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} | bdab4879b67e42370e1eabcab847045dde84428ad77b219dfe9eafa89a29f859 | Strawberry and almond crumble recipe
An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_and_almond_38519_16x9.jpg This is a crumble of dreams. This is nothing short of alchemy: you take the vilest, crunchiest supermarket strawberries, top them with an almondy, buttery rubble, bake and turn them on a cold day into the taste of English summer. Naturally, serve with lashings of cream: I regard this is as obligatory, not optional. For this recipe you will need 1 ovenproof pie dish approximately 21cm/10in diameter x 4cm/2in deep (approx. 1.25 litre/2 pints capacity). 500g/1lb 2oz strawberries, hulled50g/2oz caster sugar25g/1oz ground almonds4 tsp vanilla extract 500g/1lb 2oz strawberries, hulled 50g/2oz caster sugar 25g/1oz ground almonds 4 tsp vanilla extract 110g/4oz plain flour1 tsp baking powder75g/3oz cold butter, diced100g/3½oz flaked almonds75g/3oz demerara sugardouble cream, to serve 110g/4oz plain flour 1 tsp baking powder 75g/3oz cold butter, diced 100g/3½oz flaked almonds 75g/3oz demerara sugar double cream, to serve Method Preheat the oven to 200C/400F/Gas 6. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients.Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a freestanding mixer or food processor). When you’ve finished, it should resemble rough, pale oatmeal. Stir in the flaked almonds and demerara sugar with a fork.Tip the topping over the strawberry filling, covering the strawberries in an even layer and pressing the topping in a little at the edges of the dish. Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled double cream on the table alongside. Preheat the oven to 200C/400F/Gas 6. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients. Preheat the oven to 200C/400F/Gas 6. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients. Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a freestanding mixer or food processor). When you’ve finished, it should resemble rough, pale oatmeal. Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a freestanding mixer or food processor). When you’ve finished, it should resemble rough, pale oatmeal. Stir in the flaked almonds and demerara sugar with a fork. Stir in the flaked almonds and demerara sugar with a fork. Tip the topping over the strawberry filling, covering the strawberries in an even layer and pressing the topping in a little at the edges of the dish. Tip the topping over the strawberry filling, covering the strawberries in an even layer and pressing the topping in a little at the edges of the dish. Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges. Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges. Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled double cream on the table alongside. Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled double cream on the table alongside. Recipe tips The crumble can be assembled one day ahead. Cover with cling film and store in fridge until needed. Bake as directed in the recipe, but allowing an extra 5–10 minutes’ cooking time. Check crumble is piping hot in the centre. Crumble topping can also be made and frozen in resealable plastic bags, for up to 3 months. Sprinkle the topping direct from the freezer over the fruit, breaking up large lumps with your hands. Alternatively, the assembled but unbaked crumble can be frozen, wrapped in a double layer of cling film and aluminium foil, for up to 3 months. Defrost for 24 hours in the fridge and bake as above. | {
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"title": "Strawberry and almond crumble recipe",
"content": "An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_and_almond_38519_16x9.jpg This is a crumble of dreams. This is nothing short of alchemy: you take the vilest, crunchiest supermarket strawberries, top them with an almondy, buttery rubble, bake and turn them on a cold day into the taste of English summer. Naturally, serve with lashings of cream: I regard this is as obligatory, not optional. For this recipe you will need 1 ovenproof pie dish approximately 21cm/10in diameter x 4cm/2in deep (approx. 1.25 litre/2 pints capacity). 500g/1lb 2oz strawberries, hulled50g/2oz caster sugar25g/1oz ground almonds4 tsp vanilla extract 500g/1lb 2oz strawberries, hulled 50g/2oz caster sugar 25g/1oz ground almonds 4 tsp vanilla extract 110g/4oz plain flour1 tsp baking powder75g/3oz cold butter, diced100g/3½oz flaked almonds75g/3oz demerara sugardouble cream, to serve 110g/4oz plain flour 1 tsp baking powder 75g/3oz cold butter, diced 100g/3½oz flaked almonds 75g/3oz demerara sugar double cream, to serve Method Preheat the oven to 200C/400F/Gas 6. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients.Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a freestanding mixer or food processor). When you’ve finished, it should resemble rough, pale oatmeal. Stir in the flaked almonds and demerara sugar with a fork.Tip the topping over the strawberry filling, covering the strawberries in an even layer and pressing the topping in a little at the edges of the dish. Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled double cream on the table alongside. Preheat the oven to 200C/400F/Gas 6. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients. Preheat the oven to 200C/400F/Gas 6. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients. Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a freestanding mixer or food processor). When you’ve finished, it should resemble rough, pale oatmeal. Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a freestanding mixer or food processor). When you’ve finished, it should resemble rough, pale oatmeal. Stir in the flaked almonds and demerara sugar with a fork. Stir in the flaked almonds and demerara sugar with a fork. Tip the topping over the strawberry filling, covering the strawberries in an even layer and pressing the topping in a little at the edges of the dish. Tip the topping over the strawberry filling, covering the strawberries in an even layer and pressing the topping in a little at the edges of the dish. Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges. Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges. Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled double cream on the table alongside. Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled double cream on the table alongside. Recipe tips The crumble can be assembled one day ahead. Cover with cling film and store in fridge until needed. Bake as directed in the recipe, but allowing an extra 5–10 minutes’ cooking time. Check crumble is piping hot in the centre. Crumble topping can also be made and frozen in resealable plastic bags, for up to 3 months. Sprinkle the topping direct from the freezer over the fruit, breaking up large lumps with your hands. Alternatively, the assembled but unbaked crumble can be frozen, wrapped in a double layer of cling film and aluminium foil, for up to 3 months. Defrost for 24 hours in the fridge and bake as above."
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} | e8641cf2faa1990687f17a3bc8458dbe1e929768e006a3fa75a255562a783b4f | Pumpkin celebration cake recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkin_celebration_cake_47586_16x9.jpg Need a colourful cake for a party? Nadiya has got it covered with this simple pumpkin cake. 525ml/18fl oz vegetable oil525g/1lb 3oz soft light brown sugar9 large free-range eggs, beaten420g/15oz pumpkin (or butternut squash), grated300g/10½oz raisins3 oranges, finely grated zest only1 tsp bicarbonate of soda or 3 tsp baking powder4 tsp mixed ground spices (such as cinnamon, star anise, cardamom and nutmeg)525g/1lb 3oz self-raising flour 525ml/18fl oz vegetable oil 525g/1lb 3oz soft light brown sugar 9 large free-range eggs, beaten 420g/15oz pumpkin (or butternut squash), grated 300g/10½oz raisins 3 oranges, finely grated zest only 1 tsp bicarbonate of soda or 3 tsp baking powder 4 tsp mixed ground spices (such as cinnamon, star anise, cardamom and nutmeg) 525g/1lb 3oz self-raising flour 450g/1lb butter, softened, plus extra for greasing900g/2lb icing sugar, siftedorange and yellow edible marigolds (or other bright edible flowers), to decorate 450g/1lb butter, softened, plus extra for greasing 900g/2lb icing sugar, sifted orange and yellow edible marigolds (or other bright edible flowers), to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three loose-bottomed round tins, 20cm/8in, 18cm/7in and 15cm/6in in diameter.Mix together the oil and sugar until combined. Slowly mix in the eggs. Add the pumpkin, raisins and orange zest and mix well. Sieve together the bicarbonate of soda, spices and flour. Gradually add this mixture to the pumpkin mixture until fully incorporated. Pour into the prepared tins until they are a little over halfway up.Bake in the centre of the oven. The 15cm/6in cake should take 25 minutes, the 18cm/7in cake should take 35 minutes and 20cm/8in should take 45 minutes. Test if each cake is cooked by checking if a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool. For the icing, whisk together the butter and icing sugar until combined. Once the cakes have cooled, cover the cakes with the icing. Stack the cakes and decorate with flowers. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three loose-bottomed round tins, 20cm/8in, 18cm/7in and 15cm/6in in diameter. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three loose-bottomed round tins, 20cm/8in, 18cm/7in and 15cm/6in in diameter. Mix together the oil and sugar until combined. Slowly mix in the eggs. Add the pumpkin, raisins and orange zest and mix well. Mix together the oil and sugar until combined. Slowly mix in the eggs. Add the pumpkin, raisins and orange zest and mix well. Sieve together the bicarbonate of soda, spices and flour. Gradually add this mixture to the pumpkin mixture until fully incorporated. Pour into the prepared tins until they are a little over halfway up. Sieve together the bicarbonate of soda, spices and flour. Gradually add this mixture to the pumpkin mixture until fully incorporated. Pour into the prepared tins until they are a little over halfway up. Bake in the centre of the oven. The 15cm/6in cake should take 25 minutes, the 18cm/7in cake should take 35 minutes and 20cm/8in should take 45 minutes. Test if each cake is cooked by checking if a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool. Bake in the centre of the oven. The 15cm/6in cake should take 25 minutes, the 18cm/7in cake should take 35 minutes and 20cm/8in should take 45 minutes. Test if each cake is cooked by checking if a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool. For the icing, whisk together the butter and icing sugar until combined. For the icing, whisk together the butter and icing sugar until combined. Once the cakes have cooled, cover the cakes with the icing. Stack the cakes and decorate with flowers. Once the cakes have cooled, cover the cakes with the icing. Stack the cakes and decorate with flowers. Recipe tips To make one 21cm/8.5in cake, halve all of the ingredients and use 5 medium eggs. You may need to increase the cooking time to 50 minutes. | {
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"title": "Pumpkin celebration cake recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkin_celebration_cake_47586_16x9.jpg Need a colourful cake for a party? Nadiya has got it covered with this simple pumpkin cake. 525ml/18fl oz vegetable oil525g/1lb 3oz soft light brown sugar9 large free-range eggs, beaten420g/15oz pumpkin (or butternut squash), grated300g/10½oz raisins3 oranges, finely grated zest only1 tsp bicarbonate of soda or 3 tsp baking powder4 tsp mixed ground spices (such as cinnamon, star anise, cardamom and nutmeg)525g/1lb 3oz self-raising flour 525ml/18fl oz vegetable oil 525g/1lb 3oz soft light brown sugar 9 large free-range eggs, beaten 420g/15oz pumpkin (or butternut squash), grated 300g/10½oz raisins 3 oranges, finely grated zest only 1 tsp bicarbonate of soda or 3 tsp baking powder 4 tsp mixed ground spices (such as cinnamon, star anise, cardamom and nutmeg) 525g/1lb 3oz self-raising flour 450g/1lb butter, softened, plus extra for greasing900g/2lb icing sugar, siftedorange and yellow edible marigolds (or other bright edible flowers), to decorate 450g/1lb butter, softened, plus extra for greasing 900g/2lb icing sugar, sifted orange and yellow edible marigolds (or other bright edible flowers), to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three loose-bottomed round tins, 20cm/8in, 18cm/7in and 15cm/6in in diameter.Mix together the oil and sugar until combined. Slowly mix in the eggs. Add the pumpkin, raisins and orange zest and mix well. Sieve together the bicarbonate of soda, spices and flour. Gradually add this mixture to the pumpkin mixture until fully incorporated. Pour into the prepared tins until they are a little over halfway up.Bake in the centre of the oven. The 15cm/6in cake should take 25 minutes, the 18cm/7in cake should take 35 minutes and 20cm/8in should take 45 minutes. Test if each cake is cooked by checking if a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool. For the icing, whisk together the butter and icing sugar until combined. Once the cakes have cooled, cover the cakes with the icing. Stack the cakes and decorate with flowers. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three loose-bottomed round tins, 20cm/8in, 18cm/7in and 15cm/6in in diameter. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three loose-bottomed round tins, 20cm/8in, 18cm/7in and 15cm/6in in diameter. Mix together the oil and sugar until combined. Slowly mix in the eggs. Add the pumpkin, raisins and orange zest and mix well. Mix together the oil and sugar until combined. Slowly mix in the eggs. Add the pumpkin, raisins and orange zest and mix well. Sieve together the bicarbonate of soda, spices and flour. Gradually add this mixture to the pumpkin mixture until fully incorporated. Pour into the prepared tins until they are a little over halfway up. Sieve together the bicarbonate of soda, spices and flour. Gradually add this mixture to the pumpkin mixture until fully incorporated. Pour into the prepared tins until they are a little over halfway up. Bake in the centre of the oven. The 15cm/6in cake should take 25 minutes, the 18cm/7in cake should take 35 minutes and 20cm/8in should take 45 minutes. Test if each cake is cooked by checking if a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool. Bake in the centre of the oven. The 15cm/6in cake should take 25 minutes, the 18cm/7in cake should take 35 minutes and 20cm/8in should take 45 minutes. Test if each cake is cooked by checking if a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool. For the icing, whisk together the butter and icing sugar until combined. For the icing, whisk together the butter and icing sugar until combined. Once the cakes have cooled, cover the cakes with the icing. Stack the cakes and decorate with flowers. Once the cakes have cooled, cover the cakes with the icing. Stack the cakes and decorate with flowers. Recipe tips To make one 21cm/8.5in cake, halve all of the ingredients and use 5 medium eggs. You may need to increase the cooking time to 50 minutes."
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} | 030da84a942d5085e8f1f45f7f78660d18d4b2b7176c7135033749907ebf54f1 | Sweet scones with coconut cream recipe
Sweet scones with coconut cream and pink peppercorn pineapple jam An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_scones_with_89116_16x9.jpg There are many opinions about how to serve scones, but when you love a scone, who cares how you eat it? To prove my point, I’ve gone for a re-invention of the classic, with whipped coconut cream instead of clotted cream and fragrant pineapple jam instead of strawberry. 280g/10oz tinned crushed pineapple, drained280g/10oz jam sugar9 dried lime leaves, crushed2 tsp pink peppercorns, crushed 280g/10oz tinned crushed pineapple, drained 280g/10oz jam sugar 9 dried lime leaves, crushed 2 tsp pink peppercorns, crushed 350g/12oz self-raising flour, plus extra for dusting3 tbsp caster sugar½ tsp baking powder½ tsp salt85g/3oz unsalted butter, chilled and cubed185ml/6fl oz whole milk, plus extra for glazing 350g/12oz self-raising flour, plus extra for dusting 3 tbsp caster sugar ½ tsp baking powder ½ tsp salt 85g/3oz unsalted butter, chilled and cubed 185ml/6fl oz whole milk, plus extra for glazing 400g tin coconut milk, refrigerated1 tsp vanilla bean paste1 tbsp icing sugar 400g tin coconut milk, refrigerated 1 tsp vanilla bean paste 1 tbsp icing sugar Method Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.To make the jam, put all the ingredients in a large saucepan over a high heat. Bring to the boil, then reduce to a simmer for 15–20 minutes, until it reaches 105C – you can test it with a sugar thermometer or place a plate in the freezer in advance. Place a drop of the jam on the cold plate and leave for a few seconds, then push it with your finger and if it wrinkles the jam is ready. Transfer to a bowl to cool completely.To make the scones, put the flour, sugar, baking powder and salt into a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Mix with a palette knife, then gently bring the dough together using your hands.Turn the dough out on to a lightly dusted surface and roll out to a 15cm/6in square. Then cut into 5cm/2in squares. Place on lined the baking tray, brush the tops with milk and bake on the middle shelf for 12–15 minutes. Leave to cool completely on a wire rack.For the coconut cream, scoop out the solidified cream on top of the tin and place in a bowl, discarding the liquid underneath. Whisk the vanilla bean paste and icing sugar into the cream.Split the scones and enjoy with cream and jam, or jam and cream, in whichever order you prefer. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. To make the jam, put all the ingredients in a large saucepan over a high heat. Bring to the boil, then reduce to a simmer for 15–20 minutes, until it reaches 105C – you can test it with a sugar thermometer or place a plate in the freezer in advance. Place a drop of the jam on the cold plate and leave for a few seconds, then push it with your finger and if it wrinkles the jam is ready. Transfer to a bowl to cool completely. To make the jam, put all the ingredients in a large saucepan over a high heat. Bring to the boil, then reduce to a simmer for 15–20 minutes, until it reaches 105C – you can test it with a sugar thermometer or place a plate in the freezer in advance. Place a drop of the jam on the cold plate and leave for a few seconds, then push it with your finger and if it wrinkles the jam is ready. Transfer to a bowl to cool completely. To make the scones, put the flour, sugar, baking powder and salt into a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Mix with a palette knife, then gently bring the dough together using your hands. To make the scones, put the flour, sugar, baking powder and salt into a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Mix with a palette knife, then gently bring the dough together using your hands. Turn the dough out on to a lightly dusted surface and roll out to a 15cm/6in square. Then cut into 5cm/2in squares. Place on lined the baking tray, brush the tops with milk and bake on the middle shelf for 12–15 minutes. Leave to cool completely on a wire rack. Turn the dough out on to a lightly dusted surface and roll out to a 15cm/6in square. Then cut into 5cm/2in squares. Place on lined the baking tray, brush the tops with milk and bake on the middle shelf for 12–15 minutes. Leave to cool completely on a wire rack. For the coconut cream, scoop out the solidified cream on top of the tin and place in a bowl, discarding the liquid underneath. Whisk the vanilla bean paste and icing sugar into the cream. For the coconut cream, scoop out the solidified cream on top of the tin and place in a bowl, discarding the liquid underneath. Whisk the vanilla bean paste and icing sugar into the cream. Split the scones and enjoy with cream and jam, or jam and cream, in whichever order you prefer. Split the scones and enjoy with cream and jam, or jam and cream, in whichever order you prefer. | {
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"content": "Sweet scones with coconut cream and pink peppercorn pineapple jam An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_scones_with_89116_16x9.jpg There are many opinions about how to serve scones, but when you love a scone, who cares how you eat it? To prove my point, I’ve gone for a re-invention of the classic, with whipped coconut cream instead of clotted cream and fragrant pineapple jam instead of strawberry. 280g/10oz tinned crushed pineapple, drained280g/10oz jam sugar9 dried lime leaves, crushed2 tsp pink peppercorns, crushed 280g/10oz tinned crushed pineapple, drained 280g/10oz jam sugar 9 dried lime leaves, crushed 2 tsp pink peppercorns, crushed 350g/12oz self-raising flour, plus extra for dusting3 tbsp caster sugar½ tsp baking powder½ tsp salt85g/3oz unsalted butter, chilled and cubed185ml/6fl oz whole milk, plus extra for glazing 350g/12oz self-raising flour, plus extra for dusting 3 tbsp caster sugar ½ tsp baking powder ½ tsp salt 85g/3oz unsalted butter, chilled and cubed 185ml/6fl oz whole milk, plus extra for glazing 400g tin coconut milk, refrigerated1 tsp vanilla bean paste1 tbsp icing sugar 400g tin coconut milk, refrigerated 1 tsp vanilla bean paste 1 tbsp icing sugar Method Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.To make the jam, put all the ingredients in a large saucepan over a high heat. Bring to the boil, then reduce to a simmer for 15–20 minutes, until it reaches 105C – you can test it with a sugar thermometer or place a plate in the freezer in advance. Place a drop of the jam on the cold plate and leave for a few seconds, then push it with your finger and if it wrinkles the jam is ready. Transfer to a bowl to cool completely.To make the scones, put the flour, sugar, baking powder and salt into a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Mix with a palette knife, then gently bring the dough together using your hands.Turn the dough out on to a lightly dusted surface and roll out to a 15cm/6in square. Then cut into 5cm/2in squares. Place on lined the baking tray, brush the tops with milk and bake on the middle shelf for 12–15 minutes. Leave to cool completely on a wire rack.For the coconut cream, scoop out the solidified cream on top of the tin and place in a bowl, discarding the liquid underneath. Whisk the vanilla bean paste and icing sugar into the cream.Split the scones and enjoy with cream and jam, or jam and cream, in whichever order you prefer. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. To make the jam, put all the ingredients in a large saucepan over a high heat. Bring to the boil, then reduce to a simmer for 15–20 minutes, until it reaches 105C – you can test it with a sugar thermometer or place a plate in the freezer in advance. Place a drop of the jam on the cold plate and leave for a few seconds, then push it with your finger and if it wrinkles the jam is ready. Transfer to a bowl to cool completely. To make the jam, put all the ingredients in a large saucepan over a high heat. Bring to the boil, then reduce to a simmer for 15–20 minutes, until it reaches 105C – you can test it with a sugar thermometer or place a plate in the freezer in advance. Place a drop of the jam on the cold plate and leave for a few seconds, then push it with your finger and if it wrinkles the jam is ready. Transfer to a bowl to cool completely. To make the scones, put the flour, sugar, baking powder and salt into a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Mix with a palette knife, then gently bring the dough together using your hands. To make the scones, put the flour, sugar, baking powder and salt into a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Mix with a palette knife, then gently bring the dough together using your hands. Turn the dough out on to a lightly dusted surface and roll out to a 15cm/6in square. Then cut into 5cm/2in squares. Place on lined the baking tray, brush the tops with milk and bake on the middle shelf for 12–15 minutes. Leave to cool completely on a wire rack. Turn the dough out on to a lightly dusted surface and roll out to a 15cm/6in square. Then cut into 5cm/2in squares. Place on lined the baking tray, brush the tops with milk and bake on the middle shelf for 12–15 minutes. Leave to cool completely on a wire rack. For the coconut cream, scoop out the solidified cream on top of the tin and place in a bowl, discarding the liquid underneath. Whisk the vanilla bean paste and icing sugar into the cream. For the coconut cream, scoop out the solidified cream on top of the tin and place in a bowl, discarding the liquid underneath. Whisk the vanilla bean paste and icing sugar into the cream. Split the scones and enjoy with cream and jam, or jam and cream, in whichever order you prefer. Split the scones and enjoy with cream and jam, or jam and cream, in whichever order you prefer."
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} | cbf11721cbd527cf37439ba3aa617c620606de8d1c638c062a2102f3ac0b2634 | 3 stir-fry sauces recipe
An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/3_stir-fry_sauces_52376_16x9.jpg Mix together the sauces you already have in the cupboard and get delicious results. Here we show you how to make a cheat's teriyaki sauce, an easy sweet and sour sauce, and a quick satay sauce. You’ll never buy ready-made stir-fry sauce again. 2 tbsp dark soy sauce or tamari2 tsp runny honey 2 tbsp dark soy sauce or tamari 2 tsp runny honey 2 tsp cornflour2 tbsp tomato ketchup2 tsp runny honey1 tsp vinegar 2 tsp cornflour 2 tbsp tomato ketchup 2 tsp runny honey 1 tsp vinegar 3 tbsp peanut butter2 tbsp sweet chilli dipping sauce1 tbsp dark soy sauce or tamari 3 tbsp peanut butter 2 tbsp sweet chilli dipping sauce 1 tbsp dark soy sauce or tamari Method To make the cheat’s teriyaki sauce, mix together the soy sauce and honey in a small bowl. Use as a dip or in a stir-fry. To make the easy sweet and sour sauce, mix the cornflour with 2 tablespoons of water in a small bowl. Add the ketchup, honey and vinegar and mix well. Use as a dip or in a stir-fry. To make the quick satay sauce, put all the ingredients in a small saucepan with 100ml/3½fl oz of water and warm over a low heat for 30 seconds. Use as a dip or in a stir-fry. To make the cheat’s teriyaki sauce, mix together the soy sauce and honey in a small bowl. Use as a dip or in a stir-fry. To make the cheat’s teriyaki sauce, mix together the soy sauce and honey in a small bowl. Use as a dip or in a stir-fry. To make the easy sweet and sour sauce, mix the cornflour with 2 tablespoons of water in a small bowl. Add the ketchup, honey and vinegar and mix well. Use as a dip or in a stir-fry. To make the easy sweet and sour sauce, mix the cornflour with 2 tablespoons of water in a small bowl. Add the ketchup, honey and vinegar and mix well. Use as a dip or in a stir-fry. To make the quick satay sauce, put all the ingredients in a small saucepan with 100ml/3½fl oz of water and warm over a low heat for 30 seconds. Use as a dip or in a stir-fry. To make the quick satay sauce, put all the ingredients in a small saucepan with 100ml/3½fl oz of water and warm over a low heat for 30 seconds. Use as a dip or in a stir-fry. | {
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"title": "3 stir-fry sauces recipe",
"content": "An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/3_stir-fry_sauces_52376_16x9.jpg Mix together the sauces you already have in the cupboard and get delicious results. Here we show you how to make a cheat's teriyaki sauce, an easy sweet and sour sauce, and a quick satay sauce. You’ll never buy ready-made stir-fry sauce again. 2 tbsp dark soy sauce or tamari2 tsp runny honey 2 tbsp dark soy sauce or tamari 2 tsp runny honey 2 tsp cornflour2 tbsp tomato ketchup2 tsp runny honey1 tsp vinegar 2 tsp cornflour 2 tbsp tomato ketchup 2 tsp runny honey 1 tsp vinegar 3 tbsp peanut butter2 tbsp sweet chilli dipping sauce1 tbsp dark soy sauce or tamari 3 tbsp peanut butter 2 tbsp sweet chilli dipping sauce 1 tbsp dark soy sauce or tamari Method To make the cheat’s teriyaki sauce, mix together the soy sauce and honey in a small bowl. Use as a dip or in a stir-fry. To make the easy sweet and sour sauce, mix the cornflour with 2 tablespoons of water in a small bowl. Add the ketchup, honey and vinegar and mix well. Use as a dip or in a stir-fry. To make the quick satay sauce, put all the ingredients in a small saucepan with 100ml/3½fl oz of water and warm over a low heat for 30 seconds. Use as a dip or in a stir-fry. To make the cheat’s teriyaki sauce, mix together the soy sauce and honey in a small bowl. Use as a dip or in a stir-fry. To make the cheat’s teriyaki sauce, mix together the soy sauce and honey in a small bowl. Use as a dip or in a stir-fry. To make the easy sweet and sour sauce, mix the cornflour with 2 tablespoons of water in a small bowl. Add the ketchup, honey and vinegar and mix well. Use as a dip or in a stir-fry. To make the easy sweet and sour sauce, mix the cornflour with 2 tablespoons of water in a small bowl. Add the ketchup, honey and vinegar and mix well. Use as a dip or in a stir-fry. To make the quick satay sauce, put all the ingredients in a small saucepan with 100ml/3½fl oz of water and warm over a low heat for 30 seconds. Use as a dip or in a stir-fry. To make the quick satay sauce, put all the ingredients in a small saucepan with 100ml/3½fl oz of water and warm over a low heat for 30 seconds. Use as a dip or in a stir-fry."
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} | 1ec810731fc31c0f3d1ea5cbc972f326a1866a884aa7e5f1e9b5c4514dd7c75d | Pineapple upside-down cake recipe
An average of 4.4 out of 5 stars from 87 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pineapple_upside-down_75534_16x9.jpg Pineapple upside down cake is a retro favourite that's stood the test of time for good reason. Moist, tangy and easy to make, it's a great make-ahead dessert served with ice cream or custard. 425g tin pineapple rings in juice (drained weight 250g)4 tbsp soft light brown sugar235g/8oz unsalted butter, softened, plus extra for greasing175g/6oz caster sugar3 free-range eggs, beaten½ tsp vanilla bean paste175g/6oz self-raising flour1 tsp baking powderpinch of salt2 tbsp milk 425g tin pineapple rings in juice (drained weight 250g) 4 tbsp soft light brown sugar 235g/8oz unsalted butter, softened, plus extra for greasing 175g/6oz caster sugar 3 free-range eggs, beaten ½ tsp vanilla bean paste 175g/6oz self-raising flour 1 tsp baking powder pinch of salt 2 tbsp milk Method Preheat the oven to 180C/170C Fan/Gas 4. Butter the sides of a deep 20cm/8in cake tin.Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g/2oz of the butter in a small frying pan and melt over a medium heat. Spoon into the prepared cake tin. Cut seven of the pineapple rings in half to make semi-circles and arrange around the tin – you may only need six of the rings depending on how tightly you pack the slices. Place the remaining whole ring in the middle of the tin.Cream the remaining 175g/6oz butter and the caster sugar together until pale and light. Gradually add the eggs, mixing well between each addition. Add the vanilla and mix again.Sift the flour, baking powder and salt into the bowl, add the milk and fold together until smooth. Carefully spoon over the pineapple slices and spread level.Bake for 30 minutes, or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean.Leave the cake to cool in the tin for 1 minute and then carefully turn out onto a serving plate and leave to cool. This cake is best served slightly warm or at room temperature, with vanilla ice cream, lightly whipped cream or custard. Preheat the oven to 180C/170C Fan/Gas 4. Butter the sides of a deep 20cm/8in cake tin. Preheat the oven to 180C/170C Fan/Gas 4. Butter the sides of a deep 20cm/8in cake tin. Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g/2oz of the butter in a small frying pan and melt over a medium heat. Spoon into the prepared cake tin. Cut seven of the pineapple rings in half to make semi-circles and arrange around the tin – you may only need six of the rings depending on how tightly you pack the slices. Place the remaining whole ring in the middle of the tin. Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g/2oz of the butter in a small frying pan and melt over a medium heat. Spoon into the prepared cake tin. Cut seven of the pineapple rings in half to make semi-circles and arrange around the tin – you may only need six of the rings depending on how tightly you pack the slices. Place the remaining whole ring in the middle of the tin. Cream the remaining 175g/6oz butter and the caster sugar together until pale and light. Gradually add the eggs, mixing well between each addition. Add the vanilla and mix again. Cream the remaining 175g/6oz butter and the caster sugar together until pale and light. Gradually add the eggs, mixing well between each addition. Add the vanilla and mix again. Sift the flour, baking powder and salt into the bowl, add the milk and fold together until smooth. Carefully spoon over the pineapple slices and spread level. Sift the flour, baking powder and salt into the bowl, add the milk and fold together until smooth. Carefully spoon over the pineapple slices and spread level. Bake for 30 minutes, or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean. Bake for 30 minutes, or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for 1 minute and then carefully turn out onto a serving plate and leave to cool. This cake is best served slightly warm or at room temperature, with vanilla ice cream, lightly whipped cream or custard. Leave the cake to cool in the tin for 1 minute and then carefully turn out onto a serving plate and leave to cool. This cake is best served slightly warm or at room temperature, with vanilla ice cream, lightly whipped cream or custard. | {
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"title": "Pineapple upside-down cake recipe",
"content": "An average of 4.4 out of 5 stars from 87 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pineapple_upside-down_75534_16x9.jpg Pineapple upside down cake is a retro favourite that's stood the test of time for good reason. Moist, tangy and easy to make, it's a great make-ahead dessert served with ice cream or custard. 425g tin pineapple rings in juice (drained weight 250g)4 tbsp soft light brown sugar235g/8oz unsalted butter, softened, plus extra for greasing175g/6oz caster sugar3 free-range eggs, beaten½ tsp vanilla bean paste175g/6oz self-raising flour1 tsp baking powderpinch of salt2 tbsp milk 425g tin pineapple rings in juice (drained weight 250g) 4 tbsp soft light brown sugar 235g/8oz unsalted butter, softened, plus extra for greasing 175g/6oz caster sugar 3 free-range eggs, beaten ½ tsp vanilla bean paste 175g/6oz self-raising flour 1 tsp baking powder pinch of salt 2 tbsp milk Method Preheat the oven to 180C/170C Fan/Gas 4. Butter the sides of a deep 20cm/8in cake tin.Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g/2oz of the butter in a small frying pan and melt over a medium heat. Spoon into the prepared cake tin. Cut seven of the pineapple rings in half to make semi-circles and arrange around the tin – you may only need six of the rings depending on how tightly you pack the slices. Place the remaining whole ring in the middle of the tin.Cream the remaining 175g/6oz butter and the caster sugar together until pale and light. Gradually add the eggs, mixing well between each addition. Add the vanilla and mix again.Sift the flour, baking powder and salt into the bowl, add the milk and fold together until smooth. Carefully spoon over the pineapple slices and spread level.Bake for 30 minutes, or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean.Leave the cake to cool in the tin for 1 minute and then carefully turn out onto a serving plate and leave to cool. This cake is best served slightly warm or at room temperature, with vanilla ice cream, lightly whipped cream or custard. Preheat the oven to 180C/170C Fan/Gas 4. Butter the sides of a deep 20cm/8in cake tin. Preheat the oven to 180C/170C Fan/Gas 4. Butter the sides of a deep 20cm/8in cake tin. Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g/2oz of the butter in a small frying pan and melt over a medium heat. Spoon into the prepared cake tin. Cut seven of the pineapple rings in half to make semi-circles and arrange around the tin – you may only need six of the rings depending on how tightly you pack the slices. Place the remaining whole ring in the middle of the tin. Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g/2oz of the butter in a small frying pan and melt over a medium heat. Spoon into the prepared cake tin. Cut seven of the pineapple rings in half to make semi-circles and arrange around the tin – you may only need six of the rings depending on how tightly you pack the slices. Place the remaining whole ring in the middle of the tin. Cream the remaining 175g/6oz butter and the caster sugar together until pale and light. Gradually add the eggs, mixing well between each addition. Add the vanilla and mix again. Cream the remaining 175g/6oz butter and the caster sugar together until pale and light. Gradually add the eggs, mixing well between each addition. Add the vanilla and mix again. Sift the flour, baking powder and salt into the bowl, add the milk and fold together until smooth. Carefully spoon over the pineapple slices and spread level. Sift the flour, baking powder and salt into the bowl, add the milk and fold together until smooth. Carefully spoon over the pineapple slices and spread level. Bake for 30 minutes, or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean. Bake for 30 minutes, or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for 1 minute and then carefully turn out onto a serving plate and leave to cool. This cake is best served slightly warm or at room temperature, with vanilla ice cream, lightly whipped cream or custard. Leave the cake to cool in the tin for 1 minute and then carefully turn out onto a serving plate and leave to cool. This cake is best served slightly warm or at room temperature, with vanilla ice cream, lightly whipped cream or custard."
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} | 57962c77c4108f975642c687c783b03397f0c1e1fd8522e69b6148feacc9d34b | Spiced Christmas cake recipe
Put all the fruit into a large bowl, along with the cashew nuts and citrus zest. Pour over the white port (or rum). Leave to stand overnight, or at least for a few hours.When you are ready to make the cake, line a deep 20cm/8in round tin or a 18cm/7in square tin with baking parchment. Tie a double layer of baking parchment around the outside of the tin, making sure it is at least 10cm/4cm higher than the top of the tin. Preheat the oven to 170C/150C Fan/Gas 3.Cream together the butter and sugar in a large bowl until very pale, aerated and fluffy.Put the flour, ground almonds, cinnamon, cardamom, mace (or nutmeg), allspice and cloves in a separate bowl together with a pinch of salt, and mix lightly to get rid of any lumps. Add the eggs to the butter and sugar, one at a time and sprinkle over a tablespoon of the dry ingredients. Mix in, then repeat with the remaining eggs, finally adding the rest of the flour and stirring thoroughly. Add the reserved soaked fruit and the rosewater or orange blossom water. Mix thoroughly again. Scrape the mixture into the prepared tin and smooth over with a palette knife.Bake in the oven for an hour, then turn the temperature down to 150C/130C Fan/Gas 2, then bake for a further two hours. To check the cake is done, insert a skewer into the centre – it should come out clean when the cake is done. Leave to cool in the tin for around 10 minutes, then put on a cooling rack.When completely cool, decorate the cake.If the cake isn’t completely flat, trim the top, then turn it upside down. Roll out the marzipan to around 1cm/½in thick and cut so it that it will sit on the cake. Put the marzipan on a baking tray and put under the grill for a minute or two, until toasted in places. Alternatively use a blow torch once the marzipan is on the cake. Melt the apricot jam and spread on the cake. Transfer the grilled marzipan to the cake. For the decorations, slice the orange into 2mm/1/16 in slices and pat away excess moisture with kitchen paper. Preheat the oven to 150C/130C Fan/Gas 2 and line the baking tray with baking parchment or non-stick lining. Sprinkle the orange slices with the icing sugar. Put in the oven for around an hour to an hour and a half, checking regularly after around 50 minutes, until the oranges have dried out a little and started to brown. Leave cool completely.For the leaves and rosemary sprigs, lightly whisk the egg whites in a bowl. Immerse the rosemary in the egg white, then remove and shake off the excess. Pour the caster sugar over a plate, then lay the rosemary sprigs in it. Spoon the caster sugar over the top, then shake off again, gently this time, to remove any excess. Lay on a tray. Brush the leaves with the egg white and again, drop onto the caster sugar and cover completely, shake off the caster sugar. Leave to dry for around an hour.Lightly spray the spices with edible gold spray or dust with edible gold dust (this way you can still use them afterwards). Arrange the leaves, spices, orange slices and rose petals over the top of the cake, in a wreath. Leave the sides of the cake bare, or cover with a ribbon. Put all the fruit into a large bowl, along with the cashew nuts and citrus zest. Pour over the white port (or rum). Leave to stand overnight, or at least for a few hours. Put all the fruit into a large bowl, along with the cashew nuts and citrus zest. Pour over the white port (or rum). Leave to stand overnight, or at least for a few hours. When you are ready to make the cake, line a deep 20cm/8in round tin or a 18cm/7in square tin with baking parchment. Tie a double layer of baking parchment around the outside of the tin, making sure it is at least 10cm/4cm higher than the top of the tin. Preheat the oven to 170C/150C Fan/Gas 3. When you are ready to make the cake, line a deep 20cm/8in round tin or a 18cm/7in square tin with baking parchment. Tie a double layer of baking parchment around the outside of the tin, making sure it is at least 10cm/4cm higher than the top of the tin. Preheat the oven to 170C/150C Fan/Gas 3. Cream together the butter and sugar in a large bowl until very pale, aerated and fluffy. Cream together the butter and sugar in a large bowl until very pale, aerated and fluffy. Put the flour, ground almonds, cinnamon, cardamom, mace (or nutmeg), allspice and cloves in a separate bowl together with a pinch of salt, and mix lightly to get rid of any lumps. Put the flour, ground almonds, cinnamon, cardamom, mace (or nutmeg), allspice and cloves in a separate bowl together with a pinch of salt, and mix lightly to get rid of any lumps. Add the eggs to the butter and sugar, one at a time and sprinkle over a tablespoon of the dry ingredients. Mix in, then repeat with the remaining eggs, finally adding the rest of the flour and stirring thoroughly. Add the eggs to the butter and sugar, one at a time and sprinkle over a tablespoon of the dry ingredients. Mix in, then repeat with the remaining eggs, finally adding the rest of the flour and stirring thoroughly. Add the reserved soaked fruit and the rosewater or orange blossom water. Mix thoroughly again. Scrape the mixture into the prepared tin and smooth over with a palette knife. Add the reserved soaked fruit and the rosewater or orange blossom water. Mix thoroughly again. Scrape the mixture into the prepared tin and smooth over with a palette knife. Bake in the oven for an hour, then turn the temperature down to 150C/130C Fan/Gas 2, then bake for a further two hours. To check the cake is done, insert a skewer into the centre – it should come out clean when the cake is done. Leave to cool in the tin for around 10 minutes, then put on a cooling rack. Bake in the oven for an hour, then turn the temperature down to 150C/130C Fan/Gas 2, then bake for a further two hours. To check the cake is done, insert a skewer into the centre – it should come out clean when the cake is done. Leave to cool in the tin for around 10 minutes, then put on a cooling rack. When completely cool, decorate the cake. When completely cool, decorate the cake. If the cake isn’t completely flat, trim the top, then turn it upside down. Roll out the marzipan to around 1cm/½in thick and cut so it that it will sit on the cake. Put the marzipan on a baking tray and put under the grill for a minute or two, until toasted in places. Alternatively use a blow torch once the marzipan is on the cake. Melt the apricot jam and spread on the cake. Transfer the grilled marzipan to the cake. If the cake isn’t completely flat, trim the top, then turn it upside down. Roll out the marzipan to around 1cm/½in thick and cut so it that it will sit on the cake. Put the marzipan on a baking tray and put under the grill for a minute or two, until toasted in places. Alternatively use a blow torch once the marzipan is on the cake. Melt the apricot jam and spread on the cake. Transfer the grilled marzipan to the cake. For the decorations, slice the orange into 2mm/1/16 in slices and pat away excess moisture with kitchen paper. Preheat the oven to 150C/130C Fan/Gas 2 and line the baking tray with baking parchment or non-stick lining. For the decorations, slice the orange into 2mm/1/16 in slices and pat away excess moisture with kitchen paper. Preheat the oven to 150C/130C Fan/Gas 2 and line the baking tray with baking parchment or non-stick lining. Sprinkle the orange slices with the icing sugar. Put in the oven for around an hour to an hour and a half, checking regularly after around 50 minutes, until the oranges have dried out a little and started to brown. Leave cool completely. Sprinkle the orange slices with the icing sugar. Put in the oven for around an hour to an hour and a half, checking regularly after around 50 minutes, until the oranges have dried out a little and started to brown. Leave cool completely. For the leaves and rosemary sprigs, lightly whisk the egg whites in a bowl. Immerse the rosemary in the egg white, then remove and shake off the excess. Pour the caster sugar over a plate, then lay the rosemary sprigs in it. Spoon the caster sugar over the top, then shake off again, gently this time, to remove any excess. Lay on a tray. Brush the leaves with the egg white and again, drop onto the caster sugar and cover completely, shake off the caster sugar. Leave to dry for around an hour. For the leaves and rosemary sprigs, lightly whisk the egg whites in a bowl. Immerse the rosemary in the egg white, then remove and shake off the excess. Pour the caster sugar over a plate, then lay the rosemary sprigs in it. Spoon the caster sugar over the top, then shake off again, gently this time, to remove any excess. Lay on a tray. Brush the leaves with the egg white and again, drop onto the caster sugar and cover completely, shake off the caster sugar. Leave to dry for around an hour. Lightly spray the spices with edible gold spray or dust with edible gold dust (this way you can still use them afterwards). Arrange the leaves, spices, orange slices and rose petals over the top of the cake, in a wreath. Leave the sides of the cake bare, or cover with a ribbon. Lightly spray the spices with edible gold spray or dust with edible gold dust (this way you can still use them afterwards). Arrange the leaves, spices, orange slices and rose petals over the top of the cake, in a wreath. Leave the sides of the cake bare, or cover with a ribbon. | {
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"title": "Spiced Christmas cake recipe",
"content": "Put all the fruit into a large bowl, along with the cashew nuts and citrus zest. Pour over the white port (or rum). Leave to stand overnight, or at least for a few hours.When you are ready to make the cake, line a deep 20cm/8in round tin or a 18cm/7in square tin with baking parchment. Tie a double layer of baking parchment around the outside of the tin, making sure it is at least 10cm/4cm higher than the top of the tin. Preheat the oven to 170C/150C Fan/Gas 3.Cream together the butter and sugar in a large bowl until very pale, aerated and fluffy.Put the flour, ground almonds, cinnamon, cardamom, mace (or nutmeg), allspice and cloves in a separate bowl together with a pinch of salt, and mix lightly to get rid of any lumps. Add the eggs to the butter and sugar, one at a time and sprinkle over a tablespoon of the dry ingredients. Mix in, then repeat with the remaining eggs, finally adding the rest of the flour and stirring thoroughly. Add the reserved soaked fruit and the rosewater or orange blossom water. Mix thoroughly again. Scrape the mixture into the prepared tin and smooth over with a palette knife.Bake in the oven for an hour, then turn the temperature down to 150C/130C Fan/Gas 2, then bake for a further two hours. To check the cake is done, insert a skewer into the centre – it should come out clean when the cake is done. Leave to cool in the tin for around 10 minutes, then put on a cooling rack.When completely cool, decorate the cake.If the cake isn’t completely flat, trim the top, then turn it upside down. Roll out the marzipan to around 1cm/½in thick and cut so it that it will sit on the cake. Put the marzipan on a baking tray and put under the grill for a minute or two, until toasted in places. Alternatively use a blow torch once the marzipan is on the cake. Melt the apricot jam and spread on the cake. Transfer the grilled marzipan to the cake. For the decorations, slice the orange into 2mm/1/16 in slices and pat away excess moisture with kitchen paper. Preheat the oven to 150C/130C Fan/Gas 2 and line the baking tray with baking parchment or non-stick lining. Sprinkle the orange slices with the icing sugar. Put in the oven for around an hour to an hour and a half, checking regularly after around 50 minutes, until the oranges have dried out a little and started to brown. Leave cool completely.For the leaves and rosemary sprigs, lightly whisk the egg whites in a bowl. Immerse the rosemary in the egg white, then remove and shake off the excess. Pour the caster sugar over a plate, then lay the rosemary sprigs in it. Spoon the caster sugar over the top, then shake off again, gently this time, to remove any excess. Lay on a tray. Brush the leaves with the egg white and again, drop onto the caster sugar and cover completely, shake off the caster sugar. Leave to dry for around an hour.Lightly spray the spices with edible gold spray or dust with edible gold dust (this way you can still use them afterwards). Arrange the leaves, spices, orange slices and rose petals over the top of the cake, in a wreath. Leave the sides of the cake bare, or cover with a ribbon. Put all the fruit into a large bowl, along with the cashew nuts and citrus zest. Pour over the white port (or rum). Leave to stand overnight, or at least for a few hours. Put all the fruit into a large bowl, along with the cashew nuts and citrus zest. Pour over the white port (or rum). Leave to stand overnight, or at least for a few hours. When you are ready to make the cake, line a deep 20cm/8in round tin or a 18cm/7in square tin with baking parchment. Tie a double layer of baking parchment around the outside of the tin, making sure it is at least 10cm/4cm higher than the top of the tin. Preheat the oven to 170C/150C Fan/Gas 3. When you are ready to make the cake, line a deep 20cm/8in round tin or a 18cm/7in square tin with baking parchment. Tie a double layer of baking parchment around the outside of the tin, making sure it is at least 10cm/4cm higher than the top of the tin. Preheat the oven to 170C/150C Fan/Gas 3. Cream together the butter and sugar in a large bowl until very pale, aerated and fluffy. Cream together the butter and sugar in a large bowl until very pale, aerated and fluffy. Put the flour, ground almonds, cinnamon, cardamom, mace (or nutmeg), allspice and cloves in a separate bowl together with a pinch of salt, and mix lightly to get rid of any lumps. Put the flour, ground almonds, cinnamon, cardamom, mace (or nutmeg), allspice and cloves in a separate bowl together with a pinch of salt, and mix lightly to get rid of any lumps. Add the eggs to the butter and sugar, one at a time and sprinkle over a tablespoon of the dry ingredients. Mix in, then repeat with the remaining eggs, finally adding the rest of the flour and stirring thoroughly. Add the eggs to the butter and sugar, one at a time and sprinkle over a tablespoon of the dry ingredients. Mix in, then repeat with the remaining eggs, finally adding the rest of the flour and stirring thoroughly. Add the reserved soaked fruit and the rosewater or orange blossom water. Mix thoroughly again. Scrape the mixture into the prepared tin and smooth over with a palette knife. Add the reserved soaked fruit and the rosewater or orange blossom water. Mix thoroughly again. Scrape the mixture into the prepared tin and smooth over with a palette knife. Bake in the oven for an hour, then turn the temperature down to 150C/130C Fan/Gas 2, then bake for a further two hours. To check the cake is done, insert a skewer into the centre – it should come out clean when the cake is done. Leave to cool in the tin for around 10 minutes, then put on a cooling rack. Bake in the oven for an hour, then turn the temperature down to 150C/130C Fan/Gas 2, then bake for a further two hours. To check the cake is done, insert a skewer into the centre – it should come out clean when the cake is done. Leave to cool in the tin for around 10 minutes, then put on a cooling rack. When completely cool, decorate the cake. When completely cool, decorate the cake. If the cake isn’t completely flat, trim the top, then turn it upside down. Roll out the marzipan to around 1cm/½in thick and cut so it that it will sit on the cake. Put the marzipan on a baking tray and put under the grill for a minute or two, until toasted in places. Alternatively use a blow torch once the marzipan is on the cake. Melt the apricot jam and spread on the cake. Transfer the grilled marzipan to the cake. If the cake isn’t completely flat, trim the top, then turn it upside down. Roll out the marzipan to around 1cm/½in thick and cut so it that it will sit on the cake. Put the marzipan on a baking tray and put under the grill for a minute or two, until toasted in places. Alternatively use a blow torch once the marzipan is on the cake. Melt the apricot jam and spread on the cake. Transfer the grilled marzipan to the cake. For the decorations, slice the orange into 2mm/1/16 in slices and pat away excess moisture with kitchen paper. Preheat the oven to 150C/130C Fan/Gas 2 and line the baking tray with baking parchment or non-stick lining. For the decorations, slice the orange into 2mm/1/16 in slices and pat away excess moisture with kitchen paper. Preheat the oven to 150C/130C Fan/Gas 2 and line the baking tray with baking parchment or non-stick lining. Sprinkle the orange slices with the icing sugar. Put in the oven for around an hour to an hour and a half, checking regularly after around 50 minutes, until the oranges have dried out a little and started to brown. Leave cool completely. Sprinkle the orange slices with the icing sugar. Put in the oven for around an hour to an hour and a half, checking regularly after around 50 minutes, until the oranges have dried out a little and started to brown. Leave cool completely. For the leaves and rosemary sprigs, lightly whisk the egg whites in a bowl. Immerse the rosemary in the egg white, then remove and shake off the excess. Pour the caster sugar over a plate, then lay the rosemary sprigs in it. Spoon the caster sugar over the top, then shake off again, gently this time, to remove any excess. Lay on a tray. Brush the leaves with the egg white and again, drop onto the caster sugar and cover completely, shake off the caster sugar. Leave to dry for around an hour. For the leaves and rosemary sprigs, lightly whisk the egg whites in a bowl. Immerse the rosemary in the egg white, then remove and shake off the excess. Pour the caster sugar over a plate, then lay the rosemary sprigs in it. Spoon the caster sugar over the top, then shake off again, gently this time, to remove any excess. Lay on a tray. Brush the leaves with the egg white and again, drop onto the caster sugar and cover completely, shake off the caster sugar. Leave to dry for around an hour. Lightly spray the spices with edible gold spray or dust with edible gold dust (this way you can still use them afterwards). Arrange the leaves, spices, orange slices and rose petals over the top of the cake, in a wreath. Leave the sides of the cake bare, or cover with a ribbon. Lightly spray the spices with edible gold spray or dust with edible gold dust (this way you can still use them afterwards). Arrange the leaves, spices, orange slices and rose petals over the top of the cake, in a wreath. Leave the sides of the cake bare, or cover with a ribbon."
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} | 5d36e1dfe9fa645025f0d28a60ff91235b8ee4002a4007cbd7817a61c3a20ba7 | Blueberry and buttermilk panna cotta recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_and_buttermilk_71250_16x9.jpg This dessert dish of rich buttermilk panna cotta studded with jewels of blueberries and a blueberry sauce is a great make-ahead pud. 300ml/10fl oz double cream70g/2½oz caster sugar1 tsp vanilla extract 2½ sheets gelatine, soaked in a bowl of cold water (or use a vegetarian alternative)300ml/10fl oz buttermilk90g/3¼oz blueberries 300ml/10fl oz double cream 70g/2½oz caster sugar 1 tsp vanilla extract 2½ sheets gelatine, soaked in a bowl of cold water (or use a vegetarian alternative) 300ml/10fl oz buttermilk 90g/3¼oz blueberries 100g/3½oz caster sugar1 star anise100g/3½oz blueberries 100g/3½oz caster sugar 1 star anise 100g/3½oz blueberries Method Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil. Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved. Add the buttermilk and mix well.Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds. Place in the fridge to set - this will take at least four hours, or leave overnight.For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour.Remove from the heat and add the blueberries. Leave to cool and the syrup will turn a deep red colour and the blueberries will soften.To serve, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce. Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil. Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil. Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved. Add the buttermilk and mix well. Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved. Add the buttermilk and mix well. Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds. Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds. Place in the fridge to set - this will take at least four hours, or leave overnight. Place in the fridge to set - this will take at least four hours, or leave overnight. For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour. For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour. Remove from the heat and add the blueberries. Leave to cool and the syrup will turn a deep red colour and the blueberries will soften. Remove from the heat and add the blueberries. Leave to cool and the syrup will turn a deep red colour and the blueberries will soften. To serve, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce. To serve, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce. | {
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"title": "Blueberry and buttermilk panna cotta recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_and_buttermilk_71250_16x9.jpg This dessert dish of rich buttermilk panna cotta studded with jewels of blueberries and a blueberry sauce is a great make-ahead pud. 300ml/10fl oz double cream70g/2½oz caster sugar1 tsp vanilla extract 2½ sheets gelatine, soaked in a bowl of cold water (or use a vegetarian alternative)300ml/10fl oz buttermilk90g/3¼oz blueberries 300ml/10fl oz double cream 70g/2½oz caster sugar 1 tsp vanilla extract 2½ sheets gelatine, soaked in a bowl of cold water (or use a vegetarian alternative) 300ml/10fl oz buttermilk 90g/3¼oz blueberries 100g/3½oz caster sugar1 star anise100g/3½oz blueberries 100g/3½oz caster sugar 1 star anise 100g/3½oz blueberries Method Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil. Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved. Add the buttermilk and mix well.Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds. Place in the fridge to set - this will take at least four hours, or leave overnight.For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour.Remove from the heat and add the blueberries. Leave to cool and the syrup will turn a deep red colour and the blueberries will soften.To serve, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce. Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil. Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil. Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved. Add the buttermilk and mix well. Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved. Add the buttermilk and mix well. Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds. Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds. Place in the fridge to set - this will take at least four hours, or leave overnight. Place in the fridge to set - this will take at least four hours, or leave overnight. For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour. For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour. Remove from the heat and add the blueberries. Leave to cool and the syrup will turn a deep red colour and the blueberries will soften. Remove from the heat and add the blueberries. Leave to cool and the syrup will turn a deep red colour and the blueberries will soften. To serve, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce. To serve, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce."
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} | 75c69b454a7ea9e97f11d76665a7f28b5e468fd9738a43120a16c838e6704f5e | Christmas panna cotta recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmaspannacotta_93082_16x9.jpg This easy, creamy dessert is less dense than a traditional pudding but still packed with Christmas spices. 4 tbsp raisins4 tbsp dark rum6 gelatine sheets1 litre/1¾ pints double cream120g/4½oz caster sugar1 tsp ground ginger1 tsp ground allspice¼ tsp nutmeg, to taste1 tsp ground cinnamon1 handful berries, such as redcurrants, to serve 4 tbsp raisins 4 tbsp dark rum 6 gelatine sheets 1 litre/1¾ pints double cream 120g/4½oz caster sugar 1 tsp ground ginger 1 tsp ground allspice ¼ tsp nutmeg, to taste 1 tsp ground cinnamon 1 handful berries, such as redcurrants, to serve Method Place the raisins into a small bowl and cover with the rum. Set aside to soak for at least 30 minutes. Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Drain and squeeze out any excess liquid using your hands.In a heavy-based pan, heat the double cream, sugar and ground spices. Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, whisking until the sugar has dissolved.Remove the cream mixture from the heat and whisk in the drained gelatine until dissolved. Drain the raisins and stir into the cream mixture (discard the soaking liquid). Pour the mixture into ten 200ml/7fl oz moulds or ramekins, filling them to three-quarters full. Set aside to cool completely, then cover with cling film and chill in the fridge for at least two hours, or until set. To serve, dip the ramekins briefly into hot water to loosen each panna cotta and turn out onto serving plates. Scatter over some redcurrants to garnish. Place the raisins into a small bowl and cover with the rum. Set aside to soak for at least 30 minutes. Place the raisins into a small bowl and cover with the rum. Set aside to soak for at least 30 minutes. Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Drain and squeeze out any excess liquid using your hands. Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Drain and squeeze out any excess liquid using your hands. In a heavy-based pan, heat the double cream, sugar and ground spices. Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, whisking until the sugar has dissolved. In a heavy-based pan, heat the double cream, sugar and ground spices. Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, whisking until the sugar has dissolved. Remove the cream mixture from the heat and whisk in the drained gelatine until dissolved. Drain the raisins and stir into the cream mixture (discard the soaking liquid). Remove the cream mixture from the heat and whisk in the drained gelatine until dissolved. Drain the raisins and stir into the cream mixture (discard the soaking liquid). Pour the mixture into ten 200ml/7fl oz moulds or ramekins, filling them to three-quarters full. Set aside to cool completely, then cover with cling film and chill in the fridge for at least two hours, or until set. Pour the mixture into ten 200ml/7fl oz moulds or ramekins, filling them to three-quarters full. Set aside to cool completely, then cover with cling film and chill in the fridge for at least two hours, or until set. To serve, dip the ramekins briefly into hot water to loosen each panna cotta and turn out onto serving plates. Scatter over some redcurrants to garnish. To serve, dip the ramekins briefly into hot water to loosen each panna cotta and turn out onto serving plates. Scatter over some redcurrants to garnish. Recipe tips If money - or trousers! - are a little tight this Christmas, replace half of the cream with milk. | {
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"title": "Christmas panna cotta recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmaspannacotta_93082_16x9.jpg This easy, creamy dessert is less dense than a traditional pudding but still packed with Christmas spices. 4 tbsp raisins4 tbsp dark rum6 gelatine sheets1 litre/1¾ pints double cream120g/4½oz caster sugar1 tsp ground ginger1 tsp ground allspice¼ tsp nutmeg, to taste1 tsp ground cinnamon1 handful berries, such as redcurrants, to serve 4 tbsp raisins 4 tbsp dark rum 6 gelatine sheets 1 litre/1¾ pints double cream 120g/4½oz caster sugar 1 tsp ground ginger 1 tsp ground allspice ¼ tsp nutmeg, to taste 1 tsp ground cinnamon 1 handful berries, such as redcurrants, to serve Method Place the raisins into a small bowl and cover with the rum. Set aside to soak for at least 30 minutes. Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Drain and squeeze out any excess liquid using your hands.In a heavy-based pan, heat the double cream, sugar and ground spices. Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, whisking until the sugar has dissolved.Remove the cream mixture from the heat and whisk in the drained gelatine until dissolved. Drain the raisins and stir into the cream mixture (discard the soaking liquid). Pour the mixture into ten 200ml/7fl oz moulds or ramekins, filling them to three-quarters full. Set aside to cool completely, then cover with cling film and chill in the fridge for at least two hours, or until set. To serve, dip the ramekins briefly into hot water to loosen each panna cotta and turn out onto serving plates. Scatter over some redcurrants to garnish. Place the raisins into a small bowl and cover with the rum. Set aside to soak for at least 30 minutes. Place the raisins into a small bowl and cover with the rum. Set aside to soak for at least 30 minutes. Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Drain and squeeze out any excess liquid using your hands. Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Drain and squeeze out any excess liquid using your hands. In a heavy-based pan, heat the double cream, sugar and ground spices. Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, whisking until the sugar has dissolved. In a heavy-based pan, heat the double cream, sugar and ground spices. Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, whisking until the sugar has dissolved. Remove the cream mixture from the heat and whisk in the drained gelatine until dissolved. Drain the raisins and stir into the cream mixture (discard the soaking liquid). Remove the cream mixture from the heat and whisk in the drained gelatine until dissolved. Drain the raisins and stir into the cream mixture (discard the soaking liquid). Pour the mixture into ten 200ml/7fl oz moulds or ramekins, filling them to three-quarters full. Set aside to cool completely, then cover with cling film and chill in the fridge for at least two hours, or until set. Pour the mixture into ten 200ml/7fl oz moulds or ramekins, filling them to three-quarters full. Set aside to cool completely, then cover with cling film and chill in the fridge for at least two hours, or until set. To serve, dip the ramekins briefly into hot water to loosen each panna cotta and turn out onto serving plates. Scatter over some redcurrants to garnish. To serve, dip the ramekins briefly into hot water to loosen each panna cotta and turn out onto serving plates. Scatter over some redcurrants to garnish. Recipe tips If money - or trousers! - are a little tight this Christmas, replace half of the cream with milk."
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} | fbd7938ce420ba316564d564e18c06f057b0225514bf6cd1e7451b05c7b3449c | Panna cotta with pineapple and ginger salsa recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panna_cotta_with_86218_16x9.jpg Mary Berry's velvety smooth panna cotta is delicious enough on its own, but add the ginger and pineapple for a real fresh punch. Equipment: You will need 6 x 150–175ml/5-6fl oz metal individual pudding basins (dariole moulds). sunflower oil, for greasing6 leaves fine leaf gelatine (11g) 600ml/20fl oz single cream300ml/10fl oz double cream75g/2½oz caster sugar1 tbsp vanilla extract sunflower oil, for greasing 6 leaves fine leaf gelatine (11g) 600ml/20fl oz single cream 300ml/10fl oz double cream 75g/2½oz caster sugar 1 tbsp vanilla extract 1 small ripe pineapple, finely chopped(size of a currant)4 bulbs stem ginger, finely chopped (size of a currant)6 tbsp ginger syrup, from the jar 1 small ripe pineapple, finely chopped(size of a currant) 4 bulbs stem ginger, finely chopped (size of a currant) 6 tbsp ginger syrup, from the jar Method Oil the inside of six 150–175ml/5-6fl oz metal individual pudding basins (timbale moulds) with sunflower oil and leave upside down to drain on kitchen paper to remove any excess.To make the panna cotta, soak the gelatine leaves in a bowl of cold water for about 5 minutes, or until soft.Pour both creams and the sugar into a saucepan and gently heat, stirring until just about to boil. Remove from the hob before it boils.Remove the gelatine from the water and squeeze to remove any extra water. Add the gelatine to the warm cream and stir until it has completely dissolved. Stir in the vanilla. Decant into a jug and pour into the moulds then cover with cling film. Leave in the fridge for a minimum of 6 hours, or ideally overnight, until firm to the touch.To make the salsa, mix the ingredients together in a bowl. Carefully turn out the panna cotta and invert it into the centre of a small plate. Spoon the salsa on top and around the edges. Oil the inside of six 150–175ml/5-6fl oz metal individual pudding basins (timbale moulds) with sunflower oil and leave upside down to drain on kitchen paper to remove any excess. Oil the inside of six 150–175ml/5-6fl oz metal individual pudding basins (timbale moulds) with sunflower oil and leave upside down to drain on kitchen paper to remove any excess. To make the panna cotta, soak the gelatine leaves in a bowl of cold water for about 5 minutes, or until soft. To make the panna cotta, soak the gelatine leaves in a bowl of cold water for about 5 minutes, or until soft. Pour both creams and the sugar into a saucepan and gently heat, stirring until just about to boil. Remove from the hob before it boils. Pour both creams and the sugar into a saucepan and gently heat, stirring until just about to boil. Remove from the hob before it boils. Remove the gelatine from the water and squeeze to remove any extra water. Add the gelatine to the warm cream and stir until it has completely dissolved. Stir in the vanilla. Remove the gelatine from the water and squeeze to remove any extra water. Add the gelatine to the warm cream and stir until it has completely dissolved. Stir in the vanilla. Decant into a jug and pour into the moulds then cover with cling film. Leave in the fridge for a minimum of 6 hours, or ideally overnight, until firm to the touch. Decant into a jug and pour into the moulds then cover with cling film. Leave in the fridge for a minimum of 6 hours, or ideally overnight, until firm to the touch. To make the salsa, mix the ingredients together in a bowl. Carefully turn out the panna cotta and invert it into the centre of a small plate. Spoon the salsa on top and around the edges. To make the salsa, mix the ingredients together in a bowl. Carefully turn out the panna cotta and invert it into the centre of a small plate. Spoon the salsa on top and around the edges. Recipe tips Both the panna cotta and the salsa can be made up to 2 days ahead. | {
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"title": "Panna cotta with pineapple and ginger salsa recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panna_cotta_with_86218_16x9.jpg Mary Berry's velvety smooth panna cotta is delicious enough on its own, but add the ginger and pineapple for a real fresh punch. Equipment: You will need 6 x 150–175ml/5-6fl oz metal individual pudding basins (dariole moulds). sunflower oil, for greasing6 leaves fine leaf gelatine (11g) 600ml/20fl oz single cream300ml/10fl oz double cream75g/2½oz caster sugar1 tbsp vanilla extract sunflower oil, for greasing 6 leaves fine leaf gelatine (11g) 600ml/20fl oz single cream 300ml/10fl oz double cream 75g/2½oz caster sugar 1 tbsp vanilla extract 1 small ripe pineapple, finely chopped(size of a currant)4 bulbs stem ginger, finely chopped (size of a currant)6 tbsp ginger syrup, from the jar 1 small ripe pineapple, finely chopped(size of a currant) 4 bulbs stem ginger, finely chopped (size of a currant) 6 tbsp ginger syrup, from the jar Method Oil the inside of six 150–175ml/5-6fl oz metal individual pudding basins (timbale moulds) with sunflower oil and leave upside down to drain on kitchen paper to remove any excess.To make the panna cotta, soak the gelatine leaves in a bowl of cold water for about 5 minutes, or until soft.Pour both creams and the sugar into a saucepan and gently heat, stirring until just about to boil. Remove from the hob before it boils.Remove the gelatine from the water and squeeze to remove any extra water. Add the gelatine to the warm cream and stir until it has completely dissolved. Stir in the vanilla. Decant into a jug and pour into the moulds then cover with cling film. Leave in the fridge for a minimum of 6 hours, or ideally overnight, until firm to the touch.To make the salsa, mix the ingredients together in a bowl. Carefully turn out the panna cotta and invert it into the centre of a small plate. Spoon the salsa on top and around the edges. Oil the inside of six 150–175ml/5-6fl oz metal individual pudding basins (timbale moulds) with sunflower oil and leave upside down to drain on kitchen paper to remove any excess. Oil the inside of six 150–175ml/5-6fl oz metal individual pudding basins (timbale moulds) with sunflower oil and leave upside down to drain on kitchen paper to remove any excess. To make the panna cotta, soak the gelatine leaves in a bowl of cold water for about 5 minutes, or until soft. To make the panna cotta, soak the gelatine leaves in a bowl of cold water for about 5 minutes, or until soft. Pour both creams and the sugar into a saucepan and gently heat, stirring until just about to boil. Remove from the hob before it boils. Pour both creams and the sugar into a saucepan and gently heat, stirring until just about to boil. Remove from the hob before it boils. Remove the gelatine from the water and squeeze to remove any extra water. Add the gelatine to the warm cream and stir until it has completely dissolved. Stir in the vanilla. Remove the gelatine from the water and squeeze to remove any extra water. Add the gelatine to the warm cream and stir until it has completely dissolved. Stir in the vanilla. Decant into a jug and pour into the moulds then cover with cling film. Leave in the fridge for a minimum of 6 hours, or ideally overnight, until firm to the touch. Decant into a jug and pour into the moulds then cover with cling film. Leave in the fridge for a minimum of 6 hours, or ideally overnight, until firm to the touch. To make the salsa, mix the ingredients together in a bowl. Carefully turn out the panna cotta and invert it into the centre of a small plate. Spoon the salsa on top and around the edges. To make the salsa, mix the ingredients together in a bowl. Carefully turn out the panna cotta and invert it into the centre of a small plate. Spoon the salsa on top and around the edges. Recipe tips Both the panna cotta and the salsa can be made up to 2 days ahead."
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} | 3b954f78044438ef55cb257c4b03f687065fc1e34198241959eb917626baccab | Malted milk panna cotta recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/malted_milk_panna_cotta_75404_16x9.jpg Velvety panna cotta tastes even richer when flavoured with malted milk. Toasted malted milk biscuit crumbs and poached apple balls add texture and flavour. For this recipe you will need a chef's blowtorch. 200ml/7fl oz double cream125ml/4fl oz full-fat milk50g/1¾oz golden caster sugar1 tsp vanilla extract3 tbsp malted milk powder3 gelatine leaves, soaked in cold water2 tsp demerara sugar 200ml/7fl oz double cream 125ml/4fl oz full-fat milk 50g/1¾oz golden caster sugar 1 tsp vanilla extract 3 tbsp malted milk powder 3 gelatine leaves, soaked in cold water 2 tsp demerara sugar 2 Earl Grey tea bags50g/1¾oz demerara sugar 1 orange, zest and juice1 lemon, zest and juicefew drops red food colouring 2 Granny Smith apples, peeled and made into 12 balls with a melon baller 2 Earl Grey tea bags 50g/1¾oz demerara sugar 1 orange, zest and juice 1 lemon, zest and juice few drops red food colouring 2 Granny Smith apples, peeled and made into 12 balls with a melon baller 4 malted milk biscuits, crushed to coarse crumbs½ tsp ground cinnamon 4 malted milk biscuits, crushed to coarse crumbs ½ tsp ground cinnamon Method To make the panna cotta, put the double cream, milk, caster sugar, vanilla and malted milk powder into a saucepan over a gentle heat, stirring until the sugar has dissolved. Bring to a very gentle simmer, then remove from the heat. Squeeze the water out of the gelatine leaves, add to the warm cream mixture and stir until the gelatine has completely dissolved. Strain the mixture into a jug and pour into four 150ml/5fl oz mini jelly moulds. Place in the fridge and leave to set for at least 4 hours or overnight. To make the poached apple balls, pour 250ml/9fl oz water into a saucepan and bring to the boil over a high heat. Add the tea bags, remove from the heat and let steep for 10 minutes.Remove the tea bags from the water and add the sugar, orange and lemon juice and zest, and the food colouring. Place the apple balls in the liquid and gently poach over a medium–low heat for 5 minutes, until just softened. Remove from the liquid and set aside to cool to room temperature.For the toasted crumbs, place a small frying pan over a medium heat and add the biscuit crumbs and cinnamon. Cook for 4 minutes, stirring occasionally, until lightly toasted and aromatic. Remove from the heat and leave to cool.Turn each panna cotta out onto a serving plate. Lightly sprinkle the top of each with ½ teaspoon of demerara sugar and caramelise using a chef’s blowtorch, until melted and scorched. Serve with the biscuit crumbs and apple balls. To make the panna cotta, put the double cream, milk, caster sugar, vanilla and malted milk powder into a saucepan over a gentle heat, stirring until the sugar has dissolved. Bring to a very gentle simmer, then remove from the heat. To make the panna cotta, put the double cream, milk, caster sugar, vanilla and malted milk powder into a saucepan over a gentle heat, stirring until the sugar has dissolved. Bring to a very gentle simmer, then remove from the heat. Squeeze the water out of the gelatine leaves, add to the warm cream mixture and stir until the gelatine has completely dissolved. Strain the mixture into a jug and pour into four 150ml/5fl oz mini jelly moulds. Place in the fridge and leave to set for at least 4 hours or overnight. Squeeze the water out of the gelatine leaves, add to the warm cream mixture and stir until the gelatine has completely dissolved. Strain the mixture into a jug and pour into four 150ml/5fl oz mini jelly moulds. Place in the fridge and leave to set for at least 4 hours or overnight. To make the poached apple balls, pour 250ml/9fl oz water into a saucepan and bring to the boil over a high heat. Add the tea bags, remove from the heat and let steep for 10 minutes. To make the poached apple balls, pour 250ml/9fl oz water into a saucepan and bring to the boil over a high heat. Add the tea bags, remove from the heat and let steep for 10 minutes. Remove the tea bags from the water and add the sugar, orange and lemon juice and zest, and the food colouring. Place the apple balls in the liquid and gently poach over a medium–low heat for 5 minutes, until just softened. Remove from the liquid and set aside to cool to room temperature. Remove the tea bags from the water and add the sugar, orange and lemon juice and zest, and the food colouring. Place the apple balls in the liquid and gently poach over a medium–low heat for 5 minutes, until just softened. Remove from the liquid and set aside to cool to room temperature. For the toasted crumbs, place a small frying pan over a medium heat and add the biscuit crumbs and cinnamon. Cook for 4 minutes, stirring occasionally, until lightly toasted and aromatic. Remove from the heat and leave to cool. For the toasted crumbs, place a small frying pan over a medium heat and add the biscuit crumbs and cinnamon. Cook for 4 minutes, stirring occasionally, until lightly toasted and aromatic. Remove from the heat and leave to cool. Turn each panna cotta out onto a serving plate. Lightly sprinkle the top of each with ½ teaspoon of demerara sugar and caramelise using a chef’s blowtorch, until melted and scorched. Serve with the biscuit crumbs and apple balls. Turn each panna cotta out onto a serving plate. Lightly sprinkle the top of each with ½ teaspoon of demerara sugar and caramelise using a chef’s blowtorch, until melted and scorched. Serve with the biscuit crumbs and apple balls. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/malted_milk_panna_cotta_75404",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Malted milk panna cotta recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/malted_milk_panna_cotta_75404_16x9.jpg Velvety panna cotta tastes even richer when flavoured with malted milk. Toasted malted milk biscuit crumbs and poached apple balls add texture and flavour. For this recipe you will need a chef's blowtorch. 200ml/7fl oz double cream125ml/4fl oz full-fat milk50g/1¾oz golden caster sugar1 tsp vanilla extract3 tbsp malted milk powder3 gelatine leaves, soaked in cold water2 tsp demerara sugar 200ml/7fl oz double cream 125ml/4fl oz full-fat milk 50g/1¾oz golden caster sugar 1 tsp vanilla extract 3 tbsp malted milk powder 3 gelatine leaves, soaked in cold water 2 tsp demerara sugar 2 Earl Grey tea bags50g/1¾oz demerara sugar 1 orange, zest and juice1 lemon, zest and juicefew drops red food colouring 2 Granny Smith apples, peeled and made into 12 balls with a melon baller 2 Earl Grey tea bags 50g/1¾oz demerara sugar 1 orange, zest and juice 1 lemon, zest and juice few drops red food colouring 2 Granny Smith apples, peeled and made into 12 balls with a melon baller 4 malted milk biscuits, crushed to coarse crumbs½ tsp ground cinnamon 4 malted milk biscuits, crushed to coarse crumbs ½ tsp ground cinnamon Method To make the panna cotta, put the double cream, milk, caster sugar, vanilla and malted milk powder into a saucepan over a gentle heat, stirring until the sugar has dissolved. Bring to a very gentle simmer, then remove from the heat. Squeeze the water out of the gelatine leaves, add to the warm cream mixture and stir until the gelatine has completely dissolved. Strain the mixture into a jug and pour into four 150ml/5fl oz mini jelly moulds. Place in the fridge and leave to set for at least 4 hours or overnight. To make the poached apple balls, pour 250ml/9fl oz water into a saucepan and bring to the boil over a high heat. Add the tea bags, remove from the heat and let steep for 10 minutes.Remove the tea bags from the water and add the sugar, orange and lemon juice and zest, and the food colouring. Place the apple balls in the liquid and gently poach over a medium–low heat for 5 minutes, until just softened. Remove from the liquid and set aside to cool to room temperature.For the toasted crumbs, place a small frying pan over a medium heat and add the biscuit crumbs and cinnamon. Cook for 4 minutes, stirring occasionally, until lightly toasted and aromatic. Remove from the heat and leave to cool.Turn each panna cotta out onto a serving plate. Lightly sprinkle the top of each with ½ teaspoon of demerara sugar and caramelise using a chef’s blowtorch, until melted and scorched. Serve with the biscuit crumbs and apple balls. To make the panna cotta, put the double cream, milk, caster sugar, vanilla and malted milk powder into a saucepan over a gentle heat, stirring until the sugar has dissolved. Bring to a very gentle simmer, then remove from the heat. To make the panna cotta, put the double cream, milk, caster sugar, vanilla and malted milk powder into a saucepan over a gentle heat, stirring until the sugar has dissolved. Bring to a very gentle simmer, then remove from the heat. Squeeze the water out of the gelatine leaves, add to the warm cream mixture and stir until the gelatine has completely dissolved. Strain the mixture into a jug and pour into four 150ml/5fl oz mini jelly moulds. Place in the fridge and leave to set for at least 4 hours or overnight. Squeeze the water out of the gelatine leaves, add to the warm cream mixture and stir until the gelatine has completely dissolved. Strain the mixture into a jug and pour into four 150ml/5fl oz mini jelly moulds. Place in the fridge and leave to set for at least 4 hours or overnight. To make the poached apple balls, pour 250ml/9fl oz water into a saucepan and bring to the boil over a high heat. Add the tea bags, remove from the heat and let steep for 10 minutes. To make the poached apple balls, pour 250ml/9fl oz water into a saucepan and bring to the boil over a high heat. Add the tea bags, remove from the heat and let steep for 10 minutes. Remove the tea bags from the water and add the sugar, orange and lemon juice and zest, and the food colouring. Place the apple balls in the liquid and gently poach over a medium–low heat for 5 minutes, until just softened. Remove from the liquid and set aside to cool to room temperature. Remove the tea bags from the water and add the sugar, orange and lemon juice and zest, and the food colouring. Place the apple balls in the liquid and gently poach over a medium–low heat for 5 minutes, until just softened. Remove from the liquid and set aside to cool to room temperature. For the toasted crumbs, place a small frying pan over a medium heat and add the biscuit crumbs and cinnamon. Cook for 4 minutes, stirring occasionally, until lightly toasted and aromatic. Remove from the heat and leave to cool. For the toasted crumbs, place a small frying pan over a medium heat and add the biscuit crumbs and cinnamon. Cook for 4 minutes, stirring occasionally, until lightly toasted and aromatic. Remove from the heat and leave to cool. Turn each panna cotta out onto a serving plate. Lightly sprinkle the top of each with ½ teaspoon of demerara sugar and caramelise using a chef’s blowtorch, until melted and scorched. Serve with the biscuit crumbs and apple balls. Turn each panna cotta out onto a serving plate. Lightly sprinkle the top of each with ½ teaspoon of demerara sugar and caramelise using a chef’s blowtorch, until melted and scorched. Serve with the biscuit crumbs and apple balls."
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} | 005cc9739cd74f258099b8591351068085a69243090cf14568863abb1fe37a13 | Easter lemon pavlova recipe
An average of 4.2 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_lemon_pavlova_99601_16x9.jpg If you’re looking for something different for an Easter dessert, this stunning pavlova from Mary Berry should do the trick: lemon curd pavlova topped with mini-mounds of meringue and chocolate eggs. 6 free-range egg whites350g/12oz caster sugar2 tsp white wine vinegar 2 level tsp cornflour 6 free-range egg whites 350g/12oz caster sugar 2 tsp white wine vinegar 2 level tsp cornflour 6 free-range egg yolks350g/12oz caster sugar4 lemons, juice only225g/8oz butter450ml/¾pint double cream 6 free-range egg yolks 350g/12oz caster sugar 4 lemons, juice only 225g/8oz butter 450ml/¾pint double cream 30 chocolate mini-eggs 30 chocolate mini-eggs 100g/3½oz caster sugar, plus extra for coating the zest4 lemons, zest only (in long thin strips) 100g/3½oz caster sugar, plus extra for coating the zest 4 lemons, zest only (in long thin strips) Method Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 25cm/10in circle on it. Put the egg whites into a bowl and whisk on the fastest speed with an electric hand-whisk or in a free-standing mixer until stiff. Gradually, still whisking on maximum speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks.Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture.Spread half of the meringue mixture onto the paper to give a 25cm/10in circle. Fill a piping bag, fitted with a rose nozzle, with the rest of the meringue mixture. Carefully pipe about 10 separate little nests positioned equally around the edge of the circle. Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold.Meanwhile, make the lemon curd for the filling. Place a heatproof bowl over a pan of hot water, simmering gently on the stove. Add the egg yolks, sugar and lemon juice to the bowl and whisk. Gradually add the butter, whisking continually until it starts to thicken. It should coat the back of a spoon when it reaches the correct consistency. It will firm up further once cooled.Whisk the double cream in a large bowl until thickened, then swirl it through the cooled lemon curd. Spoon the lemon curd and cream mixture into the middle of the pavlova and spread over the base of the meringue nest. Spoon a lemon filling into each of the mini nests. Decorate by placing three chocolate mini-eggs in each of the 10 mini-nests around the edge of the dessert.Put 100ml/3½fl oz water and the caster sugar in a pan. Bring to the boil, stirring. Add the zest and boil for 2-3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight. Place a delicate mound of candied zest in the middle of the pavlova, and serve. Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 25cm/10in circle on it. Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 25cm/10in circle on it. Put the egg whites into a bowl and whisk on the fastest speed with an electric hand-whisk or in a free-standing mixer until stiff. Gradually, still whisking on maximum speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks. Put the egg whites into a bowl and whisk on the fastest speed with an electric hand-whisk or in a free-standing mixer until stiff. Gradually, still whisking on maximum speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks. Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture. Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture. Spread half of the meringue mixture onto the paper to give a 25cm/10in circle. Fill a piping bag, fitted with a rose nozzle, with the rest of the meringue mixture. Carefully pipe about 10 separate little nests positioned equally around the edge of the circle. Spread half of the meringue mixture onto the paper to give a 25cm/10in circle. Fill a piping bag, fitted with a rose nozzle, with the rest of the meringue mixture. Carefully pipe about 10 separate little nests positioned equally around the edge of the circle. Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold. Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold. Meanwhile, make the lemon curd for the filling. Place a heatproof bowl over a pan of hot water, simmering gently on the stove. Add the egg yolks, sugar and lemon juice to the bowl and whisk. Gradually add the butter, whisking continually until it starts to thicken. It should coat the back of a spoon when it reaches the correct consistency. It will firm up further once cooled. Meanwhile, make the lemon curd for the filling. Place a heatproof bowl over a pan of hot water, simmering gently on the stove. Add the egg yolks, sugar and lemon juice to the bowl and whisk. Gradually add the butter, whisking continually until it starts to thicken. It should coat the back of a spoon when it reaches the correct consistency. It will firm up further once cooled. Whisk the double cream in a large bowl until thickened, then swirl it through the cooled lemon curd. Whisk the double cream in a large bowl until thickened, then swirl it through the cooled lemon curd. Spoon the lemon curd and cream mixture into the middle of the pavlova and spread over the base of the meringue nest. Spoon a lemon filling into each of the mini nests. Decorate by placing three chocolate mini-eggs in each of the 10 mini-nests around the edge of the dessert. Spoon the lemon curd and cream mixture into the middle of the pavlova and spread over the base of the meringue nest. Spoon a lemon filling into each of the mini nests. Decorate by placing three chocolate mini-eggs in each of the 10 mini-nests around the edge of the dessert. Put 100ml/3½fl oz water and the caster sugar in a pan. Bring to the boil, stirring. Add the zest and boil for 2-3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight. Place a delicate mound of candied zest in the middle of the pavlova, and serve. Put 100ml/3½fl oz water and the caster sugar in a pan. Bring to the boil, stirring. Add the zest and boil for 2-3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight. Place a delicate mound of candied zest in the middle of the pavlova, and serve. | {
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"title": "Easter lemon pavlova recipe",
"content": "An average of 4.2 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_lemon_pavlova_99601_16x9.jpg If you’re looking for something different for an Easter dessert, this stunning pavlova from Mary Berry should do the trick: lemon curd pavlova topped with mini-mounds of meringue and chocolate eggs. 6 free-range egg whites350g/12oz caster sugar2 tsp white wine vinegar 2 level tsp cornflour 6 free-range egg whites 350g/12oz caster sugar 2 tsp white wine vinegar 2 level tsp cornflour 6 free-range egg yolks350g/12oz caster sugar4 lemons, juice only225g/8oz butter450ml/¾pint double cream 6 free-range egg yolks 350g/12oz caster sugar 4 lemons, juice only 225g/8oz butter 450ml/¾pint double cream 30 chocolate mini-eggs 30 chocolate mini-eggs 100g/3½oz caster sugar, plus extra for coating the zest4 lemons, zest only (in long thin strips) 100g/3½oz caster sugar, plus extra for coating the zest 4 lemons, zest only (in long thin strips) Method Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 25cm/10in circle on it. Put the egg whites into a bowl and whisk on the fastest speed with an electric hand-whisk or in a free-standing mixer until stiff. Gradually, still whisking on maximum speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks.Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture.Spread half of the meringue mixture onto the paper to give a 25cm/10in circle. Fill a piping bag, fitted with a rose nozzle, with the rest of the meringue mixture. Carefully pipe about 10 separate little nests positioned equally around the edge of the circle. Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold.Meanwhile, make the lemon curd for the filling. Place a heatproof bowl over a pan of hot water, simmering gently on the stove. Add the egg yolks, sugar and lemon juice to the bowl and whisk. Gradually add the butter, whisking continually until it starts to thicken. It should coat the back of a spoon when it reaches the correct consistency. It will firm up further once cooled.Whisk the double cream in a large bowl until thickened, then swirl it through the cooled lemon curd. Spoon the lemon curd and cream mixture into the middle of the pavlova and spread over the base of the meringue nest. Spoon a lemon filling into each of the mini nests. Decorate by placing three chocolate mini-eggs in each of the 10 mini-nests around the edge of the dessert.Put 100ml/3½fl oz water and the caster sugar in a pan. Bring to the boil, stirring. Add the zest and boil for 2-3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight. Place a delicate mound of candied zest in the middle of the pavlova, and serve. Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 25cm/10in circle on it. Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 25cm/10in circle on it. Put the egg whites into a bowl and whisk on the fastest speed with an electric hand-whisk or in a free-standing mixer until stiff. Gradually, still whisking on maximum speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks. Put the egg whites into a bowl and whisk on the fastest speed with an electric hand-whisk or in a free-standing mixer until stiff. Gradually, still whisking on maximum speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks. Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture. Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture. Spread half of the meringue mixture onto the paper to give a 25cm/10in circle. Fill a piping bag, fitted with a rose nozzle, with the rest of the meringue mixture. Carefully pipe about 10 separate little nests positioned equally around the edge of the circle. Spread half of the meringue mixture onto the paper to give a 25cm/10in circle. Fill a piping bag, fitted with a rose nozzle, with the rest of the meringue mixture. Carefully pipe about 10 separate little nests positioned equally around the edge of the circle. Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold. Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold. Meanwhile, make the lemon curd for the filling. Place a heatproof bowl over a pan of hot water, simmering gently on the stove. Add the egg yolks, sugar and lemon juice to the bowl and whisk. Gradually add the butter, whisking continually until it starts to thicken. It should coat the back of a spoon when it reaches the correct consistency. It will firm up further once cooled. Meanwhile, make the lemon curd for the filling. Place a heatproof bowl over a pan of hot water, simmering gently on the stove. Add the egg yolks, sugar and lemon juice to the bowl and whisk. Gradually add the butter, whisking continually until it starts to thicken. It should coat the back of a spoon when it reaches the correct consistency. It will firm up further once cooled. Whisk the double cream in a large bowl until thickened, then swirl it through the cooled lemon curd. Whisk the double cream in a large bowl until thickened, then swirl it through the cooled lemon curd. Spoon the lemon curd and cream mixture into the middle of the pavlova and spread over the base of the meringue nest. Spoon a lemon filling into each of the mini nests. Decorate by placing three chocolate mini-eggs in each of the 10 mini-nests around the edge of the dessert. Spoon the lemon curd and cream mixture into the middle of the pavlova and spread over the base of the meringue nest. Spoon a lemon filling into each of the mini nests. Decorate by placing three chocolate mini-eggs in each of the 10 mini-nests around the edge of the dessert. Put 100ml/3½fl oz water and the caster sugar in a pan. Bring to the boil, stirring. Add the zest and boil for 2-3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight. Place a delicate mound of candied zest in the middle of the pavlova, and serve. Put 100ml/3½fl oz water and the caster sugar in a pan. Bring to the boil, stirring. Add the zest and boil for 2-3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight. Place a delicate mound of candied zest in the middle of the pavlova, and serve."
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} | 21d70b367e5bb879950de14a8ac509c51b6ad1152c8b368e80b21fe8e6e7e859 | Boozy berry Eton mess recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boozy_berry_eton_mess_55843_16x9.jpg This is a decadent Eton mess taken to the next level, with gin-soaked berries adding a real kick to this creamy dessert. 500g/1lb 2oz mixed berries, such as strawberries, raspberries, blackberries or blueberries, hulled and chopped2 tsp caster sugar150ml/5fl oz gin500ml/18fl oz double cream4 meringue nests (homemade or shop-bought)fresh mint leaves, to decorateicing sugar, to decorate 500g/1lb 2oz mixed berries, such as strawberries, raspberries, blackberries or blueberries, hulled and chopped 2 tsp caster sugar 150ml/5fl oz gin 500ml/18fl oz double cream 4 meringue nests (homemade or shop-bought) fresh mint leaves, to decorate icing sugar, to decorate Method Place the berries in a shallow bowl or dish. Spread the berries out as much as possible in one even layer so they absorb the gin and sprinkle with the caster sugar. Pour the gin over the berries and set aside for 10 minutes or so. The longer you leave the berries, the boozier they will be.Meanwhile, whip the cream in a bowl until it visibly thickens. Crush three of the meringue nests and fold them into the whipped cream. Drain the berries and set a few aside for decorating. In serving glasses or bowls, alternate a spoonful of the meringue cream mixture with spoonfuls of the boozy berries to create a layered Eton mess. Crumble the remaining meringue nest over the top. Decorate with a few berries and a few mint leaves. Dust some icing sugar over the top and serve. Place the berries in a shallow bowl or dish. Spread the berries out as much as possible in one even layer so they absorb the gin and sprinkle with the caster sugar. Pour the gin over the berries and set aside for 10 minutes or so. The longer you leave the berries, the boozier they will be. Place the berries in a shallow bowl or dish. Spread the berries out as much as possible in one even layer so they absorb the gin and sprinkle with the caster sugar. Pour the gin over the berries and set aside for 10 minutes or so. The longer you leave the berries, the boozier they will be. Meanwhile, whip the cream in a bowl until it visibly thickens. Crush three of the meringue nests and fold them into the whipped cream. Drain the berries and set a few aside for decorating. Meanwhile, whip the cream in a bowl until it visibly thickens. Crush three of the meringue nests and fold them into the whipped cream. Drain the berries and set a few aside for decorating. In serving glasses or bowls, alternate a spoonful of the meringue cream mixture with spoonfuls of the boozy berries to create a layered Eton mess. Crumble the remaining meringue nest over the top. Decorate with a few berries and a few mint leaves. Dust some icing sugar over the top and serve. In serving glasses or bowls, alternate a spoonful of the meringue cream mixture with spoonfuls of the boozy berries to create a layered Eton mess. Crumble the remaining meringue nest over the top. Decorate with a few berries and a few mint leaves. Dust some icing sugar over the top and serve. Recipe tips If this is slightly too much booze for you, using less will work just as well. | {
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"title": "Boozy berry Eton mess 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/boozy_berry_eton_mess_55843_16x9.jpg This is a decadent Eton mess taken to the next level, with gin-soaked berries adding a real kick to this creamy dessert. 500g/1lb 2oz mixed berries, such as strawberries, raspberries, blackberries or blueberries, hulled and chopped2 tsp caster sugar150ml/5fl oz gin500ml/18fl oz double cream4 meringue nests (homemade or shop-bought)fresh mint leaves, to decorateicing sugar, to decorate 500g/1lb 2oz mixed berries, such as strawberries, raspberries, blackberries or blueberries, hulled and chopped 2 tsp caster sugar 150ml/5fl oz gin 500ml/18fl oz double cream 4 meringue nests (homemade or shop-bought) fresh mint leaves, to decorate icing sugar, to decorate Method Place the berries in a shallow bowl or dish. Spread the berries out as much as possible in one even layer so they absorb the gin and sprinkle with the caster sugar. Pour the gin over the berries and set aside for 10 minutes or so. The longer you leave the berries, the boozier they will be.Meanwhile, whip the cream in a bowl until it visibly thickens. Crush three of the meringue nests and fold them into the whipped cream. Drain the berries and set a few aside for decorating. In serving glasses or bowls, alternate a spoonful of the meringue cream mixture with spoonfuls of the boozy berries to create a layered Eton mess. Crumble the remaining meringue nest over the top. Decorate with a few berries and a few mint leaves. Dust some icing sugar over the top and serve. Place the berries in a shallow bowl or dish. Spread the berries out as much as possible in one even layer so they absorb the gin and sprinkle with the caster sugar. Pour the gin over the berries and set aside for 10 minutes or so. The longer you leave the berries, the boozier they will be. Place the berries in a shallow bowl or dish. Spread the berries out as much as possible in one even layer so they absorb the gin and sprinkle with the caster sugar. Pour the gin over the berries and set aside for 10 minutes or so. The longer you leave the berries, the boozier they will be. Meanwhile, whip the cream in a bowl until it visibly thickens. Crush three of the meringue nests and fold them into the whipped cream. Drain the berries and set a few aside for decorating. Meanwhile, whip the cream in a bowl until it visibly thickens. Crush three of the meringue nests and fold them into the whipped cream. Drain the berries and set a few aside for decorating. In serving glasses or bowls, alternate a spoonful of the meringue cream mixture with spoonfuls of the boozy berries to create a layered Eton mess. Crumble the remaining meringue nest over the top. Decorate with a few berries and a few mint leaves. Dust some icing sugar over the top and serve. In serving glasses or bowls, alternate a spoonful of the meringue cream mixture with spoonfuls of the boozy berries to create a layered Eton mess. Crumble the remaining meringue nest over the top. Decorate with a few berries and a few mint leaves. Dust some icing sugar over the top and serve. Recipe tips If this is slightly too much booze for you, using less will work just as well."
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} | d485cfc0ac42b830efca4706c1465c1b2ae2b7e931f3322ada732dbd4c87d47d | Clementine, pomegranate and vanilla mess recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clementine_pomegranate_36573_16x9.jpg Fluffy and crunchy meringue is stirred through vanilla whipped cream to make a gloriously messy dinner party dessert. 1 vanilla pod, seeds removed200g/7oz cream cheese 200g/7oz double cream 100g/3½oz icing sugar, sieved 1 vanilla pod, seeds removed 200g/7oz cream cheese 200g/7oz double cream 100g/3½oz icing sugar, sieved 4 free-range egg whites squeeze lemon juice225g/8oz caster sugar 1 tsp cornflour ½ tsp vanilla extract ½ tsp white wine vinegar 4 free-range egg whites squeeze lemon juice 225g/8oz caster sugar 1 tsp cornflour ½ tsp vanilla extract ½ tsp white wine vinegar 1 pomegranate, seeds removed 2 clementines, peeled and segmented 40ml/1fl½ oz pomegranate molasseshandful dried cranberries, chopped 2 tbsp Iranian pistachios fresh mint sprigs 1 pomegranate, seeds removed 2 clementines, peeled and segmented 40ml/1fl½ oz pomegranate molasses handful dried cranberries, chopped 2 tbsp Iranian pistachios fresh mint sprigs Method To make the vanilla cream, mix all of the ingredients together in a bowl. Cover and chill in the fridge until needed. To make the soft meringue, preheat the oven to 140C/120C Fan/Gas 1. Line a large baking sheet with baking paper.Add the egg whites to a large, clean bowl and whisk to soft peaks. Add the lemon juice, then slowly add the sugar bit by bit, whisking continuously, until dissolved.When everything is incorporated, combine the vanilla extract, cornflour and vinegar in a separate bowl, then add into the whisked egg white mixture and mix until you have stiff peaks. Spoon some small, neat meringues onto the lined baking sheet and some bigger ones to smash up. Bake for 40–60 minutes until the meringues easily lift off the paper. Allow to cool. To assemble and serve, smash up some of the bigger meringues and mix with the vanilla cream. Scatter over some pomegranate seeds and clementine segments. Top with the smaller meringues and spoon over some pomegranate molasses, chopped dried cranberries and the pistachios. Garnish with the mint sprigs. To make the vanilla cream, mix all of the ingredients together in a bowl. Cover and chill in the fridge until needed. To make the vanilla cream, mix all of the ingredients together in a bowl. Cover and chill in the fridge until needed. To make the soft meringue, preheat the oven to 140C/120C Fan/Gas 1. Line a large baking sheet with baking paper. To make the soft meringue, preheat the oven to 140C/120C Fan/Gas 1. Line a large baking sheet with baking paper. Add the egg whites to a large, clean bowl and whisk to soft peaks. Add the lemon juice, then slowly add the sugar bit by bit, whisking continuously, until dissolved. Add the egg whites to a large, clean bowl and whisk to soft peaks. Add the lemon juice, then slowly add the sugar bit by bit, whisking continuously, until dissolved. When everything is incorporated, combine the vanilla extract, cornflour and vinegar in a separate bowl, then add into the whisked egg white mixture and mix until you have stiff peaks. Spoon some small, neat meringues onto the lined baking sheet and some bigger ones to smash up. Bake for 40–60 minutes until the meringues easily lift off the paper. Allow to cool. When everything is incorporated, combine the vanilla extract, cornflour and vinegar in a separate bowl, then add into the whisked egg white mixture and mix until you have stiff peaks. Spoon some small, neat meringues onto the lined baking sheet and some bigger ones to smash up. Bake for 40–60 minutes until the meringues easily lift off the paper. Allow to cool. To assemble and serve, smash up some of the bigger meringues and mix with the vanilla cream. Scatter over some pomegranate seeds and clementine segments. Top with the smaller meringues and spoon over some pomegranate molasses, chopped dried cranberries and the pistachios. Garnish with the mint sprigs. To assemble and serve, smash up some of the bigger meringues and mix with the vanilla cream. Scatter over some pomegranate seeds and clementine segments. Top with the smaller meringues and spoon over some pomegranate molasses, chopped dried cranberries and the pistachios. Garnish with the mint sprigs. | {
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"title": "Clementine, pomegranate and vanilla mess 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/clementine_pomegranate_36573_16x9.jpg Fluffy and crunchy meringue is stirred through vanilla whipped cream to make a gloriously messy dinner party dessert. 1 vanilla pod, seeds removed200g/7oz cream cheese 200g/7oz double cream 100g/3½oz icing sugar, sieved 1 vanilla pod, seeds removed 200g/7oz cream cheese 200g/7oz double cream 100g/3½oz icing sugar, sieved 4 free-range egg whites squeeze lemon juice225g/8oz caster sugar 1 tsp cornflour ½ tsp vanilla extract ½ tsp white wine vinegar 4 free-range egg whites squeeze lemon juice 225g/8oz caster sugar 1 tsp cornflour ½ tsp vanilla extract ½ tsp white wine vinegar 1 pomegranate, seeds removed 2 clementines, peeled and segmented 40ml/1fl½ oz pomegranate molasseshandful dried cranberries, chopped 2 tbsp Iranian pistachios fresh mint sprigs 1 pomegranate, seeds removed 2 clementines, peeled and segmented 40ml/1fl½ oz pomegranate molasses handful dried cranberries, chopped 2 tbsp Iranian pistachios fresh mint sprigs Method To make the vanilla cream, mix all of the ingredients together in a bowl. Cover and chill in the fridge until needed. To make the soft meringue, preheat the oven to 140C/120C Fan/Gas 1. Line a large baking sheet with baking paper.Add the egg whites to a large, clean bowl and whisk to soft peaks. Add the lemon juice, then slowly add the sugar bit by bit, whisking continuously, until dissolved.When everything is incorporated, combine the vanilla extract, cornflour and vinegar in a separate bowl, then add into the whisked egg white mixture and mix until you have stiff peaks. Spoon some small, neat meringues onto the lined baking sheet and some bigger ones to smash up. Bake for 40–60 minutes until the meringues easily lift off the paper. Allow to cool. To assemble and serve, smash up some of the bigger meringues and mix with the vanilla cream. Scatter over some pomegranate seeds and clementine segments. Top with the smaller meringues and spoon over some pomegranate molasses, chopped dried cranberries and the pistachios. Garnish with the mint sprigs. To make the vanilla cream, mix all of the ingredients together in a bowl. Cover and chill in the fridge until needed. To make the vanilla cream, mix all of the ingredients together in a bowl. Cover and chill in the fridge until needed. To make the soft meringue, preheat the oven to 140C/120C Fan/Gas 1. Line a large baking sheet with baking paper. To make the soft meringue, preheat the oven to 140C/120C Fan/Gas 1. Line a large baking sheet with baking paper. Add the egg whites to a large, clean bowl and whisk to soft peaks. Add the lemon juice, then slowly add the sugar bit by bit, whisking continuously, until dissolved. Add the egg whites to a large, clean bowl and whisk to soft peaks. Add the lemon juice, then slowly add the sugar bit by bit, whisking continuously, until dissolved. When everything is incorporated, combine the vanilla extract, cornflour and vinegar in a separate bowl, then add into the whisked egg white mixture and mix until you have stiff peaks. Spoon some small, neat meringues onto the lined baking sheet and some bigger ones to smash up. Bake for 40–60 minutes until the meringues easily lift off the paper. Allow to cool. When everything is incorporated, combine the vanilla extract, cornflour and vinegar in a separate bowl, then add into the whisked egg white mixture and mix until you have stiff peaks. Spoon some small, neat meringues onto the lined baking sheet and some bigger ones to smash up. Bake for 40–60 minutes until the meringues easily lift off the paper. Allow to cool. To assemble and serve, smash up some of the bigger meringues and mix with the vanilla cream. Scatter over some pomegranate seeds and clementine segments. Top with the smaller meringues and spoon over some pomegranate molasses, chopped dried cranberries and the pistachios. Garnish with the mint sprigs. To assemble and serve, smash up some of the bigger meringues and mix with the vanilla cream. Scatter over some pomegranate seeds and clementine segments. Top with the smaller meringues and spoon over some pomegranate molasses, chopped dried cranberries and the pistachios. Garnish with the mint sprigs."
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} | 18befbc6b702201c039332505194d0c57284fadba9f596a5f37e127f0445da08 | Lemon tiramisu recipe
An average of 4.1 out of 5 stars from 9 ratings This zesty twist on tiramisu by Gennaro Contaldo is made with homemade limoncello and lemon syrup. You'll need to make the limoncello a week ahead, or you can buy a bottle. 500ml/18fl oz vodka3 lemons, rinds only (white pith removed)300g/10½oz caster sugar 500ml/18fl oz vodka 3 lemons, rinds only (white pith removed) 300g/10½oz caster sugar 1 unwaxed lemon, juice and rind (white pith removed)50g/1¾oz caster sugar 1 unwaxed lemon, juice and rind (white pith removed) 50g/1¾oz caster sugar 2 free-range eggs, yolks and whites separated80g/3oz caster sugar250g/9oz mascarpone2 tbsp limoncello (see method above for homemade)1 unwaxed lemon, zest only200g/7oz savoiardi biscuits (sponge fingers) 2 free-range eggs, yolks and whites separated 80g/3oz caster sugar 250g/9oz mascarpone 2 tbsp limoncello (see method above for homemade) 1 unwaxed lemon, zest only 200g/7oz savoiardi biscuits (sponge fingers) Method To make the limoncello, place the vodka and lemon rind into a large sealable glass bottle or jar and leave to steep for a week. After a week, make a syrup by placing the sugar and water into a saucepan and bringing to the boil. Allow to simmer until all the sugar has dissolved, then remove from the heat and allow to cool. Add this to your steeped lemon peel and vodka and leave for at least one more week.To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml/3½fl oz water. Simmer over a medium heat for 3–4 minutes until the sugar has dissolved and the liquid has reduced slightly. Remove from the heat and leave to cool. Remove the lemon rind, finely chop and set aside.To make the tiramisu, whisk the egg yolks and sugar together until light and creamy. Add the mascarpone and continue to whisk. Stir in the limoncello and lemon zest. Whisk the egg whites in a clean bowl until stiff, then fold them into the mascarpone mixture until combined.Spread a little of the creamy mascarpone mixture on the base of a serving dish. One by one, quickly dip the biscuits in the lemon syrup and place them in the dish to form a layer. Top with more mascarpone and continue the process, forming layers of biscuit and mascarpone until the ingredients have been used, ending with a layer of the mascarpone. To finish, sprinkle the finely chopped lemon rind on top and place in the fridge until required. To make the limoncello, place the vodka and lemon rind into a large sealable glass bottle or jar and leave to steep for a week. To make the limoncello, place the vodka and lemon rind into a large sealable glass bottle or jar and leave to steep for a week. After a week, make a syrup by placing the sugar and water into a saucepan and bringing to the boil. Allow to simmer until all the sugar has dissolved, then remove from the heat and allow to cool. Add this to your steeped lemon peel and vodka and leave for at least one more week. After a week, make a syrup by placing the sugar and water into a saucepan and bringing to the boil. Allow to simmer until all the sugar has dissolved, then remove from the heat and allow to cool. Add this to your steeped lemon peel and vodka and leave for at least one more week. To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml/3½fl oz water. Simmer over a medium heat for 3–4 minutes until the sugar has dissolved and the liquid has reduced slightly. Remove from the heat and leave to cool. Remove the lemon rind, finely chop and set aside. To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml/3½fl oz water. Simmer over a medium heat for 3–4 minutes until the sugar has dissolved and the liquid has reduced slightly. Remove from the heat and leave to cool. Remove the lemon rind, finely chop and set aside. To make the tiramisu, whisk the egg yolks and sugar together until light and creamy. Add the mascarpone and continue to whisk. Stir in the limoncello and lemon zest. To make the tiramisu, whisk the egg yolks and sugar together until light and creamy. Add the mascarpone and continue to whisk. Stir in the limoncello and lemon zest. Whisk the egg whites in a clean bowl until stiff, then fold them into the mascarpone mixture until combined. Whisk the egg whites in a clean bowl until stiff, then fold them into the mascarpone mixture until combined. Spread a little of the creamy mascarpone mixture on the base of a serving dish. One by one, quickly dip the biscuits in the lemon syrup and place them in the dish to form a layer. Top with more mascarpone and continue the process, forming layers of biscuit and mascarpone until the ingredients have been used, ending with a layer of the mascarpone. Spread a little of the creamy mascarpone mixture on the base of a serving dish. One by one, quickly dip the biscuits in the lemon syrup and place them in the dish to form a layer. Top with more mascarpone and continue the process, forming layers of biscuit and mascarpone until the ingredients have been used, ending with a layer of the mascarpone. To finish, sprinkle the finely chopped lemon rind on top and place in the fridge until required. To finish, sprinkle the finely chopped lemon rind on top and place in the fridge until required. | {
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"title": "Lemon tiramisu recipe",
"content": "An average of 4.1 out of 5 stars from 9 ratings This zesty twist on tiramisu by Gennaro Contaldo is made with homemade limoncello and lemon syrup. You'll need to make the limoncello a week ahead, or you can buy a bottle. 500ml/18fl oz vodka3 lemons, rinds only (white pith removed)300g/10½oz caster sugar 500ml/18fl oz vodka 3 lemons, rinds only (white pith removed) 300g/10½oz caster sugar 1 unwaxed lemon, juice and rind (white pith removed)50g/1¾oz caster sugar 1 unwaxed lemon, juice and rind (white pith removed) 50g/1¾oz caster sugar 2 free-range eggs, yolks and whites separated80g/3oz caster sugar250g/9oz mascarpone2 tbsp limoncello (see method above for homemade)1 unwaxed lemon, zest only200g/7oz savoiardi biscuits (sponge fingers) 2 free-range eggs, yolks and whites separated 80g/3oz caster sugar 250g/9oz mascarpone 2 tbsp limoncello (see method above for homemade) 1 unwaxed lemon, zest only 200g/7oz savoiardi biscuits (sponge fingers) Method To make the limoncello, place the vodka and lemon rind into a large sealable glass bottle or jar and leave to steep for a week. After a week, make a syrup by placing the sugar and water into a saucepan and bringing to the boil. Allow to simmer until all the sugar has dissolved, then remove from the heat and allow to cool. Add this to your steeped lemon peel and vodka and leave for at least one more week.To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml/3½fl oz water. Simmer over a medium heat for 3–4 minutes until the sugar has dissolved and the liquid has reduced slightly. Remove from the heat and leave to cool. Remove the lemon rind, finely chop and set aside.To make the tiramisu, whisk the egg yolks and sugar together until light and creamy. Add the mascarpone and continue to whisk. Stir in the limoncello and lemon zest. Whisk the egg whites in a clean bowl until stiff, then fold them into the mascarpone mixture until combined.Spread a little of the creamy mascarpone mixture on the base of a serving dish. One by one, quickly dip the biscuits in the lemon syrup and place them in the dish to form a layer. Top with more mascarpone and continue the process, forming layers of biscuit and mascarpone until the ingredients have been used, ending with a layer of the mascarpone. To finish, sprinkle the finely chopped lemon rind on top and place in the fridge until required. To make the limoncello, place the vodka and lemon rind into a large sealable glass bottle or jar and leave to steep for a week. To make the limoncello, place the vodka and lemon rind into a large sealable glass bottle or jar and leave to steep for a week. After a week, make a syrup by placing the sugar and water into a saucepan and bringing to the boil. Allow to simmer until all the sugar has dissolved, then remove from the heat and allow to cool. Add this to your steeped lemon peel and vodka and leave for at least one more week. After a week, make a syrup by placing the sugar and water into a saucepan and bringing to the boil. Allow to simmer until all the sugar has dissolved, then remove from the heat and allow to cool. Add this to your steeped lemon peel and vodka and leave for at least one more week. To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml/3½fl oz water. Simmer over a medium heat for 3–4 minutes until the sugar has dissolved and the liquid has reduced slightly. Remove from the heat and leave to cool. Remove the lemon rind, finely chop and set aside. To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml/3½fl oz water. Simmer over a medium heat for 3–4 minutes until the sugar has dissolved and the liquid has reduced slightly. Remove from the heat and leave to cool. Remove the lemon rind, finely chop and set aside. To make the tiramisu, whisk the egg yolks and sugar together until light and creamy. Add the mascarpone and continue to whisk. Stir in the limoncello and lemon zest. To make the tiramisu, whisk the egg yolks and sugar together until light and creamy. Add the mascarpone and continue to whisk. Stir in the limoncello and lemon zest. Whisk the egg whites in a clean bowl until stiff, then fold them into the mascarpone mixture until combined. Whisk the egg whites in a clean bowl until stiff, then fold them into the mascarpone mixture until combined. Spread a little of the creamy mascarpone mixture on the base of a serving dish. One by one, quickly dip the biscuits in the lemon syrup and place them in the dish to form a layer. Top with more mascarpone and continue the process, forming layers of biscuit and mascarpone until the ingredients have been used, ending with a layer of the mascarpone. Spread a little of the creamy mascarpone mixture on the base of a serving dish. One by one, quickly dip the biscuits in the lemon syrup and place them in the dish to form a layer. Top with more mascarpone and continue the process, forming layers of biscuit and mascarpone until the ingredients have been used, ending with a layer of the mascarpone. To finish, sprinkle the finely chopped lemon rind on top and place in the fridge until required. To finish, sprinkle the finely chopped lemon rind on top and place in the fridge until required."
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} | 32612ffa67f5a4183d2a943b085d02116a4276de59da19738776ce0514ba498e | Microwave chocolate orange sponge recipe
An average of 4.8 out of 5 stars from 4 ratings A simple microwave chocolate orange sponge that makes a fantastic family pudding. Top with melted orange-flavoured chocolate for a luxurious alternative to Christmas pudding and serve with cream or ice cream. sunflower or vegetable oil, for greasing100g/3½oz softened butter, cubed100g/3½oz caster sugar2 medium eggs100g/3½oz self-raising flour40g/1½oz cocoa powder, sifted½ tsp baking powder½ orange, finely grated zest onlycream, ice cream or custard, to serve sunflower or vegetable oil, for greasing 100g/3½oz softened butter, cubed 100g/3½oz caster sugar 2 medium eggs 100g/3½oz self-raising flour 40g/1½oz cocoa powder, sifted ½ tsp baking powder ½ orange, finely grated zest only cream, ice cream or custard, to serve 100g/3½oz orange-flavoured milk chocolate, from a ball or bar, broken into piecesfresh orange zest, to decorate (optional) 100g/3½oz orange-flavoured milk chocolate, from a ball or bar, broken into pieces fresh orange zest, to decorate (optional) Method Generously oil a 1 litre/1¾ pint microwaveable pudding basin (it should have a diameter of around 17cm/6½in at the rim – see recipe tips below). Cut a small circle of baking paper and place in the bottom of the basin – this will make it easier to remove the sponge.Put the butter, sugar, egg, flour, cocoa, bicarbonate of soda and 4 tablespoons cold water in a bowl and whisk with electric beaters for 1–2 minutes, or until well combined and creamy. Stir in the orange zest.Spoon the batter into the prepared basin, ensuring the mixture doesn’t rise more than half of the way up the bowl.Cook, uncovered, on HIGH for 4 minutes 30 seconds in an 800W microwave oven and 3 minutes 30 seconds in an 1000W microwave oven. The sponge should be well risen, just firm to the touch and a little gooey around the edges. (Microwave ovens vary so the timings above are a guide. Be prepared to adjust if yours is more or less powerful than the ones in the timings above.)Take the pudding out of the microwave, using an oven cloth as it will be hot, and leave to stand while the sauce is made.To make the sauce, put the chocolate in a microwaveable bowl and cook on HIGH for 1 minute. Stir and then cook on HIGH for a further 20–30 seconds or until the chocolate is very soft but not completely melted. Don’t allow to overheat or it burn. Stir until smooth.Turn the pudding out onto a plate. Peel off the baking paper and pour the warm chocolate over the top. Decorate with extra orange zest if you like. Serve with lots of cream, ice cream or custard. Generously oil a 1 litre/1¾ pint microwaveable pudding basin (it should have a diameter of around 17cm/6½in at the rim – see recipe tips below). Cut a small circle of baking paper and place in the bottom of the basin – this will make it easier to remove the sponge. Generously oil a 1 litre/1¾ pint microwaveable pudding basin (it should have a diameter of around 17cm/6½in at the rim – see recipe tips below). Cut a small circle of baking paper and place in the bottom of the basin – this will make it easier to remove the sponge. Put the butter, sugar, egg, flour, cocoa, bicarbonate of soda and 4 tablespoons cold water in a bowl and whisk with electric beaters for 1–2 minutes, or until well combined and creamy. Stir in the orange zest. Put the butter, sugar, egg, flour, cocoa, bicarbonate of soda and 4 tablespoons cold water in a bowl and whisk with electric beaters for 1–2 minutes, or until well combined and creamy. Stir in the orange zest. Spoon the batter into the prepared basin, ensuring the mixture doesn’t rise more than half of the way up the bowl. Spoon the batter into the prepared basin, ensuring the mixture doesn’t rise more than half of the way up the bowl. Cook, uncovered, on HIGH for 4 minutes 30 seconds in an 800W microwave oven and 3 minutes 30 seconds in an 1000W microwave oven. The sponge should be well risen, just firm to the touch and a little gooey around the edges. (Microwave ovens vary so the timings above are a guide. Be prepared to adjust if yours is more or less powerful than the ones in the timings above.) Cook, uncovered, on HIGH for 4 minutes 30 seconds in an 800W microwave oven and 3 minutes 30 seconds in an 1000W microwave oven. The sponge should be well risen, just firm to the touch and a little gooey around the edges. (Microwave ovens vary so the timings above are a guide. Be prepared to adjust if yours is more or less powerful than the ones in the timings above.) Take the pudding out of the microwave, using an oven cloth as it will be hot, and leave to stand while the sauce is made. Take the pudding out of the microwave, using an oven cloth as it will be hot, and leave to stand while the sauce is made. To make the sauce, put the chocolate in a microwaveable bowl and cook on HIGH for 1 minute. Stir and then cook on HIGH for a further 20–30 seconds or until the chocolate is very soft but not completely melted. Don’t allow to overheat or it burn. Stir until smooth. To make the sauce, put the chocolate in a microwaveable bowl and cook on HIGH for 1 minute. Stir and then cook on HIGH for a further 20–30 seconds or until the chocolate is very soft but not completely melted. Don’t allow to overheat or it burn. Stir until smooth. Turn the pudding out onto a plate. Peel off the baking paper and pour the warm chocolate over the top. Decorate with extra orange zest if you like. Serve with lots of cream, ice cream or custard. Turn the pudding out onto a plate. Peel off the baking paper and pour the warm chocolate over the top. Decorate with extra orange zest if you like. Serve with lots of cream, ice cream or custard. Recipe tips You can leave out the orange zest and use an ordinary milk chocolate for the topping if you prefer. Make sure you don’t overfill the pudding basin or the cake batter could rise over the top. If you don’t have a pudding basin the right size, you can use any microwavable dish, but be aware that the mixture shouldn’t rise more than half way up the sides of the dish and the cooking time will need to be adjusted – the shallower the dish, the shorter the cooking time. | {
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"title": "Microwave chocolate orange sponge recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings A simple microwave chocolate orange sponge that makes a fantastic family pudding. Top with melted orange-flavoured chocolate for a luxurious alternative to Christmas pudding and serve with cream or ice cream. sunflower or vegetable oil, for greasing100g/3½oz softened butter, cubed100g/3½oz caster sugar2 medium eggs100g/3½oz self-raising flour40g/1½oz cocoa powder, sifted½ tsp baking powder½ orange, finely grated zest onlycream, ice cream or custard, to serve sunflower or vegetable oil, for greasing 100g/3½oz softened butter, cubed 100g/3½oz caster sugar 2 medium eggs 100g/3½oz self-raising flour 40g/1½oz cocoa powder, sifted ½ tsp baking powder ½ orange, finely grated zest only cream, ice cream or custard, to serve 100g/3½oz orange-flavoured milk chocolate, from a ball or bar, broken into piecesfresh orange zest, to decorate (optional) 100g/3½oz orange-flavoured milk chocolate, from a ball or bar, broken into pieces fresh orange zest, to decorate (optional) Method Generously oil a 1 litre/1¾ pint microwaveable pudding basin (it should have a diameter of around 17cm/6½in at the rim – see recipe tips below). Cut a small circle of baking paper and place in the bottom of the basin – this will make it easier to remove the sponge.Put the butter, sugar, egg, flour, cocoa, bicarbonate of soda and 4 tablespoons cold water in a bowl and whisk with electric beaters for 1–2 minutes, or until well combined and creamy. Stir in the orange zest.Spoon the batter into the prepared basin, ensuring the mixture doesn’t rise more than half of the way up the bowl.Cook, uncovered, on HIGH for 4 minutes 30 seconds in an 800W microwave oven and 3 minutes 30 seconds in an 1000W microwave oven. The sponge should be well risen, just firm to the touch and a little gooey around the edges. (Microwave ovens vary so the timings above are a guide. Be prepared to adjust if yours is more or less powerful than the ones in the timings above.)Take the pudding out of the microwave, using an oven cloth as it will be hot, and leave to stand while the sauce is made.To make the sauce, put the chocolate in a microwaveable bowl and cook on HIGH for 1 minute. Stir and then cook on HIGH for a further 20–30 seconds or until the chocolate is very soft but not completely melted. Don’t allow to overheat or it burn. Stir until smooth.Turn the pudding out onto a plate. Peel off the baking paper and pour the warm chocolate over the top. Decorate with extra orange zest if you like. Serve with lots of cream, ice cream or custard. Generously oil a 1 litre/1¾ pint microwaveable pudding basin (it should have a diameter of around 17cm/6½in at the rim – see recipe tips below). Cut a small circle of baking paper and place in the bottom of the basin – this will make it easier to remove the sponge. Generously oil a 1 litre/1¾ pint microwaveable pudding basin (it should have a diameter of around 17cm/6½in at the rim – see recipe tips below). Cut a small circle of baking paper and place in the bottom of the basin – this will make it easier to remove the sponge. Put the butter, sugar, egg, flour, cocoa, bicarbonate of soda and 4 tablespoons cold water in a bowl and whisk with electric beaters for 1–2 minutes, or until well combined and creamy. Stir in the orange zest. Put the butter, sugar, egg, flour, cocoa, bicarbonate of soda and 4 tablespoons cold water in a bowl and whisk with electric beaters for 1–2 minutes, or until well combined and creamy. Stir in the orange zest. Spoon the batter into the prepared basin, ensuring the mixture doesn’t rise more than half of the way up the bowl. Spoon the batter into the prepared basin, ensuring the mixture doesn’t rise more than half of the way up the bowl. Cook, uncovered, on HIGH for 4 minutes 30 seconds in an 800W microwave oven and 3 minutes 30 seconds in an 1000W microwave oven. The sponge should be well risen, just firm to the touch and a little gooey around the edges. (Microwave ovens vary so the timings above are a guide. Be prepared to adjust if yours is more or less powerful than the ones in the timings above.) Cook, uncovered, on HIGH for 4 minutes 30 seconds in an 800W microwave oven and 3 minutes 30 seconds in an 1000W microwave oven. The sponge should be well risen, just firm to the touch and a little gooey around the edges. (Microwave ovens vary so the timings above are a guide. Be prepared to adjust if yours is more or less powerful than the ones in the timings above.) Take the pudding out of the microwave, using an oven cloth as it will be hot, and leave to stand while the sauce is made. Take the pudding out of the microwave, using an oven cloth as it will be hot, and leave to stand while the sauce is made. To make the sauce, put the chocolate in a microwaveable bowl and cook on HIGH for 1 minute. Stir and then cook on HIGH for a further 20–30 seconds or until the chocolate is very soft but not completely melted. Don’t allow to overheat or it burn. Stir until smooth. To make the sauce, put the chocolate in a microwaveable bowl and cook on HIGH for 1 minute. Stir and then cook on HIGH for a further 20–30 seconds or until the chocolate is very soft but not completely melted. Don’t allow to overheat or it burn. Stir until smooth. Turn the pudding out onto a plate. Peel off the baking paper and pour the warm chocolate over the top. Decorate with extra orange zest if you like. Serve with lots of cream, ice cream or custard. Turn the pudding out onto a plate. Peel off the baking paper and pour the warm chocolate over the top. Decorate with extra orange zest if you like. Serve with lots of cream, ice cream or custard. Recipe tips You can leave out the orange zest and use an ordinary milk chocolate for the topping if you prefer. Make sure you don’t overfill the pudding basin or the cake batter could rise over the top. If you don’t have a pudding basin the right size, you can use any microwavable dish, but be aware that the mixture shouldn’t rise more than half way up the sides of the dish and the cooking time will need to be adjusted – the shallower the dish, the shorter the cooking time."
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} | 9b1253eb73ba159799a470ccec8a128d38e4c9e750764882c8ffd482ef6b6fd8 | Carrot hummus recipe
Carrot hummus with garlic and herb flatbreads An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_hummus_flatbreads_70369_16x9.jpg Hummus is always a favourite dip – why not try Mary's spiced carrot version for a change? Served with the quickest of flatbreads and so versatile too. 225g/8oz plain flour, plus extra for dusting2 tbsp olive oil, plus extra for frying 130ml/4¼fl oz warm water2 garlic cloves, crushed 2 tbsp freshly chopped parsley 1 tbsp freshly chopped basil ½ tsp salt 225g/8oz plain flour, plus extra for dusting 2 tbsp olive oil, plus extra for frying 130ml/4¼fl oz warm water 2 garlic cloves, crushed 2 tbsp freshly chopped parsley 1 tbsp freshly chopped basil ½ tsp salt 2 smallish carrots (about 125g/4½oz in total), coarsely grated 1 x 400g tin chickpeas, drained and rinsed2 garlic cloves, crushed½ lemon, juice only150ml/¼ pint olive oil 2 tsp tahini2 tsp harissa paste 2 smallish carrots (about 125g/4½oz in total), coarsely grated 1 x 400g tin chickpeas, drained and rinsed 2 garlic cloves, crushed ½ lemon, juice only 150ml/¼ pint olive oil 2 tsp tahini 2 tsp harissa paste Method For the flatbreads, measure the flour, oil and water into a large bowl and add a good pinch of salt. Mix everything together with a table knife and then use your hands to bring the mixture together into a soft dough. Tip onto a floured work surface and knead for 4–5 minutes. Flatten the dough into a circle, sprinkle over the garlic and herbs and then bring together into a ball again. Knead until the garlic and herbs are well incorporated. Divide into six even-sized balls. On a floured work surface, use a rolling pin to roll each ball out into a very thin circle.Heat a large frying pan until very hot, then rub some oil into the pan using kitchen paper. Add one flatbread and fry for 2 minutes until it starts to puff up and turn lightly golden. Use a palette knife to flip over the flatbread and cook for another 2–3 minutes on the other side. Repeat with the remaining flatbreads, adding a little more oil to the pan if needed. For the carrot hummus, place all the ingredients in a food processor, season with salt and pepper and whizz until just smooth and creamy. Serve with the warm flatbreads. For the flatbreads, measure the flour, oil and water into a large bowl and add a good pinch of salt. Mix everything together with a table knife and then use your hands to bring the mixture together into a soft dough. Tip onto a floured work surface and knead for 4–5 minutes. For the flatbreads, measure the flour, oil and water into a large bowl and add a good pinch of salt. Mix everything together with a table knife and then use your hands to bring the mixture together into a soft dough. Tip onto a floured work surface and knead for 4–5 minutes. Flatten the dough into a circle, sprinkle over the garlic and herbs and then bring together into a ball again. Knead until the garlic and herbs are well incorporated. Flatten the dough into a circle, sprinkle over the garlic and herbs and then bring together into a ball again. Knead until the garlic and herbs are well incorporated. Divide into six even-sized balls. On a floured work surface, use a rolling pin to roll each ball out into a very thin circle. Divide into six even-sized balls. On a floured work surface, use a rolling pin to roll each ball out into a very thin circle. Heat a large frying pan until very hot, then rub some oil into the pan using kitchen paper. Add one flatbread and fry for 2 minutes until it starts to puff up and turn lightly golden. Use a palette knife to flip over the flatbread and cook for another 2–3 minutes on the other side. Repeat with the remaining flatbreads, adding a little more oil to the pan if needed. Heat a large frying pan until very hot, then rub some oil into the pan using kitchen paper. Add one flatbread and fry for 2 minutes until it starts to puff up and turn lightly golden. Use a palette knife to flip over the flatbread and cook for another 2–3 minutes on the other side. Repeat with the remaining flatbreads, adding a little more oil to the pan if needed. For the carrot hummus, place all the ingredients in a food processor, season with salt and pepper and whizz until just smooth and creamy. Serve with the warm flatbreads. For the carrot hummus, place all the ingredients in a food processor, season with salt and pepper and whizz until just smooth and creamy. Serve with the warm flatbreads. Recipe tips If you like spiced flatbreads, add crushed spices to the dough too. Cumin or caraway seeds or chilli flakes would work well. For best results, the pan needs to be really hot before adding the first flatbread. | {
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"content": "Carrot hummus with garlic and herb flatbreads An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_hummus_flatbreads_70369_16x9.jpg Hummus is always a favourite dip – why not try Mary's spiced carrot version for a change? Served with the quickest of flatbreads and so versatile too. 225g/8oz plain flour, plus extra for dusting2 tbsp olive oil, plus extra for frying 130ml/4¼fl oz warm water2 garlic cloves, crushed 2 tbsp freshly chopped parsley 1 tbsp freshly chopped basil ½ tsp salt 225g/8oz plain flour, plus extra for dusting 2 tbsp olive oil, plus extra for frying 130ml/4¼fl oz warm water 2 garlic cloves, crushed 2 tbsp freshly chopped parsley 1 tbsp freshly chopped basil ½ tsp salt 2 smallish carrots (about 125g/4½oz in total), coarsely grated 1 x 400g tin chickpeas, drained and rinsed2 garlic cloves, crushed½ lemon, juice only150ml/¼ pint olive oil 2 tsp tahini2 tsp harissa paste 2 smallish carrots (about 125g/4½oz in total), coarsely grated 1 x 400g tin chickpeas, drained and rinsed 2 garlic cloves, crushed ½ lemon, juice only 150ml/¼ pint olive oil 2 tsp tahini 2 tsp harissa paste Method For the flatbreads, measure the flour, oil and water into a large bowl and add a good pinch of salt. Mix everything together with a table knife and then use your hands to bring the mixture together into a soft dough. Tip onto a floured work surface and knead for 4–5 minutes. Flatten the dough into a circle, sprinkle over the garlic and herbs and then bring together into a ball again. Knead until the garlic and herbs are well incorporated. Divide into six even-sized balls. On a floured work surface, use a rolling pin to roll each ball out into a very thin circle.Heat a large frying pan until very hot, then rub some oil into the pan using kitchen paper. Add one flatbread and fry for 2 minutes until it starts to puff up and turn lightly golden. Use a palette knife to flip over the flatbread and cook for another 2–3 minutes on the other side. Repeat with the remaining flatbreads, adding a little more oil to the pan if needed. For the carrot hummus, place all the ingredients in a food processor, season with salt and pepper and whizz until just smooth and creamy. Serve with the warm flatbreads. For the flatbreads, measure the flour, oil and water into a large bowl and add a good pinch of salt. Mix everything together with a table knife and then use your hands to bring the mixture together into a soft dough. Tip onto a floured work surface and knead for 4–5 minutes. For the flatbreads, measure the flour, oil and water into a large bowl and add a good pinch of salt. Mix everything together with a table knife and then use your hands to bring the mixture together into a soft dough. Tip onto a floured work surface and knead for 4–5 minutes. Flatten the dough into a circle, sprinkle over the garlic and herbs and then bring together into a ball again. Knead until the garlic and herbs are well incorporated. Flatten the dough into a circle, sprinkle over the garlic and herbs and then bring together into a ball again. Knead until the garlic and herbs are well incorporated. Divide into six even-sized balls. On a floured work surface, use a rolling pin to roll each ball out into a very thin circle. Divide into six even-sized balls. On a floured work surface, use a rolling pin to roll each ball out into a very thin circle. Heat a large frying pan until very hot, then rub some oil into the pan using kitchen paper. Add one flatbread and fry for 2 minutes until it starts to puff up and turn lightly golden. Use a palette knife to flip over the flatbread and cook for another 2–3 minutes on the other side. Repeat with the remaining flatbreads, adding a little more oil to the pan if needed. Heat a large frying pan until very hot, then rub some oil into the pan using kitchen paper. Add one flatbread and fry for 2 minutes until it starts to puff up and turn lightly golden. Use a palette knife to flip over the flatbread and cook for another 2–3 minutes on the other side. Repeat with the remaining flatbreads, adding a little more oil to the pan if needed. For the carrot hummus, place all the ingredients in a food processor, season with salt and pepper and whizz until just smooth and creamy. Serve with the warm flatbreads. For the carrot hummus, place all the ingredients in a food processor, season with salt and pepper and whizz until just smooth and creamy. Serve with the warm flatbreads. Recipe tips If you like spiced flatbreads, add crushed spices to the dough too. Cumin or caraway seeds or chilli flakes would work well. For best results, the pan needs to be really hot before adding the first flatbread."
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} | bc632183b2185cb132745acb486fa393ee7c47f79e409ae4c97562291854a291 | Crispy bacon and egg wedge salad recipe
An average of 3.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_bacon_and_egg_18442_16x9.jpg A crunchy wedge salad makes a cheap and easy starter that won't spoil your appetite for the main course. We've taken a tip from restaurants where it is often served as a side and topped ours with crispy bacon and croûtons for extra crunch, then drizzled generously with a luscious but very easy homemade dressing. This recipe is part of the Budget Christmas Dinner Menu and the Budget vegetarian Christmas dinner menu, both serve four people three courses for under £17 (originally under £15. Recosted December 2023). 4 medium eggs1 tbsp vegetable oil4 rashers bacon, ideally smoked, thinly sliced 1 medium slice bread, cut into small cubes1 iceberg lettuce12 cherry tomatoes, quarteredground black pepper 4 medium eggs 1 tbsp vegetable oil 4 rashers bacon, ideally smoked, thinly sliced 1 medium slice bread, cut into small cubes 1 iceberg lettuce 12 cherry tomatoes, quartered ground black pepper 7 tbsp (around 85g/3oz) mayonnaise1 tbsp tomato ketchup 7 tbsp (around 85g/3oz) mayonnaise 1 tbsp tomato ketchup Method To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs into the water, reduce the heat slightly and cook for 9 minutes. Drain, then plunge into a large bowl or saucepan of cold water and leave to cool.Pour the oil into a frying pan and place over a medium heat. Add the bacon and cook for 5 minutes, or until crisp, stirring regularly. Transfer the bacon to a plate, leaving as much of the fat as possible in the frying pan. Return the pan to the heat and fry the cubes of bread for 3–4 minutes, or until crisp, turning regularly until browned on all sides.Peel the eggs, then place on a board and roughly chop. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates.Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce.Drizzle the sauce over each wedge. Scatter the tomatoes, eggs, bacon and croûtons on top. Season with ground black pepper and serve. To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs into the water, reduce the heat slightly and cook for 9 minutes. Drain, then plunge into a large bowl or saucepan of cold water and leave to cool. To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs into the water, reduce the heat slightly and cook for 9 minutes. Drain, then plunge into a large bowl or saucepan of cold water and leave to cool. Pour the oil into a frying pan and place over a medium heat. Add the bacon and cook for 5 minutes, or until crisp, stirring regularly. Transfer the bacon to a plate, leaving as much of the fat as possible in the frying pan. Pour the oil into a frying pan and place over a medium heat. Add the bacon and cook for 5 minutes, or until crisp, stirring regularly. Transfer the bacon to a plate, leaving as much of the fat as possible in the frying pan. Return the pan to the heat and fry the cubes of bread for 3–4 minutes, or until crisp, turning regularly until browned on all sides. Return the pan to the heat and fry the cubes of bread for 3–4 minutes, or until crisp, turning regularly until browned on all sides. Peel the eggs, then place on a board and roughly chop. Peel the eggs, then place on a board and roughly chop. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce. Drizzle the sauce over each wedge. Scatter the tomatoes, eggs, bacon and croûtons on top. Season with ground black pepper and serve. Drizzle the sauce over each wedge. Scatter the tomatoes, eggs, bacon and croûtons on top. Season with ground black pepper and serve. Recipe tips The cost of the ingredients here have been calculated using supermarket value lines and the recipe is designed to be made in conjunction with a low-cost store-cupboard. You can prepare this salad ahead by cooking and chopping the eggs and tomatoes and making the dressing. Fry the bacon and croûtons then allow to cool and reheat in the microwave, or back into the pan, for a few seconds just before serving, if you like, too. It’s best not to cut the lettuce more than a few hours ahead as the edges may go brown. If you have a particularly large lettuce, you may wish to divide into six instead and keep a third for another meal. | {
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"content": "An average of 3.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_bacon_and_egg_18442_16x9.jpg A crunchy wedge salad makes a cheap and easy starter that won't spoil your appetite for the main course. We've taken a tip from restaurants where it is often served as a side and topped ours with crispy bacon and croûtons for extra crunch, then drizzled generously with a luscious but very easy homemade dressing. This recipe is part of the Budget Christmas Dinner Menu and the Budget vegetarian Christmas dinner menu, both serve four people three courses for under £17 (originally under £15. Recosted December 2023). 4 medium eggs1 tbsp vegetable oil4 rashers bacon, ideally smoked, thinly sliced 1 medium slice bread, cut into small cubes1 iceberg lettuce12 cherry tomatoes, quarteredground black pepper 4 medium eggs 1 tbsp vegetable oil 4 rashers bacon, ideally smoked, thinly sliced 1 medium slice bread, cut into small cubes 1 iceberg lettuce 12 cherry tomatoes, quartered ground black pepper 7 tbsp (around 85g/3oz) mayonnaise1 tbsp tomato ketchup 7 tbsp (around 85g/3oz) mayonnaise 1 tbsp tomato ketchup Method To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs into the water, reduce the heat slightly and cook for 9 minutes. Drain, then plunge into a large bowl or saucepan of cold water and leave to cool.Pour the oil into a frying pan and place over a medium heat. Add the bacon and cook for 5 minutes, or until crisp, stirring regularly. Transfer the bacon to a plate, leaving as much of the fat as possible in the frying pan. Return the pan to the heat and fry the cubes of bread for 3–4 minutes, or until crisp, turning regularly until browned on all sides.Peel the eggs, then place on a board and roughly chop. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates.Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce.Drizzle the sauce over each wedge. Scatter the tomatoes, eggs, bacon and croûtons on top. Season with ground black pepper and serve. To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs into the water, reduce the heat slightly and cook for 9 minutes. Drain, then plunge into a large bowl or saucepan of cold water and leave to cool. To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs into the water, reduce the heat slightly and cook for 9 minutes. Drain, then plunge into a large bowl or saucepan of cold water and leave to cool. Pour the oil into a frying pan and place over a medium heat. Add the bacon and cook for 5 minutes, or until crisp, stirring regularly. Transfer the bacon to a plate, leaving as much of the fat as possible in the frying pan. Pour the oil into a frying pan and place over a medium heat. Add the bacon and cook for 5 minutes, or until crisp, stirring regularly. Transfer the bacon to a plate, leaving as much of the fat as possible in the frying pan. Return the pan to the heat and fry the cubes of bread for 3–4 minutes, or until crisp, turning regularly until browned on all sides. Return the pan to the heat and fry the cubes of bread for 3–4 minutes, or until crisp, turning regularly until browned on all sides. Peel the eggs, then place on a board and roughly chop. Peel the eggs, then place on a board and roughly chop. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce. Drizzle the sauce over each wedge. Scatter the tomatoes, eggs, bacon and croûtons on top. Season with ground black pepper and serve. Drizzle the sauce over each wedge. Scatter the tomatoes, eggs, bacon and croûtons on top. Season with ground black pepper and serve. Recipe tips The cost of the ingredients here have been calculated using supermarket value lines and the recipe is designed to be made in conjunction with a low-cost store-cupboard. You can prepare this salad ahead by cooking and chopping the eggs and tomatoes and making the dressing. Fry the bacon and croûtons then allow to cool and reheat in the microwave, or back into the pan, for a few seconds just before serving, if you like, too. It’s best not to cut the lettuce more than a few hours ahead as the edges may go brown. If you have a particularly large lettuce, you may wish to divide into six instead and keep a third for another meal."
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} | d9af4b8d5397d8d7b8c14ea8b54f6a043c995f66227359ace094b27466dac261 | Nadiya's cheesecake brownies recipe
Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a 20x30x5cm/8inx12inx2in brownie tin with some baking paper so that it comes 1cm/½in above the top of the tin and lightly grease.To make the brownie base, put the butter and chocolate in a small saucepan and melt over a gentle heat, stirring occasionally until the mixture is liquid. Set aside to cool. Whisk the eggs, sugar and cooled coffee in a large mixing bowl until the mixture is light, thick and fluffy. This should take 5 minutes with an electric hand whisk. Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa and salt and mix until you have a glossy batter. Mix the remaining teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they’re well dispersed – this trick will stop them sinking to the bottom when you bake the brownies. Pour the mixture into the prepared tin and level off the top. Bake for 25 minutes. To make the nutty centre, toast the hazelnuts in a large non-stick pan over a medium heat, stirring until they are a deep golden-brown. Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix and set aside. As soon as the brownies are baked, take them out of the oven and leave to cool completely in the tin. As soon as they have cooled, spread the sticky nut mixture over the top and place in the freezer for 30 minutes. Adjust the oven to 170C/150C Fan/Gas 3½. To make the cheesecake top, mix the cream cheese, sugar, egg, almond extract, orange zest and flour together really well. Spread an even layer over the nut mixture and bake for 30 minutes. As soon as the cheesecake is set in the centre, remove from the oven, allow to cool and leave in the fridge overnight. The wait will be worth it! Dust with the cocoa, take out of the tin and cut into squares. Eat, eat, eat! Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a 20x30x5cm/8inx12inx2in brownie tin with some baking paper so that it comes 1cm/½in above the top of the tin and lightly grease. Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a 20x30x5cm/8inx12inx2in brownie tin with some baking paper so that it comes 1cm/½in above the top of the tin and lightly grease. To make the brownie base, put the butter and chocolate in a small saucepan and melt over a gentle heat, stirring occasionally until the mixture is liquid. Set aside to cool. To make the brownie base, put the butter and chocolate in a small saucepan and melt over a gentle heat, stirring occasionally until the mixture is liquid. Set aside to cool. Whisk the eggs, sugar and cooled coffee in a large mixing bowl until the mixture is light, thick and fluffy. This should take 5 minutes with an electric hand whisk. Whisk the eggs, sugar and cooled coffee in a large mixing bowl until the mixture is light, thick and fluffy. This should take 5 minutes with an electric hand whisk. Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa and salt and mix until you have a glossy batter. Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa and salt and mix until you have a glossy batter. Mix the remaining teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they’re well dispersed – this trick will stop them sinking to the bottom when you bake the brownies. Pour the mixture into the prepared tin and level off the top. Bake for 25 minutes. Mix the remaining teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they’re well dispersed – this trick will stop them sinking to the bottom when you bake the brownies. Pour the mixture into the prepared tin and level off the top. Bake for 25 minutes. To make the nutty centre, toast the hazelnuts in a large non-stick pan over a medium heat, stirring until they are a deep golden-brown. To make the nutty centre, toast the hazelnuts in a large non-stick pan over a medium heat, stirring until they are a deep golden-brown. Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix and set aside. Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix and set aside. As soon as the brownies are baked, take them out of the oven and leave to cool completely in the tin. As soon as they have cooled, spread the sticky nut mixture over the top and place in the freezer for 30 minutes. As soon as the brownies are baked, take them out of the oven and leave to cool completely in the tin. As soon as they have cooled, spread the sticky nut mixture over the top and place in the freezer for 30 minutes. Adjust the oven to 170C/150C Fan/Gas 3½. Adjust the oven to 170C/150C Fan/Gas 3½. To make the cheesecake top, mix the cream cheese, sugar, egg, almond extract, orange zest and flour together really well. Spread an even layer over the nut mixture and bake for 30 minutes. As soon as the cheesecake is set in the centre, remove from the oven, allow to cool and leave in the fridge overnight. The wait will be worth it! To make the cheesecake top, mix the cream cheese, sugar, egg, almond extract, orange zest and flour together really well. Spread an even layer over the nut mixture and bake for 30 minutes. As soon as the cheesecake is set in the centre, remove from the oven, allow to cool and leave in the fridge overnight. The wait will be worth it! Dust with the cocoa, take out of the tin and cut into squares. Eat, eat, eat! Dust with the cocoa, take out of the tin and cut into squares. Eat, eat, eat! | {
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"title": "Nadiya's cheesecake brownies recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a 20x30x5cm/8inx12inx2in brownie tin with some baking paper so that it comes 1cm/½in above the top of the tin and lightly grease.To make the brownie base, put the butter and chocolate in a small saucepan and melt over a gentle heat, stirring occasionally until the mixture is liquid. Set aside to cool. Whisk the eggs, sugar and cooled coffee in a large mixing bowl until the mixture is light, thick and fluffy. This should take 5 minutes with an electric hand whisk. Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa and salt and mix until you have a glossy batter. Mix the remaining teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they’re well dispersed – this trick will stop them sinking to the bottom when you bake the brownies. Pour the mixture into the prepared tin and level off the top. Bake for 25 minutes. To make the nutty centre, toast the hazelnuts in a large non-stick pan over a medium heat, stirring until they are a deep golden-brown. Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix and set aside. As soon as the brownies are baked, take them out of the oven and leave to cool completely in the tin. As soon as they have cooled, spread the sticky nut mixture over the top and place in the freezer for 30 minutes. Adjust the oven to 170C/150C Fan/Gas 3½. To make the cheesecake top, mix the cream cheese, sugar, egg, almond extract, orange zest and flour together really well. Spread an even layer over the nut mixture and bake for 30 minutes. As soon as the cheesecake is set in the centre, remove from the oven, allow to cool and leave in the fridge overnight. The wait will be worth it! Dust with the cocoa, take out of the tin and cut into squares. Eat, eat, eat! Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a 20x30x5cm/8inx12inx2in brownie tin with some baking paper so that it comes 1cm/½in above the top of the tin and lightly grease. Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a 20x30x5cm/8inx12inx2in brownie tin with some baking paper so that it comes 1cm/½in above the top of the tin and lightly grease. To make the brownie base, put the butter and chocolate in a small saucepan and melt over a gentle heat, stirring occasionally until the mixture is liquid. Set aside to cool. To make the brownie base, put the butter and chocolate in a small saucepan and melt over a gentle heat, stirring occasionally until the mixture is liquid. Set aside to cool. Whisk the eggs, sugar and cooled coffee in a large mixing bowl until the mixture is light, thick and fluffy. This should take 5 minutes with an electric hand whisk. Whisk the eggs, sugar and cooled coffee in a large mixing bowl until the mixture is light, thick and fluffy. This should take 5 minutes with an electric hand whisk. Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa and salt and mix until you have a glossy batter. Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa and salt and mix until you have a glossy batter. Mix the remaining teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they’re well dispersed – this trick will stop them sinking to the bottom when you bake the brownies. Pour the mixture into the prepared tin and level off the top. Bake for 25 minutes. Mix the remaining teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they’re well dispersed – this trick will stop them sinking to the bottom when you bake the brownies. Pour the mixture into the prepared tin and level off the top. Bake for 25 minutes. To make the nutty centre, toast the hazelnuts in a large non-stick pan over a medium heat, stirring until they are a deep golden-brown. To make the nutty centre, toast the hazelnuts in a large non-stick pan over a medium heat, stirring until they are a deep golden-brown. Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix and set aside. Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix and set aside. As soon as the brownies are baked, take them out of the oven and leave to cool completely in the tin. As soon as they have cooled, spread the sticky nut mixture over the top and place in the freezer for 30 minutes. As soon as the brownies are baked, take them out of the oven and leave to cool completely in the tin. As soon as they have cooled, spread the sticky nut mixture over the top and place in the freezer for 30 minutes. Adjust the oven to 170C/150C Fan/Gas 3½. Adjust the oven to 170C/150C Fan/Gas 3½. To make the cheesecake top, mix the cream cheese, sugar, egg, almond extract, orange zest and flour together really well. Spread an even layer over the nut mixture and bake for 30 minutes. As soon as the cheesecake is set in the centre, remove from the oven, allow to cool and leave in the fridge overnight. The wait will be worth it! To make the cheesecake top, mix the cream cheese, sugar, egg, almond extract, orange zest and flour together really well. Spread an even layer over the nut mixture and bake for 30 minutes. As soon as the cheesecake is set in the centre, remove from the oven, allow to cool and leave in the fridge overnight. The wait will be worth it! Dust with the cocoa, take out of the tin and cut into squares. Eat, eat, eat! Dust with the cocoa, take out of the tin and cut into squares. Eat, eat, eat!"
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} | c96edd94d88f1e1a3256c4614ee2a41b387ebb006364fcac4d04f0dc50f4d9a1 | Red wine sauce recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_wine_sauce_89104_16x9.jpg This is a classic sauce and can be served with so many different dishes, from Sunday lunch to savoury pies and puddings. 2 tbsp olive oil100g/3½oz shallots, sliced½ garlic bulb1 fresh rosemary sprig3 fresh thyme sprigs3 black peppercorns½ tsp sea salt375ml/13fl oz good red wine500ml/18fl oz good quality beef stock 2 tbsp olive oil 100g/3½oz shallots, sliced ½ garlic bulb 1 fresh rosemary sprig 3 fresh thyme sprigs 3 black peppercorns ½ tsp sea salt 375ml/13fl oz good red wine 500ml/18fl oz good quality beef stock Method Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently.Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds.Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the liquid has reduced by half and the sauce has thickened.Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving. Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently. Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently. Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds. Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds. Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the liquid has reduced by half and the sauce has thickened. Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the liquid has reduced by half and the sauce has thickened. Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs. Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs. The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving. The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving. | {
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"title": "Red wine sauce recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_wine_sauce_89104_16x9.jpg This is a classic sauce and can be served with so many different dishes, from Sunday lunch to savoury pies and puddings. 2 tbsp olive oil100g/3½oz shallots, sliced½ garlic bulb1 fresh rosemary sprig3 fresh thyme sprigs3 black peppercorns½ tsp sea salt375ml/13fl oz good red wine500ml/18fl oz good quality beef stock 2 tbsp olive oil 100g/3½oz shallots, sliced ½ garlic bulb 1 fresh rosemary sprig 3 fresh thyme sprigs 3 black peppercorns ½ tsp sea salt 375ml/13fl oz good red wine 500ml/18fl oz good quality beef stock Method Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently.Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds.Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the liquid has reduced by half and the sauce has thickened.Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving. Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently. Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently. Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds. Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds. Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the liquid has reduced by half and the sauce has thickened. Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the liquid has reduced by half and the sauce has thickened. Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs. Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs. The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving. The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving."
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} | 285304b6e771e641426608e3948bdb4174d654bf51a1ccaffe61f17a459841a9 | Harissa romesco sauce recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_romesco_sauce_56378_16x9.jpg Romesco sauce is a roasted red pepper sauce that originates from the Catalan region in Spain. Make your own this barbecue season, and add a little harissa to make sure it packs a punch. For this recipe you will need a barbecue and a blender. 2 red peppers100g/3½oz flaked almonds80ml/2½fl oz extra virgin olive oil200g/7oz piquillo peppers from a jar, or fresh piquillo peppers (deseeded)2 garlic cloves, sliced1 red chilli, chopped (use less if you wish)1 tsp hot smoked paprikapinch chilli flakes50g/1¾oz sun-dried tomatoes50g/1¾oz rose harissa paste1 tbsp sherry vinegar (or red wine vinegar)sea salt 2 red peppers 100g/3½oz flaked almonds 80ml/2½fl oz extra virgin olive oil 200g/7oz piquillo peppers from a jar, or fresh piquillo peppers (deseeded) 2 garlic cloves, sliced 1 red chilli, chopped (use less if you wish) 1 tsp hot smoked paprika pinch chilli flakes 50g/1¾oz sun-dried tomatoes 50g/1¾oz rose harissa paste 1 tbsp sherry vinegar (or red wine vinegar) sea salt Method Prepare your barbecue: allow the flames to flare up and die down until the coals are just glowing. Place the red peppers directly onto the barbecue coals to char and cook through for approximately 10–15 minutes. Once cooked, remove the skin as well as the stalks and seeds. Roughly chop and set aside.Toast the almonds in a dry frying pan over a medium heat for about 5 minutes, tossing them in the pan so they cook evenly and don’t burn. Once toasted, set aside.If you’re using fresh piquillo peppers, they need to be cooked before blitzing. Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat, then add the fresh peppers. Cook for 5–6 minutes until the peppers start to colour and break down (avoid burning them, as this will make the sauce bitter). Once browned, add the sliced garlic, red chilli and smoked paprika and cook for a further minute, then remove from the heat. Allow to cool slightly before blending, along with the remaining oil and other ingredients. If using jarred peppers, place them straight into the food processor.Blend the pepper along with the rest of the ingredients for 2 minutes, or until you have a smooth sauce. Season with salt to taste. Prepare your barbecue: allow the flames to flare up and die down until the coals are just glowing. Prepare your barbecue: allow the flames to flare up and die down until the coals are just glowing. Place the red peppers directly onto the barbecue coals to char and cook through for approximately 10–15 minutes. Once cooked, remove the skin as well as the stalks and seeds. Roughly chop and set aside. Place the red peppers directly onto the barbecue coals to char and cook through for approximately 10–15 minutes. Once cooked, remove the skin as well as the stalks and seeds. Roughly chop and set aside. Toast the almonds in a dry frying pan over a medium heat for about 5 minutes, tossing them in the pan so they cook evenly and don’t burn. Once toasted, set aside. Toast the almonds in a dry frying pan over a medium heat for about 5 minutes, tossing them in the pan so they cook evenly and don’t burn. Once toasted, set aside. If you’re using fresh piquillo peppers, they need to be cooked before blitzing. Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat, then add the fresh peppers. Cook for 5–6 minutes until the peppers start to colour and break down (avoid burning them, as this will make the sauce bitter). Once browned, add the sliced garlic, red chilli and smoked paprika and cook for a further minute, then remove from the heat. Allow to cool slightly before blending, along with the remaining oil and other ingredients. If using jarred peppers, place them straight into the food processor. If you’re using fresh piquillo peppers, they need to be cooked before blitzing. Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat, then add the fresh peppers. Cook for 5–6 minutes until the peppers start to colour and break down (avoid burning them, as this will make the sauce bitter). Once browned, add the sliced garlic, red chilli and smoked paprika and cook for a further minute, then remove from the heat. Allow to cool slightly before blending, along with the remaining oil and other ingredients. If using jarred peppers, place them straight into the food processor. Blend the pepper along with the rest of the ingredients for 2 minutes, or until you have a smooth sauce. Season with salt to taste. Blend the pepper along with the rest of the ingredients for 2 minutes, or until you have a smooth sauce. Season with salt to taste. Recipe tips You can use ready-toasted almonds, but still heat them through before you add them to the sauce, as it releases the oils and the flavour. The almonds can be swapped for pine nuts. This sauce is best served at room temperature, though it can be stored in the fridge for up to 5 days. | {
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"title": "Harissa romesco sauce 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/harissa_romesco_sauce_56378_16x9.jpg Romesco sauce is a roasted red pepper sauce that originates from the Catalan region in Spain. Make your own this barbecue season, and add a little harissa to make sure it packs a punch. For this recipe you will need a barbecue and a blender. 2 red peppers100g/3½oz flaked almonds80ml/2½fl oz extra virgin olive oil200g/7oz piquillo peppers from a jar, or fresh piquillo peppers (deseeded)2 garlic cloves, sliced1 red chilli, chopped (use less if you wish)1 tsp hot smoked paprikapinch chilli flakes50g/1¾oz sun-dried tomatoes50g/1¾oz rose harissa paste1 tbsp sherry vinegar (or red wine vinegar)sea salt 2 red peppers 100g/3½oz flaked almonds 80ml/2½fl oz extra virgin olive oil 200g/7oz piquillo peppers from a jar, or fresh piquillo peppers (deseeded) 2 garlic cloves, sliced 1 red chilli, chopped (use less if you wish) 1 tsp hot smoked paprika pinch chilli flakes 50g/1¾oz sun-dried tomatoes 50g/1¾oz rose harissa paste 1 tbsp sherry vinegar (or red wine vinegar) sea salt Method Prepare your barbecue: allow the flames to flare up and die down until the coals are just glowing. Place the red peppers directly onto the barbecue coals to char and cook through for approximately 10–15 minutes. Once cooked, remove the skin as well as the stalks and seeds. Roughly chop and set aside.Toast the almonds in a dry frying pan over a medium heat for about 5 minutes, tossing them in the pan so they cook evenly and don’t burn. Once toasted, set aside.If you’re using fresh piquillo peppers, they need to be cooked before blitzing. Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat, then add the fresh peppers. Cook for 5–6 minutes until the peppers start to colour and break down (avoid burning them, as this will make the sauce bitter). Once browned, add the sliced garlic, red chilli and smoked paprika and cook for a further minute, then remove from the heat. Allow to cool slightly before blending, along with the remaining oil and other ingredients. If using jarred peppers, place them straight into the food processor.Blend the pepper along with the rest of the ingredients for 2 minutes, or until you have a smooth sauce. Season with salt to taste. Prepare your barbecue: allow the flames to flare up and die down until the coals are just glowing. Prepare your barbecue: allow the flames to flare up and die down until the coals are just glowing. Place the red peppers directly onto the barbecue coals to char and cook through for approximately 10–15 minutes. Once cooked, remove the skin as well as the stalks and seeds. Roughly chop and set aside. Place the red peppers directly onto the barbecue coals to char and cook through for approximately 10–15 minutes. Once cooked, remove the skin as well as the stalks and seeds. Roughly chop and set aside. Toast the almonds in a dry frying pan over a medium heat for about 5 minutes, tossing them in the pan so they cook evenly and don’t burn. Once toasted, set aside. Toast the almonds in a dry frying pan over a medium heat for about 5 minutes, tossing them in the pan so they cook evenly and don’t burn. Once toasted, set aside. If you’re using fresh piquillo peppers, they need to be cooked before blitzing. Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat, then add the fresh peppers. Cook for 5–6 minutes until the peppers start to colour and break down (avoid burning them, as this will make the sauce bitter). Once browned, add the sliced garlic, red chilli and smoked paprika and cook for a further minute, then remove from the heat. Allow to cool slightly before blending, along with the remaining oil and other ingredients. If using jarred peppers, place them straight into the food processor. If you’re using fresh piquillo peppers, they need to be cooked before blitzing. Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat, then add the fresh peppers. Cook for 5–6 minutes until the peppers start to colour and break down (avoid burning them, as this will make the sauce bitter). Once browned, add the sliced garlic, red chilli and smoked paprika and cook for a further minute, then remove from the heat. Allow to cool slightly before blending, along with the remaining oil and other ingredients. If using jarred peppers, place them straight into the food processor. Blend the pepper along with the rest of the ingredients for 2 minutes, or until you have a smooth sauce. Season with salt to taste. Blend the pepper along with the rest of the ingredients for 2 minutes, or until you have a smooth sauce. Season with salt to taste. Recipe tips You can use ready-toasted almonds, but still heat them through before you add them to the sauce, as it releases the oils and the flavour. The almonds can be swapped for pine nuts. This sauce is best served at room temperature, though it can be stored in the fridge for up to 5 days."
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} | 730b192199f638d0a8ea26897b5cb0a2dda0658707d591f78c21ee82e6c36a61 | Mini apple and almond cakes recipe
An average of 4.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_apple_and_almond_10454_16x9.jpg Mary's mini apple cake recipe could be served warm as a dinner party dessert or cold as a delicious picnic treat. Equipment and preparation: for this recipe you will need six 7cm/2¾in cooking rings. 75g/2¾oz butter, melted, plus extra for greasing100g/3½oz self-raising flour, plus extra for dusting100g/3½oz caster sugar1 free-range egg, beaten ½ tsp almond extract60g/2¼oz Bramley apples, peeled and thinly sliced 15g/½oz flaked almondscrème fraîche, to serve (optional) 75g/2¾oz butter, melted, plus extra for greasing 100g/3½oz self-raising flour, plus extra for dusting 100g/3½oz caster sugar 1 free-range egg, beaten ½ tsp almond extract 60g/2¼oz Bramley apples, peeled and thinly sliced 15g/½oz flaked almonds crème fraîche, to serve (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of the cooking rings with a little butter and dust with flour. Arrange the cooking rings on a baking sheet lined with baking paper.Pour the melted butter into a large bowl. Add the sugar, flour, egg and almond extract and mix together until combined.Spoon a little of the mixture into the base of each ring, arrange some of the apple slices over the batter and spoon the remaining cake mixture on top, levelling with the back of a teaspoon.Scatter each cake with flaked almonds. Bake for 25–30 minutes, or until well risen and golden-brown. Set aside to cool for about 10 minutes before removing the rings. Serve warm with a dollop of crème fraîche. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of the cooking rings with a little butter and dust with flour. Arrange the cooking rings on a baking sheet lined with baking paper. Grease the inside of the cooking rings with a little butter and dust with flour. Arrange the cooking rings on a baking sheet lined with baking paper. Pour the melted butter into a large bowl. Add the sugar, flour, egg and almond extract and mix together until combined. Pour the melted butter into a large bowl. Add the sugar, flour, egg and almond extract and mix together until combined. Spoon a little of the mixture into the base of each ring, arrange some of the apple slices over the batter and spoon the remaining cake mixture on top, levelling with the back of a teaspoon. Spoon a little of the mixture into the base of each ring, arrange some of the apple slices over the batter and spoon the remaining cake mixture on top, levelling with the back of a teaspoon. Scatter each cake with flaked almonds. Bake for 25–30 minutes, or until well risen and golden-brown. Scatter each cake with flaked almonds. Bake for 25–30 minutes, or until well risen and golden-brown. Set aside to cool for about 10 minutes before removing the rings. Serve warm with a dollop of crème fraîche. Set aside to cool for about 10 minutes before removing the rings. Serve warm with a dollop of crème fraîche. Recipe tips Tip 1: If you don’t have cooking rings you can make your own using small (200g/7oz) baked bean tins. Remove the top and bottom of each tin and grease with butter and dust with flour, taking care with the sharp edges, before filling with the cake mixture. Alternatively, you could use any straight-sided bun tins with a loose bottom. Tip 2: It is important to weigh all the ingredients accurately or a dip may appear in the top of the cakes due to the moisture in the apple. Tip 3: These can be made in advance and stored in an airtight tin for 3 days. The cooked cakes also freeze well. | {
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"title": "Mini apple and almond cakes recipe",
"content": "An average of 4.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_apple_and_almond_10454_16x9.jpg Mary's mini apple cake recipe could be served warm as a dinner party dessert or cold as a delicious picnic treat. Equipment and preparation: for this recipe you will need six 7cm/2¾in cooking rings. 75g/2¾oz butter, melted, plus extra for greasing100g/3½oz self-raising flour, plus extra for dusting100g/3½oz caster sugar1 free-range egg, beaten ½ tsp almond extract60g/2¼oz Bramley apples, peeled and thinly sliced 15g/½oz flaked almondscrème fraîche, to serve (optional) 75g/2¾oz butter, melted, plus extra for greasing 100g/3½oz self-raising flour, plus extra for dusting 100g/3½oz caster sugar 1 free-range egg, beaten ½ tsp almond extract 60g/2¼oz Bramley apples, peeled and thinly sliced 15g/½oz flaked almonds crème fraîche, to serve (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of the cooking rings with a little butter and dust with flour. Arrange the cooking rings on a baking sheet lined with baking paper.Pour the melted butter into a large bowl. Add the sugar, flour, egg and almond extract and mix together until combined.Spoon a little of the mixture into the base of each ring, arrange some of the apple slices over the batter and spoon the remaining cake mixture on top, levelling with the back of a teaspoon.Scatter each cake with flaked almonds. Bake for 25–30 minutes, or until well risen and golden-brown. Set aside to cool for about 10 minutes before removing the rings. Serve warm with a dollop of crème fraîche. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of the cooking rings with a little butter and dust with flour. Arrange the cooking rings on a baking sheet lined with baking paper. Grease the inside of the cooking rings with a little butter and dust with flour. Arrange the cooking rings on a baking sheet lined with baking paper. Pour the melted butter into a large bowl. Add the sugar, flour, egg and almond extract and mix together until combined. Pour the melted butter into a large bowl. Add the sugar, flour, egg and almond extract and mix together until combined. Spoon a little of the mixture into the base of each ring, arrange some of the apple slices over the batter and spoon the remaining cake mixture on top, levelling with the back of a teaspoon. Spoon a little of the mixture into the base of each ring, arrange some of the apple slices over the batter and spoon the remaining cake mixture on top, levelling with the back of a teaspoon. Scatter each cake with flaked almonds. Bake for 25–30 minutes, or until well risen and golden-brown. Scatter each cake with flaked almonds. Bake for 25–30 minutes, or until well risen and golden-brown. Set aside to cool for about 10 minutes before removing the rings. Serve warm with a dollop of crème fraîche. Set aside to cool for about 10 minutes before removing the rings. Serve warm with a dollop of crème fraîche. Recipe tips Tip 1: If you don’t have cooking rings you can make your own using small (200g/7oz) baked bean tins. Remove the top and bottom of each tin and grease with butter and dust with flour, taking care with the sharp edges, before filling with the cake mixture. Alternatively, you could use any straight-sided bun tins with a loose bottom. Tip 2: It is important to weigh all the ingredients accurately or a dip may appear in the top of the cakes due to the moisture in the apple. Tip 3: These can be made in advance and stored in an airtight tin for 3 days. The cooked cakes also freeze well."
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} | 5eaeea5f9c1d8c1bba271d9726e9367b52c3d74e602cb2d9e1f7fcbfa6cef597 | Apple, sultana and cinnamon swirls recipe
For the pastry dough, put the flour, salt and sugar on one side of a large mixing bowl and the yeast on the opposite side. Add the eggs, warm milk and 50ml/1¾fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a soft dough.Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball.Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size. For the filling, beat the butter and 110g/4oz of the sugar in a mixing bowl. Stir in the cinnamon and set aside. Put the apples in a saucepan and add the remaining sugar. Cook over a medium heat for about 10 minutes, stirring regularly, until the apples begin to break down. Add the sultanas, orange juice, orange zest, and lemon zest. Heat gently for 5 minutes then set aside to cool. When cold, stir in the vanilla extract. For the glaze, combine the apricot conserve and lemon juice with 2 tablespoons water in a heavy-based saucepan. Slowly bring to the boil, (don’t stir it too much or bubbles will form and the glaze will appear cloudy), transfer the glaze to a heatproof bowl and place over a pan of gently simmering water until the glaze is runny. Pass through a sieve then return to the pan and set aside. To finish the pastry, roll out the dough on a lightly floured work surface until 1cm/½in thick. Beat the chilled butter using a rolling pin, until it is flattened into a rectangle roughly half the size of the dough rectangle. Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter and press down the edges to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures that the butter is evenly distributed.Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling two more times.Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper. To assemble the pastries, roll the pastry out into a rectangle about 36x30cm/10x8in and 1cm/½in thick. Spread with the cinnamon and butter mixture leaving about 2cm/¾in of dough free from the mixture on the side nearest to you. Roll up the dough towards you. Brush the last bit of dough with a little egg wash to help it stick. Cut away the scruffy ends then slice the roll into 12 even pieces with a sharp knife. Place the pastries on the prepared trays, allowing plenty of room around each one. Lightly flour your hands and flatten each slice slightly, making a small indent in the middle. Spoon 1 teaspoon of the apple mixture into the centre of each pastry. Cover with a clean tea towel or plastic bag and set aside in a warm place for 10 minutes. Brush with egg wash and then bake for 15–20 minutes, or until crisp and golden-brown.Place the cooked pastries on cooling racks and brush them with apricot glaze while they are still hot. Leave to cool completely.Meanwhile, mix all the icing ingredients together until smooth. Transfer to a paper piping bag and pipe lines across the pastry to finish. For the pastry dough, put the flour, salt and sugar on one side of a large mixing bowl and the yeast on the opposite side. Add the eggs, warm milk and 50ml/1¾fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a soft dough. For the pastry dough, put the flour, salt and sugar on one side of a large mixing bowl and the yeast on the opposite side. Add the eggs, warm milk and 50ml/1¾fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a soft dough. Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball. Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball. Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size. Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size. For the filling, beat the butter and 110g/4oz of the sugar in a mixing bowl. Stir in the cinnamon and set aside. For the filling, beat the butter and 110g/4oz of the sugar in a mixing bowl. Stir in the cinnamon and set aside. Put the apples in a saucepan and add the remaining sugar. Cook over a medium heat for about 10 minutes, stirring regularly, until the apples begin to break down. Add the sultanas, orange juice, orange zest, and lemon zest. Heat gently for 5 minutes then set aside to cool. When cold, stir in the vanilla extract. Put the apples in a saucepan and add the remaining sugar. Cook over a medium heat for about 10 minutes, stirring regularly, until the apples begin to break down. Add the sultanas, orange juice, orange zest, and lemon zest. Heat gently for 5 minutes then set aside to cool. When cold, stir in the vanilla extract. For the glaze, combine the apricot conserve and lemon juice with 2 tablespoons water in a heavy-based saucepan. Slowly bring to the boil, (don’t stir it too much or bubbles will form and the glaze will appear cloudy), transfer the glaze to a heatproof bowl and place over a pan of gently simmering water until the glaze is runny. Pass through a sieve then return to the pan and set aside. For the glaze, combine the apricot conserve and lemon juice with 2 tablespoons water in a heavy-based saucepan. Slowly bring to the boil, (don’t stir it too much or bubbles will form and the glaze will appear cloudy), transfer the glaze to a heatproof bowl and place over a pan of gently simmering water until the glaze is runny. Pass through a sieve then return to the pan and set aside. To finish the pastry, roll out the dough on a lightly floured work surface until 1cm/½in thick. To finish the pastry, roll out the dough on a lightly floured work surface until 1cm/½in thick. Beat the chilled butter using a rolling pin, until it is flattened into a rectangle roughly half the size of the dough rectangle. Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter and press down the edges to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures that the butter is evenly distributed. Beat the chilled butter using a rolling pin, until it is flattened into a rectangle roughly half the size of the dough rectangle. Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter and press down the edges to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures that the butter is evenly distributed. Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling two more times. Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling two more times. Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper. To assemble the pastries, roll the pastry out into a rectangle about 36x30cm/10x8in and 1cm/½in thick. Spread with the cinnamon and butter mixture leaving about 2cm/¾in of dough free from the mixture on the side nearest to you. Roll up the dough towards you. Brush the last bit of dough with a little egg wash to help it stick. To assemble the pastries, roll the pastry out into a rectangle about 36x30cm/10x8in and 1cm/½in thick. Spread with the cinnamon and butter mixture leaving about 2cm/¾in of dough free from the mixture on the side nearest to you. Roll up the dough towards you. Brush the last bit of dough with a little egg wash to help it stick. Cut away the scruffy ends then slice the roll into 12 even pieces with a sharp knife. Place the pastries on the prepared trays, allowing plenty of room around each one. Lightly flour your hands and flatten each slice slightly, making a small indent in the middle. Spoon 1 teaspoon of the apple mixture into the centre of each pastry. Cover with a clean tea towel or plastic bag and set aside in a warm place for 10 minutes. Cut away the scruffy ends then slice the roll into 12 even pieces with a sharp knife. Place the pastries on the prepared trays, allowing plenty of room around each one. Lightly flour your hands and flatten each slice slightly, making a small indent in the middle. Spoon 1 teaspoon of the apple mixture into the centre of each pastry. Cover with a clean tea towel or plastic bag and set aside in a warm place for 10 minutes. Brush with egg wash and then bake for 15–20 minutes, or until crisp and golden-brown. Brush with egg wash and then bake for 15–20 minutes, or until crisp and golden-brown. Place the cooked pastries on cooling racks and brush them with apricot glaze while they are still hot. Leave to cool completely. Place the cooked pastries on cooling racks and brush them with apricot glaze while they are still hot. Leave to cool completely. Meanwhile, mix all the icing ingredients together until smooth. Transfer to a paper piping bag and pipe lines across the pastry to finish. Meanwhile, mix all the icing ingredients together until smooth. Transfer to a paper piping bag and pipe lines across the pastry to finish. | {
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"title": "Apple, sultana and cinnamon swirls recipe",
"content": "For the pastry dough, put the flour, salt and sugar on one side of a large mixing bowl and the yeast on the opposite side. Add the eggs, warm milk and 50ml/1¾fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a soft dough.Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball.Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size. For the filling, beat the butter and 110g/4oz of the sugar in a mixing bowl. Stir in the cinnamon and set aside. Put the apples in a saucepan and add the remaining sugar. Cook over a medium heat for about 10 minutes, stirring regularly, until the apples begin to break down. Add the sultanas, orange juice, orange zest, and lemon zest. Heat gently for 5 minutes then set aside to cool. When cold, stir in the vanilla extract. For the glaze, combine the apricot conserve and lemon juice with 2 tablespoons water in a heavy-based saucepan. Slowly bring to the boil, (don’t stir it too much or bubbles will form and the glaze will appear cloudy), transfer the glaze to a heatproof bowl and place over a pan of gently simmering water until the glaze is runny. Pass through a sieve then return to the pan and set aside. To finish the pastry, roll out the dough on a lightly floured work surface until 1cm/½in thick. Beat the chilled butter using a rolling pin, until it is flattened into a rectangle roughly half the size of the dough rectangle. Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter and press down the edges to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures that the butter is evenly distributed.Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling two more times.Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper. To assemble the pastries, roll the pastry out into a rectangle about 36x30cm/10x8in and 1cm/½in thick. Spread with the cinnamon and butter mixture leaving about 2cm/¾in of dough free from the mixture on the side nearest to you. Roll up the dough towards you. Brush the last bit of dough with a little egg wash to help it stick. Cut away the scruffy ends then slice the roll into 12 even pieces with a sharp knife. Place the pastries on the prepared trays, allowing plenty of room around each one. Lightly flour your hands and flatten each slice slightly, making a small indent in the middle. Spoon 1 teaspoon of the apple mixture into the centre of each pastry. Cover with a clean tea towel or plastic bag and set aside in a warm place for 10 minutes. Brush with egg wash and then bake for 15–20 minutes, or until crisp and golden-brown.Place the cooked pastries on cooling racks and brush them with apricot glaze while they are still hot. Leave to cool completely.Meanwhile, mix all the icing ingredients together until smooth. Transfer to a paper piping bag and pipe lines across the pastry to finish. For the pastry dough, put the flour, salt and sugar on one side of a large mixing bowl and the yeast on the opposite side. Add the eggs, warm milk and 50ml/1¾fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a soft dough. For the pastry dough, put the flour, salt and sugar on one side of a large mixing bowl and the yeast on the opposite side. Add the eggs, warm milk and 50ml/1¾fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a soft dough. Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball. Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball. Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size. Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size. For the filling, beat the butter and 110g/4oz of the sugar in a mixing bowl. Stir in the cinnamon and set aside. For the filling, beat the butter and 110g/4oz of the sugar in a mixing bowl. Stir in the cinnamon and set aside. Put the apples in a saucepan and add the remaining sugar. Cook over a medium heat for about 10 minutes, stirring regularly, until the apples begin to break down. Add the sultanas, orange juice, orange zest, and lemon zest. Heat gently for 5 minutes then set aside to cool. When cold, stir in the vanilla extract. Put the apples in a saucepan and add the remaining sugar. Cook over a medium heat for about 10 minutes, stirring regularly, until the apples begin to break down. Add the sultanas, orange juice, orange zest, and lemon zest. Heat gently for 5 minutes then set aside to cool. When cold, stir in the vanilla extract. For the glaze, combine the apricot conserve and lemon juice with 2 tablespoons water in a heavy-based saucepan. Slowly bring to the boil, (don’t stir it too much or bubbles will form and the glaze will appear cloudy), transfer the glaze to a heatproof bowl and place over a pan of gently simmering water until the glaze is runny. Pass through a sieve then return to the pan and set aside. For the glaze, combine the apricot conserve and lemon juice with 2 tablespoons water in a heavy-based saucepan. Slowly bring to the boil, (don’t stir it too much or bubbles will form and the glaze will appear cloudy), transfer the glaze to a heatproof bowl and place over a pan of gently simmering water until the glaze is runny. Pass through a sieve then return to the pan and set aside. To finish the pastry, roll out the dough on a lightly floured work surface until 1cm/½in thick. To finish the pastry, roll out the dough on a lightly floured work surface until 1cm/½in thick. Beat the chilled butter using a rolling pin, until it is flattened into a rectangle roughly half the size of the dough rectangle. Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter and press down the edges to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures that the butter is evenly distributed. Beat the chilled butter using a rolling pin, until it is flattened into a rectangle roughly half the size of the dough rectangle. Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter and press down the edges to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures that the butter is evenly distributed. Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling two more times. Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling two more times. Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper. To assemble the pastries, roll the pastry out into a rectangle about 36x30cm/10x8in and 1cm/½in thick. Spread with the cinnamon and butter mixture leaving about 2cm/¾in of dough free from the mixture on the side nearest to you. Roll up the dough towards you. Brush the last bit of dough with a little egg wash to help it stick. To assemble the pastries, roll the pastry out into a rectangle about 36x30cm/10x8in and 1cm/½in thick. Spread with the cinnamon and butter mixture leaving about 2cm/¾in of dough free from the mixture on the side nearest to you. Roll up the dough towards you. Brush the last bit of dough with a little egg wash to help it stick. Cut away the scruffy ends then slice the roll into 12 even pieces with a sharp knife. Place the pastries on the prepared trays, allowing plenty of room around each one. Lightly flour your hands and flatten each slice slightly, making a small indent in the middle. Spoon 1 teaspoon of the apple mixture into the centre of each pastry. Cover with a clean tea towel or plastic bag and set aside in a warm place for 10 minutes. Cut away the scruffy ends then slice the roll into 12 even pieces with a sharp knife. Place the pastries on the prepared trays, allowing plenty of room around each one. Lightly flour your hands and flatten each slice slightly, making a small indent in the middle. Spoon 1 teaspoon of the apple mixture into the centre of each pastry. Cover with a clean tea towel or plastic bag and set aside in a warm place for 10 minutes. Brush with egg wash and then bake for 15–20 minutes, or until crisp and golden-brown. Brush with egg wash and then bake for 15–20 minutes, or until crisp and golden-brown. Place the cooked pastries on cooling racks and brush them with apricot glaze while they are still hot. Leave to cool completely. Place the cooked pastries on cooling racks and brush them with apricot glaze while they are still hot. Leave to cool completely. Meanwhile, mix all the icing ingredients together until smooth. Transfer to a paper piping bag and pipe lines across the pastry to finish. Meanwhile, mix all the icing ingredients together until smooth. Transfer to a paper piping bag and pipe lines across the pastry to finish."
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} | 2c9c892ba8dc37d5e75506c05e45f17a5b0b948ef883eb66a842ca8987178e2b | Thai green chicken noodle soup recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_green_chicken_88231_16x9.jpg A meal in a bowl, this warming soup is bursting with aromatic flavours. It’s also a good recipe for using leftover cooked chicken from a roast. You could use thighs instead of breasts, if you prefer. 250g/9oz chicken breasts, boneless, skin removed2 litres/3½ pints good-quality chicken stock 2 large banana shallots, thinly sliced 2 garlic cloves, crushed1 tbsp finely grated fresh root ginger ½ red chilli, deseeded and finely chopped 1–2 tbsp Thai green curry paste 2 tsp fish sauce 1 tsp light muscovado sugar 115g/4oz button mushrooms, sliced 2 small pak choi, sliced into large pieces ½ bunch fresh coriander, leaves chopped 1 lime, juice only2 nests (100g/3½oz) fine egg noodlessalt and freshly ground black pepper 250g/9oz chicken breasts, boneless, skin removed 2 litres/3½ pints good-quality chicken stock 2 large banana shallots, thinly sliced 2 garlic cloves, crushed 1 tbsp finely grated fresh root ginger ½ red chilli, deseeded and finely chopped 1–2 tbsp Thai green curry paste 2 tsp fish sauce 1 tsp light muscovado sugar 115g/4oz button mushrooms, sliced 2 small pak choi, sliced into large pieces ½ bunch fresh coriander, leaves chopped 1 lime, juice only 2 nests (100g/3½oz) fine egg noodles salt and freshly ground black pepper Method Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside.Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat. Add the pak choi, coriander and cooked chicken to the pan and simmer for a final 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper. Just before serving, cook the noodles in a pan of boiling water according to the packet instructions. Drain and divide the noodles between six soup bowls. Ladle the hot soup over the top to serve. Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside. Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside. Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat. Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat. Add the pak choi, coriander and cooked chicken to the pan and simmer for a final 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper. Add the pak choi, coriander and cooked chicken to the pan and simmer for a final 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper. Just before serving, cook the noodles in a pan of boiling water according to the packet instructions. Drain and divide the noodles between six soup bowls. Ladle the hot soup over the top to serve. Just before serving, cook the noodles in a pan of boiling water according to the packet instructions. Drain and divide the noodles between six soup bowls. Ladle the hot soup over the top to serve. Recipe tips The soup base can be made up to 8 hours ahead. Add the noodles to serve. Not suitable for freezing. | {
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"title": "Thai green chicken noodle soup recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_green_chicken_88231_16x9.jpg A meal in a bowl, this warming soup is bursting with aromatic flavours. It’s also a good recipe for using leftover cooked chicken from a roast. You could use thighs instead of breasts, if you prefer. 250g/9oz chicken breasts, boneless, skin removed2 litres/3½ pints good-quality chicken stock 2 large banana shallots, thinly sliced 2 garlic cloves, crushed1 tbsp finely grated fresh root ginger ½ red chilli, deseeded and finely chopped 1–2 tbsp Thai green curry paste 2 tsp fish sauce 1 tsp light muscovado sugar 115g/4oz button mushrooms, sliced 2 small pak choi, sliced into large pieces ½ bunch fresh coriander, leaves chopped 1 lime, juice only2 nests (100g/3½oz) fine egg noodlessalt and freshly ground black pepper 250g/9oz chicken breasts, boneless, skin removed 2 litres/3½ pints good-quality chicken stock 2 large banana shallots, thinly sliced 2 garlic cloves, crushed 1 tbsp finely grated fresh root ginger ½ red chilli, deseeded and finely chopped 1–2 tbsp Thai green curry paste 2 tsp fish sauce 1 tsp light muscovado sugar 115g/4oz button mushrooms, sliced 2 small pak choi, sliced into large pieces ½ bunch fresh coriander, leaves chopped 1 lime, juice only 2 nests (100g/3½oz) fine egg noodles salt and freshly ground black pepper Method Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside.Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat. Add the pak choi, coriander and cooked chicken to the pan and simmer for a final 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper. Just before serving, cook the noodles in a pan of boiling water according to the packet instructions. Drain and divide the noodles between six soup bowls. Ladle the hot soup over the top to serve. Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside. Place the chicken breasts and stock in a large saucepan. Bring up to the boil, then reduce the heat and simmer very gently for about 15 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, then chop into pieces and set aside. Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat. Add the shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar and mushrooms to the poaching stock and simmer for 5 minutes over a medium heat. Add the pak choi, coriander and cooked chicken to the pan and simmer for a final 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper. Add the pak choi, coriander and cooked chicken to the pan and simmer for a final 3 minutes. Stir in the lime juice and season to taste with salt and freshly ground black pepper. Just before serving, cook the noodles in a pan of boiling water according to the packet instructions. Drain and divide the noodles between six soup bowls. Ladle the hot soup over the top to serve. Just before serving, cook the noodles in a pan of boiling water according to the packet instructions. Drain and divide the noodles between six soup bowls. Ladle the hot soup over the top to serve. Recipe tips The soup base can be made up to 8 hours ahead. Add the noodles to serve. Not suitable for freezing."
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} | 7caf26cc5bbc1a396498d1e73290fee0f77d5304c0f05a67cdd3c7fe0b065ade | Lemon curd, mascarpone and almond pancakes recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_curd_mascarpone_04597_16x9.jpg A fresh take on the classic sugar and lemon pancake, this recipe uses lemon curd and sweetened mascarpone with flaked almonds for crunch. 90g/3¼oz mascarpone1 tbsp icing sugar, to taste6 tbsp lemon curd30g/1oz toasted flaked almonds4 pancakes, to serve 90g/3¼oz mascarpone 1 tbsp icing sugar, to taste 6 tbsp lemon curd 30g/1oz toasted flaked almonds 4 pancakes, to serve Method Beat the icing sugar into the mascarpone a little at a time until smooth and sweet enough to suit your tastes.Spread the lemon curd over the pancakes. Top with a dollop of mascarpone and the flaked almonds. Beat the icing sugar into the mascarpone a little at a time until smooth and sweet enough to suit your tastes. Beat the icing sugar into the mascarpone a little at a time until smooth and sweet enough to suit your tastes. Spread the lemon curd over the pancakes. Top with a dollop of mascarpone and the flaked almonds. Spread the lemon curd over the pancakes. Top with a dollop of mascarpone and the flaked almonds. | {
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"title": "Lemon curd, mascarpone and almond pancakes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_curd_mascarpone_04597_16x9.jpg A fresh take on the classic sugar and lemon pancake, this recipe uses lemon curd and sweetened mascarpone with flaked almonds for crunch. 90g/3¼oz mascarpone1 tbsp icing sugar, to taste6 tbsp lemon curd30g/1oz toasted flaked almonds4 pancakes, to serve 90g/3¼oz mascarpone 1 tbsp icing sugar, to taste 6 tbsp lemon curd 30g/1oz toasted flaked almonds 4 pancakes, to serve Method Beat the icing sugar into the mascarpone a little at a time until smooth and sweet enough to suit your tastes.Spread the lemon curd over the pancakes. Top with a dollop of mascarpone and the flaked almonds. Beat the icing sugar into the mascarpone a little at a time until smooth and sweet enough to suit your tastes. Beat the icing sugar into the mascarpone a little at a time until smooth and sweet enough to suit your tastes. Spread the lemon curd over the pancakes. Top with a dollop of mascarpone and the flaked almonds. Spread the lemon curd over the pancakes. Top with a dollop of mascarpone and the flaked almonds."
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} | 66541d785a8028160b90c4ff8eaae58e4abfa46e05b00f24e29eaae8214ba838 | Taiwanese lun piah pancakes recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/taiwanese_lun_piah_24740_16x9.jpg Thin crêpe-like pancakes are piled with hoisin sauce, crunchy veg and sliced omelette, and rolled up with sweet and salty peanut sugar. Serve with Chinese chicken curry. 60g/2¼oz roasted and salted peanuts2 tbsp golden caster sugar 60g/2¼oz roasted and salted peanuts 2 tbsp golden caster sugar 2 tbsp rapeseed oil3 free-range eggs, lightly beaten 2 tbsp rapeseed oil 3 free-range eggs, lightly beaten 150g/5½oz strong white bread flour1 tbsp coconut oil, meltedpinch sea saltpinch sugar 150g/5½oz strong white bread flour 1 tbsp coconut oil, melted pinch sea salt pinch sugar ½ tsp hoisin sauce½ tsp chilli bean sauce (optional)1 carrot, peeled and julienned ⅓ cucumber, seeds removed and julienned 80g/2¾oz beansprouts, blanched100g/3½oz tofu, drained and juliennedfew sprigs fresh coriander ½ tsp hoisin sauce ½ tsp chilli bean sauce (optional) 1 carrot, peeled and julienned ⅓ cucumber, seeds removed and julienned 80g/2¾oz beansprouts, blanched 100g/3½oz tofu, drained and julienned few sprigs fresh coriander Method To make the peanut sugar sprinkle, place the peanuts in a mini food processor and pulse to a coarse texture. Add the golden caster sugar, mix well and spoon into a small dish ready for sprinkling. Set aside.To make the omelette, heat a small frying pan over a medium heat. Add the rapeseed oil and give it a swirl. Pour in the beaten egg mixture, tilting the pan to coat the bottom. Cook for 40 seconds until golden and cooked through. Using a flat rubber spatula, gently loosen the cooked omelette from the base of the pan and transfer to a chopping board. Slice into 5mmx5cm/¼x2in strips. Set aside.To make the pancake, gently mix the flour, 225ml/8fl oz cold water, coconut oil, salt and sugar into a batter in a bowl. Heat a non-stick crêpe pan over a low-medium heat. Dip a pastry brush into the batter and then paint the batter straight onto the pan in a circular motion, until the base of the pan is coated. (Work quickly, brushing a thin and even layer all over.) When the base of the pancake is golden and easily loosens from the pan, use a flat rubber spatula to lift the pancake out of the pan. Place on a plate and cover to keep warm. Repeat until you have made about 8 pancakes. Leave to cool to room temperature.To assemble, spoon a thin layer of hoisin sauce and chilli bean sauce (if you like it spicy) on the base of the pancakes. Top with carrot, cucumber, beansprouts, omelette strips, tofu strips and coriander. Sprinkle over the peanut sugar, roll up and eat immediately. To make the peanut sugar sprinkle, place the peanuts in a mini food processor and pulse to a coarse texture. Add the golden caster sugar, mix well and spoon into a small dish ready for sprinkling. Set aside. To make the peanut sugar sprinkle, place the peanuts in a mini food processor and pulse to a coarse texture. Add the golden caster sugar, mix well and spoon into a small dish ready for sprinkling. Set aside. To make the omelette, heat a small frying pan over a medium heat. Add the rapeseed oil and give it a swirl. Pour in the beaten egg mixture, tilting the pan to coat the bottom. Cook for 40 seconds until golden and cooked through. Using a flat rubber spatula, gently loosen the cooked omelette from the base of the pan and transfer to a chopping board. Slice into 5mmx5cm/¼x2in strips. Set aside. To make the omelette, heat a small frying pan over a medium heat. Add the rapeseed oil and give it a swirl. Pour in the beaten egg mixture, tilting the pan to coat the bottom. Cook for 40 seconds until golden and cooked through. Using a flat rubber spatula, gently loosen the cooked omelette from the base of the pan and transfer to a chopping board. Slice into 5mmx5cm/¼x2in strips. Set aside. To make the pancake, gently mix the flour, 225ml/8fl oz cold water, coconut oil, salt and sugar into a batter in a bowl. Heat a non-stick crêpe pan over a low-medium heat. Dip a pastry brush into the batter and then paint the batter straight onto the pan in a circular motion, until the base of the pan is coated. (Work quickly, brushing a thin and even layer all over.) When the base of the pancake is golden and easily loosens from the pan, use a flat rubber spatula to lift the pancake out of the pan. Place on a plate and cover to keep warm. Repeat until you have made about 8 pancakes. Leave to cool to room temperature. To make the pancake, gently mix the flour, 225ml/8fl oz cold water, coconut oil, salt and sugar into a batter in a bowl. Heat a non-stick crêpe pan over a low-medium heat. Dip a pastry brush into the batter and then paint the batter straight onto the pan in a circular motion, until the base of the pan is coated. (Work quickly, brushing a thin and even layer all over.) When the base of the pancake is golden and easily loosens from the pan, use a flat rubber spatula to lift the pancake out of the pan. Place on a plate and cover to keep warm. Repeat until you have made about 8 pancakes. Leave to cool to room temperature. To assemble, spoon a thin layer of hoisin sauce and chilli bean sauce (if you like it spicy) on the base of the pancakes. Top with carrot, cucumber, beansprouts, omelette strips, tofu strips and coriander. Sprinkle over the peanut sugar, roll up and eat immediately. To assemble, spoon a thin layer of hoisin sauce and chilli bean sauce (if you like it spicy) on the base of the pancakes. Top with carrot, cucumber, beansprouts, omelette strips, tofu strips and coriander. Sprinkle over the peanut sugar, roll up and eat immediately. | {
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"title": "Taiwanese lun piah pancakes recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/taiwanese_lun_piah_24740_16x9.jpg Thin crêpe-like pancakes are piled with hoisin sauce, crunchy veg and sliced omelette, and rolled up with sweet and salty peanut sugar. Serve with Chinese chicken curry. 60g/2¼oz roasted and salted peanuts2 tbsp golden caster sugar 60g/2¼oz roasted and salted peanuts 2 tbsp golden caster sugar 2 tbsp rapeseed oil3 free-range eggs, lightly beaten 2 tbsp rapeseed oil 3 free-range eggs, lightly beaten 150g/5½oz strong white bread flour1 tbsp coconut oil, meltedpinch sea saltpinch sugar 150g/5½oz strong white bread flour 1 tbsp coconut oil, melted pinch sea salt pinch sugar ½ tsp hoisin sauce½ tsp chilli bean sauce (optional)1 carrot, peeled and julienned ⅓ cucumber, seeds removed and julienned 80g/2¾oz beansprouts, blanched100g/3½oz tofu, drained and juliennedfew sprigs fresh coriander ½ tsp hoisin sauce ½ tsp chilli bean sauce (optional) 1 carrot, peeled and julienned ⅓ cucumber, seeds removed and julienned 80g/2¾oz beansprouts, blanched 100g/3½oz tofu, drained and julienned few sprigs fresh coriander Method To make the peanut sugar sprinkle, place the peanuts in a mini food processor and pulse to a coarse texture. Add the golden caster sugar, mix well and spoon into a small dish ready for sprinkling. Set aside.To make the omelette, heat a small frying pan over a medium heat. Add the rapeseed oil and give it a swirl. Pour in the beaten egg mixture, tilting the pan to coat the bottom. Cook for 40 seconds until golden and cooked through. Using a flat rubber spatula, gently loosen the cooked omelette from the base of the pan and transfer to a chopping board. Slice into 5mmx5cm/¼x2in strips. Set aside.To make the pancake, gently mix the flour, 225ml/8fl oz cold water, coconut oil, salt and sugar into a batter in a bowl. Heat a non-stick crêpe pan over a low-medium heat. Dip a pastry brush into the batter and then paint the batter straight onto the pan in a circular motion, until the base of the pan is coated. (Work quickly, brushing a thin and even layer all over.) When the base of the pancake is golden and easily loosens from the pan, use a flat rubber spatula to lift the pancake out of the pan. Place on a plate and cover to keep warm. Repeat until you have made about 8 pancakes. Leave to cool to room temperature.To assemble, spoon a thin layer of hoisin sauce and chilli bean sauce (if you like it spicy) on the base of the pancakes. Top with carrot, cucumber, beansprouts, omelette strips, tofu strips and coriander. Sprinkle over the peanut sugar, roll up and eat immediately. To make the peanut sugar sprinkle, place the peanuts in a mini food processor and pulse to a coarse texture. Add the golden caster sugar, mix well and spoon into a small dish ready for sprinkling. Set aside. To make the peanut sugar sprinkle, place the peanuts in a mini food processor and pulse to a coarse texture. Add the golden caster sugar, mix well and spoon into a small dish ready for sprinkling. Set aside. To make the omelette, heat a small frying pan over a medium heat. Add the rapeseed oil and give it a swirl. Pour in the beaten egg mixture, tilting the pan to coat the bottom. Cook for 40 seconds until golden and cooked through. Using a flat rubber spatula, gently loosen the cooked omelette from the base of the pan and transfer to a chopping board. Slice into 5mmx5cm/¼x2in strips. Set aside. To make the omelette, heat a small frying pan over a medium heat. Add the rapeseed oil and give it a swirl. Pour in the beaten egg mixture, tilting the pan to coat the bottom. Cook for 40 seconds until golden and cooked through. Using a flat rubber spatula, gently loosen the cooked omelette from the base of the pan and transfer to a chopping board. Slice into 5mmx5cm/¼x2in strips. Set aside. To make the pancake, gently mix the flour, 225ml/8fl oz cold water, coconut oil, salt and sugar into a batter in a bowl. Heat a non-stick crêpe pan over a low-medium heat. Dip a pastry brush into the batter and then paint the batter straight onto the pan in a circular motion, until the base of the pan is coated. (Work quickly, brushing a thin and even layer all over.) When the base of the pancake is golden and easily loosens from the pan, use a flat rubber spatula to lift the pancake out of the pan. Place on a plate and cover to keep warm. Repeat until you have made about 8 pancakes. Leave to cool to room temperature. To make the pancake, gently mix the flour, 225ml/8fl oz cold water, coconut oil, salt and sugar into a batter in a bowl. Heat a non-stick crêpe pan over a low-medium heat. Dip a pastry brush into the batter and then paint the batter straight onto the pan in a circular motion, until the base of the pan is coated. (Work quickly, brushing a thin and even layer all over.) When the base of the pancake is golden and easily loosens from the pan, use a flat rubber spatula to lift the pancake out of the pan. Place on a plate and cover to keep warm. Repeat until you have made about 8 pancakes. Leave to cool to room temperature. To assemble, spoon a thin layer of hoisin sauce and chilli bean sauce (if you like it spicy) on the base of the pancakes. Top with carrot, cucumber, beansprouts, omelette strips, tofu strips and coriander. Sprinkle over the peanut sugar, roll up and eat immediately. To assemble, spoon a thin layer of hoisin sauce and chilli bean sauce (if you like it spicy) on the base of the pancakes. Top with carrot, cucumber, beansprouts, omelette strips, tofu strips and coriander. Sprinkle over the peanut sugar, roll up and eat immediately."
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} | 0ca9d566cc6d9723ee0da7df578191c39e0e05edd55b28727aeb3a848dba8a14 | Pancake Day pancakes recipe
An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pancakebatter_13556_16x9.jpg Learn how to make pancakes for Pancake Day with this easy recipe. Top them with the classic lemon and caster sugar, or splodge with chocolate sauce or maple syrup for a real treat. 120g/4oz plain flourpinch salt2 free-range eggs210ml/7fl oz milk90ml/3fl oz water1 tbsp vegetable oilbutter, for frying 120g/4oz plain flour pinch salt 2 free-range eggs 210ml/7fl oz milk 90ml/3fl oz water 1 tbsp vegetable oil butter, for frying caster sugarlemon juicelemon wedges caster sugar lemon juice lemon wedges Method Mix the flour and salt together in a large bowl. Make a well in the centre and crack in the eggs. In a separate bowl mix together the milk and the water. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of single cream. Stir in the oil and allow to stand for 30 minutes before using.Heat a non-stick frying pan until very hot, then add a small knob of butter. Ladle in a ladleful of the batter, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned.Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter.To serve, sprinkle the pancakes with caster sugar and lemon juice, then fold twice to form triangles. Serve the lemon wedges alongside. Mix the flour and salt together in a large bowl. Mix the flour and salt together in a large bowl. Make a well in the centre and crack in the eggs. Make a well in the centre and crack in the eggs. In a separate bowl mix together the milk and the water. In a separate bowl mix together the milk and the water. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of single cream. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of single cream. Stir in the oil and allow to stand for 30 minutes before using. Stir in the oil and allow to stand for 30 minutes before using. Heat a non-stick frying pan until very hot, then add a small knob of butter. Ladle in a ladleful of the batter, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned. Heat a non-stick frying pan until very hot, then add a small knob of butter. Ladle in a ladleful of the batter, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned. Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter. Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter. To serve, sprinkle the pancakes with caster sugar and lemon juice, then fold twice to form triangles. Serve the lemon wedges alongside. To serve, sprinkle the pancakes with caster sugar and lemon juice, then fold twice to form triangles. Serve the lemon wedges alongside. | {
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"title": "Pancake Day pancakes recipe",
"content": "An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pancakebatter_13556_16x9.jpg Learn how to make pancakes for Pancake Day with this easy recipe. Top them with the classic lemon and caster sugar, or splodge with chocolate sauce or maple syrup for a real treat. 120g/4oz plain flourpinch salt2 free-range eggs210ml/7fl oz milk90ml/3fl oz water1 tbsp vegetable oilbutter, for frying 120g/4oz plain flour pinch salt 2 free-range eggs 210ml/7fl oz milk 90ml/3fl oz water 1 tbsp vegetable oil butter, for frying caster sugarlemon juicelemon wedges caster sugar lemon juice lemon wedges Method Mix the flour and salt together in a large bowl. Make a well in the centre and crack in the eggs. In a separate bowl mix together the milk and the water. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of single cream. Stir in the oil and allow to stand for 30 minutes before using.Heat a non-stick frying pan until very hot, then add a small knob of butter. Ladle in a ladleful of the batter, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned.Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter.To serve, sprinkle the pancakes with caster sugar and lemon juice, then fold twice to form triangles. Serve the lemon wedges alongside. Mix the flour and salt together in a large bowl. Mix the flour and salt together in a large bowl. Make a well in the centre and crack in the eggs. Make a well in the centre and crack in the eggs. In a separate bowl mix together the milk and the water. In a separate bowl mix together the milk and the water. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of single cream. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of single cream. Stir in the oil and allow to stand for 30 minutes before using. Stir in the oil and allow to stand for 30 minutes before using. Heat a non-stick frying pan until very hot, then add a small knob of butter. Ladle in a ladleful of the batter, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned. Heat a non-stick frying pan until very hot, then add a small knob of butter. Ladle in a ladleful of the batter, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned. Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter. Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter. To serve, sprinkle the pancakes with caster sugar and lemon juice, then fold twice to form triangles. Serve the lemon wedges alongside. To serve, sprinkle the pancakes with caster sugar and lemon juice, then fold twice to form triangles. Serve the lemon wedges alongside."
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} | 53d7ccdc1d0c1a279fb4a7c29304fb11862c6ed31f0958b675abcda9a08ab177 | Summer ice lollies recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/disco_pops_02468_16x9.jpg These easy, homemade ice lollies are perfect for beating the heat during the kids' school holidays. This recipe makes 4 large lollies but may make more if your moulds are small. 4 drops vanilla extract2 tsp runny honey270g/9½oz Greek-style yoghurt50g/2oz fresh raspberries, mashed100g/4oz fresh strawberries, mashed 4 drops vanilla extract 2 tsp runny honey 270g/9½oz Greek-style yoghurt 50g/2oz fresh raspberries, mashed 100g/4oz fresh strawberries, mashed Method In a bowl, mix the vanilla extract and honey into the yoghurt. Stir in the fruit and fruit juices with a spatula to create a swirling pattern. Divide the mixture equally between your lollipop moulds. Cover with the lids or with aluminium foil.Freeze the ice lollies overnight. In a bowl, mix the vanilla extract and honey into the yoghurt. Stir in the fruit and fruit juices with a spatula to create a swirling pattern. In a bowl, mix the vanilla extract and honey into the yoghurt. Stir in the fruit and fruit juices with a spatula to create a swirling pattern. Divide the mixture equally between your lollipop moulds. Cover with the lids or with aluminium foil. Divide the mixture equally between your lollipop moulds. Cover with the lids or with aluminium foil. Freeze the ice lollies overnight. Freeze the ice lollies overnight. Recipe tips Tip: If you don't have any lollipop moulds, use empty, cleaned yoghurt pots. Once you have covered the pots with aluminium foil, pierce each foil covering with a lollipop stick and push until the stick reaches the base of the pot. | {
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"title": "Summer ice lollies 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/disco_pops_02468_16x9.jpg These easy, homemade ice lollies are perfect for beating the heat during the kids' school holidays. This recipe makes 4 large lollies but may make more if your moulds are small. 4 drops vanilla extract2 tsp runny honey270g/9½oz Greek-style yoghurt50g/2oz fresh raspberries, mashed100g/4oz fresh strawberries, mashed 4 drops vanilla extract 2 tsp runny honey 270g/9½oz Greek-style yoghurt 50g/2oz fresh raspberries, mashed 100g/4oz fresh strawberries, mashed Method In a bowl, mix the vanilla extract and honey into the yoghurt. Stir in the fruit and fruit juices with a spatula to create a swirling pattern. Divide the mixture equally between your lollipop moulds. Cover with the lids or with aluminium foil.Freeze the ice lollies overnight. In a bowl, mix the vanilla extract and honey into the yoghurt. Stir in the fruit and fruit juices with a spatula to create a swirling pattern. In a bowl, mix the vanilla extract and honey into the yoghurt. Stir in the fruit and fruit juices with a spatula to create a swirling pattern. Divide the mixture equally between your lollipop moulds. Cover with the lids or with aluminium foil. Divide the mixture equally between your lollipop moulds. Cover with the lids or with aluminium foil. Freeze the ice lollies overnight. Freeze the ice lollies overnight. Recipe tips Tip: If you don't have any lollipop moulds, use empty, cleaned yoghurt pots. Once you have covered the pots with aluminium foil, pierce each foil covering with a lollipop stick and push until the stick reaches the base of the pot."
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} | bd95f4e4f91c3864e1aa5477037afd68cb743ac6b406d4190f59d827bc1cfdda | Eton mess cheesecake recipe
Grease a loose-bottomed 23cm/9in round cake tin and line with baking paper. For the base, put the crushed biscuits into a bowl with the melted butter and mix together. The mixture should resemble wet sand. Pour into the cake tin and pack tightly using the back of a spoon, then cover and place in the fridge for 15 minutes. Pour the cream into a large bowl, add the icing sugar and vanilla and whisk into soft peaks. Put the cream cheese into another bowl and stir to slacken. Add the cream mixture and the freeze-dried strawberry pieces to the cream cheese and fold together gently. Spoon on to the chilled base and level off. Put the cheesecake back into the fridge. For the strawberry sauce, put the strawberries, icing sugar and lemon juice into a food processor and pulse to a purée. Transfer to a bowl and put in the fridge. To make the mini meringues, preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with baking paper. Fit a piping bag with a 1½cm/½in star-tip nozzle and turn inside out. Stand it in a tall glass or jug until you need it.Put the egg whites into a large clean, glass bowl and whisk with an electric whisk or stand mixer. After 2 minutes the mixture should be frothy and increased in volume. Start adding the sugar a little at a time. Once all the sugar is added, keep whisking until you have stiff peaks. Using a brush and red food colouring, paint the inside of the piping bag with red stripes, starting with the tip and painting only as far as you will fill the bag. Fill the bag with the meringue mixture and pipe little kisses on to the tray. Bake the meringues for 1 hour. Turn off the oven and leave the door open, and leave the meringues in the oven for another hour. Remove them from the oven and take them off the paper.For the white chocolate-dipped strawberries, gently melt the chocolate in a bowl over a pan of simmering water (do not let the bowl touch the water.) Using the same tray you made the meringues on, flip the paper over. Hold the strawberries by the stalk and dip them into the white chocolate to come three-quarters of the way up. Place on the tray to set – you can put them into the fridge to speed up the setting. Take the cheesecake out of the fridge, remove from the tin and place on a serving board. Just before serving, pour over enough sauce to just cover the top – you may not need it all. Top with the dipped strawberries, meringues and lustred dehydrated strawberry slices. Grease a loose-bottomed 23cm/9in round cake tin and line with baking paper. Grease a loose-bottomed 23cm/9in round cake tin and line with baking paper. For the base, put the crushed biscuits into a bowl with the melted butter and mix together. The mixture should resemble wet sand. Pour into the cake tin and pack tightly using the back of a spoon, then cover and place in the fridge for 15 minutes. For the base, put the crushed biscuits into a bowl with the melted butter and mix together. The mixture should resemble wet sand. Pour into the cake tin and pack tightly using the back of a spoon, then cover and place in the fridge for 15 minutes. Pour the cream into a large bowl, add the icing sugar and vanilla and whisk into soft peaks. Put the cream cheese into another bowl and stir to slacken. Pour the cream into a large bowl, add the icing sugar and vanilla and whisk into soft peaks. Put the cream cheese into another bowl and stir to slacken. Add the cream mixture and the freeze-dried strawberry pieces to the cream cheese and fold together gently. Spoon on to the chilled base and level off. Put the cheesecake back into the fridge. Add the cream mixture and the freeze-dried strawberry pieces to the cream cheese and fold together gently. Spoon on to the chilled base and level off. Put the cheesecake back into the fridge. For the strawberry sauce, put the strawberries, icing sugar and lemon juice into a food processor and pulse to a purée. Transfer to a bowl and put in the fridge. For the strawberry sauce, put the strawberries, icing sugar and lemon juice into a food processor and pulse to a purée. Transfer to a bowl and put in the fridge. To make the mini meringues, preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with baking paper. Fit a piping bag with a 1½cm/½in star-tip nozzle and turn inside out. Stand it in a tall glass or jug until you need it. To make the mini meringues, preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with baking paper. Fit a piping bag with a 1½cm/½in star-tip nozzle and turn inside out. Stand it in a tall glass or jug until you need it. Put the egg whites into a large clean, glass bowl and whisk with an electric whisk or stand mixer. After 2 minutes the mixture should be frothy and increased in volume. Start adding the sugar a little at a time. Once all the sugar is added, keep whisking until you have stiff peaks. Put the egg whites into a large clean, glass bowl and whisk with an electric whisk or stand mixer. After 2 minutes the mixture should be frothy and increased in volume. Start adding the sugar a little at a time. Once all the sugar is added, keep whisking until you have stiff peaks. Using a brush and red food colouring, paint the inside of the piping bag with red stripes, starting with the tip and painting only as far as you will fill the bag. Fill the bag with the meringue mixture and pipe little kisses on to the tray. Using a brush and red food colouring, paint the inside of the piping bag with red stripes, starting with the tip and painting only as far as you will fill the bag. Fill the bag with the meringue mixture and pipe little kisses on to the tray. Bake the meringues for 1 hour. Turn off the oven and leave the door open, and leave the meringues in the oven for another hour. Remove them from the oven and take them off the paper. Bake the meringues for 1 hour. Turn off the oven and leave the door open, and leave the meringues in the oven for another hour. Remove them from the oven and take them off the paper. For the white chocolate-dipped strawberries, gently melt the chocolate in a bowl over a pan of simmering water (do not let the bowl touch the water.) Using the same tray you made the meringues on, flip the paper over. Hold the strawberries by the stalk and dip them into the white chocolate to come three-quarters of the way up. Place on the tray to set – you can put them into the fridge to speed up the setting. For the white chocolate-dipped strawberries, gently melt the chocolate in a bowl over a pan of simmering water (do not let the bowl touch the water.) Using the same tray you made the meringues on, flip the paper over. Hold the strawberries by the stalk and dip them into the white chocolate to come three-quarters of the way up. Place on the tray to set – you can put them into the fridge to speed up the setting. Take the cheesecake out of the fridge, remove from the tin and place on a serving board. Just before serving, pour over enough sauce to just cover the top – you may not need it all. Top with the dipped strawberries, meringues and lustred dehydrated strawberry slices. Take the cheesecake out of the fridge, remove from the tin and place on a serving board. Just before serving, pour over enough sauce to just cover the top – you may not need it all. Top with the dipped strawberries, meringues and lustred dehydrated strawberry slices. | {
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"title": "Eton mess cheesecake recipe",
"content": "Grease a loose-bottomed 23cm/9in round cake tin and line with baking paper. For the base, put the crushed biscuits into a bowl with the melted butter and mix together. The mixture should resemble wet sand. Pour into the cake tin and pack tightly using the back of a spoon, then cover and place in the fridge for 15 minutes. Pour the cream into a large bowl, add the icing sugar and vanilla and whisk into soft peaks. Put the cream cheese into another bowl and stir to slacken. Add the cream mixture and the freeze-dried strawberry pieces to the cream cheese and fold together gently. Spoon on to the chilled base and level off. Put the cheesecake back into the fridge. For the strawberry sauce, put the strawberries, icing sugar and lemon juice into a food processor and pulse to a purée. Transfer to a bowl and put in the fridge. To make the mini meringues, preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with baking paper. Fit a piping bag with a 1½cm/½in star-tip nozzle and turn inside out. Stand it in a tall glass or jug until you need it.Put the egg whites into a large clean, glass bowl and whisk with an electric whisk or stand mixer. After 2 minutes the mixture should be frothy and increased in volume. Start adding the sugar a little at a time. Once all the sugar is added, keep whisking until you have stiff peaks. Using a brush and red food colouring, paint the inside of the piping bag with red stripes, starting with the tip and painting only as far as you will fill the bag. Fill the bag with the meringue mixture and pipe little kisses on to the tray. Bake the meringues for 1 hour. Turn off the oven and leave the door open, and leave the meringues in the oven for another hour. Remove them from the oven and take them off the paper.For the white chocolate-dipped strawberries, gently melt the chocolate in a bowl over a pan of simmering water (do not let the bowl touch the water.) Using the same tray you made the meringues on, flip the paper over. Hold the strawberries by the stalk and dip them into the white chocolate to come three-quarters of the way up. Place on the tray to set – you can put them into the fridge to speed up the setting. Take the cheesecake out of the fridge, remove from the tin and place on a serving board. Just before serving, pour over enough sauce to just cover the top – you may not need it all. Top with the dipped strawberries, meringues and lustred dehydrated strawberry slices. Grease a loose-bottomed 23cm/9in round cake tin and line with baking paper. Grease a loose-bottomed 23cm/9in round cake tin and line with baking paper. For the base, put the crushed biscuits into a bowl with the melted butter and mix together. The mixture should resemble wet sand. Pour into the cake tin and pack tightly using the back of a spoon, then cover and place in the fridge for 15 minutes. For the base, put the crushed biscuits into a bowl with the melted butter and mix together. The mixture should resemble wet sand. Pour into the cake tin and pack tightly using the back of a spoon, then cover and place in the fridge for 15 minutes. Pour the cream into a large bowl, add the icing sugar and vanilla and whisk into soft peaks. Put the cream cheese into another bowl and stir to slacken. Pour the cream into a large bowl, add the icing sugar and vanilla and whisk into soft peaks. Put the cream cheese into another bowl and stir to slacken. Add the cream mixture and the freeze-dried strawberry pieces to the cream cheese and fold together gently. Spoon on to the chilled base and level off. Put the cheesecake back into the fridge. Add the cream mixture and the freeze-dried strawberry pieces to the cream cheese and fold together gently. Spoon on to the chilled base and level off. Put the cheesecake back into the fridge. For the strawberry sauce, put the strawberries, icing sugar and lemon juice into a food processor and pulse to a purée. Transfer to a bowl and put in the fridge. For the strawberry sauce, put the strawberries, icing sugar and lemon juice into a food processor and pulse to a purée. Transfer to a bowl and put in the fridge. To make the mini meringues, preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with baking paper. Fit a piping bag with a 1½cm/½in star-tip nozzle and turn inside out. Stand it in a tall glass or jug until you need it. To make the mini meringues, preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with baking paper. Fit a piping bag with a 1½cm/½in star-tip nozzle and turn inside out. Stand it in a tall glass or jug until you need it. Put the egg whites into a large clean, glass bowl and whisk with an electric whisk or stand mixer. After 2 minutes the mixture should be frothy and increased in volume. Start adding the sugar a little at a time. Once all the sugar is added, keep whisking until you have stiff peaks. Put the egg whites into a large clean, glass bowl and whisk with an electric whisk or stand mixer. After 2 minutes the mixture should be frothy and increased in volume. Start adding the sugar a little at a time. Once all the sugar is added, keep whisking until you have stiff peaks. Using a brush and red food colouring, paint the inside of the piping bag with red stripes, starting with the tip and painting only as far as you will fill the bag. Fill the bag with the meringue mixture and pipe little kisses on to the tray. Using a brush and red food colouring, paint the inside of the piping bag with red stripes, starting with the tip and painting only as far as you will fill the bag. Fill the bag with the meringue mixture and pipe little kisses on to the tray. Bake the meringues for 1 hour. Turn off the oven and leave the door open, and leave the meringues in the oven for another hour. Remove them from the oven and take them off the paper. Bake the meringues for 1 hour. Turn off the oven and leave the door open, and leave the meringues in the oven for another hour. Remove them from the oven and take them off the paper. For the white chocolate-dipped strawberries, gently melt the chocolate in a bowl over a pan of simmering water (do not let the bowl touch the water.) Using the same tray you made the meringues on, flip the paper over. Hold the strawberries by the stalk and dip them into the white chocolate to come three-quarters of the way up. Place on the tray to set – you can put them into the fridge to speed up the setting. For the white chocolate-dipped strawberries, gently melt the chocolate in a bowl over a pan of simmering water (do not let the bowl touch the water.) Using the same tray you made the meringues on, flip the paper over. Hold the strawberries by the stalk and dip them into the white chocolate to come three-quarters of the way up. Place on the tray to set – you can put them into the fridge to speed up the setting. Take the cheesecake out of the fridge, remove from the tin and place on a serving board. Just before serving, pour over enough sauce to just cover the top – you may not need it all. Top with the dipped strawberries, meringues and lustred dehydrated strawberry slices. Take the cheesecake out of the fridge, remove from the tin and place on a serving board. Just before serving, pour over enough sauce to just cover the top – you may not need it all. Top with the dipped strawberries, meringues and lustred dehydrated strawberry slices."
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} | d6000cef4dd6a77d8548431c0d6deac43d66d571658d310f960ba8229983375d | Banana and chocolate brownie pudding recipe
An average of 4.3 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_and_chocolate_19319_16x9.jpg This decadent pudding is a great way to use up leftover bananas. Leave out the rum if making with children. 100g/3½oz raisins (or sultanas)50ml/2fl oz rum (or brandy or whisky)100g/3½oz salted butter100g/3½oz light muscovado sugar (or soft brown sugar)½ tsp sea salt100g/3½oz double cream 100g/3½oz raisins (or sultanas) 50ml/2fl oz rum (or brandy or whisky) 100g/3½oz salted butter 100g/3½oz light muscovado sugar (or soft brown sugar) ½ tsp sea salt 100g/3½oz double cream 100g/3½oz unsalted butter, plus extra for greasing250g/9oz unrefined caster sugar (or any sugar you have)75g/2¾oz golden syrup (or honey or maple syrup)275g/9¾oz dark chocolate, minimum 70% cocoa solids, (or any chocolate you have) broken into small pieces4 free-range eggs2 or 3 very ripe bananas, mashed70g/2½oz plain flour 100g/3½oz unsalted butter, plus extra for greasing 250g/9oz unrefined caster sugar (or any sugar you have) 75g/2¾oz golden syrup (or honey or maple syrup) 275g/9¾oz dark chocolate, minimum 70% cocoa solids, (or any chocolate you have) broken into small pieces 4 free-range eggs 2 or 3 very ripe bananas, mashed 70g/2½oz plain flour Method To make the sauce, soak the raisins in the rum in a small bowl for 2–3 hours.To make the pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 15x10cm/6x4in baking dish or four individual pudding basins. Melt the butter, sugar and syrup in saucepan until bubbling. Remove from the heat, add the chocolate and mix well until melted. Add the eggs, beat well until smooth and then add the bananas. Add the flour and mix well. Pour the mixture into the baking dish and bake for 25–30 minutes. It should still have some wobble when it comes out of the oven.To continue making the sauce, bring the butter, sugar and salt to a simmer in a small saucepan and cook for 2 minutes. Take off the heat, add the cream and mix well. Stir in the rum and raisins. While the sauce is warm, pour over the pudding and leave to stand for 10 minutes before serving. To make the sauce, soak the raisins in the rum in a small bowl for 2–3 hours. To make the sauce, soak the raisins in the rum in a small bowl for 2–3 hours. To make the pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 15x10cm/6x4in baking dish or four individual pudding basins. To make the pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 15x10cm/6x4in baking dish or four individual pudding basins. Melt the butter, sugar and syrup in saucepan until bubbling. Remove from the heat, add the chocolate and mix well until melted. Add the eggs, beat well until smooth and then add the bananas. Add the flour and mix well. Melt the butter, sugar and syrup in saucepan until bubbling. Remove from the heat, add the chocolate and mix well until melted. Add the eggs, beat well until smooth and then add the bananas. Add the flour and mix well. Pour the mixture into the baking dish and bake for 25–30 minutes. It should still have some wobble when it comes out of the oven. Pour the mixture into the baking dish and bake for 25–30 minutes. It should still have some wobble when it comes out of the oven. To continue making the sauce, bring the butter, sugar and salt to a simmer in a small saucepan and cook for 2 minutes. Take off the heat, add the cream and mix well. Stir in the rum and raisins. While the sauce is warm, pour over the pudding and leave to stand for 10 minutes before serving. To continue making the sauce, bring the butter, sugar and salt to a simmer in a small saucepan and cook for 2 minutes. Take off the heat, add the cream and mix well. Stir in the rum and raisins. While the sauce is warm, pour over the pudding and leave to stand for 10 minutes before serving. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Banana and chocolate brownie pudding recipe",
"content": "An average of 4.3 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_and_chocolate_19319_16x9.jpg This decadent pudding is a great way to use up leftover bananas. Leave out the rum if making with children. 100g/3½oz raisins (or sultanas)50ml/2fl oz rum (or brandy or whisky)100g/3½oz salted butter100g/3½oz light muscovado sugar (or soft brown sugar)½ tsp sea salt100g/3½oz double cream 100g/3½oz raisins (or sultanas) 50ml/2fl oz rum (or brandy or whisky) 100g/3½oz salted butter 100g/3½oz light muscovado sugar (or soft brown sugar) ½ tsp sea salt 100g/3½oz double cream 100g/3½oz unsalted butter, plus extra for greasing250g/9oz unrefined caster sugar (or any sugar you have)75g/2¾oz golden syrup (or honey or maple syrup)275g/9¾oz dark chocolate, minimum 70% cocoa solids, (or any chocolate you have) broken into small pieces4 free-range eggs2 or 3 very ripe bananas, mashed70g/2½oz plain flour 100g/3½oz unsalted butter, plus extra for greasing 250g/9oz unrefined caster sugar (or any sugar you have) 75g/2¾oz golden syrup (or honey or maple syrup) 275g/9¾oz dark chocolate, minimum 70% cocoa solids, (or any chocolate you have) broken into small pieces 4 free-range eggs 2 or 3 very ripe bananas, mashed 70g/2½oz plain flour Method To make the sauce, soak the raisins in the rum in a small bowl for 2–3 hours.To make the pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 15x10cm/6x4in baking dish or four individual pudding basins. Melt the butter, sugar and syrup in saucepan until bubbling. Remove from the heat, add the chocolate and mix well until melted. Add the eggs, beat well until smooth and then add the bananas. Add the flour and mix well. Pour the mixture into the baking dish and bake for 25–30 minutes. It should still have some wobble when it comes out of the oven.To continue making the sauce, bring the butter, sugar and salt to a simmer in a small saucepan and cook for 2 minutes. Take off the heat, add the cream and mix well. Stir in the rum and raisins. While the sauce is warm, pour over the pudding and leave to stand for 10 minutes before serving. To make the sauce, soak the raisins in the rum in a small bowl for 2–3 hours. To make the sauce, soak the raisins in the rum in a small bowl for 2–3 hours. To make the pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 15x10cm/6x4in baking dish or four individual pudding basins. To make the pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 15x10cm/6x4in baking dish or four individual pudding basins. Melt the butter, sugar and syrup in saucepan until bubbling. Remove from the heat, add the chocolate and mix well until melted. Add the eggs, beat well until smooth and then add the bananas. Add the flour and mix well. Melt the butter, sugar and syrup in saucepan until bubbling. Remove from the heat, add the chocolate and mix well until melted. Add the eggs, beat well until smooth and then add the bananas. Add the flour and mix well. Pour the mixture into the baking dish and bake for 25–30 minutes. It should still have some wobble when it comes out of the oven. Pour the mixture into the baking dish and bake for 25–30 minutes. It should still have some wobble when it comes out of the oven. To continue making the sauce, bring the butter, sugar and salt to a simmer in a small saucepan and cook for 2 minutes. Take off the heat, add the cream and mix well. Stir in the rum and raisins. While the sauce is warm, pour over the pudding and leave to stand for 10 minutes before serving. To continue making the sauce, bring the butter, sugar and salt to a simmer in a small saucepan and cook for 2 minutes. Take off the heat, add the cream and mix well. Stir in the rum and raisins. While the sauce is warm, pour over the pudding and leave to stand for 10 minutes before serving."
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} | bc721057901426aaebd8173a02bebeaca6c5d9c73052b1c479d7ddf10191e137 | Easy toffee apples recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_apples_09238_16x9.jpg This is a softer toffee apple recipe that's (a little) easier on your teeth and can be made in 10 minutes. Choose whether to give them an elegant swirl of toffee or the full dunk, then sprinkle on something fun to make your toffee apples personalised. 6-8 small apples, fridge cold8 wooden lolly sticks400g/14oz chewy dairy toffees1 tsp sea salt flakeschopped toasted nuts, toasted coconut, freeze-dried raspberries or whatever decorations you like (optional) 6-8 small apples, fridge cold 8 wooden lolly sticks 400g/14oz chewy dairy toffees 1 tsp sea salt flakes chopped toasted nuts, toasted coconut, freeze-dried raspberries or whatever decorations you like (optional) Method Line a baking tray with baking paper. Insert the wooden lolly sticks into the apples and set aside in the fridge. Unwrap all the toffees and put them in a medium saucepan with 4 tablespoons water.Heat the toffees gently over a medium-low heat, stirring occasionally, until they dissolve. Eventually the toffees and the water will make a smooth sauce. Increase the heat to medium-high and boil the toffee sauce for 2-3 minutes, stirring frequently. Remove from the heat and stir in the sea salt flakes.Pour the caramel into a heatproof bowl and allow it to cool for one minute. Have any decorations ready in a small bowl nearby.Dip the apples into the hot caramel and allow the excess to run off. Hold the apple upside down for 30 seconds or so until the caramel has cooled slightly - this prevents it all running to the bottom. Dip the apples into the bowl of decorations, if using. Set the apple aside to cool completely on the lined baking tray. Repeat with the remaining apples. For a less sweet toffee apple, use a spoon to drizzle each apple with caramel, rotating it so it swirls round the outside. Allow the caramel to harden slightly before you put it down onto the lined tray. You will make more toffee apples this way. Line a baking tray with baking paper. Insert the wooden lolly sticks into the apples and set aside in the fridge. Unwrap all the toffees and put them in a medium saucepan with 4 tablespoons water. Line a baking tray with baking paper. Insert the wooden lolly sticks into the apples and set aside in the fridge. Unwrap all the toffees and put them in a medium saucepan with 4 tablespoons water. Heat the toffees gently over a medium-low heat, stirring occasionally, until they dissolve. Eventually the toffees and the water will make a smooth sauce. Increase the heat to medium-high and boil the toffee sauce for 2-3 minutes, stirring frequently. Remove from the heat and stir in the sea salt flakes. Heat the toffees gently over a medium-low heat, stirring occasionally, until they dissolve. Eventually the toffees and the water will make a smooth sauce. Increase the heat to medium-high and boil the toffee sauce for 2-3 minutes, stirring frequently. Remove from the heat and stir in the sea salt flakes. Pour the caramel into a heatproof bowl and allow it to cool for one minute. Have any decorations ready in a small bowl nearby. Pour the caramel into a heatproof bowl and allow it to cool for one minute. Have any decorations ready in a small bowl nearby. Dip the apples into the hot caramel and allow the excess to run off. Hold the apple upside down for 30 seconds or so until the caramel has cooled slightly - this prevents it all running to the bottom. Dip the apples into the bowl of decorations, if using. Set the apple aside to cool completely on the lined baking tray. Repeat with the remaining apples. Dip the apples into the hot caramel and allow the excess to run off. Hold the apple upside down for 30 seconds or so until the caramel has cooled slightly - this prevents it all running to the bottom. Dip the apples into the bowl of decorations, if using. Set the apple aside to cool completely on the lined baking tray. Repeat with the remaining apples. For a less sweet toffee apple, use a spoon to drizzle each apple with caramel, rotating it so it swirls round the outside. Allow the caramel to harden slightly before you put it down onto the lined tray. You will make more toffee apples this way. For a less sweet toffee apple, use a spoon to drizzle each apple with caramel, rotating it so it swirls round the outside. Allow the caramel to harden slightly before you put it down onto the lined tray. You will make more toffee apples this way. Recipe tips The type of apple is quite important. If the skin feels waxy or very smooth, the caramel is more likely to slide off. An apple with a slightly rough or russeted skin would be best. Cold apples help the caramel set quicker and it's less likely to slide off. | {
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"delivery_version": "v1.0",
"title": "Easy toffee apples 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/salted_caramel_apples_09238_16x9.jpg This is a softer toffee apple recipe that's (a little) easier on your teeth and can be made in 10 minutes. Choose whether to give them an elegant swirl of toffee or the full dunk, then sprinkle on something fun to make your toffee apples personalised. 6-8 small apples, fridge cold8 wooden lolly sticks400g/14oz chewy dairy toffees1 tsp sea salt flakeschopped toasted nuts, toasted coconut, freeze-dried raspberries or whatever decorations you like (optional) 6-8 small apples, fridge cold 8 wooden lolly sticks 400g/14oz chewy dairy toffees 1 tsp sea salt flakes chopped toasted nuts, toasted coconut, freeze-dried raspberries or whatever decorations you like (optional) Method Line a baking tray with baking paper. Insert the wooden lolly sticks into the apples and set aside in the fridge. Unwrap all the toffees and put them in a medium saucepan with 4 tablespoons water.Heat the toffees gently over a medium-low heat, stirring occasionally, until they dissolve. Eventually the toffees and the water will make a smooth sauce. Increase the heat to medium-high and boil the toffee sauce for 2-3 minutes, stirring frequently. Remove from the heat and stir in the sea salt flakes.Pour the caramel into a heatproof bowl and allow it to cool for one minute. Have any decorations ready in a small bowl nearby.Dip the apples into the hot caramel and allow the excess to run off. Hold the apple upside down for 30 seconds or so until the caramel has cooled slightly - this prevents it all running to the bottom. Dip the apples into the bowl of decorations, if using. Set the apple aside to cool completely on the lined baking tray. Repeat with the remaining apples. For a less sweet toffee apple, use a spoon to drizzle each apple with caramel, rotating it so it swirls round the outside. Allow the caramel to harden slightly before you put it down onto the lined tray. You will make more toffee apples this way. Line a baking tray with baking paper. Insert the wooden lolly sticks into the apples and set aside in the fridge. Unwrap all the toffees and put them in a medium saucepan with 4 tablespoons water. Line a baking tray with baking paper. Insert the wooden lolly sticks into the apples and set aside in the fridge. Unwrap all the toffees and put them in a medium saucepan with 4 tablespoons water. Heat the toffees gently over a medium-low heat, stirring occasionally, until they dissolve. Eventually the toffees and the water will make a smooth sauce. Increase the heat to medium-high and boil the toffee sauce for 2-3 minutes, stirring frequently. Remove from the heat and stir in the sea salt flakes. Heat the toffees gently over a medium-low heat, stirring occasionally, until they dissolve. Eventually the toffees and the water will make a smooth sauce. Increase the heat to medium-high and boil the toffee sauce for 2-3 minutes, stirring frequently. Remove from the heat and stir in the sea salt flakes. Pour the caramel into a heatproof bowl and allow it to cool for one minute. Have any decorations ready in a small bowl nearby. Pour the caramel into a heatproof bowl and allow it to cool for one minute. Have any decorations ready in a small bowl nearby. Dip the apples into the hot caramel and allow the excess to run off. Hold the apple upside down for 30 seconds or so until the caramel has cooled slightly - this prevents it all running to the bottom. Dip the apples into the bowl of decorations, if using. Set the apple aside to cool completely on the lined baking tray. Repeat with the remaining apples. Dip the apples into the hot caramel and allow the excess to run off. Hold the apple upside down for 30 seconds or so until the caramel has cooled slightly - this prevents it all running to the bottom. Dip the apples into the bowl of decorations, if using. Set the apple aside to cool completely on the lined baking tray. Repeat with the remaining apples. For a less sweet toffee apple, use a spoon to drizzle each apple with caramel, rotating it so it swirls round the outside. Allow the caramel to harden slightly before you put it down onto the lined tray. You will make more toffee apples this way. For a less sweet toffee apple, use a spoon to drizzle each apple with caramel, rotating it so it swirls round the outside. Allow the caramel to harden slightly before you put it down onto the lined tray. You will make more toffee apples this way. Recipe tips The type of apple is quite important. If the skin feels waxy or very smooth, the caramel is more likely to slide off. An apple with a slightly rough or russeted skin would be best. Cold apples help the caramel set quicker and it's less likely to slide off."
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} | 5433652018c4312790a52783cce2a45aad2c3c566b1bd83f864e1717fb4cd4d3 | Bacon rarebit with apple chutney recipe
An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bacon_rarebit_with_apple_45531_16x9.jpg James whips up a quick chutney to make a meal of cheese on toast. 150g/5½oz soft light brown sugar100g/3½oz sultanas125ml/4½fl oz malt vinegar2 eating apples, cored and roughly chopped3 tomatoes, roughly chopped1 onion, finely chopped 150g/5½oz soft light brown sugar 100g/3½oz sultanas 125ml/4½fl oz malt vinegar 2 eating apples, cored and roughly chopped 3 tomatoes, roughly chopped 1 onion, finely chopped 8 slices dry-cured back bacon350g/12oz mature cheddar cheese, grated50ml/2fl oz beer1 tsp English mustard 3-4 dashes Tabasco sauce1 tsp Worcestershire sauce2 tbsp plain floursea salt and freshly ground black pepper4 slices thickly sliced white bread 8 slices dry-cured back bacon 350g/12oz mature cheddar cheese, grated 50ml/2fl oz beer 1 tsp English mustard 3-4 dashes Tabasco sauce 1 tsp Worcestershire sauce 2 tbsp plain flour sea salt and freshly ground black pepper 4 slices thickly sliced white bread Method For the chutney, heat a large frying pan until hot. Add the brown sugar and sultanas and heat until the sugar is just melting. Add the vinegar and cook until totally dissolved and starting to caramelise.Stir in the apples, tomatoes and onion and cook for 10 minutes, or until the apple is tender and the mixture thickened. Remove from the heat and decant into a sterilised jar. For the rarebit, preheat the grill to high.Place the bacon onto an oven tray and grill for 4-6 minutes, or until golden-brown at the edges and just cooked through.Place the cheese and beer in a frying pan and heat gently until the cheese is melted, bubbling and smooth, then stir in the mustard, Tabasco and Worcestershire sauce. Stir in the flour and cook until just thickened. Season, to taste, with salt and black pepper.Meanwhile, toast the bread on each side and then lay in an ovenproof dish. Top with two pieces of the cooked bacon and spoon the rarebit mixture over the top.Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Serve with a dollop of chutney. For the chutney, heat a large frying pan until hot. Add the brown sugar and sultanas and heat until the sugar is just melting. Add the vinegar and cook until totally dissolved and starting to caramelise. For the chutney, heat a large frying pan until hot. Add the brown sugar and sultanas and heat until the sugar is just melting. Add the vinegar and cook until totally dissolved and starting to caramelise. Stir in the apples, tomatoes and onion and cook for 10 minutes, or until the apple is tender and the mixture thickened. Remove from the heat and decant into a sterilised jar. Stir in the apples, tomatoes and onion and cook for 10 minutes, or until the apple is tender and the mixture thickened. Remove from the heat and decant into a sterilised jar. For the rarebit, preheat the grill to high. For the rarebit, preheat the grill to high. Place the bacon onto an oven tray and grill for 4-6 minutes, or until golden-brown at the edges and just cooked through. Place the bacon onto an oven tray and grill for 4-6 minutes, or until golden-brown at the edges and just cooked through. Place the cheese and beer in a frying pan and heat gently until the cheese is melted, bubbling and smooth, then stir in the mustard, Tabasco and Worcestershire sauce. Stir in the flour and cook until just thickened. Season, to taste, with salt and black pepper. Place the cheese and beer in a frying pan and heat gently until the cheese is melted, bubbling and smooth, then stir in the mustard, Tabasco and Worcestershire sauce. Stir in the flour and cook until just thickened. Season, to taste, with salt and black pepper. Meanwhile, toast the bread on each side and then lay in an ovenproof dish. Top with two pieces of the cooked bacon and spoon the rarebit mixture over the top. Meanwhile, toast the bread on each side and then lay in an ovenproof dish. Top with two pieces of the cooked bacon and spoon the rarebit mixture over the top. Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Serve with a dollop of chutney. Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Serve with a dollop of chutney. | {
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"content": "An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bacon_rarebit_with_apple_45531_16x9.jpg James whips up a quick chutney to make a meal of cheese on toast. 150g/5½oz soft light brown sugar100g/3½oz sultanas125ml/4½fl oz malt vinegar2 eating apples, cored and roughly chopped3 tomatoes, roughly chopped1 onion, finely chopped 150g/5½oz soft light brown sugar 100g/3½oz sultanas 125ml/4½fl oz malt vinegar 2 eating apples, cored and roughly chopped 3 tomatoes, roughly chopped 1 onion, finely chopped 8 slices dry-cured back bacon350g/12oz mature cheddar cheese, grated50ml/2fl oz beer1 tsp English mustard 3-4 dashes Tabasco sauce1 tsp Worcestershire sauce2 tbsp plain floursea salt and freshly ground black pepper4 slices thickly sliced white bread 8 slices dry-cured back bacon 350g/12oz mature cheddar cheese, grated 50ml/2fl oz beer 1 tsp English mustard 3-4 dashes Tabasco sauce 1 tsp Worcestershire sauce 2 tbsp plain flour sea salt and freshly ground black pepper 4 slices thickly sliced white bread Method For the chutney, heat a large frying pan until hot. Add the brown sugar and sultanas and heat until the sugar is just melting. Add the vinegar and cook until totally dissolved and starting to caramelise.Stir in the apples, tomatoes and onion and cook for 10 minutes, or until the apple is tender and the mixture thickened. Remove from the heat and decant into a sterilised jar. For the rarebit, preheat the grill to high.Place the bacon onto an oven tray and grill for 4-6 minutes, or until golden-brown at the edges and just cooked through.Place the cheese and beer in a frying pan and heat gently until the cheese is melted, bubbling and smooth, then stir in the mustard, Tabasco and Worcestershire sauce. Stir in the flour and cook until just thickened. Season, to taste, with salt and black pepper.Meanwhile, toast the bread on each side and then lay in an ovenproof dish. Top with two pieces of the cooked bacon and spoon the rarebit mixture over the top.Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Serve with a dollop of chutney. For the chutney, heat a large frying pan until hot. Add the brown sugar and sultanas and heat until the sugar is just melting. Add the vinegar and cook until totally dissolved and starting to caramelise. For the chutney, heat a large frying pan until hot. Add the brown sugar and sultanas and heat until the sugar is just melting. Add the vinegar and cook until totally dissolved and starting to caramelise. Stir in the apples, tomatoes and onion and cook for 10 minutes, or until the apple is tender and the mixture thickened. Remove from the heat and decant into a sterilised jar. Stir in the apples, tomatoes and onion and cook for 10 minutes, or until the apple is tender and the mixture thickened. Remove from the heat and decant into a sterilised jar. For the rarebit, preheat the grill to high. For the rarebit, preheat the grill to high. Place the bacon onto an oven tray and grill for 4-6 minutes, or until golden-brown at the edges and just cooked through. Place the bacon onto an oven tray and grill for 4-6 minutes, or until golden-brown at the edges and just cooked through. Place the cheese and beer in a frying pan and heat gently until the cheese is melted, bubbling and smooth, then stir in the mustard, Tabasco and Worcestershire sauce. Stir in the flour and cook until just thickened. Season, to taste, with salt and black pepper. Place the cheese and beer in a frying pan and heat gently until the cheese is melted, bubbling and smooth, then stir in the mustard, Tabasco and Worcestershire sauce. Stir in the flour and cook until just thickened. Season, to taste, with salt and black pepper. Meanwhile, toast the bread on each side and then lay in an ovenproof dish. Top with two pieces of the cooked bacon and spoon the rarebit mixture over the top. Meanwhile, toast the bread on each side and then lay in an ovenproof dish. Top with two pieces of the cooked bacon and spoon the rarebit mixture over the top. Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Serve with a dollop of chutney. Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Serve with a dollop of chutney."
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} | 26fa1892093a955b14db3c981c34a788def1e34a9d44512c1179296964142f97 | Roasting tin spiced chicken recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasting_tin_spiced_81567_16x9.jpg An all-in-one traybake of chicken in a five-spice marinade. It can be prepared up to four hours ahead and thrown in the oven just before you want to eat. 4 tbsp mango chutney2 tsp Chinese five-spice powder3 tbsp soy sauce or tamari1 tsp grated fresh root ginger2 garlic cloves, crushed4 mild peppers from a jar, such as Peppadew, drained and finely chopped½ lemon, juice only 4 tbsp mango chutney 2 tsp Chinese five-spice powder 3 tbsp soy sauce or tamari 1 tsp grated fresh root ginger 2 garlic cloves, crushed 4 mild peppers from a jar, such as Peppadew, drained and finely chopped ½ lemon, juice only 8 large boneless and skinless chicken thighs (aprox. 1kg/2lb 4oz total weight)1 fennel bulb, trimmed and sliced into 8 wedges through the root2 small red peppers, deseeded and chopped into large pieces2 medium sweet potatoes, peeled and cut into 3cm/1¼in cubes2 tbsp olive oil1 tbsp cornfloursalt and freshly ground black pepper 8 large boneless and skinless chicken thighs (aprox. 1kg/2lb 4oz total weight) 1 fennel bulb, trimmed and sliced into 8 wedges through the root 2 small red peppers, deseeded and chopped into large pieces 2 medium sweet potatoes, peeled and cut into 3cm/1¼in cubes 2 tbsp olive oil 1 tbsp cornflour salt and freshly ground black pepper Method Measure all the marinade ingredients into a large bowl, season with salt and pepper and mix well. Add the chicken and turn to coat in the mixture. Cover and leave to marinate for 1–2 hours in a cool place, or overnight in the fridge.Preheat the oven to 220C/200C Fan/Gas 7. Blanch the fennel wedges in boiling water for about 5 minutes, or until softened. Drain well.Tip the blanched fennel and all the prepared vegetables into a large roasting tin. Drizzle with the oil and season generously. Add the chicken and all the marinade and toss everything together to coat the vegetables and meat. Roast for about 25 minutes.Remove from the oven and carefully pour off any juices into a small saucepan. Return the roasting tin to the oven for a further 10 minutes, until the chicken and vegetables are starting to brown and cooked through.Meanwhile, mix the cornflour with 2 tablespoons water until smooth. Bring the roasting juices to the boil and pour in the cornflour mixture. Stir until thickened. If it’s a little too thick add more water until it is a coating consistency. Pour the sauce into a jug.Serve the chicken and vegetables piping hot with the sauce alongside. Measure all the marinade ingredients into a large bowl, season with salt and pepper and mix well. Add the chicken and turn to coat in the mixture. Cover and leave to marinate for 1–2 hours in a cool place, or overnight in the fridge. Measure all the marinade ingredients into a large bowl, season with salt and pepper and mix well. Add the chicken and turn to coat in the mixture. Cover and leave to marinate for 1–2 hours in a cool place, or overnight in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Blanch the fennel wedges in boiling water for about 5 minutes, or until softened. Drain well. Blanch the fennel wedges in boiling water for about 5 minutes, or until softened. Drain well. Tip the blanched fennel and all the prepared vegetables into a large roasting tin. Drizzle with the oil and season generously. Add the chicken and all the marinade and toss everything together to coat the vegetables and meat. Roast for about 25 minutes. Tip the blanched fennel and all the prepared vegetables into a large roasting tin. Drizzle with the oil and season generously. Add the chicken and all the marinade and toss everything together to coat the vegetables and meat. Roast for about 25 minutes. Remove from the oven and carefully pour off any juices into a small saucepan. Return the roasting tin to the oven for a further 10 minutes, until the chicken and vegetables are starting to brown and cooked through. Remove from the oven and carefully pour off any juices into a small saucepan. Return the roasting tin to the oven for a further 10 minutes, until the chicken and vegetables are starting to brown and cooked through. Meanwhile, mix the cornflour with 2 tablespoons water until smooth. Bring the roasting juices to the boil and pour in the cornflour mixture. Stir until thickened. If it’s a little too thick add more water until it is a coating consistency. Pour the sauce into a jug. Meanwhile, mix the cornflour with 2 tablespoons water until smooth. Bring the roasting juices to the boil and pour in the cornflour mixture. Stir until thickened. If it’s a little too thick add more water until it is a coating consistency. Pour the sauce into a jug. Serve the chicken and vegetables piping hot with the sauce alongside. Serve the chicken and vegetables piping hot with the sauce alongside. | {
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"title": "Roasting tin spiced chicken recipe",
"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasting_tin_spiced_81567_16x9.jpg An all-in-one traybake of chicken in a five-spice marinade. It can be prepared up to four hours ahead and thrown in the oven just before you want to eat. 4 tbsp mango chutney2 tsp Chinese five-spice powder3 tbsp soy sauce or tamari1 tsp grated fresh root ginger2 garlic cloves, crushed4 mild peppers from a jar, such as Peppadew, drained and finely chopped½ lemon, juice only 4 tbsp mango chutney 2 tsp Chinese five-spice powder 3 tbsp soy sauce or tamari 1 tsp grated fresh root ginger 2 garlic cloves, crushed 4 mild peppers from a jar, such as Peppadew, drained and finely chopped ½ lemon, juice only 8 large boneless and skinless chicken thighs (aprox. 1kg/2lb 4oz total weight)1 fennel bulb, trimmed and sliced into 8 wedges through the root2 small red peppers, deseeded and chopped into large pieces2 medium sweet potatoes, peeled and cut into 3cm/1¼in cubes2 tbsp olive oil1 tbsp cornfloursalt and freshly ground black pepper 8 large boneless and skinless chicken thighs (aprox. 1kg/2lb 4oz total weight) 1 fennel bulb, trimmed and sliced into 8 wedges through the root 2 small red peppers, deseeded and chopped into large pieces 2 medium sweet potatoes, peeled and cut into 3cm/1¼in cubes 2 tbsp olive oil 1 tbsp cornflour salt and freshly ground black pepper Method Measure all the marinade ingredients into a large bowl, season with salt and pepper and mix well. Add the chicken and turn to coat in the mixture. Cover and leave to marinate for 1–2 hours in a cool place, or overnight in the fridge.Preheat the oven to 220C/200C Fan/Gas 7. Blanch the fennel wedges in boiling water for about 5 minutes, or until softened. Drain well.Tip the blanched fennel and all the prepared vegetables into a large roasting tin. Drizzle with the oil and season generously. Add the chicken and all the marinade and toss everything together to coat the vegetables and meat. Roast for about 25 minutes.Remove from the oven and carefully pour off any juices into a small saucepan. Return the roasting tin to the oven for a further 10 minutes, until the chicken and vegetables are starting to brown and cooked through.Meanwhile, mix the cornflour with 2 tablespoons water until smooth. Bring the roasting juices to the boil and pour in the cornflour mixture. Stir until thickened. If it’s a little too thick add more water until it is a coating consistency. Pour the sauce into a jug.Serve the chicken and vegetables piping hot with the sauce alongside. Measure all the marinade ingredients into a large bowl, season with salt and pepper and mix well. Add the chicken and turn to coat in the mixture. Cover and leave to marinate for 1–2 hours in a cool place, or overnight in the fridge. Measure all the marinade ingredients into a large bowl, season with salt and pepper and mix well. Add the chicken and turn to coat in the mixture. Cover and leave to marinate for 1–2 hours in a cool place, or overnight in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Blanch the fennel wedges in boiling water for about 5 minutes, or until softened. Drain well. Blanch the fennel wedges in boiling water for about 5 minutes, or until softened. Drain well. Tip the blanched fennel and all the prepared vegetables into a large roasting tin. Drizzle with the oil and season generously. Add the chicken and all the marinade and toss everything together to coat the vegetables and meat. Roast for about 25 minutes. Tip the blanched fennel and all the prepared vegetables into a large roasting tin. Drizzle with the oil and season generously. Add the chicken and all the marinade and toss everything together to coat the vegetables and meat. Roast for about 25 minutes. Remove from the oven and carefully pour off any juices into a small saucepan. Return the roasting tin to the oven for a further 10 minutes, until the chicken and vegetables are starting to brown and cooked through. Remove from the oven and carefully pour off any juices into a small saucepan. Return the roasting tin to the oven for a further 10 minutes, until the chicken and vegetables are starting to brown and cooked through. Meanwhile, mix the cornflour with 2 tablespoons water until smooth. Bring the roasting juices to the boil and pour in the cornflour mixture. Stir until thickened. If it’s a little too thick add more water until it is a coating consistency. Pour the sauce into a jug. Meanwhile, mix the cornflour with 2 tablespoons water until smooth. Bring the roasting juices to the boil and pour in the cornflour mixture. Stir until thickened. If it’s a little too thick add more water until it is a coating consistency. Pour the sauce into a jug. Serve the chicken and vegetables piping hot with the sauce alongside. Serve the chicken and vegetables piping hot with the sauce alongside."
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} | c2232123e949aed1e6c84e8a061d9ad447c1098b0643da1fd0d1bac76eced2bd | Christmas Stilton and sage canapés recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_stilton_and_50039_16x9.jpg These tiny bite-sized herby cheese scones are topped with Christmas flavours and they look so festive too. 125g/4½oz self-raising flour, plus extra for dusting½ tsp baking powder 25g/1oz butter, cubed and softened50g/1¾oz Parmesan, finely grated 1 tsp mustard powder 1 tbsp sage, finely chopped2 tbsp milk 1 free-range egg, beaten, plus 1 free-range egg, beaten, to glaze150g/5½oz Stilton, grated 1 jar cranberry sauce 70 small fresh flatleaf parsley leavessalt and freshly ground black pepper 125g/4½oz self-raising flour, plus extra for dusting ½ tsp baking powder 25g/1oz butter, cubed and softened 50g/1¾oz Parmesan, finely grated 1 tsp mustard powder 1 tbsp sage, finely chopped 2 tbsp milk 1 free-range egg, beaten, plus 1 free-range egg, beaten, to glaze 150g/5½oz Stilton, grated 1 jar cranberry sauce 70 small fresh flatleaf parsley leaves salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Put the flour, baking powder and butter in a bowl. Rub in the butter using your fingertips until the mixture looks like breadcrumbs. Stir in the Parmesan, mustard powder and sage and season with salt and pepper.Mix the milk with the egg in a small bowl or jug. Pour into the breadcrumb mixture and bring the dough together with your hands. Gently knead into a soft dough. Roll out on a lightly floured work surface until it is about 1–1.5cm/½–¾in thick. Cut out scones using a 3cm/1¼in round cutter. You may need to gather the cuttings and re-roll to make 35 scones.Place on the baking tray and brush the tops with the egg glaze. Bake for about 8 minutes or until pale golden and risen. Leave to cool on a wire rack. Slice each scone in half widthways and place back on the baking tray. Top each half with some of the Stilton. Return to the oven for about 2–3 minutes to melt slightly. Top each one with a small blob of cranberry sauce and a single parsley leaf. Serve warm. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Put the flour, baking powder and butter in a bowl. Rub in the butter using your fingertips until the mixture looks like breadcrumbs. Stir in the Parmesan, mustard powder and sage and season with salt and pepper. Put the flour, baking powder and butter in a bowl. Rub in the butter using your fingertips until the mixture looks like breadcrumbs. Stir in the Parmesan, mustard powder and sage and season with salt and pepper. Mix the milk with the egg in a small bowl or jug. Pour into the breadcrumb mixture and bring the dough together with your hands. Gently knead into a soft dough. Roll out on a lightly floured work surface until it is about 1–1.5cm/½–¾in thick. Cut out scones using a 3cm/1¼in round cutter. You may need to gather the cuttings and re-roll to make 35 scones. Mix the milk with the egg in a small bowl or jug. Pour into the breadcrumb mixture and bring the dough together with your hands. Gently knead into a soft dough. Roll out on a lightly floured work surface until it is about 1–1.5cm/½–¾in thick. Cut out scones using a 3cm/1¼in round cutter. You may need to gather the cuttings and re-roll to make 35 scones. Place on the baking tray and brush the tops with the egg glaze. Bake for about 8 minutes or until pale golden and risen. Leave to cool on a wire rack. Place on the baking tray and brush the tops with the egg glaze. Bake for about 8 minutes or until pale golden and risen. Leave to cool on a wire rack. Slice each scone in half widthways and place back on the baking tray. Top each half with some of the Stilton. Return to the oven for about 2–3 minutes to melt slightly. Top each one with a small blob of cranberry sauce and a single parsley leaf. Serve warm. Slice each scone in half widthways and place back on the baking tray. Top each half with some of the Stilton. Return to the oven for about 2–3 minutes to melt slightly. Top each one with a small blob of cranberry sauce and a single parsley leaf. Serve warm. Recipe tips Do not handle the scone mixture too much as it will become tough. Scones can be made a day ahead. Assemble up to 4 hours ahead and pop in the oven for the cheese to melt just before serving. The cooked scones freeze well. | {
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"title": "Christmas Stilton and sage canapés 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/christmas_stilton_and_50039_16x9.jpg These tiny bite-sized herby cheese scones are topped with Christmas flavours and they look so festive too. 125g/4½oz self-raising flour, plus extra for dusting½ tsp baking powder 25g/1oz butter, cubed and softened50g/1¾oz Parmesan, finely grated 1 tsp mustard powder 1 tbsp sage, finely chopped2 tbsp milk 1 free-range egg, beaten, plus 1 free-range egg, beaten, to glaze150g/5½oz Stilton, grated 1 jar cranberry sauce 70 small fresh flatleaf parsley leavessalt and freshly ground black pepper 125g/4½oz self-raising flour, plus extra for dusting ½ tsp baking powder 25g/1oz butter, cubed and softened 50g/1¾oz Parmesan, finely grated 1 tsp mustard powder 1 tbsp sage, finely chopped 2 tbsp milk 1 free-range egg, beaten, plus 1 free-range egg, beaten, to glaze 150g/5½oz Stilton, grated 1 jar cranberry sauce 70 small fresh flatleaf parsley leaves salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Put the flour, baking powder and butter in a bowl. Rub in the butter using your fingertips until the mixture looks like breadcrumbs. Stir in the Parmesan, mustard powder and sage and season with salt and pepper.Mix the milk with the egg in a small bowl or jug. Pour into the breadcrumb mixture and bring the dough together with your hands. Gently knead into a soft dough. Roll out on a lightly floured work surface until it is about 1–1.5cm/½–¾in thick. Cut out scones using a 3cm/1¼in round cutter. You may need to gather the cuttings and re-roll to make 35 scones.Place on the baking tray and brush the tops with the egg glaze. Bake for about 8 minutes or until pale golden and risen. Leave to cool on a wire rack. Slice each scone in half widthways and place back on the baking tray. Top each half with some of the Stilton. Return to the oven for about 2–3 minutes to melt slightly. Top each one with a small blob of cranberry sauce and a single parsley leaf. Serve warm. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Put the flour, baking powder and butter in a bowl. Rub in the butter using your fingertips until the mixture looks like breadcrumbs. Stir in the Parmesan, mustard powder and sage and season with salt and pepper. Put the flour, baking powder and butter in a bowl. Rub in the butter using your fingertips until the mixture looks like breadcrumbs. Stir in the Parmesan, mustard powder and sage and season with salt and pepper. Mix the milk with the egg in a small bowl or jug. Pour into the breadcrumb mixture and bring the dough together with your hands. Gently knead into a soft dough. Roll out on a lightly floured work surface until it is about 1–1.5cm/½–¾in thick. Cut out scones using a 3cm/1¼in round cutter. You may need to gather the cuttings and re-roll to make 35 scones. Mix the milk with the egg in a small bowl or jug. Pour into the breadcrumb mixture and bring the dough together with your hands. Gently knead into a soft dough. Roll out on a lightly floured work surface until it is about 1–1.5cm/½–¾in thick. Cut out scones using a 3cm/1¼in round cutter. You may need to gather the cuttings and re-roll to make 35 scones. Place on the baking tray and brush the tops with the egg glaze. Bake for about 8 minutes or until pale golden and risen. Leave to cool on a wire rack. Place on the baking tray and brush the tops with the egg glaze. Bake for about 8 minutes or until pale golden and risen. Leave to cool on a wire rack. Slice each scone in half widthways and place back on the baking tray. Top each half with some of the Stilton. Return to the oven for about 2–3 minutes to melt slightly. Top each one with a small blob of cranberry sauce and a single parsley leaf. Serve warm. Slice each scone in half widthways and place back on the baking tray. Top each half with some of the Stilton. Return to the oven for about 2–3 minutes to melt slightly. Top each one with a small blob of cranberry sauce and a single parsley leaf. Serve warm. Recipe tips Do not handle the scone mixture too much as it will become tough. Scones can be made a day ahead. Assemble up to 4 hours ahead and pop in the oven for the cheese to melt just before serving. The cooked scones freeze well."
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} | d1edf6f0b478bfba832f1e37d51c53d6b12fedc7a0be0d279f031a8a33b274c7 | Mushroom pâté recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_pt_73631_16x9.jpg Dried porcini and fresh shiitake combine to bring an intense mushroom flavour to this vegan mushroom pâté. For this recipe you will need a food processor. Each serving provides 134 kcal, 6g protein, 3.5g carbohydrates (of which 1.5g sugars), 10g fat (of which 2g saturates), 3g fibre and 1.1g salt. 25g/1oz dried porcini mushrooms60g/2¼oz cashew nuts1 tsp olive oil2 shallots, thinly sliced125g/4½oz shiitake mushrooms, sliced4 garlic cloves, finely chopped3 sprigs fresh thyme, leaves picked2 sprigs fresh rosemary, leaves picked1 tsp Dijon mustard60g/2¼oz pitted green olives, plus extra to garnishsmall handful fresh parsley leaves, plus extra to garnishsalt and pepper 25g/1oz dried porcini mushrooms 60g/2¼oz cashew nuts 1 tsp olive oil 2 shallots, thinly sliced 125g/4½oz shiitake mushrooms, sliced 4 garlic cloves, finely chopped 3 sprigs fresh thyme, leaves picked 2 sprigs fresh rosemary, leaves picked 1 tsp Dijon mustard 60g/2¼oz pitted green olives, plus extra to garnish small handful fresh parsley leaves, plus extra to garnish salt and pepper Method Put the porcini mushrooms in a bowl and cover with hot water from a kettle. Put the cashews in a separate bowl and cover with hot water. Heat a frying pan over a medium–high heat, add a drizzle of olive oil and as soon as it is hot, add the shallots and fry for 8 minutes.Drain the porcini mushrooms (save the water they’ve been soaking in) and add them to the frying pan along with the shiitake mushrooms. Fry for 4 minutes. Add 4 tablespoons of the porcini soaking water and fry for another 4 minutes.Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes.Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth.Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of parsley. Put the porcini mushrooms in a bowl and cover with hot water from a kettle. Put the cashews in a separate bowl and cover with hot water. Put the porcini mushrooms in a bowl and cover with hot water from a kettle. Put the cashews in a separate bowl and cover with hot water. Heat a frying pan over a medium–high heat, add a drizzle of olive oil and as soon as it is hot, add the shallots and fry for 8 minutes. Heat a frying pan over a medium–high heat, add a drizzle of olive oil and as soon as it is hot, add the shallots and fry for 8 minutes. Drain the porcini mushrooms (save the water they’ve been soaking in) and add them to the frying pan along with the shiitake mushrooms. Fry for 4 minutes. Add 4 tablespoons of the porcini soaking water and fry for another 4 minutes. Drain the porcini mushrooms (save the water they’ve been soaking in) and add them to the frying pan along with the shiitake mushrooms. Fry for 4 minutes. Add 4 tablespoons of the porcini soaking water and fry for another 4 minutes. Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes. Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes. Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth. Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth. Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of parsley. Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of parsley. Recipe tips This recipe makes approximately enough to fill a small pasta bowl. | {
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"content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_pt_73631_16x9.jpg Dried porcini and fresh shiitake combine to bring an intense mushroom flavour to this vegan mushroom pâté. For this recipe you will need a food processor. Each serving provides 134 kcal, 6g protein, 3.5g carbohydrates (of which 1.5g sugars), 10g fat (of which 2g saturates), 3g fibre and 1.1g salt. 25g/1oz dried porcini mushrooms60g/2¼oz cashew nuts1 tsp olive oil2 shallots, thinly sliced125g/4½oz shiitake mushrooms, sliced4 garlic cloves, finely chopped3 sprigs fresh thyme, leaves picked2 sprigs fresh rosemary, leaves picked1 tsp Dijon mustard60g/2¼oz pitted green olives, plus extra to garnishsmall handful fresh parsley leaves, plus extra to garnishsalt and pepper 25g/1oz dried porcini mushrooms 60g/2¼oz cashew nuts 1 tsp olive oil 2 shallots, thinly sliced 125g/4½oz shiitake mushrooms, sliced 4 garlic cloves, finely chopped 3 sprigs fresh thyme, leaves picked 2 sprigs fresh rosemary, leaves picked 1 tsp Dijon mustard 60g/2¼oz pitted green olives, plus extra to garnish small handful fresh parsley leaves, plus extra to garnish salt and pepper Method Put the porcini mushrooms in a bowl and cover with hot water from a kettle. Put the cashews in a separate bowl and cover with hot water. Heat a frying pan over a medium–high heat, add a drizzle of olive oil and as soon as it is hot, add the shallots and fry for 8 minutes.Drain the porcini mushrooms (save the water they’ve been soaking in) and add them to the frying pan along with the shiitake mushrooms. Fry for 4 minutes. Add 4 tablespoons of the porcini soaking water and fry for another 4 minutes.Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes.Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth.Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of parsley. Put the porcini mushrooms in a bowl and cover with hot water from a kettle. Put the cashews in a separate bowl and cover with hot water. Put the porcini mushrooms in a bowl and cover with hot water from a kettle. Put the cashews in a separate bowl and cover with hot water. Heat a frying pan over a medium–high heat, add a drizzle of olive oil and as soon as it is hot, add the shallots and fry for 8 minutes. Heat a frying pan over a medium–high heat, add a drizzle of olive oil and as soon as it is hot, add the shallots and fry for 8 minutes. Drain the porcini mushrooms (save the water they’ve been soaking in) and add them to the frying pan along with the shiitake mushrooms. Fry for 4 minutes. Add 4 tablespoons of the porcini soaking water and fry for another 4 minutes. Drain the porcini mushrooms (save the water they’ve been soaking in) and add them to the frying pan along with the shiitake mushrooms. Fry for 4 minutes. Add 4 tablespoons of the porcini soaking water and fry for another 4 minutes. Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes. Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes. Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth. Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth. Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of parsley. Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of parsley. Recipe tips This recipe makes approximately enough to fill a small pasta bowl."
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} | 08ddab85b1b5ab6d4fbf50166b950fff4fed2f1c8ee088e3bd629b52cf7f066d | Tarte soleil recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brie_onion_chutney_and_24608_16x9.jpg This showstopper melty cheese and puff pastry centrepiece is perfect as a starter for a Christmas meal or to serve with drinks over the festive period. It is a great recipe to have up your sleeve if you want something surprisingly simple but completely impressive. 320g packet ready-rolled puff pastry plain flour, for dusting2 tbsp onion chutney or cranberry sauce 250g/9oz camembert (in a wooden box)1 free-range egg, lightly beaten 4 thyme sprigs, leaves picked (optional) 320g packet ready-rolled puff pastry plain flour, for dusting 2 tbsp onion chutney or cranberry sauce 250g/9oz camembert (in a wooden box) 1 free-range egg, lightly beaten 4 thyme sprigs, leaves picked (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper.Unroll the pastry onto a lightly floured work surface. Roll the pastry out to a slightly larger rectangle by about 5mm/¼in along both the length and width. With the longest edge nearest you, spread the onion chutney over the bottom half of the pastry rectangle, leaving a 5mm/¼in border around the bottom and side edges. Fold the top half of the pastry over to make one long, thin rectangle of pastry. Cut the pastry into four equal rectangles. Using a sharp knife, cut the first rectangle from the base up to the fold, stopping about 15mm/¾in from the fold, to create four long pastry ‘fingers’ attached together at the fold. Repeat with the remaining three pastry rectangles. Remove the camembert from its wooden box and discard any wrapping. Put the bottom half of the box in the centre of the lined baking tray. Carefully pick up one of the cut pastry rectangles and place around the wooden box, moulding the folded end of the rectangle around the box. Repeat with the remaining pastry rectangles, overlapping the folded corners very slightly to make a continuous collar of pastry around the box. All of the pastry fingers should be spread out like sun beams. Twist each finger a couple of times. Secure the end of a pastry twist with a fork then brush the beaten egg all over it. Repeat with the remaining twists. Sprinkle with the leaves from 1 thyme sprig, if using, then bake for 10 minutes. Meanwhile, score the top of the camembert with a crisscross pattern and scatter a few thyme leaves, if using, over the top. Remove the pastry from the oven, put the camembert into the box and return to the oven for 15 minutes, or until the cheese is oozy and the pastry puffed and golden. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Unroll the pastry onto a lightly floured work surface. Roll the pastry out to a slightly larger rectangle by about 5mm/¼in along both the length and width. Unroll the pastry onto a lightly floured work surface. Roll the pastry out to a slightly larger rectangle by about 5mm/¼in along both the length and width. With the longest edge nearest you, spread the onion chutney over the bottom half of the pastry rectangle, leaving a 5mm/¼in border around the bottom and side edges. Fold the top half of the pastry over to make one long, thin rectangle of pastry. Cut the pastry into four equal rectangles. With the longest edge nearest you, spread the onion chutney over the bottom half of the pastry rectangle, leaving a 5mm/¼in border around the bottom and side edges. Fold the top half of the pastry over to make one long, thin rectangle of pastry. Cut the pastry into four equal rectangles. Using a sharp knife, cut the first rectangle from the base up to the fold, stopping about 15mm/¾in from the fold, to create four long pastry ‘fingers’ attached together at the fold. Repeat with the remaining three pastry rectangles. Using a sharp knife, cut the first rectangle from the base up to the fold, stopping about 15mm/¾in from the fold, to create four long pastry ‘fingers’ attached together at the fold. Repeat with the remaining three pastry rectangles. Remove the camembert from its wooden box and discard any wrapping. Put the bottom half of the box in the centre of the lined baking tray. Carefully pick up one of the cut pastry rectangles and place around the wooden box, moulding the folded end of the rectangle around the box. Repeat with the remaining pastry rectangles, overlapping the folded corners very slightly to make a continuous collar of pastry around the box. All of the pastry fingers should be spread out like sun beams. Remove the camembert from its wooden box and discard any wrapping. Put the bottom half of the box in the centre of the lined baking tray. Carefully pick up one of the cut pastry rectangles and place around the wooden box, moulding the folded end of the rectangle around the box. Repeat with the remaining pastry rectangles, overlapping the folded corners very slightly to make a continuous collar of pastry around the box. All of the pastry fingers should be spread out like sun beams. Twist each finger a couple of times. Secure the end of a pastry twist with a fork then brush the beaten egg all over it. Repeat with the remaining twists. Sprinkle with the leaves from 1 thyme sprig, if using, then bake for 10 minutes. Twist each finger a couple of times. Secure the end of a pastry twist with a fork then brush the beaten egg all over it. Repeat with the remaining twists. Sprinkle with the leaves from 1 thyme sprig, if using, then bake for 10 minutes. Meanwhile, score the top of the camembert with a crisscross pattern and scatter a few thyme leaves, if using, over the top. Remove the pastry from the oven, put the camembert into the box and return to the oven for 15 minutes, or until the cheese is oozy and the pastry puffed and golden. Serve immediately. Meanwhile, score the top of the camembert with a crisscross pattern and scatter a few thyme leaves, if using, over the top. Remove the pastry from the oven, put the camembert into the box and return to the oven for 15 minutes, or until the cheese is oozy and the pastry puffed and golden. Serve immediately. Recipe tips The sides of the cheese box can pop open as the cheese gets hot and melts, so secure with a metal clip or a piece of string before baking. | {
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"title": "Tarte soleil recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brie_onion_chutney_and_24608_16x9.jpg This showstopper melty cheese and puff pastry centrepiece is perfect as a starter for a Christmas meal or to serve with drinks over the festive period. It is a great recipe to have up your sleeve if you want something surprisingly simple but completely impressive. 320g packet ready-rolled puff pastry plain flour, for dusting2 tbsp onion chutney or cranberry sauce 250g/9oz camembert (in a wooden box)1 free-range egg, lightly beaten 4 thyme sprigs, leaves picked (optional) 320g packet ready-rolled puff pastry plain flour, for dusting 2 tbsp onion chutney or cranberry sauce 250g/9oz camembert (in a wooden box) 1 free-range egg, lightly beaten 4 thyme sprigs, leaves picked (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper.Unroll the pastry onto a lightly floured work surface. Roll the pastry out to a slightly larger rectangle by about 5mm/¼in along both the length and width. With the longest edge nearest you, spread the onion chutney over the bottom half of the pastry rectangle, leaving a 5mm/¼in border around the bottom and side edges. Fold the top half of the pastry over to make one long, thin rectangle of pastry. Cut the pastry into four equal rectangles. Using a sharp knife, cut the first rectangle from the base up to the fold, stopping about 15mm/¾in from the fold, to create four long pastry ‘fingers’ attached together at the fold. Repeat with the remaining three pastry rectangles. Remove the camembert from its wooden box and discard any wrapping. Put the bottom half of the box in the centre of the lined baking tray. Carefully pick up one of the cut pastry rectangles and place around the wooden box, moulding the folded end of the rectangle around the box. Repeat with the remaining pastry rectangles, overlapping the folded corners very slightly to make a continuous collar of pastry around the box. All of the pastry fingers should be spread out like sun beams. Twist each finger a couple of times. Secure the end of a pastry twist with a fork then brush the beaten egg all over it. Repeat with the remaining twists. Sprinkle with the leaves from 1 thyme sprig, if using, then bake for 10 minutes. Meanwhile, score the top of the camembert with a crisscross pattern and scatter a few thyme leaves, if using, over the top. Remove the pastry from the oven, put the camembert into the box and return to the oven for 15 minutes, or until the cheese is oozy and the pastry puffed and golden. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Unroll the pastry onto a lightly floured work surface. Roll the pastry out to a slightly larger rectangle by about 5mm/¼in along both the length and width. Unroll the pastry onto a lightly floured work surface. Roll the pastry out to a slightly larger rectangle by about 5mm/¼in along both the length and width. With the longest edge nearest you, spread the onion chutney over the bottom half of the pastry rectangle, leaving a 5mm/¼in border around the bottom and side edges. Fold the top half of the pastry over to make one long, thin rectangle of pastry. Cut the pastry into four equal rectangles. With the longest edge nearest you, spread the onion chutney over the bottom half of the pastry rectangle, leaving a 5mm/¼in border around the bottom and side edges. Fold the top half of the pastry over to make one long, thin rectangle of pastry. Cut the pastry into four equal rectangles. Using a sharp knife, cut the first rectangle from the base up to the fold, stopping about 15mm/¾in from the fold, to create four long pastry ‘fingers’ attached together at the fold. Repeat with the remaining three pastry rectangles. Using a sharp knife, cut the first rectangle from the base up to the fold, stopping about 15mm/¾in from the fold, to create four long pastry ‘fingers’ attached together at the fold. Repeat with the remaining three pastry rectangles. Remove the camembert from its wooden box and discard any wrapping. Put the bottom half of the box in the centre of the lined baking tray. Carefully pick up one of the cut pastry rectangles and place around the wooden box, moulding the folded end of the rectangle around the box. Repeat with the remaining pastry rectangles, overlapping the folded corners very slightly to make a continuous collar of pastry around the box. All of the pastry fingers should be spread out like sun beams. Remove the camembert from its wooden box and discard any wrapping. Put the bottom half of the box in the centre of the lined baking tray. Carefully pick up one of the cut pastry rectangles and place around the wooden box, moulding the folded end of the rectangle around the box. Repeat with the remaining pastry rectangles, overlapping the folded corners very slightly to make a continuous collar of pastry around the box. All of the pastry fingers should be spread out like sun beams. Twist each finger a couple of times. Secure the end of a pastry twist with a fork then brush the beaten egg all over it. Repeat with the remaining twists. Sprinkle with the leaves from 1 thyme sprig, if using, then bake for 10 minutes. Twist each finger a couple of times. Secure the end of a pastry twist with a fork then brush the beaten egg all over it. Repeat with the remaining twists. Sprinkle with the leaves from 1 thyme sprig, if using, then bake for 10 minutes. Meanwhile, score the top of the camembert with a crisscross pattern and scatter a few thyme leaves, if using, over the top. Remove the pastry from the oven, put the camembert into the box and return to the oven for 15 minutes, or until the cheese is oozy and the pastry puffed and golden. Serve immediately. Meanwhile, score the top of the camembert with a crisscross pattern and scatter a few thyme leaves, if using, over the top. Remove the pastry from the oven, put the camembert into the box and return to the oven for 15 minutes, or until the cheese is oozy and the pastry puffed and golden. Serve immediately. Recipe tips The sides of the cheese box can pop open as the cheese gets hot and melts, so secure with a metal clip or a piece of string before baking."
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} | 7f6f9a48ebf5fdbe5a3611b781c93bdee9e6fb7d43153d0e57d252edbd3738c4 | Turkey curry samosas recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_curry_filo_bites_58136_16x9.jpg The perfect way to transform leftover Christmas turkey into something party-worthy. Roll the filo into cigar shapes or samosas, or both! 200g/7oz potatoes, diced 100g/3½oz leftover peas (or frozen peas) 400g/14oz leftover turkey, shredded 1 white onion, finely diced 2 garlic cloves, grated 1 thumb-sized piece of ginger, grated 2 tsp garam masala 1 tsp ground cumin 1 tsp ground turmeric 1 x 200g/7oz packet ready rolled filo pastry 100g/3½oz unsalted butter, melted 2 tsp onion seeds (optional) salt and freshly ground black pepper, to taste mango chutney, to serve 200g/7oz potatoes, diced 100g/3½oz leftover peas (or frozen peas) 400g/14oz leftover turkey, shredded 1 white onion, finely diced 2 garlic cloves, grated 1 thumb-sized piece of ginger, grated 2 tsp garam masala 1 tsp ground cumin 1 tsp ground turmeric 1 x 200g/7oz packet ready rolled filo pastry 100g/3½oz unsalted butter, melted 2 tsp onion seeds (optional) salt and freshly ground black pepper, to taste mango chutney, to serve Method Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper. Bring a pan of water to the boil and cook the potatoes until tender. Drain and set aside to cool. If you are using frozen peas, rather than leftover peas, bring a pan of water to the boil and simmer the peas until cooked, drain and leave to cool. In a bowl, combine the turkey, potato, peas, onion, garlic, ginger, spices and salt and freshly ground black pepper. Lay out the filo pastry and cut it in half down the middle. Cut each half again until you are left with 4 evenly sized rectangles of 8 sheets each. Cover the pastry with a clean tea towel to stop it drying out. Melt the butter either in a bowl in the microwave in short blasts or in a pan over a low heat. Use the filo pastry to make a combination of cigar shapes and samosas. For the cigar shapes, take one strip of pastry and place 2 teaspoons of filling along one end making sure to leave a clear 1cm/½in edge of pastry around it. Brush the whole thing with butter, tuck the edges in and roll into a sausage, using the butter to stick down the edge. For the samosas, brush the pastry with a little butter and fold the top left corner over to the right-hand side to form a triangle. Press the edges down and stick them to the butter. You should now have a pocket inside the triangle. Fill with filling (1-2 teaspoons) and press it into the pocket. Flip the triangle downwards on the diagonal to form another triangle. You will have a bit of pastry left, so fold this up and stick everything in place with the butter. Put the pastries on the lined baking tray, brush with more butter and sprinkle with the onion seeds (if using). Bake in the oven for 10 minutes each side, or until beautifully golden-brown and crisp. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper. Bring a pan of water to the boil and cook the potatoes until tender. Drain and set aside to cool. Bring a pan of water to the boil and cook the potatoes until tender. Drain and set aside to cool. If you are using frozen peas, rather than leftover peas, bring a pan of water to the boil and simmer the peas until cooked, drain and leave to cool. If you are using frozen peas, rather than leftover peas, bring a pan of water to the boil and simmer the peas until cooked, drain and leave to cool. In a bowl, combine the turkey, potato, peas, onion, garlic, ginger, spices and salt and freshly ground black pepper. In a bowl, combine the turkey, potato, peas, onion, garlic, ginger, spices and salt and freshly ground black pepper. Lay out the filo pastry and cut it in half down the middle. Cut each half again until you are left with 4 evenly sized rectangles of 8 sheets each. Cover the pastry with a clean tea towel to stop it drying out. Lay out the filo pastry and cut it in half down the middle. Cut each half again until you are left with 4 evenly sized rectangles of 8 sheets each. Cover the pastry with a clean tea towel to stop it drying out. Melt the butter either in a bowl in the microwave in short blasts or in a pan over a low heat. Use the filo pastry to make a combination of cigar shapes and samosas. Melt the butter either in a bowl in the microwave in short blasts or in a pan over a low heat. Use the filo pastry to make a combination of cigar shapes and samosas. For the cigar shapes, take one strip of pastry and place 2 teaspoons of filling along one end making sure to leave a clear 1cm/½in edge of pastry around it. Brush the whole thing with butter, tuck the edges in and roll into a sausage, using the butter to stick down the edge. For the cigar shapes, take one strip of pastry and place 2 teaspoons of filling along one end making sure to leave a clear 1cm/½in edge of pastry around it. Brush the whole thing with butter, tuck the edges in and roll into a sausage, using the butter to stick down the edge. For the samosas, brush the pastry with a little butter and fold the top left corner over to the right-hand side to form a triangle. Press the edges down and stick them to the butter. You should now have a pocket inside the triangle. Fill with filling (1-2 teaspoons) and press it into the pocket. Flip the triangle downwards on the diagonal to form another triangle. You will have a bit of pastry left, so fold this up and stick everything in place with the butter. For the samosas, brush the pastry with a little butter and fold the top left corner over to the right-hand side to form a triangle. Press the edges down and stick them to the butter. You should now have a pocket inside the triangle. Fill with filling (1-2 teaspoons) and press it into the pocket. Flip the triangle downwards on the diagonal to form another triangle. You will have a bit of pastry left, so fold this up and stick everything in place with the butter. Put the pastries on the lined baking tray, brush with more butter and sprinkle with the onion seeds (if using). Bake in the oven for 10 minutes each side, or until beautifully golden-brown and crisp. Put the pastries on the lined baking tray, brush with more butter and sprinkle with the onion seeds (if using). Bake in the oven for 10 minutes each side, or until beautifully golden-brown and crisp. | {
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"title": "Turkey curry samosas recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_curry_filo_bites_58136_16x9.jpg The perfect way to transform leftover Christmas turkey into something party-worthy. Roll the filo into cigar shapes or samosas, or both! 200g/7oz potatoes, diced 100g/3½oz leftover peas (or frozen peas) 400g/14oz leftover turkey, shredded 1 white onion, finely diced 2 garlic cloves, grated 1 thumb-sized piece of ginger, grated 2 tsp garam masala 1 tsp ground cumin 1 tsp ground turmeric 1 x 200g/7oz packet ready rolled filo pastry 100g/3½oz unsalted butter, melted 2 tsp onion seeds (optional) salt and freshly ground black pepper, to taste mango chutney, to serve 200g/7oz potatoes, diced 100g/3½oz leftover peas (or frozen peas) 400g/14oz leftover turkey, shredded 1 white onion, finely diced 2 garlic cloves, grated 1 thumb-sized piece of ginger, grated 2 tsp garam masala 1 tsp ground cumin 1 tsp ground turmeric 1 x 200g/7oz packet ready rolled filo pastry 100g/3½oz unsalted butter, melted 2 tsp onion seeds (optional) salt and freshly ground black pepper, to taste mango chutney, to serve Method Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper. Bring a pan of water to the boil and cook the potatoes until tender. Drain and set aside to cool. If you are using frozen peas, rather than leftover peas, bring a pan of water to the boil and simmer the peas until cooked, drain and leave to cool. In a bowl, combine the turkey, potato, peas, onion, garlic, ginger, spices and salt and freshly ground black pepper. Lay out the filo pastry and cut it in half down the middle. Cut each half again until you are left with 4 evenly sized rectangles of 8 sheets each. Cover the pastry with a clean tea towel to stop it drying out. Melt the butter either in a bowl in the microwave in short blasts or in a pan over a low heat. Use the filo pastry to make a combination of cigar shapes and samosas. For the cigar shapes, take one strip of pastry and place 2 teaspoons of filling along one end making sure to leave a clear 1cm/½in edge of pastry around it. Brush the whole thing with butter, tuck the edges in and roll into a sausage, using the butter to stick down the edge. For the samosas, brush the pastry with a little butter and fold the top left corner over to the right-hand side to form a triangle. Press the edges down and stick them to the butter. You should now have a pocket inside the triangle. Fill with filling (1-2 teaspoons) and press it into the pocket. Flip the triangle downwards on the diagonal to form another triangle. You will have a bit of pastry left, so fold this up and stick everything in place with the butter. Put the pastries on the lined baking tray, brush with more butter and sprinkle with the onion seeds (if using). Bake in the oven for 10 minutes each side, or until beautifully golden-brown and crisp. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper. Bring a pan of water to the boil and cook the potatoes until tender. Drain and set aside to cool. Bring a pan of water to the boil and cook the potatoes until tender. Drain and set aside to cool. If you are using frozen peas, rather than leftover peas, bring a pan of water to the boil and simmer the peas until cooked, drain and leave to cool. If you are using frozen peas, rather than leftover peas, bring a pan of water to the boil and simmer the peas until cooked, drain and leave to cool. In a bowl, combine the turkey, potato, peas, onion, garlic, ginger, spices and salt and freshly ground black pepper. In a bowl, combine the turkey, potato, peas, onion, garlic, ginger, spices and salt and freshly ground black pepper. Lay out the filo pastry and cut it in half down the middle. Cut each half again until you are left with 4 evenly sized rectangles of 8 sheets each. Cover the pastry with a clean tea towel to stop it drying out. Lay out the filo pastry and cut it in half down the middle. Cut each half again until you are left with 4 evenly sized rectangles of 8 sheets each. Cover the pastry with a clean tea towel to stop it drying out. Melt the butter either in a bowl in the microwave in short blasts or in a pan over a low heat. Use the filo pastry to make a combination of cigar shapes and samosas. Melt the butter either in a bowl in the microwave in short blasts or in a pan over a low heat. Use the filo pastry to make a combination of cigar shapes and samosas. For the cigar shapes, take one strip of pastry and place 2 teaspoons of filling along one end making sure to leave a clear 1cm/½in edge of pastry around it. Brush the whole thing with butter, tuck the edges in and roll into a sausage, using the butter to stick down the edge. For the cigar shapes, take one strip of pastry and place 2 teaspoons of filling along one end making sure to leave a clear 1cm/½in edge of pastry around it. Brush the whole thing with butter, tuck the edges in and roll into a sausage, using the butter to stick down the edge. For the samosas, brush the pastry with a little butter and fold the top left corner over to the right-hand side to form a triangle. Press the edges down and stick them to the butter. You should now have a pocket inside the triangle. Fill with filling (1-2 teaspoons) and press it into the pocket. Flip the triangle downwards on the diagonal to form another triangle. You will have a bit of pastry left, so fold this up and stick everything in place with the butter. For the samosas, brush the pastry with a little butter and fold the top left corner over to the right-hand side to form a triangle. Press the edges down and stick them to the butter. You should now have a pocket inside the triangle. Fill with filling (1-2 teaspoons) and press it into the pocket. Flip the triangle downwards on the diagonal to form another triangle. You will have a bit of pastry left, so fold this up and stick everything in place with the butter. Put the pastries on the lined baking tray, brush with more butter and sprinkle with the onion seeds (if using). Bake in the oven for 10 minutes each side, or until beautifully golden-brown and crisp. Put the pastries on the lined baking tray, brush with more butter and sprinkle with the onion seeds (if using). Bake in the oven for 10 minutes each side, or until beautifully golden-brown and crisp."
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} | a16dfbe5a8199db31ac5d1f333bc8aafdd10e019b4e1931c7e74a23121295d47 | Easy potatoes dauphinoise recipe
An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_dauphinoise_61693_16x9.jpg ‘Potato Queen’ Poppy O’Toole shares her creamy, easy recipe for potatoes dauphinoise. Perfect alongside a salty roast ham, or on its own with a crisp green salad, this is a potato side dish that's worth mastering. 1 white onion3 garlic cloves, peeled but left whole500ml/18fl oz double cream1kg/2lb 4oz Maris Piper potatoessalt and freshly ground black black pepper 1 white onion 3 garlic cloves, peeled but left whole 500ml/18fl oz double cream 1kg/2lb 4oz Maris Piper potatoes salt and freshly ground black black pepper Method Preheat the oven to 170C/150C Fan/Gas 3.Remove the top and bottom of the onion, peel and finely slice it. Remove the skin from the garlic and slice.Put the double cream, onion, garlic and plenty of salt and pepper in a saucepan and get it onto a medium heat so that it comes up to the boil. While that’s on, peel and slice the potatoes into 5mm/¼in thick slices. Once the cream and onion mixture has come to the boil, take it off the heat and add the sliced potatoes and give it a good mix. Leave to cool slightly. Carefully tip the potato mixture into an oven dish and try to make sure all the potato slices are flat in the tray. Cut a piece of parchment paper to size and place it on top before putting in the oven to bake for 30 minutes.After 30 minutes, remove the parchment and return to the oven for a further 50 minutes, or until golden-brown on top. Serve straight out of the tray. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Remove the top and bottom of the onion, peel and finely slice it. Remove the skin from the garlic and slice. Remove the top and bottom of the onion, peel and finely slice it. Remove the skin from the garlic and slice. Put the double cream, onion, garlic and plenty of salt and pepper in a saucepan and get it onto a medium heat so that it comes up to the boil. Put the double cream, onion, garlic and plenty of salt and pepper in a saucepan and get it onto a medium heat so that it comes up to the boil. While that’s on, peel and slice the potatoes into 5mm/¼in thick slices. While that’s on, peel and slice the potatoes into 5mm/¼in thick slices. Once the cream and onion mixture has come to the boil, take it off the heat and add the sliced potatoes and give it a good mix. Leave to cool slightly. Once the cream and onion mixture has come to the boil, take it off the heat and add the sliced potatoes and give it a good mix. Leave to cool slightly. Carefully tip the potato mixture into an oven dish and try to make sure all the potato slices are flat in the tray. Cut a piece of parchment paper to size and place it on top before putting in the oven to bake for 30 minutes. Carefully tip the potato mixture into an oven dish and try to make sure all the potato slices are flat in the tray. Cut a piece of parchment paper to size and place it on top before putting in the oven to bake for 30 minutes. After 30 minutes, remove the parchment and return to the oven for a further 50 minutes, or until golden-brown on top. After 30 minutes, remove the parchment and return to the oven for a further 50 minutes, or until golden-brown on top. Serve straight out of the tray. Serve straight out of the tray. Recipe tips A tip for knowing how many potatoes to use is to fill up the tray before slicing the potatoes to see how many you need to fill it, then add a couple more. | {
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"title": "Easy potatoes dauphinoise recipe",
"content": "An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_dauphinoise_61693_16x9.jpg ‘Potato Queen’ Poppy O’Toole shares her creamy, easy recipe for potatoes dauphinoise. Perfect alongside a salty roast ham, or on its own with a crisp green salad, this is a potato side dish that's worth mastering. 1 white onion3 garlic cloves, peeled but left whole500ml/18fl oz double cream1kg/2lb 4oz Maris Piper potatoessalt and freshly ground black black pepper 1 white onion 3 garlic cloves, peeled but left whole 500ml/18fl oz double cream 1kg/2lb 4oz Maris Piper potatoes salt and freshly ground black black pepper Method Preheat the oven to 170C/150C Fan/Gas 3.Remove the top and bottom of the onion, peel and finely slice it. Remove the skin from the garlic and slice.Put the double cream, onion, garlic and plenty of salt and pepper in a saucepan and get it onto a medium heat so that it comes up to the boil. While that’s on, peel and slice the potatoes into 5mm/¼in thick slices. Once the cream and onion mixture has come to the boil, take it off the heat and add the sliced potatoes and give it a good mix. Leave to cool slightly. Carefully tip the potato mixture into an oven dish and try to make sure all the potato slices are flat in the tray. Cut a piece of parchment paper to size and place it on top before putting in the oven to bake for 30 minutes.After 30 minutes, remove the parchment and return to the oven for a further 50 minutes, or until golden-brown on top. Serve straight out of the tray. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Remove the top and bottom of the onion, peel and finely slice it. Remove the skin from the garlic and slice. Remove the top and bottom of the onion, peel and finely slice it. Remove the skin from the garlic and slice. Put the double cream, onion, garlic and plenty of salt and pepper in a saucepan and get it onto a medium heat so that it comes up to the boil. Put the double cream, onion, garlic and plenty of salt and pepper in a saucepan and get it onto a medium heat so that it comes up to the boil. While that’s on, peel and slice the potatoes into 5mm/¼in thick slices. While that’s on, peel and slice the potatoes into 5mm/¼in thick slices. Once the cream and onion mixture has come to the boil, take it off the heat and add the sliced potatoes and give it a good mix. Leave to cool slightly. Once the cream and onion mixture has come to the boil, take it off the heat and add the sliced potatoes and give it a good mix. Leave to cool slightly. Carefully tip the potato mixture into an oven dish and try to make sure all the potato slices are flat in the tray. Cut a piece of parchment paper to size and place it on top before putting in the oven to bake for 30 minutes. Carefully tip the potato mixture into an oven dish and try to make sure all the potato slices are flat in the tray. Cut a piece of parchment paper to size and place it on top before putting in the oven to bake for 30 minutes. After 30 minutes, remove the parchment and return to the oven for a further 50 minutes, or until golden-brown on top. After 30 minutes, remove the parchment and return to the oven for a further 50 minutes, or until golden-brown on top. Serve straight out of the tray. Serve straight out of the tray. Recipe tips A tip for knowing how many potatoes to use is to fill up the tray before slicing the potatoes to see how many you need to fill it, then add a couple more."
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} | 4ca9ceb97b17d90386d67fb4ee360bd09b9be2fd9db793d303f7fb58c3e8e27d | Easy coffee cupcakes recipe
An average of 3.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_cupcakes_39730_16x9.jpg A little brown sugar and ground nuts help to keep these coffee cupcakes really moist – not to mention the generous dollop of fluffy coffee icing on top! 75g/2¾oz golden caster sugar 75g/2¾oz soft light brown sugar 175g/6oz plain flour50g/1¾oz ground almonds or hazelnuts 1 tbsp cocoa powder, plus extra for dusting1 tsp baking powder 125g/4½oz melted unsalted butter 2 large free-range eggs2 tbsp instant coffee granules, dissolved in 2 tbsp boiling watercoffee beans, for decorating 75g/2¾oz golden caster sugar 75g/2¾oz soft light brown sugar 175g/6oz plain flour 50g/1¾oz ground almonds or hazelnuts 1 tbsp cocoa powder, plus extra for dusting 1 tsp baking powder 125g/4½oz melted unsalted butter 2 large free-range eggs 2 tbsp instant coffee granules, dissolved in 2 tbsp boiling water coffee beans, for decorating 250g/9oz unsalted butter, softened400g/14oz icing sugar1 tbsp instant coffee granules, dissolved with 2 tbsp boiling water1 tsp vanilla extract2 tbsp milk 250g/9oz unsalted butter, softened 400g/14oz icing sugar 1 tbsp instant coffee granules, dissolved with 2 tbsp boiling water 1 tsp vanilla extract 2 tbsp milk Method To make the cupcakes, preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Place the sugars, flour, ground nuts, cocoa, baking powder, melted butter and eggs in a large bowl. Pour the coffee into the bowl too. Beat with an electric whisk until smooth. Divide the mixture between the paper cases and bake for 16–18 minutes until risen and springy to the touch. Leave to cool for a few minutes then transfer to wire racks to cool completely.To make the icing, put the butter in a large bowl then sift in the icing sugar. Mix the coffee, vanilla and milk in a small bowl or jug and pour into the butter mixture. Beat for a few minutes with an electric whisk until pale and fluffy. Swirl or pipe some icing on top of each cupcake, then decorate with a few coffee beans and a dusting of cocoa powder. To make the cupcakes, preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. To make the cupcakes, preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Place the sugars, flour, ground nuts, cocoa, baking powder, melted butter and eggs in a large bowl. Pour the coffee into the bowl too. Beat with an electric whisk until smooth. Place the sugars, flour, ground nuts, cocoa, baking powder, melted butter and eggs in a large bowl. Pour the coffee into the bowl too. Beat with an electric whisk until smooth. Divide the mixture between the paper cases and bake for 16–18 minutes until risen and springy to the touch. Leave to cool for a few minutes then transfer to wire racks to cool completely. Divide the mixture between the paper cases and bake for 16–18 minutes until risen and springy to the touch. Leave to cool for a few minutes then transfer to wire racks to cool completely. To make the icing, put the butter in a large bowl then sift in the icing sugar. Mix the coffee, vanilla and milk in a small bowl or jug and pour into the butter mixture. Beat for a few minutes with an electric whisk until pale and fluffy. To make the icing, put the butter in a large bowl then sift in the icing sugar. Mix the coffee, vanilla and milk in a small bowl or jug and pour into the butter mixture. Beat for a few minutes with an electric whisk until pale and fluffy. Swirl or pipe some icing on top of each cupcake, then decorate with a few coffee beans and a dusting of cocoa powder. Swirl or pipe some icing on top of each cupcake, then decorate with a few coffee beans and a dusting of cocoa powder. | {
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"title": "Easy coffee cupcakes recipe",
"content": "An average of 3.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_cupcakes_39730_16x9.jpg A little brown sugar and ground nuts help to keep these coffee cupcakes really moist – not to mention the generous dollop of fluffy coffee icing on top! 75g/2¾oz golden caster sugar 75g/2¾oz soft light brown sugar 175g/6oz plain flour50g/1¾oz ground almonds or hazelnuts 1 tbsp cocoa powder, plus extra for dusting1 tsp baking powder 125g/4½oz melted unsalted butter 2 large free-range eggs2 tbsp instant coffee granules, dissolved in 2 tbsp boiling watercoffee beans, for decorating 75g/2¾oz golden caster sugar 75g/2¾oz soft light brown sugar 175g/6oz plain flour 50g/1¾oz ground almonds or hazelnuts 1 tbsp cocoa powder, plus extra for dusting 1 tsp baking powder 125g/4½oz melted unsalted butter 2 large free-range eggs 2 tbsp instant coffee granules, dissolved in 2 tbsp boiling water coffee beans, for decorating 250g/9oz unsalted butter, softened400g/14oz icing sugar1 tbsp instant coffee granules, dissolved with 2 tbsp boiling water1 tsp vanilla extract2 tbsp milk 250g/9oz unsalted butter, softened 400g/14oz icing sugar 1 tbsp instant coffee granules, dissolved with 2 tbsp boiling water 1 tsp vanilla extract 2 tbsp milk Method To make the cupcakes, preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Place the sugars, flour, ground nuts, cocoa, baking powder, melted butter and eggs in a large bowl. Pour the coffee into the bowl too. Beat with an electric whisk until smooth. Divide the mixture between the paper cases and bake for 16–18 minutes until risen and springy to the touch. Leave to cool for a few minutes then transfer to wire racks to cool completely.To make the icing, put the butter in a large bowl then sift in the icing sugar. Mix the coffee, vanilla and milk in a small bowl or jug and pour into the butter mixture. Beat for a few minutes with an electric whisk until pale and fluffy. Swirl or pipe some icing on top of each cupcake, then decorate with a few coffee beans and a dusting of cocoa powder. To make the cupcakes, preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. To make the cupcakes, preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Place the sugars, flour, ground nuts, cocoa, baking powder, melted butter and eggs in a large bowl. Pour the coffee into the bowl too. Beat with an electric whisk until smooth. Place the sugars, flour, ground nuts, cocoa, baking powder, melted butter and eggs in a large bowl. Pour the coffee into the bowl too. Beat with an electric whisk until smooth. Divide the mixture between the paper cases and bake for 16–18 minutes until risen and springy to the touch. Leave to cool for a few minutes then transfer to wire racks to cool completely. Divide the mixture between the paper cases and bake for 16–18 minutes until risen and springy to the touch. Leave to cool for a few minutes then transfer to wire racks to cool completely. To make the icing, put the butter in a large bowl then sift in the icing sugar. Mix the coffee, vanilla and milk in a small bowl or jug and pour into the butter mixture. Beat for a few minutes with an electric whisk until pale and fluffy. To make the icing, put the butter in a large bowl then sift in the icing sugar. Mix the coffee, vanilla and milk in a small bowl or jug and pour into the butter mixture. Beat for a few minutes with an electric whisk until pale and fluffy. Swirl or pipe some icing on top of each cupcake, then decorate with a few coffee beans and a dusting of cocoa powder. Swirl or pipe some icing on top of each cupcake, then decorate with a few coffee beans and a dusting of cocoa powder."
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} | 926861eaa304f2f73a781ef01995dd163e32df5d7091cfe157626df8065243dd | Melt-in-the-mouth walnut and cheese biscuits recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/melt-in-the-mouth_walnut_89861_16x9.jpg These biscuits are a sort of savoury shortbread and are so moreish! If you see broken walnuts on the shelf when you are buying the ingredients, be sure to get them as they are cheaper and they taste the same. You could also use a different nut, if you prefer. 75g/2¾oz butter, diced 30g/1oz semolina 50g/1¾oz self-raising flour, plus extra for dusting50g/1¾oz Parmesan, finely grated 1 tsp mustard powder 15g/½oz walnuts, finely chopped 1½ tbsp beaten free-range egg white 15g/½oz poppy seedssalt and freshly ground black pepper 75g/2¾oz butter, diced 30g/1oz semolina 50g/1¾oz self-raising flour, plus extra for dusting 50g/1¾oz Parmesan, finely grated 1 tsp mustard powder 15g/½oz walnuts, finely chopped 1½ tbsp beaten free-range egg white 15g/½oz poppy seeds salt and freshly ground black pepper Method Place all of the ingredients, except the poppy seeds, in a food processor. Season with salt and pepper and whizz until well combined to a soft dough.Turn the dough out onto a lightly floured work surface and roll into a cigar shape about 12cm/4½in long and 3cm/1¼in wide.Sprinkle the poppy seeds on a board. Roll the dough in the seeds so the dough is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with non-stick baking paper. Cut the dough into 20 thin slices and arrange on the baking tray. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Place all of the ingredients, except the poppy seeds, in a food processor. Season with salt and pepper and whizz until well combined to a soft dough. Place all of the ingredients, except the poppy seeds, in a food processor. Season with salt and pepper and whizz until well combined to a soft dough. Turn the dough out onto a lightly floured work surface and roll into a cigar shape about 12cm/4½in long and 3cm/1¼in wide. Turn the dough out onto a lightly floured work surface and roll into a cigar shape about 12cm/4½in long and 3cm/1¼in wide. Sprinkle the poppy seeds on a board. Roll the dough in the seeds so the dough is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes. Sprinkle the poppy seeds on a board. Roll the dough in the seeds so the dough is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with non-stick baking paper. Cut the dough into 20 thin slices and arrange on the baking tray. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with non-stick baking paper. Cut the dough into 20 thin slices and arrange on the baking tray. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Recipe tips These can be made up to 4 days ahead and kept in an airtight tin lined with kitchen paper – this prevents the biscuits from becoming soggy. They also freeze well – just refresh in a low oven after defrosting. | {
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"title": "Melt-in-the-mouth walnut and cheese biscuits recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/melt-in-the-mouth_walnut_89861_16x9.jpg These biscuits are a sort of savoury shortbread and are so moreish! If you see broken walnuts on the shelf when you are buying the ingredients, be sure to get them as they are cheaper and they taste the same. You could also use a different nut, if you prefer. 75g/2¾oz butter, diced 30g/1oz semolina 50g/1¾oz self-raising flour, plus extra for dusting50g/1¾oz Parmesan, finely grated 1 tsp mustard powder 15g/½oz walnuts, finely chopped 1½ tbsp beaten free-range egg white 15g/½oz poppy seedssalt and freshly ground black pepper 75g/2¾oz butter, diced 30g/1oz semolina 50g/1¾oz self-raising flour, plus extra for dusting 50g/1¾oz Parmesan, finely grated 1 tsp mustard powder 15g/½oz walnuts, finely chopped 1½ tbsp beaten free-range egg white 15g/½oz poppy seeds salt and freshly ground black pepper Method Place all of the ingredients, except the poppy seeds, in a food processor. Season with salt and pepper and whizz until well combined to a soft dough.Turn the dough out onto a lightly floured work surface and roll into a cigar shape about 12cm/4½in long and 3cm/1¼in wide.Sprinkle the poppy seeds on a board. Roll the dough in the seeds so the dough is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with non-stick baking paper. Cut the dough into 20 thin slices and arrange on the baking tray. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Place all of the ingredients, except the poppy seeds, in a food processor. Season with salt and pepper and whizz until well combined to a soft dough. Place all of the ingredients, except the poppy seeds, in a food processor. Season with salt and pepper and whizz until well combined to a soft dough. Turn the dough out onto a lightly floured work surface and roll into a cigar shape about 12cm/4½in long and 3cm/1¼in wide. Turn the dough out onto a lightly floured work surface and roll into a cigar shape about 12cm/4½in long and 3cm/1¼in wide. Sprinkle the poppy seeds on a board. Roll the dough in the seeds so the dough is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes. Sprinkle the poppy seeds on a board. Roll the dough in the seeds so the dough is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with non-stick baking paper. Cut the dough into 20 thin slices and arrange on the baking tray. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with non-stick baking paper. Cut the dough into 20 thin slices and arrange on the baking tray. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Recipe tips These can be made up to 4 days ahead and kept in an airtight tin lined with kitchen paper – this prevents the biscuits from becoming soggy. They also freeze well – just refresh in a low oven after defrosting."
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} | 3fa01798ae6425f7f0f773564bd9e3a132c6e862da772a068b032bbfd69988d3 | Mocha swirls recipe
Make the filling by mixing together the melted butter, cocoa powder, espresso powder (or coffee granules), brown sugar and chocolate. Set aside.Grease a loose-bottomed round 20cm/8in cake tin. Preheat the oven to 180C/160F Fan/Gas 3. For the dough, put the self-raising flour, salt and sugar into a bowl and give it a quick mix.Put the melted butter, vanilla paste, egg yolks and milk into a smaller bowl, and whisk until combined.Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a palette knife to mix it all in, then get your hands in and bring everything together until you have a smooth dough. Throw a little flour on a work surface and drop the dough on top. Roll it out to a rectangle about 30 x 25cm/12 x 10in.Spread the filling all over the dough, evenly, making sure to get all the way to the edges. Roll it up, starting from the long edge of the rectangle.Cut the roll into 9 equal pieces and drop them on to their sides so you can see those beautiful swirls. Using the chubby part of your hands, just give them a little push – this will encourage the rolls to stick together and get rid of gaps. Place them on their sides in the prepared tin, making sure to have those swirls on show. Brush the swirls with milk and pop into the oven for 30–35 minutes. You will know they are ready when they are golden on top and the rolls start coming away from one another. Leave to cool completely in the tin. This will help the icing to set better on top and not simply run off. You can eat these warm, but be warned, you will chase the icing. Make the icing by mixing together the boiling water and espresso powder. Give the mixture a few minutes to cool, then add the butter, cream cheese and icing sugar and mix until you have a thick coffee-flavoured icing. Drizzle the icing all over the top of the cooled swirls. Take out them of the tin and the swirls are ready to serve. Make the filling by mixing together the melted butter, cocoa powder, espresso powder (or coffee granules), brown sugar and chocolate. Set aside. Make the filling by mixing together the melted butter, cocoa powder, espresso powder (or coffee granules), brown sugar and chocolate. Set aside. Grease a loose-bottomed round 20cm/8in cake tin. Preheat the oven to 180C/160F Fan/Gas 3. Grease a loose-bottomed round 20cm/8in cake tin. Preheat the oven to 180C/160F Fan/Gas 3. For the dough, put the self-raising flour, salt and sugar into a bowl and give it a quick mix. For the dough, put the self-raising flour, salt and sugar into a bowl and give it a quick mix. Put the melted butter, vanilla paste, egg yolks and milk into a smaller bowl, and whisk until combined. Put the melted butter, vanilla paste, egg yolks and milk into a smaller bowl, and whisk until combined. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a palette knife to mix it all in, then get your hands in and bring everything together until you have a smooth dough. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a palette knife to mix it all in, then get your hands in and bring everything together until you have a smooth dough. Throw a little flour on a work surface and drop the dough on top. Roll it out to a rectangle about 30 x 25cm/12 x 10in. Throw a little flour on a work surface and drop the dough on top. Roll it out to a rectangle about 30 x 25cm/12 x 10in. Spread the filling all over the dough, evenly, making sure to get all the way to the edges. Roll it up, starting from the long edge of the rectangle. Spread the filling all over the dough, evenly, making sure to get all the way to the edges. Roll it up, starting from the long edge of the rectangle. Cut the roll into 9 equal pieces and drop them on to their sides so you can see those beautiful swirls. Using the chubby part of your hands, just give them a little push – this will encourage the rolls to stick together and get rid of gaps. Place them on their sides in the prepared tin, making sure to have those swirls on show. Cut the roll into 9 equal pieces and drop them on to their sides so you can see those beautiful swirls. Using the chubby part of your hands, just give them a little push – this will encourage the rolls to stick together and get rid of gaps. Place them on their sides in the prepared tin, making sure to have those swirls on show. Brush the swirls with milk and pop into the oven for 30–35 minutes. You will know they are ready when they are golden on top and the rolls start coming away from one another. Brush the swirls with milk and pop into the oven for 30–35 minutes. You will know they are ready when they are golden on top and the rolls start coming away from one another. Leave to cool completely in the tin. This will help the icing to set better on top and not simply run off. You can eat these warm, but be warned, you will chase the icing. Leave to cool completely in the tin. This will help the icing to set better on top and not simply run off. You can eat these warm, but be warned, you will chase the icing. Make the icing by mixing together the boiling water and espresso powder. Give the mixture a few minutes to cool, then add the butter, cream cheese and icing sugar and mix until you have a thick coffee-flavoured icing. Drizzle the icing all over the top of the cooled swirls. Make the icing by mixing together the boiling water and espresso powder. Give the mixture a few minutes to cool, then add the butter, cream cheese and icing sugar and mix until you have a thick coffee-flavoured icing. Drizzle the icing all over the top of the cooled swirls. Take out them of the tin and the swirls are ready to serve. Take out them of the tin and the swirls are ready to serve. | {
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"title": "Mocha swirls recipe",
"content": "Make the filling by mixing together the melted butter, cocoa powder, espresso powder (or coffee granules), brown sugar and chocolate. Set aside.Grease a loose-bottomed round 20cm/8in cake tin. Preheat the oven to 180C/160F Fan/Gas 3. For the dough, put the self-raising flour, salt and sugar into a bowl and give it a quick mix.Put the melted butter, vanilla paste, egg yolks and milk into a smaller bowl, and whisk until combined.Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a palette knife to mix it all in, then get your hands in and bring everything together until you have a smooth dough. Throw a little flour on a work surface and drop the dough on top. Roll it out to a rectangle about 30 x 25cm/12 x 10in.Spread the filling all over the dough, evenly, making sure to get all the way to the edges. Roll it up, starting from the long edge of the rectangle.Cut the roll into 9 equal pieces and drop them on to their sides so you can see those beautiful swirls. Using the chubby part of your hands, just give them a little push – this will encourage the rolls to stick together and get rid of gaps. Place them on their sides in the prepared tin, making sure to have those swirls on show. Brush the swirls with milk and pop into the oven for 30–35 minutes. You will know they are ready when they are golden on top and the rolls start coming away from one another. Leave to cool completely in the tin. This will help the icing to set better on top and not simply run off. You can eat these warm, but be warned, you will chase the icing. Make the icing by mixing together the boiling water and espresso powder. Give the mixture a few minutes to cool, then add the butter, cream cheese and icing sugar and mix until you have a thick coffee-flavoured icing. Drizzle the icing all over the top of the cooled swirls. Take out them of the tin and the swirls are ready to serve. Make the filling by mixing together the melted butter, cocoa powder, espresso powder (or coffee granules), brown sugar and chocolate. Set aside. Make the filling by mixing together the melted butter, cocoa powder, espresso powder (or coffee granules), brown sugar and chocolate. Set aside. Grease a loose-bottomed round 20cm/8in cake tin. Preheat the oven to 180C/160F Fan/Gas 3. Grease a loose-bottomed round 20cm/8in cake tin. Preheat the oven to 180C/160F Fan/Gas 3. For the dough, put the self-raising flour, salt and sugar into a bowl and give it a quick mix. For the dough, put the self-raising flour, salt and sugar into a bowl and give it a quick mix. Put the melted butter, vanilla paste, egg yolks and milk into a smaller bowl, and whisk until combined. Put the melted butter, vanilla paste, egg yolks and milk into a smaller bowl, and whisk until combined. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a palette knife to mix it all in, then get your hands in and bring everything together until you have a smooth dough. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a palette knife to mix it all in, then get your hands in and bring everything together until you have a smooth dough. Throw a little flour on a work surface and drop the dough on top. Roll it out to a rectangle about 30 x 25cm/12 x 10in. Throw a little flour on a work surface and drop the dough on top. Roll it out to a rectangle about 30 x 25cm/12 x 10in. Spread the filling all over the dough, evenly, making sure to get all the way to the edges. Roll it up, starting from the long edge of the rectangle. Spread the filling all over the dough, evenly, making sure to get all the way to the edges. Roll it up, starting from the long edge of the rectangle. Cut the roll into 9 equal pieces and drop them on to their sides so you can see those beautiful swirls. Using the chubby part of your hands, just give them a little push – this will encourage the rolls to stick together and get rid of gaps. Place them on their sides in the prepared tin, making sure to have those swirls on show. Cut the roll into 9 equal pieces and drop them on to their sides so you can see those beautiful swirls. Using the chubby part of your hands, just give them a little push – this will encourage the rolls to stick together and get rid of gaps. Place them on their sides in the prepared tin, making sure to have those swirls on show. Brush the swirls with milk and pop into the oven for 30–35 minutes. You will know they are ready when they are golden on top and the rolls start coming away from one another. Brush the swirls with milk and pop into the oven for 30–35 minutes. You will know they are ready when they are golden on top and the rolls start coming away from one another. Leave to cool completely in the tin. This will help the icing to set better on top and not simply run off. You can eat these warm, but be warned, you will chase the icing. Leave to cool completely in the tin. This will help the icing to set better on top and not simply run off. You can eat these warm, but be warned, you will chase the icing. Make the icing by mixing together the boiling water and espresso powder. Give the mixture a few minutes to cool, then add the butter, cream cheese and icing sugar and mix until you have a thick coffee-flavoured icing. Drizzle the icing all over the top of the cooled swirls. Make the icing by mixing together the boiling water and espresso powder. Give the mixture a few minutes to cool, then add the butter, cream cheese and icing sugar and mix until you have a thick coffee-flavoured icing. Drizzle the icing all over the top of the cooled swirls. Take out them of the tin and the swirls are ready to serve. Take out them of the tin and the swirls are ready to serve."
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} | c50ce1817ac655132fe88cded9569ecd4b2b1dd700a09dee3fc84e9f9b2d5db4 | Chocolate cappuccino pie recipe
An average of 4.3 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cappuccino_pie_44511_16x9.jpg An indulgent, rich chocolate tart – quick to make and even quicker to devour! Like a cup of cappuccino, Mary Berry's chocolate tart has a creamy topping and scattering of chocolate shavings. For this recipe you will need a 23cm/9in round, loose-bottomed, fluted tart tin with deep sides and a piping bag with a plain nozzle (optional). 50g/1¾oz dark chocolate, broken into pieces 75g/3oz butter 15 digestive biscuits, finely crushed 50g/1¾oz dark chocolate, broken into pieces 75g/3oz butter 15 digestive biscuits, finely crushed 350g/12oz dark chocolate, broken into pieces100g/3½oz butter1 heaped tsp instant coffee granules dissolved in 1 tsp boiling water250ml/9fl oz double cream200g/7oz full-fat crème fraîche 350g/12oz dark chocolate, broken into pieces 100g/3½oz butter 1 heaped tsp instant coffee granules dissolved in 1 tsp boiling water 250ml/9fl oz double cream 200g/7oz full-fat crème fraîche 150ml/5fl oz double cream, lightly whippedchocolate shavings or coarsely grated chocolate 150ml/5fl oz double cream, lightly whipped chocolate shavings or coarsely grated chocolate Method To make the base, melt the chocolate and butter in a wide-based pan over a medium heat. Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of a 23cm/9in loose-bottomed, fluted tart tin with deep sides and chill in the fridge while you make the filling.To make the filling, put the chocolate, butter, coffee and double cream in a large heatproof bowl. Set the bowl over a pan of just simmering water and stir gently until the mixture is smooth and runny. Remove from the heat and allow to cool a little, then mix in the crème fraîche by hand. Carefully pour the mixture on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set.Remove the tart from the tin and place it on a cake stand or serving plate. To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve immediately in thin slices (alternatively return the tart to the fridge until ready to serve). To make the base, melt the chocolate and butter in a wide-based pan over a medium heat. Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of a 23cm/9in loose-bottomed, fluted tart tin with deep sides and chill in the fridge while you make the filling. To make the base, melt the chocolate and butter in a wide-based pan over a medium heat. Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of a 23cm/9in loose-bottomed, fluted tart tin with deep sides and chill in the fridge while you make the filling. To make the filling, put the chocolate, butter, coffee and double cream in a large heatproof bowl. Set the bowl over a pan of just simmering water and stir gently until the mixture is smooth and runny. Remove from the heat and allow to cool a little, then mix in the crème fraîche by hand. Carefully pour the mixture on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set. To make the filling, put the chocolate, butter, coffee and double cream in a large heatproof bowl. Set the bowl over a pan of just simmering water and stir gently until the mixture is smooth and runny. Remove from the heat and allow to cool a little, then mix in the crème fraîche by hand. Carefully pour the mixture on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set. Remove the tart from the tin and place it on a cake stand or serving plate. Remove the tart from the tin and place it on a cake stand or serving plate. To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve immediately in thin slices (alternatively return the tart to the fridge until ready to serve). To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve immediately in thin slices (alternatively return the tart to the fridge until ready to serve). Recipe tips You’ll need full-fat crème fraîche for this recipe to help the filling set. Be sure not to overheat the chocolate and butter mixture – heat it until just warm enough to melt. This recipe can be made up to a day ahead and kept in the fridge. Decorate up to 2 hours before serving. Not suitable for freezing. | {
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"title": "Chocolate cappuccino pie recipe",
"content": "An average of 4.3 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cappuccino_pie_44511_16x9.jpg An indulgent, rich chocolate tart – quick to make and even quicker to devour! Like a cup of cappuccino, Mary Berry's chocolate tart has a creamy topping and scattering of chocolate shavings. For this recipe you will need a 23cm/9in round, loose-bottomed, fluted tart tin with deep sides and a piping bag with a plain nozzle (optional). 50g/1¾oz dark chocolate, broken into pieces 75g/3oz butter 15 digestive biscuits, finely crushed 50g/1¾oz dark chocolate, broken into pieces 75g/3oz butter 15 digestive biscuits, finely crushed 350g/12oz dark chocolate, broken into pieces100g/3½oz butter1 heaped tsp instant coffee granules dissolved in 1 tsp boiling water250ml/9fl oz double cream200g/7oz full-fat crème fraîche 350g/12oz dark chocolate, broken into pieces 100g/3½oz butter 1 heaped tsp instant coffee granules dissolved in 1 tsp boiling water 250ml/9fl oz double cream 200g/7oz full-fat crème fraîche 150ml/5fl oz double cream, lightly whippedchocolate shavings or coarsely grated chocolate 150ml/5fl oz double cream, lightly whipped chocolate shavings or coarsely grated chocolate Method To make the base, melt the chocolate and butter in a wide-based pan over a medium heat. Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of a 23cm/9in loose-bottomed, fluted tart tin with deep sides and chill in the fridge while you make the filling.To make the filling, put the chocolate, butter, coffee and double cream in a large heatproof bowl. Set the bowl over a pan of just simmering water and stir gently until the mixture is smooth and runny. Remove from the heat and allow to cool a little, then mix in the crème fraîche by hand. Carefully pour the mixture on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set.Remove the tart from the tin and place it on a cake stand or serving plate. To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve immediately in thin slices (alternatively return the tart to the fridge until ready to serve). To make the base, melt the chocolate and butter in a wide-based pan over a medium heat. Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of a 23cm/9in loose-bottomed, fluted tart tin with deep sides and chill in the fridge while you make the filling. To make the base, melt the chocolate and butter in a wide-based pan over a medium heat. Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of a 23cm/9in loose-bottomed, fluted tart tin with deep sides and chill in the fridge while you make the filling. To make the filling, put the chocolate, butter, coffee and double cream in a large heatproof bowl. Set the bowl over a pan of just simmering water and stir gently until the mixture is smooth and runny. Remove from the heat and allow to cool a little, then mix in the crème fraîche by hand. Carefully pour the mixture on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set. To make the filling, put the chocolate, butter, coffee and double cream in a large heatproof bowl. Set the bowl over a pan of just simmering water and stir gently until the mixture is smooth and runny. Remove from the heat and allow to cool a little, then mix in the crème fraîche by hand. Carefully pour the mixture on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set. Remove the tart from the tin and place it on a cake stand or serving plate. Remove the tart from the tin and place it on a cake stand or serving plate. To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve immediately in thin slices (alternatively return the tart to the fridge until ready to serve). To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve immediately in thin slices (alternatively return the tart to the fridge until ready to serve). Recipe tips You’ll need full-fat crème fraîche for this recipe to help the filling set. Be sure not to overheat the chocolate and butter mixture – heat it until just warm enough to melt. This recipe can be made up to a day ahead and kept in the fridge. Decorate up to 2 hours before serving. Not suitable for freezing."
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} | d0ddb0c10ee54fce2b39dcd9581d07e79723706c61d47fc7fb1a213e1fba28da | Coffee cake recipe
Coffee cake with coffee cream An average of 4.4 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffeeandwalnutcake_83909_16x9.jpg Nigel Slater adds his twist to the classic coffee cake. The coffee-flavoured cream filling is a sublime alternative to the usual buttercream. 175g/6oz butter175g/6oz golden caster sugar3 large free-range eggs175g/6oz self-raising flour1 tsp baking powder2 tsp instant coffee granules65g/2¾oz walnut pieces 175g/6oz butter 175g/6oz golden caster sugar 3 large free-range eggs 175g/6oz self-raising flour 1 tsp baking powder 2 tsp instant coffee granules 65g/2¾oz walnut pieces 600ml/1 pint double cream1 tbsp instant coffee powder, dissolved in 2 tbsp boiling water 600ml/1 pint double cream 1 tbsp instant coffee powder, dissolved in 2 tbsp boiling water Method Preheat the oven to 180C/350F/Gas 4. Line the base of two 20cm (8in) loose-bottomed sponge tins with baking parchment.Beat the butter and caster sugar until light, pale and fluffy. You could do this by hand, but it is far easier with an electric mixer.Crack the eggs into a bowl, break them up with a fork, then add them a little at a time to the butter and sugar, beating well after each addition.Combine the flour and baking powder and gently mix into the butter and sugar, either with a hand-mixer on a slow speed or by hand, with a large metal spoon. Dissolve the coffee granules in a tablespoon of boiling water, then stir into the mixture. Chop the walnuts and fold them in gentlyDivide the cake mixture between the two tins, smooth the top lightly and bake for 20 to 25 minutes - the cake should be springy to the touch and a skewer inserted inside should come out clean. Transfer to a wire rack to cool.For the coffee cream, whip the double cream and add the coffee mixture. Spread half the coffee cream over one of the cake halves and sandwich the cakes together. Smooth the remaining coffee cream over the top. Preheat the oven to 180C/350F/Gas 4. Line the base of two 20cm (8in) loose-bottomed sponge tins with baking parchment. Preheat the oven to 180C/350F/Gas 4. Line the base of two 20cm (8in) loose-bottomed sponge tins with baking parchment. Beat the butter and caster sugar until light, pale and fluffy. You could do this by hand, but it is far easier with an electric mixer. Beat the butter and caster sugar until light, pale and fluffy. You could do this by hand, but it is far easier with an electric mixer. Crack the eggs into a bowl, break them up with a fork, then add them a little at a time to the butter and sugar, beating well after each addition. Crack the eggs into a bowl, break them up with a fork, then add them a little at a time to the butter and sugar, beating well after each addition. Combine the flour and baking powder and gently mix into the butter and sugar, either with a hand-mixer on a slow speed or by hand, with a large metal spoon. Combine the flour and baking powder and gently mix into the butter and sugar, either with a hand-mixer on a slow speed or by hand, with a large metal spoon. Dissolve the coffee granules in a tablespoon of boiling water, then stir into the mixture. Chop the walnuts and fold them in gently Dissolve the coffee granules in a tablespoon of boiling water, then stir into the mixture. Chop the walnuts and fold them in gently Divide the cake mixture between the two tins, smooth the top lightly and bake for 20 to 25 minutes - the cake should be springy to the touch and a skewer inserted inside should come out clean. Transfer to a wire rack to cool. Divide the cake mixture between the two tins, smooth the top lightly and bake for 20 to 25 minutes - the cake should be springy to the touch and a skewer inserted inside should come out clean. Transfer to a wire rack to cool. For the coffee cream, whip the double cream and add the coffee mixture. Spread half the coffee cream over one of the cake halves and sandwich the cakes together. Smooth the remaining coffee cream over the top. For the coffee cream, whip the double cream and add the coffee mixture. Spread half the coffee cream over one of the cake halves and sandwich the cakes together. Smooth the remaining coffee cream over the top. | {
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"title": "Coffee cake recipe",
"content": "Coffee cake with coffee cream An average of 4.4 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffeeandwalnutcake_83909_16x9.jpg Nigel Slater adds his twist to the classic coffee cake. The coffee-flavoured cream filling is a sublime alternative to the usual buttercream. 175g/6oz butter175g/6oz golden caster sugar3 large free-range eggs175g/6oz self-raising flour1 tsp baking powder2 tsp instant coffee granules65g/2¾oz walnut pieces 175g/6oz butter 175g/6oz golden caster sugar 3 large free-range eggs 175g/6oz self-raising flour 1 tsp baking powder 2 tsp instant coffee granules 65g/2¾oz walnut pieces 600ml/1 pint double cream1 tbsp instant coffee powder, dissolved in 2 tbsp boiling water 600ml/1 pint double cream 1 tbsp instant coffee powder, dissolved in 2 tbsp boiling water Method Preheat the oven to 180C/350F/Gas 4. Line the base of two 20cm (8in) loose-bottomed sponge tins with baking parchment.Beat the butter and caster sugar until light, pale and fluffy. You could do this by hand, but it is far easier with an electric mixer.Crack the eggs into a bowl, break them up with a fork, then add them a little at a time to the butter and sugar, beating well after each addition.Combine the flour and baking powder and gently mix into the butter and sugar, either with a hand-mixer on a slow speed or by hand, with a large metal spoon. Dissolve the coffee granules in a tablespoon of boiling water, then stir into the mixture. Chop the walnuts and fold them in gentlyDivide the cake mixture between the two tins, smooth the top lightly and bake for 20 to 25 minutes - the cake should be springy to the touch and a skewer inserted inside should come out clean. Transfer to a wire rack to cool.For the coffee cream, whip the double cream and add the coffee mixture. Spread half the coffee cream over one of the cake halves and sandwich the cakes together. Smooth the remaining coffee cream over the top. Preheat the oven to 180C/350F/Gas 4. Line the base of two 20cm (8in) loose-bottomed sponge tins with baking parchment. Preheat the oven to 180C/350F/Gas 4. Line the base of two 20cm (8in) loose-bottomed sponge tins with baking parchment. Beat the butter and caster sugar until light, pale and fluffy. You could do this by hand, but it is far easier with an electric mixer. Beat the butter and caster sugar until light, pale and fluffy. You could do this by hand, but it is far easier with an electric mixer. Crack the eggs into a bowl, break them up with a fork, then add them a little at a time to the butter and sugar, beating well after each addition. Crack the eggs into a bowl, break them up with a fork, then add them a little at a time to the butter and sugar, beating well after each addition. Combine the flour and baking powder and gently mix into the butter and sugar, either with a hand-mixer on a slow speed or by hand, with a large metal spoon. Combine the flour and baking powder and gently mix into the butter and sugar, either with a hand-mixer on a slow speed or by hand, with a large metal spoon. Dissolve the coffee granules in a tablespoon of boiling water, then stir into the mixture. Chop the walnuts and fold them in gently Dissolve the coffee granules in a tablespoon of boiling water, then stir into the mixture. Chop the walnuts and fold them in gently Divide the cake mixture between the two tins, smooth the top lightly and bake for 20 to 25 minutes - the cake should be springy to the touch and a skewer inserted inside should come out clean. Transfer to a wire rack to cool. Divide the cake mixture between the two tins, smooth the top lightly and bake for 20 to 25 minutes - the cake should be springy to the touch and a skewer inserted inside should come out clean. Transfer to a wire rack to cool. For the coffee cream, whip the double cream and add the coffee mixture. Spread half the coffee cream over one of the cake halves and sandwich the cakes together. Smooth the remaining coffee cream over the top. For the coffee cream, whip the double cream and add the coffee mixture. Spread half the coffee cream over one of the cake halves and sandwich the cakes together. Smooth the remaining coffee cream over the top."
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} | 92257d84479929d7b274bd28cf00dcdb28f157461d8e48ef420aa940d07bd5c1 | Walnut and coffee Swiss roll recipe
An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/walnut_and_coffee_swiss_56931_16x9.jpg This novel Swiss roll combines coffee cream with the delightful crunch of roasted walnuts, some cooked into the sponge and some added as decoration. 160g/5¾oz walnut halves140g/5oz caster sugar, plus extra for dusting4 free-range eggs140g/5oz plain flour, plus extra for dusting3 tbsp unsalted butter, melted, plus extra for greasing 160g/5¾oz walnut halves 140g/5oz caster sugar, plus extra for dusting 4 free-range eggs 140g/5oz plain flour, plus extra for dusting 3 tbsp unsalted butter, melted, plus extra for greasing 2 tsp instant coffee granules2 tsp boiling water170ml/6fl oz double cream25g/1oz icing sugar, plus extra for dusting 2 tsp instant coffee granules 2 tsp boiling water 170ml/6fl oz double cream 25g/1oz icing sugar, plus extra for dusting Method Preheat the oven to 200C/180C Fan/Gas 6. Butter a 34x22cm/13x8½in Swiss roll tin and line with baking parchment.Roast the walnuts in the oven for 5 minutes, or until a shade darker and aromatic. Let cool, then finely chop half of the walnuts.Using an electric whisk or stand mixer with the whisk attachment, whisk the sugar and eggs together until pale, thick and creamy and at least doubled in volume. This will take 8–10 minutes.Sift a few tablespoons of flour at a time into the bowl, and very gently fold into the mixture using a large metal spoon. When all the flour has been incorporated, gently fold in most of the chopped walnuts and the butter. Be patient and do not knock out too much air.Transfer the mixture to the prepared tin and smooth out using the back of a spoon. Bake for 10–12 minutes until golden-brown and slightly springy to the touch. Do not leave to cool.While the sponge is still warm, place a large sheet of baking parchment on your work surface and dust liberally with caster sugar. Supporting it with your hand, carefully invert the sponge onto the parchment. Gently peel off the top layer of parchment. Trim the very outer edge of the sponge with a sharp knife. Score a line 2cm/¾in in from the short end of the sponge closest to you, but do not cut all the way through. Using the parchment, tightly roll up the sponge and leave to cool, seam-side down.For the filling, mix the coffee and boiling water to form a paste. In a large bowl, whisk together the cream, icing sugar and coffee paste until soft peaks form. Cover and refrigerate until needed.Gently unroll the cooled sponge. Spread the cream over the surface, leaving a 1–2cm/½–¾in border all round. Scatter over the remaining chopped walnuts. Roll up the sponge again and place on a serving plate, seam side down. Arrange the whole walnuts on top and dust with icing sugar before serving. Preheat the oven to 200C/180C Fan/Gas 6. Butter a 34x22cm/13x8½in Swiss roll tin and line with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Butter a 34x22cm/13x8½in Swiss roll tin and line with baking parchment. Roast the walnuts in the oven for 5 minutes, or until a shade darker and aromatic. Let cool, then finely chop half of the walnuts. Roast the walnuts in the oven for 5 minutes, or until a shade darker and aromatic. Let cool, then finely chop half of the walnuts. Using an electric whisk or stand mixer with the whisk attachment, whisk the sugar and eggs together until pale, thick and creamy and at least doubled in volume. This will take 8–10 minutes. Using an electric whisk or stand mixer with the whisk attachment, whisk the sugar and eggs together until pale, thick and creamy and at least doubled in volume. This will take 8–10 minutes. Sift a few tablespoons of flour at a time into the bowl, and very gently fold into the mixture using a large metal spoon. When all the flour has been incorporated, gently fold in most of the chopped walnuts and the butter. Be patient and do not knock out too much air. Sift a few tablespoons of flour at a time into the bowl, and very gently fold into the mixture using a large metal spoon. When all the flour has been incorporated, gently fold in most of the chopped walnuts and the butter. Be patient and do not knock out too much air. Transfer the mixture to the prepared tin and smooth out using the back of a spoon. Bake for 10–12 minutes until golden-brown and slightly springy to the touch. Do not leave to cool. Transfer the mixture to the prepared tin and smooth out using the back of a spoon. Bake for 10–12 minutes until golden-brown and slightly springy to the touch. Do not leave to cool. While the sponge is still warm, place a large sheet of baking parchment on your work surface and dust liberally with caster sugar. Supporting it with your hand, carefully invert the sponge onto the parchment. Gently peel off the top layer of parchment. Trim the very outer edge of the sponge with a sharp knife. Score a line 2cm/¾in in from the short end of the sponge closest to you, but do not cut all the way through. Using the parchment, tightly roll up the sponge and leave to cool, seam-side down. While the sponge is still warm, place a large sheet of baking parchment on your work surface and dust liberally with caster sugar. Supporting it with your hand, carefully invert the sponge onto the parchment. Gently peel off the top layer of parchment. Trim the very outer edge of the sponge with a sharp knife. Score a line 2cm/¾in in from the short end of the sponge closest to you, but do not cut all the way through. Using the parchment, tightly roll up the sponge and leave to cool, seam-side down. For the filling, mix the coffee and boiling water to form a paste. In a large bowl, whisk together the cream, icing sugar and coffee paste until soft peaks form. Cover and refrigerate until needed. For the filling, mix the coffee and boiling water to form a paste. In a large bowl, whisk together the cream, icing sugar and coffee paste until soft peaks form. Cover and refrigerate until needed. Gently unroll the cooled sponge. Spread the cream over the surface, leaving a 1–2cm/½–¾in border all round. Scatter over the remaining chopped walnuts. Roll up the sponge again and place on a serving plate, seam side down. Arrange the whole walnuts on top and dust with icing sugar before serving. Gently unroll the cooled sponge. Spread the cream over the surface, leaving a 1–2cm/½–¾in border all round. Scatter over the remaining chopped walnuts. Roll up the sponge again and place on a serving plate, seam side down. Arrange the whole walnuts on top and dust with icing sugar before serving. | {
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"title": "Walnut and coffee Swiss roll recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/walnut_and_coffee_swiss_56931_16x9.jpg This novel Swiss roll combines coffee cream with the delightful crunch of roasted walnuts, some cooked into the sponge and some added as decoration. 160g/5¾oz walnut halves140g/5oz caster sugar, plus extra for dusting4 free-range eggs140g/5oz plain flour, plus extra for dusting3 tbsp unsalted butter, melted, plus extra for greasing 160g/5¾oz walnut halves 140g/5oz caster sugar, plus extra for dusting 4 free-range eggs 140g/5oz plain flour, plus extra for dusting 3 tbsp unsalted butter, melted, plus extra for greasing 2 tsp instant coffee granules2 tsp boiling water170ml/6fl oz double cream25g/1oz icing sugar, plus extra for dusting 2 tsp instant coffee granules 2 tsp boiling water 170ml/6fl oz double cream 25g/1oz icing sugar, plus extra for dusting Method Preheat the oven to 200C/180C Fan/Gas 6. Butter a 34x22cm/13x8½in Swiss roll tin and line with baking parchment.Roast the walnuts in the oven for 5 minutes, or until a shade darker and aromatic. Let cool, then finely chop half of the walnuts.Using an electric whisk or stand mixer with the whisk attachment, whisk the sugar and eggs together until pale, thick and creamy and at least doubled in volume. This will take 8–10 minutes.Sift a few tablespoons of flour at a time into the bowl, and very gently fold into the mixture using a large metal spoon. When all the flour has been incorporated, gently fold in most of the chopped walnuts and the butter. Be patient and do not knock out too much air.Transfer the mixture to the prepared tin and smooth out using the back of a spoon. Bake for 10–12 minutes until golden-brown and slightly springy to the touch. Do not leave to cool.While the sponge is still warm, place a large sheet of baking parchment on your work surface and dust liberally with caster sugar. Supporting it with your hand, carefully invert the sponge onto the parchment. Gently peel off the top layer of parchment. Trim the very outer edge of the sponge with a sharp knife. Score a line 2cm/¾in in from the short end of the sponge closest to you, but do not cut all the way through. Using the parchment, tightly roll up the sponge and leave to cool, seam-side down.For the filling, mix the coffee and boiling water to form a paste. In a large bowl, whisk together the cream, icing sugar and coffee paste until soft peaks form. Cover and refrigerate until needed.Gently unroll the cooled sponge. Spread the cream over the surface, leaving a 1–2cm/½–¾in border all round. Scatter over the remaining chopped walnuts. Roll up the sponge again and place on a serving plate, seam side down. Arrange the whole walnuts on top and dust with icing sugar before serving. Preheat the oven to 200C/180C Fan/Gas 6. Butter a 34x22cm/13x8½in Swiss roll tin and line with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Butter a 34x22cm/13x8½in Swiss roll tin and line with baking parchment. Roast the walnuts in the oven for 5 minutes, or until a shade darker and aromatic. Let cool, then finely chop half of the walnuts. Roast the walnuts in the oven for 5 minutes, or until a shade darker and aromatic. Let cool, then finely chop half of the walnuts. Using an electric whisk or stand mixer with the whisk attachment, whisk the sugar and eggs together until pale, thick and creamy and at least doubled in volume. This will take 8–10 minutes. Using an electric whisk or stand mixer with the whisk attachment, whisk the sugar and eggs together until pale, thick and creamy and at least doubled in volume. This will take 8–10 minutes. Sift a few tablespoons of flour at a time into the bowl, and very gently fold into the mixture using a large metal spoon. When all the flour has been incorporated, gently fold in most of the chopped walnuts and the butter. Be patient and do not knock out too much air. Sift a few tablespoons of flour at a time into the bowl, and very gently fold into the mixture using a large metal spoon. When all the flour has been incorporated, gently fold in most of the chopped walnuts and the butter. Be patient and do not knock out too much air. Transfer the mixture to the prepared tin and smooth out using the back of a spoon. Bake for 10–12 minutes until golden-brown and slightly springy to the touch. Do not leave to cool. Transfer the mixture to the prepared tin and smooth out using the back of a spoon. Bake for 10–12 minutes until golden-brown and slightly springy to the touch. Do not leave to cool. While the sponge is still warm, place a large sheet of baking parchment on your work surface and dust liberally with caster sugar. Supporting it with your hand, carefully invert the sponge onto the parchment. Gently peel off the top layer of parchment. Trim the very outer edge of the sponge with a sharp knife. Score a line 2cm/¾in in from the short end of the sponge closest to you, but do not cut all the way through. Using the parchment, tightly roll up the sponge and leave to cool, seam-side down. While the sponge is still warm, place a large sheet of baking parchment on your work surface and dust liberally with caster sugar. Supporting it with your hand, carefully invert the sponge onto the parchment. Gently peel off the top layer of parchment. Trim the very outer edge of the sponge with a sharp knife. Score a line 2cm/¾in in from the short end of the sponge closest to you, but do not cut all the way through. Using the parchment, tightly roll up the sponge and leave to cool, seam-side down. For the filling, mix the coffee and boiling water to form a paste. In a large bowl, whisk together the cream, icing sugar and coffee paste until soft peaks form. Cover and refrigerate until needed. For the filling, mix the coffee and boiling water to form a paste. In a large bowl, whisk together the cream, icing sugar and coffee paste until soft peaks form. Cover and refrigerate until needed. Gently unroll the cooled sponge. Spread the cream over the surface, leaving a 1–2cm/½–¾in border all round. Scatter over the remaining chopped walnuts. Roll up the sponge again and place on a serving plate, seam side down. Arrange the whole walnuts on top and dust with icing sugar before serving. Gently unroll the cooled sponge. Spread the cream over the surface, leaving a 1–2cm/½–¾in border all round. Scatter over the remaining chopped walnuts. Roll up the sponge again and place on a serving plate, seam side down. Arrange the whole walnuts on top and dust with icing sugar before serving."
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} | 56aeb583c86c01cf9b7499dbbf09e9ef081c63434264f988faa6e4b4216e1c35 | Espresso martini mocktail recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/espresso_mocktail_99932_16x9.jpg This non-alcoholic take on an espresso martini is great as an after dinner sip. Using vinegar in a drink may sound unusual but it gives a subtle sharpness and depth of flavour. 1 tbsp soft dark brown sugar½ vanilla pod, seeds only½ tsp balsamic or sherry vinegar100ml/3½fl oz freshly brewed espresso coffeeice6 coffee beans, to garnish 1 tbsp soft dark brown sugar ½ vanilla pod, seeds only ½ tsp balsamic or sherry vinegar 100ml/3½fl oz freshly brewed espresso coffee ice 6 coffee beans, to garnish Method Start by making a simple flavoured syrup. Put the sugar and 2 tablespoons water in a small saucepan. Heat gently until simmering and the sugar has dissolved. Take it off the heat and add the vanilla seeds. Mix and allow to cool to room temperature. Once cooled, stir in the vinegar.Let the espresso cool to room temperature, then pour it into a cocktail shaker along with the flavoured syrup. Add a large handful of ice cubes. Shake hard until the shaker feels really frosty. Strain into a jug and discard the ice. Return the mixture to the shaker and shake again to aerate the drink further.Pour into two martini or coupe glasses and top with the coffee beans. Start by making a simple flavoured syrup. Put the sugar and 2 tablespoons water in a small saucepan. Heat gently until simmering and the sugar has dissolved. Take it off the heat and add the vanilla seeds. Mix and allow to cool to room temperature. Once cooled, stir in the vinegar. Start by making a simple flavoured syrup. Put the sugar and 2 tablespoons water in a small saucepan. Heat gently until simmering and the sugar has dissolved. Take it off the heat and add the vanilla seeds. Mix and allow to cool to room temperature. Once cooled, stir in the vinegar. Let the espresso cool to room temperature, then pour it into a cocktail shaker along with the flavoured syrup. Add a large handful of ice cubes. Shake hard until the shaker feels really frosty. Let the espresso cool to room temperature, then pour it into a cocktail shaker along with the flavoured syrup. Add a large handful of ice cubes. Shake hard until the shaker feels really frosty. Strain into a jug and discard the ice. Return the mixture to the shaker and shake again to aerate the drink further. Strain into a jug and discard the ice. Return the mixture to the shaker and shake again to aerate the drink further. Pour into two martini or coupe glasses and top with the coffee beans. Pour into two martini or coupe glasses and top with the coffee beans. Recipe tips It’s worth using really good, strong espresso coffee to get the best results. | {
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"title": "Espresso martini mocktail 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/espresso_mocktail_99932_16x9.jpg This non-alcoholic take on an espresso martini is great as an after dinner sip. Using vinegar in a drink may sound unusual but it gives a subtle sharpness and depth of flavour. 1 tbsp soft dark brown sugar½ vanilla pod, seeds only½ tsp balsamic or sherry vinegar100ml/3½fl oz freshly brewed espresso coffeeice6 coffee beans, to garnish 1 tbsp soft dark brown sugar ½ vanilla pod, seeds only ½ tsp balsamic or sherry vinegar 100ml/3½fl oz freshly brewed espresso coffee ice 6 coffee beans, to garnish Method Start by making a simple flavoured syrup. Put the sugar and 2 tablespoons water in a small saucepan. Heat gently until simmering and the sugar has dissolved. Take it off the heat and add the vanilla seeds. Mix and allow to cool to room temperature. Once cooled, stir in the vinegar.Let the espresso cool to room temperature, then pour it into a cocktail shaker along with the flavoured syrup. Add a large handful of ice cubes. Shake hard until the shaker feels really frosty. Strain into a jug and discard the ice. Return the mixture to the shaker and shake again to aerate the drink further.Pour into two martini or coupe glasses and top with the coffee beans. Start by making a simple flavoured syrup. Put the sugar and 2 tablespoons water in a small saucepan. Heat gently until simmering and the sugar has dissolved. Take it off the heat and add the vanilla seeds. Mix and allow to cool to room temperature. Once cooled, stir in the vinegar. Start by making a simple flavoured syrup. Put the sugar and 2 tablespoons water in a small saucepan. Heat gently until simmering and the sugar has dissolved. Take it off the heat and add the vanilla seeds. Mix and allow to cool to room temperature. Once cooled, stir in the vinegar. Let the espresso cool to room temperature, then pour it into a cocktail shaker along with the flavoured syrup. Add a large handful of ice cubes. Shake hard until the shaker feels really frosty. Let the espresso cool to room temperature, then pour it into a cocktail shaker along with the flavoured syrup. Add a large handful of ice cubes. Shake hard until the shaker feels really frosty. Strain into a jug and discard the ice. Return the mixture to the shaker and shake again to aerate the drink further. Strain into a jug and discard the ice. Return the mixture to the shaker and shake again to aerate the drink further. Pour into two martini or coupe glasses and top with the coffee beans. Pour into two martini or coupe glasses and top with the coffee beans. Recipe tips It’s worth using really good, strong espresso coffee to get the best results."
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} | ca23a19fe58ec9c21de05166752989be3747a25703fa86fdb098f79d19ba3c89 | Espresso martini recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/espresso_martini_27398_16x9.jpg A quick and easy guide to one of the best cocktails ever, the espresso martini. This coffee-based sipper was originally created by the late Dick Bradsell at the Soho Brasserie in London. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice35ml/1¼fl oz vodka15ml/1 tbsp coffee liqueur 25ml/1fl oz fresh espresso3 coffee beans, to garnish (optional) 2 handfuls ice 35ml/1¼fl oz vodka 15ml/1 tbsp coffee liqueur 25ml/1fl oz fresh espresso 3 coffee beans, to garnish (optional) Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill.Once the syrup has cooled, fill a cocktail shaker with ice. Pour over the vodka, coffee liqueur, 10ml/2 teaspoons of your sugar syrup and the hot espresso.A ‘long, hard shake’ is required here to combine all ingredients. Shake vigorously for 10-15 seconds until the shaker is really cold on the outside. This will ensure a good crema on your drink.Strain the espresso martini into the chilled glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, a kitchen sieve will work just as well. Garnish with the coffee beans, if you like. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill. Once the syrup has cooled, fill a cocktail shaker with ice. Pour over the vodka, coffee liqueur, 10ml/2 teaspoons of your sugar syrup and the hot espresso. Once the syrup has cooled, fill a cocktail shaker with ice. Pour over the vodka, coffee liqueur, 10ml/2 teaspoons of your sugar syrup and the hot espresso. A ‘long, hard shake’ is required here to combine all ingredients. Shake vigorously for 10-15 seconds until the shaker is really cold on the outside. This will ensure a good crema on your drink. A ‘long, hard shake’ is required here to combine all ingredients. Shake vigorously for 10-15 seconds until the shaker is really cold on the outside. This will ensure a good crema on your drink. Strain the espresso martini into the chilled glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, a kitchen sieve will work just as well. Garnish with the coffee beans, if you like. Strain the espresso martini into the chilled glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, a kitchen sieve will work just as well. Garnish with the coffee beans, if you like. Recipe tips Make sure the espresso is hot, as this allows for a better foam or ‘crema’ on your cocktail. Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least two weeks in the fridge. You could also try replacing the vodka with tequila for a twist. | {
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"title": "Espresso martini recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/espresso_martini_27398_16x9.jpg A quick and easy guide to one of the best cocktails ever, the espresso martini. This coffee-based sipper was originally created by the late Dick Bradsell at the Soho Brasserie in London. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice35ml/1¼fl oz vodka15ml/1 tbsp coffee liqueur 25ml/1fl oz fresh espresso3 coffee beans, to garnish (optional) 2 handfuls ice 35ml/1¼fl oz vodka 15ml/1 tbsp coffee liqueur 25ml/1fl oz fresh espresso 3 coffee beans, to garnish (optional) Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill.Once the syrup has cooled, fill a cocktail shaker with ice. Pour over the vodka, coffee liqueur, 10ml/2 teaspoons of your sugar syrup and the hot espresso.A ‘long, hard shake’ is required here to combine all ingredients. Shake vigorously for 10-15 seconds until the shaker is really cold on the outside. This will ensure a good crema on your drink.Strain the espresso martini into the chilled glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, a kitchen sieve will work just as well. Garnish with the coffee beans, if you like. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill. Once the syrup has cooled, fill a cocktail shaker with ice. Pour over the vodka, coffee liqueur, 10ml/2 teaspoons of your sugar syrup and the hot espresso. Once the syrup has cooled, fill a cocktail shaker with ice. Pour over the vodka, coffee liqueur, 10ml/2 teaspoons of your sugar syrup and the hot espresso. A ‘long, hard shake’ is required here to combine all ingredients. Shake vigorously for 10-15 seconds until the shaker is really cold on the outside. This will ensure a good crema on your drink. A ‘long, hard shake’ is required here to combine all ingredients. Shake vigorously for 10-15 seconds until the shaker is really cold on the outside. This will ensure a good crema on your drink. Strain the espresso martini into the chilled glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, a kitchen sieve will work just as well. Garnish with the coffee beans, if you like. Strain the espresso martini into the chilled glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, a kitchen sieve will work just as well. Garnish with the coffee beans, if you like. Recipe tips Make sure the espresso is hot, as this allows for a better foam or ‘crema’ on your cocktail. Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least two weeks in the fridge. You could also try replacing the vodka with tequila for a twist."
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} | 9e92b65c5ea16908febe21d93917b59f5da240c3ebef225d237965f39aae337c | Coffee and cardamom cake with pistachio cream recipe
An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cardamomandcoffeecak_86632_16x9.jpg Try James Martin's coffee cake with a difference: flavoured with aromatic cardamom and served with a delicious pistachio cream. 200g/7oz butter, softened, plus extra for greasing200g/7oz caster sugar4 free-range eggs3 tbsp strong coffee8 cardamom pods, seeds removed and ground250g/9oz self-raising flour 200g/7oz butter, softened, plus extra for greasing 200g/7oz caster sugar 4 free-range eggs 3 tbsp strong coffee 8 cardamom pods, seeds removed and ground 250g/9oz self-raising flour 250g/9fl oz double cream1 tbsp icing sugar5 cardamom pods, seeds removed and ground60g/2½oz pistachios, shells removed, roughly chopped 250g/9fl oz double cream 1 tbsp icing sugar 5 cardamom pods, seeds removed and ground 60g/2½oz pistachios, shells removed, roughly chopped 110g/4oz icing sugar1 tbsp warm coffee 110g/4oz icing sugar 1 tbsp warm coffee Method Preheat the oven to 190C/375F/Gas 5.Grease and line a 23cm/9in deep cake tin.Place the butter and sugar into a bowl and whisk until light and fluffy.Add the eggs, one at a time, beating between each addition until well incorporated.Add the coffee and ground cardamom seeds and mix well, then fold in the flour.Pour the mixture into the cake tin, transfer to the oven and bake for 20-25 minutes, or until golden-brown and well risen. Remove from the oven and allow to cool.For the filling, place the cream into a bowl and whisk until soft peaks form when the whisk is removed.Add the icing sugar, ground cardamom seeds and pistachios and whisk gently until the mixture forms firm peaks.For the icing, place the icing sugar into a bowl, add the coffee and mix together until smooth.To assemble the cake, carefully cut the cake in half horizontally with a bread knife and place the bottom half onto a plate. Spread the pistachio cream over the bottom half of the cake, then top with the other half. Spoon over the icing, allowing it to drizzle down the sides of the cake.To serve, cut the cake into wedges and place onto serving plates. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Grease and line a 23cm/9in deep cake tin. Grease and line a 23cm/9in deep cake tin. Place the butter and sugar into a bowl and whisk until light and fluffy. Place the butter and sugar into a bowl and whisk until light and fluffy. Add the eggs, one at a time, beating between each addition until well incorporated. Add the eggs, one at a time, beating between each addition until well incorporated. Add the coffee and ground cardamom seeds and mix well, then fold in the flour. Add the coffee and ground cardamom seeds and mix well, then fold in the flour. Pour the mixture into the cake tin, transfer to the oven and bake for 20-25 minutes, or until golden-brown and well risen. Remove from the oven and allow to cool. Pour the mixture into the cake tin, transfer to the oven and bake for 20-25 minutes, or until golden-brown and well risen. Remove from the oven and allow to cool. For the filling, place the cream into a bowl and whisk until soft peaks form when the whisk is removed. For the filling, place the cream into a bowl and whisk until soft peaks form when the whisk is removed. Add the icing sugar, ground cardamom seeds and pistachios and whisk gently until the mixture forms firm peaks. Add the icing sugar, ground cardamom seeds and pistachios and whisk gently until the mixture forms firm peaks. For the icing, place the icing sugar into a bowl, add the coffee and mix together until smooth. For the icing, place the icing sugar into a bowl, add the coffee and mix together until smooth. To assemble the cake, carefully cut the cake in half horizontally with a bread knife and place the bottom half onto a plate. Spread the pistachio cream over the bottom half of the cake, then top with the other half. Spoon over the icing, allowing it to drizzle down the sides of the cake. To assemble the cake, carefully cut the cake in half horizontally with a bread knife and place the bottom half onto a plate. Spread the pistachio cream over the bottom half of the cake, then top with the other half. Spoon over the icing, allowing it to drizzle down the sides of the cake. To serve, cut the cake into wedges and place onto serving plates. To serve, cut the cake into wedges and place onto serving plates. | {
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"title": "Coffee and cardamom cake with pistachio cream recipe",
"content": "An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cardamomandcoffeecak_86632_16x9.jpg Try James Martin's coffee cake with a difference: flavoured with aromatic cardamom and served with a delicious pistachio cream. 200g/7oz butter, softened, plus extra for greasing200g/7oz caster sugar4 free-range eggs3 tbsp strong coffee8 cardamom pods, seeds removed and ground250g/9oz self-raising flour 200g/7oz butter, softened, plus extra for greasing 200g/7oz caster sugar 4 free-range eggs 3 tbsp strong coffee 8 cardamom pods, seeds removed and ground 250g/9oz self-raising flour 250g/9fl oz double cream1 tbsp icing sugar5 cardamom pods, seeds removed and ground60g/2½oz pistachios, shells removed, roughly chopped 250g/9fl oz double cream 1 tbsp icing sugar 5 cardamom pods, seeds removed and ground 60g/2½oz pistachios, shells removed, roughly chopped 110g/4oz icing sugar1 tbsp warm coffee 110g/4oz icing sugar 1 tbsp warm coffee Method Preheat the oven to 190C/375F/Gas 5.Grease and line a 23cm/9in deep cake tin.Place the butter and sugar into a bowl and whisk until light and fluffy.Add the eggs, one at a time, beating between each addition until well incorporated.Add the coffee and ground cardamom seeds and mix well, then fold in the flour.Pour the mixture into the cake tin, transfer to the oven and bake for 20-25 minutes, or until golden-brown and well risen. Remove from the oven and allow to cool.For the filling, place the cream into a bowl and whisk until soft peaks form when the whisk is removed.Add the icing sugar, ground cardamom seeds and pistachios and whisk gently until the mixture forms firm peaks.For the icing, place the icing sugar into a bowl, add the coffee and mix together until smooth.To assemble the cake, carefully cut the cake in half horizontally with a bread knife and place the bottom half onto a plate. Spread the pistachio cream over the bottom half of the cake, then top with the other half. Spoon over the icing, allowing it to drizzle down the sides of the cake.To serve, cut the cake into wedges and place onto serving plates. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Grease and line a 23cm/9in deep cake tin. Grease and line a 23cm/9in deep cake tin. Place the butter and sugar into a bowl and whisk until light and fluffy. Place the butter and sugar into a bowl and whisk until light and fluffy. Add the eggs, one at a time, beating between each addition until well incorporated. Add the eggs, one at a time, beating between each addition until well incorporated. Add the coffee and ground cardamom seeds and mix well, then fold in the flour. Add the coffee and ground cardamom seeds and mix well, then fold in the flour. Pour the mixture into the cake tin, transfer to the oven and bake for 20-25 minutes, or until golden-brown and well risen. Remove from the oven and allow to cool. Pour the mixture into the cake tin, transfer to the oven and bake for 20-25 minutes, or until golden-brown and well risen. Remove from the oven and allow to cool. For the filling, place the cream into a bowl and whisk until soft peaks form when the whisk is removed. For the filling, place the cream into a bowl and whisk until soft peaks form when the whisk is removed. Add the icing sugar, ground cardamom seeds and pistachios and whisk gently until the mixture forms firm peaks. Add the icing sugar, ground cardamom seeds and pistachios and whisk gently until the mixture forms firm peaks. For the icing, place the icing sugar into a bowl, add the coffee and mix together until smooth. For the icing, place the icing sugar into a bowl, add the coffee and mix together until smooth. To assemble the cake, carefully cut the cake in half horizontally with a bread knife and place the bottom half onto a plate. Spread the pistachio cream over the bottom half of the cake, then top with the other half. Spoon over the icing, allowing it to drizzle down the sides of the cake. To assemble the cake, carefully cut the cake in half horizontally with a bread knife and place the bottom half onto a plate. Spread the pistachio cream over the bottom half of the cake, then top with the other half. Spoon over the icing, allowing it to drizzle down the sides of the cake. To serve, cut the cake into wedges and place onto serving plates. To serve, cut the cake into wedges and place onto serving plates."
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} | 59da6f946302f187214fc313905eb17250b32a97f5cc788bfbb447e2c9bdfbbc | Cappuccino crème brûlées recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cappucino_crme_brles_08725_16x9.jpg Mary Berry adds a coffee kick to this sweet, creamy dessert and shows you how to do the caramel topping without a chef's blowtorch. butter, for greasing4 large free-range egg yolks45g/1½oz caster sugar½ tsp vanilla extract300ml/10fl oz single cream300ml/10fl oz double cream2½ tsp instant coffee granules100g/3½oz caster sugar, for the caramel topping butter, for greasing 4 large free-range egg yolks 45g/1½oz caster sugar ½ tsp vanilla extract 300ml/10fl oz single cream 300ml/10fl oz double cream 2½ tsp instant coffee granules 100g/3½oz caster sugar, for the caramel topping Method Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease 6 x 150ml/5fl oz heatproof ramekins with butter. Break the egg yolks into a large bowl, tip in the caster sugar and vanilla, and mix with a wire whisk to combine.Put both the creams in a medium pan and heat until scalding. Remove from the heat and stir in the coffee until it dissolves, then leave the mixture to cool slightly for about 2 minutes. Pour the cream mixture into the egg yolk mixture and stir thoroughly to combine. Strain the custard and pour it into the prepared ramekins. Stand the ramekins in a roasting tin and pour hot water into the tin until it comes halfway up the sides of the ramekins. Bake for 25-30 minutes, then remove the ramekins from the roasting tin and leave to cool. Cover and chill in the fridge overnight (or up to 2 days ahead). Put the caster sugar for the caramel in a stainless steel pan and add water to dampen. Place over a medium heat and stir until the sugar has dissolved (CAUTION: boiling sugar is very hot. Take care not to burn yourself). Once dissolved, turn the heat up high and cook until the caramel has turned a very pale straw colour. Pour the caramel onto non-stick paper, and allow to cool completely. Once cool, blitz the caramel in a food processor until very fine. Sprinkle the caramel sugar evenly over the cooled custard.Preheat the grill to high. Put the ramekins as close to the grill as possible and grill for about 4-5 minutes. Be careful not to burn the sugar or grill for too long otherwise you will overcook the softly set custard. Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease 6 x 150ml/5fl oz heatproof ramekins with butter. Break the egg yolks into a large bowl, tip in the caster sugar and vanilla, and mix with a wire whisk to combine. Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease 6 x 150ml/5fl oz heatproof ramekins with butter. Break the egg yolks into a large bowl, tip in the caster sugar and vanilla, and mix with a wire whisk to combine. Put both the creams in a medium pan and heat until scalding. Remove from the heat and stir in the coffee until it dissolves, then leave the mixture to cool slightly for about 2 minutes. Pour the cream mixture into the egg yolk mixture and stir thoroughly to combine. Strain the custard and pour it into the prepared ramekins. Put both the creams in a medium pan and heat until scalding. Remove from the heat and stir in the coffee until it dissolves, then leave the mixture to cool slightly for about 2 minutes. Pour the cream mixture into the egg yolk mixture and stir thoroughly to combine. Strain the custard and pour it into the prepared ramekins. Stand the ramekins in a roasting tin and pour hot water into the tin until it comes halfway up the sides of the ramekins. Bake for 25-30 minutes, then remove the ramekins from the roasting tin and leave to cool. Cover and chill in the fridge overnight (or up to 2 days ahead). Stand the ramekins in a roasting tin and pour hot water into the tin until it comes halfway up the sides of the ramekins. Bake for 25-30 minutes, then remove the ramekins from the roasting tin and leave to cool. Cover and chill in the fridge overnight (or up to 2 days ahead). Put the caster sugar for the caramel in a stainless steel pan and add water to dampen. Place over a medium heat and stir until the sugar has dissolved (CAUTION: boiling sugar is very hot. Take care not to burn yourself). Once dissolved, turn the heat up high and cook until the caramel has turned a very pale straw colour. Pour the caramel onto non-stick paper, and allow to cool completely. Once cool, blitz the caramel in a food processor until very fine. Sprinkle the caramel sugar evenly over the cooled custard. Put the caster sugar for the caramel in a stainless steel pan and add water to dampen. Place over a medium heat and stir until the sugar has dissolved (CAUTION: boiling sugar is very hot. Take care not to burn yourself). Once dissolved, turn the heat up high and cook until the caramel has turned a very pale straw colour. Pour the caramel onto non-stick paper, and allow to cool completely. Once cool, blitz the caramel in a food processor until very fine. Sprinkle the caramel sugar evenly over the cooled custard. Preheat the grill to high. Put the ramekins as close to the grill as possible and grill for about 4-5 minutes. Be careful not to burn the sugar or grill for too long otherwise you will overcook the softly set custard. Preheat the grill to high. Put the ramekins as close to the grill as possible and grill for about 4-5 minutes. Be careful not to burn the sugar or grill for too long otherwise you will overcook the softly set custard. Recipe tips If you have a chef's blowtorch you can skip steps 4 and 5, and instead add 1 teaspoon caster sugar in a layer on top of each crème brûlée and caramelise it under a direct flame. | {
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"title": "Cappuccino crème brûlées 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/cappucino_crme_brles_08725_16x9.jpg Mary Berry adds a coffee kick to this sweet, creamy dessert and shows you how to do the caramel topping without a chef's blowtorch. butter, for greasing4 large free-range egg yolks45g/1½oz caster sugar½ tsp vanilla extract300ml/10fl oz single cream300ml/10fl oz double cream2½ tsp instant coffee granules100g/3½oz caster sugar, for the caramel topping butter, for greasing 4 large free-range egg yolks 45g/1½oz caster sugar ½ tsp vanilla extract 300ml/10fl oz single cream 300ml/10fl oz double cream 2½ tsp instant coffee granules 100g/3½oz caster sugar, for the caramel topping Method Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease 6 x 150ml/5fl oz heatproof ramekins with butter. Break the egg yolks into a large bowl, tip in the caster sugar and vanilla, and mix with a wire whisk to combine.Put both the creams in a medium pan and heat until scalding. Remove from the heat and stir in the coffee until it dissolves, then leave the mixture to cool slightly for about 2 minutes. Pour the cream mixture into the egg yolk mixture and stir thoroughly to combine. Strain the custard and pour it into the prepared ramekins. Stand the ramekins in a roasting tin and pour hot water into the tin until it comes halfway up the sides of the ramekins. Bake for 25-30 minutes, then remove the ramekins from the roasting tin and leave to cool. Cover and chill in the fridge overnight (or up to 2 days ahead). Put the caster sugar for the caramel in a stainless steel pan and add water to dampen. Place over a medium heat and stir until the sugar has dissolved (CAUTION: boiling sugar is very hot. Take care not to burn yourself). Once dissolved, turn the heat up high and cook until the caramel has turned a very pale straw colour. Pour the caramel onto non-stick paper, and allow to cool completely. Once cool, blitz the caramel in a food processor until very fine. Sprinkle the caramel sugar evenly over the cooled custard.Preheat the grill to high. Put the ramekins as close to the grill as possible and grill for about 4-5 minutes. Be careful not to burn the sugar or grill for too long otherwise you will overcook the softly set custard. Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease 6 x 150ml/5fl oz heatproof ramekins with butter. Break the egg yolks into a large bowl, tip in the caster sugar and vanilla, and mix with a wire whisk to combine. Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease 6 x 150ml/5fl oz heatproof ramekins with butter. Break the egg yolks into a large bowl, tip in the caster sugar and vanilla, and mix with a wire whisk to combine. Put both the creams in a medium pan and heat until scalding. Remove from the heat and stir in the coffee until it dissolves, then leave the mixture to cool slightly for about 2 minutes. Pour the cream mixture into the egg yolk mixture and stir thoroughly to combine. Strain the custard and pour it into the prepared ramekins. Put both the creams in a medium pan and heat until scalding. Remove from the heat and stir in the coffee until it dissolves, then leave the mixture to cool slightly for about 2 minutes. Pour the cream mixture into the egg yolk mixture and stir thoroughly to combine. Strain the custard and pour it into the prepared ramekins. Stand the ramekins in a roasting tin and pour hot water into the tin until it comes halfway up the sides of the ramekins. Bake for 25-30 minutes, then remove the ramekins from the roasting tin and leave to cool. Cover and chill in the fridge overnight (or up to 2 days ahead). Stand the ramekins in a roasting tin and pour hot water into the tin until it comes halfway up the sides of the ramekins. Bake for 25-30 minutes, then remove the ramekins from the roasting tin and leave to cool. Cover and chill in the fridge overnight (or up to 2 days ahead). Put the caster sugar for the caramel in a stainless steel pan and add water to dampen. Place over a medium heat and stir until the sugar has dissolved (CAUTION: boiling sugar is very hot. Take care not to burn yourself). Once dissolved, turn the heat up high and cook until the caramel has turned a very pale straw colour. Pour the caramel onto non-stick paper, and allow to cool completely. Once cool, blitz the caramel in a food processor until very fine. Sprinkle the caramel sugar evenly over the cooled custard. Put the caster sugar for the caramel in a stainless steel pan and add water to dampen. Place over a medium heat and stir until the sugar has dissolved (CAUTION: boiling sugar is very hot. Take care not to burn yourself). Once dissolved, turn the heat up high and cook until the caramel has turned a very pale straw colour. Pour the caramel onto non-stick paper, and allow to cool completely. Once cool, blitz the caramel in a food processor until very fine. Sprinkle the caramel sugar evenly over the cooled custard. Preheat the grill to high. Put the ramekins as close to the grill as possible and grill for about 4-5 minutes. Be careful not to burn the sugar or grill for too long otherwise you will overcook the softly set custard. Preheat the grill to high. Put the ramekins as close to the grill as possible and grill for about 4-5 minutes. Be careful not to burn the sugar or grill for too long otherwise you will overcook the softly set custard. Recipe tips If you have a chef's blowtorch you can skip steps 4 and 5, and instead add 1 teaspoon caster sugar in a layer on top of each crème brûlée and caramelise it under a direct flame."
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} | ef2243f3d967631b25c0a0cc2ef238d6b130c589e2f6b82c76414fa1f97bfdd9 | Baked Cornish cod piperade with mussels recipe
Baked Cornish cod piperade, Cornish mussels and basil mayonnaise An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_cornish_cod_83094_16x9.jpg Basque in the heady flavours of quick-salted baked cod, mussels, chorizo and chickpeas in this flavour-packed fancy fish stew made with West Country ingredients. 4 x 200g/7oz cod fillets (or other white fish), ideally Cornish1kg/2lb 4oz mussels, ideally Cornish, scrubbed and debearded250ml/9fl oz dry white winedash olive oil250g/9oz good-quality chorizo, cut into thick rounds 1 onion, thinly sliced1 green pepper, deseeded and cut into strips1 yellow pepper, deseeded and cut into strips1 red pepper, deseeded and cut into strips1 small red or green chilli, thinly sliced4 garlic cloves, thinly sliced1 tsp smoked paprika1 punnet vine-ripened plum cherry tomatoes, halved, vine retained200g/7oz good-quality passata400g tin chickpeas, drained75g/2½oz fresh basil, roughly choppedsea salt and cracked black pepper 4 x 200g/7oz cod fillets (or other white fish), ideally Cornish 1kg/2lb 4oz mussels, ideally Cornish, scrubbed and debearded 250ml/9fl oz dry white wine dash olive oil 250g/9oz good-quality chorizo, cut into thick rounds 1 onion, thinly sliced 1 green pepper, deseeded and cut into strips 1 yellow pepper, deseeded and cut into strips 1 red pepper, deseeded and cut into strips 1 small red or green chilli, thinly sliced 4 garlic cloves, thinly sliced 1 tsp smoked paprika 1 punnet vine-ripened plum cherry tomatoes, halved, vine retained 200g/7oz good-quality passata 400g tin chickpeas, drained 75g/2½oz fresh basil, roughly chopped sea salt and cracked black pepper 75g/2½oz good-quality mayonnaise1 tbsp pesto1 tsp freshly grated Parmesan cheese1 unwaxed lemon, finely grated zest only (to taste) 75g/2½oz good-quality mayonnaise 1 tbsp pesto 1 tsp freshly grated Parmesan cheese 1 unwaxed lemon, finely grated zest only (to taste) Method Lightly sprinkle sea salt over the cod fillets on a baking tray in a cool place. Cover and refrigerate for 1 hour, then lightly wash off the excess salt and pat dry.Discard any mussels with broken shells and any that refuse to close when tapped. Place an ovenproof casserole dish on the heat. Once hot, add the mussels and wine. Steam the mussels until the shells are wide open, and discard any mussels that remain closed.Remove the mussels from the liquid using a slotted spoon, reserving both the mussels and liqour.Place the casserole dish back on the heat and add a little oil. Fry the chorizo until crisp, then remove from the pan with a spoon, leaving the flavoured oil behind.Add the onion and fry it in the orange oil. Add the peppers, chilli, garlic and smoked paprika and continue to fry. Tip in the tomatoes, with the vine, and cook until they start to go mushy.Add the passata, chickpeas, reserved mussel liquor and chorizo and bring to a simmer. Cook for about 10 minutes, or until the stew is nice and thick.Preheat the oven to 180C/160C Fan/Gas 4.To make the basil mayonnaise, mix together all the ingredients in a bowl and set aside.Once the stew has thickened, arrange the cod on top, put a lid on the pan and place in the oven.Cook for 6–7 minutes, then check if cooked. The flesh should be glossy and flaky.Season the stew with cracked pepper, chopped basil and a dollop of basil mayonnaise. Remove the tomato vine and serve with the mussels. Lightly sprinkle sea salt over the cod fillets on a baking tray in a cool place. Cover and refrigerate for 1 hour, then lightly wash off the excess salt and pat dry. Lightly sprinkle sea salt over the cod fillets on a baking tray in a cool place. Cover and refrigerate for 1 hour, then lightly wash off the excess salt and pat dry. Discard any mussels with broken shells and any that refuse to close when tapped. Place an ovenproof casserole dish on the heat. Once hot, add the mussels and wine. Steam the mussels until the shells are wide open, and discard any mussels that remain closed. Discard any mussels with broken shells and any that refuse to close when tapped. Place an ovenproof casserole dish on the heat. Once hot, add the mussels and wine. Steam the mussels until the shells are wide open, and discard any mussels that remain closed. Remove the mussels from the liquid using a slotted spoon, reserving both the mussels and liqour. Remove the mussels from the liquid using a slotted spoon, reserving both the mussels and liqour. Place the casserole dish back on the heat and add a little oil. Fry the chorizo until crisp, then remove from the pan with a spoon, leaving the flavoured oil behind. Place the casserole dish back on the heat and add a little oil. Fry the chorizo until crisp, then remove from the pan with a spoon, leaving the flavoured oil behind. Add the onion and fry it in the orange oil. Add the peppers, chilli, garlic and smoked paprika and continue to fry. Tip in the tomatoes, with the vine, and cook until they start to go mushy. Add the onion and fry it in the orange oil. Add the peppers, chilli, garlic and smoked paprika and continue to fry. Tip in the tomatoes, with the vine, and cook until they start to go mushy. Add the passata, chickpeas, reserved mussel liquor and chorizo and bring to a simmer. Cook for about 10 minutes, or until the stew is nice and thick. Add the passata, chickpeas, reserved mussel liquor and chorizo and bring to a simmer. Cook for about 10 minutes, or until the stew is nice and thick. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the basil mayonnaise, mix together all the ingredients in a bowl and set aside. To make the basil mayonnaise, mix together all the ingredients in a bowl and set aside. Once the stew has thickened, arrange the cod on top, put a lid on the pan and place in the oven. Once the stew has thickened, arrange the cod on top, put a lid on the pan and place in the oven. Cook for 6–7 minutes, then check if cooked. The flesh should be glossy and flaky. Cook for 6–7 minutes, then check if cooked. The flesh should be glossy and flaky. Season the stew with cracked pepper, chopped basil and a dollop of basil mayonnaise. Remove the tomato vine and serve with the mussels. Season the stew with cracked pepper, chopped basil and a dollop of basil mayonnaise. Remove the tomato vine and serve with the mussels. | {
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"title": "Baked Cornish cod piperade with mussels recipe",
"content": "Baked Cornish cod piperade, Cornish mussels and basil mayonnaise An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_cornish_cod_83094_16x9.jpg Basque in the heady flavours of quick-salted baked cod, mussels, chorizo and chickpeas in this flavour-packed fancy fish stew made with West Country ingredients. 4 x 200g/7oz cod fillets (or other white fish), ideally Cornish1kg/2lb 4oz mussels, ideally Cornish, scrubbed and debearded250ml/9fl oz dry white winedash olive oil250g/9oz good-quality chorizo, cut into thick rounds 1 onion, thinly sliced1 green pepper, deseeded and cut into strips1 yellow pepper, deseeded and cut into strips1 red pepper, deseeded and cut into strips1 small red or green chilli, thinly sliced4 garlic cloves, thinly sliced1 tsp smoked paprika1 punnet vine-ripened plum cherry tomatoes, halved, vine retained200g/7oz good-quality passata400g tin chickpeas, drained75g/2½oz fresh basil, roughly choppedsea salt and cracked black pepper 4 x 200g/7oz cod fillets (or other white fish), ideally Cornish 1kg/2lb 4oz mussels, ideally Cornish, scrubbed and debearded 250ml/9fl oz dry white wine dash olive oil 250g/9oz good-quality chorizo, cut into thick rounds 1 onion, thinly sliced 1 green pepper, deseeded and cut into strips 1 yellow pepper, deseeded and cut into strips 1 red pepper, deseeded and cut into strips 1 small red or green chilli, thinly sliced 4 garlic cloves, thinly sliced 1 tsp smoked paprika 1 punnet vine-ripened plum cherry tomatoes, halved, vine retained 200g/7oz good-quality passata 400g tin chickpeas, drained 75g/2½oz fresh basil, roughly chopped sea salt and cracked black pepper 75g/2½oz good-quality mayonnaise1 tbsp pesto1 tsp freshly grated Parmesan cheese1 unwaxed lemon, finely grated zest only (to taste) 75g/2½oz good-quality mayonnaise 1 tbsp pesto 1 tsp freshly grated Parmesan cheese 1 unwaxed lemon, finely grated zest only (to taste) Method Lightly sprinkle sea salt over the cod fillets on a baking tray in a cool place. Cover and refrigerate for 1 hour, then lightly wash off the excess salt and pat dry.Discard any mussels with broken shells and any that refuse to close when tapped. Place an ovenproof casserole dish on the heat. Once hot, add the mussels and wine. Steam the mussels until the shells are wide open, and discard any mussels that remain closed.Remove the mussels from the liquid using a slotted spoon, reserving both the mussels and liqour.Place the casserole dish back on the heat and add a little oil. Fry the chorizo until crisp, then remove from the pan with a spoon, leaving the flavoured oil behind.Add the onion and fry it in the orange oil. Add the peppers, chilli, garlic and smoked paprika and continue to fry. Tip in the tomatoes, with the vine, and cook until they start to go mushy.Add the passata, chickpeas, reserved mussel liquor and chorizo and bring to a simmer. Cook for about 10 minutes, or until the stew is nice and thick.Preheat the oven to 180C/160C Fan/Gas 4.To make the basil mayonnaise, mix together all the ingredients in a bowl and set aside.Once the stew has thickened, arrange the cod on top, put a lid on the pan and place in the oven.Cook for 6–7 minutes, then check if cooked. The flesh should be glossy and flaky.Season the stew with cracked pepper, chopped basil and a dollop of basil mayonnaise. Remove the tomato vine and serve with the mussels. Lightly sprinkle sea salt over the cod fillets on a baking tray in a cool place. Cover and refrigerate for 1 hour, then lightly wash off the excess salt and pat dry. Lightly sprinkle sea salt over the cod fillets on a baking tray in a cool place. Cover and refrigerate for 1 hour, then lightly wash off the excess salt and pat dry. Discard any mussels with broken shells and any that refuse to close when tapped. Place an ovenproof casserole dish on the heat. Once hot, add the mussels and wine. Steam the mussels until the shells are wide open, and discard any mussels that remain closed. Discard any mussels with broken shells and any that refuse to close when tapped. Place an ovenproof casserole dish on the heat. Once hot, add the mussels and wine. Steam the mussels until the shells are wide open, and discard any mussels that remain closed. Remove the mussels from the liquid using a slotted spoon, reserving both the mussels and liqour. Remove the mussels from the liquid using a slotted spoon, reserving both the mussels and liqour. Place the casserole dish back on the heat and add a little oil. Fry the chorizo until crisp, then remove from the pan with a spoon, leaving the flavoured oil behind. Place the casserole dish back on the heat and add a little oil. Fry the chorizo until crisp, then remove from the pan with a spoon, leaving the flavoured oil behind. Add the onion and fry it in the orange oil. Add the peppers, chilli, garlic and smoked paprika and continue to fry. Tip in the tomatoes, with the vine, and cook until they start to go mushy. Add the onion and fry it in the orange oil. Add the peppers, chilli, garlic and smoked paprika and continue to fry. Tip in the tomatoes, with the vine, and cook until they start to go mushy. Add the passata, chickpeas, reserved mussel liquor and chorizo and bring to a simmer. Cook for about 10 minutes, or until the stew is nice and thick. Add the passata, chickpeas, reserved mussel liquor and chorizo and bring to a simmer. Cook for about 10 minutes, or until the stew is nice and thick. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the basil mayonnaise, mix together all the ingredients in a bowl and set aside. To make the basil mayonnaise, mix together all the ingredients in a bowl and set aside. Once the stew has thickened, arrange the cod on top, put a lid on the pan and place in the oven. Once the stew has thickened, arrange the cod on top, put a lid on the pan and place in the oven. Cook for 6–7 minutes, then check if cooked. The flesh should be glossy and flaky. Cook for 6–7 minutes, then check if cooked. The flesh should be glossy and flaky. Season the stew with cracked pepper, chopped basil and a dollop of basil mayonnaise. Remove the tomato vine and serve with the mussels. Season the stew with cracked pepper, chopped basil and a dollop of basil mayonnaise. Remove the tomato vine and serve with the mussels."
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} | 855bf188462424088477133ef93bfc5c68665a4e7c49dfbedf95efd609f56582 | Baked cod recipe
Roast cod with a lemon, garlic and parsley crust An average of 4.7 out of 5 stars from 77 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastcodwithalemonga_3477_16x9.jpg The delicate flavour of cod is wonderfully paired with lemon, garlic and parsley in this simple dish. This meal provides 322 kcal, 33g protein, 16g carbohydrate (of which 0.6g sugars), 14g fat (of which 8g saturates), 0.6g fibre and 0.9g salt per portion. 675g/1lb 8oz cod fillet, 3cm/1¼in thick85g/3oz white breadcrumbs, soft or slightly stale 3 tbsp finely chopped fresh flatleaf parsley2 garlic cloves, crushed½ lemon, finely grated zest only60g/2¼oz butter, meltedsqueeze lemon juicesalt and freshly ground black pepperlemon wedges, to serve 675g/1lb 8oz cod fillet, 3cm/1¼in thick 85g/3oz white breadcrumbs, soft or slightly stale 3 tbsp finely chopped fresh flatleaf parsley 2 garlic cloves, crushed ½ lemon, finely grated zest only 60g/2¼oz butter, melted squeeze lemon juice salt and freshly ground black pepper lemon wedges, to serve Method Season the cod with salt and pepper to taste. Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers.Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20–25 minutes until the crust is browned and the fish just cooked through. Serve immediately. Season the cod with salt and pepper to taste. Season the cod with salt and pepper to taste. Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers. Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers. Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20–25 minutes until the crust is browned and the fish just cooked through. Serve immediately. Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20–25 minutes until the crust is browned and the fish just cooked through. Serve immediately. | {
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"content": "Roast cod with a lemon, garlic and parsley crust An average of 4.7 out of 5 stars from 77 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastcodwithalemonga_3477_16x9.jpg The delicate flavour of cod is wonderfully paired with lemon, garlic and parsley in this simple dish. This meal provides 322 kcal, 33g protein, 16g carbohydrate (of which 0.6g sugars), 14g fat (of which 8g saturates), 0.6g fibre and 0.9g salt per portion. 675g/1lb 8oz cod fillet, 3cm/1¼in thick85g/3oz white breadcrumbs, soft or slightly stale 3 tbsp finely chopped fresh flatleaf parsley2 garlic cloves, crushed½ lemon, finely grated zest only60g/2¼oz butter, meltedsqueeze lemon juicesalt and freshly ground black pepperlemon wedges, to serve 675g/1lb 8oz cod fillet, 3cm/1¼in thick 85g/3oz white breadcrumbs, soft or slightly stale 3 tbsp finely chopped fresh flatleaf parsley 2 garlic cloves, crushed ½ lemon, finely grated zest only 60g/2¼oz butter, melted squeeze lemon juice salt and freshly ground black pepper lemon wedges, to serve Method Season the cod with salt and pepper to taste. Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers.Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20–25 minutes until the crust is browned and the fish just cooked through. Serve immediately. Season the cod with salt and pepper to taste. Season the cod with salt and pepper to taste. Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers. Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers. Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20–25 minutes until the crust is browned and the fish just cooked through. Serve immediately. Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20–25 minutes until the crust is browned and the fish just cooked through. Serve immediately."
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} | b26490bf7e2833b8f8e4a960329528b9f9f77de1a734dccaf99c29f51cf8b549 | Salmon pasta bake recipe
An average of 4.7 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_pasta_bake_77656_16x9.jpg Anna Del Conte's quick and easy salmon pasta bake is deliciously cheesy and you can use any shape of pasta you have to hand. 750ml/1¼ pint full-fat milk 120g/4½oz unsalted butter, plus extra for greasing 50g/1¾oz plain flourfreshly grated nutmeg300g/10½oz dried pasta, such as farfalle250g/9oz smoked salmon, cut into strips250g/9oz Gruyère, grated75g/2½oz Parmesan, grated3 tbsp dried breadcrumbssalt and freshly ground black pepper 750ml/1¼ pint full-fat milk 120g/4½oz unsalted butter, plus extra for greasing 50g/1¾oz plain flour freshly grated nutmeg 300g/10½oz dried pasta, such as farfalle 250g/9oz smoked salmon, cut into strips 250g/9oz Gruyère, grated 75g/2½oz Parmesan, grated 3 tbsp dried breadcrumbs salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a gratin dish with a little butter. In a small saucepan, slowly bring the milk to a simmer.Meanwhile, to make the béchamel sauce, melt half the butter over a very low heat in a heavy-bottomed saucepan. Stir in the flour with a wooden spoon. Cook, stirring constantly, until just golden but not brown.Remove from the heat and add the hot milk, a few tablespoonfuls at a time, until it is incorporated and the sauce is smooth. Season with salt and pepper and the nutmeg. Return the saucepan to the heat and slowly bring the sauce to the boil, stirring all the time. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Cut the remaining butter into small pieces. Drain the pasta and mix in half the pieces of butter.Spoon 2–3 tablespoons of the béchamel into the prepared dish, cover with a third of the pasta, then half the salmon and half the Gruyère. Sprinkle with some of the Parmesan and breadcrumbs. Spread over some béchamel, then cover with half the remaining pasta and all the remaining salmon and Gruyère. Add the remaining pasta, finishing with a covering of béchamel. Sprinkle with the rest of the Parmesan and breadcrumbs and dot with the remaining pieces of butter. Bake for 20–30 minutes, or until the top has formed a golden crust. Remove from the oven and let the dish rest for 2–3 minutes before serving. Preheat the oven to 200C/180C Fan/Gas 6. Grease a gratin dish with a little butter. In a small saucepan, slowly bring the milk to a simmer. Preheat the oven to 200C/180C Fan/Gas 6. Grease a gratin dish with a little butter. In a small saucepan, slowly bring the milk to a simmer. Meanwhile, to make the béchamel sauce, melt half the butter over a very low heat in a heavy-bottomed saucepan. Stir in the flour with a wooden spoon. Cook, stirring constantly, until just golden but not brown. Meanwhile, to make the béchamel sauce, melt half the butter over a very low heat in a heavy-bottomed saucepan. Stir in the flour with a wooden spoon. Cook, stirring constantly, until just golden but not brown. Remove from the heat and add the hot milk, a few tablespoonfuls at a time, until it is incorporated and the sauce is smooth. Season with salt and pepper and the nutmeg. Return the saucepan to the heat and slowly bring the sauce to the boil, stirring all the time. Remove from the heat and add the hot milk, a few tablespoonfuls at a time, until it is incorporated and the sauce is smooth. Season with salt and pepper and the nutmeg. Return the saucepan to the heat and slowly bring the sauce to the boil, stirring all the time. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Cut the remaining butter into small pieces. Drain the pasta and mix in half the pieces of butter. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Cut the remaining butter into small pieces. Drain the pasta and mix in half the pieces of butter. Spoon 2–3 tablespoons of the béchamel into the prepared dish, cover with a third of the pasta, then half the salmon and half the Gruyère. Sprinkle with some of the Parmesan and breadcrumbs. Spread over some béchamel, then cover with half the remaining pasta and all the remaining salmon and Gruyère. Add the remaining pasta, finishing with a covering of béchamel. Sprinkle with the rest of the Parmesan and breadcrumbs and dot with the remaining pieces of butter. Spoon 2–3 tablespoons of the béchamel into the prepared dish, cover with a third of the pasta, then half the salmon and half the Gruyère. Sprinkle with some of the Parmesan and breadcrumbs. Spread over some béchamel, then cover with half the remaining pasta and all the remaining salmon and Gruyère. Add the remaining pasta, finishing with a covering of béchamel. Sprinkle with the rest of the Parmesan and breadcrumbs and dot with the remaining pieces of butter. Bake for 20–30 minutes, or until the top has formed a golden crust. Remove from the oven and let the dish rest for 2–3 minutes before serving. Bake for 20–30 minutes, or until the top has formed a golden crust. Remove from the oven and let the dish rest for 2–3 minutes before serving. Recipe tips Farfalle is the most suitable shape for this smoked salmon pasta bake, but you can use any pasta you have to hand. | {
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"content": "An average of 4.7 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_pasta_bake_77656_16x9.jpg Anna Del Conte's quick and easy salmon pasta bake is deliciously cheesy and you can use any shape of pasta you have to hand. 750ml/1¼ pint full-fat milk 120g/4½oz unsalted butter, plus extra for greasing 50g/1¾oz plain flourfreshly grated nutmeg300g/10½oz dried pasta, such as farfalle250g/9oz smoked salmon, cut into strips250g/9oz Gruyère, grated75g/2½oz Parmesan, grated3 tbsp dried breadcrumbssalt and freshly ground black pepper 750ml/1¼ pint full-fat milk 120g/4½oz unsalted butter, plus extra for greasing 50g/1¾oz plain flour freshly grated nutmeg 300g/10½oz dried pasta, such as farfalle 250g/9oz smoked salmon, cut into strips 250g/9oz Gruyère, grated 75g/2½oz Parmesan, grated 3 tbsp dried breadcrumbs salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a gratin dish with a little butter. In a small saucepan, slowly bring the milk to a simmer.Meanwhile, to make the béchamel sauce, melt half the butter over a very low heat in a heavy-bottomed saucepan. Stir in the flour with a wooden spoon. Cook, stirring constantly, until just golden but not brown.Remove from the heat and add the hot milk, a few tablespoonfuls at a time, until it is incorporated and the sauce is smooth. Season with salt and pepper and the nutmeg. Return the saucepan to the heat and slowly bring the sauce to the boil, stirring all the time. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Cut the remaining butter into small pieces. Drain the pasta and mix in half the pieces of butter.Spoon 2–3 tablespoons of the béchamel into the prepared dish, cover with a third of the pasta, then half the salmon and half the Gruyère. Sprinkle with some of the Parmesan and breadcrumbs. Spread over some béchamel, then cover with half the remaining pasta and all the remaining salmon and Gruyère. Add the remaining pasta, finishing with a covering of béchamel. Sprinkle with the rest of the Parmesan and breadcrumbs and dot with the remaining pieces of butter. Bake for 20–30 minutes, or until the top has formed a golden crust. Remove from the oven and let the dish rest for 2–3 minutes before serving. Preheat the oven to 200C/180C Fan/Gas 6. Grease a gratin dish with a little butter. In a small saucepan, slowly bring the milk to a simmer. Preheat the oven to 200C/180C Fan/Gas 6. Grease a gratin dish with a little butter. In a small saucepan, slowly bring the milk to a simmer. Meanwhile, to make the béchamel sauce, melt half the butter over a very low heat in a heavy-bottomed saucepan. Stir in the flour with a wooden spoon. Cook, stirring constantly, until just golden but not brown. Meanwhile, to make the béchamel sauce, melt half the butter over a very low heat in a heavy-bottomed saucepan. Stir in the flour with a wooden spoon. Cook, stirring constantly, until just golden but not brown. Remove from the heat and add the hot milk, a few tablespoonfuls at a time, until it is incorporated and the sauce is smooth. Season with salt and pepper and the nutmeg. Return the saucepan to the heat and slowly bring the sauce to the boil, stirring all the time. Remove from the heat and add the hot milk, a few tablespoonfuls at a time, until it is incorporated and the sauce is smooth. Season with salt and pepper and the nutmeg. Return the saucepan to the heat and slowly bring the sauce to the boil, stirring all the time. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Cut the remaining butter into small pieces. Drain the pasta and mix in half the pieces of butter. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Cut the remaining butter into small pieces. Drain the pasta and mix in half the pieces of butter. Spoon 2–3 tablespoons of the béchamel into the prepared dish, cover with a third of the pasta, then half the salmon and half the Gruyère. Sprinkle with some of the Parmesan and breadcrumbs. Spread over some béchamel, then cover with half the remaining pasta and all the remaining salmon and Gruyère. Add the remaining pasta, finishing with a covering of béchamel. Sprinkle with the rest of the Parmesan and breadcrumbs and dot with the remaining pieces of butter. Spoon 2–3 tablespoons of the béchamel into the prepared dish, cover with a third of the pasta, then half the salmon and half the Gruyère. Sprinkle with some of the Parmesan and breadcrumbs. Spread over some béchamel, then cover with half the remaining pasta and all the remaining salmon and Gruyère. Add the remaining pasta, finishing with a covering of béchamel. Sprinkle with the rest of the Parmesan and breadcrumbs and dot with the remaining pieces of butter. Bake for 20–30 minutes, or until the top has formed a golden crust. Remove from the oven and let the dish rest for 2–3 minutes before serving. Bake for 20–30 minutes, or until the top has formed a golden crust. Remove from the oven and let the dish rest for 2–3 minutes before serving. Recipe tips Farfalle is the most suitable shape for this smoked salmon pasta bake, but you can use any pasta you have to hand."
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} | 6d1f5598ac593094570cdf8190468dc22510eb9bc9ae569adc9a782eb68f811d | Mackerel in pizzaiola sauce recipe
An average of 4.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mackerel_pizzaiola_sauce_40911_16x9.jpg Serve Gennaro Contaldo's sgombro alla pizzaiola (mackerel in a tomato, caper and black olive sauce) with sautéed rosemary potatoes. 2 tbsp extra virgin olive oil2 garlic cloves, finely chopped¼ red chilli, finely chopped (optional)400g/14oz baby plum tomatoes, halved20g/¾oz capers10 pitted black olivespinch dried oreganohandful fresh flatleaf parsley, finely chopped4 mackerel fillets (about 500g/1lb 2oz in total), either skinned or skin-onsea salt 2 tbsp extra virgin olive oil 2 garlic cloves, finely chopped ¼ red chilli, finely chopped (optional) 400g/14oz baby plum tomatoes, halved 20g/¾oz capers 10 pitted black olives pinch dried oregano handful fresh flatleaf parsley, finely chopped 4 mackerel fillets (about 500g/1lb 2oz in total), either skinned or skin-on sea salt 400g/14oz small new potatoes, scrubbed and cut in half6 tbsp olive oil2 garlic cloves, unpeeled and crushed4 rosemary sprigs salt and freshly ground black pepper 400g/14oz small new potatoes, scrubbed and cut in half 6 tbsp olive oil 2 garlic cloves, unpeeled and crushed 4 rosemary sprigs salt and freshly ground black pepper Method Heat the olive oil in a large, deep, frying pan, add the garlic and chilli (if using) and lightly fry over a medium heat for a minute. Stir in the tomatoes, capers, olives, oregano, half of the parsley and a little salt and stir fry over a medium-high heat for a couple of minutes. Reduce the heat, cover with a lid, and cook for 5 minutes.Remove the lid, place the mackerel fillets on top of the sauce, drizzle over 2 tablespoons of warm water, then cover with a lid again and cook for a further 5 minutes. Remove the lid, increase the heat, and continue to cook for about 2 minutes to evaporate most of the liquid.Remove from the heat and scatter over the remaining parsley.To make the sautéed rosemary potatoes, in a pan of salted boiling water, cook the potatoes until tender. Strain the potatoes and allow to steam dry.Heat the olive oil in a frying pan over a high heat and add the garlic and rosemary, followed by the potatoes. Allow the potatoes to crisp and colour on all sides, stirring now and again to prevent them sticking to the pan. Season with salt and pepper.Serve the mackerel on a serving plate alongside the crispy rosemary potatoes. Heat the olive oil in a large, deep, frying pan, add the garlic and chilli (if using) and lightly fry over a medium heat for a minute. Stir in the tomatoes, capers, olives, oregano, half of the parsley and a little salt and stir fry over a medium-high heat for a couple of minutes. Reduce the heat, cover with a lid, and cook for 5 minutes. Heat the olive oil in a large, deep, frying pan, add the garlic and chilli (if using) and lightly fry over a medium heat for a minute. Stir in the tomatoes, capers, olives, oregano, half of the parsley and a little salt and stir fry over a medium-high heat for a couple of minutes. Reduce the heat, cover with a lid, and cook for 5 minutes. Remove the lid, place the mackerel fillets on top of the sauce, drizzle over 2 tablespoons of warm water, then cover with a lid again and cook for a further 5 minutes. Remove the lid, increase the heat, and continue to cook for about 2 minutes to evaporate most of the liquid. Remove the lid, place the mackerel fillets on top of the sauce, drizzle over 2 tablespoons of warm water, then cover with a lid again and cook for a further 5 minutes. Remove the lid, increase the heat, and continue to cook for about 2 minutes to evaporate most of the liquid. Remove from the heat and scatter over the remaining parsley. Remove from the heat and scatter over the remaining parsley. To make the sautéed rosemary potatoes, in a pan of salted boiling water, cook the potatoes until tender. Strain the potatoes and allow to steam dry. To make the sautéed rosemary potatoes, in a pan of salted boiling water, cook the potatoes until tender. Strain the potatoes and allow to steam dry. Heat the olive oil in a frying pan over a high heat and add the garlic and rosemary, followed by the potatoes. Allow the potatoes to crisp and colour on all sides, stirring now and again to prevent them sticking to the pan. Season with salt and pepper. Heat the olive oil in a frying pan over a high heat and add the garlic and rosemary, followed by the potatoes. Allow the potatoes to crisp and colour on all sides, stirring now and again to prevent them sticking to the pan. Season with salt and pepper. Serve the mackerel on a serving plate alongside the crispy rosemary potatoes. Serve the mackerel on a serving plate alongside the crispy rosemary potatoes. | {
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"content": "An average of 4.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mackerel_pizzaiola_sauce_40911_16x9.jpg Serve Gennaro Contaldo's sgombro alla pizzaiola (mackerel in a tomato, caper and black olive sauce) with sautéed rosemary potatoes. 2 tbsp extra virgin olive oil2 garlic cloves, finely chopped¼ red chilli, finely chopped (optional)400g/14oz baby plum tomatoes, halved20g/¾oz capers10 pitted black olivespinch dried oreganohandful fresh flatleaf parsley, finely chopped4 mackerel fillets (about 500g/1lb 2oz in total), either skinned or skin-onsea salt 2 tbsp extra virgin olive oil 2 garlic cloves, finely chopped ¼ red chilli, finely chopped (optional) 400g/14oz baby plum tomatoes, halved 20g/¾oz capers 10 pitted black olives pinch dried oregano handful fresh flatleaf parsley, finely chopped 4 mackerel fillets (about 500g/1lb 2oz in total), either skinned or skin-on sea salt 400g/14oz small new potatoes, scrubbed and cut in half6 tbsp olive oil2 garlic cloves, unpeeled and crushed4 rosemary sprigs salt and freshly ground black pepper 400g/14oz small new potatoes, scrubbed and cut in half 6 tbsp olive oil 2 garlic cloves, unpeeled and crushed 4 rosemary sprigs salt and freshly ground black pepper Method Heat the olive oil in a large, deep, frying pan, add the garlic and chilli (if using) and lightly fry over a medium heat for a minute. Stir in the tomatoes, capers, olives, oregano, half of the parsley and a little salt and stir fry over a medium-high heat for a couple of minutes. Reduce the heat, cover with a lid, and cook for 5 minutes.Remove the lid, place the mackerel fillets on top of the sauce, drizzle over 2 tablespoons of warm water, then cover with a lid again and cook for a further 5 minutes. Remove the lid, increase the heat, and continue to cook for about 2 minutes to evaporate most of the liquid.Remove from the heat and scatter over the remaining parsley.To make the sautéed rosemary potatoes, in a pan of salted boiling water, cook the potatoes until tender. Strain the potatoes and allow to steam dry.Heat the olive oil in a frying pan over a high heat and add the garlic and rosemary, followed by the potatoes. Allow the potatoes to crisp and colour on all sides, stirring now and again to prevent them sticking to the pan. Season with salt and pepper.Serve the mackerel on a serving plate alongside the crispy rosemary potatoes. Heat the olive oil in a large, deep, frying pan, add the garlic and chilli (if using) and lightly fry over a medium heat for a minute. Stir in the tomatoes, capers, olives, oregano, half of the parsley and a little salt and stir fry over a medium-high heat for a couple of minutes. Reduce the heat, cover with a lid, and cook for 5 minutes. Heat the olive oil in a large, deep, frying pan, add the garlic and chilli (if using) and lightly fry over a medium heat for a minute. Stir in the tomatoes, capers, olives, oregano, half of the parsley and a little salt and stir fry over a medium-high heat for a couple of minutes. Reduce the heat, cover with a lid, and cook for 5 minutes. Remove the lid, place the mackerel fillets on top of the sauce, drizzle over 2 tablespoons of warm water, then cover with a lid again and cook for a further 5 minutes. Remove the lid, increase the heat, and continue to cook for about 2 minutes to evaporate most of the liquid. Remove the lid, place the mackerel fillets on top of the sauce, drizzle over 2 tablespoons of warm water, then cover with a lid again and cook for a further 5 minutes. Remove the lid, increase the heat, and continue to cook for about 2 minutes to evaporate most of the liquid. Remove from the heat and scatter over the remaining parsley. Remove from the heat and scatter over the remaining parsley. To make the sautéed rosemary potatoes, in a pan of salted boiling water, cook the potatoes until tender. Strain the potatoes and allow to steam dry. To make the sautéed rosemary potatoes, in a pan of salted boiling water, cook the potatoes until tender. Strain the potatoes and allow to steam dry. Heat the olive oil in a frying pan over a high heat and add the garlic and rosemary, followed by the potatoes. Allow the potatoes to crisp and colour on all sides, stirring now and again to prevent them sticking to the pan. Season with salt and pepper. Heat the olive oil in a frying pan over a high heat and add the garlic and rosemary, followed by the potatoes. Allow the potatoes to crisp and colour on all sides, stirring now and again to prevent them sticking to the pan. Season with salt and pepper. Serve the mackerel on a serving plate alongside the crispy rosemary potatoes. Serve the mackerel on a serving plate alongside the crispy rosemary potatoes."
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} | 2621dfd070ed09df36bf21ff1cf5914320842ce723ab930f6a3a138d31063d77 | Hake with chorizo and potatoes recipe
Hake with chorizo and potatoes (Merluza à la Gallega) An average of 4.5 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/merluzaalagallega_11637_16x9.jpg Paprika and chorizo flavour this simple one-pot fish dish from Galicia in Spain. You could try it with cod or haddock instead of hake if you prefer. 50ml/2fl oz olive oil2 onions, sliced thinly6 garlic cloves, sliced2 tsp paprika70g/3oz chorizo, cut into cubes100g/4oz padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced)900g/2lb baby new potatoes, halved lengthways85ml/3fl oz dry white wine300ml/10fl oz water8 x 100g/4oz or 4 x 225g/8oz hake steakssalt and freshly ground black pepper 50ml/2fl oz olive oil 2 onions, sliced thinly 6 garlic cloves, sliced 2 tsp paprika 70g/3oz chorizo, cut into cubes 100g/4oz padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced) 900g/2lb baby new potatoes, halved lengthways 85ml/3fl oz dry white wine 300ml/10fl oz water 8 x 100g/4oz or 4 x 225g/8oz hake steaks salt and freshly ground black pepper Method Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft.Add the paprika and fry for 2–3 minutes, then add the chorizo sausage and green peppers and fry for another 3–4 minutes.Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little.Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8–10 minutes, until the hake is cooked through. Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft. Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft. Add the paprika and fry for 2–3 minutes, then add the chorizo sausage and green peppers and fry for another 3–4 minutes. Add the paprika and fry for 2–3 minutes, then add the chorizo sausage and green peppers and fry for another 3–4 minutes. Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little. Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little. Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8–10 minutes, until the hake is cooked through. Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8–10 minutes, until the hake is cooked through. | {
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"content": "Hake with chorizo and potatoes (Merluza à la Gallega) An average of 4.5 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/merluzaalagallega_11637_16x9.jpg Paprika and chorizo flavour this simple one-pot fish dish from Galicia in Spain. You could try it with cod or haddock instead of hake if you prefer. 50ml/2fl oz olive oil2 onions, sliced thinly6 garlic cloves, sliced2 tsp paprika70g/3oz chorizo, cut into cubes100g/4oz padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced)900g/2lb baby new potatoes, halved lengthways85ml/3fl oz dry white wine300ml/10fl oz water8 x 100g/4oz or 4 x 225g/8oz hake steakssalt and freshly ground black pepper 50ml/2fl oz olive oil 2 onions, sliced thinly 6 garlic cloves, sliced 2 tsp paprika 70g/3oz chorizo, cut into cubes 100g/4oz padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced) 900g/2lb baby new potatoes, halved lengthways 85ml/3fl oz dry white wine 300ml/10fl oz water 8 x 100g/4oz or 4 x 225g/8oz hake steaks salt and freshly ground black pepper Method Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft.Add the paprika and fry for 2–3 minutes, then add the chorizo sausage and green peppers and fry for another 3–4 minutes.Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little.Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8–10 minutes, until the hake is cooked through. Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft. Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft. Add the paprika and fry for 2–3 minutes, then add the chorizo sausage and green peppers and fry for another 3–4 minutes. Add the paprika and fry for 2–3 minutes, then add the chorizo sausage and green peppers and fry for another 3–4 minutes. Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little. Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little. Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8–10 minutes, until the hake is cooked through. Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8–10 minutes, until the hake is cooked through."
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} | e6db833b2a0fdb1246cc47cef682d09550e8d257a40a4b0cd119ba2042a0a480 | Salmon risotto recipe
Salmon, fennel and pea risotto An average of 4.7 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_fennel_and_pea_78832_16x9.jpg Salmon risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas. Be careful not to overcook the risotto, though, or it will be stodgy. 750ml/1 pint 6fl oz hot fish or vegetable stock2 tbsp sunflower oil½ fennel bulb (or 1 small bulb), trimmed and finely chopped2 garlic cloves, crushed225g/8oz arborio or risotto rice300ml/10fl oz dry white wine150g/5½oz frozen petits pois½ lemon, juice only2 x 150g/5½oz salmon fillets, skinned and thinly sliced3 tbsp full-fat crème fraîche3 sprigs fresh tarragon, coarsely chopped30g/1oz Parmesan, grated, plus extra for sprinklingsalt and freshly ground black pepper50g/2oz pea shoots, to ganish (optional) 750ml/1 pint 6fl oz hot fish or vegetable stock 2 tbsp sunflower oil ½ fennel bulb (or 1 small bulb), trimmed and finely chopped 2 garlic cloves, crushed 225g/8oz arborio or risotto rice 300ml/10fl oz dry white wine 150g/5½oz frozen petits pois ½ lemon, juice only 2 x 150g/5½oz salmon fillets, skinned and thinly sliced 3 tbsp full-fat crème fraîche 3 sprigs fresh tarragon, coarsely chopped 30g/1oz Parmesan, grated, plus extra for sprinkling salt and freshly ground black pepper 50g/2oz pea shoots, to ganish (optional) Method Pour the stock into a saucepan and keep warm over a low heat.Pour the oil into a large frying pan over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil.Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 250ml/9fl oz stock in the saucepan and the rice is nearly cooked.Add the petits pois and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, crème fraîche, tarragon and Parmesan. Stir and continue to cook until the salmon is done to your liking.Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots. Pour the stock into a saucepan and keep warm over a low heat. Pour the stock into a saucepan and keep warm over a low heat. Pour the oil into a large frying pan over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil. Pour the oil into a large frying pan over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil. Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 250ml/9fl oz stock in the saucepan and the rice is nearly cooked. Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 250ml/9fl oz stock in the saucepan and the rice is nearly cooked. Add the petits pois and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, crème fraîche, tarragon and Parmesan. Stir and continue to cook until the salmon is done to your liking. Add the petits pois and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, crème fraîche, tarragon and Parmesan. Stir and continue to cook until the salmon is done to your liking. Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots. Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots. Recipe tips It is important to add the stock when it is hot. If you add cold stock the mixture will take too long to boil and the rice will be overcooked. It is important to serve this salmon risotto as soon as it is cooked, as it doesn’t keep well on the heat – it becomes soggy. | {
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"content": "Salmon, fennel and pea risotto An average of 4.7 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_fennel_and_pea_78832_16x9.jpg Salmon risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas. Be careful not to overcook the risotto, though, or it will be stodgy. 750ml/1 pint 6fl oz hot fish or vegetable stock2 tbsp sunflower oil½ fennel bulb (or 1 small bulb), trimmed and finely chopped2 garlic cloves, crushed225g/8oz arborio or risotto rice300ml/10fl oz dry white wine150g/5½oz frozen petits pois½ lemon, juice only2 x 150g/5½oz salmon fillets, skinned and thinly sliced3 tbsp full-fat crème fraîche3 sprigs fresh tarragon, coarsely chopped30g/1oz Parmesan, grated, plus extra for sprinklingsalt and freshly ground black pepper50g/2oz pea shoots, to ganish (optional) 750ml/1 pint 6fl oz hot fish or vegetable stock 2 tbsp sunflower oil ½ fennel bulb (or 1 small bulb), trimmed and finely chopped 2 garlic cloves, crushed 225g/8oz arborio or risotto rice 300ml/10fl oz dry white wine 150g/5½oz frozen petits pois ½ lemon, juice only 2 x 150g/5½oz salmon fillets, skinned and thinly sliced 3 tbsp full-fat crème fraîche 3 sprigs fresh tarragon, coarsely chopped 30g/1oz Parmesan, grated, plus extra for sprinkling salt and freshly ground black pepper 50g/2oz pea shoots, to ganish (optional) Method Pour the stock into a saucepan and keep warm over a low heat.Pour the oil into a large frying pan over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil.Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 250ml/9fl oz stock in the saucepan and the rice is nearly cooked.Add the petits pois and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, crème fraîche, tarragon and Parmesan. Stir and continue to cook until the salmon is done to your liking.Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots. Pour the stock into a saucepan and keep warm over a low heat. Pour the stock into a saucepan and keep warm over a low heat. Pour the oil into a large frying pan over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil. Pour the oil into a large frying pan over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil. Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 250ml/9fl oz stock in the saucepan and the rice is nearly cooked. Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 250ml/9fl oz stock in the saucepan and the rice is nearly cooked. Add the petits pois and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, crème fraîche, tarragon and Parmesan. Stir and continue to cook until the salmon is done to your liking. Add the petits pois and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, crème fraîche, tarragon and Parmesan. Stir and continue to cook until the salmon is done to your liking. Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots. Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots. Recipe tips It is important to add the stock when it is hot. If you add cold stock the mixture will take too long to boil and the rice will be overcooked. It is important to serve this salmon risotto as soon as it is cooked, as it doesn’t keep well on the heat – it becomes soggy."
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} | 47a09672d5bd7c4786cb18e1047ae5c83e614ed7a97afbadeed979cc991795ac | Fish and chips with tartare sauce recipe
An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_and_chips_with_02619_16x9.jpg A British classic of crunchy beer-battered fish and chips, with homemade tartare sauce. Serve with lots of salt and vinegar! 2 egg yolks1 tbsp Dijon mustard3 tbsp white wine vinegar200ml/7fl oz vegetable oil, plus extra for deep-fryingsqueeze lemon juice½ red onion, chopped 1 tbsp gherkins, roughly chopped1 tbsp capers, roughly choppedsmall handful parsley, finely chopped4–5 green olives, chopped12 tbsp plain flour6 tbsp cornflour200ml/7fl oz ale pinch salt8 large Maris Piper potatoes, peeled and cut into chunky chips4 x 150g/5½oz cod (or haddock) fillets 2 egg yolks 1 tbsp Dijon mustard 3 tbsp white wine vinegar 200ml/7fl oz vegetable oil, plus extra for deep-frying squeeze lemon juice ½ red onion, chopped 1 tbsp gherkins, roughly chopped 1 tbsp capers, roughly chopped small handful parsley, finely chopped 4–5 green olives, chopped 12 tbsp plain flour 6 tbsp cornflour 200ml/7fl oz ale pinch salt 8 large Maris Piper potatoes, peeled and cut into chunky chips 4 x 150g/5½oz cod (or haddock) fillets Method First make the tartare sauce. Whisk together the egg yolks, mustard and vinegar and gradually pour in the oil in a steady stream until you have a thick, creamy mayonnaise. Season to taste and add a squeeze of lemon. Stir in the onion, gherkins, capers, parsley and olives. The sauce should be quite piquant and chunky and have the consistency of very thick double cream.To make the batter, mix the flours together and whisk in the ale until you have a double cream consistency. Add a pinch of salt. Heat the oil in a deep-fat fryer to 140C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Cook the chips for 8–9 minutes and set aside on kitchen paper.Increase the heat to 190C. In batches, dip the fish fillets in the batter and drop carefully into the hot oil. Shake the basket gently so the fillets don’t stick, and cook for about 3–5 minutes. Don’t overload the basket or the oil will cool and you’ll get soggy batter. Remove and drain on kitchen paper.Return the chips to the deep-fat fryer a further 2–3 minutes and drain on kitchen paper. Serve with the battered fish and the tartare sauce. First make the tartare sauce. Whisk together the egg yolks, mustard and vinegar and gradually pour in the oil in a steady stream until you have a thick, creamy mayonnaise. Season to taste and add a squeeze of lemon. First make the tartare sauce. Whisk together the egg yolks, mustard and vinegar and gradually pour in the oil in a steady stream until you have a thick, creamy mayonnaise. Season to taste and add a squeeze of lemon. Stir in the onion, gherkins, capers, parsley and olives. The sauce should be quite piquant and chunky and have the consistency of very thick double cream. Stir in the onion, gherkins, capers, parsley and olives. The sauce should be quite piquant and chunky and have the consistency of very thick double cream. To make the batter, mix the flours together and whisk in the ale until you have a double cream consistency. Add a pinch of salt. To make the batter, mix the flours together and whisk in the ale until you have a double cream consistency. Add a pinch of salt. Heat the oil in a deep-fat fryer to 140C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Cook the chips for 8–9 minutes and set aside on kitchen paper. Heat the oil in a deep-fat fryer to 140C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Cook the chips for 8–9 minutes and set aside on kitchen paper. Increase the heat to 190C. In batches, dip the fish fillets in the batter and drop carefully into the hot oil. Shake the basket gently so the fillets don’t stick, and cook for about 3–5 minutes. Don’t overload the basket or the oil will cool and you’ll get soggy batter. Remove and drain on kitchen paper. Increase the heat to 190C. In batches, dip the fish fillets in the batter and drop carefully into the hot oil. Shake the basket gently so the fillets don’t stick, and cook for about 3–5 minutes. Don’t overload the basket or the oil will cool and you’ll get soggy batter. Remove and drain on kitchen paper. Return the chips to the deep-fat fryer a further 2–3 minutes and drain on kitchen paper. Serve with the battered fish and the tartare sauce. Return the chips to the deep-fat fryer a further 2–3 minutes and drain on kitchen paper. Serve with the battered fish and the tartare sauce. | {
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"content": "An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_and_chips_with_02619_16x9.jpg A British classic of crunchy beer-battered fish and chips, with homemade tartare sauce. Serve with lots of salt and vinegar! 2 egg yolks1 tbsp Dijon mustard3 tbsp white wine vinegar200ml/7fl oz vegetable oil, plus extra for deep-fryingsqueeze lemon juice½ red onion, chopped 1 tbsp gherkins, roughly chopped1 tbsp capers, roughly choppedsmall handful parsley, finely chopped4–5 green olives, chopped12 tbsp plain flour6 tbsp cornflour200ml/7fl oz ale pinch salt8 large Maris Piper potatoes, peeled and cut into chunky chips4 x 150g/5½oz cod (or haddock) fillets 2 egg yolks 1 tbsp Dijon mustard 3 tbsp white wine vinegar 200ml/7fl oz vegetable oil, plus extra for deep-frying squeeze lemon juice ½ red onion, chopped 1 tbsp gherkins, roughly chopped 1 tbsp capers, roughly chopped small handful parsley, finely chopped 4–5 green olives, chopped 12 tbsp plain flour 6 tbsp cornflour 200ml/7fl oz ale pinch salt 8 large Maris Piper potatoes, peeled and cut into chunky chips 4 x 150g/5½oz cod (or haddock) fillets Method First make the tartare sauce. Whisk together the egg yolks, mustard and vinegar and gradually pour in the oil in a steady stream until you have a thick, creamy mayonnaise. Season to taste and add a squeeze of lemon. Stir in the onion, gherkins, capers, parsley and olives. The sauce should be quite piquant and chunky and have the consistency of very thick double cream.To make the batter, mix the flours together and whisk in the ale until you have a double cream consistency. Add a pinch of salt. Heat the oil in a deep-fat fryer to 140C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Cook the chips for 8–9 minutes and set aside on kitchen paper.Increase the heat to 190C. In batches, dip the fish fillets in the batter and drop carefully into the hot oil. Shake the basket gently so the fillets don’t stick, and cook for about 3–5 minutes. Don’t overload the basket or the oil will cool and you’ll get soggy batter. Remove and drain on kitchen paper.Return the chips to the deep-fat fryer a further 2–3 minutes and drain on kitchen paper. Serve with the battered fish and the tartare sauce. First make the tartare sauce. Whisk together the egg yolks, mustard and vinegar and gradually pour in the oil in a steady stream until you have a thick, creamy mayonnaise. Season to taste and add a squeeze of lemon. First make the tartare sauce. Whisk together the egg yolks, mustard and vinegar and gradually pour in the oil in a steady stream until you have a thick, creamy mayonnaise. Season to taste and add a squeeze of lemon. Stir in the onion, gherkins, capers, parsley and olives. The sauce should be quite piquant and chunky and have the consistency of very thick double cream. Stir in the onion, gherkins, capers, parsley and olives. The sauce should be quite piquant and chunky and have the consistency of very thick double cream. To make the batter, mix the flours together and whisk in the ale until you have a double cream consistency. Add a pinch of salt. To make the batter, mix the flours together and whisk in the ale until you have a double cream consistency. Add a pinch of salt. Heat the oil in a deep-fat fryer to 140C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Cook the chips for 8–9 minutes and set aside on kitchen paper. Heat the oil in a deep-fat fryer to 140C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Cook the chips for 8–9 minutes and set aside on kitchen paper. Increase the heat to 190C. In batches, dip the fish fillets in the batter and drop carefully into the hot oil. Shake the basket gently so the fillets don’t stick, and cook for about 3–5 minutes. Don’t overload the basket or the oil will cool and you’ll get soggy batter. Remove and drain on kitchen paper. Increase the heat to 190C. In batches, dip the fish fillets in the batter and drop carefully into the hot oil. Shake the basket gently so the fillets don’t stick, and cook for about 3–5 minutes. Don’t overload the basket or the oil will cool and you’ll get soggy batter. Remove and drain on kitchen paper. Return the chips to the deep-fat fryer a further 2–3 minutes and drain on kitchen paper. Serve with the battered fish and the tartare sauce. Return the chips to the deep-fat fryer a further 2–3 minutes and drain on kitchen paper. Serve with the battered fish and the tartare sauce."
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} | 94a7191d6278bb7d517ab539fcf4dc13f7f74900eda07e295c2f0abe77508221 | Salmon and dill burger with lemon mayonnaise recipe
An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_and_dill_burger_49332_16x9.jpg Salmon and dill are the perfect combination as the dill gently compliments the delicate salmon. Adding the smoked salmon enhances the poached salmon flavour and the topping makes the burger extra special. These are 'open burgers', but you can always buy double the amount of rolls and have them as a more traditional burger. If you want something lighter still, just serve as a naked fish burger with no bun. 100g/3½oz smoked salmon 500g/1lb 2oz salmon fillet, boned, skin removed and cut roughly into 4cm/1½in pieces 125g/4½oz panko breadcrumbs ½ lemon, juice only4 tbsp mayonnaise small bunch dill, chopped2½ tbsp sunflower oil salt and freshly ground black pepper 100g/3½oz smoked salmon 500g/1lb 2oz salmon fillet, boned, skin removed and cut roughly into 4cm/1½in pieces 125g/4½oz panko breadcrumbs ½ lemon, juice only 4 tbsp mayonnaise small bunch dill, chopped 2½ tbsp sunflower oil salt and freshly ground black pepper 4 tbsp mayonnaise 1 tbsp capers, chopped ½ small lemon, juice only 4 tbsp mayonnaise 1 tbsp capers, chopped ½ small lemon, juice only ¼ fennel bulb, very thinly sliced 4 Romaine lettuce leaves, cut in half4 brioche buns, split in half and toasted on each side2 pickled dill cucumbers, thinly sliced ¼ fennel bulb, very thinly sliced 4 Romaine lettuce leaves, cut in half 4 brioche buns, split in half and toasted on each side 2 pickled dill cucumbers, thinly sliced Method Place the smoked salmon in a food processor and whizz for a few moments until roughly chopped. Add the remaining burger ingredients, except the oil, and a little salt and pepper. Whizz again for a moment until the mixture has come together but still has texture. Shape into eight patties.Heat the oil in a large non-stick frying pan over a fairly low heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through.To make the serving ingredients, heat the remaining oil in a small frying pan over a high heat and fry the fennel slices for about 5 minutes, until softened and golden.Meanwhile, to make the mayonnaise, mix all the ingredients together in a small bowl and season well with salt and pepper. Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise. Place the smoked salmon in a food processor and whizz for a few moments until roughly chopped. Add the remaining burger ingredients, except the oil, and a little salt and pepper. Whizz again for a moment until the mixture has come together but still has texture. Shape into eight patties. Place the smoked salmon in a food processor and whizz for a few moments until roughly chopped. Add the remaining burger ingredients, except the oil, and a little salt and pepper. Whizz again for a moment until the mixture has come together but still has texture. Shape into eight patties. Heat the oil in a large non-stick frying pan over a fairly low heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through. Heat the oil in a large non-stick frying pan over a fairly low heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through. To make the serving ingredients, heat the remaining oil in a small frying pan over a high heat and fry the fennel slices for about 5 minutes, until softened and golden. To make the serving ingredients, heat the remaining oil in a small frying pan over a high heat and fry the fennel slices for about 5 minutes, until softened and golden. Meanwhile, to make the mayonnaise, mix all the ingredients together in a small bowl and season well with salt and pepper. Meanwhile, to make the mayonnaise, mix all the ingredients together in a small bowl and season well with salt and pepper. Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise. Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise. Recipe tips These burgers can be made up to a day ahead and they freeze well raw. | {
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"title": "Salmon and dill burger with lemon mayonnaise recipe",
"content": "An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_and_dill_burger_49332_16x9.jpg Salmon and dill are the perfect combination as the dill gently compliments the delicate salmon. Adding the smoked salmon enhances the poached salmon flavour and the topping makes the burger extra special. These are 'open burgers', but you can always buy double the amount of rolls and have them as a more traditional burger. If you want something lighter still, just serve as a naked fish burger with no bun. 100g/3½oz smoked salmon 500g/1lb 2oz salmon fillet, boned, skin removed and cut roughly into 4cm/1½in pieces 125g/4½oz panko breadcrumbs ½ lemon, juice only4 tbsp mayonnaise small bunch dill, chopped2½ tbsp sunflower oil salt and freshly ground black pepper 100g/3½oz smoked salmon 500g/1lb 2oz salmon fillet, boned, skin removed and cut roughly into 4cm/1½in pieces 125g/4½oz panko breadcrumbs ½ lemon, juice only 4 tbsp mayonnaise small bunch dill, chopped 2½ tbsp sunflower oil salt and freshly ground black pepper 4 tbsp mayonnaise 1 tbsp capers, chopped ½ small lemon, juice only 4 tbsp mayonnaise 1 tbsp capers, chopped ½ small lemon, juice only ¼ fennel bulb, very thinly sliced 4 Romaine lettuce leaves, cut in half4 brioche buns, split in half and toasted on each side2 pickled dill cucumbers, thinly sliced ¼ fennel bulb, very thinly sliced 4 Romaine lettuce leaves, cut in half 4 brioche buns, split in half and toasted on each side 2 pickled dill cucumbers, thinly sliced Method Place the smoked salmon in a food processor and whizz for a few moments until roughly chopped. Add the remaining burger ingredients, except the oil, and a little salt and pepper. Whizz again for a moment until the mixture has come together but still has texture. Shape into eight patties.Heat the oil in a large non-stick frying pan over a fairly low heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through.To make the serving ingredients, heat the remaining oil in a small frying pan over a high heat and fry the fennel slices for about 5 minutes, until softened and golden.Meanwhile, to make the mayonnaise, mix all the ingredients together in a small bowl and season well with salt and pepper. Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise. Place the smoked salmon in a food processor and whizz for a few moments until roughly chopped. Add the remaining burger ingredients, except the oil, and a little salt and pepper. Whizz again for a moment until the mixture has come together but still has texture. Shape into eight patties. Place the smoked salmon in a food processor and whizz for a few moments until roughly chopped. Add the remaining burger ingredients, except the oil, and a little salt and pepper. Whizz again for a moment until the mixture has come together but still has texture. Shape into eight patties. Heat the oil in a large non-stick frying pan over a fairly low heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through. Heat the oil in a large non-stick frying pan over a fairly low heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through. To make the serving ingredients, heat the remaining oil in a small frying pan over a high heat and fry the fennel slices for about 5 minutes, until softened and golden. To make the serving ingredients, heat the remaining oil in a small frying pan over a high heat and fry the fennel slices for about 5 minutes, until softened and golden. Meanwhile, to make the mayonnaise, mix all the ingredients together in a small bowl and season well with salt and pepper. Meanwhile, to make the mayonnaise, mix all the ingredients together in a small bowl and season well with salt and pepper. Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise. Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise. Recipe tips These burgers can be made up to a day ahead and they freeze well raw."
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} | 21b8dfabef20ccb184ceb608f0abafbd2de6c92fb052ba39d8547ab4e44f80c0 | Cod and chorizo orzo recipe
An average of 4.5 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/codandchorizoorzo_90791_16x9.jpg Chorizo is wonderful paired with the delicate flavour of cod. Serve alongside delicious orzo for an easy meal that is sure to impress. 200g/7oz orzo pasta225g/8oz cod fillet, skinless and bonelesssalt and freshly ground black pepper 5 tbsp olive oil200g/7oz cooking chorizo, roughly chopped½ tsp smoked hot paprika90g/3½oz roasted red peppers (from a jar), cut into strips3 tbsp chopped fresh flatleaf parsley½ lemon, juice only 200g/7oz orzo pasta 225g/8oz cod fillet, skinless and boneless salt and freshly ground black pepper 5 tbsp olive oil 200g/7oz cooking chorizo, roughly chopped ½ tsp smoked hot paprika 90g/3½oz roasted red peppers (from a jar), cut into strips 3 tbsp chopped fresh flatleaf parsley ½ lemon, juice only Method Preheat the oven to 200C/390F/Gas 6.Bring a large pan of salted water to the boil, add the orzo and cook for 10-12 minutes, or until just tender. Drain the orzo and set aside.Season the cod with salt and freshly ground black pepper. Heat an ovenproof frying pan until smoking, add one tablespoon of the olive oil and fry the cod for 1-2 minutes on both sides, or until golden-brown all over. Transfer to the oven to cook for 3-4 minutes, or until the fish is cooked through. Remove the fish from the pan and flake the flesh onto a plate. Heat a pan until hot, add the remaining olive oil and the chorizo and fry for 2-3 minutes, or until the chorizo is cooked and the oils are released into the pan. Using a slotted spoon, remove the chorizo from the pan and set aside.Add the cooked orzo and smoked sweet paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes. Return the chorizo to the pan and add the roasted red peppers and flaked cod. Mix well to combine and season with salt and freshly ground black pepper. Stir in the parsley and lemon juice.To serve, spoon onto serving plates. Preheat the oven to 200C/390F/Gas 6. Preheat the oven to 200C/390F/Gas 6. Bring a large pan of salted water to the boil, add the orzo and cook for 10-12 minutes, or until just tender. Drain the orzo and set aside. Bring a large pan of salted water to the boil, add the orzo and cook for 10-12 minutes, or until just tender. Drain the orzo and set aside. Season the cod with salt and freshly ground black pepper. Heat an ovenproof frying pan until smoking, add one tablespoon of the olive oil and fry the cod for 1-2 minutes on both sides, or until golden-brown all over. Transfer to the oven to cook for 3-4 minutes, or until the fish is cooked through. Season the cod with salt and freshly ground black pepper. Heat an ovenproof frying pan until smoking, add one tablespoon of the olive oil and fry the cod for 1-2 minutes on both sides, or until golden-brown all over. Transfer to the oven to cook for 3-4 minutes, or until the fish is cooked through. Remove the fish from the pan and flake the flesh onto a plate. Remove the fish from the pan and flake the flesh onto a plate. Heat a pan until hot, add the remaining olive oil and the chorizo and fry for 2-3 minutes, or until the chorizo is cooked and the oils are released into the pan. Using a slotted spoon, remove the chorizo from the pan and set aside. Heat a pan until hot, add the remaining olive oil and the chorizo and fry for 2-3 minutes, or until the chorizo is cooked and the oils are released into the pan. Using a slotted spoon, remove the chorizo from the pan and set aside. Add the cooked orzo and smoked sweet paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes. Return the chorizo to the pan and add the roasted red peppers and flaked cod. Mix well to combine and season with salt and freshly ground black pepper. Stir in the parsley and lemon juice. Add the cooked orzo and smoked sweet paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes. Return the chorizo to the pan and add the roasted red peppers and flaked cod. Mix well to combine and season with salt and freshly ground black pepper. Stir in the parsley and lemon juice. To serve, spoon onto serving plates. To serve, spoon onto serving plates. | {
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"title": "Cod and chorizo orzo 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/codandchorizoorzo_90791_16x9.jpg Chorizo is wonderful paired with the delicate flavour of cod. Serve alongside delicious orzo for an easy meal that is sure to impress. 200g/7oz orzo pasta225g/8oz cod fillet, skinless and bonelesssalt and freshly ground black pepper 5 tbsp olive oil200g/7oz cooking chorizo, roughly chopped½ tsp smoked hot paprika90g/3½oz roasted red peppers (from a jar), cut into strips3 tbsp chopped fresh flatleaf parsley½ lemon, juice only 200g/7oz orzo pasta 225g/8oz cod fillet, skinless and boneless salt and freshly ground black pepper 5 tbsp olive oil 200g/7oz cooking chorizo, roughly chopped ½ tsp smoked hot paprika 90g/3½oz roasted red peppers (from a jar), cut into strips 3 tbsp chopped fresh flatleaf parsley ½ lemon, juice only Method Preheat the oven to 200C/390F/Gas 6.Bring a large pan of salted water to the boil, add the orzo and cook for 10-12 minutes, or until just tender. Drain the orzo and set aside.Season the cod with salt and freshly ground black pepper. Heat an ovenproof frying pan until smoking, add one tablespoon of the olive oil and fry the cod for 1-2 minutes on both sides, or until golden-brown all over. Transfer to the oven to cook for 3-4 minutes, or until the fish is cooked through. Remove the fish from the pan and flake the flesh onto a plate. Heat a pan until hot, add the remaining olive oil and the chorizo and fry for 2-3 minutes, or until the chorizo is cooked and the oils are released into the pan. Using a slotted spoon, remove the chorizo from the pan and set aside.Add the cooked orzo and smoked sweet paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes. Return the chorizo to the pan and add the roasted red peppers and flaked cod. Mix well to combine and season with salt and freshly ground black pepper. Stir in the parsley and lemon juice.To serve, spoon onto serving plates. Preheat the oven to 200C/390F/Gas 6. Preheat the oven to 200C/390F/Gas 6. Bring a large pan of salted water to the boil, add the orzo and cook for 10-12 minutes, or until just tender. Drain the orzo and set aside. Bring a large pan of salted water to the boil, add the orzo and cook for 10-12 minutes, or until just tender. Drain the orzo and set aside. Season the cod with salt and freshly ground black pepper. Heat an ovenproof frying pan until smoking, add one tablespoon of the olive oil and fry the cod for 1-2 minutes on both sides, or until golden-brown all over. Transfer to the oven to cook for 3-4 minutes, or until the fish is cooked through. Season the cod with salt and freshly ground black pepper. Heat an ovenproof frying pan until smoking, add one tablespoon of the olive oil and fry the cod for 1-2 minutes on both sides, or until golden-brown all over. Transfer to the oven to cook for 3-4 minutes, or until the fish is cooked through. Remove the fish from the pan and flake the flesh onto a plate. Remove the fish from the pan and flake the flesh onto a plate. Heat a pan until hot, add the remaining olive oil and the chorizo and fry for 2-3 minutes, or until the chorizo is cooked and the oils are released into the pan. Using a slotted spoon, remove the chorizo from the pan and set aside. Heat a pan until hot, add the remaining olive oil and the chorizo and fry for 2-3 minutes, or until the chorizo is cooked and the oils are released into the pan. Using a slotted spoon, remove the chorizo from the pan and set aside. Add the cooked orzo and smoked sweet paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes. Return the chorizo to the pan and add the roasted red peppers and flaked cod. Mix well to combine and season with salt and freshly ground black pepper. Stir in the parsley and lemon juice. Add the cooked orzo and smoked sweet paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes. Return the chorizo to the pan and add the roasted red peppers and flaked cod. Mix well to combine and season with salt and freshly ground black pepper. Stir in the parsley and lemon juice. To serve, spoon onto serving plates. To serve, spoon onto serving plates."
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} | 604760f06ae78d5aed993534bd59341e29ac55cbfbb60d91b45f9494815ca47d | Bouillabaisse recipe
An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bouillabaisse_00342_16x9.jpg Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. Now it's made from any type of fish that's available. Look out for sustainable fish when shopping. 2 tbsp olive oil2 onions, finely chopped 1 small fennel, finely chopped2 garlic cloves, crushed1 heaped tbsp tomato purée 100ml/3½fl oz dry white wine750ml/1¼ pint fish stock6 large tomatoes, skinned and roughly chopped pinch saffronsmall bunch basil, stalks and leaves separated, leaves shredded1 small orange, zest and juice1kg/2lb 4oz mussels, scrubbed and debearded350g/12oz cod, skinned and cut into 15mm/⅝in slices2 sea bass fillet, skinned and cut into 5 slices 200g/7oz cooked crayfish tails, shelledsalt and freshly ground black pepper 2 tbsp olive oil 2 onions, finely chopped 1 small fennel, finely chopped 2 garlic cloves, crushed 1 heaped tbsp tomato purée 100ml/3½fl oz dry white wine 750ml/1¼ pint fish stock 6 large tomatoes, skinned and roughly chopped pinch saffron small bunch basil, stalks and leaves separated, leaves shredded 1 small orange, zest and juice 1kg/2lb 4oz mussels, scrubbed and debearded 350g/12oz cod, skinned and cut into 15mm/⅝in slices 2 sea bass fillet, skinned and cut into 5 slices 200g/7oz cooked crayfish tails, shelled salt and freshly ground black pepper pinch saffron½ small lemon, juice only 6 heaped tbsp full-fat mayonnaise 1 large garlic clove, crushed pinch saffron ½ small lemon, juice only 6 heaped tbsp full-fat mayonnaise 1 large garlic clove, crushed Method Heat the oil in a large, deep saucepan. Add the onion and fennel and cook for 5 minutes, or until starting to soften. Add the garlic and tomato purée and stir for 30 seconds. Add the wine, stock and tomatoes. Bring up to the boil, add the saffron, basil stalks and orange zest. Cover and simmer for 10 minutes.Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, turn in the pan and cover with a lid. Boil for about 4 minutes, or until all of the mussels have opened. Discard any that have not opened. Take the pan off the heat. Carefully scoop out the cooked mussels. Reserve 18 mussels, then remove the remaining mussels from their shells and place in a small bowl. Discard the basil stalks.Blend the soup until completely smooth, transfer to a saucepan and simmer uncovered for 10 minutes to reduce. (You should have about 2 litres/3½ pints in total at this point.) Season with salt and pepper and add the juice from half the orange. Add the cod and seabass, cover and gently simmer for 3–4 minutes, then return the cooked mussels, reserved mussels in shells and the crayfish tails and heat for another 2–3 minutes, or until piping hot and all of the fish is cooked.Spoon into bowls and sprinkle with shredded basil leaves. To make the rouille, soak the saffron in the lemon juice and mix together with the garlic and mayonnaise in a bowl. Season with salt and pepper and spoon on top of the bouillabaisse. Heat the oil in a large, deep saucepan. Add the onion and fennel and cook for 5 minutes, or until starting to soften. Add the garlic and tomato purée and stir for 30 seconds. Add the wine, stock and tomatoes. Bring up to the boil, add the saffron, basil stalks and orange zest. Cover and simmer for 10 minutes. Heat the oil in a large, deep saucepan. Add the onion and fennel and cook for 5 minutes, or until starting to soften. Add the garlic and tomato purée and stir for 30 seconds. Add the wine, stock and tomatoes. Bring up to the boil, add the saffron, basil stalks and orange zest. Cover and simmer for 10 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, turn in the pan and cover with a lid. Boil for about 4 minutes, or until all of the mussels have opened. Discard any that have not opened. Take the pan off the heat. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, turn in the pan and cover with a lid. Boil for about 4 minutes, or until all of the mussels have opened. Discard any that have not opened. Take the pan off the heat. Carefully scoop out the cooked mussels. Reserve 18 mussels, then remove the remaining mussels from their shells and place in a small bowl. Discard the basil stalks. Carefully scoop out the cooked mussels. Reserve 18 mussels, then remove the remaining mussels from their shells and place in a small bowl. Discard the basil stalks. Blend the soup until completely smooth, transfer to a saucepan and simmer uncovered for 10 minutes to reduce. (You should have about 2 litres/3½ pints in total at this point.) Blend the soup until completely smooth, transfer to a saucepan and simmer uncovered for 10 minutes to reduce. (You should have about 2 litres/3½ pints in total at this point.) Season with salt and pepper and add the juice from half the orange. Add the cod and seabass, cover and gently simmer for 3–4 minutes, then return the cooked mussels, reserved mussels in shells and the crayfish tails and heat for another 2–3 minutes, or until piping hot and all of the fish is cooked. Season with salt and pepper and add the juice from half the orange. Add the cod and seabass, cover and gently simmer for 3–4 minutes, then return the cooked mussels, reserved mussels in shells and the crayfish tails and heat for another 2–3 minutes, or until piping hot and all of the fish is cooked. Spoon into bowls and sprinkle with shredded basil leaves. Spoon into bowls and sprinkle with shredded basil leaves. To make the rouille, soak the saffron in the lemon juice and mix together with the garlic and mayonnaise in a bowl. Season with salt and pepper and spoon on top of the bouillabaisse. To make the rouille, soak the saffron in the lemon juice and mix together with the garlic and mayonnaise in a bowl. Season with salt and pepper and spoon on top of the bouillabaisse. | {
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"title": "Bouillabaisse recipe",
"content": "An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bouillabaisse_00342_16x9.jpg Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. Now it's made from any type of fish that's available. Look out for sustainable fish when shopping. 2 tbsp olive oil2 onions, finely chopped 1 small fennel, finely chopped2 garlic cloves, crushed1 heaped tbsp tomato purée 100ml/3½fl oz dry white wine750ml/1¼ pint fish stock6 large tomatoes, skinned and roughly chopped pinch saffronsmall bunch basil, stalks and leaves separated, leaves shredded1 small orange, zest and juice1kg/2lb 4oz mussels, scrubbed and debearded350g/12oz cod, skinned and cut into 15mm/⅝in slices2 sea bass fillet, skinned and cut into 5 slices 200g/7oz cooked crayfish tails, shelledsalt and freshly ground black pepper 2 tbsp olive oil 2 onions, finely chopped 1 small fennel, finely chopped 2 garlic cloves, crushed 1 heaped tbsp tomato purée 100ml/3½fl oz dry white wine 750ml/1¼ pint fish stock 6 large tomatoes, skinned and roughly chopped pinch saffron small bunch basil, stalks and leaves separated, leaves shredded 1 small orange, zest and juice 1kg/2lb 4oz mussels, scrubbed and debearded 350g/12oz cod, skinned and cut into 15mm/⅝in slices 2 sea bass fillet, skinned and cut into 5 slices 200g/7oz cooked crayfish tails, shelled salt and freshly ground black pepper pinch saffron½ small lemon, juice only 6 heaped tbsp full-fat mayonnaise 1 large garlic clove, crushed pinch saffron ½ small lemon, juice only 6 heaped tbsp full-fat mayonnaise 1 large garlic clove, crushed Method Heat the oil in a large, deep saucepan. Add the onion and fennel and cook for 5 minutes, or until starting to soften. Add the garlic and tomato purée and stir for 30 seconds. Add the wine, stock and tomatoes. Bring up to the boil, add the saffron, basil stalks and orange zest. Cover and simmer for 10 minutes.Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, turn in the pan and cover with a lid. Boil for about 4 minutes, or until all of the mussels have opened. Discard any that have not opened. Take the pan off the heat. Carefully scoop out the cooked mussels. Reserve 18 mussels, then remove the remaining mussels from their shells and place in a small bowl. Discard the basil stalks.Blend the soup until completely smooth, transfer to a saucepan and simmer uncovered for 10 minutes to reduce. (You should have about 2 litres/3½ pints in total at this point.) Season with salt and pepper and add the juice from half the orange. Add the cod and seabass, cover and gently simmer for 3–4 minutes, then return the cooked mussels, reserved mussels in shells and the crayfish tails and heat for another 2–3 minutes, or until piping hot and all of the fish is cooked.Spoon into bowls and sprinkle with shredded basil leaves. To make the rouille, soak the saffron in the lemon juice and mix together with the garlic and mayonnaise in a bowl. Season with salt and pepper and spoon on top of the bouillabaisse. Heat the oil in a large, deep saucepan. Add the onion and fennel and cook for 5 minutes, or until starting to soften. Add the garlic and tomato purée and stir for 30 seconds. Add the wine, stock and tomatoes. Bring up to the boil, add the saffron, basil stalks and orange zest. Cover and simmer for 10 minutes. Heat the oil in a large, deep saucepan. Add the onion and fennel and cook for 5 minutes, or until starting to soften. Add the garlic and tomato purée and stir for 30 seconds. Add the wine, stock and tomatoes. Bring up to the boil, add the saffron, basil stalks and orange zest. Cover and simmer for 10 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, turn in the pan and cover with a lid. Boil for about 4 minutes, or until all of the mussels have opened. Discard any that have not opened. Take the pan off the heat. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels, turn in the pan and cover with a lid. Boil for about 4 minutes, or until all of the mussels have opened. Discard any that have not opened. Take the pan off the heat. Carefully scoop out the cooked mussels. Reserve 18 mussels, then remove the remaining mussels from their shells and place in a small bowl. Discard the basil stalks. Carefully scoop out the cooked mussels. Reserve 18 mussels, then remove the remaining mussels from their shells and place in a small bowl. Discard the basil stalks. Blend the soup until completely smooth, transfer to a saucepan and simmer uncovered for 10 minutes to reduce. (You should have about 2 litres/3½ pints in total at this point.) Blend the soup until completely smooth, transfer to a saucepan and simmer uncovered for 10 minutes to reduce. (You should have about 2 litres/3½ pints in total at this point.) Season with salt and pepper and add the juice from half the orange. Add the cod and seabass, cover and gently simmer for 3–4 minutes, then return the cooked mussels, reserved mussels in shells and the crayfish tails and heat for another 2–3 minutes, or until piping hot and all of the fish is cooked. Season with salt and pepper and add the juice from half the orange. Add the cod and seabass, cover and gently simmer for 3–4 minutes, then return the cooked mussels, reserved mussels in shells and the crayfish tails and heat for another 2–3 minutes, or until piping hot and all of the fish is cooked. Spoon into bowls and sprinkle with shredded basil leaves. Spoon into bowls and sprinkle with shredded basil leaves. To make the rouille, soak the saffron in the lemon juice and mix together with the garlic and mayonnaise in a bowl. Season with salt and pepper and spoon on top of the bouillabaisse. To make the rouille, soak the saffron in the lemon juice and mix together with the garlic and mayonnaise in a bowl. Season with salt and pepper and spoon on top of the bouillabaisse."
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} | 292b8427f6486e4c6a7c5f5789f45b8c27da8096a0c2ee32cd871fa9c387d222 | Baked salmon with parmesan and parsley crust recipe
An average of 5.0 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedsalmonwithparme_72802_16x9.jpg Mary Berry's foolproof recipe for easy baked salmon with luscious crunchy parmesan crust can be on the table in no time. 6 x 150g/5oz salmon fillets, skinnedsalt and freshly ground black pepper150g/6oz cream cheesesmall clove garlic, crushed½ lemon, grated rind only25g/1oz fresh white breadcrumbs25g/1oz fresh, coarsely grated parmesan2 tbsp chopped fresh parsley, plus extra to garnishpaprika 6 x 150g/5oz salmon fillets, skinned salt and freshly ground black pepper 150g/6oz cream cheese small clove garlic, crushed ½ lemon, grated rind only 25g/1oz fresh white breadcrumbs 25g/1oz fresh, coarsely grated parmesan 2 tbsp chopped fresh parsley, plus extra to garnish paprika Method Preheat the oven to 200C/180C Fan/Gas 6. Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin.Mash the cream cheese with the garlic, salt and pepper and lemon rind.Divide into six and spread on top of each salmon fillet. Mix the breadcrumbs, parmesan and parsley in a small bowl and season. Sprinkle on top of the cream cheese mixture and dust with paprika. Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink.Serve immediately, garnished with chopped parsley. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin. Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin. Mash the cream cheese with the garlic, salt and pepper and lemon rind. Mash the cream cheese with the garlic, salt and pepper and lemon rind. Divide into six and spread on top of each salmon fillet. Divide into six and spread on top of each salmon fillet. Mix the breadcrumbs, parmesan and parsley in a small bowl and season. Mix the breadcrumbs, parmesan and parsley in a small bowl and season. Sprinkle on top of the cream cheese mixture and dust with paprika. Sprinkle on top of the cream cheese mixture and dust with paprika. Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink. Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink. Serve immediately, garnished with chopped parsley. Serve immediately, garnished with chopped parsley. | {
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"title": "Baked salmon with parmesan and parsley crust recipe",
"content": "An average of 5.0 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedsalmonwithparme_72802_16x9.jpg Mary Berry's foolproof recipe for easy baked salmon with luscious crunchy parmesan crust can be on the table in no time. 6 x 150g/5oz salmon fillets, skinnedsalt and freshly ground black pepper150g/6oz cream cheesesmall clove garlic, crushed½ lemon, grated rind only25g/1oz fresh white breadcrumbs25g/1oz fresh, coarsely grated parmesan2 tbsp chopped fresh parsley, plus extra to garnishpaprika 6 x 150g/5oz salmon fillets, skinned salt and freshly ground black pepper 150g/6oz cream cheese small clove garlic, crushed ½ lemon, grated rind only 25g/1oz fresh white breadcrumbs 25g/1oz fresh, coarsely grated parmesan 2 tbsp chopped fresh parsley, plus extra to garnish paprika Method Preheat the oven to 200C/180C Fan/Gas 6. Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin.Mash the cream cheese with the garlic, salt and pepper and lemon rind.Divide into six and spread on top of each salmon fillet. Mix the breadcrumbs, parmesan and parsley in a small bowl and season. Sprinkle on top of the cream cheese mixture and dust with paprika. Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink.Serve immediately, garnished with chopped parsley. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin. Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin. Mash the cream cheese with the garlic, salt and pepper and lemon rind. Mash the cream cheese with the garlic, salt and pepper and lemon rind. Divide into six and spread on top of each salmon fillet. Divide into six and spread on top of each salmon fillet. Mix the breadcrumbs, parmesan and parsley in a small bowl and season. Mix the breadcrumbs, parmesan and parsley in a small bowl and season. Sprinkle on top of the cream cheese mixture and dust with paprika. Sprinkle on top of the cream cheese mixture and dust with paprika. Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink. Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink. Serve immediately, garnished with chopped parsley. Serve immediately, garnished with chopped parsley."
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} | f05aa6500c6194759f3db6d3a2d0f9000e9b4db667d269513fa6052719ea6b2d | Moroccan fish stew recipe
An average of 4.7 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moroccanfishstew_84341_16x9.jpg Bill Grainger's impressive fish stew with warming spices and chickpeas is fantastically easy to make. Perfect for a relaxed dinner with friends. Each serving provides 249kcal, 28g protein, 19g carbohydrate (of which 9.5g sugars), 5.5g fat (of which 0.8g saturates), 5g fibre and 0.5g salt. 1 tbsp olive oil1 large onion, thinly sliced1 garlic clove, crushed2 tsp grated fresh ginger1 tsp ground cumin1 tsp turmeric1 cinnamon stickpinch cayenne pepper400g/14oz can chopped plum tomatoespinch salt500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks400g/14oz can chickpeas, rinsed and drained2 tsp honeysalt and freshly ground black pepper 1 tbsp olive oil 1 large onion, thinly sliced 1 garlic clove, crushed 2 tsp grated fresh ginger 1 tsp ground cumin 1 tsp turmeric 1 cinnamon stick pinch cayenne pepper 400g/14oz can chopped plum tomatoes pinch salt 500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks 400g/14oz can chickpeas, rinsed and drained 2 tsp honey salt and freshly ground black pepper fresh coriander leavesflaked almonds, lightly toasted fresh coriander leaves flaked almonds, lightly toasted Method Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender.Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds. Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent. Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent. Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly. Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly. Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes. Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes. Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender. Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender. Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds. To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds. | {
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"content": "An average of 4.7 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moroccanfishstew_84341_16x9.jpg Bill Grainger's impressive fish stew with warming spices and chickpeas is fantastically easy to make. Perfect for a relaxed dinner with friends. Each serving provides 249kcal, 28g protein, 19g carbohydrate (of which 9.5g sugars), 5.5g fat (of which 0.8g saturates), 5g fibre and 0.5g salt. 1 tbsp olive oil1 large onion, thinly sliced1 garlic clove, crushed2 tsp grated fresh ginger1 tsp ground cumin1 tsp turmeric1 cinnamon stickpinch cayenne pepper400g/14oz can chopped plum tomatoespinch salt500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks400g/14oz can chickpeas, rinsed and drained2 tsp honeysalt and freshly ground black pepper 1 tbsp olive oil 1 large onion, thinly sliced 1 garlic clove, crushed 2 tsp grated fresh ginger 1 tsp ground cumin 1 tsp turmeric 1 cinnamon stick pinch cayenne pepper 400g/14oz can chopped plum tomatoes pinch salt 500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks 400g/14oz can chickpeas, rinsed and drained 2 tsp honey salt and freshly ground black pepper fresh coriander leavesflaked almonds, lightly toasted fresh coriander leaves flaked almonds, lightly toasted Method Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender.Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds. Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent. Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent. Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly. Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly. Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes. Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes. Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender. Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender. Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds. To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds."
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} | 3b926e53dfae9bf6e6c2d7692ddd97871eb75969db60388a91bc3adaa31983a3 | Sicilian fish with sweet potato chips recipe
An average of 4.4 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sicilian_fish_with_sweet_20289_16x9.jpg Cooking fish is a doddle in this low-calorie Sicilian dish, with its bright colours and sweet-and-sour flavours. It is over 500 calories so be careful to pair it with a lower calorie breakfast and lunch on a diet day so your calories don't exceed 1200–1500. Each serving provides 550 kcal, 34g protein, 74.5g carbohydrates (of which 34.5g sugars), 9g fat (of which 1.5g saturates), 15.5g fibre and 0.7g salt. 3 sweet potatoes (350g/12oz each), peeled and cut into chips3 tbsp olive oil 1 onion, thinly sliced2 garlic cloves, crushed 2 red peppers, seeds removed, cut into small pieces2 yellow peppers, seeds removed, cut into small pieces2 x 400g tins chopped tomatoes 1½ tbsp balsamic vinegar 1 level tsp caster sugar 2 level tbsp capers 4 level tbsp tomato purée 4 x 150g/5½oz thick cod steaks (or other firm white fish), skinless salt and freshly ground black pepper 3 sweet potatoes (350g/12oz each), peeled and cut into chips 3 tbsp olive oil 1 onion, thinly sliced 2 garlic cloves, crushed 2 red peppers, seeds removed, cut into small pieces 2 yellow peppers, seeds removed, cut into small pieces 2 x 400g tins chopped tomatoes 1½ tbsp balsamic vinegar 1 level tsp caster sugar 2 level tbsp capers 4 level tbsp tomato purée 4 x 150g/5½oz thick cod steaks (or other firm white fish), skinless salt and freshly ground black pepper 120g bag mixed salad leaves 1 tsp olive oil½ lemon, juice only 120g bag mixed salad leaves 1 tsp olive oil ½ lemon, juice only Method Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes in a baking tray, pour over 1 tablespoon of the oil, season and toss. Roast for 40 minutes, or until browning at the edges and tender.Meanwhile, pour the remaining oil into a shallow casserole dish or ovenproof sauté pan and place over a medium–low heat. Add the onion and garlic and cook for 10 minutes, or until starting to soften, stirring occasionally. Add the peppers and cook for 5 minutes. Stir in the tomatoes, vinegar, sugar, capers and tomato purée and season with a little salt and plenty of pepper. Cover, bring to the boil, then turn down the heat to low and simmer for 20 minutes, stirring occasionally.Add the fish to the pan and gently turn it over so it is covered in the sauce. Cook, covered with a lid, for 10 minutes, or until the fish is cooked through and the sauce slightly reduced.To make the salad, put the salad leaves in a bowl and toss with the oil, a squeeze of lemon juice and a pinch of salt. Serve the fish in the sauce with the sweet potatoes and salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes in a baking tray, pour over 1 tablespoon of the oil, season and toss. Roast for 40 minutes, or until browning at the edges and tender. Put the sweet potatoes in a baking tray, pour over 1 tablespoon of the oil, season and toss. Roast for 40 minutes, or until browning at the edges and tender. Meanwhile, pour the remaining oil into a shallow casserole dish or ovenproof sauté pan and place over a medium–low heat. Add the onion and garlic and cook for 10 minutes, or until starting to soften, stirring occasionally. Meanwhile, pour the remaining oil into a shallow casserole dish or ovenproof sauté pan and place over a medium–low heat. Add the onion and garlic and cook for 10 minutes, or until starting to soften, stirring occasionally. Add the peppers and cook for 5 minutes. Stir in the tomatoes, vinegar, sugar, capers and tomato purée and season with a little salt and plenty of pepper. Cover, bring to the boil, then turn down the heat to low and simmer for 20 minutes, stirring occasionally. Add the peppers and cook for 5 minutes. Stir in the tomatoes, vinegar, sugar, capers and tomato purée and season with a little salt and plenty of pepper. Cover, bring to the boil, then turn down the heat to low and simmer for 20 minutes, stirring occasionally. Add the fish to the pan and gently turn it over so it is covered in the sauce. Cook, covered with a lid, for 10 minutes, or until the fish is cooked through and the sauce slightly reduced. Add the fish to the pan and gently turn it over so it is covered in the sauce. Cook, covered with a lid, for 10 minutes, or until the fish is cooked through and the sauce slightly reduced. To make the salad, put the salad leaves in a bowl and toss with the oil, a squeeze of lemon juice and a pinch of salt. To make the salad, put the salad leaves in a bowl and toss with the oil, a squeeze of lemon juice and a pinch of salt. Serve the fish in the sauce with the sweet potatoes and salad. Serve the fish in the sauce with the sweet potatoes and salad. | {
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"title": "Sicilian fish with sweet potato chips recipe",
"content": "An average of 4.4 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sicilian_fish_with_sweet_20289_16x9.jpg Cooking fish is a doddle in this low-calorie Sicilian dish, with its bright colours and sweet-and-sour flavours. It is over 500 calories so be careful to pair it with a lower calorie breakfast and lunch on a diet day so your calories don't exceed 1200–1500. Each serving provides 550 kcal, 34g protein, 74.5g carbohydrates (of which 34.5g sugars), 9g fat (of which 1.5g saturates), 15.5g fibre and 0.7g salt. 3 sweet potatoes (350g/12oz each), peeled and cut into chips3 tbsp olive oil 1 onion, thinly sliced2 garlic cloves, crushed 2 red peppers, seeds removed, cut into small pieces2 yellow peppers, seeds removed, cut into small pieces2 x 400g tins chopped tomatoes 1½ tbsp balsamic vinegar 1 level tsp caster sugar 2 level tbsp capers 4 level tbsp tomato purée 4 x 150g/5½oz thick cod steaks (or other firm white fish), skinless salt and freshly ground black pepper 3 sweet potatoes (350g/12oz each), peeled and cut into chips 3 tbsp olive oil 1 onion, thinly sliced 2 garlic cloves, crushed 2 red peppers, seeds removed, cut into small pieces 2 yellow peppers, seeds removed, cut into small pieces 2 x 400g tins chopped tomatoes 1½ tbsp balsamic vinegar 1 level tsp caster sugar 2 level tbsp capers 4 level tbsp tomato purée 4 x 150g/5½oz thick cod steaks (or other firm white fish), skinless salt and freshly ground black pepper 120g bag mixed salad leaves 1 tsp olive oil½ lemon, juice only 120g bag mixed salad leaves 1 tsp olive oil ½ lemon, juice only Method Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes in a baking tray, pour over 1 tablespoon of the oil, season and toss. Roast for 40 minutes, or until browning at the edges and tender.Meanwhile, pour the remaining oil into a shallow casserole dish or ovenproof sauté pan and place over a medium–low heat. Add the onion and garlic and cook for 10 minutes, or until starting to soften, stirring occasionally. Add the peppers and cook for 5 minutes. Stir in the tomatoes, vinegar, sugar, capers and tomato purée and season with a little salt and plenty of pepper. Cover, bring to the boil, then turn down the heat to low and simmer for 20 minutes, stirring occasionally.Add the fish to the pan and gently turn it over so it is covered in the sauce. Cook, covered with a lid, for 10 minutes, or until the fish is cooked through and the sauce slightly reduced.To make the salad, put the salad leaves in a bowl and toss with the oil, a squeeze of lemon juice and a pinch of salt. Serve the fish in the sauce with the sweet potatoes and salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes in a baking tray, pour over 1 tablespoon of the oil, season and toss. Roast for 40 minutes, or until browning at the edges and tender. Put the sweet potatoes in a baking tray, pour over 1 tablespoon of the oil, season and toss. Roast for 40 minutes, or until browning at the edges and tender. Meanwhile, pour the remaining oil into a shallow casserole dish or ovenproof sauté pan and place over a medium–low heat. Add the onion and garlic and cook for 10 minutes, or until starting to soften, stirring occasionally. Meanwhile, pour the remaining oil into a shallow casserole dish or ovenproof sauté pan and place over a medium–low heat. Add the onion and garlic and cook for 10 minutes, or until starting to soften, stirring occasionally. Add the peppers and cook for 5 minutes. Stir in the tomatoes, vinegar, sugar, capers and tomato purée and season with a little salt and plenty of pepper. Cover, bring to the boil, then turn down the heat to low and simmer for 20 minutes, stirring occasionally. Add the peppers and cook for 5 minutes. Stir in the tomatoes, vinegar, sugar, capers and tomato purée and season with a little salt and plenty of pepper. Cover, bring to the boil, then turn down the heat to low and simmer for 20 minutes, stirring occasionally. Add the fish to the pan and gently turn it over so it is covered in the sauce. Cook, covered with a lid, for 10 minutes, or until the fish is cooked through and the sauce slightly reduced. Add the fish to the pan and gently turn it over so it is covered in the sauce. Cook, covered with a lid, for 10 minutes, or until the fish is cooked through and the sauce slightly reduced. To make the salad, put the salad leaves in a bowl and toss with the oil, a squeeze of lemon juice and a pinch of salt. To make the salad, put the salad leaves in a bowl and toss with the oil, a squeeze of lemon juice and a pinch of salt. Serve the fish in the sauce with the sweet potatoes and salad. Serve the fish in the sauce with the sweet potatoes and salad."
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} | cf5f1cfa8ff803a47b810735640c01d8d00202240978673ca4b79564c2cbbac9 | The Hairy Bikers' fish pie with cheese mash recipe
An average of 4.9 out of 5 stars from 63 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mums_everyday_fish_pie_43141_16x9.jpg Fish pie is one of The Hairy Bikers' favourite comfort foods, perfect for busy weekdays or lazy weekends. You could make the pie in advance and bake it just before serving. 400ml/14fl oz whole milk1 small onion, thickly sliced2 bay leaves500g/1lb 2oz thick white fish fillets, preferably cod, haddock or pollock, skinned40g/1½oz butter40g/1½oz plain flour150g/5½oz frozen peas200g/7oz large raw prawns, peeledsea salt and freshly ground black pepper 400ml/14fl oz whole milk 1 small onion, thickly sliced 2 bay leaves 500g/1lb 2oz thick white fish fillets, preferably cod, haddock or pollock, skinned 40g/1½oz butter 40g/1½oz plain flour 150g/5½oz frozen peas 200g/7oz large raw prawns, peeled sea salt and freshly ground black pepper 800g/1lb 12oz medium potatoes, peeled and cut into quarters40g/1½oz butter, cubed3 tbsp milk100g/3½oz mature Cheddar cheese, grated 800g/1lb 12oz medium potatoes, peeled and cut into quarters 40g/1½oz butter, cubed 3 tbsp milk 100g/3½oz mature Cheddar cheese, grated Method To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Season with salt and black pepper.Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes. Remove the pan from the heat and leave to stand and infuse for 20 minutes. Drain the fish through a colander into a bowl, then pour the milk into a jug.Meanwhile, make the mash for the topping. Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.Drain the potatoes and return them to the pan. Mash with the butter, milk and three-quarters of the grated cheese. Season to taste with salt and black pepper. Preheat the oven to 200C/400F/Gas 6. To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.Spread one third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves. Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top.Spoon the mash over the fish mixture, spreading to the edges with a palette knife. Fork the surface and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling. To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Season with salt and black pepper. To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Season with salt and black pepper. Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes. Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes. Remove the pan from the heat and leave to stand and infuse for 20 minutes. Drain the fish through a colander into a bowl, then pour the milk into a jug. Remove the pan from the heat and leave to stand and infuse for 20 minutes. Drain the fish through a colander into a bowl, then pour the milk into a jug. Meanwhile, make the mash for the topping. Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft. Meanwhile, make the mash for the topping. Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft. Drain the potatoes and return them to the pan. Mash with the butter, milk and three-quarters of the grated cheese. Season to taste with salt and black pepper. Drain the potatoes and return them to the pan. Mash with the butter, milk and three-quarters of the grated cheese. Season to taste with salt and black pepper. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper. To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper. Spread one third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves. Spread one third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves. Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top. Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top. Spoon the mash over the fish mixture, spreading to the edges with a palette knife. Fork the surface and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling. Spoon the mash over the fish mixture, spreading to the edges with a palette knife. Fork the surface and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling. | {
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"content": "An average of 4.9 out of 5 stars from 63 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mums_everyday_fish_pie_43141_16x9.jpg Fish pie is one of The Hairy Bikers' favourite comfort foods, perfect for busy weekdays or lazy weekends. You could make the pie in advance and bake it just before serving. 400ml/14fl oz whole milk1 small onion, thickly sliced2 bay leaves500g/1lb 2oz thick white fish fillets, preferably cod, haddock or pollock, skinned40g/1½oz butter40g/1½oz plain flour150g/5½oz frozen peas200g/7oz large raw prawns, peeledsea salt and freshly ground black pepper 400ml/14fl oz whole milk 1 small onion, thickly sliced 2 bay leaves 500g/1lb 2oz thick white fish fillets, preferably cod, haddock or pollock, skinned 40g/1½oz butter 40g/1½oz plain flour 150g/5½oz frozen peas 200g/7oz large raw prawns, peeled sea salt and freshly ground black pepper 800g/1lb 12oz medium potatoes, peeled and cut into quarters40g/1½oz butter, cubed3 tbsp milk100g/3½oz mature Cheddar cheese, grated 800g/1lb 12oz medium potatoes, peeled and cut into quarters 40g/1½oz butter, cubed 3 tbsp milk 100g/3½oz mature Cheddar cheese, grated Method To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Season with salt and black pepper.Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes. Remove the pan from the heat and leave to stand and infuse for 20 minutes. Drain the fish through a colander into a bowl, then pour the milk into a jug.Meanwhile, make the mash for the topping. Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.Drain the potatoes and return them to the pan. Mash with the butter, milk and three-quarters of the grated cheese. Season to taste with salt and black pepper. Preheat the oven to 200C/400F/Gas 6. To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.Spread one third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves. Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top.Spoon the mash over the fish mixture, spreading to the edges with a palette knife. Fork the surface and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling. To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Season with salt and black pepper. To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Season with salt and black pepper. Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes. Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes. Remove the pan from the heat and leave to stand and infuse for 20 minutes. Drain the fish through a colander into a bowl, then pour the milk into a jug. Remove the pan from the heat and leave to stand and infuse for 20 minutes. Drain the fish through a colander into a bowl, then pour the milk into a jug. Meanwhile, make the mash for the topping. Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft. Meanwhile, make the mash for the topping. Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft. Drain the potatoes and return them to the pan. Mash with the butter, milk and three-quarters of the grated cheese. Season to taste with salt and black pepper. Drain the potatoes and return them to the pan. Mash with the butter, milk and three-quarters of the grated cheese. Season to taste with salt and black pepper. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper. To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper. Spread one third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves. Spread one third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves. Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top. Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top. Spoon the mash over the fish mixture, spreading to the edges with a palette knife. Fork the surface and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling. Spoon the mash over the fish mixture, spreading to the edges with a palette knife. Fork the surface and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling."
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} | bc8b01fa4bbcf8409024d606d9671ea0f52d4b71d260fa93f3c88af3d5fd16b9 | Cod gratin recipe
An average of 3.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_cod_gratin_with_90850_16x9.jpg You can use any white fish in this gratin recipe, and you can flex your chef muscles over the béarnaise sauce. 2 leeks, sliced2 carrots, sliced1 onion, chopped40g/1½oz butter, plus extra for greasing600g/1lb 5oz cod loin, skinned and cut into 3cm/1in chunks2 tbsp plain flour50ml/2fl oz dry white wine salt and freshly ground black pepper 2 leeks, sliced 2 carrots, sliced 1 onion, chopped 40g/1½oz butter, plus extra for greasing 600g/1lb 5oz cod loin, skinned and cut into 3cm/1in chunks 2 tbsp plain flour 50ml/2fl oz dry white wine salt and freshly ground black pepper 70ml/2½fl oz white wine vinegar2 shallots, finely chopped2 sprigs fresh tarragon, plus 1 tsp freshly chopped 1 bay leaf6 peppercorns4 free-range egg yolks300g/10½oz unsalted butter 70ml/2½fl oz white wine vinegar 2 shallots, finely chopped 2 sprigs fresh tarragon, plus 1 tsp freshly chopped 1 bay leaf 6 peppercorns 4 free-range egg yolks 300g/10½oz unsalted butter Method Gently fry the leeks, carrots and onion in the butter until softened and starting to caramelise. Add the cod and flour and stir over the heat for a minute or two. Stir in the wine and cook for another minute to allow the sauce to thicken a little. Season with salt and pepperFor the béarnaise sauce, gently heat the vinegar in a saucepan. Add the shallots, tarragon sprigs, bay leaf and peppercorns. Heat gently over a medium heat until the volume of liquid has reduced by at least half. Strain and set aside until cooled.Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and butter a shallow ovenproof dish.Beat the egg yolks with a teaspoon of water. Stir the mixture into the strained, cooled vinegar and pour into a heatproof bowl set over a pan of simmering water. Whisk constantly until the sauce has increased in volume and is thick enough to coat the back of a spoon. Melt the unsalted butter in a saucepan. Remove the bowl from the heat and slowly pour in the melted butter in a steady stream, whisking continuously, until the mixture has thickened and is smooth. Fold in the chopped tarragon and season to taste with salt and pepper.Spoon the cod and vegetable mixture into the ovenproof dish. Pour over the béarnaise sauce and bake for 15-20 minutes. Gently fry the leeks, carrots and onion in the butter until softened and starting to caramelise. Add the cod and flour and stir over the heat for a minute or two. Stir in the wine and cook for another minute to allow the sauce to thicken a little. Season with salt and pepper Gently fry the leeks, carrots and onion in the butter until softened and starting to caramelise. Add the cod and flour and stir over the heat for a minute or two. Stir in the wine and cook for another minute to allow the sauce to thicken a little. Season with salt and pepper For the béarnaise sauce, gently heat the vinegar in a saucepan. Add the shallots, tarragon sprigs, bay leaf and peppercorns. Heat gently over a medium heat until the volume of liquid has reduced by at least half. Strain and set aside until cooled. For the béarnaise sauce, gently heat the vinegar in a saucepan. Add the shallots, tarragon sprigs, bay leaf and peppercorns. Heat gently over a medium heat until the volume of liquid has reduced by at least half. Strain and set aside until cooled. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and butter a shallow ovenproof dish. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and butter a shallow ovenproof dish. Beat the egg yolks with a teaspoon of water. Stir the mixture into the strained, cooled vinegar and pour into a heatproof bowl set over a pan of simmering water. Whisk constantly until the sauce has increased in volume and is thick enough to coat the back of a spoon. Beat the egg yolks with a teaspoon of water. Stir the mixture into the strained, cooled vinegar and pour into a heatproof bowl set over a pan of simmering water. Whisk constantly until the sauce has increased in volume and is thick enough to coat the back of a spoon. Melt the unsalted butter in a saucepan. Remove the bowl from the heat and slowly pour in the melted butter in a steady stream, whisking continuously, until the mixture has thickened and is smooth. Fold in the chopped tarragon and season to taste with salt and pepper. Melt the unsalted butter in a saucepan. Remove the bowl from the heat and slowly pour in the melted butter in a steady stream, whisking continuously, until the mixture has thickened and is smooth. Fold in the chopped tarragon and season to taste with salt and pepper. Spoon the cod and vegetable mixture into the ovenproof dish. Pour over the béarnaise sauce and bake for 15-20 minutes. Spoon the cod and vegetable mixture into the ovenproof dish. Pour over the béarnaise sauce and bake for 15-20 minutes. | {
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"content": "An average of 3.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_cod_gratin_with_90850_16x9.jpg You can use any white fish in this gratin recipe, and you can flex your chef muscles over the béarnaise sauce. 2 leeks, sliced2 carrots, sliced1 onion, chopped40g/1½oz butter, plus extra for greasing600g/1lb 5oz cod loin, skinned and cut into 3cm/1in chunks2 tbsp plain flour50ml/2fl oz dry white wine salt and freshly ground black pepper 2 leeks, sliced 2 carrots, sliced 1 onion, chopped 40g/1½oz butter, plus extra for greasing 600g/1lb 5oz cod loin, skinned and cut into 3cm/1in chunks 2 tbsp plain flour 50ml/2fl oz dry white wine salt and freshly ground black pepper 70ml/2½fl oz white wine vinegar2 shallots, finely chopped2 sprigs fresh tarragon, plus 1 tsp freshly chopped 1 bay leaf6 peppercorns4 free-range egg yolks300g/10½oz unsalted butter 70ml/2½fl oz white wine vinegar 2 shallots, finely chopped 2 sprigs fresh tarragon, plus 1 tsp freshly chopped 1 bay leaf 6 peppercorns 4 free-range egg yolks 300g/10½oz unsalted butter Method Gently fry the leeks, carrots and onion in the butter until softened and starting to caramelise. Add the cod and flour and stir over the heat for a minute or two. Stir in the wine and cook for another minute to allow the sauce to thicken a little. Season with salt and pepperFor the béarnaise sauce, gently heat the vinegar in a saucepan. Add the shallots, tarragon sprigs, bay leaf and peppercorns. Heat gently over a medium heat until the volume of liquid has reduced by at least half. Strain and set aside until cooled.Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and butter a shallow ovenproof dish.Beat the egg yolks with a teaspoon of water. Stir the mixture into the strained, cooled vinegar and pour into a heatproof bowl set over a pan of simmering water. Whisk constantly until the sauce has increased in volume and is thick enough to coat the back of a spoon. Melt the unsalted butter in a saucepan. Remove the bowl from the heat and slowly pour in the melted butter in a steady stream, whisking continuously, until the mixture has thickened and is smooth. Fold in the chopped tarragon and season to taste with salt and pepper.Spoon the cod and vegetable mixture into the ovenproof dish. Pour over the béarnaise sauce and bake for 15-20 minutes. Gently fry the leeks, carrots and onion in the butter until softened and starting to caramelise. Add the cod and flour and stir over the heat for a minute or two. Stir in the wine and cook for another minute to allow the sauce to thicken a little. Season with salt and pepper Gently fry the leeks, carrots and onion in the butter until softened and starting to caramelise. Add the cod and flour and stir over the heat for a minute or two. Stir in the wine and cook for another minute to allow the sauce to thicken a little. Season with salt and pepper For the béarnaise sauce, gently heat the vinegar in a saucepan. Add the shallots, tarragon sprigs, bay leaf and peppercorns. Heat gently over a medium heat until the volume of liquid has reduced by at least half. Strain and set aside until cooled. For the béarnaise sauce, gently heat the vinegar in a saucepan. Add the shallots, tarragon sprigs, bay leaf and peppercorns. Heat gently over a medium heat until the volume of liquid has reduced by at least half. Strain and set aside until cooled. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and butter a shallow ovenproof dish. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and butter a shallow ovenproof dish. Beat the egg yolks with a teaspoon of water. Stir the mixture into the strained, cooled vinegar and pour into a heatproof bowl set over a pan of simmering water. Whisk constantly until the sauce has increased in volume and is thick enough to coat the back of a spoon. Beat the egg yolks with a teaspoon of water. Stir the mixture into the strained, cooled vinegar and pour into a heatproof bowl set over a pan of simmering water. Whisk constantly until the sauce has increased in volume and is thick enough to coat the back of a spoon. Melt the unsalted butter in a saucepan. Remove the bowl from the heat and slowly pour in the melted butter in a steady stream, whisking continuously, until the mixture has thickened and is smooth. Fold in the chopped tarragon and season to taste with salt and pepper. Melt the unsalted butter in a saucepan. Remove the bowl from the heat and slowly pour in the melted butter in a steady stream, whisking continuously, until the mixture has thickened and is smooth. Fold in the chopped tarragon and season to taste with salt and pepper. Spoon the cod and vegetable mixture into the ovenproof dish. Pour over the béarnaise sauce and bake for 15-20 minutes. Spoon the cod and vegetable mixture into the ovenproof dish. Pour over the béarnaise sauce and bake for 15-20 minutes."
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} | 3b4616e3a45de03ae668906f86d35758395137f035e0f79ed14fbd51fdb0620e | Monkfish, mussel and prawn stew with sourdough recipe
An average of 4.6 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/monkfish_mussel_and_90131_16x9.jpg This cioppino, which literally means chopped seafood, is inspired by the oldest restaurant in California. There was an amazing variety of seafood but the important element was the chunky tomato base. They were generous enough to give me the recipe but, I confess, I had to cut out a few elements; mostly some seafood. The variety was simply too great for domestic shopping and purposes! 700ml/1¼ pints fish stock or salted water12 large raw prawns, heads and shells removed but reserved, tails on3 tbsp red wine vinegar1 tbsp caster sugar2 tbsp olive oil30g/1oz butter5 garlic cloves, roughly chopped½ onion, roughly chopped1 stick celery, roughly chopped1 green pepper, deseeded and roughly chopped100ml/3½fl oz dry white wine1 tsp salt10 turns black peppermill½–1 tsp dried red chilli flakes400g tin chopped tomatoes20 mussels, scrubbed and debearded250g/9oz monkfish, cut into 4cm/1½in pieces1 tsp dried oregano 700ml/1¼ pints fish stock or salted water 12 large raw prawns, heads and shells removed but reserved, tails on 3 tbsp red wine vinegar 1 tbsp caster sugar 2 tbsp olive oil 30g/1oz butter 5 garlic cloves, roughly chopped ½ onion, roughly chopped 1 stick celery, roughly chopped 1 green pepper, deseeded and roughly chopped 100ml/3½fl oz dry white wine 1 tsp salt 10 turns black peppermill ½–1 tsp dried red chilli flakes 400g tin chopped tomatoes 20 mussels, scrubbed and debearded 250g/9oz monkfish, cut into 4cm/1½in pieces 1 tsp dried oregano 6 slices sourdough bread1 garlic clove, peeled and cut in halfolive oilsmall handful flatleaf parsley, roughly chopped 6 slices sourdough bread 1 garlic clove, peeled and cut in half olive oil small handful flatleaf parsley, roughly chopped Method Bring the stock to a simmer, add the prawn heads and shells and simmer for 20 minutes. Strain the stock into a clean bowl and set aside.Bring the vinegar and sugar to the boil in a small saucepan and simmer until reduced by half. Set aside.Heat the oil and butter in a large lidded saucepan. Stir in the garlic, onion, celery and green pepper and cook for 6–8 minutes or until soft. Add the white wine, salt, pepper, chilli flakes, tomatoes, fish stock and vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Add the prawns, cod and mussels, cover the pan with a lid and cook for 5 minutes. Meanwhile, toast the sourdough on both sides and carefully singe slightly over a gas flame. Rub the toast with the cut-side of the garlic and drizzle with olive oil. Before serving, discard any mussels that remain closed. Place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley. Bring the stock to a simmer, add the prawn heads and shells and simmer for 20 minutes. Strain the stock into a clean bowl and set aside. Bring the stock to a simmer, add the prawn heads and shells and simmer for 20 minutes. Strain the stock into a clean bowl and set aside. Bring the vinegar and sugar to the boil in a small saucepan and simmer until reduced by half. Set aside. Bring the vinegar and sugar to the boil in a small saucepan and simmer until reduced by half. Set aside. Heat the oil and butter in a large lidded saucepan. Stir in the garlic, onion, celery and green pepper and cook for 6–8 minutes or until soft. Add the white wine, salt, pepper, chilli flakes, tomatoes, fish stock and vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes. Heat the oil and butter in a large lidded saucepan. Stir in the garlic, onion, celery and green pepper and cook for 6–8 minutes or until soft. Add the white wine, salt, pepper, chilli flakes, tomatoes, fish stock and vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Add the prawns, cod and mussels, cover the pan with a lid and cook for 5 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Add the prawns, cod and mussels, cover the pan with a lid and cook for 5 minutes. Meanwhile, toast the sourdough on both sides and carefully singe slightly over a gas flame. Rub the toast with the cut-side of the garlic and drizzle with olive oil. Meanwhile, toast the sourdough on both sides and carefully singe slightly over a gas flame. Rub the toast with the cut-side of the garlic and drizzle with olive oil. Before serving, discard any mussels that remain closed. Place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley. Before serving, discard any mussels that remain closed. Place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley. | {
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"title": "Monkfish, mussel and prawn stew with sourdough recipe",
"content": "An average of 4.6 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/monkfish_mussel_and_90131_16x9.jpg This cioppino, which literally means chopped seafood, is inspired by the oldest restaurant in California. There was an amazing variety of seafood but the important element was the chunky tomato base. They were generous enough to give me the recipe but, I confess, I had to cut out a few elements; mostly some seafood. The variety was simply too great for domestic shopping and purposes! 700ml/1¼ pints fish stock or salted water12 large raw prawns, heads and shells removed but reserved, tails on3 tbsp red wine vinegar1 tbsp caster sugar2 tbsp olive oil30g/1oz butter5 garlic cloves, roughly chopped½ onion, roughly chopped1 stick celery, roughly chopped1 green pepper, deseeded and roughly chopped100ml/3½fl oz dry white wine1 tsp salt10 turns black peppermill½–1 tsp dried red chilli flakes400g tin chopped tomatoes20 mussels, scrubbed and debearded250g/9oz monkfish, cut into 4cm/1½in pieces1 tsp dried oregano 700ml/1¼ pints fish stock or salted water 12 large raw prawns, heads and shells removed but reserved, tails on 3 tbsp red wine vinegar 1 tbsp caster sugar 2 tbsp olive oil 30g/1oz butter 5 garlic cloves, roughly chopped ½ onion, roughly chopped 1 stick celery, roughly chopped 1 green pepper, deseeded and roughly chopped 100ml/3½fl oz dry white wine 1 tsp salt 10 turns black peppermill ½–1 tsp dried red chilli flakes 400g tin chopped tomatoes 20 mussels, scrubbed and debearded 250g/9oz monkfish, cut into 4cm/1½in pieces 1 tsp dried oregano 6 slices sourdough bread1 garlic clove, peeled and cut in halfolive oilsmall handful flatleaf parsley, roughly chopped 6 slices sourdough bread 1 garlic clove, peeled and cut in half olive oil small handful flatleaf parsley, roughly chopped Method Bring the stock to a simmer, add the prawn heads and shells and simmer for 20 minutes. Strain the stock into a clean bowl and set aside.Bring the vinegar and sugar to the boil in a small saucepan and simmer until reduced by half. Set aside.Heat the oil and butter in a large lidded saucepan. Stir in the garlic, onion, celery and green pepper and cook for 6–8 minutes or until soft. Add the white wine, salt, pepper, chilli flakes, tomatoes, fish stock and vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Add the prawns, cod and mussels, cover the pan with a lid and cook for 5 minutes. Meanwhile, toast the sourdough on both sides and carefully singe slightly over a gas flame. Rub the toast with the cut-side of the garlic and drizzle with olive oil. Before serving, discard any mussels that remain closed. Place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley. Bring the stock to a simmer, add the prawn heads and shells and simmer for 20 minutes. Strain the stock into a clean bowl and set aside. Bring the stock to a simmer, add the prawn heads and shells and simmer for 20 minutes. Strain the stock into a clean bowl and set aside. Bring the vinegar and sugar to the boil in a small saucepan and simmer until reduced by half. Set aside. Bring the vinegar and sugar to the boil in a small saucepan and simmer until reduced by half. Set aside. Heat the oil and butter in a large lidded saucepan. Stir in the garlic, onion, celery and green pepper and cook for 6–8 minutes or until soft. Add the white wine, salt, pepper, chilli flakes, tomatoes, fish stock and vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes. Heat the oil and butter in a large lidded saucepan. Stir in the garlic, onion, celery and green pepper and cook for 6–8 minutes or until soft. Add the white wine, salt, pepper, chilli flakes, tomatoes, fish stock and vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Add the prawns, cod and mussels, cover the pan with a lid and cook for 5 minutes. Discard any mussels with broken shells and any that refuse to close when tapped. Add the prawns, cod and mussels, cover the pan with a lid and cook for 5 minutes. Meanwhile, toast the sourdough on both sides and carefully singe slightly over a gas flame. Rub the toast with the cut-side of the garlic and drizzle with olive oil. Meanwhile, toast the sourdough on both sides and carefully singe slightly over a gas flame. Rub the toast with the cut-side of the garlic and drizzle with olive oil. Before serving, discard any mussels that remain closed. Place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley. Before serving, discard any mussels that remain closed. Place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley."
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} | 78eed5f0a7dd253feda4f5e9dede3c14674001c35fa905a9704cc8f4b855859a | Cullen skink with wholemeal soda bread recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cullen_skink_with_02566_16x9.jpg A smooth, creamy potato and smoked haddock soup served with a freshly baked wholemeal soda bread. 250g/9oz wholemeal flour250g/9oz plain white flour1½ tsp table salt 1 tsp bicarbonate of soda425ml/¾ pint buttermilk 250g/9oz wholemeal flour 250g/9oz plain white flour 1½ tsp table salt 1 tsp bicarbonate of soda 425ml/¾ pint buttermilk 50g/1¾oz butter, plus extra to serve1 onion, finely chopped1.2 litres/2 pints full-fat milk 750g/1lb 10oz floury potatoes (Maris Piper or King Edward), peeled and cut into 2cm/¾in cubes450g/1lb undyed smoked haddock loin, skin and any bones removed2 tbsp chopped parsleysalt and freshly ground pepper 50g/1¾oz butter, plus extra to serve 1 onion, finely chopped 1.2 litres/2 pints full-fat milk 750g/1lb 10oz floury potatoes (Maris Piper or King Edward), peeled and cut into 2cm/¾in cubes 450g/1lb undyed smoked haddock loin, skin and any bones removed 2 tbsp chopped parsley salt and freshly ground pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a large baking tray.For the soda bread, begin by sifting the dry ingredients into a large bowl. Tip in the buttermilk and mix until you have a soft dough. With minimum kneading, shape the dough into a 5–6cm/2–2½in-thick disc. Using a sharp knife, cut a cross on the top cutting through about half of the dough. Dust the top with a little more flour.Place on the greased baking tray and bake for about 30 minutes, or until well-risen, crusty and the loaf sounds hollow when the bottom is tapped. Allow to cool on a wire rack.Meanwhile, to make the cullen skink, melt the butter in a large saucepan over medium heat. Once hot, add the onion and cook gently for 6–8 minutes until softened. Add the milk and bring to a boil, tip in the potatoes and simmer for 10–15 minutes until very soft. Using the back of a spoon, crush a few of the potatoes against the side of the pan help thicken the soup a little.Add the smoked haddock to the pan and simmer for a further 3–4 minutes, until the haddock is cooked through and flakes easily. Stir in the parsley and season with salt and pepper. Serve sprinkled with a little more parsley with still-warm buttered soda bread alongside. Preheat the oven to 200C/180C Fan/Gas 6. Grease a large baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Grease a large baking tray. For the soda bread, begin by sifting the dry ingredients into a large bowl. Tip in the buttermilk and mix until you have a soft dough. For the soda bread, begin by sifting the dry ingredients into a large bowl. Tip in the buttermilk and mix until you have a soft dough. With minimum kneading, shape the dough into a 5–6cm/2–2½in-thick disc. Using a sharp knife, cut a cross on the top cutting through about half of the dough. Dust the top with a little more flour. With minimum kneading, shape the dough into a 5–6cm/2–2½in-thick disc. Using a sharp knife, cut a cross on the top cutting through about half of the dough. Dust the top with a little more flour. Place on the greased baking tray and bake for about 30 minutes, or until well-risen, crusty and the loaf sounds hollow when the bottom is tapped. Allow to cool on a wire rack. Place on the greased baking tray and bake for about 30 minutes, or until well-risen, crusty and the loaf sounds hollow when the bottom is tapped. Allow to cool on a wire rack. Meanwhile, to make the cullen skink, melt the butter in a large saucepan over medium heat. Once hot, add the onion and cook gently for 6–8 minutes until softened. Add the milk and bring to a boil, tip in the potatoes and simmer for 10–15 minutes until very soft. Using the back of a spoon, crush a few of the potatoes against the side of the pan help thicken the soup a little. Meanwhile, to make the cullen skink, melt the butter in a large saucepan over medium heat. Once hot, add the onion and cook gently for 6–8 minutes until softened. Add the milk and bring to a boil, tip in the potatoes and simmer for 10–15 minutes until very soft. Using the back of a spoon, crush a few of the potatoes against the side of the pan help thicken the soup a little. Add the smoked haddock to the pan and simmer for a further 3–4 minutes, until the haddock is cooked through and flakes easily. Stir in the parsley and season with salt and pepper. Serve sprinkled with a little more parsley with still-warm buttered soda bread alongside. Add the smoked haddock to the pan and simmer for a further 3–4 minutes, until the haddock is cooked through and flakes easily. Stir in the parsley and season with salt and pepper. Serve sprinkled with a little more parsley with still-warm buttered soda bread alongside. | {
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"title": "Cullen skink with wholemeal soda bread recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cullen_skink_with_02566_16x9.jpg A smooth, creamy potato and smoked haddock soup served with a freshly baked wholemeal soda bread. 250g/9oz wholemeal flour250g/9oz plain white flour1½ tsp table salt 1 tsp bicarbonate of soda425ml/¾ pint buttermilk 250g/9oz wholemeal flour 250g/9oz plain white flour 1½ tsp table salt 1 tsp bicarbonate of soda 425ml/¾ pint buttermilk 50g/1¾oz butter, plus extra to serve1 onion, finely chopped1.2 litres/2 pints full-fat milk 750g/1lb 10oz floury potatoes (Maris Piper or King Edward), peeled and cut into 2cm/¾in cubes450g/1lb undyed smoked haddock loin, skin and any bones removed2 tbsp chopped parsleysalt and freshly ground pepper 50g/1¾oz butter, plus extra to serve 1 onion, finely chopped 1.2 litres/2 pints full-fat milk 750g/1lb 10oz floury potatoes (Maris Piper or King Edward), peeled and cut into 2cm/¾in cubes 450g/1lb undyed smoked haddock loin, skin and any bones removed 2 tbsp chopped parsley salt and freshly ground pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a large baking tray.For the soda bread, begin by sifting the dry ingredients into a large bowl. Tip in the buttermilk and mix until you have a soft dough. With minimum kneading, shape the dough into a 5–6cm/2–2½in-thick disc. Using a sharp knife, cut a cross on the top cutting through about half of the dough. Dust the top with a little more flour.Place on the greased baking tray and bake for about 30 minutes, or until well-risen, crusty and the loaf sounds hollow when the bottom is tapped. Allow to cool on a wire rack.Meanwhile, to make the cullen skink, melt the butter in a large saucepan over medium heat. Once hot, add the onion and cook gently for 6–8 minutes until softened. Add the milk and bring to a boil, tip in the potatoes and simmer for 10–15 minutes until very soft. Using the back of a spoon, crush a few of the potatoes against the side of the pan help thicken the soup a little.Add the smoked haddock to the pan and simmer for a further 3–4 minutes, until the haddock is cooked through and flakes easily. Stir in the parsley and season with salt and pepper. Serve sprinkled with a little more parsley with still-warm buttered soda bread alongside. Preheat the oven to 200C/180C Fan/Gas 6. Grease a large baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Grease a large baking tray. For the soda bread, begin by sifting the dry ingredients into a large bowl. Tip in the buttermilk and mix until you have a soft dough. For the soda bread, begin by sifting the dry ingredients into a large bowl. Tip in the buttermilk and mix until you have a soft dough. With minimum kneading, shape the dough into a 5–6cm/2–2½in-thick disc. Using a sharp knife, cut a cross on the top cutting through about half of the dough. Dust the top with a little more flour. With minimum kneading, shape the dough into a 5–6cm/2–2½in-thick disc. Using a sharp knife, cut a cross on the top cutting through about half of the dough. Dust the top with a little more flour. Place on the greased baking tray and bake for about 30 minutes, or until well-risen, crusty and the loaf sounds hollow when the bottom is tapped. Allow to cool on a wire rack. Place on the greased baking tray and bake for about 30 minutes, or until well-risen, crusty and the loaf sounds hollow when the bottom is tapped. Allow to cool on a wire rack. Meanwhile, to make the cullen skink, melt the butter in a large saucepan over medium heat. Once hot, add the onion and cook gently for 6–8 minutes until softened. Add the milk and bring to a boil, tip in the potatoes and simmer for 10–15 minutes until very soft. Using the back of a spoon, crush a few of the potatoes against the side of the pan help thicken the soup a little. Meanwhile, to make the cullen skink, melt the butter in a large saucepan over medium heat. Once hot, add the onion and cook gently for 6–8 minutes until softened. Add the milk and bring to a boil, tip in the potatoes and simmer for 10–15 minutes until very soft. Using the back of a spoon, crush a few of the potatoes against the side of the pan help thicken the soup a little. Add the smoked haddock to the pan and simmer for a further 3–4 minutes, until the haddock is cooked through and flakes easily. Stir in the parsley and season with salt and pepper. Serve sprinkled with a little more parsley with still-warm buttered soda bread alongside. Add the smoked haddock to the pan and simmer for a further 3–4 minutes, until the haddock is cooked through and flakes easily. Stir in the parsley and season with salt and pepper. Serve sprinkled with a little more parsley with still-warm buttered soda bread alongside."
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} | 65072ec1698b36775c67a85a9bf2d9427dad6e89a73dce3eac7943af121e68aa | Saltfish buljol and bakes recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saltfish_buljol_and_bake_97552_16x9.jpg Saltfish buljol is a fish salad usually eaten for breakfast in Trinidad. It is made with salted cod and a mix of fresh peppers, onions and garlic, served with fried bakes, a style of fried dumpling. 250g/9oz salt cod1 tbsp vegetable oil, plus extra for greasing1 medium brown onion, diced2 garlic cloves, crushed2 sweet peppers, deseeded and diced1 Scotch bonnet chilli, finely diced2 tbsp extra virgin olive oil ½ lime, juice only2 medium tomatoes, diced2 tbsp fresh coriander, roughly chopped 250g/9oz salt cod 1 tbsp vegetable oil, plus extra for greasing 1 medium brown onion, diced 2 garlic cloves, crushed 2 sweet peppers, deseeded and diced 1 Scotch bonnet chilli, finely diced 2 tbsp extra virgin olive oil ½ lime, juice only 2 medium tomatoes, diced 2 tbsp fresh coriander, roughly chopped 1 tbsp sugar2g yeast115ml/4fl oz warm water200g/7oz plain flour1⁄2 tsp baking powder1 tsp salt1 tbsp vegetable or rapeseed oil, plus 500ml/18fl oz for frying 1 tbsp sugar 2g yeast 115ml/4fl oz warm water 200g/7oz plain flour 1⁄2 tsp baking powder 1 tsp salt 1 tbsp vegetable or rapeseed oil, plus 500ml/18fl oz for frying Method To make the saltfish buljol, place the salt cod in a pan with enough cold water to cover it. Bring to the boil and simmer for 10 minutes. Remove from the heat, discard the water, then cover again with cold water and repeat. Drain the fish, then set aside to cool.Whilst the fish is cooling, heat the vegetable oil in a pan and lightly fry the onion, garlic, peppers and Scotch bonnet for a few minutes. Remove from the heat, tip into a bowl and set aside.Break the cooled saltfish up lightly using your hands and add to the cooked onion mixture. Pour in the olive oil and lime juice. Mix together lightly. Fold in the chopped tomatoes, followed by the coriander. Cover and place in the fridge while you prepare the bakes.To make the bakes, put the sugar, yeast and 35ml/1¼fl oz of the warm water in a bowl. Mix until the sugar has dissolved, then set aside until the mixture begins to foam (this means the yeast has activated).Put the flour, baking powder and salt in a separate bowl. Mix together well to combine.Pour the foaming yeast mixture into the flour mixture, along with the remaining water and the tablespoon of oil. Bring together with your hands, then tip onto a surface and knead for about 5 minutes to form a soft dough. Move the dough to an oiled bowl and cover with cling film. Put in a warm place to prove for 1 hour.Divide the dough into eight balls, arrange on a lined baking tray, leaving space between each to give them room to prove. Cover with cling film and leave to rise again for another 1 hour.Heat the frying oil over a medium heat, and rub a little extra oil onto a plate and your fingers. Place one of the balls of dough on the plate and press it lightly until it’s 3–4cm/1¼–½in thick. Repeat with the remaining balls of dough.Drop one of the balls of dough into the hot oil. Cook for 30 seconds on each side until crispy and golden all over. Move to a paper-lined plate to drain whilst you repeat with the remaining dough. Serve the bakes hot with the saltfish buljol alongside. To make the saltfish buljol, place the salt cod in a pan with enough cold water to cover it. Bring to the boil and simmer for 10 minutes. Remove from the heat, discard the water, then cover again with cold water and repeat. Drain the fish, then set aside to cool. To make the saltfish buljol, place the salt cod in a pan with enough cold water to cover it. Bring to the boil and simmer for 10 minutes. Remove from the heat, discard the water, then cover again with cold water and repeat. Drain the fish, then set aside to cool. Whilst the fish is cooling, heat the vegetable oil in a pan and lightly fry the onion, garlic, peppers and Scotch bonnet for a few minutes. Remove from the heat, tip into a bowl and set aside. Whilst the fish is cooling, heat the vegetable oil in a pan and lightly fry the onion, garlic, peppers and Scotch bonnet for a few minutes. Remove from the heat, tip into a bowl and set aside. Break the cooled saltfish up lightly using your hands and add to the cooked onion mixture. Pour in the olive oil and lime juice. Mix together lightly. Fold in the chopped tomatoes, followed by the coriander. Cover and place in the fridge while you prepare the bakes. Break the cooled saltfish up lightly using your hands and add to the cooked onion mixture. Pour in the olive oil and lime juice. Mix together lightly. Fold in the chopped tomatoes, followed by the coriander. Cover and place in the fridge while you prepare the bakes. To make the bakes, put the sugar, yeast and 35ml/1¼fl oz of the warm water in a bowl. Mix until the sugar has dissolved, then set aside until the mixture begins to foam (this means the yeast has activated). To make the bakes, put the sugar, yeast and 35ml/1¼fl oz of the warm water in a bowl. Mix until the sugar has dissolved, then set aside until the mixture begins to foam (this means the yeast has activated). Put the flour, baking powder and salt in a separate bowl. Mix together well to combine. Put the flour, baking powder and salt in a separate bowl. Mix together well to combine. Pour the foaming yeast mixture into the flour mixture, along with the remaining water and the tablespoon of oil. Bring together with your hands, then tip onto a surface and knead for about 5 minutes to form a soft dough. Move the dough to an oiled bowl and cover with cling film. Put in a warm place to prove for 1 hour. Pour the foaming yeast mixture into the flour mixture, along with the remaining water and the tablespoon of oil. Bring together with your hands, then tip onto a surface and knead for about 5 minutes to form a soft dough. Move the dough to an oiled bowl and cover with cling film. Put in a warm place to prove for 1 hour. Divide the dough into eight balls, arrange on a lined baking tray, leaving space between each to give them room to prove. Cover with cling film and leave to rise again for another 1 hour. Divide the dough into eight balls, arrange on a lined baking tray, leaving space between each to give them room to prove. Cover with cling film and leave to rise again for another 1 hour. Heat the frying oil over a medium heat, and rub a little extra oil onto a plate and your fingers. Place one of the balls of dough on the plate and press it lightly until it’s 3–4cm/1¼–½in thick. Repeat with the remaining balls of dough. Heat the frying oil over a medium heat, and rub a little extra oil onto a plate and your fingers. Place one of the balls of dough on the plate and press it lightly until it’s 3–4cm/1¼–½in thick. Repeat with the remaining balls of dough. Drop one of the balls of dough into the hot oil. Cook for 30 seconds on each side until crispy and golden all over. Move to a paper-lined plate to drain whilst you repeat with the remaining dough. Drop one of the balls of dough into the hot oil. Cook for 30 seconds on each side until crispy and golden all over. Move to a paper-lined plate to drain whilst you repeat with the remaining dough. Serve the bakes hot with the saltfish buljol alongside. Serve the bakes hot with the saltfish buljol alongside. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saltfish_buljol_and_bake_97552_16x9.jpg Saltfish buljol is a fish salad usually eaten for breakfast in Trinidad. It is made with salted cod and a mix of fresh peppers, onions and garlic, served with fried bakes, a style of fried dumpling. 250g/9oz salt cod1 tbsp vegetable oil, plus extra for greasing1 medium brown onion, diced2 garlic cloves, crushed2 sweet peppers, deseeded and diced1 Scotch bonnet chilli, finely diced2 tbsp extra virgin olive oil ½ lime, juice only2 medium tomatoes, diced2 tbsp fresh coriander, roughly chopped 250g/9oz salt cod 1 tbsp vegetable oil, plus extra for greasing 1 medium brown onion, diced 2 garlic cloves, crushed 2 sweet peppers, deseeded and diced 1 Scotch bonnet chilli, finely diced 2 tbsp extra virgin olive oil ½ lime, juice only 2 medium tomatoes, diced 2 tbsp fresh coriander, roughly chopped 1 tbsp sugar2g yeast115ml/4fl oz warm water200g/7oz plain flour1⁄2 tsp baking powder1 tsp salt1 tbsp vegetable or rapeseed oil, plus 500ml/18fl oz for frying 1 tbsp sugar 2g yeast 115ml/4fl oz warm water 200g/7oz plain flour 1⁄2 tsp baking powder 1 tsp salt 1 tbsp vegetable or rapeseed oil, plus 500ml/18fl oz for frying Method To make the saltfish buljol, place the salt cod in a pan with enough cold water to cover it. Bring to the boil and simmer for 10 minutes. Remove from the heat, discard the water, then cover again with cold water and repeat. Drain the fish, then set aside to cool.Whilst the fish is cooling, heat the vegetable oil in a pan and lightly fry the onion, garlic, peppers and Scotch bonnet for a few minutes. Remove from the heat, tip into a bowl and set aside.Break the cooled saltfish up lightly using your hands and add to the cooked onion mixture. Pour in the olive oil and lime juice. Mix together lightly. Fold in the chopped tomatoes, followed by the coriander. Cover and place in the fridge while you prepare the bakes.To make the bakes, put the sugar, yeast and 35ml/1¼fl oz of the warm water in a bowl. Mix until the sugar has dissolved, then set aside until the mixture begins to foam (this means the yeast has activated).Put the flour, baking powder and salt in a separate bowl. Mix together well to combine.Pour the foaming yeast mixture into the flour mixture, along with the remaining water and the tablespoon of oil. Bring together with your hands, then tip onto a surface and knead for about 5 minutes to form a soft dough. Move the dough to an oiled bowl and cover with cling film. Put in a warm place to prove for 1 hour.Divide the dough into eight balls, arrange on a lined baking tray, leaving space between each to give them room to prove. Cover with cling film and leave to rise again for another 1 hour.Heat the frying oil over a medium heat, and rub a little extra oil onto a plate and your fingers. Place one of the balls of dough on the plate and press it lightly until it’s 3–4cm/1¼–½in thick. Repeat with the remaining balls of dough.Drop one of the balls of dough into the hot oil. Cook for 30 seconds on each side until crispy and golden all over. Move to a paper-lined plate to drain whilst you repeat with the remaining dough. Serve the bakes hot with the saltfish buljol alongside. To make the saltfish buljol, place the salt cod in a pan with enough cold water to cover it. Bring to the boil and simmer for 10 minutes. Remove from the heat, discard the water, then cover again with cold water and repeat. Drain the fish, then set aside to cool. To make the saltfish buljol, place the salt cod in a pan with enough cold water to cover it. Bring to the boil and simmer for 10 minutes. Remove from the heat, discard the water, then cover again with cold water and repeat. Drain the fish, then set aside to cool. Whilst the fish is cooling, heat the vegetable oil in a pan and lightly fry the onion, garlic, peppers and Scotch bonnet for a few minutes. Remove from the heat, tip into a bowl and set aside. Whilst the fish is cooling, heat the vegetable oil in a pan and lightly fry the onion, garlic, peppers and Scotch bonnet for a few minutes. Remove from the heat, tip into a bowl and set aside. Break the cooled saltfish up lightly using your hands and add to the cooked onion mixture. Pour in the olive oil and lime juice. Mix together lightly. Fold in the chopped tomatoes, followed by the coriander. Cover and place in the fridge while you prepare the bakes. Break the cooled saltfish up lightly using your hands and add to the cooked onion mixture. Pour in the olive oil and lime juice. Mix together lightly. Fold in the chopped tomatoes, followed by the coriander. Cover and place in the fridge while you prepare the bakes. To make the bakes, put the sugar, yeast and 35ml/1¼fl oz of the warm water in a bowl. Mix until the sugar has dissolved, then set aside until the mixture begins to foam (this means the yeast has activated). To make the bakes, put the sugar, yeast and 35ml/1¼fl oz of the warm water in a bowl. Mix until the sugar has dissolved, then set aside until the mixture begins to foam (this means the yeast has activated). Put the flour, baking powder and salt in a separate bowl. Mix together well to combine. Put the flour, baking powder and salt in a separate bowl. Mix together well to combine. Pour the foaming yeast mixture into the flour mixture, along with the remaining water and the tablespoon of oil. Bring together with your hands, then tip onto a surface and knead for about 5 minutes to form a soft dough. Move the dough to an oiled bowl and cover with cling film. Put in a warm place to prove for 1 hour. Pour the foaming yeast mixture into the flour mixture, along with the remaining water and the tablespoon of oil. Bring together with your hands, then tip onto a surface and knead for about 5 minutes to form a soft dough. Move the dough to an oiled bowl and cover with cling film. Put in a warm place to prove for 1 hour. Divide the dough into eight balls, arrange on a lined baking tray, leaving space between each to give them room to prove. Cover with cling film and leave to rise again for another 1 hour. Divide the dough into eight balls, arrange on a lined baking tray, leaving space between each to give them room to prove. Cover with cling film and leave to rise again for another 1 hour. Heat the frying oil over a medium heat, and rub a little extra oil onto a plate and your fingers. Place one of the balls of dough on the plate and press it lightly until it’s 3–4cm/1¼–½in thick. Repeat with the remaining balls of dough. Heat the frying oil over a medium heat, and rub a little extra oil onto a plate and your fingers. Place one of the balls of dough on the plate and press it lightly until it’s 3–4cm/1¼–½in thick. Repeat with the remaining balls of dough. Drop one of the balls of dough into the hot oil. Cook for 30 seconds on each side until crispy and golden all over. Move to a paper-lined plate to drain whilst you repeat with the remaining dough. Drop one of the balls of dough into the hot oil. Cook for 30 seconds on each side until crispy and golden all over. Move to a paper-lined plate to drain whilst you repeat with the remaining dough. Serve the bakes hot with the saltfish buljol alongside. Serve the bakes hot with the saltfish buljol alongside."
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} | 3f6b83a06fd4e7b4f113fdfb7f09ad6e8db09b49d6946e03a1976dc5a9d47aea | Steam-roasted salmon with barbecued new potatoes recipe
An average of 4.5 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steam-roasted_salmon_and_21424_16x9.jpg This makes a tasty spring or summer fish supper for a warm night where you can get the barbecue out. If it’s not barbecue weather, the potatoes can be done on a griddle pan. 400g/14oz broccoli, cut into small florets2 garlic cloves, grated2 tbsp sesame oil (or vegetable oil)4 salmon fillets, approximately 800g/1lb 12oz total weight2 spring onions, finely chopped2.5cm/1in fresh root ginger, peeled and grated1 red chilli, finely sliced2 tbsp fish sauce, plus extra if preferred4 tbsp vegetable oil2 limes, zest and juice, plus extra juice if preferred30g/1oz fresh coriander, finely chopped55g/2oz salted or unsalted peanuts, roughly chopped 400g/14oz broccoli, cut into small florets 2 garlic cloves, grated 2 tbsp sesame oil (or vegetable oil) 4 salmon fillets, approximately 800g/1lb 12oz total weight 2 spring onions, finely chopped 2.5cm/1in fresh root ginger, peeled and grated 1 red chilli, finely sliced 2 tbsp fish sauce, plus extra if preferred 4 tbsp vegetable oil 2 limes, zest and juice, plus extra juice if preferred 30g/1oz fresh coriander, finely chopped 55g/2oz salted or unsalted peanuts, roughly chopped 600g/1lb 5oz new potatoes, halved2 tbsp olive oil1 tsp sea salt flakes, plus extra for boiling 600g/1lb 5oz new potatoes, halved 2 tbsp olive oil 1 tsp sea salt flakes, plus extra for boiling 10g/⅓oz fresh tarragon, leaves finely chopped30g/1oz unsalted peanuts, finely chopped3 tbsp extra virgin olive oil2 tbsp lemon juicepinch chipotle chilli flakes 10g/⅓oz fresh tarragon, leaves finely chopped 30g/1oz unsalted peanuts, finely chopped 3 tbsp extra virgin olive oil 2 tbsp lemon juice pinch chipotle chilli flakes Method To make the steam-roasted salmon and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the sesame oil or vegetable oil and toss well to mix. Place the salmon fillets in the roasting tin too, cover the tin tightly with kitchen foil and roast for 20–30 minutes, until the salmon is cooked through to your liking.Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts in a bowl. Taste and adjust the levels of fish sauce and lime juice as preferred. Remove the salmon and broccoli from the oven and generously cover the salmon with the dressing. Drizzle the remaining dressing over the broccoli. Meanwhile, to make the barbecued new potatoes, boil the potatoes in salted water for 7–8 minutes, until just cooked through. Drain well, then mix with the olive oil and sea salt flakes. Preheat a barbecue or griddle pan to hot. To make the dressing, mix together the tarragon, peanuts, extra virgin olive oil, lemon juice, chipotle flakes and sea salt flakes in a bowl. Taste and adjust the salt as preferred then set aside. Once your barbecue or griddle pan is hot, griddle the potatoes for 5–8 minutes on each side until nicely charred. Halve the barbecued new potatoes, mix with tarragon dressing and serve immediately with the salmon and broccoli. To make the steam-roasted salmon and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the sesame oil or vegetable oil and toss well to mix. Place the salmon fillets in the roasting tin too, cover the tin tightly with kitchen foil and roast for 20–30 minutes, until the salmon is cooked through to your liking. To make the steam-roasted salmon and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the sesame oil or vegetable oil and toss well to mix. Place the salmon fillets in the roasting tin too, cover the tin tightly with kitchen foil and roast for 20–30 minutes, until the salmon is cooked through to your liking. Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts in a bowl. Taste and adjust the levels of fish sauce and lime juice as preferred. Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts in a bowl. Taste and adjust the levels of fish sauce and lime juice as preferred. Remove the salmon and broccoli from the oven and generously cover the salmon with the dressing. Drizzle the remaining dressing over the broccoli. Remove the salmon and broccoli from the oven and generously cover the salmon with the dressing. Drizzle the remaining dressing over the broccoli. Meanwhile, to make the barbecued new potatoes, boil the potatoes in salted water for 7–8 minutes, until just cooked through. Drain well, then mix with the olive oil and sea salt flakes. Preheat a barbecue or griddle pan to hot. Meanwhile, to make the barbecued new potatoes, boil the potatoes in salted water for 7–8 minutes, until just cooked through. Drain well, then mix with the olive oil and sea salt flakes. Preheat a barbecue or griddle pan to hot. To make the dressing, mix together the tarragon, peanuts, extra virgin olive oil, lemon juice, chipotle flakes and sea salt flakes in a bowl. Taste and adjust the salt as preferred then set aside. Once your barbecue or griddle pan is hot, griddle the potatoes for 5–8 minutes on each side until nicely charred. Halve the barbecued new potatoes, mix with tarragon dressing and serve immediately with the salmon and broccoli. To make the dressing, mix together the tarragon, peanuts, extra virgin olive oil, lemon juice, chipotle flakes and sea salt flakes in a bowl. Taste and adjust the salt as preferred then set aside. Once your barbecue or griddle pan is hot, griddle the potatoes for 5–8 minutes on each side until nicely charred. Halve the barbecued new potatoes, mix with tarragon dressing and serve immediately with the salmon and broccoli. | {
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"content": "An average of 4.5 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steam-roasted_salmon_and_21424_16x9.jpg This makes a tasty spring or summer fish supper for a warm night where you can get the barbecue out. If it’s not barbecue weather, the potatoes can be done on a griddle pan. 400g/14oz broccoli, cut into small florets2 garlic cloves, grated2 tbsp sesame oil (or vegetable oil)4 salmon fillets, approximately 800g/1lb 12oz total weight2 spring onions, finely chopped2.5cm/1in fresh root ginger, peeled and grated1 red chilli, finely sliced2 tbsp fish sauce, plus extra if preferred4 tbsp vegetable oil2 limes, zest and juice, plus extra juice if preferred30g/1oz fresh coriander, finely chopped55g/2oz salted or unsalted peanuts, roughly chopped 400g/14oz broccoli, cut into small florets 2 garlic cloves, grated 2 tbsp sesame oil (or vegetable oil) 4 salmon fillets, approximately 800g/1lb 12oz total weight 2 spring onions, finely chopped 2.5cm/1in fresh root ginger, peeled and grated 1 red chilli, finely sliced 2 tbsp fish sauce, plus extra if preferred 4 tbsp vegetable oil 2 limes, zest and juice, plus extra juice if preferred 30g/1oz fresh coriander, finely chopped 55g/2oz salted or unsalted peanuts, roughly chopped 600g/1lb 5oz new potatoes, halved2 tbsp olive oil1 tsp sea salt flakes, plus extra for boiling 600g/1lb 5oz new potatoes, halved 2 tbsp olive oil 1 tsp sea salt flakes, plus extra for boiling 10g/⅓oz fresh tarragon, leaves finely chopped30g/1oz unsalted peanuts, finely chopped3 tbsp extra virgin olive oil2 tbsp lemon juicepinch chipotle chilli flakes 10g/⅓oz fresh tarragon, leaves finely chopped 30g/1oz unsalted peanuts, finely chopped 3 tbsp extra virgin olive oil 2 tbsp lemon juice pinch chipotle chilli flakes Method To make the steam-roasted salmon and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the sesame oil or vegetable oil and toss well to mix. Place the salmon fillets in the roasting tin too, cover the tin tightly with kitchen foil and roast for 20–30 minutes, until the salmon is cooked through to your liking.Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts in a bowl. Taste and adjust the levels of fish sauce and lime juice as preferred. Remove the salmon and broccoli from the oven and generously cover the salmon with the dressing. Drizzle the remaining dressing over the broccoli. Meanwhile, to make the barbecued new potatoes, boil the potatoes in salted water for 7–8 minutes, until just cooked through. Drain well, then mix with the olive oil and sea salt flakes. Preheat a barbecue or griddle pan to hot. To make the dressing, mix together the tarragon, peanuts, extra virgin olive oil, lemon juice, chipotle flakes and sea salt flakes in a bowl. Taste and adjust the salt as preferred then set aside. Once your barbecue or griddle pan is hot, griddle the potatoes for 5–8 minutes on each side until nicely charred. Halve the barbecued new potatoes, mix with tarragon dressing and serve immediately with the salmon and broccoli. To make the steam-roasted salmon and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the sesame oil or vegetable oil and toss well to mix. Place the salmon fillets in the roasting tin too, cover the tin tightly with kitchen foil and roast for 20–30 minutes, until the salmon is cooked through to your liking. To make the steam-roasted salmon and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the sesame oil or vegetable oil and toss well to mix. Place the salmon fillets in the roasting tin too, cover the tin tightly with kitchen foil and roast for 20–30 minutes, until the salmon is cooked through to your liking. Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts in a bowl. Taste and adjust the levels of fish sauce and lime juice as preferred. Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts in a bowl. Taste and adjust the levels of fish sauce and lime juice as preferred. Remove the salmon and broccoli from the oven and generously cover the salmon with the dressing. Drizzle the remaining dressing over the broccoli. Remove the salmon and broccoli from the oven and generously cover the salmon with the dressing. Drizzle the remaining dressing over the broccoli. Meanwhile, to make the barbecued new potatoes, boil the potatoes in salted water for 7–8 minutes, until just cooked through. Drain well, then mix with the olive oil and sea salt flakes. Preheat a barbecue or griddle pan to hot. Meanwhile, to make the barbecued new potatoes, boil the potatoes in salted water for 7–8 minutes, until just cooked through. Drain well, then mix with the olive oil and sea salt flakes. Preheat a barbecue or griddle pan to hot. To make the dressing, mix together the tarragon, peanuts, extra virgin olive oil, lemon juice, chipotle flakes and sea salt flakes in a bowl. Taste and adjust the salt as preferred then set aside. Once your barbecue or griddle pan is hot, griddle the potatoes for 5–8 minutes on each side until nicely charred. Halve the barbecued new potatoes, mix with tarragon dressing and serve immediately with the salmon and broccoli. To make the dressing, mix together the tarragon, peanuts, extra virgin olive oil, lemon juice, chipotle flakes and sea salt flakes in a bowl. Taste and adjust the salt as preferred then set aside. Once your barbecue or griddle pan is hot, griddle the potatoes for 5–8 minutes on each side until nicely charred. Halve the barbecued new potatoes, mix with tarragon dressing and serve immediately with the salmon and broccoli."
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} | 7e03eaac06a536a3ef13bfee11a2823952262fc871cf204c6834d9ff2fb9e6ce | Lighter fish and chips recipe
An average of 4.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_fish_and_chips_06976_16x9.jpg The trick here is to use a batter made from egg that is oven-baked with the chips for a lighter take on this take-away favourite. Each serving provides 419 kcal, 40g protein, 47g carbohydrate (of which 4g sugars), 6g fat (of which 1.7g saturates), 9g fibre and 0.5g salt. 400g/14oz potatoes, peeled and cut into chips1 tsp vegetable oil1 large egg, separated½ lemon, zest only handful fresh lemon thyme2 x 150g skinless, boneless cod loin fillets 150g/5½oz peas, fresh or frozen, to serve1 lemon, cut into wedges, to servesalt and freshly ground black pepper 400g/14oz potatoes, peeled and cut into chips 1 tsp vegetable oil 1 large egg, separated ½ lemon, zest only handful fresh lemon thyme 2 x 150g skinless, boneless cod loin fillets 150g/5½oz peas, fresh or frozen, to serve 1 lemon, cut into wedges, to serve salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutesMeanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white. Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned. Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutes Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutes Meanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white. Meanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white. Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned. Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned. Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges. Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges. Recipe tips To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our article. | {
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"title": "Lighter fish and chips 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/lighter_fish_and_chips_06976_16x9.jpg The trick here is to use a batter made from egg that is oven-baked with the chips for a lighter take on this take-away favourite. Each serving provides 419 kcal, 40g protein, 47g carbohydrate (of which 4g sugars), 6g fat (of which 1.7g saturates), 9g fibre and 0.5g salt. 400g/14oz potatoes, peeled and cut into chips1 tsp vegetable oil1 large egg, separated½ lemon, zest only handful fresh lemon thyme2 x 150g skinless, boneless cod loin fillets 150g/5½oz peas, fresh or frozen, to serve1 lemon, cut into wedges, to servesalt and freshly ground black pepper 400g/14oz potatoes, peeled and cut into chips 1 tsp vegetable oil 1 large egg, separated ½ lemon, zest only handful fresh lemon thyme 2 x 150g skinless, boneless cod loin fillets 150g/5½oz peas, fresh or frozen, to serve 1 lemon, cut into wedges, to serve salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutesMeanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white. Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned. Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutes Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutes Meanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white. Meanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white. Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned. Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned. Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges. Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges. Recipe tips To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our article."
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} | 0888db202e8c7b163603c8fffa3b94df2c599861746739adbac8078f70f0372e | White fish and bacon parcels recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_fish_and_bacon_30891_16x9.jpg Here’s a meal of oven-baked fish wrapped in bacon! Customise it with an optional olive and anchovy paste for those who like stronger flavours. Use frozen fish to cut the cost. Each serving provides 152 kcal, 16g protein, 0.5g carbohydrates (of which 0g sugars), 10g fat (of which 1.5g saturates), 0.3g fibre and 0.8g salt. 1 small bunch flatleaf parsley, roughly chopped3-4 sun-dried tomatoes, to taste15g/½oz black or green pitted olives, roughly chopped1 tbsp capers, roughly chopped1-2 anchovies (optional)4 tbsp extra virgin olive oilfreshly ground black pepper 1 small bunch flatleaf parsley, roughly chopped 3-4 sun-dried tomatoes, to taste 15g/½oz black or green pitted olives, roughly chopped 1 tbsp capers, roughly chopped 1-2 anchovies (optional) 4 tbsp extra virgin olive oil freshly ground black pepper 500g/1lb 2oz frozen white fish (cod, pollock and monkfish work best), defrosted200g/7oz unsmoked bacon medallions1 tbsp rapeseed oil 500g/1lb 2oz frozen white fish (cod, pollock and monkfish work best), defrosted 200g/7oz unsmoked bacon medallions 1 tbsp rapeseed oil steamed broccoli steamed broccoli Method Preheat the oven to 200C/180C Fan/Gas 6. For the tapenade, mash the parsley, sun-dried tomatoes, olives, capers and anchovies in a bowl until just broken up. Add the olive oil and continue mashing until it becomes a thick, spreadable paste. Season with pepper then set aside while you prepare the fish.Cut the fish into thick fingers about 2cm/¾in wide and 8cm/3in long if possible. Cut the bacon medallions in half lengthways then, using the back of the knife, flatten the bacon out lengthways, stretching it as you go. This will make it thin and long enough to wrap around the fish.If you have made the tapenade, brush the fish with the tapenade all over, then wrap with the bacon. If not using the tapenade, simply wrap a strip of bacon around the fish to cover as much of the middle as possiblePut the fish, join side down on an oven tray and bake for 10-15 minutes until the bacon is crispy and the fish has cooked through. Serve with the steamed broccoli. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the tapenade, mash the parsley, sun-dried tomatoes, olives, capers and anchovies in a bowl until just broken up. Add the olive oil and continue mashing until it becomes a thick, spreadable paste. Season with pepper then set aside while you prepare the fish. For the tapenade, mash the parsley, sun-dried tomatoes, olives, capers and anchovies in a bowl until just broken up. Add the olive oil and continue mashing until it becomes a thick, spreadable paste. Season with pepper then set aside while you prepare the fish. Cut the fish into thick fingers about 2cm/¾in wide and 8cm/3in long if possible. Cut the bacon medallions in half lengthways then, using the back of the knife, flatten the bacon out lengthways, stretching it as you go. This will make it thin and long enough to wrap around the fish. Cut the fish into thick fingers about 2cm/¾in wide and 8cm/3in long if possible. Cut the bacon medallions in half lengthways then, using the back of the knife, flatten the bacon out lengthways, stretching it as you go. This will make it thin and long enough to wrap around the fish. If you have made the tapenade, brush the fish with the tapenade all over, then wrap with the bacon. If not using the tapenade, simply wrap a strip of bacon around the fish to cover as much of the middle as possible If you have made the tapenade, brush the fish with the tapenade all over, then wrap with the bacon. If not using the tapenade, simply wrap a strip of bacon around the fish to cover as much of the middle as possible Put the fish, join side down on an oven tray and bake for 10-15 minutes until the bacon is crispy and the fish has cooked through. Serve with the steamed broccoli. Put the fish, join side down on an oven tray and bake for 10-15 minutes until the bacon is crispy and the fish has cooked through. Serve with the steamed broccoli. | {
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"title": "White fish and bacon parcels 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/white_fish_and_bacon_30891_16x9.jpg Here’s a meal of oven-baked fish wrapped in bacon! Customise it with an optional olive and anchovy paste for those who like stronger flavours. Use frozen fish to cut the cost. Each serving provides 152 kcal, 16g protein, 0.5g carbohydrates (of which 0g sugars), 10g fat (of which 1.5g saturates), 0.3g fibre and 0.8g salt. 1 small bunch flatleaf parsley, roughly chopped3-4 sun-dried tomatoes, to taste15g/½oz black or green pitted olives, roughly chopped1 tbsp capers, roughly chopped1-2 anchovies (optional)4 tbsp extra virgin olive oilfreshly ground black pepper 1 small bunch flatleaf parsley, roughly chopped 3-4 sun-dried tomatoes, to taste 15g/½oz black or green pitted olives, roughly chopped 1 tbsp capers, roughly chopped 1-2 anchovies (optional) 4 tbsp extra virgin olive oil freshly ground black pepper 500g/1lb 2oz frozen white fish (cod, pollock and monkfish work best), defrosted200g/7oz unsmoked bacon medallions1 tbsp rapeseed oil 500g/1lb 2oz frozen white fish (cod, pollock and monkfish work best), defrosted 200g/7oz unsmoked bacon medallions 1 tbsp rapeseed oil steamed broccoli steamed broccoli Method Preheat the oven to 200C/180C Fan/Gas 6. For the tapenade, mash the parsley, sun-dried tomatoes, olives, capers and anchovies in a bowl until just broken up. Add the olive oil and continue mashing until it becomes a thick, spreadable paste. Season with pepper then set aside while you prepare the fish.Cut the fish into thick fingers about 2cm/¾in wide and 8cm/3in long if possible. Cut the bacon medallions in half lengthways then, using the back of the knife, flatten the bacon out lengthways, stretching it as you go. This will make it thin and long enough to wrap around the fish.If you have made the tapenade, brush the fish with the tapenade all over, then wrap with the bacon. If not using the tapenade, simply wrap a strip of bacon around the fish to cover as much of the middle as possiblePut the fish, join side down on an oven tray and bake for 10-15 minutes until the bacon is crispy and the fish has cooked through. Serve with the steamed broccoli. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the tapenade, mash the parsley, sun-dried tomatoes, olives, capers and anchovies in a bowl until just broken up. Add the olive oil and continue mashing until it becomes a thick, spreadable paste. Season with pepper then set aside while you prepare the fish. For the tapenade, mash the parsley, sun-dried tomatoes, olives, capers and anchovies in a bowl until just broken up. Add the olive oil and continue mashing until it becomes a thick, spreadable paste. Season with pepper then set aside while you prepare the fish. Cut the fish into thick fingers about 2cm/¾in wide and 8cm/3in long if possible. Cut the bacon medallions in half lengthways then, using the back of the knife, flatten the bacon out lengthways, stretching it as you go. This will make it thin and long enough to wrap around the fish. Cut the fish into thick fingers about 2cm/¾in wide and 8cm/3in long if possible. Cut the bacon medallions in half lengthways then, using the back of the knife, flatten the bacon out lengthways, stretching it as you go. This will make it thin and long enough to wrap around the fish. If you have made the tapenade, brush the fish with the tapenade all over, then wrap with the bacon. If not using the tapenade, simply wrap a strip of bacon around the fish to cover as much of the middle as possible If you have made the tapenade, brush the fish with the tapenade all over, then wrap with the bacon. If not using the tapenade, simply wrap a strip of bacon around the fish to cover as much of the middle as possible Put the fish, join side down on an oven tray and bake for 10-15 minutes until the bacon is crispy and the fish has cooked through. Serve with the steamed broccoli. Put the fish, join side down on an oven tray and bake for 10-15 minutes until the bacon is crispy and the fish has cooked through. Serve with the steamed broccoli."
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} | 059248637136770a135b6b9ae1c7fd5d02cfa668843d90c6704cf870f124c8ff | Lemon sorbet recipe
An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_sorbet_44326_16x9.jpg If you don’t have an ice cream machine, this sorbet can be made by regularly whisking the frozen sorbet every 40 minutes, or so, until it has completely frozen. The machine will make your life far easier though! 225g/8oz caster sugar6 unwaxed lemons 225g/8oz caster sugar 6 unwaxed lemons Method Tip the caster sugar into a saucepan and add 250ml water. Bring slowly to the boil, stirring to dissolve the sugar. Boil for 2 minutes and then remove from the heat.Finely grate the zest from 3 of the lemons and add to the sugar syrup. Cut all of the lemons in half and squeeze the juice – you should end up with about 225ml/8fl oz of juice. Add to the syrup, stir well and leave to cool. Cover and chill the lemon syrup for at least 2 hours until thoroughly cold.Add another 100ml/3½fl oz of cold water to the sorbet mixture and churn in an ice cream machine according to the manufacturers instructions. Alternatively pour the mixture into a plastic freezer box, cover with a lid and freeze for 1 hour. Remove from the freezer and whisk the half-frozen sorbet to break up the ice crystals, and return to the freezer for a further 40 minutes. Continue whisking the sorbet mixture every 30–40 minutes, until it has completely frozen. When making sorbet without using an ice cream machine you might find that the ice crystals are slightly larger and the sorbet is not as smooth as you’d like. To rectify this, scoop the frozen sorbet into a food processor and whizz for 20 seconds until smooth and then return to the freezer until frozen again. Tip the caster sugar into a saucepan and add 250ml water. Bring slowly to the boil, stirring to dissolve the sugar. Boil for 2 minutes and then remove from the heat. Tip the caster sugar into a saucepan and add 250ml water. Bring slowly to the boil, stirring to dissolve the sugar. Boil for 2 minutes and then remove from the heat. Finely grate the zest from 3 of the lemons and add to the sugar syrup. Cut all of the lemons in half and squeeze the juice – you should end up with about 225ml/8fl oz of juice. Add to the syrup, stir well and leave to cool. Finely grate the zest from 3 of the lemons and add to the sugar syrup. Cut all of the lemons in half and squeeze the juice – you should end up with about 225ml/8fl oz of juice. Add to the syrup, stir well and leave to cool. Cover and chill the lemon syrup for at least 2 hours until thoroughly cold. Cover and chill the lemon syrup for at least 2 hours until thoroughly cold. Add another 100ml/3½fl oz of cold water to the sorbet mixture and churn in an ice cream machine according to the manufacturers instructions. Add another 100ml/3½fl oz of cold water to the sorbet mixture and churn in an ice cream machine according to the manufacturers instructions. Alternatively pour the mixture into a plastic freezer box, cover with a lid and freeze for 1 hour. Remove from the freezer and whisk the half-frozen sorbet to break up the ice crystals, and return to the freezer for a further 40 minutes. Alternatively pour the mixture into a plastic freezer box, cover with a lid and freeze for 1 hour. Remove from the freezer and whisk the half-frozen sorbet to break up the ice crystals, and return to the freezer for a further 40 minutes. Continue whisking the sorbet mixture every 30–40 minutes, until it has completely frozen. Continue whisking the sorbet mixture every 30–40 minutes, until it has completely frozen. When making sorbet without using an ice cream machine you might find that the ice crystals are slightly larger and the sorbet is not as smooth as you’d like. To rectify this, scoop the frozen sorbet into a food processor and whizz for 20 seconds until smooth and then return to the freezer until frozen again. When making sorbet without using an ice cream machine you might find that the ice crystals are slightly larger and the sorbet is not as smooth as you’d like. To rectify this, scoop the frozen sorbet into a food processor and whizz for 20 seconds until smooth and then return to the freezer until frozen again. | {
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"title": "Lemon sorbet recipe",
"content": "An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_sorbet_44326_16x9.jpg If you don’t have an ice cream machine, this sorbet can be made by regularly whisking the frozen sorbet every 40 minutes, or so, until it has completely frozen. The machine will make your life far easier though! 225g/8oz caster sugar6 unwaxed lemons 225g/8oz caster sugar 6 unwaxed lemons Method Tip the caster sugar into a saucepan and add 250ml water. Bring slowly to the boil, stirring to dissolve the sugar. Boil for 2 minutes and then remove from the heat.Finely grate the zest from 3 of the lemons and add to the sugar syrup. Cut all of the lemons in half and squeeze the juice – you should end up with about 225ml/8fl oz of juice. Add to the syrup, stir well and leave to cool. Cover and chill the lemon syrup for at least 2 hours until thoroughly cold.Add another 100ml/3½fl oz of cold water to the sorbet mixture and churn in an ice cream machine according to the manufacturers instructions. Alternatively pour the mixture into a plastic freezer box, cover with a lid and freeze for 1 hour. Remove from the freezer and whisk the half-frozen sorbet to break up the ice crystals, and return to the freezer for a further 40 minutes. Continue whisking the sorbet mixture every 30–40 minutes, until it has completely frozen. When making sorbet without using an ice cream machine you might find that the ice crystals are slightly larger and the sorbet is not as smooth as you’d like. To rectify this, scoop the frozen sorbet into a food processor and whizz for 20 seconds until smooth and then return to the freezer until frozen again. Tip the caster sugar into a saucepan and add 250ml water. Bring slowly to the boil, stirring to dissolve the sugar. Boil for 2 minutes and then remove from the heat. Tip the caster sugar into a saucepan and add 250ml water. Bring slowly to the boil, stirring to dissolve the sugar. Boil for 2 minutes and then remove from the heat. Finely grate the zest from 3 of the lemons and add to the sugar syrup. Cut all of the lemons in half and squeeze the juice – you should end up with about 225ml/8fl oz of juice. Add to the syrup, stir well and leave to cool. Finely grate the zest from 3 of the lemons and add to the sugar syrup. Cut all of the lemons in half and squeeze the juice – you should end up with about 225ml/8fl oz of juice. Add to the syrup, stir well and leave to cool. Cover and chill the lemon syrup for at least 2 hours until thoroughly cold. Cover and chill the lemon syrup for at least 2 hours until thoroughly cold. Add another 100ml/3½fl oz of cold water to the sorbet mixture and churn in an ice cream machine according to the manufacturers instructions. Add another 100ml/3½fl oz of cold water to the sorbet mixture and churn in an ice cream machine according to the manufacturers instructions. Alternatively pour the mixture into a plastic freezer box, cover with a lid and freeze for 1 hour. Remove from the freezer and whisk the half-frozen sorbet to break up the ice crystals, and return to the freezer for a further 40 minutes. Alternatively pour the mixture into a plastic freezer box, cover with a lid and freeze for 1 hour. Remove from the freezer and whisk the half-frozen sorbet to break up the ice crystals, and return to the freezer for a further 40 minutes. Continue whisking the sorbet mixture every 30–40 minutes, until it has completely frozen. Continue whisking the sorbet mixture every 30–40 minutes, until it has completely frozen. When making sorbet without using an ice cream machine you might find that the ice crystals are slightly larger and the sorbet is not as smooth as you’d like. To rectify this, scoop the frozen sorbet into a food processor and whizz for 20 seconds until smooth and then return to the freezer until frozen again. When making sorbet without using an ice cream machine you might find that the ice crystals are slightly larger and the sorbet is not as smooth as you’d like. To rectify this, scoop the frozen sorbet into a food processor and whizz for 20 seconds until smooth and then return to the freezer until frozen again."
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} | 943668df8f4a3e0acbf647ebb99cb1fbbe9ae14ca5e832d1f36ca7d5257f32a6 | Lemon curd and passion fruit pavlova recipe
An average of 5.0 out of 5 stars from 2 ratings This three-tiered pavlova is good enough to impress anyone. Try it topped with berries or any slightly tart fruit of your choice. 8 medium free-range egg whitespinch salt 400g/14oz caster sugar2 tsp white wine vinegar4 tsp cornflour 8 medium free-range egg whites pinch salt 400g/14oz caster sugar 2 tsp white wine vinegar 4 tsp cornflour 900ml/1½ pint double cream2 heaped tbsp icing sugar 10-15 ripe passion fruits, halved and seeds scooped out 900ml/1½ pint double cream 2 heaped tbsp icing sugar 10-15 ripe passion fruits, halved and seeds scooped out 4 unwaxed lemons, zest and juice only 200g/7oz caster sugar100g/3½oz unsalted butter, cubed3 medium free-range eggs, plus 1 medium free-range egg yolk 4 unwaxed lemons, zest and juice only 200g/7oz caster sugar 100g/3½oz unsalted butter, cubed 3 medium free-range eggs, plus 1 medium free-range egg yolk 1 lemon, zest only limoncello liqueur, to serve (optional) 1 lemon, zest only limoncello liqueur, to serve (optional) Method Preheat the oven to 150C/140C Fan/Gas 2.Draw a 20cm/8in circle on three pieces of baking parchment and put each piece on a separate baking tray.In a very clean bowl beat the egg whites with a pinch of salt using a hand-held mixer at medium speed until soft peaks form when the whisk is removed. Increase the speed to medium-high and add the sugar a tablespoon at a time. When all the sugar is incorporated continue to whisk for a further minute. Add the vinegar and cornflour and then beat at a high speed until the meringue is glossy and holds stiff peaks when the whisk is removed (this will take about 5 minutes). Divide the mixture equally between the circles on the three baking trays. One of the discs will be used to top the tier, so should look especially nice!Bake until the meringues have a crisp crust and feel dry to the touch, about 1-1¼ hour (the insides will still be marshmallow-like).Switch off the oven and leave the meringues to cool down in the oven, leaving the oven door slightly open. Leave the meringues to cool very slowly in the oven.For the filling, whip the cream and icing sugar until soft peaks form when the whisk is removed. Gently stir through the passion fruit flesh. For the lemon curd, put the lemon zest, lemon juice, sugar and butter in a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until the butter has melted. Remove the bowl from the heat.In a separate bowl, lightly whisk the eggs and egg yolk. Gently stir them into the lemon mixture, then whisk until all the ingredients are well combined.Put the bowl back over the simmering water. Heat the lemon curd for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Remove the lemon curd from the heat and set aside to cool, stirring occasionally. It will thicken as it cools.To assemble, top a disc of meringue with a third of the passion fruit cream and a drizzle of the lemon curd. Repeat with the other two meringue discs to make a three-tiered stack. Decorate the top with more lemon curd and the grated lemon zest. Serve with a shot of limoncello, if using. Preheat the oven to 150C/140C Fan/Gas 2. Preheat the oven to 150C/140C Fan/Gas 2. Draw a 20cm/8in circle on three pieces of baking parchment and put each piece on a separate baking tray. Draw a 20cm/8in circle on three pieces of baking parchment and put each piece on a separate baking tray. In a very clean bowl beat the egg whites with a pinch of salt using a hand-held mixer at medium speed until soft peaks form when the whisk is removed. Increase the speed to medium-high and add the sugar a tablespoon at a time. When all the sugar is incorporated continue to whisk for a further minute. Add the vinegar and cornflour and then beat at a high speed until the meringue is glossy and holds stiff peaks when the whisk is removed (this will take about 5 minutes). In a very clean bowl beat the egg whites with a pinch of salt using a hand-held mixer at medium speed until soft peaks form when the whisk is removed. Increase the speed to medium-high and add the sugar a tablespoon at a time. When all the sugar is incorporated continue to whisk for a further minute. Add the vinegar and cornflour and then beat at a high speed until the meringue is glossy and holds stiff peaks when the whisk is removed (this will take about 5 minutes). Divide the mixture equally between the circles on the three baking trays. One of the discs will be used to top the tier, so should look especially nice! Divide the mixture equally between the circles on the three baking trays. One of the discs will be used to top the tier, so should look especially nice! Bake until the meringues have a crisp crust and feel dry to the touch, about 1-1¼ hour (the insides will still be marshmallow-like). Bake until the meringues have a crisp crust and feel dry to the touch, about 1-1¼ hour (the insides will still be marshmallow-like). Switch off the oven and leave the meringues to cool down in the oven, leaving the oven door slightly open. Leave the meringues to cool very slowly in the oven. Switch off the oven and leave the meringues to cool down in the oven, leaving the oven door slightly open. Leave the meringues to cool very slowly in the oven. For the filling, whip the cream and icing sugar until soft peaks form when the whisk is removed. Gently stir through the passion fruit flesh. For the filling, whip the cream and icing sugar until soft peaks form when the whisk is removed. Gently stir through the passion fruit flesh. For the lemon curd, put the lemon zest, lemon juice, sugar and butter in a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until the butter has melted. Remove the bowl from the heat. For the lemon curd, put the lemon zest, lemon juice, sugar and butter in a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until the butter has melted. Remove the bowl from the heat. In a separate bowl, lightly whisk the eggs and egg yolk. Gently stir them into the lemon mixture, then whisk until all the ingredients are well combined. In a separate bowl, lightly whisk the eggs and egg yolk. Gently stir them into the lemon mixture, then whisk until all the ingredients are well combined. Put the bowl back over the simmering water. Heat the lemon curd for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Remove the lemon curd from the heat and set aside to cool, stirring occasionally. It will thicken as it cools. Put the bowl back over the simmering water. Heat the lemon curd for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Remove the lemon curd from the heat and set aside to cool, stirring occasionally. It will thicken as it cools. To assemble, top a disc of meringue with a third of the passion fruit cream and a drizzle of the lemon curd. Repeat with the other two meringue discs to make a three-tiered stack. Decorate the top with more lemon curd and the grated lemon zest. Serve with a shot of limoncello, if using. To assemble, top a disc of meringue with a third of the passion fruit cream and a drizzle of the lemon curd. Repeat with the other two meringue discs to make a three-tiered stack. Decorate the top with more lemon curd and the grated lemon zest. Serve with a shot of limoncello, if using. | {
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"title": "Lemon curd and passion fruit pavlova recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This three-tiered pavlova is good enough to impress anyone. Try it topped with berries or any slightly tart fruit of your choice. 8 medium free-range egg whitespinch salt 400g/14oz caster sugar2 tsp white wine vinegar4 tsp cornflour 8 medium free-range egg whites pinch salt 400g/14oz caster sugar 2 tsp white wine vinegar 4 tsp cornflour 900ml/1½ pint double cream2 heaped tbsp icing sugar 10-15 ripe passion fruits, halved and seeds scooped out 900ml/1½ pint double cream 2 heaped tbsp icing sugar 10-15 ripe passion fruits, halved and seeds scooped out 4 unwaxed lemons, zest and juice only 200g/7oz caster sugar100g/3½oz unsalted butter, cubed3 medium free-range eggs, plus 1 medium free-range egg yolk 4 unwaxed lemons, zest and juice only 200g/7oz caster sugar 100g/3½oz unsalted butter, cubed 3 medium free-range eggs, plus 1 medium free-range egg yolk 1 lemon, zest only limoncello liqueur, to serve (optional) 1 lemon, zest only limoncello liqueur, to serve (optional) Method Preheat the oven to 150C/140C Fan/Gas 2.Draw a 20cm/8in circle on three pieces of baking parchment and put each piece on a separate baking tray.In a very clean bowl beat the egg whites with a pinch of salt using a hand-held mixer at medium speed until soft peaks form when the whisk is removed. Increase the speed to medium-high and add the sugar a tablespoon at a time. When all the sugar is incorporated continue to whisk for a further minute. Add the vinegar and cornflour and then beat at a high speed until the meringue is glossy and holds stiff peaks when the whisk is removed (this will take about 5 minutes). Divide the mixture equally between the circles on the three baking trays. One of the discs will be used to top the tier, so should look especially nice!Bake until the meringues have a crisp crust and feel dry to the touch, about 1-1¼ hour (the insides will still be marshmallow-like).Switch off the oven and leave the meringues to cool down in the oven, leaving the oven door slightly open. Leave the meringues to cool very slowly in the oven.For the filling, whip the cream and icing sugar until soft peaks form when the whisk is removed. Gently stir through the passion fruit flesh. For the lemon curd, put the lemon zest, lemon juice, sugar and butter in a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until the butter has melted. Remove the bowl from the heat.In a separate bowl, lightly whisk the eggs and egg yolk. Gently stir them into the lemon mixture, then whisk until all the ingredients are well combined.Put the bowl back over the simmering water. Heat the lemon curd for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Remove the lemon curd from the heat and set aside to cool, stirring occasionally. It will thicken as it cools.To assemble, top a disc of meringue with a third of the passion fruit cream and a drizzle of the lemon curd. Repeat with the other two meringue discs to make a three-tiered stack. Decorate the top with more lemon curd and the grated lemon zest. Serve with a shot of limoncello, if using. Preheat the oven to 150C/140C Fan/Gas 2. Preheat the oven to 150C/140C Fan/Gas 2. Draw a 20cm/8in circle on three pieces of baking parchment and put each piece on a separate baking tray. Draw a 20cm/8in circle on three pieces of baking parchment and put each piece on a separate baking tray. In a very clean bowl beat the egg whites with a pinch of salt using a hand-held mixer at medium speed until soft peaks form when the whisk is removed. Increase the speed to medium-high and add the sugar a tablespoon at a time. When all the sugar is incorporated continue to whisk for a further minute. Add the vinegar and cornflour and then beat at a high speed until the meringue is glossy and holds stiff peaks when the whisk is removed (this will take about 5 minutes). In a very clean bowl beat the egg whites with a pinch of salt using a hand-held mixer at medium speed until soft peaks form when the whisk is removed. Increase the speed to medium-high and add the sugar a tablespoon at a time. When all the sugar is incorporated continue to whisk for a further minute. Add the vinegar and cornflour and then beat at a high speed until the meringue is glossy and holds stiff peaks when the whisk is removed (this will take about 5 minutes). Divide the mixture equally between the circles on the three baking trays. One of the discs will be used to top the tier, so should look especially nice! Divide the mixture equally between the circles on the three baking trays. One of the discs will be used to top the tier, so should look especially nice! Bake until the meringues have a crisp crust and feel dry to the touch, about 1-1¼ hour (the insides will still be marshmallow-like). Bake until the meringues have a crisp crust and feel dry to the touch, about 1-1¼ hour (the insides will still be marshmallow-like). Switch off the oven and leave the meringues to cool down in the oven, leaving the oven door slightly open. Leave the meringues to cool very slowly in the oven. Switch off the oven and leave the meringues to cool down in the oven, leaving the oven door slightly open. Leave the meringues to cool very slowly in the oven. For the filling, whip the cream and icing sugar until soft peaks form when the whisk is removed. Gently stir through the passion fruit flesh. For the filling, whip the cream and icing sugar until soft peaks form when the whisk is removed. Gently stir through the passion fruit flesh. For the lemon curd, put the lemon zest, lemon juice, sugar and butter in a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until the butter has melted. Remove the bowl from the heat. For the lemon curd, put the lemon zest, lemon juice, sugar and butter in a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until the butter has melted. Remove the bowl from the heat. In a separate bowl, lightly whisk the eggs and egg yolk. Gently stir them into the lemon mixture, then whisk until all the ingredients are well combined. In a separate bowl, lightly whisk the eggs and egg yolk. Gently stir them into the lemon mixture, then whisk until all the ingredients are well combined. Put the bowl back over the simmering water. Heat the lemon curd for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Remove the lemon curd from the heat and set aside to cool, stirring occasionally. It will thicken as it cools. Put the bowl back over the simmering water. Heat the lemon curd for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Remove the lemon curd from the heat and set aside to cool, stirring occasionally. It will thicken as it cools. To assemble, top a disc of meringue with a third of the passion fruit cream and a drizzle of the lemon curd. Repeat with the other two meringue discs to make a three-tiered stack. Decorate the top with more lemon curd and the grated lemon zest. Serve with a shot of limoncello, if using. To assemble, top a disc of meringue with a third of the passion fruit cream and a drizzle of the lemon curd. Repeat with the other two meringue discs to make a three-tiered stack. Decorate the top with more lemon curd and the grated lemon zest. Serve with a shot of limoncello, if using."
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} | f7397a2a525948986e32c9140f060f2ff49057588f111a0d1c9d67af928f4653 | Lemon and lime meringue tranche pie recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_lime_meringue_77987_16x9.jpg This is a favourite dessert for so many and the added lime gives it an extra zing. This is made in a tranche tin but it would also fit in a 23cm/9in round deep loose-bottomed flan tin. You will need a 12x36x2.5cm/4½x14x1in rectangular loose-bottomed fluted tin or tranche tin. 150g/5½oz plain flour, plus extra for dusting90g/3¼oz cold butter, diced2 tbsp icing sugar 1 free-range egg 150g/5½oz plain flour, plus extra for dusting 90g/3¼oz cold butter, diced 2 tbsp icing sugar 1 free-range egg 30g/1oz cornflour 1 large lemon, finely grated zest and juice 1 large lime, finely grated zest and juice 50g/1¾oz caster sugar 3 free-range egg yolks 30g/1oz cornflour 1 large lemon, finely grated zest and juice 1 large lime, finely grated zest and juice 50g/1¾oz caster sugar 3 free-range egg yolks 3 free-range egg whites 175g/6oz caster sugarsingle cream, to serve 3 free-range egg whites 175g/6oz caster sugar single cream, to serve Method To make the pastry, place the flour, butter and sugar in a food processor. Blend together until the mixture resembles fine breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Turn out on to a lightly floured work surface and roll out thinly. Carefully line a 12x36x2.5cm/4½x14x1in rectangular loose-bottomed fluted tin or tranche tin with the pastry and press the pastry into the sides. Prick the base with a fork and place in the fridge to chill for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray.Line the pastry case with non-stick baking paper, add baking beans, place on the hot baking tray and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes, or until the pastry is crisp and lightly golden. Leave to cool. Reduce the oven temperature to 150C/130C Fan/Gas 2.To make the filling, place the cornflour and 200ml/7fl oz water in a saucepan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened. Remove from the heat, add the caster sugar and egg yolks and whisk again. Pour into the pastry case and place in the fridge to chill.Meanwhile, make the meringue topping. Place the egg whites in a large bowl and whisk using an electric whisk until stiff. Add the sugar a little at a time, whisking on full speed, until you have a shiny, glossy meringue. Spoon into a piping bag fitted with a plain 1cm/½in nozzle and pipe even blobs over the surface of the chilled filling in a neat pattern. If you don't have a piping bag, you can use two dessertspoons.Bake for 35–40 minutes, until pale golden on top and firm to touch. Leave to cool in the tin for 15 minutes before removing from the tin. Serve warm with the cream on the side. To make the pastry, place the flour, butter and sugar in a food processor. Blend together until the mixture resembles fine breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Turn out on to a lightly floured work surface and roll out thinly. Carefully line a 12x36x2.5cm/4½x14x1in rectangular loose-bottomed fluted tin or tranche tin with the pastry and press the pastry into the sides. Prick the base with a fork and place in the fridge to chill for 30 minutes. To make the pastry, place the flour, butter and sugar in a food processor. Blend together until the mixture resembles fine breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Turn out on to a lightly floured work surface and roll out thinly. Carefully line a 12x36x2.5cm/4½x14x1in rectangular loose-bottomed fluted tin or tranche tin with the pastry and press the pastry into the sides. Prick the base with a fork and place in the fridge to chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Line the pastry case with non-stick baking paper, add baking beans, place on the hot baking tray and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes, or until the pastry is crisp and lightly golden. Leave to cool. Reduce the oven temperature to 150C/130C Fan/Gas 2. Line the pastry case with non-stick baking paper, add baking beans, place on the hot baking tray and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes, or until the pastry is crisp and lightly golden. Leave to cool. Reduce the oven temperature to 150C/130C Fan/Gas 2. To make the filling, place the cornflour and 200ml/7fl oz water in a saucepan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened. Remove from the heat, add the caster sugar and egg yolks and whisk again. Pour into the pastry case and place in the fridge to chill. To make the filling, place the cornflour and 200ml/7fl oz water in a saucepan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened. Remove from the heat, add the caster sugar and egg yolks and whisk again. Pour into the pastry case and place in the fridge to chill. Meanwhile, make the meringue topping. Place the egg whites in a large bowl and whisk using an electric whisk until stiff. Add the sugar a little at a time, whisking on full speed, until you have a shiny, glossy meringue. Spoon into a piping bag fitted with a plain 1cm/½in nozzle and pipe even blobs over the surface of the chilled filling in a neat pattern. If you don't have a piping bag, you can use two dessertspoons. Meanwhile, make the meringue topping. Place the egg whites in a large bowl and whisk using an electric whisk until stiff. Add the sugar a little at a time, whisking on full speed, until you have a shiny, glossy meringue. Spoon into a piping bag fitted with a plain 1cm/½in nozzle and pipe even blobs over the surface of the chilled filling in a neat pattern. If you don't have a piping bag, you can use two dessertspoons. Bake for 35–40 minutes, until pale golden on top and firm to touch. Leave to cool in the tin for 15 minutes before removing from the tin. Serve warm with the cream on the side. Bake for 35–40 minutes, until pale golden on top and firm to touch. Leave to cool in the tin for 15 minutes before removing from the tin. Serve warm with the cream on the side. Recipe tips This can be made up to 8 hours ahead and reheated gently to serve. It is not suitable for freezing. Do not serve the pie hot as the filling may be a bit soft and spill out of the pastry case. | {
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"title": "Lemon and lime meringue tranche pie recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_lime_meringue_77987_16x9.jpg This is a favourite dessert for so many and the added lime gives it an extra zing. This is made in a tranche tin but it would also fit in a 23cm/9in round deep loose-bottomed flan tin. You will need a 12x36x2.5cm/4½x14x1in rectangular loose-bottomed fluted tin or tranche tin. 150g/5½oz plain flour, plus extra for dusting90g/3¼oz cold butter, diced2 tbsp icing sugar 1 free-range egg 150g/5½oz plain flour, plus extra for dusting 90g/3¼oz cold butter, diced 2 tbsp icing sugar 1 free-range egg 30g/1oz cornflour 1 large lemon, finely grated zest and juice 1 large lime, finely grated zest and juice 50g/1¾oz caster sugar 3 free-range egg yolks 30g/1oz cornflour 1 large lemon, finely grated zest and juice 1 large lime, finely grated zest and juice 50g/1¾oz caster sugar 3 free-range egg yolks 3 free-range egg whites 175g/6oz caster sugarsingle cream, to serve 3 free-range egg whites 175g/6oz caster sugar single cream, to serve Method To make the pastry, place the flour, butter and sugar in a food processor. Blend together until the mixture resembles fine breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Turn out on to a lightly floured work surface and roll out thinly. Carefully line a 12x36x2.5cm/4½x14x1in rectangular loose-bottomed fluted tin or tranche tin with the pastry and press the pastry into the sides. Prick the base with a fork and place in the fridge to chill for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray.Line the pastry case with non-stick baking paper, add baking beans, place on the hot baking tray and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes, or until the pastry is crisp and lightly golden. Leave to cool. Reduce the oven temperature to 150C/130C Fan/Gas 2.To make the filling, place the cornflour and 200ml/7fl oz water in a saucepan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened. Remove from the heat, add the caster sugar and egg yolks and whisk again. Pour into the pastry case and place in the fridge to chill.Meanwhile, make the meringue topping. Place the egg whites in a large bowl and whisk using an electric whisk until stiff. Add the sugar a little at a time, whisking on full speed, until you have a shiny, glossy meringue. Spoon into a piping bag fitted with a plain 1cm/½in nozzle and pipe even blobs over the surface of the chilled filling in a neat pattern. If you don't have a piping bag, you can use two dessertspoons.Bake for 35–40 minutes, until pale golden on top and firm to touch. Leave to cool in the tin for 15 minutes before removing from the tin. Serve warm with the cream on the side. To make the pastry, place the flour, butter and sugar in a food processor. Blend together until the mixture resembles fine breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Turn out on to a lightly floured work surface and roll out thinly. Carefully line a 12x36x2.5cm/4½x14x1in rectangular loose-bottomed fluted tin or tranche tin with the pastry and press the pastry into the sides. Prick the base with a fork and place in the fridge to chill for 30 minutes. To make the pastry, place the flour, butter and sugar in a food processor. Blend together until the mixture resembles fine breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Turn out on to a lightly floured work surface and roll out thinly. Carefully line a 12x36x2.5cm/4½x14x1in rectangular loose-bottomed fluted tin or tranche tin with the pastry and press the pastry into the sides. Prick the base with a fork and place in the fridge to chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Line the pastry case with non-stick baking paper, add baking beans, place on the hot baking tray and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes, or until the pastry is crisp and lightly golden. Leave to cool. Reduce the oven temperature to 150C/130C Fan/Gas 2. Line the pastry case with non-stick baking paper, add baking beans, place on the hot baking tray and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes, or until the pastry is crisp and lightly golden. Leave to cool. Reduce the oven temperature to 150C/130C Fan/Gas 2. To make the filling, place the cornflour and 200ml/7fl oz water in a saucepan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened. Remove from the heat, add the caster sugar and egg yolks and whisk again. Pour into the pastry case and place in the fridge to chill. To make the filling, place the cornflour and 200ml/7fl oz water in a saucepan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened. Remove from the heat, add the caster sugar and egg yolks and whisk again. Pour into the pastry case and place in the fridge to chill. Meanwhile, make the meringue topping. Place the egg whites in a large bowl and whisk using an electric whisk until stiff. Add the sugar a little at a time, whisking on full speed, until you have a shiny, glossy meringue. Spoon into a piping bag fitted with a plain 1cm/½in nozzle and pipe even blobs over the surface of the chilled filling in a neat pattern. If you don't have a piping bag, you can use two dessertspoons. Meanwhile, make the meringue topping. Place the egg whites in a large bowl and whisk using an electric whisk until stiff. Add the sugar a little at a time, whisking on full speed, until you have a shiny, glossy meringue. Spoon into a piping bag fitted with a plain 1cm/½in nozzle and pipe even blobs over the surface of the chilled filling in a neat pattern. If you don't have a piping bag, you can use two dessertspoons. Bake for 35–40 minutes, until pale golden on top and firm to touch. Leave to cool in the tin for 15 minutes before removing from the tin. Serve warm with the cream on the side. Bake for 35–40 minutes, until pale golden on top and firm to touch. Leave to cool in the tin for 15 minutes before removing from the tin. Serve warm with the cream on the side. Recipe tips This can be made up to 8 hours ahead and reheated gently to serve. It is not suitable for freezing. Do not serve the pie hot as the filling may be a bit soft and spill out of the pastry case."
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} | 68cfe7f716460823b4ae4c3d4b21abcd1f4c751dc6c28d6d967f981bdc921e9a | Lemon and elderflower drizzle pudding recipe
An average of 4.6 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_elderflower_32804_16x9.jpg This makes one of the best Sunday-lunch puddings you will ever eat. If by any chance you have any leftovers, they microwave most satisfactorily. 175g/6oz soft unsalted butter, plus extra for greasing50g/1¾oz full-fat Greek yoghurt150g/5½oz caster sugar100g/3½oz rice flour (or plain flour if you don’t need this to be gluten-free)75g/2¾oz ground almondspinch of fine sea salt1½ tsp baking powder (gluten-free if necessary)3 large free-range eggs, at room temperature1 large lemon, zest only2 tbsp undiluted elderflower cordialdouble cream, to serve 175g/6oz soft unsalted butter, plus extra for greasing 50g/1¾oz full-fat Greek yoghurt 150g/5½oz caster sugar 100g/3½oz rice flour (or plain flour if you don’t need this to be gluten-free) 75g/2¾oz ground almonds pinch of fine sea salt 1½ tsp baking powder (gluten-free if necessary) 3 large free-range eggs, at room temperature 1 large lemon, zest only 2 tbsp undiluted elderflower cordial double cream, to serve 100ml/3½fl oz undiluted elderflower cordial3 tbsp lemon juice 100ml/3½fl oz undiluted elderflower cordial 3 tbsp lemon juice Method Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof dish (mine measures 26x17x5cm, though any ovenproof dish of the same depth, with a 1.5 litre/2⅔ pints capacity would be fine) with butter.Put the butter, yoghurt, sugar, rice flour, ground almonds, salt, baking powder and eggs into a food processor. Finely grate in the zest of the lemon and blitz until you have a thick batter. Pour the elderflower cordial through the funnel of the processor, with the motor still going, until combined.If you don’t have a processor, cream the butter, sugar and lemon zest together until smooth, light and airy, then beat in the yoghurt. Mix the flour, ground almonds and salt together, and add just 1 teaspoon of the baking powder. Beat 1 egg into the butter mixture, and then beat in a third of your dry ingredients, and carry on until you’ve added all the eggs and dry ingredients. Finally, beat in the elderflower cordial.Pour and scrape the batter into your prepared dish and bake for about 25 minutes, or until the top of the pudding is a deep golden brown. Check after 20 minutes and loosely cover with foil if it’s getting too dark. While the pudding is in the oven, prepare the drizzle. Mix the elderflower cordial with 3 tablespoons of lemon juice (from the zested lemon) in a jug. When the pudding is cooked, prick the sponge using a cake tester or a piece of uncooked spaghetti and drizzle with the elderflower lemon syrup. Eat warm with double cream. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof dish (mine measures 26x17x5cm, though any ovenproof dish of the same depth, with a 1.5 litre/2⅔ pints capacity would be fine) with butter. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof dish (mine measures 26x17x5cm, though any ovenproof dish of the same depth, with a 1.5 litre/2⅔ pints capacity would be fine) with butter. Put the butter, yoghurt, sugar, rice flour, ground almonds, salt, baking powder and eggs into a food processor. Finely grate in the zest of the lemon and blitz until you have a thick batter. Pour the elderflower cordial through the funnel of the processor, with the motor still going, until combined. Put the butter, yoghurt, sugar, rice flour, ground almonds, salt, baking powder and eggs into a food processor. Finely grate in the zest of the lemon and blitz until you have a thick batter. Pour the elderflower cordial through the funnel of the processor, with the motor still going, until combined. If you don’t have a processor, cream the butter, sugar and lemon zest together until smooth, light and airy, then beat in the yoghurt. Mix the flour, ground almonds and salt together, and add just 1 teaspoon of the baking powder. Beat 1 egg into the butter mixture, and then beat in a third of your dry ingredients, and carry on until you’ve added all the eggs and dry ingredients. Finally, beat in the elderflower cordial. If you don’t have a processor, cream the butter, sugar and lemon zest together until smooth, light and airy, then beat in the yoghurt. Mix the flour, ground almonds and salt together, and add just 1 teaspoon of the baking powder. Beat 1 egg into the butter mixture, and then beat in a third of your dry ingredients, and carry on until you’ve added all the eggs and dry ingredients. Finally, beat in the elderflower cordial. Pour and scrape the batter into your prepared dish and bake for about 25 minutes, or until the top of the pudding is a deep golden brown. Check after 20 minutes and loosely cover with foil if it’s getting too dark. Pour and scrape the batter into your prepared dish and bake for about 25 minutes, or until the top of the pudding is a deep golden brown. Check after 20 minutes and loosely cover with foil if it’s getting too dark. While the pudding is in the oven, prepare the drizzle. Mix the elderflower cordial with 3 tablespoons of lemon juice (from the zested lemon) in a jug. While the pudding is in the oven, prepare the drizzle. Mix the elderflower cordial with 3 tablespoons of lemon juice (from the zested lemon) in a jug. When the pudding is cooked, prick the sponge using a cake tester or a piece of uncooked spaghetti and drizzle with the elderflower lemon syrup. Eat warm with double cream. When the pudding is cooked, prick the sponge using a cake tester or a piece of uncooked spaghetti and drizzle with the elderflower lemon syrup. Eat warm with double cream. | {
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"title": "Lemon and elderflower drizzle pudding recipe",
"content": "An average of 4.6 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_elderflower_32804_16x9.jpg This makes one of the best Sunday-lunch puddings you will ever eat. If by any chance you have any leftovers, they microwave most satisfactorily. 175g/6oz soft unsalted butter, plus extra for greasing50g/1¾oz full-fat Greek yoghurt150g/5½oz caster sugar100g/3½oz rice flour (or plain flour if you don’t need this to be gluten-free)75g/2¾oz ground almondspinch of fine sea salt1½ tsp baking powder (gluten-free if necessary)3 large free-range eggs, at room temperature1 large lemon, zest only2 tbsp undiluted elderflower cordialdouble cream, to serve 175g/6oz soft unsalted butter, plus extra for greasing 50g/1¾oz full-fat Greek yoghurt 150g/5½oz caster sugar 100g/3½oz rice flour (or plain flour if you don’t need this to be gluten-free) 75g/2¾oz ground almonds pinch of fine sea salt 1½ tsp baking powder (gluten-free if necessary) 3 large free-range eggs, at room temperature 1 large lemon, zest only 2 tbsp undiluted elderflower cordial double cream, to serve 100ml/3½fl oz undiluted elderflower cordial3 tbsp lemon juice 100ml/3½fl oz undiluted elderflower cordial 3 tbsp lemon juice Method Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof dish (mine measures 26x17x5cm, though any ovenproof dish of the same depth, with a 1.5 litre/2⅔ pints capacity would be fine) with butter.Put the butter, yoghurt, sugar, rice flour, ground almonds, salt, baking powder and eggs into a food processor. Finely grate in the zest of the lemon and blitz until you have a thick batter. Pour the elderflower cordial through the funnel of the processor, with the motor still going, until combined.If you don’t have a processor, cream the butter, sugar and lemon zest together until smooth, light and airy, then beat in the yoghurt. Mix the flour, ground almonds and salt together, and add just 1 teaspoon of the baking powder. Beat 1 egg into the butter mixture, and then beat in a third of your dry ingredients, and carry on until you’ve added all the eggs and dry ingredients. Finally, beat in the elderflower cordial.Pour and scrape the batter into your prepared dish and bake for about 25 minutes, or until the top of the pudding is a deep golden brown. Check after 20 minutes and loosely cover with foil if it’s getting too dark. While the pudding is in the oven, prepare the drizzle. Mix the elderflower cordial with 3 tablespoons of lemon juice (from the zested lemon) in a jug. When the pudding is cooked, prick the sponge using a cake tester or a piece of uncooked spaghetti and drizzle with the elderflower lemon syrup. Eat warm with double cream. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof dish (mine measures 26x17x5cm, though any ovenproof dish of the same depth, with a 1.5 litre/2⅔ pints capacity would be fine) with butter. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof dish (mine measures 26x17x5cm, though any ovenproof dish of the same depth, with a 1.5 litre/2⅔ pints capacity would be fine) with butter. Put the butter, yoghurt, sugar, rice flour, ground almonds, salt, baking powder and eggs into a food processor. Finely grate in the zest of the lemon and blitz until you have a thick batter. Pour the elderflower cordial through the funnel of the processor, with the motor still going, until combined. Put the butter, yoghurt, sugar, rice flour, ground almonds, salt, baking powder and eggs into a food processor. Finely grate in the zest of the lemon and blitz until you have a thick batter. Pour the elderflower cordial through the funnel of the processor, with the motor still going, until combined. If you don’t have a processor, cream the butter, sugar and lemon zest together until smooth, light and airy, then beat in the yoghurt. Mix the flour, ground almonds and salt together, and add just 1 teaspoon of the baking powder. Beat 1 egg into the butter mixture, and then beat in a third of your dry ingredients, and carry on until you’ve added all the eggs and dry ingredients. Finally, beat in the elderflower cordial. If you don’t have a processor, cream the butter, sugar and lemon zest together until smooth, light and airy, then beat in the yoghurt. Mix the flour, ground almonds and salt together, and add just 1 teaspoon of the baking powder. Beat 1 egg into the butter mixture, and then beat in a third of your dry ingredients, and carry on until you’ve added all the eggs and dry ingredients. Finally, beat in the elderflower cordial. Pour and scrape the batter into your prepared dish and bake for about 25 minutes, or until the top of the pudding is a deep golden brown. Check after 20 minutes and loosely cover with foil if it’s getting too dark. Pour and scrape the batter into your prepared dish and bake for about 25 minutes, or until the top of the pudding is a deep golden brown. Check after 20 minutes and loosely cover with foil if it’s getting too dark. While the pudding is in the oven, prepare the drizzle. Mix the elderflower cordial with 3 tablespoons of lemon juice (from the zested lemon) in a jug. While the pudding is in the oven, prepare the drizzle. Mix the elderflower cordial with 3 tablespoons of lemon juice (from the zested lemon) in a jug. When the pudding is cooked, prick the sponge using a cake tester or a piece of uncooked spaghetti and drizzle with the elderflower lemon syrup. Eat warm with double cream. When the pudding is cooked, prick the sponge using a cake tester or a piece of uncooked spaghetti and drizzle with the elderflower lemon syrup. Eat warm with double cream."
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} | 7adf58afaf110389751caf1e2d2b36299e43e147103c3f7a1d1b497f694f64e4 | Speedy lemon syllabub recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemonsyllabub_83848_16x9.jpg A bit of a cheat this lemon syllabub, using ready-made lemon curd... but so delicious, you don't need to tell anyone. 4 lemon shortbread biscuits110ml/4fl oz sweet vermouth250ml/9fl oz double cream4 tbsp icing sugar8 tbsp lemon curd2 tbsp flaked almonds, toasted2 sprigs fresh mint 4 lemon shortbread biscuits 110ml/4fl oz sweet vermouth 250ml/9fl oz double cream 4 tbsp icing sugar 8 tbsp lemon curd 2 tbsp flaked almonds, toasted 2 sprigs fresh mint Method Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle over one tablespoon of sweet vermouth into each glass.Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form. Fold in the remaining sweet vermouth. Add the lemon curd and lightly fold through, leaving a marbled effect.Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled. Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle over one tablespoon of sweet vermouth into each glass. Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle over one tablespoon of sweet vermouth into each glass. Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form. Fold in the remaining sweet vermouth. Add the lemon curd and lightly fold through, leaving a marbled effect. Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form. Fold in the remaining sweet vermouth. Add the lemon curd and lightly fold through, leaving a marbled effect. Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled. Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled. | {
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"title": "Speedy lemon syllabub recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemonsyllabub_83848_16x9.jpg A bit of a cheat this lemon syllabub, using ready-made lemon curd... but so delicious, you don't need to tell anyone. 4 lemon shortbread biscuits110ml/4fl oz sweet vermouth250ml/9fl oz double cream4 tbsp icing sugar8 tbsp lemon curd2 tbsp flaked almonds, toasted2 sprigs fresh mint 4 lemon shortbread biscuits 110ml/4fl oz sweet vermouth 250ml/9fl oz double cream 4 tbsp icing sugar 8 tbsp lemon curd 2 tbsp flaked almonds, toasted 2 sprigs fresh mint Method Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle over one tablespoon of sweet vermouth into each glass.Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form. Fold in the remaining sweet vermouth. Add the lemon curd and lightly fold through, leaving a marbled effect.Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled. Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle over one tablespoon of sweet vermouth into each glass. Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle over one tablespoon of sweet vermouth into each glass. Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form. Fold in the remaining sweet vermouth. Add the lemon curd and lightly fold through, leaving a marbled effect. Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form. Fold in the remaining sweet vermouth. Add the lemon curd and lightly fold through, leaving a marbled effect. Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled. Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled."
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} | 881aa0b41ffc7bd2bfdb0d949333623ad75d13c6849d72c154414ad06a704c58 | Lemon cake with lemon curd and double cream recipe
An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_drizzle_cake_with_90476_16x9.jpg A stunning three-tiered cake filled with homemade lemon curd and cream. To save time, use a good quality ready-made lemon curd. 350g/12oz butter, softened, plus extra for greasing350g/12oz caster sugar4 lemons, zest only, plus juice of 2 lemons3 large pieces candied lemon peel , finely chopped6 free-range eggs3 tsp baking powder300g/10½oz self-raising flour50g/2oz cornflour 350g/12oz butter, softened, plus extra for greasing 350g/12oz caster sugar 4 lemons, zest only, plus juice of 2 lemons 3 large pieces candied lemon peel , finely chopped 6 free-range eggs 3 tsp baking powder 300g/10½oz self-raising flour 50g/2oz cornflour 60g/2¼oz butter225g/8oz caster sugar3 lemons, juice and zest2 free-range eggs 60g/2¼oz butter 225g/8oz caster sugar 3 lemons, juice and zest 2 free-range eggs 300ml/12fl oz double cream200g/7oz icing sugar, sifted, plus extra for dusting 300ml/12fl oz double cream 200g/7oz icing sugar, sifted, plus extra for dusting Method Preheat the oven to 180C/350F/Gas 4. Grease and line three 20cm/8in sandwich tins.Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice and candied peel. Slowly beat in the eggs, one at a time, until the mixture is well combined. Sift the baking powder, self raising flour and cornflour together in a bowl and fold into the cake mixture.Divide the cake batter among the sandwich tins and bake for 25-30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack.While the cakes are cooking, make the lemon curd. Heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. (Do not allow the base of the bowl to touch the surface of the water.) Remove from the heat.Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined.Set the bowl over the pan of simmering water and cook, whisking constantly, for 2-3 minutes or until the mixture thickens enough to coat the back of a spoon. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool.For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed.Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Repeat the process with the remaining lemon curd, whipped cream and cake tiers. Dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Grease and line three 20cm/8in sandwich tins. Preheat the oven to 180C/350F/Gas 4. Grease and line three 20cm/8in sandwich tins. Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice and candied peel. Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice and candied peel. Slowly beat in the eggs, one at a time, until the mixture is well combined. Slowly beat in the eggs, one at a time, until the mixture is well combined. Sift the baking powder, self raising flour and cornflour together in a bowl and fold into the cake mixture. Sift the baking powder, self raising flour and cornflour together in a bowl and fold into the cake mixture. Divide the cake batter among the sandwich tins and bake for 25-30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack. Divide the cake batter among the sandwich tins and bake for 25-30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack. While the cakes are cooking, make the lemon curd. Heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. (Do not allow the base of the bowl to touch the surface of the water.) Remove from the heat. While the cakes are cooking, make the lemon curd. Heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. (Do not allow the base of the bowl to touch the surface of the water.) Remove from the heat. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined. Set the bowl over the pan of simmering water and cook, whisking constantly, for 2-3 minutes or until the mixture thickens enough to coat the back of a spoon. Set the bowl over the pan of simmering water and cook, whisking constantly, for 2-3 minutes or until the mixture thickens enough to coat the back of a spoon. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool. For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed. For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed. Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Repeat the process with the remaining lemon curd, whipped cream and cake tiers. Dust with icing sugar. Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Repeat the process with the remaining lemon curd, whipped cream and cake tiers. Dust with icing sugar. | {
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"title": "Lemon cake with lemon curd and double cream recipe",
"content": "An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_drizzle_cake_with_90476_16x9.jpg A stunning three-tiered cake filled with homemade lemon curd and cream. To save time, use a good quality ready-made lemon curd. 350g/12oz butter, softened, plus extra for greasing350g/12oz caster sugar4 lemons, zest only, plus juice of 2 lemons3 large pieces candied lemon peel , finely chopped6 free-range eggs3 tsp baking powder300g/10½oz self-raising flour50g/2oz cornflour 350g/12oz butter, softened, plus extra for greasing 350g/12oz caster sugar 4 lemons, zest only, plus juice of 2 lemons 3 large pieces candied lemon peel , finely chopped 6 free-range eggs 3 tsp baking powder 300g/10½oz self-raising flour 50g/2oz cornflour 60g/2¼oz butter225g/8oz caster sugar3 lemons, juice and zest2 free-range eggs 60g/2¼oz butter 225g/8oz caster sugar 3 lemons, juice and zest 2 free-range eggs 300ml/12fl oz double cream200g/7oz icing sugar, sifted, plus extra for dusting 300ml/12fl oz double cream 200g/7oz icing sugar, sifted, plus extra for dusting Method Preheat the oven to 180C/350F/Gas 4. Grease and line three 20cm/8in sandwich tins.Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice and candied peel. Slowly beat in the eggs, one at a time, until the mixture is well combined. Sift the baking powder, self raising flour and cornflour together in a bowl and fold into the cake mixture.Divide the cake batter among the sandwich tins and bake for 25-30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack.While the cakes are cooking, make the lemon curd. Heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. (Do not allow the base of the bowl to touch the surface of the water.) Remove from the heat.Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined.Set the bowl over the pan of simmering water and cook, whisking constantly, for 2-3 minutes or until the mixture thickens enough to coat the back of a spoon. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool.For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed.Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Repeat the process with the remaining lemon curd, whipped cream and cake tiers. Dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Grease and line three 20cm/8in sandwich tins. Preheat the oven to 180C/350F/Gas 4. Grease and line three 20cm/8in sandwich tins. Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice and candied peel. Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice and candied peel. Slowly beat in the eggs, one at a time, until the mixture is well combined. Slowly beat in the eggs, one at a time, until the mixture is well combined. Sift the baking powder, self raising flour and cornflour together in a bowl and fold into the cake mixture. Sift the baking powder, self raising flour and cornflour together in a bowl and fold into the cake mixture. Divide the cake batter among the sandwich tins and bake for 25-30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack. Divide the cake batter among the sandwich tins and bake for 25-30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack. While the cakes are cooking, make the lemon curd. Heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. (Do not allow the base of the bowl to touch the surface of the water.) Remove from the heat. While the cakes are cooking, make the lemon curd. Heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. (Do not allow the base of the bowl to touch the surface of the water.) Remove from the heat. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined. Set the bowl over the pan of simmering water and cook, whisking constantly, for 2-3 minutes or until the mixture thickens enough to coat the back of a spoon. Set the bowl over the pan of simmering water and cook, whisking constantly, for 2-3 minutes or until the mixture thickens enough to coat the back of a spoon. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool. For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed. For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed. Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Repeat the process with the remaining lemon curd, whipped cream and cake tiers. Dust with icing sugar. Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Repeat the process with the remaining lemon curd, whipped cream and cake tiers. Dust with icing sugar."
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} | 664cb3e3e1877f1411f0562b08c63e1b45bbeff280ca8f31297f7ef5c6fff553 | Iced lemon curd layer cake recipe
An average of 4.1 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/icedlemoncurdlayerca_67258_16x9.jpg Try Delia's delicious lemon cake recipe filled with homemade lemon curd. Equipment and preparation: You will need to grease two 18cm/7in sandwich tins 4cm/1½in deep, lined with baking parchment, also greased. 1 lemon, zest only, grated1 tbsp lemon juice 175g/6oz self-raising flour, sifted 1 level tsp baking powder 175g/6oz butter, at room temperature 175g/6oz caster sugar 3 eggs 1 lemon, zest only, grated 1 tbsp lemon juice 175g/6oz self-raising flour, sifted 1 level tsp baking powder 175g/6oz butter, at room temperature 175g/6oz caster sugar 3 eggs 1 large juicy lemon, grated zest and juice only 75g/3oz caster sugar 2 eggs 50g/2oz unsalted butter 1 large juicy lemon, grated zest and juice only 75g/3oz caster sugar 2 eggs 50g/2oz unsalted butter 1 large lemon, zest only 50g/2oz sifted icing sugar 2-3 tsp lemon juice 1 large lemon, zest only 50g/2oz sifted icing sugar 2-3 tsp lemon juice Method Preheat the oven to 170C/325F/Gas 3.Measure all the cake ingredients into a mixing bowl and beat - ideally with an electric hand whisk - until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.While the cakes are cooking, make the lemon curd, place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. You don't have to stay with it - just come back from time to time to give it a stir.When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold - and not before - carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.For the icing, begin by removing the zest from the lemon - it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Measure all the cake ingredients into a mixing bowl and beat - ideally with an electric hand whisk - until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger. Measure all the cake ingredients into a mixing bowl and beat - ideally with an electric hand whisk - until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger. While the cakes are cooking, make the lemon curd, place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. You don't have to stay with it - just come back from time to time to give it a stir. While the cakes are cooking, make the lemon curd, place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. You don't have to stay with it - just come back from time to time to give it a stir. When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold - and not before - carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together. When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold - and not before - carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together. For the icing, begin by removing the zest from the lemon - it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. For the icing, begin by removing the zest from the lemon - it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving. | {
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"title": "Iced lemon curd layer cake 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/icedlemoncurdlayerca_67258_16x9.jpg Try Delia's delicious lemon cake recipe filled with homemade lemon curd. Equipment and preparation: You will need to grease two 18cm/7in sandwich tins 4cm/1½in deep, lined with baking parchment, also greased. 1 lemon, zest only, grated1 tbsp lemon juice 175g/6oz self-raising flour, sifted 1 level tsp baking powder 175g/6oz butter, at room temperature 175g/6oz caster sugar 3 eggs 1 lemon, zest only, grated 1 tbsp lemon juice 175g/6oz self-raising flour, sifted 1 level tsp baking powder 175g/6oz butter, at room temperature 175g/6oz caster sugar 3 eggs 1 large juicy lemon, grated zest and juice only 75g/3oz caster sugar 2 eggs 50g/2oz unsalted butter 1 large juicy lemon, grated zest and juice only 75g/3oz caster sugar 2 eggs 50g/2oz unsalted butter 1 large lemon, zest only 50g/2oz sifted icing sugar 2-3 tsp lemon juice 1 large lemon, zest only 50g/2oz sifted icing sugar 2-3 tsp lemon juice Method Preheat the oven to 170C/325F/Gas 3.Measure all the cake ingredients into a mixing bowl and beat - ideally with an electric hand whisk - until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.While the cakes are cooking, make the lemon curd, place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. You don't have to stay with it - just come back from time to time to give it a stir.When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold - and not before - carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.For the icing, begin by removing the zest from the lemon - it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Measure all the cake ingredients into a mixing bowl and beat - ideally with an electric hand whisk - until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger. Measure all the cake ingredients into a mixing bowl and beat - ideally with an electric hand whisk - until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger. While the cakes are cooking, make the lemon curd, place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. You don't have to stay with it - just come back from time to time to give it a stir. While the cakes are cooking, make the lemon curd, place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. You don't have to stay with it - just come back from time to time to give it a stir. When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold - and not before - carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together. When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold - and not before - carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together. For the icing, begin by removing the zest from the lemon - it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. For the icing, begin by removing the zest from the lemon - it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving."
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} | ecbc7656874231f4a59e6d385e6734bae170e0ff31f9e313b63bc6422e784bd2 | Lemon and lime pavlova recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemonandlimepavlova_91318_16x9.jpg End your meal on a high note with this citrus centrepiece topped with tangy passion fruit. 150g/5½oz caster sugar3 free-range egg whites, whisked in a clean bowl until stiff peaks form when the whisk is removed½ tsp sherry vinegar 150g/5½oz caster sugar 3 free-range egg whites, whisked in a clean bowl until stiff peaks form when the whisk is removed ½ tsp sherry vinegar 2 lemons, juice and zest3 limes, juice and zest175g/6oz caster sugar3 free-range eggs, plus 5 free-range egg yolks150g/5oz butter, softened200g/7oz double cream, whipped until soft peaks form when the whisk is removed 12 passion fruit, pulp only, to serve 2 lemons, juice and zest 3 limes, juice and zest 175g/6oz caster sugar 3 free-range eggs, plus 5 free-range egg yolks 150g/5oz butter, softened 200g/7oz double cream, whipped until soft peaks form when the whisk is removed 12 passion fruit, pulp only, to serve Method Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.For the meringue, whisk the sugar, a tablespoon at a time, into the stiffened egg whites, until the mixture is smooth and glossy.Gently fold in the sherry vinegar.Spoon the meringue mixture onto the prepared baking tray to form a circle about 20cm/8in in diameter. Spoon the remaining meringue in dollops around the edge of the meringue, forming swirls and peaks as you go. Transfer the meringue to the oven and immediately reduce the temperature to 150C/300F/Gas 2. Bake for 45-50 minutes, or until the meringue has hardened on the outside, but is still soft and chewy in the middle. Meanwhile, for the filling, place the lemon juice and zest, lime juice and zest, caster sugar, eggs, egg yolks and 75g/2¾oz of the butter into a heavy-based pan. Whisk over a medium heat until the sugar has dissolved and the mixture is smooth and thick enough to coat the back of a spoon. Add the remaining butter, stirring continuously. Continue to stir until all of the butter has melted and the mixture has thickened considerably. Remove the mixture from the heat and whisk a little, then set aside until completely cool.To serve, place the meringue into the centre of a serving platter. Spoon the lemon and lime filling mixture into the centre, then top with the whipped cream and passion fruit pulp. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. For the meringue, whisk the sugar, a tablespoon at a time, into the stiffened egg whites, until the mixture is smooth and glossy. For the meringue, whisk the sugar, a tablespoon at a time, into the stiffened egg whites, until the mixture is smooth and glossy. Gently fold in the sherry vinegar. Gently fold in the sherry vinegar. Spoon the meringue mixture onto the prepared baking tray to form a circle about 20cm/8in in diameter. Spoon the remaining meringue in dollops around the edge of the meringue, forming swirls and peaks as you go. Spoon the meringue mixture onto the prepared baking tray to form a circle about 20cm/8in in diameter. Spoon the remaining meringue in dollops around the edge of the meringue, forming swirls and peaks as you go. Transfer the meringue to the oven and immediately reduce the temperature to 150C/300F/Gas 2. Bake for 45-50 minutes, or until the meringue has hardened on the outside, but is still soft and chewy in the middle. Transfer the meringue to the oven and immediately reduce the temperature to 150C/300F/Gas 2. Bake for 45-50 minutes, or until the meringue has hardened on the outside, but is still soft and chewy in the middle. Meanwhile, for the filling, place the lemon juice and zest, lime juice and zest, caster sugar, eggs, egg yolks and 75g/2¾oz of the butter into a heavy-based pan. Whisk over a medium heat until the sugar has dissolved and the mixture is smooth and thick enough to coat the back of a spoon. Meanwhile, for the filling, place the lemon juice and zest, lime juice and zest, caster sugar, eggs, egg yolks and 75g/2¾oz of the butter into a heavy-based pan. Whisk over a medium heat until the sugar has dissolved and the mixture is smooth and thick enough to coat the back of a spoon. Add the remaining butter, stirring continuously. Continue to stir until all of the butter has melted and the mixture has thickened considerably. Add the remaining butter, stirring continuously. Continue to stir until all of the butter has melted and the mixture has thickened considerably. Remove the mixture from the heat and whisk a little, then set aside until completely cool. Remove the mixture from the heat and whisk a little, then set aside until completely cool. To serve, place the meringue into the centre of a serving platter. Spoon the lemon and lime filling mixture into the centre, then top with the whipped cream and passion fruit pulp. To serve, place the meringue into the centre of a serving platter. Spoon the lemon and lime filling mixture into the centre, then top with the whipped cream and passion fruit pulp. Recipe tips Choose wrinkled passion fruit as the ones that appear dried-out are often the ripest. | {
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"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemonandlimepavlova_91318_16x9.jpg End your meal on a high note with this citrus centrepiece topped with tangy passion fruit. 150g/5½oz caster sugar3 free-range egg whites, whisked in a clean bowl until stiff peaks form when the whisk is removed½ tsp sherry vinegar 150g/5½oz caster sugar 3 free-range egg whites, whisked in a clean bowl until stiff peaks form when the whisk is removed ½ tsp sherry vinegar 2 lemons, juice and zest3 limes, juice and zest175g/6oz caster sugar3 free-range eggs, plus 5 free-range egg yolks150g/5oz butter, softened200g/7oz double cream, whipped until soft peaks form when the whisk is removed 12 passion fruit, pulp only, to serve 2 lemons, juice and zest 3 limes, juice and zest 175g/6oz caster sugar 3 free-range eggs, plus 5 free-range egg yolks 150g/5oz butter, softened 200g/7oz double cream, whipped until soft peaks form when the whisk is removed 12 passion fruit, pulp only, to serve Method Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.For the meringue, whisk the sugar, a tablespoon at a time, into the stiffened egg whites, until the mixture is smooth and glossy.Gently fold in the sherry vinegar.Spoon the meringue mixture onto the prepared baking tray to form a circle about 20cm/8in in diameter. Spoon the remaining meringue in dollops around the edge of the meringue, forming swirls and peaks as you go. Transfer the meringue to the oven and immediately reduce the temperature to 150C/300F/Gas 2. Bake for 45-50 minutes, or until the meringue has hardened on the outside, but is still soft and chewy in the middle. Meanwhile, for the filling, place the lemon juice and zest, lime juice and zest, caster sugar, eggs, egg yolks and 75g/2¾oz of the butter into a heavy-based pan. Whisk over a medium heat until the sugar has dissolved and the mixture is smooth and thick enough to coat the back of a spoon. Add the remaining butter, stirring continuously. Continue to stir until all of the butter has melted and the mixture has thickened considerably. Remove the mixture from the heat and whisk a little, then set aside until completely cool.To serve, place the meringue into the centre of a serving platter. Spoon the lemon and lime filling mixture into the centre, then top with the whipped cream and passion fruit pulp. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. For the meringue, whisk the sugar, a tablespoon at a time, into the stiffened egg whites, until the mixture is smooth and glossy. For the meringue, whisk the sugar, a tablespoon at a time, into the stiffened egg whites, until the mixture is smooth and glossy. Gently fold in the sherry vinegar. Gently fold in the sherry vinegar. Spoon the meringue mixture onto the prepared baking tray to form a circle about 20cm/8in in diameter. Spoon the remaining meringue in dollops around the edge of the meringue, forming swirls and peaks as you go. Spoon the meringue mixture onto the prepared baking tray to form a circle about 20cm/8in in diameter. Spoon the remaining meringue in dollops around the edge of the meringue, forming swirls and peaks as you go. Transfer the meringue to the oven and immediately reduce the temperature to 150C/300F/Gas 2. Bake for 45-50 minutes, or until the meringue has hardened on the outside, but is still soft and chewy in the middle. Transfer the meringue to the oven and immediately reduce the temperature to 150C/300F/Gas 2. Bake for 45-50 minutes, or until the meringue has hardened on the outside, but is still soft and chewy in the middle. Meanwhile, for the filling, place the lemon juice and zest, lime juice and zest, caster sugar, eggs, egg yolks and 75g/2¾oz of the butter into a heavy-based pan. Whisk over a medium heat until the sugar has dissolved and the mixture is smooth and thick enough to coat the back of a spoon. Meanwhile, for the filling, place the lemon juice and zest, lime juice and zest, caster sugar, eggs, egg yolks and 75g/2¾oz of the butter into a heavy-based pan. Whisk over a medium heat until the sugar has dissolved and the mixture is smooth and thick enough to coat the back of a spoon. Add the remaining butter, stirring continuously. Continue to stir until all of the butter has melted and the mixture has thickened considerably. Add the remaining butter, stirring continuously. Continue to stir until all of the butter has melted and the mixture has thickened considerably. Remove the mixture from the heat and whisk a little, then set aside until completely cool. Remove the mixture from the heat and whisk a little, then set aside until completely cool. To serve, place the meringue into the centre of a serving platter. Spoon the lemon and lime filling mixture into the centre, then top with the whipped cream and passion fruit pulp. To serve, place the meringue into the centre of a serving platter. Spoon the lemon and lime filling mixture into the centre, then top with the whipped cream and passion fruit pulp. Recipe tips Choose wrinkled passion fruit as the ones that appear dried-out are often the ripest."
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} | 7f14e11532f6819ff68145387367dd2364d33fcb4508d7dab5c9e3133c699025 | Lemon and poppyseed cheesecake recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_poppyseed_09377_16x9.jpg This creamy lemon cheesecake with a raspberry and rosewater sauce makes a decandent summertime pud. 175g/6oz ginger biscuits, crushed 150g/5oz butter, melted 175g/6oz ginger biscuits, crushed 150g/5oz butter, melted 1.2kg/2½lb full-fat ricotta150g/5oz caster sugar6 free-range eggs1 tsp vanilla extract250g/9oz lemon curd1 tbsp poppy seeds 1.2kg/2½lb full-fat ricotta 150g/5oz caster sugar 6 free-range eggs 1 tsp vanilla extract 250g/9oz lemon curd 1 tbsp poppy seeds 200g/7oz caster sugar150ml/5fl oz white wine250g/9oz raspberries, fresh or frozen 1 tbsp rose waterdouble cream, to serve 200g/7oz caster sugar 150ml/5fl oz white wine 250g/9oz raspberries, fresh or frozen 1 tbsp rose water double cream, to serve Method Preheat the oven to 175C/350F/Gas 4.Mix the ginger biscuits and melted butter in a bowl until well combined. Press into a 22cm/9in springform cake tin and chill in the fridge for 30 minutes. For the topping, blend the ricotta, sugar, eggs and vanilla extract in a food processor until smooth.Spoon the mixture into a bowl then gently fold in the lemon curd and poppy seeds. Spoon this mixture into the cake tin on top of the chilled biscuit base.Cook the cheesecake in the oven for one hour, depending on your oven. The cheesecake is cooked when springy to the touch and just set in the middle. For the syrup, place the sugar, 100ml/3½fl oz water and wine in a saucepan and bring gently to a simmer until all the sugar dissolves. Allow to boil for five minutes, or until thickened. Add the raspberries and rose water to the syrup, remove the pan from the heat and set aside. Once cooled, blend the sauce in a food processor until smooth and then pass through a fine sieve. Serve the cheesecake with the sauce and some double cream. Preheat the oven to 175C/350F/Gas 4. Preheat the oven to 175C/350F/Gas 4. Mix the ginger biscuits and melted butter in a bowl until well combined. Press into a 22cm/9in springform cake tin and chill in the fridge for 30 minutes. Mix the ginger biscuits and melted butter in a bowl until well combined. Press into a 22cm/9in springform cake tin and chill in the fridge for 30 minutes. For the topping, blend the ricotta, sugar, eggs and vanilla extract in a food processor until smooth. For the topping, blend the ricotta, sugar, eggs and vanilla extract in a food processor until smooth. Spoon the mixture into a bowl then gently fold in the lemon curd and poppy seeds. Spoon this mixture into the cake tin on top of the chilled biscuit base. Spoon the mixture into a bowl then gently fold in the lemon curd and poppy seeds. Spoon this mixture into the cake tin on top of the chilled biscuit base. Cook the cheesecake in the oven for one hour, depending on your oven. The cheesecake is cooked when springy to the touch and just set in the middle. Cook the cheesecake in the oven for one hour, depending on your oven. The cheesecake is cooked when springy to the touch and just set in the middle. For the syrup, place the sugar, 100ml/3½fl oz water and wine in a saucepan and bring gently to a simmer until all the sugar dissolves. Allow to boil for five minutes, or until thickened. For the syrup, place the sugar, 100ml/3½fl oz water and wine in a saucepan and bring gently to a simmer until all the sugar dissolves. Allow to boil for five minutes, or until thickened. Add the raspberries and rose water to the syrup, remove the pan from the heat and set aside. Once cooled, blend the sauce in a food processor until smooth and then pass through a fine sieve. Add the raspberries and rose water to the syrup, remove the pan from the heat and set aside. Once cooled, blend the sauce in a food processor until smooth and then pass through a fine sieve. Serve the cheesecake with the sauce and some double cream. Serve the cheesecake with the sauce and some double cream. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_poppyseed_09377_16x9.jpg This creamy lemon cheesecake with a raspberry and rosewater sauce makes a decandent summertime pud. 175g/6oz ginger biscuits, crushed 150g/5oz butter, melted 175g/6oz ginger biscuits, crushed 150g/5oz butter, melted 1.2kg/2½lb full-fat ricotta150g/5oz caster sugar6 free-range eggs1 tsp vanilla extract250g/9oz lemon curd1 tbsp poppy seeds 1.2kg/2½lb full-fat ricotta 150g/5oz caster sugar 6 free-range eggs 1 tsp vanilla extract 250g/9oz lemon curd 1 tbsp poppy seeds 200g/7oz caster sugar150ml/5fl oz white wine250g/9oz raspberries, fresh or frozen 1 tbsp rose waterdouble cream, to serve 200g/7oz caster sugar 150ml/5fl oz white wine 250g/9oz raspberries, fresh or frozen 1 tbsp rose water double cream, to serve Method Preheat the oven to 175C/350F/Gas 4.Mix the ginger biscuits and melted butter in a bowl until well combined. Press into a 22cm/9in springform cake tin and chill in the fridge for 30 minutes. For the topping, blend the ricotta, sugar, eggs and vanilla extract in a food processor until smooth.Spoon the mixture into a bowl then gently fold in the lemon curd and poppy seeds. Spoon this mixture into the cake tin on top of the chilled biscuit base.Cook the cheesecake in the oven for one hour, depending on your oven. The cheesecake is cooked when springy to the touch and just set in the middle. For the syrup, place the sugar, 100ml/3½fl oz water and wine in a saucepan and bring gently to a simmer until all the sugar dissolves. Allow to boil for five minutes, or until thickened. Add the raspberries and rose water to the syrup, remove the pan from the heat and set aside. Once cooled, blend the sauce in a food processor until smooth and then pass through a fine sieve. Serve the cheesecake with the sauce and some double cream. Preheat the oven to 175C/350F/Gas 4. Preheat the oven to 175C/350F/Gas 4. Mix the ginger biscuits and melted butter in a bowl until well combined. Press into a 22cm/9in springform cake tin and chill in the fridge for 30 minutes. Mix the ginger biscuits and melted butter in a bowl until well combined. Press into a 22cm/9in springform cake tin and chill in the fridge for 30 minutes. For the topping, blend the ricotta, sugar, eggs and vanilla extract in a food processor until smooth. For the topping, blend the ricotta, sugar, eggs and vanilla extract in a food processor until smooth. Spoon the mixture into a bowl then gently fold in the lemon curd and poppy seeds. Spoon this mixture into the cake tin on top of the chilled biscuit base. Spoon the mixture into a bowl then gently fold in the lemon curd and poppy seeds. Spoon this mixture into the cake tin on top of the chilled biscuit base. Cook the cheesecake in the oven for one hour, depending on your oven. The cheesecake is cooked when springy to the touch and just set in the middle. Cook the cheesecake in the oven for one hour, depending on your oven. The cheesecake is cooked when springy to the touch and just set in the middle. For the syrup, place the sugar, 100ml/3½fl oz water and wine in a saucepan and bring gently to a simmer until all the sugar dissolves. Allow to boil for five minutes, or until thickened. For the syrup, place the sugar, 100ml/3½fl oz water and wine in a saucepan and bring gently to a simmer until all the sugar dissolves. Allow to boil for five minutes, or until thickened. Add the raspberries and rose water to the syrup, remove the pan from the heat and set aside. Once cooled, blend the sauce in a food processor until smooth and then pass through a fine sieve. Add the raspberries and rose water to the syrup, remove the pan from the heat and set aside. Once cooled, blend the sauce in a food processor until smooth and then pass through a fine sieve. Serve the cheesecake with the sauce and some double cream. Serve the cheesecake with the sauce and some double cream."
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} | b03c7f1a5aea182e879bf112527b8f1ba0bee9ee4a5adc6cf01f88b5e1a1367a | Pancakes with vodka lemon drizzle recipe
Pancakes with vodka lemon drizzle and blackberry compôte An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pancakes_with_vodka_96973_16x9.jpg Traditional thin pancakes are drizzled with lemon and blackberry sauces for a fabulous dessert or special breakfast. Leave out the vodka if you prefer. 125g/4½oz plain flour1 free-range egg, beaten 300ml/½ pint milk1 tbsp vegetable oil, plus extra for cookingpinch salt 125g/4½oz plain flour 1 free-range egg, beaten 300ml/½ pint milk 1 tbsp vegetable oil, plus extra for cooking pinch salt 250g/9oz fresh or frozen blackberries 1 tbsp lemon juice1–2 tbsp caster sugar, to taste 250g/9oz fresh or frozen blackberries 1 tbsp lemon juice 1–2 tbsp caster sugar, to taste 4 tbsp caster sugar4 tbsp freshly squeezed lemon juice2–3 tbsp vodka (optional) 4 tbsp caster sugar 4 tbsp freshly squeezed lemon juice 2–3 tbsp vodka (optional) clotted cream or vanilla ice cream clotted cream or vanilla ice cream Method Sieve the flour and salt into a bowl and make a hole in the centre. Add the egg and 100ml/3½fl oz milk, then gradually whisk to incorporate the flour until it has the consistency of thick cream. Beat in the tablespoon of oil and the remaining milk. Set aside.To make the compôte, put the blackberries, lemon juice and sugar in a saucepan. Heat gently, until the blackberries start to soften and release their juices and the sugar has dissolved. Stir gently (you want the blackberries to keep their shape) until you have a syrupy mixture. Remove from the heat and set aside.For the drizzle, mix together the sugar, lemon juice and vodka (if using) until the sugar has dissolved. Heat a non-stick frying pan or a crêpe pan and swirl in a little oil. Pour out any excess oil into a small jug – the pan should be just coated. Pour in enough batter to coat the bottom of the pan evenly and place over a medium heat. After about a minute, use a palette knife to loosen the edges. Flip the pancake over to cook the other side for a further minute. Transfer to a warmed plate and cover with a clean tea towel to keep warm. Repeat until all the batter is used up.To serve, roll or fold the pancakes into quarters and drizzle with the lemon drizzle. Serve alongside the blackberry compôte and clotted cream or ice cream, if you like. Sieve the flour and salt into a bowl and make a hole in the centre. Add the egg and 100ml/3½fl oz milk, then gradually whisk to incorporate the flour until it has the consistency of thick cream. Beat in the tablespoon of oil and the remaining milk. Set aside. Sieve the flour and salt into a bowl and make a hole in the centre. Add the egg and 100ml/3½fl oz milk, then gradually whisk to incorporate the flour until it has the consistency of thick cream. Beat in the tablespoon of oil and the remaining milk. Set aside. To make the compôte, put the blackberries, lemon juice and sugar in a saucepan. Heat gently, until the blackberries start to soften and release their juices and the sugar has dissolved. Stir gently (you want the blackberries to keep their shape) until you have a syrupy mixture. Remove from the heat and set aside. To make the compôte, put the blackberries, lemon juice and sugar in a saucepan. Heat gently, until the blackberries start to soften and release their juices and the sugar has dissolved. Stir gently (you want the blackberries to keep their shape) until you have a syrupy mixture. Remove from the heat and set aside. For the drizzle, mix together the sugar, lemon juice and vodka (if using) until the sugar has dissolved. For the drizzle, mix together the sugar, lemon juice and vodka (if using) until the sugar has dissolved. Heat a non-stick frying pan or a crêpe pan and swirl in a little oil. Pour out any excess oil into a small jug – the pan should be just coated. Pour in enough batter to coat the bottom of the pan evenly and place over a medium heat. After about a minute, use a palette knife to loosen the edges. Flip the pancake over to cook the other side for a further minute. Transfer to a warmed plate and cover with a clean tea towel to keep warm. Repeat until all the batter is used up. Heat a non-stick frying pan or a crêpe pan and swirl in a little oil. Pour out any excess oil into a small jug – the pan should be just coated. Pour in enough batter to coat the bottom of the pan evenly and place over a medium heat. After about a minute, use a palette knife to loosen the edges. Flip the pancake over to cook the other side for a further minute. Transfer to a warmed plate and cover with a clean tea towel to keep warm. Repeat until all the batter is used up. To serve, roll or fold the pancakes into quarters and drizzle with the lemon drizzle. Serve alongside the blackberry compôte and clotted cream or ice cream, if you like. To serve, roll or fold the pancakes into quarters and drizzle with the lemon drizzle. Serve alongside the blackberry compôte and clotted cream or ice cream, if you like. | {
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"content": "Pancakes with vodka lemon drizzle and blackberry compôte An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pancakes_with_vodka_96973_16x9.jpg Traditional thin pancakes are drizzled with lemon and blackberry sauces for a fabulous dessert or special breakfast. Leave out the vodka if you prefer. 125g/4½oz plain flour1 free-range egg, beaten 300ml/½ pint milk1 tbsp vegetable oil, plus extra for cookingpinch salt 125g/4½oz plain flour 1 free-range egg, beaten 300ml/½ pint milk 1 tbsp vegetable oil, plus extra for cooking pinch salt 250g/9oz fresh or frozen blackberries 1 tbsp lemon juice1–2 tbsp caster sugar, to taste 250g/9oz fresh or frozen blackberries 1 tbsp lemon juice 1–2 tbsp caster sugar, to taste 4 tbsp caster sugar4 tbsp freshly squeezed lemon juice2–3 tbsp vodka (optional) 4 tbsp caster sugar 4 tbsp freshly squeezed lemon juice 2–3 tbsp vodka (optional) clotted cream or vanilla ice cream clotted cream or vanilla ice cream Method Sieve the flour and salt into a bowl and make a hole in the centre. Add the egg and 100ml/3½fl oz milk, then gradually whisk to incorporate the flour until it has the consistency of thick cream. Beat in the tablespoon of oil and the remaining milk. Set aside.To make the compôte, put the blackberries, lemon juice and sugar in a saucepan. Heat gently, until the blackberries start to soften and release their juices and the sugar has dissolved. Stir gently (you want the blackberries to keep their shape) until you have a syrupy mixture. Remove from the heat and set aside.For the drizzle, mix together the sugar, lemon juice and vodka (if using) until the sugar has dissolved. Heat a non-stick frying pan or a crêpe pan and swirl in a little oil. Pour out any excess oil into a small jug – the pan should be just coated. Pour in enough batter to coat the bottom of the pan evenly and place over a medium heat. After about a minute, use a palette knife to loosen the edges. Flip the pancake over to cook the other side for a further minute. Transfer to a warmed plate and cover with a clean tea towel to keep warm. Repeat until all the batter is used up.To serve, roll or fold the pancakes into quarters and drizzle with the lemon drizzle. Serve alongside the blackberry compôte and clotted cream or ice cream, if you like. Sieve the flour and salt into a bowl and make a hole in the centre. Add the egg and 100ml/3½fl oz milk, then gradually whisk to incorporate the flour until it has the consistency of thick cream. Beat in the tablespoon of oil and the remaining milk. Set aside. Sieve the flour and salt into a bowl and make a hole in the centre. Add the egg and 100ml/3½fl oz milk, then gradually whisk to incorporate the flour until it has the consistency of thick cream. Beat in the tablespoon of oil and the remaining milk. Set aside. To make the compôte, put the blackberries, lemon juice and sugar in a saucepan. Heat gently, until the blackberries start to soften and release their juices and the sugar has dissolved. Stir gently (you want the blackberries to keep their shape) until you have a syrupy mixture. Remove from the heat and set aside. To make the compôte, put the blackberries, lemon juice and sugar in a saucepan. Heat gently, until the blackberries start to soften and release their juices and the sugar has dissolved. Stir gently (you want the blackberries to keep their shape) until you have a syrupy mixture. Remove from the heat and set aside. For the drizzle, mix together the sugar, lemon juice and vodka (if using) until the sugar has dissolved. For the drizzle, mix together the sugar, lemon juice and vodka (if using) until the sugar has dissolved. Heat a non-stick frying pan or a crêpe pan and swirl in a little oil. Pour out any excess oil into a small jug – the pan should be just coated. Pour in enough batter to coat the bottom of the pan evenly and place over a medium heat. After about a minute, use a palette knife to loosen the edges. Flip the pancake over to cook the other side for a further minute. Transfer to a warmed plate and cover with a clean tea towel to keep warm. Repeat until all the batter is used up. Heat a non-stick frying pan or a crêpe pan and swirl in a little oil. Pour out any excess oil into a small jug – the pan should be just coated. Pour in enough batter to coat the bottom of the pan evenly and place over a medium heat. After about a minute, use a palette knife to loosen the edges. Flip the pancake over to cook the other side for a further minute. Transfer to a warmed plate and cover with a clean tea towel to keep warm. Repeat until all the batter is used up. To serve, roll or fold the pancakes into quarters and drizzle with the lemon drizzle. Serve alongside the blackberry compôte and clotted cream or ice cream, if you like. To serve, roll or fold the pancakes into quarters and drizzle with the lemon drizzle. Serve alongside the blackberry compôte and clotted cream or ice cream, if you like."
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} | d69de8bae678af846df0e4884e7823654ba2e088e15992c3d3e445e582e97f01 | Lemon no bake cheesecake recipe
An average of 4.5 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemoncheesecake_65665_16x9.jpg This classic lemon cheesecake is a no-bake, make-ahead wonder. Enjoy a zingy lemon dessert in less than 30 minutes. 10 digestive biscuits75g/3oz butter, melted1 tbsp clear honey 10 digestive biscuits 75g/3oz butter, melted 1 tbsp clear honey 700g/1½ lb mascarpone cheese2 lemon, juice and zest200g/7oz caster sugar, plus more to taste4 tbsp icing sugarmint, to garnish 700g/1½ lb mascarpone cheese 2 lemon, juice and zest 200g/7oz caster sugar, plus more to taste 4 tbsp icing sugar mint, to garnish 450g frozen summer fruits, defrostedicing sugar, to taste 450g frozen summer fruits, defrosted icing sugar, to taste Method Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.For the filling, mix the mascarpone cheese, lemon juice and zest, caster sugar and icing sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake. For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries. Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base. Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined. Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling. Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling. For the filling, mix the mascarpone cheese, lemon juice and zest, caster sugar and icing sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste. For the filling, mix the mascarpone cheese, lemon juice and zest, caster sugar and icing sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake. For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve. For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve. Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries. Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries. | {
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"title": "Lemon no bake cheesecake recipe",
"content": "An average of 4.5 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemoncheesecake_65665_16x9.jpg This classic lemon cheesecake is a no-bake, make-ahead wonder. Enjoy a zingy lemon dessert in less than 30 minutes. 10 digestive biscuits75g/3oz butter, melted1 tbsp clear honey 10 digestive biscuits 75g/3oz butter, melted 1 tbsp clear honey 700g/1½ lb mascarpone cheese2 lemon, juice and zest200g/7oz caster sugar, plus more to taste4 tbsp icing sugarmint, to garnish 700g/1½ lb mascarpone cheese 2 lemon, juice and zest 200g/7oz caster sugar, plus more to taste 4 tbsp icing sugar mint, to garnish 450g frozen summer fruits, defrostedicing sugar, to taste 450g frozen summer fruits, defrosted icing sugar, to taste Method Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.For the filling, mix the mascarpone cheese, lemon juice and zest, caster sugar and icing sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake. For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries. Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base. Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined. Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling. Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling. For the filling, mix the mascarpone cheese, lemon juice and zest, caster sugar and icing sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste. For the filling, mix the mascarpone cheese, lemon juice and zest, caster sugar and icing sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake. For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve. For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve. Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries. Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries."
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} | 1f74d8d1bb5ddf91f3ae9961da0c982b1d382cd49ca1b5fdb3242a43f66423d2 | Tom Kerridge's spinach and ricotta pasta bake recipe
An average of 4.2 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_ricotta_27624_16x9.jpg An easy veggie pasta bake is a great recipe to have on hand. This one's taken up a notch with roasted peppers and creamy mozzarella. Each serving provides 418 kcal, 20g protein, 59g carbohydrate, 10g fat, 7g fibre. 400g/14oz wholemeal penne1 tbsp vegetable oil1 onion, finely chopped6 garlic cloves, finely chopped1 tsp sweet smoked paprika250g/9oz roasted peppers (from a jar), finely chopped700g/1lb 9oz passata400g tin chopped tomatoes1 tsp dried oregano200g/7oz ricotta small handful sage leaves (about 12), finely chopped150g/5½oz baby spinachhandful basil leaves, roughly chopped125g/4½oz light mozzarella, finely chopped15g/½oz Parmesan, finely gratedsea salt and freshly ground black peppermixed salad leaves, to serve 400g/14oz wholemeal penne 1 tbsp vegetable oil 1 onion, finely chopped 6 garlic cloves, finely chopped 1 tsp sweet smoked paprika 250g/9oz roasted peppers (from a jar), finely chopped 700g/1lb 9oz passata 400g tin chopped tomatoes 1 tsp dried oregano 200g/7oz ricotta small handful sage leaves (about 12), finely chopped 150g/5½oz baby spinach handful basil leaves, roughly chopped 125g/4½oz light mozzarella, finely chopped 15g/½oz Parmesan, finely grated sea salt and freshly ground black pepper mixed salad leaves, to serve Method Bring a large saucepan of salted water to the boil over a high heat. Add the penne, stir well and cook according to the packet instructions until al dente.Meanwhile, set another large saucepan over a high heat and add the oil. When hot, add the onion and sauté for 4–5 minutes until softened. Add the garlic and cook, stirring, for 2 minutes; add a splash of water if it starts to catch. Stir in the paprika and cook for 1 minute.Add the roasted peppers, passata, tomatoes and oregano. Rinse the passata jar out with 100ml/3½fl oz water and pour this into the pan as well. Bring to a gentle simmer and cook for 5–10 minutes.Meanwhile, mix the ricotta and chopped sage together in a bowl and season with salt and pepper to taste.Drain the pasta in a colander and rinse under cold running water to cool completely. Drain and set aside.Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce until wilted. Season with salt and pepper to taste. Add the pasta to the sauce and stir to coat. Transfer the mixture to a large baking dish, about 32x28cm/13/x11in and 6–7cm/2½–2¾ deep, spreading it evenly.Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Bake on a high shelf in the oven for 20–25 minutes. Serve with a bowl of mixed salad leaves on the side. Bring a large saucepan of salted water to the boil over a high heat. Add the penne, stir well and cook according to the packet instructions until al dente. Bring a large saucepan of salted water to the boil over a high heat. Add the penne, stir well and cook according to the packet instructions until al dente. Meanwhile, set another large saucepan over a high heat and add the oil. When hot, add the onion and sauté for 4–5 minutes until softened. Add the garlic and cook, stirring, for 2 minutes; add a splash of water if it starts to catch. Stir in the paprika and cook for 1 minute. Meanwhile, set another large saucepan over a high heat and add the oil. When hot, add the onion and sauté for 4–5 minutes until softened. Add the garlic and cook, stirring, for 2 minutes; add a splash of water if it starts to catch. Stir in the paprika and cook for 1 minute. Add the roasted peppers, passata, tomatoes and oregano. Rinse the passata jar out with 100ml/3½fl oz water and pour this into the pan as well. Bring to a gentle simmer and cook for 5–10 minutes. Add the roasted peppers, passata, tomatoes and oregano. Rinse the passata jar out with 100ml/3½fl oz water and pour this into the pan as well. Bring to a gentle simmer and cook for 5–10 minutes. Meanwhile, mix the ricotta and chopped sage together in a bowl and season with salt and pepper to taste. Meanwhile, mix the ricotta and chopped sage together in a bowl and season with salt and pepper to taste. Drain the pasta in a colander and rinse under cold running water to cool completely. Drain and set aside. Drain the pasta in a colander and rinse under cold running water to cool completely. Drain and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce until wilted. Season with salt and pepper to taste. Add the pasta to the sauce and stir to coat. Transfer the mixture to a large baking dish, about 32x28cm/13/x11in and 6–7cm/2½–2¾ deep, spreading it evenly. Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce until wilted. Season with salt and pepper to taste. Add the pasta to the sauce and stir to coat. Transfer the mixture to a large baking dish, about 32x28cm/13/x11in and 6–7cm/2½–2¾ deep, spreading it evenly. Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Bake on a high shelf in the oven for 20–25 minutes. Serve with a bowl of mixed salad leaves on the side. Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Bake on a high shelf in the oven for 20–25 minutes. Serve with a bowl of mixed salad leaves on the side. Recipe tips To freeze, cool and pack in one or two lidded foil container(s). Defrost fully in the fridge, then remove the lid(s) and reheat in an oven preheated to 220C/200C Fan/Gas 7 for 20–25 minutes until hot all the way through. If the surface appears to be browning too quickly, cover loosely with foil. | {
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"title": "Tom Kerridge's spinach and ricotta pasta bake recipe",
"content": "An average of 4.2 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_ricotta_27624_16x9.jpg An easy veggie pasta bake is a great recipe to have on hand. This one's taken up a notch with roasted peppers and creamy mozzarella. Each serving provides 418 kcal, 20g protein, 59g carbohydrate, 10g fat, 7g fibre. 400g/14oz wholemeal penne1 tbsp vegetable oil1 onion, finely chopped6 garlic cloves, finely chopped1 tsp sweet smoked paprika250g/9oz roasted peppers (from a jar), finely chopped700g/1lb 9oz passata400g tin chopped tomatoes1 tsp dried oregano200g/7oz ricotta small handful sage leaves (about 12), finely chopped150g/5½oz baby spinachhandful basil leaves, roughly chopped125g/4½oz light mozzarella, finely chopped15g/½oz Parmesan, finely gratedsea salt and freshly ground black peppermixed salad leaves, to serve 400g/14oz wholemeal penne 1 tbsp vegetable oil 1 onion, finely chopped 6 garlic cloves, finely chopped 1 tsp sweet smoked paprika 250g/9oz roasted peppers (from a jar), finely chopped 700g/1lb 9oz passata 400g tin chopped tomatoes 1 tsp dried oregano 200g/7oz ricotta small handful sage leaves (about 12), finely chopped 150g/5½oz baby spinach handful basil leaves, roughly chopped 125g/4½oz light mozzarella, finely chopped 15g/½oz Parmesan, finely grated sea salt and freshly ground black pepper mixed salad leaves, to serve Method Bring a large saucepan of salted water to the boil over a high heat. Add the penne, stir well and cook according to the packet instructions until al dente.Meanwhile, set another large saucepan over a high heat and add the oil. When hot, add the onion and sauté for 4–5 minutes until softened. Add the garlic and cook, stirring, for 2 minutes; add a splash of water if it starts to catch. Stir in the paprika and cook for 1 minute.Add the roasted peppers, passata, tomatoes and oregano. Rinse the passata jar out with 100ml/3½fl oz water and pour this into the pan as well. Bring to a gentle simmer and cook for 5–10 minutes.Meanwhile, mix the ricotta and chopped sage together in a bowl and season with salt and pepper to taste.Drain the pasta in a colander and rinse under cold running water to cool completely. Drain and set aside.Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce until wilted. Season with salt and pepper to taste. Add the pasta to the sauce and stir to coat. Transfer the mixture to a large baking dish, about 32x28cm/13/x11in and 6–7cm/2½–2¾ deep, spreading it evenly.Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Bake on a high shelf in the oven for 20–25 minutes. Serve with a bowl of mixed salad leaves on the side. Bring a large saucepan of salted water to the boil over a high heat. Add the penne, stir well and cook according to the packet instructions until al dente. Bring a large saucepan of salted water to the boil over a high heat. Add the penne, stir well and cook according to the packet instructions until al dente. Meanwhile, set another large saucepan over a high heat and add the oil. When hot, add the onion and sauté for 4–5 minutes until softened. Add the garlic and cook, stirring, for 2 minutes; add a splash of water if it starts to catch. Stir in the paprika and cook for 1 minute. Meanwhile, set another large saucepan over a high heat and add the oil. When hot, add the onion and sauté for 4–5 minutes until softened. Add the garlic and cook, stirring, for 2 minutes; add a splash of water if it starts to catch. Stir in the paprika and cook for 1 minute. Add the roasted peppers, passata, tomatoes and oregano. Rinse the passata jar out with 100ml/3½fl oz water and pour this into the pan as well. Bring to a gentle simmer and cook for 5–10 minutes. Add the roasted peppers, passata, tomatoes and oregano. Rinse the passata jar out with 100ml/3½fl oz water and pour this into the pan as well. Bring to a gentle simmer and cook for 5–10 minutes. Meanwhile, mix the ricotta and chopped sage together in a bowl and season with salt and pepper to taste. Meanwhile, mix the ricotta and chopped sage together in a bowl and season with salt and pepper to taste. Drain the pasta in a colander and rinse under cold running water to cool completely. Drain and set aside. Drain the pasta in a colander and rinse under cold running water to cool completely. Drain and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce until wilted. Season with salt and pepper to taste. Add the pasta to the sauce and stir to coat. Transfer the mixture to a large baking dish, about 32x28cm/13/x11in and 6–7cm/2½–2¾ deep, spreading it evenly. Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce until wilted. Season with salt and pepper to taste. Add the pasta to the sauce and stir to coat. Transfer the mixture to a large baking dish, about 32x28cm/13/x11in and 6–7cm/2½–2¾ deep, spreading it evenly. Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Bake on a high shelf in the oven for 20–25 minutes. Serve with a bowl of mixed salad leaves on the side. Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Bake on a high shelf in the oven for 20–25 minutes. Serve with a bowl of mixed salad leaves on the side. Recipe tips To freeze, cool and pack in one or two lidded foil container(s). Defrost fully in the fridge, then remove the lid(s) and reheat in an oven preheated to 220C/200C Fan/Gas 7 for 20–25 minutes until hot all the way through. If the surface appears to be browning too quickly, cover loosely with foil."
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} | cbd227cc153323f75ea4bbb683b30935eb212cae67e3cea128d16a23986b9f19 | Rick Stein's chicken parmentier recipe
An average of 4.7 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_parmentier_25434_16x9.jpg Try using up leftover roast chicken in Rick Stein's wildly popular, French-inspired, potato-topped pie. It's ridiculously easy! For this recipe you will need a 20x30cm/8x12in ovenproof dish. 1.5kg/3lb 5oz floury potatoes, such as King Edwards, peeled30g/1oz butter5 tbsp double cream2 free-range egg yolkssalt and black pepper 1.5kg/3lb 5oz floury potatoes, such as King Edwards, peeled 30g/1oz butter 5 tbsp double cream 2 free-range egg yolks salt and black pepper 30g/1oz butter 6 large or 8 small shallots, peeled and halved3 carrots, chopped2 sticks celery chopped1 garlic clove, finely chopped4 tbsp dry white wine1 tbsp tomato purée4 large ripe tomatoes, peeled and chopped (or 1 x 400g tin chopped plum tomatoes)350ml/12fl oz chicken stock600g/1lb 5oz leftover roast chicken, shredded16 black olives, stones removed, halved2 tbsp chopped fresh parsley50g/1¾oz Gruyère cheese 30g/1oz butter 6 large or 8 small shallots, peeled and halved 3 carrots, chopped 2 sticks celery chopped 1 garlic clove, finely chopped 4 tbsp dry white wine 1 tbsp tomato purée 4 large ripe tomatoes, peeled and chopped (or 1 x 400g tin chopped plum tomatoes) 350ml/12fl oz chicken stock 600g/1lb 5oz leftover roast chicken, shredded 16 black olives, stones removed, halved 2 tbsp chopped fresh parsley 50g/1¾oz Gruyère cheese Method For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.Preheat the oven to 180C/160C Fan/Gas 4.Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown. For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside. For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside. For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper. For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown. Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown. | {
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"title": "Rick Stein's chicken parmentier recipe",
"content": "An average of 4.7 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_parmentier_25434_16x9.jpg Try using up leftover roast chicken in Rick Stein's wildly popular, French-inspired, potato-topped pie. It's ridiculously easy! For this recipe you will need a 20x30cm/8x12in ovenproof dish. 1.5kg/3lb 5oz floury potatoes, such as King Edwards, peeled30g/1oz butter5 tbsp double cream2 free-range egg yolkssalt and black pepper 1.5kg/3lb 5oz floury potatoes, such as King Edwards, peeled 30g/1oz butter 5 tbsp double cream 2 free-range egg yolks salt and black pepper 30g/1oz butter 6 large or 8 small shallots, peeled and halved3 carrots, chopped2 sticks celery chopped1 garlic clove, finely chopped4 tbsp dry white wine1 tbsp tomato purée4 large ripe tomatoes, peeled and chopped (or 1 x 400g tin chopped plum tomatoes)350ml/12fl oz chicken stock600g/1lb 5oz leftover roast chicken, shredded16 black olives, stones removed, halved2 tbsp chopped fresh parsley50g/1¾oz Gruyère cheese 30g/1oz butter 6 large or 8 small shallots, peeled and halved 3 carrots, chopped 2 sticks celery chopped 1 garlic clove, finely chopped 4 tbsp dry white wine 1 tbsp tomato purée 4 large ripe tomatoes, peeled and chopped (or 1 x 400g tin chopped plum tomatoes) 350ml/12fl oz chicken stock 600g/1lb 5oz leftover roast chicken, shredded 16 black olives, stones removed, halved 2 tbsp chopped fresh parsley 50g/1¾oz Gruyère cheese Method For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.Preheat the oven to 180C/160C Fan/Gas 4.Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown. For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside. For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside. For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper. For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown. Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown."
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} | 194845c0029f8168cd89711385e47439e76bf6390e4a16354b19559f138608c3 | Chicken in a pot with lemon and orzo recipe
It’s not in the spirit of things to be utterly specific with this kind of cooking: if you’re feeding small children, for example, you may not want to add the chilli flakes. Similarly, you may want to use just one lemon, rather than the two I like. Your chicken may weigh more or less: the ones I get tend to be between 1.5kg and 1.7kg. And although I have specified the casserole I always use, you obviously will use the one you have, which will make a dierence to how quickly everything cooks, how much evaporation there will be, and so on. It’s also open to variation, owing to what’s in your kitchen. You can, for example, replace the orzo with rice if you prefer, although you need to know that it will be slightly puddingy cooked this way; I don’t mean this disparagingly, but to indicate the soft, swollen texture. Barley works well, too, though will need to go in sooner, or you can use ditalini or any other small pasta you want. If you prefer to use dried thyme in place of the dried tarragon, by all means do; I also like it with dried mint. | {
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"title": "Chicken in a pot with lemon and orzo recipe",
"content": "It’s not in the spirit of things to be utterly specific with this kind of cooking: if you’re feeding small children, for example, you may not want to add the chilli flakes. Similarly, you may want to use just one lemon, rather than the two I like. Your chicken may weigh more or less: the ones I get tend to be between 1.5kg and 1.7kg. And although I have specified the casserole I always use, you obviously will use the one you have, which will make a dierence to how quickly everything cooks, how much evaporation there will be, and so on. It’s also open to variation, owing to what’s in your kitchen. You can, for example, replace the orzo with rice if you prefer, although you need to know that it will be slightly puddingy cooked this way; I don’t mean this disparagingly, but to indicate the soft, swollen texture. Barley works well, too, though will need to go in sooner, or you can use ditalini or any other small pasta you want. If you prefer to use dried thyme in place of the dried tarragon, by all means do; I also like it with dried mint."
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} | f984c4b7d49db214ec0c9181a6fc02e92065f3bc0f3d14f6f4a5daccd6bea4f2 | Lemon polenta cake recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/almond_and_lemon_polenta_21317_16x9.jpg Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas. 225g/8oz unsalted butter225g/8oz caster sugar3 free-range eggs, beaten225g/8oz ground almonds115g/4oz instant polenta1 tsp baking powder (gluten-free if necessary)3 lemons, zest and juice onlyicing sugar, for dusting 225g/8oz unsalted butter 225g/8oz caster sugar 3 free-range eggs, beaten 225g/8oz ground almonds 115g/4oz instant polenta 1 tsp baking powder (gluten-free if necessary) 3 lemons, zest and juice only icing sugar, for dusting 2 lemons, juice only3 tbsp caster sugar 2 lemons, juice only 3 tbsp caster sugar 250g/9oz mascarpone2 oranges, zest only, plus splash of juice50-75g/1¾-2½oz icing sugar, sieved 250g/9oz mascarpone 2 oranges, zest only, plus splash of juice 50-75g/1¾-2½oz icing sugar, sieved 75-100g/3-4oz caster sugar, for dusting100ml/3½fl oz orange juice 4 satsumas, peeled and cut in half horizontally 75-100g/3-4oz caster sugar, for dusting 100ml/3½fl oz orange juice 4 satsumas, peeled and cut in half horizontally Method Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in cake tin with parchment paper. Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine.Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown.Meanwhile, to make the lemon glaze, put the lemon juice and sugar into a bowl and mix well. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes.To make the orange mascarpone, gently beat the mascarpone, orange zest, splash of orange juice and icing sugar together until smooth. Set aside. For the caramelised satsumas, heat a large frying pan over a medium heat and add the sugar and orange juice. Reduce until thickened and syrupy, add the satsuma halves and cook gently for a few minutes on each side until softened and caramelised. Reserve the syrup to serve. Remove the cake from the tin and cut into wedges to serve. Transfer to a plate, dust with icing sugar and serve with a quenelle of orange mascarpone cream, the caramelised satsuma halves and drizzle the orange syrup over to serve. Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in cake tin with parchment paper. Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in cake tin with parchment paper. Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine. Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine. Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown. Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown. Meanwhile, to make the lemon glaze, put the lemon juice and sugar into a bowl and mix well. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes. Meanwhile, to make the lemon glaze, put the lemon juice and sugar into a bowl and mix well. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes. To make the orange mascarpone, gently beat the mascarpone, orange zest, splash of orange juice and icing sugar together until smooth. Set aside. To make the orange mascarpone, gently beat the mascarpone, orange zest, splash of orange juice and icing sugar together until smooth. Set aside. For the caramelised satsumas, heat a large frying pan over a medium heat and add the sugar and orange juice. Reduce until thickened and syrupy, add the satsuma halves and cook gently for a few minutes on each side until softened and caramelised. Reserve the syrup to serve. For the caramelised satsumas, heat a large frying pan over a medium heat and add the sugar and orange juice. Reduce until thickened and syrupy, add the satsuma halves and cook gently for a few minutes on each side until softened and caramelised. Reserve the syrup to serve. Remove the cake from the tin and cut into wedges to serve. Transfer to a plate, dust with icing sugar and serve with a quenelle of orange mascarpone cream, the caramelised satsuma halves and drizzle the orange syrup over to serve. Remove the cake from the tin and cut into wedges to serve. Transfer to a plate, dust with icing sugar and serve with a quenelle of orange mascarpone cream, the caramelised satsuma halves and drizzle the orange syrup over to serve. | {
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"title": "Lemon polenta cake recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/almond_and_lemon_polenta_21317_16x9.jpg Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas. 225g/8oz unsalted butter225g/8oz caster sugar3 free-range eggs, beaten225g/8oz ground almonds115g/4oz instant polenta1 tsp baking powder (gluten-free if necessary)3 lemons, zest and juice onlyicing sugar, for dusting 225g/8oz unsalted butter 225g/8oz caster sugar 3 free-range eggs, beaten 225g/8oz ground almonds 115g/4oz instant polenta 1 tsp baking powder (gluten-free if necessary) 3 lemons, zest and juice only icing sugar, for dusting 2 lemons, juice only3 tbsp caster sugar 2 lemons, juice only 3 tbsp caster sugar 250g/9oz mascarpone2 oranges, zest only, plus splash of juice50-75g/1¾-2½oz icing sugar, sieved 250g/9oz mascarpone 2 oranges, zest only, plus splash of juice 50-75g/1¾-2½oz icing sugar, sieved 75-100g/3-4oz caster sugar, for dusting100ml/3½fl oz orange juice 4 satsumas, peeled and cut in half horizontally 75-100g/3-4oz caster sugar, for dusting 100ml/3½fl oz orange juice 4 satsumas, peeled and cut in half horizontally Method Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in cake tin with parchment paper. Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine.Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown.Meanwhile, to make the lemon glaze, put the lemon juice and sugar into a bowl and mix well. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes.To make the orange mascarpone, gently beat the mascarpone, orange zest, splash of orange juice and icing sugar together until smooth. Set aside. For the caramelised satsumas, heat a large frying pan over a medium heat and add the sugar and orange juice. Reduce until thickened and syrupy, add the satsuma halves and cook gently for a few minutes on each side until softened and caramelised. Reserve the syrup to serve. Remove the cake from the tin and cut into wedges to serve. Transfer to a plate, dust with icing sugar and serve with a quenelle of orange mascarpone cream, the caramelised satsuma halves and drizzle the orange syrup over to serve. Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in cake tin with parchment paper. Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in cake tin with parchment paper. Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine. Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine. Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown. Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown. Meanwhile, to make the lemon glaze, put the lemon juice and sugar into a bowl and mix well. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes. Meanwhile, to make the lemon glaze, put the lemon juice and sugar into a bowl and mix well. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes. To make the orange mascarpone, gently beat the mascarpone, orange zest, splash of orange juice and icing sugar together until smooth. Set aside. To make the orange mascarpone, gently beat the mascarpone, orange zest, splash of orange juice and icing sugar together until smooth. Set aside. For the caramelised satsumas, heat a large frying pan over a medium heat and add the sugar and orange juice. Reduce until thickened and syrupy, add the satsuma halves and cook gently for a few minutes on each side until softened and caramelised. Reserve the syrup to serve. For the caramelised satsumas, heat a large frying pan over a medium heat and add the sugar and orange juice. Reduce until thickened and syrupy, add the satsuma halves and cook gently for a few minutes on each side until softened and caramelised. Reserve the syrup to serve. Remove the cake from the tin and cut into wedges to serve. Transfer to a plate, dust with icing sugar and serve with a quenelle of orange mascarpone cream, the caramelised satsuma halves and drizzle the orange syrup over to serve. Remove the cake from the tin and cut into wedges to serve. Transfer to a plate, dust with icing sugar and serve with a quenelle of orange mascarpone cream, the caramelised satsuma halves and drizzle the orange syrup over to serve."
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} | 111a3d8642e6c8ad546c4a351ec74336df217213de825c9901b264c5fbc0e7bb | Veggie meatball biryani recipe
Place the milk in a small, microwave safe bowl. Microwave for 20–30 seconds, or until hot but not boiling. Sprinkle in the saffron and set aside.In a small bowl, whisk together the yoghurt, ginger, garlic, ground coriander, cumin, chilli powder, turmeric and one teaspoon of the salt. Put to one side.Bring 2 litres/3½ pints water to a rolling boil in a large pan. Add the bay leaf, cardamom, cinnamon stick, cloves, the remaining teaspoon of salt and the drained soaked rice. Once the water comes back to a rolling boil, cook over a medium heat for 3-4 minutes. The rice should be nearly cooked but still quite firm (think al dente). Drain in a colander without discarding the spices.Heat the ghee in a large, non-stick frying pan. Add the onions and fry over a medium-high heat, stirring often until golden brown, about 15 minutes. Remove half of the onions from the pan with a slotted spoon and set them aside on a plate. Try to leave as much ghee or oil in the pan as possible.To the remaining onions, add the frozen meatballs. Fry over a medium heat, until lightly golden brown all over, around 4–5 minutes. You'll notice the onions brown a little more, this is good, but turn the heat down if you notice them beginning to blacken. Remove the meatballs from the pan and set them aside on a plate.To the pan, add the yoghurt mixture and stir quickly to incorporate with the onions and ghee. Cook over a medium-low heat for 6–8 minutes, until the fat begins to separate from the mixture. Add the 120ml/4fl oz hot kettle water and stir well. Fold in the meatballs.Place one third of the rice in a separate non-stick pan set over a medium heat (use a pan that has a tight-fitting lid). Top with half of the meatball mixture. Add another third of the rice followed by the remaining half of the meatball mixture. Top with the remaining rice.Evenly pour the saffron milk over the top of the rice. Spread the reserved onions on top. Sprinkle with all of the mint and a tablespoon of the chopped coriander.Cover with a circle of baking paper the same diameter as the pan, and the lid, and cook over a very low heat for 20 minutes. Do not lift the lid during the cooking process. Allow to stand for 15 minutes before uncovering.Use a large, wide spatula to lift the rice from the bottom of the pan and gently shake it to separate the grains. Do this a few times. Don’t stir or fork it through as this can break everything up too much. You still want some white rice peeking through the saffron yellow grains.Scoop the biryani out onto a platter and garnish with the remaining chopped coriander and the pomegranate seeds. Place the milk in a small, microwave safe bowl. Microwave for 20–30 seconds, or until hot but not boiling. Sprinkle in the saffron and set aside. Place the milk in a small, microwave safe bowl. Microwave for 20–30 seconds, or until hot but not boiling. Sprinkle in the saffron and set aside. In a small bowl, whisk together the yoghurt, ginger, garlic, ground coriander, cumin, chilli powder, turmeric and one teaspoon of the salt. Put to one side. In a small bowl, whisk together the yoghurt, ginger, garlic, ground coriander, cumin, chilli powder, turmeric and one teaspoon of the salt. Put to one side. Bring 2 litres/3½ pints water to a rolling boil in a large pan. Add the bay leaf, cardamom, cinnamon stick, cloves, the remaining teaspoon of salt and the drained soaked rice. Once the water comes back to a rolling boil, cook over a medium heat for 3-4 minutes. The rice should be nearly cooked but still quite firm (think al dente). Drain in a colander without discarding the spices. Bring 2 litres/3½ pints water to a rolling boil in a large pan. Add the bay leaf, cardamom, cinnamon stick, cloves, the remaining teaspoon of salt and the drained soaked rice. Once the water comes back to a rolling boil, cook over a medium heat for 3-4 minutes. The rice should be nearly cooked but still quite firm (think al dente). Drain in a colander without discarding the spices. Heat the ghee in a large, non-stick frying pan. Add the onions and fry over a medium-high heat, stirring often until golden brown, about 15 minutes. Remove half of the onions from the pan with a slotted spoon and set them aside on a plate. Try to leave as much ghee or oil in the pan as possible. Heat the ghee in a large, non-stick frying pan. Add the onions and fry over a medium-high heat, stirring often until golden brown, about 15 minutes. Remove half of the onions from the pan with a slotted spoon and set them aside on a plate. Try to leave as much ghee or oil in the pan as possible. To the remaining onions, add the frozen meatballs. Fry over a medium heat, until lightly golden brown all over, around 4–5 minutes. You'll notice the onions brown a little more, this is good, but turn the heat down if you notice them beginning to blacken. Remove the meatballs from the pan and set them aside on a plate. To the remaining onions, add the frozen meatballs. Fry over a medium heat, until lightly golden brown all over, around 4–5 minutes. You'll notice the onions brown a little more, this is good, but turn the heat down if you notice them beginning to blacken. Remove the meatballs from the pan and set them aside on a plate. To the pan, add the yoghurt mixture and stir quickly to incorporate with the onions and ghee. Cook over a medium-low heat for 6–8 minutes, until the fat begins to separate from the mixture. Add the 120ml/4fl oz hot kettle water and stir well. Fold in the meatballs. To the pan, add the yoghurt mixture and stir quickly to incorporate with the onions and ghee. Cook over a medium-low heat for 6–8 minutes, until the fat begins to separate from the mixture. Add the 120ml/4fl oz hot kettle water and stir well. Fold in the meatballs. Place one third of the rice in a separate non-stick pan set over a medium heat (use a pan that has a tight-fitting lid). Top with half of the meatball mixture. Add another third of the rice followed by the remaining half of the meatball mixture. Top with the remaining rice. Place one third of the rice in a separate non-stick pan set over a medium heat (use a pan that has a tight-fitting lid). Top with half of the meatball mixture. Add another third of the rice followed by the remaining half of the meatball mixture. Top with the remaining rice. Evenly pour the saffron milk over the top of the rice. Spread the reserved onions on top. Sprinkle with all of the mint and a tablespoon of the chopped coriander. Evenly pour the saffron milk over the top of the rice. Spread the reserved onions on top. Sprinkle with all of the mint and a tablespoon of the chopped coriander. Cover with a circle of baking paper the same diameter as the pan, and the lid, and cook over a very low heat for 20 minutes. Do not lift the lid during the cooking process. Allow to stand for 15 minutes before uncovering. Cover with a circle of baking paper the same diameter as the pan, and the lid, and cook over a very low heat for 20 minutes. Do not lift the lid during the cooking process. Allow to stand for 15 minutes before uncovering. Use a large, wide spatula to lift the rice from the bottom of the pan and gently shake it to separate the grains. Do this a few times. Don’t stir or fork it through as this can break everything up too much. You still want some white rice peeking through the saffron yellow grains. Use a large, wide spatula to lift the rice from the bottom of the pan and gently shake it to separate the grains. Do this a few times. Don’t stir or fork it through as this can break everything up too much. You still want some white rice peeking through the saffron yellow grains. Scoop the biryani out onto a platter and garnish with the remaining chopped coriander and the pomegranate seeds. Scoop the biryani out onto a platter and garnish with the remaining chopped coriander and the pomegranate seeds. | {
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"content": "Place the milk in a small, microwave safe bowl. Microwave for 20–30 seconds, or until hot but not boiling. Sprinkle in the saffron and set aside.In a small bowl, whisk together the yoghurt, ginger, garlic, ground coriander, cumin, chilli powder, turmeric and one teaspoon of the salt. Put to one side.Bring 2 litres/3½ pints water to a rolling boil in a large pan. Add the bay leaf, cardamom, cinnamon stick, cloves, the remaining teaspoon of salt and the drained soaked rice. Once the water comes back to a rolling boil, cook over a medium heat for 3-4 minutes. The rice should be nearly cooked but still quite firm (think al dente). Drain in a colander without discarding the spices.Heat the ghee in a large, non-stick frying pan. Add the onions and fry over a medium-high heat, stirring often until golden brown, about 15 minutes. Remove half of the onions from the pan with a slotted spoon and set them aside on a plate. Try to leave as much ghee or oil in the pan as possible.To the remaining onions, add the frozen meatballs. Fry over a medium heat, until lightly golden brown all over, around 4–5 minutes. You'll notice the onions brown a little more, this is good, but turn the heat down if you notice them beginning to blacken. Remove the meatballs from the pan and set them aside on a plate.To the pan, add the yoghurt mixture and stir quickly to incorporate with the onions and ghee. Cook over a medium-low heat for 6–8 minutes, until the fat begins to separate from the mixture. Add the 120ml/4fl oz hot kettle water and stir well. Fold in the meatballs.Place one third of the rice in a separate non-stick pan set over a medium heat (use a pan that has a tight-fitting lid). Top with half of the meatball mixture. Add another third of the rice followed by the remaining half of the meatball mixture. Top with the remaining rice.Evenly pour the saffron milk over the top of the rice. Spread the reserved onions on top. Sprinkle with all of the mint and a tablespoon of the chopped coriander.Cover with a circle of baking paper the same diameter as the pan, and the lid, and cook over a very low heat for 20 minutes. Do not lift the lid during the cooking process. Allow to stand for 15 minutes before uncovering.Use a large, wide spatula to lift the rice from the bottom of the pan and gently shake it to separate the grains. Do this a few times. Don’t stir or fork it through as this can break everything up too much. You still want some white rice peeking through the saffron yellow grains.Scoop the biryani out onto a platter and garnish with the remaining chopped coriander and the pomegranate seeds. Place the milk in a small, microwave safe bowl. Microwave for 20–30 seconds, or until hot but not boiling. Sprinkle in the saffron and set aside. Place the milk in a small, microwave safe bowl. Microwave for 20–30 seconds, or until hot but not boiling. Sprinkle in the saffron and set aside. In a small bowl, whisk together the yoghurt, ginger, garlic, ground coriander, cumin, chilli powder, turmeric and one teaspoon of the salt. Put to one side. In a small bowl, whisk together the yoghurt, ginger, garlic, ground coriander, cumin, chilli powder, turmeric and one teaspoon of the salt. Put to one side. Bring 2 litres/3½ pints water to a rolling boil in a large pan. Add the bay leaf, cardamom, cinnamon stick, cloves, the remaining teaspoon of salt and the drained soaked rice. Once the water comes back to a rolling boil, cook over a medium heat for 3-4 minutes. The rice should be nearly cooked but still quite firm (think al dente). Drain in a colander without discarding the spices. Bring 2 litres/3½ pints water to a rolling boil in a large pan. Add the bay leaf, cardamom, cinnamon stick, cloves, the remaining teaspoon of salt and the drained soaked rice. Once the water comes back to a rolling boil, cook over a medium heat for 3-4 minutes. The rice should be nearly cooked but still quite firm (think al dente). Drain in a colander without discarding the spices. Heat the ghee in a large, non-stick frying pan. Add the onions and fry over a medium-high heat, stirring often until golden brown, about 15 minutes. Remove half of the onions from the pan with a slotted spoon and set them aside on a plate. Try to leave as much ghee or oil in the pan as possible. Heat the ghee in a large, non-stick frying pan. Add the onions and fry over a medium-high heat, stirring often until golden brown, about 15 minutes. Remove half of the onions from the pan with a slotted spoon and set them aside on a plate. Try to leave as much ghee or oil in the pan as possible. To the remaining onions, add the frozen meatballs. Fry over a medium heat, until lightly golden brown all over, around 4–5 minutes. You'll notice the onions brown a little more, this is good, but turn the heat down if you notice them beginning to blacken. Remove the meatballs from the pan and set them aside on a plate. To the remaining onions, add the frozen meatballs. Fry over a medium heat, until lightly golden brown all over, around 4–5 minutes. You'll notice the onions brown a little more, this is good, but turn the heat down if you notice them beginning to blacken. Remove the meatballs from the pan and set them aside on a plate. To the pan, add the yoghurt mixture and stir quickly to incorporate with the onions and ghee. Cook over a medium-low heat for 6–8 minutes, until the fat begins to separate from the mixture. Add the 120ml/4fl oz hot kettle water and stir well. Fold in the meatballs. To the pan, add the yoghurt mixture and stir quickly to incorporate with the onions and ghee. Cook over a medium-low heat for 6–8 minutes, until the fat begins to separate from the mixture. Add the 120ml/4fl oz hot kettle water and stir well. Fold in the meatballs. Place one third of the rice in a separate non-stick pan set over a medium heat (use a pan that has a tight-fitting lid). Top with half of the meatball mixture. Add another third of the rice followed by the remaining half of the meatball mixture. Top with the remaining rice. Place one third of the rice in a separate non-stick pan set over a medium heat (use a pan that has a tight-fitting lid). Top with half of the meatball mixture. Add another third of the rice followed by the remaining half of the meatball mixture. Top with the remaining rice. Evenly pour the saffron milk over the top of the rice. Spread the reserved onions on top. Sprinkle with all of the mint and a tablespoon of the chopped coriander. Evenly pour the saffron milk over the top of the rice. Spread the reserved onions on top. Sprinkle with all of the mint and a tablespoon of the chopped coriander. Cover with a circle of baking paper the same diameter as the pan, and the lid, and cook over a very low heat for 20 minutes. Do not lift the lid during the cooking process. Allow to stand for 15 minutes before uncovering. Cover with a circle of baking paper the same diameter as the pan, and the lid, and cook over a very low heat for 20 minutes. Do not lift the lid during the cooking process. Allow to stand for 15 minutes before uncovering. Use a large, wide spatula to lift the rice from the bottom of the pan and gently shake it to separate the grains. Do this a few times. Don’t stir or fork it through as this can break everything up too much. You still want some white rice peeking through the saffron yellow grains. Use a large, wide spatula to lift the rice from the bottom of the pan and gently shake it to separate the grains. Do this a few times. Don’t stir or fork it through as this can break everything up too much. You still want some white rice peeking through the saffron yellow grains. Scoop the biryani out onto a platter and garnish with the remaining chopped coriander and the pomegranate seeds. Scoop the biryani out onto a platter and garnish with the remaining chopped coriander and the pomegranate seeds."
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} | 6a31064a12c743c911b28bcda621c12c78eeeeffb89b508627b4afdb6f8a0802 | Gluten-free creamy chicken and mash pie recipe
An average of 4.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_creamy_39379_16x9.jpg This gluten-free twist on a comforting classic is going to head straight into your weekly rotation. Cheesy mash and creamy chicken - what's not to love? 4-5 medium/large potatoes, such as Maris Piper, peeled and chopped2 tbsp butter1 tbsp milk2 tsp wholegrain mustardhandful grated cheese, such as cheddarsalt and freshly ground black pepper 4-5 medium/large potatoes, such as Maris Piper, peeled and chopped 2 tbsp butter 1 tbsp milk 2 tsp wholegrain mustard handful grated cheese, such as cheddar salt and freshly ground black pepper 2 tbsp garlic-infused oil1 tbsp butter400g/14oz chicken thighs, skinless and boneless, chopped into bite-sized chunks100g/3½oz leek, finely chopped or 1 onion, finely chopped2 tbsp cornflour250ml/9fl oz gluten-free chicken stock150ml/5fl oz milk 1 tbsp dried thyme1 tbsp cream cheesesalt and freshly ground black pepper1 tbsp fresh chives, finely chopped, to servegreen vegetables, to serve (optional) 2 tbsp garlic-infused oil 1 tbsp butter 400g/14oz chicken thighs, skinless and boneless, chopped into bite-sized chunks 100g/3½oz leek, finely chopped or 1 onion, finely chopped 2 tbsp cornflour 250ml/9fl oz gluten-free chicken stock 150ml/5fl oz milk 1 tbsp dried thyme 1 tbsp cream cheese salt and freshly ground black pepper 1 tbsp fresh chives, finely chopped, to serve green vegetables, to serve (optional) Method Place the potatoes into a large saucepan of salted water on a high heat. Bring to a boil then reduce the heat and simmer until the potatoes are tender, around 15 minutes. Drain the potatoes then mash with the butter, milk and mustard. Season with salt and pepper and put to one side whilst you make the filling.Preheat the oven to 220C/220C Fan/Gas 6.Heat a large ovenproof pan (around 26cm/10½in diameter) over a medium heat. Add the garlic oil and butter and allow to melt. Add the chicken thigh pieces and fry until sealed and evenly browned. Add the leek and cook until softened, around 5 minutes.Sprinkle in the cornflour so it coats the chicken and leek, then add the stock, milk and thyme and season with salt and pepper. Let it simmer until it starts to thicken into a gravy-like consistency, this should only take a few minutes.Remove the pan from the heat and stir in the cream cheese.Top the pie with the mashed potato, you can smooth it over or use a fork to make a pattern through the mash. Sprinkle the grated cheese over the top and bake until golden – about 25 minutes.Finish with a sprinkle of chives and serve alongside your favourite green veg. Place the potatoes into a large saucepan of salted water on a high heat. Bring to a boil then reduce the heat and simmer until the potatoes are tender, around 15 minutes. Place the potatoes into a large saucepan of salted water on a high heat. Bring to a boil then reduce the heat and simmer until the potatoes are tender, around 15 minutes. Drain the potatoes then mash with the butter, milk and mustard. Season with salt and pepper and put to one side whilst you make the filling. Drain the potatoes then mash with the butter, milk and mustard. Season with salt and pepper and put to one side whilst you make the filling. Preheat the oven to 220C/220C Fan/Gas 6. Preheat the oven to 220C/220C Fan/Gas 6. Heat a large ovenproof pan (around 26cm/10½in diameter) over a medium heat. Add the garlic oil and butter and allow to melt. Add the chicken thigh pieces and fry until sealed and evenly browned. Add the leek and cook until softened, around 5 minutes. Heat a large ovenproof pan (around 26cm/10½in diameter) over a medium heat. Add the garlic oil and butter and allow to melt. Add the chicken thigh pieces and fry until sealed and evenly browned. Add the leek and cook until softened, around 5 minutes. Sprinkle in the cornflour so it coats the chicken and leek, then add the stock, milk and thyme and season with salt and pepper. Let it simmer until it starts to thicken into a gravy-like consistency, this should only take a few minutes. Sprinkle in the cornflour so it coats the chicken and leek, then add the stock, milk and thyme and season with salt and pepper. Let it simmer until it starts to thicken into a gravy-like consistency, this should only take a few minutes. Remove the pan from the heat and stir in the cream cheese. Remove the pan from the heat and stir in the cream cheese. Top the pie with the mashed potato, you can smooth it over or use a fork to make a pattern through the mash. Sprinkle the grated cheese over the top and bake until golden – about 25 minutes. Top the pie with the mashed potato, you can smooth it over or use a fork to make a pattern through the mash. Sprinkle the grated cheese over the top and bake until golden – about 25 minutes. Finish with a sprinkle of chives and serve alongside your favourite green veg. Finish with a sprinkle of chives and serve alongside your favourite green veg. Recipe tips This pie freezes well, just portion into air tight containers and freeze for up to 3 months. Allow to defrost in the fridge and then reheat in the microwave until piping hot. | {
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"title": "Gluten-free creamy chicken and mash pie recipe",
"content": "An average of 4.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_creamy_39379_16x9.jpg This gluten-free twist on a comforting classic is going to head straight into your weekly rotation. Cheesy mash and creamy chicken - what's not to love? 4-5 medium/large potatoes, such as Maris Piper, peeled and chopped2 tbsp butter1 tbsp milk2 tsp wholegrain mustardhandful grated cheese, such as cheddarsalt and freshly ground black pepper 4-5 medium/large potatoes, such as Maris Piper, peeled and chopped 2 tbsp butter 1 tbsp milk 2 tsp wholegrain mustard handful grated cheese, such as cheddar salt and freshly ground black pepper 2 tbsp garlic-infused oil1 tbsp butter400g/14oz chicken thighs, skinless and boneless, chopped into bite-sized chunks100g/3½oz leek, finely chopped or 1 onion, finely chopped2 tbsp cornflour250ml/9fl oz gluten-free chicken stock150ml/5fl oz milk 1 tbsp dried thyme1 tbsp cream cheesesalt and freshly ground black pepper1 tbsp fresh chives, finely chopped, to servegreen vegetables, to serve (optional) 2 tbsp garlic-infused oil 1 tbsp butter 400g/14oz chicken thighs, skinless and boneless, chopped into bite-sized chunks 100g/3½oz leek, finely chopped or 1 onion, finely chopped 2 tbsp cornflour 250ml/9fl oz gluten-free chicken stock 150ml/5fl oz milk 1 tbsp dried thyme 1 tbsp cream cheese salt and freshly ground black pepper 1 tbsp fresh chives, finely chopped, to serve green vegetables, to serve (optional) Method Place the potatoes into a large saucepan of salted water on a high heat. Bring to a boil then reduce the heat and simmer until the potatoes are tender, around 15 minutes. Drain the potatoes then mash with the butter, milk and mustard. Season with salt and pepper and put to one side whilst you make the filling.Preheat the oven to 220C/220C Fan/Gas 6.Heat a large ovenproof pan (around 26cm/10½in diameter) over a medium heat. Add the garlic oil and butter and allow to melt. Add the chicken thigh pieces and fry until sealed and evenly browned. Add the leek and cook until softened, around 5 minutes.Sprinkle in the cornflour so it coats the chicken and leek, then add the stock, milk and thyme and season with salt and pepper. Let it simmer until it starts to thicken into a gravy-like consistency, this should only take a few minutes.Remove the pan from the heat and stir in the cream cheese.Top the pie with the mashed potato, you can smooth it over or use a fork to make a pattern through the mash. Sprinkle the grated cheese over the top and bake until golden – about 25 minutes.Finish with a sprinkle of chives and serve alongside your favourite green veg. Place the potatoes into a large saucepan of salted water on a high heat. Bring to a boil then reduce the heat and simmer until the potatoes are tender, around 15 minutes. Place the potatoes into a large saucepan of salted water on a high heat. Bring to a boil then reduce the heat and simmer until the potatoes are tender, around 15 minutes. Drain the potatoes then mash with the butter, milk and mustard. Season with salt and pepper and put to one side whilst you make the filling. Drain the potatoes then mash with the butter, milk and mustard. Season with salt and pepper and put to one side whilst you make the filling. Preheat the oven to 220C/220C Fan/Gas 6. Preheat the oven to 220C/220C Fan/Gas 6. Heat a large ovenproof pan (around 26cm/10½in diameter) over a medium heat. Add the garlic oil and butter and allow to melt. Add the chicken thigh pieces and fry until sealed and evenly browned. Add the leek and cook until softened, around 5 minutes. Heat a large ovenproof pan (around 26cm/10½in diameter) over a medium heat. Add the garlic oil and butter and allow to melt. Add the chicken thigh pieces and fry until sealed and evenly browned. Add the leek and cook until softened, around 5 minutes. Sprinkle in the cornflour so it coats the chicken and leek, then add the stock, milk and thyme and season with salt and pepper. Let it simmer until it starts to thicken into a gravy-like consistency, this should only take a few minutes. Sprinkle in the cornflour so it coats the chicken and leek, then add the stock, milk and thyme and season with salt and pepper. Let it simmer until it starts to thicken into a gravy-like consistency, this should only take a few minutes. Remove the pan from the heat and stir in the cream cheese. Remove the pan from the heat and stir in the cream cheese. Top the pie with the mashed potato, you can smooth it over or use a fork to make a pattern through the mash. Sprinkle the grated cheese over the top and bake until golden – about 25 minutes. Top the pie with the mashed potato, you can smooth it over or use a fork to make a pattern through the mash. Sprinkle the grated cheese over the top and bake until golden – about 25 minutes. Finish with a sprinkle of chives and serve alongside your favourite green veg. Finish with a sprinkle of chives and serve alongside your favourite green veg. Recipe tips This pie freezes well, just portion into air tight containers and freeze for up to 3 months. Allow to defrost in the fridge and then reheat in the microwave until piping hot."
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} | c302c7fb91dffb2579f9365df10bbc7e0099f51a20aad99ce92c7ca61162b014 | Festive gemista recipe
Start by preparing the onions as they will need time to cool. Cut the onions half way into the centre vertically, so that once they are boiled you can peel off the layers. Place the onions in a large saucepan and cover with water. Bring to the boil and cook over a medium heat for around 40 minutes, until cooked through. Remove from the water and leave to cool completely. It’s worth doing this the night before.When you are ready to cook the gemista, take the tomatoes and courgettes and scoop out the middles with a spoon to leave an empty cavity. Be careful not to scoop out too much of the tomatoes or they will fall apart. Put the tomato filling in a bowl to one side, and discard the courgette seeds. Arrange the prepared vegetables in a deep roasting tray, leaving space for the onions too. Preheat the oven to 200C/180C Fan/Gas 6. Lay out the onion layers (you probably only need the 5 biggest layers). Finely chop the remaining middle parts of the onions, then fry in a wide saucepan with 2 tablespoons of olive oil for 10 minutes over a medium-low heat. Add 1 tablespoon of tomato purée, ½ teaspoon sea salt and some black pepper. After a minute, roughly chop and add the scooped out tomato filling and keep cooking until most of the juices have reduced but you're left with a little liquid in the bottom of the pan. Stir in the rice, toasted pine nuts, raisins, dried mint and cinnamon, season again, then add the chopped parsley. Leave to cool.When the filling is ready, spoon into the prepared, hollowed out vegetables, filling them all by three-quarters so there's room for the rice to expand. Lay the large cooked onion petals out in front of you and stuff those also, leaving a bit of room for growth. Shape them into an ‘eye’ shape and nestle them into the tray, seam-side down. Add the lemon juice to the hot stock and pour over the stuffed vegetables directly into the tray, so that it comes just over half way up the side of the veg. If there is not enough liquid, top it up with hot water. Replace the tops of the scooped out veg, drizzle everything with the remaining olive oil and cover the tray with kitchen foil. Bake for 1 hour, then remove the foil, turn up the heat to 240C/220C Fan/Gas 9 and cook for a further 20 minutes until slightly caramelised. You can serve straight away, or leave to rest for a while so the flavours develop. Mix the yoghurt, dill and chilli flakes together and serve alongside the gemista. Start by preparing the onions as they will need time to cool. Cut the onions half way into the centre vertically, so that once they are boiled you can peel off the layers. Start by preparing the onions as they will need time to cool. Cut the onions half way into the centre vertically, so that once they are boiled you can peel off the layers. Place the onions in a large saucepan and cover with water. Bring to the boil and cook over a medium heat for around 40 minutes, until cooked through. Remove from the water and leave to cool completely. It’s worth doing this the night before. Place the onions in a large saucepan and cover with water. Bring to the boil and cook over a medium heat for around 40 minutes, until cooked through. Remove from the water and leave to cool completely. It’s worth doing this the night before. When you are ready to cook the gemista, take the tomatoes and courgettes and scoop out the middles with a spoon to leave an empty cavity. Be careful not to scoop out too much of the tomatoes or they will fall apart. Put the tomato filling in a bowl to one side, and discard the courgette seeds. When you are ready to cook the gemista, take the tomatoes and courgettes and scoop out the middles with a spoon to leave an empty cavity. Be careful not to scoop out too much of the tomatoes or they will fall apart. Put the tomato filling in a bowl to one side, and discard the courgette seeds. Arrange the prepared vegetables in a deep roasting tray, leaving space for the onions too. Arrange the prepared vegetables in a deep roasting tray, leaving space for the onions too. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lay out the onion layers (you probably only need the 5 biggest layers). Finely chop the remaining middle parts of the onions, then fry in a wide saucepan with 2 tablespoons of olive oil for 10 minutes over a medium-low heat. Add 1 tablespoon of tomato purée, ½ teaspoon sea salt and some black pepper. Lay out the onion layers (you probably only need the 5 biggest layers). Finely chop the remaining middle parts of the onions, then fry in a wide saucepan with 2 tablespoons of olive oil for 10 minutes over a medium-low heat. Add 1 tablespoon of tomato purée, ½ teaspoon sea salt and some black pepper. After a minute, roughly chop and add the scooped out tomato filling and keep cooking until most of the juices have reduced but you're left with a little liquid in the bottom of the pan. After a minute, roughly chop and add the scooped out tomato filling and keep cooking until most of the juices have reduced but you're left with a little liquid in the bottom of the pan. Stir in the rice, toasted pine nuts, raisins, dried mint and cinnamon, season again, then add the chopped parsley. Leave to cool. Stir in the rice, toasted pine nuts, raisins, dried mint and cinnamon, season again, then add the chopped parsley. Leave to cool. When the filling is ready, spoon into the prepared, hollowed out vegetables, filling them all by three-quarters so there's room for the rice to expand. Lay the large cooked onion petals out in front of you and stuff those also, leaving a bit of room for growth. Shape them into an ‘eye’ shape and nestle them into the tray, seam-side down. When the filling is ready, spoon into the prepared, hollowed out vegetables, filling them all by three-quarters so there's room for the rice to expand. Lay the large cooked onion petals out in front of you and stuff those also, leaving a bit of room for growth. Shape them into an ‘eye’ shape and nestle them into the tray, seam-side down. Add the lemon juice to the hot stock and pour over the stuffed vegetables directly into the tray, so that it comes just over half way up the side of the veg. If there is not enough liquid, top it up with hot water. Replace the tops of the scooped out veg, drizzle everything with the remaining olive oil and cover the tray with kitchen foil. Add the lemon juice to the hot stock and pour over the stuffed vegetables directly into the tray, so that it comes just over half way up the side of the veg. If there is not enough liquid, top it up with hot water. Replace the tops of the scooped out veg, drizzle everything with the remaining olive oil and cover the tray with kitchen foil. Bake for 1 hour, then remove the foil, turn up the heat to 240C/220C Fan/Gas 9 and cook for a further 20 minutes until slightly caramelised. Bake for 1 hour, then remove the foil, turn up the heat to 240C/220C Fan/Gas 9 and cook for a further 20 minutes until slightly caramelised. You can serve straight away, or leave to rest for a while so the flavours develop. Mix the yoghurt, dill and chilli flakes together and serve alongside the gemista. You can serve straight away, or leave to rest for a while so the flavours develop. Mix the yoghurt, dill and chilli flakes together and serve alongside the gemista. | {
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"title": "Festive gemista recipe",
"content": "Start by preparing the onions as they will need time to cool. Cut the onions half way into the centre vertically, so that once they are boiled you can peel off the layers. Place the onions in a large saucepan and cover with water. Bring to the boil and cook over a medium heat for around 40 minutes, until cooked through. Remove from the water and leave to cool completely. It’s worth doing this the night before.When you are ready to cook the gemista, take the tomatoes and courgettes and scoop out the middles with a spoon to leave an empty cavity. Be careful not to scoop out too much of the tomatoes or they will fall apart. Put the tomato filling in a bowl to one side, and discard the courgette seeds. Arrange the prepared vegetables in a deep roasting tray, leaving space for the onions too. Preheat the oven to 200C/180C Fan/Gas 6. Lay out the onion layers (you probably only need the 5 biggest layers). Finely chop the remaining middle parts of the onions, then fry in a wide saucepan with 2 tablespoons of olive oil for 10 minutes over a medium-low heat. Add 1 tablespoon of tomato purée, ½ teaspoon sea salt and some black pepper. After a minute, roughly chop and add the scooped out tomato filling and keep cooking until most of the juices have reduced but you're left with a little liquid in the bottom of the pan. Stir in the rice, toasted pine nuts, raisins, dried mint and cinnamon, season again, then add the chopped parsley. Leave to cool.When the filling is ready, spoon into the prepared, hollowed out vegetables, filling them all by three-quarters so there's room for the rice to expand. Lay the large cooked onion petals out in front of you and stuff those also, leaving a bit of room for growth. Shape them into an ‘eye’ shape and nestle them into the tray, seam-side down. Add the lemon juice to the hot stock and pour over the stuffed vegetables directly into the tray, so that it comes just over half way up the side of the veg. If there is not enough liquid, top it up with hot water. Replace the tops of the scooped out veg, drizzle everything with the remaining olive oil and cover the tray with kitchen foil. Bake for 1 hour, then remove the foil, turn up the heat to 240C/220C Fan/Gas 9 and cook for a further 20 minutes until slightly caramelised. You can serve straight away, or leave to rest for a while so the flavours develop. Mix the yoghurt, dill and chilli flakes together and serve alongside the gemista. Start by preparing the onions as they will need time to cool. Cut the onions half way into the centre vertically, so that once they are boiled you can peel off the layers. Start by preparing the onions as they will need time to cool. Cut the onions half way into the centre vertically, so that once they are boiled you can peel off the layers. Place the onions in a large saucepan and cover with water. Bring to the boil and cook over a medium heat for around 40 minutes, until cooked through. Remove from the water and leave to cool completely. It’s worth doing this the night before. Place the onions in a large saucepan and cover with water. Bring to the boil and cook over a medium heat for around 40 minutes, until cooked through. Remove from the water and leave to cool completely. It’s worth doing this the night before. When you are ready to cook the gemista, take the tomatoes and courgettes and scoop out the middles with a spoon to leave an empty cavity. Be careful not to scoop out too much of the tomatoes or they will fall apart. Put the tomato filling in a bowl to one side, and discard the courgette seeds. When you are ready to cook the gemista, take the tomatoes and courgettes and scoop out the middles with a spoon to leave an empty cavity. Be careful not to scoop out too much of the tomatoes or they will fall apart. Put the tomato filling in a bowl to one side, and discard the courgette seeds. Arrange the prepared vegetables in a deep roasting tray, leaving space for the onions too. Arrange the prepared vegetables in a deep roasting tray, leaving space for the onions too. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lay out the onion layers (you probably only need the 5 biggest layers). Finely chop the remaining middle parts of the onions, then fry in a wide saucepan with 2 tablespoons of olive oil for 10 minutes over a medium-low heat. Add 1 tablespoon of tomato purée, ½ teaspoon sea salt and some black pepper. Lay out the onion layers (you probably only need the 5 biggest layers). Finely chop the remaining middle parts of the onions, then fry in a wide saucepan with 2 tablespoons of olive oil for 10 minutes over a medium-low heat. Add 1 tablespoon of tomato purée, ½ teaspoon sea salt and some black pepper. After a minute, roughly chop and add the scooped out tomato filling and keep cooking until most of the juices have reduced but you're left with a little liquid in the bottom of the pan. After a minute, roughly chop and add the scooped out tomato filling and keep cooking until most of the juices have reduced but you're left with a little liquid in the bottom of the pan. Stir in the rice, toasted pine nuts, raisins, dried mint and cinnamon, season again, then add the chopped parsley. Leave to cool. Stir in the rice, toasted pine nuts, raisins, dried mint and cinnamon, season again, then add the chopped parsley. Leave to cool. When the filling is ready, spoon into the prepared, hollowed out vegetables, filling them all by three-quarters so there's room for the rice to expand. Lay the large cooked onion petals out in front of you and stuff those also, leaving a bit of room for growth. Shape them into an ‘eye’ shape and nestle them into the tray, seam-side down. When the filling is ready, spoon into the prepared, hollowed out vegetables, filling them all by three-quarters so there's room for the rice to expand. Lay the large cooked onion petals out in front of you and stuff those also, leaving a bit of room for growth. Shape them into an ‘eye’ shape and nestle them into the tray, seam-side down. Add the lemon juice to the hot stock and pour over the stuffed vegetables directly into the tray, so that it comes just over half way up the side of the veg. If there is not enough liquid, top it up with hot water. Replace the tops of the scooped out veg, drizzle everything with the remaining olive oil and cover the tray with kitchen foil. Add the lemon juice to the hot stock and pour over the stuffed vegetables directly into the tray, so that it comes just over half way up the side of the veg. If there is not enough liquid, top it up with hot water. Replace the tops of the scooped out veg, drizzle everything with the remaining olive oil and cover the tray with kitchen foil. Bake for 1 hour, then remove the foil, turn up the heat to 240C/220C Fan/Gas 9 and cook for a further 20 minutes until slightly caramelised. Bake for 1 hour, then remove the foil, turn up the heat to 240C/220C Fan/Gas 9 and cook for a further 20 minutes until slightly caramelised. You can serve straight away, or leave to rest for a while so the flavours develop. Mix the yoghurt, dill and chilli flakes together and serve alongside the gemista. You can serve straight away, or leave to rest for a while so the flavours develop. Mix the yoghurt, dill and chilli flakes together and serve alongside the gemista."
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} | 16b4452704e8429fc4d5b35c72d8b3e6aa017900692d5837ed1081f76b050468 | Mary Berry's soufflé-topped fish pie recipe
Fish pie with soufflé topping An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fish_pie_with_souffl_57249_16x9.jpg This is Mary Berry's fish pie with a twist, topped with a fancy soufflé style topping. Equipment: You will need a 1.5 litre/2½ pint shallow, wide-based, ovenproof dish. 50g/1¾oz butter, plus extra for greasing1 leek, thinly sliced or chopped50g/1¾oz flour600ml/20fl oz hot milk2 tbsp chopped fresh dill2 tbsp lemon juice350g/12oz fresh haddock, skinned and cut into evenly sized cubes350g/12oz undyed smoked haddock, skinned and cut into evenly sized cubes3 hard-boiled eggs, each cut into 4 or 8 wedges 50g/1¾oz butter, plus extra for greasing 1 leek, thinly sliced or chopped 50g/1¾oz flour 600ml/20fl oz hot milk 2 tbsp chopped fresh dill 2 tbsp lemon juice 350g/12oz fresh haddock, skinned and cut into evenly sized cubes 350g/12oz undyed smoked haddock, skinned and cut into evenly sized cubes 3 hard-boiled eggs, each cut into 4 or 8 wedges 1 small (400g/14oz) loaf white bread (about 2-3 days old)50g/1¾oz full fat cream cheese75g/2½oz butter75g/2½oz mature cheddar, grated1 large free-range egg whitesalt and freshly ground black pepper 1 small (400g/14oz) loaf white bread (about 2-3 days old) 50g/1¾oz full fat cream cheese 75g/2½oz butter 75g/2½oz mature cheddar, grated 1 large free-range egg white salt and freshly ground black pepper Method Grease a 1.5 litre/2½ pint shallow wide-based ovenproof dish with butter.To make the fish pie, melt the butter in a saucepan, add the leeks and gently soften over a low heat until completely tender but not coloured. Sprinkle in the flour and stir over a high heat for a minute. Gradually pour in the hot milk, stirring all the time until the sauce is smooth, thick and has come to the boil. Remove from the heat and add the chopped dill, lemon juice, fish and season with salt and pepper. Cook for two minutes, stirring. Remove from the heat.Spoon into a 1.5 litre/2½ pint shallow wide-based ovenproof dish. Arrange the eggs on top of the sauce and press in gently. Level the top and set aside until cold. Cover with cling film and chill in the fridge for about an hour or until firm.Preheat the oven to 200C/180C Fan/Gas 6.To make the soufflé topping, remove the crusts from the loaf and discard. Cut into five slices then cut each slice into small cubes (about 1.5cm/¾in across). You will need 150g/5½oz of bread cubes. Add the cream cheese, butter and cheddar to a saucepan, melt over a low heat until runny (the mixture may look curdled but do not worry). Set aside for a moment. In a spotlessly clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Fold the eggs whites into the cheese mixture. Season with salt and pepper and carefully stir. Stir in the bread cubes so they are all coated in the mixture. Spoon onto the top of the chilled fish mixture so the cubes are in a single layer.Bake in the oven for 25-30 minutes until golden-brown and bubbling. If it is getting too brown cover it with foil and continue to bake.Leave to stand for five minutes then serve with salad or green vegetables. Grease a 1.5 litre/2½ pint shallow wide-based ovenproof dish with butter. Grease a 1.5 litre/2½ pint shallow wide-based ovenproof dish with butter. To make the fish pie, melt the butter in a saucepan, add the leeks and gently soften over a low heat until completely tender but not coloured. To make the fish pie, melt the butter in a saucepan, add the leeks and gently soften over a low heat until completely tender but not coloured. Sprinkle in the flour and stir over a high heat for a minute. Gradually pour in the hot milk, stirring all the time until the sauce is smooth, thick and has come to the boil. Remove from the heat and add the chopped dill, lemon juice, fish and season with salt and pepper. Cook for two minutes, stirring. Remove from the heat. Sprinkle in the flour and stir over a high heat for a minute. Gradually pour in the hot milk, stirring all the time until the sauce is smooth, thick and has come to the boil. Remove from the heat and add the chopped dill, lemon juice, fish and season with salt and pepper. Cook for two minutes, stirring. Remove from the heat. Spoon into a 1.5 litre/2½ pint shallow wide-based ovenproof dish. Arrange the eggs on top of the sauce and press in gently. Level the top and set aside until cold. Cover with cling film and chill in the fridge for about an hour or until firm. Spoon into a 1.5 litre/2½ pint shallow wide-based ovenproof dish. Arrange the eggs on top of the sauce and press in gently. Level the top and set aside until cold. Cover with cling film and chill in the fridge for about an hour or until firm. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the soufflé topping, remove the crusts from the loaf and discard. Cut into five slices then cut each slice into small cubes (about 1.5cm/¾in across). You will need 150g/5½oz of bread cubes. To make the soufflé topping, remove the crusts from the loaf and discard. Cut into five slices then cut each slice into small cubes (about 1.5cm/¾in across). You will need 150g/5½oz of bread cubes. Add the cream cheese, butter and cheddar to a saucepan, melt over a low heat until runny (the mixture may look curdled but do not worry). Set aside for a moment. Add the cream cheese, butter and cheddar to a saucepan, melt over a low heat until runny (the mixture may look curdled but do not worry). Set aside for a moment. In a spotlessly clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Fold the eggs whites into the cheese mixture. Season with salt and pepper and carefully stir. Stir in the bread cubes so they are all coated in the mixture. Spoon onto the top of the chilled fish mixture so the cubes are in a single layer. In a spotlessly clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Fold the eggs whites into the cheese mixture. Season with salt and pepper and carefully stir. Stir in the bread cubes so they are all coated in the mixture. Spoon onto the top of the chilled fish mixture so the cubes are in a single layer. Bake in the oven for 25-30 minutes until golden-brown and bubbling. If it is getting too brown cover it with foil and continue to bake. Bake in the oven for 25-30 minutes until golden-brown and bubbling. If it is getting too brown cover it with foil and continue to bake. Leave to stand for five minutes then serve with salad or green vegetables. Leave to stand for five minutes then serve with salad or green vegetables. Recipe tips To skin the fish, place each one, skin-side down, on a chopping board. Using a large, sharp knife, make a small cut about 1cm/½in from the tail (or narrowest) end of the fillet. Cut through the flesh, but not through the tough skin. Now take the flap of skin firmly in one hand (a sprinkling of salt can help you grip the slippery fish). Angling the knife blade away at from you at 45 degrees, insert it into the small cut and work it gently from side to side, cutting the flesh away from the skin in one piece. Discard the skin. If the sauce is a little thick due to over-boiling, add a touch more milk to thin it down. | {
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"content": "Fish pie with soufflé topping An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fish_pie_with_souffl_57249_16x9.jpg This is Mary Berry's fish pie with a twist, topped with a fancy soufflé style topping. Equipment: You will need a 1.5 litre/2½ pint shallow, wide-based, ovenproof dish. 50g/1¾oz butter, plus extra for greasing1 leek, thinly sliced or chopped50g/1¾oz flour600ml/20fl oz hot milk2 tbsp chopped fresh dill2 tbsp lemon juice350g/12oz fresh haddock, skinned and cut into evenly sized cubes350g/12oz undyed smoked haddock, skinned and cut into evenly sized cubes3 hard-boiled eggs, each cut into 4 or 8 wedges 50g/1¾oz butter, plus extra for greasing 1 leek, thinly sliced or chopped 50g/1¾oz flour 600ml/20fl oz hot milk 2 tbsp chopped fresh dill 2 tbsp lemon juice 350g/12oz fresh haddock, skinned and cut into evenly sized cubes 350g/12oz undyed smoked haddock, skinned and cut into evenly sized cubes 3 hard-boiled eggs, each cut into 4 or 8 wedges 1 small (400g/14oz) loaf white bread (about 2-3 days old)50g/1¾oz full fat cream cheese75g/2½oz butter75g/2½oz mature cheddar, grated1 large free-range egg whitesalt and freshly ground black pepper 1 small (400g/14oz) loaf white bread (about 2-3 days old) 50g/1¾oz full fat cream cheese 75g/2½oz butter 75g/2½oz mature cheddar, grated 1 large free-range egg white salt and freshly ground black pepper Method Grease a 1.5 litre/2½ pint shallow wide-based ovenproof dish with butter.To make the fish pie, melt the butter in a saucepan, add the leeks and gently soften over a low heat until completely tender but not coloured. Sprinkle in the flour and stir over a high heat for a minute. Gradually pour in the hot milk, stirring all the time until the sauce is smooth, thick and has come to the boil. Remove from the heat and add the chopped dill, lemon juice, fish and season with salt and pepper. Cook for two minutes, stirring. Remove from the heat.Spoon into a 1.5 litre/2½ pint shallow wide-based ovenproof dish. Arrange the eggs on top of the sauce and press in gently. Level the top and set aside until cold. Cover with cling film and chill in the fridge for about an hour or until firm.Preheat the oven to 200C/180C Fan/Gas 6.To make the soufflé topping, remove the crusts from the loaf and discard. Cut into five slices then cut each slice into small cubes (about 1.5cm/¾in across). You will need 150g/5½oz of bread cubes. Add the cream cheese, butter and cheddar to a saucepan, melt over a low heat until runny (the mixture may look curdled but do not worry). Set aside for a moment. In a spotlessly clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Fold the eggs whites into the cheese mixture. Season with salt and pepper and carefully stir. Stir in the bread cubes so they are all coated in the mixture. Spoon onto the top of the chilled fish mixture so the cubes are in a single layer.Bake in the oven for 25-30 minutes until golden-brown and bubbling. If it is getting too brown cover it with foil and continue to bake.Leave to stand for five minutes then serve with salad or green vegetables. Grease a 1.5 litre/2½ pint shallow wide-based ovenproof dish with butter. Grease a 1.5 litre/2½ pint shallow wide-based ovenproof dish with butter. To make the fish pie, melt the butter in a saucepan, add the leeks and gently soften over a low heat until completely tender but not coloured. To make the fish pie, melt the butter in a saucepan, add the leeks and gently soften over a low heat until completely tender but not coloured. Sprinkle in the flour and stir over a high heat for a minute. Gradually pour in the hot milk, stirring all the time until the sauce is smooth, thick and has come to the boil. Remove from the heat and add the chopped dill, lemon juice, fish and season with salt and pepper. Cook for two minutes, stirring. Remove from the heat. Sprinkle in the flour and stir over a high heat for a minute. Gradually pour in the hot milk, stirring all the time until the sauce is smooth, thick and has come to the boil. Remove from the heat and add the chopped dill, lemon juice, fish and season with salt and pepper. Cook for two minutes, stirring. Remove from the heat. Spoon into a 1.5 litre/2½ pint shallow wide-based ovenproof dish. Arrange the eggs on top of the sauce and press in gently. Level the top and set aside until cold. Cover with cling film and chill in the fridge for about an hour or until firm. Spoon into a 1.5 litre/2½ pint shallow wide-based ovenproof dish. Arrange the eggs on top of the sauce and press in gently. Level the top and set aside until cold. Cover with cling film and chill in the fridge for about an hour or until firm. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the soufflé topping, remove the crusts from the loaf and discard. Cut into five slices then cut each slice into small cubes (about 1.5cm/¾in across). You will need 150g/5½oz of bread cubes. To make the soufflé topping, remove the crusts from the loaf and discard. Cut into five slices then cut each slice into small cubes (about 1.5cm/¾in across). You will need 150g/5½oz of bread cubes. Add the cream cheese, butter and cheddar to a saucepan, melt over a low heat until runny (the mixture may look curdled but do not worry). Set aside for a moment. Add the cream cheese, butter and cheddar to a saucepan, melt over a low heat until runny (the mixture may look curdled but do not worry). Set aside for a moment. In a spotlessly clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Fold the eggs whites into the cheese mixture. Season with salt and pepper and carefully stir. Stir in the bread cubes so they are all coated in the mixture. Spoon onto the top of the chilled fish mixture so the cubes are in a single layer. In a spotlessly clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Fold the eggs whites into the cheese mixture. Season with salt and pepper and carefully stir. Stir in the bread cubes so they are all coated in the mixture. Spoon onto the top of the chilled fish mixture so the cubes are in a single layer. Bake in the oven for 25-30 minutes until golden-brown and bubbling. If it is getting too brown cover it with foil and continue to bake. Bake in the oven for 25-30 minutes until golden-brown and bubbling. If it is getting too brown cover it with foil and continue to bake. Leave to stand for five minutes then serve with salad or green vegetables. Leave to stand for five minutes then serve with salad or green vegetables. Recipe tips To skin the fish, place each one, skin-side down, on a chopping board. Using a large, sharp knife, make a small cut about 1cm/½in from the tail (or narrowest) end of the fillet. Cut through the flesh, but not through the tough skin. Now take the flap of skin firmly in one hand (a sprinkling of salt can help you grip the slippery fish). Angling the knife blade away at from you at 45 degrees, insert it into the small cut and work it gently from side to side, cutting the flesh away from the skin in one piece. Discard the skin. If the sauce is a little thick due to over-boiling, add a touch more milk to thin it down."
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} | d2b5b5ad42884723291582677324c60c341edf5498ec81b794ebf5839dd144ec | Harissa chicken and orzo recipe
An average of 4.5 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_chicken_and_orzo_60426_16x9.jpg This one-pot harissa chicken and orzo is the perfect dish to make for a crowd. It’s deeply flavourful and so easy to make. 6 chicken thighs1 onion, finely chopped2 pointed red peppers, seeds removed, sliced4 garlic cloves, finely chopped2 x 400g tins chopped tomatoes1 litre/1¾ pints good-quality chicken stock100g/3½oz rose harissa 500g/1lb 2oz orzo, rinsed 75g/2⅔oz Parmesan, grated, plus extra to serve30g/1oz fresh flatleaf parsley, finely choppedsalt and freshly ground black pepper 6 chicken thighs 1 onion, finely chopped 2 pointed red peppers, seeds removed, sliced 4 garlic cloves, finely chopped 2 x 400g tins chopped tomatoes 1 litre/1¾ pints good-quality chicken stock 100g/3½oz rose harissa 500g/1lb 2oz orzo, rinsed 75g/2⅔oz Parmesan, grated, plus extra to serve 30g/1oz fresh flatleaf parsley, finely chopped salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Season the chicken thighs with salt on both sides. Arrange them in a single layer, skin-side down, in a wide, deep ovenproof pan or flameproof casserole.Put the pan over a medium heat and cook the chicken for about 10 minutes, until the fat has rendered out and the skin is nicely browned. Flip and cook the other side for 2 minutes, until browned, then transfer to a plate and set aside.Add the onion and peppers to the pan and season generously with salt and pepper. Cook, stirring occasionally, for 3–5 minutes, until softened.Add the garlic and cook, stirring frequently, for 1 minute, then add the tomatoes, chicken stock, harissa and orzo.Season generously with salt and pepper and stir to mix: the cooking liquid should be as well seasoned as you want the finished dish to taste. Nestle the chicken into the orzo and bring to a simmer over a high heat, then transfer the pan to the oven and bake, uncovered, for 20 minutes, or until the orzo is tender.Transfer the chicken to a plate, then stir the Parmesan and half of the parsley into the orzo.Return the chicken to the pan, sprinkle with the remaining parsley and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Season the chicken thighs with salt on both sides. Arrange them in a single layer, skin-side down, in a wide, deep ovenproof pan or flameproof casserole. Season the chicken thighs with salt on both sides. Arrange them in a single layer, skin-side down, in a wide, deep ovenproof pan or flameproof casserole. Put the pan over a medium heat and cook the chicken for about 10 minutes, until the fat has rendered out and the skin is nicely browned. Flip and cook the other side for 2 minutes, until browned, then transfer to a plate and set aside. Put the pan over a medium heat and cook the chicken for about 10 minutes, until the fat has rendered out and the skin is nicely browned. Flip and cook the other side for 2 minutes, until browned, then transfer to a plate and set aside. Add the onion and peppers to the pan and season generously with salt and pepper. Cook, stirring occasionally, for 3–5 minutes, until softened. Add the onion and peppers to the pan and season generously with salt and pepper. Cook, stirring occasionally, for 3–5 minutes, until softened. Add the garlic and cook, stirring frequently, for 1 minute, then add the tomatoes, chicken stock, harissa and orzo. Add the garlic and cook, stirring frequently, for 1 minute, then add the tomatoes, chicken stock, harissa and orzo. Season generously with salt and pepper and stir to mix: the cooking liquid should be as well seasoned as you want the finished dish to taste. Season generously with salt and pepper and stir to mix: the cooking liquid should be as well seasoned as you want the finished dish to taste. Nestle the chicken into the orzo and bring to a simmer over a high heat, then transfer the pan to the oven and bake, uncovered, for 20 minutes, or until the orzo is tender. Nestle the chicken into the orzo and bring to a simmer over a high heat, then transfer the pan to the oven and bake, uncovered, for 20 minutes, or until the orzo is tender. Transfer the chicken to a plate, then stir the Parmesan and half of the parsley into the orzo. Transfer the chicken to a plate, then stir the Parmesan and half of the parsley into the orzo. Return the chicken to the pan, sprinkle with the remaining parsley and serve. Return the chicken to the pan, sprinkle with the remaining parsley and serve. Recipe tips Rinsing the orzo prevents it from getting too sticky when baked. If you don't have an ovenproof pan or flameproof casserole, transfer the ingredients to a baking dish after step 5. | {
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"content": "An average of 4.5 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_chicken_and_orzo_60426_16x9.jpg This one-pot harissa chicken and orzo is the perfect dish to make for a crowd. It’s deeply flavourful and so easy to make. 6 chicken thighs1 onion, finely chopped2 pointed red peppers, seeds removed, sliced4 garlic cloves, finely chopped2 x 400g tins chopped tomatoes1 litre/1¾ pints good-quality chicken stock100g/3½oz rose harissa 500g/1lb 2oz orzo, rinsed 75g/2⅔oz Parmesan, grated, plus extra to serve30g/1oz fresh flatleaf parsley, finely choppedsalt and freshly ground black pepper 6 chicken thighs 1 onion, finely chopped 2 pointed red peppers, seeds removed, sliced 4 garlic cloves, finely chopped 2 x 400g tins chopped tomatoes 1 litre/1¾ pints good-quality chicken stock 100g/3½oz rose harissa 500g/1lb 2oz orzo, rinsed 75g/2⅔oz Parmesan, grated, plus extra to serve 30g/1oz fresh flatleaf parsley, finely chopped salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Season the chicken thighs with salt on both sides. Arrange them in a single layer, skin-side down, in a wide, deep ovenproof pan or flameproof casserole.Put the pan over a medium heat and cook the chicken for about 10 minutes, until the fat has rendered out and the skin is nicely browned. Flip and cook the other side for 2 minutes, until browned, then transfer to a plate and set aside.Add the onion and peppers to the pan and season generously with salt and pepper. Cook, stirring occasionally, for 3–5 minutes, until softened.Add the garlic and cook, stirring frequently, for 1 minute, then add the tomatoes, chicken stock, harissa and orzo.Season generously with salt and pepper and stir to mix: the cooking liquid should be as well seasoned as you want the finished dish to taste. Nestle the chicken into the orzo and bring to a simmer over a high heat, then transfer the pan to the oven and bake, uncovered, for 20 minutes, or until the orzo is tender.Transfer the chicken to a plate, then stir the Parmesan and half of the parsley into the orzo.Return the chicken to the pan, sprinkle with the remaining parsley and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Season the chicken thighs with salt on both sides. Arrange them in a single layer, skin-side down, in a wide, deep ovenproof pan or flameproof casserole. Season the chicken thighs with salt on both sides. Arrange them in a single layer, skin-side down, in a wide, deep ovenproof pan or flameproof casserole. Put the pan over a medium heat and cook the chicken for about 10 minutes, until the fat has rendered out and the skin is nicely browned. Flip and cook the other side for 2 minutes, until browned, then transfer to a plate and set aside. Put the pan over a medium heat and cook the chicken for about 10 minutes, until the fat has rendered out and the skin is nicely browned. Flip and cook the other side for 2 minutes, until browned, then transfer to a plate and set aside. Add the onion and peppers to the pan and season generously with salt and pepper. Cook, stirring occasionally, for 3–5 minutes, until softened. Add the onion and peppers to the pan and season generously with salt and pepper. Cook, stirring occasionally, for 3–5 minutes, until softened. Add the garlic and cook, stirring frequently, for 1 minute, then add the tomatoes, chicken stock, harissa and orzo. Add the garlic and cook, stirring frequently, for 1 minute, then add the tomatoes, chicken stock, harissa and orzo. Season generously with salt and pepper and stir to mix: the cooking liquid should be as well seasoned as you want the finished dish to taste. Season generously with salt and pepper and stir to mix: the cooking liquid should be as well seasoned as you want the finished dish to taste. Nestle the chicken into the orzo and bring to a simmer over a high heat, then transfer the pan to the oven and bake, uncovered, for 20 minutes, or until the orzo is tender. Nestle the chicken into the orzo and bring to a simmer over a high heat, then transfer the pan to the oven and bake, uncovered, for 20 minutes, or until the orzo is tender. Transfer the chicken to a plate, then stir the Parmesan and half of the parsley into the orzo. Transfer the chicken to a plate, then stir the Parmesan and half of the parsley into the orzo. Return the chicken to the pan, sprinkle with the remaining parsley and serve. Return the chicken to the pan, sprinkle with the remaining parsley and serve. Recipe tips Rinsing the orzo prevents it from getting too sticky when baked. If you don't have an ovenproof pan or flameproof casserole, transfer the ingredients to a baking dish after step 5."
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} | 785bbf945398084661db1176342ad4d21b0c94e3c851cd19ae4328a524e9ab08 | Smoked haddock and cauliflower gratin recipe
An average of 4.9 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_haddock_and_96189_16x9.jpg Combine the flavours of fish pie and cauliflower cheese and you get this wonderful dish from Mary Berry! A hearty gratin that's a real winter wamer. Each serving provides 475 kcal, 25g protein, 19g carbohydrate (of which 3.8g sugars), 33g fat (of which 20g saturates), 3.1g fibre and 1.3g salt. butter, for greasing350g/12oz potatoes, chopped into 2cm/¾in cubes1 medium cauliflower, broken into small florets1 heaped tbsp cornflour300ml/10fl oz pouring double cream100g/3½oz gruyère cheese, coarsely grated2 tbsp chopped fresh parsley2 tbsp snipped chives500g/1lb 2oz smoked haddock, skinned and cut into very large pieceslarge pinch paprika, or to tastesalt and freshly ground black pepper butter, for greasing 350g/12oz potatoes, chopped into 2cm/¾in cubes 1 medium cauliflower, broken into small florets 1 heaped tbsp cornflour 300ml/10fl oz pouring double cream 100g/3½oz gruyère cheese, coarsely grated 2 tbsp chopped fresh parsley 2 tbsp snipped chives 500g/1lb 2oz smoked haddock, skinned and cut into very large pieces large pinch paprika, or to taste salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Butter a wide 3-litre/5¼-pint ovenproof dish.Put the potatoes into a large saucepan, cover with water. Add salt and bring to the boil. Boil for 4 minutes, add the cauliflower and boil for another 4 minutes. Drain well and tip into the prepared dish. Season with pepper. Put the cornflour into a bowl, pour in the cream and whisk to combine. Season with pepper.Scatter half the cheese over the potato and cauliflower. Scatter over the herbs and top with the haddock. Pour the cream mixture in between the cracks and over the top. Scatter over the remaining cheese and the paprika.Bake for 20–25 minutes, until golden-brown and bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Butter a wide 3-litre/5¼-pint ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Butter a wide 3-litre/5¼-pint ovenproof dish. Put the potatoes into a large saucepan, cover with water. Add salt and bring to the boil. Boil for 4 minutes, add the cauliflower and boil for another 4 minutes. Drain well and tip into the prepared dish. Season with pepper. Put the potatoes into a large saucepan, cover with water. Add salt and bring to the boil. Boil for 4 minutes, add the cauliflower and boil for another 4 minutes. Drain well and tip into the prepared dish. Season with pepper. Put the cornflour into a bowl, pour in the cream and whisk to combine. Season with pepper. Put the cornflour into a bowl, pour in the cream and whisk to combine. Season with pepper. Scatter half the cheese over the potato and cauliflower. Scatter over the herbs and top with the haddock. Pour the cream mixture in between the cracks and over the top. Scatter over the remaining cheese and the paprika. Scatter half the cheese over the potato and cauliflower. Scatter over the herbs and top with the haddock. Pour the cream mixture in between the cracks and over the top. Scatter over the remaining cheese and the paprika. Bake for 20–25 minutes, until golden-brown and bubbling. Bake for 20–25 minutes, until golden-brown and bubbling. Recipe tips This dish can be assemble up to 6 hours ahead and kept in the fridge. | {
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"title": "Smoked haddock and cauliflower gratin recipe",
"content": "An average of 4.9 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_haddock_and_96189_16x9.jpg Combine the flavours of fish pie and cauliflower cheese and you get this wonderful dish from Mary Berry! A hearty gratin that's a real winter wamer. Each serving provides 475 kcal, 25g protein, 19g carbohydrate (of which 3.8g sugars), 33g fat (of which 20g saturates), 3.1g fibre and 1.3g salt. butter, for greasing350g/12oz potatoes, chopped into 2cm/¾in cubes1 medium cauliflower, broken into small florets1 heaped tbsp cornflour300ml/10fl oz pouring double cream100g/3½oz gruyère cheese, coarsely grated2 tbsp chopped fresh parsley2 tbsp snipped chives500g/1lb 2oz smoked haddock, skinned and cut into very large pieceslarge pinch paprika, or to tastesalt and freshly ground black pepper butter, for greasing 350g/12oz potatoes, chopped into 2cm/¾in cubes 1 medium cauliflower, broken into small florets 1 heaped tbsp cornflour 300ml/10fl oz pouring double cream 100g/3½oz gruyère cheese, coarsely grated 2 tbsp chopped fresh parsley 2 tbsp snipped chives 500g/1lb 2oz smoked haddock, skinned and cut into very large pieces large pinch paprika, or to taste salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Butter a wide 3-litre/5¼-pint ovenproof dish.Put the potatoes into a large saucepan, cover with water. Add salt and bring to the boil. Boil for 4 minutes, add the cauliflower and boil for another 4 minutes. Drain well and tip into the prepared dish. Season with pepper. Put the cornflour into a bowl, pour in the cream and whisk to combine. Season with pepper.Scatter half the cheese over the potato and cauliflower. Scatter over the herbs and top with the haddock. Pour the cream mixture in between the cracks and over the top. Scatter over the remaining cheese and the paprika.Bake for 20–25 minutes, until golden-brown and bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Butter a wide 3-litre/5¼-pint ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Butter a wide 3-litre/5¼-pint ovenproof dish. Put the potatoes into a large saucepan, cover with water. Add salt and bring to the boil. Boil for 4 minutes, add the cauliflower and boil for another 4 minutes. Drain well and tip into the prepared dish. Season with pepper. Put the potatoes into a large saucepan, cover with water. Add salt and bring to the boil. Boil for 4 minutes, add the cauliflower and boil for another 4 minutes. Drain well and tip into the prepared dish. Season with pepper. Put the cornflour into a bowl, pour in the cream and whisk to combine. Season with pepper. Put the cornflour into a bowl, pour in the cream and whisk to combine. Season with pepper. Scatter half the cheese over the potato and cauliflower. Scatter over the herbs and top with the haddock. Pour the cream mixture in between the cracks and over the top. Scatter over the remaining cheese and the paprika. Scatter half the cheese over the potato and cauliflower. Scatter over the herbs and top with the haddock. Pour the cream mixture in between the cracks and over the top. Scatter over the remaining cheese and the paprika. Bake for 20–25 minutes, until golden-brown and bubbling. Bake for 20–25 minutes, until golden-brown and bubbling. Recipe tips This dish can be assemble up to 6 hours ahead and kept in the fridge."
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} | feaeb14d81bd8a2af4e254b2d518be17b8bbfe99f71c340f82f7efd16916bfb6 | Gluten-free slow cooker beef stew and dumplings recipe
An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_slow_cooker_42758_16x9.jpg This gluten-free take on a British classic will satisfy the whole family – rich beef stew topped with light and fluffy gluten-free dumplings. Each serving provides 570 kcal, 33g protein, 55g carbohydrate (of which 10g sugars), 22g fat (of which 12g saturates), 7.5g fibre and 2.1g salt. 500g/1lb 2oz stewing beef, cut into 1cm/½in strips1½ tbsp gluten-free plain flour or cornflour1 tsp vegetable oil2 carrots, peeled and chopped into 1cm/½in rounds2 parsnips, peeled and chopped into 1cm/½in rounds100g/3½oz leek, finely chopped or 1 onion, finely chopped1 tsp dried thyme½ tsp dried rosemary1 tsp Dijon or wholegrain mustard1 tbsp tomato puree 450ml/16fl oz gluten-free beef stock2 dried bay leaves1 tsp cornflour mixed with 2 tsp water (optional)salt and freshly ground black peppermashed potato, to serve (optional) 500g/1lb 2oz stewing beef, cut into 1cm/½in strips 1½ tbsp gluten-free plain flour or cornflour 1 tsp vegetable oil 2 carrots, peeled and chopped into 1cm/½in rounds 2 parsnips, peeled and chopped into 1cm/½in rounds 100g/3½oz leek, finely chopped or 1 onion, finely chopped 1 tsp dried thyme ½ tsp dried rosemary 1 tsp Dijon or wholegrain mustard 1 tbsp tomato puree 450ml/16fl oz gluten-free beef stock 2 dried bay leaves 1 tsp cornflour mixed with 2 tsp water (optional) salt and freshly ground black pepper mashed potato, to serve (optional) 150g/5½oz gluten-free plain flour1½ tsp gluten-free baking powder 2 tbsp dried thyme75g/2½oz butter, cold and gratedsalt and freshly ground black pepper 150g/5½oz gluten-free plain flour 1½ tsp gluten-free baking powder 2 tbsp dried thyme 75g/2½oz butter, cold and grated salt and freshly ground black pepper Method Coat the beef in the flour. Heat the oil in a frying pan over a medium heat and then add the beef, cooking until evenly browned. Once browned, transfer the beef into the slow cooker.Add the carrots, parsnips, leek, thyme, rosemary, mustard and tomato puree into the slow cooker and give it a good stir. Season with salt and pepper, then add the stock and bay leaves and give it a final mix.Put the slow cooker on high for approximately 4–5 hours or low for 6–8 hours. The dumplings will go into the slow cooker for the final 45–60 minutes (45 if set to a high heat or 60 if set to a low heat) so prepare them a little while before they need to go in. In a medium bowl mix together the flour, baking powder, thyme, and season with salt and pepper. Add in the cold grated butter and stir through, then gradually add 100ml/3½fl oz of cold water and mix until a sticky dough forms.Roll the mixture into 6 equally sized dumplings – it will be sticky so make sure your hands are well-floured.Remove the lid from the slow cooker 45–60 minutes before the end of cooking and give the stew a good stir. If you feel the stew is a little thin then add in the cornflour slurry, mixing as you do so. Arrange the dumplings over the stew, submerging them so that just the tops are visible.Place a clean tea towel over the slow cooker before putting the lid on – this helps the dumplings to puff up. Continue cooking for the final 45–60 minutes.Serve the stew on its own or with mashed potato. Coat the beef in the flour. Heat the oil in a frying pan over a medium heat and then add the beef, cooking until evenly browned. Once browned, transfer the beef into the slow cooker. Coat the beef in the flour. Heat the oil in a frying pan over a medium heat and then add the beef, cooking until evenly browned. Once browned, transfer the beef into the slow cooker. Add the carrots, parsnips, leek, thyme, rosemary, mustard and tomato puree into the slow cooker and give it a good stir. Season with salt and pepper, then add the stock and bay leaves and give it a final mix. Add the carrots, parsnips, leek, thyme, rosemary, mustard and tomato puree into the slow cooker and give it a good stir. Season with salt and pepper, then add the stock and bay leaves and give it a final mix. Put the slow cooker on high for approximately 4–5 hours or low for 6–8 hours. Put the slow cooker on high for approximately 4–5 hours or low for 6–8 hours. The dumplings will go into the slow cooker for the final 45–60 minutes (45 if set to a high heat or 60 if set to a low heat) so prepare them a little while before they need to go in. In a medium bowl mix together the flour, baking powder, thyme, and season with salt and pepper. Add in the cold grated butter and stir through, then gradually add 100ml/3½fl oz of cold water and mix until a sticky dough forms. The dumplings will go into the slow cooker for the final 45–60 minutes (45 if set to a high heat or 60 if set to a low heat) so prepare them a little while before they need to go in. In a medium bowl mix together the flour, baking powder, thyme, and season with salt and pepper. Add in the cold grated butter and stir through, then gradually add 100ml/3½fl oz of cold water and mix until a sticky dough forms. Roll the mixture into 6 equally sized dumplings – it will be sticky so make sure your hands are well-floured. Roll the mixture into 6 equally sized dumplings – it will be sticky so make sure your hands are well-floured. Remove the lid from the slow cooker 45–60 minutes before the end of cooking and give the stew a good stir. If you feel the stew is a little thin then add in the cornflour slurry, mixing as you do so. Arrange the dumplings over the stew, submerging them so that just the tops are visible. Remove the lid from the slow cooker 45–60 minutes before the end of cooking and give the stew a good stir. If you feel the stew is a little thin then add in the cornflour slurry, mixing as you do so. Arrange the dumplings over the stew, submerging them so that just the tops are visible. Place a clean tea towel over the slow cooker before putting the lid on – this helps the dumplings to puff up. Continue cooking for the final 45–60 minutes. Place a clean tea towel over the slow cooker before putting the lid on – this helps the dumplings to puff up. Continue cooking for the final 45–60 minutes. Serve the stew on its own or with mashed potato. Serve the stew on its own or with mashed potato. Recipe tips Timings might change slightly depending on the size of your slow cooker – I am using a standard 3.5 litre/6 pint slow cooker here, but if you are using a bigger one it may cook quicker due to having a greater surface area. If you are pressed for time you can just put the beef straight into the slow cooker, but browning it first provides more flavour. The stew freezes well, just portion into air tight containers and freeze for up to 3 months. Allow to defrost in the fridge and then reheat in the microwave until piping hot. | {
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"title": "Gluten-free slow cooker beef stew and dumplings recipe",
"content": "An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_slow_cooker_42758_16x9.jpg This gluten-free take on a British classic will satisfy the whole family – rich beef stew topped with light and fluffy gluten-free dumplings. Each serving provides 570 kcal, 33g protein, 55g carbohydrate (of which 10g sugars), 22g fat (of which 12g saturates), 7.5g fibre and 2.1g salt. 500g/1lb 2oz stewing beef, cut into 1cm/½in strips1½ tbsp gluten-free plain flour or cornflour1 tsp vegetable oil2 carrots, peeled and chopped into 1cm/½in rounds2 parsnips, peeled and chopped into 1cm/½in rounds100g/3½oz leek, finely chopped or 1 onion, finely chopped1 tsp dried thyme½ tsp dried rosemary1 tsp Dijon or wholegrain mustard1 tbsp tomato puree 450ml/16fl oz gluten-free beef stock2 dried bay leaves1 tsp cornflour mixed with 2 tsp water (optional)salt and freshly ground black peppermashed potato, to serve (optional) 500g/1lb 2oz stewing beef, cut into 1cm/½in strips 1½ tbsp gluten-free plain flour or cornflour 1 tsp vegetable oil 2 carrots, peeled and chopped into 1cm/½in rounds 2 parsnips, peeled and chopped into 1cm/½in rounds 100g/3½oz leek, finely chopped or 1 onion, finely chopped 1 tsp dried thyme ½ tsp dried rosemary 1 tsp Dijon or wholegrain mustard 1 tbsp tomato puree 450ml/16fl oz gluten-free beef stock 2 dried bay leaves 1 tsp cornflour mixed with 2 tsp water (optional) salt and freshly ground black pepper mashed potato, to serve (optional) 150g/5½oz gluten-free plain flour1½ tsp gluten-free baking powder 2 tbsp dried thyme75g/2½oz butter, cold and gratedsalt and freshly ground black pepper 150g/5½oz gluten-free plain flour 1½ tsp gluten-free baking powder 2 tbsp dried thyme 75g/2½oz butter, cold and grated salt and freshly ground black pepper Method Coat the beef in the flour. Heat the oil in a frying pan over a medium heat and then add the beef, cooking until evenly browned. Once browned, transfer the beef into the slow cooker.Add the carrots, parsnips, leek, thyme, rosemary, mustard and tomato puree into the slow cooker and give it a good stir. Season with salt and pepper, then add the stock and bay leaves and give it a final mix.Put the slow cooker on high for approximately 4–5 hours or low for 6–8 hours. The dumplings will go into the slow cooker for the final 45–60 minutes (45 if set to a high heat or 60 if set to a low heat) so prepare them a little while before they need to go in. In a medium bowl mix together the flour, baking powder, thyme, and season with salt and pepper. Add in the cold grated butter and stir through, then gradually add 100ml/3½fl oz of cold water and mix until a sticky dough forms.Roll the mixture into 6 equally sized dumplings – it will be sticky so make sure your hands are well-floured.Remove the lid from the slow cooker 45–60 minutes before the end of cooking and give the stew a good stir. If you feel the stew is a little thin then add in the cornflour slurry, mixing as you do so. Arrange the dumplings over the stew, submerging them so that just the tops are visible.Place a clean tea towel over the slow cooker before putting the lid on – this helps the dumplings to puff up. Continue cooking for the final 45–60 minutes.Serve the stew on its own or with mashed potato. Coat the beef in the flour. Heat the oil in a frying pan over a medium heat and then add the beef, cooking until evenly browned. Once browned, transfer the beef into the slow cooker. Coat the beef in the flour. Heat the oil in a frying pan over a medium heat and then add the beef, cooking until evenly browned. Once browned, transfer the beef into the slow cooker. Add the carrots, parsnips, leek, thyme, rosemary, mustard and tomato puree into the slow cooker and give it a good stir. Season with salt and pepper, then add the stock and bay leaves and give it a final mix. Add the carrots, parsnips, leek, thyme, rosemary, mustard and tomato puree into the slow cooker and give it a good stir. Season with salt and pepper, then add the stock and bay leaves and give it a final mix. Put the slow cooker on high for approximately 4–5 hours or low for 6–8 hours. Put the slow cooker on high for approximately 4–5 hours or low for 6–8 hours. The dumplings will go into the slow cooker for the final 45–60 minutes (45 if set to a high heat or 60 if set to a low heat) so prepare them a little while before they need to go in. In a medium bowl mix together the flour, baking powder, thyme, and season with salt and pepper. Add in the cold grated butter and stir through, then gradually add 100ml/3½fl oz of cold water and mix until a sticky dough forms. The dumplings will go into the slow cooker for the final 45–60 minutes (45 if set to a high heat or 60 if set to a low heat) so prepare them a little while before they need to go in. In a medium bowl mix together the flour, baking powder, thyme, and season with salt and pepper. Add in the cold grated butter and stir through, then gradually add 100ml/3½fl oz of cold water and mix until a sticky dough forms. Roll the mixture into 6 equally sized dumplings – it will be sticky so make sure your hands are well-floured. Roll the mixture into 6 equally sized dumplings – it will be sticky so make sure your hands are well-floured. Remove the lid from the slow cooker 45–60 minutes before the end of cooking and give the stew a good stir. If you feel the stew is a little thin then add in the cornflour slurry, mixing as you do so. Arrange the dumplings over the stew, submerging them so that just the tops are visible. Remove the lid from the slow cooker 45–60 minutes before the end of cooking and give the stew a good stir. If you feel the stew is a little thin then add in the cornflour slurry, mixing as you do so. Arrange the dumplings over the stew, submerging them so that just the tops are visible. Place a clean tea towel over the slow cooker before putting the lid on – this helps the dumplings to puff up. Continue cooking for the final 45–60 minutes. Place a clean tea towel over the slow cooker before putting the lid on – this helps the dumplings to puff up. Continue cooking for the final 45–60 minutes. Serve the stew on its own or with mashed potato. Serve the stew on its own or with mashed potato. Recipe tips Timings might change slightly depending on the size of your slow cooker – I am using a standard 3.5 litre/6 pint slow cooker here, but if you are using a bigger one it may cook quicker due to having a greater surface area. If you are pressed for time you can just put the beef straight into the slow cooker, but browning it first provides more flavour. The stew freezes well, just portion into air tight containers and freeze for up to 3 months. Allow to defrost in the fridge and then reheat in the microwave until piping hot."
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} | a75241e8e78cdb7b2a9baa9e8d3caf5c448b5daa0cf3fa15cb0a5cff3cc40c9c | Vegan squash and mushroom pie recipe
An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_shepherds_pie_85701_16x9.jpg The filling of this unusual meat-free shepherd’s pie is packed with spices, dates, preserved lemons and topped with fresh mint and fried parsley. 1kg/2lb 4oz Maris piper potatoes, peeled and diced2 tbsp olive oil1 red onion, finely chopped3 garlic cloves, crushed2 celery sticks, finely chopped1 tbsp cumin seeds 1 tbsp sweet smoked paprika 1 red chilli, finely chopped 2 bay leaves 1 stick rosemary 350g/12oz chestnut mushrooms, quartered 1 small butternut squash, roughly chopped165g/5¾oz pitted dates, roughly chopped300g/10½ oz chopped fresh tomatoes 400g tin chickpeas 2 preserved lemons, finely chopped100g/3½oz vegan butter2 tbsp finely chopped fresh mintvegetable oil, for deep fryinghandful parsley leaves 1kg/2lb 4oz Maris piper potatoes, peeled and diced 2 tbsp olive oil 1 red onion, finely chopped 3 garlic cloves, crushed 2 celery sticks, finely chopped 1 tbsp cumin seeds 1 tbsp sweet smoked paprika 1 red chilli, finely chopped 2 bay leaves 1 stick rosemary 350g/12oz chestnut mushrooms, quartered 1 small butternut squash, roughly chopped 165g/5¾oz pitted dates, roughly chopped 300g/10½ oz chopped fresh tomatoes 400g tin chickpeas 2 preserved lemons, finely chopped 100g/3½oz vegan butter 2 tbsp finely chopped fresh mint vegetable oil, for deep frying handful parsley leaves Method Boil the potatoes in a large saucepan of boiling water until cooked through. Drain the potatoes, mash them and set aside. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.Heat half the olive oil in a saucepan and add the onion, garlic and celery. Cook for 5 minutes. Add the spices, chilli, bay leaves and rosemary, then the mushrooms and butternut squash. Fry for a further 10 minutes before adding the dates, tomatoes, chickpeas, preserved lemons and 400ml/14fl oz water. Bring to the boil, then simmer until you have a pie filling consistency. Tip into a pie dish. Beat the vegan butter and remaining olive oil into the mash with most of the mint and pipe or spoon on top of the filling. Bake for 30 minutes until golden-brown and bubbling. Heat the oil in a deep-fat fryer or pan until a cube of bread sizzles and browns when dropped in (CAUTION: hot oil can be dangerous. Do not leave unattended). Carefully add the parsley leaves to the hot oil and once cooked, remove using a slotted spoon and drain on kitchen paper.Garnish the shepherd’s pie with the remaining mint and crispy parsley leaves and serve. Boil the potatoes in a large saucepan of boiling water until cooked through. Drain the potatoes, mash them and set aside. Boil the potatoes in a large saucepan of boiling water until cooked through. Drain the potatoes, mash them and set aside. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Heat half the olive oil in a saucepan and add the onion, garlic and celery. Cook for 5 minutes. Add the spices, chilli, bay leaves and rosemary, then the mushrooms and butternut squash. Fry for a further 10 minutes before adding the dates, tomatoes, chickpeas, preserved lemons and 400ml/14fl oz water. Bring to the boil, then simmer until you have a pie filling consistency. Tip into a pie dish. Heat half the olive oil in a saucepan and add the onion, garlic and celery. Cook for 5 minutes. Add the spices, chilli, bay leaves and rosemary, then the mushrooms and butternut squash. Fry for a further 10 minutes before adding the dates, tomatoes, chickpeas, preserved lemons and 400ml/14fl oz water. Bring to the boil, then simmer until you have a pie filling consistency. Tip into a pie dish. Beat the vegan butter and remaining olive oil into the mash with most of the mint and pipe or spoon on top of the filling. Bake for 30 minutes until golden-brown and bubbling. Beat the vegan butter and remaining olive oil into the mash with most of the mint and pipe or spoon on top of the filling. Bake for 30 minutes until golden-brown and bubbling. Heat the oil in a deep-fat fryer or pan until a cube of bread sizzles and browns when dropped in (CAUTION: hot oil can be dangerous. Do not leave unattended). Carefully add the parsley leaves to the hot oil and once cooked, remove using a slotted spoon and drain on kitchen paper. Heat the oil in a deep-fat fryer or pan until a cube of bread sizzles and browns when dropped in (CAUTION: hot oil can be dangerous. Do not leave unattended). Carefully add the parsley leaves to the hot oil and once cooked, remove using a slotted spoon and drain on kitchen paper. Garnish the shepherd’s pie with the remaining mint and crispy parsley leaves and serve. Garnish the shepherd’s pie with the remaining mint and crispy parsley leaves and serve. | {
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"title": "Vegan squash and mushroom pie recipe",
"content": "An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_shepherds_pie_85701_16x9.jpg The filling of this unusual meat-free shepherd’s pie is packed with spices, dates, preserved lemons and topped with fresh mint and fried parsley. 1kg/2lb 4oz Maris piper potatoes, peeled and diced2 tbsp olive oil1 red onion, finely chopped3 garlic cloves, crushed2 celery sticks, finely chopped1 tbsp cumin seeds 1 tbsp sweet smoked paprika 1 red chilli, finely chopped 2 bay leaves 1 stick rosemary 350g/12oz chestnut mushrooms, quartered 1 small butternut squash, roughly chopped165g/5¾oz pitted dates, roughly chopped300g/10½ oz chopped fresh tomatoes 400g tin chickpeas 2 preserved lemons, finely chopped100g/3½oz vegan butter2 tbsp finely chopped fresh mintvegetable oil, for deep fryinghandful parsley leaves 1kg/2lb 4oz Maris piper potatoes, peeled and diced 2 tbsp olive oil 1 red onion, finely chopped 3 garlic cloves, crushed 2 celery sticks, finely chopped 1 tbsp cumin seeds 1 tbsp sweet smoked paprika 1 red chilli, finely chopped 2 bay leaves 1 stick rosemary 350g/12oz chestnut mushrooms, quartered 1 small butternut squash, roughly chopped 165g/5¾oz pitted dates, roughly chopped 300g/10½ oz chopped fresh tomatoes 400g tin chickpeas 2 preserved lemons, finely chopped 100g/3½oz vegan butter 2 tbsp finely chopped fresh mint vegetable oil, for deep frying handful parsley leaves Method Boil the potatoes in a large saucepan of boiling water until cooked through. Drain the potatoes, mash them and set aside. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.Heat half the olive oil in a saucepan and add the onion, garlic and celery. Cook for 5 minutes. Add the spices, chilli, bay leaves and rosemary, then the mushrooms and butternut squash. Fry for a further 10 minutes before adding the dates, tomatoes, chickpeas, preserved lemons and 400ml/14fl oz water. Bring to the boil, then simmer until you have a pie filling consistency. Tip into a pie dish. Beat the vegan butter and remaining olive oil into the mash with most of the mint and pipe or spoon on top of the filling. Bake for 30 minutes until golden-brown and bubbling. Heat the oil in a deep-fat fryer or pan until a cube of bread sizzles and browns when dropped in (CAUTION: hot oil can be dangerous. Do not leave unattended). Carefully add the parsley leaves to the hot oil and once cooked, remove using a slotted spoon and drain on kitchen paper.Garnish the shepherd’s pie with the remaining mint and crispy parsley leaves and serve. Boil the potatoes in a large saucepan of boiling water until cooked through. Drain the potatoes, mash them and set aside. Boil the potatoes in a large saucepan of boiling water until cooked through. Drain the potatoes, mash them and set aside. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Heat half the olive oil in a saucepan and add the onion, garlic and celery. Cook for 5 minutes. Add the spices, chilli, bay leaves and rosemary, then the mushrooms and butternut squash. Fry for a further 10 minutes before adding the dates, tomatoes, chickpeas, preserved lemons and 400ml/14fl oz water. Bring to the boil, then simmer until you have a pie filling consistency. Tip into a pie dish. Heat half the olive oil in a saucepan and add the onion, garlic and celery. Cook for 5 minutes. Add the spices, chilli, bay leaves and rosemary, then the mushrooms and butternut squash. Fry for a further 10 minutes before adding the dates, tomatoes, chickpeas, preserved lemons and 400ml/14fl oz water. Bring to the boil, then simmer until you have a pie filling consistency. Tip into a pie dish. Beat the vegan butter and remaining olive oil into the mash with most of the mint and pipe or spoon on top of the filling. Bake for 30 minutes until golden-brown and bubbling. Beat the vegan butter and remaining olive oil into the mash with most of the mint and pipe or spoon on top of the filling. Bake for 30 minutes until golden-brown and bubbling. Heat the oil in a deep-fat fryer or pan until a cube of bread sizzles and browns when dropped in (CAUTION: hot oil can be dangerous. Do not leave unattended). Carefully add the parsley leaves to the hot oil and once cooked, remove using a slotted spoon and drain on kitchen paper. Heat the oil in a deep-fat fryer or pan until a cube of bread sizzles and browns when dropped in (CAUTION: hot oil can be dangerous. Do not leave unattended). Carefully add the parsley leaves to the hot oil and once cooked, remove using a slotted spoon and drain on kitchen paper. Garnish the shepherd’s pie with the remaining mint and crispy parsley leaves and serve. Garnish the shepherd’s pie with the remaining mint and crispy parsley leaves and serve."
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} | 99c2619bc63b1eac82c763d14e0628ee7c888218f04090c7a56fbc21740c8ebd | Dhansak bake recipe
An average of 4.6 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dhansak_bake_31484_16x9.jpg A dhansak is a meat curry that is cooked with lentils and that is exactly what I want to share with you – a simple beef and lentil curry cooked as quickly as possible but still crammed with flavour. However, this is a dhansak in baked form, with onion mash on top and cooked in the oven. 1 tbsp vegetable oil 2 onions, chopped½ tsp salt, plus extra for seasoning1 tsp ground cinnamon 3 tbsp curry powder 1kg/2lb 4oz diced beef, cut into 1cm/½in pieces 400g tin lentils 4 tbsp beef gravy granules 1 tbsp vegetable oil 2 onions, chopped ½ tsp salt, plus extra for seasoning 1 tsp ground cinnamon 3 tbsp curry powder 1kg/2lb 4oz diced beef, cut into 1cm/½in pieces 400g tin lentils 4 tbsp beef gravy granules 1kg/2lb 4oz potatoes, peeled and roughly chopped 200g/7oz butter 200ml/7fl oz full-fat milk 3 tbsp mayonnaise 2 garlic cloves, grated 75g/2½oz crispy fried onions small handful fresh chives 2 spring onions, thinly sliced 200g/7oz red Leicester, grated 1kg/2lb 4oz potatoes, peeled and roughly chopped 200g/7oz butter 200ml/7fl oz full-fat milk 3 tbsp mayonnaise 2 garlic cloves, grated 75g/2½oz crispy fried onions small handful fresh chives 2 spring onions, thinly sliced 200g/7oz red Leicester, grated 4 medium eggs 4 medium eggs Method For the beef, add the oil to a large pan over a high heat. Once the oil is hot, add the onion and salt. Cook until the onion is lightly browned and translucent. Add the cinnamon, curry powder and beef and cook with the lid off for 20 minutes, stirring occasionally. Add the lentils and 500ml/18fl oz water and cook over a medium heat for 20 minutes until some of the liquid has evaporated. Add the beef gravy granules, lower the heat and simmer for 20 minutes, stirring occasionally.To make the onion mash. Cook the potatoes in boiling salted water until soft, then drain well and put back into the pan. Warm the butter, milk and a little salt in another pan until the butter is melted. Mash the potatoes (or put them through a ricer for the ultimate smooth mash). Add the milk mixture, then mix in the mayonnaise and garlic. Add the crispy fried onions and mix through until they begin to soften in the warm mash. Add the chives, reserving a few for the top, then add the spring onion and half the cheese (reserve the other half for the top).Preheat the oven to 220C/200C Fan/Gas 7. Spoon the beef mixture into a 30cm/12in rectangular roasting dish. Dollop over the mash. I don’t like to smooth it out – I prefer to leave uneven dollops in places and create some craters for the eggs. Bake for 40 minutes, then remove from the oven and crack in the eggs where you have left spaces. Sprinkle over some salt. Add the reserved cheese and chives, and bake until the whites of the eggs are opaque, leaving the yolks runny. Take out and serve while still hot. For the beef, add the oil to a large pan over a high heat. Once the oil is hot, add the onion and salt. Cook until the onion is lightly browned and translucent. For the beef, add the oil to a large pan over a high heat. Once the oil is hot, add the onion and salt. Cook until the onion is lightly browned and translucent. Add the cinnamon, curry powder and beef and cook with the lid off for 20 minutes, stirring occasionally. Add the lentils and 500ml/18fl oz water and cook over a medium heat for 20 minutes until some of the liquid has evaporated. Add the cinnamon, curry powder and beef and cook with the lid off for 20 minutes, stirring occasionally. Add the lentils and 500ml/18fl oz water and cook over a medium heat for 20 minutes until some of the liquid has evaporated. Add the beef gravy granules, lower the heat and simmer for 20 minutes, stirring occasionally. Add the beef gravy granules, lower the heat and simmer for 20 minutes, stirring occasionally. To make the onion mash. Cook the potatoes in boiling salted water until soft, then drain well and put back into the pan. Warm the butter, milk and a little salt in another pan until the butter is melted. To make the onion mash. Cook the potatoes in boiling salted water until soft, then drain well and put back into the pan. Warm the butter, milk and a little salt in another pan until the butter is melted. Mash the potatoes (or put them through a ricer for the ultimate smooth mash). Add the milk mixture, then mix in the mayonnaise and garlic. Add the crispy fried onions and mix through until they begin to soften in the warm mash. Mash the potatoes (or put them through a ricer for the ultimate smooth mash). Add the milk mixture, then mix in the mayonnaise and garlic. Add the crispy fried onions and mix through until they begin to soften in the warm mash. Add the chives, reserving a few for the top, then add the spring onion and half the cheese (reserve the other half for the top). Add the chives, reserving a few for the top, then add the spring onion and half the cheese (reserve the other half for the top). Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Spoon the beef mixture into a 30cm/12in rectangular roasting dish. Dollop over the mash. I don’t like to smooth it out – I prefer to leave uneven dollops in places and create some craters for the eggs. Spoon the beef mixture into a 30cm/12in rectangular roasting dish. Dollop over the mash. I don’t like to smooth it out – I prefer to leave uneven dollops in places and create some craters for the eggs. Bake for 40 minutes, then remove from the oven and crack in the eggs where you have left spaces. Bake for 40 minutes, then remove from the oven and crack in the eggs where you have left spaces. Sprinkle over some salt. Add the reserved cheese and chives, and bake until the whites of the eggs are opaque, leaving the yolks runny. Take out and serve while still hot. Sprinkle over some salt. Add the reserved cheese and chives, and bake until the whites of the eggs are opaque, leaving the yolks runny. Take out and serve while still hot. | {
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"url": "https://www.bbc.co.uk/food/recipes/dhansak_bake_31484",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Dhansak bake recipe",
"content": "An average of 4.6 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dhansak_bake_31484_16x9.jpg A dhansak is a meat curry that is cooked with lentils and that is exactly what I want to share with you – a simple beef and lentil curry cooked as quickly as possible but still crammed with flavour. However, this is a dhansak in baked form, with onion mash on top and cooked in the oven. 1 tbsp vegetable oil 2 onions, chopped½ tsp salt, plus extra for seasoning1 tsp ground cinnamon 3 tbsp curry powder 1kg/2lb 4oz diced beef, cut into 1cm/½in pieces 400g tin lentils 4 tbsp beef gravy granules 1 tbsp vegetable oil 2 onions, chopped ½ tsp salt, plus extra for seasoning 1 tsp ground cinnamon 3 tbsp curry powder 1kg/2lb 4oz diced beef, cut into 1cm/½in pieces 400g tin lentils 4 tbsp beef gravy granules 1kg/2lb 4oz potatoes, peeled and roughly chopped 200g/7oz butter 200ml/7fl oz full-fat milk 3 tbsp mayonnaise 2 garlic cloves, grated 75g/2½oz crispy fried onions small handful fresh chives 2 spring onions, thinly sliced 200g/7oz red Leicester, grated 1kg/2lb 4oz potatoes, peeled and roughly chopped 200g/7oz butter 200ml/7fl oz full-fat milk 3 tbsp mayonnaise 2 garlic cloves, grated 75g/2½oz crispy fried onions small handful fresh chives 2 spring onions, thinly sliced 200g/7oz red Leicester, grated 4 medium eggs 4 medium eggs Method For the beef, add the oil to a large pan over a high heat. Once the oil is hot, add the onion and salt. Cook until the onion is lightly browned and translucent. Add the cinnamon, curry powder and beef and cook with the lid off for 20 minutes, stirring occasionally. Add the lentils and 500ml/18fl oz water and cook over a medium heat for 20 minutes until some of the liquid has evaporated. Add the beef gravy granules, lower the heat and simmer for 20 minutes, stirring occasionally.To make the onion mash. Cook the potatoes in boiling salted water until soft, then drain well and put back into the pan. Warm the butter, milk and a little salt in another pan until the butter is melted. Mash the potatoes (or put them through a ricer for the ultimate smooth mash). Add the milk mixture, then mix in the mayonnaise and garlic. Add the crispy fried onions and mix through until they begin to soften in the warm mash. Add the chives, reserving a few for the top, then add the spring onion and half the cheese (reserve the other half for the top).Preheat the oven to 220C/200C Fan/Gas 7. Spoon the beef mixture into a 30cm/12in rectangular roasting dish. Dollop over the mash. I don’t like to smooth it out – I prefer to leave uneven dollops in places and create some craters for the eggs. Bake for 40 minutes, then remove from the oven and crack in the eggs where you have left spaces. Sprinkle over some salt. Add the reserved cheese and chives, and bake until the whites of the eggs are opaque, leaving the yolks runny. Take out and serve while still hot. For the beef, add the oil to a large pan over a high heat. Once the oil is hot, add the onion and salt. Cook until the onion is lightly browned and translucent. For the beef, add the oil to a large pan over a high heat. Once the oil is hot, add the onion and salt. Cook until the onion is lightly browned and translucent. Add the cinnamon, curry powder and beef and cook with the lid off for 20 minutes, stirring occasionally. Add the lentils and 500ml/18fl oz water and cook over a medium heat for 20 minutes until some of the liquid has evaporated. Add the cinnamon, curry powder and beef and cook with the lid off for 20 minutes, stirring occasionally. Add the lentils and 500ml/18fl oz water and cook over a medium heat for 20 minutes until some of the liquid has evaporated. Add the beef gravy granules, lower the heat and simmer for 20 minutes, stirring occasionally. Add the beef gravy granules, lower the heat and simmer for 20 minutes, stirring occasionally. To make the onion mash. Cook the potatoes in boiling salted water until soft, then drain well and put back into the pan. Warm the butter, milk and a little salt in another pan until the butter is melted. To make the onion mash. Cook the potatoes in boiling salted water until soft, then drain well and put back into the pan. Warm the butter, milk and a little salt in another pan until the butter is melted. Mash the potatoes (or put them through a ricer for the ultimate smooth mash). Add the milk mixture, then mix in the mayonnaise and garlic. Add the crispy fried onions and mix through until they begin to soften in the warm mash. Mash the potatoes (or put them through a ricer for the ultimate smooth mash). Add the milk mixture, then mix in the mayonnaise and garlic. Add the crispy fried onions and mix through until they begin to soften in the warm mash. Add the chives, reserving a few for the top, then add the spring onion and half the cheese (reserve the other half for the top). Add the chives, reserving a few for the top, then add the spring onion and half the cheese (reserve the other half for the top). Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Spoon the beef mixture into a 30cm/12in rectangular roasting dish. Dollop over the mash. I don’t like to smooth it out – I prefer to leave uneven dollops in places and create some craters for the eggs. Spoon the beef mixture into a 30cm/12in rectangular roasting dish. Dollop over the mash. I don’t like to smooth it out – I prefer to leave uneven dollops in places and create some craters for the eggs. Bake for 40 minutes, then remove from the oven and crack in the eggs where you have left spaces. Bake for 40 minutes, then remove from the oven and crack in the eggs where you have left spaces. Sprinkle over some salt. Add the reserved cheese and chives, and bake until the whites of the eggs are opaque, leaving the yolks runny. Take out and serve while still hot. Sprinkle over some salt. Add the reserved cheese and chives, and bake until the whites of the eggs are opaque, leaving the yolks runny. Take out and serve while still hot."
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} | 5667bfec39989ce4203012af02202719427d3f9a53bbcb77f9d84843f73f5df4 | Vegetable biryani recipe
An average of 4.4 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_biryani_50072_16x9.jpg Richly flavoured with saffron and spices, this fragrant rice dish makes a luxurious vegetarian main dish – or serve other vegetable dishes alongside for an Indian-style feast. Each serving provides 456kcal, 15g protein, 76g carbohydrate (of which 10g sugars), 8g fat (of which 3g saturates), 9g fibre and 0.2g salt. 400g/14oz basmati rice2 tbsp grated fresh root ginger2 tbsp grated garlic 2 green chillies, thinly sliced2 tsp garam masala2 tsp ground cumin1 tsp ground turmeric1 tsp Kashmiri chilli powder200g/7oz Greek-style yoghurt2 tbsp lemon juice50g/1¾oz fresh coriander, finely chopped, plus extra to garnish20g/¾oz fresh mint leaves, finely chopped, plus extra to garnish300g/10½oz sweet potatoes, peeled and cut into 15mm cubes200g/7oz cooked beetroot, cut into 15mm cubes200g/7oz green beans, cut into 2cm/¾in lengths200g/7oz peas, thawed if frozen1 tsp crushed cardamom seeds2 tsp cumin seeds1 bay leaf200g tin chickpeas, drained and rinsed3 tbsp butter, melted2 tbsp double cream, warmedlarge pinch saffronsalt and freshly ground black pepper 400g/14oz basmati rice 2 tbsp grated fresh root ginger 2 tbsp grated garlic 2 green chillies, thinly sliced 2 tsp garam masala 2 tsp ground cumin 1 tsp ground turmeric 1 tsp Kashmiri chilli powder 200g/7oz Greek-style yoghurt 2 tbsp lemon juice 50g/1¾oz fresh coriander, finely chopped, plus extra to garnish 20g/¾oz fresh mint leaves, finely chopped, plus extra to garnish 300g/10½oz sweet potatoes, peeled and cut into 15mm cubes 200g/7oz cooked beetroot, cut into 15mm cubes 200g/7oz green beans, cut into 2cm/¾in lengths 200g/7oz peas, thawed if frozen 1 tsp crushed cardamom seeds 2 tsp cumin seeds 1 bay leaf 200g tin chickpeas, drained and rinsed 3 tbsp butter, melted 2 tbsp double cream, warmed large pinch saffron salt and freshly ground black pepper 2 onions, thinly sliced and dried on kitchen papervegetable oil, for fryingdried rose petals 2 onions, thinly sliced and dried on kitchen paper vegetable oil, for frying dried rose petals Method Rinse the rice in cold water until it runs clear, then soak in water for 25–30 minutes. Meanwhile, mix the ginger, garlic, chillies and dry spices with the yoghurt, lemon juice, coriander and mint and season well. Blend in a food processor until fairly smooth, then mix with the vegetables and leave to marinate.Drain the rice and cook in a saucepan of boiling salted water with the cardamom, cumin and bay leaf for 6–8 minutes, or until al dente. Drain well and mix with the chickpeas.Preheat the oven to 200C /180C Fan/Gas 6.Mix together the melted butter, cream and saffron in a small bowl.Put a lidded flameproof casserole dish over a medium–low heat. Tip in the vegetables and their marinade (if the yoghurt is very thick, add a splash of water) and cook for 6–8 minutes, or until starting to soften. Season well. Spoon the rice evenly over the top and pour over the saffron mixture. Cover tightly and bake for 30 minutes.Meanwhile, fill a deep pan a third full of oil and heat until bubbles form around a chopstick dipped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the onions in batches until golden and crisp. Drain on kitchen paper.Serve the biryani with the crispy onions and scatter over the dried rose petals, coriander and mint. Rinse the rice in cold water until it runs clear, then soak in water for 25–30 minutes. Rinse the rice in cold water until it runs clear, then soak in water for 25–30 minutes. Meanwhile, mix the ginger, garlic, chillies and dry spices with the yoghurt, lemon juice, coriander and mint and season well. Blend in a food processor until fairly smooth, then mix with the vegetables and leave to marinate. Meanwhile, mix the ginger, garlic, chillies and dry spices with the yoghurt, lemon juice, coriander and mint and season well. Blend in a food processor until fairly smooth, then mix with the vegetables and leave to marinate. Drain the rice and cook in a saucepan of boiling salted water with the cardamom, cumin and bay leaf for 6–8 minutes, or until al dente. Drain well and mix with the chickpeas. Drain the rice and cook in a saucepan of boiling salted water with the cardamom, cumin and bay leaf for 6–8 minutes, or until al dente. Drain well and mix with the chickpeas. Preheat the oven to 200C /180C Fan/Gas 6. Preheat the oven to 200C /180C Fan/Gas 6. Mix together the melted butter, cream and saffron in a small bowl. Mix together the melted butter, cream and saffron in a small bowl. Put a lidded flameproof casserole dish over a medium–low heat. Tip in the vegetables and their marinade (if the yoghurt is very thick, add a splash of water) and cook for 6–8 minutes, or until starting to soften. Season well. Spoon the rice evenly over the top and pour over the saffron mixture. Cover tightly and bake for 30 minutes. Put a lidded flameproof casserole dish over a medium–low heat. Tip in the vegetables and their marinade (if the yoghurt is very thick, add a splash of water) and cook for 6–8 minutes, or until starting to soften. Season well. Spoon the rice evenly over the top and pour over the saffron mixture. Cover tightly and bake for 30 minutes. Meanwhile, fill a deep pan a third full of oil and heat until bubbles form around a chopstick dipped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the onions in batches until golden and crisp. Drain on kitchen paper. Meanwhile, fill a deep pan a third full of oil and heat until bubbles form around a chopstick dipped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the onions in batches until golden and crisp. Drain on kitchen paper. Serve the biryani with the crispy onions and scatter over the dried rose petals, coriander and mint. Serve the biryani with the crispy onions and scatter over the dried rose petals, coriander and mint. | {
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"url": "https://www.bbc.co.uk/food/recipes/vegetable_biryani_50072",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegetable biryani recipe",
"content": "An average of 4.4 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_biryani_50072_16x9.jpg Richly flavoured with saffron and spices, this fragrant rice dish makes a luxurious vegetarian main dish – or serve other vegetable dishes alongside for an Indian-style feast. Each serving provides 456kcal, 15g protein, 76g carbohydrate (of which 10g sugars), 8g fat (of which 3g saturates), 9g fibre and 0.2g salt. 400g/14oz basmati rice2 tbsp grated fresh root ginger2 tbsp grated garlic 2 green chillies, thinly sliced2 tsp garam masala2 tsp ground cumin1 tsp ground turmeric1 tsp Kashmiri chilli powder200g/7oz Greek-style yoghurt2 tbsp lemon juice50g/1¾oz fresh coriander, finely chopped, plus extra to garnish20g/¾oz fresh mint leaves, finely chopped, plus extra to garnish300g/10½oz sweet potatoes, peeled and cut into 15mm cubes200g/7oz cooked beetroot, cut into 15mm cubes200g/7oz green beans, cut into 2cm/¾in lengths200g/7oz peas, thawed if frozen1 tsp crushed cardamom seeds2 tsp cumin seeds1 bay leaf200g tin chickpeas, drained and rinsed3 tbsp butter, melted2 tbsp double cream, warmedlarge pinch saffronsalt and freshly ground black pepper 400g/14oz basmati rice 2 tbsp grated fresh root ginger 2 tbsp grated garlic 2 green chillies, thinly sliced 2 tsp garam masala 2 tsp ground cumin 1 tsp ground turmeric 1 tsp Kashmiri chilli powder 200g/7oz Greek-style yoghurt 2 tbsp lemon juice 50g/1¾oz fresh coriander, finely chopped, plus extra to garnish 20g/¾oz fresh mint leaves, finely chopped, plus extra to garnish 300g/10½oz sweet potatoes, peeled and cut into 15mm cubes 200g/7oz cooked beetroot, cut into 15mm cubes 200g/7oz green beans, cut into 2cm/¾in lengths 200g/7oz peas, thawed if frozen 1 tsp crushed cardamom seeds 2 tsp cumin seeds 1 bay leaf 200g tin chickpeas, drained and rinsed 3 tbsp butter, melted 2 tbsp double cream, warmed large pinch saffron salt and freshly ground black pepper 2 onions, thinly sliced and dried on kitchen papervegetable oil, for fryingdried rose petals 2 onions, thinly sliced and dried on kitchen paper vegetable oil, for frying dried rose petals Method Rinse the rice in cold water until it runs clear, then soak in water for 25–30 minutes. Meanwhile, mix the ginger, garlic, chillies and dry spices with the yoghurt, lemon juice, coriander and mint and season well. Blend in a food processor until fairly smooth, then mix with the vegetables and leave to marinate.Drain the rice and cook in a saucepan of boiling salted water with the cardamom, cumin and bay leaf for 6–8 minutes, or until al dente. Drain well and mix with the chickpeas.Preheat the oven to 200C /180C Fan/Gas 6.Mix together the melted butter, cream and saffron in a small bowl.Put a lidded flameproof casserole dish over a medium–low heat. Tip in the vegetables and their marinade (if the yoghurt is very thick, add a splash of water) and cook for 6–8 minutes, or until starting to soften. Season well. Spoon the rice evenly over the top and pour over the saffron mixture. Cover tightly and bake for 30 minutes.Meanwhile, fill a deep pan a third full of oil and heat until bubbles form around a chopstick dipped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the onions in batches until golden and crisp. Drain on kitchen paper.Serve the biryani with the crispy onions and scatter over the dried rose petals, coriander and mint. Rinse the rice in cold water until it runs clear, then soak in water for 25–30 minutes. Rinse the rice in cold water until it runs clear, then soak in water for 25–30 minutes. Meanwhile, mix the ginger, garlic, chillies and dry spices with the yoghurt, lemon juice, coriander and mint and season well. Blend in a food processor until fairly smooth, then mix with the vegetables and leave to marinate. Meanwhile, mix the ginger, garlic, chillies and dry spices with the yoghurt, lemon juice, coriander and mint and season well. Blend in a food processor until fairly smooth, then mix with the vegetables and leave to marinate. Drain the rice and cook in a saucepan of boiling salted water with the cardamom, cumin and bay leaf for 6–8 minutes, or until al dente. Drain well and mix with the chickpeas. Drain the rice and cook in a saucepan of boiling salted water with the cardamom, cumin and bay leaf for 6–8 minutes, or until al dente. Drain well and mix with the chickpeas. Preheat the oven to 200C /180C Fan/Gas 6. Preheat the oven to 200C /180C Fan/Gas 6. Mix together the melted butter, cream and saffron in a small bowl. Mix together the melted butter, cream and saffron in a small bowl. Put a lidded flameproof casserole dish over a medium–low heat. Tip in the vegetables and their marinade (if the yoghurt is very thick, add a splash of water) and cook for 6–8 minutes, or until starting to soften. Season well. Spoon the rice evenly over the top and pour over the saffron mixture. Cover tightly and bake for 30 minutes. Put a lidded flameproof casserole dish over a medium–low heat. Tip in the vegetables and their marinade (if the yoghurt is very thick, add a splash of water) and cook for 6–8 minutes, or until starting to soften. Season well. Spoon the rice evenly over the top and pour over the saffron mixture. Cover tightly and bake for 30 minutes. Meanwhile, fill a deep pan a third full of oil and heat until bubbles form around a chopstick dipped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the onions in batches until golden and crisp. Drain on kitchen paper. Meanwhile, fill a deep pan a third full of oil and heat until bubbles form around a chopstick dipped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the onions in batches until golden and crisp. Drain on kitchen paper. Serve the biryani with the crispy onions and scatter over the dried rose petals, coriander and mint. Serve the biryani with the crispy onions and scatter over the dried rose petals, coriander and mint."
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} | f0440962edd09aa89d8cc8aecb01ff29ad0aa555902fba035006af1340b55cfe | Somerset chicken recipe
An average of 4.6 out of 5 stars from 82 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/somersetchicken_91978_16x9.jpg Creamy chicken with a taste of the South West: apples and cider. This is comfort food at its finest. 6 boneless chicken breasts, skin onsalt and freshly ground black pepper75g/2½oz butter, plus extra to serve3 tbsp olive oil2 onions, peeled, sliced4 tbsp plain flour2 tbsp wholegrain mustard2 dessert apples, peeled, cores removed, sliced into batons110g/4oz button mushrooms, sliced250ml/9fl oz chicken stock300ml/10½fl oz cider1 tbsp finely chopped fresh sage250ml/9fl oz double cream300g/10½oz cheddar, grated6 baked potatoes, to servebutter, to serve 6 boneless chicken breasts, skin on salt and freshly ground black pepper 75g/2½oz butter, plus extra to serve 3 tbsp olive oil 2 onions, peeled, sliced 4 tbsp plain flour 2 tbsp wholegrain mustard 2 dessert apples, peeled, cores removed, sliced into batons 110g/4oz button mushrooms, sliced 250ml/9fl oz chicken stock 300ml/10½fl oz cider 1 tbsp finely chopped fresh sage 250ml/9fl oz double cream 300g/10½oz cheddar, grated 6 baked potatoes, to serve butter, to serve Method Preheat the oven to 200C/400F/Gas 6.Season the chicken breasts with salt and freshly ground black pepper.Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken breasts in batches, skin-side down first, for 1-2 minutes on both sides, or until golden-brown all over. Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm. Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until softened but not coloured. Stir in the flour and the mustard and cook for a further 1-2 minutes. Add the apples and mushrooms and cook for a further minute, then pour over the chicken stock. Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, add the sage and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste, with salt and freshly ground black pepper. Pour the sauce over the chicken so that it is completely covered. Preheat the grill to high. Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling.To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Season the chicken breasts with salt and freshly ground black pepper. Season the chicken breasts with salt and freshly ground black pepper. Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken breasts in batches, skin-side down first, for 1-2 minutes on both sides, or until golden-brown all over. Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken breasts in batches, skin-side down first, for 1-2 minutes on both sides, or until golden-brown all over. Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm. Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm. Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until softened but not coloured. Stir in the flour and the mustard and cook for a further 1-2 minutes. Add the apples and mushrooms and cook for a further minute, then pour over the chicken stock. Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until softened but not coloured. Stir in the flour and the mustard and cook for a further 1-2 minutes. Add the apples and mushrooms and cook for a further minute, then pour over the chicken stock. Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, add the sage and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste, with salt and freshly ground black pepper. Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, add the sage and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste, with salt and freshly ground black pepper. Pour the sauce over the chicken so that it is completely covered. Pour the sauce over the chicken so that it is completely covered. Preheat the grill to high. Preheat the grill to high. Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling. Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling. To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve. To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/somersetchicken_91978",
"type": "HowTo",
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"title": "Somerset chicken recipe",
"content": "An average of 4.6 out of 5 stars from 82 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/somersetchicken_91978_16x9.jpg Creamy chicken with a taste of the South West: apples and cider. This is comfort food at its finest. 6 boneless chicken breasts, skin onsalt and freshly ground black pepper75g/2½oz butter, plus extra to serve3 tbsp olive oil2 onions, peeled, sliced4 tbsp plain flour2 tbsp wholegrain mustard2 dessert apples, peeled, cores removed, sliced into batons110g/4oz button mushrooms, sliced250ml/9fl oz chicken stock300ml/10½fl oz cider1 tbsp finely chopped fresh sage250ml/9fl oz double cream300g/10½oz cheddar, grated6 baked potatoes, to servebutter, to serve 6 boneless chicken breasts, skin on salt and freshly ground black pepper 75g/2½oz butter, plus extra to serve 3 tbsp olive oil 2 onions, peeled, sliced 4 tbsp plain flour 2 tbsp wholegrain mustard 2 dessert apples, peeled, cores removed, sliced into batons 110g/4oz button mushrooms, sliced 250ml/9fl oz chicken stock 300ml/10½fl oz cider 1 tbsp finely chopped fresh sage 250ml/9fl oz double cream 300g/10½oz cheddar, grated 6 baked potatoes, to serve butter, to serve Method Preheat the oven to 200C/400F/Gas 6.Season the chicken breasts with salt and freshly ground black pepper.Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken breasts in batches, skin-side down first, for 1-2 minutes on both sides, or until golden-brown all over. Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm. Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until softened but not coloured. Stir in the flour and the mustard and cook for a further 1-2 minutes. Add the apples and mushrooms and cook for a further minute, then pour over the chicken stock. Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, add the sage and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste, with salt and freshly ground black pepper. Pour the sauce over the chicken so that it is completely covered. Preheat the grill to high. Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling.To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Season the chicken breasts with salt and freshly ground black pepper. Season the chicken breasts with salt and freshly ground black pepper. Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken breasts in batches, skin-side down first, for 1-2 minutes on both sides, or until golden-brown all over. Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken breasts in batches, skin-side down first, for 1-2 minutes on both sides, or until golden-brown all over. Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm. Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm. Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until softened but not coloured. Stir in the flour and the mustard and cook for a further 1-2 minutes. Add the apples and mushrooms and cook for a further minute, then pour over the chicken stock. Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until softened but not coloured. Stir in the flour and the mustard and cook for a further 1-2 minutes. Add the apples and mushrooms and cook for a further minute, then pour over the chicken stock. Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, add the sage and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste, with salt and freshly ground black pepper. Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, add the sage and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste, with salt and freshly ground black pepper. Pour the sauce over the chicken so that it is completely covered. Pour the sauce over the chicken so that it is completely covered. Preheat the grill to high. Preheat the grill to high. Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling. Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling. To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve. To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve."
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} | 9c90ed34c565d85f4373365d301a4f7fa0f90b93453a7cd108741da1a7326186 | Chicken tartiflette recipe
An average of 4.1 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tartiflette_49148_16x9.jpg Mary's take on the classic tartiflette, which is a dish of potato, bacon, onions and Reblochon cheese traditional in the Alps. Choose a smoked cured ham of your choice. If you can’t find Reblochon, use Brie or Camembert instead. 8 slices Parma or Black Forest ham2 onions, thinly sliced500g/1lb 2oz new potatoes, thickly sliced 2 tbsp olive oil2 garlic cloves, crushed6 small chicken breasts, boneless and skin removed (approx. 125–150g/4½oz–5½oz each)200g/7oz button mushrooms200ml/⅓ pint white wine150ml/¼ pint double cream 115g/4oz Reblochon cheese, rind removed, diced1 tbsp wholegrain mustard½ lemon, juice only1 tbsp freshly chopped thyme2 tbsp freshly chopped parsleysalt and freshly ground black pepper 8 slices Parma or Black Forest ham 2 onions, thinly sliced 500g/1lb 2oz new potatoes, thickly sliced 2 tbsp olive oil 2 garlic cloves, crushed 6 small chicken breasts, boneless and skin removed (approx. 125–150g/4½oz–5½oz each) 200g/7oz button mushrooms 200ml/⅓ pint white wine 150ml/¼ pint double cream 115g/4oz Reblochon cheese, rind removed, diced 1 tbsp wholegrain mustard ½ lemon, juice only 1 tbsp freshly chopped thyme 2 tbsp freshly chopped parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Snip two slices of the Parma ham into small pieces.Put the snipped Parma ham, onions, potatoes, oil and garlic into a large, shallow roasting tin. Season with salt and freshly ground black pepper and toss everything together. Roast for about 25 minutes, until the potato slices are nearly tender.Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season with salt and freshly ground black pepper. Remove the roasting tin from the oven. Stir in the mushrooms, wine and cream, and add the cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20–22 minutes, or until everything is tender and the chicken is cooked through. Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined.Carve each chicken breast into three pieces, spoon over the vegetables and sauce, and serve piping hot with green vegetables alongside. Preheat the oven to 200C/180C Fan/Gas 6. Snip two slices of the Parma ham into small pieces. Preheat the oven to 200C/180C Fan/Gas 6. Snip two slices of the Parma ham into small pieces. Put the snipped Parma ham, onions, potatoes, oil and garlic into a large, shallow roasting tin. Season with salt and freshly ground black pepper and toss everything together. Roast for about 25 minutes, until the potato slices are nearly tender. Put the snipped Parma ham, onions, potatoes, oil and garlic into a large, shallow roasting tin. Season with salt and freshly ground black pepper and toss everything together. Roast for about 25 minutes, until the potato slices are nearly tender. Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season with salt and freshly ground black pepper. Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season with salt and freshly ground black pepper. Remove the roasting tin from the oven. Stir in the mushrooms, wine and cream, and add the cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20–22 minutes, or until everything is tender and the chicken is cooked through. Remove the roasting tin from the oven. Stir in the mushrooms, wine and cream, and add the cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20–22 minutes, or until everything is tender and the chicken is cooked through. Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined. Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined. Carve each chicken breast into three pieces, spoon over the vegetables and sauce, and serve piping hot with green vegetables alongside. Carve each chicken breast into three pieces, spoon over the vegetables and sauce, and serve piping hot with green vegetables alongside. Recipe tips The first stage of cooking the vegetables, before adding the chicken, can be made up to 2 hours ahead. Not suitable for freezing. | {
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"content": "An average of 4.1 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tartiflette_49148_16x9.jpg Mary's take on the classic tartiflette, which is a dish of potato, bacon, onions and Reblochon cheese traditional in the Alps. Choose a smoked cured ham of your choice. If you can’t find Reblochon, use Brie or Camembert instead. 8 slices Parma or Black Forest ham2 onions, thinly sliced500g/1lb 2oz new potatoes, thickly sliced 2 tbsp olive oil2 garlic cloves, crushed6 small chicken breasts, boneless and skin removed (approx. 125–150g/4½oz–5½oz each)200g/7oz button mushrooms200ml/⅓ pint white wine150ml/¼ pint double cream 115g/4oz Reblochon cheese, rind removed, diced1 tbsp wholegrain mustard½ lemon, juice only1 tbsp freshly chopped thyme2 tbsp freshly chopped parsleysalt and freshly ground black pepper 8 slices Parma or Black Forest ham 2 onions, thinly sliced 500g/1lb 2oz new potatoes, thickly sliced 2 tbsp olive oil 2 garlic cloves, crushed 6 small chicken breasts, boneless and skin removed (approx. 125–150g/4½oz–5½oz each) 200g/7oz button mushrooms 200ml/⅓ pint white wine 150ml/¼ pint double cream 115g/4oz Reblochon cheese, rind removed, diced 1 tbsp wholegrain mustard ½ lemon, juice only 1 tbsp freshly chopped thyme 2 tbsp freshly chopped parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Snip two slices of the Parma ham into small pieces.Put the snipped Parma ham, onions, potatoes, oil and garlic into a large, shallow roasting tin. Season with salt and freshly ground black pepper and toss everything together. Roast for about 25 minutes, until the potato slices are nearly tender.Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season with salt and freshly ground black pepper. Remove the roasting tin from the oven. Stir in the mushrooms, wine and cream, and add the cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20–22 minutes, or until everything is tender and the chicken is cooked through. Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined.Carve each chicken breast into three pieces, spoon over the vegetables and sauce, and serve piping hot with green vegetables alongside. Preheat the oven to 200C/180C Fan/Gas 6. Snip two slices of the Parma ham into small pieces. Preheat the oven to 200C/180C Fan/Gas 6. Snip two slices of the Parma ham into small pieces. Put the snipped Parma ham, onions, potatoes, oil and garlic into a large, shallow roasting tin. Season with salt and freshly ground black pepper and toss everything together. Roast for about 25 minutes, until the potato slices are nearly tender. Put the snipped Parma ham, onions, potatoes, oil and garlic into a large, shallow roasting tin. Season with salt and freshly ground black pepper and toss everything together. Roast for about 25 minutes, until the potato slices are nearly tender. Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season with salt and freshly ground black pepper. Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season with salt and freshly ground black pepper. Remove the roasting tin from the oven. Stir in the mushrooms, wine and cream, and add the cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20–22 minutes, or until everything is tender and the chicken is cooked through. Remove the roasting tin from the oven. Stir in the mushrooms, wine and cream, and add the cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20–22 minutes, or until everything is tender and the chicken is cooked through. Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined. Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined. Carve each chicken breast into three pieces, spoon over the vegetables and sauce, and serve piping hot with green vegetables alongside. Carve each chicken breast into three pieces, spoon over the vegetables and sauce, and serve piping hot with green vegetables alongside. Recipe tips The first stage of cooking the vegetables, before adding the chicken, can be made up to 2 hours ahead. Not suitable for freezing."
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} | a21678a92cd9d72c8766fbe93dce412079a4e2984127983bade606fdebfdc2e4 | Coq au Pouilly-Fumé recipe
An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/coq_au_riesling_85117_16x9.jpg This is a lighter, fresher version of coq au vin, native to Northern France. 3 bay leaves, fresh or dried1 sprig fresh thyme 1 sprig fresh parsley1 chicken, jointed into 8 pieces, or 8 chicken pieces, bone in750ml bottle Pouilly-Fumé or other Sauvignon Blanc1 tbsp olive oil100g/3½oz unsmoked bacon lardons1 onion, finely chopped15g/½oz butter, plus extra to serve200g/7oz button mushrooms3 garlic cloves, finely chopped1 egg yolk100ml/3½fl oz single creamsalt and freshly ground black pepperhandful fresh parsley, roughly chopped, to serveegg noodles, cooked and buttered, to serve 3 bay leaves, fresh or dried 1 sprig fresh thyme 1 sprig fresh parsley 1 chicken, jointed into 8 pieces, or 8 chicken pieces, bone in 750ml bottle Pouilly-Fumé or other Sauvignon Blanc 1 tbsp olive oil 100g/3½oz unsmoked bacon lardons 1 onion, finely chopped 15g/½oz butter, plus extra to serve 200g/7oz button mushrooms 3 garlic cloves, finely chopped 1 egg yolk 100ml/3½fl oz single cream salt and freshly ground black pepper handful fresh parsley, roughly chopped, to serve egg noodles, cooked and buttered, to serve Method Tie the bay leaves, thyme and parsley into a bouquet garni and put in a large bowl. Add the chicken and season with salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 hours. Heat the oil in a large lidded casserole dish over a medium heat, then add the bacon and onion. Cook until the onion has softened and browned slightly. Add the butter and, when it has melted, add the mushrooms and cook until golden brown. Transfer the bacon, onions and mushrooms to a plate and set aside.Remove the chicken from the marinade and pat dry with kitchen paper. Place in the casserole dish skin side-down and cook for 15 minutes on each side, or until well browned. Add the garlic and cook for 1–2 minutes. Return the bacon, onion and mushrooms to the casserole.Pour over two-thirds of the marinade (discard the rest) and bring to the boil. Turn down to a simmer and cover. Cook for 45 minutes, or until the chicken is cooked through and almost falling off the bone. Carefully remove the chicken from the casserole and set aside. Whisk the egg yolk with the cream and pour this into the casserole. Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan. Serve, garnished with the parsley, with buttered noodles. Tie the bay leaves, thyme and parsley into a bouquet garni and put in a large bowl. Add the chicken and season with salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 hours. Tie the bay leaves, thyme and parsley into a bouquet garni and put in a large bowl. Add the chicken and season with salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 hours. Heat the oil in a large lidded casserole dish over a medium heat, then add the bacon and onion. Cook until the onion has softened and browned slightly. Add the butter and, when it has melted, add the mushrooms and cook until golden brown. Transfer the bacon, onions and mushrooms to a plate and set aside. Heat the oil in a large lidded casserole dish over a medium heat, then add the bacon and onion. Cook until the onion has softened and browned slightly. Add the butter and, when it has melted, add the mushrooms and cook until golden brown. Transfer the bacon, onions and mushrooms to a plate and set aside. Remove the chicken from the marinade and pat dry with kitchen paper. Place in the casserole dish skin side-down and cook for 15 minutes on each side, or until well browned. Add the garlic and cook for 1–2 minutes. Return the bacon, onion and mushrooms to the casserole. Remove the chicken from the marinade and pat dry with kitchen paper. Place in the casserole dish skin side-down and cook for 15 minutes on each side, or until well browned. Add the garlic and cook for 1–2 minutes. Return the bacon, onion and mushrooms to the casserole. Pour over two-thirds of the marinade (discard the rest) and bring to the boil. Turn down to a simmer and cover. Cook for 45 minutes, or until the chicken is cooked through and almost falling off the bone. Pour over two-thirds of the marinade (discard the rest) and bring to the boil. Turn down to a simmer and cover. Cook for 45 minutes, or until the chicken is cooked through and almost falling off the bone. Carefully remove the chicken from the casserole and set aside. Whisk the egg yolk with the cream and pour this into the casserole. Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan. Serve, garnished with the parsley, with buttered noodles. Carefully remove the chicken from the casserole and set aside. Whisk the egg yolk with the cream and pour this into the casserole. Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan. Serve, garnished with the parsley, with buttered noodles. | {
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"title": "Coq au Pouilly-Fumé recipe",
"content": "An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/coq_au_riesling_85117_16x9.jpg This is a lighter, fresher version of coq au vin, native to Northern France. 3 bay leaves, fresh or dried1 sprig fresh thyme 1 sprig fresh parsley1 chicken, jointed into 8 pieces, or 8 chicken pieces, bone in750ml bottle Pouilly-Fumé or other Sauvignon Blanc1 tbsp olive oil100g/3½oz unsmoked bacon lardons1 onion, finely chopped15g/½oz butter, plus extra to serve200g/7oz button mushrooms3 garlic cloves, finely chopped1 egg yolk100ml/3½fl oz single creamsalt and freshly ground black pepperhandful fresh parsley, roughly chopped, to serveegg noodles, cooked and buttered, to serve 3 bay leaves, fresh or dried 1 sprig fresh thyme 1 sprig fresh parsley 1 chicken, jointed into 8 pieces, or 8 chicken pieces, bone in 750ml bottle Pouilly-Fumé or other Sauvignon Blanc 1 tbsp olive oil 100g/3½oz unsmoked bacon lardons 1 onion, finely chopped 15g/½oz butter, plus extra to serve 200g/7oz button mushrooms 3 garlic cloves, finely chopped 1 egg yolk 100ml/3½fl oz single cream salt and freshly ground black pepper handful fresh parsley, roughly chopped, to serve egg noodles, cooked and buttered, to serve Method Tie the bay leaves, thyme and parsley into a bouquet garni and put in a large bowl. Add the chicken and season with salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 hours. Heat the oil in a large lidded casserole dish over a medium heat, then add the bacon and onion. Cook until the onion has softened and browned slightly. Add the butter and, when it has melted, add the mushrooms and cook until golden brown. Transfer the bacon, onions and mushrooms to a plate and set aside.Remove the chicken from the marinade and pat dry with kitchen paper. Place in the casserole dish skin side-down and cook for 15 minutes on each side, or until well browned. Add the garlic and cook for 1–2 minutes. Return the bacon, onion and mushrooms to the casserole.Pour over two-thirds of the marinade (discard the rest) and bring to the boil. Turn down to a simmer and cover. Cook for 45 minutes, or until the chicken is cooked through and almost falling off the bone. Carefully remove the chicken from the casserole and set aside. Whisk the egg yolk with the cream and pour this into the casserole. Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan. Serve, garnished with the parsley, with buttered noodles. Tie the bay leaves, thyme and parsley into a bouquet garni and put in a large bowl. Add the chicken and season with salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 hours. Tie the bay leaves, thyme and parsley into a bouquet garni and put in a large bowl. Add the chicken and season with salt and pepper. Pour over the wine. Leave to marinate in the fridge, covered, for at least 12 hours. Heat the oil in a large lidded casserole dish over a medium heat, then add the bacon and onion. Cook until the onion has softened and browned slightly. Add the butter and, when it has melted, add the mushrooms and cook until golden brown. Transfer the bacon, onions and mushrooms to a plate and set aside. Heat the oil in a large lidded casserole dish over a medium heat, then add the bacon and onion. Cook until the onion has softened and browned slightly. Add the butter and, when it has melted, add the mushrooms and cook until golden brown. Transfer the bacon, onions and mushrooms to a plate and set aside. Remove the chicken from the marinade and pat dry with kitchen paper. Place in the casserole dish skin side-down and cook for 15 minutes on each side, or until well browned. Add the garlic and cook for 1–2 minutes. Return the bacon, onion and mushrooms to the casserole. Remove the chicken from the marinade and pat dry with kitchen paper. Place in the casserole dish skin side-down and cook for 15 minutes on each side, or until well browned. Add the garlic and cook for 1–2 minutes. Return the bacon, onion and mushrooms to the casserole. Pour over two-thirds of the marinade (discard the rest) and bring to the boil. Turn down to a simmer and cover. Cook for 45 minutes, or until the chicken is cooked through and almost falling off the bone. Pour over two-thirds of the marinade (discard the rest) and bring to the boil. Turn down to a simmer and cover. Cook for 45 minutes, or until the chicken is cooked through and almost falling off the bone. Carefully remove the chicken from the casserole and set aside. Whisk the egg yolk with the cream and pour this into the casserole. Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan. Serve, garnished with the parsley, with buttered noodles. Carefully remove the chicken from the casserole and set aside. Whisk the egg yolk with the cream and pour this into the casserole. Cook very gently for a few minutes, until the sauce has thickened a little, then return the chicken to the pan. Serve, garnished with the parsley, with buttered noodles."
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} | 07591d6300be7475ca87a1363f5018ea43f2c4f20ceb96749af1a2747d6115c6 | Mary Berry's roast chicken recipe
Roast chicken with tarragon butter and melting onions An average of 4.6 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_with_57244_16x9.jpg A roast chicken seems to me to be the ultimate comfort meal for all the family. And it’s so versatile: serve as a classic Sunday dinner with roast potatoes, or with a selection of salads or side dishes. 50g/1¾oz butter, softened 1 garlic clove, crushed 1 heaped tsp finely grated fresh root ginger1 tbsp chopped fresh tarragon½ lemon, grated zest only1 free-range oven-ready chicken, about 1.8–2kg/4–4lb 8oz2 large onions, very thickly sliced1–2 tbsp vegetable oil salt and freshly ground black pepper 50g/1¾oz butter, softened 1 garlic clove, crushed 1 heaped tsp finely grated fresh root ginger 1 tbsp chopped fresh tarragon ½ lemon, grated zest only 1 free-range oven-ready chicken, about 1.8–2kg/4–4lb 8oz 2 large onions, very thickly sliced 1–2 tbsp vegetable oil salt and freshly ground black pepper 45g/1½oz plain flour 100ml/3½fl oz dry white wine 500ml/18fl oz chicken stock 1 tbsp redcurrant jellydash Worcestershire sauce (optional)dash gravy browning (optional)1 tbsp chopped fresh tarragonsalt and freshly ground black pepper 45g/1½oz plain flour 100ml/3½fl oz dry white wine 500ml/18fl oz chicken stock 1 tbsp redcurrant jelly dash Worcestershire sauce (optional) dash gravy browning (optional) 1 tbsp chopped fresh tarragon salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Mix the butter, garlic, ginger, tarragon and lemon zest in a small bowl; season with salt and pepper. Loosen the skin of the chicken breast by gently pushing your fingers between the skin and the meat, taking care not to break the skin. Using your hand, spread the butter under the skin in an even layer. Transfer the chicken to a roasting tin and scatter the onions around it. Rub a little oil over the skin and legs, and season.Roast for about 1½ hours, or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Transfer to a board to rest. Remove the onions to a hot serving bowl. To make the gravy, sprinkle the flour over the fat in the roasting tin and whisk until combined. Pour in the wine and stock and whisk over a medium heat until thickened and smooth. Whisk in the redcurrant jelly, Worcestershire sauce and gravy browning, if using. Pour through a sieve into a jug, stir in the tarragon and season with salt and pepper. Carve the chicken and serve with the onions and gravy. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the butter, garlic, ginger, tarragon and lemon zest in a small bowl; season with salt and pepper. Mix the butter, garlic, ginger, tarragon and lemon zest in a small bowl; season with salt and pepper. Loosen the skin of the chicken breast by gently pushing your fingers between the skin and the meat, taking care not to break the skin. Using your hand, spread the butter under the skin in an even layer. Loosen the skin of the chicken breast by gently pushing your fingers between the skin and the meat, taking care not to break the skin. Using your hand, spread the butter under the skin in an even layer. Transfer the chicken to a roasting tin and scatter the onions around it. Rub a little oil over the skin and legs, and season. Transfer the chicken to a roasting tin and scatter the onions around it. Rub a little oil over the skin and legs, and season. Roast for about 1½ hours, or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Transfer to a board to rest. Remove the onions to a hot serving bowl. Roast for about 1½ hours, or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Transfer to a board to rest. Remove the onions to a hot serving bowl. To make the gravy, sprinkle the flour over the fat in the roasting tin and whisk until combined. Pour in the wine and stock and whisk over a medium heat until thickened and smooth. Whisk in the redcurrant jelly, Worcestershire sauce and gravy browning, if using. Pour through a sieve into a jug, stir in the tarragon and season with salt and pepper. To make the gravy, sprinkle the flour over the fat in the roasting tin and whisk until combined. Pour in the wine and stock and whisk over a medium heat until thickened and smooth. Whisk in the redcurrant jelly, Worcestershire sauce and gravy browning, if using. Pour through a sieve into a jug, stir in the tarragon and season with salt and pepper. Carve the chicken and serve with the onions and gravy. Carve the chicken and serve with the onions and gravy. | {
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"title": "Mary Berry's roast chicken recipe",
"content": "Roast chicken with tarragon butter and melting onions An average of 4.6 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_with_57244_16x9.jpg A roast chicken seems to me to be the ultimate comfort meal for all the family. And it’s so versatile: serve as a classic Sunday dinner with roast potatoes, or with a selection of salads or side dishes. 50g/1¾oz butter, softened 1 garlic clove, crushed 1 heaped tsp finely grated fresh root ginger1 tbsp chopped fresh tarragon½ lemon, grated zest only1 free-range oven-ready chicken, about 1.8–2kg/4–4lb 8oz2 large onions, very thickly sliced1–2 tbsp vegetable oil salt and freshly ground black pepper 50g/1¾oz butter, softened 1 garlic clove, crushed 1 heaped tsp finely grated fresh root ginger 1 tbsp chopped fresh tarragon ½ lemon, grated zest only 1 free-range oven-ready chicken, about 1.8–2kg/4–4lb 8oz 2 large onions, very thickly sliced 1–2 tbsp vegetable oil salt and freshly ground black pepper 45g/1½oz plain flour 100ml/3½fl oz dry white wine 500ml/18fl oz chicken stock 1 tbsp redcurrant jellydash Worcestershire sauce (optional)dash gravy browning (optional)1 tbsp chopped fresh tarragonsalt and freshly ground black pepper 45g/1½oz plain flour 100ml/3½fl oz dry white wine 500ml/18fl oz chicken stock 1 tbsp redcurrant jelly dash Worcestershire sauce (optional) dash gravy browning (optional) 1 tbsp chopped fresh tarragon salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Mix the butter, garlic, ginger, tarragon and lemon zest in a small bowl; season with salt and pepper. Loosen the skin of the chicken breast by gently pushing your fingers between the skin and the meat, taking care not to break the skin. Using your hand, spread the butter under the skin in an even layer. Transfer the chicken to a roasting tin and scatter the onions around it. Rub a little oil over the skin and legs, and season.Roast for about 1½ hours, or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Transfer to a board to rest. Remove the onions to a hot serving bowl. To make the gravy, sprinkle the flour over the fat in the roasting tin and whisk until combined. Pour in the wine and stock and whisk over a medium heat until thickened and smooth. Whisk in the redcurrant jelly, Worcestershire sauce and gravy browning, if using. Pour through a sieve into a jug, stir in the tarragon and season with salt and pepper. Carve the chicken and serve with the onions and gravy. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the butter, garlic, ginger, tarragon and lemon zest in a small bowl; season with salt and pepper. Mix the butter, garlic, ginger, tarragon and lemon zest in a small bowl; season with salt and pepper. Loosen the skin of the chicken breast by gently pushing your fingers between the skin and the meat, taking care not to break the skin. Using your hand, spread the butter under the skin in an even layer. Loosen the skin of the chicken breast by gently pushing your fingers between the skin and the meat, taking care not to break the skin. Using your hand, spread the butter under the skin in an even layer. Transfer the chicken to a roasting tin and scatter the onions around it. Rub a little oil over the skin and legs, and season. Transfer the chicken to a roasting tin and scatter the onions around it. Rub a little oil over the skin and legs, and season. Roast for about 1½ hours, or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Transfer to a board to rest. Remove the onions to a hot serving bowl. Roast for about 1½ hours, or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Transfer to a board to rest. Remove the onions to a hot serving bowl. To make the gravy, sprinkle the flour over the fat in the roasting tin and whisk until combined. Pour in the wine and stock and whisk over a medium heat until thickened and smooth. Whisk in the redcurrant jelly, Worcestershire sauce and gravy browning, if using. Pour through a sieve into a jug, stir in the tarragon and season with salt and pepper. To make the gravy, sprinkle the flour over the fat in the roasting tin and whisk until combined. Pour in the wine and stock and whisk over a medium heat until thickened and smooth. Whisk in the redcurrant jelly, Worcestershire sauce and gravy browning, if using. Pour through a sieve into a jug, stir in the tarragon and season with salt and pepper. Carve the chicken and serve with the onions and gravy. Carve the chicken and serve with the onions and gravy."
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} | c421d2fe14a9d80f17dff393b8dc6d8ecaf65f2e7bfbfaf2e0b412c0e38b61d4 | Rick Stein's stuffed chicken legs recipe
Stuffed chicken legs with mushrooms and cheese An average of 4.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_legs_stuffed_09905_16x9.jpg One of the highlights of my trip was going to Malbuisson in the Haut-Jura region and trying lots of the local Comté cheese in the local restaurants. The town is well worth a visit. I am not familiar with Alpine places in the summer but, as a restaurateur, I’m quite envious of the fact that it was packed out in June and would presumably be crowded with skiers in winter. Equipment: You will need cocktail sticks. 30g/1oz butter2 tbsp olive oil200g/7oz Portobello mushrooms, finely chopped1 large garlic clove, finely chopped75g/2¾oz cream cheese or mascarpone, beaten until soft75g/2¾oz Comté or other Alpine cheese, finely gratedsmall handful fresh flatleaf parsley, chopped1 tsp chopped fresh thyme leaves6 chicken legs (thigh and leg together), bone in and skin on250ml/9fl oz chicken stocksalt and freshly ground black peppermashed potatoes and cooked green beans, to serve 30g/1oz butter 2 tbsp olive oil 200g/7oz Portobello mushrooms, finely chopped 1 large garlic clove, finely chopped 75g/2¾oz cream cheese or mascarpone, beaten until soft 75g/2¾oz Comté or other Alpine cheese, finely grated small handful fresh flatleaf parsley, chopped 1 tsp chopped fresh thyme leaves 6 chicken legs (thigh and leg together), bone in and skin on 250ml/9fl oz chicken stock salt and freshly ground black pepper mashed potatoes and cooked green beans, to serve Method Heat 20g/¾oz of the butter and 1 tablespoon of oil in a frying pan over a medium heat. Add the mushrooms and garlic and fry for about 10 minutes until the liquid has evaporated. Season with salt and pepper and set aside to cool.Mix the cream cheese, Comté, parsley and thyme in a bowl. Stir in the cooled mushrooms and season generously with salt and pepper.Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, with a sharp knife, carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and, with scissors or a knife, cut out the thigh bone, leaving the drumstick bone in place.Fill the cavity left by the bone with a sixth of the mushroom stuffing. Secure the chicken flesh around the stuffing using a few cocktail sticks, . Brush the skin with the remaining olive oil and season with salt and pepper. Repeat with the rest of the chicken legs.Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining butter in a frying pan and brown the chicken legs. Transfer to a roasting tin and roast for 25–30 minutes, or until the chicken is cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg is pierced with a skewer. Remove the chicken from the pan and add the chicken stock into the pan to deglaze. Scrape the pan to get all the flavour into the gravy. Remove the cocktail sticks and serve with the gravy, mashed potatoes and cooked green beans. Heat 20g/¾oz of the butter and 1 tablespoon of oil in a frying pan over a medium heat. Add the mushrooms and garlic and fry for about 10 minutes until the liquid has evaporated. Season with salt and pepper and set aside to cool. Heat 20g/¾oz of the butter and 1 tablespoon of oil in a frying pan over a medium heat. Add the mushrooms and garlic and fry for about 10 minutes until the liquid has evaporated. Season with salt and pepper and set aside to cool. Mix the cream cheese, Comté, parsley and thyme in a bowl. Stir in the cooled mushrooms and season generously with salt and pepper. Mix the cream cheese, Comté, parsley and thyme in a bowl. Stir in the cooled mushrooms and season generously with salt and pepper. Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, with a sharp knife, carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and, with scissors or a knife, cut out the thigh bone, leaving the drumstick bone in place. Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, with a sharp knife, carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and, with scissors or a knife, cut out the thigh bone, leaving the drumstick bone in place. Fill the cavity left by the bone with a sixth of the mushroom stuffing. Secure the chicken flesh around the stuffing using a few cocktail sticks, . Brush the skin with the remaining olive oil and season with salt and pepper. Repeat with the rest of the chicken legs. Fill the cavity left by the bone with a sixth of the mushroom stuffing. Secure the chicken flesh around the stuffing using a few cocktail sticks, . Brush the skin with the remaining olive oil and season with salt and pepper. Repeat with the rest of the chicken legs. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining butter in a frying pan and brown the chicken legs. Transfer to a roasting tin and roast for 25–30 minutes, or until the chicken is cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg is pierced with a skewer. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining butter in a frying pan and brown the chicken legs. Transfer to a roasting tin and roast for 25–30 minutes, or until the chicken is cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg is pierced with a skewer. Remove the chicken from the pan and add the chicken stock into the pan to deglaze. Scrape the pan to get all the flavour into the gravy. Remove the chicken from the pan and add the chicken stock into the pan to deglaze. Scrape the pan to get all the flavour into the gravy. Remove the cocktail sticks and serve with the gravy, mashed potatoes and cooked green beans. Remove the cocktail sticks and serve with the gravy, mashed potatoes and cooked green beans. | {
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"title": "Rick Stein's stuffed chicken legs recipe",
"content": "Stuffed chicken legs with mushrooms and cheese An average of 4.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_legs_stuffed_09905_16x9.jpg One of the highlights of my trip was going to Malbuisson in the Haut-Jura region and trying lots of the local Comté cheese in the local restaurants. The town is well worth a visit. I am not familiar with Alpine places in the summer but, as a restaurateur, I’m quite envious of the fact that it was packed out in June and would presumably be crowded with skiers in winter. Equipment: You will need cocktail sticks. 30g/1oz butter2 tbsp olive oil200g/7oz Portobello mushrooms, finely chopped1 large garlic clove, finely chopped75g/2¾oz cream cheese or mascarpone, beaten until soft75g/2¾oz Comté or other Alpine cheese, finely gratedsmall handful fresh flatleaf parsley, chopped1 tsp chopped fresh thyme leaves6 chicken legs (thigh and leg together), bone in and skin on250ml/9fl oz chicken stocksalt and freshly ground black peppermashed potatoes and cooked green beans, to serve 30g/1oz butter 2 tbsp olive oil 200g/7oz Portobello mushrooms, finely chopped 1 large garlic clove, finely chopped 75g/2¾oz cream cheese or mascarpone, beaten until soft 75g/2¾oz Comté or other Alpine cheese, finely grated small handful fresh flatleaf parsley, chopped 1 tsp chopped fresh thyme leaves 6 chicken legs (thigh and leg together), bone in and skin on 250ml/9fl oz chicken stock salt and freshly ground black pepper mashed potatoes and cooked green beans, to serve Method Heat 20g/¾oz of the butter and 1 tablespoon of oil in a frying pan over a medium heat. Add the mushrooms and garlic and fry for about 10 minutes until the liquid has evaporated. Season with salt and pepper and set aside to cool.Mix the cream cheese, Comté, parsley and thyme in a bowl. Stir in the cooled mushrooms and season generously with salt and pepper.Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, with a sharp knife, carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and, with scissors or a knife, cut out the thigh bone, leaving the drumstick bone in place.Fill the cavity left by the bone with a sixth of the mushroom stuffing. Secure the chicken flesh around the stuffing using a few cocktail sticks, . Brush the skin with the remaining olive oil and season with salt and pepper. Repeat with the rest of the chicken legs.Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining butter in a frying pan and brown the chicken legs. Transfer to a roasting tin and roast for 25–30 minutes, or until the chicken is cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg is pierced with a skewer. Remove the chicken from the pan and add the chicken stock into the pan to deglaze. Scrape the pan to get all the flavour into the gravy. Remove the cocktail sticks and serve with the gravy, mashed potatoes and cooked green beans. Heat 20g/¾oz of the butter and 1 tablespoon of oil in a frying pan over a medium heat. Add the mushrooms and garlic and fry for about 10 minutes until the liquid has evaporated. Season with salt and pepper and set aside to cool. Heat 20g/¾oz of the butter and 1 tablespoon of oil in a frying pan over a medium heat. Add the mushrooms and garlic and fry for about 10 minutes until the liquid has evaporated. Season with salt and pepper and set aside to cool. Mix the cream cheese, Comté, parsley and thyme in a bowl. Stir in the cooled mushrooms and season generously with salt and pepper. Mix the cream cheese, Comté, parsley and thyme in a bowl. Stir in the cooled mushrooms and season generously with salt and pepper. Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, with a sharp knife, carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and, with scissors or a knife, cut out the thigh bone, leaving the drumstick bone in place. Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, with a sharp knife, carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and, with scissors or a knife, cut out the thigh bone, leaving the drumstick bone in place. Fill the cavity left by the bone with a sixth of the mushroom stuffing. Secure the chicken flesh around the stuffing using a few cocktail sticks, . Brush the skin with the remaining olive oil and season with salt and pepper. Repeat with the rest of the chicken legs. Fill the cavity left by the bone with a sixth of the mushroom stuffing. Secure the chicken flesh around the stuffing using a few cocktail sticks, . Brush the skin with the remaining olive oil and season with salt and pepper. Repeat with the rest of the chicken legs. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining butter in a frying pan and brown the chicken legs. Transfer to a roasting tin and roast for 25–30 minutes, or until the chicken is cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg is pierced with a skewer. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining butter in a frying pan and brown the chicken legs. Transfer to a roasting tin and roast for 25–30 minutes, or until the chicken is cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg is pierced with a skewer. Remove the chicken from the pan and add the chicken stock into the pan to deglaze. Scrape the pan to get all the flavour into the gravy. Remove the chicken from the pan and add the chicken stock into the pan to deglaze. Scrape the pan to get all the flavour into the gravy. Remove the cocktail sticks and serve with the gravy, mashed potatoes and cooked green beans. Remove the cocktail sticks and serve with the gravy, mashed potatoes and cooked green beans."
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} | 177ecd5a9ca96e2937034633e19dd5b9039e4d7e80faf79bf71496e7bdb41188 | Sticky honey garlic chicken recipe
An average of 4.6 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_chicken_39457_16x9.jpg Mary Berry's sticky honey garlic chicken recipe is an old family favourite that's quick, easy and delicious. You can also use separate thighs and drumsticks. 6 chicken legs 6 chicken legs 6 tbsp tomato ketchup2 tbsp tomato purée2 tbsp grainy mustard3 tbsp Worcestershire sauce2 tbsp runny honey1 garlic clove, crushed 6 tbsp tomato ketchup 2 tbsp tomato purée 2 tbsp grainy mustard 3 tbsp Worcestershire sauce 2 tbsp runny honey 1 garlic clove, crushed Method Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish. Measure all the ingredients for the marinade together in a bowl and stir until combined. Pour over the chicken and toss to coat. Cover and place in the fridge for at least 30 minutes.Preheat the oven to 220C/200 Fan/Gas 7.Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot. Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish. Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish. Measure all the ingredients for the marinade together in a bowl and stir until combined. Pour over the chicken and toss to coat. Cover and place in the fridge for at least 30 minutes. Measure all the ingredients for the marinade together in a bowl and stir until combined. Pour over the chicken and toss to coat. Cover and place in the fridge for at least 30 minutes. Preheat the oven to 220C/200 Fan/Gas 7. Preheat the oven to 220C/200 Fan/Gas 7. Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot. Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot. Recipe tips These are equally good served cold for a picnic or buffet. | {
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"content": "An average of 4.6 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_chicken_39457_16x9.jpg Mary Berry's sticky honey garlic chicken recipe is an old family favourite that's quick, easy and delicious. You can also use separate thighs and drumsticks. 6 chicken legs 6 chicken legs 6 tbsp tomato ketchup2 tbsp tomato purée2 tbsp grainy mustard3 tbsp Worcestershire sauce2 tbsp runny honey1 garlic clove, crushed 6 tbsp tomato ketchup 2 tbsp tomato purée 2 tbsp grainy mustard 3 tbsp Worcestershire sauce 2 tbsp runny honey 1 garlic clove, crushed Method Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish. Measure all the ingredients for the marinade together in a bowl and stir until combined. Pour over the chicken and toss to coat. Cover and place in the fridge for at least 30 minutes.Preheat the oven to 220C/200 Fan/Gas 7.Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot. Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish. Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish. Measure all the ingredients for the marinade together in a bowl and stir until combined. Pour over the chicken and toss to coat. Cover and place in the fridge for at least 30 minutes. Measure all the ingredients for the marinade together in a bowl and stir until combined. Pour over the chicken and toss to coat. Cover and place in the fridge for at least 30 minutes. Preheat the oven to 220C/200 Fan/Gas 7. Preheat the oven to 220C/200 Fan/Gas 7. Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot. Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot. Recipe tips These are equally good served cold for a picnic or buffet."
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} | 73de96b757ab822bfddf74dee2efa1d63b002a3d8b29798f56608f58bd9d3185 | Chicken, cinnamon and sweet tomato orzo recipe
An average of 4.2 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_cinnamon_orzo_96954_16x9.jpg This wonderfully savoury and gently spiced chicken and orzo dish is bright and served with Greek salad. Classy comfort food. 3 tbsp olive oil, plus extra for drizzling2 onions, finely chopped2 garlic cloves, finely chopped1 stick cinnamon1 tbsp tomato purée5 ripe tomatoes400g/14oz orzo1 litre/1¾ pint hot chicken stock6 chicken thighs, on the bone and skin on½ tsp ground allspice250g/9oz cherry tomatoes on the vine 4 sprigs fresh oregano75g/2½oz halloumi (or salted anari ricotta cheese)sea salt and freshly ground black pepper 3 tbsp olive oil, plus extra for drizzling 2 onions, finely chopped 2 garlic cloves, finely chopped 1 stick cinnamon 1 tbsp tomato purée 5 ripe tomatoes 400g/14oz orzo 1 litre/1¾ pint hot chicken stock 6 chicken thighs, on the bone and skin on ½ tsp ground allspice 250g/9oz cherry tomatoes on the vine 4 sprigs fresh oregano 75g/2½oz halloumi (or salted anari ricotta cheese) sea salt and freshly ground black pepper 2 Little Gem Lettuce, cut into thin wedges2 banana shallots, sliced1 tbsp red wine vinegar1 tbsp honey3 tbsp extra virgin olive oilsmall handful black olives, stoned and torn2 tbsp flat leaf parsley, chopped 2 Little Gem Lettuce, cut into thin wedges 2 banana shallots, sliced 1 tbsp red wine vinegar 1 tbsp honey 3 tbsp extra virgin olive oil small handful black olives, stoned and torn 2 tbsp flat leaf parsley, chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Pour the olive oil into a wide casserole pan and add the chopped onions and garlic. Place on a medium-low heat and fry for 10 minutes, or until starting to soften. Add the cinnamon stick and tomato purée to the pan and stir for a minute. Coarsely grate in the large tomatoes, give everything a stir, then stir in the orzo and hot stock. Toss the chicken thighs with the allspice and a generous pinch of sea salt and freshly ground black pepper. Place the chicken on top of the orzo, skin side-up, and dot around the vines of tomatoes and the sprigs of oregano. Drizzle everything with olive oil and place in the oven for around 30 minutes.When 30 minutes is up, remove the casserole pan from the oven. Carefully pour 150ml/5fl oz of boiling water all around the orzo (avoiding pouring the water on the chicken skin) and return to the oven. Cook for a further 20–25 minutes, or until the chicken skin is crisp and golden-brown, and the meat is tender. Remove from the oven, leave it to rest for 5 minutes, then grate the cheese over. (You can pop it under the grill if you'd like it a little browned.)To make the salad, put all the ingredients into a large bowl and mix together. Serve a generous helping of the orzo with a piece of chicken and the salad served alongside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour the olive oil into a wide casserole pan and add the chopped onions and garlic. Place on a medium-low heat and fry for 10 minutes, or until starting to soften. Add the cinnamon stick and tomato purée to the pan and stir for a minute. Pour the olive oil into a wide casserole pan and add the chopped onions and garlic. Place on a medium-low heat and fry for 10 minutes, or until starting to soften. Add the cinnamon stick and tomato purée to the pan and stir for a minute. Coarsely grate in the large tomatoes, give everything a stir, then stir in the orzo and hot stock. Coarsely grate in the large tomatoes, give everything a stir, then stir in the orzo and hot stock. Toss the chicken thighs with the allspice and a generous pinch of sea salt and freshly ground black pepper. Toss the chicken thighs with the allspice and a generous pinch of sea salt and freshly ground black pepper. Place the chicken on top of the orzo, skin side-up, and dot around the vines of tomatoes and the sprigs of oregano. Drizzle everything with olive oil and place in the oven for around 30 minutes. Place the chicken on top of the orzo, skin side-up, and dot around the vines of tomatoes and the sprigs of oregano. Drizzle everything with olive oil and place in the oven for around 30 minutes. When 30 minutes is up, remove the casserole pan from the oven. Carefully pour 150ml/5fl oz of boiling water all around the orzo (avoiding pouring the water on the chicken skin) and return to the oven. Cook for a further 20–25 minutes, or until the chicken skin is crisp and golden-brown, and the meat is tender. When 30 minutes is up, remove the casserole pan from the oven. Carefully pour 150ml/5fl oz of boiling water all around the orzo (avoiding pouring the water on the chicken skin) and return to the oven. Cook for a further 20–25 minutes, or until the chicken skin is crisp and golden-brown, and the meat is tender. Remove from the oven, leave it to rest for 5 minutes, then grate the cheese over. (You can pop it under the grill if you'd like it a little browned.) Remove from the oven, leave it to rest for 5 minutes, then grate the cheese over. (You can pop it under the grill if you'd like it a little browned.) To make the salad, put all the ingredients into a large bowl and mix together. To make the salad, put all the ingredients into a large bowl and mix together. Serve a generous helping of the orzo with a piece of chicken and the salad served alongside. Serve a generous helping of the orzo with a piece of chicken and the salad served alongside. | {
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"title": "Chicken, cinnamon and sweet tomato orzo recipe",
"content": "An average of 4.2 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_cinnamon_orzo_96954_16x9.jpg This wonderfully savoury and gently spiced chicken and orzo dish is bright and served with Greek salad. Classy comfort food. 3 tbsp olive oil, plus extra for drizzling2 onions, finely chopped2 garlic cloves, finely chopped1 stick cinnamon1 tbsp tomato purée5 ripe tomatoes400g/14oz orzo1 litre/1¾ pint hot chicken stock6 chicken thighs, on the bone and skin on½ tsp ground allspice250g/9oz cherry tomatoes on the vine 4 sprigs fresh oregano75g/2½oz halloumi (or salted anari ricotta cheese)sea salt and freshly ground black pepper 3 tbsp olive oil, plus extra for drizzling 2 onions, finely chopped 2 garlic cloves, finely chopped 1 stick cinnamon 1 tbsp tomato purée 5 ripe tomatoes 400g/14oz orzo 1 litre/1¾ pint hot chicken stock 6 chicken thighs, on the bone and skin on ½ tsp ground allspice 250g/9oz cherry tomatoes on the vine 4 sprigs fresh oregano 75g/2½oz halloumi (or salted anari ricotta cheese) sea salt and freshly ground black pepper 2 Little Gem Lettuce, cut into thin wedges2 banana shallots, sliced1 tbsp red wine vinegar1 tbsp honey3 tbsp extra virgin olive oilsmall handful black olives, stoned and torn2 tbsp flat leaf parsley, chopped 2 Little Gem Lettuce, cut into thin wedges 2 banana shallots, sliced 1 tbsp red wine vinegar 1 tbsp honey 3 tbsp extra virgin olive oil small handful black olives, stoned and torn 2 tbsp flat leaf parsley, chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Pour the olive oil into a wide casserole pan and add the chopped onions and garlic. Place on a medium-low heat and fry for 10 minutes, or until starting to soften. Add the cinnamon stick and tomato purée to the pan and stir for a minute. Coarsely grate in the large tomatoes, give everything a stir, then stir in the orzo and hot stock. Toss the chicken thighs with the allspice and a generous pinch of sea salt and freshly ground black pepper. Place the chicken on top of the orzo, skin side-up, and dot around the vines of tomatoes and the sprigs of oregano. Drizzle everything with olive oil and place in the oven for around 30 minutes.When 30 minutes is up, remove the casserole pan from the oven. Carefully pour 150ml/5fl oz of boiling water all around the orzo (avoiding pouring the water on the chicken skin) and return to the oven. Cook for a further 20–25 minutes, or until the chicken skin is crisp and golden-brown, and the meat is tender. Remove from the oven, leave it to rest for 5 minutes, then grate the cheese over. (You can pop it under the grill if you'd like it a little browned.)To make the salad, put all the ingredients into a large bowl and mix together. Serve a generous helping of the orzo with a piece of chicken and the salad served alongside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour the olive oil into a wide casserole pan and add the chopped onions and garlic. Place on a medium-low heat and fry for 10 minutes, or until starting to soften. Add the cinnamon stick and tomato purée to the pan and stir for a minute. Pour the olive oil into a wide casserole pan and add the chopped onions and garlic. Place on a medium-low heat and fry for 10 minutes, or until starting to soften. Add the cinnamon stick and tomato purée to the pan and stir for a minute. Coarsely grate in the large tomatoes, give everything a stir, then stir in the orzo and hot stock. Coarsely grate in the large tomatoes, give everything a stir, then stir in the orzo and hot stock. Toss the chicken thighs with the allspice and a generous pinch of sea salt and freshly ground black pepper. Toss the chicken thighs with the allspice and a generous pinch of sea salt and freshly ground black pepper. Place the chicken on top of the orzo, skin side-up, and dot around the vines of tomatoes and the sprigs of oregano. Drizzle everything with olive oil and place in the oven for around 30 minutes. Place the chicken on top of the orzo, skin side-up, and dot around the vines of tomatoes and the sprigs of oregano. Drizzle everything with olive oil and place in the oven for around 30 minutes. When 30 minutes is up, remove the casserole pan from the oven. Carefully pour 150ml/5fl oz of boiling water all around the orzo (avoiding pouring the water on the chicken skin) and return to the oven. Cook for a further 20–25 minutes, or until the chicken skin is crisp and golden-brown, and the meat is tender. When 30 minutes is up, remove the casserole pan from the oven. Carefully pour 150ml/5fl oz of boiling water all around the orzo (avoiding pouring the water on the chicken skin) and return to the oven. Cook for a further 20–25 minutes, or until the chicken skin is crisp and golden-brown, and the meat is tender. Remove from the oven, leave it to rest for 5 minutes, then grate the cheese over. (You can pop it under the grill if you'd like it a little browned.) Remove from the oven, leave it to rest for 5 minutes, then grate the cheese over. (You can pop it under the grill if you'd like it a little browned.) To make the salad, put all the ingredients into a large bowl and mix together. To make the salad, put all the ingredients into a large bowl and mix together. Serve a generous helping of the orzo with a piece of chicken and the salad served alongside. Serve a generous helping of the orzo with a piece of chicken and the salad served alongside."
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"domain": "Food & Cooking",
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