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} | 349bfd5d3b6d4fd713165625a1e294ba977f2bcd1adb48e74ab43a1afdfe0894 | Daiquiri recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/daiquiri_49903_16x9.jpg A quick and easy guide to the daiquiri. With white rum, freshly squeezed lime juice and a simple sugar syrup, you are just a few steps away from making this classic at home. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice60ml/4 tbsp white rum25ml/1fl oz freshly squeezed lime juice 2 handfuls ice 60ml/4 tbsp white rum 25ml/1fl oz freshly squeezed lime juice 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 a coupette or other glass of your choice into the freezer.Fill a cocktail shaker with ice. Pour 2 teaspoons of the cooled sugar syrup over the ice in the shaker along with the rum and lime juice.Shake vigorously for 8-10 seconds to combine all the ingredients, then strain into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. 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 a coupette or other glass of your choice into the freezer. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer. Fill a cocktail shaker with ice. Pour 2 teaspoons of the cooled sugar syrup over the ice in the shaker along with the rum and lime juice. Fill a cocktail shaker with ice. Pour 2 teaspoons of the cooled sugar syrup over the ice in the shaker along with the rum and lime juice. Shake vigorously for 8-10 seconds to combine all the ingredients, then strain into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Shake vigorously for 8-10 seconds to combine all the ingredients, then strain into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Recipe tips 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 2 weeks in the fridge. | {
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"title": "Daiquiri 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/daiquiri_49903_16x9.jpg A quick and easy guide to the daiquiri. With white rum, freshly squeezed lime juice and a simple sugar syrup, you are just a few steps away from making this classic at home. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice60ml/4 tbsp white rum25ml/1fl oz freshly squeezed lime juice 2 handfuls ice 60ml/4 tbsp white rum 25ml/1fl oz freshly squeezed lime juice 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 a coupette or other glass of your choice into the freezer.Fill a cocktail shaker with ice. Pour 2 teaspoons of the cooled sugar syrup over the ice in the shaker along with the rum and lime juice.Shake vigorously for 8-10 seconds to combine all the ingredients, then strain into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. 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 a coupette or other glass of your choice into the freezer. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer. Fill a cocktail shaker with ice. Pour 2 teaspoons of the cooled sugar syrup over the ice in the shaker along with the rum and lime juice. Fill a cocktail shaker with ice. Pour 2 teaspoons of the cooled sugar syrup over the ice in the shaker along with the rum and lime juice. Shake vigorously for 8-10 seconds to combine all the ingredients, then strain into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Shake vigorously for 8-10 seconds to combine all the ingredients, then strain into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Recipe tips 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 2 weeks in the fridge."
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} | 2b3644ff1aac90d52a8212504733d50be7cae3f4a8cce2ffc7e864421d984dfc | Boulevardier recipe
An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boulevardier_45459_16x9.jpg The boulevardier is simply a variation on the classic negroni. The champion spirit here is bourbon, alongside sweet red vermouth and Campari. handful ice25ml/1fl oz bourbon25ml/1fl oz Campari25ml/1fl oz sweet red vermouthorange zest, to garnish (optional) handful ice 25ml/1fl oz bourbon 25ml/1fl oz Campari 25ml/1fl oz sweet red vermouth orange zest, to garnish (optional) Method Fill a rocks glass with ice, then simply pour over all the ingredients except the garnish.Stir the drink down to a dilution you like, then garnish with the orange zest if using. Fill a rocks glass with ice, then simply pour over all the ingredients except the garnish. Fill a rocks glass with ice, then simply pour over all the ingredients except the garnish. Stir the drink down to a dilution you like, then garnish with the orange zest if using. Stir the drink down to a dilution you like, then garnish with the orange zest if using. Recipe tips Peel the orange zest over the drink just before adding the garnish and serving, to extract the orange oils and aroma. If you have a mixing glass, use this to stir everything together before serving the drink in a rocks glass over a block of ice. If you are unsure what dilution you like, keep stirring until the outside of the glass and the liquid inside are well chilled. | {
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"url": "https://www.bbc.co.uk/food/recipes/boulevardier_45459",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Boulevardier 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/boulevardier_45459_16x9.jpg The boulevardier is simply a variation on the classic negroni. The champion spirit here is bourbon, alongside sweet red vermouth and Campari. handful ice25ml/1fl oz bourbon25ml/1fl oz Campari25ml/1fl oz sweet red vermouthorange zest, to garnish (optional) handful ice 25ml/1fl oz bourbon 25ml/1fl oz Campari 25ml/1fl oz sweet red vermouth orange zest, to garnish (optional) Method Fill a rocks glass with ice, then simply pour over all the ingredients except the garnish.Stir the drink down to a dilution you like, then garnish with the orange zest if using. Fill a rocks glass with ice, then simply pour over all the ingredients except the garnish. Fill a rocks glass with ice, then simply pour over all the ingredients except the garnish. Stir the drink down to a dilution you like, then garnish with the orange zest if using. Stir the drink down to a dilution you like, then garnish with the orange zest if using. Recipe tips Peel the orange zest over the drink just before adding the garnish and serving, to extract the orange oils and aroma. If you have a mixing glass, use this to stir everything together before serving the drink in a rocks glass over a block of ice. If you are unsure what dilution you like, keep stirring until the outside of the glass and the liquid inside are well chilled."
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} | 034fc84b352fe7565bfd5eaffb1d76bb2639ccda4cae25a78f2e2ab9ecc49988 | French 75 recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/french_75_91056_16x9.jpg A quick and easy guide to making the French 75 cocktail. This wonderfully refreshing classic combines gin, lemon juice, sugar syrup and champagne. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice30ml/1fl oz gin15ml/1 tbsp freshly squeezed lemon juice champagne, to taste1 lemon twist, to garnish (optional) 2 handfuls ice 30ml/1fl oz gin 15ml/1 tbsp freshly squeezed lemon juice champagne, to taste 1 lemon twist, 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.Fill a cocktail shaker with ice. Pour 10ml/2 teaspoons of the cooled sugar syrup over the ice along with the gin and lemon juice. Shake vigorously for 8-10 seconds.Strain the mixture into a flute using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top up with the champagne and stir gently to mix the drink. Garnish the French 75 with a lemon twist if using. 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. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Fill a cocktail shaker with ice. Pour 10ml/2 teaspoons of the cooled sugar syrup over the ice along with the gin and lemon juice. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour 10ml/2 teaspoons of the cooled sugar syrup over the ice along with the gin and lemon juice. Shake vigorously for 8-10 seconds. Strain the mixture into a flute using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a flute using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top up with the champagne and stir gently to mix the drink. Garnish the French 75 with a lemon twist if using. Top up with the champagne and stir gently to mix the drink. Garnish the French 75 with a lemon twist if using. Recipe tips 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 2 weeks in the fridge. Try using cognac instead of the gin for a little je ne sais quoi! | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "French 75 recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/french_75_91056_16x9.jpg A quick and easy guide to making the French 75 cocktail. This wonderfully refreshing classic combines gin, lemon juice, sugar syrup and champagne. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice30ml/1fl oz gin15ml/1 tbsp freshly squeezed lemon juice champagne, to taste1 lemon twist, to garnish (optional) 2 handfuls ice 30ml/1fl oz gin 15ml/1 tbsp freshly squeezed lemon juice champagne, to taste 1 lemon twist, 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.Fill a cocktail shaker with ice. Pour 10ml/2 teaspoons of the cooled sugar syrup over the ice along with the gin and lemon juice. Shake vigorously for 8-10 seconds.Strain the mixture into a flute using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top up with the champagne and stir gently to mix the drink. Garnish the French 75 with a lemon twist if using. 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. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Fill a cocktail shaker with ice. Pour 10ml/2 teaspoons of the cooled sugar syrup over the ice along with the gin and lemon juice. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour 10ml/2 teaspoons of the cooled sugar syrup over the ice along with the gin and lemon juice. Shake vigorously for 8-10 seconds. Strain the mixture into a flute using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a flute using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top up with the champagne and stir gently to mix the drink. Garnish the French 75 with a lemon twist if using. Top up with the champagne and stir gently to mix the drink. Garnish the French 75 with a lemon twist if using. Recipe tips 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 2 weeks in the fridge. Try using cognac instead of the gin for a little je ne sais quoi!"
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} | 38b6fcc95eebc5ed96103ccb9d5b87c98c3e084c7dc5418a651f60759faf7415 | Paloma recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paloma_69593_16x9.jpg The paloma is a gorgeously refreshing cocktail made with tequila and grapefruit juice. Add a sprig of rosemary to decorate. 100ml/3½fl oz tequila1 tbsp agave syrup1 tbsp lime juice75ml/2½fl oz grapefruit juice (red or pink) 200ml/7fl oz sparkling waterice cubes 100ml/3½fl oz tequila 1 tbsp agave syrup 1 tbsp lime juice 75ml/2½fl oz grapefruit juice (red or pink) 200ml/7fl oz sparkling water ice cubes 1 tsp sea salt flakes2 grapefruit wedges2 sprigs rosemary (optional) 1 tsp sea salt flakes 2 grapefruit wedges 2 sprigs rosemary (optional) Method Pour the tequila, agave, lime juice and grapefruit juice into a cocktail shaker. Add a large handful of ice and shake until the shaker feels really cold. Rub the grapefruit wedges around the rim of 2 tall glasses then dip into the salt so it sticks. Fill your prepared glasses with ice cubes then pour over the cocktail and divide the sparkling water between them. Stir gently to combine and garnish with the grapefruit wedges and a sprig of rosemary, if you like. Pour the tequila, agave, lime juice and grapefruit juice into a cocktail shaker. Add a large handful of ice and shake until the shaker feels really cold. Pour the tequila, agave, lime juice and grapefruit juice into a cocktail shaker. Add a large handful of ice and shake until the shaker feels really cold. Rub the grapefruit wedges around the rim of 2 tall glasses then dip into the salt so it sticks. Rub the grapefruit wedges around the rim of 2 tall glasses then dip into the salt so it sticks. Fill your prepared glasses with ice cubes then pour over the cocktail and divide the sparkling water between them. Stir gently to combine and garnish with the grapefruit wedges and a sprig of rosemary, if you like. Fill your prepared glasses with ice cubes then pour over the cocktail and divide the sparkling water between them. Stir gently to combine and garnish with the grapefruit wedges and a sprig of rosemary, if you like. Recipe tips The paloma can also be made using a grapefruit flavoured sparkling soft drink. Just use 275ml to top up at the end. | {
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"url": "https://www.bbc.co.uk/food/recipes/paloma_69593",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Paloma 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/paloma_69593_16x9.jpg The paloma is a gorgeously refreshing cocktail made with tequila and grapefruit juice. Add a sprig of rosemary to decorate. 100ml/3½fl oz tequila1 tbsp agave syrup1 tbsp lime juice75ml/2½fl oz grapefruit juice (red or pink) 200ml/7fl oz sparkling waterice cubes 100ml/3½fl oz tequila 1 tbsp agave syrup 1 tbsp lime juice 75ml/2½fl oz grapefruit juice (red or pink) 200ml/7fl oz sparkling water ice cubes 1 tsp sea salt flakes2 grapefruit wedges2 sprigs rosemary (optional) 1 tsp sea salt flakes 2 grapefruit wedges 2 sprigs rosemary (optional) Method Pour the tequila, agave, lime juice and grapefruit juice into a cocktail shaker. Add a large handful of ice and shake until the shaker feels really cold. Rub the grapefruit wedges around the rim of 2 tall glasses then dip into the salt so it sticks. Fill your prepared glasses with ice cubes then pour over the cocktail and divide the sparkling water between them. Stir gently to combine and garnish with the grapefruit wedges and a sprig of rosemary, if you like. Pour the tequila, agave, lime juice and grapefruit juice into a cocktail shaker. Add a large handful of ice and shake until the shaker feels really cold. Pour the tequila, agave, lime juice and grapefruit juice into a cocktail shaker. Add a large handful of ice and shake until the shaker feels really cold. Rub the grapefruit wedges around the rim of 2 tall glasses then dip into the salt so it sticks. Rub the grapefruit wedges around the rim of 2 tall glasses then dip into the salt so it sticks. Fill your prepared glasses with ice cubes then pour over the cocktail and divide the sparkling water between them. Stir gently to combine and garnish with the grapefruit wedges and a sprig of rosemary, if you like. Fill your prepared glasses with ice cubes then pour over the cocktail and divide the sparkling water between them. Stir gently to combine and garnish with the grapefruit wedges and a sprig of rosemary, if you like. Recipe tips The paloma can also be made using a grapefruit flavoured sparkling soft drink. Just use 275ml to top up at the end."
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} | f10268cad05ae98c0127e8858c88588f7393ec785c666b5de4d20785d392e079 | MB zinger recipe
An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mb_zinger_61787_16x9.jpg A refreshingly zingy cocktail to get you in the festive spirit. Leave out the brandy for a non-alcoholic version. Ingredients 300ml/10fl oz cranberry juice150ml/5fl oz bitter lemon2 tbsp brandy1 lime, halved and sliced mint leaves, to garnish 300ml/10fl oz cranberry juice 150ml/5fl oz bitter lemon 2 tbsp brandy 1 lime, halved and sliced mint leaves, to garnish Method Mix the cranberry juice, bitter lemon and brandy together in a large jug and pour over ice into glasses of your choice. Garnish with lime and mint and serve straight away. Mix the cranberry juice, bitter lemon and brandy together in a large jug and pour over ice into glasses of your choice. Garnish with lime and mint and serve straight away. Mix the cranberry juice, bitter lemon and brandy together in a large jug and pour over ice into glasses of your choice. Garnish with lime and mint and serve straight away. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_straws_40324_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg This recipe is from... https://ichef.bbci.co.uk/images/ic/832xn/p05qrl5d.jpg Try as part of this menu https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_crown_with_orange_47645_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_beef_wellington_18819_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_and_47655_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_crown_with_orange_47645_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage_and_onion_stuffing_09013_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sprouts_with_chestnuts_87565_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_roast_potatoes_10181_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_vegetable_56071_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_cranberry_sauce_88244_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincemeat_and_orange_21941_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/traditional_christmas_38771_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boozy_orange_cream_58778_16x9.jpg | {
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"title": "MB zinger recipe",
"content": "An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mb_zinger_61787_16x9.jpg A refreshingly zingy cocktail to get you in the festive spirit. Leave out the brandy for a non-alcoholic version. Ingredients 300ml/10fl oz cranberry juice150ml/5fl oz bitter lemon2 tbsp brandy1 lime, halved and sliced mint leaves, to garnish 300ml/10fl oz cranberry juice 150ml/5fl oz bitter lemon 2 tbsp brandy 1 lime, halved and sliced mint leaves, to garnish Method Mix the cranberry juice, bitter lemon and brandy together in a large jug and pour over ice into glasses of your choice. Garnish with lime and mint and serve straight away. Mix the cranberry juice, bitter lemon and brandy together in a large jug and pour over ice into glasses of your choice. Garnish with lime and mint and serve straight away. Mix the cranberry juice, bitter lemon and brandy together in a large jug and pour over ice into glasses of your choice. Garnish with lime and mint and serve straight away. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_straws_40324_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg This recipe is from... https://ichef.bbci.co.uk/images/ic/832xn/p05qrl5d.jpg Try as part of this menu https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_crown_with_orange_47645_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_beef_wellington_18819_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_and_47655_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_crown_with_orange_47645_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage_and_onion_stuffing_09013_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sprouts_with_chestnuts_87565_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_roast_potatoes_10181_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_vegetable_56071_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_cranberry_sauce_88244_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincemeat_and_orange_21941_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/traditional_christmas_38771_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boozy_orange_cream_58778_16x9.jpg"
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} | 9383a029416701994fe5219d8e61c4b5aec2d119bd68f3f6139774f9f3e81622 | Bloody Mary recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bloodymary_84135_16x9.jpg The perfect Bloody Mary is a hotly debated topic. Try this one for size: the key ingredients are all present and correct; retro celery garnish optional. 2 ice cubesvodka, double shot½ lemon, juice only 6 dashes Worcestershire sauce3 dashes Tabasco sauce150ml/5fl oz tomato juicepinch salt and freshly ground black pepper 2 ice cubes vodka, double shot ½ lemon, juice only 6 dashes Worcestershire sauce 3 dashes Tabasco sauce 150ml/5fl oz tomato juice pinch salt and freshly ground black pepper Method Place the ice into a tall glass and add the vodka.Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well. Adjust the seasoning, to taste, with salt and pepper and serve straightaway. Place the ice into a tall glass and add the vodka. Place the ice into a tall glass and add the vodka. Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well. Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well. Adjust the seasoning, to taste, with salt and pepper and serve straightaway. Adjust the seasoning, to taste, with salt and pepper and serve straightaway. | {
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"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bloodymary_84135_16x9.jpg The perfect Bloody Mary is a hotly debated topic. Try this one for size: the key ingredients are all present and correct; retro celery garnish optional. 2 ice cubesvodka, double shot½ lemon, juice only 6 dashes Worcestershire sauce3 dashes Tabasco sauce150ml/5fl oz tomato juicepinch salt and freshly ground black pepper 2 ice cubes vodka, double shot ½ lemon, juice only 6 dashes Worcestershire sauce 3 dashes Tabasco sauce 150ml/5fl oz tomato juice pinch salt and freshly ground black pepper Method Place the ice into a tall glass and add the vodka.Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well. Adjust the seasoning, to taste, with salt and pepper and serve straightaway. Place the ice into a tall glass and add the vodka. Place the ice into a tall glass and add the vodka. Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well. Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well. Adjust the seasoning, to taste, with salt and pepper and serve straightaway. Adjust the seasoning, to taste, with salt and pepper and serve straightaway."
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} | 2f363604fe1c7f7dfcf7d51011fd936c7a55a930a92154ab696d782c037fbd71 | Manhattan recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/manhattan_87544_16x9.jpg One for bourbon and rye whiskey lovers. There are three variations: sweet, dry and perfect, each with its own garnish. This recipe is for a sweet Manhattan. For a dry Manhattan, use dry vermouth and garnish with lemon peel, and for a ‘perfect’ Manhattan use 12.5ml of each type of vermouth and garnish with orange peel. handful ice50ml/2fl oz rye whiskey 25ml/1fl oz sweet red vermouth2 dashes Angostura bitters orange peel, to garnish (optional)maraschino cherry, to garnish (optional) handful ice 50ml/2fl oz rye whiskey 25ml/1fl oz sweet red vermouth 2 dashes Angostura bitters orange peel, to garnish (optional) maraschino cherry, to garnish (optional) Method Fill a mixing glass with ice. Simply pour all the ingredients except the garnishes over the ice and quickly stir the drink down to the dilution you like.Strain the drink into a chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well.If using, twist a piece of orange peel over the drink to extract the oils and release the aroma, then discard the peel. Top the Manhattan with a maraschino cherry to serve. Fill a mixing glass with ice. Simply pour all the ingredients except the garnishes over the ice and quickly stir the drink down to the dilution you like. Fill a mixing glass with ice. Simply pour all the ingredients except the garnishes over the ice and quickly stir the drink down to the dilution you like. Strain the drink into a chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the drink into a chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. If using, twist a piece of orange peel over the drink to extract the oils and release the aroma, then discard the peel. Top the Manhattan with a maraschino cherry to serve. If using, twist a piece of orange peel over the drink to extract the oils and release the aroma, then discard the peel. Top the Manhattan with a maraschino cherry to serve. Recipe tips If you are unsure what dilution you like, keep stirring until the outside of the glass and the liquid inside are well chilled. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/manhattan_87544_16x9.jpg One for bourbon and rye whiskey lovers. There are three variations: sweet, dry and perfect, each with its own garnish. This recipe is for a sweet Manhattan. For a dry Manhattan, use dry vermouth and garnish with lemon peel, and for a ‘perfect’ Manhattan use 12.5ml of each type of vermouth and garnish with orange peel. handful ice50ml/2fl oz rye whiskey 25ml/1fl oz sweet red vermouth2 dashes Angostura bitters orange peel, to garnish (optional)maraschino cherry, to garnish (optional) handful ice 50ml/2fl oz rye whiskey 25ml/1fl oz sweet red vermouth 2 dashes Angostura bitters orange peel, to garnish (optional) maraschino cherry, to garnish (optional) Method Fill a mixing glass with ice. Simply pour all the ingredients except the garnishes over the ice and quickly stir the drink down to the dilution you like.Strain the drink into a chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well.If using, twist a piece of orange peel over the drink to extract the oils and release the aroma, then discard the peel. Top the Manhattan with a maraschino cherry to serve. Fill a mixing glass with ice. Simply pour all the ingredients except the garnishes over the ice and quickly stir the drink down to the dilution you like. Fill a mixing glass with ice. Simply pour all the ingredients except the garnishes over the ice and quickly stir the drink down to the dilution you like. Strain the drink into a chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the drink into a chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. If using, twist a piece of orange peel over the drink to extract the oils and release the aroma, then discard the peel. Top the Manhattan with a maraschino cherry to serve. If using, twist a piece of orange peel over the drink to extract the oils and release the aroma, then discard the peel. Top the Manhattan with a maraschino cherry to serve. Recipe tips If you are unsure what dilution you like, keep stirring until the outside of the glass and the liquid inside are well chilled."
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} | c879ca1c95df4bf5ae4ac7d96a1044ae757fcdb4a443ab674f2ece41497f229b | Gin martini recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_martini_84049_16x9.jpg The ultimate classic cocktail, where simplicity meets perfection. The martini is a subjective drink and everyone has their preference: gin, vodka, both, dry, wet, dirty, shaken, stirred. Below is a fail-safe classic recipe. 60ml/2fl oz gin10ml/⅓fl oz dry vermouthhandful ice1 lemon twist or olive, to garnish 60ml/2fl oz gin 10ml/⅓fl oz dry vermouth handful ice 1 lemon twist or olive, to garnish Method Put a coupette or other glass of your choice into the freezer.Pour the gin and vermouth into a mixing glass, fill it with ice and stir down to your desired dilution.Strain the martini into the chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Garnish with the lemon twist or olive. Put a coupette or other glass of your choice into the freezer. Put a coupette or other glass of your choice into the freezer. Pour the gin and vermouth into a mixing glass, fill it with ice and stir down to your desired dilution. Pour the gin and vermouth into a mixing glass, fill it with ice and stir down to your desired dilution. Strain the martini into the chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the martini into the chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish with the lemon twist or olive. Garnish with the lemon twist or olive. Recipe tips If you are unsure what dilution you like, keep stirring until the outside of the glass and liquid inside are well chilled. If you are garnishing with lemon peel, twist it over the drink just before serving to extract the oils and give the martini an amazing aroma. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_martini_84049_16x9.jpg The ultimate classic cocktail, where simplicity meets perfection. The martini is a subjective drink and everyone has their preference: gin, vodka, both, dry, wet, dirty, shaken, stirred. Below is a fail-safe classic recipe. 60ml/2fl oz gin10ml/⅓fl oz dry vermouthhandful ice1 lemon twist or olive, to garnish 60ml/2fl oz gin 10ml/⅓fl oz dry vermouth handful ice 1 lemon twist or olive, to garnish Method Put a coupette or other glass of your choice into the freezer.Pour the gin and vermouth into a mixing glass, fill it with ice and stir down to your desired dilution.Strain the martini into the chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Garnish with the lemon twist or olive. Put a coupette or other glass of your choice into the freezer. Put a coupette or other glass of your choice into the freezer. Pour the gin and vermouth into a mixing glass, fill it with ice and stir down to your desired dilution. Pour the gin and vermouth into a mixing glass, fill it with ice and stir down to your desired dilution. Strain the martini into the chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the martini into the chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish with the lemon twist or olive. Garnish with the lemon twist or olive. Recipe tips If you are unsure what dilution you like, keep stirring until the outside of the glass and liquid inside are well chilled. If you are garnishing with lemon peel, twist it over the drink just before serving to extract the oils and give the martini an amazing aroma."
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} | d4657a487e7bc409cf4b88d96de76987b317a7c304c197449c48d71b50c72c4c | Screwdriver recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/screwdriver_95487_16x9.jpg The screwdriver is the perfect quick accompaniment to a good brunch! By Jack Wakelin Shopping list Ingredients handful ice50ml/2fl oz vodka freshly squeezed orange juiceorange wedge, to garnish (optional) handful ice 50ml/2fl oz vodka freshly squeezed orange juice orange wedge, to garnish (optional) Method Fill a collins glass with ice. Pour the vodka over the ice, then top with the freshly squeezed orange juice.Stir gently to mix the drink. Garnish with the orange wedge if using. Fill a collins glass with ice. Pour the vodka over the ice, then top with the freshly squeezed orange juice. Fill a collins glass with ice. Pour the vodka over the ice, then top with the freshly squeezed orange juice. Stir gently to mix the drink. Garnish with the orange wedge if using. Stir gently to mix the drink. Garnish with the orange wedge if using. Related recipes Margarita. By Andy Pearson Classic cocktails recipes (29) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classicmargarita_84327_16x9.jpg Black Russian. By Jack Wakelin vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_russian_79871_16x9.jpg Christmas Martini. By Nigella Lawson vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_martini_77981_16x9.jpg Christmas pudding vodka. By The Hairy Bikers vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_vodka_45343_16x9.jpg Cosmopolitan. By Wayne Collins vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cosmopolitan_88567_16x9.jpg | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/screwdriver_95487_16x9.jpg The screwdriver is the perfect quick accompaniment to a good brunch! By Jack Wakelin Shopping list Ingredients handful ice50ml/2fl oz vodka freshly squeezed orange juiceorange wedge, to garnish (optional) handful ice 50ml/2fl oz vodka freshly squeezed orange juice orange wedge, to garnish (optional) Method Fill a collins glass with ice. Pour the vodka over the ice, then top with the freshly squeezed orange juice.Stir gently to mix the drink. Garnish with the orange wedge if using. Fill a collins glass with ice. Pour the vodka over the ice, then top with the freshly squeezed orange juice. Fill a collins glass with ice. Pour the vodka over the ice, then top with the freshly squeezed orange juice. Stir gently to mix the drink. Garnish with the orange wedge if using. Stir gently to mix the drink. Garnish with the orange wedge if using. Related recipes Margarita. By Andy Pearson Classic cocktails recipes (29) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classicmargarita_84327_16x9.jpg Black Russian. By Jack Wakelin vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_russian_79871_16x9.jpg Christmas Martini. By Nigella Lawson vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_martini_77981_16x9.jpg Christmas pudding vodka. By The Hairy Bikers vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_vodka_45343_16x9.jpg Cosmopolitan. By Wayne Collins vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cosmopolitan_88567_16x9.jpg"
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} | 889582fa47b505a9a6814166dbf16b4986f824b4c43c27228d39740989baf1c2 | Tequila sunrise recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tequilasunrise_86526_16x9.jpg Freshly squeezed orange juice is an absolute must to transform this drink. This classic cocktail has only three ingredients — tequila, grenadine and orange juice — and is served unmixed to create colourful layers in the glass, hence its name. handful ice50ml/2fl oz tequila100ml/3½fl oz freshly squeezed orange juice5ml/1 tsp grenadineorange wedge, to garnish (optional) handful ice 50ml/2fl oz tequila 100ml/3½fl oz freshly squeezed orange juice 5ml/1 tsp grenadine orange wedge, to garnish (optional) Method Fill a collins glass with ice. Pour the tequila over the ice and then top with the freshly squeezed orange juice.Add the grenadine and allow it to sink to the bottom of the glass to create a layered effect. Garnish with the orange wedge if using. Fill a collins glass with ice. Pour the tequila over the ice and then top with the freshly squeezed orange juice. Fill a collins glass with ice. Pour the tequila over the ice and then top with the freshly squeezed orange juice. Add the grenadine and allow it to sink to the bottom of the glass to create a layered effect. Garnish with the orange wedge if using. Add the grenadine and allow it to sink to the bottom of the glass to create a layered effect. Garnish with the orange wedge if using. Recipe tips Try using different tequilas to see how they affect the flavour, or add a pinch of chilli salt for a little extra kick. | {
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"title": "Tequila sunrise 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/tequilasunrise_86526_16x9.jpg Freshly squeezed orange juice is an absolute must to transform this drink. This classic cocktail has only three ingredients — tequila, grenadine and orange juice — and is served unmixed to create colourful layers in the glass, hence its name. handful ice50ml/2fl oz tequila100ml/3½fl oz freshly squeezed orange juice5ml/1 tsp grenadineorange wedge, to garnish (optional) handful ice 50ml/2fl oz tequila 100ml/3½fl oz freshly squeezed orange juice 5ml/1 tsp grenadine orange wedge, to garnish (optional) Method Fill a collins glass with ice. Pour the tequila over the ice and then top with the freshly squeezed orange juice.Add the grenadine and allow it to sink to the bottom of the glass to create a layered effect. Garnish with the orange wedge if using. Fill a collins glass with ice. Pour the tequila over the ice and then top with the freshly squeezed orange juice. Fill a collins glass with ice. Pour the tequila over the ice and then top with the freshly squeezed orange juice. Add the grenadine and allow it to sink to the bottom of the glass to create a layered effect. Garnish with the orange wedge if using. Add the grenadine and allow it to sink to the bottom of the glass to create a layered effect. Garnish with the orange wedge if using. Recipe tips Try using different tequilas to see how they affect the flavour, or add a pinch of chilli salt for a little extra kick."
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} | f5810767499ac1d02fcce23c054281018ed7d97d3839a07496849f6586146b7c | Sidecar recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sidecar_34656_16x9.jpg Get a taste of 1920s London with this classic cocktail recipe. By Wayne Collins From Something for the Weekend Shopping list Ingredients 50ml/2fl oz cognac25ml/1fl oz cointreau25ml/1fl oz lemon juice1 tsp sugar syrup 50ml/2fl oz cognac 25ml/1fl oz cointreau 25ml/1fl oz lemon juice 1 tsp sugar syrup To serve twist of orange peel twist of orange peel Method Place all the ingredients into a cocktail shaker with a handful of ice and shake hard.Strain the cocktail into a coupette glass, garnish with an orange twist and serve. Place all the ingredients into a cocktail shaker with a handful of ice and shake hard. Place all the ingredients into a cocktail shaker with a handful of ice and shake hard. Strain the cocktail into a coupette glass, garnish with an orange twist and serve. Strain the cocktail into a coupette glass, garnish with an orange twist and serve. Related recipes Margarita. By Andy Pearson Classic cocktails recipes (29) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classicmargarita_84327_16x9.jpg Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg Bunny Mary By Carmen O'Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg Swedish Christmas Glögg. By Bronte Aurell cognac recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/annikas_glgg_annikas_32356_16x9.jpg Mary Berry's Christmas pudding. By Mary Berry cognac recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/traditional_christmas_38771_16x9.jpg Idris’ old fashioned. By Carmen O'Neal cognac recipes (15) This recipe is from... Something for the Weekend. 09/10/2011 on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p01lykq5.jpg | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sidecar_34656_16x9.jpg Get a taste of 1920s London with this classic cocktail recipe. By Wayne Collins From Something for the Weekend Shopping list Ingredients 50ml/2fl oz cognac25ml/1fl oz cointreau25ml/1fl oz lemon juice1 tsp sugar syrup 50ml/2fl oz cognac 25ml/1fl oz cointreau 25ml/1fl oz lemon juice 1 tsp sugar syrup To serve twist of orange peel twist of orange peel Method Place all the ingredients into a cocktail shaker with a handful of ice and shake hard.Strain the cocktail into a coupette glass, garnish with an orange twist and serve. Place all the ingredients into a cocktail shaker with a handful of ice and shake hard. Place all the ingredients into a cocktail shaker with a handful of ice and shake hard. Strain the cocktail into a coupette glass, garnish with an orange twist and serve. Strain the cocktail into a coupette glass, garnish with an orange twist and serve. Related recipes Margarita. By Andy Pearson Classic cocktails recipes (29) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classicmargarita_84327_16x9.jpg Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg Bunny Mary By Carmen O'Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg Swedish Christmas Glögg. By Bronte Aurell cognac recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/annikas_glgg_annikas_32356_16x9.jpg Mary Berry's Christmas pudding. By Mary Berry cognac recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/traditional_christmas_38771_16x9.jpg Idris’ old fashioned. By Carmen O'Neal cognac recipes (15) This recipe is from... Something for the Weekend. 09/10/2011 on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p01lykq5.jpg"
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} | 3e0c8c4e09c22d64772d424e27150a7f0714e9809ecd588be3f8d14b85af4219 | Tom collins recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tom_collins_58221_16x9.jpg A quick and easy guide to a great Tom collins, a super easy and refreshing gin-based cocktail. The original calls for old Tom gin, but London dry works just as well. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice60ml/2fl oz gin30ml/1fl oz freshly squeezed lemon juicesoda water, to tastelemon slice, to garnish (optional) 2 handfuls ice 60ml/2fl oz gin 30ml/1fl oz freshly squeezed lemon juice soda water, to taste lemon slice, 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. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Fill a cocktail shaker with ice. Pour 15ml/1 tablespoon of the cooled sugar syrup into the shaker with the gin and lemon juice. Shake vigorously for 8-10 seconds.Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with the soda water and give the drink a gentle stir to combine everything. Garnish with a lemon slice if using. 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. 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. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Fill a cocktail shaker with ice. Pour 15ml/1 tablespoon of the cooled sugar syrup into the shaker with the gin and lemon juice. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour 15ml/1 tablespoon of the cooled sugar syrup into the shaker with the gin and lemon juice. Shake vigorously for 8-10 seconds. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with the soda water and give the drink a gentle stir to combine everything. Garnish with a lemon slice if using. Top with the soda water and give the drink a gentle stir to combine everything. Garnish with a lemon slice if using. Recipe tips Try flavoured syrups to put your own twist on this classic drink, or if you like your cocktails a little more sour, then I recommend halving the syrup and adding a pinch of salt before shaking. Scale up the 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 2 weeks in the fridge. | {
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"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tom_collins_58221_16x9.jpg A quick and easy guide to a great Tom collins, a super easy and refreshing gin-based cocktail. The original calls for old Tom gin, but London dry works just as well. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice60ml/2fl oz gin30ml/1fl oz freshly squeezed lemon juicesoda water, to tastelemon slice, to garnish (optional) 2 handfuls ice 60ml/2fl oz gin 30ml/1fl oz freshly squeezed lemon juice soda water, to taste lemon slice, 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. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Fill a cocktail shaker with ice. Pour 15ml/1 tablespoon of the cooled sugar syrup into the shaker with the gin and lemon juice. Shake vigorously for 8-10 seconds.Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with the soda water and give the drink a gentle stir to combine everything. Garnish with a lemon slice if using. 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. 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. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Fill a cocktail shaker with ice. Pour 15ml/1 tablespoon of the cooled sugar syrup into the shaker with the gin and lemon juice. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour 15ml/1 tablespoon of the cooled sugar syrup into the shaker with the gin and lemon juice. Shake vigorously for 8-10 seconds. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with the soda water and give the drink a gentle stir to combine everything. Garnish with a lemon slice if using. Top with the soda water and give the drink a gentle stir to combine everything. Garnish with a lemon slice if using. Recipe tips Try flavoured syrups to put your own twist on this classic drink, or if you like your cocktails a little more sour, then I recommend halving the syrup and adding a pinch of salt before shaking. Scale up the 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 2 weeks in the fridge."
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} | fc124c0c532091b353f5f4df32314ef4cd1ccc8f925a5c578f9973385fa72785 | Passion fruit martini recipe
An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/passionfruit_martini_29979_16x9.jpg The sweet and sour combination of vanilla vodka, passion fruit liqueur, freshly squeezed lime juice and a simple vanilla syrup makes this party classic unique and delicious. 100g/3½oz caster sugar50ml/2fl oz water10ml/2 tsp vanilla extract 100g/3½oz caster sugar 50ml/2fl oz water 10ml/2 tsp vanilla extract 2 handfuls ice2 passion fruit50ml/2fl oz vanilla vodka 15ml/1 tbsp passionfruit liqueur (such as Passoa)15ml/1 tbsp freshly squeezed lime juice50ml/2fl oz Prosecco, to serve 2 handfuls ice 2 passion fruit 50ml/2fl oz vanilla vodka 15ml/1 tbsp passionfruit liqueur (such as Passoa) 15ml/1 tbsp freshly squeezed lime juice 50ml/2fl oz Prosecco, to serve Method For the vanilla syrup, put the caster sugar in a small non-stick saucepan over a medium heat then pour in the water and vanilla extract. 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 a coupette or other glass of your choice into the freezer.Fill a cocktail shaker with ice. Halve the passionfruit, scoop out the insides of one and a half and add them to the shaker. Pour 10ml/2 teaspoons of the cooled vanilla syrup over the ice along with the vodka, liqueur and lime juice. Shake vigorously for 8-10 seconds.Strain the mixture into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Float the remaining passionfruit half on top of the drink and serve the Prosecco on the side. We recommend pouring the Prosecco into the passionfruit martini once served! For the vanilla syrup, put the caster sugar in a small non-stick saucepan over a medium heat then pour in the water and vanilla extract. 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 vanilla syrup, put the caster sugar in a small non-stick saucepan over a medium heat then pour in the water and vanilla extract. 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 a coupette or other glass of your choice into the freezer. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer. Fill a cocktail shaker with ice. Halve the passionfruit, scoop out the insides of one and a half and add them to the shaker. Pour 10ml/2 teaspoons of the cooled vanilla syrup over the ice along with the vodka, liqueur and lime juice. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Halve the passionfruit, scoop out the insides of one and a half and add them to the shaker. Pour 10ml/2 teaspoons of the cooled vanilla syrup over the ice along with the vodka, liqueur and lime juice. Shake vigorously for 8-10 seconds. Strain the mixture into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Float the remaining passionfruit half on top of the drink and serve the Prosecco on the side. We recommend pouring the Prosecco into the passionfruit martini once served! Float the remaining passionfruit half on top of the drink and serve the Prosecco on the side. We recommend pouring the Prosecco into the passionfruit martini once served! Recipe tips 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 2 weeks in the fridge. | {
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"content": "An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/passionfruit_martini_29979_16x9.jpg The sweet and sour combination of vanilla vodka, passion fruit liqueur, freshly squeezed lime juice and a simple vanilla syrup makes this party classic unique and delicious. 100g/3½oz caster sugar50ml/2fl oz water10ml/2 tsp vanilla extract 100g/3½oz caster sugar 50ml/2fl oz water 10ml/2 tsp vanilla extract 2 handfuls ice2 passion fruit50ml/2fl oz vanilla vodka 15ml/1 tbsp passionfruit liqueur (such as Passoa)15ml/1 tbsp freshly squeezed lime juice50ml/2fl oz Prosecco, to serve 2 handfuls ice 2 passion fruit 50ml/2fl oz vanilla vodka 15ml/1 tbsp passionfruit liqueur (such as Passoa) 15ml/1 tbsp freshly squeezed lime juice 50ml/2fl oz Prosecco, to serve Method For the vanilla syrup, put the caster sugar in a small non-stick saucepan over a medium heat then pour in the water and vanilla extract. 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 a coupette or other glass of your choice into the freezer.Fill a cocktail shaker with ice. Halve the passionfruit, scoop out the insides of one and a half and add them to the shaker. Pour 10ml/2 teaspoons of the cooled vanilla syrup over the ice along with the vodka, liqueur and lime juice. Shake vigorously for 8-10 seconds.Strain the mixture into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Float the remaining passionfruit half on top of the drink and serve the Prosecco on the side. We recommend pouring the Prosecco into the passionfruit martini once served! For the vanilla syrup, put the caster sugar in a small non-stick saucepan over a medium heat then pour in the water and vanilla extract. 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 vanilla syrup, put the caster sugar in a small non-stick saucepan over a medium heat then pour in the water and vanilla extract. 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 a coupette or other glass of your choice into the freezer. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer. Fill a cocktail shaker with ice. Halve the passionfruit, scoop out the insides of one and a half and add them to the shaker. Pour 10ml/2 teaspoons of the cooled vanilla syrup over the ice along with the vodka, liqueur and lime juice. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Halve the passionfruit, scoop out the insides of one and a half and add them to the shaker. Pour 10ml/2 teaspoons of the cooled vanilla syrup over the ice along with the vodka, liqueur and lime juice. Shake vigorously for 8-10 seconds. Strain the mixture into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Float the remaining passionfruit half on top of the drink and serve the Prosecco on the side. We recommend pouring the Prosecco into the passionfruit martini once served! Float the remaining passionfruit half on top of the drink and serve the Prosecco on the side. We recommend pouring the Prosecco into the passionfruit martini once served! Recipe tips 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 2 weeks in the fridge."
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} | 31cd796680d0fd9be061d7ca91498386d0473e32286af58a2a311b5392faafdb | Rylan's festive fizz recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_sangria_46979_16x9.jpg This cocktail gives a Christmassy twist to a traditional summer sangria, flavouring it with cranberry and orange. granulated sugar, to decorate 15ml/½fl oz French orange liqueur25ml/1fl oz unsweetened cranberry juiceice cubes, for shaking50ml/2fl oz Proseccofrozen cranberries, to decoratefresh small rosemary sprig, to decorate granulated sugar, to decorate 15ml/½fl oz French orange liqueur 25ml/1fl oz unsweetened cranberry juice ice cubes, for shaking 50ml/2fl oz Prosecco frozen cranberries, to decorate fresh small rosemary sprig, to decorate Method Spread the sugar out in a shallow bowl. Dip a cocktail glass in water and then dip the glass in the sugar to coat the rim. Pour the orange liqueur and cranberry juice into a cocktail shaker with a handful of ice cubes and shake well. Strain the cocktail into the glass and top up with the Prosecco.Decorate with the cranberries and rosemary sprig and serve. Spread the sugar out in a shallow bowl. Dip a cocktail glass in water and then dip the glass in the sugar to coat the rim. Spread the sugar out in a shallow bowl. Dip a cocktail glass in water and then dip the glass in the sugar to coat the rim. Pour the orange liqueur and cranberry juice into a cocktail shaker with a handful of ice cubes and shake well. Strain the cocktail into the glass and top up with the Prosecco. Pour the orange liqueur and cranberry juice into a cocktail shaker with a handful of ice cubes and shake well. Strain the cocktail into the glass and top up with the Prosecco. Decorate with the cranberries and rosemary sprig and serve. Decorate with the cranberries and rosemary sprig and serve. | {
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"title": "Rylan's festive fizz recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_sangria_46979_16x9.jpg This cocktail gives a Christmassy twist to a traditional summer sangria, flavouring it with cranberry and orange. granulated sugar, to decorate 15ml/½fl oz French orange liqueur25ml/1fl oz unsweetened cranberry juiceice cubes, for shaking50ml/2fl oz Proseccofrozen cranberries, to decoratefresh small rosemary sprig, to decorate granulated sugar, to decorate 15ml/½fl oz French orange liqueur 25ml/1fl oz unsweetened cranberry juice ice cubes, for shaking 50ml/2fl oz Prosecco frozen cranberries, to decorate fresh small rosemary sprig, to decorate Method Spread the sugar out in a shallow bowl. Dip a cocktail glass in water and then dip the glass in the sugar to coat the rim. Pour the orange liqueur and cranberry juice into a cocktail shaker with a handful of ice cubes and shake well. Strain the cocktail into the glass and top up with the Prosecco.Decorate with the cranberries and rosemary sprig and serve. Spread the sugar out in a shallow bowl. Dip a cocktail glass in water and then dip the glass in the sugar to coat the rim. Spread the sugar out in a shallow bowl. Dip a cocktail glass in water and then dip the glass in the sugar to coat the rim. Pour the orange liqueur and cranberry juice into a cocktail shaker with a handful of ice cubes and shake well. Strain the cocktail into the glass and top up with the Prosecco. Pour the orange liqueur and cranberry juice into a cocktail shaker with a handful of ice cubes and shake well. Strain the cocktail into the glass and top up with the Prosecco. Decorate with the cranberries and rosemary sprig and serve. Decorate with the cranberries and rosemary sprig and serve."
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} | 511bd08ba74683a9d1bd85c3f681f14d1b5d788e6f9585ccf1ac5d952e102baa | Moscow mule recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moscow_mule_04968_16x9.jpg Legend has it that this drink was first served up in New York in a copper mug. Here’s a version which is equally delicious with the optional additions of Angostura bitters and fresh mint. 50ml/2fl oz vodka15ml/1 tbsp freshly squeezed lime juice2 handfuls iceginger beer, to taste2 dashes of Angostura bitters (optional)fresh mint sprig, to garnish (optional) 50ml/2fl oz vodka 15ml/1 tbsp freshly squeezed lime juice 2 handfuls ice ginger beer, to taste 2 dashes of Angostura bitters (optional) fresh mint sprig, to garnish (optional) Method Pour the vodka and lime juice into a cocktail shaker filled with ice.A ‘wet shake’ is required here to combine the ingredients. Shake vigorously for 8-10 seconds.Pour the vodka and lime mixture into a collins glass over fresh ice.Top with ginger beer, then gently stir the ingredients to combine everything. If using, add the Angostura bitters on top before garnishing with the fresh mint. Pour the vodka and lime juice into a cocktail shaker filled with ice. Pour the vodka and lime juice into a cocktail shaker filled with ice. A ‘wet shake’ is required here to combine the ingredients. Shake vigorously for 8-10 seconds. A ‘wet shake’ is required here to combine the ingredients. Shake vigorously for 8-10 seconds. Pour the vodka and lime mixture into a collins glass over fresh ice. Pour the vodka and lime mixture into a collins glass over fresh ice. Top with ginger beer, then gently stir the ingredients to combine everything. Top with ginger beer, then gently stir the ingredients to combine everything. If using, add the Angostura bitters on top before garnishing with the fresh mint. If using, add the Angostura bitters on top before garnishing with the fresh mint. Recipe tips Try replacing the vodka with gin for a great alternative. | {
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"url": "https://www.bbc.co.uk/food/recipes/moscow_mule_04968",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Moscow mule 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/moscow_mule_04968_16x9.jpg Legend has it that this drink was first served up in New York in a copper mug. Here’s a version which is equally delicious with the optional additions of Angostura bitters and fresh mint. 50ml/2fl oz vodka15ml/1 tbsp freshly squeezed lime juice2 handfuls iceginger beer, to taste2 dashes of Angostura bitters (optional)fresh mint sprig, to garnish (optional) 50ml/2fl oz vodka 15ml/1 tbsp freshly squeezed lime juice 2 handfuls ice ginger beer, to taste 2 dashes of Angostura bitters (optional) fresh mint sprig, to garnish (optional) Method Pour the vodka and lime juice into a cocktail shaker filled with ice.A ‘wet shake’ is required here to combine the ingredients. Shake vigorously for 8-10 seconds.Pour the vodka and lime mixture into a collins glass over fresh ice.Top with ginger beer, then gently stir the ingredients to combine everything. If using, add the Angostura bitters on top before garnishing with the fresh mint. Pour the vodka and lime juice into a cocktail shaker filled with ice. Pour the vodka and lime juice into a cocktail shaker filled with ice. A ‘wet shake’ is required here to combine the ingredients. Shake vigorously for 8-10 seconds. A ‘wet shake’ is required here to combine the ingredients. Shake vigorously for 8-10 seconds. Pour the vodka and lime mixture into a collins glass over fresh ice. Pour the vodka and lime mixture into a collins glass over fresh ice. Top with ginger beer, then gently stir the ingredients to combine everything. Top with ginger beer, then gently stir the ingredients to combine everything. If using, add the Angostura bitters on top before garnishing with the fresh mint. If using, add the Angostura bitters on top before garnishing with the fresh mint. Recipe tips Try replacing the vodka with gin for a great alternative."
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} | 7fe5c97b2a0e2b76ef2b3de00aa28188e214e47b778d5775d311f18cea6e3dab | Elderflower collins recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/elderflower_collins_28110_16x9.jpg This is a super easy, refreshing, gin-based cocktail. The original calls for old Tom gin, but London dry works just as well. 2 handfuls ice60ml/2fl oz gin30ml/1fl oz freshly squeezed lemon juice15ml/½fl oz elderflower cordialsoda water, to taste (about 125ml/4fl oz)lemon slice, to garnish (optional) 2 handfuls ice 60ml/2fl oz gin 30ml/1fl oz freshly squeezed lemon juice 15ml/½fl oz elderflower cordial soda water, to taste (about 125ml/4fl oz) lemon slice, to garnish (optional) Method Fill a cocktail shaker with ice. Pour the gin, lemon juice and elderflower cordial over the ice then shake vigorously for 8-10 seconds.Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with the soda water and give it a gentle stir to combine everything. Garnish with the lemon slice if using. Fill a cocktail shaker with ice. Pour the gin, lemon juice and elderflower cordial over the ice then shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour the gin, lemon juice and elderflower cordial over the ice then shake vigorously for 8-10 seconds. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with the soda water and give it a gentle stir to combine everything. Garnish with the lemon slice if using. Top with the soda water and give it a gentle stir to combine everything. Garnish with the lemon slice if using. Recipe tips Try topping the elderflower collins with sparkling wine instead of soda water for a great twist! | {
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"title": "Elderflower collins 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/elderflower_collins_28110_16x9.jpg This is a super easy, refreshing, gin-based cocktail. The original calls for old Tom gin, but London dry works just as well. 2 handfuls ice60ml/2fl oz gin30ml/1fl oz freshly squeezed lemon juice15ml/½fl oz elderflower cordialsoda water, to taste (about 125ml/4fl oz)lemon slice, to garnish (optional) 2 handfuls ice 60ml/2fl oz gin 30ml/1fl oz freshly squeezed lemon juice 15ml/½fl oz elderflower cordial soda water, to taste (about 125ml/4fl oz) lemon slice, to garnish (optional) Method Fill a cocktail shaker with ice. Pour the gin, lemon juice and elderflower cordial over the ice then shake vigorously for 8-10 seconds.Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with the soda water and give it a gentle stir to combine everything. Garnish with the lemon slice if using. Fill a cocktail shaker with ice. Pour the gin, lemon juice and elderflower cordial over the ice then shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour the gin, lemon juice and elderflower cordial over the ice then shake vigorously for 8-10 seconds. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with the soda water and give it a gentle stir to combine everything. Garnish with the lemon slice if using. Top with the soda water and give it a gentle stir to combine everything. Garnish with the lemon slice if using. Recipe tips Try topping the elderflower collins with sparkling wine instead of soda water for a great twist!"
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} | 937a8a95f02c06c67b3ee6c1e807845acf998b18832758a6f1ac0c32474f50a3 | Kir royale recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kir_royale_64564_16x9.jpg The delicious French aperitif. Try using other flavoured liqueurs for a nice twist on the classic. By Jack Wakelin Shopping list Ingredients 10ml/2 tsp crème de cassis (blackcurrant liqueur)125ml/4fl oz champagne 10ml/2 tsp crème de cassis (blackcurrant liqueur) 125ml/4fl oz champagne Method Pour the crème de cassis and champagne into a flute, then stir gently to mix. Pour the crème de cassis and champagne into a flute, then stir gently to mix. Pour the crème de cassis and champagne into a flute, then stir gently to mix. Related recipes White Russian. By Jack Wakelin Easy cocktails recipes (40) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_russian_36079_16x9.jpg Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Bunny Mary By Carmen O'Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg Cider gingerade. By Emily Angle cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cider_gingerade_05645_16x9.jpg Peach Bellini. By Jo Pratt champagne recipes (17) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bellinicocktail_67941_16x9.jpg Buck’s fizz. By Jack Wakelin champagne recipes (17) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bucks_fizz_06639_16x9.jpg Black velvet. By Jack Wakelin champagne recipes (17) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kir_royale_64564_16x9.jpg The delicious French aperitif. Try using other flavoured liqueurs for a nice twist on the classic. By Jack Wakelin Shopping list Ingredients 10ml/2 tsp crème de cassis (blackcurrant liqueur)125ml/4fl oz champagne 10ml/2 tsp crème de cassis (blackcurrant liqueur) 125ml/4fl oz champagne Method Pour the crème de cassis and champagne into a flute, then stir gently to mix. Pour the crème de cassis and champagne into a flute, then stir gently to mix. Pour the crème de cassis and champagne into a flute, then stir gently to mix. Related recipes White Russian. By Jack Wakelin Easy cocktails recipes (40) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_russian_36079_16x9.jpg Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Bunny Mary By Carmen O'Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg Cider gingerade. By Emily Angle cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cider_gingerade_05645_16x9.jpg Peach Bellini. By Jo Pratt champagne recipes (17) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bellinicocktail_67941_16x9.jpg Buck’s fizz. By Jack Wakelin champagne recipes (17) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bucks_fizz_06639_16x9.jpg Black velvet. By Jack Wakelin champagne recipes (17) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg"
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} | bbcf1e2c53a26e6dbec1c0deab4d9786a60d12b0be2e1379da5c073e2ebb4627 | Hot toddy recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_toddy_45957_16x9.jpg The perfect drink for a cold day: whisky with honey and lemon. You can have fun playing around with this classic recipe; use rum, bourbon or cognac instead of scotch and try different sweeteners or spices. 50ml/2fl oz hot water 1 tbsp honey50ml/2fl oz scotch whisky25ml/1fl oz freshly squeezed lemon juice 1 dash Angostura bitters1 lemon twist, to garnish (optional) 50ml/2fl oz hot water 1 tbsp honey 50ml/2fl oz scotch whisky 25ml/1fl oz freshly squeezed lemon juice 1 dash Angostura bitters 1 lemon twist, to garnish (optional) Method Pour the hot water into a jug, add the honey and stir until dissolved.Combine the scotch, lemon juice and bitters in a hot toddy glass (a mug is just as good).Top the scotch mixture with the honeyed hot water and gently stir.Garnish the drink with the lemon twist, if using, and serve hot. Pour the hot water into a jug, add the honey and stir until dissolved. Pour the hot water into a jug, add the honey and stir until dissolved. Combine the scotch, lemon juice and bitters in a hot toddy glass (a mug is just as good). Combine the scotch, lemon juice and bitters in a hot toddy glass (a mug is just as good). Top the scotch mixture with the honeyed hot water and gently stir. Top the scotch mixture with the honeyed hot water and gently stir. Garnish the drink with the lemon twist, if using, and serve hot. Garnish the drink with the lemon twist, if using, and serve hot. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_toddy_45957_16x9.jpg The perfect drink for a cold day: whisky with honey and lemon. You can have fun playing around with this classic recipe; use rum, bourbon or cognac instead of scotch and try different sweeteners or spices. 50ml/2fl oz hot water 1 tbsp honey50ml/2fl oz scotch whisky25ml/1fl oz freshly squeezed lemon juice 1 dash Angostura bitters1 lemon twist, to garnish (optional) 50ml/2fl oz hot water 1 tbsp honey 50ml/2fl oz scotch whisky 25ml/1fl oz freshly squeezed lemon juice 1 dash Angostura bitters 1 lemon twist, to garnish (optional) Method Pour the hot water into a jug, add the honey and stir until dissolved.Combine the scotch, lemon juice and bitters in a hot toddy glass (a mug is just as good).Top the scotch mixture with the honeyed hot water and gently stir.Garnish the drink with the lemon twist, if using, and serve hot. Pour the hot water into a jug, add the honey and stir until dissolved. Pour the hot water into a jug, add the honey and stir until dissolved. Combine the scotch, lemon juice and bitters in a hot toddy glass (a mug is just as good). Combine the scotch, lemon juice and bitters in a hot toddy glass (a mug is just as good). Top the scotch mixture with the honeyed hot water and gently stir. Top the scotch mixture with the honeyed hot water and gently stir. Garnish the drink with the lemon twist, if using, and serve hot. Garnish the drink with the lemon twist, if using, and serve hot."
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} | 33f24c10ac5ed7f97853ae3a7abb3685dbc79c9e2f3f38a29b8e373609d69cd9 | Chicken enchiladas recipe
An average of 4.6 out of 5 stars from 143 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_enchiladas_02595_16x9.jpg You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado and soured cream. 1 large onion, finely chopped1 tbsp olive oil1 garlic clove, crushed1 tsp smoked paprika1 tsp dried oregano1 tsp chilli powder½ tsp ground cumin500g/1lb 2oz passata1 tbsp brown sugar1 tbsp cider vinegarsalt and freshly ground black pepper 1 large onion, finely chopped 1 tbsp olive oil 1 garlic clove, crushed 1 tsp smoked paprika 1 tsp dried oregano 1 tsp chilli powder ½ tsp ground cumin 500g/1lb 2oz passata 1 tbsp brown sugar 1 tbsp cider vinegar salt and freshly ground black pepper 2 onions, slicedI red pepper, deseeded and sliced1 yellow pepper, deseeded and sliced3 tbsp olive oil2 garlic cloves, finely chopped1 red chilli, seeds removed, finely chopped4 skinless, boneless chicken breasts, cut into thin strips400g/14oz red kidney beans, drained and rinsed 8 flour tortillas100g/3½oz cheddar, grated 2 onions, sliced I red pepper, deseeded and sliced 1 yellow pepper, deseeded and sliced 3 tbsp olive oil 2 garlic cloves, finely chopped 1 red chilli, seeds removed, finely chopped 4 skinless, boneless chicken breasts, cut into thin strips 400g/14oz red kidney beans, drained and rinsed 8 flour tortillas 100g/3½oz cheddar, grated 4 spring onions, trimmed and sliced2 tbsp finely chopped coriander1 large avocado, peeled and sliced150ml/5fl oz soured cream 4 spring onions, trimmed and sliced 2 tbsp finely chopped coriander 1 large avocado, peeled and sliced 150ml/5fl oz soured cream Method Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges. Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low–medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth.Preheat the oven to 190C/170C/Gas 5.For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown. Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute. Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese.Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown. To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside. Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges. Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges. Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds. Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds. Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low–medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth. Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low–medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth. Preheat the oven to 190C/170C/Gas 5. Preheat the oven to 190C/170C/Gas 5. For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside. For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside. Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown. Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown. Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute. Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute. Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese. Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese. Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown. Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown. To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside. To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside. | {
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"content": "An average of 4.6 out of 5 stars from 143 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_enchiladas_02595_16x9.jpg You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado and soured cream. 1 large onion, finely chopped1 tbsp olive oil1 garlic clove, crushed1 tsp smoked paprika1 tsp dried oregano1 tsp chilli powder½ tsp ground cumin500g/1lb 2oz passata1 tbsp brown sugar1 tbsp cider vinegarsalt and freshly ground black pepper 1 large onion, finely chopped 1 tbsp olive oil 1 garlic clove, crushed 1 tsp smoked paprika 1 tsp dried oregano 1 tsp chilli powder ½ tsp ground cumin 500g/1lb 2oz passata 1 tbsp brown sugar 1 tbsp cider vinegar salt and freshly ground black pepper 2 onions, slicedI red pepper, deseeded and sliced1 yellow pepper, deseeded and sliced3 tbsp olive oil2 garlic cloves, finely chopped1 red chilli, seeds removed, finely chopped4 skinless, boneless chicken breasts, cut into thin strips400g/14oz red kidney beans, drained and rinsed 8 flour tortillas100g/3½oz cheddar, grated 2 onions, sliced I red pepper, deseeded and sliced 1 yellow pepper, deseeded and sliced 3 tbsp olive oil 2 garlic cloves, finely chopped 1 red chilli, seeds removed, finely chopped 4 skinless, boneless chicken breasts, cut into thin strips 400g/14oz red kidney beans, drained and rinsed 8 flour tortillas 100g/3½oz cheddar, grated 4 spring onions, trimmed and sliced2 tbsp finely chopped coriander1 large avocado, peeled and sliced150ml/5fl oz soured cream 4 spring onions, trimmed and sliced 2 tbsp finely chopped coriander 1 large avocado, peeled and sliced 150ml/5fl oz soured cream Method Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges. Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low–medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth.Preheat the oven to 190C/170C/Gas 5.For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown. Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute. Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese.Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown. To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside. Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges. Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges. Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds. Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds. Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low–medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth. Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low–medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth. Preheat the oven to 190C/170C/Gas 5. Preheat the oven to 190C/170C/Gas 5. For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside. For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside. Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown. Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown. Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute. Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute. Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese. Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese. Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown. Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown. To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside. To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside."
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} | 7114dcc10229a23c0e10b8f2d1a95a6a438925eeee76878ab2be9c4038e1fa41 | Chicken jalfrezi recipe
An average of 4.6 out of 5 stars from 105 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenjalfrezi_91772_16x9.jpg Chicken jalfrezi is up there as a curry house favourite and this version by Simon Rimmer shows it’s as easy as anything to make at home. Each serving provides 230 kcal, 31g protein, 4.5g carbohydrates (of which 4g sugars), 9.5g fat (of which 3.5g saturates), 1.5g fibre and 0.6g salt. 2 tbsp vegetable oil1 onion, finely chopped2 cloves garlic, thinly sliced1 tsp chilli powder3 tsp ground turmericpinch salt750g/1lb 10oz skinless chicken breast, cut into large chunks400g can chopped tomatoes2 tsp ground ginger3 tsp ground cumin3 tsp ground coriander2 tbsp melted butter1 lemon, juice only 2 tbsp vegetable oil 1 onion, finely chopped 2 cloves garlic, thinly sliced 1 tsp chilli powder 3 tsp ground turmeric pinch salt 750g/1lb 10oz skinless chicken breast, cut into large chunks 400g can chopped tomatoes 2 tsp ground ginger 3 tsp ground cumin 3 tsp ground coriander 2 tbsp melted butter 1 lemon, juice only basmati rice, cooked according to packet instructions6 ready-made chapatis or naan breads2 limes, cut into wedges2 handfuls chopped fresh coriander leaves1–2 red chillies, sliced basmati rice, cooked according to packet instructions 6 ready-made chapatis or naan breads 2 limes, cut into wedges 2 handfuls chopped fresh coriander leaves 1–2 red chillies, sliced Method Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through.Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry. Stir in the butter and add the lemon juice, to taste. To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies. Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened. Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through. Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry. Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry. Stir in the butter and add the lemon juice, to taste. Stir in the butter and add the lemon juice, to taste. To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies. To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies. | {
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"content": "An average of 4.6 out of 5 stars from 105 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenjalfrezi_91772_16x9.jpg Chicken jalfrezi is up there as a curry house favourite and this version by Simon Rimmer shows it’s as easy as anything to make at home. Each serving provides 230 kcal, 31g protein, 4.5g carbohydrates (of which 4g sugars), 9.5g fat (of which 3.5g saturates), 1.5g fibre and 0.6g salt. 2 tbsp vegetable oil1 onion, finely chopped2 cloves garlic, thinly sliced1 tsp chilli powder3 tsp ground turmericpinch salt750g/1lb 10oz skinless chicken breast, cut into large chunks400g can chopped tomatoes2 tsp ground ginger3 tsp ground cumin3 tsp ground coriander2 tbsp melted butter1 lemon, juice only 2 tbsp vegetable oil 1 onion, finely chopped 2 cloves garlic, thinly sliced 1 tsp chilli powder 3 tsp ground turmeric pinch salt 750g/1lb 10oz skinless chicken breast, cut into large chunks 400g can chopped tomatoes 2 tsp ground ginger 3 tsp ground cumin 3 tsp ground coriander 2 tbsp melted butter 1 lemon, juice only basmati rice, cooked according to packet instructions6 ready-made chapatis or naan breads2 limes, cut into wedges2 handfuls chopped fresh coriander leaves1–2 red chillies, sliced basmati rice, cooked according to packet instructions 6 ready-made chapatis or naan breads 2 limes, cut into wedges 2 handfuls chopped fresh coriander leaves 1–2 red chillies, sliced Method Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through.Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry. Stir in the butter and add the lemon juice, to taste. To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies. Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened. Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through. Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry. Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry. Stir in the butter and add the lemon juice, to taste. Stir in the butter and add the lemon juice, to taste. To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies. To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies."
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} | e7419d71ba1c285887626282b2427a9f615278dc73423ef14f1bd8763171e3c8 | Classic garlic bread recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_garlic_bread_84954_16x9.jpg Cooked in the oven or an air fryer, this popular side dish is a guaranteed crowd pleaser. Serve alongside steaming bowls of pasta and an Italian salad, if you like. 1 baguette (approx. 400g/14oz) 150g/5½oz salted butter, at room temperature3–4 large garlic cloves (approx. 20g/¾oz), very finely chopped 2 tbsp grated Parmesan or pecorino (optional)2 tbsp finely chopped fresh parsley 1 baguette (approx. 400g/14oz) 150g/5½oz salted butter, at room temperature 3–4 large garlic cloves (approx. 20g/¾oz), very finely chopped 2 tbsp grated Parmesan or pecorino (optional) 2 tbsp finely chopped fresh parsley Method Preheat the oven to 190C/170C Fan/Gas 5 or an air fryer to 180C. Use a bread knife to cut through the baguette every 2cm/¾in, leaving the slices attached at the base so the baguette stays in once piece. In a bowl, mix together the butter, garlic, Parmesan (if using) and parsley with a little freshly ground black pepper. Spread about 1 tsp of the garlic butter between each slice of the baguette, until all the mixture is finished.To cook in an oven, place the bread on a baking tray and cook on the middle shelf for 15–20 minutes or until the butter has melted and the middle of the bread is piping hot. To cook in an air fryer, cut the baguette into lengths that will fit into your air fryer, if necessary, then bake in a single layer for around 10–14 minutes.Serve straight away or, if you need to cook in batches, wrap in kitchen foil to keep warm. Preheat the oven to 190C/170C Fan/Gas 5 or an air fryer to 180C. Use a bread knife to cut through the baguette every 2cm/¾in, leaving the slices attached at the base so the baguette stays in once piece. Preheat the oven to 190C/170C Fan/Gas 5 or an air fryer to 180C. Use a bread knife to cut through the baguette every 2cm/¾in, leaving the slices attached at the base so the baguette stays in once piece. In a bowl, mix together the butter, garlic, Parmesan (if using) and parsley with a little freshly ground black pepper. In a bowl, mix together the butter, garlic, Parmesan (if using) and parsley with a little freshly ground black pepper. Spread about 1 tsp of the garlic butter between each slice of the baguette, until all the mixture is finished. Spread about 1 tsp of the garlic butter between each slice of the baguette, until all the mixture is finished. To cook in an oven, place the bread on a baking tray and cook on the middle shelf for 15–20 minutes or until the butter has melted and the middle of the bread is piping hot. To cook in an air fryer, cut the baguette into lengths that will fit into your air fryer, if necessary, then bake in a single layer for around 10–14 minutes. To cook in an oven, place the bread on a baking tray and cook on the middle shelf for 15–20 minutes or until the butter has melted and the middle of the bread is piping hot. To cook in an air fryer, cut the baguette into lengths that will fit into your air fryer, if necessary, then bake in a single layer for around 10–14 minutes. Serve straight away or, if you need to cook in batches, wrap in kitchen foil to keep warm. Serve straight away or, if you need to cook in batches, wrap in kitchen foil to keep warm. | {
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"title": "Classic garlic bread recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_garlic_bread_84954_16x9.jpg Cooked in the oven or an air fryer, this popular side dish is a guaranteed crowd pleaser. Serve alongside steaming bowls of pasta and an Italian salad, if you like. 1 baguette (approx. 400g/14oz) 150g/5½oz salted butter, at room temperature3–4 large garlic cloves (approx. 20g/¾oz), very finely chopped 2 tbsp grated Parmesan or pecorino (optional)2 tbsp finely chopped fresh parsley 1 baguette (approx. 400g/14oz) 150g/5½oz salted butter, at room temperature 3–4 large garlic cloves (approx. 20g/¾oz), very finely chopped 2 tbsp grated Parmesan or pecorino (optional) 2 tbsp finely chopped fresh parsley Method Preheat the oven to 190C/170C Fan/Gas 5 or an air fryer to 180C. Use a bread knife to cut through the baguette every 2cm/¾in, leaving the slices attached at the base so the baguette stays in once piece. In a bowl, mix together the butter, garlic, Parmesan (if using) and parsley with a little freshly ground black pepper. Spread about 1 tsp of the garlic butter between each slice of the baguette, until all the mixture is finished.To cook in an oven, place the bread on a baking tray and cook on the middle shelf for 15–20 minutes or until the butter has melted and the middle of the bread is piping hot. To cook in an air fryer, cut the baguette into lengths that will fit into your air fryer, if necessary, then bake in a single layer for around 10–14 minutes.Serve straight away or, if you need to cook in batches, wrap in kitchen foil to keep warm. Preheat the oven to 190C/170C Fan/Gas 5 or an air fryer to 180C. Use a bread knife to cut through the baguette every 2cm/¾in, leaving the slices attached at the base so the baguette stays in once piece. Preheat the oven to 190C/170C Fan/Gas 5 or an air fryer to 180C. Use a bread knife to cut through the baguette every 2cm/¾in, leaving the slices attached at the base so the baguette stays in once piece. In a bowl, mix together the butter, garlic, Parmesan (if using) and parsley with a little freshly ground black pepper. In a bowl, mix together the butter, garlic, Parmesan (if using) and parsley with a little freshly ground black pepper. Spread about 1 tsp of the garlic butter between each slice of the baguette, until all the mixture is finished. Spread about 1 tsp of the garlic butter between each slice of the baguette, until all the mixture is finished. To cook in an oven, place the bread on a baking tray and cook on the middle shelf for 15–20 minutes or until the butter has melted and the middle of the bread is piping hot. To cook in an air fryer, cut the baguette into lengths that will fit into your air fryer, if necessary, then bake in a single layer for around 10–14 minutes. To cook in an oven, place the bread on a baking tray and cook on the middle shelf for 15–20 minutes or until the butter has melted and the middle of the bread is piping hot. To cook in an air fryer, cut the baguette into lengths that will fit into your air fryer, if necessary, then bake in a single layer for around 10–14 minutes. Serve straight away or, if you need to cook in batches, wrap in kitchen foil to keep warm. Serve straight away or, if you need to cook in batches, wrap in kitchen foil to keep warm."
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} | 6a781f75c172eee8ecd0e430968a2a8fedf09e8a01bb0b30c36d04153820954f | Cheese and potato pie recipe
An average of 4.5 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_potato_pie_52107_16x9.jpg A budget-friendly family classic, this cheese and potato pie (no pastry, lots of cheese) has a real taste of schooldays nostalgia. Each serving (without the optional serving suggestions) provides 567 kcal, 23g protein, 51g carbohydrates (of which 6g sugars), 29g fat (of which 17g saturates), 5g fibre and 1.3g salt. 1kg/2lb 4oz big floury potatoes, peeled and cut into large chunks25g/1oz butter, diced, plus extra for greasing250ml/9fl oz milk1 tsp English mustard powder or English mustard225g/8oz mature cheddar, grated 5–6 spring onions, finely sliced1 large free-range egg, beatensalt and freshly ground black pepper 1kg/2lb 4oz big floury potatoes, peeled and cut into large chunks 25g/1oz butter, diced, plus extra for greasing 250ml/9fl oz milk 1 tsp English mustard powder or English mustard 225g/8oz mature cheddar, grated 5–6 spring onions, finely sliced 1 large free-range egg, beaten salt and freshly ground black pepper salad, pickle and mustard, or steamed green vegetables salad, pickle and mustard, or steamed green vegetables Method Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12–15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes.Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter.Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper. Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top.Bake for 35–40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables. Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12–15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes. Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12–15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes. Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter. Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter. Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper. Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper. Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top. Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top. Bake for 35–40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables. Bake for 35–40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables. Recipe tips A touch of mustard is important to add flavour but not heat; if you’re not sure your children will like it, use just ½ a teaspoon. You can make this in individual ramekins and freeze them. (Make sure they're suitable for freezer-to-oven use.) Bake as per the recipe, as the smaller size will cook in the same time as a larger, unfrozen pie. | {
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"title": "Cheese and potato pie recipe",
"content": "An average of 4.5 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_potato_pie_52107_16x9.jpg A budget-friendly family classic, this cheese and potato pie (no pastry, lots of cheese) has a real taste of schooldays nostalgia. Each serving (without the optional serving suggestions) provides 567 kcal, 23g protein, 51g carbohydrates (of which 6g sugars), 29g fat (of which 17g saturates), 5g fibre and 1.3g salt. 1kg/2lb 4oz big floury potatoes, peeled and cut into large chunks25g/1oz butter, diced, plus extra for greasing250ml/9fl oz milk1 tsp English mustard powder or English mustard225g/8oz mature cheddar, grated 5–6 spring onions, finely sliced1 large free-range egg, beatensalt and freshly ground black pepper 1kg/2lb 4oz big floury potatoes, peeled and cut into large chunks 25g/1oz butter, diced, plus extra for greasing 250ml/9fl oz milk 1 tsp English mustard powder or English mustard 225g/8oz mature cheddar, grated 5–6 spring onions, finely sliced 1 large free-range egg, beaten salt and freshly ground black pepper salad, pickle and mustard, or steamed green vegetables salad, pickle and mustard, or steamed green vegetables Method Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12–15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes.Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter.Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper. Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top.Bake for 35–40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables. Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12–15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes. Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12–15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes. Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter. Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter. Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper. Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper. Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top. Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top. Bake for 35–40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables. Bake for 35–40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables. Recipe tips A touch of mustard is important to add flavour but not heat; if you’re not sure your children will like it, use just ½ a teaspoon. You can make this in individual ramekins and freeze them. (Make sure they're suitable for freezer-to-oven use.) Bake as per the recipe, as the smaller size will cook in the same time as a larger, unfrozen pie."
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} | 9ba88c9b8af75223df3b259cebd9233fb6892ca7d103414960e9890f72ebfd62 | Whipped feta dip with pomegranate and za’atar recipe
An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whipped_feta_dip_with_87154_16x9.jpg This light and creamy whipped feta dip is easy to make. It makes an ideal nibble to serve with drinks, or it's great as a simple starter. Serve with bread, pitta chips or crudités for dipping. 200g/7oz feta3 tbsp Greek yoghurt1 garlic clove, finely chopped3 tbsp extra virgin olive oil1 tbsp chopped fresh dill2 tsp za’atar3 tbsp pomegranate seeds50g/1¾oz toasted and salted or smoked almonds, roughly choppedfreshly ground black pepper 200g/7oz feta 3 tbsp Greek yoghurt 1 garlic clove, finely chopped 3 tbsp extra virgin olive oil 1 tbsp chopped fresh dill 2 tsp za’atar 3 tbsp pomegranate seeds 50g/1¾oz toasted and salted or smoked almonds, roughly chopped freshly ground black pepper Method Crumble the feta into a food processor or mini blender and add the yoghurt, garlic and 2 tablespoons of the olive oil. Season with the black pepper and blend until smooth and creamy.Spoon into a bowl and swirl in the remaining tablespoon of olive oil and the dill. Scatter with za’atar, pomegranate seeds and chopped almonds to serve. Crumble the feta into a food processor or mini blender and add the yoghurt, garlic and 2 tablespoons of the olive oil. Season with the black pepper and blend until smooth and creamy. Crumble the feta into a food processor or mini blender and add the yoghurt, garlic and 2 tablespoons of the olive oil. Season with the black pepper and blend until smooth and creamy. Spoon into a bowl and swirl in the remaining tablespoon of olive oil and the dill. Scatter with za’atar, pomegranate seeds and chopped almonds to serve. Spoon into a bowl and swirl in the remaining tablespoon of olive oil and the dill. Scatter with za’atar, pomegranate seeds and chopped almonds to serve. | {
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"content": "An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whipped_feta_dip_with_87154_16x9.jpg This light and creamy whipped feta dip is easy to make. It makes an ideal nibble to serve with drinks, or it's great as a simple starter. Serve with bread, pitta chips or crudités for dipping. 200g/7oz feta3 tbsp Greek yoghurt1 garlic clove, finely chopped3 tbsp extra virgin olive oil1 tbsp chopped fresh dill2 tsp za’atar3 tbsp pomegranate seeds50g/1¾oz toasted and salted or smoked almonds, roughly choppedfreshly ground black pepper 200g/7oz feta 3 tbsp Greek yoghurt 1 garlic clove, finely chopped 3 tbsp extra virgin olive oil 1 tbsp chopped fresh dill 2 tsp za’atar 3 tbsp pomegranate seeds 50g/1¾oz toasted and salted or smoked almonds, roughly chopped freshly ground black pepper Method Crumble the feta into a food processor or mini blender and add the yoghurt, garlic and 2 tablespoons of the olive oil. Season with the black pepper and blend until smooth and creamy.Spoon into a bowl and swirl in the remaining tablespoon of olive oil and the dill. Scatter with za’atar, pomegranate seeds and chopped almonds to serve. Crumble the feta into a food processor or mini blender and add the yoghurt, garlic and 2 tablespoons of the olive oil. Season with the black pepper and blend until smooth and creamy. Crumble the feta into a food processor or mini blender and add the yoghurt, garlic and 2 tablespoons of the olive oil. Season with the black pepper and blend until smooth and creamy. Spoon into a bowl and swirl in the remaining tablespoon of olive oil and the dill. Scatter with za’atar, pomegranate seeds and chopped almonds to serve. Spoon into a bowl and swirl in the remaining tablespoon of olive oil and the dill. Scatter with za’atar, pomegranate seeds and chopped almonds to serve."
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} | 6a587bfc2190a68c66d459df802a5c229f79a2098fd531d0b614e99f1005847b | Nigella's slow-cooked ham recipe
I always like a ham on Christmas Eve, which means that there is cold ham as well as cold turkey for Boxing Day (and general sandwich duty), and this is the way to cook it to make your life easier. And if the 12–24 hours’ cooking doesn’t suit you, you can cook it for 5 hours in a 180C/160C Fan/ Gas 4 oven instead, before proceeding with the glaze. The juices that collect from the first step of cooking are gorgeously flavoured, but very intense. I pour a little of them over the cut slices of meat, but go sparingly. You will notice that I don’t soak the gammon joint first: this is because I no longer find that the gammon I buy is salty enough to require soaking, but obviously you can, if you or your butcher feel it necessary. Whether you choose a smoked or “green” gammon is entirely a matter of your own taste. When you measure out your treacle, it’ll make life a lot easier if you oil your receptacle first. Cool leftovers as quickly as possible, then cover (or wrap tightly in foil) and refrigerate within 2 hours of making. Will keep in fridge for up to 3 days. Freeze in an airtight container (or wrapped in foil, and then put in a resealable bag) for up to 2 months. Defrost overnight in fridge before using. | {
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"title": "Nigella's slow-cooked ham recipe",
"content": "I always like a ham on Christmas Eve, which means that there is cold ham as well as cold turkey for Boxing Day (and general sandwich duty), and this is the way to cook it to make your life easier. And if the 12–24 hours’ cooking doesn’t suit you, you can cook it for 5 hours in a 180C/160C Fan/ Gas 4 oven instead, before proceeding with the glaze. The juices that collect from the first step of cooking are gorgeously flavoured, but very intense. I pour a little of them over the cut slices of meat, but go sparingly. You will notice that I don’t soak the gammon joint first: this is because I no longer find that the gammon I buy is salty enough to require soaking, but obviously you can, if you or your butcher feel it necessary. Whether you choose a smoked or “green” gammon is entirely a matter of your own taste. When you measure out your treacle, it’ll make life a lot easier if you oil your receptacle first. Cool leftovers as quickly as possible, then cover (or wrap tightly in foil) and refrigerate within 2 hours of making. Will keep in fridge for up to 3 days. Freeze in an airtight container (or wrapped in foil, and then put in a resealable bag) for up to 2 months. Defrost overnight in fridge before using."
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} | 29237bcd42e13065d709703c4626642d285ecf43284437a6058aff2cbff85ece | Hairy Bikers' carnitas recipe
An average of 4.8 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pulled_pork_carnitas_70985_16x9.jpg Pulled pork with a Mexican twist, these carnitas are crisped up with soft brown sugar for extra deliciousness! 2kg/4lb 8oz boneless pork shoulder, trimmed and cut into large chunks2 tbsp vegetable oil, olive oil or lard1 large onion, finely chopped4 garlic cloves, roughly chopped2 oranges, juice only1 lime, juice only 100ml/3½fl oz full-sugar coca cola250ml/9fl oz chicken stock or water 2kg/4lb 8oz boneless pork shoulder, trimmed and cut into large chunks 2 tbsp vegetable oil, olive oil or lard 1 large onion, finely chopped 4 garlic cloves, roughly chopped 2 oranges, juice only 1 lime, juice only 100ml/3½fl oz full-sugar coca cola 250ml/9fl oz chicken stock or water 1 tsp dried oregano2 tsp ground cumin1 tsp dried thyme1 tsp smoked paprika1 tsp garlic powder1 tsp mustard powder1 tsp ground cinnamon1 tbsp soft brown sugar1 tsp salt 1 tsp dried oregano 2 tsp ground cumin 1 tsp dried thyme 1 tsp smoked paprika 1 tsp garlic powder 1 tsp mustard powder 1 tsp ground cinnamon 1 tbsp soft brown sugar 1 tsp salt 1 tbsp oil or butter1 tbsp soft brown sugar 1 tbsp oil or butter 1 tbsp soft brown sugar Method Mix all of the rub ingredients together in a small bowl. Rub half of this mixture over the pork, reserve the rest in a jar to use another time.For the pulled pork, heat the oil in a large casserole and add the onion. Cook until lightly caramelised, add the garlic and stir, then add the pork and cook until browned on all sides. Add all of the remaining pulled pork ingredients and bring to the boil, then turn down the heat. Cover and simmer for 2–3 hours, turning the meat regularly, until the pork is tender and falling apart.Strain the meat, reserving the cooking liquor, and transfer the pork to a plate. Pour the cooking liquor back into the casserole and cook until reduced down by half or until syrupy. Shred the meat with two forks.To fry, heat the oil in a large frying pan or skillet. Add the pork and sprinkle over the sugar. Fry, stirring regularly, until the meat has plenty of crisp, brown, caramelised bits. Pour over a little of the cooking liquor to keep it moist, but only a small amount as it should not have a sauce. Serve immediately. Mix all of the rub ingredients together in a small bowl. Rub half of this mixture over the pork, reserve the rest in a jar to use another time. Mix all of the rub ingredients together in a small bowl. Rub half of this mixture over the pork, reserve the rest in a jar to use another time. For the pulled pork, heat the oil in a large casserole and add the onion. Cook until lightly caramelised, add the garlic and stir, then add the pork and cook until browned on all sides. Add all of the remaining pulled pork ingredients and bring to the boil, then turn down the heat. Cover and simmer for 2–3 hours, turning the meat regularly, until the pork is tender and falling apart. For the pulled pork, heat the oil in a large casserole and add the onion. Cook until lightly caramelised, add the garlic and stir, then add the pork and cook until browned on all sides. Add all of the remaining pulled pork ingredients and bring to the boil, then turn down the heat. Cover and simmer for 2–3 hours, turning the meat regularly, until the pork is tender and falling apart. Strain the meat, reserving the cooking liquor, and transfer the pork to a plate. Pour the cooking liquor back into the casserole and cook until reduced down by half or until syrupy. Shred the meat with two forks. Strain the meat, reserving the cooking liquor, and transfer the pork to a plate. Pour the cooking liquor back into the casserole and cook until reduced down by half or until syrupy. Shred the meat with two forks. To fry, heat the oil in a large frying pan or skillet. Add the pork and sprinkle over the sugar. Fry, stirring regularly, until the meat has plenty of crisp, brown, caramelised bits. Pour over a little of the cooking liquor to keep it moist, but only a small amount as it should not have a sauce. Serve immediately. To fry, heat the oil in a large frying pan or skillet. Add the pork and sprinkle over the sugar. Fry, stirring regularly, until the meat has plenty of crisp, brown, caramelised bits. Pour over a little of the cooking liquor to keep it moist, but only a small amount as it should not have a sauce. Serve immediately. Recipe tips Keep the other half of the dry rub mix in a screw top jar to use another time. | {
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"content": "An average of 4.8 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pulled_pork_carnitas_70985_16x9.jpg Pulled pork with a Mexican twist, these carnitas are crisped up with soft brown sugar for extra deliciousness! 2kg/4lb 8oz boneless pork shoulder, trimmed and cut into large chunks2 tbsp vegetable oil, olive oil or lard1 large onion, finely chopped4 garlic cloves, roughly chopped2 oranges, juice only1 lime, juice only 100ml/3½fl oz full-sugar coca cola250ml/9fl oz chicken stock or water 2kg/4lb 8oz boneless pork shoulder, trimmed and cut into large chunks 2 tbsp vegetable oil, olive oil or lard 1 large onion, finely chopped 4 garlic cloves, roughly chopped 2 oranges, juice only 1 lime, juice only 100ml/3½fl oz full-sugar coca cola 250ml/9fl oz chicken stock or water 1 tsp dried oregano2 tsp ground cumin1 tsp dried thyme1 tsp smoked paprika1 tsp garlic powder1 tsp mustard powder1 tsp ground cinnamon1 tbsp soft brown sugar1 tsp salt 1 tsp dried oregano 2 tsp ground cumin 1 tsp dried thyme 1 tsp smoked paprika 1 tsp garlic powder 1 tsp mustard powder 1 tsp ground cinnamon 1 tbsp soft brown sugar 1 tsp salt 1 tbsp oil or butter1 tbsp soft brown sugar 1 tbsp oil or butter 1 tbsp soft brown sugar Method Mix all of the rub ingredients together in a small bowl. Rub half of this mixture over the pork, reserve the rest in a jar to use another time.For the pulled pork, heat the oil in a large casserole and add the onion. Cook until lightly caramelised, add the garlic and stir, then add the pork and cook until browned on all sides. Add all of the remaining pulled pork ingredients and bring to the boil, then turn down the heat. Cover and simmer for 2–3 hours, turning the meat regularly, until the pork is tender and falling apart.Strain the meat, reserving the cooking liquor, and transfer the pork to a plate. Pour the cooking liquor back into the casserole and cook until reduced down by half or until syrupy. Shred the meat with two forks.To fry, heat the oil in a large frying pan or skillet. Add the pork and sprinkle over the sugar. Fry, stirring regularly, until the meat has plenty of crisp, brown, caramelised bits. Pour over a little of the cooking liquor to keep it moist, but only a small amount as it should not have a sauce. Serve immediately. Mix all of the rub ingredients together in a small bowl. Rub half of this mixture over the pork, reserve the rest in a jar to use another time. Mix all of the rub ingredients together in a small bowl. Rub half of this mixture over the pork, reserve the rest in a jar to use another time. For the pulled pork, heat the oil in a large casserole and add the onion. Cook until lightly caramelised, add the garlic and stir, then add the pork and cook until browned on all sides. Add all of the remaining pulled pork ingredients and bring to the boil, then turn down the heat. Cover and simmer for 2–3 hours, turning the meat regularly, until the pork is tender and falling apart. For the pulled pork, heat the oil in a large casserole and add the onion. Cook until lightly caramelised, add the garlic and stir, then add the pork and cook until browned on all sides. Add all of the remaining pulled pork ingredients and bring to the boil, then turn down the heat. Cover and simmer for 2–3 hours, turning the meat regularly, until the pork is tender and falling apart. Strain the meat, reserving the cooking liquor, and transfer the pork to a plate. Pour the cooking liquor back into the casserole and cook until reduced down by half or until syrupy. Shred the meat with two forks. Strain the meat, reserving the cooking liquor, and transfer the pork to a plate. Pour the cooking liquor back into the casserole and cook until reduced down by half or until syrupy. Shred the meat with two forks. To fry, heat the oil in a large frying pan or skillet. Add the pork and sprinkle over the sugar. Fry, stirring regularly, until the meat has plenty of crisp, brown, caramelised bits. Pour over a little of the cooking liquor to keep it moist, but only a small amount as it should not have a sauce. Serve immediately. To fry, heat the oil in a large frying pan or skillet. Add the pork and sprinkle over the sugar. Fry, stirring regularly, until the meat has plenty of crisp, brown, caramelised bits. Pour over a little of the cooking liquor to keep it moist, but only a small amount as it should not have a sauce. Serve immediately. Recipe tips Keep the other half of the dry rub mix in a screw top jar to use another time."
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} | 29078cb43a6c8cc6f1a94e5005736c6c8d8aab260c6966d82501d8c8f2e761d7 | Veggie galette-style pie recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_galette_pie_11584_16x9.jpg This free-form veggie pie looks impressive but is super simple to whip up. Mediterranean veg pairs perfectly with feta, but in winter, you could roast butternut squash chunks with the pepper and onions instead of using courgette. 2 onions, any colour, cut into thin wedges3 mixed peppers, seeds removed, cut into very large bite-size chunks 3 tbsp olive oil4 fat garlic cloves500g/1lb 2oz pack puff pastryplain flour, for rolling2 tsp dried oregano100g/3½oz tomato purée2 medium courgettes (see Recipe Tip)200g/7oz feta1 free-range egg, beaten with a fork (optional)salt and freshly ground black pepper 2 onions, any colour, cut into thin wedges 3 mixed peppers, seeds removed, cut into very large bite-size chunks 3 tbsp olive oil 4 fat garlic cloves 500g/1lb 2oz pack puff pastry plain flour, for rolling 2 tsp dried oregano 100g/3½oz tomato purée 2 medium courgettes (see Recipe Tip) 200g/7oz feta 1 free-range egg, beaten with a fork (optional) salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. In a roasting tin, toss together the onions and peppers with a tablespoon of the oil and some salt and freshly ground black pepper. Add the garlic cloves and roast for 12–15 minutes, or until the vegetables are starting to char. Reduce the oven temperature to 200C/180C Fan/Gas 6 and place a flat baking tray in the oven to heat up. Remove the vegetables.Roll out the pastry on a sheet of baking paper using a floured rolling pin, until it is a roughly 33cm/13in circle. When the garlic is cool enough to handle, squeeze out the soft flesh and mash it with the tomato purée, a tablespoon more olive oil and half the dried oregano. Spread over the pastry, using the back of a spoon, leaving a 3–4cm/1¼–1½in border. Use a vegetable peeler to peel the courgette into ribbons, then toss the courgette with the third tablespoon of oil. Top the tart with the roasted onions and peppers, plus swirls of the courgette ribbons.Crumble over the feta, scatter with the remaining oregano and some more black pepper. Fold the pastry edge up and over the veg slightly. Brush the pastry edge with some beaten egg, if using, or a splash more olive oil.Carefully slide the tart, on the baking parchment, onto the preheated baking tray. Bake in the oven for 35–45 minutes, or until the pastry is golden-brown and crisp. Let the tart cool a little before eating warm or at room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. In a roasting tin, toss together the onions and peppers with a tablespoon of the oil and some salt and freshly ground black pepper. Add the garlic cloves and roast for 12–15 minutes, or until the vegetables are starting to char. Reduce the oven temperature to 200C/180C Fan/Gas 6 and place a flat baking tray in the oven to heat up. Remove the vegetables. In a roasting tin, toss together the onions and peppers with a tablespoon of the oil and some salt and freshly ground black pepper. Add the garlic cloves and roast for 12–15 minutes, or until the vegetables are starting to char. Reduce the oven temperature to 200C/180C Fan/Gas 6 and place a flat baking tray in the oven to heat up. Remove the vegetables. Roll out the pastry on a sheet of baking paper using a floured rolling pin, until it is a roughly 33cm/13in circle. Roll out the pastry on a sheet of baking paper using a floured rolling pin, until it is a roughly 33cm/13in circle. When the garlic is cool enough to handle, squeeze out the soft flesh and mash it with the tomato purée, a tablespoon more olive oil and half the dried oregano. Spread over the pastry, using the back of a spoon, leaving a 3–4cm/1¼–1½in border. When the garlic is cool enough to handle, squeeze out the soft flesh and mash it with the tomato purée, a tablespoon more olive oil and half the dried oregano. Spread over the pastry, using the back of a spoon, leaving a 3–4cm/1¼–1½in border. Use a vegetable peeler to peel the courgette into ribbons, then toss the courgette with the third tablespoon of oil. Top the tart with the roasted onions and peppers, plus swirls of the courgette ribbons. Use a vegetable peeler to peel the courgette into ribbons, then toss the courgette with the third tablespoon of oil. Top the tart with the roasted onions and peppers, plus swirls of the courgette ribbons. Crumble over the feta, scatter with the remaining oregano and some more black pepper. Fold the pastry edge up and over the veg slightly. Brush the pastry edge with some beaten egg, if using, or a splash more olive oil. Crumble over the feta, scatter with the remaining oregano and some more black pepper. Fold the pastry edge up and over the veg slightly. Brush the pastry edge with some beaten egg, if using, or a splash more olive oil. Carefully slide the tart, on the baking parchment, onto the preheated baking tray. Bake in the oven for 35–45 minutes, or until the pastry is golden-brown and crisp. Let the tart cool a little before eating warm or at room temperature. Carefully slide the tart, on the baking parchment, onto the preheated baking tray. Bake in the oven for 35–45 minutes, or until the pastry is golden-brown and crisp. Let the tart cool a little before eating warm or at room temperature. Recipe tips A spare courgette or two makes for an easy side salad to serve with this tart. Peel into ribbons using a peeler, then dress with a squeeze of lemon juice and some seasoning. To make this recipe vegan, swap the feta cheese for a feta-style, non-dairy cheese alternative, use a vegan pastry and brush with oil instead of egg. You could also use a frozen, roasted or chargrilled Mediterranean vegetable mixture. They’re a good value alternative to fresh veg, particularly during the winter. Roast first with the garlic cloves for just 5–8 minutes to get started. Check the garlic is soft – it may need to roast for another 5 minutes by itself. | {
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"title": "Veggie galette-style pie recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_galette_pie_11584_16x9.jpg This free-form veggie pie looks impressive but is super simple to whip up. Mediterranean veg pairs perfectly with feta, but in winter, you could roast butternut squash chunks with the pepper and onions instead of using courgette. 2 onions, any colour, cut into thin wedges3 mixed peppers, seeds removed, cut into very large bite-size chunks 3 tbsp olive oil4 fat garlic cloves500g/1lb 2oz pack puff pastryplain flour, for rolling2 tsp dried oregano100g/3½oz tomato purée2 medium courgettes (see Recipe Tip)200g/7oz feta1 free-range egg, beaten with a fork (optional)salt and freshly ground black pepper 2 onions, any colour, cut into thin wedges 3 mixed peppers, seeds removed, cut into very large bite-size chunks 3 tbsp olive oil 4 fat garlic cloves 500g/1lb 2oz pack puff pastry plain flour, for rolling 2 tsp dried oregano 100g/3½oz tomato purée 2 medium courgettes (see Recipe Tip) 200g/7oz feta 1 free-range egg, beaten with a fork (optional) salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. In a roasting tin, toss together the onions and peppers with a tablespoon of the oil and some salt and freshly ground black pepper. Add the garlic cloves and roast for 12–15 minutes, or until the vegetables are starting to char. Reduce the oven temperature to 200C/180C Fan/Gas 6 and place a flat baking tray in the oven to heat up. Remove the vegetables.Roll out the pastry on a sheet of baking paper using a floured rolling pin, until it is a roughly 33cm/13in circle. When the garlic is cool enough to handle, squeeze out the soft flesh and mash it with the tomato purée, a tablespoon more olive oil and half the dried oregano. Spread over the pastry, using the back of a spoon, leaving a 3–4cm/1¼–1½in border. Use a vegetable peeler to peel the courgette into ribbons, then toss the courgette with the third tablespoon of oil. Top the tart with the roasted onions and peppers, plus swirls of the courgette ribbons.Crumble over the feta, scatter with the remaining oregano and some more black pepper. Fold the pastry edge up and over the veg slightly. Brush the pastry edge with some beaten egg, if using, or a splash more olive oil.Carefully slide the tart, on the baking parchment, onto the preheated baking tray. Bake in the oven for 35–45 minutes, or until the pastry is golden-brown and crisp. Let the tart cool a little before eating warm or at room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. In a roasting tin, toss together the onions and peppers with a tablespoon of the oil and some salt and freshly ground black pepper. Add the garlic cloves and roast for 12–15 minutes, or until the vegetables are starting to char. Reduce the oven temperature to 200C/180C Fan/Gas 6 and place a flat baking tray in the oven to heat up. Remove the vegetables. In a roasting tin, toss together the onions and peppers with a tablespoon of the oil and some salt and freshly ground black pepper. Add the garlic cloves and roast for 12–15 minutes, or until the vegetables are starting to char. Reduce the oven temperature to 200C/180C Fan/Gas 6 and place a flat baking tray in the oven to heat up. Remove the vegetables. Roll out the pastry on a sheet of baking paper using a floured rolling pin, until it is a roughly 33cm/13in circle. Roll out the pastry on a sheet of baking paper using a floured rolling pin, until it is a roughly 33cm/13in circle. When the garlic is cool enough to handle, squeeze out the soft flesh and mash it with the tomato purée, a tablespoon more olive oil and half the dried oregano. Spread over the pastry, using the back of a spoon, leaving a 3–4cm/1¼–1½in border. When the garlic is cool enough to handle, squeeze out the soft flesh and mash it with the tomato purée, a tablespoon more olive oil and half the dried oregano. Spread over the pastry, using the back of a spoon, leaving a 3–4cm/1¼–1½in border. Use a vegetable peeler to peel the courgette into ribbons, then toss the courgette with the third tablespoon of oil. Top the tart with the roasted onions and peppers, plus swirls of the courgette ribbons. Use a vegetable peeler to peel the courgette into ribbons, then toss the courgette with the third tablespoon of oil. Top the tart with the roasted onions and peppers, plus swirls of the courgette ribbons. Crumble over the feta, scatter with the remaining oregano and some more black pepper. Fold the pastry edge up and over the veg slightly. Brush the pastry edge with some beaten egg, if using, or a splash more olive oil. Crumble over the feta, scatter with the remaining oregano and some more black pepper. Fold the pastry edge up and over the veg slightly. Brush the pastry edge with some beaten egg, if using, or a splash more olive oil. Carefully slide the tart, on the baking parchment, onto the preheated baking tray. Bake in the oven for 35–45 minutes, or until the pastry is golden-brown and crisp. Let the tart cool a little before eating warm or at room temperature. Carefully slide the tart, on the baking parchment, onto the preheated baking tray. Bake in the oven for 35–45 minutes, or until the pastry is golden-brown and crisp. Let the tart cool a little before eating warm or at room temperature. Recipe tips A spare courgette or two makes for an easy side salad to serve with this tart. Peel into ribbons using a peeler, then dress with a squeeze of lemon juice and some seasoning. To make this recipe vegan, swap the feta cheese for a feta-style, non-dairy cheese alternative, use a vegan pastry and brush with oil instead of egg. You could also use a frozen, roasted or chargrilled Mediterranean vegetable mixture. They’re a good value alternative to fresh veg, particularly during the winter. Roast first with the garlic cloves for just 5–8 minutes to get started. Check the garlic is soft – it may need to roast for another 5 minutes by itself."
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} | 0d2fdb381f21019fffbbf1ab1b41769029ffd96d5d36ac5494eb3840df9e6f71 | Mushroom purses recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_purses_97982_16x9.jpg Carluccio’s tasty wild mushrooms encased in filo pastry make a stunning vegetarian centerpiece. 4 tbsp olive oil, plus extra for the pastry3 garlic cloves, finely chopped1.2kg/2lb 7oz wild mushrooms, larger mushrooms chopped3 tbsp coarsely chopped parsley1 small chilli, finely chopped (optional)8 rectangles ready-made filo pastry, about 20x20cm/8x8insmall bunch fresh chives 4 tbsp olive oil, plus extra for the pastry 3 garlic cloves, finely chopped 1.2kg/2lb 7oz wild mushrooms, larger mushrooms chopped 3 tbsp coarsely chopped parsley 1 small chilli, finely chopped (optional) 8 rectangles ready-made filo pastry, about 20x20cm/8x8in small bunch fresh chives Method Preheat the oven to 220C/450F/Gas 8.Heat the oil in a frying pan, add the garlic and mushrooms and fry over a high heat for 3-4 minutes, or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool.Brush one side of each sheet of filo pastry all over with a little olive oil.Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the mushroom mixture into the centre of the pastry.Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray.Repeat the process with the remaining filo pastry and mushroom mixture.Bake the parcels for 10-12 minutes, or until the pastry is cooked through and golden-brown. Preheat the oven to 220C/450F/Gas 8. Preheat the oven to 220C/450F/Gas 8. Heat the oil in a frying pan, add the garlic and mushrooms and fry over a high heat for 3-4 minutes, or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool. Heat the oil in a frying pan, add the garlic and mushrooms and fry over a high heat for 3-4 minutes, or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool. Brush one side of each sheet of filo pastry all over with a little olive oil. Brush one side of each sheet of filo pastry all over with a little olive oil. Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the mushroom mixture into the centre of the pastry. Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the mushroom mixture into the centre of the pastry. Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray. Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray. Repeat the process with the remaining filo pastry and mushroom mixture. Repeat the process with the remaining filo pastry and mushroom mixture. Bake the parcels for 10-12 minutes, or until the pastry is cooked through and golden-brown. Bake the parcels for 10-12 minutes, or until the pastry is cooked through and golden-brown. | {
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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/mushroom_purses_97982_16x9.jpg Carluccio’s tasty wild mushrooms encased in filo pastry make a stunning vegetarian centerpiece. 4 tbsp olive oil, plus extra for the pastry3 garlic cloves, finely chopped1.2kg/2lb 7oz wild mushrooms, larger mushrooms chopped3 tbsp coarsely chopped parsley1 small chilli, finely chopped (optional)8 rectangles ready-made filo pastry, about 20x20cm/8x8insmall bunch fresh chives 4 tbsp olive oil, plus extra for the pastry 3 garlic cloves, finely chopped 1.2kg/2lb 7oz wild mushrooms, larger mushrooms chopped 3 tbsp coarsely chopped parsley 1 small chilli, finely chopped (optional) 8 rectangles ready-made filo pastry, about 20x20cm/8x8in small bunch fresh chives Method Preheat the oven to 220C/450F/Gas 8.Heat the oil in a frying pan, add the garlic and mushrooms and fry over a high heat for 3-4 minutes, or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool.Brush one side of each sheet of filo pastry all over with a little olive oil.Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the mushroom mixture into the centre of the pastry.Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray.Repeat the process with the remaining filo pastry and mushroom mixture.Bake the parcels for 10-12 minutes, or until the pastry is cooked through and golden-brown. Preheat the oven to 220C/450F/Gas 8. Preheat the oven to 220C/450F/Gas 8. Heat the oil in a frying pan, add the garlic and mushrooms and fry over a high heat for 3-4 minutes, or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool. Heat the oil in a frying pan, add the garlic and mushrooms and fry over a high heat for 3-4 minutes, or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool. Brush one side of each sheet of filo pastry all over with a little olive oil. Brush one side of each sheet of filo pastry all over with a little olive oil. Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the mushroom mixture into the centre of the pastry. Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the mushroom mixture into the centre of the pastry. Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray. Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray. Repeat the process with the remaining filo pastry and mushroom mixture. Repeat the process with the remaining filo pastry and mushroom mixture. Bake the parcels for 10-12 minutes, or until the pastry is cooked through and golden-brown. Bake the parcels for 10-12 minutes, or until the pastry is cooked through and golden-brown."
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} | 9c7900e7d66585d69d131213c2b543d6f30d3f707d3892d1efcebe53ec8cd6ee | Cornish briam recipe
Cornish briam (roasted vegetable traybake) An average of 4.5 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornish_briam_roasted_76167_16x9.jpg Briam is a Greek slow-cooked roast vegetable dish. No need to fry, no need to stir and you can use any vegetable you have in the fridge. It's also vegan and gluten-free! Serve it as a side or main course. 150ml/¼ pint extra virgin rapeseed oil500g/1lb 2oz waxy new potatoes, peeled and cut lengthways into 5mm/¼in slices400g/14oz carrots, sliced lengthways 2 large courgettes (about 400g/14oz), sliced lengthways1 large onion, sliced5-6 garlic cloves, sliced300g/10½oz Tenderstem broccoli4 large tomatoes (or 6 medium), thickly sliced25g/1oz flatleaf parsley, roughly choppedfew sprigs fresh thyme, leaves picked 200ml/⅓ pint passatasalt and freshly ground black pepper 150ml/¼ pint extra virgin rapeseed oil 500g/1lb 2oz waxy new potatoes, peeled and cut lengthways into 5mm/¼in slices 400g/14oz carrots, sliced lengthways 2 large courgettes (about 400g/14oz), sliced lengthways 1 large onion, sliced 5-6 garlic cloves, sliced 300g/10½oz Tenderstem broccoli 4 large tomatoes (or 6 medium), thickly sliced 25g/1oz flatleaf parsley, roughly chopped few sprigs fresh thyme, leaves picked 200ml/⅓ pint passata salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Use 2 tablespoons of the oil to grease a roasting tin (about 25 x 35cm/10 x 14in), or a shallow casserole dish with a lid. Spread the potato slices in the tin in a single layer, then season with salt and pepper.Layer over the carrots and season again. Add a layer of courgettes, then onion and garlic, and season once more. Scatter over the broccoli, and cover with the tomatoes. Scatter over the herbs and a final sprinkling of salt and pepper. Mix together the passata and the remaining oil and pour over the vegetables. Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Use 2 tablespoons of the oil to grease a roasting tin (about 25 x 35cm/10 x 14in), or a shallow casserole dish with a lid. Use 2 tablespoons of the oil to grease a roasting tin (about 25 x 35cm/10 x 14in), or a shallow casserole dish with a lid. Spread the potato slices in the tin in a single layer, then season with salt and pepper. Spread the potato slices in the tin in a single layer, then season with salt and pepper. Layer over the carrots and season again. Add a layer of courgettes, then onion and garlic, and season once more. Scatter over the broccoli, and cover with the tomatoes. Scatter over the herbs and a final sprinkling of salt and pepper. Mix together the passata and the remaining oil and pour over the vegetables. Layer over the carrots and season again. Add a layer of courgettes, then onion and garlic, and season once more. Scatter over the broccoli, and cover with the tomatoes. Scatter over the herbs and a final sprinkling of salt and pepper. Mix together the passata and the remaining oil and pour over the vegetables. Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice. Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice. | {
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"content": "Cornish briam (roasted vegetable traybake) An average of 4.5 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornish_briam_roasted_76167_16x9.jpg Briam is a Greek slow-cooked roast vegetable dish. No need to fry, no need to stir and you can use any vegetable you have in the fridge. It's also vegan and gluten-free! Serve it as a side or main course. 150ml/¼ pint extra virgin rapeseed oil500g/1lb 2oz waxy new potatoes, peeled and cut lengthways into 5mm/¼in slices400g/14oz carrots, sliced lengthways 2 large courgettes (about 400g/14oz), sliced lengthways1 large onion, sliced5-6 garlic cloves, sliced300g/10½oz Tenderstem broccoli4 large tomatoes (or 6 medium), thickly sliced25g/1oz flatleaf parsley, roughly choppedfew sprigs fresh thyme, leaves picked 200ml/⅓ pint passatasalt and freshly ground black pepper 150ml/¼ pint extra virgin rapeseed oil 500g/1lb 2oz waxy new potatoes, peeled and cut lengthways into 5mm/¼in slices 400g/14oz carrots, sliced lengthways 2 large courgettes (about 400g/14oz), sliced lengthways 1 large onion, sliced 5-6 garlic cloves, sliced 300g/10½oz Tenderstem broccoli 4 large tomatoes (or 6 medium), thickly sliced 25g/1oz flatleaf parsley, roughly chopped few sprigs fresh thyme, leaves picked 200ml/⅓ pint passata salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Use 2 tablespoons of the oil to grease a roasting tin (about 25 x 35cm/10 x 14in), or a shallow casserole dish with a lid. Spread the potato slices in the tin in a single layer, then season with salt and pepper.Layer over the carrots and season again. Add a layer of courgettes, then onion and garlic, and season once more. Scatter over the broccoli, and cover with the tomatoes. Scatter over the herbs and a final sprinkling of salt and pepper. Mix together the passata and the remaining oil and pour over the vegetables. Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Use 2 tablespoons of the oil to grease a roasting tin (about 25 x 35cm/10 x 14in), or a shallow casserole dish with a lid. Use 2 tablespoons of the oil to grease a roasting tin (about 25 x 35cm/10 x 14in), or a shallow casserole dish with a lid. Spread the potato slices in the tin in a single layer, then season with salt and pepper. Spread the potato slices in the tin in a single layer, then season with salt and pepper. Layer over the carrots and season again. Add a layer of courgettes, then onion and garlic, and season once more. Scatter over the broccoli, and cover with the tomatoes. Scatter over the herbs and a final sprinkling of salt and pepper. Mix together the passata and the remaining oil and pour over the vegetables. Layer over the carrots and season again. Add a layer of courgettes, then onion and garlic, and season once more. Scatter over the broccoli, and cover with the tomatoes. Scatter over the herbs and a final sprinkling of salt and pepper. Mix together the passata and the remaining oil and pour over the vegetables. Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice. Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice."
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} | bb503d1a6b8a384162de928630d49cb02ce444f7fca6bf3e72ee307c122213b8 | Chicken supreme with truffles recipe
An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_supreme_with_55874_16x9.jpg Tender, boneless chicken breasts are stuffed with truffles and brie and wrapped in Welsh air-dried ham. And to further excite your taste buds, they’re served with potatoes cooked with chorizo, 'nduja and white wine. Go on, treat yourself! 4 chicken breasts, boneless and skin removed1 truffle, thinly sliced160g/5¾oz brie, sliced250g/9oz air-dried ham or pancetta, thinly sliced fine green beans, steamed, to serve 4 chicken breasts, boneless and skin removed 1 truffle, thinly sliced 160g/5¾oz brie, sliced 250g/9oz air-dried ham or pancetta, thinly sliced fine green beans, steamed, to serve 25ml/¾fl oz extra virgin olive oil, plus extra to grease and serve4 large floury potatoes, peeled and sliced thickly or cut into small cubes1 spicy cooking chorizo (approx. 50g/1¾oz), roughly chopped50g/1¾oz 'nduja, shredded1 large onion, thinly sliced2 bay leaves500ml/18fl oz dry white wine500ml/18fl oz chicken stocksalt and freshly ground black peppersmall bunch flatleaf parsley, finely chopped, to garnish 25ml/¾fl oz extra virgin olive oil, plus extra to grease and serve 4 large floury potatoes, peeled and sliced thickly or cut into small cubes 1 spicy cooking chorizo (approx. 50g/1¾oz), roughly chopped 50g/1¾oz 'nduja, shredded 1 large onion, thinly sliced 2 bay leaves 500ml/18fl oz dry white wine 500ml/18fl oz chicken stock salt and freshly ground black pepper small bunch flatleaf parsley, finely chopped, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. For the chorizo potatoes, put the olive oil into an ovenproof dish, then add the potatoes, chorizo and ‘nduja, onion and bay leaves in layers. Season each layer with salt and pepper. Pour in the wine and stock. Cover with kitchen foil and bake for 40 minutes, then remove the foil and cook for a further 20 minutes, or until the potatoes are tender and golden on top.Meanwhile, cut a pocket along the length of each chicken breast and stuff with truffle and brie. Lay out four pieces of cling film – each large enough to wrap a chicken breast – on a work surface and cover with the slices of air-dried ham or pancetta. Add the chicken breasts and wrap tightly.Remove the cling film and place the supremes, seam-side down, on a greased baking tray and roast for around 30 minutes, until cooked through and golden. Set aside to rest for about 10 minutes.Sprinkle the potatoes with parsley and a drizzle of olive oil. Serve with the chicken supremes, with the green beans on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the chorizo potatoes, put the olive oil into an ovenproof dish, then add the potatoes, chorizo and ‘nduja, onion and bay leaves in layers. Season each layer with salt and pepper. Pour in the wine and stock. For the chorizo potatoes, put the olive oil into an ovenproof dish, then add the potatoes, chorizo and ‘nduja, onion and bay leaves in layers. Season each layer with salt and pepper. Pour in the wine and stock. Cover with kitchen foil and bake for 40 minutes, then remove the foil and cook for a further 20 minutes, or until the potatoes are tender and golden on top. Cover with kitchen foil and bake for 40 minutes, then remove the foil and cook for a further 20 minutes, or until the potatoes are tender and golden on top. Meanwhile, cut a pocket along the length of each chicken breast and stuff with truffle and brie. Lay out four pieces of cling film – each large enough to wrap a chicken breast – on a work surface and cover with the slices of air-dried ham or pancetta. Add the chicken breasts and wrap tightly. Meanwhile, cut a pocket along the length of each chicken breast and stuff with truffle and brie. Lay out four pieces of cling film – each large enough to wrap a chicken breast – on a work surface and cover with the slices of air-dried ham or pancetta. Add the chicken breasts and wrap tightly. Remove the cling film and place the supremes, seam-side down, on a greased baking tray and roast for around 30 minutes, until cooked through and golden. Set aside to rest for about 10 minutes. Remove the cling film and place the supremes, seam-side down, on a greased baking tray and roast for around 30 minutes, until cooked through and golden. Set aside to rest for about 10 minutes. Sprinkle the potatoes with parsley and a drizzle of olive oil. Serve with the chicken supremes, with the green beans on the side. Sprinkle the potatoes with parsley and a drizzle of olive oil. Serve with the chicken supremes, with the green beans on the side. | {
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"content": "An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_supreme_with_55874_16x9.jpg Tender, boneless chicken breasts are stuffed with truffles and brie and wrapped in Welsh air-dried ham. And to further excite your taste buds, they’re served with potatoes cooked with chorizo, 'nduja and white wine. Go on, treat yourself! 4 chicken breasts, boneless and skin removed1 truffle, thinly sliced160g/5¾oz brie, sliced250g/9oz air-dried ham or pancetta, thinly sliced fine green beans, steamed, to serve 4 chicken breasts, boneless and skin removed 1 truffle, thinly sliced 160g/5¾oz brie, sliced 250g/9oz air-dried ham or pancetta, thinly sliced fine green beans, steamed, to serve 25ml/¾fl oz extra virgin olive oil, plus extra to grease and serve4 large floury potatoes, peeled and sliced thickly or cut into small cubes1 spicy cooking chorizo (approx. 50g/1¾oz), roughly chopped50g/1¾oz 'nduja, shredded1 large onion, thinly sliced2 bay leaves500ml/18fl oz dry white wine500ml/18fl oz chicken stocksalt and freshly ground black peppersmall bunch flatleaf parsley, finely chopped, to garnish 25ml/¾fl oz extra virgin olive oil, plus extra to grease and serve 4 large floury potatoes, peeled and sliced thickly or cut into small cubes 1 spicy cooking chorizo (approx. 50g/1¾oz), roughly chopped 50g/1¾oz 'nduja, shredded 1 large onion, thinly sliced 2 bay leaves 500ml/18fl oz dry white wine 500ml/18fl oz chicken stock salt and freshly ground black pepper small bunch flatleaf parsley, finely chopped, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. For the chorizo potatoes, put the olive oil into an ovenproof dish, then add the potatoes, chorizo and ‘nduja, onion and bay leaves in layers. Season each layer with salt and pepper. Pour in the wine and stock. Cover with kitchen foil and bake for 40 minutes, then remove the foil and cook for a further 20 minutes, or until the potatoes are tender and golden on top.Meanwhile, cut a pocket along the length of each chicken breast and stuff with truffle and brie. Lay out four pieces of cling film – each large enough to wrap a chicken breast – on a work surface and cover with the slices of air-dried ham or pancetta. Add the chicken breasts and wrap tightly.Remove the cling film and place the supremes, seam-side down, on a greased baking tray and roast for around 30 minutes, until cooked through and golden. Set aside to rest for about 10 minutes.Sprinkle the potatoes with parsley and a drizzle of olive oil. Serve with the chicken supremes, with the green beans on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the chorizo potatoes, put the olive oil into an ovenproof dish, then add the potatoes, chorizo and ‘nduja, onion and bay leaves in layers. Season each layer with salt and pepper. Pour in the wine and stock. For the chorizo potatoes, put the olive oil into an ovenproof dish, then add the potatoes, chorizo and ‘nduja, onion and bay leaves in layers. Season each layer with salt and pepper. Pour in the wine and stock. Cover with kitchen foil and bake for 40 minutes, then remove the foil and cook for a further 20 minutes, or until the potatoes are tender and golden on top. Cover with kitchen foil and bake for 40 minutes, then remove the foil and cook for a further 20 minutes, or until the potatoes are tender and golden on top. Meanwhile, cut a pocket along the length of each chicken breast and stuff with truffle and brie. Lay out four pieces of cling film – each large enough to wrap a chicken breast – on a work surface and cover with the slices of air-dried ham or pancetta. Add the chicken breasts and wrap tightly. Meanwhile, cut a pocket along the length of each chicken breast and stuff with truffle and brie. Lay out four pieces of cling film – each large enough to wrap a chicken breast – on a work surface and cover with the slices of air-dried ham or pancetta. Add the chicken breasts and wrap tightly. Remove the cling film and place the supremes, seam-side down, on a greased baking tray and roast for around 30 minutes, until cooked through and golden. Set aside to rest for about 10 minutes. Remove the cling film and place the supremes, seam-side down, on a greased baking tray and roast for around 30 minutes, until cooked through and golden. Set aside to rest for about 10 minutes. Sprinkle the potatoes with parsley and a drizzle of olive oil. Serve with the chicken supremes, with the green beans on the side. Sprinkle the potatoes with parsley and a drizzle of olive oil. Serve with the chicken supremes, with the green beans on the side."
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} | d58fca9c757b80865cb485a35921bee8e4b1102be6f5a3c6dd265afb6cd8dda3 | Slow-roast pork with crackling and onion gravy recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/_slow-roast_hand_and_79484_16x9.jpg Mary Berry cooks this roast pork slow and low, using hand and spring. A perfect Sunday lunch for tardy guests! Her secret for crackling is brilliant. 1 hand and spring of pork on the bone, skin scored 3 large onions, thickly sliced 2 garlic cloves, sliced 8 bay leaves small bunch sage, tied in a bunch700ml/1¼ pints hot chicken or vegetable stock25g/1oz butter 25g/1oz floursalt 1 hand and spring of pork on the bone, skin scored 3 large onions, thickly sliced 2 garlic cloves, sliced 8 bay leaves small bunch sage, tied in a bunch 700ml/1¼ pints hot chicken or vegetable stock 25g/1oz butter 25g/1oz flour salt Method Preheat the oven to 220C/200C Fan/Gas 7. Rub 2 tablespoons of salt over the skin of the pork. Put the onions, garlic, bay leaves, sage and stock into a deep roasting tin. Sit the joint on top, skin-side up. Cover the roasting tin with foil and seal the edges tightly. Roast for about 40 minutes.Reduce the oven temperature to 150C/130C Fan/Gas 2 and cook for 2½–3 hours, or until the meat is completely tender and falling off the bone. Transfer the pork to a board. Using a slotted spoon, scoop the onions into a bowl, remove the bay and sage and discard. Spoon the onions onto a serving platter, cover and keep warm. Strain the stock into a jug. Turn the oven up to 220C/200C Fan/Gas 7. Lay a piece of foil on a baking sheet. Carefully remove the pork skin and place on the foil. Using scissors, snip into narrow strips. Sprinkle with salt. Cover the pork with foil and keep warm. Slide the baking sheet into the oven and cook the skin for 5–10 minutes, or until it is crisp and deep golden brown.Meanwhile, melt the butter in a saucepan. Add the flour and stir over the heat for a few seconds to make a roux. Whisk in the reserved hot stock over a medium–high heat, whisking until the sauce is thick and smooth.Pull the pork off the bone and arrange next to the onions on the serving platter. Snip the crackling into pieces and add to the platter. Serve with the hot gravy in a jug. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Rub 2 tablespoons of salt over the skin of the pork. Put the onions, garlic, bay leaves, sage and stock into a deep roasting tin. Sit the joint on top, skin-side up. Cover the roasting tin with foil and seal the edges tightly. Roast for about 40 minutes. Rub 2 tablespoons of salt over the skin of the pork. Put the onions, garlic, bay leaves, sage and stock into a deep roasting tin. Sit the joint on top, skin-side up. Cover the roasting tin with foil and seal the edges tightly. Roast for about 40 minutes. Reduce the oven temperature to 150C/130C Fan/Gas 2 and cook for 2½–3 hours, or until the meat is completely tender and falling off the bone. Reduce the oven temperature to 150C/130C Fan/Gas 2 and cook for 2½–3 hours, or until the meat is completely tender and falling off the bone. Transfer the pork to a board. Using a slotted spoon, scoop the onions into a bowl, remove the bay and sage and discard. Spoon the onions onto a serving platter, cover and keep warm. Strain the stock into a jug. Transfer the pork to a board. Using a slotted spoon, scoop the onions into a bowl, remove the bay and sage and discard. Spoon the onions onto a serving platter, cover and keep warm. Strain the stock into a jug. Turn the oven up to 220C/200C Fan/Gas 7. Lay a piece of foil on a baking sheet. Carefully remove the pork skin and place on the foil. Using scissors, snip into narrow strips. Sprinkle with salt. Cover the pork with foil and keep warm. Slide the baking sheet into the oven and cook the skin for 5–10 minutes, or until it is crisp and deep golden brown. Turn the oven up to 220C/200C Fan/Gas 7. Lay a piece of foil on a baking sheet. Carefully remove the pork skin and place on the foil. Using scissors, snip into narrow strips. Sprinkle with salt. Cover the pork with foil and keep warm. Slide the baking sheet into the oven and cook the skin for 5–10 minutes, or until it is crisp and deep golden brown. Meanwhile, melt the butter in a saucepan. Add the flour and stir over the heat for a few seconds to make a roux. Whisk in the reserved hot stock over a medium–high heat, whisking until the sauce is thick and smooth. Meanwhile, melt the butter in a saucepan. Add the flour and stir over the heat for a few seconds to make a roux. Whisk in the reserved hot stock over a medium–high heat, whisking until the sauce is thick and smooth. Pull the pork off the bone and arrange next to the onions on the serving platter. Snip the crackling into pieces and add to the platter. Serve with the hot gravy in a jug. Pull the pork off the bone and arrange next to the onions on the serving platter. Snip the crackling into pieces and add to the platter. Serve with the hot gravy in a jug. Recipe tips The hand and spring is the upper part of the pig’s foreleg. It is usually sold boned and rolled as a joint, and is less expensive than the major roasting joints, such as leg and loin. Here it is cooked on the bone, slowly braised until really tender. You can also cook pork belly this way. | {
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"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/_slow-roast_hand_and_79484_16x9.jpg Mary Berry cooks this roast pork slow and low, using hand and spring. A perfect Sunday lunch for tardy guests! Her secret for crackling is brilliant. 1 hand and spring of pork on the bone, skin scored 3 large onions, thickly sliced 2 garlic cloves, sliced 8 bay leaves small bunch sage, tied in a bunch700ml/1¼ pints hot chicken or vegetable stock25g/1oz butter 25g/1oz floursalt 1 hand and spring of pork on the bone, skin scored 3 large onions, thickly sliced 2 garlic cloves, sliced 8 bay leaves small bunch sage, tied in a bunch 700ml/1¼ pints hot chicken or vegetable stock 25g/1oz butter 25g/1oz flour salt Method Preheat the oven to 220C/200C Fan/Gas 7. Rub 2 tablespoons of salt over the skin of the pork. Put the onions, garlic, bay leaves, sage and stock into a deep roasting tin. Sit the joint on top, skin-side up. Cover the roasting tin with foil and seal the edges tightly. Roast for about 40 minutes.Reduce the oven temperature to 150C/130C Fan/Gas 2 and cook for 2½–3 hours, or until the meat is completely tender and falling off the bone. Transfer the pork to a board. Using a slotted spoon, scoop the onions into a bowl, remove the bay and sage and discard. Spoon the onions onto a serving platter, cover and keep warm. Strain the stock into a jug. Turn the oven up to 220C/200C Fan/Gas 7. Lay a piece of foil on a baking sheet. Carefully remove the pork skin and place on the foil. Using scissors, snip into narrow strips. Sprinkle with salt. Cover the pork with foil and keep warm. Slide the baking sheet into the oven and cook the skin for 5–10 minutes, or until it is crisp and deep golden brown.Meanwhile, melt the butter in a saucepan. Add the flour and stir over the heat for a few seconds to make a roux. Whisk in the reserved hot stock over a medium–high heat, whisking until the sauce is thick and smooth.Pull the pork off the bone and arrange next to the onions on the serving platter. Snip the crackling into pieces and add to the platter. Serve with the hot gravy in a jug. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Rub 2 tablespoons of salt over the skin of the pork. Put the onions, garlic, bay leaves, sage and stock into a deep roasting tin. Sit the joint on top, skin-side up. Cover the roasting tin with foil and seal the edges tightly. Roast for about 40 minutes. Rub 2 tablespoons of salt over the skin of the pork. Put the onions, garlic, bay leaves, sage and stock into a deep roasting tin. Sit the joint on top, skin-side up. Cover the roasting tin with foil and seal the edges tightly. Roast for about 40 minutes. Reduce the oven temperature to 150C/130C Fan/Gas 2 and cook for 2½–3 hours, or until the meat is completely tender and falling off the bone. Reduce the oven temperature to 150C/130C Fan/Gas 2 and cook for 2½–3 hours, or until the meat is completely tender and falling off the bone. Transfer the pork to a board. Using a slotted spoon, scoop the onions into a bowl, remove the bay and sage and discard. Spoon the onions onto a serving platter, cover and keep warm. Strain the stock into a jug. Transfer the pork to a board. Using a slotted spoon, scoop the onions into a bowl, remove the bay and sage and discard. Spoon the onions onto a serving platter, cover and keep warm. Strain the stock into a jug. Turn the oven up to 220C/200C Fan/Gas 7. Lay a piece of foil on a baking sheet. Carefully remove the pork skin and place on the foil. Using scissors, snip into narrow strips. Sprinkle with salt. Cover the pork with foil and keep warm. Slide the baking sheet into the oven and cook the skin for 5–10 minutes, or until it is crisp and deep golden brown. Turn the oven up to 220C/200C Fan/Gas 7. Lay a piece of foil on a baking sheet. Carefully remove the pork skin and place on the foil. Using scissors, snip into narrow strips. Sprinkle with salt. Cover the pork with foil and keep warm. Slide the baking sheet into the oven and cook the skin for 5–10 minutes, or until it is crisp and deep golden brown. Meanwhile, melt the butter in a saucepan. Add the flour and stir over the heat for a few seconds to make a roux. Whisk in the reserved hot stock over a medium–high heat, whisking until the sauce is thick and smooth. Meanwhile, melt the butter in a saucepan. Add the flour and stir over the heat for a few seconds to make a roux. Whisk in the reserved hot stock over a medium–high heat, whisking until the sauce is thick and smooth. Pull the pork off the bone and arrange next to the onions on the serving platter. Snip the crackling into pieces and add to the platter. Serve with the hot gravy in a jug. Pull the pork off the bone and arrange next to the onions on the serving platter. Snip the crackling into pieces and add to the platter. Serve with the hot gravy in a jug. Recipe tips The hand and spring is the upper part of the pig’s foreleg. It is usually sold boned and rolled as a joint, and is less expensive than the major roasting joints, such as leg and loin. Here it is cooked on the bone, slowly braised until really tender. You can also cook pork belly this way."
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} | 0594ea5e63d092d3dee742c44c862199910c191f9fd56b7c2a940d1a24f6b64a | Crisp roast potatoes with honey and bacon recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crisp_roast_potatoes_29032_16x9.jpg These crispy little potato cubes are an amazing side dish, but there are nights when they might just be your whole meal. Sticky and crisp with salty cheese and sweet honey, these potatoes prove that there's nothing humble about a spud. 4 Desiree (or red skin) potatoes, peeled and cut into 2cm/¾in cubes1 garlic bulb1 tbsp sunflower or other light oil, plus extra for drizzling3 rashers streaky bacon, cut into pieces2 tbsp runny honeypinch chilli flakessaltfeta, for crumblingchopped parsley, to garnish 4 Desiree (or red skin) potatoes, peeled and cut into 2cm/¾in cubes 1 garlic bulb 1 tbsp sunflower or other light oil, plus extra for drizzling 3 rashers streaky bacon, cut into pieces 2 tbsp runny honey pinch chilli flakes salt feta, for crumbling chopped parsley, to garnish Method Put the potatoes in a saucepan and cover them with cold water, adding 1 tbsp salt. Bring to the boil and cook for 7-8 minutes, or until tender. Drain the potatoes and leave to steam dry for 10 minutes.Preheat the oven to 220C/200C Fan/Gas 7.Place an oven tray with a layer of oil into the oven to heat up for 10 minutes.Place the garlic onto a square of foil and drizzle with a little oil to coat. Wrap up the garlic in foil so it is sealed.Place the cooked potatoes and the garlic on the hot tray and roast for 30 minutes. Give the potatoes a stir and roast for a further 10-15minutes, or until they are crisp and golden brown all over.When the potatoes are nearly done, cook the bacon in a frying pan until crisp and browned all over. Add the honey and chilli flakes, and stir together. Drizzle the bacon and honey over the crisp potatoes and squeeze out a few soft cloves of the roasted garlic from their skins to stir in (how many is entirely up to you). Toss together so the potatoes are well coated.Crumble over the feta and parsley and serve. Put the potatoes in a saucepan and cover them with cold water, adding 1 tbsp salt. Bring to the boil and cook for 7-8 minutes, or until tender. Drain the potatoes and leave to steam dry for 10 minutes. Put the potatoes in a saucepan and cover them with cold water, adding 1 tbsp salt. Bring to the boil and cook for 7-8 minutes, or until tender. Drain the potatoes and leave to steam dry for 10 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place an oven tray with a layer of oil into the oven to heat up for 10 minutes. Place an oven tray with a layer of oil into the oven to heat up for 10 minutes. Place the garlic onto a square of foil and drizzle with a little oil to coat. Wrap up the garlic in foil so it is sealed. Place the garlic onto a square of foil and drizzle with a little oil to coat. Wrap up the garlic in foil so it is sealed. Place the cooked potatoes and the garlic on the hot tray and roast for 30 minutes. Give the potatoes a stir and roast for a further 10-15minutes, or until they are crisp and golden brown all over. Place the cooked potatoes and the garlic on the hot tray and roast for 30 minutes. Give the potatoes a stir and roast for a further 10-15minutes, or until they are crisp and golden brown all over. When the potatoes are nearly done, cook the bacon in a frying pan until crisp and browned all over. When the potatoes are nearly done, cook the bacon in a frying pan until crisp and browned all over. Add the honey and chilli flakes, and stir together. Add the honey and chilli flakes, and stir together. Drizzle the bacon and honey over the crisp potatoes and squeeze out a few soft cloves of the roasted garlic from their skins to stir in (how many is entirely up to you). Toss together so the potatoes are well coated. Drizzle the bacon and honey over the crisp potatoes and squeeze out a few soft cloves of the roasted garlic from their skins to stir in (how many is entirely up to you). Toss together so the potatoes are well coated. Crumble over the feta and parsley and serve. Crumble over the feta and parsley and serve. | {
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"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crisp_roast_potatoes_29032_16x9.jpg These crispy little potato cubes are an amazing side dish, but there are nights when they might just be your whole meal. Sticky and crisp with salty cheese and sweet honey, these potatoes prove that there's nothing humble about a spud. 4 Desiree (or red skin) potatoes, peeled and cut into 2cm/¾in cubes1 garlic bulb1 tbsp sunflower or other light oil, plus extra for drizzling3 rashers streaky bacon, cut into pieces2 tbsp runny honeypinch chilli flakessaltfeta, for crumblingchopped parsley, to garnish 4 Desiree (or red skin) potatoes, peeled and cut into 2cm/¾in cubes 1 garlic bulb 1 tbsp sunflower or other light oil, plus extra for drizzling 3 rashers streaky bacon, cut into pieces 2 tbsp runny honey pinch chilli flakes salt feta, for crumbling chopped parsley, to garnish Method Put the potatoes in a saucepan and cover them with cold water, adding 1 tbsp salt. Bring to the boil and cook for 7-8 minutes, or until tender. Drain the potatoes and leave to steam dry for 10 minutes.Preheat the oven to 220C/200C Fan/Gas 7.Place an oven tray with a layer of oil into the oven to heat up for 10 minutes.Place the garlic onto a square of foil and drizzle with a little oil to coat. Wrap up the garlic in foil so it is sealed.Place the cooked potatoes and the garlic on the hot tray and roast for 30 minutes. Give the potatoes a stir and roast for a further 10-15minutes, or until they are crisp and golden brown all over.When the potatoes are nearly done, cook the bacon in a frying pan until crisp and browned all over. Add the honey and chilli flakes, and stir together. Drizzle the bacon and honey over the crisp potatoes and squeeze out a few soft cloves of the roasted garlic from their skins to stir in (how many is entirely up to you). Toss together so the potatoes are well coated.Crumble over the feta and parsley and serve. Put the potatoes in a saucepan and cover them with cold water, adding 1 tbsp salt. Bring to the boil and cook for 7-8 minutes, or until tender. Drain the potatoes and leave to steam dry for 10 minutes. Put the potatoes in a saucepan and cover them with cold water, adding 1 tbsp salt. Bring to the boil and cook for 7-8 minutes, or until tender. Drain the potatoes and leave to steam dry for 10 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place an oven tray with a layer of oil into the oven to heat up for 10 minutes. Place an oven tray with a layer of oil into the oven to heat up for 10 minutes. Place the garlic onto a square of foil and drizzle with a little oil to coat. Wrap up the garlic in foil so it is sealed. Place the garlic onto a square of foil and drizzle with a little oil to coat. Wrap up the garlic in foil so it is sealed. Place the cooked potatoes and the garlic on the hot tray and roast for 30 minutes. Give the potatoes a stir and roast for a further 10-15minutes, or until they are crisp and golden brown all over. Place the cooked potatoes and the garlic on the hot tray and roast for 30 minutes. Give the potatoes a stir and roast for a further 10-15minutes, or until they are crisp and golden brown all over. When the potatoes are nearly done, cook the bacon in a frying pan until crisp and browned all over. When the potatoes are nearly done, cook the bacon in a frying pan until crisp and browned all over. Add the honey and chilli flakes, and stir together. Add the honey and chilli flakes, and stir together. Drizzle the bacon and honey over the crisp potatoes and squeeze out a few soft cloves of the roasted garlic from their skins to stir in (how many is entirely up to you). Toss together so the potatoes are well coated. Drizzle the bacon and honey over the crisp potatoes and squeeze out a few soft cloves of the roasted garlic from their skins to stir in (how many is entirely up to you). Toss together so the potatoes are well coated. Crumble over the feta and parsley and serve. Crumble over the feta and parsley and serve."
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} | 0b92b5f16d39077f002913884224c2f1009f505338d784f5131294502a6b669e | Nectarine puff tart with cinnamon and rum cream recipe
An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nectarine_puff_tart_with_64209_16x9.jpg This simple fruit tart is made even more special with a spicy, boozy whipped cream. 1 ready-rolled sheet puff pastry1 free-range egg, beaten3 large ripe nectarines, thinly sliced ( or peaches or bananas)3 tbsp runny honey (or maple syrup or sugar)generous dash dark rum (or amaretto)large pinch ground cinnamon (or allspice, ground cloves or nutmeg)1 lime, zest only, to decorate (or lemon)edible flowers, to decorate 1 ready-rolled sheet puff pastry 1 free-range egg, beaten 3 large ripe nectarines, thinly sliced ( or peaches or bananas) 3 tbsp runny honey (or maple syrup or sugar) generous dash dark rum (or amaretto) large pinch ground cinnamon (or allspice, ground cloves or nutmeg) 1 lime, zest only, to decorate (or lemon) edible flowers, to decorate 300ml/10fl oz double cream1 tsp ground cinnamon (or allspice, ground cloves or nutmeg)generous splash dark rum (or amaretto)1 tbsp icing sugar 300ml/10fl oz double cream 1 tsp ground cinnamon (or allspice, ground cloves or nutmeg) generous splash dark rum (or amaretto) 1 tbsp icing sugar Method To make the nectarine puff tart, preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Lay the pastry sheet out on a sheet of baking paper and roll the pastry edges up to form a 1cm/½in border all around. Brush the border with the beaten egg.Mix the nectarine, honey, rum and cinnamon in a bowl. Arrange the mixture in the middle of the pastry. Slide the tart, on its baking paper, on to the baking tray. Bake for 15–20 minutes until the pastry is puffed up and golden. Decorate the tart with the lime zest and edible flowers. To make the cinnamon cream, place all of the ingredients in a large bowl and whip until it forms soft peaks. Cut the tart into slices and serve with the whipped cream. To make the nectarine puff tart, preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Lay the pastry sheet out on a sheet of baking paper and roll the pastry edges up to form a 1cm/½in border all around. Brush the border with the beaten egg. To make the nectarine puff tart, preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Lay the pastry sheet out on a sheet of baking paper and roll the pastry edges up to form a 1cm/½in border all around. Brush the border with the beaten egg. Mix the nectarine, honey, rum and cinnamon in a bowl. Arrange the mixture in the middle of the pastry. Slide the tart, on its baking paper, on to the baking tray. Bake for 15–20 minutes until the pastry is puffed up and golden. Decorate the tart with the lime zest and edible flowers. Mix the nectarine, honey, rum and cinnamon in a bowl. Arrange the mixture in the middle of the pastry. Slide the tart, on its baking paper, on to the baking tray. Bake for 15–20 minutes until the pastry is puffed up and golden. Decorate the tart with the lime zest and edible flowers. To make the cinnamon cream, place all of the ingredients in a large bowl and whip until it forms soft peaks. To make the cinnamon cream, place all of the ingredients in a large bowl and whip until it forms soft peaks. Cut the tart into slices and serve with the whipped cream. Cut the tart into slices and serve with the whipped cream. Recipe tips This tart would also work well with sliced peaches, apples or bananas. | {
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"content": "An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nectarine_puff_tart_with_64209_16x9.jpg This simple fruit tart is made even more special with a spicy, boozy whipped cream. 1 ready-rolled sheet puff pastry1 free-range egg, beaten3 large ripe nectarines, thinly sliced ( or peaches or bananas)3 tbsp runny honey (or maple syrup or sugar)generous dash dark rum (or amaretto)large pinch ground cinnamon (or allspice, ground cloves or nutmeg)1 lime, zest only, to decorate (or lemon)edible flowers, to decorate 1 ready-rolled sheet puff pastry 1 free-range egg, beaten 3 large ripe nectarines, thinly sliced ( or peaches or bananas) 3 tbsp runny honey (or maple syrup or sugar) generous dash dark rum (or amaretto) large pinch ground cinnamon (or allspice, ground cloves or nutmeg) 1 lime, zest only, to decorate (or lemon) edible flowers, to decorate 300ml/10fl oz double cream1 tsp ground cinnamon (or allspice, ground cloves or nutmeg)generous splash dark rum (or amaretto)1 tbsp icing sugar 300ml/10fl oz double cream 1 tsp ground cinnamon (or allspice, ground cloves or nutmeg) generous splash dark rum (or amaretto) 1 tbsp icing sugar Method To make the nectarine puff tart, preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Lay the pastry sheet out on a sheet of baking paper and roll the pastry edges up to form a 1cm/½in border all around. Brush the border with the beaten egg.Mix the nectarine, honey, rum and cinnamon in a bowl. Arrange the mixture in the middle of the pastry. Slide the tart, on its baking paper, on to the baking tray. Bake for 15–20 minutes until the pastry is puffed up and golden. Decorate the tart with the lime zest and edible flowers. To make the cinnamon cream, place all of the ingredients in a large bowl and whip until it forms soft peaks. Cut the tart into slices and serve with the whipped cream. To make the nectarine puff tart, preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Lay the pastry sheet out on a sheet of baking paper and roll the pastry edges up to form a 1cm/½in border all around. Brush the border with the beaten egg. To make the nectarine puff tart, preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Lay the pastry sheet out on a sheet of baking paper and roll the pastry edges up to form a 1cm/½in border all around. Brush the border with the beaten egg. Mix the nectarine, honey, rum and cinnamon in a bowl. Arrange the mixture in the middle of the pastry. Slide the tart, on its baking paper, on to the baking tray. Bake for 15–20 minutes until the pastry is puffed up and golden. Decorate the tart with the lime zest and edible flowers. Mix the nectarine, honey, rum and cinnamon in a bowl. Arrange the mixture in the middle of the pastry. Slide the tart, on its baking paper, on to the baking tray. Bake for 15–20 minutes until the pastry is puffed up and golden. Decorate the tart with the lime zest and edible flowers. To make the cinnamon cream, place all of the ingredients in a large bowl and whip until it forms soft peaks. To make the cinnamon cream, place all of the ingredients in a large bowl and whip until it forms soft peaks. Cut the tart into slices and serve with the whipped cream. Cut the tart into slices and serve with the whipped cream. Recipe tips This tart would also work well with sliced peaches, apples or bananas."
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} | c417c3388337b2fd8d245c666c7a98a1eaa73015af54ea953e66404004fd2d91 | Roast new potatoes recipe
Roast new potatoes with garlic and rosemary An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_new_potatoes_with_11710_16x9.jpg Super crispy and quick to make, these golden potatoes are all cooked in one large roasting tin – which means less time washing up and more time enjoying! 1kg/2lb 4oz baby new potatoes, each cut into three slices2–3 tbsp olive oil 1 large garlic bulb, halved 3 sprigs rosemary, leaves finely chopped sea salt and freshly ground black pepper 1kg/2lb 4oz baby new potatoes, each cut into three slices 2–3 tbsp olive oil 1 large garlic bulb, halved 3 sprigs rosemary, leaves finely chopped sea salt and freshly ground black pepper Method Preheat the oven 220C/200C Fan/Gas 7.Put the potatoes in a large roasting tin with the olive oil and garlic bulb. Season well with salt and pepper and toss together. Roast for 30–35 minutes or until golden and crisp, tossing halfway through cooking. Add the chopped rosemary for the last 10 minutes.Sprinkle with sea salt and serve straight away. Preheat the oven 220C/200C Fan/Gas 7. Preheat the oven 220C/200C Fan/Gas 7. Put the potatoes in a large roasting tin with the olive oil and garlic bulb. Season well with salt and pepper and toss together. Put the potatoes in a large roasting tin with the olive oil and garlic bulb. Season well with salt and pepper and toss together. Roast for 30–35 minutes or until golden and crisp, tossing halfway through cooking. Add the chopped rosemary for the last 10 minutes. Roast for 30–35 minutes or until golden and crisp, tossing halfway through cooking. Add the chopped rosemary for the last 10 minutes. Sprinkle with sea salt and serve straight away. Sprinkle with sea salt and serve straight away. | {
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"content": "Roast new potatoes with garlic and rosemary An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_new_potatoes_with_11710_16x9.jpg Super crispy and quick to make, these golden potatoes are all cooked in one large roasting tin – which means less time washing up and more time enjoying! 1kg/2lb 4oz baby new potatoes, each cut into three slices2–3 tbsp olive oil 1 large garlic bulb, halved 3 sprigs rosemary, leaves finely chopped sea salt and freshly ground black pepper 1kg/2lb 4oz baby new potatoes, each cut into three slices 2–3 tbsp olive oil 1 large garlic bulb, halved 3 sprigs rosemary, leaves finely chopped sea salt and freshly ground black pepper Method Preheat the oven 220C/200C Fan/Gas 7.Put the potatoes in a large roasting tin with the olive oil and garlic bulb. Season well with salt and pepper and toss together. Roast for 30–35 minutes or until golden and crisp, tossing halfway through cooking. Add the chopped rosemary for the last 10 minutes.Sprinkle with sea salt and serve straight away. Preheat the oven 220C/200C Fan/Gas 7. Preheat the oven 220C/200C Fan/Gas 7. Put the potatoes in a large roasting tin with the olive oil and garlic bulb. Season well with salt and pepper and toss together. Put the potatoes in a large roasting tin with the olive oil and garlic bulb. Season well with salt and pepper and toss together. Roast for 30–35 minutes or until golden and crisp, tossing halfway through cooking. Add the chopped rosemary for the last 10 minutes. Roast for 30–35 minutes or until golden and crisp, tossing halfway through cooking. Add the chopped rosemary for the last 10 minutes. Sprinkle with sea salt and serve straight away. Sprinkle with sea salt and serve straight away."
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} | 4aa01f89b2484edbb7389ef6b258828e5196b9cc2a7dc5737ea5ae871ead8a6d | Harissa lamb stew with chickpeas recipe
An average of 4.0 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_lamb_with_92207_16x9.jpg This Moroccan-inspired, slow-cooked lamb dish is low in calories and only uses six ingredients. If you want to make it five, leave out the apricots – you’ll save on sugar too. If you're on a low-calorie diet, pair it with a low-calorie breakfast and/or lunch as it's a little over 500 calories. Each serving provides 522 kcal, 50g protein, 32g carbohydrates (of which 20g sugars), 19g fat (of which 7g saturates), 9g fibre and 0.5g salt. With a GI of 45 this meal is high protein, low GI. 600g/1lb 5oz lean lamb leg steaks, cut into bite-size cubes1–2 level tbsp harissa paste400g tin chopped tomatoes with herbs2 x 410g tins chickpeas, drained12 dried apricots (optional)small bunch (about 30g/1oz) fresh coriander, roughly chopped 600g/1lb 5oz lean lamb leg steaks, cut into bite-size cubes 1–2 level tbsp harissa paste 400g tin chopped tomatoes with herbs 2 x 410g tins chickpeas, drained 12 dried apricots (optional) small bunch (about 30g/1oz) fresh coriander, roughly chopped Method Preheat the oven to 170C/150C Fan/Gas 3½ Put the lamb in a medium, ovenproof casserole dish and coat evenly with the harissa paste. Pour in the tomatoes and 300ml/10fl oz of water. Bring to the boil over a medium heat and stir well.Cover tightly with kitchen foil and bake for 1 hour.Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender.Stir in the coriander and serve. Preheat the oven to 170C/150C Fan/Gas 3½ Preheat the oven to 170C/150C Fan/Gas 3½ Put the lamb in a medium, ovenproof casserole dish and coat evenly with the harissa paste. Put the lamb in a medium, ovenproof casserole dish and coat evenly with the harissa paste. Pour in the tomatoes and 300ml/10fl oz of water. Bring to the boil over a medium heat and stir well. Pour in the tomatoes and 300ml/10fl oz of water. Bring to the boil over a medium heat and stir well. Cover tightly with kitchen foil and bake for 1 hour. Cover tightly with kitchen foil and bake for 1 hour. Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender. Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender. Stir in the coriander and serve. Stir in the coriander and serve. | {
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"title": "Harissa lamb stew with chickpeas recipe",
"content": "An average of 4.0 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_lamb_with_92207_16x9.jpg This Moroccan-inspired, slow-cooked lamb dish is low in calories and only uses six ingredients. If you want to make it five, leave out the apricots – you’ll save on sugar too. If you're on a low-calorie diet, pair it with a low-calorie breakfast and/or lunch as it's a little over 500 calories. Each serving provides 522 kcal, 50g protein, 32g carbohydrates (of which 20g sugars), 19g fat (of which 7g saturates), 9g fibre and 0.5g salt. With a GI of 45 this meal is high protein, low GI. 600g/1lb 5oz lean lamb leg steaks, cut into bite-size cubes1–2 level tbsp harissa paste400g tin chopped tomatoes with herbs2 x 410g tins chickpeas, drained12 dried apricots (optional)small bunch (about 30g/1oz) fresh coriander, roughly chopped 600g/1lb 5oz lean lamb leg steaks, cut into bite-size cubes 1–2 level tbsp harissa paste 400g tin chopped tomatoes with herbs 2 x 410g tins chickpeas, drained 12 dried apricots (optional) small bunch (about 30g/1oz) fresh coriander, roughly chopped Method Preheat the oven to 170C/150C Fan/Gas 3½ Put the lamb in a medium, ovenproof casserole dish and coat evenly with the harissa paste. Pour in the tomatoes and 300ml/10fl oz of water. Bring to the boil over a medium heat and stir well.Cover tightly with kitchen foil and bake for 1 hour.Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender.Stir in the coriander and serve. Preheat the oven to 170C/150C Fan/Gas 3½ Preheat the oven to 170C/150C Fan/Gas 3½ Put the lamb in a medium, ovenproof casserole dish and coat evenly with the harissa paste. Put the lamb in a medium, ovenproof casserole dish and coat evenly with the harissa paste. Pour in the tomatoes and 300ml/10fl oz of water. Bring to the boil over a medium heat and stir well. Pour in the tomatoes and 300ml/10fl oz of water. Bring to the boil over a medium heat and stir well. Cover tightly with kitchen foil and bake for 1 hour. Cover tightly with kitchen foil and bake for 1 hour. Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender. Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender. Stir in the coriander and serve. Stir in the coriander and serve."
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} | 75e6292c080d661a3ac559adb88c80c8b98733db9975aa23a8f54f4335f44277 | Quick shepherd’s pie recipe
An average of 2.3 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_shepherds_pie_68249_16x9.jpg This cheap, quick shepherd’s pie uses ingredients straight from the freezer - no need for boiling and mashing potatoes! 650g/1lb 7oz frozen ready-made potato rostis or hash browns100g/3½oz frozen chopped onion (or 1 medium onion, finely chopped) 500g/1lb 2oz frozen lamb mince1 tbsp medium curry powder2 tbsp plain flour1 x 400g tin chopped tomatoes2 tbsp tomato purée 150ml/5fl oz just-boiled water½ tsp dried mixed herbs1 lamb stock cube200g/7oz frozen mixed vegetableshandful chopped fresh coriander leaves, to garnish (optional)salt and freshly ground black pepper 650g/1lb 7oz frozen ready-made potato rostis or hash browns 100g/3½oz frozen chopped onion (or 1 medium onion, finely chopped) 500g/1lb 2oz frozen lamb mince 1 tbsp medium curry powder 2 tbsp plain flour 1 x 400g tin chopped tomatoes 2 tbsp tomato purée 150ml/5fl oz just-boiled water ½ tsp dried mixed herbs 1 lamb stock cube 200g/7oz frozen mixed vegetables handful chopped fresh coriander leaves, to garnish (optional) salt and freshly ground black pepper Method Arrange the frozen potato rostis or hash browns in a single layer on a large baking tray so that they can start to thaw as you make the pie filling.Heat a large, non-stick saucepan over a medium heat. Add the onion and lamb mince and fry for 8-10 minutes, stirring regularly, until the lamb is no longer pink. Sprinkle over the curry powder and flour and stir well. Add the tinned tomatoes, tomato purée, water and herbs to the pan and stir well to combine. Crumble over the stock cube, stir again, and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, stirring regularly, until the mixture has thickened. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.Once the filling mixture has simmered for 10 minutes, stir in the frozen mixed vegetables and remove the pan from the heat. Transfer the mixture to a 1.7 litre/3 pint pie dish. Break the thawed rostis or hash browns into smaller pieces and scatter them over the shepherd's pie filling. Transfer the pie dish to a baking tray, then cook in the oven for 25-30 minutes, or until the potato topping is cooked through and the filling is bubbling. Garnish with fresh coriander just before serving, if desired. Arrange the frozen potato rostis or hash browns in a single layer on a large baking tray so that they can start to thaw as you make the pie filling. Arrange the frozen potato rostis or hash browns in a single layer on a large baking tray so that they can start to thaw as you make the pie filling. Heat a large, non-stick saucepan over a medium heat. Add the onion and lamb mince and fry for 8-10 minutes, stirring regularly, until the lamb is no longer pink. Sprinkle over the curry powder and flour and stir well. Heat a large, non-stick saucepan over a medium heat. Add the onion and lamb mince and fry for 8-10 minutes, stirring regularly, until the lamb is no longer pink. Sprinkle over the curry powder and flour and stir well. Add the tinned tomatoes, tomato purée, water and herbs to the pan and stir well to combine. Crumble over the stock cube, stir again, and season, to taste, with salt and freshly ground black pepper. Add the tinned tomatoes, tomato purée, water and herbs to the pan and stir well to combine. Crumble over the stock cube, stir again, and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, stirring regularly, until the mixture has thickened. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, stirring regularly, until the mixture has thickened. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Once the filling mixture has simmered for 10 minutes, stir in the frozen mixed vegetables and remove the pan from the heat. Transfer the mixture to a 1.7 litre/3 pint pie dish. Once the filling mixture has simmered for 10 minutes, stir in the frozen mixed vegetables and remove the pan from the heat. Transfer the mixture to a 1.7 litre/3 pint pie dish. Break the thawed rostis or hash browns into smaller pieces and scatter them over the shepherd's pie filling. Break the thawed rostis or hash browns into smaller pieces and scatter them over the shepherd's pie filling. Transfer the pie dish to a baking tray, then cook in the oven for 25-30 minutes, or until the potato topping is cooked through and the filling is bubbling. Garnish with fresh coriander just before serving, if desired. Transfer the pie dish to a baking tray, then cook in the oven for 25-30 minutes, or until the potato topping is cooked through and the filling is bubbling. Garnish with fresh coriander just before serving, if desired. Recipe tips Tip 1: This recipe is suitable for freezing - freeze any leftovers in individual microwave-safe containers for up to 2 months. Thaw completely before reheating in the microwave. Tip 2: To make cottage pie instead of shepherd's pie, substitute the frozen lamb mince for frozen beef mince. For a more traditional flavour, leave out the curry powder. | {
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"title": "Quick shepherd’s pie recipe",
"content": "An average of 2.3 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_shepherds_pie_68249_16x9.jpg This cheap, quick shepherd’s pie uses ingredients straight from the freezer - no need for boiling and mashing potatoes! 650g/1lb 7oz frozen ready-made potato rostis or hash browns100g/3½oz frozen chopped onion (or 1 medium onion, finely chopped) 500g/1lb 2oz frozen lamb mince1 tbsp medium curry powder2 tbsp plain flour1 x 400g tin chopped tomatoes2 tbsp tomato purée 150ml/5fl oz just-boiled water½ tsp dried mixed herbs1 lamb stock cube200g/7oz frozen mixed vegetableshandful chopped fresh coriander leaves, to garnish (optional)salt and freshly ground black pepper 650g/1lb 7oz frozen ready-made potato rostis or hash browns 100g/3½oz frozen chopped onion (or 1 medium onion, finely chopped) 500g/1lb 2oz frozen lamb mince 1 tbsp medium curry powder 2 tbsp plain flour 1 x 400g tin chopped tomatoes 2 tbsp tomato purée 150ml/5fl oz just-boiled water ½ tsp dried mixed herbs 1 lamb stock cube 200g/7oz frozen mixed vegetables handful chopped fresh coriander leaves, to garnish (optional) salt and freshly ground black pepper Method Arrange the frozen potato rostis or hash browns in a single layer on a large baking tray so that they can start to thaw as you make the pie filling.Heat a large, non-stick saucepan over a medium heat. Add the onion and lamb mince and fry for 8-10 minutes, stirring regularly, until the lamb is no longer pink. Sprinkle over the curry powder and flour and stir well. Add the tinned tomatoes, tomato purée, water and herbs to the pan and stir well to combine. Crumble over the stock cube, stir again, and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, stirring regularly, until the mixture has thickened. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.Once the filling mixture has simmered for 10 minutes, stir in the frozen mixed vegetables and remove the pan from the heat. Transfer the mixture to a 1.7 litre/3 pint pie dish. Break the thawed rostis or hash browns into smaller pieces and scatter them over the shepherd's pie filling. Transfer the pie dish to a baking tray, then cook in the oven for 25-30 minutes, or until the potato topping is cooked through and the filling is bubbling. Garnish with fresh coriander just before serving, if desired. Arrange the frozen potato rostis or hash browns in a single layer on a large baking tray so that they can start to thaw as you make the pie filling. Arrange the frozen potato rostis or hash browns in a single layer on a large baking tray so that they can start to thaw as you make the pie filling. Heat a large, non-stick saucepan over a medium heat. Add the onion and lamb mince and fry for 8-10 minutes, stirring regularly, until the lamb is no longer pink. Sprinkle over the curry powder and flour and stir well. Heat a large, non-stick saucepan over a medium heat. Add the onion and lamb mince and fry for 8-10 minutes, stirring regularly, until the lamb is no longer pink. Sprinkle over the curry powder and flour and stir well. Add the tinned tomatoes, tomato purée, water and herbs to the pan and stir well to combine. Crumble over the stock cube, stir again, and season, to taste, with salt and freshly ground black pepper. Add the tinned tomatoes, tomato purée, water and herbs to the pan and stir well to combine. Crumble over the stock cube, stir again, and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, stirring regularly, until the mixture has thickened. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, stirring regularly, until the mixture has thickened. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Once the filling mixture has simmered for 10 minutes, stir in the frozen mixed vegetables and remove the pan from the heat. Transfer the mixture to a 1.7 litre/3 pint pie dish. Once the filling mixture has simmered for 10 minutes, stir in the frozen mixed vegetables and remove the pan from the heat. Transfer the mixture to a 1.7 litre/3 pint pie dish. Break the thawed rostis or hash browns into smaller pieces and scatter them over the shepherd's pie filling. Break the thawed rostis or hash browns into smaller pieces and scatter them over the shepherd's pie filling. Transfer the pie dish to a baking tray, then cook in the oven for 25-30 minutes, or until the potato topping is cooked through and the filling is bubbling. Garnish with fresh coriander just before serving, if desired. Transfer the pie dish to a baking tray, then cook in the oven for 25-30 minutes, or until the potato topping is cooked through and the filling is bubbling. Garnish with fresh coriander just before serving, if desired. Recipe tips Tip 1: This recipe is suitable for freezing - freeze any leftovers in individual microwave-safe containers for up to 2 months. Thaw completely before reheating in the microwave. Tip 2: To make cottage pie instead of shepherd's pie, substitute the frozen lamb mince for frozen beef mince. For a more traditional flavour, leave out the curry powder."
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} | 0889f45af4a3a825607787c6369729fa7c2ca0f8feff8cf8dbacaf70121af641 | Lamb rogan josh recipe
An average of 4.2 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_rogan_josh_04376_16x9.jpg Making your own curry paste for this lamb rogan josh recipe is the healthier way to go and it's actually really easy. Here is a fresh, flavourful curry that’s low on calories and easy to put together. This lamb curry sauce provides 280kcals, 13g fat (5.5g saturated fat), 33g protein, 2g fibre, 6g carbs (of which 5g sugar) and 0.6g salt per portion. 1 bunch fresh coriander, stalks and leaves separated1 red chilli, seeded and roughly chopped2 tsp coriander seeds, toasted and ground2 tsp cumin seeds, toasted and ground1 tsp black peppercorns, roughly ground2 tsp paprika1 tsp turmeric2 tsp garam masalapinch salt2 tbsp tomato purée 1 bunch fresh coriander, stalks and leaves separated 1 red chilli, seeded and roughly chopped 2 tsp coriander seeds, toasted and ground 2 tsp cumin seeds, toasted and ground 1 tsp black peppercorns, roughly ground 2 tsp paprika 1 tsp turmeric 2 tsp garam masala pinch salt 2 tbsp tomato purée 1 tbsp groundnut oil5cm/2in cinnamon stick5 cardamom pods, lightly crushed3 dried bay leaves4 cloves1 onion, roughly chopped600g/1lb 5oz lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks2 garlic cloves, peeled and crushed1 thumb-sized piece fresh root ginger, peeled and finely grated100g/3½oz fat-free natural yoghurt 1 tbsp groundnut oil 5cm/2in cinnamon stick 5 cardamom pods, lightly crushed 3 dried bay leaves 4 cloves 1 onion, roughly chopped 600g/1lb 5oz lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks 2 garlic cloves, peeled and crushed 1 thumb-sized piece fresh root ginger, peeled and finely grated 100g/3½oz fat-free natural yoghurt Method To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée. To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes. Add the spice paste and fry for another 2 minutes, stirringAdd 400ml/14fl oz water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves. To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée. To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée. To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes. To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes. Add the spice paste and fry for another 2 minutes, stirring Add the spice paste and fry for another 2 minutes, stirring Add 400ml/14fl oz water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves. Add 400ml/14fl oz water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves. Recipe tips You can freeze this rogan josh, albeit before you add the yoghurt. After you've thawed and reheated it, add the yoghurt and cook for just a few minutes before serving. | {
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"title": "Lamb rogan josh recipe",
"content": "An average of 4.2 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_rogan_josh_04376_16x9.jpg Making your own curry paste for this lamb rogan josh recipe is the healthier way to go and it's actually really easy. Here is a fresh, flavourful curry that’s low on calories and easy to put together. This lamb curry sauce provides 280kcals, 13g fat (5.5g saturated fat), 33g protein, 2g fibre, 6g carbs (of which 5g sugar) and 0.6g salt per portion. 1 bunch fresh coriander, stalks and leaves separated1 red chilli, seeded and roughly chopped2 tsp coriander seeds, toasted and ground2 tsp cumin seeds, toasted and ground1 tsp black peppercorns, roughly ground2 tsp paprika1 tsp turmeric2 tsp garam masalapinch salt2 tbsp tomato purée 1 bunch fresh coriander, stalks and leaves separated 1 red chilli, seeded and roughly chopped 2 tsp coriander seeds, toasted and ground 2 tsp cumin seeds, toasted and ground 1 tsp black peppercorns, roughly ground 2 tsp paprika 1 tsp turmeric 2 tsp garam masala pinch salt 2 tbsp tomato purée 1 tbsp groundnut oil5cm/2in cinnamon stick5 cardamom pods, lightly crushed3 dried bay leaves4 cloves1 onion, roughly chopped600g/1lb 5oz lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks2 garlic cloves, peeled and crushed1 thumb-sized piece fresh root ginger, peeled and finely grated100g/3½oz fat-free natural yoghurt 1 tbsp groundnut oil 5cm/2in cinnamon stick 5 cardamom pods, lightly crushed 3 dried bay leaves 4 cloves 1 onion, roughly chopped 600g/1lb 5oz lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks 2 garlic cloves, peeled and crushed 1 thumb-sized piece fresh root ginger, peeled and finely grated 100g/3½oz fat-free natural yoghurt Method To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée. To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes. Add the spice paste and fry for another 2 minutes, stirringAdd 400ml/14fl oz water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves. To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée. To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée. To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes. To cook the lamb, heat the oil in a large heavy-based casserole. Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes. Add the onion and lamb and fry for 4-5 minutes, stirring. Add the garlic and ginger and fry for 2 minutes. Add the spice paste and fry for another 2 minutes, stirring Add the spice paste and fry for another 2 minutes, stirring Add 400ml/14fl oz water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves. Add 400ml/14fl oz water, then cover with a lid and simmer for 40-50 minutes, until cooked. Stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves. Recipe tips You can freeze this rogan josh, albeit before you add the yoghurt. After you've thawed and reheated it, add the yoghurt and cook for just a few minutes before serving."
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} | 090ca8749f0894761900c2f01e76be559caa4a7c1ef122cef5ea7772b90f7bb7 | Mary Berry's roast lamb shoulder recipe
Roasted lamb shoulder with rosemary and paprika rub An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_lamb_with_78424_16x9.jpg Shoulder of lamb is quite fatty, but that’s what makes the meat so sweet and succulent, and by cooking it for a long time at a low temperature, the meat becomes so tender it just falls off the bone. This is the perfect roast to put in the oven and leave while you are out as it cooks slowly in the oven and you will return to a house full of wonderful aromas and meltingly tender meat. Serve it with fresh mint sauce. 2.2kg/4.5lb whole lamb shoulder3 tbsp rosemary, leaves picked and finely chopped 2-3 tbsp olive oil 1 tsp ground paprika salt and pepper2 onions, sliced 1.2 litres/2 pint stock 2 tbsp plain flour 1 tbsp redcurrant jellygravy browning (optional) 2.2kg/4.5lb whole lamb shoulder 3 tbsp rosemary, leaves picked and finely chopped 2-3 tbsp olive oil 1 tsp ground paprika salt and pepper 2 onions, sliced 1.2 litres/2 pint stock 2 tbsp plain flour 1 tbsp redcurrant jelly gravy browning (optional) Method Preheat the oven to 220C/425F/Gas 7 (200C Fan).Put the lamb on a board. Mix the rosemary, oil and paprika together and season well with salt and pepper. Rub over the lamb on both sides.Put the onions and stock into a small roasting tin, put a rack on top then place the lamb on top. Roast in the oven for 30 minutes, or until brown then reduce the temperature to 160C/325F/Gas 3 (140C Fan). Cover the lamb with aluminium foil and continue to roast for 3-4 hours, basting from time to time until completely tender and the meat is falling off of the bone. Remove the foil and place the lamb on a plate to rest while you make the gravy. Skim off the fat into a bowl. Spoon two tablespoons of the fat into a saucepan.Sieve the roasting juices and softened onion into a measuring jug. Add boiling water to the jug to make up to 570ml/1 pint of liquid. Heat the fat in the saucepan until hot. Add the flour and stir until smooth. Still over the heat, add the roasting juices and whisk until thickened and smooth. Add redcurrant jelly and salt and pepper to taste and a little gravy browning if too pale. Serve with the lamb. Preheat the oven to 220C/425F/Gas 7 (200C Fan). Preheat the oven to 220C/425F/Gas 7 (200C Fan). Put the lamb on a board. Mix the rosemary, oil and paprika together and season well with salt and pepper. Rub over the lamb on both sides. Put the lamb on a board. Mix the rosemary, oil and paprika together and season well with salt and pepper. Rub over the lamb on both sides. Put the onions and stock into a small roasting tin, put a rack on top then place the lamb on top. Roast in the oven for 30 minutes, or until brown then reduce the temperature to 160C/325F/Gas 3 (140C Fan). Cover the lamb with aluminium foil and continue to roast for 3-4 hours, basting from time to time until completely tender and the meat is falling off of the bone. Put the onions and stock into a small roasting tin, put a rack on top then place the lamb on top. Roast in the oven for 30 minutes, or until brown then reduce the temperature to 160C/325F/Gas 3 (140C Fan). Cover the lamb with aluminium foil and continue to roast for 3-4 hours, basting from time to time until completely tender and the meat is falling off of the bone. Remove the foil and place the lamb on a plate to rest while you make the gravy. Skim off the fat into a bowl. Spoon two tablespoons of the fat into a saucepan. Remove the foil and place the lamb on a plate to rest while you make the gravy. Skim off the fat into a bowl. Spoon two tablespoons of the fat into a saucepan. Sieve the roasting juices and softened onion into a measuring jug. Add boiling water to the jug to make up to 570ml/1 pint of liquid. Heat the fat in the saucepan until hot. Add the flour and stir until smooth. Still over the heat, add the roasting juices and whisk until thickened and smooth. Add redcurrant jelly and salt and pepper to taste and a little gravy browning if too pale. Serve with the lamb. Sieve the roasting juices and softened onion into a measuring jug. Add boiling water to the jug to make up to 570ml/1 pint of liquid. Heat the fat in the saucepan until hot. Add the flour and stir until smooth. Still over the heat, add the roasting juices and whisk until thickened and smooth. Add redcurrant jelly and salt and pepper to taste and a little gravy browning if too pale. Serve with the lamb. | {
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"content": "Roasted lamb shoulder with rosemary and paprika rub An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_lamb_with_78424_16x9.jpg Shoulder of lamb is quite fatty, but that’s what makes the meat so sweet and succulent, and by cooking it for a long time at a low temperature, the meat becomes so tender it just falls off the bone. This is the perfect roast to put in the oven and leave while you are out as it cooks slowly in the oven and you will return to a house full of wonderful aromas and meltingly tender meat. Serve it with fresh mint sauce. 2.2kg/4.5lb whole lamb shoulder3 tbsp rosemary, leaves picked and finely chopped 2-3 tbsp olive oil 1 tsp ground paprika salt and pepper2 onions, sliced 1.2 litres/2 pint stock 2 tbsp plain flour 1 tbsp redcurrant jellygravy browning (optional) 2.2kg/4.5lb whole lamb shoulder 3 tbsp rosemary, leaves picked and finely chopped 2-3 tbsp olive oil 1 tsp ground paprika salt and pepper 2 onions, sliced 1.2 litres/2 pint stock 2 tbsp plain flour 1 tbsp redcurrant jelly gravy browning (optional) Method Preheat the oven to 220C/425F/Gas 7 (200C Fan).Put the lamb on a board. Mix the rosemary, oil and paprika together and season well with salt and pepper. Rub over the lamb on both sides.Put the onions and stock into a small roasting tin, put a rack on top then place the lamb on top. Roast in the oven for 30 minutes, or until brown then reduce the temperature to 160C/325F/Gas 3 (140C Fan). Cover the lamb with aluminium foil and continue to roast for 3-4 hours, basting from time to time until completely tender and the meat is falling off of the bone. Remove the foil and place the lamb on a plate to rest while you make the gravy. Skim off the fat into a bowl. Spoon two tablespoons of the fat into a saucepan.Sieve the roasting juices and softened onion into a measuring jug. Add boiling water to the jug to make up to 570ml/1 pint of liquid. Heat the fat in the saucepan until hot. Add the flour and stir until smooth. Still over the heat, add the roasting juices and whisk until thickened and smooth. Add redcurrant jelly and salt and pepper to taste and a little gravy browning if too pale. Serve with the lamb. Preheat the oven to 220C/425F/Gas 7 (200C Fan). Preheat the oven to 220C/425F/Gas 7 (200C Fan). Put the lamb on a board. Mix the rosemary, oil and paprika together and season well with salt and pepper. Rub over the lamb on both sides. Put the lamb on a board. Mix the rosemary, oil and paprika together and season well with salt and pepper. Rub over the lamb on both sides. Put the onions and stock into a small roasting tin, put a rack on top then place the lamb on top. Roast in the oven for 30 minutes, or until brown then reduce the temperature to 160C/325F/Gas 3 (140C Fan). Cover the lamb with aluminium foil and continue to roast for 3-4 hours, basting from time to time until completely tender and the meat is falling off of the bone. Put the onions and stock into a small roasting tin, put a rack on top then place the lamb on top. Roast in the oven for 30 minutes, or until brown then reduce the temperature to 160C/325F/Gas 3 (140C Fan). Cover the lamb with aluminium foil and continue to roast for 3-4 hours, basting from time to time until completely tender and the meat is falling off of the bone. Remove the foil and place the lamb on a plate to rest while you make the gravy. Skim off the fat into a bowl. Spoon two tablespoons of the fat into a saucepan. Remove the foil and place the lamb on a plate to rest while you make the gravy. Skim off the fat into a bowl. Spoon two tablespoons of the fat into a saucepan. Sieve the roasting juices and softened onion into a measuring jug. Add boiling water to the jug to make up to 570ml/1 pint of liquid. Heat the fat in the saucepan until hot. Add the flour and stir until smooth. Still over the heat, add the roasting juices and whisk until thickened and smooth. Add redcurrant jelly and salt and pepper to taste and a little gravy browning if too pale. Serve with the lamb. Sieve the roasting juices and softened onion into a measuring jug. Add boiling water to the jug to make up to 570ml/1 pint of liquid. Heat the fat in the saucepan until hot. Add the flour and stir until smooth. Still over the heat, add the roasting juices and whisk until thickened and smooth. Add redcurrant jelly and salt and pepper to taste and a little gravy browning if too pale. Serve with the lamb."
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} | 87e8f4b6f8472b57e376b7c93158504e96f52d8869f2ca2d148cbec7285260ab | Tepsi kebap recipe
Tepsi kebap with spinach yoghurt An average of 4.6 out of 5 stars from 99 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tepsi_kebap_with_spinach_82126_16x9.jpg Sabrina Ghayour's Turkish-inspired spiced tepsi kebap is baked in the oven and makes a brilliant midweek meal. 500g/1lb 2oz lamb mince, about 20 per cent fat1 onion, minced in a food processor and drained of any liquid or very finely chopped2 large garlic cloves, minced½ red pepper, cored, seeds removed and very finely chopped50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra leaves to serve2 tbsp tomato purée1 tbsp pul biber or Aleppo chilli flakes½ tsp bicarbonate of sodasea salt flakes and freshly ground black pepper 500g/1lb 2oz lamb mince, about 20 per cent fat 1 onion, minced in a food processor and drained of any liquid or very finely chopped 2 large garlic cloves, minced ½ red pepper, cored, seeds removed and very finely chopped 50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra leaves to serve 2 tbsp tomato purée 1 tbsp pul biber or Aleppo chilli flakes ½ tsp bicarbonate of soda sea salt flakes and freshly ground black pepper 250g/9oz spinach500g/1lb 2oz Greek-style yoghurt1 large garlic clove, minced2 generous handfuls walnut halves, roughly chopped2 tsp sumac, plus extra to garnisholive oil, for drizzlingsea salt flakes and freshly ground black pepper 250g/9oz spinach 500g/1lb 2oz Greek-style yoghurt 1 large garlic clove, minced 2 generous handfuls walnut halves, roughly chopped 2 tsp sumac, plus extra to garnish olive oil, for drizzling sea salt flakes and freshly ground black pepper tortilla wraps or breadsliced red onionGreek-style yoghurt tortilla wraps or bread sliced red onion Greek-style yoghurt Method Preheat the oven to 240C/220C Fan/Gas 9. To make the tepsi kebap, put all the ingredients in a large bowl and, using your hands, work everything together well, pummelling the meat mixture for several minutes into a smooth, even paste. Season with salt and pepper. Press the meat mixture into a shallow casserole or baking dish that is about 22cm/8½in in diameter to completely cover the base of the dish. Cook for 18 minutes, or until golden on top. To make the spinach yoghurt, bring a saucepan of water to the boil, add the spinach and simmer for 2–3 minutes until wilted. Drain and plunge into a bowl of iced water. Once cooled, drain well and finely chop.Put the spinach in a large bowl with the yoghurt, garlic, walnuts (reserving some for garnish), sumac, a little drizzle of olive oil and a generous amount of salt and pepper. Mix together well. Spread the mixture out on a flat plate and drizzle with more olive oil. Sprinkle with extra sumac and the reserved walnuts. Serve the tepsi kebap with the tortilla wraps or bread, red onion, parsley leaves and yoghurt, if desired, and the spinach yoghurt. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. To make the tepsi kebap, put all the ingredients in a large bowl and, using your hands, work everything together well, pummelling the meat mixture for several minutes into a smooth, even paste. Season with salt and pepper. To make the tepsi kebap, put all the ingredients in a large bowl and, using your hands, work everything together well, pummelling the meat mixture for several minutes into a smooth, even paste. Season with salt and pepper. Press the meat mixture into a shallow casserole or baking dish that is about 22cm/8½in in diameter to completely cover the base of the dish. Cook for 18 minutes, or until golden on top. Press the meat mixture into a shallow casserole or baking dish that is about 22cm/8½in in diameter to completely cover the base of the dish. Cook for 18 minutes, or until golden on top. To make the spinach yoghurt, bring a saucepan of water to the boil, add the spinach and simmer for 2–3 minutes until wilted. Drain and plunge into a bowl of iced water. Once cooled, drain well and finely chop. To make the spinach yoghurt, bring a saucepan of water to the boil, add the spinach and simmer for 2–3 minutes until wilted. Drain and plunge into a bowl of iced water. Once cooled, drain well and finely chop. Put the spinach in a large bowl with the yoghurt, garlic, walnuts (reserving some for garnish), sumac, a little drizzle of olive oil and a generous amount of salt and pepper. Mix together well. Spread the mixture out on a flat plate and drizzle with more olive oil. Sprinkle with extra sumac and the reserved walnuts. Put the spinach in a large bowl with the yoghurt, garlic, walnuts (reserving some for garnish), sumac, a little drizzle of olive oil and a generous amount of salt and pepper. Mix together well. Spread the mixture out on a flat plate and drizzle with more olive oil. Sprinkle with extra sumac and the reserved walnuts. Serve the tepsi kebap with the tortilla wraps or bread, red onion, parsley leaves and yoghurt, if desired, and the spinach yoghurt. Serve the tepsi kebap with the tortilla wraps or bread, red onion, parsley leaves and yoghurt, if desired, and the spinach yoghurt. | {
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"content": "Tepsi kebap with spinach yoghurt An average of 4.6 out of 5 stars from 99 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tepsi_kebap_with_spinach_82126_16x9.jpg Sabrina Ghayour's Turkish-inspired spiced tepsi kebap is baked in the oven and makes a brilliant midweek meal. 500g/1lb 2oz lamb mince, about 20 per cent fat1 onion, minced in a food processor and drained of any liquid or very finely chopped2 large garlic cloves, minced½ red pepper, cored, seeds removed and very finely chopped50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra leaves to serve2 tbsp tomato purée1 tbsp pul biber or Aleppo chilli flakes½ tsp bicarbonate of sodasea salt flakes and freshly ground black pepper 500g/1lb 2oz lamb mince, about 20 per cent fat 1 onion, minced in a food processor and drained of any liquid or very finely chopped 2 large garlic cloves, minced ½ red pepper, cored, seeds removed and very finely chopped 50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra leaves to serve 2 tbsp tomato purée 1 tbsp pul biber or Aleppo chilli flakes ½ tsp bicarbonate of soda sea salt flakes and freshly ground black pepper 250g/9oz spinach500g/1lb 2oz Greek-style yoghurt1 large garlic clove, minced2 generous handfuls walnut halves, roughly chopped2 tsp sumac, plus extra to garnisholive oil, for drizzlingsea salt flakes and freshly ground black pepper 250g/9oz spinach 500g/1lb 2oz Greek-style yoghurt 1 large garlic clove, minced 2 generous handfuls walnut halves, roughly chopped 2 tsp sumac, plus extra to garnish olive oil, for drizzling sea salt flakes and freshly ground black pepper tortilla wraps or breadsliced red onionGreek-style yoghurt tortilla wraps or bread sliced red onion Greek-style yoghurt Method Preheat the oven to 240C/220C Fan/Gas 9. To make the tepsi kebap, put all the ingredients in a large bowl and, using your hands, work everything together well, pummelling the meat mixture for several minutes into a smooth, even paste. Season with salt and pepper. Press the meat mixture into a shallow casserole or baking dish that is about 22cm/8½in in diameter to completely cover the base of the dish. Cook for 18 minutes, or until golden on top. To make the spinach yoghurt, bring a saucepan of water to the boil, add the spinach and simmer for 2–3 minutes until wilted. Drain and plunge into a bowl of iced water. Once cooled, drain well and finely chop.Put the spinach in a large bowl with the yoghurt, garlic, walnuts (reserving some for garnish), sumac, a little drizzle of olive oil and a generous amount of salt and pepper. Mix together well. Spread the mixture out on a flat plate and drizzle with more olive oil. Sprinkle with extra sumac and the reserved walnuts. Serve the tepsi kebap with the tortilla wraps or bread, red onion, parsley leaves and yoghurt, if desired, and the spinach yoghurt. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. To make the tepsi kebap, put all the ingredients in a large bowl and, using your hands, work everything together well, pummelling the meat mixture for several minutes into a smooth, even paste. Season with salt and pepper. To make the tepsi kebap, put all the ingredients in a large bowl and, using your hands, work everything together well, pummelling the meat mixture for several minutes into a smooth, even paste. Season with salt and pepper. Press the meat mixture into a shallow casserole or baking dish that is about 22cm/8½in in diameter to completely cover the base of the dish. Cook for 18 minutes, or until golden on top. Press the meat mixture into a shallow casserole or baking dish that is about 22cm/8½in in diameter to completely cover the base of the dish. Cook for 18 minutes, or until golden on top. To make the spinach yoghurt, bring a saucepan of water to the boil, add the spinach and simmer for 2–3 minutes until wilted. Drain and plunge into a bowl of iced water. Once cooled, drain well and finely chop. To make the spinach yoghurt, bring a saucepan of water to the boil, add the spinach and simmer for 2–3 minutes until wilted. Drain and plunge into a bowl of iced water. Once cooled, drain well and finely chop. Put the spinach in a large bowl with the yoghurt, garlic, walnuts (reserving some for garnish), sumac, a little drizzle of olive oil and a generous amount of salt and pepper. Mix together well. Spread the mixture out on a flat plate and drizzle with more olive oil. Sprinkle with extra sumac and the reserved walnuts. Put the spinach in a large bowl with the yoghurt, garlic, walnuts (reserving some for garnish), sumac, a little drizzle of olive oil and a generous amount of salt and pepper. Mix together well. Spread the mixture out on a flat plate and drizzle with more olive oil. Sprinkle with extra sumac and the reserved walnuts. Serve the tepsi kebap with the tortilla wraps or bread, red onion, parsley leaves and yoghurt, if desired, and the spinach yoghurt. Serve the tepsi kebap with the tortilla wraps or bread, red onion, parsley leaves and yoghurt, if desired, and the spinach yoghurt."
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} | c52c9bdf3b8362aac010469316bcaa2837654779fd74ed0486b7276a0c4a2761 | Lamb dhansak recipe
An average of 4.6 out of 5 stars from 69 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_dhansak_79850_16x9.jpg Dhansak is a popular Indian curry made from meat, lentils and flavoured with spices including cumin and ginger. It’s mild, sweet and rich with just enough heat to satisfy most tastes. Best of all this lamb curry benefits from being made a day in advance as it tastes even better re-heated the next day. 3 tbsp sunflower oil1 kg/2lb 4oz diced lamb shoulder or leg, or a mixture of both2 onions, chopped25g/1oz fresh root ginger, peeled4 garlic cloves, peeled2 red chillies, seeds removed, chopped10 green cardamom pods1½ tbsp ground cumin1½ tbsp ground coriander½ tbsp ground turmeric1 x 400g/14oz can chopped tomatoes200ml/7fl oz beef stock 75g/2½oz red lentils3 tbsp honeysalt and pepper 3 tbsp sunflower oil 1 kg/2lb 4oz diced lamb shoulder or leg, or a mixture of both 2 onions, chopped 25g/1oz fresh root ginger, peeled 4 garlic cloves, peeled 2 red chillies, seeds removed, chopped 10 green cardamom pods 1½ tbsp ground cumin 1½ tbsp ground coriander ½ tbsp ground turmeric 1 x 400g/14oz can chopped tomatoes 200ml/7fl oz beef stock 75g/2½oz red lentils 3 tbsp honey salt and pepper boiled rice boiled rice Method Preheat the oven to 150C/300F/Gas 3 (130C fan).Heat two tablespoons of oil in a large frying pan. Add the lamb and fry in two batches until browned. Remove from the pan with a slotted spoon and set aside.Add the remaining oil to the pan. Add the onion and fry for 4-5 minutes, or until beginning to soften.Meanwhile, place the ginger, garlic and chilli into a small food processor and blend until finely chopped. Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar. Add to the pan with the remaining spices and the garlic and ginger mixture. Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1½-2 hours, or until tender. Check the seasoning and serve with boiled rice. Preheat the oven to 150C/300F/Gas 3 (130C fan). Preheat the oven to 150C/300F/Gas 3 (130C fan). Heat two tablespoons of oil in a large frying pan. Add the lamb and fry in two batches until browned. Remove from the pan with a slotted spoon and set aside. Heat two tablespoons of oil in a large frying pan. Add the lamb and fry in two batches until browned. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan. Add the onion and fry for 4-5 minutes, or until beginning to soften. Add the remaining oil to the pan. Add the onion and fry for 4-5 minutes, or until beginning to soften. Meanwhile, place the ginger, garlic and chilli into a small food processor and blend until finely chopped. Meanwhile, place the ginger, garlic and chilli into a small food processor and blend until finely chopped. Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar. Add to the pan with the remaining spices and the garlic and ginger mixture. Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar. Add to the pan with the remaining spices and the garlic and ginger mixture. Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1½-2 hours, or until tender. Check the seasoning and serve with boiled rice. Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1½-2 hours, or until tender. Check the seasoning and serve with boiled rice. Recipe tips To freeze, transfer to a freezer container and freeze for one month. Don’t freeze for longer as the flavours will intensify. It is difficult to tell how hot a chilli is going to be - the large chillies in supermarkets are usually mild and will give enough heat for most tastes in this curry, but use more or less as desired. Don’t waste any leftover chillies, they freeze well and can be chopped even when frozen. If you don’t have a pestle and mortar for the cardamom seeds, add 1½ tsp ground cardamom instead. | {
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"content": "An average of 4.6 out of 5 stars from 69 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_dhansak_79850_16x9.jpg Dhansak is a popular Indian curry made from meat, lentils and flavoured with spices including cumin and ginger. It’s mild, sweet and rich with just enough heat to satisfy most tastes. Best of all this lamb curry benefits from being made a day in advance as it tastes even better re-heated the next day. 3 tbsp sunflower oil1 kg/2lb 4oz diced lamb shoulder or leg, or a mixture of both2 onions, chopped25g/1oz fresh root ginger, peeled4 garlic cloves, peeled2 red chillies, seeds removed, chopped10 green cardamom pods1½ tbsp ground cumin1½ tbsp ground coriander½ tbsp ground turmeric1 x 400g/14oz can chopped tomatoes200ml/7fl oz beef stock 75g/2½oz red lentils3 tbsp honeysalt and pepper 3 tbsp sunflower oil 1 kg/2lb 4oz diced lamb shoulder or leg, or a mixture of both 2 onions, chopped 25g/1oz fresh root ginger, peeled 4 garlic cloves, peeled 2 red chillies, seeds removed, chopped 10 green cardamom pods 1½ tbsp ground cumin 1½ tbsp ground coriander ½ tbsp ground turmeric 1 x 400g/14oz can chopped tomatoes 200ml/7fl oz beef stock 75g/2½oz red lentils 3 tbsp honey salt and pepper boiled rice boiled rice Method Preheat the oven to 150C/300F/Gas 3 (130C fan).Heat two tablespoons of oil in a large frying pan. Add the lamb and fry in two batches until browned. Remove from the pan with a slotted spoon and set aside.Add the remaining oil to the pan. Add the onion and fry for 4-5 minutes, or until beginning to soften.Meanwhile, place the ginger, garlic and chilli into a small food processor and blend until finely chopped. Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar. Add to the pan with the remaining spices and the garlic and ginger mixture. Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1½-2 hours, or until tender. Check the seasoning and serve with boiled rice. Preheat the oven to 150C/300F/Gas 3 (130C fan). Preheat the oven to 150C/300F/Gas 3 (130C fan). Heat two tablespoons of oil in a large frying pan. Add the lamb and fry in two batches until browned. Remove from the pan with a slotted spoon and set aside. Heat two tablespoons of oil in a large frying pan. Add the lamb and fry in two batches until browned. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan. Add the onion and fry for 4-5 minutes, or until beginning to soften. Add the remaining oil to the pan. Add the onion and fry for 4-5 minutes, or until beginning to soften. Meanwhile, place the ginger, garlic and chilli into a small food processor and blend until finely chopped. Meanwhile, place the ginger, garlic and chilli into a small food processor and blend until finely chopped. Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar. Add to the pan with the remaining spices and the garlic and ginger mixture. Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar. Add to the pan with the remaining spices and the garlic and ginger mixture. Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1½-2 hours, or until tender. Check the seasoning and serve with boiled rice. Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1½-2 hours, or until tender. Check the seasoning and serve with boiled rice. Recipe tips To freeze, transfer to a freezer container and freeze for one month. Don’t freeze for longer as the flavours will intensify. It is difficult to tell how hot a chilli is going to be - the large chillies in supermarkets are usually mild and will give enough heat for most tastes in this curry, but use more or less as desired. Don’t waste any leftover chillies, they freeze well and can be chopped even when frozen. If you don’t have a pestle and mortar for the cardamom seeds, add 1½ tsp ground cardamom instead."
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} | c342069faad035a8e9fb182e683e9198a6ffd0f6d69092bbe8c4bf2b7068652c | Lamb tagine with chickpeas recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_and_vegetable_30192_16x9.jpg Take your time to make this tender, slow-cooked lamb tagine recipe packed with vegetables and healthy chickpeas. A family favourite! 1 x 1kg/2lb 4oz boned leg of lamb, cut into large pieces 1 tsp ground ginger 1 tsp ground cumin6 tbsp olive oil1 large onion, thinly sliced2 large carrots, finely chopped3 sage leaves1 cinnamon stick1 tsp black peppercorns500ml/18fl oz hot chicken stock 2 courgettes, sliced1 large aubergine, cut into 2cm/¾in pieces3 large potatoes, cut into 2cm/¾in pieces400g tin chickpeas, drained and rinsedflaked sea salt and freshly ground black pepper 1 x 1kg/2lb 4oz boned leg of lamb, cut into large pieces 1 tsp ground ginger 1 tsp ground cumin 6 tbsp olive oil 1 large onion, thinly sliced 2 large carrots, finely chopped 3 sage leaves 1 cinnamon stick 1 tsp black peppercorns 500ml/18fl oz hot chicken stock 2 courgettes, sliced 1 large aubergine, cut into 2cm/¾in pieces 3 large potatoes, cut into 2cm/¾in pieces 400g tin chickpeas, drained and rinsed flaked sea salt and freshly ground black pepper 400g/14oz couscous1 tbsp butter800ml/1 pint 8fl oz boiling chicken stocksmall handful fresh coriander, roughly chopped, to garnish small handful fresh parsley, roughly chopped, to garnish 400g/14oz couscous 1 tbsp butter 800ml/1 pint 8fl oz boiling chicken stock small handful fresh coriander, roughly chopped, to garnish small handful fresh parsley, roughly chopped, to garnish Method Rub the lamb with the ginger and cumin and season with about tablespoon flaked sea salt and plenty of black pepper. Place a large casserole over a high heat and add 2 tablespoons oil. Sear the lamb all over, then set aside. Heat another tablespoon oil in the pan and fry the onion and carrots for 5 minutes, until soft. Return the lamb to the pan and add the sage, cinnamon and black peppercorns. Pour in the stock. Bring to the boil, then cover and gently simmer for 45 minutes. Meanwhile, heat 1½ tablespoons oil in a saucepan and fry the courgette over a high heat until coloured and tender. Scoop out with a slotted spoon and put to one side. Add the remaining 1½ tablespoons oil to the pan and fry the aubergine until tender. Remove from the pan and add to the courgette. Add the potatoes to the lamb and cook for a further 15 minutes. Finally, stir in the fried courgette and aubergine, and the chickpeas and cook for another 15 minutes. When ready to serve, make the couscous. Put the couscous in a large, heatproof bowl with the butter. Pour the boiling stock over the top, stir with a fork, then set aside for 5 minutes, or until all the liquid has been absorbed. Transfer to a platter and garnish with the herbs. Serve the tagine with the couscous. Rub the lamb with the ginger and cumin and season with about tablespoon flaked sea salt and plenty of black pepper. Place a large casserole over a high heat and add 2 tablespoons oil. Sear the lamb all over, then set aside. Rub the lamb with the ginger and cumin and season with about tablespoon flaked sea salt and plenty of black pepper. Place a large casserole over a high heat and add 2 tablespoons oil. Sear the lamb all over, then set aside. Heat another tablespoon oil in the pan and fry the onion and carrots for 5 minutes, until soft. Heat another tablespoon oil in the pan and fry the onion and carrots for 5 minutes, until soft. Return the lamb to the pan and add the sage, cinnamon and black peppercorns. Pour in the stock. Bring to the boil, then cover and gently simmer for 45 minutes. Return the lamb to the pan and add the sage, cinnamon and black peppercorns. Pour in the stock. Bring to the boil, then cover and gently simmer for 45 minutes. Meanwhile, heat 1½ tablespoons oil in a saucepan and fry the courgette over a high heat until coloured and tender. Scoop out with a slotted spoon and put to one side. Add the remaining 1½ tablespoons oil to the pan and fry the aubergine until tender. Remove from the pan and add to the courgette. Meanwhile, heat 1½ tablespoons oil in a saucepan and fry the courgette over a high heat until coloured and tender. Scoop out with a slotted spoon and put to one side. Add the remaining 1½ tablespoons oil to the pan and fry the aubergine until tender. Remove from the pan and add to the courgette. Add the potatoes to the lamb and cook for a further 15 minutes. Add the potatoes to the lamb and cook for a further 15 minutes. Finally, stir in the fried courgette and aubergine, and the chickpeas and cook for another 15 minutes. Finally, stir in the fried courgette and aubergine, and the chickpeas and cook for another 15 minutes. When ready to serve, make the couscous. Put the couscous in a large, heatproof bowl with the butter. Pour the boiling stock over the top, stir with a fork, then set aside for 5 minutes, or until all the liquid has been absorbed. Transfer to a platter and garnish with the herbs. When ready to serve, make the couscous. Put the couscous in a large, heatproof bowl with the butter. Pour the boiling stock over the top, stir with a fork, then set aside for 5 minutes, or until all the liquid has been absorbed. Transfer to a platter and garnish with the herbs. Serve the tagine with the couscous. Serve the tagine with the couscous. | {
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"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_and_vegetable_30192_16x9.jpg Take your time to make this tender, slow-cooked lamb tagine recipe packed with vegetables and healthy chickpeas. A family favourite! 1 x 1kg/2lb 4oz boned leg of lamb, cut into large pieces 1 tsp ground ginger 1 tsp ground cumin6 tbsp olive oil1 large onion, thinly sliced2 large carrots, finely chopped3 sage leaves1 cinnamon stick1 tsp black peppercorns500ml/18fl oz hot chicken stock 2 courgettes, sliced1 large aubergine, cut into 2cm/¾in pieces3 large potatoes, cut into 2cm/¾in pieces400g tin chickpeas, drained and rinsedflaked sea salt and freshly ground black pepper 1 x 1kg/2lb 4oz boned leg of lamb, cut into large pieces 1 tsp ground ginger 1 tsp ground cumin 6 tbsp olive oil 1 large onion, thinly sliced 2 large carrots, finely chopped 3 sage leaves 1 cinnamon stick 1 tsp black peppercorns 500ml/18fl oz hot chicken stock 2 courgettes, sliced 1 large aubergine, cut into 2cm/¾in pieces 3 large potatoes, cut into 2cm/¾in pieces 400g tin chickpeas, drained and rinsed flaked sea salt and freshly ground black pepper 400g/14oz couscous1 tbsp butter800ml/1 pint 8fl oz boiling chicken stocksmall handful fresh coriander, roughly chopped, to garnish small handful fresh parsley, roughly chopped, to garnish 400g/14oz couscous 1 tbsp butter 800ml/1 pint 8fl oz boiling chicken stock small handful fresh coriander, roughly chopped, to garnish small handful fresh parsley, roughly chopped, to garnish Method Rub the lamb with the ginger and cumin and season with about tablespoon flaked sea salt and plenty of black pepper. Place a large casserole over a high heat and add 2 tablespoons oil. Sear the lamb all over, then set aside. Heat another tablespoon oil in the pan and fry the onion and carrots for 5 minutes, until soft. Return the lamb to the pan and add the sage, cinnamon and black peppercorns. Pour in the stock. Bring to the boil, then cover and gently simmer for 45 minutes. Meanwhile, heat 1½ tablespoons oil in a saucepan and fry the courgette over a high heat until coloured and tender. Scoop out with a slotted spoon and put to one side. Add the remaining 1½ tablespoons oil to the pan and fry the aubergine until tender. Remove from the pan and add to the courgette. Add the potatoes to the lamb and cook for a further 15 minutes. Finally, stir in the fried courgette and aubergine, and the chickpeas and cook for another 15 minutes. When ready to serve, make the couscous. Put the couscous in a large, heatproof bowl with the butter. Pour the boiling stock over the top, stir with a fork, then set aside for 5 minutes, or until all the liquid has been absorbed. Transfer to a platter and garnish with the herbs. Serve the tagine with the couscous. Rub the lamb with the ginger and cumin and season with about tablespoon flaked sea salt and plenty of black pepper. Place a large casserole over a high heat and add 2 tablespoons oil. Sear the lamb all over, then set aside. Rub the lamb with the ginger and cumin and season with about tablespoon flaked sea salt and plenty of black pepper. Place a large casserole over a high heat and add 2 tablespoons oil. Sear the lamb all over, then set aside. Heat another tablespoon oil in the pan and fry the onion and carrots for 5 minutes, until soft. Heat another tablespoon oil in the pan and fry the onion and carrots for 5 minutes, until soft. Return the lamb to the pan and add the sage, cinnamon and black peppercorns. Pour in the stock. Bring to the boil, then cover and gently simmer for 45 minutes. Return the lamb to the pan and add the sage, cinnamon and black peppercorns. Pour in the stock. Bring to the boil, then cover and gently simmer for 45 minutes. Meanwhile, heat 1½ tablespoons oil in a saucepan and fry the courgette over a high heat until coloured and tender. Scoop out with a slotted spoon and put to one side. Add the remaining 1½ tablespoons oil to the pan and fry the aubergine until tender. Remove from the pan and add to the courgette. Meanwhile, heat 1½ tablespoons oil in a saucepan and fry the courgette over a high heat until coloured and tender. Scoop out with a slotted spoon and put to one side. Add the remaining 1½ tablespoons oil to the pan and fry the aubergine until tender. Remove from the pan and add to the courgette. Add the potatoes to the lamb and cook for a further 15 minutes. Add the potatoes to the lamb and cook for a further 15 minutes. Finally, stir in the fried courgette and aubergine, and the chickpeas and cook for another 15 minutes. Finally, stir in the fried courgette and aubergine, and the chickpeas and cook for another 15 minutes. When ready to serve, make the couscous. Put the couscous in a large, heatproof bowl with the butter. Pour the boiling stock over the top, stir with a fork, then set aside for 5 minutes, or until all the liquid has been absorbed. Transfer to a platter and garnish with the herbs. When ready to serve, make the couscous. Put the couscous in a large, heatproof bowl with the butter. Pour the boiling stock over the top, stir with a fork, then set aside for 5 minutes, or until all the liquid has been absorbed. Transfer to a platter and garnish with the herbs. Serve the tagine with the couscous. Serve the tagine with the couscous."
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} | 996007ba2e5013ff0e1b13842697bca48cb0d23f11e3d1693795bf66b88f25bd | Tava lamb with avocado and radish salad recipe
An average of 4.5 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tava_lamb_stew_with_00767_16x9.jpg Tava is a traditional lamb dish popular in Greece, Turkey and Cyprus. Here it is served with a fresh salad in a tahini and sesame dressing. 4 onions, cut into thin wedges800g/1lb 12oz Cypriot or other potatoes, peeled and cut into 4cm/1½in chunks900g/2lb lamb neck fillet, cut into 4cm/1½in chunks80ml/2½fl oz olive oil1 tbsp ground cumin3 bay leaves2 tbsp tomato purée6 ripe tomatoes, roughly chopped75g/2¾oz long-grain rice350ml/12fl oz hot chicken stock½ bunch fresh flatleaf parsley, finely choppedsea salt and freshly ground black pepper 4 onions, cut into thin wedges 800g/1lb 12oz Cypriot or other potatoes, peeled and cut into 4cm/1½in chunks 900g/2lb lamb neck fillet, cut into 4cm/1½in chunks 80ml/2½fl oz olive oil 1 tbsp ground cumin 3 bay leaves 2 tbsp tomato purée 6 ripe tomatoes, roughly chopped 75g/2¾oz long-grain rice 350ml/12fl oz hot chicken stock ½ bunch fresh flatleaf parsley, finely chopped sea salt and freshly ground black pepper 1 garlic clove, bruised1 lemon, juice only3 tbsp extra virgin olive oil1 heaped tbsp tahini2 tbsp sesame seeds, toasted4 spring onions, trimmed and finely sliced½ bunch fresh mint, leaves picked and chopped, plus extra to garnish250g/9oz radishes, some sliced and some roughly chopped2 Little Gem lettuces or 1 romaine lettuce, trimmed, washed and large leaves chopped2 avocados, stones removed and flesh choppedsea salt and freshly ground black pepper 1 garlic clove, bruised 1 lemon, juice only 3 tbsp extra virgin olive oil 1 heaped tbsp tahini 2 tbsp sesame seeds, toasted 4 spring onions, trimmed and finely sliced ½ bunch fresh mint, leaves picked and chopped, plus extra to garnish 250g/9oz radishes, some sliced and some roughly chopped 2 Little Gem lettuces or 1 romaine lettuce, trimmed, washed and large leaves chopped 2 avocados, stones removed and flesh chopped sea salt and freshly ground black pepper Method To make the tava, preheat the oven to 170C/150C Fan/Gas 3. Place the onions, potatoes, lamb, 40ml/1½fl oz olive oil, cumin, bay leaves and tomato purée in a large earthenware cooking pot or casserole. Season generously with salt and pepper and massage everything together with your hands. Stir the tomatoes into the lamb mixture, then add the rice and stock.Cover the dish with foil or a lid and cook in the oven for 2½ hours, topping up with a little extra stock or hot water if required. When the dish is cooked, the lamb should be melt-in-the-mouth tender. If the lamb is not cooked, cover the dish and return to the oven for a further 20 minutes. When cooked to your preference, remove the lid or foil and turn the oven up to 200C/180C Fan/Gas 6. Drizzle the tava with the remaining olive oil and return to the oven for a further 20 minutes, until caramelised and browned. Stir through the parsley. To make the salad, place the garlic in a jar or small bowl and add the lemon juice. Pour in the oil and tahini and shake or whisk until emulsified, adding water if needed to loosen. Season generously with salt and pepper and stir in just over half of the sesame seeds. Toss the spring onion, mint, radish, lettuce and avocado together in a bowl. Dress with the tahini mixture, discarding the garlic clove. Garnish with the mint and the reserved sesame seeds. Serve with the tava immediately. To make the tava, preheat the oven to 170C/150C Fan/Gas 3. Place the onions, potatoes, lamb, 40ml/1½fl oz olive oil, cumin, bay leaves and tomato purée in a large earthenware cooking pot or casserole. Season generously with salt and pepper and massage everything together with your hands. Stir the tomatoes into the lamb mixture, then add the rice and stock. To make the tava, preheat the oven to 170C/150C Fan/Gas 3. Place the onions, potatoes, lamb, 40ml/1½fl oz olive oil, cumin, bay leaves and tomato purée in a large earthenware cooking pot or casserole. Season generously with salt and pepper and massage everything together with your hands. Stir the tomatoes into the lamb mixture, then add the rice and stock. Cover the dish with foil or a lid and cook in the oven for 2½ hours, topping up with a little extra stock or hot water if required. When the dish is cooked, the lamb should be melt-in-the-mouth tender. If the lamb is not cooked, cover the dish and return to the oven for a further 20 minutes. When cooked to your preference, remove the lid or foil and turn the oven up to 200C/180C Fan/Gas 6. Drizzle the tava with the remaining olive oil and return to the oven for a further 20 minutes, until caramelised and browned. Stir through the parsley. Cover the dish with foil or a lid and cook in the oven for 2½ hours, topping up with a little extra stock or hot water if required. When the dish is cooked, the lamb should be melt-in-the-mouth tender. If the lamb is not cooked, cover the dish and return to the oven for a further 20 minutes. When cooked to your preference, remove the lid or foil and turn the oven up to 200C/180C Fan/Gas 6. Drizzle the tava with the remaining olive oil and return to the oven for a further 20 minutes, until caramelised and browned. Stir through the parsley. To make the salad, place the garlic in a jar or small bowl and add the lemon juice. Pour in the oil and tahini and shake or whisk until emulsified, adding water if needed to loosen. Season generously with salt and pepper and stir in just over half of the sesame seeds. To make the salad, place the garlic in a jar or small bowl and add the lemon juice. Pour in the oil and tahini and shake or whisk until emulsified, adding water if needed to loosen. Season generously with salt and pepper and stir in just over half of the sesame seeds. Toss the spring onion, mint, radish, lettuce and avocado together in a bowl. Dress with the tahini mixture, discarding the garlic clove. Garnish with the mint and the reserved sesame seeds. Serve with the tava immediately. Toss the spring onion, mint, radish, lettuce and avocado together in a bowl. Dress with the tahini mixture, discarding the garlic clove. Garnish with the mint and the reserved sesame seeds. Serve with the tava immediately. | {
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"title": "Tava lamb with avocado and radish salad recipe",
"content": "An average of 4.5 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tava_lamb_stew_with_00767_16x9.jpg Tava is a traditional lamb dish popular in Greece, Turkey and Cyprus. Here it is served with a fresh salad in a tahini and sesame dressing. 4 onions, cut into thin wedges800g/1lb 12oz Cypriot or other potatoes, peeled and cut into 4cm/1½in chunks900g/2lb lamb neck fillet, cut into 4cm/1½in chunks80ml/2½fl oz olive oil1 tbsp ground cumin3 bay leaves2 tbsp tomato purée6 ripe tomatoes, roughly chopped75g/2¾oz long-grain rice350ml/12fl oz hot chicken stock½ bunch fresh flatleaf parsley, finely choppedsea salt and freshly ground black pepper 4 onions, cut into thin wedges 800g/1lb 12oz Cypriot or other potatoes, peeled and cut into 4cm/1½in chunks 900g/2lb lamb neck fillet, cut into 4cm/1½in chunks 80ml/2½fl oz olive oil 1 tbsp ground cumin 3 bay leaves 2 tbsp tomato purée 6 ripe tomatoes, roughly chopped 75g/2¾oz long-grain rice 350ml/12fl oz hot chicken stock ½ bunch fresh flatleaf parsley, finely chopped sea salt and freshly ground black pepper 1 garlic clove, bruised1 lemon, juice only3 tbsp extra virgin olive oil1 heaped tbsp tahini2 tbsp sesame seeds, toasted4 spring onions, trimmed and finely sliced½ bunch fresh mint, leaves picked and chopped, plus extra to garnish250g/9oz radishes, some sliced and some roughly chopped2 Little Gem lettuces or 1 romaine lettuce, trimmed, washed and large leaves chopped2 avocados, stones removed and flesh choppedsea salt and freshly ground black pepper 1 garlic clove, bruised 1 lemon, juice only 3 tbsp extra virgin olive oil 1 heaped tbsp tahini 2 tbsp sesame seeds, toasted 4 spring onions, trimmed and finely sliced ½ bunch fresh mint, leaves picked and chopped, plus extra to garnish 250g/9oz radishes, some sliced and some roughly chopped 2 Little Gem lettuces or 1 romaine lettuce, trimmed, washed and large leaves chopped 2 avocados, stones removed and flesh chopped sea salt and freshly ground black pepper Method To make the tava, preheat the oven to 170C/150C Fan/Gas 3. Place the onions, potatoes, lamb, 40ml/1½fl oz olive oil, cumin, bay leaves and tomato purée in a large earthenware cooking pot or casserole. Season generously with salt and pepper and massage everything together with your hands. Stir the tomatoes into the lamb mixture, then add the rice and stock.Cover the dish with foil or a lid and cook in the oven for 2½ hours, topping up with a little extra stock or hot water if required. When the dish is cooked, the lamb should be melt-in-the-mouth tender. If the lamb is not cooked, cover the dish and return to the oven for a further 20 minutes. When cooked to your preference, remove the lid or foil and turn the oven up to 200C/180C Fan/Gas 6. Drizzle the tava with the remaining olive oil and return to the oven for a further 20 minutes, until caramelised and browned. Stir through the parsley. To make the salad, place the garlic in a jar or small bowl and add the lemon juice. Pour in the oil and tahini and shake or whisk until emulsified, adding water if needed to loosen. Season generously with salt and pepper and stir in just over half of the sesame seeds. Toss the spring onion, mint, radish, lettuce and avocado together in a bowl. Dress with the tahini mixture, discarding the garlic clove. Garnish with the mint and the reserved sesame seeds. Serve with the tava immediately. To make the tava, preheat the oven to 170C/150C Fan/Gas 3. Place the onions, potatoes, lamb, 40ml/1½fl oz olive oil, cumin, bay leaves and tomato purée in a large earthenware cooking pot or casserole. Season generously with salt and pepper and massage everything together with your hands. Stir the tomatoes into the lamb mixture, then add the rice and stock. To make the tava, preheat the oven to 170C/150C Fan/Gas 3. Place the onions, potatoes, lamb, 40ml/1½fl oz olive oil, cumin, bay leaves and tomato purée in a large earthenware cooking pot or casserole. Season generously with salt and pepper and massage everything together with your hands. Stir the tomatoes into the lamb mixture, then add the rice and stock. Cover the dish with foil or a lid and cook in the oven for 2½ hours, topping up with a little extra stock or hot water if required. When the dish is cooked, the lamb should be melt-in-the-mouth tender. If the lamb is not cooked, cover the dish and return to the oven for a further 20 minutes. When cooked to your preference, remove the lid or foil and turn the oven up to 200C/180C Fan/Gas 6. Drizzle the tava with the remaining olive oil and return to the oven for a further 20 minutes, until caramelised and browned. Stir through the parsley. Cover the dish with foil or a lid and cook in the oven for 2½ hours, topping up with a little extra stock or hot water if required. When the dish is cooked, the lamb should be melt-in-the-mouth tender. If the lamb is not cooked, cover the dish and return to the oven for a further 20 minutes. When cooked to your preference, remove the lid or foil and turn the oven up to 200C/180C Fan/Gas 6. Drizzle the tava with the remaining olive oil and return to the oven for a further 20 minutes, until caramelised and browned. Stir through the parsley. To make the salad, place the garlic in a jar or small bowl and add the lemon juice. Pour in the oil and tahini and shake or whisk until emulsified, adding water if needed to loosen. Season generously with salt and pepper and stir in just over half of the sesame seeds. To make the salad, place the garlic in a jar or small bowl and add the lemon juice. Pour in the oil and tahini and shake or whisk until emulsified, adding water if needed to loosen. Season generously with salt and pepper and stir in just over half of the sesame seeds. Toss the spring onion, mint, radish, lettuce and avocado together in a bowl. Dress with the tahini mixture, discarding the garlic clove. Garnish with the mint and the reserved sesame seeds. Serve with the tava immediately. Toss the spring onion, mint, radish, lettuce and avocado together in a bowl. Dress with the tahini mixture, discarding the garlic clove. Garnish with the mint and the reserved sesame seeds. Serve with the tava immediately."
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} | 9462469c47eab6319ec84b2916eab400eb17168a7e4713d79469dbc71a73b518 | Lamb kofta kebabs recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkishkoftakebabswi_71862_16x9.jpg Rick Stein's lamb kofta kebabs are delicious, healthy and quick to make – one of our favourite barbecue dishes! 900g/2lb lamb mince2 onions, finely grated6 garlic cloves, crushed2 tsp dried chilli flakes1 small bunch of flatleaf parsley, choppedoil for brushing2 vine-ripened tomatoes, thinly slicedsaltfreshly ground black pepper 900g/2lb lamb mince 2 onions, finely grated 6 garlic cloves, crushed 2 tsp dried chilli flakes 1 small bunch of flatleaf parsley, chopped oil for brushing 2 vine-ripened tomatoes, thinly sliced salt freshly ground black pepper 200g/7oz Greek natural yoghurt2 tbsp chopped mint 200g/7oz Greek natural yoghurt 2 tbsp chopped mint 2 large carrots, peeled and halved2 kohlrabi, peeled2 tbsp sunflower oil4 tsp cumin seeds4 tsp lemon juice 2 large carrots, peeled and halved 2 kohlrabi, peeled 2 tbsp sunflower oil 4 tsp cumin seeds 4 tsp lemon juice Method Preheat your barbecue half an hour before you start cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking. Cover eight bamboo skewers with cold water and leave them to soak.Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside.For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips. Put these in a bowl with a large pinch of salt and mix together well.Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through.Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad. Preheat your barbecue half an hour before you start cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking. Cover eight bamboo skewers with cold water and leave them to soak. Preheat your barbecue half an hour before you start cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking. Cover eight bamboo skewers with cold water and leave them to soak. Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers. Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers. For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside. For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside. For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips. Put these in a bowl with a large pinch of salt and mix together well. For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips. Put these in a bowl with a large pinch of salt and mix together well. Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together. Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together. Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through. Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through. Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad. Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad. | {
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"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkishkoftakebabswi_71862_16x9.jpg Rick Stein's lamb kofta kebabs are delicious, healthy and quick to make – one of our favourite barbecue dishes! 900g/2lb lamb mince2 onions, finely grated6 garlic cloves, crushed2 tsp dried chilli flakes1 small bunch of flatleaf parsley, choppedoil for brushing2 vine-ripened tomatoes, thinly slicedsaltfreshly ground black pepper 900g/2lb lamb mince 2 onions, finely grated 6 garlic cloves, crushed 2 tsp dried chilli flakes 1 small bunch of flatleaf parsley, chopped oil for brushing 2 vine-ripened tomatoes, thinly sliced salt freshly ground black pepper 200g/7oz Greek natural yoghurt2 tbsp chopped mint 200g/7oz Greek natural yoghurt 2 tbsp chopped mint 2 large carrots, peeled and halved2 kohlrabi, peeled2 tbsp sunflower oil4 tsp cumin seeds4 tsp lemon juice 2 large carrots, peeled and halved 2 kohlrabi, peeled 2 tbsp sunflower oil 4 tsp cumin seeds 4 tsp lemon juice Method Preheat your barbecue half an hour before you start cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking. Cover eight bamboo skewers with cold water and leave them to soak.Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside.For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips. Put these in a bowl with a large pinch of salt and mix together well.Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through.Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad. Preheat your barbecue half an hour before you start cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking. Cover eight bamboo skewers with cold water and leave them to soak. Preheat your barbecue half an hour before you start cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking. Cover eight bamboo skewers with cold water and leave them to soak. Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers. Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers. For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside. For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside. For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips. Put these in a bowl with a large pinch of salt and mix together well. For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips. Put these in a bowl with a large pinch of salt and mix together well. Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together. Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together. Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through. Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through. Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad. Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad."
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} | 6b3de9d1921ff431d60f85e07582ac0e44da6df6fe0a03338c5fcd4a1467c933 | Minted lamb stew recipe
An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/minted_lamb_stew_14142_16x9.jpg A delicious lamb stew combining the classic flavours of mint and redcurrant jelly. Use lamb leg if you can’t find neck fillet. 2 tbsp sunflower oil1.2kg/2lb11oz lamb neck fillet, cut into 5cm/2in pieces4 large banana shallots, sliced1 leek, trimmed and sliced2 carrots, peeled and chopped3 large garlic cloves, crushed55g/2oz plain flour350ml/12fl oz red wine300ml/½ pint chicken stock1 tbsp Worcestershire sauce2 tbsp redcurrant jelly2 tbsp mint sauce1 tbsp soy saucelarge knob of butter250g/9oz chestnut mushrooms, halvedsalt and freshly ground black pepper 2 tbsp sunflower oil 1.2kg/2lb11oz lamb neck fillet, cut into 5cm/2in pieces 4 large banana shallots, sliced 1 leek, trimmed and sliced 2 carrots, peeled and chopped 3 large garlic cloves, crushed 55g/2oz plain flour 350ml/12fl oz red wine 300ml/½ pint chicken stock 1 tbsp Worcestershire sauce 2 tbsp redcurrant jelly 2 tbsp mint sauce 1 tbsp soy sauce large knob of butter 250g/9oz chestnut mushrooms, halved salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ovenproof frying pan or a flameproof casserole. Fry the lamb in two batches over a high heat until browned. Remove with a slotted spoon and set aside.Add the shallots, leeks and carrots to the pan and fry for a few minutes over a high heat. Stir in the garlic and fry for 30 seconds.Meanwhile, measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring to the boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce and soy sauce.Return the lamb to the pan, along with any resting juices. Stir and season with salt and pepper. Bring to the boil and cook for a few minutes, then cover with a lid. Transfer to the oven and cook for about 1½ hours, until the lamb is tender. Heat the butter in a small frying pan over a high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning. Serve with mashed potatoes and a green vegetable. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ovenproof frying pan or a flameproof casserole. Fry the lamb in two batches over a high heat until browned. Remove with a slotted spoon and set aside. Heat the oil in a deep ovenproof frying pan or a flameproof casserole. Fry the lamb in two batches over a high heat until browned. Remove with a slotted spoon and set aside. Add the shallots, leeks and carrots to the pan and fry for a few minutes over a high heat. Stir in the garlic and fry for 30 seconds. Add the shallots, leeks and carrots to the pan and fry for a few minutes over a high heat. Stir in the garlic and fry for 30 seconds. Meanwhile, measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring to the boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce and soy sauce. Meanwhile, measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring to the boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce and soy sauce. Return the lamb to the pan, along with any resting juices. Stir and season with salt and pepper. Bring to the boil and cook for a few minutes, then cover with a lid. Transfer to the oven and cook for about 1½ hours, until the lamb is tender. Return the lamb to the pan, along with any resting juices. Stir and season with salt and pepper. Bring to the boil and cook for a few minutes, then cover with a lid. Transfer to the oven and cook for about 1½ hours, until the lamb is tender. Heat the butter in a small frying pan over a high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning. Heat the butter in a small frying pan over a high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning. Serve with mashed potatoes and a green vegetable. Serve with mashed potatoes and a green vegetable. Recipe tips Can be made a day ahead, just add the mushrooms when reheating to serve. It freezes well once cooked. | {
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"title": "Minted lamb stew recipe",
"content": "An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/minted_lamb_stew_14142_16x9.jpg A delicious lamb stew combining the classic flavours of mint and redcurrant jelly. Use lamb leg if you can’t find neck fillet. 2 tbsp sunflower oil1.2kg/2lb11oz lamb neck fillet, cut into 5cm/2in pieces4 large banana shallots, sliced1 leek, trimmed and sliced2 carrots, peeled and chopped3 large garlic cloves, crushed55g/2oz plain flour350ml/12fl oz red wine300ml/½ pint chicken stock1 tbsp Worcestershire sauce2 tbsp redcurrant jelly2 tbsp mint sauce1 tbsp soy saucelarge knob of butter250g/9oz chestnut mushrooms, halvedsalt and freshly ground black pepper 2 tbsp sunflower oil 1.2kg/2lb11oz lamb neck fillet, cut into 5cm/2in pieces 4 large banana shallots, sliced 1 leek, trimmed and sliced 2 carrots, peeled and chopped 3 large garlic cloves, crushed 55g/2oz plain flour 350ml/12fl oz red wine 300ml/½ pint chicken stock 1 tbsp Worcestershire sauce 2 tbsp redcurrant jelly 2 tbsp mint sauce 1 tbsp soy sauce large knob of butter 250g/9oz chestnut mushrooms, halved salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ovenproof frying pan or a flameproof casserole. Fry the lamb in two batches over a high heat until browned. Remove with a slotted spoon and set aside.Add the shallots, leeks and carrots to the pan and fry for a few minutes over a high heat. Stir in the garlic and fry for 30 seconds.Meanwhile, measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring to the boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce and soy sauce.Return the lamb to the pan, along with any resting juices. Stir and season with salt and pepper. Bring to the boil and cook for a few minutes, then cover with a lid. Transfer to the oven and cook for about 1½ hours, until the lamb is tender. Heat the butter in a small frying pan over a high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning. Serve with mashed potatoes and a green vegetable. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ovenproof frying pan or a flameproof casserole. Fry the lamb in two batches over a high heat until browned. Remove with a slotted spoon and set aside. Heat the oil in a deep ovenproof frying pan or a flameproof casserole. Fry the lamb in two batches over a high heat until browned. Remove with a slotted spoon and set aside. Add the shallots, leeks and carrots to the pan and fry for a few minutes over a high heat. Stir in the garlic and fry for 30 seconds. Add the shallots, leeks and carrots to the pan and fry for a few minutes over a high heat. Stir in the garlic and fry for 30 seconds. Meanwhile, measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring to the boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce and soy sauce. Meanwhile, measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring to the boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce and soy sauce. Return the lamb to the pan, along with any resting juices. Stir and season with salt and pepper. Bring to the boil and cook for a few minutes, then cover with a lid. Transfer to the oven and cook for about 1½ hours, until the lamb is tender. Return the lamb to the pan, along with any resting juices. Stir and season with salt and pepper. Bring to the boil and cook for a few minutes, then cover with a lid. Transfer to the oven and cook for about 1½ hours, until the lamb is tender. Heat the butter in a small frying pan over a high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning. Heat the butter in a small frying pan over a high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning. Serve with mashed potatoes and a green vegetable. Serve with mashed potatoes and a green vegetable. Recipe tips Can be made a day ahead, just add the mushrooms when reheating to serve. It freezes well once cooked."
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} | 22bf6fc7e3ff092342a2b850cd1968264d4d1470207bba3d704ecdaf1ddc0168 | Slow roast leg of lamb with chardonnay, rosemary, sage and bay recipe
An average of 4.1 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_roast_leg_of_lamb_85170_16x9.jpg Now, this is a slow cook but very fast prep dish. I made this at home one Sunday and literally just lobbed all the ingredients in the pan and left it to cook for ages. I was not expecting anything amazing, just a bit of lamb for dinner. But when I tasted it, still on the kitchen counter, I almost ate the whole darn lot myself and did that little dance people do when something tastes really good. ½ leg of lamb (the thick fillet end) with bone in (about 1Kg/2lb 4oz)salt and pepper2 red onions 8 garlic cloves4 rosemary sprigs4 sage leaves2 bay leaves400ml/14fl oz white wine couple squidges of honey1kg/2lb 4oz potatoes, peeled and cut for roastiesolive oil, for drizzling300g/11oz frozen peas ½ leg of lamb (the thick fillet end) with bone in (about 1Kg/2lb 4oz) salt and pepper 2 red onions 8 garlic cloves 4 rosemary sprigs 4 sage leaves 2 bay leaves 400ml/14fl oz white wine couple squidges of honey 1kg/2lb 4oz potatoes, peeled and cut for roasties olive oil, for drizzling 300g/11oz frozen peas Method Remove the lamb from the fridge 30 minutes before cooking (to bring it to room temperature). Preheat the oven to 150C/300F/Gas 2 and make sure the shelves are set to fit a casserole pot and roasting tray in.Place the lamb in a big casserole pot and season it really well with salt and pepper. Cut the onions into quarters, keeping the root intact, peel off the skin and throw them in with the (unpeeled) garlic cloves, rosemary sprigs, sage and bay leaves. Pour in the white wine and drizzle the honey over. Put the lid on and place the whole thing in the oven, leaving it for about four hours. Set a timer for 2 hours 30 minutes as that’s when you need to add the potatoes.When the timer goes, toss the potatoes in a roasting tin with a good drizzle of oil and leave them to sit. (They won’t go brown with the oil on.)Season the potatoes with salt and pepper, drizzle a bit more oil on them if they have sucked it all up and place them in the oven for the remaining hour and a half. Give them a toss about every so often.Finally, 10 minutes before the meat is ready, throw the peas into the lamb cooking juices.Once everything is cooked remove them from the oven. The meat should be falling off the bone and the potatoes crisp and golden brown. There is no need to rest the meat after this long cooking time, so simply dish up and serve. Remove the lamb from the fridge 30 minutes before cooking (to bring it to room temperature). Preheat the oven to 150C/300F/Gas 2 and make sure the shelves are set to fit a casserole pot and roasting tray in. Remove the lamb from the fridge 30 minutes before cooking (to bring it to room temperature). Preheat the oven to 150C/300F/Gas 2 and make sure the shelves are set to fit a casserole pot and roasting tray in. Place the lamb in a big casserole pot and season it really well with salt and pepper. Cut the onions into quarters, keeping the root intact, peel off the skin and throw them in with the (unpeeled) garlic cloves, rosemary sprigs, sage and bay leaves. Pour in the white wine and drizzle the honey over. Place the lamb in a big casserole pot and season it really well with salt and pepper. Cut the onions into quarters, keeping the root intact, peel off the skin and throw them in with the (unpeeled) garlic cloves, rosemary sprigs, sage and bay leaves. Pour in the white wine and drizzle the honey over. Put the lid on and place the whole thing in the oven, leaving it for about four hours. Set a timer for 2 hours 30 minutes as that’s when you need to add the potatoes. Put the lid on and place the whole thing in the oven, leaving it for about four hours. Set a timer for 2 hours 30 minutes as that’s when you need to add the potatoes. When the timer goes, toss the potatoes in a roasting tin with a good drizzle of oil and leave them to sit. (They won’t go brown with the oil on.) When the timer goes, toss the potatoes in a roasting tin with a good drizzle of oil and leave them to sit. (They won’t go brown with the oil on.) Season the potatoes with salt and pepper, drizzle a bit more oil on them if they have sucked it all up and place them in the oven for the remaining hour and a half. Give them a toss about every so often. Season the potatoes with salt and pepper, drizzle a bit more oil on them if they have sucked it all up and place them in the oven for the remaining hour and a half. Give them a toss about every so often. Finally, 10 minutes before the meat is ready, throw the peas into the lamb cooking juices. Finally, 10 minutes before the meat is ready, throw the peas into the lamb cooking juices. Once everything is cooked remove them from the oven. The meat should be falling off the bone and the potatoes crisp and golden brown. There is no need to rest the meat after this long cooking time, so simply dish up and serve. Once everything is cooked remove them from the oven. The meat should be falling off the bone and the potatoes crisp and golden brown. There is no need to rest the meat after this long cooking time, so simply dish up and serve. | {
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"title": "Slow roast leg of lamb with chardonnay, rosemary, sage and bay recipe",
"content": "An average of 4.1 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_roast_leg_of_lamb_85170_16x9.jpg Now, this is a slow cook but very fast prep dish. I made this at home one Sunday and literally just lobbed all the ingredients in the pan and left it to cook for ages. I was not expecting anything amazing, just a bit of lamb for dinner. But when I tasted it, still on the kitchen counter, I almost ate the whole darn lot myself and did that little dance people do when something tastes really good. ½ leg of lamb (the thick fillet end) with bone in (about 1Kg/2lb 4oz)salt and pepper2 red onions 8 garlic cloves4 rosemary sprigs4 sage leaves2 bay leaves400ml/14fl oz white wine couple squidges of honey1kg/2lb 4oz potatoes, peeled and cut for roastiesolive oil, for drizzling300g/11oz frozen peas ½ leg of lamb (the thick fillet end) with bone in (about 1Kg/2lb 4oz) salt and pepper 2 red onions 8 garlic cloves 4 rosemary sprigs 4 sage leaves 2 bay leaves 400ml/14fl oz white wine couple squidges of honey 1kg/2lb 4oz potatoes, peeled and cut for roasties olive oil, for drizzling 300g/11oz frozen peas Method Remove the lamb from the fridge 30 minutes before cooking (to bring it to room temperature). Preheat the oven to 150C/300F/Gas 2 and make sure the shelves are set to fit a casserole pot and roasting tray in.Place the lamb in a big casserole pot and season it really well with salt and pepper. Cut the onions into quarters, keeping the root intact, peel off the skin and throw them in with the (unpeeled) garlic cloves, rosemary sprigs, sage and bay leaves. Pour in the white wine and drizzle the honey over. Put the lid on and place the whole thing in the oven, leaving it for about four hours. Set a timer for 2 hours 30 minutes as that’s when you need to add the potatoes.When the timer goes, toss the potatoes in a roasting tin with a good drizzle of oil and leave them to sit. (They won’t go brown with the oil on.)Season the potatoes with salt and pepper, drizzle a bit more oil on them if they have sucked it all up and place them in the oven for the remaining hour and a half. Give them a toss about every so often.Finally, 10 minutes before the meat is ready, throw the peas into the lamb cooking juices.Once everything is cooked remove them from the oven. The meat should be falling off the bone and the potatoes crisp and golden brown. There is no need to rest the meat after this long cooking time, so simply dish up and serve. Remove the lamb from the fridge 30 minutes before cooking (to bring it to room temperature). Preheat the oven to 150C/300F/Gas 2 and make sure the shelves are set to fit a casserole pot and roasting tray in. Remove the lamb from the fridge 30 minutes before cooking (to bring it to room temperature). Preheat the oven to 150C/300F/Gas 2 and make sure the shelves are set to fit a casserole pot and roasting tray in. Place the lamb in a big casserole pot and season it really well with salt and pepper. Cut the onions into quarters, keeping the root intact, peel off the skin and throw them in with the (unpeeled) garlic cloves, rosemary sprigs, sage and bay leaves. Pour in the white wine and drizzle the honey over. Place the lamb in a big casserole pot and season it really well with salt and pepper. Cut the onions into quarters, keeping the root intact, peel off the skin and throw them in with the (unpeeled) garlic cloves, rosemary sprigs, sage and bay leaves. Pour in the white wine and drizzle the honey over. Put the lid on and place the whole thing in the oven, leaving it for about four hours. Set a timer for 2 hours 30 minutes as that’s when you need to add the potatoes. Put the lid on and place the whole thing in the oven, leaving it for about four hours. Set a timer for 2 hours 30 minutes as that’s when you need to add the potatoes. When the timer goes, toss the potatoes in a roasting tin with a good drizzle of oil and leave them to sit. (They won’t go brown with the oil on.) When the timer goes, toss the potatoes in a roasting tin with a good drizzle of oil and leave them to sit. (They won’t go brown with the oil on.) Season the potatoes with salt and pepper, drizzle a bit more oil on them if they have sucked it all up and place them in the oven for the remaining hour and a half. Give them a toss about every so often. Season the potatoes with salt and pepper, drizzle a bit more oil on them if they have sucked it all up and place them in the oven for the remaining hour and a half. Give them a toss about every so often. Finally, 10 minutes before the meat is ready, throw the peas into the lamb cooking juices. Finally, 10 minutes before the meat is ready, throw the peas into the lamb cooking juices. Once everything is cooked remove them from the oven. The meat should be falling off the bone and the potatoes crisp and golden brown. There is no need to rest the meat after this long cooking time, so simply dish up and serve. Once everything is cooked remove them from the oven. The meat should be falling off the bone and the potatoes crisp and golden brown. There is no need to rest the meat after this long cooking time, so simply dish up and serve."
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} | 13cb7b10d967b8f90b253cdd0a1f8cd0b984b6eed99ac3b9c5cae0576a528f32 | Smoked haddock risotto recipe
An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_haddock_risotto_00466_16x9.jpg Flakes of firm, gently smoked haddock make a wonderful risotto. There is also a pleasing symmetry to this dish, in that poaching the haddock in vegetable stock produces a deeply flavoured liquor, which is then used to cook the rice. Each serving provides 554 kcals, 26g protein, 67g carbohydrates (of which 2g sugars) 18g fat (of which 7g saturates), 2g fibre and 1.2g salt. 1.3 litres/2¼ pints light vegetable stock350g/12oz smoked haddock3 tbsp extra virgin olive oil40g/1½oz butter1 small brown onion, finely chopped3 flatleaf parsley stems, stalks finely chopped, leaves reserved and roughly choppedpinch salt320g/11½oz risotto rice100ml/3½fl oz white wine1 lemon, zest only 1.3 litres/2¼ pints light vegetable stock 350g/12oz smoked haddock 3 tbsp extra virgin olive oil 40g/1½oz butter 1 small brown onion, finely chopped 3 flatleaf parsley stems, stalks finely chopped, leaves reserved and roughly chopped pinch salt 320g/11½oz risotto rice 100ml/3½fl oz white wine 1 lemon, zest only Method Put the cold stock and haddock in a pan, and bring to a simmer. Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork. Leave the stock gently simmering at the back of the stove.Put the olive oil, 20g/¾oz butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook over a medium-low heat until the onion is soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil and butter.Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve. Put the cold stock and haddock in a pan, and bring to a simmer. Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork. Leave the stock gently simmering at the back of the stove. Put the cold stock and haddock in a pan, and bring to a simmer. Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork. Leave the stock gently simmering at the back of the stove. Put the olive oil, 20g/¾oz butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook over a medium-low heat until the onion is soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil and butter. Put the olive oil, 20g/¾oz butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook over a medium-low heat until the onion is soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil and butter. Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy. Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy. Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve. Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve. Recipe tips Use the best risotto rice you can find – ideally arborio, carnaroli or vialone nano rice. | {
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"title": "Smoked haddock risotto recipe",
"content": "An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_haddock_risotto_00466_16x9.jpg Flakes of firm, gently smoked haddock make a wonderful risotto. There is also a pleasing symmetry to this dish, in that poaching the haddock in vegetable stock produces a deeply flavoured liquor, which is then used to cook the rice. Each serving provides 554 kcals, 26g protein, 67g carbohydrates (of which 2g sugars) 18g fat (of which 7g saturates), 2g fibre and 1.2g salt. 1.3 litres/2¼ pints light vegetable stock350g/12oz smoked haddock3 tbsp extra virgin olive oil40g/1½oz butter1 small brown onion, finely chopped3 flatleaf parsley stems, stalks finely chopped, leaves reserved and roughly choppedpinch salt320g/11½oz risotto rice100ml/3½fl oz white wine1 lemon, zest only 1.3 litres/2¼ pints light vegetable stock 350g/12oz smoked haddock 3 tbsp extra virgin olive oil 40g/1½oz butter 1 small brown onion, finely chopped 3 flatleaf parsley stems, stalks finely chopped, leaves reserved and roughly chopped pinch salt 320g/11½oz risotto rice 100ml/3½fl oz white wine 1 lemon, zest only Method Put the cold stock and haddock in a pan, and bring to a simmer. Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork. Leave the stock gently simmering at the back of the stove.Put the olive oil, 20g/¾oz butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook over a medium-low heat until the onion is soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil and butter.Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve. Put the cold stock and haddock in a pan, and bring to a simmer. Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork. Leave the stock gently simmering at the back of the stove. Put the cold stock and haddock in a pan, and bring to a simmer. Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork. Leave the stock gently simmering at the back of the stove. Put the olive oil, 20g/¾oz butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook over a medium-low heat until the onion is soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil and butter. Put the olive oil, 20g/¾oz butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook over a medium-low heat until the onion is soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil and butter. Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy. Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy. Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve. Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve. Recipe tips Use the best risotto rice you can find – ideally arborio, carnaroli or vialone nano rice."
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} | c73b181013020f8be92699dce5f97658b5ea01137f7581e4691696e3c0ef06d4 | Prawn linguine recipe
An average of 4.8 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_linguine_02687_16x9.jpg This simple prawn linguine makes use of handy and delicious ingredients that you can have on hand in the fridge and freezer ready to make a quick supper. Each serving provides 566 kcal, 33.9g protein, 35.4g carbohydrate (of which 6.3g sugars), 33.1g fat (of which 19.3g saturates), 4.5g fibre and 0.9g salt. 320g /11½oz linguine200g/7oz frozen peas1 tbsp extra virgin olive oil1 large garlic clove, finely choppedlarge pinch chilli flakes300–400g/10½–14oz cooked small prawns250g/9oz mascarpone or 300ml/10fl oz double cream100g/3½oz rocket1 unwaxed lemon, juice and finely grated zest of ½ lemonsalt and freshly ground black pepper 320g /11½oz linguine 200g/7oz frozen peas 1 tbsp extra virgin olive oil 1 large garlic clove, finely chopped large pinch chilli flakes 300–400g/10½–14oz cooked small prawns 250g/9oz mascarpone or 300ml/10fl oz double cream 100g/3½oz rocket 1 unwaxed lemon, juice and finely grated zest of ½ lemon salt and freshly ground black pepper Method Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes.Meanwhile, heat the oil in a large saucepan or frying pan over a medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring. Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts. Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving. Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes. Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes. Meanwhile, heat the oil in a large saucepan or frying pan over a medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring. Meanwhile, heat the oil in a large saucepan or frying pan over a medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring. Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts. Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts. Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving. Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving. Recipe tips This recipe can easily be halved for a special dinner for two. | {
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"title": "Prawn linguine recipe",
"content": "An average of 4.8 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_linguine_02687_16x9.jpg This simple prawn linguine makes use of handy and delicious ingredients that you can have on hand in the fridge and freezer ready to make a quick supper. Each serving provides 566 kcal, 33.9g protein, 35.4g carbohydrate (of which 6.3g sugars), 33.1g fat (of which 19.3g saturates), 4.5g fibre and 0.9g salt. 320g /11½oz linguine200g/7oz frozen peas1 tbsp extra virgin olive oil1 large garlic clove, finely choppedlarge pinch chilli flakes300–400g/10½–14oz cooked small prawns250g/9oz mascarpone or 300ml/10fl oz double cream100g/3½oz rocket1 unwaxed lemon, juice and finely grated zest of ½ lemonsalt and freshly ground black pepper 320g /11½oz linguine 200g/7oz frozen peas 1 tbsp extra virgin olive oil 1 large garlic clove, finely chopped large pinch chilli flakes 300–400g/10½–14oz cooked small prawns 250g/9oz mascarpone or 300ml/10fl oz double cream 100g/3½oz rocket 1 unwaxed lemon, juice and finely grated zest of ½ lemon salt and freshly ground black pepper Method Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes.Meanwhile, heat the oil in a large saucepan or frying pan over a medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring. Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts. Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving. Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes. Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes. Meanwhile, heat the oil in a large saucepan or frying pan over a medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring. Meanwhile, heat the oil in a large saucepan or frying pan over a medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring. Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts. Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts. Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving. Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving. Recipe tips This recipe can easily be halved for a special dinner for two."
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} | 904a505632e8b0f89abbd99b89bdb4b5c21ddf9bb30c3dba0de03de650e716d4 | Gnocchi with sage beurre noisette recipe
An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gnocchi_with_sage_beurre_28801_16x9.jpg Poppy shows you how to master a classic beurre noisette and turn it into a delicious dinner with some sage and a packet of gnocchi. 125g/4½oz salted butter 125g/4½oz salted butter 500g/1lb 2oz gnocchi 2–3 tbsp beurre noisette, from above8 sage leavespecorino, finely grated, to servesalt and freshly ground black pepper 500g/1lb 2oz gnocchi 2–3 tbsp beurre noisette, from above 8 sage leaves pecorino, finely grated, to serve salt and freshly ground black pepper Method To make the beurre noisette, place a large bowl ready at the side of your hob.Melt the butter in a small saucepan over a medium heat, keeping a close eye on it so you can see when it begins to foam and froth. When the foam begins to rise and you can smell a nuttiness coming from the pan, give it a swirl. Check that the colour of the butter has changed to brown and then pour this straight into the bowl to stop it cooking any further. To make the gnocchi, bring a large saucepan of salted water to the boil and cook the gnocchi for around 4 minutes or until the gnocchi floats on the top of the water. Drain the gnocchi. Heat a tablespoon of the beurre noisette in a frying pan over a medium heat and fry the gnocchi with some freshly ground pepper and a touch of salt. Fry the gnocchi for about 5–10 minutes, or until it is golden brown all over, then add the sage leaves and another 2–3 tablespoons of the beurre noisette. Stir again then divide between serving bowls. Serve with a generous grating of pecorino and some freshly ground black pepper. To make the beurre noisette, place a large bowl ready at the side of your hob. To make the beurre noisette, place a large bowl ready at the side of your hob. Melt the butter in a small saucepan over a medium heat, keeping a close eye on it so you can see when it begins to foam and froth. When the foam begins to rise and you can smell a nuttiness coming from the pan, give it a swirl. Check that the colour of the butter has changed to brown and then pour this straight into the bowl to stop it cooking any further. Melt the butter in a small saucepan over a medium heat, keeping a close eye on it so you can see when it begins to foam and froth. When the foam begins to rise and you can smell a nuttiness coming from the pan, give it a swirl. Check that the colour of the butter has changed to brown and then pour this straight into the bowl to stop it cooking any further. To make the gnocchi, bring a large saucepan of salted water to the boil and cook the gnocchi for around 4 minutes or until the gnocchi floats on the top of the water. Drain the gnocchi. To make the gnocchi, bring a large saucepan of salted water to the boil and cook the gnocchi for around 4 minutes or until the gnocchi floats on the top of the water. Drain the gnocchi. Heat a tablespoon of the beurre noisette in a frying pan over a medium heat and fry the gnocchi with some freshly ground pepper and a touch of salt. Fry the gnocchi for about 5–10 minutes, or until it is golden brown all over, then add the sage leaves and another 2–3 tablespoons of the beurre noisette. Stir again then divide between serving bowls. Heat a tablespoon of the beurre noisette in a frying pan over a medium heat and fry the gnocchi with some freshly ground pepper and a touch of salt. Fry the gnocchi for about 5–10 minutes, or until it is golden brown all over, then add the sage leaves and another 2–3 tablespoons of the beurre noisette. Stir again then divide between serving bowls. Serve with a generous grating of pecorino and some freshly ground black pepper. Serve with a generous grating of pecorino and some freshly ground black pepper. | {
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"title": "Gnocchi with sage beurre noisette recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gnocchi_with_sage_beurre_28801_16x9.jpg Poppy shows you how to master a classic beurre noisette and turn it into a delicious dinner with some sage and a packet of gnocchi. 125g/4½oz salted butter 125g/4½oz salted butter 500g/1lb 2oz gnocchi 2–3 tbsp beurre noisette, from above8 sage leavespecorino, finely grated, to servesalt and freshly ground black pepper 500g/1lb 2oz gnocchi 2–3 tbsp beurre noisette, from above 8 sage leaves pecorino, finely grated, to serve salt and freshly ground black pepper Method To make the beurre noisette, place a large bowl ready at the side of your hob.Melt the butter in a small saucepan over a medium heat, keeping a close eye on it so you can see when it begins to foam and froth. When the foam begins to rise and you can smell a nuttiness coming from the pan, give it a swirl. Check that the colour of the butter has changed to brown and then pour this straight into the bowl to stop it cooking any further. To make the gnocchi, bring a large saucepan of salted water to the boil and cook the gnocchi for around 4 minutes or until the gnocchi floats on the top of the water. Drain the gnocchi. Heat a tablespoon of the beurre noisette in a frying pan over a medium heat and fry the gnocchi with some freshly ground pepper and a touch of salt. Fry the gnocchi for about 5–10 minutes, or until it is golden brown all over, then add the sage leaves and another 2–3 tablespoons of the beurre noisette. Stir again then divide between serving bowls. Serve with a generous grating of pecorino and some freshly ground black pepper. To make the beurre noisette, place a large bowl ready at the side of your hob. To make the beurre noisette, place a large bowl ready at the side of your hob. Melt the butter in a small saucepan over a medium heat, keeping a close eye on it so you can see when it begins to foam and froth. When the foam begins to rise and you can smell a nuttiness coming from the pan, give it a swirl. Check that the colour of the butter has changed to brown and then pour this straight into the bowl to stop it cooking any further. Melt the butter in a small saucepan over a medium heat, keeping a close eye on it so you can see when it begins to foam and froth. When the foam begins to rise and you can smell a nuttiness coming from the pan, give it a swirl. Check that the colour of the butter has changed to brown and then pour this straight into the bowl to stop it cooking any further. To make the gnocchi, bring a large saucepan of salted water to the boil and cook the gnocchi for around 4 minutes or until the gnocchi floats on the top of the water. Drain the gnocchi. To make the gnocchi, bring a large saucepan of salted water to the boil and cook the gnocchi for around 4 minutes or until the gnocchi floats on the top of the water. Drain the gnocchi. Heat a tablespoon of the beurre noisette in a frying pan over a medium heat and fry the gnocchi with some freshly ground pepper and a touch of salt. Fry the gnocchi for about 5–10 minutes, or until it is golden brown all over, then add the sage leaves and another 2–3 tablespoons of the beurre noisette. Stir again then divide between serving bowls. Heat a tablespoon of the beurre noisette in a frying pan over a medium heat and fry the gnocchi with some freshly ground pepper and a touch of salt. Fry the gnocchi for about 5–10 minutes, or until it is golden brown all over, then add the sage leaves and another 2–3 tablespoons of the beurre noisette. Stir again then divide between serving bowls. Serve with a generous grating of pecorino and some freshly ground black pepper. Serve with a generous grating of pecorino and some freshly ground black pepper."
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} | 33c33620e9b078ed095eecc446f9366f7d2b9dde034c791513ed3ef8989b8756 | Cacio e pepe recipe
An average of 3.8 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cacio_e_pepe_12314_16x9.jpg Three ingredients, three steps to a speedy midweek supper of trendy cacio e pepe (‘cheese and pepper’). Tangy pecorino cheese combines with the pasta cooking water to make a creamy sauce that clings to the pasta. 200g/7oz spaghetti80g/2¾oz pecorino, finely grated 1 tsp freshly ground black peppersalt 200g/7oz spaghetti 80g/2¾oz pecorino, finely grated 1 tsp freshly ground black pepper salt Method Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions. About halfway through cooking, scoop out a mugful of the cooking water from the pan. Meanwhile, in a large bowl combine the cheese and pepper. Gradually incorporate 2–3 tablespoons of the pasta water to create a thick paste. Using the back of a dessertspoon, spread the mixture evenly up the sides of the bowl. Drain the pasta and leave it to rest for 1 minute, then transfer it to the bowl, quickly swirling the pasta around so that the cheese melts and coats the strands, adding little drizzles of the starchy cooking water as you go to create a glossy sauce. Serve immediately. Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions. About halfway through cooking, scoop out a mugful of the cooking water from the pan. Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions. About halfway through cooking, scoop out a mugful of the cooking water from the pan. Meanwhile, in a large bowl combine the cheese and pepper. Gradually incorporate 2–3 tablespoons of the pasta water to create a thick paste. Using the back of a dessertspoon, spread the mixture evenly up the sides of the bowl. Meanwhile, in a large bowl combine the cheese and pepper. Gradually incorporate 2–3 tablespoons of the pasta water to create a thick paste. Using the back of a dessertspoon, spread the mixture evenly up the sides of the bowl. Drain the pasta and leave it to rest for 1 minute, then transfer it to the bowl, quickly swirling the pasta around so that the cheese melts and coats the strands, adding little drizzles of the starchy cooking water as you go to create a glossy sauce. Serve immediately. Drain the pasta and leave it to rest for 1 minute, then transfer it to the bowl, quickly swirling the pasta around so that the cheese melts and coats the strands, adding little drizzles of the starchy cooking water as you go to create a glossy sauce. Serve immediately. Recipe tips Use your finest grater to grate the cheese: a small hand-held grater designed for zesting citrus would be ideal. The grated cheese and pasta cooking water should be at room temperature so they emulsify to make a creamy sauce: this might take a bit of practice. If you can’t get the hang of it after a couple of goes, try adding a slick of double cream to the mix as you add the pasta to help the mixture emulsify. | {
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"content": "An average of 3.8 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cacio_e_pepe_12314_16x9.jpg Three ingredients, three steps to a speedy midweek supper of trendy cacio e pepe (‘cheese and pepper’). Tangy pecorino cheese combines with the pasta cooking water to make a creamy sauce that clings to the pasta. 200g/7oz spaghetti80g/2¾oz pecorino, finely grated 1 tsp freshly ground black peppersalt 200g/7oz spaghetti 80g/2¾oz pecorino, finely grated 1 tsp freshly ground black pepper salt Method Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions. About halfway through cooking, scoop out a mugful of the cooking water from the pan. Meanwhile, in a large bowl combine the cheese and pepper. Gradually incorporate 2–3 tablespoons of the pasta water to create a thick paste. Using the back of a dessertspoon, spread the mixture evenly up the sides of the bowl. Drain the pasta and leave it to rest for 1 minute, then transfer it to the bowl, quickly swirling the pasta around so that the cheese melts and coats the strands, adding little drizzles of the starchy cooking water as you go to create a glossy sauce. Serve immediately. Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions. About halfway through cooking, scoop out a mugful of the cooking water from the pan. Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions. About halfway through cooking, scoop out a mugful of the cooking water from the pan. Meanwhile, in a large bowl combine the cheese and pepper. Gradually incorporate 2–3 tablespoons of the pasta water to create a thick paste. Using the back of a dessertspoon, spread the mixture evenly up the sides of the bowl. Meanwhile, in a large bowl combine the cheese and pepper. Gradually incorporate 2–3 tablespoons of the pasta water to create a thick paste. Using the back of a dessertspoon, spread the mixture evenly up the sides of the bowl. Drain the pasta and leave it to rest for 1 minute, then transfer it to the bowl, quickly swirling the pasta around so that the cheese melts and coats the strands, adding little drizzles of the starchy cooking water as you go to create a glossy sauce. Serve immediately. Drain the pasta and leave it to rest for 1 minute, then transfer it to the bowl, quickly swirling the pasta around so that the cheese melts and coats the strands, adding little drizzles of the starchy cooking water as you go to create a glossy sauce. Serve immediately. Recipe tips Use your finest grater to grate the cheese: a small hand-held grater designed for zesting citrus would be ideal. The grated cheese and pasta cooking water should be at room temperature so they emulsify to make a creamy sauce: this might take a bit of practice. If you can’t get the hang of it after a couple of goes, try adding a slick of double cream to the mix as you add the pasta to help the mixture emulsify."
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} | a6f40bade78b3823edfea641c390e570a48d5c3198347242a6ed6fabaed1ff00 | Rick Stein's tarte flambée with bacon and cheese recipe
An average of 4.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarte_flambe_95147_16x9.jpg I was first introduced to tarte flambée with the explanation that it’s France's answer to pizza. In fact, it’s not much like pizza at all, apart from being very thin and savoury. As it is made with unleavened dough, it bakes very crisply indeed, which is its great quality. I know you can get tarte flambée in London, but why it isn’t as famous as pizza escapes me. 250g/9oz plain flour, sifted, plus extra for dusting½ tsp salt150ml/5fl oz tepid water2 tbsp sunflower oil 250g/9oz plain flour, sifted, plus extra for dusting ½ tsp salt 150ml/5fl oz tepid water 2 tbsp sunflower oil 160g/5½oz smoked bacon lardons250g/9oz full-fat crème fraîche1 large onion, thinly sliced250g/9oz Emmental or Gruyère, or a mixture, gratedwhole nutmeg, for gratingsalt and freshly ground black pepper 160g/5½oz smoked bacon lardons 250g/9oz full-fat crème fraîche 1 large onion, thinly sliced 250g/9oz Emmental or Gruyère, or a mixture, grated whole nutmeg, for grating salt and freshly ground black pepper Method To make the dough, mix the flour and salt together in a bowl, then add the water and oil and bring together to make a dough. Transfer to a floured work surface and knead well. Roll the dough into two thin rectangles, each measuring around 25cmx28cm/10inx11in. To make the topping, dry fry the bacon lardons in a frying pan until the fat renders out and they are golden-brown. Drain on kitchen paper. Preheat the oven to 230C/210C Fan/Gas 8 and line two large flat baking trays with baking paper. Place the dough rectangles on the trays. Spread the crème fraîche over the dough leaving a little border around the edges. Scatter over the onion, dot with the lardons and sprinkle liberally with Emmental. Season with salt, pepper and a grating of nutmeg. Bake for 10–12 minutes, or until the base is crisp and the cheese is bubbling. Slide the tarts onto a wooden board and use a pizza cutter to cut them into portions. Serve immediately with drinks or as a light lunch with a green salad. To make the dough, mix the flour and salt together in a bowl, then add the water and oil and bring together to make a dough. Transfer to a floured work surface and knead well. Roll the dough into two thin rectangles, each measuring around 25cmx28cm/10inx11in. To make the dough, mix the flour and salt together in a bowl, then add the water and oil and bring together to make a dough. Transfer to a floured work surface and knead well. Roll the dough into two thin rectangles, each measuring around 25cmx28cm/10inx11in. To make the topping, dry fry the bacon lardons in a frying pan until the fat renders out and they are golden-brown. Drain on kitchen paper. To make the topping, dry fry the bacon lardons in a frying pan until the fat renders out and they are golden-brown. Drain on kitchen paper. Preheat the oven to 230C/210C Fan/Gas 8 and line two large flat baking trays with baking paper. Place the dough rectangles on the trays. Preheat the oven to 230C/210C Fan/Gas 8 and line two large flat baking trays with baking paper. Place the dough rectangles on the trays. Spread the crème fraîche over the dough leaving a little border around the edges. Scatter over the onion, dot with the lardons and sprinkle liberally with Emmental. Season with salt, pepper and a grating of nutmeg. Spread the crème fraîche over the dough leaving a little border around the edges. Scatter over the onion, dot with the lardons and sprinkle liberally with Emmental. Season with salt, pepper and a grating of nutmeg. Bake for 10–12 minutes, or until the base is crisp and the cheese is bubbling. Slide the tarts onto a wooden board and use a pizza cutter to cut them into portions. Serve immediately with drinks or as a light lunch with a green salad. Bake for 10–12 minutes, or until the base is crisp and the cheese is bubbling. Slide the tarts onto a wooden board and use a pizza cutter to cut them into portions. Serve immediately with drinks or as a light lunch with a green salad. | {
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"title": "Rick Stein's tarte flambée with bacon and cheese recipe",
"content": "An average of 4.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarte_flambe_95147_16x9.jpg I was first introduced to tarte flambée with the explanation that it’s France's answer to pizza. In fact, it’s not much like pizza at all, apart from being very thin and savoury. As it is made with unleavened dough, it bakes very crisply indeed, which is its great quality. I know you can get tarte flambée in London, but why it isn’t as famous as pizza escapes me. 250g/9oz plain flour, sifted, plus extra for dusting½ tsp salt150ml/5fl oz tepid water2 tbsp sunflower oil 250g/9oz plain flour, sifted, plus extra for dusting ½ tsp salt 150ml/5fl oz tepid water 2 tbsp sunflower oil 160g/5½oz smoked bacon lardons250g/9oz full-fat crème fraîche1 large onion, thinly sliced250g/9oz Emmental or Gruyère, or a mixture, gratedwhole nutmeg, for gratingsalt and freshly ground black pepper 160g/5½oz smoked bacon lardons 250g/9oz full-fat crème fraîche 1 large onion, thinly sliced 250g/9oz Emmental or Gruyère, or a mixture, grated whole nutmeg, for grating salt and freshly ground black pepper Method To make the dough, mix the flour and salt together in a bowl, then add the water and oil and bring together to make a dough. Transfer to a floured work surface and knead well. Roll the dough into two thin rectangles, each measuring around 25cmx28cm/10inx11in. To make the topping, dry fry the bacon lardons in a frying pan until the fat renders out and they are golden-brown. Drain on kitchen paper. Preheat the oven to 230C/210C Fan/Gas 8 and line two large flat baking trays with baking paper. Place the dough rectangles on the trays. Spread the crème fraîche over the dough leaving a little border around the edges. Scatter over the onion, dot with the lardons and sprinkle liberally with Emmental. Season with salt, pepper and a grating of nutmeg. Bake for 10–12 minutes, or until the base is crisp and the cheese is bubbling. Slide the tarts onto a wooden board and use a pizza cutter to cut them into portions. Serve immediately with drinks or as a light lunch with a green salad. To make the dough, mix the flour and salt together in a bowl, then add the water and oil and bring together to make a dough. Transfer to a floured work surface and knead well. Roll the dough into two thin rectangles, each measuring around 25cmx28cm/10inx11in. To make the dough, mix the flour and salt together in a bowl, then add the water and oil and bring together to make a dough. Transfer to a floured work surface and knead well. Roll the dough into two thin rectangles, each measuring around 25cmx28cm/10inx11in. To make the topping, dry fry the bacon lardons in a frying pan until the fat renders out and they are golden-brown. Drain on kitchen paper. To make the topping, dry fry the bacon lardons in a frying pan until the fat renders out and they are golden-brown. Drain on kitchen paper. Preheat the oven to 230C/210C Fan/Gas 8 and line two large flat baking trays with baking paper. Place the dough rectangles on the trays. Preheat the oven to 230C/210C Fan/Gas 8 and line two large flat baking trays with baking paper. Place the dough rectangles on the trays. Spread the crème fraîche over the dough leaving a little border around the edges. Scatter over the onion, dot with the lardons and sprinkle liberally with Emmental. Season with salt, pepper and a grating of nutmeg. Spread the crème fraîche over the dough leaving a little border around the edges. Scatter over the onion, dot with the lardons and sprinkle liberally with Emmental. Season with salt, pepper and a grating of nutmeg. Bake for 10–12 minutes, or until the base is crisp and the cheese is bubbling. Slide the tarts onto a wooden board and use a pizza cutter to cut them into portions. Serve immediately with drinks or as a light lunch with a green salad. Bake for 10–12 minutes, or until the base is crisp and the cheese is bubbling. Slide the tarts onto a wooden board and use a pizza cutter to cut them into portions. Serve immediately with drinks or as a light lunch with a green salad."
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} | ca02ea2207b3cc91449c340419dac39595d621c60f2e34b63cfde0403e579c38 | Foolproof spaghetti carbonara recipe
An average of 4.3 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/danilos_foolproof_75042_16x9.jpg This easy pasta carbonara uses just 5 ingredients, but it's the technique that helps to create that creamy Italian classic with no worries. Italian Michelin-trained chef Danilo Cortellini cooks the eggs gently over a bain-marie for a few minutes to make sure they're hot through without scrambling. Perfect every time. 400g/14oz guanciale or pancetta, rind removed, cut into 5mm/¼in slices and chopped into thick strips2 free-range eggs, plus 4 free-range egg yolks50g/1¾oz pecorino romano, grated, plus 30g/1oz to serve90g/3¼oz grana padano or parmesan, grated, plus 30g/1oz to serve400g/14oz spaghettisalt and freshly ground black pepper 400g/14oz guanciale or pancetta, rind removed, cut into 5mm/¼in slices and chopped into thick strips 2 free-range eggs, plus 4 free-range egg yolks 50g/1¾oz pecorino romano, grated, plus 30g/1oz to serve 90g/3¼oz grana padano or parmesan, grated, plus 30g/1oz to serve 400g/14oz spaghetti salt and freshly ground black pepper Method Gently fry the guanciale or pancetta in a frying pan over a low heat for 10–15 minutes. This will slowly render the fat and allow the guanciale to crisp up. Transfer the guanciale from the fat to kitchen paper using a slotted spoon and pat dry. Dispose of three quarters of the fat in the pan and keep the rest for the pasta.To create the sauce, whisk the yolks, eggs and the grated cheeses in a large heatproof glass bowl. Place the bowl over a saucepan of gently simmering water and cook gently, whisking constantly, until a thick custard-like consistency is reached. It should take about 2–3 minutes. Do not allow the water to reach boiling point or it will scramble the eggs. It is not essential, but if you have a kitchen thermometer the sauce will be ready when it has reached a temperature of about 62C. Drop the spaghetti in a large saucepan of boiling salted water and cook according to packet instructions or until al dente. Stir every now and then. Drain the pasta and reserve a mug of the cooking water.Place the pasta in the frying pan with the reserved fat and mix well. Add the sauce to the pasta and then add a splash of pasta water to loosen the sauce until it reaches a creamy consistency. Stir and toss the pasta in the sauce to make sure it is well coated. You can do this in the bowl where you have whisked the eggs and cheese if you prefer. Add the crispy guanciale and lots of freshly ground black pepper.Serve in large pasta bowls topped with the extra grated cheeses. Gently fry the guanciale or pancetta in a frying pan over a low heat for 10–15 minutes. This will slowly render the fat and allow the guanciale to crisp up. Transfer the guanciale from the fat to kitchen paper using a slotted spoon and pat dry. Dispose of three quarters of the fat in the pan and keep the rest for the pasta. Gently fry the guanciale or pancetta in a frying pan over a low heat for 10–15 minutes. This will slowly render the fat and allow the guanciale to crisp up. Transfer the guanciale from the fat to kitchen paper using a slotted spoon and pat dry. Dispose of three quarters of the fat in the pan and keep the rest for the pasta. To create the sauce, whisk the yolks, eggs and the grated cheeses in a large heatproof glass bowl. Place the bowl over a saucepan of gently simmering water and cook gently, whisking constantly, until a thick custard-like consistency is reached. It should take about 2–3 minutes. Do not allow the water to reach boiling point or it will scramble the eggs. It is not essential, but if you have a kitchen thermometer the sauce will be ready when it has reached a temperature of about 62C. To create the sauce, whisk the yolks, eggs and the grated cheeses in a large heatproof glass bowl. Place the bowl over a saucepan of gently simmering water and cook gently, whisking constantly, until a thick custard-like consistency is reached. It should take about 2–3 minutes. Do not allow the water to reach boiling point or it will scramble the eggs. It is not essential, but if you have a kitchen thermometer the sauce will be ready when it has reached a temperature of about 62C. Drop the spaghetti in a large saucepan of boiling salted water and cook according to packet instructions or until al dente. Stir every now and then. Drain the pasta and reserve a mug of the cooking water. Drop the spaghetti in a large saucepan of boiling salted water and cook according to packet instructions or until al dente. Stir every now and then. Drain the pasta and reserve a mug of the cooking water. Place the pasta in the frying pan with the reserved fat and mix well. Add the sauce to the pasta and then add a splash of pasta water to loosen the sauce until it reaches a creamy consistency. Stir and toss the pasta in the sauce to make sure it is well coated. You can do this in the bowl where you have whisked the eggs and cheese if you prefer. Add the crispy guanciale and lots of freshly ground black pepper. Place the pasta in the frying pan with the reserved fat and mix well. Add the sauce to the pasta and then add a splash of pasta water to loosen the sauce until it reaches a creamy consistency. Stir and toss the pasta in the sauce to make sure it is well coated. You can do this in the bowl where you have whisked the eggs and cheese if you prefer. Add the crispy guanciale and lots of freshly ground black pepper. Serve in large pasta bowls topped with the extra grated cheeses. Serve in large pasta bowls topped with the extra grated cheeses. | {
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"url": "https://www.bbc.co.uk/food/recipes/danilos_foolproof_75042",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Foolproof spaghetti carbonara recipe",
"content": "An average of 4.3 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/danilos_foolproof_75042_16x9.jpg This easy pasta carbonara uses just 5 ingredients, but it's the technique that helps to create that creamy Italian classic with no worries. Italian Michelin-trained chef Danilo Cortellini cooks the eggs gently over a bain-marie for a few minutes to make sure they're hot through without scrambling. Perfect every time. 400g/14oz guanciale or pancetta, rind removed, cut into 5mm/¼in slices and chopped into thick strips2 free-range eggs, plus 4 free-range egg yolks50g/1¾oz pecorino romano, grated, plus 30g/1oz to serve90g/3¼oz grana padano or parmesan, grated, plus 30g/1oz to serve400g/14oz spaghettisalt and freshly ground black pepper 400g/14oz guanciale or pancetta, rind removed, cut into 5mm/¼in slices and chopped into thick strips 2 free-range eggs, plus 4 free-range egg yolks 50g/1¾oz pecorino romano, grated, plus 30g/1oz to serve 90g/3¼oz grana padano or parmesan, grated, plus 30g/1oz to serve 400g/14oz spaghetti salt and freshly ground black pepper Method Gently fry the guanciale or pancetta in a frying pan over a low heat for 10–15 minutes. This will slowly render the fat and allow the guanciale to crisp up. Transfer the guanciale from the fat to kitchen paper using a slotted spoon and pat dry. Dispose of three quarters of the fat in the pan and keep the rest for the pasta.To create the sauce, whisk the yolks, eggs and the grated cheeses in a large heatproof glass bowl. Place the bowl over a saucepan of gently simmering water and cook gently, whisking constantly, until a thick custard-like consistency is reached. It should take about 2–3 minutes. Do not allow the water to reach boiling point or it will scramble the eggs. It is not essential, but if you have a kitchen thermometer the sauce will be ready when it has reached a temperature of about 62C. Drop the spaghetti in a large saucepan of boiling salted water and cook according to packet instructions or until al dente. Stir every now and then. Drain the pasta and reserve a mug of the cooking water.Place the pasta in the frying pan with the reserved fat and mix well. Add the sauce to the pasta and then add a splash of pasta water to loosen the sauce until it reaches a creamy consistency. Stir and toss the pasta in the sauce to make sure it is well coated. You can do this in the bowl where you have whisked the eggs and cheese if you prefer. Add the crispy guanciale and lots of freshly ground black pepper.Serve in large pasta bowls topped with the extra grated cheeses. Gently fry the guanciale or pancetta in a frying pan over a low heat for 10–15 minutes. This will slowly render the fat and allow the guanciale to crisp up. Transfer the guanciale from the fat to kitchen paper using a slotted spoon and pat dry. Dispose of three quarters of the fat in the pan and keep the rest for the pasta. Gently fry the guanciale or pancetta in a frying pan over a low heat for 10–15 minutes. This will slowly render the fat and allow the guanciale to crisp up. Transfer the guanciale from the fat to kitchen paper using a slotted spoon and pat dry. Dispose of three quarters of the fat in the pan and keep the rest for the pasta. To create the sauce, whisk the yolks, eggs and the grated cheeses in a large heatproof glass bowl. Place the bowl over a saucepan of gently simmering water and cook gently, whisking constantly, until a thick custard-like consistency is reached. It should take about 2–3 minutes. Do not allow the water to reach boiling point or it will scramble the eggs. It is not essential, but if you have a kitchen thermometer the sauce will be ready when it has reached a temperature of about 62C. To create the sauce, whisk the yolks, eggs and the grated cheeses in a large heatproof glass bowl. Place the bowl over a saucepan of gently simmering water and cook gently, whisking constantly, until a thick custard-like consistency is reached. It should take about 2–3 minutes. Do not allow the water to reach boiling point or it will scramble the eggs. It is not essential, but if you have a kitchen thermometer the sauce will be ready when it has reached a temperature of about 62C. Drop the spaghetti in a large saucepan of boiling salted water and cook according to packet instructions or until al dente. Stir every now and then. Drain the pasta and reserve a mug of the cooking water. Drop the spaghetti in a large saucepan of boiling salted water and cook according to packet instructions or until al dente. Stir every now and then. Drain the pasta and reserve a mug of the cooking water. Place the pasta in the frying pan with the reserved fat and mix well. Add the sauce to the pasta and then add a splash of pasta water to loosen the sauce until it reaches a creamy consistency. Stir and toss the pasta in the sauce to make sure it is well coated. You can do this in the bowl where you have whisked the eggs and cheese if you prefer. Add the crispy guanciale and lots of freshly ground black pepper. Place the pasta in the frying pan with the reserved fat and mix well. Add the sauce to the pasta and then add a splash of pasta water to loosen the sauce until it reaches a creamy consistency. Stir and toss the pasta in the sauce to make sure it is well coated. You can do this in the bowl where you have whisked the eggs and cheese if you prefer. Add the crispy guanciale and lots of freshly ground black pepper. Serve in large pasta bowls topped with the extra grated cheeses. Serve in large pasta bowls topped with the extra grated cheeses."
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} | 6cda653afda7775a47f2d7f8b6b39a3777989088e0ce9d42808af8ce1365c05e | Pasta with cavolo nero and ’nduja recipe
An average of 4.1 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/giant_fusilli_with_53792_16x9.jpg This is a gorgeous, wintry, rib-sticker of a dish, just right to bolster and brighten where skies are dark and the air is chill. If you haven’t come across ’nduja before (pronounced en-doo-ya, with the ‘en’ mumbled, and the stress on the ‘doo’), I can best describe it as being like a fabulously fiery salami pâté, or a chorizo-ish spread (I can only imagine that ’nduja is a Calabrian rendition of the French andouille), and once you start cooking with it, you won’t be able to stop. 1 large floury potato, such as Rooster, peeled and cut into 1cm/½in cubes500g/1lb 2oz cavolo nero or other kale or dark leafy greens, leaves pulled from stalks and torn into small pieces500g/1lb 2oz giant fusilli (fusilloni)60g/2¼oz unsalted butter150g/5½oz ’nduja (see Recipe Tip)3 tbsp extra virgin olive oil, plus extra to servesalt 1 large floury potato, such as Rooster, peeled and cut into 1cm/½in cubes 500g/1lb 2oz cavolo nero or other kale or dark leafy greens, leaves pulled from stalks and torn into small pieces 500g/1lb 2oz giant fusilli (fusilloni) 60g/2¼oz unsalted butter 150g/5½oz ’nduja (see Recipe Tip) 3 tbsp extra virgin olive oil, plus extra to serve salt Method Fill a large pan with cold water, and add salt with abandon. Add the potato cubes and bring to the boil.Once the water in the pan has come to a boil, cook the potato cubes for 10 minutes. Add the pasta and give it a good stir. Once the water has reached boiling point again, add the cavolo nero. Set your timer for just under the recommended cooking time on your packet of pasta, though start checking before that, and get on with the sauce. You need a pan that’s big enough to take all the ingredients later, with room to toss the pasta. Melt the butter gently over low–medium heat, add the ’nduja and stir it into the butter to make a sauce.When the pasta’s nearly ready, scoop out a cupful of the cooking water, and then add about 3–4 tablespoons to the 'nduja, and stir it in.Then, once the pasta is done and the cavolo nero soft, drain and tip into the ’nduja pan; it doesn’t matter if the fusilli and greens are wet. Turn everything together carefully, as your pan will be very full indeed, and add more of the pasta cooking water as needed to help emulsify the sauce.Pour over the extra virgin olive oil and stir, adding more if wished, and serve immediately. Bring the bottle to the table, to pour, greenly and greedily, over your pasta as you eat. Fill a large pan with cold water, and add salt with abandon. Add the potato cubes and bring to the boil. Fill a large pan with cold water, and add salt with abandon. Add the potato cubes and bring to the boil. Once the water in the pan has come to a boil, cook the potato cubes for 10 minutes. Add the pasta and give it a good stir. Once the water has reached boiling point again, add the cavolo nero. Set your timer for just under the recommended cooking time on your packet of pasta, though start checking before that, and get on with the sauce. Once the water in the pan has come to a boil, cook the potato cubes for 10 minutes. Add the pasta and give it a good stir. Once the water has reached boiling point again, add the cavolo nero. Set your timer for just under the recommended cooking time on your packet of pasta, though start checking before that, and get on with the sauce. You need a pan that’s big enough to take all the ingredients later, with room to toss the pasta. Melt the butter gently over low–medium heat, add the ’nduja and stir it into the butter to make a sauce. You need a pan that’s big enough to take all the ingredients later, with room to toss the pasta. Melt the butter gently over low–medium heat, add the ’nduja and stir it into the butter to make a sauce. When the pasta’s nearly ready, scoop out a cupful of the cooking water, and then add about 3–4 tablespoons to the 'nduja, and stir it in. When the pasta’s nearly ready, scoop out a cupful of the cooking water, and then add about 3–4 tablespoons to the 'nduja, and stir it in. Then, once the pasta is done and the cavolo nero soft, drain and tip into the ’nduja pan; it doesn’t matter if the fusilli and greens are wet. Turn everything together carefully, as your pan will be very full indeed, and add more of the pasta cooking water as needed to help emulsify the sauce. Then, once the pasta is done and the cavolo nero soft, drain and tip into the ’nduja pan; it doesn’t matter if the fusilli and greens are wet. Turn everything together carefully, as your pan will be very full indeed, and add more of the pasta cooking water as needed to help emulsify the sauce. Pour over the extra virgin olive oil and stir, adding more if wished, and serve immediately. Bring the bottle to the table, to pour, greenly and greedily, over your pasta as you eat. Pour over the extra virgin olive oil and stir, adding more if wished, and serve immediately. Bring the bottle to the table, to pour, greenly and greedily, over your pasta as you eat. Recipe tips If you can’t find ’nduja, or are vegetarian, then do use harissa in its stead, though you probably won’t need more than a tablespoon or two, and I’d add a generous handful of halved cherry tomatoes, frying them in the butter until they give up some of their gloop; should you be vegan, use 60ml of olive oil in place of the butter. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Pasta with cavolo nero and ’nduja recipe",
"content": "An average of 4.1 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/giant_fusilli_with_53792_16x9.jpg This is a gorgeous, wintry, rib-sticker of a dish, just right to bolster and brighten where skies are dark and the air is chill. If you haven’t come across ’nduja before (pronounced en-doo-ya, with the ‘en’ mumbled, and the stress on the ‘doo’), I can best describe it as being like a fabulously fiery salami pâté, or a chorizo-ish spread (I can only imagine that ’nduja is a Calabrian rendition of the French andouille), and once you start cooking with it, you won’t be able to stop. 1 large floury potato, such as Rooster, peeled and cut into 1cm/½in cubes500g/1lb 2oz cavolo nero or other kale or dark leafy greens, leaves pulled from stalks and torn into small pieces500g/1lb 2oz giant fusilli (fusilloni)60g/2¼oz unsalted butter150g/5½oz ’nduja (see Recipe Tip)3 tbsp extra virgin olive oil, plus extra to servesalt 1 large floury potato, such as Rooster, peeled and cut into 1cm/½in cubes 500g/1lb 2oz cavolo nero or other kale or dark leafy greens, leaves pulled from stalks and torn into small pieces 500g/1lb 2oz giant fusilli (fusilloni) 60g/2¼oz unsalted butter 150g/5½oz ’nduja (see Recipe Tip) 3 tbsp extra virgin olive oil, plus extra to serve salt Method Fill a large pan with cold water, and add salt with abandon. Add the potato cubes and bring to the boil.Once the water in the pan has come to a boil, cook the potato cubes for 10 minutes. Add the pasta and give it a good stir. Once the water has reached boiling point again, add the cavolo nero. Set your timer for just under the recommended cooking time on your packet of pasta, though start checking before that, and get on with the sauce. You need a pan that’s big enough to take all the ingredients later, with room to toss the pasta. Melt the butter gently over low–medium heat, add the ’nduja and stir it into the butter to make a sauce.When the pasta’s nearly ready, scoop out a cupful of the cooking water, and then add about 3–4 tablespoons to the 'nduja, and stir it in.Then, once the pasta is done and the cavolo nero soft, drain and tip into the ’nduja pan; it doesn’t matter if the fusilli and greens are wet. Turn everything together carefully, as your pan will be very full indeed, and add more of the pasta cooking water as needed to help emulsify the sauce.Pour over the extra virgin olive oil and stir, adding more if wished, and serve immediately. Bring the bottle to the table, to pour, greenly and greedily, over your pasta as you eat. Fill a large pan with cold water, and add salt with abandon. Add the potato cubes and bring to the boil. Fill a large pan with cold water, and add salt with abandon. Add the potato cubes and bring to the boil. Once the water in the pan has come to a boil, cook the potato cubes for 10 minutes. Add the pasta and give it a good stir. Once the water has reached boiling point again, add the cavolo nero. Set your timer for just under the recommended cooking time on your packet of pasta, though start checking before that, and get on with the sauce. Once the water in the pan has come to a boil, cook the potato cubes for 10 minutes. Add the pasta and give it a good stir. Once the water has reached boiling point again, add the cavolo nero. Set your timer for just under the recommended cooking time on your packet of pasta, though start checking before that, and get on with the sauce. You need a pan that’s big enough to take all the ingredients later, with room to toss the pasta. Melt the butter gently over low–medium heat, add the ’nduja and stir it into the butter to make a sauce. You need a pan that’s big enough to take all the ingredients later, with room to toss the pasta. Melt the butter gently over low–medium heat, add the ’nduja and stir it into the butter to make a sauce. When the pasta’s nearly ready, scoop out a cupful of the cooking water, and then add about 3–4 tablespoons to the 'nduja, and stir it in. When the pasta’s nearly ready, scoop out a cupful of the cooking water, and then add about 3–4 tablespoons to the 'nduja, and stir it in. Then, once the pasta is done and the cavolo nero soft, drain and tip into the ’nduja pan; it doesn’t matter if the fusilli and greens are wet. Turn everything together carefully, as your pan will be very full indeed, and add more of the pasta cooking water as needed to help emulsify the sauce. Then, once the pasta is done and the cavolo nero soft, drain and tip into the ’nduja pan; it doesn’t matter if the fusilli and greens are wet. Turn everything together carefully, as your pan will be very full indeed, and add more of the pasta cooking water as needed to help emulsify the sauce. Pour over the extra virgin olive oil and stir, adding more if wished, and serve immediately. Bring the bottle to the table, to pour, greenly and greedily, over your pasta as you eat. Pour over the extra virgin olive oil and stir, adding more if wished, and serve immediately. Bring the bottle to the table, to pour, greenly and greedily, over your pasta as you eat. Recipe tips If you can’t find ’nduja, or are vegetarian, then do use harissa in its stead, though you probably won’t need more than a tablespoon or two, and I’d add a generous handful of halved cherry tomatoes, frying them in the butter until they give up some of their gloop; should you be vegan, use 60ml of olive oil in place of the butter."
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} | 5978c20da30989e999b821c211212b5caada5b8bb166660e7f43d66187bf1966 | Duck stir fry recipe
An average of 4.5 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/duck_stir-fry_33021_16x9.jpg This quick duck stir fry is based on 5 ingredients and takes just 6 minutes to cook. Duck goes brilliantly with the subtle aniseed flavour of fennel and the sweetness of fruit. Serve with rice or noodles, or just as it is. Each serving provides 310 kcal, 31g protein, 10g carbohydrates (of which 10g sugars), 15.5g fat (of which 3.5g saturates), 3g fibre and 2.5g salt. 1 duck breast1 small fennel bulb4 spring onions½ small tin peaches or pineapple (60g/2¼oz drained weight), plus 50ml/2fl oz juice1 tbsp vegetable oil1½–2 tbsp soy sauce or hoisin sauce, to tastechopped fresh chives or coriander leaves, to garnish (optional) 1 duck breast 1 small fennel bulb 4 spring onions ½ small tin peaches or pineapple (60g/2¼oz drained weight), plus 50ml/2fl oz juice 1 tbsp vegetable oil 1½–2 tbsp soy sauce or hoisin sauce, to taste chopped fresh chives or coriander leaves, to garnish (optional) Method Cut the duck breast crossways into 1cm/½in strips. Cut the fennel into 1cm/½in thick slices and cut these into long strips about 1cm/½in wide and 3cm/1¼in long. Cut both the green and white parts of the spring onions into 3cm/1¼in lengths. Cut the peach or pineapple pieces into large chunks. Heat the oil in a wok or large frying pan. Add the fennel and cook over a high heat, stirring constantly, for 2 minutes, or until starting to soften.Add the duck and the white parts of the spring onions and stir-fry for 2 minutes. Add the green parts of the spring onions, the soy or hoisin sauce, the fruit, fruit juice and 50ml/2fl oz water and cook, stirring occasionally, for another 2 minutes, or until the duck is cooked. If you want to thicken the sauce, remove the duck, vegetables and fruit with a slotted spoon and let the liquid boil to reduce. Garnish with chopped chives or coriander and serve with the rice or noodles. Cut the duck breast crossways into 1cm/½in strips. Cut the fennel into 1cm/½in thick slices and cut these into long strips about 1cm/½in wide and 3cm/1¼in long. Cut both the green and white parts of the spring onions into 3cm/1¼in lengths. Cut the peach or pineapple pieces into large chunks. Cut the duck breast crossways into 1cm/½in strips. Cut the fennel into 1cm/½in thick slices and cut these into long strips about 1cm/½in wide and 3cm/1¼in long. Cut both the green and white parts of the spring onions into 3cm/1¼in lengths. Cut the peach or pineapple pieces into large chunks. Heat the oil in a wok or large frying pan. Add the fennel and cook over a high heat, stirring constantly, for 2 minutes, or until starting to soften. Heat the oil in a wok or large frying pan. Add the fennel and cook over a high heat, stirring constantly, for 2 minutes, or until starting to soften. Add the duck and the white parts of the spring onions and stir-fry for 2 minutes. Add the duck and the white parts of the spring onions and stir-fry for 2 minutes. Add the green parts of the spring onions, the soy or hoisin sauce, the fruit, fruit juice and 50ml/2fl oz water and cook, stirring occasionally, for another 2 minutes, or until the duck is cooked. If you want to thicken the sauce, remove the duck, vegetables and fruit with a slotted spoon and let the liquid boil to reduce. Add the green parts of the spring onions, the soy or hoisin sauce, the fruit, fruit juice and 50ml/2fl oz water and cook, stirring occasionally, for another 2 minutes, or until the duck is cooked. If you want to thicken the sauce, remove the duck, vegetables and fruit with a slotted spoon and let the liquid boil to reduce. Garnish with chopped chives or coriander and serve with the rice or noodles. Garnish with chopped chives or coriander and serve with the rice or noodles. | {
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"title": "Duck stir fry recipe",
"content": "An average of 4.5 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/duck_stir-fry_33021_16x9.jpg This quick duck stir fry is based on 5 ingredients and takes just 6 minutes to cook. Duck goes brilliantly with the subtle aniseed flavour of fennel and the sweetness of fruit. Serve with rice or noodles, or just as it is. Each serving provides 310 kcal, 31g protein, 10g carbohydrates (of which 10g sugars), 15.5g fat (of which 3.5g saturates), 3g fibre and 2.5g salt. 1 duck breast1 small fennel bulb4 spring onions½ small tin peaches or pineapple (60g/2¼oz drained weight), plus 50ml/2fl oz juice1 tbsp vegetable oil1½–2 tbsp soy sauce or hoisin sauce, to tastechopped fresh chives or coriander leaves, to garnish (optional) 1 duck breast 1 small fennel bulb 4 spring onions ½ small tin peaches or pineapple (60g/2¼oz drained weight), plus 50ml/2fl oz juice 1 tbsp vegetable oil 1½–2 tbsp soy sauce or hoisin sauce, to taste chopped fresh chives or coriander leaves, to garnish (optional) Method Cut the duck breast crossways into 1cm/½in strips. Cut the fennel into 1cm/½in thick slices and cut these into long strips about 1cm/½in wide and 3cm/1¼in long. Cut both the green and white parts of the spring onions into 3cm/1¼in lengths. Cut the peach or pineapple pieces into large chunks. Heat the oil in a wok or large frying pan. Add the fennel and cook over a high heat, stirring constantly, for 2 minutes, or until starting to soften.Add the duck and the white parts of the spring onions and stir-fry for 2 minutes. Add the green parts of the spring onions, the soy or hoisin sauce, the fruit, fruit juice and 50ml/2fl oz water and cook, stirring occasionally, for another 2 minutes, or until the duck is cooked. If you want to thicken the sauce, remove the duck, vegetables and fruit with a slotted spoon and let the liquid boil to reduce. Garnish with chopped chives or coriander and serve with the rice or noodles. Cut the duck breast crossways into 1cm/½in strips. Cut the fennel into 1cm/½in thick slices and cut these into long strips about 1cm/½in wide and 3cm/1¼in long. Cut both the green and white parts of the spring onions into 3cm/1¼in lengths. Cut the peach or pineapple pieces into large chunks. Cut the duck breast crossways into 1cm/½in strips. Cut the fennel into 1cm/½in thick slices and cut these into long strips about 1cm/½in wide and 3cm/1¼in long. Cut both the green and white parts of the spring onions into 3cm/1¼in lengths. Cut the peach or pineapple pieces into large chunks. Heat the oil in a wok or large frying pan. Add the fennel and cook over a high heat, stirring constantly, for 2 minutes, or until starting to soften. Heat the oil in a wok or large frying pan. Add the fennel and cook over a high heat, stirring constantly, for 2 minutes, or until starting to soften. Add the duck and the white parts of the spring onions and stir-fry for 2 minutes. Add the duck and the white parts of the spring onions and stir-fry for 2 minutes. Add the green parts of the spring onions, the soy or hoisin sauce, the fruit, fruit juice and 50ml/2fl oz water and cook, stirring occasionally, for another 2 minutes, or until the duck is cooked. If you want to thicken the sauce, remove the duck, vegetables and fruit with a slotted spoon and let the liquid boil to reduce. Add the green parts of the spring onions, the soy or hoisin sauce, the fruit, fruit juice and 50ml/2fl oz water and cook, stirring occasionally, for another 2 minutes, or until the duck is cooked. If you want to thicken the sauce, remove the duck, vegetables and fruit with a slotted spoon and let the liquid boil to reduce. Garnish with chopped chives or coriander and serve with the rice or noodles. Garnish with chopped chives or coriander and serve with the rice or noodles."
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} | e885e12127921946afd3c6782ad5dacb161960305fa6a1d13cfa47fd5d476a90 | Pea and goats’ cheese risotto recipe
An average of 4.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pea_and_goats_cheese_26536_16x9.jpg A warm risotto is lovely on a cold day - and rice and peas is a nutritious combo too. If you’re not a fan of goats’ cheese then swap it for another type. This is designed to be a low cost recipe. 1 litre vegetable stock (made with a stock cube)50g/1¾oz butter1 onion, finely diced300g/10oz risotto rice200g/7oz frozen peas, defrosted125g/4½oz soft goats’ cheesesalt and black pepper 1 litre vegetable stock (made with a stock cube) 50g/1¾oz butter 1 onion, finely diced 300g/10oz risotto rice 200g/7oz frozen peas, defrosted 125g/4½oz soft goats’ cheese salt and black pepper Method Keep the stock warm in a pan over a low heat while you prepare the rest of the risotto.Heat a large heavy-based saucepan over a medium heat. Add the butter and, once melted, add the onion along with a pinch of salt. Cook gently until the onion is softened and translucent. Turn up the heat a little and stir in the risotto rice, making sure each grain is coated in the melted butter. Cook the rice for 1-2 minutes, or until the grains become translucent at the outer edges.Pour in a ladleful of stock and stir to mix into the rice. Reduce the heat slightly to medium. Once the stock is absorbed add another ladleful and repeat, waiting for the stock to absorb before adding more. Stir continuously.Once three quarters of the stock has been incorporated, taste and check the rice. It should be soft but retaining a slight bite. Continue to add the remaining stock if it’s not quite cooked. Once ready, stir in the defrosted peas and reduce the heat to low. Mix well and leave to stand for 2-3 minutes to warm the peas through. Taste and adjust the seasoning as necessary.Just before serving, dot the risotto with three quarters of the goats’ cheese giving it a stir to slightly mix the cheese through. Serve hot with the remaining goats’ cheese dotted over the top. Keep the stock warm in a pan over a low heat while you prepare the rest of the risotto. Keep the stock warm in a pan over a low heat while you prepare the rest of the risotto. Heat a large heavy-based saucepan over a medium heat. Add the butter and, once melted, add the onion along with a pinch of salt. Cook gently until the onion is softened and translucent. Turn up the heat a little and stir in the risotto rice, making sure each grain is coated in the melted butter. Cook the rice for 1-2 minutes, or until the grains become translucent at the outer edges. Heat a large heavy-based saucepan over a medium heat. Add the butter and, once melted, add the onion along with a pinch of salt. Cook gently until the onion is softened and translucent. Turn up the heat a little and stir in the risotto rice, making sure each grain is coated in the melted butter. Cook the rice for 1-2 minutes, or until the grains become translucent at the outer edges. Pour in a ladleful of stock and stir to mix into the rice. Reduce the heat slightly to medium. Once the stock is absorbed add another ladleful and repeat, waiting for the stock to absorb before adding more. Stir continuously. Pour in a ladleful of stock and stir to mix into the rice. Reduce the heat slightly to medium. Once the stock is absorbed add another ladleful and repeat, waiting for the stock to absorb before adding more. Stir continuously. Once three quarters of the stock has been incorporated, taste and check the rice. It should be soft but retaining a slight bite. Continue to add the remaining stock if it’s not quite cooked. Once ready, stir in the defrosted peas and reduce the heat to low. Mix well and leave to stand for 2-3 minutes to warm the peas through. Taste and adjust the seasoning as necessary. Once three quarters of the stock has been incorporated, taste and check the rice. It should be soft but retaining a slight bite. Continue to add the remaining stock if it’s not quite cooked. Once ready, stir in the defrosted peas and reduce the heat to low. Mix well and leave to stand for 2-3 minutes to warm the peas through. Taste and adjust the seasoning as necessary. Just before serving, dot the risotto with three quarters of the goats’ cheese giving it a stir to slightly mix the cheese through. Serve hot with the remaining goats’ cheese dotted over the top. Just before serving, dot the risotto with three quarters of the goats’ cheese giving it a stir to slightly mix the cheese through. Serve hot with the remaining goats’ cheese dotted over the top. Recipe tips In May 2013 this recipe was costed at £3.30 at Asda, £2.96 at Tesco and £3.61 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"content": "An average of 4.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pea_and_goats_cheese_26536_16x9.jpg A warm risotto is lovely on a cold day - and rice and peas is a nutritious combo too. If you’re not a fan of goats’ cheese then swap it for another type. This is designed to be a low cost recipe. 1 litre vegetable stock (made with a stock cube)50g/1¾oz butter1 onion, finely diced300g/10oz risotto rice200g/7oz frozen peas, defrosted125g/4½oz soft goats’ cheesesalt and black pepper 1 litre vegetable stock (made with a stock cube) 50g/1¾oz butter 1 onion, finely diced 300g/10oz risotto rice 200g/7oz frozen peas, defrosted 125g/4½oz soft goats’ cheese salt and black pepper Method Keep the stock warm in a pan over a low heat while you prepare the rest of the risotto.Heat a large heavy-based saucepan over a medium heat. Add the butter and, once melted, add the onion along with a pinch of salt. Cook gently until the onion is softened and translucent. Turn up the heat a little and stir in the risotto rice, making sure each grain is coated in the melted butter. Cook the rice for 1-2 minutes, or until the grains become translucent at the outer edges.Pour in a ladleful of stock and stir to mix into the rice. Reduce the heat slightly to medium. Once the stock is absorbed add another ladleful and repeat, waiting for the stock to absorb before adding more. Stir continuously.Once three quarters of the stock has been incorporated, taste and check the rice. It should be soft but retaining a slight bite. Continue to add the remaining stock if it’s not quite cooked. Once ready, stir in the defrosted peas and reduce the heat to low. Mix well and leave to stand for 2-3 minutes to warm the peas through. Taste and adjust the seasoning as necessary.Just before serving, dot the risotto with three quarters of the goats’ cheese giving it a stir to slightly mix the cheese through. Serve hot with the remaining goats’ cheese dotted over the top. Keep the stock warm in a pan over a low heat while you prepare the rest of the risotto. Keep the stock warm in a pan over a low heat while you prepare the rest of the risotto. Heat a large heavy-based saucepan over a medium heat. Add the butter and, once melted, add the onion along with a pinch of salt. Cook gently until the onion is softened and translucent. Turn up the heat a little and stir in the risotto rice, making sure each grain is coated in the melted butter. Cook the rice for 1-2 minutes, or until the grains become translucent at the outer edges. Heat a large heavy-based saucepan over a medium heat. Add the butter and, once melted, add the onion along with a pinch of salt. Cook gently until the onion is softened and translucent. Turn up the heat a little and stir in the risotto rice, making sure each grain is coated in the melted butter. Cook the rice for 1-2 minutes, or until the grains become translucent at the outer edges. Pour in a ladleful of stock and stir to mix into the rice. Reduce the heat slightly to medium. Once the stock is absorbed add another ladleful and repeat, waiting for the stock to absorb before adding more. Stir continuously. Pour in a ladleful of stock and stir to mix into the rice. Reduce the heat slightly to medium. Once the stock is absorbed add another ladleful and repeat, waiting for the stock to absorb before adding more. Stir continuously. Once three quarters of the stock has been incorporated, taste and check the rice. It should be soft but retaining a slight bite. Continue to add the remaining stock if it’s not quite cooked. Once ready, stir in the defrosted peas and reduce the heat to low. Mix well and leave to stand for 2-3 minutes to warm the peas through. Taste and adjust the seasoning as necessary. Once three quarters of the stock has been incorporated, taste and check the rice. It should be soft but retaining a slight bite. Continue to add the remaining stock if it’s not quite cooked. Once ready, stir in the defrosted peas and reduce the heat to low. Mix well and leave to stand for 2-3 minutes to warm the peas through. Taste and adjust the seasoning as necessary. Just before serving, dot the risotto with three quarters of the goats’ cheese giving it a stir to slightly mix the cheese through. Serve hot with the remaining goats’ cheese dotted over the top. Just before serving, dot the risotto with three quarters of the goats’ cheese giving it a stir to slightly mix the cheese through. Serve hot with the remaining goats’ cheese dotted over the top. Recipe tips In May 2013 this recipe was costed at £3.30 at Asda, £2.96 at Tesco and £3.61 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | 10ec94fd7d24ed61caf0ca8c2ca6e4fc1ea12ad6052d9a4db881b0cc0c858eaf | Creamy chargrilled pepper and mushroom pasta recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_chargrilled_24895_16x9.jpg This simple pasta dinner can be on the table in under half an hour. It’s suitable for vegans too. 1 tsp oil (either use the oil from the jarred peppers or olive oil)1 red onion, finely diced100g/3½oz chargrilled peppers from a jar, chopped2 large garlic cloves, finely chopped25g/1oz fresh basil, chopped200g/7oz chestnut mushrooms, chopped180g/6¼oz tortiglioni pasta250ml/7fl oz vegan cream (single cream consistency)100g/3½oz frozen peas½ small lemon, juice onlysalt and freshly ground black pepper 1 tsp oil (either use the oil from the jarred peppers or olive oil) 1 red onion, finely diced 100g/3½oz chargrilled peppers from a jar, chopped 2 large garlic cloves, finely chopped 25g/1oz fresh basil, chopped 200g/7oz chestnut mushrooms, chopped 180g/6¼oz tortiglioni pasta 250ml/7fl oz vegan cream (single cream consistency) 100g/3½oz frozen peas ½ small lemon, juice only salt and freshly ground black pepper Method Heat the oil in a large saucepan and add the onion and peppers. After a few minutes of frying, add the garlic and basil, followed by the mushrooms and fry for a further 5 minutes.Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes.Pour the vegan cream into the mushroom mixture and season generously with salt and pepper. Add a ladle of the pasta water (around 150ml/5fl oz) and stir over a low heat. Drain the pasta and add the pasta to the mushroom mixture. Add the frozen peas and heat through for a final few minutes. Serve with a pinch of cracked black pepper and a drizzle of fresh lemon juice over each bowl. Heat the oil in a large saucepan and add the onion and peppers. After a few minutes of frying, add the garlic and basil, followed by the mushrooms and fry for a further 5 minutes. Heat the oil in a large saucepan and add the onion and peppers. After a few minutes of frying, add the garlic and basil, followed by the mushrooms and fry for a further 5 minutes. Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes. Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes. Pour the vegan cream into the mushroom mixture and season generously with salt and pepper. Add a ladle of the pasta water (around 150ml/5fl oz) and stir over a low heat. Drain the pasta and add the pasta to the mushroom mixture. Add the frozen peas and heat through for a final few minutes. Pour the vegan cream into the mushroom mixture and season generously with salt and pepper. Add a ladle of the pasta water (around 150ml/5fl oz) and stir over a low heat. Drain the pasta and add the pasta to the mushroom mixture. Add the frozen peas and heat through for a final few minutes. Serve with a pinch of cracked black pepper and a drizzle of fresh lemon juice over each bowl. Serve with a pinch of cracked black pepper and a drizzle of fresh lemon juice over each bowl. | {
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"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_chargrilled_24895_16x9.jpg This simple pasta dinner can be on the table in under half an hour. It’s suitable for vegans too. 1 tsp oil (either use the oil from the jarred peppers or olive oil)1 red onion, finely diced100g/3½oz chargrilled peppers from a jar, chopped2 large garlic cloves, finely chopped25g/1oz fresh basil, chopped200g/7oz chestnut mushrooms, chopped180g/6¼oz tortiglioni pasta250ml/7fl oz vegan cream (single cream consistency)100g/3½oz frozen peas½ small lemon, juice onlysalt and freshly ground black pepper 1 tsp oil (either use the oil from the jarred peppers or olive oil) 1 red onion, finely diced 100g/3½oz chargrilled peppers from a jar, chopped 2 large garlic cloves, finely chopped 25g/1oz fresh basil, chopped 200g/7oz chestnut mushrooms, chopped 180g/6¼oz tortiglioni pasta 250ml/7fl oz vegan cream (single cream consistency) 100g/3½oz frozen peas ½ small lemon, juice only salt and freshly ground black pepper Method Heat the oil in a large saucepan and add the onion and peppers. After a few minutes of frying, add the garlic and basil, followed by the mushrooms and fry for a further 5 minutes.Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes.Pour the vegan cream into the mushroom mixture and season generously with salt and pepper. Add a ladle of the pasta water (around 150ml/5fl oz) and stir over a low heat. Drain the pasta and add the pasta to the mushroom mixture. Add the frozen peas and heat through for a final few minutes. Serve with a pinch of cracked black pepper and a drizzle of fresh lemon juice over each bowl. Heat the oil in a large saucepan and add the onion and peppers. After a few minutes of frying, add the garlic and basil, followed by the mushrooms and fry for a further 5 minutes. Heat the oil in a large saucepan and add the onion and peppers. After a few minutes of frying, add the garlic and basil, followed by the mushrooms and fry for a further 5 minutes. Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes. Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes. Pour the vegan cream into the mushroom mixture and season generously with salt and pepper. Add a ladle of the pasta water (around 150ml/5fl oz) and stir over a low heat. Drain the pasta and add the pasta to the mushroom mixture. Add the frozen peas and heat through for a final few minutes. Pour the vegan cream into the mushroom mixture and season generously with salt and pepper. Add a ladle of the pasta water (around 150ml/5fl oz) and stir over a low heat. Drain the pasta and add the pasta to the mushroom mixture. Add the frozen peas and heat through for a final few minutes. Serve with a pinch of cracked black pepper and a drizzle of fresh lemon juice over each bowl. Serve with a pinch of cracked black pepper and a drizzle of fresh lemon juice over each bowl."
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} | 1245238e28fc80085983017ae10a88af269a57c06255a2f201bb5feef3c7071c | Roasted tomatoes with crispy filo feta recipe
An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_tomatoes_filo_58371_16x9.jpg This is the perfect summer dinner. Wrapping the feta in filo creates a brittle shell around the salty cheese, which turns deliciously tender in the oven. 1kg/2lb 4oz mixed tomatoes, larger tomatoes halved and any smaller than a golf ball left whole4 tbsp extra virgin olive oil, plus extra for brushing 2 x 200g/7oz blocks feta, at room temperature 2 sheets filo pastry 6 sprigs fresh thyme10 fresh mint leaves, thinly sliced into ribbons 2 tsp runny honey handful fresh basil leaves, to garnishsalt and black pepper 1kg/2lb 4oz mixed tomatoes, larger tomatoes halved and any smaller than a golf ball left whole 4 tbsp extra virgin olive oil, plus extra for brushing 2 x 200g/7oz blocks feta, at room temperature 2 sheets filo pastry 6 sprigs fresh thyme 10 fresh mint leaves, thinly sliced into ribbons 2 tsp runny honey handful fresh basil leaves, to garnish salt and black pepper crusty bread crusty bread Method Preheat the oven to 220C/200C Fan/Gas 7.Arrange any halved tomatoes cut side up in a roasting tin in one layer, so there’s no overlap, then nestle the smaller whole tomatoes amongst them. Drizzle over the olive oil, then season with salt and pepper. Slide the tomatoes into the middle of the oven to roast for 20 minutes. Meanwhile, prepare the feta. Pat one block of feta dry with kitchen paper, then place the block 2cm/¾in in from the short edge of one of the slices of filo pastry. Brush the filo all over with olive oil. Top the feta with half of the thyme and mint and 1 teaspoon honey. Fold the filo around the feta like a present, tucking in the edges of the pastry before the last fold. Brush all over with more olive oil. Repeat with the remaining feta, filo, herbs and honey. After the tomatoes have had their time, add the two feta parcels to the roasting tin, seam-side down on top of the tomatoes, then cook for a further 15 minutes. Remove the tin from the oven and sprinkle the basil over the top. Serve while the feta is still warm, with bread for scooping up any remaining sauce, if you like. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Arrange any halved tomatoes cut side up in a roasting tin in one layer, so there’s no overlap, then nestle the smaller whole tomatoes amongst them. Drizzle over the olive oil, then season with salt and pepper. Slide the tomatoes into the middle of the oven to roast for 20 minutes. Arrange any halved tomatoes cut side up in a roasting tin in one layer, so there’s no overlap, then nestle the smaller whole tomatoes amongst them. Drizzle over the olive oil, then season with salt and pepper. Slide the tomatoes into the middle of the oven to roast for 20 minutes. Meanwhile, prepare the feta. Pat one block of feta dry with kitchen paper, then place the block 2cm/¾in in from the short edge of one of the slices of filo pastry. Brush the filo all over with olive oil. Top the feta with half of the thyme and mint and 1 teaspoon honey. Fold the filo around the feta like a present, tucking in the edges of the pastry before the last fold. Brush all over with more olive oil. Repeat with the remaining feta, filo, herbs and honey. Meanwhile, prepare the feta. Pat one block of feta dry with kitchen paper, then place the block 2cm/¾in in from the short edge of one of the slices of filo pastry. Brush the filo all over with olive oil. Top the feta with half of the thyme and mint and 1 teaspoon honey. Fold the filo around the feta like a present, tucking in the edges of the pastry before the last fold. Brush all over with more olive oil. Repeat with the remaining feta, filo, herbs and honey. After the tomatoes have had their time, add the two feta parcels to the roasting tin, seam-side down on top of the tomatoes, then cook for a further 15 minutes. After the tomatoes have had their time, add the two feta parcels to the roasting tin, seam-side down on top of the tomatoes, then cook for a further 15 minutes. Remove the tin from the oven and sprinkle the basil over the top. Serve while the feta is still warm, with bread for scooping up any remaining sauce, if you like. Remove the tin from the oven and sprinkle the basil over the top. Serve while the feta is still warm, with bread for scooping up any remaining sauce, if you like. Recipe tips Any leftover tomatoes and feta can be turned into a quick pasta sauce, or stirred through grains for lunchboxes. | {
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"content": "An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_tomatoes_filo_58371_16x9.jpg This is the perfect summer dinner. Wrapping the feta in filo creates a brittle shell around the salty cheese, which turns deliciously tender in the oven. 1kg/2lb 4oz mixed tomatoes, larger tomatoes halved and any smaller than a golf ball left whole4 tbsp extra virgin olive oil, plus extra for brushing 2 x 200g/7oz blocks feta, at room temperature 2 sheets filo pastry 6 sprigs fresh thyme10 fresh mint leaves, thinly sliced into ribbons 2 tsp runny honey handful fresh basil leaves, to garnishsalt and black pepper 1kg/2lb 4oz mixed tomatoes, larger tomatoes halved and any smaller than a golf ball left whole 4 tbsp extra virgin olive oil, plus extra for brushing 2 x 200g/7oz blocks feta, at room temperature 2 sheets filo pastry 6 sprigs fresh thyme 10 fresh mint leaves, thinly sliced into ribbons 2 tsp runny honey handful fresh basil leaves, to garnish salt and black pepper crusty bread crusty bread Method Preheat the oven to 220C/200C Fan/Gas 7.Arrange any halved tomatoes cut side up in a roasting tin in one layer, so there’s no overlap, then nestle the smaller whole tomatoes amongst them. Drizzle over the olive oil, then season with salt and pepper. Slide the tomatoes into the middle of the oven to roast for 20 minutes. Meanwhile, prepare the feta. Pat one block of feta dry with kitchen paper, then place the block 2cm/¾in in from the short edge of one of the slices of filo pastry. Brush the filo all over with olive oil. Top the feta with half of the thyme and mint and 1 teaspoon honey. Fold the filo around the feta like a present, tucking in the edges of the pastry before the last fold. Brush all over with more olive oil. Repeat with the remaining feta, filo, herbs and honey. After the tomatoes have had their time, add the two feta parcels to the roasting tin, seam-side down on top of the tomatoes, then cook for a further 15 minutes. Remove the tin from the oven and sprinkle the basil over the top. Serve while the feta is still warm, with bread for scooping up any remaining sauce, if you like. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Arrange any halved tomatoes cut side up in a roasting tin in one layer, so there’s no overlap, then nestle the smaller whole tomatoes amongst them. Drizzle over the olive oil, then season with salt and pepper. Slide the tomatoes into the middle of the oven to roast for 20 minutes. Arrange any halved tomatoes cut side up in a roasting tin in one layer, so there’s no overlap, then nestle the smaller whole tomatoes amongst them. Drizzle over the olive oil, then season with salt and pepper. Slide the tomatoes into the middle of the oven to roast for 20 minutes. Meanwhile, prepare the feta. Pat one block of feta dry with kitchen paper, then place the block 2cm/¾in in from the short edge of one of the slices of filo pastry. Brush the filo all over with olive oil. Top the feta with half of the thyme and mint and 1 teaspoon honey. Fold the filo around the feta like a present, tucking in the edges of the pastry before the last fold. Brush all over with more olive oil. Repeat with the remaining feta, filo, herbs and honey. Meanwhile, prepare the feta. Pat one block of feta dry with kitchen paper, then place the block 2cm/¾in in from the short edge of one of the slices of filo pastry. Brush the filo all over with olive oil. Top the feta with half of the thyme and mint and 1 teaspoon honey. Fold the filo around the feta like a present, tucking in the edges of the pastry before the last fold. Brush all over with more olive oil. Repeat with the remaining feta, filo, herbs and honey. After the tomatoes have had their time, add the two feta parcels to the roasting tin, seam-side down on top of the tomatoes, then cook for a further 15 minutes. After the tomatoes have had their time, add the two feta parcels to the roasting tin, seam-side down on top of the tomatoes, then cook for a further 15 minutes. Remove the tin from the oven and sprinkle the basil over the top. Serve while the feta is still warm, with bread for scooping up any remaining sauce, if you like. Remove the tin from the oven and sprinkle the basil over the top. Serve while the feta is still warm, with bread for scooping up any remaining sauce, if you like. Recipe tips Any leftover tomatoes and feta can be turned into a quick pasta sauce, or stirred through grains for lunchboxes."
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} | 0fe0da115bd8f649ae700fb1ee7142155912299dd40d61822363741363afc1fa | Barbecue pork belly recipe
An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbeque_belly_pork_40196_16x9.jpg This pork belly takes no time to cook on the barbecue, but marinating it overnight will give you great flavour and crackling. 1.5kg/3lb 5oz pork belly3 tbsp sea salt2 star anise, ground1 large orange, zest only2 fresh bay leaves8 garlic cloves1 tbsp Sichuan peppercorns½ tsp Chinese five-spice powder200ml/7fl oz olive oil2 tbsp sesame oil 1.5kg/3lb 5oz pork belly 3 tbsp sea salt 2 star anise, ground 1 large orange, zest only 2 fresh bay leaves 8 garlic cloves 1 tbsp Sichuan peppercorns ½ tsp Chinese five-spice powder 200ml/7fl oz olive oil 2 tbsp sesame oil Method Make sure you or your butcher score the pork skin well (using a small, sharp kitchen knife or a clean DIY knife) – nice fine scores will make better crackling. Mix the salt, ground star anise and the orange zest together in a bowl then rub this mixture well into the skin, making sure the salt goes into all the cuts of the pork rind.Using a mini blender or a pestle and mortar, add the bay leaves, garlic, Sichuan peppercorns and Chinese five-spice and blend to a paste, then slowly add the olive oil while mixing. Set aside.Leave the pork to dry overnight in the fridge; do not cover as you want it to dry.Heat a barbecue or griddle and cut the pork into thin slices. Place the pork slices onto the hot griddle or barbecue and brush with the spiced marinade. Cook each side for a few minutes, or until cooked through and the skin is crisp. Make sure you or your butcher score the pork skin well (using a small, sharp kitchen knife or a clean DIY knife) – nice fine scores will make better crackling. Mix the salt, ground star anise and the orange zest together in a bowl then rub this mixture well into the skin, making sure the salt goes into all the cuts of the pork rind. Make sure you or your butcher score the pork skin well (using a small, sharp kitchen knife or a clean DIY knife) – nice fine scores will make better crackling. Mix the salt, ground star anise and the orange zest together in a bowl then rub this mixture well into the skin, making sure the salt goes into all the cuts of the pork rind. Using a mini blender or a pestle and mortar, add the bay leaves, garlic, Sichuan peppercorns and Chinese five-spice and blend to a paste, then slowly add the olive oil while mixing. Set aside. Using a mini blender or a pestle and mortar, add the bay leaves, garlic, Sichuan peppercorns and Chinese five-spice and blend to a paste, then slowly add the olive oil while mixing. Set aside. Leave the pork to dry overnight in the fridge; do not cover as you want it to dry. Leave the pork to dry overnight in the fridge; do not cover as you want it to dry. Heat a barbecue or griddle and cut the pork into thin slices. Place the pork slices onto the hot griddle or barbecue and brush with the spiced marinade. Cook each side for a few minutes, or until cooked through and the skin is crisp. Heat a barbecue or griddle and cut the pork into thin slices. Place the pork slices onto the hot griddle or barbecue and brush with the spiced marinade. Cook each side for a few minutes, or until cooked through and the skin is crisp. | {
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"title": "Barbecue pork belly recipe",
"content": "An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbeque_belly_pork_40196_16x9.jpg This pork belly takes no time to cook on the barbecue, but marinating it overnight will give you great flavour and crackling. 1.5kg/3lb 5oz pork belly3 tbsp sea salt2 star anise, ground1 large orange, zest only2 fresh bay leaves8 garlic cloves1 tbsp Sichuan peppercorns½ tsp Chinese five-spice powder200ml/7fl oz olive oil2 tbsp sesame oil 1.5kg/3lb 5oz pork belly 3 tbsp sea salt 2 star anise, ground 1 large orange, zest only 2 fresh bay leaves 8 garlic cloves 1 tbsp Sichuan peppercorns ½ tsp Chinese five-spice powder 200ml/7fl oz olive oil 2 tbsp sesame oil Method Make sure you or your butcher score the pork skin well (using a small, sharp kitchen knife or a clean DIY knife) – nice fine scores will make better crackling. Mix the salt, ground star anise and the orange zest together in a bowl then rub this mixture well into the skin, making sure the salt goes into all the cuts of the pork rind.Using a mini blender or a pestle and mortar, add the bay leaves, garlic, Sichuan peppercorns and Chinese five-spice and blend to a paste, then slowly add the olive oil while mixing. Set aside.Leave the pork to dry overnight in the fridge; do not cover as you want it to dry.Heat a barbecue or griddle and cut the pork into thin slices. Place the pork slices onto the hot griddle or barbecue and brush with the spiced marinade. Cook each side for a few minutes, or until cooked through and the skin is crisp. Make sure you or your butcher score the pork skin well (using a small, sharp kitchen knife or a clean DIY knife) – nice fine scores will make better crackling. Mix the salt, ground star anise and the orange zest together in a bowl then rub this mixture well into the skin, making sure the salt goes into all the cuts of the pork rind. Make sure you or your butcher score the pork skin well (using a small, sharp kitchen knife or a clean DIY knife) – nice fine scores will make better crackling. Mix the salt, ground star anise and the orange zest together in a bowl then rub this mixture well into the skin, making sure the salt goes into all the cuts of the pork rind. Using a mini blender or a pestle and mortar, add the bay leaves, garlic, Sichuan peppercorns and Chinese five-spice and blend to a paste, then slowly add the olive oil while mixing. Set aside. Using a mini blender or a pestle and mortar, add the bay leaves, garlic, Sichuan peppercorns and Chinese five-spice and blend to a paste, then slowly add the olive oil while mixing. Set aside. Leave the pork to dry overnight in the fridge; do not cover as you want it to dry. Leave the pork to dry overnight in the fridge; do not cover as you want it to dry. Heat a barbecue or griddle and cut the pork into thin slices. Place the pork slices onto the hot griddle or barbecue and brush with the spiced marinade. Cook each side for a few minutes, or until cooked through and the skin is crisp. Heat a barbecue or griddle and cut the pork into thin slices. Place the pork slices onto the hot griddle or barbecue and brush with the spiced marinade. Cook each side for a few minutes, or until cooked through and the skin is crisp."
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} | 1e78353bbf3f94d3712540759e1b39635965fa813edc5e2025450ad883ab3115 | Loaded sweet potato fries recipe
An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loaded_sweet_potato_76089_16x9.jpg Crisp sweet potato fries loaded with spicy chicken, peppers, cheese and all the sauces. The perfect weekend treat! You can make your own chilli sauce or use shop-bought. Each serving provides 636 kcal, 29g protein, 59g carbohydrate (of which 23g sugars), 29g fat (of which 6g saturates), 11g fibre and 2.5g salt. 2 x 200g jars jalapeño chillies, drained 1 tsp smoked paprika 4 red chillies, roughly chopped 3 garlic cloves, roughly chopped 6 tbsp soft light brown sugar 1 tbsp sea salt 125ml/4fl oz white wine vinegar 2 x 200g jars jalapeño chillies, drained 1 tsp smoked paprika 4 red chillies, roughly chopped 3 garlic cloves, roughly chopped 6 tbsp soft light brown sugar 1 tbsp sea salt 125ml/4fl oz white wine vinegar 2 tbsp cornflour ¼ tsp fine sea salt 3 tsp smoked paprika 800g/1lb 12oz sweet potatoes, scrubbed and cut lengthways into 1cm/½in thick slices or wedges 3 tbsp vegetable oil 400g/14oz chicken thighs, boneless, skin removed and roughly chopped 1 tsp garlic granules 2 peppers, seeds removed, thickly sliced 150g/5½oz cherry tomatoes, halved salt and freshly ground black pepper 2 tbsp cornflour ¼ tsp fine sea salt 3 tsp smoked paprika 800g/1lb 12oz sweet potatoes, scrubbed and cut lengthways into 1cm/½in thick slices or wedges 3 tbsp vegetable oil 400g/14oz chicken thighs, boneless, skin removed and roughly chopped 1 tsp garlic granules 2 peppers, seeds removed, thickly sliced 150g/5½oz cherry tomatoes, halved salt and freshly ground black pepper 4 tbsp mayonnaise 2 garlic cloves, finely grated or crushed 1 tbsp chilli sauce, from above 60g/2¼oz extra-mature Cheddar, grated 2 spring onions, thinly sliced 1 tbsp roughly chopped fresh coriander 4 tbsp mayonnaise 2 garlic cloves, finely grated or crushed 1 tbsp chilli sauce, from above 60g/2¼oz extra-mature Cheddar, grated 2 spring onions, thinly sliced 1 tbsp roughly chopped fresh coriander Method To make the chilli sauce, put the ingredients in a blender with 75ml/2½fl oz water and blend to a smooth paste. Transfer to a saucepan, bring to the boil, then simmer for 5 minutes, stirring occasionally, until reduced slightly. Set aside to cool. To make the loaded fries, preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Mix the cornflour, salt and 2 teaspoons of the smoked paprika together in a large bowl. Add the sweet potatoes and mix well to coat. Add 2 tablespoons of the oil and massage in so each piece is well coated. Divide between the baking trays and cook for 20–25 minutes, or until golden and crisp. Meanwhile, tip the chicken into another large bowl with the remaining oil and smoked paprika, the garlic granules and plenty of salt and pepper. Mix well, cover and marinate for 15 minutes. Heat a frying pan over a high heat and fry the chicken and peppers for 6–8 minutes, or until golden brown and cooked through (add a little more oil if needed). Add the tomatoes and cook for 2 minutes. To make the toppings, mix the mayonnaise with the garlic and set aside. Divide the fries between serving plates and top with the grated cheese, then the cooked chicken and peppers, the chilli sauce, garlic mayonnaise, spring onions and coriander and serve straight away. To make the chilli sauce, put the ingredients in a blender with 75ml/2½fl oz water and blend to a smooth paste. Transfer to a saucepan, bring to the boil, then simmer for 5 minutes, stirring occasionally, until reduced slightly. Set aside to cool. To make the chilli sauce, put the ingredients in a blender with 75ml/2½fl oz water and blend to a smooth paste. Transfer to a saucepan, bring to the boil, then simmer for 5 minutes, stirring occasionally, until reduced slightly. Set aside to cool. To make the loaded fries, preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. To make the loaded fries, preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Mix the cornflour, salt and 2 teaspoons of the smoked paprika together in a large bowl. Add the sweet potatoes and mix well to coat. Add 2 tablespoons of the oil and massage in so each piece is well coated. Divide between the baking trays and cook for 20–25 minutes, or until golden and crisp. Mix the cornflour, salt and 2 teaspoons of the smoked paprika together in a large bowl. Add the sweet potatoes and mix well to coat. Add 2 tablespoons of the oil and massage in so each piece is well coated. Divide between the baking trays and cook for 20–25 minutes, or until golden and crisp. Meanwhile, tip the chicken into another large bowl with the remaining oil and smoked paprika, the garlic granules and plenty of salt and pepper. Mix well, cover and marinate for 15 minutes. Meanwhile, tip the chicken into another large bowl with the remaining oil and smoked paprika, the garlic granules and plenty of salt and pepper. Mix well, cover and marinate for 15 minutes. Heat a frying pan over a high heat and fry the chicken and peppers for 6–8 minutes, or until golden brown and cooked through (add a little more oil if needed). Add the tomatoes and cook for 2 minutes. Heat a frying pan over a high heat and fry the chicken and peppers for 6–8 minutes, or until golden brown and cooked through (add a little more oil if needed). Add the tomatoes and cook for 2 minutes. To make the toppings, mix the mayonnaise with the garlic and set aside. To make the toppings, mix the mayonnaise with the garlic and set aside. Divide the fries between serving plates and top with the grated cheese, then the cooked chicken and peppers, the chilli sauce, garlic mayonnaise, spring onions and coriander and serve straight away. Divide the fries between serving plates and top with the grated cheese, then the cooked chicken and peppers, the chilli sauce, garlic mayonnaise, spring onions and coriander and serve straight away. Recipe tips This recipe makes about 400ml/14fl oz chilli sauce. Decant into a sterilised jar and keep in the fridge for up to one month. | {
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"title": "Loaded sweet potato fries recipe",
"content": "An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loaded_sweet_potato_76089_16x9.jpg Crisp sweet potato fries loaded with spicy chicken, peppers, cheese and all the sauces. The perfect weekend treat! You can make your own chilli sauce or use shop-bought. Each serving provides 636 kcal, 29g protein, 59g carbohydrate (of which 23g sugars), 29g fat (of which 6g saturates), 11g fibre and 2.5g salt. 2 x 200g jars jalapeño chillies, drained 1 tsp smoked paprika 4 red chillies, roughly chopped 3 garlic cloves, roughly chopped 6 tbsp soft light brown sugar 1 tbsp sea salt 125ml/4fl oz white wine vinegar 2 x 200g jars jalapeño chillies, drained 1 tsp smoked paprika 4 red chillies, roughly chopped 3 garlic cloves, roughly chopped 6 tbsp soft light brown sugar 1 tbsp sea salt 125ml/4fl oz white wine vinegar 2 tbsp cornflour ¼ tsp fine sea salt 3 tsp smoked paprika 800g/1lb 12oz sweet potatoes, scrubbed and cut lengthways into 1cm/½in thick slices or wedges 3 tbsp vegetable oil 400g/14oz chicken thighs, boneless, skin removed and roughly chopped 1 tsp garlic granules 2 peppers, seeds removed, thickly sliced 150g/5½oz cherry tomatoes, halved salt and freshly ground black pepper 2 tbsp cornflour ¼ tsp fine sea salt 3 tsp smoked paprika 800g/1lb 12oz sweet potatoes, scrubbed and cut lengthways into 1cm/½in thick slices or wedges 3 tbsp vegetable oil 400g/14oz chicken thighs, boneless, skin removed and roughly chopped 1 tsp garlic granules 2 peppers, seeds removed, thickly sliced 150g/5½oz cherry tomatoes, halved salt and freshly ground black pepper 4 tbsp mayonnaise 2 garlic cloves, finely grated or crushed 1 tbsp chilli sauce, from above 60g/2¼oz extra-mature Cheddar, grated 2 spring onions, thinly sliced 1 tbsp roughly chopped fresh coriander 4 tbsp mayonnaise 2 garlic cloves, finely grated or crushed 1 tbsp chilli sauce, from above 60g/2¼oz extra-mature Cheddar, grated 2 spring onions, thinly sliced 1 tbsp roughly chopped fresh coriander Method To make the chilli sauce, put the ingredients in a blender with 75ml/2½fl oz water and blend to a smooth paste. Transfer to a saucepan, bring to the boil, then simmer for 5 minutes, stirring occasionally, until reduced slightly. Set aside to cool. To make the loaded fries, preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Mix the cornflour, salt and 2 teaspoons of the smoked paprika together in a large bowl. Add the sweet potatoes and mix well to coat. Add 2 tablespoons of the oil and massage in so each piece is well coated. Divide between the baking trays and cook for 20–25 minutes, or until golden and crisp. Meanwhile, tip the chicken into another large bowl with the remaining oil and smoked paprika, the garlic granules and plenty of salt and pepper. Mix well, cover and marinate for 15 minutes. Heat a frying pan over a high heat and fry the chicken and peppers for 6–8 minutes, or until golden brown and cooked through (add a little more oil if needed). Add the tomatoes and cook for 2 minutes. To make the toppings, mix the mayonnaise with the garlic and set aside. Divide the fries between serving plates and top with the grated cheese, then the cooked chicken and peppers, the chilli sauce, garlic mayonnaise, spring onions and coriander and serve straight away. To make the chilli sauce, put the ingredients in a blender with 75ml/2½fl oz water and blend to a smooth paste. Transfer to a saucepan, bring to the boil, then simmer for 5 minutes, stirring occasionally, until reduced slightly. Set aside to cool. To make the chilli sauce, put the ingredients in a blender with 75ml/2½fl oz water and blend to a smooth paste. Transfer to a saucepan, bring to the boil, then simmer for 5 minutes, stirring occasionally, until reduced slightly. Set aside to cool. To make the loaded fries, preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. To make the loaded fries, preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Mix the cornflour, salt and 2 teaspoons of the smoked paprika together in a large bowl. Add the sweet potatoes and mix well to coat. Add 2 tablespoons of the oil and massage in so each piece is well coated. Divide between the baking trays and cook for 20–25 minutes, or until golden and crisp. Mix the cornflour, salt and 2 teaspoons of the smoked paprika together in a large bowl. Add the sweet potatoes and mix well to coat. Add 2 tablespoons of the oil and massage in so each piece is well coated. Divide between the baking trays and cook for 20–25 minutes, or until golden and crisp. Meanwhile, tip the chicken into another large bowl with the remaining oil and smoked paprika, the garlic granules and plenty of salt and pepper. Mix well, cover and marinate for 15 minutes. Meanwhile, tip the chicken into another large bowl with the remaining oil and smoked paprika, the garlic granules and plenty of salt and pepper. Mix well, cover and marinate for 15 minutes. Heat a frying pan over a high heat and fry the chicken and peppers for 6–8 minutes, or until golden brown and cooked through (add a little more oil if needed). Add the tomatoes and cook for 2 minutes. Heat a frying pan over a high heat and fry the chicken and peppers for 6–8 minutes, or until golden brown and cooked through (add a little more oil if needed). Add the tomatoes and cook for 2 minutes. To make the toppings, mix the mayonnaise with the garlic and set aside. To make the toppings, mix the mayonnaise with the garlic and set aside. Divide the fries between serving plates and top with the grated cheese, then the cooked chicken and peppers, the chilli sauce, garlic mayonnaise, spring onions and coriander and serve straight away. Divide the fries between serving plates and top with the grated cheese, then the cooked chicken and peppers, the chilli sauce, garlic mayonnaise, spring onions and coriander and serve straight away. Recipe tips This recipe makes about 400ml/14fl oz chilli sauce. Decant into a sterilised jar and keep in the fridge for up to one month."
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} | 47c7db44bf5a55366707b83128234bfc6beb85d66bb20b08c0a0292566d44143 | Artichoke pasta recipe
An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/artichokepasta_1398_16x9.jpg A delightfully simple recipe, ideal for a weeknight supper. Use fresh herbs to get the best flavours and complement the artichokes. Each serving provides 444kcal, 14g protein, 81g carbohydrates (of which 3g sugars), 5g fat (of which 0.6g saturates), 7.5g fibre and 0.5g salt. 110g/4oz artichokes, marinated in oil1 clove garlic, peeled and crushed1 tbsp finely chopped parsley 1 tbsp finely chopped thyme, leaves only450g/1lb linguine pasta, cooked ½ lemon, juice only parmesan shavings, to serve (or similar vegetarian hard cheese) 110g/4oz artichokes, marinated in oil 1 clove garlic, peeled and crushed 1 tbsp finely chopped parsley 1 tbsp finely chopped thyme, leaves only 450g/1lb linguine pasta, cooked ½ lemon, juice only parmesan shavings, to serve (or similar vegetarian hard cheese) Method Pour the artichokes, with their oil into a pan and mash them down with a fork. Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta. Add the lemon juice and toss thoroughly.Serve in bowls topped with shavings of parmesan cheese. Pour the artichokes, with their oil into a pan and mash them down with a fork. Pour the artichokes, with their oil into a pan and mash them down with a fork. Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta. Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta. Add the lemon juice and toss thoroughly. Add the lemon juice and toss thoroughly. Serve in bowls topped with shavings of parmesan cheese. Serve in bowls topped with shavings of parmesan cheese. | {
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"title": "Artichoke pasta recipe",
"content": "An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/artichokepasta_1398_16x9.jpg A delightfully simple recipe, ideal for a weeknight supper. Use fresh herbs to get the best flavours and complement the artichokes. Each serving provides 444kcal, 14g protein, 81g carbohydrates (of which 3g sugars), 5g fat (of which 0.6g saturates), 7.5g fibre and 0.5g salt. 110g/4oz artichokes, marinated in oil1 clove garlic, peeled and crushed1 tbsp finely chopped parsley 1 tbsp finely chopped thyme, leaves only450g/1lb linguine pasta, cooked ½ lemon, juice only parmesan shavings, to serve (or similar vegetarian hard cheese) 110g/4oz artichokes, marinated in oil 1 clove garlic, peeled and crushed 1 tbsp finely chopped parsley 1 tbsp finely chopped thyme, leaves only 450g/1lb linguine pasta, cooked ½ lemon, juice only parmesan shavings, to serve (or similar vegetarian hard cheese) Method Pour the artichokes, with their oil into a pan and mash them down with a fork. Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta. Add the lemon juice and toss thoroughly.Serve in bowls topped with shavings of parmesan cheese. Pour the artichokes, with their oil into a pan and mash them down with a fork. Pour the artichokes, with their oil into a pan and mash them down with a fork. Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta. Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta. Add the lemon juice and toss thoroughly. Add the lemon juice and toss thoroughly. Serve in bowls topped with shavings of parmesan cheese. Serve in bowls topped with shavings of parmesan cheese."
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} | 38d663c4e871f886d84c75f9409785b02217e0c780480624287d06927fdce21f | Beef biryani recipe
An average of 4.4 out of 5 stars from 69 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_biriyani_96108_16x9.jpg This delicious beef biryani is great for freezing – just be sure to allow everything to cool first. Each serving provides 690 kcal, 46g protein, 56g carbohydrates (of which 11g sugars), 25g fat (of which 8g saturates), 8g fibre and 2.2g salt. 1kg/2lb 4oz beef mince (10% fat)2 tbsp vegetable oil2 onions, finely chopped2 carrots, peeled and finely chopped4 garlic cloves, finely chopped5cm/2in piece fresh root ginger, finely grated200g/7ozm madras curry paste1 tsp hot chilli powder (optional)500g/1lb 2oz basmati rice1.5 litres/2½ pints beef stock200g/7oz courgettes, finely chopped200g/7oz green beans, cut into 2.5cm/1in lengths200g/7oz cauliflower, cut into very small florets200g/7oz broccoli, cut into very small florets200g/7oz frozen peashandful coriander leaves, roughly chopped 1kg/2lb 4oz beef mince (10% fat) 2 tbsp vegetable oil 2 onions, finely chopped 2 carrots, peeled and finely chopped 4 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, finely grated 200g/7ozm madras curry paste 1 tsp hot chilli powder (optional) 500g/1lb 2oz basmati rice 1.5 litres/2½ pints beef stock 200g/7oz courgettes, finely chopped 200g/7oz green beans, cut into 2.5cm/1in lengths 200g/7oz cauliflower, cut into very small florets 200g/7oz broccoli, cut into very small florets 200g/7oz frozen peas handful coriander leaves, roughly chopped 400g/14oz Greek-style yoghurt (0% fat)1 tsp cumin seeds, toasted and ground1 cucumber, gratedhandful finely chopped mintsalt 400g/14oz Greek-style yoghurt (0% fat) 1 tsp cumin seeds, toasted and ground 1 cucumber, grated handful finely chopped mint salt Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.Spread the mince out on the lined baking tray and cook in the oven for 40 minutes, breaking up the mince well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside.Heat the oil in a large saucepan over a high heat. Add the onions and cook, stirring often, for 5 minutes to soften. Toss in the carrots and cook for 3–4 minutes.Add the garlic and ginger and cook for 2–3 minutes. Stir in the curry paste and chilli powder, if using, and cook, stirring, for 1–2 minutes.Add the basmati rice to the pan and cook, stirring, for 2 minutes. Pour in the beef stock, bring to the boil and boil rapidly for 5–8 minutes, stirring occasionally, until most of the liquid has evaporated and the rice is just slightly undercooked. Lower the heat to a simmer.Add the roasted mince, along with any juices, to the pan. Add the courgettes, green beans, cauliflower and broccoli and stir well. Put a lid on the pan and simmer for 8–10 minutes, until the rice and veg are cooked and the liquid is all absorbed.To make the raita, if serving, put the yoghurt into a bowl and add the cumin and a pinch of salt. Squeeze the cucumber to remove all excess liquid and add to the bowl. Mix well and sprinkle with the mintStir the frozen peas through the biriyani and cook for a couple of minutes, or until the peas are tender. Scatter the chopped coriander over the biriyani. Serve straight away, in warmed bowls, with the raita alongside, if using. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Spread the mince out on the lined baking tray and cook in the oven for 40 minutes, breaking up the mince well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside. Spread the mince out on the lined baking tray and cook in the oven for 40 minutes, breaking up the mince well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside. Heat the oil in a large saucepan over a high heat. Add the onions and cook, stirring often, for 5 minutes to soften. Toss in the carrots and cook for 3–4 minutes. Heat the oil in a large saucepan over a high heat. Add the onions and cook, stirring often, for 5 minutes to soften. Toss in the carrots and cook for 3–4 minutes. Add the garlic and ginger and cook for 2–3 minutes. Stir in the curry paste and chilli powder, if using, and cook, stirring, for 1–2 minutes. Add the garlic and ginger and cook for 2–3 minutes. Stir in the curry paste and chilli powder, if using, and cook, stirring, for 1–2 minutes. Add the basmati rice to the pan and cook, stirring, for 2 minutes. Pour in the beef stock, bring to the boil and boil rapidly for 5–8 minutes, stirring occasionally, until most of the liquid has evaporated and the rice is just slightly undercooked. Lower the heat to a simmer. Add the basmati rice to the pan and cook, stirring, for 2 minutes. Pour in the beef stock, bring to the boil and boil rapidly for 5–8 minutes, stirring occasionally, until most of the liquid has evaporated and the rice is just slightly undercooked. Lower the heat to a simmer. Add the roasted mince, along with any juices, to the pan. Add the courgettes, green beans, cauliflower and broccoli and stir well. Put a lid on the pan and simmer for 8–10 minutes, until the rice and veg are cooked and the liquid is all absorbed. Add the roasted mince, along with any juices, to the pan. Add the courgettes, green beans, cauliflower and broccoli and stir well. Put a lid on the pan and simmer for 8–10 minutes, until the rice and veg are cooked and the liquid is all absorbed. To make the raita, if serving, put the yoghurt into a bowl and add the cumin and a pinch of salt. Squeeze the cucumber to remove all excess liquid and add to the bowl. Mix well and sprinkle with the mint To make the raita, if serving, put the yoghurt into a bowl and add the cumin and a pinch of salt. Squeeze the cucumber to remove all excess liquid and add to the bowl. Mix well and sprinkle with the mint Stir the frozen peas through the biriyani and cook for a couple of minutes, or until the peas are tender. Scatter the chopped coriander over the biriyani. Serve straight away, in warmed bowls, with the raita alongside, if using. Stir the frozen peas through the biriyani and cook for a couple of minutes, or until the peas are tender. Scatter the chopped coriander over the biriyani. Serve straight away, in warmed bowls, with the raita alongside, if using. Recipe tips To freeze, allow to cool, then freeze. Before cooking, defrost fully in the fridge overnight. Add a splash of water and cover loosely with foil, then reheat in an oven preheated to 200C/180C Fan/Gas 6 for 30 minutes, or until hot right through. | {
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"title": "Beef biryani recipe",
"content": "An average of 4.4 out of 5 stars from 69 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_biriyani_96108_16x9.jpg This delicious beef biryani is great for freezing – just be sure to allow everything to cool first. Each serving provides 690 kcal, 46g protein, 56g carbohydrates (of which 11g sugars), 25g fat (of which 8g saturates), 8g fibre and 2.2g salt. 1kg/2lb 4oz beef mince (10% fat)2 tbsp vegetable oil2 onions, finely chopped2 carrots, peeled and finely chopped4 garlic cloves, finely chopped5cm/2in piece fresh root ginger, finely grated200g/7ozm madras curry paste1 tsp hot chilli powder (optional)500g/1lb 2oz basmati rice1.5 litres/2½ pints beef stock200g/7oz courgettes, finely chopped200g/7oz green beans, cut into 2.5cm/1in lengths200g/7oz cauliflower, cut into very small florets200g/7oz broccoli, cut into very small florets200g/7oz frozen peashandful coriander leaves, roughly chopped 1kg/2lb 4oz beef mince (10% fat) 2 tbsp vegetable oil 2 onions, finely chopped 2 carrots, peeled and finely chopped 4 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, finely grated 200g/7ozm madras curry paste 1 tsp hot chilli powder (optional) 500g/1lb 2oz basmati rice 1.5 litres/2½ pints beef stock 200g/7oz courgettes, finely chopped 200g/7oz green beans, cut into 2.5cm/1in lengths 200g/7oz cauliflower, cut into very small florets 200g/7oz broccoli, cut into very small florets 200g/7oz frozen peas handful coriander leaves, roughly chopped 400g/14oz Greek-style yoghurt (0% fat)1 tsp cumin seeds, toasted and ground1 cucumber, gratedhandful finely chopped mintsalt 400g/14oz Greek-style yoghurt (0% fat) 1 tsp cumin seeds, toasted and ground 1 cucumber, grated handful finely chopped mint salt Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.Spread the mince out on the lined baking tray and cook in the oven for 40 minutes, breaking up the mince well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside.Heat the oil in a large saucepan over a high heat. Add the onions and cook, stirring often, for 5 minutes to soften. Toss in the carrots and cook for 3–4 minutes.Add the garlic and ginger and cook for 2–3 minutes. Stir in the curry paste and chilli powder, if using, and cook, stirring, for 1–2 minutes.Add the basmati rice to the pan and cook, stirring, for 2 minutes. Pour in the beef stock, bring to the boil and boil rapidly for 5–8 minutes, stirring occasionally, until most of the liquid has evaporated and the rice is just slightly undercooked. Lower the heat to a simmer.Add the roasted mince, along with any juices, to the pan. Add the courgettes, green beans, cauliflower and broccoli and stir well. Put a lid on the pan and simmer for 8–10 minutes, until the rice and veg are cooked and the liquid is all absorbed.To make the raita, if serving, put the yoghurt into a bowl and add the cumin and a pinch of salt. Squeeze the cucumber to remove all excess liquid and add to the bowl. Mix well and sprinkle with the mintStir the frozen peas through the biriyani and cook for a couple of minutes, or until the peas are tender. Scatter the chopped coriander over the biriyani. Serve straight away, in warmed bowls, with the raita alongside, if using. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Spread the mince out on the lined baking tray and cook in the oven for 40 minutes, breaking up the mince well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside. Spread the mince out on the lined baking tray and cook in the oven for 40 minutes, breaking up the mince well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside. Heat the oil in a large saucepan over a high heat. Add the onions and cook, stirring often, for 5 minutes to soften. Toss in the carrots and cook for 3–4 minutes. Heat the oil in a large saucepan over a high heat. Add the onions and cook, stirring often, for 5 minutes to soften. Toss in the carrots and cook for 3–4 minutes. Add the garlic and ginger and cook for 2–3 minutes. Stir in the curry paste and chilli powder, if using, and cook, stirring, for 1–2 minutes. Add the garlic and ginger and cook for 2–3 minutes. Stir in the curry paste and chilli powder, if using, and cook, stirring, for 1–2 minutes. Add the basmati rice to the pan and cook, stirring, for 2 minutes. Pour in the beef stock, bring to the boil and boil rapidly for 5–8 minutes, stirring occasionally, until most of the liquid has evaporated and the rice is just slightly undercooked. Lower the heat to a simmer. Add the basmati rice to the pan and cook, stirring, for 2 minutes. Pour in the beef stock, bring to the boil and boil rapidly for 5–8 minutes, stirring occasionally, until most of the liquid has evaporated and the rice is just slightly undercooked. Lower the heat to a simmer. Add the roasted mince, along with any juices, to the pan. Add the courgettes, green beans, cauliflower and broccoli and stir well. Put a lid on the pan and simmer for 8–10 minutes, until the rice and veg are cooked and the liquid is all absorbed. Add the roasted mince, along with any juices, to the pan. Add the courgettes, green beans, cauliflower and broccoli and stir well. Put a lid on the pan and simmer for 8–10 minutes, until the rice and veg are cooked and the liquid is all absorbed. To make the raita, if serving, put the yoghurt into a bowl and add the cumin and a pinch of salt. Squeeze the cucumber to remove all excess liquid and add to the bowl. Mix well and sprinkle with the mint To make the raita, if serving, put the yoghurt into a bowl and add the cumin and a pinch of salt. Squeeze the cucumber to remove all excess liquid and add to the bowl. Mix well and sprinkle with the mint Stir the frozen peas through the biriyani and cook for a couple of minutes, or until the peas are tender. Scatter the chopped coriander over the biriyani. Serve straight away, in warmed bowls, with the raita alongside, if using. Stir the frozen peas through the biriyani and cook for a couple of minutes, or until the peas are tender. Scatter the chopped coriander over the biriyani. Serve straight away, in warmed bowls, with the raita alongside, if using. Recipe tips To freeze, allow to cool, then freeze. Before cooking, defrost fully in the fridge overnight. Add a splash of water and cover loosely with foil, then reheat in an oven preheated to 200C/180C Fan/Gas 6 for 30 minutes, or until hot right through."
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} | 854e70128a1312faaf20d923d46f21d91f596b429ac06d677394c7a46218d062 | Prawn laksa recipe
An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/laksa_69012_16x9.jpg Laksa is a spicy noodle soup popular across South Asia. Ideally the spice paste should be made 24 hours in advance for maximum flavour. 75ml/2½fl oz vegetable oil150g/5½oz onion, roughly chopped4cm/1½in fresh root ginger, peeled and roughly chopped4 garlic cloves1½ red chillies, roughly chopped8 dried chillies, soaked in hot water for 30 minutes and drained1 tbsp ground cumin1 tbsp ground turmeric 1½ tbsp ground coriander1½ tbsp chilli powder12g/½oz shrimp paste 75ml/2½fl oz vegetable oil 150g/5½oz onion, roughly chopped 4cm/1½in fresh root ginger, peeled and roughly chopped 4 garlic cloves 1½ red chillies, roughly chopped 8 dried chillies, soaked in hot water for 30 minutes and drained 1 tbsp ground cumin 1 tbsp ground turmeric 1½ tbsp ground coriander 1½ tbsp chilli powder 12g/½oz shrimp paste 800ml/1½ pints chicken stock400ml/14fl oz coconut milk35g/1¼oz caramelized palm sugar or dark brown sugar, plus extra to taste if needed1 tbsp sea salt, plus extra to taste if needed1½ tbsp tamarind paste25g/1oz bunch laksa leaves (or mint or coriander leaves), plus small handful, finely sliced, to garnish1 lemongrass stalk, cut in half then pounded lightly with a pestle to bruise24 deep-fried tofu puffs, cut in half 800ml/1½ pints chicken stock 400ml/14fl oz coconut milk 35g/1¼oz caramelized palm sugar or dark brown sugar, plus extra to taste if needed 1 tbsp sea salt, plus extra to taste if needed 1½ tbsp tamarind paste 25g/1oz bunch laksa leaves (or mint or coriander leaves), plus small handful, finely sliced, to garnish 1 lemongrass stalk, cut in half then pounded lightly with a pestle to bruise 24 deep-fried tofu puffs, cut in half 3 free-range eggs100g/3½oz beansprouts60g/2¼oz green beans, cut into 5cm/2in lengths12 king prawns, heads and shells removed, deveined300g/10½oz fresh egg noodles 3 free-range eggs 100g/3½oz beansprouts 60g/2¼oz green beans, cut into 5cm/2in lengths 12 king prawns, heads and shells removed, deveined 300g/10½oz fresh egg noodles Method To make the spice paste, blend all of the ingredients in a food processor to a fine purée. In a large frying pan, cook the paste over a low heat for 20 minutes, until it is a rich, dark red-brown in colour and the oil separates from the paste. Ideally leave for at least 24 hours in the fridge so the paste can develop maximum flavour before using it to make the broth. To make the laksa broth, add all of the laksa broth ingredients, except the tofu puffs, to a large saucepan along with the spice paste. Bring to the boil, then simmer gently over the lowest heat for 20 minutes. Turn off the heat, remove the laksa leaves and lemongrass and adjust the salt and sugar to taste. Add the tofu puffs to the broth for 10 minutes so that they soak up the flavours. Meanwhile, to make the laksa bowls, bring 8cm/3¼in water to the boil in a saucepan. Lower the eggs into the water with a slotted spoon and turn down the heat so it is at a rolling boil. Cook for 6½ minutes for soft boiled or 7½ minutes for hard boiled. Once the time is up, immediately take the eggs out, place in a deep bowl of cold water and leave for 2 minutes to stop them cooking. It is easiest to peel the eggs in the water as the water helps to get between the egg’s membrane and the shell. Slice each egg in half. Fill another saucepan with water and bring to the boil. Blanch the following in boiling water one after the other – beansprouts for 10 seconds, green beans for 3 minutes and prawns for 90 seconds. Refresh the beansprouts and beans in cold water immediately after taking them out of the boiling water, then drain. Remember to allow the water to come back up to the boil before blanching the next ingredient. Finally, blanch the egg noodles for 10 seconds and drain well before distributing between six bowls. Divide the beansprouts, green beans and prawns evenly between the bowls. Pour the broth into each of the bowls, evenly dividing the tofu puffs between each serving. Place a boiled egg half on top of each bowl and finish with the sliced laksa leaves. To make the spice paste, blend all of the ingredients in a food processor to a fine purée. In a large frying pan, cook the paste over a low heat for 20 minutes, until it is a rich, dark red-brown in colour and the oil separates from the paste. Ideally leave for at least 24 hours in the fridge so the paste can develop maximum flavour before using it to make the broth. To make the spice paste, blend all of the ingredients in a food processor to a fine purée. In a large frying pan, cook the paste over a low heat for 20 minutes, until it is a rich, dark red-brown in colour and the oil separates from the paste. Ideally leave for at least 24 hours in the fridge so the paste can develop maximum flavour before using it to make the broth. To make the laksa broth, add all of the laksa broth ingredients, except the tofu puffs, to a large saucepan along with the spice paste. Bring to the boil, then simmer gently over the lowest heat for 20 minutes. Turn off the heat, remove the laksa leaves and lemongrass and adjust the salt and sugar to taste. Add the tofu puffs to the broth for 10 minutes so that they soak up the flavours. To make the laksa broth, add all of the laksa broth ingredients, except the tofu puffs, to a large saucepan along with the spice paste. Bring to the boil, then simmer gently over the lowest heat for 20 minutes. Turn off the heat, remove the laksa leaves and lemongrass and adjust the salt and sugar to taste. Add the tofu puffs to the broth for 10 minutes so that they soak up the flavours. Meanwhile, to make the laksa bowls, bring 8cm/3¼in water to the boil in a saucepan. Lower the eggs into the water with a slotted spoon and turn down the heat so it is at a rolling boil. Cook for 6½ minutes for soft boiled or 7½ minutes for hard boiled. Once the time is up, immediately take the eggs out, place in a deep bowl of cold water and leave for 2 minutes to stop them cooking. It is easiest to peel the eggs in the water as the water helps to get between the egg’s membrane and the shell. Slice each egg in half. Meanwhile, to make the laksa bowls, bring 8cm/3¼in water to the boil in a saucepan. Lower the eggs into the water with a slotted spoon and turn down the heat so it is at a rolling boil. Cook for 6½ minutes for soft boiled or 7½ minutes for hard boiled. Once the time is up, immediately take the eggs out, place in a deep bowl of cold water and leave for 2 minutes to stop them cooking. It is easiest to peel the eggs in the water as the water helps to get between the egg’s membrane and the shell. Slice each egg in half. Fill another saucepan with water and bring to the boil. Blanch the following in boiling water one after the other – beansprouts for 10 seconds, green beans for 3 minutes and prawns for 90 seconds. Refresh the beansprouts and beans in cold water immediately after taking them out of the boiling water, then drain. Remember to allow the water to come back up to the boil before blanching the next ingredient. Finally, blanch the egg noodles for 10 seconds and drain well before distributing between six bowls. Divide the beansprouts, green beans and prawns evenly between the bowls. Pour the broth into each of the bowls, evenly dividing the tofu puffs between each serving. Place a boiled egg half on top of each bowl and finish with the sliced laksa leaves. Fill another saucepan with water and bring to the boil. Blanch the following in boiling water one after the other – beansprouts for 10 seconds, green beans for 3 minutes and prawns for 90 seconds. Refresh the beansprouts and beans in cold water immediately after taking them out of the boiling water, then drain. Remember to allow the water to come back up to the boil before blanching the next ingredient. Finally, blanch the egg noodles for 10 seconds and drain well before distributing between six bowls. Divide the beansprouts, green beans and prawns evenly between the bowls. Pour the broth into each of the bowls, evenly dividing the tofu puffs between each serving. Place a boiled egg half on top of each bowl and finish with the sliced laksa leaves. | {
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"title": "Prawn laksa recipe",
"content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/laksa_69012_16x9.jpg Laksa is a spicy noodle soup popular across South Asia. Ideally the spice paste should be made 24 hours in advance for maximum flavour. 75ml/2½fl oz vegetable oil150g/5½oz onion, roughly chopped4cm/1½in fresh root ginger, peeled and roughly chopped4 garlic cloves1½ red chillies, roughly chopped8 dried chillies, soaked in hot water for 30 minutes and drained1 tbsp ground cumin1 tbsp ground turmeric 1½ tbsp ground coriander1½ tbsp chilli powder12g/½oz shrimp paste 75ml/2½fl oz vegetable oil 150g/5½oz onion, roughly chopped 4cm/1½in fresh root ginger, peeled and roughly chopped 4 garlic cloves 1½ red chillies, roughly chopped 8 dried chillies, soaked in hot water for 30 minutes and drained 1 tbsp ground cumin 1 tbsp ground turmeric 1½ tbsp ground coriander 1½ tbsp chilli powder 12g/½oz shrimp paste 800ml/1½ pints chicken stock400ml/14fl oz coconut milk35g/1¼oz caramelized palm sugar or dark brown sugar, plus extra to taste if needed1 tbsp sea salt, plus extra to taste if needed1½ tbsp tamarind paste25g/1oz bunch laksa leaves (or mint or coriander leaves), plus small handful, finely sliced, to garnish1 lemongrass stalk, cut in half then pounded lightly with a pestle to bruise24 deep-fried tofu puffs, cut in half 800ml/1½ pints chicken stock 400ml/14fl oz coconut milk 35g/1¼oz caramelized palm sugar or dark brown sugar, plus extra to taste if needed 1 tbsp sea salt, plus extra to taste if needed 1½ tbsp tamarind paste 25g/1oz bunch laksa leaves (or mint or coriander leaves), plus small handful, finely sliced, to garnish 1 lemongrass stalk, cut in half then pounded lightly with a pestle to bruise 24 deep-fried tofu puffs, cut in half 3 free-range eggs100g/3½oz beansprouts60g/2¼oz green beans, cut into 5cm/2in lengths12 king prawns, heads and shells removed, deveined300g/10½oz fresh egg noodles 3 free-range eggs 100g/3½oz beansprouts 60g/2¼oz green beans, cut into 5cm/2in lengths 12 king prawns, heads and shells removed, deveined 300g/10½oz fresh egg noodles Method To make the spice paste, blend all of the ingredients in a food processor to a fine purée. In a large frying pan, cook the paste over a low heat for 20 minutes, until it is a rich, dark red-brown in colour and the oil separates from the paste. Ideally leave for at least 24 hours in the fridge so the paste can develop maximum flavour before using it to make the broth. To make the laksa broth, add all of the laksa broth ingredients, except the tofu puffs, to a large saucepan along with the spice paste. Bring to the boil, then simmer gently over the lowest heat for 20 minutes. Turn off the heat, remove the laksa leaves and lemongrass and adjust the salt and sugar to taste. Add the tofu puffs to the broth for 10 minutes so that they soak up the flavours. Meanwhile, to make the laksa bowls, bring 8cm/3¼in water to the boil in a saucepan. Lower the eggs into the water with a slotted spoon and turn down the heat so it is at a rolling boil. Cook for 6½ minutes for soft boiled or 7½ minutes for hard boiled. Once the time is up, immediately take the eggs out, place in a deep bowl of cold water and leave for 2 minutes to stop them cooking. It is easiest to peel the eggs in the water as the water helps to get between the egg’s membrane and the shell. Slice each egg in half. Fill another saucepan with water and bring to the boil. Blanch the following in boiling water one after the other – beansprouts for 10 seconds, green beans for 3 minutes and prawns for 90 seconds. Refresh the beansprouts and beans in cold water immediately after taking them out of the boiling water, then drain. Remember to allow the water to come back up to the boil before blanching the next ingredient. Finally, blanch the egg noodles for 10 seconds and drain well before distributing between six bowls. Divide the beansprouts, green beans and prawns evenly between the bowls. Pour the broth into each of the bowls, evenly dividing the tofu puffs between each serving. Place a boiled egg half on top of each bowl and finish with the sliced laksa leaves. To make the spice paste, blend all of the ingredients in a food processor to a fine purée. In a large frying pan, cook the paste over a low heat for 20 minutes, until it is a rich, dark red-brown in colour and the oil separates from the paste. Ideally leave for at least 24 hours in the fridge so the paste can develop maximum flavour before using it to make the broth. To make the spice paste, blend all of the ingredients in a food processor to a fine purée. In a large frying pan, cook the paste over a low heat for 20 minutes, until it is a rich, dark red-brown in colour and the oil separates from the paste. Ideally leave for at least 24 hours in the fridge so the paste can develop maximum flavour before using it to make the broth. To make the laksa broth, add all of the laksa broth ingredients, except the tofu puffs, to a large saucepan along with the spice paste. Bring to the boil, then simmer gently over the lowest heat for 20 minutes. Turn off the heat, remove the laksa leaves and lemongrass and adjust the salt and sugar to taste. Add the tofu puffs to the broth for 10 minutes so that they soak up the flavours. To make the laksa broth, add all of the laksa broth ingredients, except the tofu puffs, to a large saucepan along with the spice paste. Bring to the boil, then simmer gently over the lowest heat for 20 minutes. Turn off the heat, remove the laksa leaves and lemongrass and adjust the salt and sugar to taste. Add the tofu puffs to the broth for 10 minutes so that they soak up the flavours. Meanwhile, to make the laksa bowls, bring 8cm/3¼in water to the boil in a saucepan. Lower the eggs into the water with a slotted spoon and turn down the heat so it is at a rolling boil. Cook for 6½ minutes for soft boiled or 7½ minutes for hard boiled. Once the time is up, immediately take the eggs out, place in a deep bowl of cold water and leave for 2 minutes to stop them cooking. It is easiest to peel the eggs in the water as the water helps to get between the egg’s membrane and the shell. Slice each egg in half. Meanwhile, to make the laksa bowls, bring 8cm/3¼in water to the boil in a saucepan. Lower the eggs into the water with a slotted spoon and turn down the heat so it is at a rolling boil. Cook for 6½ minutes for soft boiled or 7½ minutes for hard boiled. Once the time is up, immediately take the eggs out, place in a deep bowl of cold water and leave for 2 minutes to stop them cooking. It is easiest to peel the eggs in the water as the water helps to get between the egg’s membrane and the shell. Slice each egg in half. Fill another saucepan with water and bring to the boil. Blanch the following in boiling water one after the other – beansprouts for 10 seconds, green beans for 3 minutes and prawns for 90 seconds. Refresh the beansprouts and beans in cold water immediately after taking them out of the boiling water, then drain. Remember to allow the water to come back up to the boil before blanching the next ingredient. Finally, blanch the egg noodles for 10 seconds and drain well before distributing between six bowls. Divide the beansprouts, green beans and prawns evenly between the bowls. Pour the broth into each of the bowls, evenly dividing the tofu puffs between each serving. Place a boiled egg half on top of each bowl and finish with the sliced laksa leaves. Fill another saucepan with water and bring to the boil. Blanch the following in boiling water one after the other – beansprouts for 10 seconds, green beans for 3 minutes and prawns for 90 seconds. Refresh the beansprouts and beans in cold water immediately after taking them out of the boiling water, then drain. Remember to allow the water to come back up to the boil before blanching the next ingredient. Finally, blanch the egg noodles for 10 seconds and drain well before distributing between six bowls. Divide the beansprouts, green beans and prawns evenly between the bowls. Pour the broth into each of the bowls, evenly dividing the tofu puffs between each serving. Place a boiled egg half on top of each bowl and finish with the sliced laksa leaves."
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} | 805d465965d06e67f5e8b447b2c1d6b9aacda8d734d7f8401d27e6344aa30615 | Olive and rosemary crown recipe
An average of 3.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/olive_and_rosemary_crown_56110_16x9.jpg This looks impressive and tastes delicious with the salty tapenade, strong blue cheese and a hint of rosemary. Any leftovers make a great snack throughout the day, or you can freeze them in slices for another time. 250g/9oz strong white flour, plus extra for dusting1 tsp salt7g fast-action yeast2 tbsp dried rosemary50g/1¾oz unsalted butter135ml/4½fl oz warm milk1 free-range egg, beaten 250g/9oz strong white flour, plus extra for dusting 1 tsp salt 7g fast-action yeast 2 tbsp dried rosemary 50g/1¾oz unsalted butter 135ml/4½fl oz warm milk 1 free-range egg, beaten 120g/4½oz black olive tapenade150g/5½oz blue cheese, such as roquefort, crumbled3 tbsp apricot jam, warmedfresh rosemary leaves, chopped 120g/4½oz black olive tapenade 150g/5½oz blue cheese, such as roquefort, crumbled 3 tbsp apricot jam, warmed fresh rosemary leaves, chopped Method Put the flour, salt, yeast, dried rosemary and butter into a bowl, then rub the butter into the flour until it is like breadcrumbs.Make a well in the centre. Add the milk and egg and use your hands to bring the dough together. Knead on a floured surface for 10 minutes, until stretchy and smooth. (If you are using a mixer, knead with a dough hook attached for 5 minutes.) Put back into the bowl, cover with cling film, and leave until it has doubled in size (about 1½ hours).Line a baking tray with baking paper. Flour a work surface and tip the dough out. Knock all the air out, then roll the dough into a rectangle about 33x25cm/13x10in. With the long edge facing you, spread the tapenade all over the dough and crumble over the blue cheese.Roll the dough up like a Swiss roll, as tightly as you can, with the seam at the bottom. With a sharp knife, cut all the way across the centre, exposing the swirls and making sure you leave a couple of centimetres uncut to keep it attached at the very top. You should have what looks like an "A" that has not been crossed. Turn the cut side out so the layers are visible and simply twist the two pieces, one over the other. Pinch the end and then join the two ends to make a circle. Carefully place on the tray – if you lose the circle shape, now is the time to fix it – then cover with a greased sheet of cling film and leave in a warm place to prove for another 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7. When the crown has doubled in size again, uncover and bake in the preheated oven for 25 minutes. When it is ready, place on a rack to cool.Warm the jam in the microwave, just enough to loosen it, and brush all over the crown for a beautiful sweet sheen. Sprinkle with fresh rosemary and serve. Put the flour, salt, yeast, dried rosemary and butter into a bowl, then rub the butter into the flour until it is like breadcrumbs. Put the flour, salt, yeast, dried rosemary and butter into a bowl, then rub the butter into the flour until it is like breadcrumbs. Make a well in the centre. Add the milk and egg and use your hands to bring the dough together. Knead on a floured surface for 10 minutes, until stretchy and smooth. (If you are using a mixer, knead with a dough hook attached for 5 minutes.) Put back into the bowl, cover with cling film, and leave until it has doubled in size (about 1½ hours). Make a well in the centre. Add the milk and egg and use your hands to bring the dough together. Knead on a floured surface for 10 minutes, until stretchy and smooth. (If you are using a mixer, knead with a dough hook attached for 5 minutes.) Put back into the bowl, cover with cling film, and leave until it has doubled in size (about 1½ hours). Line a baking tray with baking paper. Flour a work surface and tip the dough out. Knock all the air out, then roll the dough into a rectangle about 33x25cm/13x10in. With the long edge facing you, spread the tapenade all over the dough and crumble over the blue cheese. Line a baking tray with baking paper. Flour a work surface and tip the dough out. Knock all the air out, then roll the dough into a rectangle about 33x25cm/13x10in. With the long edge facing you, spread the tapenade all over the dough and crumble over the blue cheese. Roll the dough up like a Swiss roll, as tightly as you can, with the seam at the bottom. With a sharp knife, cut all the way across the centre, exposing the swirls and making sure you leave a couple of centimetres uncut to keep it attached at the very top. You should have what looks like an "A" that has not been crossed. Turn the cut side out so the layers are visible and simply twist the two pieces, one over the other. Pinch the end and then join the two ends to make a circle. Carefully place on the tray – if you lose the circle shape, now is the time to fix it – then cover with a greased sheet of cling film and leave in a warm place to prove for another 30 minutes. Roll the dough up like a Swiss roll, as tightly as you can, with the seam at the bottom. With a sharp knife, cut all the way across the centre, exposing the swirls and making sure you leave a couple of centimetres uncut to keep it attached at the very top. You should have what looks like an "A" that has not been crossed. Turn the cut side out so the layers are visible and simply twist the two pieces, one over the other. Pinch the end and then join the two ends to make a circle. Carefully place on the tray – if you lose the circle shape, now is the time to fix it – then cover with a greased sheet of cling film and leave in a warm place to prove for another 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. When the crown has doubled in size again, uncover and bake in the preheated oven for 25 minutes. When it is ready, place on a rack to cool. When the crown has doubled in size again, uncover and bake in the preheated oven for 25 minutes. When it is ready, place on a rack to cool. Warm the jam in the microwave, just enough to loosen it, and brush all over the crown for a beautiful sweet sheen. Sprinkle with fresh rosemary and serve. Warm the jam in the microwave, just enough to loosen it, and brush all over the crown for a beautiful sweet sheen. Sprinkle with fresh rosemary and serve. Recipe tips You can freeze this loaf, or the leftovers. Cut into slices and pop into a freezer bag. | {
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"title": "Olive and rosemary crown recipe",
"content": "An average of 3.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/olive_and_rosemary_crown_56110_16x9.jpg This looks impressive and tastes delicious with the salty tapenade, strong blue cheese and a hint of rosemary. Any leftovers make a great snack throughout the day, or you can freeze them in slices for another time. 250g/9oz strong white flour, plus extra for dusting1 tsp salt7g fast-action yeast2 tbsp dried rosemary50g/1¾oz unsalted butter135ml/4½fl oz warm milk1 free-range egg, beaten 250g/9oz strong white flour, plus extra for dusting 1 tsp salt 7g fast-action yeast 2 tbsp dried rosemary 50g/1¾oz unsalted butter 135ml/4½fl oz warm milk 1 free-range egg, beaten 120g/4½oz black olive tapenade150g/5½oz blue cheese, such as roquefort, crumbled3 tbsp apricot jam, warmedfresh rosemary leaves, chopped 120g/4½oz black olive tapenade 150g/5½oz blue cheese, such as roquefort, crumbled 3 tbsp apricot jam, warmed fresh rosemary leaves, chopped Method Put the flour, salt, yeast, dried rosemary and butter into a bowl, then rub the butter into the flour until it is like breadcrumbs.Make a well in the centre. Add the milk and egg and use your hands to bring the dough together. Knead on a floured surface for 10 minutes, until stretchy and smooth. (If you are using a mixer, knead with a dough hook attached for 5 minutes.) Put back into the bowl, cover with cling film, and leave until it has doubled in size (about 1½ hours).Line a baking tray with baking paper. Flour a work surface and tip the dough out. Knock all the air out, then roll the dough into a rectangle about 33x25cm/13x10in. With the long edge facing you, spread the tapenade all over the dough and crumble over the blue cheese.Roll the dough up like a Swiss roll, as tightly as you can, with the seam at the bottom. With a sharp knife, cut all the way across the centre, exposing the swirls and making sure you leave a couple of centimetres uncut to keep it attached at the very top. You should have what looks like an \"A\" that has not been crossed. Turn the cut side out so the layers are visible and simply twist the two pieces, one over the other. Pinch the end and then join the two ends to make a circle. Carefully place on the tray – if you lose the circle shape, now is the time to fix it – then cover with a greased sheet of cling film and leave in a warm place to prove for another 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7. When the crown has doubled in size again, uncover and bake in the preheated oven for 25 minutes. When it is ready, place on a rack to cool.Warm the jam in the microwave, just enough to loosen it, and brush all over the crown for a beautiful sweet sheen. Sprinkle with fresh rosemary and serve. Put the flour, salt, yeast, dried rosemary and butter into a bowl, then rub the butter into the flour until it is like breadcrumbs. Put the flour, salt, yeast, dried rosemary and butter into a bowl, then rub the butter into the flour until it is like breadcrumbs. Make a well in the centre. Add the milk and egg and use your hands to bring the dough together. Knead on a floured surface for 10 minutes, until stretchy and smooth. (If you are using a mixer, knead with a dough hook attached for 5 minutes.) Put back into the bowl, cover with cling film, and leave until it has doubled in size (about 1½ hours). Make a well in the centre. Add the milk and egg and use your hands to bring the dough together. Knead on a floured surface for 10 minutes, until stretchy and smooth. (If you are using a mixer, knead with a dough hook attached for 5 minutes.) Put back into the bowl, cover with cling film, and leave until it has doubled in size (about 1½ hours). Line a baking tray with baking paper. Flour a work surface and tip the dough out. Knock all the air out, then roll the dough into a rectangle about 33x25cm/13x10in. With the long edge facing you, spread the tapenade all over the dough and crumble over the blue cheese. Line a baking tray with baking paper. Flour a work surface and tip the dough out. Knock all the air out, then roll the dough into a rectangle about 33x25cm/13x10in. With the long edge facing you, spread the tapenade all over the dough and crumble over the blue cheese. Roll the dough up like a Swiss roll, as tightly as you can, with the seam at the bottom. With a sharp knife, cut all the way across the centre, exposing the swirls and making sure you leave a couple of centimetres uncut to keep it attached at the very top. You should have what looks like an \"A\" that has not been crossed. Turn the cut side out so the layers are visible and simply twist the two pieces, one over the other. Pinch the end and then join the two ends to make a circle. Carefully place on the tray – if you lose the circle shape, now is the time to fix it – then cover with a greased sheet of cling film and leave in a warm place to prove for another 30 minutes. Roll the dough up like a Swiss roll, as tightly as you can, with the seam at the bottom. With a sharp knife, cut all the way across the centre, exposing the swirls and making sure you leave a couple of centimetres uncut to keep it attached at the very top. You should have what looks like an \"A\" that has not been crossed. Turn the cut side out so the layers are visible and simply twist the two pieces, one over the other. Pinch the end and then join the two ends to make a circle. Carefully place on the tray – if you lose the circle shape, now is the time to fix it – then cover with a greased sheet of cling film and leave in a warm place to prove for another 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. When the crown has doubled in size again, uncover and bake in the preheated oven for 25 minutes. When it is ready, place on a rack to cool. When the crown has doubled in size again, uncover and bake in the preheated oven for 25 minutes. When it is ready, place on a rack to cool. Warm the jam in the microwave, just enough to loosen it, and brush all over the crown for a beautiful sweet sheen. Sprinkle with fresh rosemary and serve. Warm the jam in the microwave, just enough to loosen it, and brush all over the crown for a beautiful sweet sheen. Sprinkle with fresh rosemary and serve. Recipe tips You can freeze this loaf, or the leftovers. Cut into slices and pop into a freezer bag."
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} | d63d2b2915372af66461020b4c49ac3005cf862429427a0b7a43a22868820d75 | Beef and aubergine fatteh recipe
Preheat the oven to 200C/180C Fan/Gas 6. Spread the pitta triangles out on a large baking sheet and toast in the oven for 10–15 minutes, or until they are crisp. You don’t need them to colour, but if they do just a little here and there, that’s not a bad thing. Set aside.To make the topping, beat the yoghurt, tahini, 3 tablespoons of lemon juice, garlic and 1 teaspoon of sea salt flakes together in a heatproof bowl that will later sit over a saucepan. Taste to see if you want any more salt. Set aside.To make the aubergine-beef layer, warm the oil in a wide, though not deep, heavy-based saucepan or casserole and cook the onion, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and cook for another 4 minutes, stirring occasionally, until soft and a pale caramel colour. Turn the heat up to medium, add the aubergine cubes and stir well. Cook for about 10 minutes, stirring frequently. Turn the heat down if they look as if they’re catching. Stir in the cumin, coriander and a teaspoon each Aleppo pepper and sea salt flakes. Turn the heat up to high, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat.Pour about 3cm/1¼in of just-boiled water into a fresh pan and put over a low heat. Sit the bowl with the tahini-yoghurt mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream. To assemble, arrange the crisp pitta triangles on a large round plate. Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Eat with your fingers, nacho-style. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Spread the pitta triangles out on a large baking sheet and toast in the oven for 10–15 minutes, or until they are crisp. You don’t need them to colour, but if they do just a little here and there, that’s not a bad thing. Set aside. Spread the pitta triangles out on a large baking sheet and toast in the oven for 10–15 minutes, or until they are crisp. You don’t need them to colour, but if they do just a little here and there, that’s not a bad thing. Set aside. To make the topping, beat the yoghurt, tahini, 3 tablespoons of lemon juice, garlic and 1 teaspoon of sea salt flakes together in a heatproof bowl that will later sit over a saucepan. Taste to see if you want any more salt. Set aside. To make the topping, beat the yoghurt, tahini, 3 tablespoons of lemon juice, garlic and 1 teaspoon of sea salt flakes together in a heatproof bowl that will later sit over a saucepan. Taste to see if you want any more salt. Set aside. To make the aubergine-beef layer, warm the oil in a wide, though not deep, heavy-based saucepan or casserole and cook the onion, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and cook for another 4 minutes, stirring occasionally, until soft and a pale caramel colour. To make the aubergine-beef layer, warm the oil in a wide, though not deep, heavy-based saucepan or casserole and cook the onion, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and cook for another 4 minutes, stirring occasionally, until soft and a pale caramel colour. Turn the heat up to medium, add the aubergine cubes and stir well. Cook for about 10 minutes, stirring frequently. Turn the heat down if they look as if they’re catching. Turn the heat up to medium, add the aubergine cubes and stir well. Cook for about 10 minutes, stirring frequently. Turn the heat down if they look as if they’re catching. Stir in the cumin, coriander and a teaspoon each Aleppo pepper and sea salt flakes. Turn the heat up to high, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat. Stir in the cumin, coriander and a teaspoon each Aleppo pepper and sea salt flakes. Turn the heat up to high, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat. Pour about 3cm/1¼in of just-boiled water into a fresh pan and put over a low heat. Sit the bowl with the tahini-yoghurt mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream. Pour about 3cm/1¼in of just-boiled water into a fresh pan and put over a low heat. Sit the bowl with the tahini-yoghurt mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream. To assemble, arrange the crisp pitta triangles on a large round plate. Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Eat with your fingers, nacho-style. To assemble, arrange the crisp pitta triangles on a large round plate. Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Eat with your fingers, nacho-style. | {
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"title": "Beef and aubergine fatteh recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. Spread the pitta triangles out on a large baking sheet and toast in the oven for 10–15 minutes, or until they are crisp. You don’t need them to colour, but if they do just a little here and there, that’s not a bad thing. Set aside.To make the topping, beat the yoghurt, tahini, 3 tablespoons of lemon juice, garlic and 1 teaspoon of sea salt flakes together in a heatproof bowl that will later sit over a saucepan. Taste to see if you want any more salt. Set aside.To make the aubergine-beef layer, warm the oil in a wide, though not deep, heavy-based saucepan or casserole and cook the onion, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and cook for another 4 minutes, stirring occasionally, until soft and a pale caramel colour. Turn the heat up to medium, add the aubergine cubes and stir well. Cook for about 10 minutes, stirring frequently. Turn the heat down if they look as if they’re catching. Stir in the cumin, coriander and a teaspoon each Aleppo pepper and sea salt flakes. Turn the heat up to high, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat.Pour about 3cm/1¼in of just-boiled water into a fresh pan and put over a low heat. Sit the bowl with the tahini-yoghurt mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream. To assemble, arrange the crisp pitta triangles on a large round plate. Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Eat with your fingers, nacho-style. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Spread the pitta triangles out on a large baking sheet and toast in the oven for 10–15 minutes, or until they are crisp. You don’t need them to colour, but if they do just a little here and there, that’s not a bad thing. Set aside. Spread the pitta triangles out on a large baking sheet and toast in the oven for 10–15 minutes, or until they are crisp. You don’t need them to colour, but if they do just a little here and there, that’s not a bad thing. Set aside. To make the topping, beat the yoghurt, tahini, 3 tablespoons of lemon juice, garlic and 1 teaspoon of sea salt flakes together in a heatproof bowl that will later sit over a saucepan. Taste to see if you want any more salt. Set aside. To make the topping, beat the yoghurt, tahini, 3 tablespoons of lemon juice, garlic and 1 teaspoon of sea salt flakes together in a heatproof bowl that will later sit over a saucepan. Taste to see if you want any more salt. Set aside. To make the aubergine-beef layer, warm the oil in a wide, though not deep, heavy-based saucepan or casserole and cook the onion, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and cook for another 4 minutes, stirring occasionally, until soft and a pale caramel colour. To make the aubergine-beef layer, warm the oil in a wide, though not deep, heavy-based saucepan or casserole and cook the onion, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and cook for another 4 minutes, stirring occasionally, until soft and a pale caramel colour. Turn the heat up to medium, add the aubergine cubes and stir well. Cook for about 10 minutes, stirring frequently. Turn the heat down if they look as if they’re catching. Turn the heat up to medium, add the aubergine cubes and stir well. Cook for about 10 minutes, stirring frequently. Turn the heat down if they look as if they’re catching. Stir in the cumin, coriander and a teaspoon each Aleppo pepper and sea salt flakes. Turn the heat up to high, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat. Stir in the cumin, coriander and a teaspoon each Aleppo pepper and sea salt flakes. Turn the heat up to high, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat. Pour about 3cm/1¼in of just-boiled water into a fresh pan and put over a low heat. Sit the bowl with the tahini-yoghurt mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream. Pour about 3cm/1¼in of just-boiled water into a fresh pan and put over a low heat. Sit the bowl with the tahini-yoghurt mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream. To assemble, arrange the crisp pitta triangles on a large round plate. Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Eat with your fingers, nacho-style. To assemble, arrange the crisp pitta triangles on a large round plate. Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Eat with your fingers, nacho-style."
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} | 7bfebd400f734941cf1bf9e6637307f16266a5e8277e484ed5d09946a01cf742 | Nigella's fish tacos recipe
Preheat the oven to 220C/200C Fan/Gas 7 for the fish, and begin by preparing the sides for your tacos. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine.Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.For the corn relish, put the canned sweetcorn into a bowl. Add the chilli to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside.Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.Once you’ve taken the fish out (though don’t let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of a lime, ready to serve with the other accompaniments.Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. If you don’t want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too. Preheat the oven to 220C/200C Fan/Gas 7 for the fish, and begin by preparing the sides for your tacos. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine. Preheat the oven to 220C/200C Fan/Gas 7 for the fish, and begin by preparing the sides for your tacos. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine. Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside. Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside. For the corn relish, put the canned sweetcorn into a bowl. Add the chilli to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside. For the corn relish, put the canned sweetcorn into a bowl. Add the chilli to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside. Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven. Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven. Once you’ve taken the fish out (though don’t let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of a lime, ready to serve with the other accompaniments. Once you’ve taken the fish out (though don’t let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of a lime, ready to serve with the other accompaniments. Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. If you don’t want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby. Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. If you don’t want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby. Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too. Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too. | {
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"title": "Nigella's fish tacos recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7 for the fish, and begin by preparing the sides for your tacos. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine.Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.For the corn relish, put the canned sweetcorn into a bowl. Add the chilli to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside.Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.Once you’ve taken the fish out (though don’t let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of a lime, ready to serve with the other accompaniments.Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. If you don’t want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too. Preheat the oven to 220C/200C Fan/Gas 7 for the fish, and begin by preparing the sides for your tacos. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine. Preheat the oven to 220C/200C Fan/Gas 7 for the fish, and begin by preparing the sides for your tacos. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine. Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside. Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside. For the corn relish, put the canned sweetcorn into a bowl. Add the chilli to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside. For the corn relish, put the canned sweetcorn into a bowl. Add the chilli to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside. Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven. Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven. Once you’ve taken the fish out (though don’t let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of a lime, ready to serve with the other accompaniments. Once you’ve taken the fish out (though don’t let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of a lime, ready to serve with the other accompaniments. Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. If you don’t want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby. Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. If you don’t want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby. Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too. Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too."
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} | 0a610eec11f50114c522d4d5beda3808f0cf69983906ceca112de5a6f4867af9 | Gluten-free sticky toffee pudding recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/guilt-free_gourmet_20918_16x9.jpg This gluten-free version of sticky toffee pudding is also dairy-free. Wickedly good! Equipment and preparation: For this recipe you will need 6–8 dariole moulds, depending on the size 225g/8oz dates, pitted and chopped200ml/7fl oz boiling water100ml/3½oz rice milk90g/3¼oz dairy-free butter (such as sunflower spread)150g/5½oz coconut palm sugar 3 free-range eggs2 tbsp date syrup 180g/6oz gluten-free flour or rice flour, plus extra for flouring the moulds1 tsp gluten-free baking powder1 tsp bicarbonate of soda1 tsp vanilla extractpinch sea salt 225g/8oz dates, pitted and chopped 200ml/7fl oz boiling water 100ml/3½oz rice milk 90g/3¼oz dairy-free butter (such as sunflower spread) 150g/5½oz coconut palm sugar 3 free-range eggs 2 tbsp date syrup 180g/6oz gluten-free flour or rice flour, plus extra for flouring the moulds 1 tsp gluten-free baking powder 1 tsp bicarbonate of soda 1 tsp vanilla extract pinch sea salt 100g/3½oz dairy-free butter (such as sunflower spread)175g/6oz coconut palm sugar1 tbsp blackstrap molasses or treacle100ml/3½oz maple syrup230ml/8oz soy cream, plus extra to serve½ tsp vanilla extractpinch of sea salt 100g/3½oz dairy-free butter (such as sunflower spread) 175g/6oz coconut palm sugar 1 tbsp blackstrap molasses or treacle 100ml/3½oz maple syrup 230ml/8oz soy cream, plus extra to serve ½ tsp vanilla extract pinch of sea salt Method Preheat the oven to 180C/350F/Gas 4. Grease and flour the moulds, then line the bases with a disc of oiled parchment paper. To make the pudding, soak the dates in the boiling water for five minutes, then blend in a food processor until smooth. Add the remaining ingredients and blend again until well combined. Spoon the mixture into the prepared moulds (but not right to the top, as they rise quite a bit) and bake in the preheated oven for 20 minutes, or until they are risen and firm. (You can check they are cooked by inserting a skewer into the middle - if it comes out clean, the pudding is ready.) Ten minutes before the puddings are ready, make the toffee sauce. Melt the butter, coconut palm sugar, blackstrap molasses and maple syrup in a saucepan over low heat, then simmer for a few minutes. Gradually stir in the soy cream, vanilla extract and salt and bring to the boil for 1–2 minutes, or until slightly thickened. Keep warm until ready to serve.Leave the puddings to cool in their moulds for a few minutes, then turn out onto serving plates. Spoon the toffee sauce over and around with a little extra soy cream to top it off. Preheat the oven to 180C/350F/Gas 4. Grease and flour the moulds, then line the bases with a disc of oiled parchment paper. Preheat the oven to 180C/350F/Gas 4. Grease and flour the moulds, then line the bases with a disc of oiled parchment paper. To make the pudding, soak the dates in the boiling water for five minutes, then blend in a food processor until smooth. Add the remaining ingredients and blend again until well combined. To make the pudding, soak the dates in the boiling water for five minutes, then blend in a food processor until smooth. Add the remaining ingredients and blend again until well combined. Spoon the mixture into the prepared moulds (but not right to the top, as they rise quite a bit) and bake in the preheated oven for 20 minutes, or until they are risen and firm. (You can check they are cooked by inserting a skewer into the middle - if it comes out clean, the pudding is ready.) Spoon the mixture into the prepared moulds (but not right to the top, as they rise quite a bit) and bake in the preheated oven for 20 minutes, or until they are risen and firm. (You can check they are cooked by inserting a skewer into the middle - if it comes out clean, the pudding is ready.) Ten minutes before the puddings are ready, make the toffee sauce. Melt the butter, coconut palm sugar, blackstrap molasses and maple syrup in a saucepan over low heat, then simmer for a few minutes. Gradually stir in the soy cream, vanilla extract and salt and bring to the boil for 1–2 minutes, or until slightly thickened. Keep warm until ready to serve. Ten minutes before the puddings are ready, make the toffee sauce. Melt the butter, coconut palm sugar, blackstrap molasses and maple syrup in a saucepan over low heat, then simmer for a few minutes. Gradually stir in the soy cream, vanilla extract and salt and bring to the boil for 1–2 minutes, or until slightly thickened. Keep warm until ready to serve. Leave the puddings to cool in their moulds for a few minutes, then turn out onto serving plates. Spoon the toffee sauce over and around with a little extra soy cream to top it off. Leave the puddings to cool in their moulds for a few minutes, then turn out onto serving plates. Spoon the toffee sauce over and around with a little extra soy cream to top it off. | {
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"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/guilt-free_gourmet_20918_16x9.jpg This gluten-free version of sticky toffee pudding is also dairy-free. Wickedly good! Equipment and preparation: For this recipe you will need 6–8 dariole moulds, depending on the size 225g/8oz dates, pitted and chopped200ml/7fl oz boiling water100ml/3½oz rice milk90g/3¼oz dairy-free butter (such as sunflower spread)150g/5½oz coconut palm sugar 3 free-range eggs2 tbsp date syrup 180g/6oz gluten-free flour or rice flour, plus extra for flouring the moulds1 tsp gluten-free baking powder1 tsp bicarbonate of soda1 tsp vanilla extractpinch sea salt 225g/8oz dates, pitted and chopped 200ml/7fl oz boiling water 100ml/3½oz rice milk 90g/3¼oz dairy-free butter (such as sunflower spread) 150g/5½oz coconut palm sugar 3 free-range eggs 2 tbsp date syrup 180g/6oz gluten-free flour or rice flour, plus extra for flouring the moulds 1 tsp gluten-free baking powder 1 tsp bicarbonate of soda 1 tsp vanilla extract pinch sea salt 100g/3½oz dairy-free butter (such as sunflower spread)175g/6oz coconut palm sugar1 tbsp blackstrap molasses or treacle100ml/3½oz maple syrup230ml/8oz soy cream, plus extra to serve½ tsp vanilla extractpinch of sea salt 100g/3½oz dairy-free butter (such as sunflower spread) 175g/6oz coconut palm sugar 1 tbsp blackstrap molasses or treacle 100ml/3½oz maple syrup 230ml/8oz soy cream, plus extra to serve ½ tsp vanilla extract pinch of sea salt Method Preheat the oven to 180C/350F/Gas 4. Grease and flour the moulds, then line the bases with a disc of oiled parchment paper. To make the pudding, soak the dates in the boiling water for five minutes, then blend in a food processor until smooth. Add the remaining ingredients and blend again until well combined. Spoon the mixture into the prepared moulds (but not right to the top, as they rise quite a bit) and bake in the preheated oven for 20 minutes, or until they are risen and firm. (You can check they are cooked by inserting a skewer into the middle - if it comes out clean, the pudding is ready.) Ten minutes before the puddings are ready, make the toffee sauce. Melt the butter, coconut palm sugar, blackstrap molasses and maple syrup in a saucepan over low heat, then simmer for a few minutes. Gradually stir in the soy cream, vanilla extract and salt and bring to the boil for 1–2 minutes, or until slightly thickened. Keep warm until ready to serve.Leave the puddings to cool in their moulds for a few minutes, then turn out onto serving plates. Spoon the toffee sauce over and around with a little extra soy cream to top it off. Preheat the oven to 180C/350F/Gas 4. Grease and flour the moulds, then line the bases with a disc of oiled parchment paper. Preheat the oven to 180C/350F/Gas 4. Grease and flour the moulds, then line the bases with a disc of oiled parchment paper. To make the pudding, soak the dates in the boiling water for five minutes, then blend in a food processor until smooth. Add the remaining ingredients and blend again until well combined. To make the pudding, soak the dates in the boiling water for five minutes, then blend in a food processor until smooth. Add the remaining ingredients and blend again until well combined. Spoon the mixture into the prepared moulds (but not right to the top, as they rise quite a bit) and bake in the preheated oven for 20 minutes, or until they are risen and firm. (You can check they are cooked by inserting a skewer into the middle - if it comes out clean, the pudding is ready.) Spoon the mixture into the prepared moulds (but not right to the top, as they rise quite a bit) and bake in the preheated oven for 20 minutes, or until they are risen and firm. (You can check they are cooked by inserting a skewer into the middle - if it comes out clean, the pudding is ready.) Ten minutes before the puddings are ready, make the toffee sauce. Melt the butter, coconut palm sugar, blackstrap molasses and maple syrup in a saucepan over low heat, then simmer for a few minutes. Gradually stir in the soy cream, vanilla extract and salt and bring to the boil for 1–2 minutes, or until slightly thickened. Keep warm until ready to serve. Ten minutes before the puddings are ready, make the toffee sauce. Melt the butter, coconut palm sugar, blackstrap molasses and maple syrup in a saucepan over low heat, then simmer for a few minutes. Gradually stir in the soy cream, vanilla extract and salt and bring to the boil for 1–2 minutes, or until slightly thickened. Keep warm until ready to serve. Leave the puddings to cool in their moulds for a few minutes, then turn out onto serving plates. Spoon the toffee sauce over and around with a little extra soy cream to top it off. Leave the puddings to cool in their moulds for a few minutes, then turn out onto serving plates. Spoon the toffee sauce over and around with a little extra soy cream to top it off."
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} | b2691ef8654d3e0720a3e563dfab7869492f1b222e88dc7048ce8caf6db2475d | Gluten-free cheesecake recipe
An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_almond_cheesecake_31585_16x9.jpg A lovely light gluten-free cheesecake with a creamy lemon filling, an amaretti biscuit base and a hefty dose of amaretto liqueur. With only a handful of ingredients, it's a fuss-free gluten-free dessert that everyone can enjoy. 15g/½oz softened butter, for greasing40g/1½oz gluten-free crunchy amaretti biscuits 750g/1lb 10oz ricotta150g/5½oz caster sugar6 free-range eggs100ml/3½fl oz double cream1 lemon, zest only4 tbsp amaretto liqueur 15g/½oz softened butter, for greasing 40g/1½oz gluten-free crunchy amaretti biscuits 750g/1lb 10oz ricotta 150g/5½oz caster sugar 6 free-range eggs 100ml/3½fl oz double cream 1 lemon, zest only 4 tbsp amaretto liqueur Method Preheat the oven to 180C/160C Fan/ Gas 4. Grease a 24cm/9½in springform cake tin with a little butter on the base and all around the sides.Put the amaretti biscuits into a food processor and blend into fine crumbs. (If you don’t have a food processor, put the biscuits into a strong plastic bag and crush with a rolling pin instead.) Sprinkle the amaretti biscuits on the bottom and the sides of the cake tin, tilting and shaking to get an even coating. Reserve some of the crumbs to sprinkle on the top of the finished cheesecake.Drain the ricotta cheese and put into a mixing bowl with the sugar. Using electric beaters, whisk until well combined. Gradually add the eggs, one at a time, whisking well between each addition. Stir in the cream, lemon zest and the amaretto liqueur. The mixture should be very soft and light.Pour the cheese mixture slowly into the prepared tin, starting in the middle to avoid disturbing the crumbs. Put on a baking tray and bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3 and cook for 1 hour, or until the cheesecake is just set. Do not allow to over-brown. If the cheesecake does start to brown while it is still very wobbly, cover the tin loosely with a large piece of foil.When the cheesecake is ready, turn the oven off and open the door slightly. Wedge a folded tea towel or wooden spoon in the door to keep it ajar and leave the cheesecake to cool completely. This will take 3–4 hours and should prevent the top from cracking. When the cake is completely cool, transfer to the fridge and chill for at least 2 hours before removing from the tin. Slide a knife around the cheesecake, taking care to retain as much of the crumb as possible, and release gently from the tin. Slide carefully off the tin base onto a serving plate and sprinkle the top with the reserved amaretti crumbs. Serve in wedges. Preheat the oven to 180C/160C Fan/ Gas 4. Grease a 24cm/9½in springform cake tin with a little butter on the base and all around the sides. Preheat the oven to 180C/160C Fan/ Gas 4. Grease a 24cm/9½in springform cake tin with a little butter on the base and all around the sides. Put the amaretti biscuits into a food processor and blend into fine crumbs. (If you don’t have a food processor, put the biscuits into a strong plastic bag and crush with a rolling pin instead.) Sprinkle the amaretti biscuits on the bottom and the sides of the cake tin, tilting and shaking to get an even coating. Reserve some of the crumbs to sprinkle on the top of the finished cheesecake. Put the amaretti biscuits into a food processor and blend into fine crumbs. (If you don’t have a food processor, put the biscuits into a strong plastic bag and crush with a rolling pin instead.) Sprinkle the amaretti biscuits on the bottom and the sides of the cake tin, tilting and shaking to get an even coating. Reserve some of the crumbs to sprinkle on the top of the finished cheesecake. Drain the ricotta cheese and put into a mixing bowl with the sugar. Using electric beaters, whisk until well combined. Gradually add the eggs, one at a time, whisking well between each addition. Drain the ricotta cheese and put into a mixing bowl with the sugar. Using electric beaters, whisk until well combined. Gradually add the eggs, one at a time, whisking well between each addition. Stir in the cream, lemon zest and the amaretto liqueur. The mixture should be very soft and light. Stir in the cream, lemon zest and the amaretto liqueur. The mixture should be very soft and light. Pour the cheese mixture slowly into the prepared tin, starting in the middle to avoid disturbing the crumbs. Put on a baking tray and bake in the centre of the oven for 10 minutes. Pour the cheese mixture slowly into the prepared tin, starting in the middle to avoid disturbing the crumbs. Put on a baking tray and bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3 and cook for 1 hour, or until the cheesecake is just set. Do not allow to over-brown. If the cheesecake does start to brown while it is still very wobbly, cover the tin loosely with a large piece of foil. Reduce the oven temperature to 160C/140C Fan/Gas 3 and cook for 1 hour, or until the cheesecake is just set. Do not allow to over-brown. If the cheesecake does start to brown while it is still very wobbly, cover the tin loosely with a large piece of foil. When the cheesecake is ready, turn the oven off and open the door slightly. Wedge a folded tea towel or wooden spoon in the door to keep it ajar and leave the cheesecake to cool completely. This will take 3–4 hours and should prevent the top from cracking. When the cake is completely cool, transfer to the fridge and chill for at least 2 hours before removing from the tin. When the cheesecake is ready, turn the oven off and open the door slightly. Wedge a folded tea towel or wooden spoon in the door to keep it ajar and leave the cheesecake to cool completely. This will take 3–4 hours and should prevent the top from cracking. When the cake is completely cool, transfer to the fridge and chill for at least 2 hours before removing from the tin. Slide a knife around the cheesecake, taking care to retain as much of the crumb as possible, and release gently from the tin. Slide carefully off the tin base onto a serving plate and sprinkle the top with the reserved amaretti crumbs. Serve in wedges. Slide a knife around the cheesecake, taking care to retain as much of the crumb as possible, and release gently from the tin. Slide carefully off the tin base onto a serving plate and sprinkle the top with the reserved amaretti crumbs. Serve in wedges. | {
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"title": "Gluten-free cheesecake recipe",
"content": "An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_almond_cheesecake_31585_16x9.jpg A lovely light gluten-free cheesecake with a creamy lemon filling, an amaretti biscuit base and a hefty dose of amaretto liqueur. With only a handful of ingredients, it's a fuss-free gluten-free dessert that everyone can enjoy. 15g/½oz softened butter, for greasing40g/1½oz gluten-free crunchy amaretti biscuits 750g/1lb 10oz ricotta150g/5½oz caster sugar6 free-range eggs100ml/3½fl oz double cream1 lemon, zest only4 tbsp amaretto liqueur 15g/½oz softened butter, for greasing 40g/1½oz gluten-free crunchy amaretti biscuits 750g/1lb 10oz ricotta 150g/5½oz caster sugar 6 free-range eggs 100ml/3½fl oz double cream 1 lemon, zest only 4 tbsp amaretto liqueur Method Preheat the oven to 180C/160C Fan/ Gas 4. Grease a 24cm/9½in springform cake tin with a little butter on the base and all around the sides.Put the amaretti biscuits into a food processor and blend into fine crumbs. (If you don’t have a food processor, put the biscuits into a strong plastic bag and crush with a rolling pin instead.) Sprinkle the amaretti biscuits on the bottom and the sides of the cake tin, tilting and shaking to get an even coating. Reserve some of the crumbs to sprinkle on the top of the finished cheesecake.Drain the ricotta cheese and put into a mixing bowl with the sugar. Using electric beaters, whisk until well combined. Gradually add the eggs, one at a time, whisking well between each addition. Stir in the cream, lemon zest and the amaretto liqueur. The mixture should be very soft and light.Pour the cheese mixture slowly into the prepared tin, starting in the middle to avoid disturbing the crumbs. Put on a baking tray and bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3 and cook for 1 hour, or until the cheesecake is just set. Do not allow to over-brown. If the cheesecake does start to brown while it is still very wobbly, cover the tin loosely with a large piece of foil.When the cheesecake is ready, turn the oven off and open the door slightly. Wedge a folded tea towel or wooden spoon in the door to keep it ajar and leave the cheesecake to cool completely. This will take 3–4 hours and should prevent the top from cracking. When the cake is completely cool, transfer to the fridge and chill for at least 2 hours before removing from the tin. Slide a knife around the cheesecake, taking care to retain as much of the crumb as possible, and release gently from the tin. Slide carefully off the tin base onto a serving plate and sprinkle the top with the reserved amaretti crumbs. Serve in wedges. Preheat the oven to 180C/160C Fan/ Gas 4. Grease a 24cm/9½in springform cake tin with a little butter on the base and all around the sides. Preheat the oven to 180C/160C Fan/ Gas 4. Grease a 24cm/9½in springform cake tin with a little butter on the base and all around the sides. Put the amaretti biscuits into a food processor and blend into fine crumbs. (If you don’t have a food processor, put the biscuits into a strong plastic bag and crush with a rolling pin instead.) Sprinkle the amaretti biscuits on the bottom and the sides of the cake tin, tilting and shaking to get an even coating. Reserve some of the crumbs to sprinkle on the top of the finished cheesecake. Put the amaretti biscuits into a food processor and blend into fine crumbs. (If you don’t have a food processor, put the biscuits into a strong plastic bag and crush with a rolling pin instead.) Sprinkle the amaretti biscuits on the bottom and the sides of the cake tin, tilting and shaking to get an even coating. Reserve some of the crumbs to sprinkle on the top of the finished cheesecake. Drain the ricotta cheese and put into a mixing bowl with the sugar. Using electric beaters, whisk until well combined. Gradually add the eggs, one at a time, whisking well between each addition. Drain the ricotta cheese and put into a mixing bowl with the sugar. Using electric beaters, whisk until well combined. Gradually add the eggs, one at a time, whisking well between each addition. Stir in the cream, lemon zest and the amaretto liqueur. The mixture should be very soft and light. Stir in the cream, lemon zest and the amaretto liqueur. The mixture should be very soft and light. Pour the cheese mixture slowly into the prepared tin, starting in the middle to avoid disturbing the crumbs. Put on a baking tray and bake in the centre of the oven for 10 minutes. Pour the cheese mixture slowly into the prepared tin, starting in the middle to avoid disturbing the crumbs. Put on a baking tray and bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3 and cook for 1 hour, or until the cheesecake is just set. Do not allow to over-brown. If the cheesecake does start to brown while it is still very wobbly, cover the tin loosely with a large piece of foil. Reduce the oven temperature to 160C/140C Fan/Gas 3 and cook for 1 hour, or until the cheesecake is just set. Do not allow to over-brown. If the cheesecake does start to brown while it is still very wobbly, cover the tin loosely with a large piece of foil. When the cheesecake is ready, turn the oven off and open the door slightly. Wedge a folded tea towel or wooden spoon in the door to keep it ajar and leave the cheesecake to cool completely. This will take 3–4 hours and should prevent the top from cracking. When the cake is completely cool, transfer to the fridge and chill for at least 2 hours before removing from the tin. When the cheesecake is ready, turn the oven off and open the door slightly. Wedge a folded tea towel or wooden spoon in the door to keep it ajar and leave the cheesecake to cool completely. This will take 3–4 hours and should prevent the top from cracking. When the cake is completely cool, transfer to the fridge and chill for at least 2 hours before removing from the tin. Slide a knife around the cheesecake, taking care to retain as much of the crumb as possible, and release gently from the tin. Slide carefully off the tin base onto a serving plate and sprinkle the top with the reserved amaretti crumbs. Serve in wedges. Slide a knife around the cheesecake, taking care to retain as much of the crumb as possible, and release gently from the tin. Slide carefully off the tin base onto a serving plate and sprinkle the top with the reserved amaretti crumbs. Serve in wedges."
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} | 1c7e879deea274dc2b89c854504d09dfaf896f57fde1e5b87bd508ecd43a1937 | Gluten-free chocolate brownies recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_chocolate_26642_16x9.jpg Everyone will enjoy these gooey, fudgy gluten-free brownies, and they’re wonderfully easy to make. 250g/9oz unsalted butter, chopped into small pieces, plus extra to grease125g/4½oz dark chocolate, broken into pieces125g/4½oz milk chocolate (or more dark chocolate), broken into pieces4 free-range eggs280g/10oz caster sugar100g/3½oz gluten-free plain flour50g/1¾oz cocoa powder60g/2¼oz white chocolate chips60g/2¼oz milk chocolate chips60g/2¼oz dark chocolate chips 250g/9oz unsalted butter, chopped into small pieces, plus extra to grease 125g/4½oz dark chocolate, broken into pieces 125g/4½oz milk chocolate (or more dark chocolate), broken into pieces 4 free-range eggs 280g/10oz caster sugar 100g/3½oz gluten-free plain flour 50g/1¾oz cocoa powder 60g/2¼oz white chocolate chips 60g/2¼oz milk chocolate chips 60g/2¼oz dark chocolate chips Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 23cm/9in square baking tin with butter and line with baking paper.Place the butter, dark chocolate and milk chocolate into a bowl and melt in the microwave in short bursts. Alternatively, add the butter, dark chocolate and milk chocolate to a large heatproof bowl, then place over a saucepan of gently simmering water and allow to melt, stirring briefly. Once melted, remove the chocolate mixture from the heat and allow to cool to near room temperature. In a large mixing bowl, whisk the eggs and sugar together with an electric whisk until light and fluffy. Pour your cooled, melted chocolate mixture into your egg and sugar mixture and carefully use a spatula to fold it in until glossy and chocolatey in colour.Sift in your flour and cocoa powder through a sieve and mix until well combined, then fold in your chocolate chips so that they’re evenly distributed.Spoon the mixture into your prepared tin, smoothing it over to create a nice, even layer. Bake for 35–40 minutes until it develops a shiny, paper-like crust on top. Allow to cool completely in the tin.Once cooled, slice into 9 pieces and enjoy. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 23cm/9in square baking tin with butter and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 23cm/9in square baking tin with butter and line with baking paper. Place the butter, dark chocolate and milk chocolate into a bowl and melt in the microwave in short bursts. Alternatively, add the butter, dark chocolate and milk chocolate to a large heatproof bowl, then place over a saucepan of gently simmering water and allow to melt, stirring briefly. Once melted, remove the chocolate mixture from the heat and allow to cool to near room temperature. Place the butter, dark chocolate and milk chocolate into a bowl and melt in the microwave in short bursts. Alternatively, add the butter, dark chocolate and milk chocolate to a large heatproof bowl, then place over a saucepan of gently simmering water and allow to melt, stirring briefly. Once melted, remove the chocolate mixture from the heat and allow to cool to near room temperature. In a large mixing bowl, whisk the eggs and sugar together with an electric whisk until light and fluffy. Pour your cooled, melted chocolate mixture into your egg and sugar mixture and carefully use a spatula to fold it in until glossy and chocolatey in colour. In a large mixing bowl, whisk the eggs and sugar together with an electric whisk until light and fluffy. Pour your cooled, melted chocolate mixture into your egg and sugar mixture and carefully use a spatula to fold it in until glossy and chocolatey in colour. Sift in your flour and cocoa powder through a sieve and mix until well combined, then fold in your chocolate chips so that they’re evenly distributed. Sift in your flour and cocoa powder through a sieve and mix until well combined, then fold in your chocolate chips so that they’re evenly distributed. Spoon the mixture into your prepared tin, smoothing it over to create a nice, even layer. Bake for 35–40 minutes until it develops a shiny, paper-like crust on top. Allow to cool completely in the tin. Spoon the mixture into your prepared tin, smoothing it over to create a nice, even layer. Bake for 35–40 minutes until it develops a shiny, paper-like crust on top. Allow to cool completely in the tin. Once cooled, slice into 9 pieces and enjoy. Once cooled, slice into 9 pieces and enjoy. Recipe tips For an even more fudgy brownie, pop them in the fridge for a few hours after they’ve cooled. The brownies keep for up to 5 days somewhere air tight, and you can gently warm in the microwave if they don’t seem quite as fresh. If freezing, they will keep for up to 3 months. | {
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"title": "Gluten-free chocolate brownies recipe",
"content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_chocolate_26642_16x9.jpg Everyone will enjoy these gooey, fudgy gluten-free brownies, and they’re wonderfully easy to make. 250g/9oz unsalted butter, chopped into small pieces, plus extra to grease125g/4½oz dark chocolate, broken into pieces125g/4½oz milk chocolate (or more dark chocolate), broken into pieces4 free-range eggs280g/10oz caster sugar100g/3½oz gluten-free plain flour50g/1¾oz cocoa powder60g/2¼oz white chocolate chips60g/2¼oz milk chocolate chips60g/2¼oz dark chocolate chips 250g/9oz unsalted butter, chopped into small pieces, plus extra to grease 125g/4½oz dark chocolate, broken into pieces 125g/4½oz milk chocolate (or more dark chocolate), broken into pieces 4 free-range eggs 280g/10oz caster sugar 100g/3½oz gluten-free plain flour 50g/1¾oz cocoa powder 60g/2¼oz white chocolate chips 60g/2¼oz milk chocolate chips 60g/2¼oz dark chocolate chips Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 23cm/9in square baking tin with butter and line with baking paper.Place the butter, dark chocolate and milk chocolate into a bowl and melt in the microwave in short bursts. Alternatively, add the butter, dark chocolate and milk chocolate to a large heatproof bowl, then place over a saucepan of gently simmering water and allow to melt, stirring briefly. Once melted, remove the chocolate mixture from the heat and allow to cool to near room temperature. In a large mixing bowl, whisk the eggs and sugar together with an electric whisk until light and fluffy. Pour your cooled, melted chocolate mixture into your egg and sugar mixture and carefully use a spatula to fold it in until glossy and chocolatey in colour.Sift in your flour and cocoa powder through a sieve and mix until well combined, then fold in your chocolate chips so that they’re evenly distributed.Spoon the mixture into your prepared tin, smoothing it over to create a nice, even layer. Bake for 35–40 minutes until it develops a shiny, paper-like crust on top. Allow to cool completely in the tin.Once cooled, slice into 9 pieces and enjoy. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 23cm/9in square baking tin with butter and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 23cm/9in square baking tin with butter and line with baking paper. Place the butter, dark chocolate and milk chocolate into a bowl and melt in the microwave in short bursts. Alternatively, add the butter, dark chocolate and milk chocolate to a large heatproof bowl, then place over a saucepan of gently simmering water and allow to melt, stirring briefly. Once melted, remove the chocolate mixture from the heat and allow to cool to near room temperature. Place the butter, dark chocolate and milk chocolate into a bowl and melt in the microwave in short bursts. Alternatively, add the butter, dark chocolate and milk chocolate to a large heatproof bowl, then place over a saucepan of gently simmering water and allow to melt, stirring briefly. Once melted, remove the chocolate mixture from the heat and allow to cool to near room temperature. In a large mixing bowl, whisk the eggs and sugar together with an electric whisk until light and fluffy. Pour your cooled, melted chocolate mixture into your egg and sugar mixture and carefully use a spatula to fold it in until glossy and chocolatey in colour. In a large mixing bowl, whisk the eggs and sugar together with an electric whisk until light and fluffy. Pour your cooled, melted chocolate mixture into your egg and sugar mixture and carefully use a spatula to fold it in until glossy and chocolatey in colour. Sift in your flour and cocoa powder through a sieve and mix until well combined, then fold in your chocolate chips so that they’re evenly distributed. Sift in your flour and cocoa powder through a sieve and mix until well combined, then fold in your chocolate chips so that they’re evenly distributed. Spoon the mixture into your prepared tin, smoothing it over to create a nice, even layer. Bake for 35–40 minutes until it develops a shiny, paper-like crust on top. Allow to cool completely in the tin. Spoon the mixture into your prepared tin, smoothing it over to create a nice, even layer. Bake for 35–40 minutes until it develops a shiny, paper-like crust on top. Allow to cool completely in the tin. Once cooled, slice into 9 pieces and enjoy. Once cooled, slice into 9 pieces and enjoy. Recipe tips For an even more fudgy brownie, pop them in the fridge for a few hours after they’ve cooled. The brownies keep for up to 5 days somewhere air tight, and you can gently warm in the microwave if they don’t seem quite as fresh. If freezing, they will keep for up to 3 months."
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} | c4a3596e976638675be06739e2c57d6b5322d789fba26e1130680cb729d705a3 | Gluten-free apple and almond cake recipe
An average of 4.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_apple_and_22345_16x9.jpg This is an elegant, moist apple cake to be served in slim slices with a very fine cup of tea. It freezes brilliantly, too. 3 sharp eating apples, peeled, cored and chopped1 lemon, juice only300g/10½g golden caster sugar8 free-range eggs325g/11½oz ground almonds½ tsp almond essence50g/2oz flaked almondsicing sugar, for sprinkling 3 sharp eating apples, peeled, cored and chopped 1 lemon, juice only 300g/10½g golden caster sugar 8 free-range eggs 325g/11½oz ground almonds ½ tsp almond essence 50g/2oz flaked almonds icing sugar, for sprinkling Method Preheat the oven to 180C/375F/Gas 4. Lightly grease and line the base of a 25cm/10in springform tin with a little oil. Place the apples into a pan with half the lemon juice and two tablespoons of the caster sugar. Bring to a simmer, cover and cook on a low heat for about 7-9 minutes or until the apples are soft enough to roughly mash with a fork. Do not over-mash, though. You still want a little bite and texture. Leave to cool.Put the cooled purée, eggs, ground almonds, almond essence, remaining caster sugar and approximately one tablespoon of the remaining lemon juice into a food processor and blend together. Pour into the prepared cake tin and sprinkle with the flaked almonds. Bake for about 40 minutes or until a skewer inserted into the cake comes out clean. Check the cake after about 30 minutes, and if the cake is getting too brown cover the top with parchment paper or foil.Leave to cool slightly before you remove the cake from the tin. This is delicious served warm or cold with a generous sprinkling of icing sugar. Preheat the oven to 180C/375F/Gas 4. Lightly grease and line the base of a 25cm/10in springform tin with a little oil. Preheat the oven to 180C/375F/Gas 4. Lightly grease and line the base of a 25cm/10in springform tin with a little oil. Place the apples into a pan with half the lemon juice and two tablespoons of the caster sugar. Bring to a simmer, cover and cook on a low heat for about 7-9 minutes or until the apples are soft enough to roughly mash with a fork. Do not over-mash, though. You still want a little bite and texture. Leave to cool. Place the apples into a pan with half the lemon juice and two tablespoons of the caster sugar. Bring to a simmer, cover and cook on a low heat for about 7-9 minutes or until the apples are soft enough to roughly mash with a fork. Do not over-mash, though. You still want a little bite and texture. Leave to cool. Put the cooled purée, eggs, ground almonds, almond essence, remaining caster sugar and approximately one tablespoon of the remaining lemon juice into a food processor and blend together. Pour into the prepared cake tin and sprinkle with the flaked almonds. Put the cooled purée, eggs, ground almonds, almond essence, remaining caster sugar and approximately one tablespoon of the remaining lemon juice into a food processor and blend together. Pour into the prepared cake tin and sprinkle with the flaked almonds. Bake for about 40 minutes or until a skewer inserted into the cake comes out clean. Check the cake after about 30 minutes, and if the cake is getting too brown cover the top with parchment paper or foil. Bake for about 40 minutes or until a skewer inserted into the cake comes out clean. Check the cake after about 30 minutes, and if the cake is getting too brown cover the top with parchment paper or foil. Leave to cool slightly before you remove the cake from the tin. This is delicious served warm or cold with a generous sprinkling of icing sugar. Leave to cool slightly before you remove the cake from the tin. This is delicious served warm or cold with a generous sprinkling of icing sugar. | {
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"title": "Gluten-free apple and almond cake recipe",
"content": "An average of 4.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_apple_and_22345_16x9.jpg This is an elegant, moist apple cake to be served in slim slices with a very fine cup of tea. It freezes brilliantly, too. 3 sharp eating apples, peeled, cored and chopped1 lemon, juice only300g/10½g golden caster sugar8 free-range eggs325g/11½oz ground almonds½ tsp almond essence50g/2oz flaked almondsicing sugar, for sprinkling 3 sharp eating apples, peeled, cored and chopped 1 lemon, juice only 300g/10½g golden caster sugar 8 free-range eggs 325g/11½oz ground almonds ½ tsp almond essence 50g/2oz flaked almonds icing sugar, for sprinkling Method Preheat the oven to 180C/375F/Gas 4. Lightly grease and line the base of a 25cm/10in springform tin with a little oil. Place the apples into a pan with half the lemon juice and two tablespoons of the caster sugar. Bring to a simmer, cover and cook on a low heat for about 7-9 minutes or until the apples are soft enough to roughly mash with a fork. Do not over-mash, though. You still want a little bite and texture. Leave to cool.Put the cooled purée, eggs, ground almonds, almond essence, remaining caster sugar and approximately one tablespoon of the remaining lemon juice into a food processor and blend together. Pour into the prepared cake tin and sprinkle with the flaked almonds. Bake for about 40 minutes or until a skewer inserted into the cake comes out clean. Check the cake after about 30 minutes, and if the cake is getting too brown cover the top with parchment paper or foil.Leave to cool slightly before you remove the cake from the tin. This is delicious served warm or cold with a generous sprinkling of icing sugar. Preheat the oven to 180C/375F/Gas 4. Lightly grease and line the base of a 25cm/10in springform tin with a little oil. Preheat the oven to 180C/375F/Gas 4. Lightly grease and line the base of a 25cm/10in springform tin with a little oil. Place the apples into a pan with half the lemon juice and two tablespoons of the caster sugar. Bring to a simmer, cover and cook on a low heat for about 7-9 minutes or until the apples are soft enough to roughly mash with a fork. Do not over-mash, though. You still want a little bite and texture. Leave to cool. Place the apples into a pan with half the lemon juice and two tablespoons of the caster sugar. Bring to a simmer, cover and cook on a low heat for about 7-9 minutes or until the apples are soft enough to roughly mash with a fork. Do not over-mash, though. You still want a little bite and texture. Leave to cool. Put the cooled purée, eggs, ground almonds, almond essence, remaining caster sugar and approximately one tablespoon of the remaining lemon juice into a food processor and blend together. Pour into the prepared cake tin and sprinkle with the flaked almonds. Put the cooled purée, eggs, ground almonds, almond essence, remaining caster sugar and approximately one tablespoon of the remaining lemon juice into a food processor and blend together. Pour into the prepared cake tin and sprinkle with the flaked almonds. Bake for about 40 minutes or until a skewer inserted into the cake comes out clean. Check the cake after about 30 minutes, and if the cake is getting too brown cover the top with parchment paper or foil. Bake for about 40 minutes or until a skewer inserted into the cake comes out clean. Check the cake after about 30 minutes, and if the cake is getting too brown cover the top with parchment paper or foil. Leave to cool slightly before you remove the cake from the tin. This is delicious served warm or cold with a generous sprinkling of icing sugar. Leave to cool slightly before you remove the cake from the tin. This is delicious served warm or cold with a generous sprinkling of icing sugar."
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} | 8f811c3fb17a1a096336f0bffdbf0e713d1e9213c676b4f5df47f7491c1cc1c7 | Gluten-free Venetian carrot cake recipe
An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_and_11807_16x9.jpg I long thought that carrot cake was an American invention, until I found out that an early version was made by Venetian Jews in the original ghetto. This modest disc is not much to look at - apart from a glorious golden-ness - but it is divine to eat. Only those with less austere eating habits will care to dollop alongside each damply crumbling wedge of cake my Italianate nod to the American cream-cheese frosting – a soft, rum-flavoured mascarpone cream. 3 tbsp pine nuts2 medium carrots (approx. 200-250g/7-9oz)75g/3oz golden sultanas60ml/2¼fl oz rum150g/5oz caster sugar125ml/4½fl oz regular olive oil, plus extra for greasing1 tsp vanilla extract3 free-range eggs250g/9oz ground almonds½ tsp ground nutmeg, or to taste½ lemon, finely grated zest and juice 3 tbsp pine nuts 2 medium carrots (approx. 200-250g/7-9oz) 75g/3oz golden sultanas 60ml/2¼fl oz rum 150g/5oz caster sugar 125ml/4½fl oz regular olive oil, plus extra for greasing 1 tsp vanilla extract 3 free-range eggs 250g/9oz ground almonds ½ tsp ground nutmeg, or to taste ½ lemon, finely grated zest and juice 250g/9oz mascarpone2 tsp icing sugar2 tbsp rum 250g/9oz mascarpone 2 tsp icing sugar 2 tbsp rum Method For the carrot cake, preheat the oven to 180C/350F/Gas 4. Line the base of a 23cm/9in round springform cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil.Toast the pine nuts by browning in a dry frying pan; the oven alone is not enough to scorch out the paleness. Set aside.Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen paper and wrap them, to soak up excess liquid. Set aside.Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes.Whisk the sugar and oil until creamily and airily mixed.Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas (with any rum that clings to them) and, finally, the lemon zest and juice.Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin.Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean.Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then unspring and leave it on the rack to cool.For the mascarpone cream, mix the mascarpone with the icing sugar and rum. To serve, transfer the cake to a plate. Put the mascarpone cream in a bowl to spoon alongside the cake, for those who want. For the carrot cake, preheat the oven to 180C/350F/Gas 4. Line the base of a 23cm/9in round springform cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil. For the carrot cake, preheat the oven to 180C/350F/Gas 4. Line the base of a 23cm/9in round springform cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil. Toast the pine nuts by browning in a dry frying pan; the oven alone is not enough to scorch out the paleness. Set aside. Toast the pine nuts by browning in a dry frying pan; the oven alone is not enough to scorch out the paleness. Set aside. Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen paper and wrap them, to soak up excess liquid. Set aside. Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen paper and wrap them, to soak up excess liquid. Set aside. Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes. Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes. Whisk the sugar and oil until creamily and airily mixed. Whisk the sugar and oil until creamily and airily mixed. Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas (with any rum that clings to them) and, finally, the lemon zest and juice. Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas (with any rum that clings to them) and, finally, the lemon zest and juice. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then unspring and leave it on the rack to cool. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then unspring and leave it on the rack to cool. For the mascarpone cream, mix the mascarpone with the icing sugar and rum. For the mascarpone cream, mix the mascarpone with the icing sugar and rum. To serve, transfer the cake to a plate. Put the mascarpone cream in a bowl to spoon alongside the cake, for those who want. To serve, transfer the cake to a plate. Put the mascarpone cream in a bowl to spoon alongside the cake, for those who want. Recipe tips The cake can be baked up to 3 days ahead. Wrap it tightly in cling film and store in an airtight container in a cool place. It will keep for total of 5–6 days. The cake can also be frozen for up to 3 months. Defrost overnight at room temperature. | {
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"title": "Gluten-free Venetian carrot cake recipe",
"content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_and_11807_16x9.jpg I long thought that carrot cake was an American invention, until I found out that an early version was made by Venetian Jews in the original ghetto. This modest disc is not much to look at - apart from a glorious golden-ness - but it is divine to eat. Only those with less austere eating habits will care to dollop alongside each damply crumbling wedge of cake my Italianate nod to the American cream-cheese frosting – a soft, rum-flavoured mascarpone cream. 3 tbsp pine nuts2 medium carrots (approx. 200-250g/7-9oz)75g/3oz golden sultanas60ml/2¼fl oz rum150g/5oz caster sugar125ml/4½fl oz regular olive oil, plus extra for greasing1 tsp vanilla extract3 free-range eggs250g/9oz ground almonds½ tsp ground nutmeg, or to taste½ lemon, finely grated zest and juice 3 tbsp pine nuts 2 medium carrots (approx. 200-250g/7-9oz) 75g/3oz golden sultanas 60ml/2¼fl oz rum 150g/5oz caster sugar 125ml/4½fl oz regular olive oil, plus extra for greasing 1 tsp vanilla extract 3 free-range eggs 250g/9oz ground almonds ½ tsp ground nutmeg, or to taste ½ lemon, finely grated zest and juice 250g/9oz mascarpone2 tsp icing sugar2 tbsp rum 250g/9oz mascarpone 2 tsp icing sugar 2 tbsp rum Method For the carrot cake, preheat the oven to 180C/350F/Gas 4. Line the base of a 23cm/9in round springform cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil.Toast the pine nuts by browning in a dry frying pan; the oven alone is not enough to scorch out the paleness. Set aside.Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen paper and wrap them, to soak up excess liquid. Set aside.Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes.Whisk the sugar and oil until creamily and airily mixed.Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas (with any rum that clings to them) and, finally, the lemon zest and juice.Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin.Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean.Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then unspring and leave it on the rack to cool.For the mascarpone cream, mix the mascarpone with the icing sugar and rum. To serve, transfer the cake to a plate. Put the mascarpone cream in a bowl to spoon alongside the cake, for those who want. For the carrot cake, preheat the oven to 180C/350F/Gas 4. Line the base of a 23cm/9in round springform cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil. For the carrot cake, preheat the oven to 180C/350F/Gas 4. Line the base of a 23cm/9in round springform cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil. Toast the pine nuts by browning in a dry frying pan; the oven alone is not enough to scorch out the paleness. Set aside. Toast the pine nuts by browning in a dry frying pan; the oven alone is not enough to scorch out the paleness. Set aside. Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen paper and wrap them, to soak up excess liquid. Set aside. Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen paper and wrap them, to soak up excess liquid. Set aside. Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes. Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes. Whisk the sugar and oil until creamily and airily mixed. Whisk the sugar and oil until creamily and airily mixed. Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas (with any rum that clings to them) and, finally, the lemon zest and juice. Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas (with any rum that clings to them) and, finally, the lemon zest and juice. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then unspring and leave it on the rack to cool. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then unspring and leave it on the rack to cool. For the mascarpone cream, mix the mascarpone with the icing sugar and rum. For the mascarpone cream, mix the mascarpone with the icing sugar and rum. To serve, transfer the cake to a plate. Put the mascarpone cream in a bowl to spoon alongside the cake, for those who want. To serve, transfer the cake to a plate. Put the mascarpone cream in a bowl to spoon alongside the cake, for those who want. Recipe tips The cake can be baked up to 3 days ahead. Wrap it tightly in cling film and store in an airtight container in a cool place. It will keep for total of 5–6 days. The cake can also be frozen for up to 3 months. Defrost overnight at room temperature."
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} | 1e6d9e782141e00f9543f3000d72dd97f3675f92e681561005fa441d46a079bf | How to make meringues recipe
An average of 4.3 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_meringues_70958_16x9.jpg Perfect meringues with a crunch on the outside and slightly chewy on the inside. Easy to make and lovely sandwiched with chocolate and cream. 3 free-range eggs, whites only150g/5½oz golden caster sugar 3 free-range eggs, whites only 150g/5½oz golden caster sugar 150ml/¼pt double cream 150g/4½oz dark chocolate (70% cocoa solids) 150ml/¼pt double cream 150g/4½oz dark chocolate (70% cocoa solids) double cream, whipped, used to sandwich meringues together double cream, whipped, used to sandwich meringues together Method Preheat the oven to 140C/275F/Gas 1 and line two flat baking sheets with baking parchment. Separate the eggs into a clean, large bowl, preferably metal or glass. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into a bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (You can use the yolks for another recipe, such as custard or ice cream.)Using an electric hand whisk, whisk the whites until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy. Using two dessertspoons, scoop 16 rugby-ball shaped meringues onto the baking paper, leaving plenty of space between them. Bake for an hour until the meringues are pale, golden-brown, crisp and lift away easily from the baking paper. Open the oven door slightly and leave the meringues to cool in the oven.Meanwhile, make the chocolate filling (ganache). Use a large, sharp knife to chop the chocolate into small pieces.Pour the cream into a small saucepan, then bring it to just below boiling. Take the pan from the heat, add the chopped chocolate, swirl the pan to help combine the chocolate and then stir until smooth. Tip the ganache out of the pan and leave to cool, it will thicken as it cools. When the ganache has cooled, spread it over the flat side of half of the meringues, then sandwich meringues together. To make these a little more luxurious, whip some double cream, then spoon on top of the ganache before sandwiching the meringues together. Preheat the oven to 140C/275F/Gas 1 and line two flat baking sheets with baking parchment. Preheat the oven to 140C/275F/Gas 1 and line two flat baking sheets with baking parchment. Separate the eggs into a clean, large bowl, preferably metal or glass. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into a bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (You can use the yolks for another recipe, such as custard or ice cream.) Separate the eggs into a clean, large bowl, preferably metal or glass. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into a bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (You can use the yolks for another recipe, such as custard or ice cream.) Using an electric hand whisk, whisk the whites until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Using an electric hand whisk, whisk the whites until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy. Using two dessertspoons, scoop 16 rugby-ball shaped meringues onto the baking paper, leaving plenty of space between them. Using two dessertspoons, scoop 16 rugby-ball shaped meringues onto the baking paper, leaving plenty of space between them. Bake for an hour until the meringues are pale, golden-brown, crisp and lift away easily from the baking paper. Open the oven door slightly and leave the meringues to cool in the oven. Bake for an hour until the meringues are pale, golden-brown, crisp and lift away easily from the baking paper. Open the oven door slightly and leave the meringues to cool in the oven. Meanwhile, make the chocolate filling (ganache). Use a large, sharp knife to chop the chocolate into small pieces. Meanwhile, make the chocolate filling (ganache). Use a large, sharp knife to chop the chocolate into small pieces. Pour the cream into a small saucepan, then bring it to just below boiling. Take the pan from the heat, add the chopped chocolate, swirl the pan to help combine the chocolate and then stir until smooth. Tip the ganache out of the pan and leave to cool, it will thicken as it cools. Pour the cream into a small saucepan, then bring it to just below boiling. Take the pan from the heat, add the chopped chocolate, swirl the pan to help combine the chocolate and then stir until smooth. Tip the ganache out of the pan and leave to cool, it will thicken as it cools. When the ganache has cooled, spread it over the flat side of half of the meringues, then sandwich meringues together. To make these a little more luxurious, whip some double cream, then spoon on top of the ganache before sandwiching the meringues together. When the ganache has cooled, spread it over the flat side of half of the meringues, then sandwich meringues together. To make these a little more luxurious, whip some double cream, then spoon on top of the ganache before sandwiching the meringues together. | {
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"title": "How to make meringues recipe",
"content": "An average of 4.3 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_meringues_70958_16x9.jpg Perfect meringues with a crunch on the outside and slightly chewy on the inside. Easy to make and lovely sandwiched with chocolate and cream. 3 free-range eggs, whites only150g/5½oz golden caster sugar 3 free-range eggs, whites only 150g/5½oz golden caster sugar 150ml/¼pt double cream 150g/4½oz dark chocolate (70% cocoa solids) 150ml/¼pt double cream 150g/4½oz dark chocolate (70% cocoa solids) double cream, whipped, used to sandwich meringues together double cream, whipped, used to sandwich meringues together Method Preheat the oven to 140C/275F/Gas 1 and line two flat baking sheets with baking parchment. Separate the eggs into a clean, large bowl, preferably metal or glass. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into a bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (You can use the yolks for another recipe, such as custard or ice cream.)Using an electric hand whisk, whisk the whites until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy. Using two dessertspoons, scoop 16 rugby-ball shaped meringues onto the baking paper, leaving plenty of space between them. Bake for an hour until the meringues are pale, golden-brown, crisp and lift away easily from the baking paper. Open the oven door slightly and leave the meringues to cool in the oven.Meanwhile, make the chocolate filling (ganache). Use a large, sharp knife to chop the chocolate into small pieces.Pour the cream into a small saucepan, then bring it to just below boiling. Take the pan from the heat, add the chopped chocolate, swirl the pan to help combine the chocolate and then stir until smooth. Tip the ganache out of the pan and leave to cool, it will thicken as it cools. When the ganache has cooled, spread it over the flat side of half of the meringues, then sandwich meringues together. To make these a little more luxurious, whip some double cream, then spoon on top of the ganache before sandwiching the meringues together. Preheat the oven to 140C/275F/Gas 1 and line two flat baking sheets with baking parchment. Preheat the oven to 140C/275F/Gas 1 and line two flat baking sheets with baking parchment. Separate the eggs into a clean, large bowl, preferably metal or glass. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into a bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (You can use the yolks for another recipe, such as custard or ice cream.) Separate the eggs into a clean, large bowl, preferably metal or glass. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into a bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (You can use the yolks for another recipe, such as custard or ice cream.) Using an electric hand whisk, whisk the whites until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Using an electric hand whisk, whisk the whites until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy. Using two dessertspoons, scoop 16 rugby-ball shaped meringues onto the baking paper, leaving plenty of space between them. Using two dessertspoons, scoop 16 rugby-ball shaped meringues onto the baking paper, leaving plenty of space between them. Bake for an hour until the meringues are pale, golden-brown, crisp and lift away easily from the baking paper. Open the oven door slightly and leave the meringues to cool in the oven. Bake for an hour until the meringues are pale, golden-brown, crisp and lift away easily from the baking paper. Open the oven door slightly and leave the meringues to cool in the oven. Meanwhile, make the chocolate filling (ganache). Use a large, sharp knife to chop the chocolate into small pieces. Meanwhile, make the chocolate filling (ganache). Use a large, sharp knife to chop the chocolate into small pieces. Pour the cream into a small saucepan, then bring it to just below boiling. Take the pan from the heat, add the chopped chocolate, swirl the pan to help combine the chocolate and then stir until smooth. Tip the ganache out of the pan and leave to cool, it will thicken as it cools. Pour the cream into a small saucepan, then bring it to just below boiling. Take the pan from the heat, add the chopped chocolate, swirl the pan to help combine the chocolate and then stir until smooth. Tip the ganache out of the pan and leave to cool, it will thicken as it cools. When the ganache has cooled, spread it over the flat side of half of the meringues, then sandwich meringues together. To make these a little more luxurious, whip some double cream, then spoon on top of the ganache before sandwiching the meringues together. When the ganache has cooled, spread it over the flat side of half of the meringues, then sandwich meringues together. To make these a little more luxurious, whip some double cream, then spoon on top of the ganache before sandwiching the meringues together."
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} | 701900833e2781d03b6f1268605918a93f500e578f7766e2498d0c955f5823ee | Mini egg cookies recipe
An average of 4.9 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_egg_cookies_87987_16x9.jpg The ultimate Easter cookie. Chewy, vanillary and packed with crunchy chocolate mini eggs. These mini egg cookies are also gluten-free! 100g/3½oz caster sugar100g/3½oz light brown sugar120g/4oz unsalted butter, melted1 large free-range egg½ tsp vanilla extract300g/10½oz gluten-free plain flour¼ tsp xanthan gum½ tsp salt½ tsp bicarbonate of soda160g/6oz mini eggs, crushed80g/3oz milk chocolate chips 100g/3½oz caster sugar 100g/3½oz light brown sugar 120g/4oz unsalted butter, melted 1 large free-range egg ½ tsp vanilla extract 300g/10½oz gluten-free plain flour ¼ tsp xanthan gum ½ tsp salt ½ tsp bicarbonate of soda 160g/6oz mini eggs, crushed 80g/3oz milk chocolate chips Method Mix the sugars with the melted butter in a large bowl.Add the egg and vanilla extract and continue to mix until fully combined.Mix in the gluten-free flour, xanthan gum, salt and bicarbonate of soda until combined. Add the crushed mini eggs and chocolate chips and give them a good mix in so they are dispersed evenly.Cover the bowl and place in the fridge for 45 minutes.Preheat the oven to 190C/170C Fan/Gas 5 and line a couple of baking trays with non-stick baking paper.Roll the chilled cookie dough into golf-size balls and place them onto the prepared trays, leaving space between them for spreading. (If your trays are small, you may need to cook them in batches.)Bake for 12–15 minutes until golden and flattened.Remove from the oven and leave to cool for a few minutes on the baking tray before transferring to a cooling rack. Mix the sugars with the melted butter in a large bowl. Mix the sugars with the melted butter in a large bowl. Add the egg and vanilla extract and continue to mix until fully combined. Add the egg and vanilla extract and continue to mix until fully combined. Mix in the gluten-free flour, xanthan gum, salt and bicarbonate of soda until combined. Mix in the gluten-free flour, xanthan gum, salt and bicarbonate of soda until combined. Add the crushed mini eggs and chocolate chips and give them a good mix in so they are dispersed evenly. Add the crushed mini eggs and chocolate chips and give them a good mix in so they are dispersed evenly. Cover the bowl and place in the fridge for 45 minutes. Cover the bowl and place in the fridge for 45 minutes. Preheat the oven to 190C/170C Fan/Gas 5 and line a couple of baking trays with non-stick baking paper. Preheat the oven to 190C/170C Fan/Gas 5 and line a couple of baking trays with non-stick baking paper. Roll the chilled cookie dough into golf-size balls and place them onto the prepared trays, leaving space between them for spreading. (If your trays are small, you may need to cook them in batches.) Roll the chilled cookie dough into golf-size balls and place them onto the prepared trays, leaving space between them for spreading. (If your trays are small, you may need to cook them in batches.) Bake for 12–15 minutes until golden and flattened. Bake for 12–15 minutes until golden and flattened. Remove from the oven and leave to cool for a few minutes on the baking tray before transferring to a cooling rack. Remove from the oven and leave to cool for a few minutes on the baking tray before transferring to a cooling rack. Recipe tips You could use regular plain flour and omit the xanthan gum if you don’t need these to be gluten-free. You can freeze the uncooked dough in balls and bake whenever you fancy a mini egg cookie! | {
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"title": "Mini egg cookies recipe",
"content": "An average of 4.9 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_egg_cookies_87987_16x9.jpg The ultimate Easter cookie. Chewy, vanillary and packed with crunchy chocolate mini eggs. These mini egg cookies are also gluten-free! 100g/3½oz caster sugar100g/3½oz light brown sugar120g/4oz unsalted butter, melted1 large free-range egg½ tsp vanilla extract300g/10½oz gluten-free plain flour¼ tsp xanthan gum½ tsp salt½ tsp bicarbonate of soda160g/6oz mini eggs, crushed80g/3oz milk chocolate chips 100g/3½oz caster sugar 100g/3½oz light brown sugar 120g/4oz unsalted butter, melted 1 large free-range egg ½ tsp vanilla extract 300g/10½oz gluten-free plain flour ¼ tsp xanthan gum ½ tsp salt ½ tsp bicarbonate of soda 160g/6oz mini eggs, crushed 80g/3oz milk chocolate chips Method Mix the sugars with the melted butter in a large bowl.Add the egg and vanilla extract and continue to mix until fully combined.Mix in the gluten-free flour, xanthan gum, salt and bicarbonate of soda until combined. Add the crushed mini eggs and chocolate chips and give them a good mix in so they are dispersed evenly.Cover the bowl and place in the fridge for 45 minutes.Preheat the oven to 190C/170C Fan/Gas 5 and line a couple of baking trays with non-stick baking paper.Roll the chilled cookie dough into golf-size balls and place them onto the prepared trays, leaving space between them for spreading. (If your trays are small, you may need to cook them in batches.)Bake for 12–15 minutes until golden and flattened.Remove from the oven and leave to cool for a few minutes on the baking tray before transferring to a cooling rack. Mix the sugars with the melted butter in a large bowl. Mix the sugars with the melted butter in a large bowl. Add the egg and vanilla extract and continue to mix until fully combined. Add the egg and vanilla extract and continue to mix until fully combined. Mix in the gluten-free flour, xanthan gum, salt and bicarbonate of soda until combined. Mix in the gluten-free flour, xanthan gum, salt and bicarbonate of soda until combined. Add the crushed mini eggs and chocolate chips and give them a good mix in so they are dispersed evenly. Add the crushed mini eggs and chocolate chips and give them a good mix in so they are dispersed evenly. Cover the bowl and place in the fridge for 45 minutes. Cover the bowl and place in the fridge for 45 minutes. Preheat the oven to 190C/170C Fan/Gas 5 and line a couple of baking trays with non-stick baking paper. Preheat the oven to 190C/170C Fan/Gas 5 and line a couple of baking trays with non-stick baking paper. Roll the chilled cookie dough into golf-size balls and place them onto the prepared trays, leaving space between them for spreading. (If your trays are small, you may need to cook them in batches.) Roll the chilled cookie dough into golf-size balls and place them onto the prepared trays, leaving space between them for spreading. (If your trays are small, you may need to cook them in batches.) Bake for 12–15 minutes until golden and flattened. Bake for 12–15 minutes until golden and flattened. Remove from the oven and leave to cool for a few minutes on the baking tray before transferring to a cooling rack. Remove from the oven and leave to cool for a few minutes on the baking tray before transferring to a cooling rack. Recipe tips You could use regular plain flour and omit the xanthan gum if you don’t need these to be gluten-free. You can freeze the uncooked dough in balls and bake whenever you fancy a mini egg cookie!"
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} | 6e77bd5b0a9735ce1f53426a5170c14fc9c82e9a0503cfe6e2f40a3219f34405 | Mary Berry's light raspberry mousse recipe
An average of 3.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/light_raspberry_mousse_73585_16x9.jpg Mary's rasperry mousse is so light, soft and full of flavour – close your eyes and you could be in a veg patch of raspberries on a summer’s day! 4 leaves gelatine 300g/10½oz raspberries4 free-range eggs, separated 75g/2½oz caster sugar 150ml/5fl oz double creamfew raspberries, for garnish 4 leaves gelatine 300g/10½oz raspberries 4 free-range eggs, separated 75g/2½oz caster sugar 150ml/5fl oz double cream few raspberries, for garnish Method Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water. Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny.Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds. Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes. Whip the cream to soft peaks in a separate bowl. Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream. Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge for 4 hours, or until set. Decorate with raspberries and serve straight from the fridge. Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water. Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water. Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny. Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny. Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds. Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds. Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes. Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes. Whip the cream to soft peaks in a separate bowl. Whip the cream to soft peaks in a separate bowl. Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream. Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream. Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge for 4 hours, or until set. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge for 4 hours, or until set. Decorate with raspberries and serve straight from the fridge. Decorate with raspberries and serve straight from the fridge. Recipe tips This recipe can be made up to a day ahead. It is not suitable for freezing. | {
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"title": "Mary Berry's light raspberry mousse recipe",
"content": "An average of 3.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/light_raspberry_mousse_73585_16x9.jpg Mary's rasperry mousse is so light, soft and full of flavour – close your eyes and you could be in a veg patch of raspberries on a summer’s day! 4 leaves gelatine 300g/10½oz raspberries4 free-range eggs, separated 75g/2½oz caster sugar 150ml/5fl oz double creamfew raspberries, for garnish 4 leaves gelatine 300g/10½oz raspberries 4 free-range eggs, separated 75g/2½oz caster sugar 150ml/5fl oz double cream few raspberries, for garnish Method Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water. Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny.Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds. Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes. Whip the cream to soft peaks in a separate bowl. Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream. Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge for 4 hours, or until set. Decorate with raspberries and serve straight from the fridge. Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water. Soak the gelatine in a small bowl of cold water for 5 minutes until soft. Squeeze out the liquid and tip out all but 1 tablespoon of water. Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny. Put the gelatine into a heatproof bowl with the tablespoon of water. Put the bowl over a pan of simmering water for a few minutes. Stir until dissolved and runny. Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds. Blend the raspberries in a food processor and pass through a sieve into a bowl, removing the seeds. Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes. Whisk the yolks and caster sugar together in a bowl using an electric hand whisk until thick, fluffy and pale in colour. This will take about 4–5 minutes. Whip the cream to soft peaks in a separate bowl. Whip the cream to soft peaks in a separate bowl. Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream. Stir the sieved raspberries and gelatine into the egg yolk and caster sugar mixture, then carefully fold in the cream. Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge for 4 hours, or until set. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge for 4 hours, or until set. Decorate with raspberries and serve straight from the fridge. Decorate with raspberries and serve straight from the fridge. Recipe tips This recipe can be made up to a day ahead. It is not suitable for freezing."
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} | 4ec121d9829a259eda875c4fcaa60ff799ee66def36535d42776751d98bf613c | Chocolate olive oil cake recipe
An average of 4.8 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_olive_oil_cake_44817_16x9.jpg Although I first came up with this recipe because I had someone coming for supper who –genuinely – couldn’t eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. A low-FODMAP serving is one small slice. If gluten-free flour is used to replace the ground almonds, this cake is ok for low-FODMAP diets. Make sure to check if your gluten-free flour is low-FODMAP, for example coconut flour is not. 150ml/5fl oz regular olive oil, plus extra for greasing50g/2oz cocoa powder, sifted125ml/4fl oz boiling water2 tsp vanilla extract150g/5½oz ground almonds or 125g/4½oz plain flour (a gluten-free if required or on a low-FODMAP diet)½ tsp bicarbonate of sodapinch salt200g/7oz caster sugar3 free-range eggs 150ml/5fl oz regular olive oil, plus extra for greasing 50g/2oz cocoa powder, sifted 125ml/4fl oz boiling water 2 tsp vanilla extract 150g/5½oz ground almonds or 125g/4½oz plain flour (a gluten-free if required or on a low-FODMAP diet) ½ tsp bicarbonate of soda pinch salt 200g/7oz caster sugar 3 free-range eggs Method Preheat the oven to 170C/325F/Gas 3. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment.Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and a pinch of salt.Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about three minutes until you have a pale-primrose, aerated and thickened cream.Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almonds (or flour) mixture.Scrape down and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding. Preheat the oven to 170C/325F/Gas 3. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment. Preheat the oven to 170C/325F/Gas 3. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little. In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and a pinch of salt. In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and a pinch of salt. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about three minutes until you have a pale-primrose, aerated and thickened cream. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about three minutes until you have a pale-primrose, aerated and thickened cream. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almonds (or flour) mixture. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almonds (or flour) mixture. Scrape down and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it. Scrape down and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding. Recipe tips It is slightly heavier with the almonds – though not in a bad way – so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds with 125g plain flour, gluten-free if required. This has the built-in bonus of making it perhaps more suitable for an everyday cake. This cake can be made ahead. Store in an airtight container in a cool place for 2-3 days or freeze for up to 3 months, wrapped in a double layer of clingfilm, followed by a layer of foil. Unwrap and defrost at room temperature for about 3 hours. | {
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"title": "Chocolate olive oil cake recipe",
"content": "An average of 4.8 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_olive_oil_cake_44817_16x9.jpg Although I first came up with this recipe because I had someone coming for supper who –genuinely – couldn’t eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. A low-FODMAP serving is one small slice. If gluten-free flour is used to replace the ground almonds, this cake is ok for low-FODMAP diets. Make sure to check if your gluten-free flour is low-FODMAP, for example coconut flour is not. 150ml/5fl oz regular olive oil, plus extra for greasing50g/2oz cocoa powder, sifted125ml/4fl oz boiling water2 tsp vanilla extract150g/5½oz ground almonds or 125g/4½oz plain flour (a gluten-free if required or on a low-FODMAP diet)½ tsp bicarbonate of sodapinch salt200g/7oz caster sugar3 free-range eggs 150ml/5fl oz regular olive oil, plus extra for greasing 50g/2oz cocoa powder, sifted 125ml/4fl oz boiling water 2 tsp vanilla extract 150g/5½oz ground almonds or 125g/4½oz plain flour (a gluten-free if required or on a low-FODMAP diet) ½ tsp bicarbonate of soda pinch salt 200g/7oz caster sugar 3 free-range eggs Method Preheat the oven to 170C/325F/Gas 3. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment.Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and a pinch of salt.Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about three minutes until you have a pale-primrose, aerated and thickened cream.Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almonds (or flour) mixture.Scrape down and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding. Preheat the oven to 170C/325F/Gas 3. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment. Preheat the oven to 170C/325F/Gas 3. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little. In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and a pinch of salt. In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and a pinch of salt. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about three minutes until you have a pale-primrose, aerated and thickened cream. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about three minutes until you have a pale-primrose, aerated and thickened cream. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almonds (or flour) mixture. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almonds (or flour) mixture. Scrape down and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it. Scrape down and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding. Recipe tips It is slightly heavier with the almonds – though not in a bad way – so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds with 125g plain flour, gluten-free if required. This has the built-in bonus of making it perhaps more suitable for an everyday cake. This cake can be made ahead. Store in an airtight container in a cool place for 2-3 days or freeze for up to 3 months, wrapped in a double layer of clingfilm, followed by a layer of foil. Unwrap and defrost at room temperature for about 3 hours."
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} | db2228bd297f34c0db79b86c8228a2c6ce7401001c7dcd24a6f0d12b5df6c68a | Mango lassi recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mangolassi_74038_16x9.jpg When it's hot outside, a frosty mango lassi is sweet and refreshing. Enjoy as an indulgent breakfast smoothie or a fresh dessert. By Manju Malhi From Saturday Kitchen Shopping list Ingredients 100ml/3½fl oz single cream200ml/7fl oz full fat milk400ml/14fl oz natural unsweetened yoghurt400ml/14fl oz mango pulp4 tsp caster sugar 100ml/3½fl oz single cream 200ml/7fl oz full fat milk 400ml/14fl oz natural unsweetened yoghurt 400ml/14fl oz mango pulp 4 tsp caster sugar Method Blend the ingredients together and serve with ice. Easy! Blend the ingredients together and serve with ice. Easy! Blend the ingredients together and serve with ice. Easy! Related recipes Strawberry lemonade. By Annie Rigg Drinks to stay hydrated recipes (21) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_lemonade_63154_16x9.jpg Chocolate milkshake By Laura Wingrove milkshake recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_milkshake_17948_16x9.jpg Milkshake. By Annie Rigg milkshake recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/milkshake_19447_16x9.jpg ‘Dirty’ veggie starter platter. By Joe Florek mango recipes (129) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirty_veggie_starter_89235_16x9.jpg Caribbean pavlova By Elainea Emmott mango recipes (129) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caribbean_pavlova_66618_16x9.jpg Dark mango and ginger rocky road. By Sanjana Modha mango recipes (129) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dark_mango_and_ginger_16787_16x9.jpg Try as part of this menu Indian Thali. Menu Indian Thali Treat your mum and family to a delicious Indian feast on Mother's Day that is both inexpensive and impressive. https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_prawn_curry_with_79671_16x9.jpg Onion bhajis. By Robin Watkinson Starters & nibbles https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/onion_bhajis_60658_16x9.jpg Sweet potato chaat. By Dr Saliha Mahmood-Ahmed Light meals & snacks https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_chaat_72291_16x9.jpg Okra curry. By Mr Aslam and Mrs Sabir Main course https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/okra_curry_68708_16x9.jpg Coconut prawn curry with pea pilau. By Shobna Gulati Main course https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_prawn_curry_with_79671_16x9.jpg Chapatis. By Manju Malhi Cakes and baking https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chapatis_77146_16x9.jpg Dal makhani. By Maunika Gowardhan Main course https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dal_makhani_67645_16x9.jpg Cucumber and mint raita. By Jo Pratt Other https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cucumberandmintraita_67787_16x9.jpg Mango chutney. By Romy Gill Other https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_chutney_88644_16x9.jpg Indian salad. By Asma Khan Side dishes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian_salad_74172_16x9.jpg | {
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"title": "Mango lassi recipe",
"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mangolassi_74038_16x9.jpg When it's hot outside, a frosty mango lassi is sweet and refreshing. Enjoy as an indulgent breakfast smoothie or a fresh dessert. By Manju Malhi From Saturday Kitchen Shopping list Ingredients 100ml/3½fl oz single cream200ml/7fl oz full fat milk400ml/14fl oz natural unsweetened yoghurt400ml/14fl oz mango pulp4 tsp caster sugar 100ml/3½fl oz single cream 200ml/7fl oz full fat milk 400ml/14fl oz natural unsweetened yoghurt 400ml/14fl oz mango pulp 4 tsp caster sugar Method Blend the ingredients together and serve with ice. Easy! Blend the ingredients together and serve with ice. Easy! Blend the ingredients together and serve with ice. Easy! Related recipes Strawberry lemonade. By Annie Rigg Drinks to stay hydrated recipes (21) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_lemonade_63154_16x9.jpg Chocolate milkshake By Laura Wingrove milkshake recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_milkshake_17948_16x9.jpg Milkshake. By Annie Rigg milkshake recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/milkshake_19447_16x9.jpg ‘Dirty’ veggie starter platter. By Joe Florek mango recipes (129) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirty_veggie_starter_89235_16x9.jpg Caribbean pavlova By Elainea Emmott mango recipes (129) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caribbean_pavlova_66618_16x9.jpg Dark mango and ginger rocky road. By Sanjana Modha mango recipes (129) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dark_mango_and_ginger_16787_16x9.jpg Try as part of this menu Indian Thali. Menu Indian Thali Treat your mum and family to a delicious Indian feast on Mother's Day that is both inexpensive and impressive. https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_prawn_curry_with_79671_16x9.jpg Onion bhajis. By Robin Watkinson Starters & nibbles https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/onion_bhajis_60658_16x9.jpg Sweet potato chaat. By Dr Saliha Mahmood-Ahmed Light meals & snacks https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_chaat_72291_16x9.jpg Okra curry. By Mr Aslam and Mrs Sabir Main course https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/okra_curry_68708_16x9.jpg Coconut prawn curry with pea pilau. By Shobna Gulati Main course https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_prawn_curry_with_79671_16x9.jpg Chapatis. By Manju Malhi Cakes and baking https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chapatis_77146_16x9.jpg Dal makhani. By Maunika Gowardhan Main course https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dal_makhani_67645_16x9.jpg Cucumber and mint raita. By Jo Pratt Other https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cucumberandmintraita_67787_16x9.jpg Mango chutney. By Romy Gill Other https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_chutney_88644_16x9.jpg Indian salad. By Asma Khan Side dishes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian_salad_74172_16x9.jpg"
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} | b8f632ebe8a651fefa48e5cff47d452734c69106bf7d3aec3e2f3f6e38fe8641 | Gluten-free passion fruit and coconut cake recipe
An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_passion_23138_16x9.jpg If you’re looking for a crowd-pleasing gluten-free celebration cake, this could be the one: two layers of passion fruit and coconut cake sandwiched with coconut and lime buttercream. Equipment and preparation: you will need 2 x 20cm/8in springform cake tins and an electric hand-held whisk. 350g/12oz unsalted butter, softened350g/12oz caster sugar4 passion fruit, pulp and seeds scooped out 250g/9oz rice flour 2 tsp xanthan gum, available in many large supermarkets or online4 tsp gluten-free baking powder6 large free-range eggs100g/3½oz desiccated coconut 350g/12oz unsalted butter, softened 350g/12oz caster sugar 4 passion fruit, pulp and seeds scooped out 250g/9oz rice flour 2 tsp xanthan gum, available in many large supermarkets or online 4 tsp gluten-free baking powder 6 large free-range eggs 100g/3½oz desiccated coconut 150g/5½oz unsalted butter, softened200g/7oz icing sugar2 unwaxed limes, zest only, grated2 tbsp coconut cream2 tsp white coconut-flavoured rum (optional) 150g/5½oz unsalted butter, softened 200g/7oz icing sugar 2 unwaxed limes, zest only, grated 2 tbsp coconut cream 2 tsp white coconut-flavoured rum (optional) 2 passion fruit, pulp and seeds scraped out2 limes, juice only100g/3½oz caster sugar 2 passion fruit, pulp and seeds scraped out 2 limes, juice only 100g/3½oz caster sugar Method Preheat the oven to 180C/170C (fan)/Gas 4. Lightly butter 2 x 20cm/8in springform cake tins and line with baking parchment.Using an electric hand-held whisk, cream the butter, sugar and passion fruit in a large mixing bowl.In a separate bowl, sift together the rice flour, xanthan gum and baking powder.Add a spoonful of the flour mixture and one egg to the butter and sugar mixture, beating in thoroughly. Add the rest of the eggs, one by one, adding a spoonful of the flour mixture each time. Fold in the rest of the flour, and then fold in the desiccated coconut.Divide the mixture equally between the two tins and bake for 40-45 minutes, or until the top is golden-brown and a wooden skewer inserted into the centre of the cake comes out clean.While the cakes are in the oven, make the buttercream by creaming together the butter, icing sugar and lime zest in a bowl until light and fluffy.Add the coconut cream and coconut rum (if using) and beat until thoroughly combined. Set aside.Shortly before the cakes are ready, make the syrup. Combine the passion fruit juice with the lime juice, then add the sugar, stirring to dissolve. ( You may need to heat in a small pan or give it a blast in the microwave in a heatproof jug.) Strain the syrup but reserve the passion fruit seeds.When the cakes are baked, remove from the oven and prick them all over with a wooden skewer. Pour over the strained syrup and leave to cool in the tins.When the cakes are cool, turn out one of the layers onto the serving plate and spread or pipe over the coconut buttercream. Place the other cake layer on top.Scatter the passion fruit seeds in the middle of the cake, and cut into slices to serve. Preheat the oven to 180C/170C (fan)/Gas 4. Lightly butter 2 x 20cm/8in springform cake tins and line with baking parchment. Preheat the oven to 180C/170C (fan)/Gas 4. Lightly butter 2 x 20cm/8in springform cake tins and line with baking parchment. Using an electric hand-held whisk, cream the butter, sugar and passion fruit in a large mixing bowl. Using an electric hand-held whisk, cream the butter, sugar and passion fruit in a large mixing bowl. In a separate bowl, sift together the rice flour, xanthan gum and baking powder. In a separate bowl, sift together the rice flour, xanthan gum and baking powder. Add a spoonful of the flour mixture and one egg to the butter and sugar mixture, beating in thoroughly. Add the rest of the eggs, one by one, adding a spoonful of the flour mixture each time. Fold in the rest of the flour, and then fold in the desiccated coconut. Add a spoonful of the flour mixture and one egg to the butter and sugar mixture, beating in thoroughly. Add the rest of the eggs, one by one, adding a spoonful of the flour mixture each time. Fold in the rest of the flour, and then fold in the desiccated coconut. Divide the mixture equally between the two tins and bake for 40-45 minutes, or until the top is golden-brown and a wooden skewer inserted into the centre of the cake comes out clean. Divide the mixture equally between the two tins and bake for 40-45 minutes, or until the top is golden-brown and a wooden skewer inserted into the centre of the cake comes out clean. While the cakes are in the oven, make the buttercream by creaming together the butter, icing sugar and lime zest in a bowl until light and fluffy. While the cakes are in the oven, make the buttercream by creaming together the butter, icing sugar and lime zest in a bowl until light and fluffy. Add the coconut cream and coconut rum (if using) and beat until thoroughly combined. Set aside. Add the coconut cream and coconut rum (if using) and beat until thoroughly combined. Set aside. Shortly before the cakes are ready, make the syrup. Combine the passion fruit juice with the lime juice, then add the sugar, stirring to dissolve. ( You may need to heat in a small pan or give it a blast in the microwave in a heatproof jug.) Strain the syrup but reserve the passion fruit seeds. Shortly before the cakes are ready, make the syrup. Combine the passion fruit juice with the lime juice, then add the sugar, stirring to dissolve. ( You may need to heat in a small pan or give it a blast in the microwave in a heatproof jug.) Strain the syrup but reserve the passion fruit seeds. When the cakes are baked, remove from the oven and prick them all over with a wooden skewer. Pour over the strained syrup and leave to cool in the tins. When the cakes are baked, remove from the oven and prick them all over with a wooden skewer. Pour over the strained syrup and leave to cool in the tins. When the cakes are cool, turn out one of the layers onto the serving plate and spread or pipe over the coconut buttercream. Place the other cake layer on top. When the cakes are cool, turn out one of the layers onto the serving plate and spread or pipe over the coconut buttercream. Place the other cake layer on top. Scatter the passion fruit seeds in the middle of the cake, and cut into slices to serve. Scatter the passion fruit seeds in the middle of the cake, and cut into slices to serve. | {
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"title": "Gluten-free passion fruit and coconut cake recipe",
"content": "An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_passion_23138_16x9.jpg If you’re looking for a crowd-pleasing gluten-free celebration cake, this could be the one: two layers of passion fruit and coconut cake sandwiched with coconut and lime buttercream. Equipment and preparation: you will need 2 x 20cm/8in springform cake tins and an electric hand-held whisk. 350g/12oz unsalted butter, softened350g/12oz caster sugar4 passion fruit, pulp and seeds scooped out 250g/9oz rice flour 2 tsp xanthan gum, available in many large supermarkets or online4 tsp gluten-free baking powder6 large free-range eggs100g/3½oz desiccated coconut 350g/12oz unsalted butter, softened 350g/12oz caster sugar 4 passion fruit, pulp and seeds scooped out 250g/9oz rice flour 2 tsp xanthan gum, available in many large supermarkets or online 4 tsp gluten-free baking powder 6 large free-range eggs 100g/3½oz desiccated coconut 150g/5½oz unsalted butter, softened200g/7oz icing sugar2 unwaxed limes, zest only, grated2 tbsp coconut cream2 tsp white coconut-flavoured rum (optional) 150g/5½oz unsalted butter, softened 200g/7oz icing sugar 2 unwaxed limes, zest only, grated 2 tbsp coconut cream 2 tsp white coconut-flavoured rum (optional) 2 passion fruit, pulp and seeds scraped out2 limes, juice only100g/3½oz caster sugar 2 passion fruit, pulp and seeds scraped out 2 limes, juice only 100g/3½oz caster sugar Method Preheat the oven to 180C/170C (fan)/Gas 4. Lightly butter 2 x 20cm/8in springform cake tins and line with baking parchment.Using an electric hand-held whisk, cream the butter, sugar and passion fruit in a large mixing bowl.In a separate bowl, sift together the rice flour, xanthan gum and baking powder.Add a spoonful of the flour mixture and one egg to the butter and sugar mixture, beating in thoroughly. Add the rest of the eggs, one by one, adding a spoonful of the flour mixture each time. Fold in the rest of the flour, and then fold in the desiccated coconut.Divide the mixture equally between the two tins and bake for 40-45 minutes, or until the top is golden-brown and a wooden skewer inserted into the centre of the cake comes out clean.While the cakes are in the oven, make the buttercream by creaming together the butter, icing sugar and lime zest in a bowl until light and fluffy.Add the coconut cream and coconut rum (if using) and beat until thoroughly combined. Set aside.Shortly before the cakes are ready, make the syrup. Combine the passion fruit juice with the lime juice, then add the sugar, stirring to dissolve. ( You may need to heat in a small pan or give it a blast in the microwave in a heatproof jug.) Strain the syrup but reserve the passion fruit seeds.When the cakes are baked, remove from the oven and prick them all over with a wooden skewer. Pour over the strained syrup and leave to cool in the tins.When the cakes are cool, turn out one of the layers onto the serving plate and spread or pipe over the coconut buttercream. Place the other cake layer on top.Scatter the passion fruit seeds in the middle of the cake, and cut into slices to serve. Preheat the oven to 180C/170C (fan)/Gas 4. Lightly butter 2 x 20cm/8in springform cake tins and line with baking parchment. Preheat the oven to 180C/170C (fan)/Gas 4. Lightly butter 2 x 20cm/8in springform cake tins and line with baking parchment. Using an electric hand-held whisk, cream the butter, sugar and passion fruit in a large mixing bowl. Using an electric hand-held whisk, cream the butter, sugar and passion fruit in a large mixing bowl. In a separate bowl, sift together the rice flour, xanthan gum and baking powder. In a separate bowl, sift together the rice flour, xanthan gum and baking powder. Add a spoonful of the flour mixture and one egg to the butter and sugar mixture, beating in thoroughly. Add the rest of the eggs, one by one, adding a spoonful of the flour mixture each time. Fold in the rest of the flour, and then fold in the desiccated coconut. Add a spoonful of the flour mixture and one egg to the butter and sugar mixture, beating in thoroughly. Add the rest of the eggs, one by one, adding a spoonful of the flour mixture each time. Fold in the rest of the flour, and then fold in the desiccated coconut. Divide the mixture equally between the two tins and bake for 40-45 minutes, or until the top is golden-brown and a wooden skewer inserted into the centre of the cake comes out clean. Divide the mixture equally between the two tins and bake for 40-45 minutes, or until the top is golden-brown and a wooden skewer inserted into the centre of the cake comes out clean. While the cakes are in the oven, make the buttercream by creaming together the butter, icing sugar and lime zest in a bowl until light and fluffy. While the cakes are in the oven, make the buttercream by creaming together the butter, icing sugar and lime zest in a bowl until light and fluffy. Add the coconut cream and coconut rum (if using) and beat until thoroughly combined. Set aside. Add the coconut cream and coconut rum (if using) and beat until thoroughly combined. Set aside. Shortly before the cakes are ready, make the syrup. Combine the passion fruit juice with the lime juice, then add the sugar, stirring to dissolve. ( You may need to heat in a small pan or give it a blast in the microwave in a heatproof jug.) Strain the syrup but reserve the passion fruit seeds. Shortly before the cakes are ready, make the syrup. Combine the passion fruit juice with the lime juice, then add the sugar, stirring to dissolve. ( You may need to heat in a small pan or give it a blast in the microwave in a heatproof jug.) Strain the syrup but reserve the passion fruit seeds. When the cakes are baked, remove from the oven and prick them all over with a wooden skewer. Pour over the strained syrup and leave to cool in the tins. When the cakes are baked, remove from the oven and prick them all over with a wooden skewer. Pour over the strained syrup and leave to cool in the tins. When the cakes are cool, turn out one of the layers onto the serving plate and spread or pipe over the coconut buttercream. Place the other cake layer on top. When the cakes are cool, turn out one of the layers onto the serving plate and spread or pipe over the coconut buttercream. Place the other cake layer on top. Scatter the passion fruit seeds in the middle of the cake, and cut into slices to serve. Scatter the passion fruit seeds in the middle of the cake, and cut into slices to serve."
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} | b309f60195b3b8f29b8967349d750a05a77325faca9e5919c6a0fcc9b07e5315 | Rhubarb and custard recipe
Place 4 glasses or glass serving dishes in the fridge to chill well. Preheat the oven to 100C/80C Fan/Gas ¼. For the dried rhubarb crisp, using a sharp vegetable peeler, carefully shave the rhubarb lengthways until you have at least 6 pieces, then put these in a small bowl. Chop the remaining rhubarb into 1cm/½in pieces and set aside. In a small saucepan over a high heat, bring 100ml/3½fl oz water, the sugar and grenadine syrup to a gentle simmer. Add the shaved rhubarb slices, then turn off the heat and leave to cool for 10 minutes. Drain the slices of rhubarb, reserving the syrup, and place on a baking tray lined with a silicone mat. Place in the oven for 25 minutes to dry out, then store in an airtight container until needed. Increase the oven temperature to 140C/120C Fan/Gas 1. To macerate the rhubarb, in a large bowl mix the rhubarb (including the reserved chopped rhubarb) and sugar with 100ml/3½fl oz of the reserved rhubarb syrup and leave to macerate for 30 minutes. Transfer to a shallow oven tray and cover tightly with cling film to create a seal. Place in the oven for 25 minutes. Once cooked, transfer to the fridge to cool in its own syrupy juice before straining this off and reserving it. Finely chop half of the cooked rhubarb (about 180g/6oz), leaving the rest as it is, and set aside in 2 separate bowls. Measure 200ml/7fl oz of the reserved syrupy juice to make the jelly.For the jelly, in a small saucepan over a low heat, infuse the ginger and softened gelatine in the reserved juice for 5 minutes. Stir to dissolve the gelatine. Strain, reserving 80ml/2¾oz for building the trifle. Pour the remainder into a small bowl, cover and chill in the fridge. Start to build your trifle before you make the custard. Place 40g/1½oz of the finely chopped cooked rhubarb in the bottom of each chilled glass. Top with 50g/1¾oz of the larger pieces of cooked rhubarb. Add 4 teaspoons of the reserved jelly liquid into each glass and place in the bottom of your fridge for 15 minutes, until the jelly has just set. For the custard, in a medium saucepan over a medium heat, bring the cream, milk, sugar and vanilla purée to the boil. In a large bowl, whisk the egg yolks. Once the cream mixture comes to the boil, pour it over the egg yolks and whisk until evenly distributed. Pour this mixture back into the pan and bring it to 75C on a sugar thermometer, stirring all the time. Take off the heat and place the pan in a bowl of ice-cold water. Using a hand-held blender, blitz in the softened gelatine and continue to blend until the custard is cool. (By whisking as it cools you will add a third more volume thanks to the air that is incorporated.) It is important that the custard sets in the glass you are going to serve it in or you will lose all the air bubbles and ultimately the lightness of the dessert. So, take each of the desserts from the fridge, top with custard, cover and return to the fridge to set for at least 3 hours, or overnight if you have the time. Meanwhile, prepare the honeycomb. Line a 20x25x3cm/16x18x1in baking tray with a silicone mat. Put 40m/1½fl oz water, and the honey, glucose and sugar in a deep, medium-sized saucepan and leave for a minute. Place the pan on a high heat and bring to the boil. Reduce to a medium heat and cook for 5 minutes, until you have a light golden-brown caramel.Take off the heat and stir in the bicarbonate of soda. (CAUTION: There will be a huge amount of frothing and bubbling and it will increase in volume by about 5 times. This is caused by the bicarbonate of soda reacting with the heat of the sugar, which produces the bubbles that will eventually create a crunchy honeycomb. Beware – it is a very pretty spectacle but children shouldn’t be allowed close.) Once the frothing has stopped, stir well to ensure that the bicarbonate of soda is well mixed, then carefully pour it into the lined tray. Allow to cool before turning out and breaking into pieces. Store in an airtight container until needed. To serve, top each dessert with some broken honeycomb, small spoonfuls of the reserved jelly, one of the rhubarb crisps and the angelica, if using, which will add a little more magic to this dish. Place 4 glasses or glass serving dishes in the fridge to chill well. Preheat the oven to 100C/80C Fan/Gas ¼. Place 4 glasses or glass serving dishes in the fridge to chill well. Preheat the oven to 100C/80C Fan/Gas ¼. For the dried rhubarb crisp, using a sharp vegetable peeler, carefully shave the rhubarb lengthways until you have at least 6 pieces, then put these in a small bowl. Chop the remaining rhubarb into 1cm/½in pieces and set aside. For the dried rhubarb crisp, using a sharp vegetable peeler, carefully shave the rhubarb lengthways until you have at least 6 pieces, then put these in a small bowl. Chop the remaining rhubarb into 1cm/½in pieces and set aside. In a small saucepan over a high heat, bring 100ml/3½fl oz water, the sugar and grenadine syrup to a gentle simmer. Add the shaved rhubarb slices, then turn off the heat and leave to cool for 10 minutes. In a small saucepan over a high heat, bring 100ml/3½fl oz water, the sugar and grenadine syrup to a gentle simmer. Add the shaved rhubarb slices, then turn off the heat and leave to cool for 10 minutes. Drain the slices of rhubarb, reserving the syrup, and place on a baking tray lined with a silicone mat. Place in the oven for 25 minutes to dry out, then store in an airtight container until needed. Increase the oven temperature to 140C/120C Fan/Gas 1. Drain the slices of rhubarb, reserving the syrup, and place on a baking tray lined with a silicone mat. Place in the oven for 25 minutes to dry out, then store in an airtight container until needed. Increase the oven temperature to 140C/120C Fan/Gas 1. To macerate the rhubarb, in a large bowl mix the rhubarb (including the reserved chopped rhubarb) and sugar with 100ml/3½fl oz of the reserved rhubarb syrup and leave to macerate for 30 minutes. Transfer to a shallow oven tray and cover tightly with cling film to create a seal. Place in the oven for 25 minutes. Once cooked, transfer to the fridge to cool in its own syrupy juice before straining this off and reserving it. Finely chop half of the cooked rhubarb (about 180g/6oz), leaving the rest as it is, and set aside in 2 separate bowls. To macerate the rhubarb, in a large bowl mix the rhubarb (including the reserved chopped rhubarb) and sugar with 100ml/3½fl oz of the reserved rhubarb syrup and leave to macerate for 30 minutes. Transfer to a shallow oven tray and cover tightly with cling film to create a seal. Place in the oven for 25 minutes. Once cooked, transfer to the fridge to cool in its own syrupy juice before straining this off and reserving it. Finely chop half of the cooked rhubarb (about 180g/6oz), leaving the rest as it is, and set aside in 2 separate bowls. Measure 200ml/7fl oz of the reserved syrupy juice to make the jelly. Measure 200ml/7fl oz of the reserved syrupy juice to make the jelly. For the jelly, in a small saucepan over a low heat, infuse the ginger and softened gelatine in the reserved juice for 5 minutes. Stir to dissolve the gelatine. Strain, reserving 80ml/2¾oz for building the trifle. Pour the remainder into a small bowl, cover and chill in the fridge. For the jelly, in a small saucepan over a low heat, infuse the ginger and softened gelatine in the reserved juice for 5 minutes. Stir to dissolve the gelatine. Strain, reserving 80ml/2¾oz for building the trifle. Pour the remainder into a small bowl, cover and chill in the fridge. Start to build your trifle before you make the custard. Place 40g/1½oz of the finely chopped cooked rhubarb in the bottom of each chilled glass. Top with 50g/1¾oz of the larger pieces of cooked rhubarb. Add 4 teaspoons of the reserved jelly liquid into each glass and place in the bottom of your fridge for 15 minutes, until the jelly has just set. Start to build your trifle before you make the custard. Place 40g/1½oz of the finely chopped cooked rhubarb in the bottom of each chilled glass. Top with 50g/1¾oz of the larger pieces of cooked rhubarb. Add 4 teaspoons of the reserved jelly liquid into each glass and place in the bottom of your fridge for 15 minutes, until the jelly has just set. For the custard, in a medium saucepan over a medium heat, bring the cream, milk, sugar and vanilla purée to the boil. In a large bowl, whisk the egg yolks. For the custard, in a medium saucepan over a medium heat, bring the cream, milk, sugar and vanilla purée to the boil. In a large bowl, whisk the egg yolks. Once the cream mixture comes to the boil, pour it over the egg yolks and whisk until evenly distributed. Pour this mixture back into the pan and bring it to 75C on a sugar thermometer, stirring all the time. Take off the heat and place the pan in a bowl of ice-cold water. Using a hand-held blender, blitz in the softened gelatine and continue to blend until the custard is cool. (By whisking as it cools you will add a third more volume thanks to the air that is incorporated.) Once the cream mixture comes to the boil, pour it over the egg yolks and whisk until evenly distributed. Pour this mixture back into the pan and bring it to 75C on a sugar thermometer, stirring all the time. Take off the heat and place the pan in a bowl of ice-cold water. Using a hand-held blender, blitz in the softened gelatine and continue to blend until the custard is cool. (By whisking as it cools you will add a third more volume thanks to the air that is incorporated.) It is important that the custard sets in the glass you are going to serve it in or you will lose all the air bubbles and ultimately the lightness of the dessert. So, take each of the desserts from the fridge, top with custard, cover and return to the fridge to set for at least 3 hours, or overnight if you have the time. It is important that the custard sets in the glass you are going to serve it in or you will lose all the air bubbles and ultimately the lightness of the dessert. So, take each of the desserts from the fridge, top with custard, cover and return to the fridge to set for at least 3 hours, or overnight if you have the time. Meanwhile, prepare the honeycomb. Line a 20x25x3cm/16x18x1in baking tray with a silicone mat. Put 40m/1½fl oz water, and the honey, glucose and sugar in a deep, medium-sized saucepan and leave for a minute. Place the pan on a high heat and bring to the boil. Reduce to a medium heat and cook for 5 minutes, until you have a light golden-brown caramel. Meanwhile, prepare the honeycomb. Line a 20x25x3cm/16x18x1in baking tray with a silicone mat. Put 40m/1½fl oz water, and the honey, glucose and sugar in a deep, medium-sized saucepan and leave for a minute. Place the pan on a high heat and bring to the boil. Reduce to a medium heat and cook for 5 minutes, until you have a light golden-brown caramel. Take off the heat and stir in the bicarbonate of soda. (CAUTION: There will be a huge amount of frothing and bubbling and it will increase in volume by about 5 times. This is caused by the bicarbonate of soda reacting with the heat of the sugar, which produces the bubbles that will eventually create a crunchy honeycomb. Beware – it is a very pretty spectacle but children shouldn’t be allowed close.) Once the frothing has stopped, stir well to ensure that the bicarbonate of soda is well mixed, then carefully pour it into the lined tray. Allow to cool before turning out and breaking into pieces. Store in an airtight container until needed. Take off the heat and stir in the bicarbonate of soda. (CAUTION: There will be a huge amount of frothing and bubbling and it will increase in volume by about 5 times. This is caused by the bicarbonate of soda reacting with the heat of the sugar, which produces the bubbles that will eventually create a crunchy honeycomb. Beware – it is a very pretty spectacle but children shouldn’t be allowed close.) Once the frothing has stopped, stir well to ensure that the bicarbonate of soda is well mixed, then carefully pour it into the lined tray. Allow to cool before turning out and breaking into pieces. Store in an airtight container until needed. To serve, top each dessert with some broken honeycomb, small spoonfuls of the reserved jelly, one of the rhubarb crisps and the angelica, if using, which will add a little more magic to this dish. To serve, top each dessert with some broken honeycomb, small spoonfuls of the reserved jelly, one of the rhubarb crisps and the angelica, if using, which will add a little more magic to this dish. | {
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"content": "Place 4 glasses or glass serving dishes in the fridge to chill well. Preheat the oven to 100C/80C Fan/Gas ¼. For the dried rhubarb crisp, using a sharp vegetable peeler, carefully shave the rhubarb lengthways until you have at least 6 pieces, then put these in a small bowl. Chop the remaining rhubarb into 1cm/½in pieces and set aside. In a small saucepan over a high heat, bring 100ml/3½fl oz water, the sugar and grenadine syrup to a gentle simmer. Add the shaved rhubarb slices, then turn off the heat and leave to cool for 10 minutes. Drain the slices of rhubarb, reserving the syrup, and place on a baking tray lined with a silicone mat. Place in the oven for 25 minutes to dry out, then store in an airtight container until needed. Increase the oven temperature to 140C/120C Fan/Gas 1. To macerate the rhubarb, in a large bowl mix the rhubarb (including the reserved chopped rhubarb) and sugar with 100ml/3½fl oz of the reserved rhubarb syrup and leave to macerate for 30 minutes. Transfer to a shallow oven tray and cover tightly with cling film to create a seal. Place in the oven for 25 minutes. Once cooked, transfer to the fridge to cool in its own syrupy juice before straining this off and reserving it. Finely chop half of the cooked rhubarb (about 180g/6oz), leaving the rest as it is, and set aside in 2 separate bowls. Measure 200ml/7fl oz of the reserved syrupy juice to make the jelly.For the jelly, in a small saucepan over a low heat, infuse the ginger and softened gelatine in the reserved juice for 5 minutes. Stir to dissolve the gelatine. Strain, reserving 80ml/2¾oz for building the trifle. Pour the remainder into a small bowl, cover and chill in the fridge. Start to build your trifle before you make the custard. Place 40g/1½oz of the finely chopped cooked rhubarb in the bottom of each chilled glass. Top with 50g/1¾oz of the larger pieces of cooked rhubarb. Add 4 teaspoons of the reserved jelly liquid into each glass and place in the bottom of your fridge for 15 minutes, until the jelly has just set. For the custard, in a medium saucepan over a medium heat, bring the cream, milk, sugar and vanilla purée to the boil. In a large bowl, whisk the egg yolks. Once the cream mixture comes to the boil, pour it over the egg yolks and whisk until evenly distributed. Pour this mixture back into the pan and bring it to 75C on a sugar thermometer, stirring all the time. Take off the heat and place the pan in a bowl of ice-cold water. Using a hand-held blender, blitz in the softened gelatine and continue to blend until the custard is cool. (By whisking as it cools you will add a third more volume thanks to the air that is incorporated.) It is important that the custard sets in the glass you are going to serve it in or you will lose all the air bubbles and ultimately the lightness of the dessert. So, take each of the desserts from the fridge, top with custard, cover and return to the fridge to set for at least 3 hours, or overnight if you have the time. Meanwhile, prepare the honeycomb. Line a 20x25x3cm/16x18x1in baking tray with a silicone mat. Put 40m/1½fl oz water, and the honey, glucose and sugar in a deep, medium-sized saucepan and leave for a minute. Place the pan on a high heat and bring to the boil. Reduce to a medium heat and cook for 5 minutes, until you have a light golden-brown caramel.Take off the heat and stir in the bicarbonate of soda. (CAUTION: There will be a huge amount of frothing and bubbling and it will increase in volume by about 5 times. This is caused by the bicarbonate of soda reacting with the heat of the sugar, which produces the bubbles that will eventually create a crunchy honeycomb. Beware – it is a very pretty spectacle but children shouldn’t be allowed close.) Once the frothing has stopped, stir well to ensure that the bicarbonate of soda is well mixed, then carefully pour it into the lined tray. Allow to cool before turning out and breaking into pieces. Store in an airtight container until needed. To serve, top each dessert with some broken honeycomb, small spoonfuls of the reserved jelly, one of the rhubarb crisps and the angelica, if using, which will add a little more magic to this dish. Place 4 glasses or glass serving dishes in the fridge to chill well. Preheat the oven to 100C/80C Fan/Gas ¼. Place 4 glasses or glass serving dishes in the fridge to chill well. Preheat the oven to 100C/80C Fan/Gas ¼. For the dried rhubarb crisp, using a sharp vegetable peeler, carefully shave the rhubarb lengthways until you have at least 6 pieces, then put these in a small bowl. Chop the remaining rhubarb into 1cm/½in pieces and set aside. For the dried rhubarb crisp, using a sharp vegetable peeler, carefully shave the rhubarb lengthways until you have at least 6 pieces, then put these in a small bowl. Chop the remaining rhubarb into 1cm/½in pieces and set aside. In a small saucepan over a high heat, bring 100ml/3½fl oz water, the sugar and grenadine syrup to a gentle simmer. Add the shaved rhubarb slices, then turn off the heat and leave to cool for 10 minutes. In a small saucepan over a high heat, bring 100ml/3½fl oz water, the sugar and grenadine syrup to a gentle simmer. Add the shaved rhubarb slices, then turn off the heat and leave to cool for 10 minutes. Drain the slices of rhubarb, reserving the syrup, and place on a baking tray lined with a silicone mat. Place in the oven for 25 minutes to dry out, then store in an airtight container until needed. Increase the oven temperature to 140C/120C Fan/Gas 1. Drain the slices of rhubarb, reserving the syrup, and place on a baking tray lined with a silicone mat. Place in the oven for 25 minutes to dry out, then store in an airtight container until needed. Increase the oven temperature to 140C/120C Fan/Gas 1. To macerate the rhubarb, in a large bowl mix the rhubarb (including the reserved chopped rhubarb) and sugar with 100ml/3½fl oz of the reserved rhubarb syrup and leave to macerate for 30 minutes. Transfer to a shallow oven tray and cover tightly with cling film to create a seal. Place in the oven for 25 minutes. Once cooked, transfer to the fridge to cool in its own syrupy juice before straining this off and reserving it. Finely chop half of the cooked rhubarb (about 180g/6oz), leaving the rest as it is, and set aside in 2 separate bowls. To macerate the rhubarb, in a large bowl mix the rhubarb (including the reserved chopped rhubarb) and sugar with 100ml/3½fl oz of the reserved rhubarb syrup and leave to macerate for 30 minutes. Transfer to a shallow oven tray and cover tightly with cling film to create a seal. Place in the oven for 25 minutes. Once cooked, transfer to the fridge to cool in its own syrupy juice before straining this off and reserving it. Finely chop half of the cooked rhubarb (about 180g/6oz), leaving the rest as it is, and set aside in 2 separate bowls. Measure 200ml/7fl oz of the reserved syrupy juice to make the jelly. Measure 200ml/7fl oz of the reserved syrupy juice to make the jelly. For the jelly, in a small saucepan over a low heat, infuse the ginger and softened gelatine in the reserved juice for 5 minutes. Stir to dissolve the gelatine. Strain, reserving 80ml/2¾oz for building the trifle. Pour the remainder into a small bowl, cover and chill in the fridge. For the jelly, in a small saucepan over a low heat, infuse the ginger and softened gelatine in the reserved juice for 5 minutes. Stir to dissolve the gelatine. Strain, reserving 80ml/2¾oz for building the trifle. Pour the remainder into a small bowl, cover and chill in the fridge. Start to build your trifle before you make the custard. Place 40g/1½oz of the finely chopped cooked rhubarb in the bottom of each chilled glass. Top with 50g/1¾oz of the larger pieces of cooked rhubarb. Add 4 teaspoons of the reserved jelly liquid into each glass and place in the bottom of your fridge for 15 minutes, until the jelly has just set. Start to build your trifle before you make the custard. Place 40g/1½oz of the finely chopped cooked rhubarb in the bottom of each chilled glass. Top with 50g/1¾oz of the larger pieces of cooked rhubarb. Add 4 teaspoons of the reserved jelly liquid into each glass and place in the bottom of your fridge for 15 minutes, until the jelly has just set. For the custard, in a medium saucepan over a medium heat, bring the cream, milk, sugar and vanilla purée to the boil. In a large bowl, whisk the egg yolks. For the custard, in a medium saucepan over a medium heat, bring the cream, milk, sugar and vanilla purée to the boil. In a large bowl, whisk the egg yolks. Once the cream mixture comes to the boil, pour it over the egg yolks and whisk until evenly distributed. Pour this mixture back into the pan and bring it to 75C on a sugar thermometer, stirring all the time. Take off the heat and place the pan in a bowl of ice-cold water. Using a hand-held blender, blitz in the softened gelatine and continue to blend until the custard is cool. (By whisking as it cools you will add a third more volume thanks to the air that is incorporated.) Once the cream mixture comes to the boil, pour it over the egg yolks and whisk until evenly distributed. Pour this mixture back into the pan and bring it to 75C on a sugar thermometer, stirring all the time. Take off the heat and place the pan in a bowl of ice-cold water. Using a hand-held blender, blitz in the softened gelatine and continue to blend until the custard is cool. (By whisking as it cools you will add a third more volume thanks to the air that is incorporated.) It is important that the custard sets in the glass you are going to serve it in or you will lose all the air bubbles and ultimately the lightness of the dessert. So, take each of the desserts from the fridge, top with custard, cover and return to the fridge to set for at least 3 hours, or overnight if you have the time. It is important that the custard sets in the glass you are going to serve it in or you will lose all the air bubbles and ultimately the lightness of the dessert. So, take each of the desserts from the fridge, top with custard, cover and return to the fridge to set for at least 3 hours, or overnight if you have the time. Meanwhile, prepare the honeycomb. Line a 20x25x3cm/16x18x1in baking tray with a silicone mat. Put 40m/1½fl oz water, and the honey, glucose and sugar in a deep, medium-sized saucepan and leave for a minute. Place the pan on a high heat and bring to the boil. Reduce to a medium heat and cook for 5 minutes, until you have a light golden-brown caramel. Meanwhile, prepare the honeycomb. Line a 20x25x3cm/16x18x1in baking tray with a silicone mat. Put 40m/1½fl oz water, and the honey, glucose and sugar in a deep, medium-sized saucepan and leave for a minute. Place the pan on a high heat and bring to the boil. Reduce to a medium heat and cook for 5 minutes, until you have a light golden-brown caramel. Take off the heat and stir in the bicarbonate of soda. (CAUTION: There will be a huge amount of frothing and bubbling and it will increase in volume by about 5 times. This is caused by the bicarbonate of soda reacting with the heat of the sugar, which produces the bubbles that will eventually create a crunchy honeycomb. Beware – it is a very pretty spectacle but children shouldn’t be allowed close.) Once the frothing has stopped, stir well to ensure that the bicarbonate of soda is well mixed, then carefully pour it into the lined tray. Allow to cool before turning out and breaking into pieces. Store in an airtight container until needed. Take off the heat and stir in the bicarbonate of soda. (CAUTION: There will be a huge amount of frothing and bubbling and it will increase in volume by about 5 times. This is caused by the bicarbonate of soda reacting with the heat of the sugar, which produces the bubbles that will eventually create a crunchy honeycomb. Beware – it is a very pretty spectacle but children shouldn’t be allowed close.) Once the frothing has stopped, stir well to ensure that the bicarbonate of soda is well mixed, then carefully pour it into the lined tray. Allow to cool before turning out and breaking into pieces. Store in an airtight container until needed. To serve, top each dessert with some broken honeycomb, small spoonfuls of the reserved jelly, one of the rhubarb crisps and the angelica, if using, which will add a little more magic to this dish. To serve, top each dessert with some broken honeycomb, small spoonfuls of the reserved jelly, one of the rhubarb crisps and the angelica, if using, which will add a little more magic to this dish."
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} | 3ed97af9c15c32a3cb1612ca39a9b7831f82a9f22a43f116d7969404f5349110 | Floating islands recipe
Floating islands (Îles flottantes) An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/iles_flottantes_64016_16x9.jpg Nigel Slater demystifies this quintessential French dish of meringue 'islands' floating in custard, splitting it into three easy stages. 500ml/17fl oz milkvanilla seeds from one vanilla pod4 free-range egg yolks, plus 1 whole free-range egg100g/3½oz caster sugar 500ml/17fl oz milk vanilla seeds from one vanilla pod 4 free-range egg yolks, plus 1 whole free-range egg 100g/3½oz caster sugar 100g/3½oz caster sugar4 free-range egg whites500ml/17fl oz milk 100g/3½oz caster sugar 4 free-range egg whites 500ml/17fl oz milk 100g/3½oz caster sugar 100g/3½oz caster sugar Method Preheat the oven to 200C/180C Fan/Gas 6.For the custard, warm the milk and vanilla seeds in a saucepan over a medium heat. Bring the mixture to a gentle simmer and simmer for 3 minutes.Meanwhile, in a large bowl, whisk together the egg yolks, whole egg and the sugar until pale and well combined. Pour the warm milk over the egg mixture a little at a time, whisking continuously. Return the custard mixture to the saucepan and cook over a medium heat, stirring continuously with a wooden spoon, for 5-10 minutes, or until the mixture thickens enough to coat the back of a spoon. Set aside to cool, then chill in the fridge.Meanwhile, for the meringues, sprinkle the caster sugar onto a high-sided baking tray. Cook the sugar in the oven for 4 minutes.In a large mixing bowl, whisk the egg whites using an electric whisk As you whisk them, gradually pour in the slightly warmed sugar, little by little, until it has all been incorporated into the mixture and stiff peaks form when the whisk is removed.Bring the milk to a very gentle simmer in a saucepan.Run a serving spoon under the tap, then take 3 oval-shaped scoops of the meringue mixture and gently lower them into the warm milk. Poach for 3-4 minutes on each side, or until cooked through. Remove from the milk using a slotted spoon and set aside to drain on kitchen paper.For the caramel, melt the sugar in 50ml/2fl oz water in a saucepan over a medium heat. Stir with a wooden spoon until the sugar dissolves in the water and the mixture turns copper in colour. Remove from the heat.To serve, ladle the chilled custard into bowls. Float one meringue 'island' on top of each portion of custard. Drizzle a trickle of caramel over each to finish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the custard, warm the milk and vanilla seeds in a saucepan over a medium heat. Bring the mixture to a gentle simmer and simmer for 3 minutes. For the custard, warm the milk and vanilla seeds in a saucepan over a medium heat. Bring the mixture to a gentle simmer and simmer for 3 minutes. Meanwhile, in a large bowl, whisk together the egg yolks, whole egg and the sugar until pale and well combined. Meanwhile, in a large bowl, whisk together the egg yolks, whole egg and the sugar until pale and well combined. Pour the warm milk over the egg mixture a little at a time, whisking continuously. Pour the warm milk over the egg mixture a little at a time, whisking continuously. Return the custard mixture to the saucepan and cook over a medium heat, stirring continuously with a wooden spoon, for 5-10 minutes, or until the mixture thickens enough to coat the back of a spoon. Set aside to cool, then chill in the fridge. Return the custard mixture to the saucepan and cook over a medium heat, stirring continuously with a wooden spoon, for 5-10 minutes, or until the mixture thickens enough to coat the back of a spoon. Set aside to cool, then chill in the fridge. Meanwhile, for the meringues, sprinkle the caster sugar onto a high-sided baking tray. Cook the sugar in the oven for 4 minutes. Meanwhile, for the meringues, sprinkle the caster sugar onto a high-sided baking tray. Cook the sugar in the oven for 4 minutes. In a large mixing bowl, whisk the egg whites using an electric whisk As you whisk them, gradually pour in the slightly warmed sugar, little by little, until it has all been incorporated into the mixture and stiff peaks form when the whisk is removed. In a large mixing bowl, whisk the egg whites using an electric whisk As you whisk them, gradually pour in the slightly warmed sugar, little by little, until it has all been incorporated into the mixture and stiff peaks form when the whisk is removed. Bring the milk to a very gentle simmer in a saucepan. Bring the milk to a very gentle simmer in a saucepan. Run a serving spoon under the tap, then take 3 oval-shaped scoops of the meringue mixture and gently lower them into the warm milk. Poach for 3-4 minutes on each side, or until cooked through. Remove from the milk using a slotted spoon and set aside to drain on kitchen paper. Run a serving spoon under the tap, then take 3 oval-shaped scoops of the meringue mixture and gently lower them into the warm milk. Poach for 3-4 minutes on each side, or until cooked through. Remove from the milk using a slotted spoon and set aside to drain on kitchen paper. For the caramel, melt the sugar in 50ml/2fl oz water in a saucepan over a medium heat. Stir with a wooden spoon until the sugar dissolves in the water and the mixture turns copper in colour. Remove from the heat. For the caramel, melt the sugar in 50ml/2fl oz water in a saucepan over a medium heat. Stir with a wooden spoon until the sugar dissolves in the water and the mixture turns copper in colour. Remove from the heat. To serve, ladle the chilled custard into bowls. Float one meringue 'island' on top of each portion of custard. Drizzle a trickle of caramel over each to finish. To serve, ladle the chilled custard into bowls. Float one meringue 'island' on top of each portion of custard. Drizzle a trickle of caramel over each to finish. | {
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"title": "Floating islands recipe",
"content": "Floating islands (Îles flottantes) An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/iles_flottantes_64016_16x9.jpg Nigel Slater demystifies this quintessential French dish of meringue 'islands' floating in custard, splitting it into three easy stages. 500ml/17fl oz milkvanilla seeds from one vanilla pod4 free-range egg yolks, plus 1 whole free-range egg100g/3½oz caster sugar 500ml/17fl oz milk vanilla seeds from one vanilla pod 4 free-range egg yolks, plus 1 whole free-range egg 100g/3½oz caster sugar 100g/3½oz caster sugar4 free-range egg whites500ml/17fl oz milk 100g/3½oz caster sugar 4 free-range egg whites 500ml/17fl oz milk 100g/3½oz caster sugar 100g/3½oz caster sugar Method Preheat the oven to 200C/180C Fan/Gas 6.For the custard, warm the milk and vanilla seeds in a saucepan over a medium heat. Bring the mixture to a gentle simmer and simmer for 3 minutes.Meanwhile, in a large bowl, whisk together the egg yolks, whole egg and the sugar until pale and well combined. Pour the warm milk over the egg mixture a little at a time, whisking continuously. Return the custard mixture to the saucepan and cook over a medium heat, stirring continuously with a wooden spoon, for 5-10 minutes, or until the mixture thickens enough to coat the back of a spoon. Set aside to cool, then chill in the fridge.Meanwhile, for the meringues, sprinkle the caster sugar onto a high-sided baking tray. Cook the sugar in the oven for 4 minutes.In a large mixing bowl, whisk the egg whites using an electric whisk As you whisk them, gradually pour in the slightly warmed sugar, little by little, until it has all been incorporated into the mixture and stiff peaks form when the whisk is removed.Bring the milk to a very gentle simmer in a saucepan.Run a serving spoon under the tap, then take 3 oval-shaped scoops of the meringue mixture and gently lower them into the warm milk. Poach for 3-4 minutes on each side, or until cooked through. Remove from the milk using a slotted spoon and set aside to drain on kitchen paper.For the caramel, melt the sugar in 50ml/2fl oz water in a saucepan over a medium heat. Stir with a wooden spoon until the sugar dissolves in the water and the mixture turns copper in colour. Remove from the heat.To serve, ladle the chilled custard into bowls. Float one meringue 'island' on top of each portion of custard. Drizzle a trickle of caramel over each to finish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the custard, warm the milk and vanilla seeds in a saucepan over a medium heat. Bring the mixture to a gentle simmer and simmer for 3 minutes. For the custard, warm the milk and vanilla seeds in a saucepan over a medium heat. Bring the mixture to a gentle simmer and simmer for 3 minutes. Meanwhile, in a large bowl, whisk together the egg yolks, whole egg and the sugar until pale and well combined. Meanwhile, in a large bowl, whisk together the egg yolks, whole egg and the sugar until pale and well combined. Pour the warm milk over the egg mixture a little at a time, whisking continuously. Pour the warm milk over the egg mixture a little at a time, whisking continuously. Return the custard mixture to the saucepan and cook over a medium heat, stirring continuously with a wooden spoon, for 5-10 minutes, or until the mixture thickens enough to coat the back of a spoon. Set aside to cool, then chill in the fridge. Return the custard mixture to the saucepan and cook over a medium heat, stirring continuously with a wooden spoon, for 5-10 minutes, or until the mixture thickens enough to coat the back of a spoon. Set aside to cool, then chill in the fridge. Meanwhile, for the meringues, sprinkle the caster sugar onto a high-sided baking tray. Cook the sugar in the oven for 4 minutes. Meanwhile, for the meringues, sprinkle the caster sugar onto a high-sided baking tray. Cook the sugar in the oven for 4 minutes. In a large mixing bowl, whisk the egg whites using an electric whisk As you whisk them, gradually pour in the slightly warmed sugar, little by little, until it has all been incorporated into the mixture and stiff peaks form when the whisk is removed. In a large mixing bowl, whisk the egg whites using an electric whisk As you whisk them, gradually pour in the slightly warmed sugar, little by little, until it has all been incorporated into the mixture and stiff peaks form when the whisk is removed. Bring the milk to a very gentle simmer in a saucepan. Bring the milk to a very gentle simmer in a saucepan. Run a serving spoon under the tap, then take 3 oval-shaped scoops of the meringue mixture and gently lower them into the warm milk. Poach for 3-4 minutes on each side, or until cooked through. Remove from the milk using a slotted spoon and set aside to drain on kitchen paper. Run a serving spoon under the tap, then take 3 oval-shaped scoops of the meringue mixture and gently lower them into the warm milk. Poach for 3-4 minutes on each side, or until cooked through. Remove from the milk using a slotted spoon and set aside to drain on kitchen paper. For the caramel, melt the sugar in 50ml/2fl oz water in a saucepan over a medium heat. Stir with a wooden spoon until the sugar dissolves in the water and the mixture turns copper in colour. Remove from the heat. For the caramel, melt the sugar in 50ml/2fl oz water in a saucepan over a medium heat. Stir with a wooden spoon until the sugar dissolves in the water and the mixture turns copper in colour. Remove from the heat. To serve, ladle the chilled custard into bowls. Float one meringue 'island' on top of each portion of custard. Drizzle a trickle of caramel over each to finish. To serve, ladle the chilled custard into bowls. Float one meringue 'island' on top of each portion of custard. Drizzle a trickle of caramel over each to finish."
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} | 621e2ef7187d90d518e5278ae5c2a078d52b7d5898438d69f82a05f237ab29f5 | Peach posset recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peach_posset_80865_16x9.jpg You will need to leave the posset for at least 4 hours, or preferably overnight, to get a nice set. Brandy-soaked peaches are the treat at the base of this dessert. 4 just-ripe peaches2 tbsp brandy2 tbsp light muscovado sugar300ml/10fl oz double cream75g/2½fl oz caster sugar1 large unwaxed lemon, finely grated zest and juice onlyborage or mint leaves, to decorate 4 just-ripe peaches 2 tbsp brandy 2 tbsp light muscovado sugar 300ml/10fl oz double cream 75g/2½fl oz caster sugar 1 large unwaxed lemon, finely grated zest and juice only borage or mint leaves, to decorate Method Put the peaches in a bowl of boiling water for 30 seconds, or just until the skin starts to peel away. Carefully remove from the bowl and dip immediately into cold water. Dry and peel off the skin. Cut the peach flesh into 5mm/¼in cubes. Put into a bowl and add the brandy and light muscovado sugar. Toss well, then divide among eight small tumblers or pretty water glasses. Meanwhile, add the cream into a heavy-bottomed saucepan, add the caster sugar, lemon zest and juice and heat over a medium heat, stirring until the sugar has dissolved. Simmer for 2 minutes while stirring, then pour into a jug and set aside to cool until lukewarm.Pour the lemon cream into the glasses over the fruit. Transfer to the fridge to set for at least 4 hours, or ideally overnight.Decorate with borage flowers or mint. Put the peaches in a bowl of boiling water for 30 seconds, or just until the skin starts to peel away. Carefully remove from the bowl and dip immediately into cold water. Dry and peel off the skin. Put the peaches in a bowl of boiling water for 30 seconds, or just until the skin starts to peel away. Carefully remove from the bowl and dip immediately into cold water. Dry and peel off the skin. Cut the peach flesh into 5mm/¼in cubes. Put into a bowl and add the brandy and light muscovado sugar. Toss well, then divide among eight small tumblers or pretty water glasses. Cut the peach flesh into 5mm/¼in cubes. Put into a bowl and add the brandy and light muscovado sugar. Toss well, then divide among eight small tumblers or pretty water glasses. Meanwhile, add the cream into a heavy-bottomed saucepan, add the caster sugar, lemon zest and juice and heat over a medium heat, stirring until the sugar has dissolved. Simmer for 2 minutes while stirring, then pour into a jug and set aside to cool until lukewarm. Meanwhile, add the cream into a heavy-bottomed saucepan, add the caster sugar, lemon zest and juice and heat over a medium heat, stirring until the sugar has dissolved. Simmer for 2 minutes while stirring, then pour into a jug and set aside to cool until lukewarm. Pour the lemon cream into the glasses over the fruit. Transfer to the fridge to set for at least 4 hours, or ideally overnight. Pour the lemon cream into the glasses over the fruit. Transfer to the fridge to set for at least 4 hours, or ideally overnight. Decorate with borage flowers or mint. Decorate with borage flowers or mint. | {
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"title": "Peach posset 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/peach_posset_80865_16x9.jpg You will need to leave the posset for at least 4 hours, or preferably overnight, to get a nice set. Brandy-soaked peaches are the treat at the base of this dessert. 4 just-ripe peaches2 tbsp brandy2 tbsp light muscovado sugar300ml/10fl oz double cream75g/2½fl oz caster sugar1 large unwaxed lemon, finely grated zest and juice onlyborage or mint leaves, to decorate 4 just-ripe peaches 2 tbsp brandy 2 tbsp light muscovado sugar 300ml/10fl oz double cream 75g/2½fl oz caster sugar 1 large unwaxed lemon, finely grated zest and juice only borage or mint leaves, to decorate Method Put the peaches in a bowl of boiling water for 30 seconds, or just until the skin starts to peel away. Carefully remove from the bowl and dip immediately into cold water. Dry and peel off the skin. Cut the peach flesh into 5mm/¼in cubes. Put into a bowl and add the brandy and light muscovado sugar. Toss well, then divide among eight small tumblers or pretty water glasses. Meanwhile, add the cream into a heavy-bottomed saucepan, add the caster sugar, lemon zest and juice and heat over a medium heat, stirring until the sugar has dissolved. Simmer for 2 minutes while stirring, then pour into a jug and set aside to cool until lukewarm.Pour the lemon cream into the glasses over the fruit. Transfer to the fridge to set for at least 4 hours, or ideally overnight.Decorate with borage flowers or mint. Put the peaches in a bowl of boiling water for 30 seconds, or just until the skin starts to peel away. Carefully remove from the bowl and dip immediately into cold water. Dry and peel off the skin. Put the peaches in a bowl of boiling water for 30 seconds, or just until the skin starts to peel away. Carefully remove from the bowl and dip immediately into cold water. Dry and peel off the skin. Cut the peach flesh into 5mm/¼in cubes. Put into a bowl and add the brandy and light muscovado sugar. Toss well, then divide among eight small tumblers or pretty water glasses. Cut the peach flesh into 5mm/¼in cubes. Put into a bowl and add the brandy and light muscovado sugar. Toss well, then divide among eight small tumblers or pretty water glasses. Meanwhile, add the cream into a heavy-bottomed saucepan, add the caster sugar, lemon zest and juice and heat over a medium heat, stirring until the sugar has dissolved. Simmer for 2 minutes while stirring, then pour into a jug and set aside to cool until lukewarm. Meanwhile, add the cream into a heavy-bottomed saucepan, add the caster sugar, lemon zest and juice and heat over a medium heat, stirring until the sugar has dissolved. Simmer for 2 minutes while stirring, then pour into a jug and set aside to cool until lukewarm. Pour the lemon cream into the glasses over the fruit. Transfer to the fridge to set for at least 4 hours, or ideally overnight. Pour the lemon cream into the glasses over the fruit. Transfer to the fridge to set for at least 4 hours, or ideally overnight. Decorate with borage flowers or mint. Decorate with borage flowers or mint."
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} | de8f6897ac2031843291c050084b35fdcd045896dd83ba9bf9c5af7cabc6a754 | Clementine and almond cake recipe
An average of 4.9 out of 5 stars from 164 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clementine_and_almond_72249_16x9.jpg This cake is a celebration of Californian citrus fruit. After the gold rush, the prosperity of this state, came from the massive cultivation of oranges. Californians treat citrus in the same way as the British view apples. They know all the many varieties and shop for them by taste and name. You can use any kind of small citrus fruit for this cake. 2 large clementines (about 200g/7oz), cleaned4 large free-range eggs1 large lemon, zest only160g/5¾oz golden caster sugar100ml/3½fl oz olive oil175g/6oz ground almonds2 tsp baking powder (gluten-free if needed) 2 large clementines (about 200g/7oz), cleaned 4 large free-range eggs 1 large lemon, zest only 160g/5¾oz golden caster sugar 100ml/3½fl oz olive oil 175g/6oz ground almonds 2 tsp baking powder (gluten-free if needed) 15g/½oz caster sugar1 large lemon, juice only 15g/½oz caster sugar 1 large lemon, juice only icing or caster sugar, for dusting250ml/9fl oz whipped cream (optional)2–3 oranges, segmented icing or caster sugar, for dusting 250ml/9fl oz whipped cream (optional) 2–3 oranges, segmented Method Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20–30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips. Put the clementines, including the skin, into a food processor and blend to a paste. Preheat the oven to 180C/160C Fan/Gas 4, grease a 20cm/8in springform cake tin and line the bottom with baking paper. Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder. Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack.Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, turn it out on to a serving plate, dust with icing sugar and serve with whipped cream and orange segments. Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20–30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips. Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20–30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips. Put the clementines, including the skin, into a food processor and blend to a paste. Put the clementines, including the skin, into a food processor and blend to a paste. Preheat the oven to 180C/160C Fan/Gas 4, grease a 20cm/8in springform cake tin and line the bottom with baking paper. Preheat the oven to 180C/160C Fan/Gas 4, grease a 20cm/8in springform cake tin and line the bottom with baking paper. Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder. Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder. Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack. Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack. Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, turn it out on to a serving plate, dust with icing sugar and serve with whipped cream and orange segments. Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, turn it out on to a serving plate, dust with icing sugar and serve with whipped cream and orange segments. | {
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"title": "Clementine and almond cake recipe",
"content": "An average of 4.9 out of 5 stars from 164 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clementine_and_almond_72249_16x9.jpg This cake is a celebration of Californian citrus fruit. After the gold rush, the prosperity of this state, came from the massive cultivation of oranges. Californians treat citrus in the same way as the British view apples. They know all the many varieties and shop for them by taste and name. You can use any kind of small citrus fruit for this cake. 2 large clementines (about 200g/7oz), cleaned4 large free-range eggs1 large lemon, zest only160g/5¾oz golden caster sugar100ml/3½fl oz olive oil175g/6oz ground almonds2 tsp baking powder (gluten-free if needed) 2 large clementines (about 200g/7oz), cleaned 4 large free-range eggs 1 large lemon, zest only 160g/5¾oz golden caster sugar 100ml/3½fl oz olive oil 175g/6oz ground almonds 2 tsp baking powder (gluten-free if needed) 15g/½oz caster sugar1 large lemon, juice only 15g/½oz caster sugar 1 large lemon, juice only icing or caster sugar, for dusting250ml/9fl oz whipped cream (optional)2–3 oranges, segmented icing or caster sugar, for dusting 250ml/9fl oz whipped cream (optional) 2–3 oranges, segmented Method Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20–30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips. Put the clementines, including the skin, into a food processor and blend to a paste. Preheat the oven to 180C/160C Fan/Gas 4, grease a 20cm/8in springform cake tin and line the bottom with baking paper. Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder. Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack.Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, turn it out on to a serving plate, dust with icing sugar and serve with whipped cream and orange segments. Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20–30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips. Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20–30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips. Put the clementines, including the skin, into a food processor and blend to a paste. Put the clementines, including the skin, into a food processor and blend to a paste. Preheat the oven to 180C/160C Fan/Gas 4, grease a 20cm/8in springform cake tin and line the bottom with baking paper. Preheat the oven to 180C/160C Fan/Gas 4, grease a 20cm/8in springform cake tin and line the bottom with baking paper. Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder. Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the clementine paste then fold in the ground almonds and baking powder. Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack. Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden-brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack. Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, turn it out on to a serving plate, dust with icing sugar and serve with whipped cream and orange segments. Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, turn it out on to a serving plate, dust with icing sugar and serve with whipped cream and orange segments."
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} | 83c912e83c1b587c32a3dd3c7bdb5ededdae51e02b1cd3fbfc11cf9ec26cff2a | Strawberry mousse recipe
An average of 3.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_mousse_56435_16x9.jpg End your meal on a high with a deliciously fruity and light strawberry mousse. Each serving provides 170 kcal, 2g protein, 18g carbohydrate (of which 18g sugars), 9g fat (of which 5.5g saturates), 3g fibre and 0.1g salt. 3 leaves gelatine500g/1lb 2oz ripe strawberries, halved, plus extra to serve1 tbsp lemon juice5 tbsp caster sugar2 free-range eggs, whites only200ml/7fl oz double cream1 tsp vanilla extract 3 leaves gelatine 500g/1lb 2oz ripe strawberries, halved, plus extra to serve 1 tbsp lemon juice 5 tbsp caster sugar 2 free-range eggs, whites only 200ml/7fl oz double cream 1 tsp vanilla extract Method Soak the gelatine in a bowl of cold water for 10 minutes, or until soft.Meanwhile, blend the strawberries, lemon juice and 1 tablespoon of sugar in a food processor until smooth. Remove 100g/3½oz of the purée, cover and store in the fridge until ready to serve (this is to top the mousses). Drain the gelatine and add to a bowl with 2 tablespoons of the purée. Melt in the microwave or a small saucepan, but don’t let it boil.Whisk the egg whites until they hold firm peaks. Add the remaining 4 tablespoons of sugar and whisk again, until stiff, smooth and glossy.Whip the cream with the vanilla extract until it holds medium-firm peaks. Using a large spoon, fold the remaining strawberry purée, followed by the gelatine mixture, into the cream until thoroughly combined. Gently fold in the egg whites. Spoon the mousse into glasses, then cover and chill for at least 2 hours, or until set.To serve, spoon the reserved strawberry purée over the top of each mousse and top each mousse with a halved strawberry. Soak the gelatine in a bowl of cold water for 10 minutes, or until soft. Soak the gelatine in a bowl of cold water for 10 minutes, or until soft. Meanwhile, blend the strawberries, lemon juice and 1 tablespoon of sugar in a food processor until smooth. Remove 100g/3½oz of the purée, cover and store in the fridge until ready to serve (this is to top the mousses). Meanwhile, blend the strawberries, lemon juice and 1 tablespoon of sugar in a food processor until smooth. Remove 100g/3½oz of the purée, cover and store in the fridge until ready to serve (this is to top the mousses). Drain the gelatine and add to a bowl with 2 tablespoons of the purée. Melt in the microwave or a small saucepan, but don’t let it boil. Drain the gelatine and add to a bowl with 2 tablespoons of the purée. Melt in the microwave or a small saucepan, but don’t let it boil. Whisk the egg whites until they hold firm peaks. Add the remaining 4 tablespoons of sugar and whisk again, until stiff, smooth and glossy. Whisk the egg whites until they hold firm peaks. Add the remaining 4 tablespoons of sugar and whisk again, until stiff, smooth and glossy. Whip the cream with the vanilla extract until it holds medium-firm peaks. Using a large spoon, fold the remaining strawberry purée, followed by the gelatine mixture, into the cream until thoroughly combined. Gently fold in the egg whites. Spoon the mousse into glasses, then cover and chill for at least 2 hours, or until set. Whip the cream with the vanilla extract until it holds medium-firm peaks. Using a large spoon, fold the remaining strawberry purée, followed by the gelatine mixture, into the cream until thoroughly combined. Gently fold in the egg whites. Spoon the mousse into glasses, then cover and chill for at least 2 hours, or until set. To serve, spoon the reserved strawberry purée over the top of each mousse and top each mousse with a halved strawberry. To serve, spoon the reserved strawberry purée over the top of each mousse and top each mousse with a halved strawberry. | {
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"title": "Strawberry mousse recipe",
"content": "An average of 3.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_mousse_56435_16x9.jpg End your meal on a high with a deliciously fruity and light strawberry mousse. Each serving provides 170 kcal, 2g protein, 18g carbohydrate (of which 18g sugars), 9g fat (of which 5.5g saturates), 3g fibre and 0.1g salt. 3 leaves gelatine500g/1lb 2oz ripe strawberries, halved, plus extra to serve1 tbsp lemon juice5 tbsp caster sugar2 free-range eggs, whites only200ml/7fl oz double cream1 tsp vanilla extract 3 leaves gelatine 500g/1lb 2oz ripe strawberries, halved, plus extra to serve 1 tbsp lemon juice 5 tbsp caster sugar 2 free-range eggs, whites only 200ml/7fl oz double cream 1 tsp vanilla extract Method Soak the gelatine in a bowl of cold water for 10 minutes, or until soft.Meanwhile, blend the strawberries, lemon juice and 1 tablespoon of sugar in a food processor until smooth. Remove 100g/3½oz of the purée, cover and store in the fridge until ready to serve (this is to top the mousses). Drain the gelatine and add to a bowl with 2 tablespoons of the purée. Melt in the microwave or a small saucepan, but don’t let it boil.Whisk the egg whites until they hold firm peaks. Add the remaining 4 tablespoons of sugar and whisk again, until stiff, smooth and glossy.Whip the cream with the vanilla extract until it holds medium-firm peaks. Using a large spoon, fold the remaining strawberry purée, followed by the gelatine mixture, into the cream until thoroughly combined. Gently fold in the egg whites. Spoon the mousse into glasses, then cover and chill for at least 2 hours, or until set.To serve, spoon the reserved strawberry purée over the top of each mousse and top each mousse with a halved strawberry. Soak the gelatine in a bowl of cold water for 10 minutes, or until soft. Soak the gelatine in a bowl of cold water for 10 minutes, or until soft. Meanwhile, blend the strawberries, lemon juice and 1 tablespoon of sugar in a food processor until smooth. Remove 100g/3½oz of the purée, cover and store in the fridge until ready to serve (this is to top the mousses). Meanwhile, blend the strawberries, lemon juice and 1 tablespoon of sugar in a food processor until smooth. Remove 100g/3½oz of the purée, cover and store in the fridge until ready to serve (this is to top the mousses). Drain the gelatine and add to a bowl with 2 tablespoons of the purée. Melt in the microwave or a small saucepan, but don’t let it boil. Drain the gelatine and add to a bowl with 2 tablespoons of the purée. Melt in the microwave or a small saucepan, but don’t let it boil. Whisk the egg whites until they hold firm peaks. Add the remaining 4 tablespoons of sugar and whisk again, until stiff, smooth and glossy. Whisk the egg whites until they hold firm peaks. Add the remaining 4 tablespoons of sugar and whisk again, until stiff, smooth and glossy. Whip the cream with the vanilla extract until it holds medium-firm peaks. Using a large spoon, fold the remaining strawberry purée, followed by the gelatine mixture, into the cream until thoroughly combined. Gently fold in the egg whites. Spoon the mousse into glasses, then cover and chill for at least 2 hours, or until set. Whip the cream with the vanilla extract until it holds medium-firm peaks. Using a large spoon, fold the remaining strawberry purée, followed by the gelatine mixture, into the cream until thoroughly combined. Gently fold in the egg whites. Spoon the mousse into glasses, then cover and chill for at least 2 hours, or until set. To serve, spoon the reserved strawberry purée over the top of each mousse and top each mousse with a halved strawberry. To serve, spoon the reserved strawberry purée over the top of each mousse and top each mousse with a halved strawberry."
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} | 5f226c1b9e489f086fb7ea3b3542a3f6dc7d91bafb7252f703a0be89d757cc96 | Rice pudding cake with raspberry jam sauce recipe
Put the rice, milk and salt into a heavy-based saucepan and finely grate the lemon zest into it. Place over a high heat, and stirring regularly, bring to just below boiling point, then turn the heat down to low and cook for about 30 minutes, stirring every now and then, until the rice is cooked and the milk is absorbed. Keep an eye on it, as you don’t want the milk to boil or the rice to stick to the bottom of the pan.Take the pan off the heat and stir in the butter. Transfer to a bowl large enough to take all the remaining ingredients and leave for about 1 hour to cool. Preheat the oven to 160C/140C Fan/Gas 3 and butter a 20cm/8in springform tin.Whisk the egg whites in a grease-free bowl until stiff, then set aside. Add the sugar to the yolks, and whisk until pale and mousse-like. Add the vanilla and 2 teaspoons of juice from the zested lemon to the yolks and sugar, and then pour gradually into the cooled rice, folding it in well.Dollop a large spoonful of the whisked whites into the rice and stir briskly to lighten the mixture, and then fold in a third of the remaining whites gently but thoroughly, then another third, and when that’s incorporated, fold in the rest. Pour and scrape this mixture gently into the prepared tin.Grate nutmeg over generously and bake for 45 minutes, until the top has set, with no hint of wobble underneath.Leave the tin on a wire rack for about 1 hour, until it’s just slightly warm. To ease the unmoulding, slip a small spatula all around the edges, unclip the tin, and transfer the cake, still on its base, to a flat plate.To make the sauce, gently heat the raspberry jam, lemon juice and raspberry liqueur, if using. Serve each slice drizzled with a little of the glistening sauce. Put the rice, milk and salt into a heavy-based saucepan and finely grate the lemon zest into it. Place over a high heat, and stirring regularly, bring to just below boiling point, then turn the heat down to low and cook for about 30 minutes, stirring every now and then, until the rice is cooked and the milk is absorbed. Keep an eye on it, as you don’t want the milk to boil or the rice to stick to the bottom of the pan. Put the rice, milk and salt into a heavy-based saucepan and finely grate the lemon zest into it. Place over a high heat, and stirring regularly, bring to just below boiling point, then turn the heat down to low and cook for about 30 minutes, stirring every now and then, until the rice is cooked and the milk is absorbed. Keep an eye on it, as you don’t want the milk to boil or the rice to stick to the bottom of the pan. Take the pan off the heat and stir in the butter. Transfer to a bowl large enough to take all the remaining ingredients and leave for about 1 hour to cool. Take the pan off the heat and stir in the butter. Transfer to a bowl large enough to take all the remaining ingredients and leave for about 1 hour to cool. Preheat the oven to 160C/140C Fan/Gas 3 and butter a 20cm/8in springform tin. Preheat the oven to 160C/140C Fan/Gas 3 and butter a 20cm/8in springform tin. Whisk the egg whites in a grease-free bowl until stiff, then set aside. Add the sugar to the yolks, and whisk until pale and mousse-like. Add the vanilla and 2 teaspoons of juice from the zested lemon to the yolks and sugar, and then pour gradually into the cooled rice, folding it in well. Whisk the egg whites in a grease-free bowl until stiff, then set aside. Add the sugar to the yolks, and whisk until pale and mousse-like. Add the vanilla and 2 teaspoons of juice from the zested lemon to the yolks and sugar, and then pour gradually into the cooled rice, folding it in well. Dollop a large spoonful of the whisked whites into the rice and stir briskly to lighten the mixture, and then fold in a third of the remaining whites gently but thoroughly, then another third, and when that’s incorporated, fold in the rest. Pour and scrape this mixture gently into the prepared tin. Dollop a large spoonful of the whisked whites into the rice and stir briskly to lighten the mixture, and then fold in a third of the remaining whites gently but thoroughly, then another third, and when that’s incorporated, fold in the rest. Pour and scrape this mixture gently into the prepared tin. Grate nutmeg over generously and bake for 45 minutes, until the top has set, with no hint of wobble underneath. Grate nutmeg over generously and bake for 45 minutes, until the top has set, with no hint of wobble underneath. Leave the tin on a wire rack for about 1 hour, until it’s just slightly warm. To ease the unmoulding, slip a small spatula all around the edges, unclip the tin, and transfer the cake, still on its base, to a flat plate. Leave the tin on a wire rack for about 1 hour, until it’s just slightly warm. To ease the unmoulding, slip a small spatula all around the edges, unclip the tin, and transfer the cake, still on its base, to a flat plate. To make the sauce, gently heat the raspberry jam, lemon juice and raspberry liqueur, if using. To make the sauce, gently heat the raspberry jam, lemon juice and raspberry liqueur, if using. Serve each slice drizzled with a little of the glistening sauce. Serve each slice drizzled with a little of the glistening sauce. | {
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"title": "Rice pudding cake with raspberry jam sauce recipe",
"content": "Put the rice, milk and salt into a heavy-based saucepan and finely grate the lemon zest into it. Place over a high heat, and stirring regularly, bring to just below boiling point, then turn the heat down to low and cook for about 30 minutes, stirring every now and then, until the rice is cooked and the milk is absorbed. Keep an eye on it, as you don’t want the milk to boil or the rice to stick to the bottom of the pan.Take the pan off the heat and stir in the butter. Transfer to a bowl large enough to take all the remaining ingredients and leave for about 1 hour to cool. Preheat the oven to 160C/140C Fan/Gas 3 and butter a 20cm/8in springform tin.Whisk the egg whites in a grease-free bowl until stiff, then set aside. Add the sugar to the yolks, and whisk until pale and mousse-like. Add the vanilla and 2 teaspoons of juice from the zested lemon to the yolks and sugar, and then pour gradually into the cooled rice, folding it in well.Dollop a large spoonful of the whisked whites into the rice and stir briskly to lighten the mixture, and then fold in a third of the remaining whites gently but thoroughly, then another third, and when that’s incorporated, fold in the rest. Pour and scrape this mixture gently into the prepared tin.Grate nutmeg over generously and bake for 45 minutes, until the top has set, with no hint of wobble underneath.Leave the tin on a wire rack for about 1 hour, until it’s just slightly warm. To ease the unmoulding, slip a small spatula all around the edges, unclip the tin, and transfer the cake, still on its base, to a flat plate.To make the sauce, gently heat the raspberry jam, lemon juice and raspberry liqueur, if using. Serve each slice drizzled with a little of the glistening sauce. Put the rice, milk and salt into a heavy-based saucepan and finely grate the lemon zest into it. Place over a high heat, and stirring regularly, bring to just below boiling point, then turn the heat down to low and cook for about 30 minutes, stirring every now and then, until the rice is cooked and the milk is absorbed. Keep an eye on it, as you don’t want the milk to boil or the rice to stick to the bottom of the pan. Put the rice, milk and salt into a heavy-based saucepan and finely grate the lemon zest into it. Place over a high heat, and stirring regularly, bring to just below boiling point, then turn the heat down to low and cook for about 30 minutes, stirring every now and then, until the rice is cooked and the milk is absorbed. Keep an eye on it, as you don’t want the milk to boil or the rice to stick to the bottom of the pan. Take the pan off the heat and stir in the butter. Transfer to a bowl large enough to take all the remaining ingredients and leave for about 1 hour to cool. Take the pan off the heat and stir in the butter. Transfer to a bowl large enough to take all the remaining ingredients and leave for about 1 hour to cool. Preheat the oven to 160C/140C Fan/Gas 3 and butter a 20cm/8in springform tin. Preheat the oven to 160C/140C Fan/Gas 3 and butter a 20cm/8in springform tin. Whisk the egg whites in a grease-free bowl until stiff, then set aside. Add the sugar to the yolks, and whisk until pale and mousse-like. Add the vanilla and 2 teaspoons of juice from the zested lemon to the yolks and sugar, and then pour gradually into the cooled rice, folding it in well. Whisk the egg whites in a grease-free bowl until stiff, then set aside. Add the sugar to the yolks, and whisk until pale and mousse-like. Add the vanilla and 2 teaspoons of juice from the zested lemon to the yolks and sugar, and then pour gradually into the cooled rice, folding it in well. Dollop a large spoonful of the whisked whites into the rice and stir briskly to lighten the mixture, and then fold in a third of the remaining whites gently but thoroughly, then another third, and when that’s incorporated, fold in the rest. Pour and scrape this mixture gently into the prepared tin. Dollop a large spoonful of the whisked whites into the rice and stir briskly to lighten the mixture, and then fold in a third of the remaining whites gently but thoroughly, then another third, and when that’s incorporated, fold in the rest. Pour and scrape this mixture gently into the prepared tin. Grate nutmeg over generously and bake for 45 minutes, until the top has set, with no hint of wobble underneath. Grate nutmeg over generously and bake for 45 minutes, until the top has set, with no hint of wobble underneath. Leave the tin on a wire rack for about 1 hour, until it’s just slightly warm. To ease the unmoulding, slip a small spatula all around the edges, unclip the tin, and transfer the cake, still on its base, to a flat plate. Leave the tin on a wire rack for about 1 hour, until it’s just slightly warm. To ease the unmoulding, slip a small spatula all around the edges, unclip the tin, and transfer the cake, still on its base, to a flat plate. To make the sauce, gently heat the raspberry jam, lemon juice and raspberry liqueur, if using. To make the sauce, gently heat the raspberry jam, lemon juice and raspberry liqueur, if using. Serve each slice drizzled with a little of the glistening sauce. Serve each slice drizzled with a little of the glistening sauce."
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} | 38e4e49c328212fb7bd786b7ce3cb80e98228bdb3fde4eeb179b27adffd4e9f9 | Gluten-free pancakes with blueberries and yoghurt recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rolled_lemon_pancakes_83289_16x9.jpg This delicious gluten-free pancake recipe combine coconut, lemon and blueberry for a lipsmacking dessert that is low in added sugar. This meal provides 406 kcal, 13.5g protein, 40g carbohydrate (of which 18g sugars), 21g fat (of which 14g saturates), 7g fibre and 1.1g salt per portion. 4 tbsp coconut oil or butter 4 free-range eggs, at room temperature4 tbsp warm (boiled) water 2 tbsp maple syrup1 tsp vanilla extract1 unwaxed lemon, juice and zest pinch salt 4 tbsp coconut flour½ tsp bicarbonate of soda 4 tbsp coconut oil or butter 4 free-range eggs, at room temperature 4 tbsp warm (boiled) water 2 tbsp maple syrup 1 tsp vanilla extract 1 unwaxed lemon, juice and zest pinch salt 4 tbsp coconut flour ½ tsp bicarbonate of soda 150g/5oz full-fat probiotic yogurt or coconut yogurt 400g/14oz blueberries, washed and drained 150g/5oz full-fat probiotic yogurt or coconut yogurt 400g/14oz blueberries, washed and drained Method Line a baking tray with baking parchment.Heat the coconut oil in a frying pan over a low heat until melted, then set aside to cool.In a mixing bowl, beat the eggs with the water, maple syrup, vanilla extract, lemon juice and zest, and salt until pale and fluffy. Sift in the coconut flour and bicarbonate of soda and whisk until the batter is smooth and thick. Whisk in the melted coconut oil or butter until well combined. Set aside for 5 minutes to rest. When the batter has rested, use a spatula to evenly redistribute any leftover coconut oil in the reserved frying pan. Heat the pan over a medium heat until the fat is smoking. Add 2 tablespoonfuls of the batter to the centre of the pan and swirl to evenly distribute. Fry for 1-2 minutes, or until the pancake can be lifted easily. Flip over, then fry on the other side for a further minute, or until cooked through. Remove from the pan and keep warm in the oven. Repeat the process with the remaining batter. To serve, spoon a dollop of yoghurt into the centre of each pancake, then scatter over a good handful of blueberries. Roll up into a sausage shape and eat. Line a baking tray with baking parchment. Line a baking tray with baking parchment. Heat the coconut oil in a frying pan over a low heat until melted, then set aside to cool. Heat the coconut oil in a frying pan over a low heat until melted, then set aside to cool. In a mixing bowl, beat the eggs with the water, maple syrup, vanilla extract, lemon juice and zest, and salt until pale and fluffy. Sift in the coconut flour and bicarbonate of soda and whisk until the batter is smooth and thick. Whisk in the melted coconut oil or butter until well combined. Set aside for 5 minutes to rest. In a mixing bowl, beat the eggs with the water, maple syrup, vanilla extract, lemon juice and zest, and salt until pale and fluffy. Sift in the coconut flour and bicarbonate of soda and whisk until the batter is smooth and thick. Whisk in the melted coconut oil or butter until well combined. Set aside for 5 minutes to rest. When the batter has rested, use a spatula to evenly redistribute any leftover coconut oil in the reserved frying pan. Heat the pan over a medium heat until the fat is smoking. When the batter has rested, use a spatula to evenly redistribute any leftover coconut oil in the reserved frying pan. Heat the pan over a medium heat until the fat is smoking. Add 2 tablespoonfuls of the batter to the centre of the pan and swirl to evenly distribute. Fry for 1-2 minutes, or until the pancake can be lifted easily. Flip over, then fry on the other side for a further minute, or until cooked through. Remove from the pan and keep warm in the oven. Repeat the process with the remaining batter. Add 2 tablespoonfuls of the batter to the centre of the pan and swirl to evenly distribute. Fry for 1-2 minutes, or until the pancake can be lifted easily. Flip over, then fry on the other side for a further minute, or until cooked through. Remove from the pan and keep warm in the oven. Repeat the process with the remaining batter. To serve, spoon a dollop of yoghurt into the centre of each pancake, then scatter over a good handful of blueberries. Roll up into a sausage shape and eat. To serve, spoon a dollop of yoghurt into the centre of each pancake, then scatter over a good handful of blueberries. Roll up into a sausage shape and eat. | {
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"url": "https://www.bbc.co.uk/food/recipes/rolled_lemon_pancakes_83289",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free pancakes with blueberries and yoghurt recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rolled_lemon_pancakes_83289_16x9.jpg This delicious gluten-free pancake recipe combine coconut, lemon and blueberry for a lipsmacking dessert that is low in added sugar. This meal provides 406 kcal, 13.5g protein, 40g carbohydrate (of which 18g sugars), 21g fat (of which 14g saturates), 7g fibre and 1.1g salt per portion. 4 tbsp coconut oil or butter 4 free-range eggs, at room temperature4 tbsp warm (boiled) water 2 tbsp maple syrup1 tsp vanilla extract1 unwaxed lemon, juice and zest pinch salt 4 tbsp coconut flour½ tsp bicarbonate of soda 4 tbsp coconut oil or butter 4 free-range eggs, at room temperature 4 tbsp warm (boiled) water 2 tbsp maple syrup 1 tsp vanilla extract 1 unwaxed lemon, juice and zest pinch salt 4 tbsp coconut flour ½ tsp bicarbonate of soda 150g/5oz full-fat probiotic yogurt or coconut yogurt 400g/14oz blueberries, washed and drained 150g/5oz full-fat probiotic yogurt or coconut yogurt 400g/14oz blueberries, washed and drained Method Line a baking tray with baking parchment.Heat the coconut oil in a frying pan over a low heat until melted, then set aside to cool.In a mixing bowl, beat the eggs with the water, maple syrup, vanilla extract, lemon juice and zest, and salt until pale and fluffy. Sift in the coconut flour and bicarbonate of soda and whisk until the batter is smooth and thick. Whisk in the melted coconut oil or butter until well combined. Set aside for 5 minutes to rest. When the batter has rested, use a spatula to evenly redistribute any leftover coconut oil in the reserved frying pan. Heat the pan over a medium heat until the fat is smoking. Add 2 tablespoonfuls of the batter to the centre of the pan and swirl to evenly distribute. Fry for 1-2 minutes, or until the pancake can be lifted easily. Flip over, then fry on the other side for a further minute, or until cooked through. Remove from the pan and keep warm in the oven. Repeat the process with the remaining batter. To serve, spoon a dollop of yoghurt into the centre of each pancake, then scatter over a good handful of blueberries. Roll up into a sausage shape and eat. Line a baking tray with baking parchment. Line a baking tray with baking parchment. Heat the coconut oil in a frying pan over a low heat until melted, then set aside to cool. Heat the coconut oil in a frying pan over a low heat until melted, then set aside to cool. In a mixing bowl, beat the eggs with the water, maple syrup, vanilla extract, lemon juice and zest, and salt until pale and fluffy. Sift in the coconut flour and bicarbonate of soda and whisk until the batter is smooth and thick. Whisk in the melted coconut oil or butter until well combined. Set aside for 5 minutes to rest. In a mixing bowl, beat the eggs with the water, maple syrup, vanilla extract, lemon juice and zest, and salt until pale and fluffy. Sift in the coconut flour and bicarbonate of soda and whisk until the batter is smooth and thick. Whisk in the melted coconut oil or butter until well combined. Set aside for 5 minutes to rest. When the batter has rested, use a spatula to evenly redistribute any leftover coconut oil in the reserved frying pan. Heat the pan over a medium heat until the fat is smoking. When the batter has rested, use a spatula to evenly redistribute any leftover coconut oil in the reserved frying pan. Heat the pan over a medium heat until the fat is smoking. Add 2 tablespoonfuls of the batter to the centre of the pan and swirl to evenly distribute. Fry for 1-2 minutes, or until the pancake can be lifted easily. Flip over, then fry on the other side for a further minute, or until cooked through. Remove from the pan and keep warm in the oven. Repeat the process with the remaining batter. Add 2 tablespoonfuls of the batter to the centre of the pan and swirl to evenly distribute. Fry for 1-2 minutes, or until the pancake can be lifted easily. Flip over, then fry on the other side for a further minute, or until cooked through. Remove from the pan and keep warm in the oven. Repeat the process with the remaining batter. To serve, spoon a dollop of yoghurt into the centre of each pancake, then scatter over a good handful of blueberries. Roll up into a sausage shape and eat. To serve, spoon a dollop of yoghurt into the centre of each pancake, then scatter over a good handful of blueberries. Roll up into a sausage shape and eat."
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"$oid": "68bad076eb3bdbfd0cc008da"
} | 5eb608088ff78b277f58ca5479de73d4851b4145cd059aa44f4c98c545737c2a | Rhubarb panna cotta with roasted rhubarb recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarbpannacottawit_90890_16x9.jpg Tangy roasted rhubarb is a perfect match for this light, creamy Italian dessert. Make it a day ahead for a fuss-free pudding to round off a special meal. 500g/1lb 2oz rhubarb, cut into 3cm/1¼in pieces2 tbsp caster sugar4 tbsp apple juice 500g/1lb 2oz rhubarb, cut into 3cm/1¼in pieces 2 tbsp caster sugar 4 tbsp apple juice 75g/2½oz caster sugar150ml/5fl oz double cream2 leaves gelatine, soaked in a bowl of water until soft, squeezed dry300ml/11fl oz buttermilk 75g/2½oz caster sugar 150ml/5fl oz double cream 2 leaves gelatine, soaked in a bowl of water until soft, squeezed dry 300ml/11fl oz buttermilk Method For the roasted rhubarb, preheat the oven to 200C/180C Fan/Gas 6.Place the rhubarb onto a roasting tray, sprinkle over the sugar then drizzle over the apple juice.Roast in the oven for 8-12 minutes, or until just tender.Blend 125g/5oz of the roasted rhubarb to a purée in a food processor. Reserve the remaining roasted rhubarb. For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved.Add the softened gelatine leaves and continue to simmer until dissolved.Add the rhubarb purée and stir until well combined, then remove from the heat and set aside to cool slightly.Add the buttermilk and stir until well combined.Place four dariole moulds or ramekins onto a baking tray. Place a piece of the reserved roasted rhubarb into the bottom of each of the dariole moulds and pour the panna cotta mixture on top. Chill in the fridge for 1-2 hours, or until set.To serve, remove the panna cotta from the fridge. Briefly dip the base of each into a bowl of boiled water. Gently slide a knife around the edge of each of the four panna cotta and turn each out into the centre of a serving plate. Spoon the remaining reserved rhubarb, and the juices, around the edge of each of the four serving plates. (Reheat the roasted rhubarb if desired.) For the roasted rhubarb, preheat the oven to 200C/180C Fan/Gas 6. For the roasted rhubarb, preheat the oven to 200C/180C Fan/Gas 6. Place the rhubarb onto a roasting tray, sprinkle over the sugar then drizzle over the apple juice. Place the rhubarb onto a roasting tray, sprinkle over the sugar then drizzle over the apple juice. Roast in the oven for 8-12 minutes, or until just tender. Roast in the oven for 8-12 minutes, or until just tender. Blend 125g/5oz of the roasted rhubarb to a purée in a food processor. Reserve the remaining roasted rhubarb. Blend 125g/5oz of the roasted rhubarb to a purée in a food processor. Reserve the remaining roasted rhubarb. For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved. For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved. Add the softened gelatine leaves and continue to simmer until dissolved. Add the softened gelatine leaves and continue to simmer until dissolved. Add the rhubarb purée and stir until well combined, then remove from the heat and set aside to cool slightly. Add the rhubarb purée and stir until well combined, then remove from the heat and set aside to cool slightly. Add the buttermilk and stir until well combined. Add the buttermilk and stir until well combined. Place four dariole moulds or ramekins onto a baking tray. Place a piece of the reserved roasted rhubarb into the bottom of each of the dariole moulds and pour the panna cotta mixture on top. Chill in the fridge for 1-2 hours, or until set. Place four dariole moulds or ramekins onto a baking tray. Place a piece of the reserved roasted rhubarb into the bottom of each of the dariole moulds and pour the panna cotta mixture on top. Chill in the fridge for 1-2 hours, or until set. To serve, remove the panna cotta from the fridge. Briefly dip the base of each into a bowl of boiled water. Gently slide a knife around the edge of each of the four panna cotta and turn each out into the centre of a serving plate. Spoon the remaining reserved rhubarb, and the juices, around the edge of each of the four serving plates. (Reheat the roasted rhubarb if desired.) To serve, remove the panna cotta from the fridge. Briefly dip the base of each into a bowl of boiled water. Gently slide a knife around the edge of each of the four panna cotta and turn each out into the centre of a serving plate. Spoon the remaining reserved rhubarb, and the juices, around the edge of each of the four serving plates. (Reheat the roasted rhubarb if desired.) | {
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"url": "https://www.bbc.co.uk/food/recipes/rhubarbpannacottawit_90890",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Rhubarb panna cotta with roasted rhubarb 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/rhubarbpannacottawit_90890_16x9.jpg Tangy roasted rhubarb is a perfect match for this light, creamy Italian dessert. Make it a day ahead for a fuss-free pudding to round off a special meal. 500g/1lb 2oz rhubarb, cut into 3cm/1¼in pieces2 tbsp caster sugar4 tbsp apple juice 500g/1lb 2oz rhubarb, cut into 3cm/1¼in pieces 2 tbsp caster sugar 4 tbsp apple juice 75g/2½oz caster sugar150ml/5fl oz double cream2 leaves gelatine, soaked in a bowl of water until soft, squeezed dry300ml/11fl oz buttermilk 75g/2½oz caster sugar 150ml/5fl oz double cream 2 leaves gelatine, soaked in a bowl of water until soft, squeezed dry 300ml/11fl oz buttermilk Method For the roasted rhubarb, preheat the oven to 200C/180C Fan/Gas 6.Place the rhubarb onto a roasting tray, sprinkle over the sugar then drizzle over the apple juice.Roast in the oven for 8-12 minutes, or until just tender.Blend 125g/5oz of the roasted rhubarb to a purée in a food processor. Reserve the remaining roasted rhubarb. For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved.Add the softened gelatine leaves and continue to simmer until dissolved.Add the rhubarb purée and stir until well combined, then remove from the heat and set aside to cool slightly.Add the buttermilk and stir until well combined.Place four dariole moulds or ramekins onto a baking tray. Place a piece of the reserved roasted rhubarb into the bottom of each of the dariole moulds and pour the panna cotta mixture on top. Chill in the fridge for 1-2 hours, or until set.To serve, remove the panna cotta from the fridge. Briefly dip the base of each into a bowl of boiled water. Gently slide a knife around the edge of each of the four panna cotta and turn each out into the centre of a serving plate. Spoon the remaining reserved rhubarb, and the juices, around the edge of each of the four serving plates. (Reheat the roasted rhubarb if desired.) For the roasted rhubarb, preheat the oven to 200C/180C Fan/Gas 6. For the roasted rhubarb, preheat the oven to 200C/180C Fan/Gas 6. Place the rhubarb onto a roasting tray, sprinkle over the sugar then drizzle over the apple juice. Place the rhubarb onto a roasting tray, sprinkle over the sugar then drizzle over the apple juice. Roast in the oven for 8-12 minutes, or until just tender. Roast in the oven for 8-12 minutes, or until just tender. Blend 125g/5oz of the roasted rhubarb to a purée in a food processor. Reserve the remaining roasted rhubarb. Blend 125g/5oz of the roasted rhubarb to a purée in a food processor. Reserve the remaining roasted rhubarb. For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved. For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved. Add the softened gelatine leaves and continue to simmer until dissolved. Add the softened gelatine leaves and continue to simmer until dissolved. Add the rhubarb purée and stir until well combined, then remove from the heat and set aside to cool slightly. Add the rhubarb purée and stir until well combined, then remove from the heat and set aside to cool slightly. Add the buttermilk and stir until well combined. Add the buttermilk and stir until well combined. Place four dariole moulds or ramekins onto a baking tray. Place a piece of the reserved roasted rhubarb into the bottom of each of the dariole moulds and pour the panna cotta mixture on top. Chill in the fridge for 1-2 hours, or until set. Place four dariole moulds or ramekins onto a baking tray. Place a piece of the reserved roasted rhubarb into the bottom of each of the dariole moulds and pour the panna cotta mixture on top. Chill in the fridge for 1-2 hours, or until set. To serve, remove the panna cotta from the fridge. Briefly dip the base of each into a bowl of boiled water. Gently slide a knife around the edge of each of the four panna cotta and turn each out into the centre of a serving plate. Spoon the remaining reserved rhubarb, and the juices, around the edge of each of the four serving plates. (Reheat the roasted rhubarb if desired.) To serve, remove the panna cotta from the fridge. Briefly dip the base of each into a bowl of boiled water. Gently slide a knife around the edge of each of the four panna cotta and turn each out into the centre of a serving plate. Spoon the remaining reserved rhubarb, and the juices, around the edge of each of the four serving plates. (Reheat the roasted rhubarb if desired.)"
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} | f4137ee22078118978e99383ec89c85290f6bdbbff5145e1f7da188628123b0c | Orange rice cake recipe
An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_rice_cake_29449_16x9.jpg Nutritious and filling, this rice cake is perfect as a teatime snack, or even for breakfast! 1.7 litre/3 pints milk1 vanilla pod½ lemon, zest only, in large pieces200g/7oz sugar300g/10½oz arborio rice5 large free-range eggs, separated50ml/2fl oz orange liqueur40g/1½oz raisins1 orange, zest only, grated, plus extra for serving 1.7 litre/3 pints milk 1 vanilla pod ½ lemon, zest only, in large pieces 200g/7oz sugar 300g/10½oz arborio rice 5 large free-range eggs, separated 50ml/2fl oz orange liqueur 40g/1½oz raisins 1 orange, zest only, grated, plus extra for serving Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper.Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest.In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed.Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish. Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper. Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest. Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest. In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed. In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish. Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish. | {
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"title": "Orange rice cake recipe",
"content": "An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_rice_cake_29449_16x9.jpg Nutritious and filling, this rice cake is perfect as a teatime snack, or even for breakfast! 1.7 litre/3 pints milk1 vanilla pod½ lemon, zest only, in large pieces200g/7oz sugar300g/10½oz arborio rice5 large free-range eggs, separated50ml/2fl oz orange liqueur40g/1½oz raisins1 orange, zest only, grated, plus extra for serving 1.7 litre/3 pints milk 1 vanilla pod ½ lemon, zest only, in large pieces 200g/7oz sugar 300g/10½oz arborio rice 5 large free-range eggs, separated 50ml/2fl oz orange liqueur 40g/1½oz raisins 1 orange, zest only, grated, plus extra for serving Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper.Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest.In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed.Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish. Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper. Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest. Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest. In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed. In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish. Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish."
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} | e5bdb5860459d43bba7b3a4d251a79543bbc35c5cdac6ad1eac381a884b9ebb6 | Healthier mini cheesecakes recipe
An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthier_mini_51996_16x9.jpg These healthier mini cheesecakes will be a hit with the whole family. They can easily be made gluten-free, if required. Each serving provides 138kcal, 7g protein, 15g carbohydrates (of which 8g sugars), 5.5g fat (of which 2.5g saturates), 1.5g fibre and 0.3g salt. 1 tbsp rapeseed oil, plus extra for greasing60g/2¼oz honey120g/4½oz porridge oats, gluten-free, if required½ tsp ground mixed spice300g/10½oz fat-free Greek-style yoghurt300g/10½oz lighter cream cheese2 tsp vanilla extract½ lemon, zest only1 tbsp stevia1 tbsp light soft brown sugar1 tbsp cornflour2 free-range eggs120g/4½oz strawberries, hulled and quartered 1 tbsp rapeseed oil, plus extra for greasing 60g/2¼oz honey 120g/4½oz porridge oats, gluten-free, if required ½ tsp ground mixed spice 300g/10½oz fat-free Greek-style yoghurt 300g/10½oz lighter cream cheese 2 tsp vanilla extract ½ lemon, zest only 1 tbsp stevia 1 tbsp light soft brown sugar 1 tbsp cornflour 2 free-range eggs 120g/4½oz strawberries, hulled and quartered Method Preheat the oven to 170C/150C Fan/Gas 3½. Lightly grease a 12-hole muffin tin with a little rapeseed oil.Put the remainig oil and honey into a saucepan and heat until warm and runny. Remove from the heat and stir in the oats and mixed spice until completely coated. Divide the oats between the muffin tin holes, pressing down on the mixture to make a solid base. Set aside.In a large bowl, mix together the yoghurt, cream cheese, vanilla extract, lemon zest, stevia, sugar and cornflour. Mix the eggs into the cream until smooth. Spoon evenly between the muffin holes ontop of the oats.Bake for 15 minutes or until just set. (They should still wobble a little.) Set aside to cool to room temperature. Carefully remove the cheesecakes from the tin and top with the strawberries. Serve immediately or transfer to a sealed container and keep in the fridge for up to 3 days. Preheat the oven to 170C/150C Fan/Gas 3½. Lightly grease a 12-hole muffin tin with a little rapeseed oil. Preheat the oven to 170C/150C Fan/Gas 3½. Lightly grease a 12-hole muffin tin with a little rapeseed oil. Put the remainig oil and honey into a saucepan and heat until warm and runny. Remove from the heat and stir in the oats and mixed spice until completely coated. Divide the oats between the muffin tin holes, pressing down on the mixture to make a solid base. Set aside. Put the remainig oil and honey into a saucepan and heat until warm and runny. Remove from the heat and stir in the oats and mixed spice until completely coated. Divide the oats between the muffin tin holes, pressing down on the mixture to make a solid base. Set aside. In a large bowl, mix together the yoghurt, cream cheese, vanilla extract, lemon zest, stevia, sugar and cornflour. Mix the eggs into the cream until smooth. Spoon evenly between the muffin holes ontop of the oats. In a large bowl, mix together the yoghurt, cream cheese, vanilla extract, lemon zest, stevia, sugar and cornflour. Mix the eggs into the cream until smooth. Spoon evenly between the muffin holes ontop of the oats. Bake for 15 minutes or until just set. (They should still wobble a little.) Set aside to cool to room temperature. Bake for 15 minutes or until just set. (They should still wobble a little.) Set aside to cool to room temperature. Carefully remove the cheesecakes from the tin and top with the strawberries. Serve immediately or transfer to a sealed container and keep in the fridge for up to 3 days. Carefully remove the cheesecakes from the tin and top with the strawberries. Serve immediately or transfer to a sealed container and keep in the fridge for up to 3 days. | {
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"title": "Healthier mini cheesecakes recipe",
"content": "An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthier_mini_51996_16x9.jpg These healthier mini cheesecakes will be a hit with the whole family. They can easily be made gluten-free, if required. Each serving provides 138kcal, 7g protein, 15g carbohydrates (of which 8g sugars), 5.5g fat (of which 2.5g saturates), 1.5g fibre and 0.3g salt. 1 tbsp rapeseed oil, plus extra for greasing60g/2¼oz honey120g/4½oz porridge oats, gluten-free, if required½ tsp ground mixed spice300g/10½oz fat-free Greek-style yoghurt300g/10½oz lighter cream cheese2 tsp vanilla extract½ lemon, zest only1 tbsp stevia1 tbsp light soft brown sugar1 tbsp cornflour2 free-range eggs120g/4½oz strawberries, hulled and quartered 1 tbsp rapeseed oil, plus extra for greasing 60g/2¼oz honey 120g/4½oz porridge oats, gluten-free, if required ½ tsp ground mixed spice 300g/10½oz fat-free Greek-style yoghurt 300g/10½oz lighter cream cheese 2 tsp vanilla extract ½ lemon, zest only 1 tbsp stevia 1 tbsp light soft brown sugar 1 tbsp cornflour 2 free-range eggs 120g/4½oz strawberries, hulled and quartered Method Preheat the oven to 170C/150C Fan/Gas 3½. Lightly grease a 12-hole muffin tin with a little rapeseed oil.Put the remainig oil and honey into a saucepan and heat until warm and runny. Remove from the heat and stir in the oats and mixed spice until completely coated. Divide the oats between the muffin tin holes, pressing down on the mixture to make a solid base. Set aside.In a large bowl, mix together the yoghurt, cream cheese, vanilla extract, lemon zest, stevia, sugar and cornflour. Mix the eggs into the cream until smooth. Spoon evenly between the muffin holes ontop of the oats.Bake for 15 minutes or until just set. (They should still wobble a little.) Set aside to cool to room temperature. Carefully remove the cheesecakes from the tin and top with the strawberries. Serve immediately or transfer to a sealed container and keep in the fridge for up to 3 days. Preheat the oven to 170C/150C Fan/Gas 3½. Lightly grease a 12-hole muffin tin with a little rapeseed oil. Preheat the oven to 170C/150C Fan/Gas 3½. Lightly grease a 12-hole muffin tin with a little rapeseed oil. Put the remainig oil and honey into a saucepan and heat until warm and runny. Remove from the heat and stir in the oats and mixed spice until completely coated. Divide the oats between the muffin tin holes, pressing down on the mixture to make a solid base. Set aside. Put the remainig oil and honey into a saucepan and heat until warm and runny. Remove from the heat and stir in the oats and mixed spice until completely coated. Divide the oats between the muffin tin holes, pressing down on the mixture to make a solid base. Set aside. In a large bowl, mix together the yoghurt, cream cheese, vanilla extract, lemon zest, stevia, sugar and cornflour. Mix the eggs into the cream until smooth. Spoon evenly between the muffin holes ontop of the oats. In a large bowl, mix together the yoghurt, cream cheese, vanilla extract, lemon zest, stevia, sugar and cornflour. Mix the eggs into the cream until smooth. Spoon evenly between the muffin holes ontop of the oats. Bake for 15 minutes or until just set. (They should still wobble a little.) Set aside to cool to room temperature. Bake for 15 minutes or until just set. (They should still wobble a little.) Set aside to cool to room temperature. Carefully remove the cheesecakes from the tin and top with the strawberries. Serve immediately or transfer to a sealed container and keep in the fridge for up to 3 days. Carefully remove the cheesecakes from the tin and top with the strawberries. Serve immediately or transfer to a sealed container and keep in the fridge for up to 3 days."
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} | 076a25aeaee2f92623c87f5427d8b8c41b9d35817cf545114887a58f380431d4 | Healthy apple crumble recipe
An average of 4.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_apple_crumble_30931_16x9.jpg This healthy apple crumble packs a bundle of added goodness from the berries, oats, nuts and spices, and is very low in fat. It’s also dairy-free and suitable for vegans – as long as you can resist serving it with custard. Each serving provides 287 kcal, 5g protein, 37g carbohydrates (of which 27g sugars), 12.5g fat (of which 3g saturates), 4g fibre and 0.1g salt. low-calorie cooking spray 6 large, sweet dessert apples (such as Fuji, Gala, Braeburn, Pink Lady or Jazz), approx. 800g/1lb 12oz peeled and chopped weight200g/7oz frozen mixed berries1 tbsp finely grated orange zest1 tbsp cornflour1 tsp ground ginger1 tsp ground cinnamonpinch of grated nutmeg3 tbsp maple syrup low-calorie cooking spray 6 large, sweet dessert apples (such as Fuji, Gala, Braeburn, Pink Lady or Jazz), approx. 800g/1lb 12oz peeled and chopped weight 200g/7oz frozen mixed berries 1 tbsp finely grated orange zest 1 tbsp cornflour 1 tsp ground ginger 1 tsp ground cinnamon pinch of grated nutmeg 3 tbsp maple syrup 75g/2¾oz porridge oats75g/2¾oz walnuts, chopped1 tsp ground cinnamon2 tbsp maple syrup1 tbsp coconut oil, melted if solid 75g/2¾oz porridge oats 75g/2¾oz walnuts, chopped 1 tsp ground cinnamon 2 tbsp maple syrup 1 tbsp coconut oil, melted if solid Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly spray a baking dish or pie dish (approx. 20 x 25cm/8 x 10in) with cooking spray.Peel, core and cut the apples into 1.5cm/5/8in dice and place in a bowl with the berries, orange zest, cornflour, ginger, cinnamon, nutmeg and maple syrup. Mix well and spoon into the prepared dish. Press down gently with a spatula to create an even layer.To make the crumble topping, mix together the oats, nuts and cinnamon in a small bowl. Make a well in the centre and pour in the maple syrup and coconut oil. Stir until fully combined. Crumble the topping over the fruit mixture to cover in an even layer.Bake for 50–60 minutes, until the topping is lightly golden. Leave to cool for 20–30 minutes before serving. Preheat the oven to 180C/160C Fan/Gas 4. Lightly spray a baking dish or pie dish (approx. 20 x 25cm/8 x 10in) with cooking spray. Preheat the oven to 180C/160C Fan/Gas 4. Lightly spray a baking dish or pie dish (approx. 20 x 25cm/8 x 10in) with cooking spray. Peel, core and cut the apples into 1.5cm/5/8in dice and place in a bowl with the berries, orange zest, cornflour, ginger, cinnamon, nutmeg and maple syrup. Mix well and spoon into the prepared dish. Press down gently with a spatula to create an even layer. Peel, core and cut the apples into 1.5cm/5/8in dice and place in a bowl with the berries, orange zest, cornflour, ginger, cinnamon, nutmeg and maple syrup. Mix well and spoon into the prepared dish. Press down gently with a spatula to create an even layer. To make the crumble topping, mix together the oats, nuts and cinnamon in a small bowl. Make a well in the centre and pour in the maple syrup and coconut oil. Stir until fully combined. Crumble the topping over the fruit mixture to cover in an even layer. To make the crumble topping, mix together the oats, nuts and cinnamon in a small bowl. Make a well in the centre and pour in the maple syrup and coconut oil. Stir until fully combined. Crumble the topping over the fruit mixture to cover in an even layer. Bake for 50–60 minutes, until the topping is lightly golden. Leave to cool for 20–30 minutes before serving. Bake for 50–60 minutes, until the topping is lightly golden. Leave to cool for 20–30 minutes before serving. | {
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"url": "https://www.bbc.co.uk/food/recipes/healthy_apple_crumble_30931",
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"title": "Healthy apple crumble recipe",
"content": "An average of 4.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_apple_crumble_30931_16x9.jpg This healthy apple crumble packs a bundle of added goodness from the berries, oats, nuts and spices, and is very low in fat. It’s also dairy-free and suitable for vegans – as long as you can resist serving it with custard. Each serving provides 287 kcal, 5g protein, 37g carbohydrates (of which 27g sugars), 12.5g fat (of which 3g saturates), 4g fibre and 0.1g salt. low-calorie cooking spray 6 large, sweet dessert apples (such as Fuji, Gala, Braeburn, Pink Lady or Jazz), approx. 800g/1lb 12oz peeled and chopped weight200g/7oz frozen mixed berries1 tbsp finely grated orange zest1 tbsp cornflour1 tsp ground ginger1 tsp ground cinnamonpinch of grated nutmeg3 tbsp maple syrup low-calorie cooking spray 6 large, sweet dessert apples (such as Fuji, Gala, Braeburn, Pink Lady or Jazz), approx. 800g/1lb 12oz peeled and chopped weight 200g/7oz frozen mixed berries 1 tbsp finely grated orange zest 1 tbsp cornflour 1 tsp ground ginger 1 tsp ground cinnamon pinch of grated nutmeg 3 tbsp maple syrup 75g/2¾oz porridge oats75g/2¾oz walnuts, chopped1 tsp ground cinnamon2 tbsp maple syrup1 tbsp coconut oil, melted if solid 75g/2¾oz porridge oats 75g/2¾oz walnuts, chopped 1 tsp ground cinnamon 2 tbsp maple syrup 1 tbsp coconut oil, melted if solid Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly spray a baking dish or pie dish (approx. 20 x 25cm/8 x 10in) with cooking spray.Peel, core and cut the apples into 1.5cm/5/8in dice and place in a bowl with the berries, orange zest, cornflour, ginger, cinnamon, nutmeg and maple syrup. Mix well and spoon into the prepared dish. Press down gently with a spatula to create an even layer.To make the crumble topping, mix together the oats, nuts and cinnamon in a small bowl. Make a well in the centre and pour in the maple syrup and coconut oil. Stir until fully combined. Crumble the topping over the fruit mixture to cover in an even layer.Bake for 50–60 minutes, until the topping is lightly golden. Leave to cool for 20–30 minutes before serving. Preheat the oven to 180C/160C Fan/Gas 4. Lightly spray a baking dish or pie dish (approx. 20 x 25cm/8 x 10in) with cooking spray. Preheat the oven to 180C/160C Fan/Gas 4. Lightly spray a baking dish or pie dish (approx. 20 x 25cm/8 x 10in) with cooking spray. Peel, core and cut the apples into 1.5cm/5/8in dice and place in a bowl with the berries, orange zest, cornflour, ginger, cinnamon, nutmeg and maple syrup. Mix well and spoon into the prepared dish. Press down gently with a spatula to create an even layer. Peel, core and cut the apples into 1.5cm/5/8in dice and place in a bowl with the berries, orange zest, cornflour, ginger, cinnamon, nutmeg and maple syrup. Mix well and spoon into the prepared dish. Press down gently with a spatula to create an even layer. To make the crumble topping, mix together the oats, nuts and cinnamon in a small bowl. Make a well in the centre and pour in the maple syrup and coconut oil. Stir until fully combined. Crumble the topping over the fruit mixture to cover in an even layer. To make the crumble topping, mix together the oats, nuts and cinnamon in a small bowl. Make a well in the centre and pour in the maple syrup and coconut oil. Stir until fully combined. Crumble the topping over the fruit mixture to cover in an even layer. Bake for 50–60 minutes, until the topping is lightly golden. Leave to cool for 20–30 minutes before serving. Bake for 50–60 minutes, until the topping is lightly golden. Leave to cool for 20–30 minutes before serving."
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} | 1230942f5cbbd0da8516375f39a085979ced32e39c5fe1ff28bc7c6111fd610a | Plum compôte recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/plumcompote_88963_16x9.jpg Serve this plum compôte with Greek yoghurt for a healthy dessert or spoon it onto your morning porridge. 300ml/½ pint boiling water150g/5½oz caster sugar500g/1lb 2oz plums, stones removed2 cinnamon sticks3-4 whole star anise 300ml/½ pint boiling water 150g/5½oz caster sugar 500g/1lb 2oz plums, stones removed 2 cinnamon sticks 3-4 whole star anise Method Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds. Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes. Remove the plums, and simmer the sauce, stirring gently until it thickens, then pour over the plums and leave to cool slightly before serving. Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds. Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds. Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes. Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes. Remove the plums, and simmer the sauce, stirring gently until it thickens, then pour over the plums and leave to cool slightly before serving. Remove the plums, and simmer the sauce, stirring gently until it thickens, then pour over the plums and leave to cool slightly before serving. | {
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"title": "Plum compôte recipe",
"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/plumcompote_88963_16x9.jpg Serve this plum compôte with Greek yoghurt for a healthy dessert or spoon it onto your morning porridge. 300ml/½ pint boiling water150g/5½oz caster sugar500g/1lb 2oz plums, stones removed2 cinnamon sticks3-4 whole star anise 300ml/½ pint boiling water 150g/5½oz caster sugar 500g/1lb 2oz plums, stones removed 2 cinnamon sticks 3-4 whole star anise Method Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds. Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes. Remove the plums, and simmer the sauce, stirring gently until it thickens, then pour over the plums and leave to cool slightly before serving. Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds. Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds. Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes. Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes. Remove the plums, and simmer the sauce, stirring gently until it thickens, then pour over the plums and leave to cool slightly before serving. Remove the plums, and simmer the sauce, stirring gently until it thickens, then pour over the plums and leave to cool slightly before serving."
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} | 95518b512d17b4ee124786c72e238dc91f76cb975dbadca57ce055a1d92684bc | Sugar-free strawberry and banana ice cream recipe
An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_and_banana_24556_16x9.jpg This tasty ice-cream contains no added sugar, getting its sweetness from strawberries and vanilla. Equipment and preparation: for this recipe you will need a pre-chilled ice cream maker. This ice-cream without the topping contains 285 kcal, 4.5g protein, 9g carbohydrate (of which 8g sugars), 26g fat (of which 14.5g saturates), 1g fibre and 0g salt per portion. 300ml/10fl oz double cream300ml/10fl oz whole milk1 vanilla pod, cut in half lengthways, seeds scraped out (or 2 tsp vanilla bean paste)6 large free-range egg yolks500g/1lb 2oz ripe strawberries, hulled, halved1 medium-large very ripe banana (around 100g/3½oz peeled weight) 300ml/10fl oz double cream 300ml/10fl oz whole milk 1 vanilla pod, cut in half lengthways, seeds scraped out (or 2 tsp vanilla bean paste) 6 large free-range egg yolks 500g/1lb 2oz ripe strawberries, hulled, halved 1 medium-large very ripe banana (around 100g/3½oz peeled weight) Method Pour the cream and milk into a large saucepan and stir in the vanilla pod and seeds. Bring to the boil, then immediately turn off the heat. Whisk the egg yolks in a large bowl until pale then whisk in the cream and milk. When thoroughly combined, return the liquid to the saucepan and set over a very low heat.Cook for about 5 minutes, stirring constantly, until the custard is just thick enough to coat the back of the spoon. It’s important to make sure the mixture does not overheat otherwise the eggs will begin to scramble. Remove the pan from the heat, remove the vanilla pod and pour the custard into a clean bowl. Cover the surface with cling film to stop a skin forming, leave to cool.Put the strawberries and banana in a food processor and blend to a purée. Put the cooled custard and the purée into a pre-chilled ice cream maker. Churn until very thick (this could take over 30 minutes) then transfer to a freezer-proof container and freeze until solid.Remove from the freezer and leave to stand at room temperature for 5-10 minutes before serving. Pour the cream and milk into a large saucepan and stir in the vanilla pod and seeds. Bring to the boil, then immediately turn off the heat. Pour the cream and milk into a large saucepan and stir in the vanilla pod and seeds. Bring to the boil, then immediately turn off the heat. Whisk the egg yolks in a large bowl until pale then whisk in the cream and milk. When thoroughly combined, return the liquid to the saucepan and set over a very low heat. Whisk the egg yolks in a large bowl until pale then whisk in the cream and milk. When thoroughly combined, return the liquid to the saucepan and set over a very low heat. Cook for about 5 minutes, stirring constantly, until the custard is just thick enough to coat the back of the spoon. It’s important to make sure the mixture does not overheat otherwise the eggs will begin to scramble. Cook for about 5 minutes, stirring constantly, until the custard is just thick enough to coat the back of the spoon. It’s important to make sure the mixture does not overheat otherwise the eggs will begin to scramble. Remove the pan from the heat, remove the vanilla pod and pour the custard into a clean bowl. Cover the surface with cling film to stop a skin forming, leave to cool. Remove the pan from the heat, remove the vanilla pod and pour the custard into a clean bowl. Cover the surface with cling film to stop a skin forming, leave to cool. Put the strawberries and banana in a food processor and blend to a purée. Put the cooled custard and the purée into a pre-chilled ice cream maker. Churn until very thick (this could take over 30 minutes) then transfer to a freezer-proof container and freeze until solid. Put the strawberries and banana in a food processor and blend to a purée. Put the cooled custard and the purée into a pre-chilled ice cream maker. Churn until very thick (this could take over 30 minutes) then transfer to a freezer-proof container and freeze until solid. Remove from the freezer and leave to stand at room temperature for 5-10 minutes before serving. Remove from the freezer and leave to stand at room temperature for 5-10 minutes before serving. | {
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"title": "Sugar-free strawberry and banana ice cream recipe",
"content": "An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_and_banana_24556_16x9.jpg This tasty ice-cream contains no added sugar, getting its sweetness from strawberries and vanilla. Equipment and preparation: for this recipe you will need a pre-chilled ice cream maker. This ice-cream without the topping contains 285 kcal, 4.5g protein, 9g carbohydrate (of which 8g sugars), 26g fat (of which 14.5g saturates), 1g fibre and 0g salt per portion. 300ml/10fl oz double cream300ml/10fl oz whole milk1 vanilla pod, cut in half lengthways, seeds scraped out (or 2 tsp vanilla bean paste)6 large free-range egg yolks500g/1lb 2oz ripe strawberries, hulled, halved1 medium-large very ripe banana (around 100g/3½oz peeled weight) 300ml/10fl oz double cream 300ml/10fl oz whole milk 1 vanilla pod, cut in half lengthways, seeds scraped out (or 2 tsp vanilla bean paste) 6 large free-range egg yolks 500g/1lb 2oz ripe strawberries, hulled, halved 1 medium-large very ripe banana (around 100g/3½oz peeled weight) Method Pour the cream and milk into a large saucepan and stir in the vanilla pod and seeds. Bring to the boil, then immediately turn off the heat. Whisk the egg yolks in a large bowl until pale then whisk in the cream and milk. When thoroughly combined, return the liquid to the saucepan and set over a very low heat.Cook for about 5 minutes, stirring constantly, until the custard is just thick enough to coat the back of the spoon. It’s important to make sure the mixture does not overheat otherwise the eggs will begin to scramble. Remove the pan from the heat, remove the vanilla pod and pour the custard into a clean bowl. Cover the surface with cling film to stop a skin forming, leave to cool.Put the strawberries and banana in a food processor and blend to a purée. Put the cooled custard and the purée into a pre-chilled ice cream maker. Churn until very thick (this could take over 30 minutes) then transfer to a freezer-proof container and freeze until solid.Remove from the freezer and leave to stand at room temperature for 5-10 minutes before serving. Pour the cream and milk into a large saucepan and stir in the vanilla pod and seeds. Bring to the boil, then immediately turn off the heat. Pour the cream and milk into a large saucepan and stir in the vanilla pod and seeds. Bring to the boil, then immediately turn off the heat. Whisk the egg yolks in a large bowl until pale then whisk in the cream and milk. When thoroughly combined, return the liquid to the saucepan and set over a very low heat. Whisk the egg yolks in a large bowl until pale then whisk in the cream and milk. When thoroughly combined, return the liquid to the saucepan and set over a very low heat. Cook for about 5 minutes, stirring constantly, until the custard is just thick enough to coat the back of the spoon. It’s important to make sure the mixture does not overheat otherwise the eggs will begin to scramble. Cook for about 5 minutes, stirring constantly, until the custard is just thick enough to coat the back of the spoon. It’s important to make sure the mixture does not overheat otherwise the eggs will begin to scramble. Remove the pan from the heat, remove the vanilla pod and pour the custard into a clean bowl. Cover the surface with cling film to stop a skin forming, leave to cool. Remove the pan from the heat, remove the vanilla pod and pour the custard into a clean bowl. Cover the surface with cling film to stop a skin forming, leave to cool. Put the strawberries and banana in a food processor and blend to a purée. Put the cooled custard and the purée into a pre-chilled ice cream maker. Churn until very thick (this could take over 30 minutes) then transfer to a freezer-proof container and freeze until solid. Put the strawberries and banana in a food processor and blend to a purée. Put the cooled custard and the purée into a pre-chilled ice cream maker. Churn until very thick (this could take over 30 minutes) then transfer to a freezer-proof container and freeze until solid. Remove from the freezer and leave to stand at room temperature for 5-10 minutes before serving. Remove from the freezer and leave to stand at room temperature for 5-10 minutes before serving."
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} | 3718157cd0b7e664324b56ccbec4752cfc488b3dee788ced61100ee16eb9bbaf | Warm, spiced oranges with labneh recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_spiced_oranges_with_20973_16x9.jpg Labneh is a thick strained yoghurt that is easy to make using natural yoghurt. Topped with warm spiced oranges it makes a wonderful breakfast or light dessert. With a GI of 39 this meal is high protein, low GI and provides 193 kcal per portion. 2 x 150g/5½oz pots fat-free natural yoghurt3 orangesgood pinch ground cinnamon2 star anise¼ tsp vanilla extract10g/¼ oz unsalted pistachio nuts, roughly chopped (alternatively use toasted flaked almonds) 2 x 150g/5½oz pots fat-free natural yoghurt 3 oranges good pinch ground cinnamon 2 star anise ¼ tsp vanilla extract 10g/¼ oz unsalted pistachio nuts, roughly chopped (alternatively use toasted flaked almonds) Method For the labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon the yoghurt into the sieve and tie up the ends of the cloth. Leave to drain in the fridge overnight.Cut one of the oranges in half and squeeze all the juice – you should end up with 4–5 tbsp. Peel the remaining oranges and cut into thin slices.Pour the juice into a small saucepan and stir in the cinnamon, star anise and vanilla extract.Place over a medium heat and simmer for 1–2 minutes, stirring occasionally. Add the orange slices and warm through gently.Divide the labneh between two small dishes. Top with the warm spiced oranges and juice and scatter the nuts on top. For the labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon the yoghurt into the sieve and tie up the ends of the cloth. Leave to drain in the fridge overnight. For the labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon the yoghurt into the sieve and tie up the ends of the cloth. Leave to drain in the fridge overnight. Cut one of the oranges in half and squeeze all the juice – you should end up with 4–5 tbsp. Peel the remaining oranges and cut into thin slices. Cut one of the oranges in half and squeeze all the juice – you should end up with 4–5 tbsp. Peel the remaining oranges and cut into thin slices. Pour the juice into a small saucepan and stir in the cinnamon, star anise and vanilla extract. Pour the juice into a small saucepan and stir in the cinnamon, star anise and vanilla extract. Place over a medium heat and simmer for 1–2 minutes, stirring occasionally. Add the orange slices and warm through gently. Place over a medium heat and simmer for 1–2 minutes, stirring occasionally. Add the orange slices and warm through gently. Divide the labneh between two small dishes. Top with the warm spiced oranges and juice and scatter the nuts on top. Divide the labneh between two small dishes. Top with the warm spiced oranges and juice and scatter the nuts on top. | {
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"title": "Warm, spiced oranges with labneh recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_spiced_oranges_with_20973_16x9.jpg Labneh is a thick strained yoghurt that is easy to make using natural yoghurt. Topped with warm spiced oranges it makes a wonderful breakfast or light dessert. With a GI of 39 this meal is high protein, low GI and provides 193 kcal per portion. 2 x 150g/5½oz pots fat-free natural yoghurt3 orangesgood pinch ground cinnamon2 star anise¼ tsp vanilla extract10g/¼ oz unsalted pistachio nuts, roughly chopped (alternatively use toasted flaked almonds) 2 x 150g/5½oz pots fat-free natural yoghurt 3 oranges good pinch ground cinnamon 2 star anise ¼ tsp vanilla extract 10g/¼ oz unsalted pistachio nuts, roughly chopped (alternatively use toasted flaked almonds) Method For the labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon the yoghurt into the sieve and tie up the ends of the cloth. Leave to drain in the fridge overnight.Cut one of the oranges in half and squeeze all the juice – you should end up with 4–5 tbsp. Peel the remaining oranges and cut into thin slices.Pour the juice into a small saucepan and stir in the cinnamon, star anise and vanilla extract.Place over a medium heat and simmer for 1–2 minutes, stirring occasionally. Add the orange slices and warm through gently.Divide the labneh between two small dishes. Top with the warm spiced oranges and juice and scatter the nuts on top. For the labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon the yoghurt into the sieve and tie up the ends of the cloth. Leave to drain in the fridge overnight. For the labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon the yoghurt into the sieve and tie up the ends of the cloth. Leave to drain in the fridge overnight. Cut one of the oranges in half and squeeze all the juice – you should end up with 4–5 tbsp. Peel the remaining oranges and cut into thin slices. Cut one of the oranges in half and squeeze all the juice – you should end up with 4–5 tbsp. Peel the remaining oranges and cut into thin slices. Pour the juice into a small saucepan and stir in the cinnamon, star anise and vanilla extract. Pour the juice into a small saucepan and stir in the cinnamon, star anise and vanilla extract. Place over a medium heat and simmer for 1–2 minutes, stirring occasionally. Add the orange slices and warm through gently. Place over a medium heat and simmer for 1–2 minutes, stirring occasionally. Add the orange slices and warm through gently. Divide the labneh between two small dishes. Top with the warm spiced oranges and juice and scatter the nuts on top. Divide the labneh between two small dishes. Top with the warm spiced oranges and juice and scatter the nuts on top."
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} | 3e0d4ca396a6404172870d95779a85f5a80cdf66cdf3ce4a87497d07e61ead18 | Classic summer berry sorbet recipe
An average of 2.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classicsummerberryso_70045_16x9.jpg This refreshing super-smooth sorbet makes great use of all the wonderful summer fruits that are now in abundance. 500g fresh summer fruitsjuice and grated rind of 1 large orange2 - 3 tbsp orange liqueur such as Cointreau or Grand Marnier2 egg whites100g caster sugar 500g fresh summer fruits juice and grated rind of 1 large orange 2 - 3 tbsp orange liqueur such as Cointreau or Grand Marnier 2 egg whites 100g caster sugar Method Place the fruit, orange rind and juice, liqueur and 175ml water in a food processor and blend until smooth. I like to leave to seeds in but you can sieve your mixture if you prefer.If you have an ice cream machine, churn the mixture until it starts to freeze, alternatively pour into a rigid container and freeze, stirring every 30 minutes or so until ice crystals start to form and it feels slushy.Whisk the egg whites until stiff then gradually add the sugar beating until firm and glossy. Fold the meringue into the freezing fruit mixture and continue to freeze and stir until completely frozen. If making in advance, transfer the mixture to the fridge 30 minutes before serving. Place the fruit, orange rind and juice, liqueur and 175ml water in a food processor and blend until smooth. I like to leave to seeds in but you can sieve your mixture if you prefer. Place the fruit, orange rind and juice, liqueur and 175ml water in a food processor and blend until smooth. I like to leave to seeds in but you can sieve your mixture if you prefer. If you have an ice cream machine, churn the mixture until it starts to freeze, alternatively pour into a rigid container and freeze, stirring every 30 minutes or so until ice crystals start to form and it feels slushy. If you have an ice cream machine, churn the mixture until it starts to freeze, alternatively pour into a rigid container and freeze, stirring every 30 minutes or so until ice crystals start to form and it feels slushy. Whisk the egg whites until stiff then gradually add the sugar beating until firm and glossy. Fold the meringue into the freezing fruit mixture and continue to freeze and stir until completely frozen. If making in advance, transfer the mixture to the fridge 30 minutes before serving. Whisk the egg whites until stiff then gradually add the sugar beating until firm and glossy. Fold the meringue into the freezing fruit mixture and continue to freeze and stir until completely frozen. If making in advance, transfer the mixture to the fridge 30 minutes before serving. | {
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"title": "Classic summer berry sorbet recipe",
"content": "An average of 2.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classicsummerberryso_70045_16x9.jpg This refreshing super-smooth sorbet makes great use of all the wonderful summer fruits that are now in abundance. 500g fresh summer fruitsjuice and grated rind of 1 large orange2 - 3 tbsp orange liqueur such as Cointreau or Grand Marnier2 egg whites100g caster sugar 500g fresh summer fruits juice and grated rind of 1 large orange 2 - 3 tbsp orange liqueur such as Cointreau or Grand Marnier 2 egg whites 100g caster sugar Method Place the fruit, orange rind and juice, liqueur and 175ml water in a food processor and blend until smooth. I like to leave to seeds in but you can sieve your mixture if you prefer.If you have an ice cream machine, churn the mixture until it starts to freeze, alternatively pour into a rigid container and freeze, stirring every 30 minutes or so until ice crystals start to form and it feels slushy.Whisk the egg whites until stiff then gradually add the sugar beating until firm and glossy. Fold the meringue into the freezing fruit mixture and continue to freeze and stir until completely frozen. If making in advance, transfer the mixture to the fridge 30 minutes before serving. Place the fruit, orange rind and juice, liqueur and 175ml water in a food processor and blend until smooth. I like to leave to seeds in but you can sieve your mixture if you prefer. Place the fruit, orange rind and juice, liqueur and 175ml water in a food processor and blend until smooth. I like to leave to seeds in but you can sieve your mixture if you prefer. If you have an ice cream machine, churn the mixture until it starts to freeze, alternatively pour into a rigid container and freeze, stirring every 30 minutes or so until ice crystals start to form and it feels slushy. If you have an ice cream machine, churn the mixture until it starts to freeze, alternatively pour into a rigid container and freeze, stirring every 30 minutes or so until ice crystals start to form and it feels slushy. Whisk the egg whites until stiff then gradually add the sugar beating until firm and glossy. Fold the meringue into the freezing fruit mixture and continue to freeze and stir until completely frozen. If making in advance, transfer the mixture to the fridge 30 minutes before serving. Whisk the egg whites until stiff then gradually add the sugar beating until firm and glossy. Fold the meringue into the freezing fruit mixture and continue to freeze and stir until completely frozen. If making in advance, transfer the mixture to the fridge 30 minutes before serving."
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} | 9a6ba968a0ac87b462f9a8a859ad18aee47fcccaf3fbe81cde42e90ed6ee377c | Healthy banana bread recipe
An average of 3.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthier_banana_bread_15565_16x9.jpg It’s moist, it’s rich, it’s healthy banana bread! This recipe uses less refined sugar than other versions, and has a fibre boost from the wholemeal flour, plus healthy walnuts. Each serving provides 408 kcal, 8g protein, 55.5g carbohydrates (of which 32g sugars), 16g fat (of which 2.5g saturates), 3g fibre and 0.6g salt. 125ml/4fl oz sunflower oil75g/2¾oz soft light brown or light muscovado sugar4 tbsp agave or maple syrup3 free-range eggs, beaten100ml/3½fl oz low-fat natural yoghurt 1 tsp vanilla extract4 very ripe bananas, mashed50g/1¾oz raisins125g/4½oz self-raising flour125g/4½oz self-raising wholemeal flour1 tsp baking powder½ tsp ground cinnamonpinch salt25g/1oz chopped walnuts1 tbsp demerara sugar 125ml/4fl oz sunflower oil 75g/2¾oz soft light brown or light muscovado sugar 4 tbsp agave or maple syrup 3 free-range eggs, beaten 100ml/3½fl oz low-fat natural yoghurt 1 tsp vanilla extract 4 very ripe bananas, mashed 50g/1¾oz raisins 125g/4½oz self-raising flour 125g/4½oz self-raising wholemeal flour 1 tsp baking powder ½ tsp ground cinnamon pinch salt 25g/1oz chopped walnuts 1 tbsp demerara sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line with a long strip of baking parchment.Whisk together the sunflower oil, sugar, maple syrup and eggs. Add the yoghurt and vanilla and mix well, then add the bananas and raisins and mix again. Sift both flours, baking powder, cinnamon and salt over the mixture and beat until smooth.Pour the mixture into the prepared tin, spread level and scatter with chopped walnuts and demerara sugar. Bake for 45–50 minutes until well risen and a wooden skewer inserted into the middle of the loaf comes out clean. If the loaf is browning too quickly, loosely cover with foil for the last 10 minutes of baking.Leave the loaf to cool in the tin for 4–5 minutes, then turn out onto a wire rack and leave to cool to room temperature before slicing. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line with a long strip of baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line with a long strip of baking parchment. Whisk together the sunflower oil, sugar, maple syrup and eggs. Add the yoghurt and vanilla and mix well, then add the bananas and raisins and mix again. Whisk together the sunflower oil, sugar, maple syrup and eggs. Add the yoghurt and vanilla and mix well, then add the bananas and raisins and mix again. Sift both flours, baking powder, cinnamon and salt over the mixture and beat until smooth. Sift both flours, baking powder, cinnamon and salt over the mixture and beat until smooth. Pour the mixture into the prepared tin, spread level and scatter with chopped walnuts and demerara sugar. Bake for 45–50 minutes until well risen and a wooden skewer inserted into the middle of the loaf comes out clean. If the loaf is browning too quickly, loosely cover with foil for the last 10 minutes of baking. Pour the mixture into the prepared tin, spread level and scatter with chopped walnuts and demerara sugar. Bake for 45–50 minutes until well risen and a wooden skewer inserted into the middle of the loaf comes out clean. If the loaf is browning too quickly, loosely cover with foil for the last 10 minutes of baking. Leave the loaf to cool in the tin for 4–5 minutes, then turn out onto a wire rack and leave to cool to room temperature before slicing. Leave the loaf to cool in the tin for 4–5 minutes, then turn out onto a wire rack and leave to cool to room temperature before slicing. Recipe tips This healthy banana cake does taste better when wrapped and left for a day. | {
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"title": "Healthy banana bread recipe",
"content": "An average of 3.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthier_banana_bread_15565_16x9.jpg It’s moist, it’s rich, it’s healthy banana bread! This recipe uses less refined sugar than other versions, and has a fibre boost from the wholemeal flour, plus healthy walnuts. Each serving provides 408 kcal, 8g protein, 55.5g carbohydrates (of which 32g sugars), 16g fat (of which 2.5g saturates), 3g fibre and 0.6g salt. 125ml/4fl oz sunflower oil75g/2¾oz soft light brown or light muscovado sugar4 tbsp agave or maple syrup3 free-range eggs, beaten100ml/3½fl oz low-fat natural yoghurt 1 tsp vanilla extract4 very ripe bananas, mashed50g/1¾oz raisins125g/4½oz self-raising flour125g/4½oz self-raising wholemeal flour1 tsp baking powder½ tsp ground cinnamonpinch salt25g/1oz chopped walnuts1 tbsp demerara sugar 125ml/4fl oz sunflower oil 75g/2¾oz soft light brown or light muscovado sugar 4 tbsp agave or maple syrup 3 free-range eggs, beaten 100ml/3½fl oz low-fat natural yoghurt 1 tsp vanilla extract 4 very ripe bananas, mashed 50g/1¾oz raisins 125g/4½oz self-raising flour 125g/4½oz self-raising wholemeal flour 1 tsp baking powder ½ tsp ground cinnamon pinch salt 25g/1oz chopped walnuts 1 tbsp demerara sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line with a long strip of baking parchment.Whisk together the sunflower oil, sugar, maple syrup and eggs. Add the yoghurt and vanilla and mix well, then add the bananas and raisins and mix again. Sift both flours, baking powder, cinnamon and salt over the mixture and beat until smooth.Pour the mixture into the prepared tin, spread level and scatter with chopped walnuts and demerara sugar. Bake for 45–50 minutes until well risen and a wooden skewer inserted into the middle of the loaf comes out clean. If the loaf is browning too quickly, loosely cover with foil for the last 10 minutes of baking.Leave the loaf to cool in the tin for 4–5 minutes, then turn out onto a wire rack and leave to cool to room temperature before slicing. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line with a long strip of baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line with a long strip of baking parchment. Whisk together the sunflower oil, sugar, maple syrup and eggs. Add the yoghurt and vanilla and mix well, then add the bananas and raisins and mix again. Whisk together the sunflower oil, sugar, maple syrup and eggs. Add the yoghurt and vanilla and mix well, then add the bananas and raisins and mix again. Sift both flours, baking powder, cinnamon and salt over the mixture and beat until smooth. Sift both flours, baking powder, cinnamon and salt over the mixture and beat until smooth. Pour the mixture into the prepared tin, spread level and scatter with chopped walnuts and demerara sugar. Bake for 45–50 minutes until well risen and a wooden skewer inserted into the middle of the loaf comes out clean. If the loaf is browning too quickly, loosely cover with foil for the last 10 minutes of baking. Pour the mixture into the prepared tin, spread level and scatter with chopped walnuts and demerara sugar. Bake for 45–50 minutes until well risen and a wooden skewer inserted into the middle of the loaf comes out clean. If the loaf is browning too quickly, loosely cover with foil for the last 10 minutes of baking. Leave the loaf to cool in the tin for 4–5 minutes, then turn out onto a wire rack and leave to cool to room temperature before slicing. Leave the loaf to cool in the tin for 4–5 minutes, then turn out onto a wire rack and leave to cool to room temperature before slicing. Recipe tips This healthy banana cake does taste better when wrapped and left for a day."
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} | 2c0274fc2d6294c5c250e70c556961ecf7b1a4aee77b1d8a04ffc873cf1fc6da | Sugar-free mango and lime mousse recipe
An average of 2.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_and_lime_mousse_97668_16x9.jpg This tropical mousse is simple to make and contains no added sugar, proving that life without sugar can still be sweet. Equipment and preparation: for this recipe you will need a food processor. This mousse provides 252 kcal, 1.8g protein, 16g carbohydrate (of which 16g sugars), 20g fat (of which 13g saturates), 4g fibre and 0g salt per portion. 2 sheets leaf gelatine 1 large ripe mango (approximately 450g/1lb)1 lime, finely grated zest only150ml/5fl oz double cream 2 sheets leaf gelatine 1 large ripe mango (approximately 450g/1lb) 1 lime, finely grated zest only 150ml/5fl oz double cream Method Half fill a bowl with cold water and add the gelatine sheets one at a time. Leave to soak for 5 minutes. Cut the mango in half either side of the large flat stone. Using a large spoon, scoop out the flesh and put into a food processor. Add the lime zest and blend until as smooth as possible. This may take a couple of minutes. Put 5 tablespoons water in a small saucepan and heat very gently until lukewarm. Lift the gelatine sheets out of the cold water with your fingers and carefully drop into the warm water, stir vigorously with a wooden spoon for a few seconds until the gelatine dissolves. Remove from the heat.Whip the cream using an electric whisk in a large bowl until it stands in fairly stiff peaks. With the motor running on the food processor, pour the gelatine solution slowly onto the mango purée and pulse until completely combined. Put 6 tablespoons of the mango purée in a small bowl. Add the remaining purée to the whipped cream and whisk together lightly until smooth.Spoon half the mango cream into four glass tumblers and spoon half the mango purée on top. Spoon the rest of the mango cream on top then finish with the remaining purée. Cover the dishes with cling film and chill for at least 3 hours before serving. Half fill a bowl with cold water and add the gelatine sheets one at a time. Leave to soak for 5 minutes. Half fill a bowl with cold water and add the gelatine sheets one at a time. Leave to soak for 5 minutes. Cut the mango in half either side of the large flat stone. Using a large spoon, scoop out the flesh and put into a food processor. Add the lime zest and blend until as smooth as possible. This may take a couple of minutes. Cut the mango in half either side of the large flat stone. Using a large spoon, scoop out the flesh and put into a food processor. Add the lime zest and blend until as smooth as possible. This may take a couple of minutes. Put 5 tablespoons water in a small saucepan and heat very gently until lukewarm. Lift the gelatine sheets out of the cold water with your fingers and carefully drop into the warm water, stir vigorously with a wooden spoon for a few seconds until the gelatine dissolves. Remove from the heat. Put 5 tablespoons water in a small saucepan and heat very gently until lukewarm. Lift the gelatine sheets out of the cold water with your fingers and carefully drop into the warm water, stir vigorously with a wooden spoon for a few seconds until the gelatine dissolves. Remove from the heat. Whip the cream using an electric whisk in a large bowl until it stands in fairly stiff peaks. Whip the cream using an electric whisk in a large bowl until it stands in fairly stiff peaks. With the motor running on the food processor, pour the gelatine solution slowly onto the mango purée and pulse until completely combined. With the motor running on the food processor, pour the gelatine solution slowly onto the mango purée and pulse until completely combined. Put 6 tablespoons of the mango purée in a small bowl. Add the remaining purée to the whipped cream and whisk together lightly until smooth. Put 6 tablespoons of the mango purée in a small bowl. Add the remaining purée to the whipped cream and whisk together lightly until smooth. Spoon half the mango cream into four glass tumblers and spoon half the mango purée on top. Spoon the rest of the mango cream on top then finish with the remaining purée. Cover the dishes with cling film and chill for at least 3 hours before serving. Spoon half the mango cream into four glass tumblers and spoon half the mango purée on top. Spoon the rest of the mango cream on top then finish with the remaining purée. Cover the dishes with cling film and chill for at least 3 hours before serving. | {
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"title": "Sugar-free mango and lime mousse recipe",
"content": "An average of 2.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_and_lime_mousse_97668_16x9.jpg This tropical mousse is simple to make and contains no added sugar, proving that life without sugar can still be sweet. Equipment and preparation: for this recipe you will need a food processor. This mousse provides 252 kcal, 1.8g protein, 16g carbohydrate (of which 16g sugars), 20g fat (of which 13g saturates), 4g fibre and 0g salt per portion. 2 sheets leaf gelatine 1 large ripe mango (approximately 450g/1lb)1 lime, finely grated zest only150ml/5fl oz double cream 2 sheets leaf gelatine 1 large ripe mango (approximately 450g/1lb) 1 lime, finely grated zest only 150ml/5fl oz double cream Method Half fill a bowl with cold water and add the gelatine sheets one at a time. Leave to soak for 5 minutes. Cut the mango in half either side of the large flat stone. Using a large spoon, scoop out the flesh and put into a food processor. Add the lime zest and blend until as smooth as possible. This may take a couple of minutes. Put 5 tablespoons water in a small saucepan and heat very gently until lukewarm. Lift the gelatine sheets out of the cold water with your fingers and carefully drop into the warm water, stir vigorously with a wooden spoon for a few seconds until the gelatine dissolves. Remove from the heat.Whip the cream using an electric whisk in a large bowl until it stands in fairly stiff peaks. With the motor running on the food processor, pour the gelatine solution slowly onto the mango purée and pulse until completely combined. Put 6 tablespoons of the mango purée in a small bowl. Add the remaining purée to the whipped cream and whisk together lightly until smooth.Spoon half the mango cream into four glass tumblers and spoon half the mango purée on top. Spoon the rest of the mango cream on top then finish with the remaining purée. Cover the dishes with cling film and chill for at least 3 hours before serving. Half fill a bowl with cold water and add the gelatine sheets one at a time. Leave to soak for 5 minutes. Half fill a bowl with cold water and add the gelatine sheets one at a time. Leave to soak for 5 minutes. Cut the mango in half either side of the large flat stone. Using a large spoon, scoop out the flesh and put into a food processor. Add the lime zest and blend until as smooth as possible. This may take a couple of minutes. Cut the mango in half either side of the large flat stone. Using a large spoon, scoop out the flesh and put into a food processor. Add the lime zest and blend until as smooth as possible. This may take a couple of minutes. Put 5 tablespoons water in a small saucepan and heat very gently until lukewarm. Lift the gelatine sheets out of the cold water with your fingers and carefully drop into the warm water, stir vigorously with a wooden spoon for a few seconds until the gelatine dissolves. Remove from the heat. Put 5 tablespoons water in a small saucepan and heat very gently until lukewarm. Lift the gelatine sheets out of the cold water with your fingers and carefully drop into the warm water, stir vigorously with a wooden spoon for a few seconds until the gelatine dissolves. Remove from the heat. Whip the cream using an electric whisk in a large bowl until it stands in fairly stiff peaks. Whip the cream using an electric whisk in a large bowl until it stands in fairly stiff peaks. With the motor running on the food processor, pour the gelatine solution slowly onto the mango purée and pulse until completely combined. With the motor running on the food processor, pour the gelatine solution slowly onto the mango purée and pulse until completely combined. Put 6 tablespoons of the mango purée in a small bowl. Add the remaining purée to the whipped cream and whisk together lightly until smooth. Put 6 tablespoons of the mango purée in a small bowl. Add the remaining purée to the whipped cream and whisk together lightly until smooth. Spoon half the mango cream into four glass tumblers and spoon half the mango purée on top. Spoon the rest of the mango cream on top then finish with the remaining purée. Cover the dishes with cling film and chill for at least 3 hours before serving. Spoon half the mango cream into four glass tumblers and spoon half the mango purée on top. Spoon the rest of the mango cream on top then finish with the remaining purée. Cover the dishes with cling film and chill for at least 3 hours before serving."
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} | 46d93c6b92534e70abb98b7388d193e06c17c97893ec1131281cc2f4a33ff8f0 | Slow cooker paprika chicken recipe
An average of 4.8 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_paprika_39771_16x9.jpg Chicken paprika is lightly spiced stew with tender chicken thighs, made super easy in the slow cooker. The colourful peppers and rich tomato and paprika sauce make it bright and warming. It freezes well too. Serve with rice, pasta or mashed potatoes, topped with lots of soured cream, crème fraîche or yoghurt. 2 tbsp sunflower or olive oil2 onions, thinly sliced2 garlic cloves, crushed2–3 tsp hot smoked paprika, to taste1 tbsp plain flour 2 x 400g tins chopped tomatoes3 tbsp tomato purée50ml/2fl oz chicken stock, made with 1 chicken stock cube 1 tsp dried mixed herbs1kg/2lb 4oz chicken thigh fillets (around 12 thighs), boneless and skin removed1 each large red, yellow and green pepper, seeds removed and cut into roughly 3–4cm/1¼–1½in chunkssalt and freshly ground black peppersoured cream, half-fat crème fraîche or full-fat Greek-style yoghurt, to servechopped fresh flatleaf parsley, to serve (optional) 2 tbsp sunflower or olive oil 2 onions, thinly sliced 2 garlic cloves, crushed 2–3 tsp hot smoked paprika, to taste 1 tbsp plain flour 2 x 400g tins chopped tomatoes 3 tbsp tomato purée 50ml/2fl oz chicken stock, made with 1 chicken stock cube 1 tsp dried mixed herbs 1kg/2lb 4oz chicken thigh fillets (around 12 thighs), boneless and skin removed 1 each large red, yellow and green pepper, seeds removed and cut into roughly 3–4cm/1¼–1½in chunks salt and freshly ground black pepper soured cream, half-fat crème fraîche or full-fat Greek-style yoghurt, to serve chopped fresh flatleaf parsley, to serve (optional) Method Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 5 minutes, or until softened and lightly coloured, stirring regularly. Stir in the garlic and paprika and cook for a few seconds more, stirring constantly. Tip into the pot of a slow cooker, sprinkle over the flour and toss to thoroughly coat. Add the tomatoes, tomato purée, stock and mixed herbs to the slow cooker pot. Season well with a little salt and lots of ground black pepper and stir well. Keeping each fillet in a neat shape, add to the slow cooker pot, nestling well into the sauce and leaving a little room between each one if possible. Don’t stir again at this point as you want the thighs to retain their shape once cooked. Scatter the pepper chunks on top of the chicken and sauce but do not stir. Cover with the lid and cook on High for 4–5 hours or Low for 6–8 hours, until the chicken is tender. Top with generous spoonfuls of soured cream, crème fraîche or Greek-style yoghurt and scatter the parsley on top, if you like. Serve with mashed potatoes, rice or buttered pasta. Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 5 minutes, or until softened and lightly coloured, stirring regularly. Stir in the garlic and paprika and cook for a few seconds more, stirring constantly. Tip into the pot of a slow cooker, sprinkle over the flour and toss to thoroughly coat. Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 5 minutes, or until softened and lightly coloured, stirring regularly. Stir in the garlic and paprika and cook for a few seconds more, stirring constantly. Tip into the pot of a slow cooker, sprinkle over the flour and toss to thoroughly coat. Add the tomatoes, tomato purée, stock and mixed herbs to the slow cooker pot. Season well with a little salt and lots of ground black pepper and stir well. Add the tomatoes, tomato purée, stock and mixed herbs to the slow cooker pot. Season well with a little salt and lots of ground black pepper and stir well. Keeping each fillet in a neat shape, add to the slow cooker pot, nestling well into the sauce and leaving a little room between each one if possible. Don’t stir again at this point as you want the thighs to retain their shape once cooked. Scatter the pepper chunks on top of the chicken and sauce but do not stir. Keeping each fillet in a neat shape, add to the slow cooker pot, nestling well into the sauce and leaving a little room between each one if possible. Don’t stir again at this point as you want the thighs to retain their shape once cooked. Scatter the pepper chunks on top of the chicken and sauce but do not stir. Cover with the lid and cook on High for 4–5 hours or Low for 6–8 hours, until the chicken is tender. Cover with the lid and cook on High for 4–5 hours or Low for 6–8 hours, until the chicken is tender. Top with generous spoonfuls of soured cream, crème fraîche or Greek-style yoghurt and scatter the parsley on top, if you like. Serve with mashed potatoes, rice or buttered pasta. Top with generous spoonfuls of soured cream, crème fraîche or Greek-style yoghurt and scatter the parsley on top, if you like. Serve with mashed potatoes, rice or buttered pasta. Recipe tips Use any colour of pepper you like for this spicy stew, but a mixture looks great. You will need a slow cooker that holds around 4 litres/7 pints for this recipe. This stew freezes well but if you are making ahead, stick to the shorter cook time as freezing will further soften the ingredients. Thaw fully before reheating thoroughly in a microwave for the best results. | {
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"content": "An average of 4.8 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_paprika_39771_16x9.jpg Chicken paprika is lightly spiced stew with tender chicken thighs, made super easy in the slow cooker. The colourful peppers and rich tomato and paprika sauce make it bright and warming. It freezes well too. Serve with rice, pasta or mashed potatoes, topped with lots of soured cream, crème fraîche or yoghurt. 2 tbsp sunflower or olive oil2 onions, thinly sliced2 garlic cloves, crushed2–3 tsp hot smoked paprika, to taste1 tbsp plain flour 2 x 400g tins chopped tomatoes3 tbsp tomato purée50ml/2fl oz chicken stock, made with 1 chicken stock cube 1 tsp dried mixed herbs1kg/2lb 4oz chicken thigh fillets (around 12 thighs), boneless and skin removed1 each large red, yellow and green pepper, seeds removed and cut into roughly 3–4cm/1¼–1½in chunkssalt and freshly ground black peppersoured cream, half-fat crème fraîche or full-fat Greek-style yoghurt, to servechopped fresh flatleaf parsley, to serve (optional) 2 tbsp sunflower or olive oil 2 onions, thinly sliced 2 garlic cloves, crushed 2–3 tsp hot smoked paprika, to taste 1 tbsp plain flour 2 x 400g tins chopped tomatoes 3 tbsp tomato purée 50ml/2fl oz chicken stock, made with 1 chicken stock cube 1 tsp dried mixed herbs 1kg/2lb 4oz chicken thigh fillets (around 12 thighs), boneless and skin removed 1 each large red, yellow and green pepper, seeds removed and cut into roughly 3–4cm/1¼–1½in chunks salt and freshly ground black pepper soured cream, half-fat crème fraîche or full-fat Greek-style yoghurt, to serve chopped fresh flatleaf parsley, to serve (optional) Method Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 5 minutes, or until softened and lightly coloured, stirring regularly. Stir in the garlic and paprika and cook for a few seconds more, stirring constantly. Tip into the pot of a slow cooker, sprinkle over the flour and toss to thoroughly coat. Add the tomatoes, tomato purée, stock and mixed herbs to the slow cooker pot. Season well with a little salt and lots of ground black pepper and stir well. Keeping each fillet in a neat shape, add to the slow cooker pot, nestling well into the sauce and leaving a little room between each one if possible. Don’t stir again at this point as you want the thighs to retain their shape once cooked. Scatter the pepper chunks on top of the chicken and sauce but do not stir. Cover with the lid and cook on High for 4–5 hours or Low for 6–8 hours, until the chicken is tender. Top with generous spoonfuls of soured cream, crème fraîche or Greek-style yoghurt and scatter the parsley on top, if you like. Serve with mashed potatoes, rice or buttered pasta. Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 5 minutes, or until softened and lightly coloured, stirring regularly. Stir in the garlic and paprika and cook for a few seconds more, stirring constantly. Tip into the pot of a slow cooker, sprinkle over the flour and toss to thoroughly coat. Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 5 minutes, or until softened and lightly coloured, stirring regularly. Stir in the garlic and paprika and cook for a few seconds more, stirring constantly. Tip into the pot of a slow cooker, sprinkle over the flour and toss to thoroughly coat. Add the tomatoes, tomato purée, stock and mixed herbs to the slow cooker pot. Season well with a little salt and lots of ground black pepper and stir well. Add the tomatoes, tomato purée, stock and mixed herbs to the slow cooker pot. Season well with a little salt and lots of ground black pepper and stir well. Keeping each fillet in a neat shape, add to the slow cooker pot, nestling well into the sauce and leaving a little room between each one if possible. Don’t stir again at this point as you want the thighs to retain their shape once cooked. Scatter the pepper chunks on top of the chicken and sauce but do not stir. Keeping each fillet in a neat shape, add to the slow cooker pot, nestling well into the sauce and leaving a little room between each one if possible. Don’t stir again at this point as you want the thighs to retain their shape once cooked. Scatter the pepper chunks on top of the chicken and sauce but do not stir. Cover with the lid and cook on High for 4–5 hours or Low for 6–8 hours, until the chicken is tender. Cover with the lid and cook on High for 4–5 hours or Low for 6–8 hours, until the chicken is tender. Top with generous spoonfuls of soured cream, crème fraîche or Greek-style yoghurt and scatter the parsley on top, if you like. Serve with mashed potatoes, rice or buttered pasta. Top with generous spoonfuls of soured cream, crème fraîche or Greek-style yoghurt and scatter the parsley on top, if you like. Serve with mashed potatoes, rice or buttered pasta. Recipe tips Use any colour of pepper you like for this spicy stew, but a mixture looks great. You will need a slow cooker that holds around 4 litres/7 pints for this recipe. This stew freezes well but if you are making ahead, stick to the shorter cook time as freezing will further soften the ingredients. Thaw fully before reheating thoroughly in a microwave for the best results."
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} | f97f046297b8b902e1ec09e3919427a77a59552e21034ab061237075f655887d | Slow cooker honey and garlic chicken recipe
An average of 4.3 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_honey_and_64343_16x9.jpg This slow cooker chicken in a sweet and slightly spicy sauce is a dish the whole family will enjoy. This recipe is perfect served with steamed rice to soak up all the delicious sauce. It will keep well in the fridge for a couple of days or leftovers can be frozen. 3 garlic cloves, crushed3 tbsp dark soy sauce3 tbsp runny honey3 tbsp tomato ketchup150ml/5fl oz chicken stock, made with 1 chicken stock cubepinch dried crushed chillies1kg/2lb 4oz chicken thigh fillets (around 12 thighs), boneless and skin removed25g/1oz cornflourfreshly ground black pepperfreshly cooked rice or noodles, to servespring onions, sliced, to serve (optional)sesame seeds, to serve (optional) 3 garlic cloves, crushed 3 tbsp dark soy sauce 3 tbsp runny honey 3 tbsp tomato ketchup 150ml/5fl oz chicken stock, made with 1 chicken stock cube pinch dried crushed chillies 1kg/2lb 4oz chicken thigh fillets (around 12 thighs), boneless and skin removed 25g/1oz cornflour freshly ground black pepper freshly cooked rice or noodles, to serve spring onions, sliced, to serve (optional) sesame seeds, to serve (optional) Method Mix the garlic, soy sauce, honey, ketchup, stock and chillies in a slow cooker. Season with a generous amount of pepper. Cut each chicken thigh into four equal-sized pieces. Add to the slow cooker pot and toss lightly in the honey and garlic mixture. Cover and cook on High for 4–5 hours, or until the chicken is tender. Mix the cornflour with 3 tablespoons cold water to make a thin paste. Stir gently into the slow cooker pot, separating the chicken pieces but being careful not to break them up too much. Cover and cook for a further 10 minutes, or until the sauce is thickened and glossy. Serve with the rice or noodles and top with the spring onions and sesame seeds, if preferred. Mix the garlic, soy sauce, honey, ketchup, stock and chillies in a slow cooker. Season with a generous amount of pepper. Cut each chicken thigh into four equal-sized pieces. Add to the slow cooker pot and toss lightly in the honey and garlic mixture. Cover and cook on High for 4–5 hours, or until the chicken is tender. Mix the garlic, soy sauce, honey, ketchup, stock and chillies in a slow cooker. Season with a generous amount of pepper. Cut each chicken thigh into four equal-sized pieces. Add to the slow cooker pot and toss lightly in the honey and garlic mixture. Cover and cook on High for 4–5 hours, or until the chicken is tender. Mix the cornflour with 3 tablespoons cold water to make a thin paste. Stir gently into the slow cooker pot, separating the chicken pieces but being careful not to break them up too much. Cover and cook for a further 10 minutes, or until the sauce is thickened and glossy. Mix the cornflour with 3 tablespoons cold water to make a thin paste. Stir gently into the slow cooker pot, separating the chicken pieces but being careful not to break them up too much. Cover and cook for a further 10 minutes, or until the sauce is thickened and glossy. Serve with the rice or noodles and top with the spring onions and sesame seeds, if preferred. Serve with the rice or noodles and top with the spring onions and sesame seeds, if preferred. Recipe tips You can freeze any leftovers in sealed containers. Reheat from frozen in a microwave for the best results. Add sliced peppers or thinly sliced carrots at the same time as the chicken if you like. Top with a sprinkling of chopped roasted cashew nuts or peanuts at the end. This recipe needs a slow cooker that holds around 4 litres/7 pints. | {
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"content": "An average of 4.3 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_honey_and_64343_16x9.jpg This slow cooker chicken in a sweet and slightly spicy sauce is a dish the whole family will enjoy. This recipe is perfect served with steamed rice to soak up all the delicious sauce. It will keep well in the fridge for a couple of days or leftovers can be frozen. 3 garlic cloves, crushed3 tbsp dark soy sauce3 tbsp runny honey3 tbsp tomato ketchup150ml/5fl oz chicken stock, made with 1 chicken stock cubepinch dried crushed chillies1kg/2lb 4oz chicken thigh fillets (around 12 thighs), boneless and skin removed25g/1oz cornflourfreshly ground black pepperfreshly cooked rice or noodles, to servespring onions, sliced, to serve (optional)sesame seeds, to serve (optional) 3 garlic cloves, crushed 3 tbsp dark soy sauce 3 tbsp runny honey 3 tbsp tomato ketchup 150ml/5fl oz chicken stock, made with 1 chicken stock cube pinch dried crushed chillies 1kg/2lb 4oz chicken thigh fillets (around 12 thighs), boneless and skin removed 25g/1oz cornflour freshly ground black pepper freshly cooked rice or noodles, to serve spring onions, sliced, to serve (optional) sesame seeds, to serve (optional) Method Mix the garlic, soy sauce, honey, ketchup, stock and chillies in a slow cooker. Season with a generous amount of pepper. Cut each chicken thigh into four equal-sized pieces. Add to the slow cooker pot and toss lightly in the honey and garlic mixture. Cover and cook on High for 4–5 hours, or until the chicken is tender. Mix the cornflour with 3 tablespoons cold water to make a thin paste. Stir gently into the slow cooker pot, separating the chicken pieces but being careful not to break them up too much. Cover and cook for a further 10 minutes, or until the sauce is thickened and glossy. Serve with the rice or noodles and top with the spring onions and sesame seeds, if preferred. Mix the garlic, soy sauce, honey, ketchup, stock and chillies in a slow cooker. Season with a generous amount of pepper. Cut each chicken thigh into four equal-sized pieces. Add to the slow cooker pot and toss lightly in the honey and garlic mixture. Cover and cook on High for 4–5 hours, or until the chicken is tender. Mix the garlic, soy sauce, honey, ketchup, stock and chillies in a slow cooker. Season with a generous amount of pepper. Cut each chicken thigh into four equal-sized pieces. Add to the slow cooker pot and toss lightly in the honey and garlic mixture. Cover and cook on High for 4–5 hours, or until the chicken is tender. Mix the cornflour with 3 tablespoons cold water to make a thin paste. Stir gently into the slow cooker pot, separating the chicken pieces but being careful not to break them up too much. Cover and cook for a further 10 minutes, or until the sauce is thickened and glossy. Mix the cornflour with 3 tablespoons cold water to make a thin paste. Stir gently into the slow cooker pot, separating the chicken pieces but being careful not to break them up too much. Cover and cook for a further 10 minutes, or until the sauce is thickened and glossy. Serve with the rice or noodles and top with the spring onions and sesame seeds, if preferred. Serve with the rice or noodles and top with the spring onions and sesame seeds, if preferred. Recipe tips You can freeze any leftovers in sealed containers. Reheat from frozen in a microwave for the best results. Add sliced peppers or thinly sliced carrots at the same time as the chicken if you like. Top with a sprinkling of chopped roasted cashew nuts or peanuts at the end. This recipe needs a slow cooker that holds around 4 litres/7 pints."
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} | 75150120f03ebaeba494930e3a49469218de7aaed97af1eba765e194e738c4f4 | Make-ahead sticky toffee pudding recipe
An average of 5.0 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_toffee_pudding_25161_16x9.jpg A classic version of sticky toffee pud – some versions put sauce on the bottom too – but it doesn’t need it. Serve with extra cream or ice cream. 200g/7oz pitted dates, roughly chopped1 tsp bicarbonate of soda300ml/10fl oz boiling water50g/1¾oz butter, plus extra for greasing75g/2¾oz light soft brown sugar75g/2¾oz dark muscovado sugar2 free-range eggs175g/6oz self-raising flour 200g/7oz pitted dates, roughly chopped 1 tsp bicarbonate of soda 300ml/10fl oz boiling water 50g/1¾oz butter, plus extra for greasing 75g/2¾oz light soft brown sugar 75g/2¾oz dark muscovado sugar 2 free-range eggs 175g/6oz self-raising flour 125g/4½ oz butter75g/2¾oz light soft brown sugar50g/1¾oz dark muscovado sugar200ml/7fl oz double or whipping creampinch salt 125g/4½ oz butter 75g/2¾oz light soft brown sugar 50g/1¾oz dark muscovado sugar 200ml/7fl oz double or whipping cream pinch salt Method Preheat the oven to 180C/160C Fan/Gas 4. Butter an ovenproof dish – either a large traditional oval one or a brownie tin of around 20x30cm/8x12in.Put the dates and bicarbonate of soda into a bowl and cover with the boiling water. Leave to stand. Cream together the butter and sugars in a bowl until very soft and fluffy. Add the eggs, one a time, adding a heaped tablespoon of flour with each addition, then add the rest of the flour. Add all the dates and their soaking water and stir briefly to combine. Pour into the prepared dish. Bake in the oven for 25-30 minutes, or until springy to the touch and slightly shrinking away from the sides.While the pudding is baking, make the sauce. Put all the ingredients into a saucepan, stirring until the butter has melted and the sugars have dissolved. Turn up the heat and bring to the boil, then simmer for a few minutes, until the sauce has thickened to the consistency of a light custard (that is it should coat the back of a spoon).While the pudding is still hot, poke holes over the surface and pour over half the sauce. Set the rest of the sauce aside. Leave to stand for a while – the pudding can be left for a couple of days and will just get stickier. Serve warmed through again with the rest of the sauce, also warmed through. Preheat the oven to 180C/160C Fan/Gas 4. Butter an ovenproof dish – either a large traditional oval one or a brownie tin of around 20x30cm/8x12in. Preheat the oven to 180C/160C Fan/Gas 4. Butter an ovenproof dish – either a large traditional oval one or a brownie tin of around 20x30cm/8x12in. Put the dates and bicarbonate of soda into a bowl and cover with the boiling water. Leave to stand. Put the dates and bicarbonate of soda into a bowl and cover with the boiling water. Leave to stand. Cream together the butter and sugars in a bowl until very soft and fluffy. Add the eggs, one a time, adding a heaped tablespoon of flour with each addition, then add the rest of the flour. Cream together the butter and sugars in a bowl until very soft and fluffy. Add the eggs, one a time, adding a heaped tablespoon of flour with each addition, then add the rest of the flour. Add all the dates and their soaking water and stir briefly to combine. Pour into the prepared dish. Bake in the oven for 25-30 minutes, or until springy to the touch and slightly shrinking away from the sides. Add all the dates and their soaking water and stir briefly to combine. Pour into the prepared dish. Bake in the oven for 25-30 minutes, or until springy to the touch and slightly shrinking away from the sides. While the pudding is baking, make the sauce. Put all the ingredients into a saucepan, stirring until the butter has melted and the sugars have dissolved. Turn up the heat and bring to the boil, then simmer for a few minutes, until the sauce has thickened to the consistency of a light custard (that is it should coat the back of a spoon). While the pudding is baking, make the sauce. Put all the ingredients into a saucepan, stirring until the butter has melted and the sugars have dissolved. Turn up the heat and bring to the boil, then simmer for a few minutes, until the sauce has thickened to the consistency of a light custard (that is it should coat the back of a spoon). While the pudding is still hot, poke holes over the surface and pour over half the sauce. Set the rest of the sauce aside. Leave to stand for a while – the pudding can be left for a couple of days and will just get stickier. Serve warmed through again with the rest of the sauce, also warmed through. While the pudding is still hot, poke holes over the surface and pour over half the sauce. Set the rest of the sauce aside. Leave to stand for a while – the pudding can be left for a couple of days and will just get stickier. Serve warmed through again with the rest of the sauce, also warmed through. Recipe tips After you’ve added the sauce, you can put the pudding under the grill to make it go crunchy and sticky. | {
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"url": "https://www.bbc.co.uk/food/recipes/sticky_toffee_pudding_25161",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Make-ahead sticky toffee pudding recipe",
"content": "An average of 5.0 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_toffee_pudding_25161_16x9.jpg A classic version of sticky toffee pud – some versions put sauce on the bottom too – but it doesn’t need it. Serve with extra cream or ice cream. 200g/7oz pitted dates, roughly chopped1 tsp bicarbonate of soda300ml/10fl oz boiling water50g/1¾oz butter, plus extra for greasing75g/2¾oz light soft brown sugar75g/2¾oz dark muscovado sugar2 free-range eggs175g/6oz self-raising flour 200g/7oz pitted dates, roughly chopped 1 tsp bicarbonate of soda 300ml/10fl oz boiling water 50g/1¾oz butter, plus extra for greasing 75g/2¾oz light soft brown sugar 75g/2¾oz dark muscovado sugar 2 free-range eggs 175g/6oz self-raising flour 125g/4½ oz butter75g/2¾oz light soft brown sugar50g/1¾oz dark muscovado sugar200ml/7fl oz double or whipping creampinch salt 125g/4½ oz butter 75g/2¾oz light soft brown sugar 50g/1¾oz dark muscovado sugar 200ml/7fl oz double or whipping cream pinch salt Method Preheat the oven to 180C/160C Fan/Gas 4. Butter an ovenproof dish – either a large traditional oval one or a brownie tin of around 20x30cm/8x12in.Put the dates and bicarbonate of soda into a bowl and cover with the boiling water. Leave to stand. Cream together the butter and sugars in a bowl until very soft and fluffy. Add the eggs, one a time, adding a heaped tablespoon of flour with each addition, then add the rest of the flour. Add all the dates and their soaking water and stir briefly to combine. Pour into the prepared dish. Bake in the oven for 25-30 minutes, or until springy to the touch and slightly shrinking away from the sides.While the pudding is baking, make the sauce. Put all the ingredients into a saucepan, stirring until the butter has melted and the sugars have dissolved. Turn up the heat and bring to the boil, then simmer for a few minutes, until the sauce has thickened to the consistency of a light custard (that is it should coat the back of a spoon).While the pudding is still hot, poke holes over the surface and pour over half the sauce. Set the rest of the sauce aside. Leave to stand for a while – the pudding can be left for a couple of days and will just get stickier. Serve warmed through again with the rest of the sauce, also warmed through. Preheat the oven to 180C/160C Fan/Gas 4. Butter an ovenproof dish – either a large traditional oval one or a brownie tin of around 20x30cm/8x12in. Preheat the oven to 180C/160C Fan/Gas 4. Butter an ovenproof dish – either a large traditional oval one or a brownie tin of around 20x30cm/8x12in. Put the dates and bicarbonate of soda into a bowl and cover with the boiling water. Leave to stand. Put the dates and bicarbonate of soda into a bowl and cover with the boiling water. Leave to stand. Cream together the butter and sugars in a bowl until very soft and fluffy. Add the eggs, one a time, adding a heaped tablespoon of flour with each addition, then add the rest of the flour. Cream together the butter and sugars in a bowl until very soft and fluffy. Add the eggs, one a time, adding a heaped tablespoon of flour with each addition, then add the rest of the flour. Add all the dates and their soaking water and stir briefly to combine. Pour into the prepared dish. Bake in the oven for 25-30 minutes, or until springy to the touch and slightly shrinking away from the sides. Add all the dates and their soaking water and stir briefly to combine. Pour into the prepared dish. Bake in the oven for 25-30 minutes, or until springy to the touch and slightly shrinking away from the sides. While the pudding is baking, make the sauce. Put all the ingredients into a saucepan, stirring until the butter has melted and the sugars have dissolved. Turn up the heat and bring to the boil, then simmer for a few minutes, until the sauce has thickened to the consistency of a light custard (that is it should coat the back of a spoon). While the pudding is baking, make the sauce. Put all the ingredients into a saucepan, stirring until the butter has melted and the sugars have dissolved. Turn up the heat and bring to the boil, then simmer for a few minutes, until the sauce has thickened to the consistency of a light custard (that is it should coat the back of a spoon). While the pudding is still hot, poke holes over the surface and pour over half the sauce. Set the rest of the sauce aside. Leave to stand for a while – the pudding can be left for a couple of days and will just get stickier. Serve warmed through again with the rest of the sauce, also warmed through. While the pudding is still hot, poke holes over the surface and pour over half the sauce. Set the rest of the sauce aside. Leave to stand for a while – the pudding can be left for a couple of days and will just get stickier. Serve warmed through again with the rest of the sauce, also warmed through. Recipe tips After you’ve added the sauce, you can put the pudding under the grill to make it go crunchy and sticky."
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} | 4cae9e7ee3bcfb1e1114622c1f798b6d4a0a968dbeaff42bca7915d8ca6ddcf8 | Braised barbecue beef short ribs recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_bbq_irish_short_35047_16x9.jpg These braised barbecue beef short ribs are great to make ahead. The spice mix and barbecue sauce can be knocked up ahead of time, and this recipe will be easy to prepare on the day. 2 x 300g/10½oz beef ribs olive oil, for frying2 tbsp sesame seeds500ml/18fl oz veal stock2 tbsp roughly chopped fresh coriander2 spring onions, thinly sliced at an angle1 jalapeño chilli, thinly sliced1 lime, cut into wedges, to serve 2 x 300g/10½oz beef ribs olive oil, for frying 2 tbsp sesame seeds 500ml/18fl oz veal stock 2 tbsp roughly chopped fresh coriander 2 spring onions, thinly sliced at an angle 1 jalapeño chilli, thinly sliced 1 lime, cut into wedges, to serve 500gkg/1lb 2oz saltbunch fresh thyme ½ garlic bulb, halved 500gkg/1lb 2oz salt bunch fresh thyme ½ garlic bulb, halved 115g/4oz smoked paprika60g/2¼oz light brown sugar30g/1oz fine salt1 tbsp garlic powder1 tbsp onion powder1 tbsp freshly ground black pepper1 tsp chilli powder 115g/4oz smoked paprika 60g/2¼oz light brown sugar 30g/1oz fine salt 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp freshly ground black pepper 1 tsp chilli powder 1 onion, finely chopped1 garlic clove, finely chopped400ml/14fl oz tomato ketchup100ml/3½fl oz American mustard4 tbsp cider vinegar4 tbsp Worcestershire sauce4 tbsp runny honey120g/4½oz light brown sugar 1 onion, finely chopped 1 garlic clove, finely chopped 400ml/14fl oz tomato ketchup 100ml/3½fl oz American mustard 4 tbsp cider vinegar 4 tbsp Worcestershire sauce 4 tbsp runny honey 120g/4½oz light brown sugar Method To make the brine, mix 2.5 litres/4½ pints water with the salt, thyme and garlic in a large saucepan. Bring to the boil, then simmer until the salt has dissolved. Leave to cool. Put the ribs in a large tupperware container and pour over the brine. Cover with a lid and refrigerate for 4 hours. When ready to cook, wash the ribs under cold running water for 30 minutes. Meanwhile, to make the spice mix, put all ingredients in a bowl and mix well. To make the barbecue sauce, fry the onion and garlic in a saucepan in a little oil over a medium heat for 3–4 minutes, until soft. Add 20g/¾oz of the spice mix and fry for 2 minutes. Add the remaining sauce ingredients and stir well. Cook over a low heat for 1 hour. Blend the sauce in a food processor while it’s still warm and pass through a fine sieve.Preheat the oven to 140C/120C Fan/Gas 2.Pat the ribs dry with kitchen paper and rub with some of the remaining spice mix. Fry in a little oil over a medium heat until brown on both sides. Place the ribs in a deep casserole dish and cover with the veal stock. Braise in the oven for 4 hours, or until tender. Set aside to rest.Increase the oven temperature to 180C/160C/Gas 4 and scatter the sesame seeds over a baking tray. Roast for 5 minutes, or until golden and aromatic.Brush the cooked ribs with the barbecue sauce and sprinkle with fresh coriander, spring onions, jalapeño chilli and sesame seeds. Serve with lime wedges. To make the brine, mix 2.5 litres/4½ pints water with the salt, thyme and garlic in a large saucepan. Bring to the boil, then simmer until the salt has dissolved. Leave to cool. To make the brine, mix 2.5 litres/4½ pints water with the salt, thyme and garlic in a large saucepan. Bring to the boil, then simmer until the salt has dissolved. Leave to cool. Put the ribs in a large tupperware container and pour over the brine. Cover with a lid and refrigerate for 4 hours. When ready to cook, wash the ribs under cold running water for 30 minutes. Put the ribs in a large tupperware container and pour over the brine. Cover with a lid and refrigerate for 4 hours. When ready to cook, wash the ribs under cold running water for 30 minutes. Meanwhile, to make the spice mix, put all ingredients in a bowl and mix well. Meanwhile, to make the spice mix, put all ingredients in a bowl and mix well. To make the barbecue sauce, fry the onion and garlic in a saucepan in a little oil over a medium heat for 3–4 minutes, until soft. Add 20g/¾oz of the spice mix and fry for 2 minutes. Add the remaining sauce ingredients and stir well. Cook over a low heat for 1 hour. Blend the sauce in a food processor while it’s still warm and pass through a fine sieve. To make the barbecue sauce, fry the onion and garlic in a saucepan in a little oil over a medium heat for 3–4 minutes, until soft. Add 20g/¾oz of the spice mix and fry for 2 minutes. Add the remaining sauce ingredients and stir well. Cook over a low heat for 1 hour. Blend the sauce in a food processor while it’s still warm and pass through a fine sieve. Preheat the oven to 140C/120C Fan/Gas 2. Preheat the oven to 140C/120C Fan/Gas 2. Pat the ribs dry with kitchen paper and rub with some of the remaining spice mix. Fry in a little oil over a medium heat until brown on both sides. Place the ribs in a deep casserole dish and cover with the veal stock. Braise in the oven for 4 hours, or until tender. Set aside to rest. Pat the ribs dry with kitchen paper and rub with some of the remaining spice mix. Fry in a little oil over a medium heat until brown on both sides. Place the ribs in a deep casserole dish and cover with the veal stock. Braise in the oven for 4 hours, or until tender. Set aside to rest. Increase the oven temperature to 180C/160C/Gas 4 and scatter the sesame seeds over a baking tray. Roast for 5 minutes, or until golden and aromatic. Increase the oven temperature to 180C/160C/Gas 4 and scatter the sesame seeds over a baking tray. Roast for 5 minutes, or until golden and aromatic. Brush the cooked ribs with the barbecue sauce and sprinkle with fresh coriander, spring onions, jalapeño chilli and sesame seeds. Serve with lime wedges. Brush the cooked ribs with the barbecue sauce and sprinkle with fresh coriander, spring onions, jalapeño chilli and sesame seeds. Serve with lime wedges. Recipe tips The spice mix will keep in an airtight container in a cool, dry place for 3 months. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Braised barbecue beef short ribs 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/braised_bbq_irish_short_35047_16x9.jpg These braised barbecue beef short ribs are great to make ahead. The spice mix and barbecue sauce can be knocked up ahead of time, and this recipe will be easy to prepare on the day. 2 x 300g/10½oz beef ribs olive oil, for frying2 tbsp sesame seeds500ml/18fl oz veal stock2 tbsp roughly chopped fresh coriander2 spring onions, thinly sliced at an angle1 jalapeño chilli, thinly sliced1 lime, cut into wedges, to serve 2 x 300g/10½oz beef ribs olive oil, for frying 2 tbsp sesame seeds 500ml/18fl oz veal stock 2 tbsp roughly chopped fresh coriander 2 spring onions, thinly sliced at an angle 1 jalapeño chilli, thinly sliced 1 lime, cut into wedges, to serve 500gkg/1lb 2oz saltbunch fresh thyme ½ garlic bulb, halved 500gkg/1lb 2oz salt bunch fresh thyme ½ garlic bulb, halved 115g/4oz smoked paprika60g/2¼oz light brown sugar30g/1oz fine salt1 tbsp garlic powder1 tbsp onion powder1 tbsp freshly ground black pepper1 tsp chilli powder 115g/4oz smoked paprika 60g/2¼oz light brown sugar 30g/1oz fine salt 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp freshly ground black pepper 1 tsp chilli powder 1 onion, finely chopped1 garlic clove, finely chopped400ml/14fl oz tomato ketchup100ml/3½fl oz American mustard4 tbsp cider vinegar4 tbsp Worcestershire sauce4 tbsp runny honey120g/4½oz light brown sugar 1 onion, finely chopped 1 garlic clove, finely chopped 400ml/14fl oz tomato ketchup 100ml/3½fl oz American mustard 4 tbsp cider vinegar 4 tbsp Worcestershire sauce 4 tbsp runny honey 120g/4½oz light brown sugar Method To make the brine, mix 2.5 litres/4½ pints water with the salt, thyme and garlic in a large saucepan. Bring to the boil, then simmer until the salt has dissolved. Leave to cool. Put the ribs in a large tupperware container and pour over the brine. Cover with a lid and refrigerate for 4 hours. When ready to cook, wash the ribs under cold running water for 30 minutes. Meanwhile, to make the spice mix, put all ingredients in a bowl and mix well. To make the barbecue sauce, fry the onion and garlic in a saucepan in a little oil over a medium heat for 3–4 minutes, until soft. Add 20g/¾oz of the spice mix and fry for 2 minutes. Add the remaining sauce ingredients and stir well. Cook over a low heat for 1 hour. Blend the sauce in a food processor while it’s still warm and pass through a fine sieve.Preheat the oven to 140C/120C Fan/Gas 2.Pat the ribs dry with kitchen paper and rub with some of the remaining spice mix. Fry in a little oil over a medium heat until brown on both sides. Place the ribs in a deep casserole dish and cover with the veal stock. Braise in the oven for 4 hours, or until tender. Set aside to rest.Increase the oven temperature to 180C/160C/Gas 4 and scatter the sesame seeds over a baking tray. Roast for 5 minutes, or until golden and aromatic.Brush the cooked ribs with the barbecue sauce and sprinkle with fresh coriander, spring onions, jalapeño chilli and sesame seeds. Serve with lime wedges. To make the brine, mix 2.5 litres/4½ pints water with the salt, thyme and garlic in a large saucepan. Bring to the boil, then simmer until the salt has dissolved. Leave to cool. To make the brine, mix 2.5 litres/4½ pints water with the salt, thyme and garlic in a large saucepan. Bring to the boil, then simmer until the salt has dissolved. Leave to cool. Put the ribs in a large tupperware container and pour over the brine. Cover with a lid and refrigerate for 4 hours. When ready to cook, wash the ribs under cold running water for 30 minutes. Put the ribs in a large tupperware container and pour over the brine. Cover with a lid and refrigerate for 4 hours. When ready to cook, wash the ribs under cold running water for 30 minutes. Meanwhile, to make the spice mix, put all ingredients in a bowl and mix well. Meanwhile, to make the spice mix, put all ingredients in a bowl and mix well. To make the barbecue sauce, fry the onion and garlic in a saucepan in a little oil over a medium heat for 3–4 minutes, until soft. Add 20g/¾oz of the spice mix and fry for 2 minutes. Add the remaining sauce ingredients and stir well. Cook over a low heat for 1 hour. Blend the sauce in a food processor while it’s still warm and pass through a fine sieve. To make the barbecue sauce, fry the onion and garlic in a saucepan in a little oil over a medium heat for 3–4 minutes, until soft. Add 20g/¾oz of the spice mix and fry for 2 minutes. Add the remaining sauce ingredients and stir well. Cook over a low heat for 1 hour. Blend the sauce in a food processor while it’s still warm and pass through a fine sieve. Preheat the oven to 140C/120C Fan/Gas 2. Preheat the oven to 140C/120C Fan/Gas 2. Pat the ribs dry with kitchen paper and rub with some of the remaining spice mix. Fry in a little oil over a medium heat until brown on both sides. Place the ribs in a deep casserole dish and cover with the veal stock. Braise in the oven for 4 hours, or until tender. Set aside to rest. Pat the ribs dry with kitchen paper and rub with some of the remaining spice mix. Fry in a little oil over a medium heat until brown on both sides. Place the ribs in a deep casserole dish and cover with the veal stock. Braise in the oven for 4 hours, or until tender. Set aside to rest. Increase the oven temperature to 180C/160C/Gas 4 and scatter the sesame seeds over a baking tray. Roast for 5 minutes, or until golden and aromatic. Increase the oven temperature to 180C/160C/Gas 4 and scatter the sesame seeds over a baking tray. Roast for 5 minutes, or until golden and aromatic. Brush the cooked ribs with the barbecue sauce and sprinkle with fresh coriander, spring onions, jalapeño chilli and sesame seeds. Serve with lime wedges. Brush the cooked ribs with the barbecue sauce and sprinkle with fresh coriander, spring onions, jalapeño chilli and sesame seeds. Serve with lime wedges. Recipe tips The spice mix will keep in an airtight container in a cool, dry place for 3 months."
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} | 634ee0e99a1cadc467a98e9398608f0c4e70ab168a042be2bb22fc8e588c0a71 | Apple frangipane tart recipe
An average of 4.7 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_frangipane_tart_14091_16x9.jpg With a base of crushed biscuits, rather than pastry, this tart is quick to make – no need for any rolling out or baking blind. The apple and almond go so well together too. Make it a day ahead then just reheat it when you are ready to serve. Equipment: You will need a 20cm/8in round, loose-bottomed fluted tart tin with 3-4cm/1¼-1½ in sides. 175g/6oz digestive biscuits75g/3oz butter200g/7oz Bramley apples 175g/6oz digestive biscuits 75g/3oz butter 200g/7oz Bramley apples 75g/3oz butter, softened75g/3oz caster sugar2 free-range eggs, beaten75g/3oz ground almonds1 tsp almond extract50g/1¾oz flaked almonds 75g/3oz butter, softened 75g/3oz caster sugar 2 free-range eggs, beaten 75g/3oz ground almonds 1 tsp almond extract 50g/1¾oz flaked almonds Method Preheat the oven to 200C/180C Fan/Gas 6. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling.Cream together the butter and sugar until light and fluffy. (You can do this in a food processor if you have one. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.Peel the apples, and cut thin slices of apple. (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds.Bake for 20-25 minutes until golden-brown and set.Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. (An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling. Cream together the butter and sugar until light and fluffy. (You can do this in a food processor if you have one. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined. Cream together the butter and sugar until light and fluffy. (You can do this in a food processor if you have one. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined. Peel the apples, and cut thin slices of apple. (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds. Peel the apples, and cut thin slices of apple. (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds. Bake for 20-25 minutes until golden-brown and set. Bake for 20-25 minutes until golden-brown and set. Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. (An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream. Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. (An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream. | {
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"url": "https://www.bbc.co.uk/food/recipes/apple_frangipane_tart_14091",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple frangipane tart recipe",
"content": "An average of 4.7 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_frangipane_tart_14091_16x9.jpg With a base of crushed biscuits, rather than pastry, this tart is quick to make – no need for any rolling out or baking blind. The apple and almond go so well together too. Make it a day ahead then just reheat it when you are ready to serve. Equipment: You will need a 20cm/8in round, loose-bottomed fluted tart tin with 3-4cm/1¼-1½ in sides. 175g/6oz digestive biscuits75g/3oz butter200g/7oz Bramley apples 175g/6oz digestive biscuits 75g/3oz butter 200g/7oz Bramley apples 75g/3oz butter, softened75g/3oz caster sugar2 free-range eggs, beaten75g/3oz ground almonds1 tsp almond extract50g/1¾oz flaked almonds 75g/3oz butter, softened 75g/3oz caster sugar 2 free-range eggs, beaten 75g/3oz ground almonds 1 tsp almond extract 50g/1¾oz flaked almonds Method Preheat the oven to 200C/180C Fan/Gas 6. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling.Cream together the butter and sugar until light and fluffy. (You can do this in a food processor if you have one. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.Peel the apples, and cut thin slices of apple. (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds.Bake for 20-25 minutes until golden-brown and set.Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. (An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling. Cream together the butter and sugar until light and fluffy. (You can do this in a food processor if you have one. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined. Cream together the butter and sugar until light and fluffy. (You can do this in a food processor if you have one. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined. Peel the apples, and cut thin slices of apple. (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds. Peel the apples, and cut thin slices of apple. (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds. Bake for 20-25 minutes until golden-brown and set. Bake for 20-25 minutes until golden-brown and set. Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. (An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream. Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. (An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream."
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} | 0ee4d8d3d4a8748b7c045a643536267ac7c9775cb505e36d5a986a752b79ae03 | Spinach and ricotta cannelloni recipe
An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_ricotta_15358_16x9.jpg A comforting baked pasta dish, spinach and ricotta cannelloni is surprisingly easy to put together and can be prepared in advance to make supper a cinch. 125g/4½oz dried cannelloni tubes 200g/7oz frozen spinach, defrosted250g/9oz ricotta20g/¾oz Parmesan (or a vegetarian hard cheese alternative), grated½ lemon, zest only¼ tsp freshly ground nutmeg400g tin chopped tomatoes1 tsp caster sugar ½ tsp dried oregano150g/5½oz mozzarella ballsea salt and freshly ground black pepper 125g/4½oz dried cannelloni tubes 200g/7oz frozen spinach, defrosted 250g/9oz ricotta 20g/¾oz Parmesan (or a vegetarian hard cheese alternative), grated ½ lemon, zest only ¼ tsp freshly ground nutmeg 400g tin chopped tomatoes 1 tsp caster sugar ½ tsp dried oregano 150g/5½oz mozzarella ball sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Choose a shallow baking dish into which the cannelloni will fit snugly.Squeeze as much excess water as possible from the spinach and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well.Transfer the ricotta mixture to a disposable piping bag and cut off the end to make a hole about 1.5–2cm/⅝–¾in across. Fill the cannelloni tubes generously, and transfer them to the baking dish.Mix the chopped tomatoes with ½ teaspoon of sea salt, the sugar, dried oregano and a generous amount of black pepper. Pour over the pasta tubes, adding a little water, if needed, to ensure they are completely covered with the tomato mixture.Tear the mozzarella over the tomato mixture and grind over a little more black pepper. Bake for 20–30 minutes, until the pasta is cooked through, the sauce is bubbling and the cheese has browned. Leave to stand for 4–5 minutes before serving. Preheat the oven to 200C/180C Fan/Gas 6. Choose a shallow baking dish into which the cannelloni will fit snugly. Preheat the oven to 200C/180C Fan/Gas 6. Choose a shallow baking dish into which the cannelloni will fit snugly. Squeeze as much excess water as possible from the spinach and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well. Squeeze as much excess water as possible from the spinach and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well. Transfer the ricotta mixture to a disposable piping bag and cut off the end to make a hole about 1.5–2cm/⅝–¾in across. Fill the cannelloni tubes generously, and transfer them to the baking dish. Transfer the ricotta mixture to a disposable piping bag and cut off the end to make a hole about 1.5–2cm/⅝–¾in across. Fill the cannelloni tubes generously, and transfer them to the baking dish. Mix the chopped tomatoes with ½ teaspoon of sea salt, the sugar, dried oregano and a generous amount of black pepper. Pour over the pasta tubes, adding a little water, if needed, to ensure they are completely covered with the tomato mixture. Mix the chopped tomatoes with ½ teaspoon of sea salt, the sugar, dried oregano and a generous amount of black pepper. Pour over the pasta tubes, adding a little water, if needed, to ensure they are completely covered with the tomato mixture. Tear the mozzarella over the tomato mixture and grind over a little more black pepper. Bake for 20–30 minutes, until the pasta is cooked through, the sauce is bubbling and the cheese has browned. Leave to stand for 4–5 minutes before serving. Tear the mozzarella over the tomato mixture and grind over a little more black pepper. Bake for 20–30 minutes, until the pasta is cooked through, the sauce is bubbling and the cheese has browned. Leave to stand for 4–5 minutes before serving. Recipe tips To get ahead, you can fill the cannelloni, pour over the tomato mixture and top with the mozzarella up to a day in advance, ready to put in the oven. | {
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"content": "An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_ricotta_15358_16x9.jpg A comforting baked pasta dish, spinach and ricotta cannelloni is surprisingly easy to put together and can be prepared in advance to make supper a cinch. 125g/4½oz dried cannelloni tubes 200g/7oz frozen spinach, defrosted250g/9oz ricotta20g/¾oz Parmesan (or a vegetarian hard cheese alternative), grated½ lemon, zest only¼ tsp freshly ground nutmeg400g tin chopped tomatoes1 tsp caster sugar ½ tsp dried oregano150g/5½oz mozzarella ballsea salt and freshly ground black pepper 125g/4½oz dried cannelloni tubes 200g/7oz frozen spinach, defrosted 250g/9oz ricotta 20g/¾oz Parmesan (or a vegetarian hard cheese alternative), grated ½ lemon, zest only ¼ tsp freshly ground nutmeg 400g tin chopped tomatoes 1 tsp caster sugar ½ tsp dried oregano 150g/5½oz mozzarella ball sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Choose a shallow baking dish into which the cannelloni will fit snugly.Squeeze as much excess water as possible from the spinach and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well.Transfer the ricotta mixture to a disposable piping bag and cut off the end to make a hole about 1.5–2cm/⅝–¾in across. Fill the cannelloni tubes generously, and transfer them to the baking dish.Mix the chopped tomatoes with ½ teaspoon of sea salt, the sugar, dried oregano and a generous amount of black pepper. Pour over the pasta tubes, adding a little water, if needed, to ensure they are completely covered with the tomato mixture.Tear the mozzarella over the tomato mixture and grind over a little more black pepper. Bake for 20–30 minutes, until the pasta is cooked through, the sauce is bubbling and the cheese has browned. Leave to stand for 4–5 minutes before serving. Preheat the oven to 200C/180C Fan/Gas 6. Choose a shallow baking dish into which the cannelloni will fit snugly. Preheat the oven to 200C/180C Fan/Gas 6. Choose a shallow baking dish into which the cannelloni will fit snugly. Squeeze as much excess water as possible from the spinach and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well. Squeeze as much excess water as possible from the spinach and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well. Transfer the ricotta mixture to a disposable piping bag and cut off the end to make a hole about 1.5–2cm/⅝–¾in across. Fill the cannelloni tubes generously, and transfer them to the baking dish. Transfer the ricotta mixture to a disposable piping bag and cut off the end to make a hole about 1.5–2cm/⅝–¾in across. Fill the cannelloni tubes generously, and transfer them to the baking dish. Mix the chopped tomatoes with ½ teaspoon of sea salt, the sugar, dried oregano and a generous amount of black pepper. Pour over the pasta tubes, adding a little water, if needed, to ensure they are completely covered with the tomato mixture. Mix the chopped tomatoes with ½ teaspoon of sea salt, the sugar, dried oregano and a generous amount of black pepper. Pour over the pasta tubes, adding a little water, if needed, to ensure they are completely covered with the tomato mixture. Tear the mozzarella over the tomato mixture and grind over a little more black pepper. Bake for 20–30 minutes, until the pasta is cooked through, the sauce is bubbling and the cheese has browned. Leave to stand for 4–5 minutes before serving. Tear the mozzarella over the tomato mixture and grind over a little more black pepper. Bake for 20–30 minutes, until the pasta is cooked through, the sauce is bubbling and the cheese has browned. Leave to stand for 4–5 minutes before serving. Recipe tips To get ahead, you can fill the cannelloni, pour over the tomato mixture and top with the mozzarella up to a day in advance, ready to put in the oven."
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} | 445f128280268ad4d2193d237f89ff5f37424ec7e02ff1fde1c42a0e4b05661f | Foolproof green salad recipe
An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fool-proof_green_salad_90764_16x9.jpg There is nothing worse than a boring bowl of green leaves served at a table with a meal. I like to add some crunchy vegetables to it and I have a trick to let you make this ahead so the lettuce doesn’t wilt even though you prepared it a couple of hours ago! 8 tbsp extra virgin olive oil3 tbsp white wine vinegar1 tbsp balsamic vinegar1 tbsp Dijon mustard1 tbsp caster sugar1 bunch fresh dill, choppedsalt and freshly ground black pepper 8 tbsp extra virgin olive oil 3 tbsp white wine vinegar 1 tbsp balsamic vinegar 1 tbsp Dijon mustard 1 tbsp caster sugar 1 bunch fresh dill, chopped salt and freshly ground black pepper 8 spring onions, thinly sliced8 celery sticks, thinly sliced1 small fennel bulb, thinly sliced½ large cucumber, halved lengthways and sliced200g/7oz mixed salad leaves, roughly torn1 Romaine lettuce, roughly torn100g/3½oz rocket or watercress, roughly torn 8 spring onions, thinly sliced 8 celery sticks, thinly sliced 1 small fennel bulb, thinly sliced ½ large cucumber, halved lengthways and sliced 200g/7oz mixed salad leaves, roughly torn 1 Romaine lettuce, roughly torn 100g/3½oz rocket or watercress, roughly torn Method For the dressing, put the oil, vinegars, mustard, sugar and salt and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed, then mix in the dill.Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well. Place half the cucumber and half the mixed leaves, Romaine lettuce and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce and rocket. Season well and chill for up to 4 hoursJust before serving, toss everything together. For the dressing, put the oil, vinegars, mustard, sugar and salt and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed, then mix in the dill. For the dressing, put the oil, vinegars, mustard, sugar and salt and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed, then mix in the dill. Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well. Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well. Place half the cucumber and half the mixed leaves, Romaine lettuce and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce and rocket. Season well and chill for up to 4 hours Place half the cucumber and half the mixed leaves, Romaine lettuce and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce and rocket. Season well and chill for up to 4 hours Just before serving, toss everything together. Just before serving, toss everything together. Recipe tips Don’t toss everything together until ready to serve, as the dressing will soften the leaves. The dressing can be chilled in the fridge for up to a week in a screw-top jar. Give it a good shake before using and add the dill just before serving. Use the best quality olive oil for the best flavour. | {
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"title": "Foolproof green salad recipe",
"content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fool-proof_green_salad_90764_16x9.jpg There is nothing worse than a boring bowl of green leaves served at a table with a meal. I like to add some crunchy vegetables to it and I have a trick to let you make this ahead so the lettuce doesn’t wilt even though you prepared it a couple of hours ago! 8 tbsp extra virgin olive oil3 tbsp white wine vinegar1 tbsp balsamic vinegar1 tbsp Dijon mustard1 tbsp caster sugar1 bunch fresh dill, choppedsalt and freshly ground black pepper 8 tbsp extra virgin olive oil 3 tbsp white wine vinegar 1 tbsp balsamic vinegar 1 tbsp Dijon mustard 1 tbsp caster sugar 1 bunch fresh dill, chopped salt and freshly ground black pepper 8 spring onions, thinly sliced8 celery sticks, thinly sliced1 small fennel bulb, thinly sliced½ large cucumber, halved lengthways and sliced200g/7oz mixed salad leaves, roughly torn1 Romaine lettuce, roughly torn100g/3½oz rocket or watercress, roughly torn 8 spring onions, thinly sliced 8 celery sticks, thinly sliced 1 small fennel bulb, thinly sliced ½ large cucumber, halved lengthways and sliced 200g/7oz mixed salad leaves, roughly torn 1 Romaine lettuce, roughly torn 100g/3½oz rocket or watercress, roughly torn Method For the dressing, put the oil, vinegars, mustard, sugar and salt and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed, then mix in the dill.Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well. Place half the cucumber and half the mixed leaves, Romaine lettuce and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce and rocket. Season well and chill for up to 4 hoursJust before serving, toss everything together. For the dressing, put the oil, vinegars, mustard, sugar and salt and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed, then mix in the dill. For the dressing, put the oil, vinegars, mustard, sugar and salt and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed, then mix in the dill. Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well. Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well. Place half the cucumber and half the mixed leaves, Romaine lettuce and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce and rocket. Season well and chill for up to 4 hours Place half the cucumber and half the mixed leaves, Romaine lettuce and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce and rocket. Season well and chill for up to 4 hours Just before serving, toss everything together. Just before serving, toss everything together. Recipe tips Don’t toss everything together until ready to serve, as the dressing will soften the leaves. The dressing can be chilled in the fridge for up to a week in a screw-top jar. Give it a good shake before using and add the dill just before serving. Use the best quality olive oil for the best flavour."
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} | 37b83cd846b8f5456a88709b9f39b3c27034e0ba06a23de06241a62b299542fc | Potato gratin recipe
An average of 3.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_gratin_67305_16x9.jpg For this rich and creamy potato gratin, the potatoes are par-boiled in the cream mixture, which allows their starch to help thicken the sauce. Adding bacon makes this a great main meal – serve with a sharply dressed leafy salad. 600ml/20fl oz semi-skimmed milk2 garlic cloves, bashed3 bay leaves, plus extra to garnish2 thyme sprigs, plus extra to garnish1 leek, thinly sliced400ml/14fl oz double cream900g/2lb waxy potatoes, scrubbed or peeled and thinly sliced (ideally on a mandolin)6–8 rashers dry-cured, smoked streaky bacon, snipped into small pieces with scissors (optional)butter, for greasing50g/1¾oz Parmesan, finely grated50g/1¾oz Gruyère, gratedsalt and freshly ground black pepper 600ml/20fl oz semi-skimmed milk 2 garlic cloves, bashed 3 bay leaves, plus extra to garnish 2 thyme sprigs, plus extra to garnish 1 leek, thinly sliced 400ml/14fl oz double cream 900g/2lb waxy potatoes, scrubbed or peeled and thinly sliced (ideally on a mandolin) 6–8 rashers dry-cured, smoked streaky bacon, snipped into small pieces with scissors (optional) butter, for greasing 50g/1¾oz Parmesan, finely grated 50g/1¾oz Gruyère, grated salt and freshly ground black pepper Method Put the milk, garlic, bay leaves, thyme and leek into a pan, bring to the boil, then turn off the heat and leave to infuse for 1 hour. Strain the milk and discard the veg and herbs. Put the flavoured milk in a large saucepan, add the cream and tip in the potatoes and 1½ teaspoons of salt. Bring up to a simmer, stirring occasionally; as soon as the cream starts bubbling, immediately take the pan off the heat. Season with pepper.If using bacon, cook in a frying pan over a medium heat until golden and crisp, then drain and set aside. Grease a large, shallow baking dish with the butter. Use a slotted spoon to layer roughly half of the potatoes into the dish, then spoon over some of the cream mixture. Mix the cheeses together and sprinkle half over the potatoes, adding the bacon, if using. Cover with the remaining potatoes, pour over the remaining cream mixture and scatter with the remaining cheese. You can chill the dish overnight at this stage (see recipe tip).Preheat the oven to 180C/160C Fan/Gas 4. Cover the dish with foil and bake for 1 hour (add an extra 15 minutes if fridge-cold). Remove the foil, scatter with extra bay leaves and thyme plus a grind of pepper, then bake for 30 minutes, until the top is golden and the potatoes are tender. Put the milk, garlic, bay leaves, thyme and leek into a pan, bring to the boil, then turn off the heat and leave to infuse for 1 hour. Strain the milk and discard the veg and herbs. Put the milk, garlic, bay leaves, thyme and leek into a pan, bring to the boil, then turn off the heat and leave to infuse for 1 hour. Strain the milk and discard the veg and herbs. Put the flavoured milk in a large saucepan, add the cream and tip in the potatoes and 1½ teaspoons of salt. Bring up to a simmer, stirring occasionally; as soon as the cream starts bubbling, immediately take the pan off the heat. Season with pepper. Put the flavoured milk in a large saucepan, add the cream and tip in the potatoes and 1½ teaspoons of salt. Bring up to a simmer, stirring occasionally; as soon as the cream starts bubbling, immediately take the pan off the heat. Season with pepper. If using bacon, cook in a frying pan over a medium heat until golden and crisp, then drain and set aside. If using bacon, cook in a frying pan over a medium heat until golden and crisp, then drain and set aside. Grease a large, shallow baking dish with the butter. Use a slotted spoon to layer roughly half of the potatoes into the dish, then spoon over some of the cream mixture. Mix the cheeses together and sprinkle half over the potatoes, adding the bacon, if using. Cover with the remaining potatoes, pour over the remaining cream mixture and scatter with the remaining cheese. You can chill the dish overnight at this stage (see recipe tip). Grease a large, shallow baking dish with the butter. Use a slotted spoon to layer roughly half of the potatoes into the dish, then spoon over some of the cream mixture. Mix the cheeses together and sprinkle half over the potatoes, adding the bacon, if using. Cover with the remaining potatoes, pour over the remaining cream mixture and scatter with the remaining cheese. You can chill the dish overnight at this stage (see recipe tip). Preheat the oven to 180C/160C Fan/Gas 4. Cover the dish with foil and bake for 1 hour (add an extra 15 minutes if fridge-cold). Preheat the oven to 180C/160C Fan/Gas 4. Cover the dish with foil and bake for 1 hour (add an extra 15 minutes if fridge-cold). Remove the foil, scatter with extra bay leaves and thyme plus a grind of pepper, then bake for 30 minutes, until the top is golden and the potatoes are tender. Remove the foil, scatter with extra bay leaves and thyme plus a grind of pepper, then bake for 30 minutes, until the top is golden and the potatoes are tender. Recipe tips You can assemble the gratin a day ahead (up to the end of step 4) and chill overnight. If you want to serve this with a roast and you need to roast your joint at a higher temperature (190–200C/170–180C Fan/Gas 5–6), you can prepare the gratin to the end of step 5 the day before. Chill overnight, then proceed with step 6 at the higher temperature. | {
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"content": "An average of 3.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_gratin_67305_16x9.jpg For this rich and creamy potato gratin, the potatoes are par-boiled in the cream mixture, which allows their starch to help thicken the sauce. Adding bacon makes this a great main meal – serve with a sharply dressed leafy salad. 600ml/20fl oz semi-skimmed milk2 garlic cloves, bashed3 bay leaves, plus extra to garnish2 thyme sprigs, plus extra to garnish1 leek, thinly sliced400ml/14fl oz double cream900g/2lb waxy potatoes, scrubbed or peeled and thinly sliced (ideally on a mandolin)6–8 rashers dry-cured, smoked streaky bacon, snipped into small pieces with scissors (optional)butter, for greasing50g/1¾oz Parmesan, finely grated50g/1¾oz Gruyère, gratedsalt and freshly ground black pepper 600ml/20fl oz semi-skimmed milk 2 garlic cloves, bashed 3 bay leaves, plus extra to garnish 2 thyme sprigs, plus extra to garnish 1 leek, thinly sliced 400ml/14fl oz double cream 900g/2lb waxy potatoes, scrubbed or peeled and thinly sliced (ideally on a mandolin) 6–8 rashers dry-cured, smoked streaky bacon, snipped into small pieces with scissors (optional) butter, for greasing 50g/1¾oz Parmesan, finely grated 50g/1¾oz Gruyère, grated salt and freshly ground black pepper Method Put the milk, garlic, bay leaves, thyme and leek into a pan, bring to the boil, then turn off the heat and leave to infuse for 1 hour. Strain the milk and discard the veg and herbs. Put the flavoured milk in a large saucepan, add the cream and tip in the potatoes and 1½ teaspoons of salt. Bring up to a simmer, stirring occasionally; as soon as the cream starts bubbling, immediately take the pan off the heat. Season with pepper.If using bacon, cook in a frying pan over a medium heat until golden and crisp, then drain and set aside. Grease a large, shallow baking dish with the butter. Use a slotted spoon to layer roughly half of the potatoes into the dish, then spoon over some of the cream mixture. Mix the cheeses together and sprinkle half over the potatoes, adding the bacon, if using. Cover with the remaining potatoes, pour over the remaining cream mixture and scatter with the remaining cheese. You can chill the dish overnight at this stage (see recipe tip).Preheat the oven to 180C/160C Fan/Gas 4. Cover the dish with foil and bake for 1 hour (add an extra 15 minutes if fridge-cold). Remove the foil, scatter with extra bay leaves and thyme plus a grind of pepper, then bake for 30 minutes, until the top is golden and the potatoes are tender. Put the milk, garlic, bay leaves, thyme and leek into a pan, bring to the boil, then turn off the heat and leave to infuse for 1 hour. Strain the milk and discard the veg and herbs. Put the milk, garlic, bay leaves, thyme and leek into a pan, bring to the boil, then turn off the heat and leave to infuse for 1 hour. Strain the milk and discard the veg and herbs. Put the flavoured milk in a large saucepan, add the cream and tip in the potatoes and 1½ teaspoons of salt. Bring up to a simmer, stirring occasionally; as soon as the cream starts bubbling, immediately take the pan off the heat. Season with pepper. Put the flavoured milk in a large saucepan, add the cream and tip in the potatoes and 1½ teaspoons of salt. Bring up to a simmer, stirring occasionally; as soon as the cream starts bubbling, immediately take the pan off the heat. Season with pepper. If using bacon, cook in a frying pan over a medium heat until golden and crisp, then drain and set aside. If using bacon, cook in a frying pan over a medium heat until golden and crisp, then drain and set aside. Grease a large, shallow baking dish with the butter. Use a slotted spoon to layer roughly half of the potatoes into the dish, then spoon over some of the cream mixture. Mix the cheeses together and sprinkle half over the potatoes, adding the bacon, if using. Cover with the remaining potatoes, pour over the remaining cream mixture and scatter with the remaining cheese. You can chill the dish overnight at this stage (see recipe tip). Grease a large, shallow baking dish with the butter. Use a slotted spoon to layer roughly half of the potatoes into the dish, then spoon over some of the cream mixture. Mix the cheeses together and sprinkle half over the potatoes, adding the bacon, if using. Cover with the remaining potatoes, pour over the remaining cream mixture and scatter with the remaining cheese. You can chill the dish overnight at this stage (see recipe tip). Preheat the oven to 180C/160C Fan/Gas 4. Cover the dish with foil and bake for 1 hour (add an extra 15 minutes if fridge-cold). Preheat the oven to 180C/160C Fan/Gas 4. Cover the dish with foil and bake for 1 hour (add an extra 15 minutes if fridge-cold). Remove the foil, scatter with extra bay leaves and thyme plus a grind of pepper, then bake for 30 minutes, until the top is golden and the potatoes are tender. Remove the foil, scatter with extra bay leaves and thyme plus a grind of pepper, then bake for 30 minutes, until the top is golden and the potatoes are tender. Recipe tips You can assemble the gratin a day ahead (up to the end of step 4) and chill overnight. If you want to serve this with a roast and you need to roast your joint at a higher temperature (190–200C/170–180C Fan/Gas 5–6), you can prepare the gratin to the end of step 5 the day before. Chill overnight, then proceed with step 6 at the higher temperature."
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} | 807abdb5d9ee3211093a6eb5debaf0959bca9aadaed1e25ce906285e2f904e44 | Sweet sticky spicy ribs with red onion salad recipe
To poach the ribs, place the ribs into a large, wide saucepan or stockpot over a high heat. Cover with water and add the onion, garlic and peppercorns. Bring to the boil, then reduce the heat and simmer, covered, for one hour, or until the meat is tender.Preheat the oven to 180C/455F/Gas 4.For the marinade, heat a deep-sided frying pan until hot, then add the olive oil, onions and garlic. Fry for 4-5 minutes, or until the onion has softened.Add the chillies, chilli flakes, fennel seeds and brown sugar and cook for a further 1-2 minutes, until the sugar has melted.Add the tomato ketchup and soy sauce. Bring to the boil, then reduce the heat and simmer for ten minutes, until thickened. Remove from the heat and allow to cool slightly, then transfer to a food processor and blend to a smooth paste.Remove the ribs from the poaching liquor and place onto a baking tray. Spoon the marinade over the ribs, turning to make sure they are completely coated. Place into the oven to roast for 15 minutes, or until sticky and heated through.Remove from the oven and slice the rack into individual ribs.For the salad, place the red onion, tomatoes and parsley leaves into a bowl.Place the olive oil and vinegar into a separate bowl and whisk to combine. Pour the dressing over the salad and season, to taste, with salt and freshly ground black pepper.To serve, place the ribs onto plates and place a portion of salad alongside. To poach the ribs, place the ribs into a large, wide saucepan or stockpot over a high heat. Cover with water and add the onion, garlic and peppercorns. Bring to the boil, then reduce the heat and simmer, covered, for one hour, or until the meat is tender. To poach the ribs, place the ribs into a large, wide saucepan or stockpot over a high heat. Cover with water and add the onion, garlic and peppercorns. Bring to the boil, then reduce the heat and simmer, covered, for one hour, or until the meat is tender. Preheat the oven to 180C/455F/Gas 4. Preheat the oven to 180C/455F/Gas 4. For the marinade, heat a deep-sided frying pan until hot, then add the olive oil, onions and garlic. Fry for 4-5 minutes, or until the onion has softened. For the marinade, heat a deep-sided frying pan until hot, then add the olive oil, onions and garlic. Fry for 4-5 minutes, or until the onion has softened. Add the chillies, chilli flakes, fennel seeds and brown sugar and cook for a further 1-2 minutes, until the sugar has melted. Add the chillies, chilli flakes, fennel seeds and brown sugar and cook for a further 1-2 minutes, until the sugar has melted. Add the tomato ketchup and soy sauce. Bring to the boil, then reduce the heat and simmer for ten minutes, until thickened. Remove from the heat and allow to cool slightly, then transfer to a food processor and blend to a smooth paste. Add the tomato ketchup and soy sauce. Bring to the boil, then reduce the heat and simmer for ten minutes, until thickened. Remove from the heat and allow to cool slightly, then transfer to a food processor and blend to a smooth paste. Remove the ribs from the poaching liquor and place onto a baking tray. Spoon the marinade over the ribs, turning to make sure they are completely coated. Place into the oven to roast for 15 minutes, or until sticky and heated through. Remove the ribs from the poaching liquor and place onto a baking tray. Spoon the marinade over the ribs, turning to make sure they are completely coated. Place into the oven to roast for 15 minutes, or until sticky and heated through. Remove from the oven and slice the rack into individual ribs. Remove from the oven and slice the rack into individual ribs. For the salad, place the red onion, tomatoes and parsley leaves into a bowl. For the salad, place the red onion, tomatoes and parsley leaves into a bowl. Place the olive oil and vinegar into a separate bowl and whisk to combine. Pour the dressing over the salad and season, to taste, with salt and freshly ground black pepper. Place the olive oil and vinegar into a separate bowl and whisk to combine. Pour the dressing over the salad and season, to taste, with salt and freshly ground black pepper. To serve, place the ribs onto plates and place a portion of salad alongside. To serve, place the ribs onto plates and place a portion of salad alongside. | {
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"delivery_version": "v1.0",
"title": "Sweet sticky spicy ribs with red onion salad recipe",
"content": "To poach the ribs, place the ribs into a large, wide saucepan or stockpot over a high heat. Cover with water and add the onion, garlic and peppercorns. Bring to the boil, then reduce the heat and simmer, covered, for one hour, or until the meat is tender.Preheat the oven to 180C/455F/Gas 4.For the marinade, heat a deep-sided frying pan until hot, then add the olive oil, onions and garlic. Fry for 4-5 minutes, or until the onion has softened.Add the chillies, chilli flakes, fennel seeds and brown sugar and cook for a further 1-2 minutes, until the sugar has melted.Add the tomato ketchup and soy sauce. Bring to the boil, then reduce the heat and simmer for ten minutes, until thickened. Remove from the heat and allow to cool slightly, then transfer to a food processor and blend to a smooth paste.Remove the ribs from the poaching liquor and place onto a baking tray. Spoon the marinade over the ribs, turning to make sure they are completely coated. Place into the oven to roast for 15 minutes, or until sticky and heated through.Remove from the oven and slice the rack into individual ribs.For the salad, place the red onion, tomatoes and parsley leaves into a bowl.Place the olive oil and vinegar into a separate bowl and whisk to combine. Pour the dressing over the salad and season, to taste, with salt and freshly ground black pepper.To serve, place the ribs onto plates and place a portion of salad alongside. To poach the ribs, place the ribs into a large, wide saucepan or stockpot over a high heat. Cover with water and add the onion, garlic and peppercorns. Bring to the boil, then reduce the heat and simmer, covered, for one hour, or until the meat is tender. To poach the ribs, place the ribs into a large, wide saucepan or stockpot over a high heat. Cover with water and add the onion, garlic and peppercorns. Bring to the boil, then reduce the heat and simmer, covered, for one hour, or until the meat is tender. Preheat the oven to 180C/455F/Gas 4. Preheat the oven to 180C/455F/Gas 4. For the marinade, heat a deep-sided frying pan until hot, then add the olive oil, onions and garlic. Fry for 4-5 minutes, or until the onion has softened. For the marinade, heat a deep-sided frying pan until hot, then add the olive oil, onions and garlic. Fry for 4-5 minutes, or until the onion has softened. Add the chillies, chilli flakes, fennel seeds and brown sugar and cook for a further 1-2 minutes, until the sugar has melted. Add the chillies, chilli flakes, fennel seeds and brown sugar and cook for a further 1-2 minutes, until the sugar has melted. Add the tomato ketchup and soy sauce. Bring to the boil, then reduce the heat and simmer for ten minutes, until thickened. Remove from the heat and allow to cool slightly, then transfer to a food processor and blend to a smooth paste. Add the tomato ketchup and soy sauce. Bring to the boil, then reduce the heat and simmer for ten minutes, until thickened. Remove from the heat and allow to cool slightly, then transfer to a food processor and blend to a smooth paste. Remove the ribs from the poaching liquor and place onto a baking tray. Spoon the marinade over the ribs, turning to make sure they are completely coated. Place into the oven to roast for 15 minutes, or until sticky and heated through. Remove the ribs from the poaching liquor and place onto a baking tray. Spoon the marinade over the ribs, turning to make sure they are completely coated. Place into the oven to roast for 15 minutes, or until sticky and heated through. Remove from the oven and slice the rack into individual ribs. Remove from the oven and slice the rack into individual ribs. For the salad, place the red onion, tomatoes and parsley leaves into a bowl. For the salad, place the red onion, tomatoes and parsley leaves into a bowl. Place the olive oil and vinegar into a separate bowl and whisk to combine. Pour the dressing over the salad and season, to taste, with salt and freshly ground black pepper. Place the olive oil and vinegar into a separate bowl and whisk to combine. Pour the dressing over the salad and season, to taste, with salt and freshly ground black pepper. To serve, place the ribs onto plates and place a portion of salad alongside. To serve, place the ribs onto plates and place a portion of salad alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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