pecan nuts and stem ginger and fold into the mixture, then pour the brownie batter into the prepared cake tin. Carefully fold in the flour, using a metal spoon. Add the pecan nuts and stem ginger and fold into the mixture, then pour the brownie batter into the prepared cake tin. Transfer the brownies to the oven and bake for 20-25 minutes, or until the top is firm to the touch but a skewer inserted into the centre of the brownies comes out slightly sticky. Remove from the oven and set aside to cool slightly in the tin. Transfer the brownies to the oven and bake for 20-25 minutes, or until the top is firm to the touch but a skewer inserted into the centre of the brownies comes out slightly sticky. Remove from the oven and set aside to cool slightly in the tin. When the brownies have cooled slightly, cut them into 18-20 squares or triangles and carefully remove from the tin. Pile onto a plate and dust with icing sugar, if using. When the brownies have cooled slightly, cut them into 18-20 squares or triangles and carefully remove from the tin. Pile onto a plate and dust with icing sugar, if using."
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} | 7a00d3140837eaf53643c56c50affbddf4460c9b2a20429e215ff3367d5db044 | Chocolate cookies recipe
An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cookies_00221_16x9.jpg These soft, chocolate cookies are so easy to whip up. They can be made vegan or just egg-free. Chilling the dough ensures they don’t spread too much, but you can skip this step. Each cookie provides 86 kcal, 1.5g protein, 13g carbohydrate (of which 7g sugars), 3g fat (of which 2g saturates), 1g fibre and 0.2g salt. 100g/3½oz wholemeal, spelt or plain flour2 tbsp cocoa powder ¼ tsp bicarbonate of soda¼ tsp salt1 very ripe banana (about 100g/3½oz), mashed with a fork85g/3oz honey or golden syrup2 tbsp melted butter or coconut oil½ tsp vanilla extract50g/1¾oz chocolate chunks (milk, dark or white) 100g/3½oz wholemeal, spelt or plain flour 2 tbsp cocoa powder ¼ tsp bicarbonate of soda ¼ tsp salt 1 very ripe banana (about 100g/3½oz), mashed with a fork 85g/3oz honey or golden syrup 2 tbsp melted butter or coconut oil ½ tsp vanilla extract 50g/1¾oz chocolate chunks (milk, dark or white) Method Set a sieve over a large mixing bowl and sift together the flour, cocoa powder, bicarbonate of soda and salt.In a separate bowl, mix together the mashed banana, honey, melted butter and vanilla extract. Stir the banana mixture into the flour mixture until completely combined. Stir in the chocolate chunks. Set the mixture aside in the fridge for up to 30 minutes.Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof baking paper.Use a teaspoon to drop walnut-sized dollops of the cookie dough onto the tray. Allow 2.5cm/1in between the cookies. Bake in the oven for 10 minutes until the cookies are set. Leave to cool slightly for 2 minutes, then transfer to a wire rack to cool completely. Set a sieve over a large mixing bowl and sift together the flour, cocoa powder, bicarbonate of soda and salt. Set a sieve over a large mixing bowl and sift together the flour, cocoa powder, bicarbonate of soda and salt. In a separate bowl, mix together the mashed banana, honey, melted butter and vanilla extract. In a separate bowl, mix together the mashed banana, honey, melted butter and vanilla extract. Stir the banana mixture into the flour mixture until completely combined. Stir in the chocolate chunks. Set the mixture aside in the fridge for up to 30 minutes. Stir the banana mixture into the flour mixture until completely combined. Stir in the chocolate chunks. Set the mixture aside in the fridge for up to 30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof baking paper. Use a teaspoon to drop walnut-sized dollops of the cookie dough onto the tray. Allow 2.5cm/1in between the cookies. Bake in the oven for 10 minutes until the cookies are set. Leave to cool slightly for 2 minutes, then transfer to a wire rack to cool completely. Use a teaspoon to drop walnut-sized dollops of the cookie dough onto the tray. Allow 2.5cm/1in between the cookies. Bake in the oven for 10 minutes until the cookies are set. Leave to cool slightly for 2 minutes, then transfer to a wire rack to cool completely. | {
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"title": "Chocolate cookies recipe",
"content": "An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cookies_00221_16x9.jpg These soft, chocolate cookies are so easy to whip up. They can be made vegan or just egg-free. Chilling the dough ensures they don’t spread too much, but you can skip this step. Each cookie provides 86 kcal, 1.5g protein, 13g carbohydrate (of which 7g sugars), 3g fat (of which 2g saturates), 1g fibre and 0.2g salt. 100g/3½oz wholemeal, spelt or plain flour2 tbsp cocoa powder ¼ tsp bicarbonate of soda¼ tsp salt1 very ripe banana (about 100g/3½oz), mashed with a fork85g/3oz honey or golden syrup2 tbsp melted butter or coconut oil½ tsp vanilla extract50g/1¾oz chocolate chunks (milk, dark or white) 100g/3½oz wholemeal, spelt or plain flour 2 tbsp cocoa powder ¼ tsp bicarbonate of soda ¼ tsp salt 1 very ripe banana (about 100g/3½oz), mashed with a fork 85g/3oz honey or golden syrup 2 tbsp melted butter or coconut oil ½ tsp vanilla extract 50g/1¾oz chocolate chunks (milk, dark or white) Method Set a sieve over a large mixing bowl and sift together the flour, cocoa powder, bicarbonate of soda and salt.In a separate bowl, mix together the mashed banana, honey, melted butter and vanilla extract. Stir the banana mixture into the flour mixture until completely combined. Stir in the chocolate chunks. Set the mixture aside in the fridge for up to 30 minutes.Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof baking paper.Use a teaspoon to drop walnut-sized dollops of the cookie dough onto the tray. Allow 2.5cm/1in between the cookies. Bake in the oven for 10 minutes until the cookies are set. Leave to cool slightly for 2 minutes, then transfer to a wire rack to cool completely. Set a sieve over a large mixing bowl and sift together the flour, cocoa powder, bicarbonate of soda and salt. Set a sieve over a large mixing bowl and sift together the flour, cocoa powder, bicarbonate of soda and salt. In a separate bowl, mix together the mashed banana, honey, melted butter and vanilla extract. In a separate bowl, mix together the mashed banana, honey, melted butter and vanilla extract. Stir the banana mixture into the flour mixture until completely combined. Stir in the chocolate chunks. Set the mixture aside in the fridge for up to 30 minutes. Stir the banana mixture into the flour mixture until completely combined. Stir in the chocolate chunks. Set the mixture aside in the fridge for up to 30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof baking paper. Use a teaspoon to drop walnut-sized dollops of the cookie dough onto the tray. Allow 2.5cm/1in between the cookies. Bake in the oven for 10 minutes until the cookies are set. Leave to cool slightly for 2 minutes, then transfer to a wire rack to cool completely. Use a teaspoon to drop walnut-sized dollops of the cookie dough onto the tray. Allow 2.5cm/1in between the cookies. Bake in the oven for 10 minutes until the cookies are set. Leave to cool slightly for 2 minutes, then transfer to a wire rack to cool completely."
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} | 19eee46e70695ff9dc81333017c12aa27da3310339bd968baea8421bd498760a | Autumn pudding recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/autumn_pudding_30736_16x9.jpg This autumnal version of summer pudding is a great way of making the most of Autumnal fruit. Serve with a drizzle of double cream. 400g/14oz English pears (such as Conference), peeled and cut into quarters300g/10oz cooking apples (such as Bramley), peeled and cut into quarters500g/17oz ripe plums, halved, stone removed450g/1lb fresh blackberries200g/7oz caster sugar15g/½oz buttersunflower oil, for greasing10 thick slices white bread, crusts removed 400g/14oz English pears (such as Conference), peeled and cut into quarters 300g/10oz cooking apples (such as Bramley), peeled and cut into quarters 500g/17oz ripe plums, halved, stone removed 450g/1lb fresh blackberries 200g/7oz caster sugar 15g/½oz butter sunflower oil, for greasing 10 thick slices white bread, crusts removed Method Place the fruit, sugar and butter into a saucepan and cook on a medium heat for 15 minutes, or until softened. (Don’t stir too often as the fruit will become mushy.) Remove the pan from the heat and pour the contents into a colander set over a large bowl. Leave to stand for 8-10 minutes, stirring once or twice, so as much juice as possible is released by the fruit. You should end up with around 600ml/20fl oz. Pour the fruit juice back into the saucepan, bring to a simmer and cook for 10-15 minutes, or until the volume of the liquid has reduced by half. Remove the pan from the heat and set aside to cool for 20-30 minutes. Lightly oil a 1.5 litre/2 pint pudding basin and line with clingfilm, leaving plenty overhanging the edge. Cut a slice of bread using a round cutter and dip it quickly into the fruit juice. Place in the base of the pudding basin. Cut the other bread slices in half and dip one at a time into the juice. Arrange in slightly overlapping vertical pieces around the inside of the basin, making sure they are soaked in juice without being soggy. Once all the sides of the basin are lined with bread, pour half of the remaining fruit juice over the drained fruit and stir very lightly until it looks plump and glossy. Spoon the mixture into the pudding basin. Dip the remaining slices of bread in the fruit juice and place over the top of the pudding, trimming the bread where necessary to give a neat finish. Reserve any remaining fruit juice in a small bowl. Place the pudding onto a dinner plate. Cover the top of the pudding with the cling film, place a plate on top (make sure it fits inside the basin) and weigh down with a couple of tins. Chill in the fridge overnight.When ready to serve, remove the weights and plate and open the clingfilm. Place a serving plate on top of the pudding and invert. Remove the basin and peel off the cling film. Brush any gaps where white bread is showing with the reserved fruit juice. Place the fruit, sugar and butter into a saucepan and cook on a medium heat for 15 minutes, or until softened. (Don’t stir too often as the fruit will become mushy.) Place the fruit, sugar and butter into a saucepan and cook on a medium heat for 15 minutes, or until softened. (Don’t stir too often as the fruit will become mushy.) Remove the pan from the heat and pour the contents into a colander set over a large bowl. Leave to stand for 8-10 minutes, stirring once or twice, so as much juice as possible is released by the fruit. You should end up with around 600ml/20fl oz. Remove the pan from the heat and pour the contents into a colander set over a large bowl. Leave to stand for 8-10 minutes, stirring once or twice, so as much juice as possible is released by the fruit. You should end up with around 600ml/20fl oz. Pour the fruit juice back into the saucepan, bring to a simmer and cook for 10-15 minutes, or until the volume of the liquid has reduced by half. Remove the pan from the heat and set aside to cool for 20-30 minutes. Pour the fruit juice back into the saucepan, bring to a simmer and cook for 10-15 minutes, or until the volume of the liquid has reduced by half. Remove the pan from the heat and set aside to cool for 20-30 minutes. Lightly oil a 1.5 litre/2 pint pudding basin and line with clingfilm, leaving plenty overhanging the edge. Cut a slice of bread using a round cutter and dip it quickly into the fruit juice. Place in the base of the pudding basin. Lightly oil a 1.5 litre/2 pint pudding basin and line with clingfilm, leaving plenty overhanging the edge. Cut a slice of bread using a round cutter and dip it quickly into the fruit juice. Place in the base of the pudding basin. Cut the other bread slices in half and dip one at a time into the juice. Arrange in slightly overlapping vertical pieces around the inside of the basin, making sure they are soaked in juice without being soggy. Cut the other bread slices in half and dip one at a time into the juice. Arrange in slightly overlapping vertical pieces around the inside of the basin, making sure they are soaked in juice without being soggy. Once all the sides of the basin are lined with bread, pour half of the remaining fruit juice over the drained fruit and stir very lightly until it looks plump and glossy. Spoon the mixture into the pudding basin. Once all the sides of the basin are lined with bread, pour half of the remaining fruit juice over the drained fruit and stir very lightly until it looks plump and glossy. Spoon the mixture into the pudding basin. Dip the remaining slices of bread in the fruit juice and place over the top of the pudding, trimming the bread where necessary to give a neat finish. Reserve any remaining fruit juice in a small bowl. Dip the remaining slices of bread in the fruit juice and place over the top of the pudding, trimming the bread where necessary to give a neat finish. Reserve any remaining fruit juice in a small bowl. Place the pudding onto a dinner plate. Cover the top of the pudding with the cling film, place a plate on top (make sure it fits inside the basin) and weigh down with a couple of tins. Chill in the fridge overnight. Place the pudding onto a dinner plate. Cover the top of the pudding with the cling film, place a plate on top (make sure it fits inside the basin) and weigh down with a couple of tins. Chill in the fridge overnight. When ready to serve, remove the weights and plate and open the clingfilm. Place a serving plate on top of the pudding and invert. Remove the basin and peel off the cling film. Brush any gaps where white bread is showing with the reserved fruit juice. When ready to serve, remove the weights and plate and open the clingfilm. Place a serving plate on top of the pudding and invert. Remove the basin and peel off the cling film. Brush any gaps where white bread is showing with the reserved fruit juice. | {
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"title": "Autumn pudding recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/autumn_pudding_30736_16x9.jpg This autumnal version of summer pudding is a great way of making the most of Autumnal fruit. Serve with a drizzle of double cream. 400g/14oz English pears (such as Conference), peeled and cut into quarters300g/10oz cooking apples (such as Bramley), peeled and cut into quarters500g/17oz ripe plums, halved, stone removed450g/1lb fresh blackberries200g/7oz caster sugar15g/½oz buttersunflower oil, for greasing10 thick slices white bread, crusts removed 400g/14oz English pears (such as Conference), peeled and cut into quarters 300g/10oz cooking apples (such as Bramley), peeled and cut into quarters 500g/17oz ripe plums, halved, stone removed 450g/1lb fresh blackberries 200g/7oz caster sugar 15g/½oz butter sunflower oil, for greasing 10 thick slices white bread, crusts removed Method Place the fruit, sugar and butter into a saucepan and cook on a medium heat for 15 minutes, or until softened. (Don’t stir too often as the fruit will become mushy.) Remove the pan from the heat and pour the contents into a colander set over a large bowl. Leave to stand for 8-10 minutes, stirring once or twice, so as much juice as possible is released by the fruit. You should end up with around 600ml/20fl oz. Pour the fruit juice back into the saucepan, bring to a simmer and cook for 10-15 minutes, or until the volume of the liquid has reduced by half. Remove the pan from the heat and set aside to cool for 20-30 minutes. Lightly oil a 1.5 litre/2 pint pudding basin and line with clingfilm, leaving plenty overhanging the edge. Cut a slice of bread using a round cutter and dip it quickly into the fruit juice. Place in the base of the pudding basin. Cut the other bread slices in half and dip one at a time into the juice. Arrange in slightly overlapping vertical pieces around the inside of the basin, making sure they are soaked in juice without being soggy. Once all the sides of the basin are lined with bread, pour half of the remaining fruit juice over the drained fruit and stir very lightly until it looks plump and glossy. Spoon the mixture into the pudding basin. Dip the remaining slices of bread in the fruit juice and place over the top of the pudding, trimming the bread where necessary to give a neat finish. Reserve any remaining fruit juice in a small bowl. Place the pudding onto a dinner plate. Cover the top of the pudding with the cling film, place a plate on top (make sure it fits inside the basin) and weigh down with a couple of tins. Chill in the fridge overnight.When ready to serve, remove the weights and plate and open the clingfilm. Place a serving plate on top of the pudding and invert. Remove the basin and peel off the cling film. Brush any gaps where white bread is showing with the reserved fruit juice. Place the fruit, sugar and butter into a saucepan and cook on a medium heat for 15 minutes, or until softened. (Don’t stir too often as the fruit will become mushy.) Place the fruit, sugar and butter into a saucepan and cook on a medium heat for 15 minutes, or until softened. (Don’t stir too often as the fruit will become mushy.) Remove the pan from the heat and pour the contents into a colander set over a large bowl. Leave to stand for 8-10 minutes, stirring once or twice, so as much juice as possible is released by the fruit. You should end up with around 600ml/20fl oz. Remove the pan from the heat and pour the contents into a colander set over a large bowl. Leave to stand for 8-10 minutes, stirring once or twice, so as much juice as possible is released by the fruit. You should end up with around 600ml/20fl oz. Pour the fruit juice back into the saucepan, bring to a simmer and cook for 10-15 minutes, or until the volume of the liquid has reduced by half. Remove the pan from the heat and set aside to cool for 20-30 minutes. Pour the fruit juice back into the saucepan, bring to a simmer and cook for 10-15 minutes, or until the volume of the liquid has reduced by half. Remove the pan from the heat and set aside to cool for 20-30 minutes. Lightly oil a 1.5 litre/2 pint pudding basin and line with clingfilm, leaving plenty overhanging the edge. Cut a slice of bread using a round cutter and dip it quickly into the fruit juice. Place in the base of the pudding basin. Lightly oil a 1.5 litre/2 pint pudding basin and line with clingfilm, leaving plenty overhanging the edge. Cut a slice of bread using a round cutter and dip it quickly into the fruit juice. Place in the base of the pudding basin. Cut the other bread slices in half and dip one at a time into the juice. Arrange in slightly overlapping vertical pieces around the inside of the basin, making sure they are soaked in juice without being soggy. Cut the other bread slices in half and dip one at a time into the juice. Arrange in slightly overlapping vertical pieces around the inside of the basin, making sure they are soaked in juice without being soggy. Once all the sides of the basin are lined with bread, pour half of the remaining fruit juice over the drained fruit and stir very lightly until it looks plump and glossy. Spoon the mixture into the pudding basin. Once all the sides of the basin are lined with bread, pour half of the remaining fruit juice over the drained fruit and stir very lightly until it looks plump and glossy. Spoon the mixture into the pudding basin. Dip the remaining slices of bread in the fruit juice and place over the top of the pudding, trimming the bread where necessary to give a neat finish. Reserve any remaining fruit juice in a small bowl. Dip the remaining slices of bread in the fruit juice and place over the top of the pudding, trimming the bread where necessary to give a neat finish. Reserve any remaining fruit juice in a small bowl. Place the pudding onto a dinner plate. Cover the top of the pudding with the cling film, place a plate on top (make sure it fits inside the basin) and weigh down with a couple of tins. Chill in the fridge overnight. Place the pudding onto a dinner plate. Cover the top of the pudding with the cling film, place a plate on top (make sure it fits inside the basin) and weigh down with a couple of tins. Chill in the fridge overnight. When ready to serve, remove the weights and plate and open the clingfilm. Place a serving plate on top of the pudding and invert. Remove the basin and peel off the cling film. Brush any gaps where white bread is showing with the reserved fruit juice. When ready to serve, remove the weights and plate and open the clingfilm. Place a serving plate on top of the pudding and invert. Remove the basin and peel off the cling film. Brush any gaps where white bread is showing with the reserved fruit juice."
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} | 3c4fec2f0be51a29bb0a02f49cb475aeeb80a1918b3b049dcf6691004c732a53 | Madeira summer pudding with warm chocolate sauce recipe
Put the sugar in a large pan with 100ml/3½fl oz water, place over a medium heat and stir until the sugar dissolves. Stir in the alcohol, vanilla seeds (or extract) and then turn up the heat and let it bubble away for 3-4 minutes to make a thin syrup. Turn down the heat to low and stir in the cinnamon and ginger. Set aside 250g/9oz of the berries for decoration and place about a quarter of the remainder in a separate bowl. Add all the remaining berries to the pan, stirring them gently through. Leave to cook for two minutes, or until the fruit is soft but still holding its shape. Remove from the heat and leave to cool for 20 minutes. The sauce should now be syrupy, a deep-browny, red colour and very glossy.Meanwhile, line a 900g/2lb loaf tin with a double layer of cling film, leaving any excess hanging over the edge. Slice each Madeira cake into eight 2cm/¾in slices.Stir the reserved quarter of berries gently into the cooled sauce. Tip the mixture into a large sieve placed over a medium bowl. Leave for two minutes to allow the syrup to drain through but do not press as you don’t want the fruit to become mushy. Sit the sieve on the pan so you can use the fruity syrup you have in the bowl for now. Dip a slice of Madeira cake into the syrup, flip it over and then allow excess syrup to drip off. Place it against one of the long sides of the loaf tin. Continue to dip the slices in the syrup and use 3-4 slices along each side of the tin to cover. Place one on each end and then 2-3 slices along the bottom, breaking up to fit, if necessary. Reserve the remaining slices for the top. Tip the berries from the sieve into the cake lined loaf tin, spreading them evenly. Add any syrup in the pan to the remaining syrup in the bowl and dip the remaining Madeira slices to coat as before. Press the slices on top of the berries to completely cover. Reserve any remaining syrup and store it covered in the fridge for use later. Cover the loaf with the excess cling film and place a small baking tray or a long plate on top. If you have room in your fridge, you can weigh the tray down with a couple of cans of food or something similar to help compress the fruit. Place in the fridge for about six hours, or overnight, until set firm.About 10 minutes before serving, make the chocolate sauce. Put the cream in a medium pan over a medium heat and keep a close eye on it, remove just before it comes to the boil. Break the chocolate into the cream and leave to melt for five minutes before gently stirring together. Stir in the hot water to give a smooth, pourable consistency. Pour into a serving jug and keep warm. Open out the cling film on the Madeira cake, turn a serving plate upside down on top of the loaf and turn both over. Remove the tin and peel off the cling film to reveal the pudding. Brush all over with the reserved syrup and decorate the top with the reserved berries and mint leaves. Serve at once with the chocolate sauce. The loaf can be cut into eight slices using a long sharp knife. Put the sugar in a large pan with 100ml/3½fl oz water, place over a medium heat and stir until the sugar dissolves. Stir in the alcohol, vanilla seeds (or extract) and then turn up the heat and let it bubble away for 3-4 minutes to make a thin syrup. Turn down the heat to low and stir in the cinnamon and ginger. Put the sugar in a large pan with 100ml/3½fl oz water, place over a medium heat and stir until the sugar dissolves. Stir in the alcohol, vanilla seeds (or extract) and then turn up the heat and let it bubble away for 3-4 minutes to make a thin syrup. Turn down the heat to low and stir in the cinnamon and ginger. Set aside 250g/9oz of the berries for decoration and place about a quarter of the remainder in a separate bowl. Add all the remaining berries to the pan, stirring them gently through. Leave to cook for two minutes, or until the fruit is soft but still holding its shape. Remove from the heat and leave to cool for 20 minutes. The sauce should now be syrupy, a deep-browny, red colour and very glossy. Set aside 250g/9oz of the berries for decoration and place about a quarter of the remainder in a separate bowl. Add all the remaining berries to the pan, stirring them gently through. Leave to cook for two minutes, or until the fruit is soft but still holding its shape. Remove from the heat and leave to cool for 20 minutes. The sauce should now be syrupy, a deep-browny, red colour and very glossy. Meanwhile, line a 900g/2lb loaf tin with a double layer of cling film, leaving any excess hanging over the edge. Slice each Madeira cake into eight 2cm/¾in slices. Meanwhile, line a 900g/2lb loaf tin with a double layer of cling film, leaving any excess hanging over the edge. Slice each Madeira cake into eight 2cm/¾in slices. Stir the reserved quarter of berries gently into the cooled sauce. Tip the mixture into a large sieve placed over a medium bowl. Leave for two minutes to allow the syrup to drain through but do not press as you don’t want the fruit to become mushy. Sit the sieve on the pan so you can use the fruity syrup you have in the bowl for now. Stir the reserved quarter of berries gently into the cooled sauce. Tip the mixture into a large sieve placed over a medium bowl. Leave for two minutes to allow the syrup to drain through but do not press as you don’t want the fruit to become mushy. Sit the sieve on the pan so you can use the fruity syrup you have in the bowl for now. Dip a slice of Madeira cake into the syrup, flip it over and then allow excess syrup to drip off. Place it against one of the long sides of the loaf tin. Continue to dip the slices in the syrup and use 3-4 slices along each side of the tin to cover. Place one on each end and then 2-3 slices along the bottom, breaking up to fit, if necessary. Reserve the remaining slices for the top. Dip a slice of Madeira cake into the syrup, flip it over and then allow excess syrup to drip off. Place it against one of the long sides of the loaf tin. Continue to dip the slices in the syrup and use 3-4 slices along each side of the tin to cover. Place one on each end and then 2-3 slices along the bottom, breaking up to fit, if necessary. Reserve the remaining slices for the top. Tip the berries from the sieve into the cake lined loaf tin, spreading them evenly. Add any syrup in the pan to the remaining syrup in the bowl and dip the remaining Madeira slices to coat as before. Press the slices on top of the berries to completely cover. Reserve any remaining syrup and store it covered in the fridge for use later. Tip the berries from the sieve into the cake lined loaf tin, spreading them evenly. Add any syrup in the pan to the remaining syrup in the bowl and dip the remaining Madeira slices to coat as before. Press the slices on top of the berries to completely cover. Reserve any remaining syrup and store it covered in the fridge for use later. Cover the loaf with the excess cling film and place a small baking tray or a long plate on top. If you have room in your fridge, you can weigh the tray down with a couple of cans of food or something similar to help compress the fruit. Place in the fridge for about six hours, or overnight, until set firm. Cover the loaf with the excess cling film and place a small baking tray or a long plate on top. If you have room in your fridge, you can weigh the tray down with a couple of cans of food or something similar to help compress the fruit. Place in the fridge for about six hours, or overnight, until set firm. About 10 minutes before serving, make the chocolate sauce. Put the cream in a medium pan over a medium heat and keep a close eye on it, remove just before it comes to the boil. Break the chocolate into the cream and leave to melt for five minutes before gently stirring together. Stir in the hot water to give a smooth, pourable consistency. Pour into a serving jug and keep warm. About 10 minutes before serving, make the chocolate sauce. Put the cream in a medium pan over a medium heat and keep a close eye on it, remove just before it comes to the boil. Break the chocolate into the cream and leave to melt for five minutes before gently stirring together. Stir in the hot water to give a smooth, pourable consistency. Pour into a serving jug and keep warm. Open out the cling film on the Madeira cake, turn a serving plate upside down on top of the loaf and turn both over. Remove the tin and peel off the cling film to reveal the pudding. Brush all over with the reserved syrup and decorate the top with the reserved berries and mint leaves. Serve at once with the chocolate sauce. The loaf can be cut into eight slices using a long sharp knife. Open out the cling film on the Madeira cake, turn a serving plate upside down on top of the loaf and turn both over. Remove the tin and peel off the cling film to reveal the pudding. Brush all over with the reserved syrup and decorate the top with the reserved berries and mint leaves. Serve at once with the chocolate sauce. The loaf can be cut into eight slices using a long sharp knife. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Madeira summer pudding with warm chocolate sauce recipe",
"content": "Put the sugar in a large pan with 100ml/3½fl oz water, place over a medium heat and stir until the sugar dissolves. Stir in the alcohol, vanilla seeds (or extract) and then turn up the heat and let it bubble away for 3-4 minutes to make a thin syrup. Turn down the heat to low and stir in the cinnamon and ginger. Set aside 250g/9oz of the berries for decoration and place about a quarter of the remainder in a separate bowl. Add all the remaining berries to the pan, stirring them gently through. Leave to cook for two minutes, or until the fruit is soft but still holding its shape. Remove from the heat and leave to cool for 20 minutes. The sauce should now be syrupy, a deep-browny, red colour and very glossy.Meanwhile, line a 900g/2lb loaf tin with a double layer of cling film, leaving any excess hanging over the edge. Slice each Madeira cake into eight 2cm/¾in slices.Stir the reserved quarter of berries gently into the cooled sauce. Tip the mixture into a large sieve placed over a medium bowl. Leave for two minutes to allow the syrup to drain through but do not press as you don’t want the fruit to become mushy. Sit the sieve on the pan so you can use the fruity syrup you have in the bowl for now. Dip a slice of Madeira cake into the syrup, flip it over and then allow excess syrup to drip off. Place it against one of the long sides of the loaf tin. Continue to dip the slices in the syrup and use 3-4 slices along each side of the tin to cover. Place one on each end and then 2-3 slices along the bottom, breaking up to fit, if necessary. Reserve the remaining slices for the top. Tip the berries from the sieve into the cake lined loaf tin, spreading them evenly. Add any syrup in the pan to the remaining syrup in the bowl and dip the remaining Madeira slices to coat as before. Press the slices on top of the berries to completely cover. Reserve any remaining syrup and store it covered in the fridge for use later. Cover the loaf with the excess cling film and place a small baking tray or a long plate on top. If you have room in your fridge, you can weigh the tray down with a couple of cans of food or something similar to help compress the fruit. Place in the fridge for about six hours, or overnight, until set firm.About 10 minutes before serving, make the chocolate sauce. Put the cream in a medium pan over a medium heat and keep a close eye on it, remove just before it comes to the boil. Break the chocolate into the cream and leave to melt for five minutes before gently stirring together. Stir in the hot water to give a smooth, pourable consistency. Pour into a serving jug and keep warm. Open out the cling film on the Madeira cake, turn a serving plate upside down on top of the loaf and turn both over. Remove the tin and peel off the cling film to reveal the pudding. Brush all over with the reserved syrup and decorate the top with the reserved berries and mint leaves. Serve at once with the chocolate sauce. The loaf can be cut into eight slices using a long sharp knife. Put the sugar in a large pan with 100ml/3½fl oz water, place over a medium heat and stir until the sugar dissolves. Stir in the alcohol, vanilla seeds (or extract) and then turn up the heat and let it bubble away for 3-4 minutes to make a thin syrup. Turn down the heat to low and stir in the cinnamon and ginger. Put the sugar in a large pan with 100ml/3½fl oz water, place over a medium heat and stir until the sugar dissolves. Stir in the alcohol, vanilla seeds (or extract) and then turn up the heat and let it bubble away for 3-4 minutes to make a thin syrup. Turn down the heat to low and stir in the cinnamon and ginger. Set aside 250g/9oz of the berries for decoration and place about a quarter of the remainder in a separate bowl. Add all the remaining berries to the pan, stirring them gently through. Leave to cook for two minutes, or until the fruit is soft but still holding its shape. Remove from the heat and leave to cool for 20 minutes. The sauce should now be syrupy, a deep-browny, red colour and very glossy. Set aside 250g/9oz of the berries for decoration and place about a quarter of the remainder in a separate bowl. Add all the remaining berries to the pan, stirring them gently through. Leave to cook for two minutes, or until the fruit is soft but still holding its shape. Remove from the heat and leave to cool for 20 minutes. The sauce should now be syrupy, a deep-browny, red colour and very glossy. Meanwhile, line a 900g/2lb loaf tin with a double layer of cling film, leaving any excess hanging over the edge. Slice each Madeira cake into eight 2cm/¾in slices. Meanwhile, line a 900g/2lb loaf tin with a double layer of cling film, leaving any excess hanging over the edge. Slice each Madeira cake into eight 2cm/¾in slices. Stir the reserved quarter of berries gently into the cooled sauce. Tip the mixture into a large sieve placed over a medium bowl. Leave for two minutes to allow the syrup to drain through but do not press as you don’t want the fruit to become mushy. Sit the sieve on the pan so you can use the fruity syrup you have in the bowl for now. Stir the reserved quarter of berries gently into the cooled sauce. Tip the mixture into a large sieve placed over a medium bowl. Leave for two minutes to allow the syrup to drain through but do not press as you don’t want the fruit to become mushy. Sit the sieve on the pan so you can use the fruity syrup you have in the bowl for now. Dip a slice of Madeira cake into the syrup, flip it over and then allow excess syrup to drip off. Place it against one of the long sides of the loaf tin. Continue to dip the slices in the syrup and use 3-4 slices along each side of the tin to cover. Place one on each end and then 2-3 slices along the bottom, breaking up to fit, if necessary. Reserve the remaining slices for the top. Dip a slice of Madeira cake into the syrup, flip it over and then allow excess syrup to drip off. Place it against one of the long sides of the loaf tin. Continue to dip the slices in the syrup and use 3-4 slices along each side of the tin to cover. Place one on each end and then 2-3 slices along the bottom, breaking up to fit, if necessary. Reserve the remaining slices for the top. Tip the berries from the sieve into the cake lined loaf tin, spreading them evenly. Add any syrup in the pan to the remaining syrup in the bowl and dip the remaining Madeira slices to coat as before. Press the slices on top of the berries to completely cover. Reserve any remaining syrup and store it covered in the fridge for use later. Tip the berries from the sieve into the cake lined loaf tin, spreading them evenly. Add any syrup in the pan to the remaining syrup in the bowl and dip the remaining Madeira slices to coat as before. Press the slices on top of the berries to completely cover. Reserve any remaining syrup and store it covered in the fridge for use later. Cover the loaf with the excess cling film and place a small baking tray or a long plate on top. If you have room in your fridge, you can weigh the tray down with a couple of cans of food or something similar to help compress the fruit. Place in the fridge for about six hours, or overnight, until set firm. Cover the loaf with the excess cling film and place a small baking tray or a long plate on top. If you have room in your fridge, you can weigh the tray down with a couple of cans of food or something similar to help compress the fruit. Place in the fridge for about six hours, or overnight, until set firm. About 10 minutes before serving, make the chocolate sauce. Put the cream in a medium pan over a medium heat and keep a close eye on it, remove just before it comes to the boil. Break the chocolate into the cream and leave to melt for five minutes before gently stirring together. Stir in the hot water to give a smooth, pourable consistency. Pour into a serving jug and keep warm. About 10 minutes before serving, make the chocolate sauce. Put the cream in a medium pan over a medium heat and keep a close eye on it, remove just before it comes to the boil. Break the chocolate into the cream and leave to melt for five minutes before gently stirring together. Stir in the hot water to give a smooth, pourable consistency. Pour into a serving jug and keep warm. Open out the cling film on the Madeira cake, turn a serving plate upside down on top of the loaf and turn both over. Remove the tin and peel off the cling film to reveal the pudding. Brush all over with the reserved syrup and decorate the top with the reserved berries and mint leaves. Serve at once with the chocolate sauce. The loaf can be cut into eight slices using a long sharp knife. Open out the cling film on the Madeira cake, turn a serving plate upside down on top of the loaf and turn both over. Remove the tin and peel off the cling film to reveal the pudding. Brush all over with the reserved syrup and decorate the top with the reserved berries and mint leaves. Serve at once with the chocolate sauce. The loaf can be cut into eight slices using a long sharp knife."
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} | c7a8d41c0f8643a118543792faa03aaf19ad201986aee5c28f5d0be99b8ecaa8 | Mary Berry's summer pudding loaf recipe
An average of 4.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/summer_pudding_loaf_92270_16x9.jpg Mary's version of the classic summer pudding that everyone loves so much. It's easier to make and serve, being loaf shaped. No pudding basin required! 1kg/2lb 4oz mixed summer berries: blueberries, raspberries, blackberries, redcurrants, blackcurrants250g/9oz caster sugar1 large unsliced white loaf or thick-sliced white bread (preferably slightly stale) 1kg/2lb 4oz mixed summer berries: blueberries, raspberries, blackberries, redcurrants, blackcurrants 250g/9oz caster sugar 1 large unsliced white loaf or thick-sliced white bread (preferably slightly stale) Method Line one 450g/1lb loaf tin with a double layer of cling film.Prepare the fruit by removing any leaves and stalks. Place the blueberries, redcurrants and blackcurrants in a pan with the sugar and a couple of tablespoons of water and bring to the boil. Cook for 2-3 minutes, or until the berries have just softened and burst (don't overcook). You don’t need to cook the raspberries or blackberries so just add them to the pan at the end.Using a sharp knife, cut the crusts off all sides of the loaf, then cut the loaf into medium-thick slices along the length of the bread, so that you have long slices rather than square slices. Place one slice of bread in the base of the tin, trimming to fit. Place a slice of bread either side of the inside of the tin and cut slices to fit both ends of the tin.Spoon a little juice from the cooked berries in the base to make sure that all the bread is well soaked in juice. Add the fruit gradually, making sure the bread soaks up all the juices and becomes red. When the tin is full of fruit, top with bread another slice of bread to seal it. Spoon over a couple of tablespoonfuls of juice from the berries that are left in the pan. You should have about half the amount of fruit leftover, which is lovely to serve alongside each slice. Cover the top with cling film and place the pudding in the fridge overnight. Place a weight, such as a can of baked beans, on top of the pudding to press the mixture down, this will ensure that the mixture soaks into the bread and the pudding is firm enough to cut.To turn out, peel back the cling film, then turn the pudding upside-down onto a plate and remove the cling film. Cut into slices and serve with the remaining berries and juice. Line one 450g/1lb loaf tin with a double layer of cling film. Line one 450g/1lb loaf tin with a double layer of cling film. Prepare the fruit by removing any leaves and stalks. Place the blueberries, redcurrants and blackcurrants in a pan with the sugar and a couple of tablespoons of water and bring to the boil. Cook for 2-3 minutes, or until the berries have just softened and burst (don't overcook). You don’t need to cook the raspberries or blackberries so just add them to the pan at the end. Prepare the fruit by removing any leaves and stalks. Place the blueberries, redcurrants and blackcurrants in a pan with the sugar and a couple of tablespoons of water and bring to the boil. Cook for 2-3 minutes, or until the berries have just softened and burst (don't overcook). You don’t need to cook the raspberries or blackberries so just add them to the pan at the end. Using a sharp knife, cut the crusts off all sides of the loaf, then cut the loaf into medium-thick slices along the length of the bread, so that you have long slices rather than square slices. Using a sharp knife, cut the crusts off all sides of the loaf, then cut the loaf into medium-thick slices along the length of the bread, so that you have long slices rather than square slices. Place one slice of bread in the base of the tin, trimming to fit. Place a slice of bread either side of the inside of the tin and cut slices to fit both ends of the tin. Place one slice of bread in the base of the tin, trimming to fit. Place a slice of bread either side of the inside of the tin and cut slices to fit both ends of the tin. Spoon a little juice from the cooked berries in the base to make sure that all the bread is well soaked in juice. Add the fruit gradually, making sure the bread soaks up all the juices and becomes red. When the tin is full of fruit, top with bread another slice of bread to seal it. Spoon over a couple of tablespoonfuls of juice from the berries that are left in the pan. You should have about half the amount of fruit leftover, which is lovely to serve alongside each slice. Spoon a little juice from the cooked berries in the base to make sure that all the bread is well soaked in juice. Add the fruit gradually, making sure the bread soaks up all the juices and becomes red. When the tin is full of fruit, top with bread another slice of bread to seal it. Spoon over a couple of tablespoonfuls of juice from the berries that are left in the pan. You should have about half the amount of fruit leftover, which is lovely to serve alongside each slice. Cover the top with cling film and place the pudding in the fridge overnight. Place a weight, such as a can of baked beans, on top of the pudding to press the mixture down, this will ensure that the mixture soaks into the bread and the pudding is firm enough to cut. Cover the top with cling film and place the pudding in the fridge overnight. Place a weight, such as a can of baked beans, on top of the pudding to press the mixture down, this will ensure that the mixture soaks into the bread and the pudding is firm enough to cut. To turn out, peel back the cling film, then turn the pudding upside-down onto a plate and remove the cling film. Cut into slices and serve with the remaining berries and juice. To turn out, peel back the cling film, then turn the pudding upside-down onto a plate and remove the cling film. Cut into slices and serve with the remaining berries and juice. Recipe tips This will keep for two days in the fridge. It also freezes beautifully. Just freeze it in the tin, then when firm you can remove the tin and wrap in another layer of cling film to protect it. Freeze the leftover fruit in a freezer bag. Defrost the dessert overnight in the fridge to ensure it is thoroughly defrosted. If liked use a little cassis (blackcurrant liqueur) to boost the fruity flavour. Always taste the fruit and adjust the sweetness to taste. You can make this summer pudding from frozen berries that have been defrosted, but do not re-freeze the pudding. | {
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"content": "An average of 4.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/summer_pudding_loaf_92270_16x9.jpg Mary's version of the classic summer pudding that everyone loves so much. It's easier to make and serve, being loaf shaped. No pudding basin required! 1kg/2lb 4oz mixed summer berries: blueberries, raspberries, blackberries, redcurrants, blackcurrants250g/9oz caster sugar1 large unsliced white loaf or thick-sliced white bread (preferably slightly stale) 1kg/2lb 4oz mixed summer berries: blueberries, raspberries, blackberries, redcurrants, blackcurrants 250g/9oz caster sugar 1 large unsliced white loaf or thick-sliced white bread (preferably slightly stale) Method Line one 450g/1lb loaf tin with a double layer of cling film.Prepare the fruit by removing any leaves and stalks. Place the blueberries, redcurrants and blackcurrants in a pan with the sugar and a couple of tablespoons of water and bring to the boil. Cook for 2-3 minutes, or until the berries have just softened and burst (don't overcook). You don’t need to cook the raspberries or blackberries so just add them to the pan at the end.Using a sharp knife, cut the crusts off all sides of the loaf, then cut the loaf into medium-thick slices along the length of the bread, so that you have long slices rather than square slices. Place one slice of bread in the base of the tin, trimming to fit. Place a slice of bread either side of the inside of the tin and cut slices to fit both ends of the tin.Spoon a little juice from the cooked berries in the base to make sure that all the bread is well soaked in juice. Add the fruit gradually, making sure the bread soaks up all the juices and becomes red. When the tin is full of fruit, top with bread another slice of bread to seal it. Spoon over a couple of tablespoonfuls of juice from the berries that are left in the pan. You should have about half the amount of fruit leftover, which is lovely to serve alongside each slice. Cover the top with cling film and place the pudding in the fridge overnight. Place a weight, such as a can of baked beans, on top of the pudding to press the mixture down, this will ensure that the mixture soaks into the bread and the pudding is firm enough to cut.To turn out, peel back the cling film, then turn the pudding upside-down onto a plate and remove the cling film. Cut into slices and serve with the remaining berries and juice. Line one 450g/1lb loaf tin with a double layer of cling film. Line one 450g/1lb loaf tin with a double layer of cling film. Prepare the fruit by removing any leaves and stalks. Place the blueberries, redcurrants and blackcurrants in a pan with the sugar and a couple of tablespoons of water and bring to the boil. Cook for 2-3 minutes, or until the berries have just softened and burst (don't overcook). You don’t need to cook the raspberries or blackberries so just add them to the pan at the end. Prepare the fruit by removing any leaves and stalks. Place the blueberries, redcurrants and blackcurrants in a pan with the sugar and a couple of tablespoons of water and bring to the boil. Cook for 2-3 minutes, or until the berries have just softened and burst (don't overcook). You don’t need to cook the raspberries or blackberries so just add them to the pan at the end. Using a sharp knife, cut the crusts off all sides of the loaf, then cut the loaf into medium-thick slices along the length of the bread, so that you have long slices rather than square slices. Using a sharp knife, cut the crusts off all sides of the loaf, then cut the loaf into medium-thick slices along the length of the bread, so that you have long slices rather than square slices. Place one slice of bread in the base of the tin, trimming to fit. Place a slice of bread either side of the inside of the tin and cut slices to fit both ends of the tin. Place one slice of bread in the base of the tin, trimming to fit. Place a slice of bread either side of the inside of the tin and cut slices to fit both ends of the tin. Spoon a little juice from the cooked berries in the base to make sure that all the bread is well soaked in juice. Add the fruit gradually, making sure the bread soaks up all the juices and becomes red. When the tin is full of fruit, top with bread another slice of bread to seal it. Spoon over a couple of tablespoonfuls of juice from the berries that are left in the pan. You should have about half the amount of fruit leftover, which is lovely to serve alongside each slice. Spoon a little juice from the cooked berries in the base to make sure that all the bread is well soaked in juice. Add the fruit gradually, making sure the bread soaks up all the juices and becomes red. When the tin is full of fruit, top with bread another slice of bread to seal it. Spoon over a couple of tablespoonfuls of juice from the berries that are left in the pan. You should have about half the amount of fruit leftover, which is lovely to serve alongside each slice. Cover the top with cling film and place the pudding in the fridge overnight. Place a weight, such as a can of baked beans, on top of the pudding to press the mixture down, this will ensure that the mixture soaks into the bread and the pudding is firm enough to cut. Cover the top with cling film and place the pudding in the fridge overnight. Place a weight, such as a can of baked beans, on top of the pudding to press the mixture down, this will ensure that the mixture soaks into the bread and the pudding is firm enough to cut. To turn out, peel back the cling film, then turn the pudding upside-down onto a plate and remove the cling film. Cut into slices and serve with the remaining berries and juice. To turn out, peel back the cling film, then turn the pudding upside-down onto a plate and remove the cling film. Cut into slices and serve with the remaining berries and juice. Recipe tips This will keep for two days in the fridge. It also freezes beautifully. Just freeze it in the tin, then when firm you can remove the tin and wrap in another layer of cling film to protect it. Freeze the leftover fruit in a freezer bag. Defrost the dessert overnight in the fridge to ensure it is thoroughly defrosted. If liked use a little cassis (blackcurrant liqueur) to boost the fruity flavour. Always taste the fruit and adjust the sweetness to taste. You can make this summer pudding from frozen berries that have been defrosted, but do not re-freeze the pudding."
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} | 2c01f2c6a4d5f7cb519ef5b092382a9de464f8eae16dec0472d974d6a064d50a | Nigella carrot cake recipe
Ginger and walnut carrot cake An average of 4.8 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ginger_and_walnut_carrot_68622_16x9.jpg Nigella's carrot cake with ginger and walnuts is a twist on the classic - not too much icing, not too sweet. Just right with a cup of tea. 200g/7oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda 2 tsp ground ginger ¼ tsp fine sea salt 175g/6oz soft light brown sugar 2 large free-range eggs, at room temperature 200ml/7fl oz vegetable oil, plus extra for greasing 200g/7oz carrots, peeled and coarsely grated 100g/3½oz walnut pieces, roughly chopped, plus extra for decorating 75g/2½oz crystallised ginger, finely chopped, plus extra for decorating 200g/7oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda 2 tsp ground ginger ¼ tsp fine sea salt 175g/6oz soft light brown sugar 2 large free-range eggs, at room temperature 200ml/7fl oz vegetable oil, plus extra for greasing 200g/7oz carrots, peeled and coarsely grated 100g/3½oz walnut pieces, roughly chopped, plus extra for decorating 75g/2½oz crystallised ginger, finely chopped, plus extra for decorating 100g/3½oz unsalted butter, softened 100g/3½oz icing sugar, sieved if lumpy 1 tsp cornflour 100g/3½oz cream cheese1 tbsp coarsely grated fresh root ginger 100g/3½oz unsalted butter, softened 100g/3½oz icing sugar, sieved if lumpy 1 tsp cornflour 100g/3½oz cream cheese 1 tbsp coarsely grated fresh root ginger Method Preheat the oven to 170C/150C Fan/Gas 3½ and grease the sides and line the base of a 20cm/8in springform cake tin with baking paper.Mix the flour, baking powder, bicarbonate of soda, ground ginger and salt together in a bowl. Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. Beat in the carrots and then fold in the walnuts and crystallised ginger, until everything is evenly combined. Spoon into the prepared tin. Don’t worry if it looks as if you haven’t got enough batter, as the cake will rise well as it bakes. Smooth the top and bake for 45–55 minutes. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin. Meanwhile, to make the icing, beat the butter and icing sugar together and when combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful not to over-beat or the icing will get too runny. Squeeze the juice from the grated ginger into the bowl and mix in, discard the ginger flesh. Cover with cling film and place in the fridge. When the cake is completely cold, take the icing out of the fridge for about 20 minutes. Beat briefly to make sure it’s smooth. Remove the cake from its tin and place on a plate or cake stand. Spread the icing on top, swirling it a little, then sprinkle some chopped walnuts and crystallised ginger on top. Preheat the oven to 170C/150C Fan/Gas 3½ and grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. Preheat the oven to 170C/150C Fan/Gas 3½ and grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. Mix the flour, baking powder, bicarbonate of soda, ground ginger and salt together in a bowl. Mix the flour, baking powder, bicarbonate of soda, ground ginger and salt together in a bowl. Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. Beat in the carrots and then fold in the walnuts and crystallised ginger, until everything is evenly combined. Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. Beat in the carrots and then fold in the walnuts and crystallised ginger, until everything is evenly combined. Spoon into the prepared tin. Don’t worry if it looks as if you haven’t got enough batter, as the cake will rise well as it bakes. Smooth the top and bake for 45–55 minutes. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin. Spoon into the prepared tin. Don’t worry if it looks as if you haven’t got enough batter, as the cake will rise well as it bakes. Smooth the top and bake for 45–55 minutes. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin. Meanwhile, to make the icing, beat the butter and icing sugar together and when combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful not to over-beat or the icing will get too runny. Squeeze the juice from the grated ginger into the bowl and mix in, discard the ginger flesh. Cover with cling film and place in the fridge. Meanwhile, to make the icing, beat the butter and icing sugar together and when combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful not to over-beat or the icing will get too runny. Squeeze the juice from the grated ginger into the bowl and mix in, discard the ginger flesh. Cover with cling film and place in the fridge. When the cake is completely cold, take the icing out of the fridge for about 20 minutes. Beat briefly to make sure it’s smooth. Remove the cake from its tin and place on a plate or cake stand. Spread the icing on top, swirling it a little, then sprinkle some chopped walnuts and crystallised ginger on top. When the cake is completely cold, take the icing out of the fridge for about 20 minutes. Beat briefly to make sure it’s smooth. Remove the cake from its tin and place on a plate or cake stand. Spread the icing on top, swirling it a little, then sprinkle some chopped walnuts and crystallised ginger on top. Recipe tips Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it’s worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board. | {
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"content": "Ginger and walnut carrot cake An average of 4.8 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ginger_and_walnut_carrot_68622_16x9.jpg Nigella's carrot cake with ginger and walnuts is a twist on the classic - not too much icing, not too sweet. Just right with a cup of tea. 200g/7oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda 2 tsp ground ginger ¼ tsp fine sea salt 175g/6oz soft light brown sugar 2 large free-range eggs, at room temperature 200ml/7fl oz vegetable oil, plus extra for greasing 200g/7oz carrots, peeled and coarsely grated 100g/3½oz walnut pieces, roughly chopped, plus extra for decorating 75g/2½oz crystallised ginger, finely chopped, plus extra for decorating 200g/7oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda 2 tsp ground ginger ¼ tsp fine sea salt 175g/6oz soft light brown sugar 2 large free-range eggs, at room temperature 200ml/7fl oz vegetable oil, plus extra for greasing 200g/7oz carrots, peeled and coarsely grated 100g/3½oz walnut pieces, roughly chopped, plus extra for decorating 75g/2½oz crystallised ginger, finely chopped, plus extra for decorating 100g/3½oz unsalted butter, softened 100g/3½oz icing sugar, sieved if lumpy 1 tsp cornflour 100g/3½oz cream cheese1 tbsp coarsely grated fresh root ginger 100g/3½oz unsalted butter, softened 100g/3½oz icing sugar, sieved if lumpy 1 tsp cornflour 100g/3½oz cream cheese 1 tbsp coarsely grated fresh root ginger Method Preheat the oven to 170C/150C Fan/Gas 3½ and grease the sides and line the base of a 20cm/8in springform cake tin with baking paper.Mix the flour, baking powder, bicarbonate of soda, ground ginger and salt together in a bowl. Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. Beat in the carrots and then fold in the walnuts and crystallised ginger, until everything is evenly combined. Spoon into the prepared tin. Don’t worry if it looks as if you haven’t got enough batter, as the cake will rise well as it bakes. Smooth the top and bake for 45–55 minutes. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin. Meanwhile, to make the icing, beat the butter and icing sugar together and when combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful not to over-beat or the icing will get too runny. Squeeze the juice from the grated ginger into the bowl and mix in, discard the ginger flesh. Cover with cling film and place in the fridge. When the cake is completely cold, take the icing out of the fridge for about 20 minutes. Beat briefly to make sure it’s smooth. Remove the cake from its tin and place on a plate or cake stand. Spread the icing on top, swirling it a little, then sprinkle some chopped walnuts and crystallised ginger on top. Preheat the oven to 170C/150C Fan/Gas 3½ and grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. Preheat the oven to 170C/150C Fan/Gas 3½ and grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. Mix the flour, baking powder, bicarbonate of soda, ground ginger and salt together in a bowl. Mix the flour, baking powder, bicarbonate of soda, ground ginger and salt together in a bowl. Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. Beat in the carrots and then fold in the walnuts and crystallised ginger, until everything is evenly combined. Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. Beat in the carrots and then fold in the walnuts and crystallised ginger, until everything is evenly combined. Spoon into the prepared tin. Don’t worry if it looks as if you haven’t got enough batter, as the cake will rise well as it bakes. Smooth the top and bake for 45–55 minutes. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin. Spoon into the prepared tin. Don’t worry if it looks as if you haven’t got enough batter, as the cake will rise well as it bakes. Smooth the top and bake for 45–55 minutes. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin. Meanwhile, to make the icing, beat the butter and icing sugar together and when combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful not to over-beat or the icing will get too runny. Squeeze the juice from the grated ginger into the bowl and mix in, discard the ginger flesh. Cover with cling film and place in the fridge. Meanwhile, to make the icing, beat the butter and icing sugar together and when combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful not to over-beat or the icing will get too runny. Squeeze the juice from the grated ginger into the bowl and mix in, discard the ginger flesh. Cover with cling film and place in the fridge. When the cake is completely cold, take the icing out of the fridge for about 20 minutes. Beat briefly to make sure it’s smooth. Remove the cake from its tin and place on a plate or cake stand. Spread the icing on top, swirling it a little, then sprinkle some chopped walnuts and crystallised ginger on top. When the cake is completely cold, take the icing out of the fridge for about 20 minutes. Beat briefly to make sure it’s smooth. Remove the cake from its tin and place on a plate or cake stand. Spread the icing on top, swirling it a little, then sprinkle some chopped walnuts and crystallised ginger on top. Recipe tips Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it’s worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board."
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} | c382a29511ead7421952dbce19bd9d98eca71382844a3c117a952c8d9d39aee2 | Choco-mint roll recipe
An average of 2.7 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/choco-mint_roll_64519_16x9.jpg This cheaty chocolate mint roll is one of my favourite no-bake cakes. You can use either leftover or shop-bought cake, which will be broken into crumbs and simply pressed into shape. Covered in chocolate-coated mint leaves and filled with a mint cream, it’s a fresh take on the chocolate roulade in more ways than one! about 35 large fresh mint leaves60g/2¼oz dark chocolate about 35 large fresh mint leaves 60g/2¼oz dark chocolate 20 chocolate-covered mini rolls (2 packs) 20 chocolate-covered mini rolls (2 packs) 50g/1¾oz milk chocolate, roughly chopped 50ml/2fl oz double cream ¼ tsp mint extract 50g/1¾oz milk chocolate, roughly chopped 50ml/2fl oz double cream ¼ tsp mint extract 150ml/¼ pint double cream 1½ tbsp caster sugar 10 fresh mint leaves 150ml/¼ pint double cream 1½ tbsp caster sugar 10 fresh mint leaves Method If you are making the decorations, start by lining a baking tray with some baking paper and laying the mint leaves on it, with their undersides facing upwards. Heat the chocolate until it just starts to melt and mix until it is runny. Brush the underside of the leaves with chocolate and leave to set, chocolate-side down. Chill in the fridge until completely set. Now line a 23cm/9in square cake tin with baking paper and set aside. Take the mini rolls out of the packets and add to a food processor. Pulse until the mixture begins to form a dough. Transfer to the lined tin and use the back of a spoon to flatten into a neat, flat, tight layer. Place in the fridge while you make the ganache and filling. Make the ganache by heating the chocolate and cream in a saucepan over a low heat. Leave to melt, stirring occasionally. As soon as the chocolate has melted, mix in the mint extract and mix well to form a smooth, glossy ganache. Set aside to cool at room temperature. To make the mint cream, put the cream in a bowl. Put the sugar and mint leaves in a mortar and use the pestle to grind to a minty green, wet sugar. Start whipping the cream and as soon as it starts to thicken, add the minty sugar and mix through. Take the cake out of the tin and layer the cream evenly on top. Roll the cake, starting with the edge closest to you and using the paper underneath to help. As soon as you get to the end, place seam-side down and pop into the fridge to firm up for half an hour. If the roll cracks, just pinch to bring together. As bakes go it’s forgiving, so go for it. As soon as it’s out of the fridge, take a dollop of the ganache and spread a thin layer over the roll, then stick your minty leaves on top to decorate (if using). If you are making the decorations, start by lining a baking tray with some baking paper and laying the mint leaves on it, with their undersides facing upwards. Heat the chocolate until it just starts to melt and mix until it is runny. Brush the underside of the leaves with chocolate and leave to set, chocolate-side down. Chill in the fridge until completely set. If you are making the decorations, start by lining a baking tray with some baking paper and laying the mint leaves on it, with their undersides facing upwards. Heat the chocolate until it just starts to melt and mix until it is runny. Brush the underside of the leaves with chocolate and leave to set, chocolate-side down. Chill in the fridge until completely set. Now line a 23cm/9in square cake tin with baking paper and set aside. Take the mini rolls out of the packets and add to a food processor. Pulse until the mixture begins to form a dough. Transfer to the lined tin and use the back of a spoon to flatten into a neat, flat, tight layer. Place in the fridge while you make the ganache and filling. Now line a 23cm/9in square cake tin with baking paper and set aside. Take the mini rolls out of the packets and add to a food processor. Pulse until the mixture begins to form a dough. Transfer to the lined tin and use the back of a spoon to flatten into a neat, flat, tight layer. Place in the fridge while you make the ganache and filling. Make the ganache by heating the chocolate and cream in a saucepan over a low heat. Leave to melt, stirring occasionally. As soon as the chocolate has melted, mix in the mint extract and mix well to form a smooth, glossy ganache. Set aside to cool at room temperature. Make the ganache by heating the chocolate and cream in a saucepan over a low heat. Leave to melt, stirring occasionally. As soon as the chocolate has melted, mix in the mint extract and mix well to form a smooth, glossy ganache. Set aside to cool at room temperature. To make the mint cream, put the cream in a bowl. Put the sugar and mint leaves in a mortar and use the pestle to grind to a minty green, wet sugar. Start whipping the cream and as soon as it starts to thicken, add the minty sugar and mix through. Take the cake out of the tin and layer the cream evenly on top. To make the mint cream, put the cream in a bowl. Put the sugar and mint leaves in a mortar and use the pestle to grind to a minty green, wet sugar. Start whipping the cream and as soon as it starts to thicken, add the minty sugar and mix through. Take the cake out of the tin and layer the cream evenly on top. Roll the cake, starting with the edge closest to you and using the paper underneath to help. As soon as you get to the end, place seam-side down and pop into the fridge to firm up for half an hour. If the roll cracks, just pinch to bring together. As bakes go it’s forgiving, so go for it. Roll the cake, starting with the edge closest to you and using the paper underneath to help. As soon as you get to the end, place seam-side down and pop into the fridge to firm up for half an hour. If the roll cracks, just pinch to bring together. As bakes go it’s forgiving, so go for it. As soon as it’s out of the fridge, take a dollop of the ganache and spread a thin layer over the roll, then stick your minty leaves on top to decorate (if using). As soon as it’s out of the fridge, take a dollop of the ganache and spread a thin layer over the roll, then stick your minty leaves on top to decorate (if using). | {
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"url": "https://www.bbc.co.uk/food/recipes/choco-mint_roll_64519",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Choco-mint roll recipe",
"content": "An average of 2.7 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/choco-mint_roll_64519_16x9.jpg This cheaty chocolate mint roll is one of my favourite no-bake cakes. You can use either leftover or shop-bought cake, which will be broken into crumbs and simply pressed into shape. Covered in chocolate-coated mint leaves and filled with a mint cream, it’s a fresh take on the chocolate roulade in more ways than one! about 35 large fresh mint leaves60g/2¼oz dark chocolate about 35 large fresh mint leaves 60g/2¼oz dark chocolate 20 chocolate-covered mini rolls (2 packs) 20 chocolate-covered mini rolls (2 packs) 50g/1¾oz milk chocolate, roughly chopped 50ml/2fl oz double cream ¼ tsp mint extract 50g/1¾oz milk chocolate, roughly chopped 50ml/2fl oz double cream ¼ tsp mint extract 150ml/¼ pint double cream 1½ tbsp caster sugar 10 fresh mint leaves 150ml/¼ pint double cream 1½ tbsp caster sugar 10 fresh mint leaves Method If you are making the decorations, start by lining a baking tray with some baking paper and laying the mint leaves on it, with their undersides facing upwards. Heat the chocolate until it just starts to melt and mix until it is runny. Brush the underside of the leaves with chocolate and leave to set, chocolate-side down. Chill in the fridge until completely set. Now line a 23cm/9in square cake tin with baking paper and set aside. Take the mini rolls out of the packets and add to a food processor. Pulse until the mixture begins to form a dough. Transfer to the lined tin and use the back of a spoon to flatten into a neat, flat, tight layer. Place in the fridge while you make the ganache and filling. Make the ganache by heating the chocolate and cream in a saucepan over a low heat. Leave to melt, stirring occasionally. As soon as the chocolate has melted, mix in the mint extract and mix well to form a smooth, glossy ganache. Set aside to cool at room temperature. To make the mint cream, put the cream in a bowl. Put the sugar and mint leaves in a mortar and use the pestle to grind to a minty green, wet sugar. Start whipping the cream and as soon as it starts to thicken, add the minty sugar and mix through. Take the cake out of the tin and layer the cream evenly on top. Roll the cake, starting with the edge closest to you and using the paper underneath to help. As soon as you get to the end, place seam-side down and pop into the fridge to firm up for half an hour. If the roll cracks, just pinch to bring together. As bakes go it’s forgiving, so go for it. As soon as it’s out of the fridge, take a dollop of the ganache and spread a thin layer over the roll, then stick your minty leaves on top to decorate (if using). If you are making the decorations, start by lining a baking tray with some baking paper and laying the mint leaves on it, with their undersides facing upwards. Heat the chocolate until it just starts to melt and mix until it is runny. Brush the underside of the leaves with chocolate and leave to set, chocolate-side down. Chill in the fridge until completely set. If you are making the decorations, start by lining a baking tray with some baking paper and laying the mint leaves on it, with their undersides facing upwards. Heat the chocolate until it just starts to melt and mix until it is runny. Brush the underside of the leaves with chocolate and leave to set, chocolate-side down. Chill in the fridge until completely set. Now line a 23cm/9in square cake tin with baking paper and set aside. Take the mini rolls out of the packets and add to a food processor. Pulse until the mixture begins to form a dough. Transfer to the lined tin and use the back of a spoon to flatten into a neat, flat, tight layer. Place in the fridge while you make the ganache and filling. Now line a 23cm/9in square cake tin with baking paper and set aside. Take the mini rolls out of the packets and add to a food processor. Pulse until the mixture begins to form a dough. Transfer to the lined tin and use the back of a spoon to flatten into a neat, flat, tight layer. Place in the fridge while you make the ganache and filling. Make the ganache by heating the chocolate and cream in a saucepan over a low heat. Leave to melt, stirring occasionally. As soon as the chocolate has melted, mix in the mint extract and mix well to form a smooth, glossy ganache. Set aside to cool at room temperature. Make the ganache by heating the chocolate and cream in a saucepan over a low heat. Leave to melt, stirring occasionally. As soon as the chocolate has melted, mix in the mint extract and mix well to form a smooth, glossy ganache. Set aside to cool at room temperature. To make the mint cream, put the cream in a bowl. Put the sugar and mint leaves in a mortar and use the pestle to grind to a minty green, wet sugar. Start whipping the cream and as soon as it starts to thicken, add the minty sugar and mix through. Take the cake out of the tin and layer the cream evenly on top. To make the mint cream, put the cream in a bowl. Put the sugar and mint leaves in a mortar and use the pestle to grind to a minty green, wet sugar. Start whipping the cream and as soon as it starts to thicken, add the minty sugar and mix through. Take the cake out of the tin and layer the cream evenly on top. Roll the cake, starting with the edge closest to you and using the paper underneath to help. As soon as you get to the end, place seam-side down and pop into the fridge to firm up for half an hour. If the roll cracks, just pinch to bring together. As bakes go it’s forgiving, so go for it. Roll the cake, starting with the edge closest to you and using the paper underneath to help. As soon as you get to the end, place seam-side down and pop into the fridge to firm up for half an hour. If the roll cracks, just pinch to bring together. As bakes go it’s forgiving, so go for it. As soon as it’s out of the fridge, take a dollop of the ganache and spread a thin layer over the roll, then stick your minty leaves on top to decorate (if using). As soon as it’s out of the fridge, take a dollop of the ganache and spread a thin layer over the roll, then stick your minty leaves on top to decorate (if using)."
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} | 64343654ccad799eb13dd4ebb3bb3a279cf701b42e24f7bd020b176285898b08 | Coconut and chocolate balls recipe
An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_and_chocolate_23439_16x9.jpg These chewy chocolate balls are great as a treat and the filling in the middle can be adjusted to include any variety of nuts or spices. 20g/¾oz palm sugar, grated225ml/8fl oz just boiled water or coconut water300g/10½oz glutinous rice flour100g/3½oz sesame seedsvegetable oil, for deep-frying 20g/¾oz palm sugar, grated 225ml/8fl oz just boiled water or coconut water 300g/10½oz glutinous rice flour 100g/3½oz sesame seeds vegetable oil, for deep-frying 40g/1½oz cocoa powder40g/1½oz desiccated coconut, toasted50g/1¾oz sesame seeds2 tsp toasted sesame oil85g/3oz palm sugar, grated4–5 tbsp coconut milk 40g/1½oz cocoa powder 40g/1½oz desiccated coconut, toasted 50g/1¾oz sesame seeds 2 tsp toasted sesame oil 85g/3oz palm sugar, grated 4–5 tbsp coconut milk Method For the balls, put the palm sugar and 200ml/7fl oz of just boiled water or coconut water in a bowl and stir until the sugar is dissolved. Place the flour in a large mixing bowl and gradually stir in the sweetened water until it comes together to form a dough (you may not need all the water). Knead briefly until the dough is smooth and pliable. Keep the dough covered with a damp tea towel to prevent it from drying out. For the filling, place the cocoa, coconut, sesame seeds, oil and sugar in a bowl. Gradually pour in the coconut milk, mixing all the time, until you have a thick paste. Take a small piece of the dough (approximately the size of a golf ball) and use your hands to flatten it into a disc that's approximately 10cm/4in wide. Place a teaspoon of filling in the centre and wrap the dough around to encase the filling. Roll the filled dough in your hands to form a smooth ball. Repeat with the remaining dough and filling to create about 16 balls. Work quickly to prevent the dough drying out (if it does get hard to handle add a trickle of water to soften the dough). Tip the sesame seeds onto a plate and roll the balls in the seeds until they are well covered. If the seeds aren’t sticking well, wet your hands a little and rub the ball this will help the sesame seeds stick.Place the vegetable oil in a large saucepan and heat to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, carefully lower a few balls at a time into the oil and cook for 3–4 minutes, or until golden and crisp on the outside. Carefully remove the balls from the oil and leave to drain on kitchen paper. Allow to cool a little before serving. For the balls, put the palm sugar and 200ml/7fl oz of just boiled water or coconut water in a bowl and stir until the sugar is dissolved. Place the flour in a large mixing bowl and gradually stir in the sweetened water until it comes together to form a dough (you may not need all the water). Knead briefly until the dough is smooth and pliable. Keep the dough covered with a damp tea towel to prevent it from drying out. For the balls, put the palm sugar and 200ml/7fl oz of just boiled water or coconut water in a bowl and stir until the sugar is dissolved. Place the flour in a large mixing bowl and gradually stir in the sweetened water until it comes together to form a dough (you may not need all the water). Knead briefly until the dough is smooth and pliable. Keep the dough covered with a damp tea towel to prevent it from drying out. For the filling, place the cocoa, coconut, sesame seeds, oil and sugar in a bowl. Gradually pour in the coconut milk, mixing all the time, until you have a thick paste. For the filling, place the cocoa, coconut, sesame seeds, oil and sugar in a bowl. Gradually pour in the coconut milk, mixing all the time, until you have a thick paste. Take a small piece of the dough (approximately the size of a golf ball) and use your hands to flatten it into a disc that's approximately 10cm/4in wide. Place a teaspoon of filling in the centre and wrap the dough around to encase the filling. Roll the filled dough in your hands to form a smooth ball. Repeat with the remaining dough and filling to create about 16 balls. Work quickly to prevent the dough drying out (if it does get hard to handle add a trickle of water to soften the dough). Take a small piece of the dough (approximately the size of a golf ball) and use your hands to flatten it into a disc that's approximately 10cm/4in wide. Place a teaspoon of filling in the centre and wrap the dough around to encase the filling. Roll the filled dough in your hands to form a smooth ball. Repeat with the remaining dough and filling to create about 16 balls. Work quickly to prevent the dough drying out (if it does get hard to handle add a trickle of water to soften the dough). Tip the sesame seeds onto a plate and roll the balls in the seeds until they are well covered. If the seeds aren’t sticking well, wet your hands a little and rub the ball this will help the sesame seeds stick. Tip the sesame seeds onto a plate and roll the balls in the seeds until they are well covered. If the seeds aren’t sticking well, wet your hands a little and rub the ball this will help the sesame seeds stick. Place the vegetable oil in a large saucepan and heat to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, carefully lower a few balls at a time into the oil and cook for 3–4 minutes, or until golden and crisp on the outside. Carefully remove the balls from the oil and leave to drain on kitchen paper. Allow to cool a little before serving. Place the vegetable oil in a large saucepan and heat to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, carefully lower a few balls at a time into the oil and cook for 3–4 minutes, or until golden and crisp on the outside. Carefully remove the balls from the oil and leave to drain on kitchen paper. Allow to cool a little before serving. Recipe tips The dough can be tricky to work with but the key to success is preventing it from drying out. | {
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"url": "https://www.bbc.co.uk/food/recipes/coconut_and_chocolate_23439",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Coconut and chocolate balls recipe",
"content": "An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_and_chocolate_23439_16x9.jpg These chewy chocolate balls are great as a treat and the filling in the middle can be adjusted to include any variety of nuts or spices. 20g/¾oz palm sugar, grated225ml/8fl oz just boiled water or coconut water300g/10½oz glutinous rice flour100g/3½oz sesame seedsvegetable oil, for deep-frying 20g/¾oz palm sugar, grated 225ml/8fl oz just boiled water or coconut water 300g/10½oz glutinous rice flour 100g/3½oz sesame seeds vegetable oil, for deep-frying 40g/1½oz cocoa powder40g/1½oz desiccated coconut, toasted50g/1¾oz sesame seeds2 tsp toasted sesame oil85g/3oz palm sugar, grated4–5 tbsp coconut milk 40g/1½oz cocoa powder 40g/1½oz desiccated coconut, toasted 50g/1¾oz sesame seeds 2 tsp toasted sesame oil 85g/3oz palm sugar, grated 4–5 tbsp coconut milk Method For the balls, put the palm sugar and 200ml/7fl oz of just boiled water or coconut water in a bowl and stir until the sugar is dissolved. Place the flour in a large mixing bowl and gradually stir in the sweetened water until it comes together to form a dough (you may not need all the water). Knead briefly until the dough is smooth and pliable. Keep the dough covered with a damp tea towel to prevent it from drying out. For the filling, place the cocoa, coconut, sesame seeds, oil and sugar in a bowl. Gradually pour in the coconut milk, mixing all the time, until you have a thick paste. Take a small piece of the dough (approximately the size of a golf ball) and use your hands to flatten it into a disc that's approximately 10cm/4in wide. Place a teaspoon of filling in the centre and wrap the dough around to encase the filling. Roll the filled dough in your hands to form a smooth ball. Repeat with the remaining dough and filling to create about 16 balls. Work quickly to prevent the dough drying out (if it does get hard to handle add a trickle of water to soften the dough). Tip the sesame seeds onto a plate and roll the balls in the seeds until they are well covered. If the seeds aren’t sticking well, wet your hands a little and rub the ball this will help the sesame seeds stick.Place the vegetable oil in a large saucepan and heat to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, carefully lower a few balls at a time into the oil and cook for 3–4 minutes, or until golden and crisp on the outside. Carefully remove the balls from the oil and leave to drain on kitchen paper. Allow to cool a little before serving. For the balls, put the palm sugar and 200ml/7fl oz of just boiled water or coconut water in a bowl and stir until the sugar is dissolved. Place the flour in a large mixing bowl and gradually stir in the sweetened water until it comes together to form a dough (you may not need all the water). Knead briefly until the dough is smooth and pliable. Keep the dough covered with a damp tea towel to prevent it from drying out. For the balls, put the palm sugar and 200ml/7fl oz of just boiled water or coconut water in a bowl and stir until the sugar is dissolved. Place the flour in a large mixing bowl and gradually stir in the sweetened water until it comes together to form a dough (you may not need all the water). Knead briefly until the dough is smooth and pliable. Keep the dough covered with a damp tea towel to prevent it from drying out. For the filling, place the cocoa, coconut, sesame seeds, oil and sugar in a bowl. Gradually pour in the coconut milk, mixing all the time, until you have a thick paste. For the filling, place the cocoa, coconut, sesame seeds, oil and sugar in a bowl. Gradually pour in the coconut milk, mixing all the time, until you have a thick paste. Take a small piece of the dough (approximately the size of a golf ball) and use your hands to flatten it into a disc that's approximately 10cm/4in wide. Place a teaspoon of filling in the centre and wrap the dough around to encase the filling. Roll the filled dough in your hands to form a smooth ball. Repeat with the remaining dough and filling to create about 16 balls. Work quickly to prevent the dough drying out (if it does get hard to handle add a trickle of water to soften the dough). Take a small piece of the dough (approximately the size of a golf ball) and use your hands to flatten it into a disc that's approximately 10cm/4in wide. Place a teaspoon of filling in the centre and wrap the dough around to encase the filling. Roll the filled dough in your hands to form a smooth ball. Repeat with the remaining dough and filling to create about 16 balls. Work quickly to prevent the dough drying out (if it does get hard to handle add a trickle of water to soften the dough). Tip the sesame seeds onto a plate and roll the balls in the seeds until they are well covered. If the seeds aren’t sticking well, wet your hands a little and rub the ball this will help the sesame seeds stick. Tip the sesame seeds onto a plate and roll the balls in the seeds until they are well covered. If the seeds aren’t sticking well, wet your hands a little and rub the ball this will help the sesame seeds stick. Place the vegetable oil in a large saucepan and heat to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, carefully lower a few balls at a time into the oil and cook for 3–4 minutes, or until golden and crisp on the outside. Carefully remove the balls from the oil and leave to drain on kitchen paper. Allow to cool a little before serving. Place the vegetable oil in a large saucepan and heat to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, carefully lower a few balls at a time into the oil and cook for 3–4 minutes, or until golden and crisp on the outside. Carefully remove the balls from the oil and leave to drain on kitchen paper. Allow to cool a little before serving. Recipe tips The dough can be tricky to work with but the key to success is preventing it from drying out."
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"$oid": "68bad005eb3bdbfd0cc00750"
} | 370f32bf14cc0ce57520ae3e6a89d8c7e2f149c85c7320575236488545a94c29 | Chocolate pot with ginger recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_pot_with_54547_16x9.jpg This easy chocolate recipe made with stem ginger is a perfect dinner party dessert. 150ml/5fl oz double cream½ vanilla pod, split in half lengthways, seeds scraped with a sharp knife100ml/3½fl oz milk125g/4oz dark chocolate (70 per cent cocoa solids), broken into pieces 2 free-range egg yolks1 heaped tbsp icing sugar1 rounded tsp ground ginger30g/1oz preserved stem ginger, chopped into small pieces 150ml/5fl oz double cream ½ vanilla pod, split in half lengthways, seeds scraped with a sharp knife 100ml/3½fl oz milk 125g/4oz dark chocolate (70 per cent cocoa solids), broken into pieces 2 free-range egg yolks 1 heaped tbsp icing sugar 1 rounded tsp ground ginger 30g/1oz preserved stem ginger, chopped into small pieces Method Preheat the oven to 140C/275F/Gas 1. Warm the cream and vanilla pod and seeds in a saucepan. Whisk lightly to disperse the vanilla seeds, turn off the heat and cover with a lid. Set aside to infuse for 30 minutes. Meanwhile, over a low heat, melt the chocolate in the milk in a small saucepan. Beat the egg yolks, icing sugar and ground ginger together in a large bowl until light and fluffy. Add the chocolate mixture and vanilla-infused cream, remove the vanilla pod and whisk together until well combined. Place the chopped ginger and a little ginger syrup into the bottom of the ramekins. Top with the chocolate mixture. Place the ramekins into a deep roasting tin and pour in enough hot water to come up to at least two-thirds up the side of the pots. Bake for 45-60 minutes, or until slightly puffed-up and spongy to the touch of a finger. The surface of the pot should form a little crust.Remove the pots from the oven, allow to cool for a few moments and lift the pots from the water onto a clean tray. Chill in the fridge for at least six hours before serving. Serve straight from the fridge. Preheat the oven to 140C/275F/Gas 1. Preheat the oven to 140C/275F/Gas 1. Warm the cream and vanilla pod and seeds in a saucepan. Whisk lightly to disperse the vanilla seeds, turn off the heat and cover with a lid. Set aside to infuse for 30 minutes. Warm the cream and vanilla pod and seeds in a saucepan. Whisk lightly to disperse the vanilla seeds, turn off the heat and cover with a lid. Set aside to infuse for 30 minutes. Meanwhile, over a low heat, melt the chocolate in the milk in a small saucepan. Meanwhile, over a low heat, melt the chocolate in the milk in a small saucepan. Beat the egg yolks, icing sugar and ground ginger together in a large bowl until light and fluffy. Add the chocolate mixture and vanilla-infused cream, remove the vanilla pod and whisk together until well combined. Beat the egg yolks, icing sugar and ground ginger together in a large bowl until light and fluffy. Add the chocolate mixture and vanilla-infused cream, remove the vanilla pod and whisk together until well combined. Place the chopped ginger and a little ginger syrup into the bottom of the ramekins. Top with the chocolate mixture. Place the ramekins into a deep roasting tin and pour in enough hot water to come up to at least two-thirds up the side of the pots. Bake for 45-60 minutes, or until slightly puffed-up and spongy to the touch of a finger. The surface of the pot should form a little crust. Place the chopped ginger and a little ginger syrup into the bottom of the ramekins. Top with the chocolate mixture. Place the ramekins into a deep roasting tin and pour in enough hot water to come up to at least two-thirds up the side of the pots. Bake for 45-60 minutes, or until slightly puffed-up and spongy to the touch of a finger. The surface of the pot should form a little crust. Remove the pots from the oven, allow to cool for a few moments and lift the pots from the water onto a clean tray. Chill in the fridge for at least six hours before serving. Serve straight from the fridge. Remove the pots from the oven, allow to cool for a few moments and lift the pots from the water onto a clean tray. Chill in the fridge for at least six hours before serving. Serve straight from the fridge. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chocolate_pot_with_54547",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate pot with ginger recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_pot_with_54547_16x9.jpg This easy chocolate recipe made with stem ginger is a perfect dinner party dessert. 150ml/5fl oz double cream½ vanilla pod, split in half lengthways, seeds scraped with a sharp knife100ml/3½fl oz milk125g/4oz dark chocolate (70 per cent cocoa solids), broken into pieces 2 free-range egg yolks1 heaped tbsp icing sugar1 rounded tsp ground ginger30g/1oz preserved stem ginger, chopped into small pieces 150ml/5fl oz double cream ½ vanilla pod, split in half lengthways, seeds scraped with a sharp knife 100ml/3½fl oz milk 125g/4oz dark chocolate (70 per cent cocoa solids), broken into pieces 2 free-range egg yolks 1 heaped tbsp icing sugar 1 rounded tsp ground ginger 30g/1oz preserved stem ginger, chopped into small pieces Method Preheat the oven to 140C/275F/Gas 1. Warm the cream and vanilla pod and seeds in a saucepan. Whisk lightly to disperse the vanilla seeds, turn off the heat and cover with a lid. Set aside to infuse for 30 minutes. Meanwhile, over a low heat, melt the chocolate in the milk in a small saucepan. Beat the egg yolks, icing sugar and ground ginger together in a large bowl until light and fluffy. Add the chocolate mixture and vanilla-infused cream, remove the vanilla pod and whisk together until well combined. Place the chopped ginger and a little ginger syrup into the bottom of the ramekins. Top with the chocolate mixture. Place the ramekins into a deep roasting tin and pour in enough hot water to come up to at least two-thirds up the side of the pots. Bake for 45-60 minutes, or until slightly puffed-up and spongy to the touch of a finger. The surface of the pot should form a little crust.Remove the pots from the oven, allow to cool for a few moments and lift the pots from the water onto a clean tray. Chill in the fridge for at least six hours before serving. Serve straight from the fridge. Preheat the oven to 140C/275F/Gas 1. Preheat the oven to 140C/275F/Gas 1. Warm the cream and vanilla pod and seeds in a saucepan. Whisk lightly to disperse the vanilla seeds, turn off the heat and cover with a lid. Set aside to infuse for 30 minutes. Warm the cream and vanilla pod and seeds in a saucepan. Whisk lightly to disperse the vanilla seeds, turn off the heat and cover with a lid. Set aside to infuse for 30 minutes. Meanwhile, over a low heat, melt the chocolate in the milk in a small saucepan. Meanwhile, over a low heat, melt the chocolate in the milk in a small saucepan. Beat the egg yolks, icing sugar and ground ginger together in a large bowl until light and fluffy. Add the chocolate mixture and vanilla-infused cream, remove the vanilla pod and whisk together until well combined. Beat the egg yolks, icing sugar and ground ginger together in a large bowl until light and fluffy. Add the chocolate mixture and vanilla-infused cream, remove the vanilla pod and whisk together until well combined. Place the chopped ginger and a little ginger syrup into the bottom of the ramekins. Top with the chocolate mixture. Place the ramekins into a deep roasting tin and pour in enough hot water to come up to at least two-thirds up the side of the pots. Bake for 45-60 minutes, or until slightly puffed-up and spongy to the touch of a finger. The surface of the pot should form a little crust. Place the chopped ginger and a little ginger syrup into the bottom of the ramekins. Top with the chocolate mixture. Place the ramekins into a deep roasting tin and pour in enough hot water to come up to at least two-thirds up the side of the pots. Bake for 45-60 minutes, or until slightly puffed-up and spongy to the touch of a finger. The surface of the pot should form a little crust. Remove the pots from the oven, allow to cool for a few moments and lift the pots from the water onto a clean tray. Chill in the fridge for at least six hours before serving. Serve straight from the fridge. Remove the pots from the oven, allow to cool for a few moments and lift the pots from the water onto a clean tray. Chill in the fridge for at least six hours before serving. Serve straight from the fridge."
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} | 1516c396fa3005aa893c4f36507cc5f07189c351edc6daeb239803488f718bf7 | Chocolate and lime lava puddings recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_lime_lava_27302_16x9.jpg Chocolate and lime is a wonderful combination making these melt-in-the-middle puddings reminiscent of old-fashioned sweets. You will end up with more curd than you need for the puddings, but slather any leftovers on toast or serve with ice cream. For this recipe, you will need 4 dariole moulds or ramekins with a 160ml/5½fl oz capacity. 3 limes, juice and zest100g/3½oz caster sugar1 large free-range egg, lightly whiskedpinch fine sea salt 25g/1oz cold unsalted butter, cut into small cubes 3 limes, juice and zest 100g/3½oz caster sugar 1 large free-range egg, lightly whisked pinch fine sea salt 25g/1oz cold unsalted butter, cut into small cubes 90g/3¼oz plain flour60g/2¼oz cocoa powder, plus an extra 2–3 tbsp for dustingpinch fine sea salt 150g/5½oz unsalted butter, softened, plus extra for greasing120g/4¼oz caster sugar2 large free-range eggs, lightly beaten3 tbsp cold espresso coffee100ml/3½fl oz full-fat milkvanilla ice cream or cream, to serve 90g/3¼oz plain flour 60g/2¼oz cocoa powder, plus an extra 2–3 tbsp for dusting pinch fine sea salt 150g/5½oz unsalted butter, softened, plus extra for greasing 120g/4¼oz caster sugar 2 large free-range eggs, lightly beaten 3 tbsp cold espresso coffee 100ml/3½fl oz full-fat milk vanilla ice cream or cream, to serve Method To make the curd, place all of the curd ingredients, except the butter, in a heatproof bowl set over a saucepan of barely simmering water. Stir constantly for 15 minutes or until the mixture has thickened enough to coat the back of a wooden spoon. Whisk in the butter, bit by bit. Carefully take the bowl off the pan and set aside to cool. To make the puddings, preheat the oven to 200C/180C Fan/Gas 6. Grease the dariole moulds (or ramekins) and dust with cocoa powder. Place on a baking tray.Whisk the flour, cocoa and salt together in a bowl. In a separate bowl, beat the butter and sugar together with an electric mixer until pale and fluffy. Gradually beat in the eggs and then the espresso. Stir in the flour mixture, alternating with the milk, until well incorporated.Fill each dariole mould one-third full with batter. Make a well in the centre of each and add a heaped tablespoon of the curd. Cover completely with the remaining batter and smooth the tops.Bake for 17–18 minutes, or until risen and firm to touch. Run a knife around the edges of the moulds, then invert onto plates and serve immediately with vanilla ice cream or cream. To make the curd, place all of the curd ingredients, except the butter, in a heatproof bowl set over a saucepan of barely simmering water. Stir constantly for 15 minutes or until the mixture has thickened enough to coat the back of a wooden spoon. Whisk in the butter, bit by bit. Carefully take the bowl off the pan and set aside to cool. To make the curd, place all of the curd ingredients, except the butter, in a heatproof bowl set over a saucepan of barely simmering water. Stir constantly for 15 minutes or until the mixture has thickened enough to coat the back of a wooden spoon. Whisk in the butter, bit by bit. Carefully take the bowl off the pan and set aside to cool. To make the puddings, preheat the oven to 200C/180C Fan/Gas 6. Grease the dariole moulds (or ramekins) and dust with cocoa powder. Place on a baking tray. To make the puddings, preheat the oven to 200C/180C Fan/Gas 6. Grease the dariole moulds (or ramekins) and dust with cocoa powder. Place on a baking tray. Whisk the flour, cocoa and salt together in a bowl. In a separate bowl, beat the butter and sugar together with an electric mixer until pale and fluffy. Gradually beat in the eggs and then the espresso. Stir in the flour mixture, alternating with the milk, until well incorporated. Whisk the flour, cocoa and salt together in a bowl. In a separate bowl, beat the butter and sugar together with an electric mixer until pale and fluffy. Gradually beat in the eggs and then the espresso. Stir in the flour mixture, alternating with the milk, until well incorporated. Fill each dariole mould one-third full with batter. Make a well in the centre of each and add a heaped tablespoon of the curd. Cover completely with the remaining batter and smooth the tops. Fill each dariole mould one-third full with batter. Make a well in the centre of each and add a heaped tablespoon of the curd. Cover completely with the remaining batter and smooth the tops. Bake for 17–18 minutes, or until risen and firm to touch. Run a knife around the edges of the moulds, then invert onto plates and serve immediately with vanilla ice cream or cream. Bake for 17–18 minutes, or until risen and firm to touch. Run a knife around the edges of the moulds, then invert onto plates and serve immediately with vanilla ice cream or cream. | {
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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/chocolate_and_lime_lava_27302_16x9.jpg Chocolate and lime is a wonderful combination making these melt-in-the-middle puddings reminiscent of old-fashioned sweets. You will end up with more curd than you need for the puddings, but slather any leftovers on toast or serve with ice cream. For this recipe, you will need 4 dariole moulds or ramekins with a 160ml/5½fl oz capacity. 3 limes, juice and zest100g/3½oz caster sugar1 large free-range egg, lightly whiskedpinch fine sea salt 25g/1oz cold unsalted butter, cut into small cubes 3 limes, juice and zest 100g/3½oz caster sugar 1 large free-range egg, lightly whisked pinch fine sea salt 25g/1oz cold unsalted butter, cut into small cubes 90g/3¼oz plain flour60g/2¼oz cocoa powder, plus an extra 2–3 tbsp for dustingpinch fine sea salt 150g/5½oz unsalted butter, softened, plus extra for greasing120g/4¼oz caster sugar2 large free-range eggs, lightly beaten3 tbsp cold espresso coffee100ml/3½fl oz full-fat milkvanilla ice cream or cream, to serve 90g/3¼oz plain flour 60g/2¼oz cocoa powder, plus an extra 2–3 tbsp for dusting pinch fine sea salt 150g/5½oz unsalted butter, softened, plus extra for greasing 120g/4¼oz caster sugar 2 large free-range eggs, lightly beaten 3 tbsp cold espresso coffee 100ml/3½fl oz full-fat milk vanilla ice cream or cream, to serve Method To make the curd, place all of the curd ingredients, except the butter, in a heatproof bowl set over a saucepan of barely simmering water. Stir constantly for 15 minutes or until the mixture has thickened enough to coat the back of a wooden spoon. Whisk in the butter, bit by bit. Carefully take the bowl off the pan and set aside to cool. To make the puddings, preheat the oven to 200C/180C Fan/Gas 6. Grease the dariole moulds (or ramekins) and dust with cocoa powder. Place on a baking tray.Whisk the flour, cocoa and salt together in a bowl. In a separate bowl, beat the butter and sugar together with an electric mixer until pale and fluffy. Gradually beat in the eggs and then the espresso. Stir in the flour mixture, alternating with the milk, until well incorporated.Fill each dariole mould one-third full with batter. Make a well in the centre of each and add a heaped tablespoon of the curd. Cover completely with the remaining batter and smooth the tops.Bake for 17–18 minutes, or until risen and firm to touch. Run a knife around the edges of the moulds, then invert onto plates and serve immediately with vanilla ice cream or cream. To make the curd, place all of the curd ingredients, except the butter, in a heatproof bowl set over a saucepan of barely simmering water. Stir constantly for 15 minutes or until the mixture has thickened enough to coat the back of a wooden spoon. Whisk in the butter, bit by bit. Carefully take the bowl off the pan and set aside to cool. To make the curd, place all of the curd ingredients, except the butter, in a heatproof bowl set over a saucepan of barely simmering water. Stir constantly for 15 minutes or until the mixture has thickened enough to coat the back of a wooden spoon. Whisk in the butter, bit by bit. Carefully take the bowl off the pan and set aside to cool. To make the puddings, preheat the oven to 200C/180C Fan/Gas 6. Grease the dariole moulds (or ramekins) and dust with cocoa powder. Place on a baking tray. To make the puddings, preheat the oven to 200C/180C Fan/Gas 6. Grease the dariole moulds (or ramekins) and dust with cocoa powder. Place on a baking tray. Whisk the flour, cocoa and salt together in a bowl. In a separate bowl, beat the butter and sugar together with an electric mixer until pale and fluffy. Gradually beat in the eggs and then the espresso. Stir in the flour mixture, alternating with the milk, until well incorporated. Whisk the flour, cocoa and salt together in a bowl. In a separate bowl, beat the butter and sugar together with an electric mixer until pale and fluffy. Gradually beat in the eggs and then the espresso. Stir in the flour mixture, alternating with the milk, until well incorporated. Fill each dariole mould one-third full with batter. Make a well in the centre of each and add a heaped tablespoon of the curd. Cover completely with the remaining batter and smooth the tops. Fill each dariole mould one-third full with batter. Make a well in the centre of each and add a heaped tablespoon of the curd. Cover completely with the remaining batter and smooth the tops. Bake for 17–18 minutes, or until risen and firm to touch. Run a knife around the edges of the moulds, then invert onto plates and serve immediately with vanilla ice cream or cream. Bake for 17–18 minutes, or until risen and firm to touch. Run a knife around the edges of the moulds, then invert onto plates and serve immediately with vanilla ice cream or cream."
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} | e44f59659da7e977ea87f56e292a1fdbd213920158b8c3e42fe0bef8065ef5c4 | Frozen banana and peanut bark recipe
An average of 3.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/frozen_banana_and_peanut_50375_16x9.jpg One of the best ways to eat bananas is to freeze them. This recipe shows you how to make this bark that can be enjoyed without very much work. With layers of frozen banana slices, peanut butter and melted chocolate, it is perfect to eat in slices or broken up and used as a topping for ice cream. 3 bananas, peeled and sliced into rounds300g/10½oz milk or dark chocolate, broken into pieces250g/9oz smooth peanut butter 150g/5½oz salted peanuts, roughly chopped good pinch rock salt 3 bananas, peeled and sliced into rounds 300g/10½oz milk or dark chocolate, broken into pieces 250g/9oz smooth peanut butter 150g/5½oz salted peanuts, roughly chopped good pinch rock salt Method Line a baking tray with greaseproof baking paper. Evenly layer the banana all over the tray, making sure the slices are tightly packed. Pop into the freezer and leave for a few hours until firm.Melt the chocolate in a microwave-safe bowl in the microwave or in a heatproof bowl set over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Take the baking tray out of the freezer and spread the peanut butter evenly over the top of the banana. Spread the melted chocolate evenly over the layer of peanut butter. Sprinkle over the peanuts, then sprinkle over the salt. Pop into the freezer and leave for a couple of hours. Remove from the freezer, leave to soften slightly then cut into bite size chunks. Line a baking tray with greaseproof baking paper. Line a baking tray with greaseproof baking paper. Evenly layer the banana all over the tray, making sure the slices are tightly packed. Pop into the freezer and leave for a few hours until firm. Evenly layer the banana all over the tray, making sure the slices are tightly packed. Pop into the freezer and leave for a few hours until firm. Melt the chocolate in a microwave-safe bowl in the microwave or in a heatproof bowl set over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Melt the chocolate in a microwave-safe bowl in the microwave or in a heatproof bowl set over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Take the baking tray out of the freezer and spread the peanut butter evenly over the top of the banana. Take the baking tray out of the freezer and spread the peanut butter evenly over the top of the banana. Spread the melted chocolate evenly over the layer of peanut butter. Sprinkle over the peanuts, then sprinkle over the salt. Spread the melted chocolate evenly over the layer of peanut butter. Sprinkle over the peanuts, then sprinkle over the salt. Pop into the freezer and leave for a couple of hours. Remove from the freezer, leave to soften slightly then cut into bite size chunks. Pop into the freezer and leave for a couple of hours. Remove from the freezer, leave to soften slightly then cut into bite size chunks. Recipe tips You can use any fruit in place of the bananas. Whatever needs using up! | {
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"content": "An average of 3.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/frozen_banana_and_peanut_50375_16x9.jpg One of the best ways to eat bananas is to freeze them. This recipe shows you how to make this bark that can be enjoyed without very much work. With layers of frozen banana slices, peanut butter and melted chocolate, it is perfect to eat in slices or broken up and used as a topping for ice cream. 3 bananas, peeled and sliced into rounds300g/10½oz milk or dark chocolate, broken into pieces250g/9oz smooth peanut butter 150g/5½oz salted peanuts, roughly chopped good pinch rock salt 3 bananas, peeled and sliced into rounds 300g/10½oz milk or dark chocolate, broken into pieces 250g/9oz smooth peanut butter 150g/5½oz salted peanuts, roughly chopped good pinch rock salt Method Line a baking tray with greaseproof baking paper. Evenly layer the banana all over the tray, making sure the slices are tightly packed. Pop into the freezer and leave for a few hours until firm.Melt the chocolate in a microwave-safe bowl in the microwave or in a heatproof bowl set over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Take the baking tray out of the freezer and spread the peanut butter evenly over the top of the banana. Spread the melted chocolate evenly over the layer of peanut butter. Sprinkle over the peanuts, then sprinkle over the salt. Pop into the freezer and leave for a couple of hours. Remove from the freezer, leave to soften slightly then cut into bite size chunks. Line a baking tray with greaseproof baking paper. Line a baking tray with greaseproof baking paper. Evenly layer the banana all over the tray, making sure the slices are tightly packed. Pop into the freezer and leave for a few hours until firm. Evenly layer the banana all over the tray, making sure the slices are tightly packed. Pop into the freezer and leave for a few hours until firm. Melt the chocolate in a microwave-safe bowl in the microwave or in a heatproof bowl set over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Melt the chocolate in a microwave-safe bowl in the microwave or in a heatproof bowl set over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Take the baking tray out of the freezer and spread the peanut butter evenly over the top of the banana. Take the baking tray out of the freezer and spread the peanut butter evenly over the top of the banana. Spread the melted chocolate evenly over the layer of peanut butter. Sprinkle over the peanuts, then sprinkle over the salt. Spread the melted chocolate evenly over the layer of peanut butter. Sprinkle over the peanuts, then sprinkle over the salt. Pop into the freezer and leave for a couple of hours. Remove from the freezer, leave to soften slightly then cut into bite size chunks. Pop into the freezer and leave for a couple of hours. Remove from the freezer, leave to soften slightly then cut into bite size chunks. Recipe tips You can use any fruit in place of the bananas. Whatever needs using up!"
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} | dc75b1507ce8b8a3f1db503f008f35747d24bfc0924732ca503d39ebe551495c | Pan-fried pear salad with pancetta, gorgonzola and a warm dressing recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pan-fried_balsamic_pear_35881_16x9.jpg I just love a good salad recipe. When it is cold outside, having a substantial salad with a warm dressing really is just the ticket. 2 x 120g/4oz packets rockethandful pine nuts16 slices pancetta2 knobs of butter1 tsp olive oil4 pears, peeled, cored, quartered1 tsp honey, plus extra for the dressing1 tsp balsamic vinegar, plus 2 tbsp for the dressing½ tsp Dijon mustard150g/5oz gorgonzola, ripped into chunkssalt and freshly ground black pepper 2 x 120g/4oz packets rocket handful pine nuts 16 slices pancetta 2 knobs of butter 1 tsp olive oil 4 pears, peeled, cored, quartered 1 tsp honey, plus extra for the dressing 1 tsp balsamic vinegar, plus 2 tbsp for the dressing ½ tsp Dijon mustard 150g/5oz gorgonzola, ripped into chunks salt and freshly ground black pepper Method Distribute the rocket evenly among four serving plates.Heat a frying pan and toast the pine nuts for three minutes, or until golden-brown. Remove the nuts from the frying pan.Heat the pancetta in a frying pan over a medium heat and cook until crispy. Remove and set aside to drain on kitchen paper.Place a knob of butter and the oil into a clean frying pan set over a low heat. Once the butter melts, add the pears, salt, pepper and honey. Turn up the heat and cook for a further five minutes.Add the balsamic vinegar and cook for another minute, then take the pan off the heat. Remove the pears from the pan, reserving any juice that may be left.Arrange the pears and pancetta on top of the rocket leaves so each person has four quarters each. For the dressing, put the pan containing the pear juices back on the heat and add the remaining knob of butter, a dash of honey, the mustard, salt and pepper and the pine nuts. Cook the mixture until warmed through.Pour the dressing over the pears and the rocket. Scatter over the gorgonzola and serve. Distribute the rocket evenly among four serving plates. Distribute the rocket evenly among four serving plates. Heat a frying pan and toast the pine nuts for three minutes, or until golden-brown. Remove the nuts from the frying pan. Heat a frying pan and toast the pine nuts for three minutes, or until golden-brown. Remove the nuts from the frying pan. Heat the pancetta in a frying pan over a medium heat and cook until crispy. Remove and set aside to drain on kitchen paper. Heat the pancetta in a frying pan over a medium heat and cook until crispy. Remove and set aside to drain on kitchen paper. Place a knob of butter and the oil into a clean frying pan set over a low heat. Once the butter melts, add the pears, salt, pepper and honey. Turn up the heat and cook for a further five minutes. Place a knob of butter and the oil into a clean frying pan set over a low heat. Once the butter melts, add the pears, salt, pepper and honey. Turn up the heat and cook for a further five minutes. Add the balsamic vinegar and cook for another minute, then take the pan off the heat. Remove the pears from the pan, reserving any juice that may be left. Add the balsamic vinegar and cook for another minute, then take the pan off the heat. Remove the pears from the pan, reserving any juice that may be left. Arrange the pears and pancetta on top of the rocket leaves so each person has four quarters each. Arrange the pears and pancetta on top of the rocket leaves so each person has four quarters each. For the dressing, put the pan containing the pear juices back on the heat and add the remaining knob of butter, a dash of honey, the mustard, salt and pepper and the pine nuts. Cook the mixture until warmed through. For the dressing, put the pan containing the pear juices back on the heat and add the remaining knob of butter, a dash of honey, the mustard, salt and pepper and the pine nuts. Cook the mixture until warmed through. Pour the dressing over the pears and the rocket. Scatter over the gorgonzola and serve. Pour the dressing over the pears and the rocket. Scatter over the gorgonzola and serve. | {
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"title": "Pan-fried pear salad with pancetta, gorgonzola and a warm dressing recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pan-fried_balsamic_pear_35881_16x9.jpg I just love a good salad recipe. When it is cold outside, having a substantial salad with a warm dressing really is just the ticket. 2 x 120g/4oz packets rockethandful pine nuts16 slices pancetta2 knobs of butter1 tsp olive oil4 pears, peeled, cored, quartered1 tsp honey, plus extra for the dressing1 tsp balsamic vinegar, plus 2 tbsp for the dressing½ tsp Dijon mustard150g/5oz gorgonzola, ripped into chunkssalt and freshly ground black pepper 2 x 120g/4oz packets rocket handful pine nuts 16 slices pancetta 2 knobs of butter 1 tsp olive oil 4 pears, peeled, cored, quartered 1 tsp honey, plus extra for the dressing 1 tsp balsamic vinegar, plus 2 tbsp for the dressing ½ tsp Dijon mustard 150g/5oz gorgonzola, ripped into chunks salt and freshly ground black pepper Method Distribute the rocket evenly among four serving plates.Heat a frying pan and toast the pine nuts for three minutes, or until golden-brown. Remove the nuts from the frying pan.Heat the pancetta in a frying pan over a medium heat and cook until crispy. Remove and set aside to drain on kitchen paper.Place a knob of butter and the oil into a clean frying pan set over a low heat. Once the butter melts, add the pears, salt, pepper and honey. Turn up the heat and cook for a further five minutes.Add the balsamic vinegar and cook for another minute, then take the pan off the heat. Remove the pears from the pan, reserving any juice that may be left.Arrange the pears and pancetta on top of the rocket leaves so each person has four quarters each. For the dressing, put the pan containing the pear juices back on the heat and add the remaining knob of butter, a dash of honey, the mustard, salt and pepper and the pine nuts. Cook the mixture until warmed through.Pour the dressing over the pears and the rocket. Scatter over the gorgonzola and serve. Distribute the rocket evenly among four serving plates. Distribute the rocket evenly among four serving plates. Heat a frying pan and toast the pine nuts for three minutes, or until golden-brown. Remove the nuts from the frying pan. Heat a frying pan and toast the pine nuts for three minutes, or until golden-brown. Remove the nuts from the frying pan. Heat the pancetta in a frying pan over a medium heat and cook until crispy. Remove and set aside to drain on kitchen paper. Heat the pancetta in a frying pan over a medium heat and cook until crispy. Remove and set aside to drain on kitchen paper. Place a knob of butter and the oil into a clean frying pan set over a low heat. Once the butter melts, add the pears, salt, pepper and honey. Turn up the heat and cook for a further five minutes. Place a knob of butter and the oil into a clean frying pan set over a low heat. Once the butter melts, add the pears, salt, pepper and honey. Turn up the heat and cook for a further five minutes. Add the balsamic vinegar and cook for another minute, then take the pan off the heat. Remove the pears from the pan, reserving any juice that may be left. Add the balsamic vinegar and cook for another minute, then take the pan off the heat. Remove the pears from the pan, reserving any juice that may be left. Arrange the pears and pancetta on top of the rocket leaves so each person has four quarters each. Arrange the pears and pancetta on top of the rocket leaves so each person has four quarters each. For the dressing, put the pan containing the pear juices back on the heat and add the remaining knob of butter, a dash of honey, the mustard, salt and pepper and the pine nuts. Cook the mixture until warmed through. For the dressing, put the pan containing the pear juices back on the heat and add the remaining knob of butter, a dash of honey, the mustard, salt and pepper and the pine nuts. Cook the mixture until warmed through. Pour the dressing over the pears and the rocket. Scatter over the gorgonzola and serve. Pour the dressing over the pears and the rocket. Scatter over the gorgonzola and serve."
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} | 0968461e8d4b27910c906987989f58f30e2f2d7d953c3315387facc32c88774d | Blueberry skyr muffins recipe
An average of 5.0 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_skyr_muffins_29501_16x9.jpg Skyr is an Icelandic cultured dairy product similar to Greek yoghurt. It goes really well with honey and vanilla in these blueberry skyr muffins. 240g/8½oz plain flour1 tsp baking powder½ tsp bicarbonate of soda100g/3½oz caster sugar100g/3½oz butter, melted150g/5½oz natural skyr, Greek yoghurt or any other natural yoghurt2 free-range eggs, lightly beaten2 tbsp milk50ml/2fl oz honey1 tsp vanilla extract150g/5½oz blueberries2 tbsp granulated or demerara sugar, for sprinklingsalt 240g/8½oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda 100g/3½oz caster sugar 100g/3½oz butter, melted 150g/5½oz natural skyr, Greek yoghurt or any other natural yoghurt 2 free-range eggs, lightly beaten 2 tbsp milk 50ml/2fl oz honey 1 tsp vanilla extract 150g/5½oz blueberries 2 tbsp granulated or demerara sugar, for sprinkling salt Method Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases.Mix the flour, baking powder, bicarbonate of soda and caster sugar together in a large bowl and add a generous pinch of salt. In a separate bowl, mix the melted butter, skyr, eggs, milk, honey and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined – don’t overmix.Spoon the mixture into the muffin cases – they will be very full. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes, until well risen and deeply coloured. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases. Mix the flour, baking powder, bicarbonate of soda and caster sugar together in a large bowl and add a generous pinch of salt. Mix the flour, baking powder, bicarbonate of soda and caster sugar together in a large bowl and add a generous pinch of salt. In a separate bowl, mix the melted butter, skyr, eggs, milk, honey and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined – don’t overmix. In a separate bowl, mix the melted butter, skyr, eggs, milk, honey and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined – don’t overmix. Spoon the mixture into the muffin cases – they will be very full. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes, until well risen and deeply coloured. Spoon the mixture into the muffin cases – they will be very full. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes, until well risen and deeply coloured. | {
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"title": "Blueberry skyr muffins recipe",
"content": "An average of 5.0 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_skyr_muffins_29501_16x9.jpg Skyr is an Icelandic cultured dairy product similar to Greek yoghurt. It goes really well with honey and vanilla in these blueberry skyr muffins. 240g/8½oz plain flour1 tsp baking powder½ tsp bicarbonate of soda100g/3½oz caster sugar100g/3½oz butter, melted150g/5½oz natural skyr, Greek yoghurt or any other natural yoghurt2 free-range eggs, lightly beaten2 tbsp milk50ml/2fl oz honey1 tsp vanilla extract150g/5½oz blueberries2 tbsp granulated or demerara sugar, for sprinklingsalt 240g/8½oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda 100g/3½oz caster sugar 100g/3½oz butter, melted 150g/5½oz natural skyr, Greek yoghurt or any other natural yoghurt 2 free-range eggs, lightly beaten 2 tbsp milk 50ml/2fl oz honey 1 tsp vanilla extract 150g/5½oz blueberries 2 tbsp granulated or demerara sugar, for sprinkling salt Method Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases.Mix the flour, baking powder, bicarbonate of soda and caster sugar together in a large bowl and add a generous pinch of salt. In a separate bowl, mix the melted butter, skyr, eggs, milk, honey and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined – don’t overmix.Spoon the mixture into the muffin cases – they will be very full. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes, until well risen and deeply coloured. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases. Mix the flour, baking powder, bicarbonate of soda and caster sugar together in a large bowl and add a generous pinch of salt. Mix the flour, baking powder, bicarbonate of soda and caster sugar together in a large bowl and add a generous pinch of salt. In a separate bowl, mix the melted butter, skyr, eggs, milk, honey and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined – don’t overmix. In a separate bowl, mix the melted butter, skyr, eggs, milk, honey and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined – don’t overmix. Spoon the mixture into the muffin cases – they will be very full. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes, until well risen and deeply coloured. Spoon the mixture into the muffin cases – they will be very full. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes, until well risen and deeply coloured."
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} | ec223313f406fd85f75fca621370ce6c4b71bef85fc36dbff0bac4c8d2038948 | Winter-spiced plum plait recipe
Put the plums, apple, wine, nutmeg, cinnamon stick, orange zest and muscovado sugar into a pan and bring to the boil. Immediately reduce the heat and simmer for 15 minutes. Strain the cooking liquid into a bowl and keep for making mulled wine. Discard the cinnamon stick and orange zest. Leave the plums to cool.For the crème pâtissière, put the milk and cream into a heavy-based pan and place over a high heat. Add the vanilla pod and seeds. Bring to the boil and immediately reduce the heat and simmer for 3 minutes. Turn off the heat and discard the vanilla pod.Using an electric whisk or a freestanding mixer, whisk the caster sugar and egg yolks together until pale and creamy; this may take 5 minutes or more. Whisk in the flours until fully incorporated.With the whisk running, pour half the warm milk and cream into the egg and sugar mixture and whisk until combined. Now pour this back into the pan of warm milk and cream. Place over a medium heat and begin whisking continuously. After 1–2 minutes it will thicken and rise; when this happens, reduce the heat to low and keep whisking quickly for another 2 minutes until you have a very thick crème pâtissière.Transfer the crème pâtissière to a clean baking tray, smooth out the mixture and dust with icing sugar to prevent a skin forming. Set aside to cool, then place in the freezer for 10 minutes until ice cold.Put a baking sheet into the oven and preheat to 200C/180C Fan/Gas 6.Lay a large sheet of baking paper on your work surface. Place the rectangular sheet of puff pastry on top and gently score the pastry lengthways into three equal sections, ensuring you do not cut all the way through. Cut the outer sections of pastry crossways into strips 2cm/¾in wide, leaving the central section of pastry whole.Spread the chilled crème pâtissière over the central section of pastry, then arrange the plums on top. Fold the strips of pastry from each side over the plums, interweaving them as you go to resemble a plait.Brush the pastry with the beaten egg and sprinkle over the demerara sugar.Remove the baking sheet from the oven and carefully slide the baking paper and pastry onto the hot sheet. Bake for 25 minutes. Scatter over the pistachios and bake for a further 12–15 minutes until the pastry is crisp and deep golden brown.Leave to cool slightly, then dust with icing sugar and serve with ice cream or whipped cream. Put the plums, apple, wine, nutmeg, cinnamon stick, orange zest and muscovado sugar into a pan and bring to the boil. Immediately reduce the heat and simmer for 15 minutes. Strain the cooking liquid into a bowl and keep for making mulled wine. Discard the cinnamon stick and orange zest. Leave the plums to cool. Put the plums, apple, wine, nutmeg, cinnamon stick, orange zest and muscovado sugar into a pan and bring to the boil. Immediately reduce the heat and simmer for 15 minutes. Strain the cooking liquid into a bowl and keep for making mulled wine. Discard the cinnamon stick and orange zest. Leave the plums to cool. For the crème pâtissière, put the milk and cream into a heavy-based pan and place over a high heat. Add the vanilla pod and seeds. Bring to the boil and immediately reduce the heat and simmer for 3 minutes. Turn off the heat and discard the vanilla pod. For the crème pâtissière, put the milk and cream into a heavy-based pan and place over a high heat. Add the vanilla pod and seeds. Bring to the boil and immediately reduce the heat and simmer for 3 minutes. Turn off the heat and discard the vanilla pod. Using an electric whisk or a freestanding mixer, whisk the caster sugar and egg yolks together until pale and creamy; this may take 5 minutes or more. Whisk in the flours until fully incorporated. Using an electric whisk or a freestanding mixer, whisk the caster sugar and egg yolks together until pale and creamy; this may take 5 minutes or more. Whisk in the flours until fully incorporated. With the whisk running, pour half the warm milk and cream into the egg and sugar mixture and whisk until combined. Now pour this back into the pan of warm milk and cream. Place over a medium heat and begin whisking continuously. After 1–2 minutes it will thicken and rise; when this happens, reduce the heat to low and keep whisking quickly for another 2 minutes until you have a very thick crème pâtissière. With the whisk running, pour half the warm milk and cream into the egg and sugar mixture and whisk until combined. Now pour this back into the pan of warm milk and cream. Place over a medium heat and begin whisking continuously. After 1–2 minutes it will thicken and rise; when this happens, reduce the heat to low and keep whisking quickly for another 2 minutes until you have a very thick crème pâtissière. Transfer the crème pâtissière to a clean baking tray, smooth out the mixture and dust with icing sugar to prevent a skin forming. Set aside to cool, then place in the freezer for 10 minutes until ice cold. Transfer the crème pâtissière to a clean baking tray, smooth out the mixture and dust with icing sugar to prevent a skin forming. Set aside to cool, then place in the freezer for 10 minutes until ice cold. Put a baking sheet into the oven and preheat to 200C/180C Fan/Gas 6. Put a baking sheet into the oven and preheat to 200C/180C Fan/Gas 6. Lay a large sheet of baking paper on your work surface. Place the rectangular sheet of puff pastry on top and gently score the pastry lengthways into three equal sections, ensuring you do not cut all the way through. Cut the outer sections of pastry crossways into strips 2cm/¾in wide, leaving the central section of pastry whole. Lay a large sheet of baking paper on your work surface. Place the rectangular sheet of puff pastry on top and gently score the pastry lengthways into three equal sections, ensuring you do not cut all the way through. Cut the outer sections of pastry crossways into strips 2cm/¾in wide, leaving the central section of pastry whole. Spread the chilled crème pâtissière over the central section of pastry, then arrange the plums on top. Fold the strips of pastry from each side over the plums, interweaving them as you go to resemble a plait. Spread the chilled crème pâtissière over the central section of pastry, then arrange the plums on top. Fold the strips of pastry from each side over the plums, interweaving them as you go to resemble a plait. Brush the pastry with the beaten egg and sprinkle over the demerara sugar. Brush the pastry with the beaten egg and sprinkle over the demerara sugar. Remove the baking sheet from the oven and carefully slide the baking paper and pastry onto the hot sheet. Bake for 25 minutes. Scatter over the pistachios and bake for a further 12–15 minutes until the pastry is crisp and deep golden brown. Remove the baking sheet from the oven and carefully slide the baking paper and pastry onto the hot sheet. Bake for 25 minutes. Scatter over the pistachios and bake for a further 12–15 minutes until the pastry is crisp and deep golden brown. Leave to cool slightly, then dust with icing sugar and serve with ice cream or whipped cream. Leave to cool slightly, then dust with icing sugar and serve with ice cream or whipped cream. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Winter-spiced plum plait recipe",
"content": "Put the plums, apple, wine, nutmeg, cinnamon stick, orange zest and muscovado sugar into a pan and bring to the boil. Immediately reduce the heat and simmer for 15 minutes. Strain the cooking liquid into a bowl and keep for making mulled wine. Discard the cinnamon stick and orange zest. Leave the plums to cool.For the crème pâtissière, put the milk and cream into a heavy-based pan and place over a high heat. Add the vanilla pod and seeds. Bring to the boil and immediately reduce the heat and simmer for 3 minutes. Turn off the heat and discard the vanilla pod.Using an electric whisk or a freestanding mixer, whisk the caster sugar and egg yolks together until pale and creamy; this may take 5 minutes or more. Whisk in the flours until fully incorporated.With the whisk running, pour half the warm milk and cream into the egg and sugar mixture and whisk until combined. Now pour this back into the pan of warm milk and cream. Place over a medium heat and begin whisking continuously. After 1–2 minutes it will thicken and rise; when this happens, reduce the heat to low and keep whisking quickly for another 2 minutes until you have a very thick crème pâtissière.Transfer the crème pâtissière to a clean baking tray, smooth out the mixture and dust with icing sugar to prevent a skin forming. Set aside to cool, then place in the freezer for 10 minutes until ice cold.Put a baking sheet into the oven and preheat to 200C/180C Fan/Gas 6.Lay a large sheet of baking paper on your work surface. Place the rectangular sheet of puff pastry on top and gently score the pastry lengthways into three equal sections, ensuring you do not cut all the way through. Cut the outer sections of pastry crossways into strips 2cm/¾in wide, leaving the central section of pastry whole.Spread the chilled crème pâtissière over the central section of pastry, then arrange the plums on top. Fold the strips of pastry from each side over the plums, interweaving them as you go to resemble a plait.Brush the pastry with the beaten egg and sprinkle over the demerara sugar.Remove the baking sheet from the oven and carefully slide the baking paper and pastry onto the hot sheet. Bake for 25 minutes. Scatter over the pistachios and bake for a further 12–15 minutes until the pastry is crisp and deep golden brown.Leave to cool slightly, then dust with icing sugar and serve with ice cream or whipped cream. Put the plums, apple, wine, nutmeg, cinnamon stick, orange zest and muscovado sugar into a pan and bring to the boil. Immediately reduce the heat and simmer for 15 minutes. Strain the cooking liquid into a bowl and keep for making mulled wine. Discard the cinnamon stick and orange zest. Leave the plums to cool. Put the plums, apple, wine, nutmeg, cinnamon stick, orange zest and muscovado sugar into a pan and bring to the boil. Immediately reduce the heat and simmer for 15 minutes. Strain the cooking liquid into a bowl and keep for making mulled wine. Discard the cinnamon stick and orange zest. Leave the plums to cool. For the crème pâtissière, put the milk and cream into a heavy-based pan and place over a high heat. Add the vanilla pod and seeds. Bring to the boil and immediately reduce the heat and simmer for 3 minutes. Turn off the heat and discard the vanilla pod. For the crème pâtissière, put the milk and cream into a heavy-based pan and place over a high heat. Add the vanilla pod and seeds. Bring to the boil and immediately reduce the heat and simmer for 3 minutes. Turn off the heat and discard the vanilla pod. Using an electric whisk or a freestanding mixer, whisk the caster sugar and egg yolks together until pale and creamy; this may take 5 minutes or more. Whisk in the flours until fully incorporated. Using an electric whisk or a freestanding mixer, whisk the caster sugar and egg yolks together until pale and creamy; this may take 5 minutes or more. Whisk in the flours until fully incorporated. With the whisk running, pour half the warm milk and cream into the egg and sugar mixture and whisk until combined. Now pour this back into the pan of warm milk and cream. Place over a medium heat and begin whisking continuously. After 1–2 minutes it will thicken and rise; when this happens, reduce the heat to low and keep whisking quickly for another 2 minutes until you have a very thick crème pâtissière. With the whisk running, pour half the warm milk and cream into the egg and sugar mixture and whisk until combined. Now pour this back into the pan of warm milk and cream. Place over a medium heat and begin whisking continuously. After 1–2 minutes it will thicken and rise; when this happens, reduce the heat to low and keep whisking quickly for another 2 minutes until you have a very thick crème pâtissière. Transfer the crème pâtissière to a clean baking tray, smooth out the mixture and dust with icing sugar to prevent a skin forming. Set aside to cool, then place in the freezer for 10 minutes until ice cold. Transfer the crème pâtissière to a clean baking tray, smooth out the mixture and dust with icing sugar to prevent a skin forming. Set aside to cool, then place in the freezer for 10 minutes until ice cold. Put a baking sheet into the oven and preheat to 200C/180C Fan/Gas 6. Put a baking sheet into the oven and preheat to 200C/180C Fan/Gas 6. Lay a large sheet of baking paper on your work surface. Place the rectangular sheet of puff pastry on top and gently score the pastry lengthways into three equal sections, ensuring you do not cut all the way through. Cut the outer sections of pastry crossways into strips 2cm/¾in wide, leaving the central section of pastry whole. Lay a large sheet of baking paper on your work surface. Place the rectangular sheet of puff pastry on top and gently score the pastry lengthways into three equal sections, ensuring you do not cut all the way through. Cut the outer sections of pastry crossways into strips 2cm/¾in wide, leaving the central section of pastry whole. Spread the chilled crème pâtissière over the central section of pastry, then arrange the plums on top. Fold the strips of pastry from each side over the plums, interweaving them as you go to resemble a plait. Spread the chilled crème pâtissière over the central section of pastry, then arrange the plums on top. Fold the strips of pastry from each side over the plums, interweaving them as you go to resemble a plait. Brush the pastry with the beaten egg and sprinkle over the demerara sugar. Brush the pastry with the beaten egg and sprinkle over the demerara sugar. Remove the baking sheet from the oven and carefully slide the baking paper and pastry onto the hot sheet. Bake for 25 minutes. Scatter over the pistachios and bake for a further 12–15 minutes until the pastry is crisp and deep golden brown. Remove the baking sheet from the oven and carefully slide the baking paper and pastry onto the hot sheet. Bake for 25 minutes. Scatter over the pistachios and bake for a further 12–15 minutes until the pastry is crisp and deep golden brown. Leave to cool slightly, then dust with icing sugar and serve with ice cream or whipped cream. Leave to cool slightly, then dust with icing sugar and serve with ice cream or whipped cream."
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} | c33f730b51e1c8d0b760abe7b075a1b7cb722ec7bcd0911aa75e18aab65d221a | The skinny tart recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_skinny_tart_74715_16x9.jpg So there’s a smidgeon of butter on (and in) the pastry, but otherwise these fruity little minxes are a rare guilt-free treat and if you get a wriggle on they can be made in under an hour. Impeccable. Equipment and preparation: You will need a 12-hole muffin tin or cupcake tin. 80g/3oz butter, melted and cooled, plus extra for greasing270g/10oz shop-bought filo pastry4 tbsp apricot jam500g/1lb 2oz low-fat (or no-fat) Greek yoghurt2 tbsp honey1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract)small bunch black seedless grapes, halvedbunch redcurrants1 dragon fruit, peeled and cubed2 large figs, quartered 80g/3oz butter, melted and cooled, plus extra for greasing 270g/10oz shop-bought filo pastry 4 tbsp apricot jam 500g/1lb 2oz low-fat (or no-fat) Greek yoghurt 2 tbsp honey 1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract) small bunch black seedless grapes, halved bunch redcurrants 1 dragon fruit, peeled and cubed 2 large figs, quartered Method Preheat the oven to 180C/350F/Gas 4 with the middle shelf ready. Grease a 12-hole muffin tin or cupcake tin well.Cut the filo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of filo with lots of melted butter to stop it from burning in the oven, then push a filo square into eight of the holes and top with another filo square, you will need to layer up 3–4 pieces.Place the filo cases into the oven for five minutes or so, giving them time to crisp up. Once they look golden-brown and crispy, remove them from the oven and leave to cool for 10 minutes or so. Remove them from the muffin tray and place them on serving dishes. I always tend to break at least one when I take them out!Put the jam in a small pan and heat gently until warm.Mix the Greek yoghurt, honey and vanilla together in a bowl, then place a good dollop into each pastry case. Divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jam to make a shiny glaze and serve. Preheat the oven to 180C/350F/Gas 4 with the middle shelf ready. Grease a 12-hole muffin tin or cupcake tin well. Preheat the oven to 180C/350F/Gas 4 with the middle shelf ready. Grease a 12-hole muffin tin or cupcake tin well. Cut the filo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of filo with lots of melted butter to stop it from burning in the oven, then push a filo square into eight of the holes and top with another filo square, you will need to layer up 3–4 pieces. Cut the filo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of filo with lots of melted butter to stop it from burning in the oven, then push a filo square into eight of the holes and top with another filo square, you will need to layer up 3–4 pieces. Place the filo cases into the oven for five minutes or so, giving them time to crisp up. Once they look golden-brown and crispy, remove them from the oven and leave to cool for 10 minutes or so. Remove them from the muffin tray and place them on serving dishes. I always tend to break at least one when I take them out! Place the filo cases into the oven for five minutes or so, giving them time to crisp up. Once they look golden-brown and crispy, remove them from the oven and leave to cool for 10 minutes or so. Remove them from the muffin tray and place them on serving dishes. I always tend to break at least one when I take them out! Put the jam in a small pan and heat gently until warm. Put the jam in a small pan and heat gently until warm. Mix the Greek yoghurt, honey and vanilla together in a bowl, then place a good dollop into each pastry case. Divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jam to make a shiny glaze and serve. Mix the Greek yoghurt, honey and vanilla together in a bowl, then place a good dollop into each pastry case. Divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jam to make a shiny glaze and serve. Recipe tips You can make all the component parts of this recipe ahead of time and assemble the tarts at the last minute. You can also decorate with a sprig of fresh mint, or get creative with some raspberry jam thinned and mixed with some water. Drizzle it on the plate for a touch of old-school food glamour. | {
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"title": "The skinny tart recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_skinny_tart_74715_16x9.jpg So there’s a smidgeon of butter on (and in) the pastry, but otherwise these fruity little minxes are a rare guilt-free treat and if you get a wriggle on they can be made in under an hour. Impeccable. Equipment and preparation: You will need a 12-hole muffin tin or cupcake tin. 80g/3oz butter, melted and cooled, plus extra for greasing270g/10oz shop-bought filo pastry4 tbsp apricot jam500g/1lb 2oz low-fat (or no-fat) Greek yoghurt2 tbsp honey1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract)small bunch black seedless grapes, halvedbunch redcurrants1 dragon fruit, peeled and cubed2 large figs, quartered 80g/3oz butter, melted and cooled, plus extra for greasing 270g/10oz shop-bought filo pastry 4 tbsp apricot jam 500g/1lb 2oz low-fat (or no-fat) Greek yoghurt 2 tbsp honey 1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract) small bunch black seedless grapes, halved bunch redcurrants 1 dragon fruit, peeled and cubed 2 large figs, quartered Method Preheat the oven to 180C/350F/Gas 4 with the middle shelf ready. Grease a 12-hole muffin tin or cupcake tin well.Cut the filo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of filo with lots of melted butter to stop it from burning in the oven, then push a filo square into eight of the holes and top with another filo square, you will need to layer up 3–4 pieces.Place the filo cases into the oven for five minutes or so, giving them time to crisp up. Once they look golden-brown and crispy, remove them from the oven and leave to cool for 10 minutes or so. Remove them from the muffin tray and place them on serving dishes. I always tend to break at least one when I take them out!Put the jam in a small pan and heat gently until warm.Mix the Greek yoghurt, honey and vanilla together in a bowl, then place a good dollop into each pastry case. Divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jam to make a shiny glaze and serve. Preheat the oven to 180C/350F/Gas 4 with the middle shelf ready. Grease a 12-hole muffin tin or cupcake tin well. Preheat the oven to 180C/350F/Gas 4 with the middle shelf ready. Grease a 12-hole muffin tin or cupcake tin well. Cut the filo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of filo with lots of melted butter to stop it from burning in the oven, then push a filo square into eight of the holes and top with another filo square, you will need to layer up 3–4 pieces. Cut the filo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of filo with lots of melted butter to stop it from burning in the oven, then push a filo square into eight of the holes and top with another filo square, you will need to layer up 3–4 pieces. Place the filo cases into the oven for five minutes or so, giving them time to crisp up. Once they look golden-brown and crispy, remove them from the oven and leave to cool for 10 minutes or so. Remove them from the muffin tray and place them on serving dishes. I always tend to break at least one when I take them out! Place the filo cases into the oven for five minutes or so, giving them time to crisp up. Once they look golden-brown and crispy, remove them from the oven and leave to cool for 10 minutes or so. Remove them from the muffin tray and place them on serving dishes. I always tend to break at least one when I take them out! Put the jam in a small pan and heat gently until warm. Put the jam in a small pan and heat gently until warm. Mix the Greek yoghurt, honey and vanilla together in a bowl, then place a good dollop into each pastry case. Divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jam to make a shiny glaze and serve. Mix the Greek yoghurt, honey and vanilla together in a bowl, then place a good dollop into each pastry case. Divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jam to make a shiny glaze and serve. Recipe tips You can make all the component parts of this recipe ahead of time and assemble the tarts at the last minute. You can also decorate with a sprig of fresh mint, or get creative with some raspberry jam thinned and mixed with some water. Drizzle it on the plate for a touch of old-school food glamour."
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} | 97f800acecaab1b31be67318b2ac9158d5867414bd470db3ba9b0ed14e2bfc0c | Mini pear pies recipe
For the rough puff pastry, measure the flour into a bowl and grate the butter and lard into the flour. Use a knife to coat the butter and lard in the flour. Add 120-150ml/4-5fl oz cold water and mix until it comes together to form a firm dough.Roll out the pastry on a floured work surface to a rectangle. Fold the top third down and then fold the bottom third up and over. Turn it 90 degrees (a quarter turn) and repeat the rolling and folding. Set aside, covered, in the fridge for 20 minutes. Repeat the rolling, folding and chilling twice more so you have a total of four folds and turns. Set aside, wrapped in cling film, in the fridge until ready to use.Meanwhile, for the poached pears, peel the pears, keeping the stems intact. Tip the caster sugar into a large saucepan with 400ml/14fl oz water, the white wine, cinnamon and orange zest and slowly bring to the boil, stirring until the sugar is dissolved. Boil for three minutes.Add the pears to the pan. Bring back to the boil, reduce the heat to a simmer and cook for 15 minutes. Reserving the syrup, remove the pears from the pan with a slotted spoon and set aside to cool on kitchen paper. Using a melon baller or small teaspoon remove the core from the pears.Return the syrup to the heat and boil rapidly for 10-15 minutes until the volume of the liquid is reduced by half and the syrup is thick. Remove from the heat and set aside to cool.When the fruit and syrup are cool, roll out the chilled pastry to a rectangle measuring 60x20cm/23½x8in and a thickness of no more than 5mm/¼in. Using a sharp knife and a ruler cut the pastry into long strips 8mm/⅓in wide. You will need about 18-20 strips. Brush the pears with the cooled sugar syrup and starting from the bottom, wrap the pastry strips around the pears. When you come to the end of the pastry strip, brush the end lightly with syrup and press to adhere to the next pastry strip. Continue wrapping until you reach the top of the pear. (Three strips should cover each pear). Tuck the end of the last pastry piece behind the previous dough spiral. Cut out six leaf shapes from the remaining pastry. Draw veins on the leaves with a sharp knife and stick one leaf below the stem of each pastry pear, with a little sugar syrup. Preheat the oven to 200C/180C(Fan)/400F/Gas 6. Place the pastry covered pears on a baking tray. Brush the pastry with beaten egg and sprinkle with the granulated sugar. Bake for 25-30 minutes. Remove from the oven and leave to cool for 10-15 minutes then serve with a drizzle of the reduced sugar syrup. For the rough puff pastry, measure the flour into a bowl and grate the butter and lard into the flour. Use a knife to coat the butter and lard in the flour. Add 120-150ml/4-5fl oz cold water and mix until it comes together to form a firm dough. For the rough puff pastry, measure the flour into a bowl and grate the butter and lard into the flour. Use a knife to coat the butter and lard in the flour. Add 120-150ml/4-5fl oz cold water and mix until it comes together to form a firm dough. Roll out the pastry on a floured work surface to a rectangle. Fold the top third down and then fold the bottom third up and over. Turn it 90 degrees (a quarter turn) and repeat the rolling and folding. Set aside, covered, in the fridge for 20 minutes. Roll out the pastry on a floured work surface to a rectangle. Fold the top third down and then fold the bottom third up and over. Turn it 90 degrees (a quarter turn) and repeat the rolling and folding. Set aside, covered, in the fridge for 20 minutes. Repeat the rolling, folding and chilling twice more so you have a total of four folds and turns. Set aside, wrapped in cling film, in the fridge until ready to use. Repeat the rolling, folding and chilling twice more so you have a total of four folds and turns. Set aside, wrapped in cling film, in the fridge until ready to use. Meanwhile, for the poached pears, peel the pears, keeping the stems intact. Tip the caster sugar into a large saucepan with 400ml/14fl oz water, the white wine, cinnamon and orange zest and slowly bring to the boil, stirring until the sugar is dissolved. Boil for three minutes. Meanwhile, for the poached pears, peel the pears, keeping the stems intact. Tip the caster sugar into a large saucepan with 400ml/14fl oz water, the white wine, cinnamon and orange zest and slowly bring to the boil, stirring until the sugar is dissolved. Boil for three minutes. Add the pears to the pan. Bring back to the boil, reduce the heat to a simmer and cook for 15 minutes. Reserving the syrup, remove the pears from the pan with a slotted spoon and set aside to cool on kitchen paper. Using a melon baller or small teaspoon remove the core from the pears. Add the pears to the pan. Bring back to the boil, reduce the heat to a simmer and cook for 15 minutes. Reserving the syrup, remove the pears from the pan with a slotted spoon and set aside to cool on kitchen paper. Using a melon baller or small teaspoon remove the core from the pears. Return the syrup to the heat and boil rapidly for 10-15 minutes until the volume of the liquid is reduced by half and the syrup is thick. Remove from the heat and set aside to cool. Return the syrup to the heat and boil rapidly for 10-15 minutes until the volume of the liquid is reduced by half and the syrup is thick. Remove from the heat and set aside to cool. When the fruit and syrup are cool, roll out the chilled pastry to a rectangle measuring 60x20cm/23½x8in and a thickness of no more than 5mm/¼in. When the fruit and syrup are cool, roll out the chilled pastry to a rectangle measuring 60x20cm/23½x8in and a thickness of no more than 5mm/¼in. Using a sharp knife and a ruler cut the pastry into long strips 8mm/⅓in wide. You will need about 18-20 strips. Using a sharp knife and a ruler cut the pastry into long strips 8mm/⅓in wide. You will need about 18-20 strips. Brush the pears with the cooled sugar syrup and starting from the bottom, wrap the pastry strips around the pears. When you come to the end of the pastry strip, brush the end lightly with syrup and press to adhere to the next pastry strip. Continue wrapping until you reach the top of the pear. (Three strips should cover each pear). Tuck the end of the last pastry piece behind the previous dough spiral. Brush the pears with the cooled sugar syrup and starting from the bottom, wrap the pastry strips around the pears. When you come to the end of the pastry strip, brush the end lightly with syrup and press to adhere to the next pastry strip. Continue wrapping until you reach the top of the pear. (Three strips should cover each pear). Tuck the end of the last pastry piece behind the previous dough spiral. Cut out six leaf shapes from the remaining pastry. Draw veins on the leaves with a sharp knife and stick one leaf below the stem of each pastry pear, with a little sugar syrup. Cut out six leaf shapes from the remaining pastry. Draw veins on the leaves with a sharp knife and stick one leaf below the stem of each pastry pear, with a little sugar syrup. Preheat the oven to 200C/180C(Fan)/400F/Gas 6. Place the pastry covered pears on a baking tray. Brush the pastry with beaten egg and sprinkle with the granulated sugar. Bake for 25-30 minutes. Preheat the oven to 200C/180C(Fan)/400F/Gas 6. Place the pastry covered pears on a baking tray. Brush the pastry with beaten egg and sprinkle with the granulated sugar. Bake for 25-30 minutes. Remove from the oven and leave to cool for 10-15 minutes then serve with a drizzle of the reduced sugar syrup. Remove from the oven and leave to cool for 10-15 minutes then serve with a drizzle of the reduced sugar syrup. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Mini pear pies recipe",
"content": "For the rough puff pastry, measure the flour into a bowl and grate the butter and lard into the flour. Use a knife to coat the butter and lard in the flour. Add 120-150ml/4-5fl oz cold water and mix until it comes together to form a firm dough.Roll out the pastry on a floured work surface to a rectangle. Fold the top third down and then fold the bottom third up and over. Turn it 90 degrees (a quarter turn) and repeat the rolling and folding. Set aside, covered, in the fridge for 20 minutes. Repeat the rolling, folding and chilling twice more so you have a total of four folds and turns. Set aside, wrapped in cling film, in the fridge until ready to use.Meanwhile, for the poached pears, peel the pears, keeping the stems intact. Tip the caster sugar into a large saucepan with 400ml/14fl oz water, the white wine, cinnamon and orange zest and slowly bring to the boil, stirring until the sugar is dissolved. Boil for three minutes.Add the pears to the pan. Bring back to the boil, reduce the heat to a simmer and cook for 15 minutes. Reserving the syrup, remove the pears from the pan with a slotted spoon and set aside to cool on kitchen paper. Using a melon baller or small teaspoon remove the core from the pears.Return the syrup to the heat and boil rapidly for 10-15 minutes until the volume of the liquid is reduced by half and the syrup is thick. Remove from the heat and set aside to cool.When the fruit and syrup are cool, roll out the chilled pastry to a rectangle measuring 60x20cm/23½x8in and a thickness of no more than 5mm/¼in. Using a sharp knife and a ruler cut the pastry into long strips 8mm/⅓in wide. You will need about 18-20 strips. Brush the pears with the cooled sugar syrup and starting from the bottom, wrap the pastry strips around the pears. When you come to the end of the pastry strip, brush the end lightly with syrup and press to adhere to the next pastry strip. Continue wrapping until you reach the top of the pear. (Three strips should cover each pear). Tuck the end of the last pastry piece behind the previous dough spiral. Cut out six leaf shapes from the remaining pastry. Draw veins on the leaves with a sharp knife and stick one leaf below the stem of each pastry pear, with a little sugar syrup. Preheat the oven to 200C/180C(Fan)/400F/Gas 6. Place the pastry covered pears on a baking tray. Brush the pastry with beaten egg and sprinkle with the granulated sugar. Bake for 25-30 minutes. Remove from the oven and leave to cool for 10-15 minutes then serve with a drizzle of the reduced sugar syrup. For the rough puff pastry, measure the flour into a bowl and grate the butter and lard into the flour. Use a knife to coat the butter and lard in the flour. Add 120-150ml/4-5fl oz cold water and mix until it comes together to form a firm dough. For the rough puff pastry, measure the flour into a bowl and grate the butter and lard into the flour. Use a knife to coat the butter and lard in the flour. Add 120-150ml/4-5fl oz cold water and mix until it comes together to form a firm dough. Roll out the pastry on a floured work surface to a rectangle. Fold the top third down and then fold the bottom third up and over. Turn it 90 degrees (a quarter turn) and repeat the rolling and folding. Set aside, covered, in the fridge for 20 minutes. Roll out the pastry on a floured work surface to a rectangle. Fold the top third down and then fold the bottom third up and over. Turn it 90 degrees (a quarter turn) and repeat the rolling and folding. Set aside, covered, in the fridge for 20 minutes. Repeat the rolling, folding and chilling twice more so you have a total of four folds and turns. Set aside, wrapped in cling film, in the fridge until ready to use. Repeat the rolling, folding and chilling twice more so you have a total of four folds and turns. Set aside, wrapped in cling film, in the fridge until ready to use. Meanwhile, for the poached pears, peel the pears, keeping the stems intact. Tip the caster sugar into a large saucepan with 400ml/14fl oz water, the white wine, cinnamon and orange zest and slowly bring to the boil, stirring until the sugar is dissolved. Boil for three minutes. Meanwhile, for the poached pears, peel the pears, keeping the stems intact. Tip the caster sugar into a large saucepan with 400ml/14fl oz water, the white wine, cinnamon and orange zest and slowly bring to the boil, stirring until the sugar is dissolved. Boil for three minutes. Add the pears to the pan. Bring back to the boil, reduce the heat to a simmer and cook for 15 minutes. Reserving the syrup, remove the pears from the pan with a slotted spoon and set aside to cool on kitchen paper. Using a melon baller or small teaspoon remove the core from the pears. Add the pears to the pan. Bring back to the boil, reduce the heat to a simmer and cook for 15 minutes. Reserving the syrup, remove the pears from the pan with a slotted spoon and set aside to cool on kitchen paper. Using a melon baller or small teaspoon remove the core from the pears. Return the syrup to the heat and boil rapidly for 10-15 minutes until the volume of the liquid is reduced by half and the syrup is thick. Remove from the heat and set aside to cool. Return the syrup to the heat and boil rapidly for 10-15 minutes until the volume of the liquid is reduced by half and the syrup is thick. Remove from the heat and set aside to cool. When the fruit and syrup are cool, roll out the chilled pastry to a rectangle measuring 60x20cm/23½x8in and a thickness of no more than 5mm/¼in. When the fruit and syrup are cool, roll out the chilled pastry to a rectangle measuring 60x20cm/23½x8in and a thickness of no more than 5mm/¼in. Using a sharp knife and a ruler cut the pastry into long strips 8mm/⅓in wide. You will need about 18-20 strips. Using a sharp knife and a ruler cut the pastry into long strips 8mm/⅓in wide. You will need about 18-20 strips. Brush the pears with the cooled sugar syrup and starting from the bottom, wrap the pastry strips around the pears. When you come to the end of the pastry strip, brush the end lightly with syrup and press to adhere to the next pastry strip. Continue wrapping until you reach the top of the pear. (Three strips should cover each pear). Tuck the end of the last pastry piece behind the previous dough spiral. Brush the pears with the cooled sugar syrup and starting from the bottom, wrap the pastry strips around the pears. When you come to the end of the pastry strip, brush the end lightly with syrup and press to adhere to the next pastry strip. Continue wrapping until you reach the top of the pear. (Three strips should cover each pear). Tuck the end of the last pastry piece behind the previous dough spiral. Cut out six leaf shapes from the remaining pastry. Draw veins on the leaves with a sharp knife and stick one leaf below the stem of each pastry pear, with a little sugar syrup. Cut out six leaf shapes from the remaining pastry. Draw veins on the leaves with a sharp knife and stick one leaf below the stem of each pastry pear, with a little sugar syrup. Preheat the oven to 200C/180C(Fan)/400F/Gas 6. Place the pastry covered pears on a baking tray. Brush the pastry with beaten egg and sprinkle with the granulated sugar. Bake for 25-30 minutes. Preheat the oven to 200C/180C(Fan)/400F/Gas 6. Place the pastry covered pears on a baking tray. Brush the pastry with beaten egg and sprinkle with the granulated sugar. Bake for 25-30 minutes. Remove from the oven and leave to cool for 10-15 minutes then serve with a drizzle of the reduced sugar syrup. Remove from the oven and leave to cool for 10-15 minutes then serve with a drizzle of the reduced sugar syrup."
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} | 07f12307385d4ea28cf5f70413349690c88baef82de8f8659f2c38ea834277c6 | Rhubarb and apple Easter torta recipe
An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarbandappleeaste_82721_16x9.jpg This easy gluten-free rhubarb and apple torta is the perfect pudding for an Easter celebration. For this recipe you will need a 25cm/10in wide and 8cm/4in high baking dish. 250g/9oz mascarpone cheese4 tbsp runny honey 250g/9oz mascarpone cheese 4 tbsp runny honey 700g/1lb 9oz rhubarb, cut into 3cm/1¼in cubes700g/1lb 9oz Cox's apples, peeled, cored and sliced100g/3½oz soft brown sugar3 free-range eggs200g/7oz caster sugar200g/7oz unsalted butter, softened200g/7oz ground almonds50g/1¾oz flaked almonds, to decorate 700g/1lb 9oz rhubarb, cut into 3cm/1¼in cubes 700g/1lb 9oz Cox's apples, peeled, cored and sliced 100g/3½oz soft brown sugar 3 free-range eggs 200g/7oz caster sugar 200g/7oz unsalted butter, softened 200g/7oz ground almonds 50g/1¾oz flaked almonds, to decorate Method For the mascarpone cream, mix the mascarpone and honey together and place in the fridge until ready to use.For the torta, preheat the oven to 180C/160C Fan/Gas 4.Put the rhubarb and apples in a large saucepan along with the brown sugar. Cook over a low heat until soft.Put the eggs and caster sugar in a bowl and beat until fluffy. Beat in the butter and ground almonds to form a smooth paste.Put the rhubarb and apples in a baking dish approximately 25cm/10in wide and 8cm/4in high and spread the almond mixture on top. Decorate the top with the flaked almonds and bake for about 40 minutes until golden brown.Serve hot with a dollop of the mascarpone cream. For the mascarpone cream, mix the mascarpone and honey together and place in the fridge until ready to use. For the mascarpone cream, mix the mascarpone and honey together and place in the fridge until ready to use. For the torta, preheat the oven to 180C/160C Fan/Gas 4. For the torta, preheat the oven to 180C/160C Fan/Gas 4. Put the rhubarb and apples in a large saucepan along with the brown sugar. Cook over a low heat until soft. Put the rhubarb and apples in a large saucepan along with the brown sugar. Cook over a low heat until soft. Put the eggs and caster sugar in a bowl and beat until fluffy. Beat in the butter and ground almonds to form a smooth paste. Put the eggs and caster sugar in a bowl and beat until fluffy. Beat in the butter and ground almonds to form a smooth paste. Put the rhubarb and apples in a baking dish approximately 25cm/10in wide and 8cm/4in high and spread the almond mixture on top. Put the rhubarb and apples in a baking dish approximately 25cm/10in wide and 8cm/4in high and spread the almond mixture on top. Decorate the top with the flaked almonds and bake for about 40 minutes until golden brown. Decorate the top with the flaked almonds and bake for about 40 minutes until golden brown. Serve hot with a dollop of the mascarpone cream. Serve hot with a dollop of the mascarpone cream. Recipe tips You could try swapping the fruit in the dessert, for example the pears would make an excellent replacement for the apples. | {
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"title": "Rhubarb and apple Easter torta recipe",
"content": "An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarbandappleeaste_82721_16x9.jpg This easy gluten-free rhubarb and apple torta is the perfect pudding for an Easter celebration. For this recipe you will need a 25cm/10in wide and 8cm/4in high baking dish. 250g/9oz mascarpone cheese4 tbsp runny honey 250g/9oz mascarpone cheese 4 tbsp runny honey 700g/1lb 9oz rhubarb, cut into 3cm/1¼in cubes700g/1lb 9oz Cox's apples, peeled, cored and sliced100g/3½oz soft brown sugar3 free-range eggs200g/7oz caster sugar200g/7oz unsalted butter, softened200g/7oz ground almonds50g/1¾oz flaked almonds, to decorate 700g/1lb 9oz rhubarb, cut into 3cm/1¼in cubes 700g/1lb 9oz Cox's apples, peeled, cored and sliced 100g/3½oz soft brown sugar 3 free-range eggs 200g/7oz caster sugar 200g/7oz unsalted butter, softened 200g/7oz ground almonds 50g/1¾oz flaked almonds, to decorate Method For the mascarpone cream, mix the mascarpone and honey together and place in the fridge until ready to use.For the torta, preheat the oven to 180C/160C Fan/Gas 4.Put the rhubarb and apples in a large saucepan along with the brown sugar. Cook over a low heat until soft.Put the eggs and caster sugar in a bowl and beat until fluffy. Beat in the butter and ground almonds to form a smooth paste.Put the rhubarb and apples in a baking dish approximately 25cm/10in wide and 8cm/4in high and spread the almond mixture on top. Decorate the top with the flaked almonds and bake for about 40 minutes until golden brown.Serve hot with a dollop of the mascarpone cream. For the mascarpone cream, mix the mascarpone and honey together and place in the fridge until ready to use. For the mascarpone cream, mix the mascarpone and honey together and place in the fridge until ready to use. For the torta, preheat the oven to 180C/160C Fan/Gas 4. For the torta, preheat the oven to 180C/160C Fan/Gas 4. Put the rhubarb and apples in a large saucepan along with the brown sugar. Cook over a low heat until soft. Put the rhubarb and apples in a large saucepan along with the brown sugar. Cook over a low heat until soft. Put the eggs and caster sugar in a bowl and beat until fluffy. Beat in the butter and ground almonds to form a smooth paste. Put the eggs and caster sugar in a bowl and beat until fluffy. Beat in the butter and ground almonds to form a smooth paste. Put the rhubarb and apples in a baking dish approximately 25cm/10in wide and 8cm/4in high and spread the almond mixture on top. Put the rhubarb and apples in a baking dish approximately 25cm/10in wide and 8cm/4in high and spread the almond mixture on top. Decorate the top with the flaked almonds and bake for about 40 minutes until golden brown. Decorate the top with the flaked almonds and bake for about 40 minutes until golden brown. Serve hot with a dollop of the mascarpone cream. Serve hot with a dollop of the mascarpone cream. Recipe tips You could try swapping the fruit in the dessert, for example the pears would make an excellent replacement for the apples."
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"$oid": "68bad007eb3bdbfd0cc00759"
} | ceee67f9afc4447dc8119c5c19c140f9bd24b41ce05d8dd46131ebfb240d05d6 | Filo pastry mince pies recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_filo_mince_pies_63765_16x9.jpg Try this lighter version of mince pies made with filo pastry and fresh apples and pears. Great for mince pie skeptics. 3 tart eating apples (such as Granny Smith), peeled, cored and cut into 1cm/½in chunks1 perfectly ripe pear, peeled, cored and cut into 1cm/½in chunks100g/3½oz raisins100ml/3½fl oz apple juice75g/2¾oz dried cranberries50g/1¾oz pecan nuts, finely chopped2 tsp ground ginger2 tsp ground cinnamonpinch ground clovesbig pinch freshly grated nutmeg1 vanilla pod, seeds scraped out1 orange, zest only, finely grated1cm/½in piece fresh ginger, very finely choppeda few twists cracked black pepper3 tbsp cider, calvados, rum or brandy (optional) 3 tart eating apples (such as Granny Smith), peeled, cored and cut into 1cm/½in chunks 1 perfectly ripe pear, peeled, cored and cut into 1cm/½in chunks 100g/3½oz raisins 100ml/3½fl oz apple juice 75g/2¾oz dried cranberries 50g/1¾oz pecan nuts, finely chopped 2 tsp ground ginger 2 tsp ground cinnamon pinch ground cloves big pinch freshly grated nutmeg 1 vanilla pod, seeds scraped out 1 orange, zest only, finely grated 1cm/½in piece fresh ginger, very finely chopped a few twists cracked black pepper 3 tbsp cider, calvados, rum or brandy (optional) vegetable oil, in a spray bottle12 sheets filo pastry1 egg, lightly beaten (alternatively use a little melted butter or vegetable oil)icing sugar for dusting (optional)200g/7oz low-fat Greek yogurt (optional)50g/1¾oz icing sugar, sifted1 vanilla pod, seeds scraped out or 1 tsp vanilla extract vegetable oil, in a spray bottle 12 sheets filo pastry 1 egg, lightly beaten (alternatively use a little melted butter or vegetable oil) icing sugar for dusting (optional) 200g/7oz low-fat Greek yogurt (optional) 50g/1¾oz icing sugar, sifted 1 vanilla pod, seeds scraped out or 1 tsp vanilla extract Method Preheat oven to 180C/160C(fan)/350F/Gas 4. Place a baking tray into oven to heat up. (This will give extra bottom heat to the pies so that the bases cook through and are not soggy.) Grease a 12-hole muffin tin with a little spray oil and set aside. Put all the mincemeat ingredients into a saucepan over a medium heat. Allow to cook gently, stirring occasionally, for about 10 minutes or until the apples begin to soften. Then remove from the heat and leave the mixture to infuse while you make the pies. Lay the sheets of filo pastry out on top of each other and cut them in half across the width. Then cut each half in half again to give four stacks of about 12cm/4½in squares of filo. I find scissors really handy to cut these out, but a sharp knife will do. Keep any filo not being worked on under a damp tea towel so that it doesn’t dry out.Line each hole of the muffin tin with three squares of filo. I like to take a square at a time and press it into the hole, each one slightly staggered from the previous so the resulting pastry case edge looks like a star. Make sure to push the pastry down so it is in the ‘corners’ of each muffin hole. After lining the tin, you should be left with 12 squares of filo. Which you can reserve under a damp tea towel for now. Spray each stack in the tin with a little oil and bake in the oven for five minutes until crisp and pale golden. Then, divide the filling evenly among the cases. Next take the remaining squares of filo, scrunch each one up lightly and place one on top of each pie so that it looks like a scrunched-up tissue. Brush them lightly with beaten egg or melted butter. Pop in the oven on the heated baking sheet for 8-10 minutes or until the pies are crisp and golden. Meanwhile, prepare the yogurt for serving. Gently mix together the yogurt, icing sugar and vanilla seeds or extract in a bowl. Cover and set aside in the fridge until ready to use. Once ready, remove the pies from the oven, dust with a little icing sugar and serve with a dollop of the yogurt, if you like. Preheat oven to 180C/160C(fan)/350F/Gas 4. Place a baking tray into oven to heat up. (This will give extra bottom heat to the pies so that the bases cook through and are not soggy.) Grease a 12-hole muffin tin with a little spray oil and set aside. Preheat oven to 180C/160C(fan)/350F/Gas 4. Place a baking tray into oven to heat up. (This will give extra bottom heat to the pies so that the bases cook through and are not soggy.) Grease a 12-hole muffin tin with a little spray oil and set aside. Put all the mincemeat ingredients into a saucepan over a medium heat. Allow to cook gently, stirring occasionally, for about 10 minutes or until the apples begin to soften. Then remove from the heat and leave the mixture to infuse while you make the pies. Put all the mincemeat ingredients into a saucepan over a medium heat. Allow to cook gently, stirring occasionally, for about 10 minutes or until the apples begin to soften. Then remove from the heat and leave the mixture to infuse while you make the pies. Lay the sheets of filo pastry out on top of each other and cut them in half across the width. Then cut each half in half again to give four stacks of about 12cm/4½in squares of filo. I find scissors really handy to cut these out, but a sharp knife will do. Keep any filo not being worked on under a damp tea towel so that it doesn’t dry out. Lay the sheets of filo pastry out on top of each other and cut them in half across the width. Then cut each half in half again to give four stacks of about 12cm/4½in squares of filo. I find scissors really handy to cut these out, but a sharp knife will do. Keep any filo not being worked on under a damp tea towel so that it doesn’t dry out. Line each hole of the muffin tin with three squares of filo. I like to take a square at a time and press it into the hole, each one slightly staggered from the previous so the resulting pastry case edge looks like a star. Make sure to push the pastry down so it is in the ‘corners’ of each muffin hole. Line each hole of the muffin tin with three squares of filo. I like to take a square at a time and press it into the hole, each one slightly staggered from the previous so the resulting pastry case edge looks like a star. Make sure to push the pastry down so it is in the ‘corners’ of each muffin hole. After lining the tin, you should be left with 12 squares of filo. Which you can reserve under a damp tea towel for now. After lining the tin, you should be left with 12 squares of filo. Which you can reserve under a damp tea towel for now. Spray each stack in the tin with a little oil and bake in the oven for five minutes until crisp and pale golden. Then, divide the filling evenly among the cases. Spray each stack in the tin with a little oil and bake in the oven for five minutes until crisp and pale golden. Then, divide the filling evenly among the cases. Next take the remaining squares of filo, scrunch each one up lightly and place one on top of each pie so that it looks like a scrunched-up tissue. Brush them lightly with beaten egg or melted butter. Next take the remaining squares of filo, scrunch each one up lightly and place one on top of each pie so that it looks like a scrunched-up tissue. Brush them lightly with beaten egg or melted butter. Pop in the oven on the heated baking sheet for 8-10 minutes or until the pies are crisp and golden. Pop in the oven on the heated baking sheet for 8-10 minutes or until the pies are crisp and golden. Meanwhile, prepare the yogurt for serving. Gently mix together the yogurt, icing sugar and vanilla seeds or extract in a bowl. Cover and set aside in the fridge until ready to use. Meanwhile, prepare the yogurt for serving. Gently mix together the yogurt, icing sugar and vanilla seeds or extract in a bowl. Cover and set aside in the fridge until ready to use. Once ready, remove the pies from the oven, dust with a little icing sugar and serve with a dollop of the yogurt, if you like. Once ready, remove the pies from the oven, dust with a little icing sugar and serve with a dollop of the yogurt, if you like. | {
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"url": "https://www.bbc.co.uk/food/recipes/crispy_filo_mince_pies_63765",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Filo pastry mince pies recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_filo_mince_pies_63765_16x9.jpg Try this lighter version of mince pies made with filo pastry and fresh apples and pears. Great for mince pie skeptics. 3 tart eating apples (such as Granny Smith), peeled, cored and cut into 1cm/½in chunks1 perfectly ripe pear, peeled, cored and cut into 1cm/½in chunks100g/3½oz raisins100ml/3½fl oz apple juice75g/2¾oz dried cranberries50g/1¾oz pecan nuts, finely chopped2 tsp ground ginger2 tsp ground cinnamonpinch ground clovesbig pinch freshly grated nutmeg1 vanilla pod, seeds scraped out1 orange, zest only, finely grated1cm/½in piece fresh ginger, very finely choppeda few twists cracked black pepper3 tbsp cider, calvados, rum or brandy (optional) 3 tart eating apples (such as Granny Smith), peeled, cored and cut into 1cm/½in chunks 1 perfectly ripe pear, peeled, cored and cut into 1cm/½in chunks 100g/3½oz raisins 100ml/3½fl oz apple juice 75g/2¾oz dried cranberries 50g/1¾oz pecan nuts, finely chopped 2 tsp ground ginger 2 tsp ground cinnamon pinch ground cloves big pinch freshly grated nutmeg 1 vanilla pod, seeds scraped out 1 orange, zest only, finely grated 1cm/½in piece fresh ginger, very finely chopped a few twists cracked black pepper 3 tbsp cider, calvados, rum or brandy (optional) vegetable oil, in a spray bottle12 sheets filo pastry1 egg, lightly beaten (alternatively use a little melted butter or vegetable oil)icing sugar for dusting (optional)200g/7oz low-fat Greek yogurt (optional)50g/1¾oz icing sugar, sifted1 vanilla pod, seeds scraped out or 1 tsp vanilla extract vegetable oil, in a spray bottle 12 sheets filo pastry 1 egg, lightly beaten (alternatively use a little melted butter or vegetable oil) icing sugar for dusting (optional) 200g/7oz low-fat Greek yogurt (optional) 50g/1¾oz icing sugar, sifted 1 vanilla pod, seeds scraped out or 1 tsp vanilla extract Method Preheat oven to 180C/160C(fan)/350F/Gas 4. Place a baking tray into oven to heat up. (This will give extra bottom heat to the pies so that the bases cook through and are not soggy.) Grease a 12-hole muffin tin with a little spray oil and set aside. Put all the mincemeat ingredients into a saucepan over a medium heat. Allow to cook gently, stirring occasionally, for about 10 minutes or until the apples begin to soften. Then remove from the heat and leave the mixture to infuse while you make the pies. Lay the sheets of filo pastry out on top of each other and cut them in half across the width. Then cut each half in half again to give four stacks of about 12cm/4½in squares of filo. I find scissors really handy to cut these out, but a sharp knife will do. Keep any filo not being worked on under a damp tea towel so that it doesn’t dry out.Line each hole of the muffin tin with three squares of filo. I like to take a square at a time and press it into the hole, each one slightly staggered from the previous so the resulting pastry case edge looks like a star. Make sure to push the pastry down so it is in the ‘corners’ of each muffin hole. After lining the tin, you should be left with 12 squares of filo. Which you can reserve under a damp tea towel for now. Spray each stack in the tin with a little oil and bake in the oven for five minutes until crisp and pale golden. Then, divide the filling evenly among the cases. Next take the remaining squares of filo, scrunch each one up lightly and place one on top of each pie so that it looks like a scrunched-up tissue. Brush them lightly with beaten egg or melted butter. Pop in the oven on the heated baking sheet for 8-10 minutes or until the pies are crisp and golden. Meanwhile, prepare the yogurt for serving. Gently mix together the yogurt, icing sugar and vanilla seeds or extract in a bowl. Cover and set aside in the fridge until ready to use. Once ready, remove the pies from the oven, dust with a little icing sugar and serve with a dollop of the yogurt, if you like. Preheat oven to 180C/160C(fan)/350F/Gas 4. Place a baking tray into oven to heat up. (This will give extra bottom heat to the pies so that the bases cook through and are not soggy.) Grease a 12-hole muffin tin with a little spray oil and set aside. Preheat oven to 180C/160C(fan)/350F/Gas 4. Place a baking tray into oven to heat up. (This will give extra bottom heat to the pies so that the bases cook through and are not soggy.) Grease a 12-hole muffin tin with a little spray oil and set aside. Put all the mincemeat ingredients into a saucepan over a medium heat. Allow to cook gently, stirring occasionally, for about 10 minutes or until the apples begin to soften. Then remove from the heat and leave the mixture to infuse while you make the pies. Put all the mincemeat ingredients into a saucepan over a medium heat. Allow to cook gently, stirring occasionally, for about 10 minutes or until the apples begin to soften. Then remove from the heat and leave the mixture to infuse while you make the pies. Lay the sheets of filo pastry out on top of each other and cut them in half across the width. Then cut each half in half again to give four stacks of about 12cm/4½in squares of filo. I find scissors really handy to cut these out, but a sharp knife will do. Keep any filo not being worked on under a damp tea towel so that it doesn’t dry out. Lay the sheets of filo pastry out on top of each other and cut them in half across the width. Then cut each half in half again to give four stacks of about 12cm/4½in squares of filo. I find scissors really handy to cut these out, but a sharp knife will do. Keep any filo not being worked on under a damp tea towel so that it doesn’t dry out. Line each hole of the muffin tin with three squares of filo. I like to take a square at a time and press it into the hole, each one slightly staggered from the previous so the resulting pastry case edge looks like a star. Make sure to push the pastry down so it is in the ‘corners’ of each muffin hole. Line each hole of the muffin tin with three squares of filo. I like to take a square at a time and press it into the hole, each one slightly staggered from the previous so the resulting pastry case edge looks like a star. Make sure to push the pastry down so it is in the ‘corners’ of each muffin hole. After lining the tin, you should be left with 12 squares of filo. Which you can reserve under a damp tea towel for now. After lining the tin, you should be left with 12 squares of filo. Which you can reserve under a damp tea towel for now. Spray each stack in the tin with a little oil and bake in the oven for five minutes until crisp and pale golden. Then, divide the filling evenly among the cases. Spray each stack in the tin with a little oil and bake in the oven for five minutes until crisp and pale golden. Then, divide the filling evenly among the cases. Next take the remaining squares of filo, scrunch each one up lightly and place one on top of each pie so that it looks like a scrunched-up tissue. Brush them lightly with beaten egg or melted butter. Next take the remaining squares of filo, scrunch each one up lightly and place one on top of each pie so that it looks like a scrunched-up tissue. Brush them lightly with beaten egg or melted butter. Pop in the oven on the heated baking sheet for 8-10 minutes or until the pies are crisp and golden. Pop in the oven on the heated baking sheet for 8-10 minutes or until the pies are crisp and golden. Meanwhile, prepare the yogurt for serving. Gently mix together the yogurt, icing sugar and vanilla seeds or extract in a bowl. Cover and set aside in the fridge until ready to use. Meanwhile, prepare the yogurt for serving. Gently mix together the yogurt, icing sugar and vanilla seeds or extract in a bowl. Cover and set aside in the fridge until ready to use. Once ready, remove the pies from the oven, dust with a little icing sugar and serve with a dollop of the yogurt, if you like. Once ready, remove the pies from the oven, dust with a little icing sugar and serve with a dollop of the yogurt, if you like."
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} | 65664fe3237c964bb1a8976f9d5be39f733679efaa6f702eeda9318917bba848 | Chocolate pistachio fudge recipe
An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatepistachiofu_87639_16x9.jpg If I'm not handing this chocolate fudge straight round at a party or with coffee after dinner, I might keep half in my freezer, and put the other half in a box or two for Christmas presents. Make sure they stay cold, though. 350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped1 x 397g/14oz can condensed milk30g/1oz butterpinch salt150g/5¼oz unsalted pistachios, shells removed 350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped 1 x 397g/14oz can condensed milk 30g/1oz butter pinch salt 150g/5¼oz unsalted pistachios, shells removed Method Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.Add the nuts to the melted chocolate mixture and stir well.Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.Let the fudge cool, then refrigerate until set.Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces. Add the nuts to the melted chocolate mixture and stir well. Add the nuts to the melted chocolate mixture and stir well. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife. Let the fudge cool, then refrigerate until set. Let the fudge cool, then refrigerate until set. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this. Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away. Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolatepistachiofu_87639",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate pistachio fudge recipe",
"content": "An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatepistachiofu_87639_16x9.jpg If I'm not handing this chocolate fudge straight round at a party or with coffee after dinner, I might keep half in my freezer, and put the other half in a box or two for Christmas presents. Make sure they stay cold, though. 350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped1 x 397g/14oz can condensed milk30g/1oz butterpinch salt150g/5¼oz unsalted pistachios, shells removed 350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped 1 x 397g/14oz can condensed milk 30g/1oz butter pinch salt 150g/5¼oz unsalted pistachios, shells removed Method Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.Add the nuts to the melted chocolate mixture and stir well.Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.Let the fudge cool, then refrigerate until set.Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces. Add the nuts to the melted chocolate mixture and stir well. Add the nuts to the melted chocolate mixture and stir well. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife. Let the fudge cool, then refrigerate until set. Let the fudge cool, then refrigerate until set. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this. Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away. Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away."
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} | 018e2d96df6d97b2708c4305cc6f7dd5a65d477c907504b79e7791ea5bb8c250 | Honey nut cornflake ice cream recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornflake_ice_cream_59339_16x9.jpg Making ice cream needn’t be a chore – this family favourite has just three ingredients and is the work of a moment, with no specialist equipment needed. It also works with regular chocolate pops, cornflakes, cinnamon squares and puffed rice cereals, including cocoa-flavoured ones – feel free to experiment with your favourite cereals! 120g/4½oz honey nut cornflakes (or other cereal, see above), plus extra to serve100ml/3½fl oz full-fat coconut milk397g tin condensed milk 120g/4½oz honey nut cornflakes (or other cereal, see above), plus extra to serve 100ml/3½fl oz full-fat coconut milk 397g tin condensed milk Method Tip the cornflakes into a blender, add the coconut milk and condensed milk and blend until smooth. If you don’t have a blender, pop the cornflakes in a freezer bag and bash with a rolling pin or a full water bottle, then tip the pieces into the coconut milk and leave to steep for 2 hours until very soft and soggy. Combine with the condensed milk.Spoon the milky cornflake concoction into ice cube trays and freeze for 2 hours.Once frozen, pop the cubes out into a large mixing bowl and leave to thaw for 5 minutes. Beat with a wooden spoon – this may take some effort, but persevere until it is thick and creamy. Transfer the ice cream to a freezerproof container and return to the freezer.Remove from the freezer 10 minutes before you want to serve it, to allow it to soften, and mix well before serving. Sprinkle with honey nut cornflakes to serve. Tip the cornflakes into a blender, add the coconut milk and condensed milk and blend until smooth. If you don’t have a blender, pop the cornflakes in a freezer bag and bash with a rolling pin or a full water bottle, then tip the pieces into the coconut milk and leave to steep for 2 hours until very soft and soggy. Combine with the condensed milk. Tip the cornflakes into a blender, add the coconut milk and condensed milk and blend until smooth. If you don’t have a blender, pop the cornflakes in a freezer bag and bash with a rolling pin or a full water bottle, then tip the pieces into the coconut milk and leave to steep for 2 hours until very soft and soggy. Combine with the condensed milk. Spoon the milky cornflake concoction into ice cube trays and freeze for 2 hours. Spoon the milky cornflake concoction into ice cube trays and freeze for 2 hours. Once frozen, pop the cubes out into a large mixing bowl and leave to thaw for 5 minutes. Beat with a wooden spoon – this may take some effort, but persevere until it is thick and creamy. Transfer the ice cream to a freezerproof container and return to the freezer. Once frozen, pop the cubes out into a large mixing bowl and leave to thaw for 5 minutes. Beat with a wooden spoon – this may take some effort, but persevere until it is thick and creamy. Transfer the ice cream to a freezerproof container and return to the freezer. Remove from the freezer 10 minutes before you want to serve it, to allow it to soften, and mix well before serving. Sprinkle with honey nut cornflakes to serve. Remove from the freezer 10 minutes before you want to serve it, to allow it to soften, and mix well before serving. Sprinkle with honey nut cornflakes to serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cornflake_ice_cream_59339",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Honey nut cornflake ice cream recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornflake_ice_cream_59339_16x9.jpg Making ice cream needn’t be a chore – this family favourite has just three ingredients and is the work of a moment, with no specialist equipment needed. It also works with regular chocolate pops, cornflakes, cinnamon squares and puffed rice cereals, including cocoa-flavoured ones – feel free to experiment with your favourite cereals! 120g/4½oz honey nut cornflakes (or other cereal, see above), plus extra to serve100ml/3½fl oz full-fat coconut milk397g tin condensed milk 120g/4½oz honey nut cornflakes (or other cereal, see above), plus extra to serve 100ml/3½fl oz full-fat coconut milk 397g tin condensed milk Method Tip the cornflakes into a blender, add the coconut milk and condensed milk and blend until smooth. If you don’t have a blender, pop the cornflakes in a freezer bag and bash with a rolling pin or a full water bottle, then tip the pieces into the coconut milk and leave to steep for 2 hours until very soft and soggy. Combine with the condensed milk.Spoon the milky cornflake concoction into ice cube trays and freeze for 2 hours.Once frozen, pop the cubes out into a large mixing bowl and leave to thaw for 5 minutes. Beat with a wooden spoon – this may take some effort, but persevere until it is thick and creamy. Transfer the ice cream to a freezerproof container and return to the freezer.Remove from the freezer 10 minutes before you want to serve it, to allow it to soften, and mix well before serving. Sprinkle with honey nut cornflakes to serve. Tip the cornflakes into a blender, add the coconut milk and condensed milk and blend until smooth. If you don’t have a blender, pop the cornflakes in a freezer bag and bash with a rolling pin or a full water bottle, then tip the pieces into the coconut milk and leave to steep for 2 hours until very soft and soggy. Combine with the condensed milk. Tip the cornflakes into a blender, add the coconut milk and condensed milk and blend until smooth. If you don’t have a blender, pop the cornflakes in a freezer bag and bash with a rolling pin or a full water bottle, then tip the pieces into the coconut milk and leave to steep for 2 hours until very soft and soggy. Combine with the condensed milk. Spoon the milky cornflake concoction into ice cube trays and freeze for 2 hours. Spoon the milky cornflake concoction into ice cube trays and freeze for 2 hours. Once frozen, pop the cubes out into a large mixing bowl and leave to thaw for 5 minutes. Beat with a wooden spoon – this may take some effort, but persevere until it is thick and creamy. Transfer the ice cream to a freezerproof container and return to the freezer. Once frozen, pop the cubes out into a large mixing bowl and leave to thaw for 5 minutes. Beat with a wooden spoon – this may take some effort, but persevere until it is thick and creamy. Transfer the ice cream to a freezerproof container and return to the freezer. Remove from the freezer 10 minutes before you want to serve it, to allow it to soften, and mix well before serving. Sprinkle with honey nut cornflakes to serve. Remove from the freezer 10 minutes before you want to serve it, to allow it to soften, and mix well before serving. Sprinkle with honey nut cornflakes to serve."
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"$oid": "68bad008eb3bdbfd0cc0075c"
} | c93ac3f4fec98e12d742e13223ae6df4b5f53d58df1b15b2f86177eec7d4b59d | Easy French onion soup recipe
An average of 3.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/french_onion_soup_with_02884_16x9.jpg Classic and delicious – it's Mary's easy French onion soup. Golden-brown, caramelised onions cooked in a rich beef stock are served with cheesy mustard croûtes. 50g/1¾oz butter1 tbsp olive oil6 large white onions, thinly sliced1½ tbsp caster sugar200ml/7fl oz white wine2 litres/3½ pints pint good rich beef stock3 bay leavessprig rosemarysalt and freshly ground black pepper 50g/1¾oz butter 1 tbsp olive oil 6 large white onions, thinly sliced 1½ tbsp caster sugar 200ml/7fl oz white wine 2 litres/3½ pints pint good rich beef stock 3 bay leaves sprig rosemary salt and freshly ground black pepper ½ thin baguetteDijon mustard25g/1oz gruyère cheese, grated ½ thin baguette Dijon mustard 25g/1oz gruyère cheese, grated Method Melt the butter and oil in a deep saucepan. Add the onion and fry over high heat for few minutes. Cover, lower the heat and simmer for about 10 minutes. Remove the lid, sprinkle in the sugar and some salt and pepper, and fry for a few minutes. Cover, and simmer for at least 15 minutes, or until the onion is tender, golden-brown and caramelised.Add the wine and boil for a few minutes, add the stock and the herbs and cook for another 8–10 minutes.To make the croûtes, slice the baguette, toast one side under the grill. Spread the bread side with mustard and top with grated cheese. Grill until just melted.Remove the herbs, check the seasoning and serve in hot bowls with the cheese croûtes on top. Melt the butter and oil in a deep saucepan. Add the onion and fry over high heat for few minutes. Cover, lower the heat and simmer for about 10 minutes. Melt the butter and oil in a deep saucepan. Add the onion and fry over high heat for few minutes. Cover, lower the heat and simmer for about 10 minutes. Remove the lid, sprinkle in the sugar and some salt and pepper, and fry for a few minutes. Cover, and simmer for at least 15 minutes, or until the onion is tender, golden-brown and caramelised. Remove the lid, sprinkle in the sugar and some salt and pepper, and fry for a few minutes. Cover, and simmer for at least 15 minutes, or until the onion is tender, golden-brown and caramelised. Add the wine and boil for a few minutes, add the stock and the herbs and cook for another 8–10 minutes. Add the wine and boil for a few minutes, add the stock and the herbs and cook for another 8–10 minutes. To make the croûtes, slice the baguette, toast one side under the grill. Spread the bread side with mustard and top with grated cheese. Grill until just melted. To make the croûtes, slice the baguette, toast one side under the grill. Spread the bread side with mustard and top with grated cheese. Grill until just melted. Remove the herbs, check the seasoning and serve in hot bowls with the cheese croûtes on top. Remove the herbs, check the seasoning and serve in hot bowls with the cheese croûtes on top. Recipe tips The soup can be made up to 4 days ahead, and it freezes well. The croûtes can be assembled up to 8 hours ahead – simply grill to serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/french_onion_soup_with_02884",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy French onion soup recipe",
"content": "An average of 3.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/french_onion_soup_with_02884_16x9.jpg Classic and delicious – it's Mary's easy French onion soup. Golden-brown, caramelised onions cooked in a rich beef stock are served with cheesy mustard croûtes. 50g/1¾oz butter1 tbsp olive oil6 large white onions, thinly sliced1½ tbsp caster sugar200ml/7fl oz white wine2 litres/3½ pints pint good rich beef stock3 bay leavessprig rosemarysalt and freshly ground black pepper 50g/1¾oz butter 1 tbsp olive oil 6 large white onions, thinly sliced 1½ tbsp caster sugar 200ml/7fl oz white wine 2 litres/3½ pints pint good rich beef stock 3 bay leaves sprig rosemary salt and freshly ground black pepper ½ thin baguetteDijon mustard25g/1oz gruyère cheese, grated ½ thin baguette Dijon mustard 25g/1oz gruyère cheese, grated Method Melt the butter and oil in a deep saucepan. Add the onion and fry over high heat for few minutes. Cover, lower the heat and simmer for about 10 minutes. Remove the lid, sprinkle in the sugar and some salt and pepper, and fry for a few minutes. Cover, and simmer for at least 15 minutes, or until the onion is tender, golden-brown and caramelised.Add the wine and boil for a few minutes, add the stock and the herbs and cook for another 8–10 minutes.To make the croûtes, slice the baguette, toast one side under the grill. Spread the bread side with mustard and top with grated cheese. Grill until just melted.Remove the herbs, check the seasoning and serve in hot bowls with the cheese croûtes on top. Melt the butter and oil in a deep saucepan. Add the onion and fry over high heat for few minutes. Cover, lower the heat and simmer for about 10 minutes. Melt the butter and oil in a deep saucepan. Add the onion and fry over high heat for few minutes. Cover, lower the heat and simmer for about 10 minutes. Remove the lid, sprinkle in the sugar and some salt and pepper, and fry for a few minutes. Cover, and simmer for at least 15 minutes, or until the onion is tender, golden-brown and caramelised. Remove the lid, sprinkle in the sugar and some salt and pepper, and fry for a few minutes. Cover, and simmer for at least 15 minutes, or until the onion is tender, golden-brown and caramelised. Add the wine and boil for a few minutes, add the stock and the herbs and cook for another 8–10 minutes. Add the wine and boil for a few minutes, add the stock and the herbs and cook for another 8–10 minutes. To make the croûtes, slice the baguette, toast one side under the grill. Spread the bread side with mustard and top with grated cheese. Grill until just melted. To make the croûtes, slice the baguette, toast one side under the grill. Spread the bread side with mustard and top with grated cheese. Grill until just melted. Remove the herbs, check the seasoning and serve in hot bowls with the cheese croûtes on top. Remove the herbs, check the seasoning and serve in hot bowls with the cheese croûtes on top. Recipe tips The soup can be made up to 4 days ahead, and it freezes well. The croûtes can be assembled up to 8 hours ahead – simply grill to serve."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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} |
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